A Cornish girl's food adventures

Tag: pastry

Orange and passionfruit tart

Orange and passionfruit tart

We all need a little extra sunshine at this time of year. I think that might be why nature made it that oranges only take on their beautiful colour once the weather turns cooler… This is a lovely dessert, a rich, buttery, chocolate crust topped […]

Pear, chocolate and ginger plait

Pear, chocolate and ginger plait

Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?). Buttery, crispy, flaky pastry wrapped around a filling of […]

Toffee apple profiteroles

Toffee apple profiteroles

Like apple pie? Then you’re going to love these. Light, crisp choux pastry with a buttery spiced topping filled with sweet apple cream served with a rich sticky toffee sauce. I like to think of them as apple pie version 2.0, for when you want the comforting warming flavours of apple pie but whilst also being a little bit fancy.
There are a few elements to this but none of them are hard and none of the stages takes a particularly long time so don’t let the ingredient list put you off trying this one – it really is very, very good!

Ingredients
makes 24
Craquelin
60g room temperature butter
75g soft light brown sugar
75g plain flour
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp ground allspice
choux
90g butter
180ml water
115g plain flour
3 eggs
filling
2 apples
2 tbsp sugar
1 tsp ground allspice
1 tbsp lemon juice
1 tbsp bourbon (optional)
400ml double cream
toffee sauce
130g soft brown sugar
20g butter
100ml double cream
big pinch of seasalt

Make the craquelin by creaming together the butter and the sugar before mixing in the flour and spices. Roll this out between two sheets of greaseproof paper so that it is just a few millimetres thick. Now whack this in the freezer to harden.
Pre-heat the oven to 200°c and line a large baking tray with parchment or a silicone mat.
Put the butter and water in a medium saucepan and bring it to boiling point. Once it’s bubbling away remove the pan from the heat. Add the flour to the pan, all in one go. Vigorously beat it with a wooden spoon until you end up with a soft ball of dough that comes cleanly away from the sides of the pan. Lightly beat the eggs. Add about a third of the egg to the pan and beat it in really well. Once it has been completely absorbed add another third and beat it again. After the third and final addition of egg, the dough should become soft, smooth and glossy. Only add enough of the egg to reach the soft glossy stage, you don’t want it to be sloppy.


Use a couple of teaspoons to drop blobs of the dough onto the prepared baking tray. Retrieve the frozen craquelin from the freezer and use a small cutter to cut out discs from the dough. Carefully place these on top of the choux pastry blobs.
Bake the profiteroles for 20 minutes, until they are golden brown, then turn off the oven and open the door a bit, leave them in the oven for a further 10 minutes to dry out a little. Once they are done you can transfer them to a wire rack to cool. It’s a good idea to poke a little steam hole in them, somewhere discreet, to prevent them from becoming soggy. You can use this later when you fill them.


Make the filling by peeling and coring the apples before finely dicing them. The chunks need to be small enough to not block the piping nozzle when you fill the profiteroles later. Combine the apple with the sugar, allspice, lemon juice and bourbon (if using) in a small pan and cook until the apple has become soft and tender but isn’t too mushy. Set aside to cool completely.
Whip the cream until it holds its shape and then fold in the cold apple mixture. Transfer this to a piping bag fitted with a large round nozzle and carefully pipe the filling into each of the cooled profiteroles.
To make the toffee sauce simply melt all of the ingredients together in a pan and allow to bubble for a few minutes until you have a thick smooth toffee sauce. Allow to cool a little before serving along with the apple filled profiteroles.

Comfort food round-up

Comfort food round-up

Hey everyone! I’m sorry that there wasn’t a post last week but I was swanning around Sicily and Malta indulging in all kinds of Mediterranean deliciousness. It turns out there is no limit to the amount aubergine pasta I can eat! Anyway, we’ve returned to […]

Apple treacle tart

Apple treacle tart

I’m slowly but surely working my way through the fruit that’s weighing down the branches of my apple tree. This recipe only used a few apples but they made all the difference to a classic treacle tart recipe. It basically becomes a toffee apple tart […]

Raspberry & white chocolate cheesecake puffs

Raspberry & white chocolate cheesecake puffs

I reckon that choux pastry gets a bad rap. People think that it’s super-hard to make when the truth is it’s really not and it’s no more temperamental than any other sort of pastry. You simply need a decent a pair of biceps for all the beating and to be able to recognise when the dough reaches the correct consistency, which is soft but not sloppy.
No-bake cheesecake mixture is a brilliant thing to fill these with – it’s a bit more sturdy than just plain whipped cream. Normally I avoid icing like the plague as I find it far too sweet but using sharp raspberry puree in it really takes away the sickly edge and makes these choux puffs wonderfully fruity.

