Saturday, 18 May 2013

Pastry Class: Creme Caramel, Tiramisu and Lemon Syllabub/Posset

Sometimes a recipe can have an air of arrogance about them.
They sound too hard or too posh to make. Which is why I have added another baking rule- Never be discouraged!

In this pastry class, I'm going to be focusing on classic cold desserts, that have stood the test of time and can be used to impress at a dinner party.  

Creme Caramel will always be an old school dessert which, frankly never thought would never grace my plate. I think its the jiggy-wiggly of it or maybe the overdose of cream but it's not my favourite dessert but I'm happy to give anything a go. It wasn't as bad as I thought but I'd much prefer a cupcake.
However, I think there are still people in the world who have a soft spot for this dessert.
Essentially, this recipe is similar to a French creme brulee which is egg custard with a burnt sugar top. The difference is that the egg custard is turned out onto a plate with a layer of caramel on top. But see for yourself, do you think this traditional dessert deserves to be in spot light? Or has it had it's day? You be the judge! (I had to make Creme carmel for my pastry assessment. Read about it in my Matcha Diary Day 7 ) 

Creme Caramel
Recipe: Crème Caramel (Recipe inspired by my pastry tutor Faye)
Ingredients: Caramel
·       100g sugar
·       125ml water

Ingredients: Cream
·       ½ litre of double cream
·       4 eggs
·       50g sugar
·       3 drops of vanilla

·       Saucepan x2
·       Measuring jug x 2
·       Dario moulds/Christmas pudding moulds x 4
·       Whisk
·       Bowl
·       Roasting tin filled with half-filled with warm water

1.    Get your Dario moulds near where you are making the caramel. This makes life a lot more easier.
Step 2. Boil the water and sugar together
Step 2. It will turn a golden brown to brown colour
2.    Place ¾ of the water into a saucepan with sugar on a medium heat. Don’t be tempted to stir. Let the liquid bubble from a clear colour until it turns to a golden brown colour. At this point add the remaining water. The sauce will sizzle and make a lot of noise. Reboil the liquid.
Step 3. Move as quickly as possible. 
Step 3. Leave to set.
3.    As quickly as you can, pour the caramel into the moulds. Once all the moulds have a good layer of caramel in set aside to set. (A little tip, once you’ve finished with the saucepan, put some warm water into it so it doesn't stick to the saucepan)
4.    Place the double cream into another saucepan, on a medium heat.
5.    While the cream is heating, whisk the eggs, sugar and vanilla into a bowl until combined.
6.    Once the cream is just heated, pour the cream slowly into the egg mixture whilst whisking until the mixture is completely combined.
7.    Make sure that your caramel is set before pouring the cream into the moulds.
8.    Place moulds into the roasting tray filled with warm water and cook in the oven at 160c/325f/ Gas Mark 3 for 40 minutes.
9.    When cool remove from moulds by loosen with fingers and turn out on plate.  

Tiramisu translates as "Make me happy", which I think is appropriate for something which has coffee and booze in it. There are many variations on this Italian dessert but the main ingredients are cream, coffee, eggs and savoiardi biscuits or Lady fingers.
Classic tiramisu to the left of the picture 
Ingredients: Tiramisu (Recipe inspired by my pastry tutor Faye)
·       125g mascarpone cheese
·       250g whipping cream, plus a little extra to garnish
·       50g/ 2 egg yolks (or pasteurised egg if you can get it)
·       1 tsp vanilla extract
·       60g caster sugar
·       1 tsp Ameretto liquor/ marsala wine
·       A packet of Savoiardi Biscuits
·       2 tsp instant coffee
·       Chocolate, chopped as finely as you can (I used milk chocolate but dark is just as good.)
·       Cocoa powder, to garnish

·       Small bowl
·       Serving glass/(aka Coupe in the business-thanks Faye!)
·       Whisk
·       Bowl
·       Chopping board
·       Knife
·       Palette knife
·       Sieve

1.    Mix the coffee and liquor with a little water. Dip the biscuits into the liquid. Just enough to make a thick biscuit base into a serving glass.
2.    In a large bowl whisk all of the other ingredients, apart from the chopped chocolate, until the whole thing is holding its shape.
3.    Spoon a layer of the creamy mixture into the glass on top of the biscuit layer.
4.    Sprinkle a thick layer of chopped chocolate into the creamy mixture.
5.    Spoon a little whipped cream on top of the chocolate layer and even out using a palette knife.
6.    Chill in the fridge until set.
7.    Dust a little cocoa powder on top to garnish.

Syllabub (pronouned Silla-bub) is cream and sugar based English dessert which has routes in the Tudor period. It can often be called a posset It's often made with fruit such as raspberry and in this case, lemon. 

Lemon syllabub to the right of the picture

Recipe: Lemom Syllabub/Posset (Recipe inspired by my pastry tutor Faye)
·       550ml double cream
·       225g caster sugar
·       The juice and zest of 2 lemons
·       Saucepan
·       Grater
·       Measuring jug
·       Wooden spoon
·       Serving glasses/(aka Coupe in the business)

Step 1.  Boil the ingredients
1.    Boil the double cream, sugar, juice and zest together in a saucepan on a low heat.
Step 2. Stir occasionally.
2.    Stir occasionally until reduced by about 1/3.
3.    Once reduced, let the cream cool down a little.
4.    Spoon a little into a serving glass.
5.    Chill in the fridge until set.

Have an excellent weekend.
Bake On!

Bake On! Penny x

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