mercredi 9 avril 2014

Chouquettes crème caramel fleur de sel

| |



Sambungan chouquettes semalam yang telah di'isi intikan didalamnya dengan crème caramel bergaram 5 bintang aka fleur de sel yang boleh menaikkan rasa (yang sukar untuk digambarkan) kerasaan pada setiap masakan.


Recipe classic untuk menyempurnakan manisan Choux pastry, buat Ida Syarida semoga  acara minum petangnya manis berhidang bersama homemade Choux creampuffs ini.
For the choux pastry
For the crème pâtissière
For the crème Chantilly
To decorate

Preparation method


  1. Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper.
  2. For the choux pastry, in a medium-sized pan over a low heat, bring the milk to a simmer. Add the butter, 124ml/4fl oz water, salt and sugar and bring to boiling point. Add the flour and mix with a wooden spoon. Cook for about a minute until the paste leaves the sides of the pan. Transfer to the bowl of an electric mixer and set aside to let it cool slightly before adding the eggs one at a time, beating constantly. The paste will become smooth and shiny.


  3. To make the small choux buns, using a piping bag and plain nozzle pipe 16 small choux buns on to the lined baking tray. Set aside the remaining choux pastry. Brush each choux bun with egg wash and bake on the middle shelf for 15-20 minutes. Turn off the oven and leave the choux buns in the residual heat for 10 minutes to dry out. Remove the buns from the oven and then return the oven to 180C/350F/Gas 4.
  4. Turn off the oven and leave in the residual heat for 10 minutes to allow the choux pastry to crisp up. Transfer to a cooling rack


  5. For the crème pâtissière, whisk the egg yolks and a third of the sugar in a bowl until light in colour and fluffy. Add the flour and mix thoroughly. In a large pan, heat the milk, vanilla paste and the rest of the sugar. When it comes to the boil, pour it over the egg yolk mixture and whisk together. Transfer to a clean saucepan, bring it back to the boil - whisking continuously - and cook for a few minutes until thick. Pass through a sieve into a bowl and put some cling film directly onto the surface to prevent a skin forming. Transfer to the fridge to chill.
  6. When the crème pâtissière has cooled, spoon it into a piping bag with a medium circular nozzle attached and pipe it into the small choux and over the pastry base.
  7. For the crème Chantilly, melt the chocolate in the microwave and then set aside to cool. In a chilled bowl combine both creams with the icing sugar and vanilla extract. Whisk until it thickens enough to pipe, but do not overbeat (it should be a light consistency). Transfer half the crème to another bowl and add the cooled, melted chocolate to it. Fold in carefully (do not whisk) and then spoon into a piping bag with a large round nozzle attached.


  8. In another piping bag with the same nozzle attached, add the plain crème Chantilly. Pipe alternating rows of both creams to cover the crème pâtissière completely.
  9. To decorate, make chocolate curls by scraping a vegetable peeler down the edge of the block of chocolate. Pipe crème Chantilly between each choux and place a chocolate curl on top.
BBC - Food


sebenarnya choux ini begitu yummy jikalau di'intikan dengan apa rasanya jenis cream...

Tidak ketara lemak dan manisnya, lagi berganda yummy-nya pabila choux bertaburan dengan gula kasar...

 lepas satu, satu, satu... tanpa disedari sudah beberapa biji selamat dimakan, lagi-lagi cream yang bernama caramel yang digaramkan sedikit dengan fleur de sel, ya ampun kok nyaman manisan ini !

 Crème pâtissiére atau cream custard, crème diplomate, crème pralineé, crème mousseline ataupun hanya ber-crème chantilly adalah sesuai untuk choux di'intikan didalamnya.

 Manisan ini begitu sesuai dimusim panas karena rasanya yang nyaman dapat meredakan kerasaan yang tinggi suhunya.

 namun tidak boleh kerap dijamukan, karena manisan ini begitu kaya dengan lemak tenusunya... sekali-sekala ya cukup !


Voilà.

3 commentaires:

ida syarida a dit…

Kak ratna...
bagi la resipi... :)

Ros a dit…

Salam Ratna,

Pagi-pagi saya sudah dapat 'sarapan mata' yang mencairkan...seperti terasa-rasa kelunakkan rasa chouquettes itu dimulut saya. Sungguh menggoda..!

Art Lover a dit…

Aslmkm Ratna..
Lama sgt rasanya tidak berbalas comment.
Rindu sudah semesti dan ingin saya mengatakan terse ntuh pabila nama kita ni antara senarai nama yg di pilih antara Kawan2 disini...yg ingin Ratna berjumpa.
Kaan kita kata tak duk up tapak tangan niru saya tadahkan. Mungkin suatu hari nnti kita mesti buat plan..ya Ratna...insyallah.
Buat sementara waktu ini tidak aktif dgn blogging..computer rosak lah pulak.