Bahlsen Deloba Redcurrant Puff Pastry Biscuits 100g

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Use a wooden spoon to stir the dough together for about a 1 minute and 30 seconds. Once the dough starts to form a smooth ball, start stirring and mashing it more forcefully. I've made these red currants plain, garnished with just sliced almonds before baking, and I've baked them with a streusel topping (made of butter, sugar, flour, and ground almonds). Another interesting topping is a crispy sugar topping made from roughly equal parts, by weight, of butter, sugar, and flour. This sugar paste is broken up into pieces and scattered over the muffin tops before baking. This is the easiest way I've found to bake muffins with butter and to incorporate the butter easily. This method works great! Try it! Crispy sugary muffin topping Instead of ice cream I also like to fill these with raspberry whipped cream. All you need is 200 milliliters of cold heavy cream, 100 grams of powdered sugar, 20-30 grams of finely crushed freeze dried raspberries, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt. Add the cream, vanilla and salt into a large mixing bowl and then sift in the raspberry powder and powdered sugar. Whip on medium high speed until almost stiff peaks form and store in the fridge until ready to use. Additional Recipes to try: When adding the eggs I recommend first whisking them in a container with a spout – this will make it easier to add the right amount of egg because you won’t always need all of the eggs.

Return the pot to medium low heat and cook while stirring and mashing for another minute and a half. You should see steam coming out of the pot.I don't want to use any small electric appliance for muffins, so the creaming method is out: muffins should be easy!

Repeat the piping, 5 or 6 more times being sure to space them out! If they are too close they won’t bake properly and are more likely to collapse.

Line a baking sheet with parchment paper. *I do not recommend using a silicone baking mat for these.

vanilla extract is added to enhance the flavour in the batter—feel free to use store-bought or homemade vanilla extract!

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Cream puffs are best immediately after they have cooled but they will keep stored in an airtight container in the fridge for 2-3 days. How do I keep my cream puffs from collapsing?

I like to bake my muffins with butter, but incorporating the melted butter with the cold wet ingredients makes it clump and then it doesn't incorporate evenly into the muffin batter in the end. Ice cream: I like to use an ice cream with a fruit swirl or a sorbet but you can use any ice cream! Strain through a jelly bag suspended over a large bowl and leave to drip through for several hours or overnight. If you haven’t a jelly bag and stand you can double strain the mixture: first through a sieve set over a bowl, then line the sieve with a piece of fine muslin and pass it through the sieve again.Windbeutel are simply larger versions of a classic cream puff in German. You can fill them with either ice cream to make ice cream sandwiches or lightly sweetened whipped cream for a more classic cream puff. How long do Cream Puffs keep? The mixing method I used for this muffin recipe is the reversed creaming method. All the dry ingredients and the sugar are whisked together, then the softened butter is worked into the dry ingredients until the mixture resembles sand. At that point, you add the wet ingredients (which are already mixed together before adding them to the dry mixture). You can store these muffins at room temperature, covered, for about 3 days. Otherwise, they will go stale.