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Tag: Pastry

Passion Fruit and Chocolate Profiteroles

Passion Fruit and Chocolate Profiteroles

Every afternoon tea stack needs some choux pastry, and who doesn’t love profiteroles? These ones are stuffed with a passion fruit creme patisserie which gives a great tang to marry with the rich chocolate ganache on top. If you’re not a fan of passion fruit these also work really well with orange zest  or even just as plain vanilla creme pat.  If you’re not keen on making creme pat you could even go super traditional and just fill the profiteroles with whipped cream!

Recipe

Makes 25

Time: 2 hours

Ingredients

For the choux pastry

  • 110g Unsalted butter
  • 120g Plain flour
  • 3 Medium eggs

For the filling

  • 250ml Whole milk
  • 1 tbsp Vanilla bean paste
  • 50g Caster sugar
  • 3 Egg yolks
  • 10g Cocoa powder
  • 10g Cornflour
  • 25ml Passion fruit curd (or coulis – preferably with no seeds)

To decorate

  • 100ml Double cream
  • 100g Dark chocolate

Method

  1. Begin by making the choux pastry. Put the butter and 450ml water into a large saucepan. Bring to the boil and wait until the butter has melted.
  2. Tip in the flour and mix really quickly with a wooden spoon until the mixture has formed a ball and is lump-free. Tip the dough into a bowl and spread it out as much as possible to help it cool down. Leave until cool (about half an hour).
  3. Meanwhile pre-heat the oven to 180˚C. Then line 2 baking trays with baking paper. Draw 10-15 circles, about 4cm in diameter, with a pencil  on each baking sheet (it can be useful to use a lid or cookie cutter as a stencil to help!) Then turn the paper over so that the lines are on the other side.
  4. Now add the eggs to the dough, one by one, beating well in between each addition. You might not need all the eggs so between each addition test the consistency. You want the mixture to be thick and to hold it’s shape but to be pourable, if you pick up a bit of the pastry with a spatula and then shake it once you should get a ‘V’ shape of dough hanging off the end of the spatula.
  5. Transfer the pastry to a piping bag with a 1cm round nozzle. Pipe blobs of pastry onto your lined baking trays, using the circles you drew earlier as a guide. Then dip your finger in some water and dab down on any peaks or mis-shaped bits of the mounds.
  6. Bake the profteroles in the oven for 30-40 minutes until golden brown and risen. Then take the profiteroles out of the oven, quickly prick each one in the side with a knife and then put them back in the oven for 5-10 minutes to dry out even more (this will stop the profiteroles from collapsing once out of the oven). Then leave the profiteroles to cool completely on wire racks.
  7. Now make the crème patisserie filling. Put the milk and vanilla into a saucepan and bring to the boil.
  8. In another bowel mix the sugar, egg yolks and two flours until fully combined. Once the milk is heated, remove the pan from the heat and gently pour the milk into the egg mixture, whisking constantly.
  9. Once combined pour the mixture back into the pan and put the pan back over a heat. Whisk on a medium heat until the mixture boils and thickens.
  10. Take the mixture off the heat and stir in half the passionfruit curd. Pour the custard into a jug and cover with cling-film to prevent a skin from forming. Set aside for later.
  11. Now make the ganache. Chop the chocolate up finely and then put it into a bowl.
  12. Pour the cream into a small saucepan and bring just up to the boil. Then pour the hot cream over the chopped chocolate and whisk until the chocolate has melted and the mixture is smooth.
  13. When the profiterole shells have cooled down slice one in half with a sharp knife and place the ‘tops’ next to the ‘bottoms’.
  14.  Pipe a blob of the creme patisserie into the base of each of the bottom shells. Then spoon a little of the passionfruit curd over the top of the creme pat.
  15. Next take one of the top profiterole halves and dip it into the ganache. Run your thumb along the side to stop drips and then repeat with the rest of the tops.
  16. Finally put the tops of the profiteroles onto the bottoms and serve!

Thanks for reading!

Emma x

 

 

 

 

Bakewell Tartlets

Bakewell Tartlets

As the summer is coming to an end we’re starting to hit peak jam making time where any fresh fruit left over from the summer is being stewed into lots of jam. Down the bottom of our lane we have tonnes of apple and damson trees which are currently laden with fruit ripe for the picking. These can be used to make amazing jams and compotes which work really well in desserts like these delicious bakewell tartlets.

These are by far my favourite tart to make as they don’t require blind baking (baking the pastry before adding the filling) as the filling is baked with the pastry. This makes them so much easier to make and a lot less hassle than most other tarts, so they’re my go-to pastry. The main components of a bakewell tart are pastry, jam, frangipane (an almond cake mix) and icing. Beyond that the whole concept of bakewell tarts are pretty flexible and easy to play with.  I’ve made bakewell tartlets for this as they can be cut into quarters which make great bite-sized treats for an afternoon tea stack! You could also just make these as one big tart which is fab for cake sales and sharing.

Recipe

Makes 4

Time: 90 minutes, plus chilling time

Ingredients

For the pastry

  • 175g Plain flour
  • A pinch of Salt
  • 2 tbsp Caster sugar
  • 115g Unsalted butter
  • 1 medium Egg yolk
  • 2 tbsp cold Water

For the filling

  • 60g Unsalted butter
  • 60g Caster sugar
  • 1 Medium egg
  • 30g Self raising flour
  • ½ tsp Baking powder
  • 50g Ground almonds
  • A few drops of Almond essence
  • 2 tbsp Raspberry jam

To decorate

  • 100g Icing sugar
  • 1 tbsp Lemon juice
  • A few flaked almonds (optional)

Method

  1. Begin by making the pastry. Put the flour, salt and sugar into a bowl and mix together with a round bladed knife to combine. Add the butter and then use the knife to cut the butter up into small chunks. When you can’t cut the butter up any further, go in with your hands and rub the butter into the flour until the mixture resembles fine breadcrumbs.
  2. Add the egg yolk and water to the mixture and stir again with a round bladed knife until the mixture comes together to form a dough. Wrap the dough in cling film and then chill in the fridge for at least 30 minutes.
  3. Meanwhile make the filling. Put the butter, sugar, egg, flour, baking powder, ground almonds and almond essence into a bowl and mix together until smooth.
  4. Pre-heat the oven to 180˚C. Take your pastry out of the fridge and divided it into 4. Roll each portion out on a floured surface into a thin disc and then line a tarlet tin with each of them. I find the best way to do this is to carefully lay the pastry over the tin and then to ease into the shape, before pressing into the flutes of the tin. Then take a rolling pin and roll over the top of the tarlet tins to remove the excess pastry.
  5. Spread a little jam over the base of each of the tartlets. Then portion out the frangipane and spread it so that it covers the jam and is even.
  6. Put the tartlets onto a baking tray and bake them in the oven for 15-20 minutes until the frangipane and pastry is golden brown. Set to one side to cool.
  7. To prepare the decoration put the icing sugar and lemon juice into a bowl and mix together until smooth.
  8. When the tartlets have cooled drizzle them with this icing. Then Sprinkle the tartlets with flakes almonds (optional) and serve!

Thanks for reading!

Emma x