WEIGHING SCALES: In these days of digital technology, the kitchen weighing scales have not lagged behind. If possible, choose digital scales over the more traditional variety as they are more accurate. They are also easy to clean and don’t take up much space. Scales that you can also re-set to zero once you’ve weighed one ingredient and would like to add another to the same bowl are very helpful, too.
… for CHOCOLATEY BASICS
Choux Pastry with a Crispy Craquelin Topping
Caramelised Popcorn or Puffed Rice
CHANTILLY CREAM
Chantilly cream is a sweetened whipped cream that we like to use at any opportunity. Here is the basic recipe (and it really couldn’t be simpler) and then throughout the book there are several variations to keep things interesting, see variations.
MAKES ABOUT 100ML
100ml whipping cream or 60ml double cream and 30ml single cream
2 tsp caster sugar
EQUIPMENT
Electric hand mixer (optional)
1. Pour the cream into a large bowl and add the sugar. Whisk by hand or using an electric hand mixer until it forms soft peaks. Cover with cling film and leave in the fridge until you are ready to use it.
GÜ TIP This basic recipe for Chantilly cream can be further flavoured by adding the seeds scraped from ¼ – ½ of a vanilla pod or the finely grated zest of an unwaxed orange or lime with the sugar. Alternatively, for something a little spicy, add a pinch of ground spices of your choice, like cinnamon or cardamom.
GÜ TIP Throughout this book we have given you several other variations. See:
– Hot Chocolate with Orange Chantilly cream
– White Chocolate Eton Mess, which includes a white chocolate Chantilly cream
– Profiteroles with Almond Chantilly Cream
– Chocolate Millefeuille with Chocolate Chantilly Cream
WITH A CRISPY CRAQUELIN TOPPING
Here is our definitive recipe for choux pastry topped with a clever secret method to ensure you have crispy choux pastry every time you make it. It’s called craquelin and is a very simple pastry that is rolled out thinly and laid on top of the choux pastry before it’s baked. You don’t have to make the craquelin, but it does ensure a particularly golden and crispy end result.
MAKES 30 PROFITEROLES OR 12–15 ÉCLAIRS
FOR THE CRAQUELIN (OPTIONAL)
50g unsalted butter, softened
60g demerara sugar
60g plain flour
FOR THE PROFITEROLES OR ÉCLAIRS
100g plain flour
100ml whole milk
75g unsalted butter
Pinch of salt
½ tsp caster sugar
3 eggs, beaten
EQUIPMENT
Free-standing mixer (optional)
Piping bag witted with a 1cm piping nozzle (optional)
1. If you are making the craquelin, mix together the butter and sugar using a spatula until combined. Then gradually mix the the flour. Roll out paste between two sheets of baking parchment to about 2mm thick, then place in the freezer for about 30 minutes to set while you make the choux pastry.
2. To make the choux pastry, preheat the oven to 240ºC/Gas mark 9. Line two baking trays with baking parchment, putting tiny blobs of the mixture under each corner of the paper to stop it slipping around.
3. Sift the flour into a mixing bowl. Pour the milk into a saucepan with 100ml water and the butter, salt and sugar and bring to the boil. Then remove the pan from the heat.
4. Tip the flour into the boiling mix, all in one go, and beat vigorously with a spatula, until you have a thick smooth paste, and the mixture creates a thin skin around the edges of the pan. This help to cook the flour and dry out the mixture. It will take about 5 minutes of constant beating back over the heat, which is every important to the finished dish. If you don’t beat it for long enough, your choux will be too soft.
5. Leave the cooked paste to cool for a couple of minutes or, if you want to speed up the process, tip it into the bowl of a free-standing mixer and beat for a few minutes to let out the steam.
6. Gradually add the beaten eggs, little by little, beating well after each addition, until you have a smooth, silky and glossy texture. If it looks as though the mixture is separating into glossy lumps, just beat harder and they’ll