Last Sunday I had a market stall at the Den Bosch Smaakmarkt (http://www.bosch500.nl/nl/diner). I spent 3 days and nights baking to produce everything i wanted to sell, and sell it i did, all of it in fact. I only just remembered to keep a loaf of bread back for myself for dinner.
The bread was all based on my Basic Sourdough no. 2, using wholmeal spelt in place of white spelt. The Chocolate tart is from my Double Chocolate tart post, but with a pate sucre with no added cocoa.
The Lemon Tart recipe is also on my blog, the custard and Bakewell tart is not, but may be eventually
The meringues use a Swiss method of heated egg whites to produce a big, light, chewy meringue.
. . . →The Market
This week I fell in love with an idea after reading this post about the Paris Brest. I’ve never eaten one, let alone made one, but based on only a few basic details about it I set out to make one. There are three important things required to make this dessert; good choux pastry, a crème Paris-Brest, and to make that, a praline paste.
The pastry was easy enough to figure out; I followed exactly the recipe on this post by Azélia. I haven’t made choux pastry for some 13 years, but it was no problem with this as a guide.
Next was the praline paste. In fact again, I found an excellent step by step guide, here. For the actual construction of the crème Paris-Brest I battled with French food websites with their tedious flash based advertising wank to get a basic ratio but no method. In the end I followed a Swiss meringue buttercream kind . . . →Paris Brest
I emailed this recipe to myself last week but I have no idea where I got it from so I can’t really give credit, I think it may be Raymond Blanc; in any case it’s not mine.
You will need:
7 egg yolks 75g caster sugar 25g plain flour 20g corn flour / corn starch 500ml whole milk 1 tsp vanilla extract
Using an electric whisk or Kitchen Aid whisk the egg yolks and sugar until light and fluffy and doubled in size, add the flours and vanilla while continuing to whisk. When all is well incorporated set to one side.
Bring the milk to the boil and pour into the egg mixture while whisking hard, when everything is mixed well, return to the pan. Now switching to a hand whisk, mix the cream until bubbling and thick, transfer to a cool bowl and lay some cling film across the surface to stop a skin forming. When cool, use . . . →Pastry Cream
Once again, small discussions on Twitter lead to me spending all day baking. I used this recipe: http://goo.gl/iIvH and after some discussion with @dan_lepard i blended 50g of flour into the 400g of butter that was to be folded into the pastry, this made everything a lot more stable and for once i made perfect puff pastry without any disasters or messes.
Yes it takes a long time , but actually if you don’t have anything better to do making this pastry is a very enjoyable Saturday afternoon!
So far the pastry has been made into apple and calvados turnovers, mango pithiviers and a hare offel pie (see other post).