Choux Pastry with craquelin

Host : @anysuprianto

Recipe : Choux Book – Hannah Miles

Choux - Ingredients:

65 gr Plain Flour ( Used High Protein/Bread flour to get a firm result )

50 gr Butter, cut into cubes

75ml Milk + 75ml water or only 150 ml water ( I used water only )

1 tsp Caster sugar

a pinch of salt

2 Eggs ( approx. 100 gr)

Method:

1. Shift the flour twice to remove any lumps

2. Heat a butter in a saucepan with milk & water, sugar and salt until the butter is melted. As soon as butter is melted remove the pan from the heat (don't let it boil too long as the batter will turn out dry)

3. Quickly shoot the sifted flour in all at one go. Stir the mixture very hard with a wooden spoon or whisk until the dough forms a ball and no longer sticks to the sides of the pan. You may notice the dough seems wet, not to worry after few minutes the flour absorbs the water. Pour in to separate bowl to cool down +/- about 5 minutes.

4. Preheat the oven to 200C

5. Whisk the eggs in a separate bowl and beat a small amount at a time into the pastry using a wooden spoon or a balloon whisk, beat until well incorporated.

6. Pour in to the piping bag with the nozzle as preference.

7. Bake for 20-25 mins. 

** Don't try to open your oven door if your choux is not ready/golden brown or until the batter form

** Make sure bake in grease paper or normal baking paper/muffin tray grease with butter

Yield : 12 pcs

Cream Pastry with modification

1 egg yolk

12 gr corn flour

30 gr Caster sugar
a pinch of salt

125 ml milk

10 gr butter

1/2 tsp Vanilla extract 

100gr Whipping Cream

Method:

1. Whisk the eggs, sugar, salt and corn flour until thick and pale in colour.

2. Place the cream and the milk in a saucepan and bring to boil.

3. Pour small part of milk over the egg mixture, whisking all the time. Then pour the whole mixture back to the milk in a saucepan and whisk over a gentle heat until the mixture becomes thick and boiling. Keep out from heat, keep stirring. Wait for a few minutes, add in butter and vanilla. Stir until it well incorporated with the cream. While cooling, cover it with the plastic clingwrap to avoid the cream turn dry.
4. Whip the cream until stiff, then add in the cooling cream pastry, whip until incorporated.
5. Chill in the refrigerator until needed.

Note : Separate the cream pastry, and pipe it only when are ready to be served.

 

Craquelin - Recipe : Sonia-Nasi Lemak Lover

50 gr Butter

50 gr Brown sugar

60 gr All purpose Flour, sifted

Method:

- Beat butter and sugar till light and creamy, add in sifted flour, mix to combine.

- Keep the fridge to harden.

- Place dough in between two sheets, roll thinly

- Cut into small square and place on top of the choux pastry (see above picture)

Fruit Flan Tarts

Source : IG @chennies_kitchen

Sweet Pastry Crust :  (half-recipe from original)

125 gr Plain flour

60 gr Salted butter / cold margarine (cut in small cube)

10 gr milk powder

38 gr Caster Sugar

2 no Egg yolk

Any kind of beans (to press on the pastry skin) - optional

Method of Handling Dough:

- Shift the flour and milk powder into flat surface, make a hole in the middle, add in butter, mixed using finger tips until the batter like sand. You may also use pastry cutter, mixer or food processor.

-  Add in sugar and eggs , mix well until it form a ball (not too long).

- Wrap in with plastic wrap, and refrigerate for 30 minutes or just until firm

- Bring out the sweet pastry crust from the refrigerator, let it be in room temperature before use.

Method of Baking Pastry:

- Preheat oven to 170C.

- Press the pastry sheet in between 2 baking paper with the thickness of 3mm with the size of your pan.  Cover it to the pastry pan, lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes), cover up with the baking paper and use bean to press on the crust.

- Bake the crust for 10 mins or until ¾ cook,  take out the paper and red bean. Continue to bake until the surface dry or lightly golden brown (10 minutes) Let it cool and set aside.

Yields : 1 pc 7 inch round pan or 15 mini tarts

Filling – Vla

250 ml Fresh milk

50 gr Sugar

30 gr (1-2 Egg yolks) – beat using fork

25 gr corn flour

Pinch of salt

1/2 tsp Rum

1/2 tsp Vanilla Extract

10 gr Butter

Method:

- Use medium fire, cook milk, sugar, corn flour, plain flour and salt until lukewarm, scoop  one Big spoon to egg yolk (mix well), and pour back to the milk batter. Mixing until you get smooth paste, keep stirring, once the batter getting thick, stirring harder and faster. Stir until it bubbling, keep stirring further 1-2 mins and switch-off the fire.

- move the batter to other tray, let it cool, keep stirring ( prevent the batter to have skin) until lukewarm then add Rum, vanilla and butter.

