Coffee Profiteroles with a dash of baileys 

4pm: Time for a cup of coffee and cake!

Well, what if you can have your caffeine in the cake and eat it all in a bite! Not bad! I’m talking about cute little choux puffs filled with a decadent, deep, rich coffee cream. I love coffee and puffs and this dessert ticks all the right boxes for me.

DSC_0620

They are so petite that they can be served at dinner parties or afternoon tea and everyone would love them. For the coffee pastry cream, I have used a combination of instant coffee as well as roasted ground coffee beans. It’s the arome and flavor the ground coffee gives to the pastry cream that lifts the entire dessert. To top it up, I have incorporated Baileys Irish cream into the fondant icing for that extra oomph!

DSC_0603

When you put one in your mouth, you get the sublime fusion of the crunchy texture from the crumble of the choux, the rich coffee flavor from the silky cream and the sweet baileys to finish it off!

DSC_0577
Ingredients:

Pate a choux:

For the ingredients and recipe please check my post on Choux Pastry

Crumble:
Butter 40g, softened
Brown Sugar 50g
Flour 50g

Coffee pastry Cream:
Milk 500g
Egg yolk 100g (4-5)
Sugar 120g
Ground Coffee 60g
Instant Coffee 5g
Cornflour 25g
Flour 25g

Coffee Fondant
Water 125g
Sugar 320g
Glucose 50g
Instant Coffee 5g
Baileys Irish Cream 5g

DSC_0613

Intructions:

Crumble:
1.Mix all the ingredients like a dough. Roll it out between 2 silicon sheets or baking paper.
Freeze it.
2.Cut into round shapes and place over piped choux just before baking.
3.Bake at 180C like the regular choux.

Coffee pastry Cream:

Roast the coffee beans and grind them. This might seem like a lot of coffee, however it really balances the sweetness well. Or, you may want to cut down on the sugar in the recipe and decrease the coffee content as well.
1.Infuse half of the milk with the ground coffee and instant coffee, Heat until it boils.
2.Strain it over rest of the milk.
1.Boil the milk with half the sugar. Keep whisking continuously so that it does not burn.
2. In a bowl whisk the yolks and the remaining sugar. Add the cornflour and flour, whisk together.
3. As soon as the milk boils, pour one-third of it over the eggs mixture and whisk quickly.
4.Put it back into rest of the milk and heat until it comes to a boil. It is important to keep whisking continuously and quickly the cream so that it does not burn.
5. Once the cream comes to a boil, cook for 3 minutes and remove immediately from heat.
6. Cool in the refrigerator.

Coffee Fondant:
1. Heat the water and sugar until it comes to a boil.
2. Add the glucose and heat until it comes to a boil.
3. Cook the syrup till it reaches 118C. Keep whisking all the time.
4. Let it cool for 5 minutes.
5. In a stand mixer, whisk it until it forms a white icing texture.
6. Add the coffee dissolved in a bit of water and the irish cream. Mix.

DSC_0587

Assembly:
Pipe the choux with pastry cream by making a hole on the bottom.

To glaze the choux:
1.The temperature of the fondant is very important. Make sure it is no more than 37C.
2.Dip the choux into the fondant and remove the excess with the help of your fingers creating a fine edge
3.Once the icing has dried dust some edible gold glitter for a nice finish.

Taking these over to Angie’s Fiesta Party!

PS: The fondant can be left out if one doesn’t have a huge sweet tooth. 😉

Bon Apetit!

Bon Apetit!

Eclairs, Chouquettes & Religeusse

Choux Pastry.

Well, it’s said that this is the basic pastry every chef must have in his or her repertoire. More or less, it is the type of pastry that can be mastered with practice. It is neither easy nor difficult to make a good choux.

Recipe for Pate a Choux:

Ingredients:

Water 250g
Salt 5g
Sugar 5g
Butter 125g
Flour 150g
Eggs 220g (4-5)

Instructions:
1. Heat the water, salt, sugar and butter in a saucepan and bring to a boil.
2. Remove from the flame, add the sifted flour.
3. Mix well with a spatula and put it back on the flame for 20 seconds until the mass moves in the saucepan just by moving the pan.
4. Add the eggs little by little and keep mixing with a spatula until the dough is smooth and shiny.

