Parisian-Israeli perfection.
Puffs/collector channel
Recipe for making 10-12 puffs
Ingredients:
1/2 cup + spoon (130 g) milk
1/2 cup + spoon (130 g) water
120 g butter
1/4 spoon (5 g) salt
spoon (20 g) sugar
1/4 1 cups (170 g ) flour
3 (200 grams) eggs
Method of preparation:
1.
Put the milk, water, butter, salt, and sugar in a pot and bring to a boil.
2.
Once the liquids have boiled, add the entire amount of flour at once and mix well with a wooden spoon to prevent lumps of flour from forming.
At first the mixture is watery and slowly a dough begins to form.
The flour should absorb all the liquid and butter.
Cook the mass for about 4-5 minutes on a low heat to dry it.
3.
At this stage, transfer the puff pastry mass (without the eggs) to a mixer with a guitar hook.
Turn on the mixer on medium speed.
It is possible to do this without a mixer, but it is very difficult.
At this stage it is a dough that still lacks liquid and this is where the eggs come into the picture.
4.
When the mass of dough has cooled a little (about 60 degrees) and the mixer bowl is no longer boiling, add the eggs one after the other, gradually.
The first two eggs can be added without fear, but since we don't know how much we have "dried" the mass of the dough, the third egg is optional.
That's why we perform a small test:
transfer the mass of the puffs between the fingers, thumb and forefinger.
When the mass remains stringy between the fingers, it is a sign that it is ready.
If a "thread" of dough does not form and it tears, add another egg.
In the opposite case, you can add a little flour, but this is an option that is not recommended since the flour we add at this stage has not gone through the cooking process and this causes the dough to rise less.
5.
Prepare a mold with baking paper or a silicone surface.
Transfer the prepared dough to a piping bag and sprinkle puffs according to the desired shape and size.
It is important to leave a space of 2-3 cm between the puffs, since they grow during baking. If we get splatters from the sprinkling (usually due to the use of a serrated catheter), we must go over them with a spoon dipped in water, otherwise they will burn during baking.
6.
Baking the puffs is done in two Steps:
1. Preheat the oven to 180-190 degrees. Bake in the oven, with preference to the turbo program, at a high temperature.
2. Lower the oven heat to 160 degrees. The surest way to know when you can move to the second stage of baking is by using the color of the puffs : As soon as they reach a light golden brown color, lower the oven to 160 degrees.
7.
Remove from the oven and cool on a wire rack.
Explanations and tips
Put the milk, water, butter, salt, and sugar in a pot and bring to a boil.
You can make the dough for the puffs with only water, but Shay explains that the lactose in the milk contains sugar and is what gives the puffs their golden-brown color.
Put the milk, water, butter, salt, and sugar in a pot and bring to a boil
Put the milk, water, butter, salt, and sugar in a pot and bring to a boil
Add the flour and dry the mass
Once the liquids have boiled, add the entire amount of flour at once and mix well with a wooden spoon to prevent the formation of flour lumps.
At first the mixture is watery and slowly a dough begins to form.
The flour should absorb all the liquid and butter.
The mass should be cooked for about 4-5 minutes, in order to dry it.
Add the flour to the boiling milk
Add the flour/Afik Gabai to the boiling milk
At first the mass is watery and crumbles
At first the mass is watery and crumbles
The flour should absorb all the liquids and butter and slowly a dough begins to form
The flour should absorb all the liquids and the butter and slowly a dough/raised crust begins to form
Cool the mass a little in a mixer bowl
At this point, transfer the puff pastry mass (without the eggs) to a mixer with a guitar hook.
Turn on the mixer on medium speed.
It is possible to do this without a mixer, but it is very difficult.
At this stage it is a dough that still lacks liquid and this is where the eggs come into the picture.
When the dough mass has cooled, add the eggs one after the other
When the mass of the dough has cooled, add the eggs one after the other/Apik Gabai
Mix the dough, while adding the eggs and test the dough
When the mass of the dough has cooled a little (about 60 degrees) and the mixer bowl is no longer boiling, add the eggs one after the other gradually.
The first two eggs can be added without fear, but since we don't know how much we have "dried" the mass of the dough, the third egg is optional.
Therefore, a small test is performed - the mass of the puff is passed between the fingers, thumb and forefinger.
When the mass remains stringy between the fingers, it is a sign that it is ready.
If a "thread" of dough does not form and it tears, add another egg.
In the opposite case, you can add a little flour, but this is an option that is not recommended since the flour we add at this stage has not gone through the cooking process and this causes the dough to rise less.
Testing the dough: when the dough remains stringy between your fingers, it is a sign that it is ready
Testing the dough: when the dough remains stringy between the fingers, it is a sign that it is ready/Afik Gabay
Puff pastry with a perfect texture
Puff pastry with a perfect texture/Afik Gabay
Sprinkle on the desired size baking dish
Prepare a baking tray with baking paper or a silicone surface.
Transfer the prepared dough to a piping bag and sprinkle puffs according to the desired shape and size.
It is important to leave a space of 2-3 cm between the puffs since they grow during baking. If we get splatters from the sprinkling (usually due to the use of a serrated catheter) we must go over them with a spoon dipped in water, otherwise they will burn during baking.
It is important to leave a space of 2-3 cm between the puffs
It is important to leave a space of 2-3 cm between the puffs/gabay channel
Baking the puffs is done in two stages:
1.
Preheat the oven to 180-190 degrees.
In the first stage, the goal is to raise the puffs, so they are baked in the oven, with preference to the turbo program, at a high temperature.
The rise of the puffs will succeed only when there is a "strong" evaporation of the liquids in the dough mass, therefore bake first at a high temperature.