ASSEMBLE  the Tart :

1 recipe sweet pastry crust

1 recipe Vla

50 gr Dark Chocolate, melted

Varieties of fruits : strawberry, kiwi, orange, peach (as your preference)

Instant jelly / Apricot glaze  (optional)

-  Once the pastry skin cool, remove the tart from the fluted sides of the pan.

-  Spread with melted chocolate over the bottom and sides of the baked tart shell to prevent the crust from getting soggy.

- Let it cool and harden before you put the vla filling.

- Before serve, place fruit randomly on top of cream or vla. After arranging the fruit, gently brush apricot glaze light coat on the fruit.

NOTE :

- Roll the dough should be done from the middle to the outside. Do not roll in different direction for example  from middle to the top and from the top to middle. The dough will be not in good shape.

- Do not pull the sheet of dough when to place the dough into the pie pan. Pie shell will shrink when baked. To make the sheets of dough sticking to the pan, just tap-tap will do

Egg Tarts with Puff Pastry

I still have leftover frozen puff pastry, making these tarts as I saw Sonia & Yummylittlecooks made it earlier. I like about this recipe since it was very simple & easy to make, and the taste was good too.

I am submitting this post to Aspiring Bakers #10 : Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink.

Source : Nasi Lemak Lover

Original recipe from Forbidden Garden

Ingredients - Egg custard filling :

240 gr Hot water

90 gr Coarse sugar

3 Eggs
¼ tsp Vanilla extract
¼ tsp White vinegar (I replaced with Rum)

16 pcs frozen medium cut square puff pastry, thawed

Method :
- Dissolve sugar in hot water, set aside to cool.
- Break eggs in a mixing bowl, lightly stir.
- Add in sugar syrup, vanilla extract and rum, lightly stir well to combine.
- Sift twice, set aside.
- Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in a 12 holes muffin pan.
- Pour egg custard filling in the puff pastry case, about 90% full.
- Bake at pre-heated oven at 180c for 35mins or till golden brown.
- Remove from oven and leave to cool.

Chocolate Dulce de Leche

It’s my turn now! Out of curiosity, I have to try it out myself .... :) First to know about Dulce de Leche (DDL with pronounce Dool-say De Leshay) from Wendyywy – Table for 2 or more ... I used “Milkmaid – Hi Calcium” and stick with the traditional simmering for 3 hours. There are other delicious recipes that you may try it out with DDL posted by our fellow bloggers : Happy Flour, Bakericious, Home Kreation, Quinn’s Baking Diary and Honey Bee Sweets or you may find more thru the net.

Biscuit base:
120 gr Plain flour
75 gr Butter
20 gr sugar

Filling:
200 gr Dulce de Leche
100 gr Cashew nuts

Chocolate topping:
150 gr Cooking chocolate
100 gr Couverture Chocolate
15 gr Butter

Method:
- Preheat oven to 180C
- Biscuit base: Cream butter & sugar for a while, add plain flour, beat until the mixture is crumbly.
- Pour the mixture into the base of 30x10cm tin with non-sticking paper. Press it using back of the spoon until mixture smooth, then prick a few holes on the dough using fork.
- Bake at 20 minutes or till brown.
- Spread evenly Dulce de Leche over the biscuit base.
- Sprinkle the cashew nuts evenly over the Dulce de Leche, then press gently using back of the spoon, so the cashew nuts will mix into Dulce de Leche.
- Bake again for another 10 minutes.
- Chocolate topping : Using double boil method, melt the chocolate and butter.
- When the chocolate mixture has melted, remove from heat and stir until smooth. Pour over the baked Dulce de Leche filling.
- Let it cool, then set in to the fridge.

NOTES:
To prevent the chocolate being too hard, once the chocolate dulce de leche mixture cool, let it set into the fridge for about 15 minutes, then cut into square or bars then re-fridge again for storage.

Step-by-step pictures:

Want to know how is taste? 

It's your turn NOW to try out DDL .... Hahahaha ......

Mini Croissant

This wonderful croissant recipe is shared by Christine's blog, and you cannot go wrong with it, as she provided us the fantastic step-by-step illustrations how to make it. :) So during the weekend, I baked half-of-recipe, and made around 16 mini croissants. I baked only half of it, and the other half, once final proof, put in the container and kept in the freezer. The croissants were still remain soft until the next day.

Other pictures:

Extra dough, I cut into small square cube, sprinkle or roll onto sugar before proofing. The final result was not bad, just like eating the sugar crackers.

