Tag Archives: Creme patissiere

Chocolate soufflé

I don’t do soufflés half enough. OK, partly it’s because you have to make them at the last minute and frankly, I don’t always have the time to whip up a soufflé after a dinner. Then I saw that you can actually prepare the soufflé mixture in advance and leave in the fridge until ready to cook. That’s more like it! So here is a divine chocolate soufflé recipe, made fast and easy with Thermomix!

ChocSoufflés_001

Source: 750g video

Ingredients
For 6 ramequins

Creme patissiere
240g milk
25g cornflour
10g caster sugar
3 egg yolks
150g dark chocolate

Meringue mixture:
6 egg whites
65g caster sugar

Butter and brown sugar for the ramequins

Method

  1. Butter generously the ramequins with a brush. Brush from bottom to top on the sides. Pour some brown sugar at the bottom and tilt the ramequins to coat the sides up to the top. Refrigerate.
  2. Preheat the oven at 190C (fan oven) with a tray placed on the middle shelf.
  3. Make the crème patissiere : place all the ingredients except the chocolate in the TM bowl. Cook for 7min/90C/speed 4.
  4. Meanwhile, melt the chocolate in the microwave in short bursts, stirring well in between or in a bain-marie.
  5. Add the chocolate. Stir and pour into a clean bowl. Seal with cling film (touching the cream’s surface to stop a skin from forming).
  6. Clean the TM bowl and dry thoroughly (or use second TM bowl)
  7. Insert the butterfly whisk and whisk the egg whites on speed 3 measuring cup OFF. Add 65g sugar when it starts to foam. Continue whisking until soft peaks (the whites shouldn’t be very firm).
  8. When the crème patissiere is luke warm, add 1/3 of the beaten egg whites and stir vigorously to loosen it.
  9. Then, add the remaining egg whites and fold them in gently in order to keep as much air in as possible.
  10. Pour into the ramequins up to ¾ of the way and smooth the top with the back of a spoon to flatten. You can refrigerate the soufflé mixture at this point for up to 12h. No need to bring them back to room temperature before baking.
  11. Bake on the hot baking tray for 10 to 20 minutes.
  12. Sprinkle with icing sugar and serve immediately.

ChocSoufflés_002

 

Galette Cerises/chocolat (Cherry and Chocolate pie)

As part of the French tradition, the first Sunday of January we celebrate the Epiphanie, which is about the Messiah being visited by the 3 kings after his birth. To remind us of the kings, we eat this delicious galette made of puff pastry and filled with frangipane (a mixture of ground almond, butter, sugar and eggs, mixed with the same weight of creme patissiere). A little ceramic subject is hidden in the pie so whoever finds it in its plate is crowned the king. Nowadays, we like to vary the fillings (and not everyone likes almonds) so it’s up to your imagination what flavours you choose to fill your galette.

Ingredients

Serves 6 to 8 people

375g puff pastry
1 can Cherries (use Amarena if you can find) in syrup
1 egg yolk for brushing

Creme patissiere
180g milk
70g cherry syrup*
20g corn flour
20g sugar
1 egg (~65g)
70g chocolate

*If  your cherry juice is quite thin, weigh the juice and boil with same weight of sugar until reduced by a quarter until thick enough to coat the back of a spoon.

Frangipane
1 egg
25g butter
75g ground almond
30g sugar
140g chocolate creme patissiere

Method

  1.  Make the creme patissiere in the Thermomix: put all the ingredients except the chocolate in the bowl and cook 6 min/90C/speed 4.
  2. Add the chocolate in chunks and mix 20 sec/speed 2 or until it is melted.
  3. Tip out into a bowl and leave to cool with cling film touching the cream to stop forming a skin. Clean and dry the bowl.
  4. Make the frangipane by mixing the butter and sugar 20sec/speed 4.
  5. Add the egg and mix 30 sec/speed 4. Scrape down the side of the bowl half way through.
  6. Add the ground almond and mix 20 sec/speed 3.
  7. Add 140g of the chocolate creme patissiere and mix 20 sec/speed 3.
  8. Tip out into a bowl and refrigerate along with the remaining creme patissiere for 30 minutes.

    Creme patissiere “filmée au contact” (cling film touching the cream)

  9. If making the puff pastry, make sure you do at least 3 foldings (don’t use the snail easy method as it won’t give you enough layers). Refrigerate an hour before using.
  10. Roll the pastry into a large rectangle and cut in half. Keep one half as is and roll the other half so that it overlaps the other by 1 good inch (3 cm) on all sides. My smaller half was roughly 28 cm each side.
  11. Place the smaller half on a baking tray lined with parchment paper.
  12. Spread the frangipane on it, leaving the edges free on 3/4 inch.
  13. Place the cherries all over the frangipane and place a ceramic

    Spread the filling leaving the edges free

    subject if you want to.

