Baker’s tip

Do not over­stretch the dough. This will cause it to tear when rest­ing and bak­ing. Only stretch it as far as it will al­low you to go.

Food & Home - - Skills Class -

Be sure to take it out of the fridge in time as the but­ter shouldn’t be harder than the dough.

5 On a clean, lightly floured sur­face, roll the dough out to a 40cm square. Put the but­ter square in the cen­tre and fold the ex­tend­ing sides of the dough to en­close it. Pinch the seams to se­cure the but­ter in place.

6 Use the rolling pin to slightly flat­ten the square. Dust with the flour and care­fully turn it over. Dust the op­po­site side and roll the square out to a

60 x 20cm rec­tan­gle.

7 Fold the rec­tan­gle in half length­ways. The dough should re­sem­ble a rough square. Turn the dough 90° so the seam faces to­wards you. Cover with a clean tea towel and re­frig­er­ate to rest, about 20 min­utes. Re­move from fridge and fold the square in half. Re­turn to the fridge for an­other 20 min­utes. Re­peat once more.

8 Line a bak­ing tray with bak­ing pa­per. Set aside un­til needed. On a clean, lightly floured sur­face, roll the dough out to a 72 x 20cm rec­tan­gle. Cut the rec­tan­gle di­ag­o­nally into 9 tri­an­gu­lar pieces, each mea­sur­ing 20 x 8cm.

9 Work­ing with one tri­an­gle at a time,

lightly ad­here the base of the tri­an­gle to the work sur­face by gen­tly hold­ing it in place with the palm of your hand. Us­ing your other hand, pinch the point of the tri­an­gle be­tween your fore­fin­ger and thumb, and gen­tly stretch the dough out to 1½ times its orig­i­nal size. 10 Start­ing at the base of the crois­sant, tightly roll the tri­an­gle up into a con­i­cal shape. Tuck the point un­der­neath the crois­sant – this will pre­vent it from un­rav­el­ling. Place on the pre­pared bak­ing tray. Re­peat with the re­main­ing tri­an­gles. Cover the crois­sants with a clean tea towel and set aside to rest in a warm, draught-free space un­til dou­bled in size, about 1 hour.

11 Pre­heat the oven to 200°C. Brush the crois­sants with the egg white.

Bake in the pre­heated oven for 10 min­utes. Re­duce the heat to 180°C and bake for an­other 10 min­utes. Re­move from oven and trans­fer the crois­sants to a cool­ing rack. Al­low to cool com­pletely be­fore fill­ing.

12 For the rasp­berry and cran­berry pot de crème, place the 280ml full-cream milk in a medium saucepan. Bring to a sim­mer over medium heat.

13 While the milk is heat­ing up, whisk the 55g cas­tor sugar, eggs and corn­flour to­gether in a medium bowl un­til smooth. Slowly pour the warm milk into the mix­ture. Stir un­til well com­bined. Re­turn the mix­ture to the still-warm saucepan and cook over medium-high heat, whisk­ing con­tin­u­ously, un­til the mix­ture thick­ens slightly, about 2 – 3 min­utes. Re­move from heat and add the 95g un­salted but­ter. Whisk un­til thor­oughly in­cor­po­rated. Pour the mix­ture into a heat­proof con­tainer and cover with cling film. Set aside un­til needed.

14 Place the frozen berries and 200g cas­tor sugar in a medium saucepan. Bring to a boil over medium heat. Skim off any foam that might have formed on the sur­face. Con­tinue to boil un­til the mix­ture reaches 105˚C on a sugar ther­mome­ter. If you don’t have a sugar ther­mome­ter, place a plate in the freezer for 15 min­utes. Once chilled, re­move from freezer and spoon a dol­lop of the coulis onto the plate. Leave for a few min­utes to cool down. Cre­ate a well in the cen­tre of the dol­lop – if the well holds its shape, the coulis is ready, if the mix­ture is

still too runny, con­tinue to boil the mix­ture for an­other few min­utes be­fore test­ing again.

15 Once the coulis is ready, re­move from heat and trans­fer to a blender. Blitz un­til smooth. Strain the mix­ture through a fine-mesh sieve into a jar. Set aside to cool com­pletely.

16 Com­bine the berry coulis and fill­ing to­gether in a large bowl. Trans­fer the mix­ture to a large pip­ing bag fit­ted with a Bismarck tip. Care­fully fill each crois­sant by press­ing the noz­zle through the base of the crois­sant and pip­ing the mix­ture to stuff it. Re­peat with the re­main­ing crois­sants.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.