• last year
These afternoon tea cakes are super impressive yet simple to make - the perfect combination.
Transcript
00:00 Hello, my name is Andrew Garret from the Langham Hotel and we're going to make the shoe time cake
00:04 which is a shoe bun filled with the cream and a cherry on the top.
00:08 And now we're going to make the shoe pastry for the shoe time shoe. So we're going to boil milk and butter,
00:15 the salt and sugar.
00:29 What's really important with the shoe pastry is that we make sure that the butter is completely melted.
00:33 So now the milk and the butter is coming to the boil just to make sure that the butter is completely dissolved
00:39 and then we're ready to add the flour. So you can add the flour all in one go.
00:42 I'm just going to mix it to a thick paste. So the gas is off here and there you can see that the paste is
00:49 thick, everything is mixed well together and something that we are told to do with shoe pastry is that we to dry it out.
00:56 But as you can see, there's a steam coming already out of the mix.
01:00 If we turn the heat back on and dry out the shoe pastry,
01:02 we tend to find that at the bottom of the pan is where the flour sticks and
01:07 actually, it's something we want the flour to stay within the mix because that's what absorbs the moisture.
01:12 So all I'm doing is just mixing it slowly using the heat that's already in the pan just to dry, get rid of the excess moisture.
01:19 So I'll just do that for a minute or so and now we're ready to add the eggs gradually.
01:23 Now when you're adding the eggs in the shoe pastry, you add a small amount.
01:27 Mix it in to the dough and then you gradually add, gradually add
01:33 until you get it to the right consistency.
01:36 And you might find that with shoe pastry that you don't always add the same amount of egg. It will all depend on
01:43 maybe the flour that you're using, the amount of time that you've just left it to dry or if the liquid has evaporated too much at
01:50 the beginning, but it's your, you'll see that the shoe pastry is ready more when you, when the texture is right.
01:55 What the egg does in the shoe pastry,
01:57 it's the egg that's going to enable the puff or give the puff into the shoe pastry.
02:01 What you do have to be careful is not to add too much egg.
02:05 So one final mix to get a nice smooth and shiny paste.
02:08 Now we've got a shoe paste which is ready to pipe. So now we've transferred the shoe pastry into a piping bag.
02:15 We've got a number 10 nozzle. So that's a 10 millimeter nozzle and we're just going to pipe onto a silicone mat.
02:21 It's important to leave a big enough gap between. So obviously they will expand in the oven and puff up.
02:28 Just rolled some sweet pastry as thin as possible between sheets.
02:35 We've frozen it and then just cut it out into small discs.
02:38 We're going to put one of these on top of each shoe and this is going to give us a
02:43 crunchy texture and it will also help to hold the shape of the shoe.
02:47 So we should have a nice round shoe once these have been baked. We're going to do half that way and half without.
02:52 While the shoe is baking we're going to make the filling which is the simple mousseline cream.
03:04 The first step is to mix the eggs with the sugar and the flour.
03:09 Something that's very important when you're making this cream is that you always mix the sugar and the eggs first.
03:16 What's very important is that the sugar dissolves in the egg. If we don't dissolve the sugar in the eggs
03:21 then the sugar will absorb the moisture of the eggs and
03:25 what you'll be left with is the lumps of fat that are left in the egg yolk that don't ever disappear.
03:30 So you'll have a very lumpy cream. Then we add the flour.
03:35 In here we've got a mix of corn flour and flour
03:39 so that it gives us a
03:42 thickening agent as well as an agent that will give a little bit of
03:45 elasticity to the mix and then we're ready just to add it to the milk. Now we're going to boil the milk for the
03:50 base of the cream. We're going to pour the milk in and
03:53 bring it to the boil.
03:55 Now while the milk's boiling I'm just going to explain about the gelatine.
03:59 The gelatine that we're using is a powder that we've added water to. So our base recipe for our
04:05 gelatine mass as we call it is one gram of powder
04:09 for five grams of water. So the milk is boiling.
04:12 The gelatine is ready there and we're just going to take our eggs, sugar and flour that we mixed earlier and
04:20 as the milk comes to the boil we're going to pour directly
04:24 the eggs, the flour into the mix and the sugar into the mix
04:28 leaving the heat still on and we're just going to whisk that
04:35 into our cream and you can see that it's going to thicken very very quickly
04:37 to give us something that resembles a traditional pastry cream.
04:42 So now the pastry cream is cooked. We're going to drop in the gelatine, turn off the heat and just dissolve the gelatine in the mix.
04:49 Now all the gelatine is dissolved, the cream is cooked, we're ready to put it into a container.
04:55 So now the cream is cooled down to 40 degrees.
04:58 You'll see that we've put a cling film on top and this cling film was just to stop
05:04 any skin forming on top of the cream which will as well
05:07 create a lumpy texture, grainy texture in the cream. So the cream is at 40, our butter is just slightly softened.
05:13 We're going to add it into the cream and just whisk it in. This is something that can do the day before you need this cream
05:20 and once this butter is dissolved into the cream
05:23 we're just going to put it in the fridge and it can be left overnight or within a couple of hours
05:28 it's ready to use. So the choux have just come out of the oven, we've left them to cool. As you can see
05:32 they've kept a shape and they've got this textured finish, which is the sweet pastry.
05:37 So we're just going to leave those there for now.
05:39 We've got the base of our muslin cream, so the pastry cream with butter.
05:43 I'm going to add a very small amount of mascarpone again too.
05:45 And also just a small amount of grated tonka. So tonka, it's a bean, you tend to find it in Venezuela.
05:54 It can be used in perfume quite a lot to give you a vanilla scent.
05:57 So we've just the tonka, the base pastry cream and mascarpone, we're just going to whisk it together to get the texture that we want.
06:03 We're basically just making sure that there's no lumps of mascarpone in this cream.
06:09 As you can see a very quick mixing, so that we'll just leave here. We're going to slice our choux.
06:18 In here we've just got a cherry jam, so it's cherries, quite a small amount of sugar and a little bit of pectin, just to help to set it.
06:25 We're going to pipe into the base of our choux. It's just an addition to give us a slightly extra or a stronger cherry flavour in the choux.
06:32 You pipe into the base of each.
06:34 And then we're going to pipe into the base of the base of our choux.
06:38 And then we're going to pipe into the base of our choux.
06:40 And then we're going to pipe into the base of our choux.
06:42 And then we're going to pipe into the base of our choux.
06:44 And then we're going to pipe into the base of our choux.
06:46 And then we're going to pipe into the base of each.
06:48 Then we're going to fill the piping bag with the muslin cream and fill each choux with a good amount of cream.
06:55 And you can either just cover with the lid of the choux or just as decoration with a cherry.
07:04 And there we have the cherry choux tart.
07:06 [music]
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