Ingredients
makes 24
choux pastry
60g butter
120ml water
75g plain flour
2 eggs
filling & icing
100g raspberries, sieved & seeds discarded
200g cream cheese, room temperature
100g white chocolate, melted and cooled
100ml double cream
225g icing sugar

Pre-heat the oven to 200°c and line a large baking tray with parchment or a silicone mat.
Put the butter and water in a medium saucepan and bring it to boil before removing the pan from the heat. Add the flour to the pan, all in one go. Vigorously beat it with a wooden spoon until you end up with a ball of dough that has pulled away from the sides of the pan. Lightly beat the eggs. Add about a third of the egg to the pan and beat it in really well. Once it has been completely absorbed add another third and beat it again. After the third and final addition of egg, the dough should become soft, smooth and glossy. Only add enough of the egg to reach the soft glossy stage, you don’t want it to be sloppy.
Use a couple of teaspoons to drop blobs of the dough onto the prepared baking tray. If you need to smooth off any edges or pointy bits then just dip your finger in a little water first.
Bake the choux pastry for 25 minutes, until they are golden brown, then turn off the oven and open the door a bit, leave them in the oven for a further 10 minutes to dry out a little.

Once they are done you can transfer them to a wire rack to cool. It’s a good idea to poke a little steam hole in them, somewhere discreet, to prevent them from becoming soggy. You can use this later when you fill them.
Make the filling by whipping the cream until it holds a soft peak. Beat the cream cheese with the melted white chocolate until they are well combined and then fold in the cream. Add 25g of the icing sugar to the raspberry puree and then stir a couple of tablespoons of the puree into the cream mixture. Transfer the filling to a piping bag fitted with a round tip and then carefully pipe the filling into the cooled crisp choux buns.
Mix the remaining icing sugar into the rest of the raspberry puree to create thick, smooth icing. Dip the tops of the choux puffs into the icing and decorate with sprinkles if you like before popping the choux puffs in the fridge so that the icing sets and the filling can firm up a little.

Vegetarian Sausage Rolls

Vegetarian Sausage Rolls

Sausage rolls are such a classically British snack. I was always quite surprised that they weren’t more popular in the States given how much they love pork but I guess their sausages aren’t quite the same as a good old British banger. Back in the […]

Squash, sage and ricotta galettes

Squash, sage and ricotta galettes

As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot […]

Cherry and mascarpone pasties

Cherry and mascarpone pasties

I think this post might be my biggest tribute to my Grandmas baking yet. She was a pretty decent cook, although she mostly stuck to the ‘meat and two veg’ type recipes of her era, but my goodness was she a good baker.
This was especially true when it came to pastry. It was always faultless, whether it was sweet or savoury and always perfectly flaky and melt in the mouth.

My Grandma and me in all our ’80’s glory!

If she was making pastry then my brother and I would loiter in her kitchen, waiting for the off-cuts to turn into little pasties filled with her homemade jam. The hardest part of making these is waiting for them to cool when they come out of the oven so that you don’t burn your mouth on the bubbling hot jam.

Ingredients
pastry
300g plain flour
150g butter
30g sugar
1/4 nutmeg (grated)
2 tbsp brandy (optional – you can just use water if you prefer)
splash of ice-cold water
filling
150g (ish) cherry jam
75g (ish) mascarpone
egg wash and a little extra sugar to finish

To make the pastry sift the flour and gently rub the cold butter into it until you have a breadcrumb-like mixture. Whisk in the sugar. Slowly add the brandy and enough water to bring this all together to form a ball of dough. You can do all this in a food processor if you prefer. Wrap the dough in cling film and let it rest in the fridge for 20 minutes before pre-heating the oven to 180°c.


Lightly dust your work surface with flour and roll out the dough so that it’s a couple of millimetres thick. Using a small plate or saucer as a guide, cut out discs from the dough, re-rolling as necessary. Add a small dollop of jam and a little blob of mascarpone to the centre of each disc. Try to resist the urge to be too greedy with the amount of filling, it will undoubtedly bubble out so you don’t really want more than a teaspoon in there. Brush the edge of the dough with beaten egg, fold the pastry over the filling and firmly press down the edges. Crimp the edge or simply press around it with a fork.
Brush each little pasty with egg wash and sprinkle them with a little sugar. Arrange on a greased baking tray and bake for about 30 minutes until they’re beautifully golden. Leave them to cool a little before enjoying.

Mango and passion fruit tarts

Mango and passion fruit tarts

Who says custard has to be vanilla flavoured? Don’t get me wrong, I love a good rich vanilla custard but I also like a change every now and again. Passion fruit works really well in these, it has a nice sharp tang to cut through […]