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by 4com (follow)
DESSERTS (2)      PASTRY (2)      INGREDIENTS (1)     

45 MIN
Puff pastry

250 ml (1 cup) water

125 ml (1/2 cup) unsalted butter

5 ml (1 tsp.) Honey

2.5 ml (1/2 tsp.) Salt

310 ml (1 1/4 cups) unbleached all-purpose flour

5 eggs
Raspberry Cream

180 ml (3/4 cup) sugar

60 ml (1/4 cup) unbleached all-purpose flour

30 ml (2 tbsp.) Cornstarch

2 eggs

500 ml (2 cups) of milk

125 ml (1/2 cup) 35% cream

250 ml (1 cup) fresh raspberries

500 ml (2 cups) fresh raspberries

375 ml (1 1/2 cup) icing sugar

35 ml (7 tsp.) Of water

3 drops of red coloring (optional)

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Puff pastry
Place rack in center of oven. Preheat oven to 190 C (375 F). Line a cookie sheet with parchment paper.
In saucepan, boil water, butter, honey and salt. Remove from heat. Add flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that comes off the walls.
Put the pan over low heat and cook, stirring for 2 minutes or until the mixture forms a soft ball very sticky. Remove from heat and let cool 1 minute.
In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring well between each addition until dough is smooth and homogeneous.
Using an ice cream scoop of about 30 ml (2 tbsp.) Or using a pastry bag fitted with a plain nozzle about 2 cm (3/4 in ) diameter, shape 24 balls of dough and place on the plate spacing them. Place the spoon under cold water between each cabbage to prevent dough from sticking.
Bake 30 minutes or until sprouts are golden. Reduce oven temperature to 165 C (325 F) and continue cooking 20 minutes. Cool completely. Using a bread knife, cut the top of the cabbage and set aside for assembly. Remove any pulp which does not dry completely inside cabbages.
Raspberry Cream
In a saucepan off the heat, combine sugar, flour and cornstarch. Add eggs and milk with a whisk.
Bring to boil over medium heat, whisking constantly and taking care to scrape the bottom and sides of the pan. Pour into a bowl. To avoid the formation of a skin on the surface of the pastry cream, cover with plastic wrap directly on the hot cream. Refrigerate 3 hours or until the cream has cooled.
In a bowl, whip the cream until it forms stiff peaks. Using a whisk, fold in the whipped cream to the cooled custard. Add the raspberries and stir until slightly burst. Refrigerate.
Using a spoon, fill the bottom of the cabbage cream with raspberries. Fill each cabbage two to three fresh raspberries. Close cabbage.
In a bowl, mix the icing sugar, water and food coloring until the mixture is smooth.
Spoon sprouts pink icing and / or simply sprinkle with icing sugar. Store in refrigerator until ready to serve.

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