How do you know that the pate a choux is perfect ?

Make an indentation with your finger, the dough should not fall back.
17
The method i prefer to use is the hook method. Take some dough on your finger, if it curves into a hook it is ready. 🙂
14

To pipe the choux use piping bag and pipe the choux onto a lightly buttered baking tray.

15

For the choux to bake evenly, eggwash or brush with melted, clarified butter with a brush and push down the point of the choux without deflating the piped choux. Bake at 180C with the door open slightly.

16

NOTES:
1. Water can be replaced by milk in a 50:50 proportion.
2. If the eggs are not enough, the baked product will be soft.
3. It is important to leave the door of the oven slightly open so that the steam created can escape. Else, the steam once rises will fall on the choux and it will collapse.

CHOUQUETTES :

11
Pipe the pate a choux in a round shape and sprinkle with sugar grains and bake immediately.

CHOCOLATE AND COFFEE ECLAIRS:

Pipe the pate a choux into eclairs and bake at 180C.
Pierce the underside of each éclair 3 times with the tip of a pointed nozzle, and gently pipe pastry cream into the éclair as you do so.

For the recipe of pastry cream, click here.

Glaze with chocolate and coffee fondant.

12

RELIGIEUSES :

4

Pipe smaller and big rounds on a baking tray.

Once baked, glaze with the fondant and top the smaller ones on the bigger choux. Decorate with coffee buttercream.


There are so many things you can do with choux pastry. So many flavors to play with. I want to share with you all the things I saw and tasted at some of the top patisseries in Paris.

It’s always tricky to get a regular shaped choux and I have noticed that all the famous patisseries in Paris use a crumble topping on the choux to give it an even and uniform look. Also, checkout eclairs and religuesses at the famous patisseries in Paris :

Pierre Herme’s famous ispahan :

Rose flavored pastry cream with litchi

Rose flavored pastry cream with litchi

From top Left to Right: patisserie de l'eglise , Laduree, Carl Marletti, Carette

From top Left to Right: patisserie de l’eglise , Laduree, Carl Marletti, Carette

Eclairs covered with marzipan and neutral glaze by Arnaud Larher

Eclairs covered with marzipan and neutral glaze by Arnaud Larher

Last, but not the least Philippe Conticini’s La Patisserie Des Reves take on chocolate eclair:

Chocolate eclair enclosed in chocolate

Chocolate eclair enclosed in chocolate

Next post, I will be sharing the recipe for Raspberry Religuesse!

Mille-Feuille

Mille-Feuille which means a thousand leaves. The traditional mille-feuille is a classic pastry with three layers of puff pastry and two of crème pâtissière (pastry cream). Having said that, there are different flavors that can be used to make this pastry. We made mille-feuille chocolate praline, mille-feuille with raspberries and pistachio mille-feuille.

Before I begin with the details of the above pastries, I would love to share the full-proof way to make pastry cream at home that is creamy, smooth and luscious, full of flavor.

The recipe we use in class is given below. It makes about 1.5 litres of pastry cream.

Milk 1000 g
Eggs 100 g (2-3)
Egg yolks 60 g (2)
Sugar 250 g
All purpose flour 50g
Corn Starch/Custard Powder 50g
Vanilla Bean 1
Butter 100g, softened (optional)

1. Boil the milk with half the sugar and the scraped vanilla bean. Keep whisking continuously so that it does not burn.
2. In a bowl whisk the eggs, yolks and the remaining sugar. Add the custard powder and flour, whisk together.
3. As soon as the milk boils, pour one-third of the milk over the eggs mixture and whisk quickly.
4.Put it back into the milk and heat until it comes to a boil. It is important to keep whisking continuously and quickly the cream so that it does not burn.
5. Once the cream comes to a boil, cook for 1 minute ONLYand remove immediately from heat.
6. If using butter, make sure it is softened, then add gradually to the cream and whisk continuously until smooth.
6. Remove in a bowl, wrap with plastic onto the surface of the cream and chill.

