Strawberry Choux Buns

Strawberry Choux Buns | A Dutchie Baking

Summer is about over, but while I can still get strawberries for a reasonable price, I’ll chomp ’em down without shame. Strawberries are best with a bit of whipped cream so I combined them both in a lovely fluffy choux bun.Strawberry Choux Buns | A Dutchie Baking

These buns are perfect to make for afternoon tea, they’re delicate and delicious. Best served with some proper tea! I’ve recently gotten into green tea, I never like the flavor but something apparently clicked where I love it now. Matcha is still too grassy for me though. I found this amazing shop in Coevorden (the Netherlands) where they sold art-related tea, so I am now the proud owner of “Mona Lisa’s Smile” tea and “Vermeer’s Street” tea. Both are equally yummy and I’m sad because the end is in sight for both of ’em. What’s your favorite tea and would you serve it with these buns?

Strawberry Choux Buns | A Dutchie BakingRecipe Strawberry Choux Buns 

First published in DUTCH the Magazine; yields 6 choux buns

1/3 cup water

1.4 oz. butter
1/3 cup plain flour
2 eggs

1 ½ cup whipping cream
1 ½ tablespoon caster sugar
½ teaspoon vanilla extract
heaped cup of chopped strawberries
3 small strawberries, halved

  1. Preheat the oven to 390 F/200 C.
  2. In a saucepan over medium heat, bring water and butter to a boil. Lower the heat and add the flour all at once. Stir with a wooden spoon for 1-2 minutes. Set aside to cool for 5 minutes. When cooled, add one egg at once and beat furiously with a wooden spoon until incorporated. Break another egg into a bowl and beat with a fork. Add a little to the mixture at a time while beating. The mixture is done when it just falls off the spoon (you might not need the whole second egg).
  3. Fill a piping bag fit with a large round nozzle with the batter. Pipe 6 even-sized heaps of the batter onto a baking tray lined with baking parchment. Bake in the oven for 25 minutes, then turn the oven off. Prick a hole in the bottom of each bun with a knife to let the steam out, then return to the oven for 15 minutes. Leave to cool completely.
  4. Whip the cream with the sugar and vanilla extract. Fill a piping bag fit with a star nozzle with the cream. Slice the bottom off each bun. Pipe cream onto the bottom half and into the top half of each bun. Top the bottom half with the chopped strawberries, then sandwich the top on. Pipe a rosette on top of each bun and top with a half strawberry. Serve on the same day.

Vegan Aquafaba Marshmallows

Vegan Aquafaba Marshmallows | A Dutchie Baking

I became a vegetarian many years ago, when I was 11. When I was a kid, I saw the horrible images after the animal diseases had raged through Europe. I won’t go into graphic detail, but the images were imprinted on my brain and I started asking questions of where my food actually came from. This eventually prompted me to give up meat and “dead animals” altogether. I am not someone who is very activistic when it comes to my vegetarianism, but I do think we could do with a little less animal in our diets.

Later on, I found out gelatin was an animal by-product as well and started scrapping that out of my diet as well. Unfortunately, that meant marshmallows were out of the question. Luckily, many candies have been made vegetarian-friendly over here now, but marshmallows without gelatin are still very hard to find. So when I found a recipe online that people raved about I was over the moon!

I am very glad I found it, even though xanthan or guar gum might be difficult to find. It is definitely worth it if you’re craving one of these fluffy lovelies. All credit to Seitan is My Motor for sharing this awesome recipe.

Vegan Aquafaba Marshmallows | A Dutchie Baking

Vegan Aquafaba Marshmallows

Source: Seitan is My Motor

Ingredients:

Marshmallows
120+60 ml water
2 teaspoons agar powder
200 grams sugar
100 grams light sugar syrup (don’t use agave or other substitutes!!)
120 ml chickpea brine from a can
1/2 teaspoon xanthan or guar gum
1/2 teaspoon lemon juice
2 teaspoons vanilla extract
Dusting
100 grams icing sugar
120 grams corn starch
  1. Mix the ingredients for the dusting. Prepare a 20×20 cm or 18×28 cm tin by oiling it and dusting it royally with the icing sugar and corn starch.
  2. Measure out 120 ml water + agar powder in a saucepan. Set aside. Measure out 200 grams sugar + syrup + 60 ml water in another saucepan. Fit this pan with a sugar thermometer.
  3. Measure out chickpea brine, xanthan gum and lemon juice in a clean, metal or glass bowl. Whisk for 2 minutes, then add vanilla extract and whisk another 2 minutes until stiff.
  4. While whisking the chickpea mixture, bring sugar and syrup mixture to a boil. Boil until the sugar thermometer reads 120C. Carefully pour the syrup into the stiff chickpea mixture while whisking. Whisk for 2 minutes.
  5. Bring agar mixture to a boil. Pour this into the stiff mixture while whisking once syrup has been incorporated. Whisk for another 6 minutes.
  6. Pour the mixture into the prepared pan and dust with more icing sugar/cornstarch mixture. Leave to set for 2 hours.
  7. Cover with more of the starch mixture and cut into cubes or your preferred shape. Roll into more of the starch mixture. Leave to dry for 24 hours on a baking sheet lined with parchment paper.
  8. Store in an airtight container (optionally add more of the starch mixture).

