Galette Des Rois {Pithivier Filled with Almond Frangipane}

20160224-105536-39336090.jpgQui sera la reine ou le roi?
Who will be the queen or the king?

A classic french pastry that is traditionally eaten at L’ephiphanie. Similar to the cake eaten during mardi gras, the king cake. Traditionally in galette des rois or the king cake there will be a trinket, or a bean (called la fève in french) where will be put inside the cake and who ever get the bean or trinket in their piece of cake will be crowned the king or the queen for the day.

This recipe is super easy and fast. Well here I’m cheating by using ready made puff pastry but if you choose to make it from scratch, you should make the puff pastry a day or two before. Or alternatively, you can make a rough puff which is a faster version of classic puff pastry. I like to use this recipe for a quick rough puff pastry.

20160223-195138-71498095.jpgFirst component to make for this galette des rois is the almond frangipane. And to make the frangipane first you need to make crème pâtissière or pastry cream.

The ingredients are egg yolks, vanilla pod (or good quality vanilla extract), sugar, flour and corn startch and milk. Basic ingredients to make pastry cream.

20160223-203737-74257435.jpgScrape the vanilla bean from the vanilla pod, put the vanilla seeds and pod into the milk then heat them just until simmering.

20160223-204301-74581409.jpgCombine the yolks, sugar, flour and corn starch then whisk until all has combined.

20160223-205030-75030147.jpgOnce the milk has come to a simmer, slowly pour them to the yolk mixture while whisking so that the egg won’t scramble.

20160223-210838-76118936.jpgPour them back into the saucepan then whisk constantly until the mixture thickens.

I mean.. Look at those vanilla bean specks. My kind of foodporn.

Anyway, cover the top with cling film touching the top of the pastry cream so a skin won’t form on the pastry cream. Chill it in the fridge.

20160223-211718-76638589.jpgNext up is the almond part. This part will need softened butter, brown and white sugar, almond powder, corn starch, egg, vanilla extract and rum.

20160223-214239-78159902.jpgThis part is all about mixing everything up. I even use the same bowl with the one I use to whisk the yolks for the pastry cream. Less dishes to wash, right?

Just combine the butter and sugar,
Whisk
Add the corn starch and almond powder,
Whisk
Then lastly the egg, vanilla and rum.

20160224-003738-2258892.jpgRemember the pastry cream we made earlier? It’s time to take them out once chilled. It’s gonna be stiff and looks like a blob of jelly, so just whisk it until it gets creamy again.

Again, I didn’t even bother to transfer the cream from the pan, just cover with cling fling then pop it into the fridge. Less dishes to wash! Seriously. Washing dishes is not a fun thing at least for me.

20160224-004133-2493960.jpgNow just combine the almond mixture with the pastry cream to make the frangipane.

20160224-012034-4834213.jpgI’ve wrote in the beginning that I’m using ready made puff pastry. Seriously, I don’t normally like to use ready made stuff, if I can make it my own, I will. But puff pastry from scratch is just a pain in the butt, also takes a long time.

20160224-012525-5125044.jpgSo here what I did with the puff pastry, I stick 2 sheets of puff pastry together just by brushing the surface with some water, then roll it thinner.

All I wanted to do was to double the layers of the puff. I made a set of those then cut it with a circle cutter.
So you’re going to have 2 circles of doubled puff pastry.
Prick the puff with a fork.

20160224-013330-5610842.jpgPut the frangipane filling in the middle then brush the sides with some egg wash.

20160224-013437-5677785.jpgNext up, put the other circle of puff pastry on top then just simply seal the edges.

20160224-194601-71161411.jpgI used a fork to make a scallop pattern on the edge of the galette. This will make the traditional edge of a galette des rois also helps to seal it better.

Although I did not do a very good job because a little bit of the filling ooze out. But it’s not a problem really.

20160224-200050-72050320.jpgSmear the top of the galette with an egg wash for a golden top.

20160224-211827-76707794.jpgScorch the top with the back of a knife. Here I made the traditional pattern but you can do any pattern you like.

And… Bake!

20160224-212250-76970555.jpgClassic french pastry is rustic but still taste out of this world. That’s why French pastries have a special place in my heart… ❤️
I love french pastries that much that I learn the language french.. Just because..