For making different flavors, the flavoring can be added once the cream has been cooked or along with the milk when it is being boiled.

Mille-Feuille Traditionel :

MilleFeuille Traaditional

MilleFeuille Traditional

Makes 6 portions :

Puff Pastry dough 400g
Pastry cream 600g
Rum 20g
Icing sugar, for decorating

Bake the Puff Pastry dough in one thin layer. Cover  with icing sugar and caramelize in oven at 250C.

Flavor the pastry cream with rum before using.

Assembling:
Cut the puff pastry in 3 rectangles. Reserve one rectangle with the caramelized side for the top.
Place one layer of puff pastry on a cake board. Cover with a layer of pastry cream, spread it evenly. Place a layer of puff pastry over it. Cover with another layer of pastry cream and spread evenly. Place the caramelized layer on top and decorate with icing sugar. Cut into 6 portions.

Mille-Feuille aux framboises et l’anis (raspberries and anis) :

Raspberry Mille-Feuille

Raspberry Mille-Feuille

6 portions :

Puff Pastry dough 400g
Pastry cream 400g
Heavy cream 100g
Anise liquor 25 g, optional
Gelatin sheet 2g
Raspberry 250g
Icing sugar, for decorating

Bake the Puff Pastry dough in one thin layer. Cover with icing sugar and caramelize in oven at 250C.

Meuille-Feuille Cream:
Soak the gelatin in cold water for 10 minutes and drain. Beat the whipped cream to stiff peak.
Remove the chilled pastry cream in a mixing bowl and add the gelatin and the anise liquor to it and beat at high speed. Fold in the whipped cream.

Assembling:
Cut the puff pastry in 3 rectangles. Reserve one rectangle with the caramelized side for the top.
Place one layer of puff pastry on a cake board. Cover with a layer of mille-feuille cream, spread it evenly. Arrange raspberries at the edge on all sides. Place a layer of puff pastry over it. Cover with another layer of cream and spread evenly. Repeat with raspberries. Place the caramelized layer on top and decorate with icing sugar and raspberries.

Mille-Feuille Chocolate Praline :

The Meuille-Feuille Chocolate Praline has a lot of elements but it is totally worth the effort.

Makes 1 band 35cm long:

Ingredients:

Chocolate Puff Pastry Dough 450g
Feuilletine praline
Milk chocolate 75g
Hazelnut Paste 47g
Praline 47g
Feuilletine 57g

Chocolate Parfait
Sugar 30g
Water 30g
Egg yolks 30g
Dark chocolate 64% 100g
Whipped cream 200g

Mousseline Praline Cream:
Pastry Cream 250g
Butter 100g
Praline 100g

pastry 2014930 032

Instructions:

Bake the Puff Pastry dough in one thin layer.

Feuilletine praline:
Melt the chocolate at 45C. Add the rest of the ingredients and keep aside.

Chocolate Parfait:
Mix the sugar, water and yolks to 85C. Whisk with a beater till the bowl feels cool to the touch.
Melt chocolate at 55C.
Whisk the cream to soft peaks.
Add the chocolate to the yolk mixture.
Add a little whipped cream to the chocolate mixture and mix with a whisk.
Pour it into the remaining cream and mix well. Pour into a piping bag.

Mousseline Praline Cream:
Beat the chilled pastry cream till it reaches the ribbon stage.
If the praline is too thick, beat with the softened butter until smooth.
Add the pastry cream to the praline butter mixture and mix until smooth.
Pour into a piping bag.

Assembling:
Cut the puff pastry in 3 rectangles.
Place one layer of puff pastry on a cake board. Cover with a layer of Feuilletine praline, spread it evenly.
Pipe small rounds of Mousseline Praline Cream in a straight line to cover the pastry.
Place a layer of puff pastry over it. Cover with another layer of Feuilletine praline and spread evenly.
Pipe small rounds of Chocolate Parfait in a straight line to cover the puff pastry.
Place the third layer on top and decorate.

Bon Apetit!

Bon Apetit!

