The more important thing is I was able to try out my new hexagonal cookie cutter. I never liked the square, or triangular (folded squares) hand pies. Circular were good, but the space between the circles wasted a lot of puff pastry. The hexagonal cutter was nearly as efficient as cutting squares, but look more like round pies.
I used a larger cutter for the top to assure good coverage of the smaller bottom. I docked the bottom piece with a fork to manage the puff of the pastry.
The edges of the covered pies were pinched with the fork, and egg wash painted on, a steam vent cut on the top and sparkling sugar sprinkled on each pie before baking.
Last week I made a light right sandwich rye. Good crumb, great taste, nice crust. Today I kicked up the percent pumpernickel flour and reduced the light rye flour. I added an egg wash to increase the color of the crust. Better taste, similar crumb and great crust!
Along with the rye experiment, I made another loaf of Honey White bread which has become our staple. I also made some raspberry scones and blackberry hand pies. Busy morning!
INGREDIENTS • 1 ½ cups (340g) lukewarm water • 2 1/3 cups (280g) Bread Flour • 1 cups (108g) light rye flour • ½ cups (54g) pumpernickel flour • 1/4 cup (28g) nonfat dry milk • 1 ½ teaspoons table salt • 1 ½ teaspoons instant yeast • 1 ½ teaspoons Deli Rye Flavor, optional • 2 tablespoons (25g) vegetable oil METHOD
Place the water in a large mixing bowl.
Combine the flours with the remaining ingredients in a large mixing bowl, or the bowl of your stand mixer. Mix until there are no dry spots. Using a stand mixer, mix at low speed until all of the flour is moistened. The texture of the dough will be soft and sticky due to the pumpernickel flour.
Cover the bowl and let the dough rise at room temperature for 2 hours. Then refrigerate overnight, or for up to 48 hours.
To bake bread: Grease your hands, and scoop the dough out onto a lightly greased or floured work surface. Shape it into a ball and place it, smooth side down, in a floured brotform; or in a bowl lined with a floured smooth cotton dish towel. Let the dough rise, covered, for 2 to 3 hours.
About 45 minutes before the end of the rising time, start preheating the oven to 450°F with a 4 to 4 ½ -quart baking pot or casserole with a lid inside.
When the loaf is fully risen, remove the hot casserole from the oven, carefully grease it, and tip the risen ball of dough into it. Make several slashes in the dough. Cover the pot with the lid, and place it on a middle rack in the oven.
Bake the bread for 25 minutes. Remove the lid and bake for an additional 5 to 10 minutes; the loaf should be lightly browned, and the interior should register at least 195°F on a digital thermometer.
Remove the bread from the oven and turn it out of the crock onto a rack. Cool for several hours before slicing
We saw this pastry on GBBO. I hadn’t made any complex pastries in a while so thought this would be fun to try. I made a few changes to Prue Leith’s recipe. I used my own recipe for the creme patisserie and choux. The recipe and method below are as I made it.
I also found a new puff pastry I wanted to try. You may know my preferences in puff. Trader Joe’s is good but doesn’t puff as much as Pepperidge Farms. This new one is Wewalka European Bakery Style which seem to have a puff ratio about in the middle. It has good flake an layers. The only problem is they do not recommend freezing it before using.
Puits d’Amour – ‘wells of love’
INGREDIENTS Puff pastry Compote: • 250g strawberries, hulled and chopped • 25g caster sugar • 1 tbsp lemon juice • 50g raspberries Crème Pâtissière: • ½ c sugar • ¼ c corn starch • Pinch salt • 2 c whole milk • 4 egg yolks • 2 Tbl butter 4 ½ tsp demerara sugar, to brûlée Choux Pastry: • ½ c (65 grams) AP flour • ½ tsp granulated white sugar • ¼ tsp salt • 4 tbsp (55 grams) unsalted butter, cut into pieces • ½ c (120 ml) water • 2 large eggs, lightly beaten Sparkling sugar
Add the strawberries to a pan with the sugar and lemon juice and cook over a medium heat for 10 minutes. Add the raspberries and cook for a further 5–10 minutes, until reduced to a thick compote (but not a jam). Remove from the heat, cool, then chill. Crème Pâtissière
Whisk eggs and milk together and add to all other ingredients (except vanilla) to a medium saucepan.
Bring to boil whisking constantly
Cook until thickened (it will look lumpy, its ok)
Sieve lumpy mixture into a bowl and add 1 tsp vanilla, mix thoroughly
When incorporated, cover with plastic directly on the cream and cool.
Remove from the heat and pass through a sieve into a clean bowl. Add the butter and stir until melted. Leave to cool, cover with cling film and chill until cold.
Cut Pastry Disks
Heat the oven to 220°C/200°C fan/425°F/Gas 7. Lightly dust your worktop and roll out the rough puff to a 35cm square. Using the 10cm cutter, cut out 9 discs. Place on the baking sheets and prick each disc all over with a fork. Chill for 30 minutes. Choux
In a bowl whisk the flour with the sugar and salt.
Place the butter and water in a saucepan over medium high heat and bring to a boil.
Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. It will look like mashed potatoes. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). The dough will film the bottom and sides of the saucepan and make cleaning a pain.
Transfer the dough to an electric mixer and beat on low speed to release the steam from the dough (about 1 minute).
Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
Pipe the choux in a circle ½cm in from the edge of each disc. Brush each choux ring with beaten egg and sprinkle with sparkling sugar. Bake for 20–25 minutes, until puffed, crisp and golden. Remove from the oven and transfer to a wire rack to cool completely.
To assemble, spoon the crème pâtissière into a piping bag fitted with a 1.5cm plain nozzle. Spoon the strawberry compote into the pastry shells and pipe the crème pâtissière over the top. Sprinkle half a teaspoon of demerara sugar on top and, using a blowtorch, brûlée the sugar. Serve immediately.