Skip to main content


Showing posts from August, 2012

My first Croquembouche!

I always wanted to try and make a croquembouche (or pièce montée for the French out there) but was afraid to tackle something that seemed so difficult and technical. That is, until I saw an episode of Masterchef Australia: All Stars last week, featuring Adriano Zumbo's recipe. For those who want to try it in its full measure, here's the link: Personally, I divided everything by 4, which still yielded about 20 choux puffs, and made some adjustments of my own:

PUFF PASTRY 100g butter 5g sugar 135ml whole milk 5g salt 105ml water 130g all-purpose flour 4 eggs
CREME PATISSIERE 425ml whole milk 1 Tablespoon vanilla extract 5 egg yolks 110g white sugar 45g corn flour 45g butter, diced, softened CARAMEL 150g white sugar 50ml water 65ml corn syrup
Preheat oven to 190°C fan forced. Lightly grease an oven tray.
For the choux pastry: Place butter, sugar, milk, salt and water in a large saucepan and bring to the boil. Remove from heat…

Sunday morning deliciousness

Since we got back from our vacation on France's Atlantic Coast, we've been craving some Pain aux raisins. This amazing bakery in Château d'Oléron made the best ones, and we literally had to have it everyday. So I decided to give it a try and make my own version of them, with store-bought puff pastry, mind you, because I'm not ready to spend hours trying my own puff pastry, especially when it's over 30 Celsius degrees outside (and inside, since we don't have air conditioning). The result exceeded my expectations. So here it is.

1 Puff pastry roll 2 egg yolks 50 grams white sugar 25 grams corn flour 250 ml milk (not non-fat) 1 teaspoon vanilla extract 1 cup raisins
Make vanilla custard. Stir the milk and vanilla in a saucepan over medium heat until almost boiling.  Meanwhile whisk yolks, sugar and corn flour in a bowl until thick and pale. Using electric beaters fitted with whis…