I am taking these over to Angie’s fun Fiesta Friday for the weekend celebrations! 🙂

2 weeks of Puff Pastry

Puff Pastry..a.k.a FEUILLETAGE in French. What makes a puff pastry flaky, crispy, crunchy, buttery and full of flavor?
Read on to find out the secret to making a really good puff pastry.

There are two parts to making a puff pastry: detempre which is the dough made up of flour, a small portion of butter,salt and water. The dough is not kneaded too much just until it comes together and rested for 30 minutes.
The second part is the rolling out of butter itself. The butter must be slightly softened and rolled into a rectangle with the help of a little bit of flour to be enveloped into the detempre. This is called as beurre manie.

New folder7

The next step is Beurrage, enveloping the butter into the dough, called the Paton. And then Tourrage, which means giving turns. The process for giving turns is same as described in my Khari post. After 6 turns it has 1459 layers!

The exact opposite of this technique involves enveloping the detempre into the butter called as FEUILLETAGE INVERSE.
We also made feuilletage au chocolat and feuilletage pistache where we added cocoa powder and pistachio paste to the Beurre Manie respectively.

The first picture explains how to roll out a dough into a uniform rectangle

The first picture explains how to roll out a dough into a uniform rectangle

What makes puff pastry so crispy, crunchy, flaky, delicious. The Butter, ofcourse! When I used to see pictures of perfectly rolled out butter in recipe books, I often wondered how was it possible? Loh and behold….. I got my answer in the lab!  The professional boulangeries & patisseries  use a different kind of butter with a higher content of butterfat that is more elastic and hence easier to roll without the butter actually melting. Also one must keep in mind the fact that the temperatures in pastry lab is on the lower side.

New folder5

I think I’d prefer to make the inverse feuilletage over the regular one for various reasons. Firstly, the rest time between turns can be reduced for inverse. It shrinks less after baking and it puffs up uniformly as compared to the regular one. Above all, it is definitely more flaky and tasty than the regular one. 🙂

I’ve had a lot of savory things made out of puff pastry and the classic mille-feuille. However, in class we made a variety of sweet things with puff pastry and all were delicious.

We made a pastry called as “Conversation“, which was created at the end of the 18th century. The name comes from a popular book “Les conversations d’Emilie de Madame d’Epinay”. I am totally clueless as to why would you want to name a pastry as Conversation.

It’s a puff pastry dough filled with almond cream and covered with another layer of puff pastry. Cover the top with royal icing and decorate with stripes of puff pastry.

Conversation

Conversation

Another pastry which goes by the name “Pain Complet” also has almond cream enclosed in puff pastry sheets. Make 2 sheets of 2mm thickness. Spread a layer of almond cream, dome shaped. Leave an edge and egg wash it. Cover and seal with the other sheet. Flip it upside down on a baking tray. COver the surface with raw almond paste (almond powder with egg whites), dust with icing sugar and make 6-8 incisions on the top. Bake at 180C.

I guess it gets its name from Pain Complet(whole wheat bread) as it has a striking resemblance to the latter.

I guess it gets its name from Pain Complet(whole wheat bread) as it has a striking resemblance to the latter.

Another one with almond cream was Dartois aux Amandes.

It is supposed to be super straight, by the way!

It is supposed to be super straight, by the way!

We also did a few fruit tarts and the best one was figs as they were in season and we just couldn’t get enough of figs!

Fruit and Puff pastry Tart Bands

Fruit and Puff pastry Tart Bands

We made turnovers, french as well as italian style.

Apple turnovers a.k.a Chaussons aux pommes were made by rolling out dough into fluted rounds of 12 cm diameter. Pipe apple compote and cover the pastry. Flip and place on a baking sheet. Egg wash and score the pastry with different designs.

For the Chaussons Italiens, the same process is followed, except for the fact that the filling is a mix of pastry cream and choux dough. It sounded wierd at first but it was not bad at all.

IMG_7336

IMG_7337

Chaussons au pommes and Pithiviers

Chaussons au pommes and Pithiviers

Pithiviers is again an almond cream filled pastry decorated as an antique galette.
roll out 2 sheets of around 3mm thickness. Place one sheet on a baking tray. Spread in dome shape the almomd cream and cover with the second sheet. Cut small semi circles at the edge of the dough with a cookie cutter. Egg wash and score the top from the centre with a knife. Bake at 220C and then reduce the temperature to 180C.