  14. Now, spread the remaining chocolate creme patissiere over the cherries and cover with the bigger puff pastry.
  15. Cut out the excess pastry around and press on the edges with a fork to seal.

    Brush with eggwash and mark with the back of the knife

  16. Brush with the egg yolk mixed with 1 tbsp of cold water all over but don’t let the yolk falling off the edges of the pastry as it would stop it from raising.
  17. Using the back of the blade of a knife, trace some design on the pastry (make sure you don’t cut through the pastry).
  18. Refrigerate for 30 minutes. Meanwhile, preheat the oven at 210C with an empty baking tray in it.
  19. Slide the pastry from the cold baking tray to the hot one (this will avoid the soggy bottom) before baking in the oven for 10 minutes, then reduce the heat to 190C and bake for a further 25 minutes.

Kiwi tart

What do you do when you are peckish, have a sweet pastry lying in the fridge and some kiwis that no one will eat? Well, a lovely tart of course ! I love making fresh fruits tarts as they are so easy to make. The only tricky bit is the pastry although it is so easy with Thermomix!

Ingredients

Pâte sucrée

50g sugar
150g plain flour
130g butter, diced
25g whipping cream
2 egg yolks
A pinch of salt

Crème pâtissière

500g milk
100g sugar
40g corn flour
2 eggs
2 egg yolks
1 tsp vanilla extract

4 or 5 kiwis, peeled and sliced
Jam for the glaze

Method

  1. To make the pastry, put the sugar in the TM bowl and grind 10 sec/speed 9.
  2. Add all the other ingredients except the flour and mix 20 sec/speed 4.
  3. Add the flour and turbo pulse briefly a few times until JUST combined. Turn out and chill the pastry wrapped in cling film for 30 to 40 minutes in the fridge before rolling out.
  4. To make the crème pâtissière, put all the ingredients in the TM bowl and cook 7 min/90C/speed 4.
  5. Pour out in a bowl with a piece of cling film making contact with the surface to avoid a skin forming. Set aside until ready to fill the tart.
  6. When the pastry dough is chilled, take it out of the fridge and roll it out so it is bigger than the tin (one trick is to put a piece of cling film on the dough that is big enough to cover the rolled dough, then roll it with the rolling pin: the cling film will stop the dough from sticking to the rolling pin). Butter and flour the tin so it doesn’t stick.
  7. Transfer gently the dough into the tart tin and place a piece of greeseproof paper on the pastry and fill the tin with dried beans.
  8. Chill the dough for another 15 minutes.
  9. Meanwhile, preheat the oven at 180C (fan oven 170C).
  10. Bake the pastry for 15 minutes, then remove the greeseproof paper and if the center of the dough is still raw, bake it again for 5 minutes longer.
  11. Let the pastry cool (you can trim the edges of the pastry with a sharp knife), then pour the crème pâtissière on top, spreading it evenly and then add slices of kiwis (or any other fruits you like).
  12. To glaze, heat 3 tablespoons of any jam that goes well with the fruit and when hot and liquid, brush it over he fruits.
  13. Serve cold.

Eclairs au chocolat/café (coffee and chocolate éclairs)

After a long pause, I have finaly found time to post again some mouth watering recipes and because it’s been a while, I will post 3 recipes today!

Now this is one of those pastries that are not too hard to make and are very impressive for an afternoon tea. Of course, it’s a walk in the park to make if you have a Thermomix as both components can be made effortlessly in it. However, I will also put the recipe for those who don’t have (yet) this wonderful appliance…

Source : Fast and Easy cooking for the choux pastry and crème pâtissière. Christophe Felder for the éclairs recipe.

Ingredients

Choux pastry

80g butter
120g plain flour
3 eggs
150g water
1/2 tsp sugar
A pinch of salt

Crème pâtissière

500g milk (or half cow’s milk/half soja milk for a lighter version)
100g sugar
40g corn flour
2 eggs
50g dark chocolate, broken into pieces
2 tsp coffee extract

Icing

2 heaped tbsp of ready made icing (I used Betty Crocker “Rich and Creamy Icing”)
1 tsp coffee extract
1 tbsp dark cocoa powder mixed with 1 tsp of hot water to form a paste

Method Thermomix

  1. First, make the crème pâtissière: put all the ingredients except chocolate and coffee extract in the TM bowl and cook 7 minutes, 90C, speed 4.
  2. Pour out immediately in a bowl and cover with cling film (make the cling film touch the surface of the cream so it doesn’t form a skin). Leave to cool at room temperature.

    Step 2, make the cling film touch the cream so no air is in contact with it.

