Since I had all those leftover egg yolks from when I made the friands the other day, I thought I’d have my first attempt at making creme patissiere. I used Rachel Allen’s recipe but adapted it to use 6 egg yolks instead of 4.
6 egg yolks
150g caster sugar
40g plain flour, sifted
1/2 tsp vanilla bean paste
1. In a heat proof bowl, whisk egg yolks with sugar until thick, then add the flour and whisk well to combine.
2. Put milk in a saucepan and slowly bring to the boil. Once boiled, pour the milk slowly onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over medium heat until it comes to a gentle boil. Continue to cook, stirring all the time for 2 minutes or until thick.
3. Remove from the heat, whisk in vanilla, then pour through a sieve into the bowl. Cover with cling film and allow to cool.
1/4 cup icing sugar
2 tsp water
1. Put all ingredients into a saucepan over low heat and allow the sugar to dissolve.
2. Once the sugar is dissolved, turn the heat up and bring to a boil. Once the mixture boils, turn the heat right down and allow to simmer for 10 minutes, stirring occasionally so the mixture doesn’t stick to the pan. While the mixture is simmering, squash a small section of the berries with a fork, then mix well.
3. Remove from the heat and set aside to cool.
I used the same pastry recipe as I did here.
1. Line the tins with the (chilled) pastry, put some baking paper and baking beans onto the pastry and bake for 15 minutes at 180°C (360°F) then remove the paper and beans, brush the cases with some egg wash and bake for a further 10 minutes or until golden. Allow to cool for 15 minutes.
2. Put about a tablespoon of the blueberry mixture into each case, then either pipe or spoon some creme patissiere over the top. Bake in the oven for about 10-12 minutes.
3. Once they are out of the oven, allow to cool slightly for about 10 minutes then top each tart with a teaspoon of the blueberry mixture. Remove from the tins and put on a rack to cool completely (or cool down enough so you can eat them!)
I bought a couple of friand tins a few months ago and decided to use them today after finding a recipe in the newspaper a little while ago. Of course if you don’t have a friand tin you can just use an ordinary 12 cup muffin/cupcake tin instead.
20g unsalted butter, melted (for greasing the tin)
6 egg whites
180g unsalted butter, melted and cooled slightly
120g hazelnut meal
220g icing sugar, sifted
80g plain flour, sifted
2 pears – one peeled, cored and grated; one quartered, cored and sliced
1. Preheat oven to 200°C (390°F) and grease friand tin with melted butter. Set aside
2. Lightly whisk egg whites for a couple of minutes (until they look like “foam”) then whisk in cooled melted butter
3. Add hazelnut meal, sugar, flour and grated pear, mix to combine (I just used the whisk)
4. Divide mix evenly into tins. Top each with slices of pear
5. Bake for 20 minutes or until the tops of the friands spring back when touched (or when a skewer comes out clean) Allow to cool in the tin for 5 minutes then transfer to a rack to cool completely. Sprinkle with icing sugar to serve
I’ve got a few baking experiments to attempt in the very near future so stay tuned for those!
Top of my list is to make some friands, because I bought some friand tins on sale about two months ago but haven’t even used them yet.
Next I’ll be making some type of cupcakes as my contribution to my Grandma’s 80th Birthday celebrations. Not sure what they’ll be yet but I have exactly 10 days to decide.
I’m also going to attempt to make some individual tarts of some sort because I bought some cute little tart tins recently and would like to try them out!
I’m wondering if people would be interested if I posted from time to time about the equipment I use? Similar to the post I made about my patty pan obsession. Just a thought since I’m not baking as much at the moment. (Don’t mind me, just typing my thoughts as they come out haha)
I know this isn’t actually baking but whatever, I made these last week (it was a flippin’ ordeal to be honest but they’re pretty delicious so it was worth it!)
I got the recipe from a magazine I found in the staff room at work. I usually find recipes then take a photo of them on my phone so I don’t have to take the page out of the magazine or write it down at work… Anyway, I have since deleted the recipe because I came across a tutorial on YouTube by the lovely Cupcake Jemma from Jamie Oliver’s Food Tube and I will be using her recipe next time! This tutorial is for lavender caramels but she has got instructions for salted caramels on there as well. I don’t understand why people put lavender in food, I think it tastes awful but whatever!
The original recipe I had used liquid glucose which is the most annoying thing in the world to try and get out of the jar/off of your hands/whatever but it obviously does help with the recipe so I’ll just have to deal with it!!! To top off my caramel I just melted 200g of dark chocolate and let it cool for a bit, then poured it over the top of my (set) caramel, then sprinkled some more salt on the top.
Oh and a good tip from Jemma which I didn’t have before I made these is to wrap them up individually in pieces of baking paper otherwise they spread out EVERYWHERE and get stuck to each other and end up like a big caramel puddle with some squares of chocolate randomly thrown on top hahah ugh.
Hello! I haven’t disappeared or anything like that and I have still been baking quite a bit, I just haven’t had time to write a post about what I’ve made recently.
2 large eggs
125g unsalted butter, softened
1 cup caster sugar
1/2 cup Greek yoghurt or natural yoghurt (buttermilk also works well in place of this)
2 cups self-raising flour
zest and juice of one lemon
1 tsp poppy seeds
1. Preheat oven to 160°C (320°F). Line either a 12 cup cupcake tin or a 24 cup mini cupcake tin with papers.
2. In a medium sized bowl, lightly beat the eggs with an electric mixer then add the butter and sugar and mix until light and fluffy.
3. Sift over flour, add yoghurt and stir with a wooden spoon to combine. Then beat with electric mixer for 2 minutes until light and creamy. Add lemon zest, juice and poppy seeds then mix with a wooden spoon to combine.
4. Divide mixture evenly between the cake papers. “Regular” cupcakes bake for 20-25 minutes or until a skewer comes out clean, “Mini” cupcakes bake for 18-20 minutes or until a skewer comes out clean. Allow to cool for a few minutes in the pans, then transfer to a rack to cool completely.
Lemon and poppyseed cream cheese icing
250g block cream cheese
300g icing sugar
1 tbs lemon juice
2 tsp lemon zest
2 tsp poppyseeds
1. In a medium bowl, beat the cream cheese with an electric mixer for about 5 minutes until creamy. Sift over the icing sugar and beat to combine.
2. Add the lemon juice, zest and poppyseeds and beat well to combine.
3. Spoon or pipe the icing onto the cooled cakes.