My favorite were the oh so famous Palmiers.

The puff pastry dough is rolled out by using sugar instead of flour. It is rolled into a rectangle 70 cm by 12 cm, then give 2 double folds. Cut into pieces and place on a baking tray. Bake at 210 for 15-20 mins and flip the sides halfway for the nice caramel color.

106763

Crispy, crunchy, buttery, flaky sweet palmiers

Crispy, crunchy, buttery, flaky sweet palmiers

Next Post : The classic Mille-Feuille and how to make the perfect Crème pâtissière or custard.

EGGS BENEDICT…WITH LOVE FROM MEXICO by Radhika @ My Tryst with Baking (a guest post)

My humble attempt at a guest post for our dear Jhuls 🙂

thenotsocreativecook

If there’s one thing I could eat everyday, that should be EGGS. I remember one day, I have eaten four eggs – 2 sunny side up eggs and 2 scrambled eggs. I think that was the time I ran out of recipes to try… or maybe lazy to cook something. So when that day comes, eggs are the answer to an instant meal. And ohhh… soft boiled eggs on a salad? I would kill for it. 😀

So when Radhika asked me to choose among those recipes she’s love to bring to my blog as a guest blogger, I chose eggs. EGGS FOR THE WIN!! Wohooo!! 😀

Apart from Radhika shares amazing recipes, I also love her plating skills. ❤

Thank you for some of you who thinks I am a creative cook, but there are some things (relating to food presentation) that I am not creative at. One of…

View original post 336 more words

A new turn, a new beginning…..

4 weeks….well almost! Since my last post!

There have been some huge changes in my life recently and I’ve been desperate to share it with you all! I’ve missed blogging last few weeks and missed visiting your lovely blogs more-so. As they say, it’s better to be late than never.
So, here I go with filling you in on the latest in my life.

Firstly, I’ve started school again! After 8 years, I am back to school and this time I’m pursuing something I am most passionate about! Pastry! Not just pastry, it gets better, it’s Professional French Patisserie! Secondly, the school I am going to is in Paris, in the heart of the city, and I am going to be here for a year! I cannot begin to tell you how excited I am to be here and pursue my dream in a city of dreams!

A little bit more about my school, I am studying at Ferrandi. It’s a pretty old one, being established in 1920 and a good study environment. We have a huge deal of focus on practical learning making almost 2 desserts each day. Which means I have more than I can even give away! No complaints… 😉

This is going to be quite a short post, but i want to share with you some pictures and experiences. I barely visited places this time around as I was just settling in and also the long hours at school leave little time for the exploring. As I had already visited most of the tourist places last winter, I am going slow on the sight seeing part. 😉 Nevertheless, I’d love to share some of my experiences through pictures.

DSC_0732

DSC_0735

A few from my trip to Deauville, to the north of Paris!

DSC_0787

Coco Chanel's first store!

Coco Chanel’s first store!

I'd never heard of lavendar icecream ever before! I had 2 in a row.. :D

I’d never heard of lavendar icecream ever before! I had 2 in a row.. 😀

How can we not have the Eiffel!

How can we not have the Eiffel!

Did I forget to mention that I’m terrible with french! I have started to learn… i hope to get a hang of it soon enough if not sooner… 😀

On a separate note, we have started with tarts at school and have made quite a few of them now. I’m just getting into my rhythm again and going to post updates from school and Paris quite frequently now. More importantly, going to be visiting your blogs regularly too and love to chat with you all again!

Sorry.. couldn't help but post this one!

Sorry.. couldn’t help but post this one!

PS: Apologies for too many an exclamations here and there, I simply cannot contain my excitement! 😉

Jamie Oliver’s sweet and spicy beer chicken

I grew up in a vegetarian family where meat was prepared on special occasion or family get-togethers. My mother being a strict vegetarian made sure we had a healthy, wholesome diet consisting of vegetables, dals, rotis, rice , yogurt and salad and chutney.We were never bored as the food she prepared was always finger licking good. 🙂

However, at the end of each week we would be treated with exotic chicken or mutton curries for lunch.What amazes me is that never having eaten even an egg her life, my mom would dish out scrumptious chicken curries the taste of which I can never forget.

