TY -BAKERY MENU 6

TY BAKERY MENU-6

                                                        BRIOCHE A TETE

                        CREAM PUFFS/PROFITROLES/ECLAIRS

                                                CRÈME PATISSERIE

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BRIOCHE A TETE

INGREDIENTS                                                 QTY

Bread flour                                                       250gms

Yeast                                                                15gms

Sugar                                                               30 gms

Milk                                                                  30 -40 ml

Eggs                                                                 2nos

Salt                                                                  5gms

Butter                                                              50gms

METHOD:

-Sieve the flour. Make a well add the yeast, sugar, eggs and make a dough using the milk. Cream the butter and salt and add kneading the dough further.

-keep for fermentation until double in size. Knock back and divide into 12 portions.

-Round and bench for 5 mins, shape into brioche a tete and place in a tartlet mould or patty tins.

-proof until double in size ,egg wash and bake at 200 C for 8-10 mins until golden in colour.

-brush with melted fat when out of the oven.

Note:To make chocolate brioche stuff the brioche with chocolate chips ,proof and bake as above.

For cinnamon brioche ,once the brioche is out of the oven ,roll the brioche in cinnamon sugar (cinnamon mixed with castor sugar).

CREAM PUFFS/CHOCOLATE ECLAIRS / PROFITROLES

Ingredients                       Quantity

Refined flour                    120 gm

Margarine/Butter              60 gm

Eggs                                 4 Nos.

Water/milk                       240 ml

METHOD

1.            Put margarine/butter and water/milk (or a mixture of both ) into a thick pan and bring to the boil.

2.           Remove from fire and add sieved flour all at one time.

3.           Return to fire and cook beating all the time, until mixture leaves the sides of the pan.  Remove and cool slightly.

4.           Beat eggs and add to mixture gradually beating all the time.  The mixture should be of a smooth soft consistency but firm enough to pipe.

5.           Pipe through a half inch nozzle into fingers about 2” long on to a greased and dusted baking tray.

6.           Bake in a hot oven 220 C for 10 mins and reduce the temperature to 190 C for 20 -25 mins till structure hardens

7.           When baked, do not remove from oven immediately but let it stand in the oven with the door open for about 10 minutes.  This is to prevent shrinking that takes place if the pastry is removed from the heat suddenly.

8.           Cool and fill as required with Crème Chantilly (Sweetened whipped cream) or Crème Patisserie (confectioner’s custard / pastry cream) and dip the tops in melted chocolate /caramel.

For profiteroles: pipe out into small rounds (appetizer - mouthful size)

              CRÈME PATISSERIE (PASTRY CREAM)

Ingredients

Milk                                   1 Lt

Sugar                               125 g

Egg yolks                          4 yolks

Whole eggs                      2 eggs

Cornstarch                        75 g

Sugar                                125 g

Butter                              60 g

Vanilla essence                  as required

Procedure

1. In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.

2. With a whip, beat the egg yolks, whole eggs, cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth.

4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.

5. Return the mixture to the heat and bring to a boil, stirring constantly.

6. When the mixture comes to a boil and thickens, remove from the heat.

7. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.

8. Pour out into a clean pan. Cool and chill as quickly as possible.

9. For filling pastries such as éclairs and profiteroles, whip the chilled pastry cream until smooth before using.