Week 9: Choux Buns


Recipe by Katie Lyon. Taken from GBBO website.

Ingredients
110g plain flour
50g unsalted butter
100ml water
100ml full-fat milk
½ teaspoon salt
½ teaspoon caster sugar
3 medium beaten eggs

 425ml creamy milk
finely grated zest of 2 large oranges
6 medium egg yolks
60g caster sugar
50g cornflour
50g unsalted butter



1) Heat the oven to 230°C/210°C fan/450°F/Gas 8. Draw 20 circles with a diameter of 4cm onto a piece of paper, well spaced apart, and place this on a baking tray. 


Choux Pastry
2) Sift the flour into a bowl. Melt the butter, water, milk, salt and sugar over a low heat. Once the butter has melted, turn up the heat so the mixture comes to boil. Remove the pan from the heat and quickly add the sifted flour all in one go. 


3) Rapidly beat the mixture using a wooden spoon. Place the pan back over the heat and beat for a minute until the dough is very thick and forms a ball that leaves the sides of the pan clean. Tip the dough into a heatproof bowl and leave until it cools to room temperature.



4) Gradually beat in the eggs, to make a very smooth, glossy dough that holds a shape when the whisk is lifted. 



4) Transfer the dough to a large piping bag fitted with a 1.5cm plain nozzle and pipe on the baking sheet, using your circles as a guide. Put the baking tray into the oven and immediately reduce the heat to 190°C/170°C fan/375°F/Gas 5 and bake for about 35 minutes or until the buns are puffed, crisp and a good golden brown.

(TOP TIP: rotate the baking tray after 20 minutes. Opening the oven door will also release the steam).



6) As soon as the buns are ready, transfer them to a wire rack and make a small hole in the bottom of each with the tip of a small knife or skewer, to release the steam. Leave to cool.



Crème Patissiere
7) Pour the milk into a medium-sized pan, add the grated orange zest and setting over a low heat.



8) Whisk the egg yolks, sugar and cornflour for a couple of minutes until very smooth and light. When the milk is steaming hot, pour it slowly into the yolk mixture while whisking constantly. Tip the mixture back into the pan and set over a medium heat. 


9) Press cling film onto the surface to prevent a skin forming. Leave until completely cool then chill until you're ready to fill the buns. Uncover the crème patissiere and give it a good whisk so it’s very smooth and light.


10) Transfer to a large piping bag fitted with a 7mm plain nozzle and pipe the filling into each choux bun through the steam hole made in the side. Serve immediately.









https://thegreatbritishbakeoff.co.uk/kates-valencian-orange-craquelin-choux-buns/

Comments

Post a Comment

Popular posts from this blog

Week 8: Savoy Cake

Image
Forgotten Bakes week was always going to filled with recipes I had never heard of, and safe to say, I had no idea what any of this week's three recipes were. I decided to go for the Savoy Cake (rather than the technical) because I don't much like rum. The Savoy Cake, as made in the showstopper, seemed quite complex but actually it is quite a basic sponge recipe, caked in sugar for longevity.  This recipe is taken from a random website I found off Google (link below) and took me between 1 hour and 1.5 hours to make. The Ingredients 6 eggs 250g caster sugar 150g flour 50g cornflour Grated zest of lemon You will need a fancy cake mould. I have used a bundt tin 1) Pre-heat your open to 180'C / Gas Mark 6. Grease your mould well, and then line with caster sugar 2) Separate the egg yolks from the egg whites 3) Beat together the egg yolks and the caster sugar to form a white, frothy mixture 4) Mix in the flour, cornflour and
Read more

Week 7: Margherita Pizza

Image
It's not Italian Week without a pizza! I decided to stick to the recipe as rigidly as possible this week in order to make a classic, thin base, Italian style pizza. However, unsurprisingly, I do not have a peel or a pizza stone, so I had to make a few changes to the order of some of the steps. This recipe is taken from the GBBO website and took me about 1.5 hours, including proving. The Ingredients 10g fresh yeast pinch of caster sugar 115ml lukewarm water 200g ‘00’ flour, plus extra for dusting 2 tbsp olive oil, plus extra for greasing semolina, for dusting 3 tbsp extra virgin olive oil 4 garlic cloves, peeled & finely chopped 400g can San Marzano tomatoes juice of ½ lemon ½ tsp caster sugar 1 tbsp extra virgin olive oil 125g ball Mozzarella 6 fresh basil leaves 1) For the dough, mix the yeast to a thin cream with the sugar and 1 tbsp of the water. Sift the flour and half a teaspoon of salt into a bowl
Read more

Week 6: Pasteis de Nata

Image
Pasteis de Nata is a Portuguese creation, and (roughly) translates to Custard Tart. I tried one for the first time a couple of years ago, and they are AMAZING. Little bites of sweet, creamy goodness. I would recommend getting some from a proper Portuguese bakery. Or, follow the recipe below and try some homemade! This recipe is taken from the GBBO website. I've not included the bit for rough puff pastry below, but there are loads of recipes for this floating around (or ready made ones in the shop if you're short on time like I was!) The Ingredients 300g puff pastry 375ml whole milk 45g plain flour 2 strips of pared lemon zest 1 cinnamon stick 185ml water 375g caster sugar  7 large egg yolks The Pastry 1) Roll the pastry out on a lightly floured work surface, into a rectangle measuring 20cm x 30cm 2) Roll the pastry tightly, from the short side, into a log. Cut the log into 12 even sized rounds. (TOP TIP: lightly pre
Read more