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passover week 2018 - salted caramel craquelin profiteroles

Welcome to Day 2 of Passover Week and a recipe for these salted caramel craquelin profiteroles.



I made some choux buns for Passover last year and they were such a success, I decided to make another batch this year. Why the craquelin topping? During Passover, you can’t use icing sugar to make a glace icing so I decided to top the buns with some chocolate craquelin. I think it makes the buns look just a little bit fancy. The salted caramel cream filling is from a Stephanie Alexander recipe.



If you wanted to, you could use the choux pastry to make chocolate éclairs, filling the éclairs with sweetened whipped cream then topping the éclair or bun with some melted dark chocolate. Maybe I should make some éclairs for Passover week 2019.



Here’s the recipe for you. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams; I use unsalted butter and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C. Passover baking mix is just equal quantities of superfine matzo meal and potato flour (starch) combined.

Salted Caramel Craquelin Profiteroles – makes 12 
Craquelin  
50g Passover baking mix 
50g caster sugar  
40g unsalted butter, softened
2 tsp cocoa

To make the craquelin, place baking mix in a small food processor and blitz with the sugar and 40g butter and whiz to combine until a soft dough forms. Place dough between 2 sheets of baking paper and roll out to 2 mm thick. Place on a tray and refrigerate or at least 30 minutes to firm up. Cut out twelve circles, dust tops with cocoa and refrigerate until needed. 

Choux Pastry 
100g butter 
200mls water 
100g superfine matzo meal 
½ teaspoon caster sugar 
Pinch salt 
3 eggs, lightly beaten 
butter, for the tray 

METHOD
Preheat the oven to 200°C. Line a buttered baking tray with baking paper. Mark twelve 5cm circles on the paper leaving space between. 

Put the butter in a saucepan with 200ml of water and let it melt over a gentle heat. Now increase the heat and bring to the boil. Meanwhile, sift the matzo meal, sugar and salt into a bowl. Take the saucepan off the heat, add the meal and stir with a wooden spoon until a firm, smooth paste is formed. Return to the heat and beat until it comes away from the edges of the pan and forms a ball, then remove from the heat and leave to cool for 10 minutes. Add the eggs to the dough a little at a time, beating well after each addition, until the mixture is smooth and glossy. You may not need all the egg. 

Put the dough into a piping bag fitted with a 2cm plain nozzle and fill each circle. Brush the top of each profiterole lightly with any remaining egg then top each bun with a craquelin circle. Bake for 30 minutes; do not open the oven door for the first 10 minutes or the pastry may not rise. With a sharp knife pierce a hole in the side of the bun to let the steam out, then reduce oven to 160°C and bake for a further 10-15 minutes or until dry to the touch. The pastries are done when they are golden brown and firm. Transfer to a wire rack and with a sharp knife, slice the profiterole in half. Remove any uncooked mixture and return to the oven to dry out for a further 10 minutes. Leave to cool.

Salted caramel cream
½ cup (110g) caster sugar
2 tbs strong espresso coffee
1½ cups (375ml) cream
Pinch of sea salt



For the salted caramel cream, place the sugar and ⅓ cup water in a heavy-based saucepan. Bring to the boil over medium heat to dissolve the sugar, then increase the heat to high and boil for 5-6 minutes until you have a medium-dark caramel; do not stir. Carefully add coffee and 3 tbs extra water, stirring, until the caramel is smooth again. Boil to reduce for 1 minute or until a drop looks and feels syrupy on a cold saucer, cool to room temperature.


Using a stand mixer, whisk cream to soft peaks. Stop the motor and spoon all of the caramel over the cream. (If you do this with the motor running, all of the caramel will be spun onto the sides of the bowl instead of on the cream.) Whisk until well blended and firm. Stir in a few flakes of sea salt and taste for sweetness. Adjust salt and sugar as needed. Fill each profiterole with cream with a spoon or you can use a piping bag fitted with a fluted nozzle. You may not need all the caramel cream for this recipe.



See you all again tomorrow with some more Passover baking from my kitchen.

Bye for now,

Jillian

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