I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday 7 February 2016

Victorian Croquembouche.



Victorian Croquembouche.

Another twist on the old classic and this one seems to work.


        For the Victoria sponge.

Equipment:
2x20cm springform cake tins.

Use an electric mixer,beat,
-250g self raising flour, with
-250g butter, at room temperature,
-250g caster sugar,
-4 eggs, 
-2tsp baking powder,
-1tsp vanilla bean paste,
-pinch of salt.
Beat well to combine the ingredients.

Spoon into the prepared tins.

Bake 20- 25 minutes.

Cool completely in tins.

         Profiteroles.
Makes 20.

Equipment:
2 oven trays lined with baking paper.
A piping bag fitted with 1cm nozzle.

In a saucepan, put in,
-200ml water,
-80g butter.
-2tbsp caster sugar.
Bring to the boil, add
-120g plain flour,
-pinch of salt.
Beat vigorously until the mixture is smooth and comes away easily from the sides and bottom of the pan. Cook, stirring for 2 minutes. Take it off the heat.

Beat vigorously to get rid of the steam for about 5 minutes, add
-3 whisked eggs, a few tablespoons at a time. 
Beat well to incorporate the egg.
You may not need all the eggs. The mixture is ready when it's at a dropping consistency, it should drop from the spatula in the shape of the letter V.

Spoon into the piping bag.

Oven 160c fan forced.

Pipe 20 buns, about 3cm apart.
Use a wet finger to pet down any peaks.

Bake 30 minutes.

Take the buns out of the oven, pierce with a toothpick to let the steam escape.
Bake 5 more minutes.
Let the buns cool completely in the oven.

             Cream filling.
Beat
-600ml double cream, with,
-4tbsp icing sugar,
-1tsp vanilla bean paste,
Beat until soft peaks form. Refrigerate until needed.
             
           Caramel sauce.
In a saucepan, put in,
-50g butter,
-2tbsp brown sugar,
-2tbsp golden syrup,
-pinch of salt.
Cook on low heat until the sugar and butter have melted.

          When ready,
Spoon the cream filling into a piping bag fitted with a round piping tip.
Pipe to fill the buns, you should feel some resistance when done.
Place the buns on a large platter.
Drizzle over caramel sauce (reserve 2 tablespoons)

        To assemble.
Place the 1st layer of cake on the serving platter.
Spread 100g raspberry jam over the cake.
Add the 2nd layer of cake.
Top with profiteroles.
Drizzle over reserved caramel.

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