20160227-231006-83406373.jpgLook at that layers though! Yes I did notice that the middle of the galette curved… Here are my problems, I did not fill it enough because I was afraid that it will leak too much, and why? It’s because I made the filling way too runny.
Note to self, incorporate more pastry cream to almond cream….

20160227-231454-83694297.jpgBut this galette des rois taste amazing nevertheless. No doubt about that.

I glazed the top of the galette des rois with some honey (heated just until it’s runny enough to be brushed on top of the galette).

Don’t forget to crown the king or queen to whoever get the trinket or bean.

20160227-231738-83858357.jpgAnd I’m sure you want to see the inside so here you go! The almond filling with the crispy puff combination is the best. You can never go wrong with this one.

I’ve said it before and i’m gonna say it again, I LOVE french pastry with almond on it. Financier, almond croissant, frangipane tart, gâteau amandine, macarons.. Oh the list goes on.

20160227-233845-85125248.jpgHave a great one everybody!

20160227-234511-85511711.jpg

Galette des Rois recipe
Make 1 cake of 23 cm in diameter

Ingredients:
• 4 sheets puff pastry (20x20cm)

• 1 cup milk
• 1 vanilla pod/ 1 tsp vanilla extract
• 50 g white granulated sugar
• 3 egg yolks
• 10 g all-purpose flour
• 12 g corn starch

• 70 g unsalted butter (softened)
• 30 g white sugar
• 40 g brown sugar
• 1 pinch of salt
• 75 g almond powder
• 15 g cornstarch
• 1 egg
• 1 tbsp dark rum (optional)
• 1 tsp vanilla extract

• 1 egg (beaten for the egg wash)
• Honey/ agave nectar (heated slightly)

How to make:
1) Make the pastry cream: split vanilla bean then scrape out the seeds, put it into the milk pan then heat them up just until it comes to a simmer.

In another bowl whisk together the egg yolks, sugar, cornstarch and flour.

Slowly stream the heated milk into the yolk mixture while whisking.

Strain the mixture right back into the pot (to remove the vanilla pod) then heat them back up while constantly whisking until the mixture has thickened.

Cover the top of the pastry cream with cling wrap (touching the surface of the pastry cream) then put it in the freezer to cool faster.

2) Make the almond cream: beat the softened butter with the white and brown sugar until fluffy then add the cornstarch, salt and almond powder, continue beating then add the egg, rum and vanilla, keep beating for 5 minutes or until the batter thickened slightly.

3) Whisk the chilled pastry cream until it gets creamy again then combine the pastry cream with the almond cream.

4) Brush a little water on 1 side of the puff pastry then stick another layer of it, dust with flour then roll it until it fits the round cutter. Then cut a circle of the puff pastry, prick them with fork all over the layer. Repeat with the other 2 layers or puff pastry.

5) On a baking paper, put 1 layer of puff then put the almond frangipane in the middle. Brush the side with egg wash then close the top with another layer of puff pastry. Push alongside the circle to seal then using a fork or a blunt knife, make scallop pattern by pushing the fork onto the sides of the galette des rois (see picture above).

6) Brush the top with egg wash then make the pattern of galette des rois on top.

7) Bake in a preheated oven at 200°C or 390°F for 20 minutes then lower the temperature to 190°C or 375°F for another 35 minutes or until golden brown all the way through.

8) Immediately brush the top with warm honey once out of the oven.

9) Serve warm and enjoy!

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Pear Almond Tart

20160120-222517-80717677.jpgI love any french pastry that includes almond on it. I love macarons, financier, pithivier, any dessert with frangipane and also I can eat almond croissant for breakfast everyday (setting aside the calories). I love the flavours and the texture and everything about it.

Actually, I’ve made this pear almond tart around last october. I’ve been meaning to post it but another dishes comes up and I’ve been keeping this one in my archive.

Now it’s time to share this awesome dessert!

On to the cooking then.

20160124-022050-8450682.jpgFirst thing first is the pastry crust. I’ve made this a couple of time and I’ve explain the how to make the perfect buttery and crispy crust for the tart on my earl grey creme brûlée tartlets recipe.
But here I’ve decided to tweak the recipe a bit.

Start with some cold butter, sugar, salt, milk, egg yolk and flour.

20160124-022141-8501992.jpgCombine the sugar, salt, flour and butter in a bowl.

Now this part is my favourite thing to do in making shortcrust pastry…

20160124-022239-8559631.jpgWhich is rubbing the butter and flour together.
I have no idea why but I love love love to do this.

You need to combine it until it looks roughly like coarse sand.
I like to stop until most of the butter has been incorporated but there’s still some big chunks on it. Just to be sure I did not work the butter too much.. Need to keep it cold to make a great pastry.

20160124-022341-8621486.jpgNow that’s done, put in the yolk and mix them up.

Be sure not to over work it!

No one wants a tough base on their tart. Don’t knead it, so that the gluten doesn’t develop.

20160124-022831-8911661.jpgWrap the dough in some cling film them put in the fridge for 30 minutes.

This process helps to relax the dough, again, in order to not resulting in a tough pastry

20160124-022729-8849371.jpgOnce chilled, roll them into the desired thickness then fit it into a buttered and floured tart pan, prick the bottom of the base with fork to prevent the air being trap and making a bump on the base while baking.

Put it back into the fridge until needed

20160125-132951-48591334.jpgNow on to the poached pear.

The ingredients are super simple. You’ll need pears (of course), sugar, water, cinnamon and vanilla.

I would definitely recommend using cinnamon sticks but turns out I’m out of those. For the vanilla I’m using powdered vanilla which works great but if you want to use vanilla pods, it’s up to you, I just felt that it’s kind of a waste since we’re not using the seeds (won’t show anyway in the final product).

20160125-133424-48864309.jpgJust peel and core the pears, cut them in half, throw it into the saucepan with water, sugar, vanilla and cinnamon.

Boil it until the pears begin to soften.

20160125-133938-49178093.jpgMeanwhile the pears are cooking, let’s make the almond filling!

The ingredients to make the filling are eggs, almond powder, vanilla extract, rhum, corn flour, sugar and softened butter.

This part couldn’t be any easier, just dump everything in a bowl then whisk them until incorporated.

20160125-135301-49981155.jpgPour the almond filling into the tart case.

Cut the poached pears into quarters and slice them diagonally into thin slices, then arrange them immediately on top of the almond cream.

Got to be honest here, this is the first time I’ve made this pear almond tart in this size, usually I made some in personal sizes but I thought making big ones will look better in photo. Also it’s the first time I’m using this tart pan. So.. As you may notice, the almond filling just fills up half of the pan. I just realise that the tart pan’s side is that high and I end up not having enough almond filling.

Anyway, The recipe below is for the portion of slightly shallower tart pan, you can see the size below.

20160125-144155-52915886.jpgBake the pear almond tart until golden brown and I put some glaze on top of the whole thing, especially on the pears to make it extra shiny.

For the glaze I’m using some mirror glaze. But you can use apricot jam, marmalade or honey mix with a bit of water just to make it easier to apply, but it won’t be as shiny though.

And dust with icing sugar!

20160125-144512-53112546.jpgAnyway, this photo was taken before I got into the real food photography stuff. Before I use any props to enhance the photo. Still the good ‘ol fashion photo of food.

20160125-145600-53760081.jpgLook at how shiny it is! I just wish I’ve got enough fillings to fill it all the way up.

I wouldn’t mind a thick filling of almond cream… Loooooooove almonds in french pastry.

20160125-145804-53884069.jpgI’m sure you want to see the inside of the pear almond tart. Here you go!

I hate how when I watch or read a recipe that seem so good but they don’t show how it look on the inside… Why?! Why are you torturing me?! Let me see the filling!!

But of course, as a fellow food blogger, I kinda know why not.. Some of the possible reasons are either it doesn’t look as good as the outside, or they forgot to take a picture of it, or the pictures are bad so they decided not to post it, or it was meant to be for someone (how can you give someone a cake that has been cut?), probably so much more reasons.

I guess what I’m saying is that I wish to see the inside of the food and don’t like if they don’t show it, but I might do it later in the future (or any previous post) so as a disclaimer I’m just putting it out there.

20160125-205603-75363733.jpgOh yeah, you can see the buttery crispy crust with the sweet vanilla and rhum almond filling and cinnamon poached pear… All comes together to one rustic piece of pie….

20160125-205900-75540046.jpgA piece of pear almond tart for you and the rest is for me.

20160127-101554-36954116.jpgHave a great one everybody!

20160127-101640-37000545.jpg

Pear Almond tart recipe
Makes 1 tart diameter of 23cm height 2cm

Crust ingredients:
• 200g pastry flour
• 1tsp salt
• 60g sugar
• 75g unsalted butter (cold)
• 1 egg yolk
• 25-30 ml milk (use 25 first, if need more add the rest)

Filling ingredients:
For the poached pears:
• 2 pears
• 80g sugar
• 1 cup water
• 1 cinnamon stick
• ½ tsp vanilla powder/ 1 tsp vanilla extract/ ½ vanilla pod

For the almond cream:
• 100g unsalted butter (room temperature)
• 100g almond powder
• 10g corn flour
• 80g powdered sugar
• 1 egg
• 2 tsp vanilla extract
• 1 tbsp dark rhum

Decoration:
• to glaze: mirror glace/ apricot jam/ marmalade/ honey (diluted with a bit of water)
• powdered sugar

How to make:
Make the base:
1) Combine flour, salt and sugar in a bowl then add the cold butter, rub them together until resembles coarse sand. Add the egg yolk and milk, mix just until combined, wrap the dough in cling film, put in the fridge for at least 30 minutes.
2) Butter and flour the tart pan. Roll the chilled dough then fit it into the pan, prick the bottom base with fork then put in the fridge until ready to use.
Poach the pears:
3) Peel and core the pears then cut in half.
4) Combine the sugar, water, cinnamon and vanilla then the pears.
5) Boil just until the pears start to soften. Once boiled, let cool to touch.
Make the almond cream:
6) Cream the butter then add the almond, corn flour and sugar, beat until combined and creamy.
7) Add the egg, vanilla and rhum, mix until combined
Assembly:
8) Pour the almond cream into the tart shell.
9) Cut the pear halfs into quarter then slice horizontally into thin slices.
10) Put directly on top of the almond cream, repeat until full circle.
11) Bake at 180°C or 360°F for 30-40 minutes until the almond cream is golden brown.
Finishing:
12) Take out, let cool slightly then brush the top (especially the pears) with the glaze of your choice.
13) Put a plate smaller than the pan in the middle then sift some powdered sugar on the sides.

Canelés de Bordeaux

20150627-223352-81232785.jpgWhen I first made a batch of this sweet french delicacy, I didn’t like it. I had never ate it before but i saw the recipe a couple of times and I’m intrigued. And so I decided to make it, and as i said. I didn’t like it. It wasn’t custardy nor crunchy. It is rubbery and plainly sweet. Maybe because at that time I didn’t use any flavourings other than vanilla extract.

But I tried it again the second time, this time I use vanilla bean and rhum.. And I was sold. I LOVE IT. And I started to get addicted to it. As everyone describes it. It was custardy in the inside and crunchy on the outside.

I could eat 4 canelés in one sitting (actually more.. But I still got a wee bit of self control).

This awesome little french delicacy originated from Bordeaux, a region in France. I had never been to Bordeaux, but as a wanderlust I am, I’ve seen pictures of rows and rows of canelé on the window shop of pâtisseries at Bordeaux.

*starts daydreaming*

20150627-224333-81813766.jpgMy first batch of canelé

The first time I made canelé it was rather blonde. A bit golden brown-ish.

It was okay, but not my favourite french pastries.

20150627-225159-82319446.jpgI made my second batch, I pour the batter into the mold then bake it…

And as a clumsy baker that I am, I forgot about it. When I realise that I was baking, i ran to my kitchen and saw that my canelés are dark brown and looks like it has burnt.

I was like “noooooooooooooooooooooooo”

I let it cool, unmold it, and even that it’s burnt, I still took a bite of it.

Little did I know… I discover that I was wrong!
Turns out, it was AMAZING. The crust goes caramelized and the inside taste more custardy when this happens.

So my verdict in making canelé is that; the darker the better.

But you know.. Don’t get too overboard..
I won’t lie that I’ve burnt a batch of canelé because not only I forgot to lower the temperature but I thought that I don’t need to worry about getting it over bake too much because the darker the better.

Of course it is a preference. But seriously though, you should try baking it until you thought that you’ve messed up the whole batch by burning it.

Let’s get to the baking part!
The ingredients are:

20150627-230307-82987271.jpgEgg yolks, cake flour, sugar, vanilla pod, rhum, butter and milk.

I would definitely suggest on using vanilla bean rather that extract or any other liquid flavourings.

It made a whole lot differences.

It isn’t easy for me to get my hands on vanilla pod either, even if i found a place selling vanilla pod, it isn’t cheap. That’s why I only used ⅓ of the vanilla pod.

Or you can use vanilla bean paste.
But yeah, if you absolutely can’t find any vanilla pod, you can use good quality vanilla extract. Just bear in mind it won’t be as good.

20150627-231621-83781371.jpgNow let’s talk about the molds that are going to give this signature canelé shape.

Traditionally, canelé is made in copper molds. Mine is made of aluminum. It works great and I’m quite happy with it.

The canelé mold that is easier to find is the silicone one. It is not an individual mold like the copper or aluminum, it is cheaper and it doesn’t requires to be coated with anything to makes it easier to unmold.
But this type of mold does not gives you a very defined shape of canelé and often times that it doesn’t gives you an even color, that means it’s going to be harder to achieve the dark caramelized crust that i bragged about.

If you don’t really care about the shapes, you can always use a muffin tin. But just like other french pastries such as madelines, the shape is the main identification of the pastry.

20150627-234954-85794242.jpgSplit the vanilla pod and scrape the seeds out

Look at those vanilla caviar..
Whenever I saw these black speckles in desserts, it is food porn for me

20150628-003850-2330561.jpgHeat the milk and butter with the vanilla seeds and pod.

In french pastry, always go with FULL FAT.

Full fat milk NOT skimmed milk
Full fat cream NOT half and half
Real butter NOT any butter subtitutes

Hey, french pastries are not meant for a diet.

20150628-005041-3041482.jpgMeanwhile the milk, butter, vanilla is heating, whisk the yolks in a heatproof bowl

20150628-005302-3182981.jpgStream the hot milk slowly while constantly whisking so that no scrambled yolks are form

Combine the cake flour and sugar in a bowl then whisk together to incorporate

Pour the wet batter into the dry then whisk until no more lumps of flour visible

Add in the rhum

20150628-005656-3416406.jpgNow that the batter is done, it needs to rest 24 hours or at least overnight to let the flavours develop and become more amazing.

You can put the batter in the fridge up to a week and bake it anytime you’re feeling for some canelé.

20150628-110058-39658669.jpgStrain the mixture before pouring it into the molds.

Don’t throw away the vanilla pod! Wash them and put them into sugar to make vanilla sugar.

20150630-223340-81220569.jpgButter the molds generously.

Traditionally, the copper canelé molds are coated in beeswax.
You could use beeswax too if you can get a hold of it.

Beeswax does give the best result when baking canelé.
Canelé that is baked with the beeswax coating stays crisp the longest and gives a honey taste to it.

20150630-224946-82186814.jpgPour the strained canelé batter into each molds.

Then time to bake it!

Canelé is baked in 2 temperature in the oven.
The first temperature is really high to give the canelé the caramelized crust and then the second temperature is slightly lower to cook the canelé throughly.

20150630-225336-82416291.jpgA little bit history on canelé copied from Paula-wolfert’s blog post on canelé de Bordeaux.

Many recipes don’t carry a tale; the canelé carries many. One of the oldest refers to a convent in Bordeaux, where, before the French Revolution, the nuns prepared cakes called canalize made with donated egg yolks from local winemakers, who used only the whites to clarify their wines. Any records that might verify this were lost in the turbulent revolution, thus relegating the convent story to legend.

But the alternative tale may be even better: residents of Bordeaux, who lived along the docks, gleaned spilled low-protein flour from the loading areas, then used it to make sweets for poor children. The small canelé molds, fluted and made of copper or brass, were nestled in embers to be baked.

20150630-231401-83641054.jpgLook at the custardy inside of the canelé!
And those vanilla bean specks..

By the way I am well aware that canelé is from Bordeaux, not from Paris as seen on the picture that I put a miniature of Eiffel tower.

But I’ve been wanting to use that miniature Eiffle tower for a photo for so long and I thought well yeah, heck it. Paris and Bordeaux are both from France and Eiffle tower is the icon of France.

So.. Why not?

20150713-172441-62681171.jpg
Have a good one everyone!

Canelés de Bordeaux recipe
Make 6 medium (normal) size of canelés. About 6cm in height.

Ingredients:
• 250ml whole milk
• 23g unsalted butter
• ½ stick vanilla/ 1 teaspoon vanilla bean paste
• 2 large egg yolks
• 75g cake flour (or substitute with 60g all purpose flour and 15g of cornstarch)
• 115 g sugar
• 20 ml dark rhum

How to make it:
1) Split the vanilla bean in half then scrape the beans out. In a saucepan, heat the milk, butter and the vanilla beans and pod.
2) Whisk the yolks then slowly stream in the boiling milk mixture, keep whisking so the yolks doesn’t scramble.
3) Combine the sugar and the flour then pour in the milk mixture whisk until no lumps of flour is visible.
4) Whisk in the rhum and store the mixture in the fridge for 24 hours or overnight.
5) Coat the canelé molds with butter or beeswax. Strain the batter then Pour them into the molds until about ¾ full.
6) Bake in a preheated over at 220°C or 430°F for 25 minutes to get the dark outside then lower the temperature to 190°C or 380°F.
7) Serve at room temperature.

Green Tea and Earl grey Tea Madeleines

20141104-175746-64666777.jpg I cannot believe october has ended. I mean like seriously the time went super fast for me. I also just realise i haven’t posted anything on my blog on october since my goal is to post at least once a month. I guess i have failed…
But!! Not aware of the time is not my only reason that i haven’t posted anything last month. My other reason was: a) the camera i usually used was broken, and b) i haven’t really have a lot of time to bake because of school stuff.

Anyway i finally got some time to bake and i decided to make some madelines. These French delicacies looks so pretty. Madeleines are pretty easy to make in general. And since i think that regular madeleines are just too plain to my taste, i decided to flavour mine with green tea and earl grey tea, my two favorite tea.

Here are the ingredients:
For the green tea madeleines

20141104-180809-65289414.jpg Cream, melted butter, sugar, eggs, flour + baking powder, honey and green tea powder

For the earl grey madeleines

20141104-181213-65533580.jpg Pretty much the same ingredients except for the green tea powder, i opened up a bag of earl grey tea to add flavour to my the madelines

The method are also pretty much the same.
First, how to make the green tea madeleines:
20141105-221535-80135249.jpgIn a bowl, whisk together the eggs and sugar until fluffy and pale.

Yes, i would make your life a whole lot easier to use electric beater but a little work out is not to bad isn’t it? Work those elbow grease!

20141107-225908-82748386.jpgMix the honey with the butter

20141109-172344-62624514.jpgMix the butter and honey mixture into the whisked up egg

20141105-222054-80454920.jpgNext sift in the whisked flour, baking powder and green tea powder into the eggs and fold the mixture.

We want to keep much air in it thus the whisking and sifting the flour. It provides more air into the mixture, also folding the mixture gently to keep as much air as possible.

20141105-222534-80734826.jpgLastly add in the milk and mix it through.

Next is the earl grey one

20141107-224417-81857014.jpgThis step is to ‘Infuse’ the earl grey fragrance to the sugar. There is two way to do this; first way is to grind the tea leaves and sugar in a mortar and then rub them together, the second way is to put them into a food processor and blitz them up a couple of time. I don’t really own a mortar and pestle so i just prefer blitz them and then rub them together.

20141109-172607-62767272.jpgincorporate the earl grey sugar with the eggs

20141109-172719-62839503.jpgand beat the them until pale and fluffy

20141109-172806-62886275.jpgFold in the dry ingredients

Put the Madeleines mixture in the fridge for 1 hour.

20141109-172927-62967657.jpgthen transfer them into a pipping bag to make this part a little easier

20141109-173012-63012607.jpgPipe the batter into the madeleines molds only filling about ¾ of the shell.

20141109-173337-63217175.jpg

20141109-173338-63218142.jpgAnd bake them

20141109-182415-66255557.jpgLet them cool a bit

20141109-182456-66296042.jpgDrizzle with LOADS of chocolate

20141109-182554-66354211.jpgOkay maybe a little bit too much……

Have a grand november everybody!

This recipe is adapted from food52

Earl grey madeleines
• 3 tablespoons earl grey tea leaves
• 2/3 cup caster sugar
• 3 eggs at room temperature
• 2 tablespoons liquid honey
• 1/4 cup whole milk
• 1 1/4 cups flour
• 1 pinch of salt
• 1 teaspoon baking powder
• 8 tablespoons softened butter

How to make:
1) Put the sugar and earl grey tea leaves in a food processor and blitz them up. (For better result, grind the sugar and tea leaves in a mortar and rub the tea leaves with the sugar together).
2) Whisk the infused sugar and honey with the eggs until pale and fluffy
3) Sift the flour, salt, and baking powder into the egg mixture and fold, add in the melted butter and milk.
4) Put the mixture in the fridge for about 1 hour
5) Fill the molds with the mixture, not filling it too full
6) Bake at 460°F for about 2 to 3 minutes, until you see a small depression, then reduce the temperature of the oven to 390°F. Cook for an additional 4 minutes (the hump should start to form), then reduce to 350°F and cook for another 4 to 5 minutes, until the madeleines are golden and well rounded. In the end, your madeleines will cook between 10 and 12 minutes. Do not over bake or they will be too dry.
7) Let it slightly cooled and then drizzled with chocolate.

Green tea madeleines
• 1 tablespoon of good quality green tea powder
• 2/3 cup caster sugar
• 3 eggs at room temperature
• 2 tablespoons liquid honey
• 1/4 cup whole milk
• 1 1/4 cups flour
• 1 pinch of salt
• 1 teaspoon baking powder
• 8 tablespoons softened butter

How to make:
1) Whisk the sugar and honey with the eggs until pale and fluffy
3) Sift the flour, green tea powder, salt, and baking powder into the egg mixture and fold, add in the melted butter and milk.
4) Put the mixture in the fridge for about 1 hour
5) Fill the molds with the mixture, not filling it too full
6) Bake at 460°F for about 2 to 3 minutes, until you see a small depression, then reduce the temperature of the oven to 390°F. Cook for an additional 4 minutes (the hump should start to form), then reduce to 350°F and cook for another 4 to 5 minutes, until the madeleines are golden and well rounded. In the end, your madeleines will cook between 10 and 12 minutes. Do not over bake or they will be too dry.
7) Unmold immediately and let cool on a rack. Make sure that for each new batch the pan is cool and properly buttered and floured. They’re best eaten slightly warm, direct from the oven and cooled for a few minutes. But you can store them for a couple of days in an airtight container.
8) drizzle with chocolate if desired.

Profiterole (choux pastry)

20140517-151423.jpgmaybe some of you didn’t know the difference between profiterole and choux pastry. Choux is the pastry casing, which then when we fill it with creme pattisiere will be called profiterole or cream puffs.
I don’t know whether you know beard papa or not, they are shops from Japan that sells profiterole and I LOVE THEM! I guess i could say that this is the copycat version of beard papa. They use the Japanese recipe that is called pai shuu. The first time i made choux pastry, they were fine when i took it out of the oven but then once they’re cooled, they gone soggy. After much time troubleshooting i found the answer!

Profiterole is not complete without their cream filling. A good creme pattisiere. Oh yeah. I finally get my hands on vanilla beans and i’m so excited! I actually use creme diplomat, which is combining creme pattisiere with whipped cream to get that fluffy, smoother and lighter taste. It is optional, you could go with just creme pattisiere. For the creme pattisiere i use all FULL FAT ingredients. Oh yeah.. As frightening as it sound it taste like heaven. Trust me.. You want full fat milk, cream, REAL butter. No body said that this would be a diet friendly food is it? But seriously, it’ll be worth it.
Let’s get started shall we? First is to make the creme pattisiere.
Creme pattisiere ingredients:

20140518-174633.jpgegg yolks, sugar, butter, cornflour+flour, milk, vanilla pod.
You could of course use vanilla extract if you can’t get vanilla pod.

20140518-211842.jpgfirst thing first split the vanilla beans lengthwise into half and scrape the beans.

20140518-212455.jpgput the vanilla beans and pod into the milk and bring to a boil.

20140518-212757.jpgwhisk the yolks, sugar, corn flour and flour in another bowl. Once the milk has boiled, strain the milk little by little into the yolk while whisking so they don’t scramble. Put them back into the heat while whisking constantly.

20140518-213702.jpgit will get thick and creamy

20140519-230507.jpgcover with cling film (it has to touch the surface of the cream to prevent it from forming a layer) and put them in the fridge to cool.

Next is to make the choux crust. It’s going to be a sweet and crispy crust on top of the choux pastry. Choux recipe usually don’t use this kind of crust, they usually use something called sable. This is the difference between usual choux and pai shuu. But seriously, this crust is waaaaay simpler and it just makes all the difference.
Choux crust ingredients are:

20140520-191940.jpgicing sugar, flour, butter.

20140520-193603.jpg all you need to do is melt the butter and stir in the sugar and flour. Easy peasy.

Now finally let’s get on to the choux pastry shall we?
Choux pastry ingredients:

20140520-193401.jpgeggs, flour, butter, water

20140520-194038.jpgput the butter and water in a pan and heat it until it boils, dump the flour and whisk until they all clump together and the dough comes away from the side of the pan. Take them off the heat and stir to cool them off a little bit

20140520-194942.jpgstir in the eggs one by one. It will look like they won’t come together at first but keep stirring.

20140520-195320.jpgstir until you got a smooth dough.

20140520-195558.jpgfit the dough into a pastry bag and pipe dollops of choux dough. For the pointy top, you could use a wet finger and pat it lightly.

20140520-195815.jpgput the choux crust on top of the choux pastry and bake!

20140520-200034.jpgremember when i said i used to make choux and it turn soggy when it cooled down? This is the answer i’ve discovered. Once the choux is baked, turn down the heat and bake a little longer. It will make the choux pastry dried out and resulting into crispy choux pastry. They even store well too. They could last for more that a week and stay crispy (but not filled with the cream of course).

20140520-200522.jpganyway maybe i should’ve give them more space….

20140520-201053.jpgonce the pastry cream cooled, whipped some whipped cream then stir in the pastry cream to create a lighter filling

20140520-201411.jpgi don’t know why but i just got a thing when i see specks of vanilla bean on cream based dessert…
Fit the cream into a pastry bag with a tip (just to make it easier to pipe), make a hole in your choux on the bottom or side and pipe those lovely cream inside

20140520-202137.jpglook at that…

20140520-202356.jpgAnd a little dust of icing sugar won’t hurt…

20140520-203003.jpgooohh yeah…. That’s the stuff…

Some tips to maintain a crispy choux pastry:
1) don’t put your choux pastry in the fridge. They’ll keep for a good couple of weeks even in room temperature.
2) it is better to fill the cream as close to the time you’re going to serve it.
3) if you want, you could pre heat the choux for a couple of minutes on the oven before serving.

Pastry cream ingredients:
• 300 ml full fat milk
• 3 egg yolks
• 3 tbsp corn flour
• 1 tbsp plain flour
• 100 g sugar
• Vanilla pod or good quality vanilla essence
• 30 g butter
• 250 ml heavy cream
How to make:
1) Split the vanilla pod in half and scrape the beans. Put the beans and the pod into the milk and bring to boil.
2) In another bowl whisk the egg yolks, corn flour,plain flour and sugar until pale and creamy. Pour the boiling milk through a strainer little by little into the egg yolk while whisking constantly.
3) Pour the mixture back into the pan and heat it on medium low heat while whisking constantly until it gets thick. Put it in the fridge to cool, wrap the bowl in cling film touching the surface of the cream.
4) Once cooled, whipped out heavy cream, fold in the pastry cream to the whipped cream and fit them to a pastry bag.

Choux crust ingredients:
• 30 g butter
• ⅓ cup icing sugar
• ⅓ cup plain flour

How to make:
Melt butter, stir in the flour and sugar until it become a crumbly dough

Choux pastry ingredients:
• ¾ cup water
• 120g salted butter
• 1¼ cup flour
• 4 eggs + approximately 1 egg white (i use the leftover whites from the pastry cream)

How to make
1) Put the water and butter in a pan and put it on the heat until it’s boiling.
2) Once boiled, stir in the flour. It will comes away from the pan, transfer to another bowl to cool a bit.
3) Lightly whisk the eggs and egg white, stir in little by little in 5 addition into the slightly cooled choux dough. It will look like they won’t come together at first but keep stirring until it’s creamy.
4) Transfer to pipping bag, pipe blobs of the dough into baking pan lined with parchment paper, using a slightly wet finger dab the pointy end.
5) Put the choux crust on top of the dough and bake on a preheated oven to 220C for 30 minutes, and turn the heat down to the minimum heat setting (mine is 100C) for another 30-40 minutes to dry them out.
6) Let the choux cool, then make a hole on the bottom or the side of the choux, pipe in the pastry cream and you got your profiterole!