Monday, August 17, 2009

Durian Choux ~ cream puffs

okay, not quite the croquembouche I'd wanted to make but I think this was a great recipe for someone like me who's never made choux pastry before.
I've loved cream puffs ever since I first tasted them in Japan and although we have chocolate coated, custard filled profiteroles in Australia, nothing beats the cream puffs from Japan! Every visit to Japan always ends up with me eating 1/2 dozen cream puffs on the bed in the hotel room after my long day of sightseeing and of course a few kg heavier! lol

I was thrilled when the Japanese franchise Beard Papa opened up in Melbourne city however although the cream puffs are pretty good, I was a little disappointed because it's not as yummy as what you get in Japan...maybe it's the ingredients used, the milk there does taste different and nicer over there.

Why haven't I made cream puffs before? The thought of it was very daunting and I didn't want to destroy my love of cream puffs with my disastrous attempt of creating perfection for myself!
Why now? A greedy appetite knows no fear! LOL

While a vanilla custard is my ideal, mum wanted a durian filling because someone had made it for her once and she can't get that out of her system. Durian is not for everyone, it's one of those fruits you either LOVE it or HATE it with a passion.
While some guests politely left with the "have to wash my hair" excuse, others secretely relish the idea of having more for themselves!

Okay, enough of the's the recipe.
I've had to make 4 batches of this recipe to feed 11 people...

Serves 10

2/3 cup plain flour
pinch of salt
50g butter
2 eggs (beaten)
2/3 cup water

Durian and cream filling:
250ml thicken cream
1 durian
1/4 cup caster sugar

1. Preheat oven to 220C/424F
2. Sift flour and salt into a bowl
3. Add butter and water in a saucepan and boil until butter is melted. Bring to boil and tip the flour all at once.
4. Remove from the heat, using wooden spoon, beat until mixture forms a ball and leaves the sides of the pan. Cool slightly.
5. Gradually add the beaten eggs, beating well after each addition, until a smooth, thick paste is formed. Spoon into a piping bag fitted with a 1cm plain nozzle.
6. Pipe 10 (approx 5cm wide) balls on to the baking tray, place on the top shelves of the oven and back for 20minutes or until well risen and golden.
7. Remove and make a slit in each one to allow the stream to escape, then return to the oven for 5 minutes. Cool on a wire rack.

1. Beat cream in a mixer to thicken, add sugar and beat until stiff peeks
2. Use as many durians as your heart desires, remove pip and mash with folk. Add to cream mixture and mix with folk.
3. Scoop mixture into piping bag and fill the puffs.

Monday, August 3, 2009

Chocolate Roulade...

I had such a craving for chocolate roulade last week which made it difficult for me to focus on my bears. It was pointless trying to push the craving back, my mouth was salivating at the thought of eating it! lol No more sewing was going to get done so I dropped my needles and scissors and headed to the kitchen to make my chocolate roulade!! Despite the strong craving from earlier on, when I finished baking and decorating the cake, I was too full from the process and didn't eat a slice until I got back from a 1 hour walk with Walter.

This was my first attempt at this recipe and I thought it turned out rather well if I must say so myself! lol It tasted just like something purchased from a cake cafe but fresher :D Next time, instead of the dark chocolate topping, I'm going to try spreading it with chocolate ganache, think this will taste even better.

Serves 10

1/2 cup cocoa, plus extra for dusting
1/2 cup SRF plus extra for dusting
1 tsp baking powder
5 eggs
1/2 cup caster sugar plus extra for dusting

baileys & cream filling:
3/4 cup thicken cream
1/4 cup Baileys Irish Cream

dark chocolate topping:
200g butter at room temp
1/2 cup pure icing sugar plus extra for dusting
250g dark chocolate, melted

1. Preheat oven to 190c or 170c fan. Line a 30cm x 25cm swiss roll pan with baking paper. Grease paper with a little butter and dust lightly with extra cocoa.
2. Sift cocoa, flour and baking powder into a bowl. Using an electric mixer, beat eggs and caster sugar for 8 minutes until thick, pale and trebled in volume. Using a large metal spoon, carefully and quickly fold in flour mixture. Pour into prepared pan and spread out gently, so batter is evenly distributed. Bake for 10-15 mins, until firm.
3. Cool sponge in pan for 2 mins. Dust a sheet of baking paper with extra caster sugar. Turn sponge out onto paper. Peel paper from sponge base and roll up sponge using paper underneath. Sponge may crack while rolling but must be rolled warm. Cool.
4. To make filling, whisk cream until firm. Stir in Baileys and refrigerate until required.
5. To make topping, beat together butter and icing sugar. Fold in melted chocolate and stand until cool enough to spread.
6. Gently unroll sponge. Using a teaspoon, dot half of chocolate topping over sponge. Gently spread to cover sponge. Top with a spread of Baileys cream. Re-roll roulade as tightly as possible, using paper to help, without pushing filling out either end.
7. Spread remaining topping over roulade. Use a metal spatula to give a rough surface. Dust with extra icing sugar to serve.