Test out your baking skills with amazing pastry creation.
Rough Puff Pastry:
Add flour, sugar and 75g butter, beat on slow speed with dough hook, add cold water in slow stream and mix until dough forms, now add 250g colder butter and knead for 1 minute. Remove and form into 5cm high brick, wrap in cling and refrigerate for half hour.
Remove and beat into 2cm high brick with rolling pin. Roll out to 1cm thick and fold into thirds. Roll out again to 1cm. Re-wrap and refrigerate for 1 hour.
Repeat rolling and folding twice, rotating dough 90 degrees each time. After each rolling back into fridge to firm dough.
When ready roll out to 6mm thick and cut out 10inch circle with tart ring as a guide. Place on pre lined tray and set aside in fridge with tea towel covering dough.
Preheat oven to 180 degrees celsius.
Boil milk, water, sugar and butter, add flour all at once. Remove from heat and mix well. Return to high heat and mix until dough comes away from sides of pan. Place in mixer and beat in eggs one at a time until well combined. You may not need all of the eggs. Using 10mm plain nozzle; pipe a ring of choux onto the edge of the puff pastry circle and bake in oven until golden. Use remaining choux to pipe mounds, approx golf ball size on pre-lined tray for profiteroles. Cook in oven until golden and puffed.
Boil milk. Whisk egg yolks, sugar, cardamom powder, vanilla, add flour and mix well. Add ¼ of the milk and combine, return egg mix to milk and heat until thick and glossy, refrigerate until ready to use.
For the Filling:
Juice mandarins and grate ginger finely.
Whip cream and sugar until firm peaks form. Fold in mandarin juice and ginger and refrigerate until ready to use.
Heat sugar until golden temp 149 degrees celsius.
To assemble fill profiteroles with cardamom crème pat and dip into toffee and use toffee to glue in place on top of choux ring in base. Pipe mandarin/ginger cream into centre of base. Garnish with candied mandarin peal and spun sugar decoration.
Nutritional analysis per serving (34 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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