Monday, 7 October 2013

Bake along with bake off- Pistachio salambos

Arghh what a crazy crazy couple of weeks. I have been away with work, not even managed to watch last weeks bake off let alone try and bake along with it. I think I will have to cut my losses (nothing from sweet dough week and nothing from whatever was last week) and bake along with whatever the theme is tomorrow, and I do not even know what that may be.

These little pistachio delights I made for the week the contestants made petit fours. If my memory serves me right in the trailer for the bake off I am yet to watch I  am sure the contestants were making some sort of choux based delight for the technical challenge so these  do kind of fit!

They are a mini choux bun, filled with orange blossom cream, dipped in caramel and chopped pistachios. They are truly delicious.

Pistachio salambos

makes 12 mini

1 egg, beaten
25g butter
33g plain flour
15g pistachios, finely chopped
60g caster sugar
75ml  double cream
few drops of orange blossom water

Fold a sheet of greaseproof paper in half, open out, and sift the flour onto it.
Put the butter and 60ml water into a pan and heat gently until the butter has melted. Quickly bring to the boil and add the flour all in one go. Take the pan from the heat and beat the mixture with a wooden spoon, as you beat it will turn into a smooth dough. 

Put the pan back over a low heat, and beat gently for a minute more until the  dough comes away fro the sides of the pan to make a smooth glossy ball. 
Tip the dough into a mixing bowl and leave until barely warm. 

Preheat the oven to 200C/180C FAN.

Using and electric whisk gradually add the egg, beating well after each addition. The dough needs to be shiny and stiff, it should just fall from a spoon if lightly shaken. You may not need all the egg, do not make the dough too loose or it will spread out not puff up in the oven.

Spoon the dough into a piping bag fitted with a narrow plain nozzle and pipe 12 small mounds equal in size, onto a baking sheet lined with baking paper, spacing them well apart. Bake for 20 minutes.

Open the oven door to release steam, turn the temperature down to 180C/160C FAN and bake for a further 5 minutes until the pastry is crisp and golden.

Make a small whole in the side of each choux ball to let out the steam and return to the oven for a final five minutes. Transfer the choux buns to a wire rack to cool.

Make the caramel by dissolving the sugar in one tablespoon of water. increase the heat and gently bubble until the caramel turns a deep golden. Dip the top of the choux buns into the caramel followed by the pistachios.(If the caramel begins to set before you have dipped all the buns gently warm over a low heat) Set aside to set.

Whip the cream and a few drops of orange blossom extract together until stiff enough to hold a peak. Spoon into a piping bag fitted with a narrow nozzle and pipe through the steam hole. 
These need to be eaten as soon as possible once they are filled. I filled a couple to eat straight away and kept the others unfilled , with the cream in the fridge, and ate over the past couple of days. They were their absolute best the day they were made but perfectly yummy the following days.


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