I do try to replicate her curries ever so often which have become quite famous among my friends.
I love my chicken curries, however I was tempted to try out roast chicken recipes.When I think of roasting something, be it veggies, meat or anything else, I instantly think of how Jamie Oliver could cook something.Jamie’s recipes are simple, rustic and have loads of flavor. This recipe has been adapted from Jamie Oliver as this one i couldn’t resist trying out.It is sweet, spicy and you can make it as much or less spicy as you prefer. Cooking this with beer takes the chicken to another level and the chicken stays moist and tender.

Sweet and Spicy Beer Chicken

Sweet and Spicy Beer Chicken

We were invited for a barbecue party on Easter, something Jeev gets super delighted about.So, he decided to get a whole chicken and make the sweet and spicy beer chicken. We went to the market on Saturday to buy a whole chicken, much to our dismay we found out that all the shops were closed due to Easter. Well, we did manage to find some thigh pieces from the supermarket and made our peace with that. No complaints as we had our special treat for the week. 🙂

The recipe can be found at Jamie’s website.
Click Here

IMG_4592

Serve with roasted vegetables of your choice.

Bon Apetit!

PS: As we didn’t cook an entire chicken, we have sprinkled over some beer instead.

Filo Samosas

DSC_02501

One of the things I dearly miss about home is the street food.There are so many mind blowing options, totally vegetarian that would make you salivate at any time of the day. Speaking from experience, it’s not only me or my girl friends back home who are mad about Indian chaats, but also some others for instance my former Boss.An Irishman, extremely generous and ambitious, loves his Samosas too.We would have these for supper in our office canteen discussing Irish and Indian way of lives. 🙂

The twist to this recipe is that I have not used the traditional pastry for the samosa but a filo pastry and my brother would not understand why and how I would do that!Before you may wonder, this is ready made store bought pastry,which not makes it easy to use nevertheless.Well, I haven’t the courage to make my own filo yet, hopefully someday. 🙂

Makes 6 samosas

Ingredients: 6 sheets of filo, 20 by 10 cm brushed with melted butter

Samosa Filling :

3 medium sized boiled potatoes, peeled and mashed roughly
Green peas, boiled
Vegetable oil 2 tbsp
Cumin Seeds 1 tbsp
Ginger, chopped 2 tsp
Coriander seeds, 2 tsp
Green Chillies, chopped (Optional)
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp (Optional)
Salt, to taste
Garam Masala Podwer 1 tsp
Dry Mango powder 1/4 tsp
Lemon juice of half a lemon
Cumin Powder 1 tsp
Coriander, chopped (Optional)

Instructions :

Samosa Filling : Heat oil in a pan and add the cumin seeds.Once it crackles, add the coriander seeds and stir for 30-40 seconds. Add the chopped ginger and green chilli and cook for 45 seconds. Add the potatoes and green peas and mix well. Add the dried spices and mix until well mixed.Add the lemon juice and cook for another minute. Turn off the heat and add the chopped coriander.Mix well.

Preheat oven to 180° C. Line baking tray with baking paper.

For the Filo : Lay a filo rectangle on the work surface with the short side facing you.Brush with melted butter. Put about 3-4 tbsp of the samosa filling on the side of the rectangle near you.
1
Fold the top right hand corner over the filling, then fold the resulting triangle over, bringing the point to the bottom right hand corner to make another triangle.
turn1turn2
Now fold the top corner of the this triangle to the opposite side of the filo.
turn3
I used a longer strip than required,hence I had to make some more triangles.Depending on the length of your filo,make triangles leaving an empty 1 cm strip along the bottom.
Fold this strip back over the base of the triangle and press to seal it well.
Repeat with other filo triangle to make samosas.
IMG_5044
Bake in the oven for 30 minutes.
DSC_0239
Serve hot with mint Yoghurt or mint chutney or even plain old tomato ketchup!

Bon Apetit!

Bon Apetit!