Milk 120 g
Water 120 g
Salt 5 ml
Extra fine granulated sugar 10 g
Unsalted butter, cubed 120 g
All purpose flour 135 g
Eggs, loosely beaten 240 g (about 5)
In a saucepan bring to a boil the water, milk, sugar, salt and butter.
Remove from heat and immediately add the sifted flour.
Stir well until combined.
Return to heat and stir until the dough releases from the sides and bottom. This part takes only a minute or two. do not overcook or the batter will not puff up.
Place the mixture into a bowl fitted with the paddle attachment, on medium speed gradually add the eggs, one at a time, scraping the bowl often. This can also be done manually.
Once 220g of the eggs are added examine the batter, it should be smooth and have a light sheen. It should be firm enough to hold it’s shape when piped. If need add the remainder of the eggs.
Pipe the batter using a large french star (no804 or similar) tip on parchment lined sheet pans.
Brush with egg wash lightly if desired. Place in the oven at 350F (180C). When the products are well expanded, open the oven door slightly to let the steam escape. Close again and continue baking until the products are crisp when pressed on the sides. About 35 minutes for éclairs.
- 150g butter (soft)
- 30g all purpose flour
- 200ml milk
- 2 Tbsp. white sugar
- ½ Tsp. salt
- 1 ½ Tsp. instant dry yeast
- 2 cups all purpose flour
- 1/3 cup all purpose flour
- 1 egg
- Mix 30g all purpose into the butter to make a paste
- Spread the butter paste onto a piece of parchment paper 6” x 12” in diameter and freeze, the sheet of butter must become hard
- Mix together 2 cups of all purpose flour and the yeast
- In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch
- Beat the eggs into the milk
- Mix the warm milk and egg mixture into the flour and yeast mixture with a fork – the dough will be sticky
- Measure out 1/3 cup of all-purpose flour onto the table and knead the flour into the dough
- Rest the dough for 20 minutes
- Roll the dough out into a square shape, large enough so that the sheet of butter can covered by the dough like the cover of a book. Seal edges by pressing with fingers
- Roll the dough out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center
- Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes
- Remove from the refrigerator and roll and fold two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage
- Cut the dough into the desired Danish shape (turn overs, large braid, individual braid, windmills, envelopes etc. and add your favorite filling (cherry, apple, chocolate, peach, rhubarb etc.
- Let the dough rise until doubled. Preheat the oven to 425 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown
Humming Bird Cake
For the cake:
1 cup (238 mL) vegetable oil
2 1/2 cups + 2 Tablespoons (350 g) self raising flour
1 teaspoon – 15ml cinnamon
1 3/4 cups 350g fine (caster/fruit sugar) sugar
4 medium, very ripe bananas
16 ounces (450 g) canned pineapple, drained and diced – you can use fresh too
2 large eggs
1/2 cup (50 g) pecans (optional)
For the icing:
3 cups (400 g) powdered/icing sugar
11 Tablespoons (150 g) unsalted butter, at room temp
7 ounces (200 g) cream cheese
For the brittle:
1/2 cup (100 g) granulated sugar
1/2 cup (50 g) pecans
Preheat the oven to 325 degrees Fº or 165 degrees Cº. Grease two 9-inch (23 cm) cake pans and line the bottoms with parchment paper.
Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt (or table salt). Combine it all together and set aside.
Peel and mash the bananas in another mixing bowl. Add the pineapple (drained and diced), oil, eggs, and vanilla. Mix until combined thoroughly. Fold the banana mixture into the flour mixture until smooth. Finely chop the pecans and fold them into the batter.
Divide the batter evenly among the prepared cake pans. Bake for 35 to 40 minutes until the cakes are golden and a toothpick inserted comes out clean. Run a knife around the edges and allow the cakes to cool for 10 minutes in the pan before removing. Turn out on cooling rack.
While the cakes are baking, sift the powdered sugar into a mixing bowl and add the butter. Beat until pale and creamy. Add the cream cheese, the zest of one lime, and the lime juice. Beat until fluffy – do not over beat. Store in the refrigerator until ready to use.
To make the brittle, place the sugar in a non-stick frying pan or sauce pan over medium heat. Add just enough water to begin dissolving the sugar (sludgy consistency). Leave the sugar alone, over medium heat, don’t stir. You can shake your pan back and forth a bit. Take care not to burn it – once sugar starts caramelizing it will burn quickly. Once the sugar turns lightly golden, add a pinch of salt and the pecans. Swirl the pan so the pecans are coated. Now pour the mixture out onto a greased parchment paper. Be very careful as this is very hot.
Allow the brittle to cool, then smash it up as fine as possible, you can use a pestle or rolling pin.
Assemble your cake on a cake board or cake stand. Layer the cake into 2 or 4 layers. Spread the icing in between the layers. Spread the rest of the icing on top with loose peaks. Decorate the cake with Pecan brittle and lime zest. Enjoy!