Category: Pastry

Choux Religieuse

.Reading time 2 minutes.

Pate a choux pastry a light French pastry that is typically composed of milk/water, butter, eggs and flour. Due to its high water content, the pastry puffs up when baked leaving a hollow center to fill with any type of whipped cream.

The Choux Religieuse is a stacked pastry with a smaller choux on top of another. In this case, it is filled with a light chocolate and caramel whipped ganache. Both choux are topped with a craquelin, the smaller one is dipped in a mirror glaze and finished with some chocolate deco.

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Pistachio and Raspberry Financier

.Reading time 1 minute.

Financiers are small, light and airy petit fours which often contain almond flour with a distinct flavour of beurre noisette (brown butter). The lightness comes from egg whites and baking powder as leavening agents. It’s commonly baked in rectangular form but in this case, I have decided to baked them in rounds with the additional flavour of pistachio and raspberries.


Pistachio and Raspberry Financier

100g butter
15g icing sugar
92g almond flour
100g half and half
90g egg whites
60g pistachio paste
6g vanilla extract

80g all purpose flour
5g baking powder

120g whites
3g salt
25g sugar

50g raspberries

1. Brown 98g of butter, set aside to cool
2. In a bowl, mix icing sugar, almond flour, half and half, egg whites, pistachio paste and vanilla extract, whisk until combined
3. Add cooled brown butter to the mixture
4. Sift flour and baking powder and fold mixture into the batter
5. In a stand mixer fitted with a whisk attachment, beat whites with sugar gradually until stiff peak
6. Fold the meringue into batter, add raspberries and fold
7. Pipe into desired moulds
8. Bake at 350F for approximately 18 minutes or until golden brown
9. Unmould and cool completely

Matcha Maddies

.Reading time less than 1 minute.

Green Tea Madeleines

150g butter
165g eggs
140g sugar
24g honey
4g salt
4g baking powder
15g matcha powder
150g pastry flour
1. In a stainless steel bowl. Sift all your dry ingredients
2. In a small sauce pan, heat up butter
3. In another stainless steel bowl, whisk eggs, sugar and honey together
4. Combine melted butter with egg mixture
5. Mix in dry ingredients and refrigerate
6. Grease moulds with butter
7. Pipe batter into moulds
8. Bake at 392F/200C for 10 minutes 

Microwave Pistachio Sponge

.Reading time less than 1 minute.

Microwaved Pistachio Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

3 eggs
70g Pistachio paste
70g sugar
1g salt
20g flour
2 N2O charges  

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)

Instructions:

1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
6. Dispense batter halfway into a prepared paper cup(s).
7. Microwave for 40 seconds on high.
8. Remove cake cups and turn upside down to cool to maintain volume.

Microwave Beet Sponge

.Reading time less than 1 minute.

Microwave Beet Sponge

(Recipe adapted from John Placko & Albert Adria)

Ingredients:

2 eggs
50ml beet juice
30g sugar
1g salt
40g flour
2 N2O charges

Tools Required:

  • ISI siphon (something like this, for example)
  • N2O charges
  • microwave
  • paper cups (unlined)

Instructions:

1. Process all ingredients in a blender.
2. Strain mixture into ISI.
3. Close and charge with two N20 charges.
4. Refrigerate for 12 hours.
5. Poke small slits in the walls and bottom of the paper cups to allow steam to escape.
6. Dispense batter halfway into a prepared paper cup(s).
7. Microwave for 40 seconds on high.
8. Remove cake cups and turn upside down to cool to maintain volume.