Bahlsen Deloba Redcurrant Puff Pastry Biscuits 100g

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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). 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 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.

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. 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: 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. 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. You can store these muffins at room temperature, covered, for about 3 days. Otherwise, they will go stale.Sea Salt: Sea salt is finer and less “salty” tasting than regular table salt and is best for baking. Remove the tart from the oven and brush with the redcurrant glaze. Cut into 8 wedges and serve with crème fraîche. Heat over medium heat until just simmering. Briefly stir so that the water and butter are combined. These red currant muffins are easy to make and I like to mix them by hand, which means you don't need a special electric mixer or a stand mixer. Still, there are a few tools that will make your muffin-baking sessions a little easier: Windbeutel are cream puffs made with choux pastry but in German, they can be filled with just cream – or my personal favorite, ice cream!!! What are Windbeutel?

I don't want to use any small electric appliance for muffins, so the creaming method is out: muffins should be easy!

During the baking process, do not open the oven! You need the steam in the oven to help the choux pastry puff! 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. 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. Then, reduce the oven temperature to 350 F (don’t open the oven) and bake for another 20-25 minutes until golden brown on top. 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.

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 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. Whipping Cream: Heavy whipping cream or heavy cream should be cold to make the best whipped cream filling or topping.Briefly scramble the eggs with a fork so that they are now one homogenous mixture. You’re not trying to whip air into them, only combine the egg whites and egg yolks.