The other half of croissant that kept earlier in the freezer can be used anytime. What I did is I took out from freezer and transferred it to the fridge one day in advance. Anytime, just half an hour before I baked, I took out from the fridge. Like the below sandwich croissants I baked it this morning, just nice for our family's breakfast. :)

Portugese Tart

INGREDIENTS (PASTRY)

recipe shared by my friend M

240g flour, pinch of salt
50g butter
1tsp lemon juice mixed with 150ml water
180g pastry margarine

Method:
1. Get ready all the ingredients
2. Place flour and salt into a mixing bowl and mix well. Rub in butter until resembles bread crumbs.
3. Add in lemon juice and water, knead for about 5 minutes to form a smooth dough.
4. Cover with cloth and rest for 30 minutes
5. Roll out dough into 1cm tick and oblong shape. Then roll the pastry margarine to just under 2/3 the size of the oblong.
6. Place pastry margarine to cover 2/3 of the dough.
7. Fold the empty 1/3 portion over 1/3; Then fold up the other end 1/3to form 3 layers;
Roll out into an oblong again;
8. Repeat (no.7), 3-4 times (rest for 15 minutes after each folding and rolling).
9. Puff pastry to be used
10. Roll out the pastry to rectangular shape about 3 mm thick. Roll it up like Swiss roll.

11. Chill until firm


INGREDIENTS (FILLING)

recipe from Alex Goh’s Irresistible Pastry

200g Whipping cream
300g Milk
80g Sugar
3 Eggs
3 Egg yolks
¼ tsp Vanilla essence

Method:
- Cook whipping cream and milk until 70 degree C, stir in sugar and cook until the sugar dissolves.
- Add it into the beaten eggs and egg yolks. Mix until well blended lastly adds in the vanilla essence.
- Set aside to cool.

ASSEMBLY TO BAKE:
- Divide the pastry into small portions. Flatten into the pastry moulds.
- Pour the filling into the pastry tarts
- Then bake at 220C for 20 – 25 minutes.

Other pictures:

Custard Cream Puff

'NCC Soes Week' is just another event organized by NCC members club. This time I can only made the simple puff, however, there are more varieties puff recipes can be found here. :)

Choux Paste: ( yields 10 nos )
70 g Butter
170 g Water
85 g Plain flour
1 egg, lightly beaten

Method for choux paste:
- Boil water and butter.

- Add flour and stir using hand whisk to form a smooth dough.

- Let dough cool to lukewarm, then add egg slowly until the consistency is right (batter should be smooth and slow flowing).

- Fill the mixture into piping bag and pipe it onto greased baking tray.

- Bake at 200 deg C until golden brown, about 20-25 mins.

Custard Cream Filling:

50 g Fresh cream (beat until stiff)

15 g Instant custard powder

40 g Fresh milk

Method for cream:

- Beat Instant custard powder and fresh milk until thick.

- Pour the mixture into fresh cream, stir till well mixed.

How to assemble:

- Cut the cream puffs but not cut through.

- Pipe some custard cream filling into the puffs

- Serve

Cheese Pancake with Blueberry

Original recipe from : Sedap

Ingredients:
150ml milk
50g cream cheese
2 eggs, lightly beat
1 tbsp unsalted butter, melted
120g plain flour
1 tbsp icing sugar
1 tsp baking powder
¼ tsp salt
Butter/Oil for frying
Blueberry jam

Method:
- Boil the milk, add cream cheese. Stir until the cheese melted. Measured 120g. Add egg, stir. Add melted butter. Mixed well, put aside.
- Add flour, icing sugar, baking powder and salt. Mixed well, then pour in the milk mixture and mixed to make a smooth batter.
- Heat a little oil/butter in a frying pan until hot and then pour one tablespoon batter. Cook for a couple of minutes each side.
- Serve with Blueberry jam.

NOTE :
I found the above pancake a bit thick, then I add the remaining milk or you can substitute with water, make it more dilute, then fried into thinly coat to make a crepe. The taste was much nicer. Spread the Blueberry jam or nutella on the crepes as below!

Shepherd's Pie

Tested original recipe by Gina – Kitchen Capers

Ingredients (modified):
150g chicken mince
3/4 can of Campbell’s Cream of Chicken
1-2 tbsp water (optional)
150g mixed vegetables(frozen pack)
1/2 large white onion, chopped
20g butter(salted)

Toppings (modified):
115g instant mashed potatoes powder (I used Idahoan – roasted garlic)
2 cup water
30g salted butter
shredded cheddar cheese (optional)

Method to cook the filings:
- Heat up wok with the butter until melt
- Add onions until it soft and fragrant
- Add chicken until half cooked, then add mixed vegetables and stir fry overhigh heat for 5 mins.
- Pour in the cream of chicken
- Do not add any water (optional I added 1-2 tbsp to dilute the cream)
- Sir to mix everything together
- Turn off heat, remove and set aside

Method for topping:
- Boil the water
- Add potato powder in the boiling water in and stir till you get a nice creamy mashed potatoes
- Add butter while its still hot, stir to mix, it will melt.

Method to assemble:
- Add 1.5 tbsp of filling into a disposal tin foil cup
- Add 2 tbsp of topping on top of it. Spread to even out & sprinkle shredded cheese
- Baked in preheated oven 200C for 10 mins or until the top is evenly browned
- Serve immediately while its still warm.

Yields : 16 pcs

Step-by-step pictures: