Orange and cardamon cake with rosewater drizzle. Christmas is over and were all feeling a little glum, we’re all broke and have eaten our weight in chocolate. Is anyone else over rich and heavy desserts? I feel like November and December are so packed with rich and heavy foods that come January I’m craving something lighter. This is my solution! Orange and cardamon cake, light and sticky cake flavoured with orange and cardamon, lovingly drizzled with a rosewater icing. Lovely light and fresh flavours to really excite the palate.
So this month we are taking a closer look at making our own pastry and whats the use of knowing how to make rich and flakey puff pastry if you don’t know what to do with it. Instead of giving you some uber complex recipe we are going to keep it simple this week and let you concentrate on nailing your pastry skills. This super simple pear and walnut tart is incredibly easy to make, is super delicious and serves 4 for a light lunch. Giving your plenty of time to concentrate on your pastry making.
Mixed berry puff pastry tarts. This super easy to throw together dessert can be pre made and whipped up at the table in no time. Essentially consisting of three elements, puff pastry, whipped cream and fruit. This super simple dessert will leave you loads of time to concentrate on enjoying your dinner.
Puff pastry is one of the harder pastries to get right, it takes a lot of love and attention to get it right, but when you do its oh so satisfying to watch your creation rise and puff up on the oven knowing that its all yours. Puff pastry consists of paper thin sheets of pastry made by folding butter into the dough up to 6 times and chilling between each fold. It is this time and effot that creates those illusive layers and makes puff pastry so, well, puffy.
Coffee eclair recipe. Let me tell you a little secret, I am crazy about coffee. I must drink 10 cups a day, I love buying and trying out new roasts and new ways to brew my beloved. I especially love coffee flavoured bakes, I’m all over coffee cake and I drool over this delicious coffee eclair recipe. Crisp and perfectly light choux pastry shells filled with a coffee flavoured whipped cream and glazed with a coffee infused icing. I even went the textra mile and sprinkled mine with ground coffee. Although if you are going to do the same make sure its real ground coffee not instant, no one wants to eat instant coffee.
Choux pastry is a real favourite of mine to bake for friends and special occations, not only because it tastes great, but because its so easy to make once you know how, its incredibly versitile and its a real crowd pleaser. Choux pastry isn’t one that you see people make often, so when you rock up to the party with a plate of homemade coffee eclairs people are going to take you for the baking god that you obviously are! This coffee eclair recipe is a great crowd pleaser, a must try for your next event!
And there you have it, my coffee eclair recipe. Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post.
Garlic and rosemary cheese puffs. Have you ever had a profiterole? Light and airy choux pastry ball filled with cream and topped with chocolate? How could you possibly improve on that? Simple, the same way we improve everything, with cheese!
Have you ever made your own choux pastry? If not, your in the right place. I don’t see a lot of people venturing into the world of choux pastry, possibly because it seems much harder than it really is. Don’t be fooled by those perfectly puffed choux buns, they are achieveable. With the help of my ultimate guide on how to make choux pastry we will have you producing perfectly puffed choux in no time.
Pate au choux, or choux pastry is a classic French pastry, odds are you have tried it in the form of a classic eclair or a profiterole. In fact when writing this I discovered that profiteroles are actualy filled with ice cream and coated with chocolate. Cream puffs are traditionally filled with cream and dusted with icing sugar. So what we Brits know as profiteroles are actually a hybrid of the two, who would have thought.
When well bakes, choux pastry should be light and airy. It should be well puffed with a crisp outside and the inside should be more or less hollow with a soft almost webbing on the outside wall. To get that perfect puff we first need to make the dough.
Choux pastry starts life as a little water, milk and butter, brought to the boil on the stove, when boiled we remove from the heat and add flour. The flour is beated into the mixture well and left to cool. The cooling is the important part, I had never thought about it before after making choux pastry for years I just cooled the dough automatically, recently I forgot to cool the dough before adding the eggs and I discovered the hard way why we cool the dough first. If you add the eggs to hot dough you end up with part dough, part scrambled egg. The eggs are beaten into cool dough, I find that an electric mixer works best for this.
The choux is then transfered to a piping bag fitted with a plain round nozzel and baked. The baking times and temperatures and very important with choux. They need a blast of hot air to make them raise quickly, then the oven temperature needs to come down so that the top doesn’t burn and so the inside can have time to set to stop the choux from collapsing. The inside of the choux is filled with hot steam, which needs to be released, so when the choux comes out of the oven it needs to be pricked or slices on the underside and placed back in the oven. If you are in a rush, I usually pop it back in the oven for 5 minutes, oven turned on. But if you want gloriously crips choux pop it back in the oven for at lease 30 minutes, oven turned off with the door not closed all the way. This will dry out the choux and give you that beautiful crisp shell.
In choux dough I have always just used water. But recently I saw a recipe for eclairs that called for milk only. This called for an investigation. I tried making cream puffs with no water at all and although they tasted great and were a fantastic colour, they were soft. So the answer to the problem is combine the two, use milk for flavour and colour and water for texture, but in what ratio? After messing around with some combinations I have found that for me the optimum combination of milk and water is about 3/4 water to 1/4 milk. This keeps the choux crist put that touch of milk helps improve the flavour and colour.
And there you have it, it ultimate guide on how to made choux pastry. Don’t forget to show me your bakes by tagging @whatseatngmanchester in your social media post.
This chocolate salted caramel tart is the epitome of dessert decidence. Buttery flakey shortcrust pastry filled with a homemade salted caramel sauce and topped with a rich chocolate ganache, this one is not for the faint hearted.
This is my best lemon meringue pie recipe ever! Not because it differs much from all the other lemon meringue pie recipes in the world. In fact the only ting I really do differently is add a little orange juice to the lemon filling to add a depth of flavour. No this is not the best lemon meringue pie recipe ever because its any different to the others, its the best because it has a simply magical ability to bring people together.
Morning Campers! Lovely to have you here. I'm Sarah and I'm the brains behind WhatsEatingManchester. I am a full time photographer and part time food fanatic. I have held every job in the restaurant business and food is what I do. I created WhatsEatingManchester as a place to bring together and share all my favourite recipes and images.