Caterer and chef Susi Holmberg gives a lesson to Estonian youngsters on how to cook Choux pastry. For 20 small pastries one needs 1/2 cup of water, ½ tsp of ground cardamon, ¼ tsp of salt, ¼ cup of unsalted butter, ½ cup plus 1tbsp of hard flour, 3 eggs. Boil water, cardamon, salt and butter. Add flour all at once and beat ferociously for 1-2 minutes. Add eggs, one at a time, beating each time until smooth and glossy. Put dough into piping bag with straight tip. Pipe 1 inch balls onto oiled baking sheet covered with parchment paper. Bake at 400 degrees for 15 minutes or until golden. Leave pastries in oven for 5-10 minutes in off oven, then cool. Filling: 3 tbsp Lingonberry or other sour jam. ½ litre 35% cream. 2 tbsp sugar. Beat cream with sugar and jam until fluffy but not buttery. Pipe into bottom side of each cooled pastry, or cut off tops of pastries and fill with cream mixture and top.
Caterer and chef Susi Holmberg Estonian Life
Caterer and chef Susi Holmberg gives a lesson to Estonian youngsters on how to cook Choux pastry. For 20 small pastries one needs 1/2 cup of water, ½ tsp of ground cardamon, ¼ tsp of salt, ¼ cup of unsalted butter, ½ cup plus 1tbsp of hard flour, 3 eggs. Boil water, cardamon, salt and butter. Add flour all at once and beat ferociously for 1-2 minutes. Add eggs, one at a time, beating each time until smooth and glossy. Put dough into piping bag with straight tip. Pipe 1 inch balls onto oiled baking sheet covered with parchment paper. Bake at 400 degrees for 15 minutes or until golden. Leave pastries in oven for 5-10 minutes in off oven, then cool. Filling: 3 tbsp Lingonberry or other sour jam. ½ litre 35% cream. 2 tbsp sugar. Beat cream with sugar and jam until fluffy but not buttery. Pipe into bottom side of each cooled pastry, or cut off tops of pastries and fill with cream mixture and top.
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