Mandarin and Lemon Drizzle Loaf

Mandarin and Lemon Drizzle Loaf | A Dutchie Baking

I had my first day back at work today – never realized how much energy I derive from those cheeky teens! Meanwhile, I’m also (still, I know..) working on my thesis. I have a completely different subject but with this one, I think I’ll finish it and well. At some point I did cry in my supervisor’s office, but I would be worried if I hadn’t (it’s a thing that happens a LOT apparently). Anyhoo – I have a lot more energy these days because my doctors are awesome and so I felt like baking again this weekend!

Mandarin and Lemon Drizzle Loaf | A Dutchie Baking

I also write for a magazine (DUTCH the magazine) and I had made a really lovely mandarin cheesecake for them (will be on the blog at some point after December), but of course I had a ridiculous amount of mandarins left. I don’t like wasting things so I thought of a drizzle cake recipe, inspired by the GBBO cake week of course! Mandarin and Lemon Drizzle Loaf | A Dutchie Baking

The cake is really nice and juicy with a lovely tang. I “fed” this to my “kids” today and they loved it, they are always my harshest critics so… Have fun making this baby!

Mandarin and Lemon Drizzle Loaf | A Dutchie Baking

Mandarin and Lemon Drizzle Loaf

tools: 1.2 liter loaf tin

Ingredients:

Loaf

170 grams unsalted butter, softened
250 grams caster sugar
3 eggs
1 tablespoon mandarin zest
195 grams plain flour
1/4 teaspoon baking powder
1/8 teaspoon salt
120 ml full-fat milk

Drizzle:

80 grams caster sugar
70 ml mandarin juice

Icing:

175 grams icing sugar
juice of 1 lemon
zest of 1 mandarin
  1. Preheat the oven to 175C/350F.
  2. Cream the butter and sugar until very fluffy and light. Add the eggs in one at a time, mixing well after each addition. Mix in the zest. Combine flour, baking powder and salt in a bowl. Add the flour mixture and milk alternately, starting with the flour. Pour into a prepared loaf tin. Bake for 40-45 minutes or until a skewer inserted in the center comes out clean.
  3. While the loaf is baking, make the drizzle by combining the two ingredients in a bowl.
  4. When the loaf is out of the oven, leave it to cool until it is still warm, but not hot! Use a skewer to make some holes in the top and drizzle the syrup over the top.
  5. Make the icing by combing the icing sugar, lemon juice and mandarin zest. Use as much lemon juice as to make a thick but spreadable icing.
  6. When the loaf is cool, pour the icing over the top and leave some to drizzle over the sides. Enjoy!

Greengage (Reine Claude) and Pistachio Tart

Reine Claude & Pistachio Tart | A Dutchie Baking

I’ve only ever known Reine Claude plums from those eerily green lemonade syrups – which are delicious but are probably not too good for you. I’d never encountered these green beauties in the “flesh” until this week, when I saw them on offer in my local supermarket. I couldn’t help myself and grabbed a box to go in a bake!

Reine Claude & Pistachio Tart | A Dutchie Baking

 

Reine Claude & Pistachio Tart | A Dutchie Baking

Apparently, Reine Claudes are named after  Queen Claude, duchess of Brittany, who lived a short life at the beginning of the 16th century. She was wife of King Francis I of France. In French they’re also called “la bonne reine” – the good queen. Well, they taste good, that’s for sure!

Reine Claude & Pistachio Tart | A Dutchie Baking

I have paired these little queens with pistacho paste and a creamy crème patissière to go in a short crust (pâte sablée), flavored with lemon. I would say this tart is fit for a queen, wouldn’t you?

Reine Claude & Pistachio Tart | A Dutchie Baking

Recipe Reine Claude and Pistachio Tart

Tools: 24cm tart tin, baking brush, piping bag (optional)

Ingredients:

Dough

1/2 quantity pâte sablée with lemon flavor (use zest of 3/4 lemon for 1 whole quantity dough)

Pistachio-Almond Paste

30 grams ground pistachios
30 grams almond flour
60 grams caster sugar
egg white

Crème Patissière

3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
1/2 vanilla pod (seeds of)
13 grams unsalted butter

Topping

400 grams greengages
10 grams pistachios, some chopped
25 grams apricot jam, heated

Instructions:

Tart Shell

  1. Preheat the oven to 180C.
  2. Grease and flour the tart tin. Roll out the dough to a circle large enough to fit the tin. Place in tin, cut away the edges. Freeze for about 30 minutes. Prick the bottom of the shell all over with a fork.
  3. Bake shell blind for 20 minutes, then remove the baking beans and bak for another 6 minutes. Leave to cool in the tin.

