Three patisserie recipes you have to try this week

Three patisserie recipes you have to try this week


Posted 24th Oct 2017 by Peter Byrne

We've made it to the semi-final of The Great British Bake Off - it'll be time for bakers to bring their A game if they want to make it through patisserie week and survive to the end

Who are you expecting to make it through to the next round?

If you're a fan of them yourself, why not try these recipes to make your own?

Chocolate Eclairs & Profiteroles 

If you’ve never tried choux pastry before, make sure that you follow the recipe accurately to get good results. 

Serves 12

You will need

A little TREX, for greasing
65g Plain flour
Pinch of salt
150ml Water
50g TREX, at room temperature
2 Large eggs, beaten
200ml Double or whipping cream
75g Plain chocolate, broken into pieces

Directions

1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease 2 baking trays with a little TREX. Sift the flour and salt onto a plate.

2 Put the water and TREX into a saucepan. Heat gently, so that the TREX melts, then bring up to the boil. Remove from the heat, then immediately add all the flour, beating vigorously with a wooden spoon so that the mixture forms a soft ball. Cook over a low heat for about 30 seconds. Cool for 5 minutes.

3 Gradually add the beaten eggs to the flour mixture using either a hand-held electric mixer or a wooden spoon, beating well between each addition. The mixture should be very smooth, shiny and thick.

4 Spoon the mixture into a large piping bag fitted with a plain nozzle. For eclairs, pipe twelve 10cm (4in) lengths on the baking sheets, allowing room for them to spread and rise. For profiteroles, pipe about 30 balls instead.

5 Bake for 10 minutes, and then open the oven door slightly for just 2 seconds to allow the steam to escape. Bake for a further 5-10 minutes until the pastry is golden brown and crisp.

6 Remove from the oven and split each éclair lengthways or stab each profiterole with a sharp knife to let the steam escape. Transfer to a wire rack to cool completely.

7 Fill the eclairs or profiteroles with whipped cream. Melt the chocolate in a bowl placed over a saucepan of simmering water. Dip the tops of the eclairs or profiteroles in the chocolate or spread it over them with a palette knife. Keep chilled.

Lemon Meringue Pie

With its sharp-sweet filling and billowy meringue topping, lemon meringue pie is a perpetual.

Serves 6

You will need:

For the Pastry

175g Plain flour
¼ tsp Salt
75g TREX
1 tbsp Caster sugar
2 Large egg yolks, lightly beaten

For the traditional filling

25g Cornflour
300ml Water
15g Butter
100g Caster sugar
2 Large lemons (Finely grated zest and juice)
2 Large eggs, separated

For the Cream Filling

397g Can condensed milk
2 Large lemons (Finely grated zest and juice)
2 Large eggs, separated
50g Caster sugar

Direction

1 For the pastry, sift the flour and salt into a large bowl, then rub in the TREX until the mixture looks like breadcrumbs. Stir in the sugar and egg yolks, then draw the mixture together to form a dough. Knead lightly for a few seconds, then wrap and chill for 10-15 minutes.

2 Put the ball of dough into the middle of a 20cm (8 in) flan dish or pie plate and press it out gradually using the back of a large spoon, until you have worked the dough evenly over the base and up the sides. Chill for 15 minutes.

3 Preheat the oven to 220°C/fan oven 200°C/Gas Mark 7.

4 Prick the pastry base with a fork. Line with foil, and bake for 10 minutes. Remove the foil, reduce the temperature to 180°C/fan oven 160°C/Gas Mark 4 and bake for 5 more minutes.

5 For the traditional filling, blend the cornflour and water until smooth. Heat in a saucepan with the butter and half the sugar, stirring until thickened. Remove from the heat and add the lemon rind and juice. Lightly beat the egg yolks, stir into the lemon mixture and pour into the flan case. Bake for 15-20 minutes, until set.

6 For the cream filling, mix the condensed milk with the lemon juice and rind. Lightly beat the egg yolks, stir into the lemon mixture and pour into the flan case. Bake for 15-20 minutes, until set.

7 Whip the egg whites in a grease-free bowl, gradually whisking in the remaining sugar until stiff and very glossy. Pile on top of the lemon pie, then bake in the oven for 8-10 minutes, until golden brown.

Scones

Home-made scones are always better than shop bought ones!

Serves: 13

You will need

A little TREX, for greasing
450g Self-raising flour
½ tsp Salt
50g TREX
50g Butter, chilled and diced
50g Caster sugar
300ml Milk
Clotted cream and strawberry jam, to serve

Directions

1 Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Lightly grease a baking sheet with a little TREX.

2 Sift the flour and salt into a large mixing bowl. Add the TREX and butter and use your fingertips to rub them into the flour until the mixture looks like breadcrumbs.

3 Stir in the sugar, then gradually add just enough milk to make a soft, but not sticky dough, stirring it in with a round-bladed knife. Turn the dough onto a lightly floured surface, flour your hands a little, then knead the dough lightly for a few moments.

4 Using a lightly floured rolling pin, roll out the dough to about 2.5cm (1in) thick, then use a 5cm (2in) plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.

5 Arrange the scones on the baking sheet. Brush the surface with a little milk, then bake for 18-20 minutes towards the top of the oven, until well risen and golden brown. Cool for a few moments and then transfer to a cooling rack. Serve warm, with clotted cream and strawberry jam.

Recipes courtesy of Trex





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