ladureewannabes

Right so, time for a new post. This time i would like to introduce you to these goodies: a fine combination of crispy biscuit, vanilla softness that melts in your mouth and salty chewiness of the pastry. I was intrigued by the looks of these thingies after seeing them here. I’ve used a different choux pastry recipe but  the biscuit layer is borrowed from the insanitytheory blog. I don’t have much else to add, they were a surprising and interesting treat, i would very much like to try them with different filling, for now i have a raspberry mousse in mind and perhaps roses, if i get my hands on rosewater. and coconut. could definitely use more coconut in my life. anywho, nuff with the cravings.

Recipe for the choux pastry can be found here.

The vanilla filling was made using the pastry cream here, plus 500 ml whipped cream.

As far as the biscuit layer is concerned, i used the recipe provided by insanitytheory. I got slightly more biscuit dough than pastry dough, but that’s okay, you can just reduce quantities slightly.

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Ingredients for the biscuit topping

– 100g unsalted butter, very cold
– 125g cake flour
– 125g caster sugar

Directions

I used a food processor to “crumble” the butter, flour and sugar, then kneaded the dough slightly with my hands till it stuck together, rolled it into a log and let it sit in the fridge till i made the choux pastry.

You can also crumble them using your finger tips or using a pastry mixer/cutter.

To “assemble” the puffs, i piped tiny domes of choux pastry on a baking tray leaving plenty of room for them to expand, same as when you bake profiterols, then i topped them with a thin slice of biscuit dough.  Baked them at 200 degrees in a preheated oven for 10 minutes, then i cracked the oven door for just a bit to let the steam out, and turned the heat lower to 180 degrees celsius. They baked for another 15-20 minutes till they turned brown/golden. don’t open your oven door, they could collapse, don’t worry they’ll burn, they won’t, the biscuit layer prevents the bignes from burning too quickly.

While these were baking i made the creme patissiere and whipped the cream. I then mixed them together and filled the pastry balls with. I strongly insist you only fill these with cream before eating otherwise they’ll soften and lose teh crisp in the topping.

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De data aceasta aș dori să vă prezint urmatoarele bunatati: o combinație surprinzatoare de biscuit crocant, crema moale de vanilie si aluat sarat si fraged de patiserie. Este o combinatie intre ecler/profiterol/choux a la creme cu biscuit si crema de vanilie.  Am fost intrigat de aspectul ciudat al eclerelor vazute aici. Am folosit o rețetă diferita pentru aluatul de eclere si am preluat doar reteta pentru aluatul de biscuit.

Rețetă aluatului pentru eclere/profiterol poate fi gasita aici.

Umplutura am făcut-o folosind crema de patiserie  de-aici, plus 500 g frisca batuta.

În ceea ce privește stratul de biscuiti, am folosit reteta data de insanitytheory.

Ingrediente pentru stratul de biscuit

–  100 g unt, foarte rece
–  125g faina
– 125g zahar pudra

Preparare

Eu am folosit robotul de bucatarie pentru amestecarea ingredientelor dar merge si cu varfurile degetelor. Se amesteca toate trei ingredientele cu mana pana cand se leaga apoi se ruleaza in folie de plastic si se lasa la rece pana la prepararea aluatului pentru eclere si a cremei.

Pentru a “asambla” gogoselele, am spritat mici gramajoare de aluat intr-o tava, lasand mult spatiu pentru ca extind destul de mult, apoi am pus peste o felie de aluat de biscuiti. Le-am copt la 200 de grade în cuptorul preîncălzit timp de 10 minute, apoi am crapat ușa cuptorului putin cat sa iasa aburul si le-am mai lasat la copt la 180 grade pentru inca 15-20 minute.

intre timp am preparat crema de patiserie si frisca pe care le-am lasat la rece si le-am amestecat inainte de a umple gogoselele cu crema. am constatat ca daca stau cu crema in ele cateva ore se inmoaie destul de tare. daca vreti sa fie crocante, incercati sa le umpleti fix inainte de-a le servi.

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