Tagged "choux-pastry"
Elevate your baking game with Janine's hazelnut praline crème mousseline filling and roasted rosewater strawberries in classic choux pastry. Perfect for dessert lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakeclub.com.au.
Cooking tools:
- Stand mixer
- Piping bag
- Piping nozzle
- Fine-mesh sieve
- Sifter
- Pastry brush
- Cooling rack
- Skewer
- Toothpick
- Whisk
- Paddle beater
- Saucepan
- Mixing bowl
- Wooden spoon
- Plastic wrap
- Parchment paper
- Aluminum foil
- Airtight container
- Baking sheet
- Oven
- Stove
- Refrigerator
- Measuring cup
Ingredients
- 1 quantity Basic Choux Pastry
- 1 egg yolk, whisked with a dash of water, to brush
- 30g flaked almonds
- Icing sugar, to dust
- 1 vanilla bean, split lengthways and seeds scraped
- 250ml (1 cup) full-cream milk
- 250g (1 cup) pure (thin/pouring) cream
- 4 egg yolks
- 150g caster sugar
- 2 tablespoons plain flour
- 1 tablespoon cornflour
- 225g unsalted butter, softened
- 20 whole hazelnuts
- 220g (1 cup) caster sugar
- 100ml water
- 400g ripe but firm larger strawberries, hulled and halved
- 2 teaspoons caster sugar
- 4 drops rosewater essence
- Small pinch fine salt
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