Profiterole and Sourdough bread
In this week’s recipes, let’s focus on some delectable and heartwarming treats.
• 435ml (1 3/4 cups) milk
• 1 vanilla bean split lengthwise, seeds separated
• 3 egg yolks
• 70g (1/3 cup) caster sugar
• 50g (1/3 cup) plain flour sifted.
1 Scoop the butter and 250ml (1 cup) water in a saucepan. Bring just to the boil. Remove from heat. Beat in flour. Stir over medium heat for 2-3 minutes or until mixture comes away from the side of the pan in a ball. Cool for 5 minutes.
2 Gradually add the egg, 1 tablespoon at a time, beating well after each addition until the dough is thick and glossy. Preheat the oven to 200C/180C fan force. Line 2 baking trays with baking paper.
3 Place heaped dessert spoonfuls of dough, about 3cm apart, on trays. Use wet hands to pat down any peaks. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
4 Turn off the oven. Use the tip of a small sharp knife to pierce the base of each profiterole. Return the profiteroles to the tray and place in the oven for 20 minutes to dry out. Transfer to a wire rack to cool.
5 For the crème pâtissière, heat milk and vanilla seeds in a saucepan. Whisk egg yolks and sugar in a bowl until thick. Whisk in flour, then milk. Return to the pan. Whisk over low heat for 5 minutes or until thickened. Serve on a dish drizzled in chocolate syrup to leave family, members, guests and yourself on a Friday night movie night to enjoy all night long.
We credit this recipe to Taste.com
Let’s face it, sourdough goes well with absolutely everything. Feel like some eggs on toast? Why not use some sourdough? Want some smashed avo with feta on bread? Make that bread sourdough, and finally do you just want to spread some vegemite toast for breakfast? Spread it on some sourdough. But how do we make it from scratch? Simply keep reading.
• 150g/ 5.35 oz bubbly, active starter
• 1250g/ 8.80 oz warm water, preferably filtered*
• 25g/ .90 oz olive oil
• 500g/ 17.65 oz bread flour (not all purpose flour)
• 10g/ .4 oz fine sea salt
• Fine ground cornmeal, for dusting
Steps: 1 In a large mixing bowl, stir the flour and salt together. 2 In a small bowl mix sourdough starter and water together. Pour in starter water and mix until flour is fully incorporated. 3 Let rest for 15 minutes. Stretch the dough, right in the bowl. Repeat 15 minutes later. 4 Cover and let rest on the kitchen counter overnight for 8-14 hours. ( 65-70 F) In the morning, stretch, fold and shape. 5 Place in a parchment-lined bowl, let rise for 1 hour in the refrigerator while the oven preheats. 6 Bake for 35 minutes! Now it’s time to figure out what you wish to pair it with? Salmon perhaps?
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