Le Choux A La Creme

MayaOryan-IMG_9842-RLast week I came back home to find a beautiful gift from POLYGEL HOME BAKER waiting for me on my desk office.

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A jam-packed goody bag has always an enjoyable impact on me, especially when it’s from a brand that I love. I rummaged through the bags to find many baking accessories, party items, 65% dark INAYA chocolate from Cocoa Barry ideal for my ganache, Spanish almond flakes and a lovely cake mould that I will try soon. But the one item I was thrilled about the most was the star cream, which is a ready mix to make crème pâtissière. I’ve been craving for a choux a la crème for a while and this came handy at the right time.

I love choux because the dough on its own is not too sweet so it really goes with any flavor you fill in. It can be catered to your liking. The most popular is to have a custard cream inside, but some recipes include caramel, coffee, strawberries, banana,… so the options are really unlimited.

The choux a la crème and éclair dough are the same, they are just piped in a different way. I prefer the choux pastries because it’s a bite size treat picked up and devoured in a single mouthful. These little sweets dole out an irresistible dose of rich flavor and will soon become your next favorite treat.

As per the rest of the items found in my goody bag, I know now I have few weeks worth of testing and evaluation. Checkout Polygel Home Baker website, many of their fabulous products can be ordered online.

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The recipe for: Choux a la creme

Makes around 50

Ingredients:

  • 100g / 1 cup butter, diced
  • 300ml water
  • 1 cup flour
  • 2 tbsp sugar
  • 3-4 eggs, lightly beaten

For the filling:

 

Directions:

  1. Preheat oven to 200C/400F. In a medium size pan, melt the butter with water and bring to simmer.
  2. Add the flour and the sugar, whisking constantly and remove from the heat and continue beating until the mixture forms a paste that doesn’t stick to the pan. Let the paste cool for 5 minutes.
  3. Add the eggs a little at a time and beat until you have a glossy smooth dough.
  4. Using two teaspoons (I prefer piping), place blobs of the dough onto the lined baking sheet, leaving space between them as they will puff up. If you use a piping bag, dip your finger in water and flatten down the little tips on the top.
  5. Bake the buns in the middle rack of your oven for 20-25 minutes, or until golden. Leave to completely cool on a rack.
  6. To make the filling, mix 350g of Laped Starcream Vanilla (crème pâtissière) with 1 liter of cold milk and whip for 3 minutes until glossy and fluffy or use the whole pack (400g) with 1 liter of water and whip vigorously.
  7. Fill the choux pastries with the chilled mixture of crème pâtissière and dust with Laped Powdered Sugar, ideal for usage in pastries and decorations.

 

Note: Alternatively, you can fill these choux with vanilla ice cream, whipped cream or any other filling of your choice.

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Maamoul With Pistachios or Walnuts

Maamool-MayaOryan

It’s this time of the year where the neighborhood smells sweet. Housewives and women of the family would be traditionally gathering right now to bake batches of Maamool. The aroma sneaks out of the oven to reach every sense of smell around and makes one desire to eat Maamool instantly. Hopefully this ritual will never go out of style, as it adds excitement to this beautiful occasion.

Maamool is very popular in Lebanon during Easter and I’ve been asked for the recipe hundreds of times. I hope you will love it as much as I do and appreciate the artist behind this elegant treat. I think who ever invented it, did care about each of his taste buds. Who would have thought about the mix of this fragrant dough coming from the combination of the rose water and the orange blossom water. The result is a delicious cookie that melts in your mouth and the pistachio filling gives it a soft chomp. Impressive!

Maamoul With Pistachios or Walnuts

For 30 pieces

Ingredients

Maamoul Dough

  • 3 cups coarse semolina (ferkha)
  • 2 cups fine semolina (smeed naim)
  • ½ cup of sugar
  • 3 sticks/300g of butter, melted (and let cool down) I use Lurpak blocks
  • 100ml of rose water
  • 30ml/2 tbsp of orange blossom water
  • ⅙ teaspoon instant yeast

Nut Filling

  • 200g of unsalted pistachio nuts or unsalted walnuts
  • ¾ cup of regular sugar
  • 2tbsp of rose water
  • 3tbsp of orange blossom water
  • Icing sugar to decorate

Preparation

  1. Mix coarse semolina, fine semolina and sugar together.
  2. Add yeast and melted butter and rub with hands until well combined.
  3. Gradually pour WARM orange blossom water and rose water, kneading the dough gently with hands. Place the dough in a large bowl and cover with a wet kitchen towel. Let it sit for 1 hour at room temperature.
  4. To make the filling, combine all ingredients.
  5. Divide the dough in 2. Scoop walnut size of maamoul dough and flatten it on the palm of your hand, fill it with pistachios or walnut filling and make a ball. Repeat this step until you finish the dough.
  6. Press gently each ball into a traditional “Maamoul” mold to take shape and tap out on the baking sheet to drop out of the mould. If the dough is sticky, lightly flour the mold.
  7. In a preheated oven 200C/400F bake the maamoul cookies for about 15-20mn or until the sides are slightly golden.
  8. Sprinkle with icing sugar, while still hot. Let cool down and sprinkle again until fully covered.

Delightful Rose Cakes

I have this baking pan, which I love from NordicWare, it makes Rose Cakes. Charming! Kaia is also crazy about it and would do me anything, including going to bed early, just to help me baking a cake in this special pan.

The below recipe came with the pan, I type it in here for you to try it. It can also be made in a regular muffin pan as well, so go ahead and take your chances. Alternatively you can buy the pan online it’s worth every penny!!


Ingredients

• 1 1/2 cups sugar

• 1 cup butter

• 5 eggs

• 3 cups flour

• 1 1/2 teaspoons baking powder

• 1 1/4 cups milk

• 2 teaspoons vanilla

• 1/3 cup raspberry or strawberry jam, divided in 2 portions

• Icing sugar (optional)

Cooking Directions

1.    Preheat oven to 325 degrees F / 180 degrees C.

2.    Grease and flour pan well.

3.    In large mixing bowl, combine sugar and butter and mix well.

4.    Add eggs, one at a time, mixing well after each one.

5.    Add remaining ingredients except jam and mix well, scraping bowl occasionally.

6.    Fill individual cups 2/3 full.

7.    Spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups.

8.    Gently swirl jam into the top of the batter, using the tip of a knife.

9.    Bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool.

10. Bake second batch.

11. Dust with icing sugar if desired.

Makes 24 cupcakes