Food_Heaven_-_November_2019

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68 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

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3 Break 1 egg into the mixture and stir with
a wooden spoon or stiff spatula until the
choux paste absorbs the egg completely.
The paste will look shiny and slick; when
the egg is incorporated, the dough will be
shaggier. Repeat with the remaining eggs,
one at a time. (If you’re making a bigger
batch of choux pastry, you can use a stand
mixer with the paddle to mix the eggs in.)
4 Transfer the choux paste to a piping bag
with a straight 1cm (½in) nozzle. Pipe golf
ball - sized mounds onto the parchment. If
they form tips when you pull the bag
away, dip your finger in a bit of milk and tap
them down. Bake for about 25 minutes,
until they are golden brown and cooked
within. Taste one to make sure!

VANILLA

ICE CREAM

This is a straightforward vanilla ice

cream and, to me, what ice cream is all

about: a clean vanilla custard, frozen.

Dairy is heated with the vanilla, whisked

into the creamed yolk and sugar, strained,

chilled, then spun in a machine. (The

recipe calls for milk and cream, but feel

free to use all half-and-half.) Save the egg

whites! They keep for mont hs in t he

freezer and can be used for whiskey sours,

angel food cake, a royal icing, or a

pavlova; just slice off what you need as

you need it.

MAKES ABOUT 1 LTR (1¾PTS)

480ml (16½fl oz) milk

480ml (16½fl oz) double cream

1 vanilla pod

1-2 tsp pure vanilla extract

10 large free-range egg yolks

180g (6oz) sugar

1 Combine the milk and cream in a small

saucepan. Slice the vanilla bean in half

lengthways and scrape the seeds into the

pan; add the scraped pod. Bring the milk

and cream to a simmer over a high heat,

then remove from the heat and allow the

pod to steep for 20-30 minutes.

2 Combine the yolks and sugar in a bowl

and whisk till they’re uniformly combined.

3 Remove the pod halves from the milk and

cream and bring back to a simmer. Pour

about ¼ cup of the hot milk and cream

into the egg-sugar mixture, whisking as

you do. Pour in a little more and continue

whisking, then add the remaining milk

and cream.

4 Strain the mixture into a clean bowl and

chill in the refrigerator. Freeze according

to your machine’s instructions.

CHOCOLATE SAUCE

(chocolate ganache)

This couldn’t be simpler: Combine equa l

parts chocolate and hot cream in a bowl,

wait a few minutes, then slowly whisk and

watch the cream and chocolate coalesce

as if by mag ic into a gorgeous silk y

chocolate sauce, or ganache. Warm, it’s

pourable. Cold, it’s stiff and can be shaped

into tr uf f les and rolled in cocoa powder (if

you want the ganache to be firmer when

cool, reduce t he amount of cream by

25 percent). It’s an incredibly versat ile

sauce. Pour it over ber r ies, a tar t, ice

cream, or, of course, cream puffs filled

with ice cream for profiteroles. Because

there are only two ingredients, the quality

of the chocolate is paramount.

MAKES ABOUT 240ML (8½FL OZ)

120ml (4fl oz) cream

110g (4oz) high-quality dark

chocolate, broken into large pieces

1 In a small saucepan, bring the cream to a

simmer over a medium-high heat – keep

an eye on it, as it will boil over the pan in

seconds once it comes to a boil. Put the

chocolate in a bowl and pour the hot

cream over it. Wait for 2-3 minutes, then

whisk until it’s uniformly combined.

2 Store leftovers in an airtight container in

the refrigerator for up to 1 week. Soften it

carefully in the microwave, 20 seconds

or so, until you have the consistency

you like.

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