Choux au Craquelin
Choux pastry
75 g plain flour
50 g unsalted butter
15 g caster sugar
150 ml water
2 large eggs
Cut the butter into smaller pieces and heat up with the water until the butter completely melted then bring to the boil. Remove the pan from the heat, add the dry ingredients all at once and beat until the mixture gathers into a soft ball. Rest the mixture until it cools down (to accelerate the cooling process and release the steam beat the pastry occasionally).
In the meantime you can prepare the craquelin. Add the eggs one by one and beating well between each addition. Transfer the glossy pastry mixture into a piping bag with a rounded nozzle and pipe 3-5 cm balls onto a parchment paper lined baking tray.
Craquelin
50 g unsalted butter
55 g brown sugar
55 g plain flour
Place all the ingredients into a food processor and mix them until combined. Gather into a ball and place between two parchment paper. Roll out to 1-2 mm in thickness. Cut
75 g plain flour
50 g unsalted butter
15 g caster sugar
150 ml water
2 large eggs
Cut the butter into smaller pieces and heat up with the water until the butter completely melted then bring to the boil. Remove the pan from the heat, add the dry ingredients all at once and beat until the mixture gathers into a soft ball. Rest the mixture until it cools down (to accelerate the cooling process and release the steam beat the pastry occasionally).
In the meantime you can prepare the craquelin. Add the eggs one by one and beating well between each addition. Transfer the glossy pastry mixture into a piping bag with a rounded nozzle and pipe 3-5 cm balls onto a parchment paper lined baking tray.
Craquelin
50 g unsalted butter
55 g brown sugar
55 g plain flour
Place all the ingredients into a food processor and mix them until combined. Gather into a ball and place between two parchment paper. Roll out to 1-2 mm in thickness. Cut
3-5 cm circles from the shortbread pastry through the
parchment paper and place into the freezer until it’s become rock solid
(cutting off the circles after the freezer is much more difficult). Place the
circles onto the piped choux pastry balls.
Preheat the oven to 200 degrees and sprinkle a little water into the oven. Bake the pastry on middle rack for 10-15 minutes. The baking time depends on the size of the balls. Don’t open the door in the first 10 minutes. When it is ready pierce the buns to realise the steam. Place back to the oven for additional 2-5 minutes.
Preheat the oven to 200 degrees and sprinkle a little water into the oven. Bake the pastry on middle rack for 10-15 minutes. The baking time depends on the size of the balls. Don’t open the door in the first 10 minutes. When it is ready pierce the buns to realise the steam. Place back to the oven for additional 2-5 minutes.
Crème légère
2 large eggs
1/2 vanilla pod
300 ml milk
25 g plain flour
50 g caster sugar
75 ml whipping cream
Measure the milk into a small pan and add the vanilla pods. Bring to just below boiling point. Remove from the heat and leave to infuse for 10 minutes. Mix the eggs with the sugar and flour. Strain the milk and gradually add to the egg mixture. Place back to the pan and cook over gentle heat. Stir continuously until thickened. Pour into a clean bowl and cover the surface with clingfilm to prevent skin formation. Fold the whipped cream into the chilled crème pâtissièr.
2 large eggs
1/2 vanilla pod
300 ml milk
25 g plain flour
50 g caster sugar
75 ml whipping cream
Measure the milk into a small pan and add the vanilla pods. Bring to just below boiling point. Remove from the heat and leave to infuse for 10 minutes. Mix the eggs with the sugar and flour. Strain the milk and gradually add to the egg mixture. Place back to the pan and cook over gentle heat. Stir continuously until thickened. Pour into a clean bowl and cover the surface with clingfilm to prevent skin formation. Fold the whipped cream into the chilled crème pâtissièr.
Salted caramel
50 g sugar
1 tbs water
40 g whipping cream
big pinch of salt
Heat the sugar with the water until the sugar is completely dissolved and golden brown. Add the cream, salt to the caramel and boil for a minute. Cool down the mixture and place it into the fridge until further usage.
Apple confit
1 big apple
1 tbs lemon juice
1 tbs sugar
1/3 ts cinnamon
Peel and cut into small pieces the apple and drizzle with lemon juice and cinnamon. Caramelise the sugar on medium heat in a small frying pan. Place the apple onto the caramel and cook until the apple is al dente.
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