Bahlsen Deloba Redcurrant Puff Pastry Biscuits 100g

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Preheat the oven to 220C/fan 200C/gas 8. Roll out the pastry on a lightly floured surface into a rough circle. Cut it into a disc about 28-30cm in diameter, using a large dinner plate as a guide. Transfer to a baking tray.

Add a large star tip to the end of a piping bag, then scoop the mixed choux pastry into the piping bag. Squeeze the choux down to the end of the bag and then twist the bag between the choux and the empty space – this will make it easier to pipe. Ice cream: I like to use an ice cream with a fruit swirl or a sorbet but you can use any ice cream! salt is really important to bring out the sweet vanilla flavour which can get lost. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the muffins will be saltier and you may want to halve the salt in that case. You could first incorporate wet and dry ingredients, then stir in the melted butter into the muffin batter, but for this, I find that adds too many steps and it can be hard to incorporate a liquid fat properly in an already mixed batter, which leads to more mixing, which isn't ideal!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 all-purpose flour (or half all-purpose and half whole wheat flour) is needed to bind all the ingredients together and give the muffins more structure granulated sugar—brown sugar could work but choose light brown sugar to avoid overpowering the honey

Dip your finger in a small bowl of water and press down the end of the piping on each cream puff so that it lays flat otherwise it is likely to burn. Once you add the flour to the hot butter, water, and salt – stir IMMEDIATELY and forcefully. You need to work the flour into the liquids and cook the raw flour. 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?butter, preferably unsalted though salted butter will also work. You will omit the salt in the muffin batter if you choose to bake with salted butter. 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. We would like to invite you to join our New Private Community Group! Here you are free to ask questions, share your love for food, and explore the Penang community! We will also regularly post about casual promos and latest findings.

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.

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Measure the juice, put it into the cleaned pan and bring to simmering point. When the juice is simmering, for every 1 litre/1¾ pints juice, add 650g/1lb 7oz sugar, adding a third at a time. Stir until the sugar has dissolved. 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. You can store these muffins at room temperature, covered, for about 3 days. Otherwise, they will go stale.