Pear "Donuts" with Chocolate Cream Pattiserie and orange syrup

I finally crashed with a artisan bread in 5 a day recipe.
I didn't burn, no. 
But I definitely crashed, making donuts. 
It could have been all the substitutions I made, it could have been the bad luck I brought on myself by savouring the pleasure of my past 2 weeks successes, I don't know. 
My donuts came out looking like a Frittata.  They tasted good, great even with the chocolate pastry cream, but they barely rose.  They had a tendency to spread out horizontally, enough to close the hole I had formed at the center even, but vertically? Barely 1/2 cm :(
My neighbour said they reminded her of a Keralite dessert - some variation of Elai Adai made with fruits and coconuts
I wanted to make a custard/pudding for the Aspiring bakers group's 24th challenge. This month's host is Charmaine of Mimi's Bakery house.
I tried to make a chai-flavoured custard first, using agar-agar instead of eggs or gelatine.  The agar-agar did not dissolve properly and the whole thing tasted weird :(  I have a whole litre of untouched pudding sitting in m's 2y fridge :(

Cream Pattiserie

500 ml milk
30g corn starch
30g maida
1/3 cup sugar
1/2 tsp cardamom powder
3 egg yolks

125g dark chocolate chopped.

Boil the milk with cardamom powder added.
Meanwhile, sieve the corn starch and all purpose flour together
In another bowl, beat the sugar and egg yolks together.
Mix in the sieved flour
Take a cup of the boiled milk and drizzle it into the egg-sugar mix while stirring continuously, otherwise, the mix will turn into scrambled eggs.
Slowly pour the mix back into the saucepan
Cook on medium heat until mix thickens.

Take off the heat, add the chopped chocolate and mix it in.

Place a piece of cling wrap over the custard and let cool. Store in fridge.

Baked Pear Donuts

Dough Ingredients

1.5 tbspoon fresh yeast
3/4 cup warm water
Pinch of sugar

2 cups wheat flour
1.5 cups all purpose flour
2 pears finely diced
1/2 cup sugar
50g melted butter
3 eggs slightly beaten

Add the yeast to the warm water with a pinch of sugar and let it foam a bit.
Add the rest of the ingredients and mix with a wooden spoon.  Dough will be very sticky.
Let sit covered but not airtight for 2 hours, about doubled in size.
Put the covered bowl in refrigerator for a minimum of 3 hours.

Glaze

1 sweet lime zested
1 cup orange juice
1 tspoon sugar

 Mix all ingredients in a saucepan and cook on medium heat until reduced to a syrupy consistency

Dredging the donut
1/4 cup sugar
1 tsp vanilla powder

Mix above ingredients in a small bowl

Take a lemon size ball of dough, put a hole through the center.
Stretch the hole until donut is about 3 inches across.
Dredge the donut in the sugar mix and place on a cookie sheet covered with a foil.

Let rest for about 30 minutes.

Meanwhile, turn the oven on at 175 deg C
Bake for 18 - 20 minutes until golden brown
Let cool until you can pick it off the cookie sheet.
Spoon glaze over the still warm donut.

Serve Warm Donuts, with Chilled Chocolate Cream Pattiserie topped with a teaspoon of the orange syrup.


 
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