Pistachio Paste

  1. Mix together the almond flour, chopped pistachios and sugar in a bowl.
  2. Add enough egg white to make a paste.

Crème Patissière

  1. Mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk, vanilla seeds and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
  2. Leave cream to cool for 10 minutes. Then mix in the butter. Leave to cool completely with cling film over the surface of the cream.

Assembly

  1. Spread the pistachio paste over the bottom of the tart shell.
  2. Pipe or spread the cooled crème patissière over the pistachio paste in an even layer.
  3. Slice the greengages and place them in the tart shell.
  4. With a pastry brush, brush apricot jam over the greengages. Sprinkle over pistachios. Best served on the day.

Marie Antoinoisette (Raspberry, Rose and Lychee Tart)

Marie Antoinoisette (Raspberry, Rose and Lychee Tart) | A Dutchie Baking

In high school I had a fantastic history teacher. He was able to tell about important (and less important) historical events with unmatched creativity. One of the stories that has always stuck with me is the one he told us about Marie Antoinette. As Queen of France, Marie Antoinette had her own little village near Versailles, the Petit Trianon. Marie like to pretend she was a farmer or shepherd and the whole village was populated with “villagers” who acted along with her.

French people at the time had poor hygiene which they tried, with varying levels of success, to hide. Even Marie’s lil’ sheep had to smell nice – they wouldn’t want her being offended by their natural scent.. So before Marie came for a visit in her farmer’s outfit (which was made of the finest silks), her sheep had to be washed and perfumed.

I have based this tart on that story. No panic, I have nothing to gloss over, there are no sheep in this tart. The rose cream in this tart only hides a deliciously short crust. I have tried to weave the refined, exquisite nature of Marie Antoinette into the flavors. Marie also had a catty side to her, so for some texture I’ve added caramelized almonds.

 

Marie Antoinoisette (Raspberry, Rose and Lychee Tart) | A Dutchie Baking

 

Marie Antoinoisette Recipe

Ingredients:

Dough

1/2 portion pâte sablée

 

 

White Chocolate Ganache

60 grams white chocolate
2 teaspoons whipping cream

 

Lychee Crème Patissière

James Morton recipe

3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
13 grams unsalted butter
1/2 can (450gr) lychees, drained and chopped finely

 

 

 

Rose-Raspberry Cream

100 grams mascarpone
200 ml whipping cream
3 tablespoons icing sugar
1/2 teaspoon rose water
200 grams frozen raspberries (thawed and drained)

 

 

Caramelized Almonds

50 grams water
100 grams sugar
10 grams unsalted butter
50 grams almond shavings

 

Topping

raspberries

chopped up lychees

 

Instructions:

Tart Shell

  1. Preheat the oven to 180C.
  2. Grease and flour the tart tin. Roll out the dough to a circle large enough to fit the tin. Place in tin, cut away the edges. Freeze for about 30 minutes. Prick the bottom of the shell all over with a fork.
  3. Bake shell blind for 20 minutes, then remove the baking beans and bak for another 6 minutes. Leave to cool in the tin.

Lychee Crème Patissière

  1. Mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
  2. Leave cream to cool for 10 minutes. Then mix in the butter and chopped lychees. Leave to cool completely with cling film over the surface of the cream.

Rose Raspberry Cream

  1. Whisk whipping cream, mascarpone, icing sugar and rose water until you have a stiff consistency.
  2. If you have any large chunks of raspberry, make them smaller with a fork. Spoon raspberries through the cream and set aside in the fridge to stiffen up.

Caramelized Almonds

  1. Heat sugar and water in a sauce pan until the mixture has a golden-brown color.
  2. While you’re doing this, roast the almond shavings in a non-stick pan. Add the butter, stir it around and leave in the pan (the mixture should remain warm). Pour in the caramel and stir it around.
  3. Pour the mixture onto baking parchment and flatten. Once cooled, slice into “cookies”

Assembly

  1. Melt the white chocolate with the whipping cream au bain marie. Use it to cover the inside of the tart.
  2. Fit 2 piping bags with a large round nozzle and fill them with the creme pat and raspberry cream. Use them to spiral the creams into the tart shell + make some rosettes with the raspberry cream.
  3. Add the topping. Enjoy!