This step takes about 2/3 of the total baking time.
2.
Lower the oven heat to 160 degrees.
It is very difficult to know how long the first stage takes.
It depends on the size of the puffs we made, the power of the oven and the texture of the dough.
The surest way to know when you can go to the second stage of baking is with the help of the color of the puffs - as soon as they reach a light golden brown color, lower the oven to 160 degrees.
In the second stage of baking, the goal is to dry the puffs after they have already risen.
And here comes an important step - the high temperatures at which we baked the puffs create gas vapors in the oven space and make it difficult to dry the puffs.
In fact, these vapors should be released from the oven.
Gently open the door - your face must be kept away from the oven door when opening it since gas comes out of the oven at a very high temperature - place a relatively thick towel along the entire length of the door and gently close the door so that the towel leaves an opening through which the steam can escape.
A professional oven has a throttle that can be used to release baking gas without damaging or lowering the temperature of the oven.
The baking at this stage is shorter and also here the best way to know that the puffs have dried enough is their color.
When they get a deeper golden shade, literally an increase of one tone in color, you can take them out of the oven.
This step is the last third of the baking.
The puffs can be frozen and thawed for a short time outside (there is a lot of air in them, so they thaw quickly) before use.
Profiteroles - filled with diplomat cream
The first step is to prepare the pâtissier cream that will form the basis for the diplomat cream that will fill the profiteroles.
The word "patissière" from French means baker.
Pastry cream is a basic mass in confectionery, the baker's cream, which can form the basis of a variety of creams such as almond cream, to which the pastry cream is also added.
Ingredients:
1/2 liter of milk
4-5 (90 grams) egg yolks
1/2 cup minus a tablespoon (80 grams) sugar
60 grams cornflour
1 vanilla stick
Method of preparation:
1.
Cut the vanilla stick lengthwise (no need to scrape the seeds from it. The vanilla flavor is in the fat between the grains and the stick and when cooking it will all come out), put it together with the milk in a pot and bring to a boil.
Leave the milk to cool.
The cooling deepens the vanilla flavor.
2.
While the milk is cooling, transfer the egg yolks, cornflour and sugar to a bowl and start whisking immediately.
It is important not to leave the sugar on the yolk and wait until you whip it because sugar "cooks" the yolk and causes it to coagulate.
You don't need to swell the mass because it will go through another cooking process anyway.
Beat lightly for about a minute, until the yolk changes its color to light.
3.
At this stage, compare temperatures: slowly pour the cooled milk into the egg yolk mixture.
This step is not only to prevent coagulation of the egg yolks but it is also designed to compare the textures of the masses.
Always start with the more liquid mass, which is gradually "assimilated" into the heavy mass.
Add a third of the amount of milk to the egg yolks-cornflour-sugar mass and mix gently.
Continue with the second third and so on until a uniform mass is obtained.
4.
It is recommended to filter the mixture to ensure that egg residues, the vanilla stick or any other interference do not enter the cream.
5.
Return the mixture to the pot and cook over medium-low heat until thickened.
The mass must be mixed throughout the cooking time.
If you don't mix, the starch in the mixture that is there from the cornflour will settle and burn.
6.
Transfer to a container, cover well and transfer to the refrigerator for several hours.
Diplomat cream - vanilla filling for profiterol:
Creme pâtissier alone would be too heavy for the airy puffs we baked, so it is used as a base for a lighter cream to fill them.
The ingredients:
600 grams of prepared pastry cream
12 grams of gelatin powder
1/3 2 containers (600 ml) of sweet cream
Method of preparation:
1.
Whip the cream at a slow speed. The whipping at high speed creates large air bubbles and when we fold the cream with cream For the pâtissier, the mass of the cream may break and fall because the large bubbles of air will explode. Slow whipping creates a much more cohesive mass. Do not whip too much, the desired texture is that of yogurt. When the whipped cream is ready, transfer it to the refrigerator.
2.
To work with gelatin properly Six times the amount of water than the amount of gelatin powder should be used. That is, in this case the powder should be dissolved with 72 grams of water, which is about 70 ml of water.
Put the gelatin powder in a glass, add the cold water, soak and let the gelatin absorb the liquid.
When all the liquids have been absorbed, put the cup in the microwave and heat until a uniform liquid is obtained.
Pay attention not to put the microwave on maximum power.
Better to be careful and check every few minutes.
3.
While the melted gelatin is hot, combine it with the pastry cream.
Mix well and quickly.
The cream is cold so the gelatin will catch and stabilize the mass quickly.
The purpose of the gelatin is to stabilize the mass and not turn it into a jelly.
4.
Fold the pâtissier-gelatin mixture with the whipped cream and refrigerate for about an hour and a half.
5.
The last step is filling the protiprol: transfer the diplomat cream to a piping bag.
Using a knife, make a hole in the bottom of the profiterole and fill it with the cream in the bag.
Refrigerate the profiteroles and sprinkle powdered sugar over them before serving.
It is recommended to eat on the day of preparation.
After a night in the fridge, the diplomat cream starts to turn liquid and the whole texture of the profiterol changes.
Using a knife, make a hole in the bottom of the protiprol
Using a knife, make a hole in the bottom of the protiprol/gabay channel
Transfer the diplomat cream to a piping bag and fill with the profiterol
Transfer the diplomat cream to a piping bag and fill with the profiterol/Afik Gabbay
Refrigerate the profiteroles and sprinkle powdered sugar over them before serving
Refrigerate the profiteroles and sprinkle powdered sugar/Afik Gabai on them before serving
Yael Ezer, in collaboration with Sogat
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