  3. Clean the TM bowl and proceed with the choux pastry recipe:
  4. Pre-heat the oven to 180C
  5. Put the butter, sugar, salt and water in the TM bowl and heat 5 minutes, 90C, speed 1.
  6. Add the flour and mix 1 minute 30 sec speed 3.
  7. Plunge the base of the TM bowl in cold water for 1 minute to cool the mixture slightly. Dry the TM bowl thoroughly (especially the electrical contacts) and place back on the base.
  8. Put on speed 5 and add the eggs one by one and continue to mix for 30 seconds.

    Step 8: this is what the choux pastry looks like once done in the Thermomix.

  9. Place the mixture into a piping bag with a wide nozzle either star shaped or not.

    Step 9: place choux pastry in piping bag. I use a coffee jar to rest my piping bag in so it’s easier to spoon in the mixture.

  10. Pipe 7 or 8 cm long and 3 or 3 cm wide lines on the baking tray lined with baking parchment. Leave some space between them as they will expand while cooking.

    Step 10: Piping the éclairs

  11. Bake for 25 to 30 minutes. When it’s cooked, open slightly the oven door (use the handle of a wooden spatula to keep it open if needs be) and let them dry and cool down completely in the oven. This step is important to avoid the pastry from collapsing.
  12. While the pastry is cooling down, prepare the chocolate and coffee crème pâtissière. Mix 50g dark chocolate in the thermomix for a 10 seconds, speed 8.
  13. Melt it for 3 minutes, 50C, speed 3.
  14. Take out half of the crème pâtissière and put it into a second bowl. Add the melted chocolate to one half.
  15. Add the coffee extract to the other half of the crème pâtissière.
  16. Prepare the icing: for the chocolate icing, mix 1 tbsp of ready-made icing to the chocolate paste. For the coffee icing, mix 1 tsp of coffee extract to 1 tbsp of ready-made icing.
  17. When the pastries are cool, cut them in half lengthway.
  18. Make the chocolate éclairs by either piping or spooning in the chocolate crème pâtissière in one half and close the pastry. Ice the éclair on the side that is flat (the one the éclair was resting when cooking) with the chocolate icing.

    Step 18: pipe or spoon in the crème pâtissière in one half of the pastry.

  19. Make the coffee éclairs the same way, using the coffee crème pâtissière and the coffee icing.

Conventional method

  1. Crème pâtissière: bring the milk to the boil.
  2. Beat the eggs with the sugar and the corn flour until just mixed.
  3. Pour the boiled milk little by little into the egg mixture while whisking
  4. Pour the mixture back into the saucepan and cook on high heat while constantly whisking
  5. When the cream has thickened, take it out of the heat and pour into a bowl and cover it with cling film so that the cling film touches the surface of the cream. This will prevent the cream from forming a skin. Let it cool down at room temperature.
  6. To make the choux pastry, preheat the oven to 180C
  7. Put the water, butter (cut into cubes), sugar and salt into a saucepan and cook on medium heat. WHen it starts simmering, take the saucepan from the heat and pour the flour, a bit at a time, while stiring until the mixture becomes dry.
  8. Put the saucepan back on the heat and stir vigorousy for 2 minutes with no interruption until the dough doesn’t stick to the side of the saucepan.
  9. Take the saucepan away from the heat and add 1 egg at a time and stir well until each egg is well mixed in before adding the next one (this is the hard part as the dough is very thick and the egg takes a while to mix in).
  10. Fill a piping bag (with a wide nozzle either star shaped or not) with the choux pastry mixture.
  11. Pipe in the mixture in a 7 or 8 cm length on the baking tray lined with baking parchment. Leave some space between them as they will expand while cooking.
  12. Bake for 25 to 30 minutes. When it’s cooked, open slightly the oven door (use the handle of a wooden spatula to keep it open if needs be) and let them dry and cool down completely in the oven. This step is important to avoid the pastry from collapsing.
  13. While the pastry is cooling down, prepare the chocolate and coffee crème pâtissière.
  14. Melt 50g chocolate broken into pieces in the microwave (first 1 minute at full power, then heat in bursts of 20 seconds, stiring between each until melted). Careful not to overcook the chocolate. If there are only a couple of unmelted chocolate left, just stir until they are melted rather than put it back in the microwave.
  15. Take out half of the crème pâtissière and put it into a second bowl. Add the melted chocolate to one half.
  16. Add the coffee extract to the other half of the crème pâtissière.
  17. Prepare the icing: for the chocolate icing, mix 1 tbsp of ready-made icing to the chocolate paste. For the coffee icing, mix 1 tsp of coffee extract to 1 tbsp of ready-made icing.
  18. When the pastries are cool, cut them in half lengthway.
  19. Make the chocolate éclairs by either piping or spooning in the chocolate crème pâtissière in one half and close the pastry. Ice the éclair on the side that is flat (the one the éclair was resting when cooking) with the chocolate icing.
  20. Make the coffee éclairs the same way, using the coffee crème pâtissière and the coffee icing.