Ice Cream Cones

Ice Cream Cones | Butter Baking

I don’t think I’ll ever, ever, be able to settle for a store-bought ice cream cone ever again!

Ice Cream Cones | Butter Baking

These homemade cones were just too easy, too delicious, too crunchy and too fresh to go back. Ever, ever.

Grace from Agent 86 Photography took some photos while I made them a few weeks ago, so you can see exactly how they’re made!
Ice Cream Cones | Butter Baking

They’re so, so, simple. Making them is just like frying pancakes, except once they’re all golden you have to get them out of the frying pan super fast and burn the tips of your fingers just a little as you roll them up into a cone!

Ice Cream Cones | Butter Baking

They take a few minutes to firm up and hold their shape and then voila! You have a crunchy, sugary, crispy, golden ice cream cone, just begging to be filled with your favourite ice cream (like this delicious homemade vanilla bean, or maple pecan!).

Ice Cream Cones | Butter Baking

Or you could just smash up a dud one and have a cheeky snack while you keep on rollin’ your cones…

Ice Cream Cones | Butter Baking

You have to try these. At least once! X

Ice Cream Cones | Butter Baking

ICE CREAM CONES
 
Ingredients
  • 2 egg whites (80g)
  • ½ cup caster (superfine) sugar
  • 3 tbsp milk (45ml)
  • ½ tsp vanilla extract
  • Pinch salt
  • ⅔ cup plain (all purpose) flour
  • 2 tbsp unsalted butter, melted
Method
  1. In a medium bowl, whisk together the egg whites, sugar, milk, vanilla and salt until combined.
  2. Whisk in the flour, and then the melted butter.
  3. You want the same consistency as the photos so you get a thin and crispy cone - add a little extra milk if necessary.
  4. Lightly grease a non stick frying pan and add two tablespoons of the mixture. Swirl the pan around to make a even, round, thin layer of batter.
  5. Place the pan over a medium heat and cook for 4 - 5 minutes, until the base is golden.
  6. Flip the cone over and cook for a further 3 - 4 minutes, until golden.
  7. Remove the pan from the heat and slide the cone onto a clean tea towel.
  8. Roll up to make a cone shape, making sure you work quickly and pinch together the base of the cone (so you don't get any ice cream leaks!).
  9. Hold in place for a few minutes and allow to cool while repeating with the remaining batter.
  10. Your frying pan doesn't need to be hot when you add the batter.
  11. Makes about 8 cones, which are best eaten the day they're made.
  12. Happy baking!

Adapted from Spoon Fork Bacon.

Maple Pecan Ice Cream

Maple Walnut Ice Cream | Butter Baking

Hey! So just some advice? For you, and really, for me?

Make sure your ice cream anglaise, and your ice cream maker, are completely, completely chilled before attempting to churn ice cream at home.

Maple Walnut Ice Cream | Butter Baking

I was all like, “Hey, yeah, my ice cream is cold, it hasn’t chilled down for eight hours like the recipe says it should, it’s chilled for like one, but I’m impatient, and I’m sure it will be fine!”

Maple Walnut Ice Cream | Butter Baking

Yeah, no.

Not fine.

Not fine at all.

And really, I should know better.

Maple Walnut Ice Cream | Butter Baking

So that’s the point where I found myself churning my ice cream by hand. Yes, by hand.

When I have a brand new, perfectly fine, ice cream maker standing next to me, I’m cranking up the freezer and running back and forth to it every half hour to churn this thing by hand.

It was not fun, guys.

So please forgive my ice cream, as it is a little bit icy, and not at all perfect, but it was completely and utterly delicious.

Maple Walnut Ice Cream | Butter Baking

One of my favourite ice cream flavours of all time is Movenpick’s maple walnut. Because it tastes like pancakes. Yep. Pancakes.

So as soon as I got my ice cream maker a few months ago a maple flavour went on the to-make list, and this maple pecan version totally hit the spot.

The maple flavour and the little maple glazed pecan chunks all add to that pancake-y texture and flavour.

Maple Walnut Ice Cream | Butter Baking

And I even made my own ice cream cones!

They are so easy to make and took this to a whole new level of pancake-ice-cream amazing. So stay tuned for the waffle cone recipe next week. X

P.S. A huge thank you to the lovely Grace of Agent 86 Photography for the beautiful pictures! Couldn’t have done this shoot without you.

Maple Walnut Ice Cream | Butter Baking

MAPLE PECAN ICE CREAM
 
Ingredients
  • FOR THE ICE CREAM ANGLAISE:
  • 1½ cups cream
  • 1½ cups milk
  • 2 tbsp sugar
  • 5 egg yolks
  • ¾ cup maple syrup
  • ½ tsp vanilla extract
  • Pinch sea salt
  • FOR THE MAPLE GLAZED PECANS:
  • 1¼ cups pecans, toasted and finely chopped
  • ½ cup maple syrup
  • Pinch sea salt
Method
  1. To make the ice cream, pour the cream into a large bowl and set a sieve over the top.
  2. Pour the milk and sugar into a medium pot and bring the the boil.
  3. In a heatproof bowl, lightly whisk the egg yolks.
  4. Once the milk boils, remove it from the heat and pour it into the yolks in a slow and steady stream, whisking constantly.
  5. Pour this mixture back into the pot and place over a medium heat, stirring with a rubber spatula until the anglaise thickens to coat the back of a spoon.
  6. Pour the anglaise through the sieve into the cream. Stir to combine, then stir in the maple syrup, vanilla and salt.
  7. Cover with cling wrap directly on the surface of the anglaise and place in the fridge to chill for at least 8 hours.
  8. Meanwhile, to make the maple glazed pecans, bring the maple syrup to the boil in a medium pot. Add the pecans and bring back to the boil. Stir in the salt and remove from heat. Set aside to cool.
  9. Churn the ice cream in your ice cream maker. Add the maple glazed pecans in the last few minutes.
  10. Transfer to a freezer safe container and freeze. Makes 1 litre.
  11. Happy baking!

Adapted from David Leibovitz via Brown Eyed Baker.

Hazelnut, Raspberry and Salted Caramel Mille Feuille

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

News on my end is that a couple of weeks ago, I resigned from my job and have now finished my time there.

I loved working at the old bakery, learning the art of making viennoiserie, shaping bread, coming up with new tarts and cakes and trying out fun recipes.

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

However, an opportunity came up to work at another great bakery, and I thought it would be nice to have a change of scenery, a change of theme and a change of baked goods.

Because let’s face it, change in life is what keeps things interesting.

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

So I’m really excited to start my new job next week! I’m looking forward to the new products, new recipes and new challenges.

The new bakery has a slight American theme, so as I’ll be using a lot of American flavours over there, you may see more of a French patisserie focus here on the blog.

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

It’s fun creating new things, so when baking at home I’ll probably be focusing on things like entremet, beautiful tarts, choux pastry and this mille feuille (that’s not to say there’ll be no more cookies, because hey, I love eating them way too much).

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

I’ve been meaning to make mille feuille at home for a while now, and as I had some hazelnut mousseline left over from when I made these chouquettes, I got to making a hazelnut version.

The mille feuille is filled with hazelnut mousseline and topped with a salted caramel chantilly. Raspberries cut through the sweetness and a few toasted hazelnuts add a little crunch.

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

I’ll leave you with the recipe as I enjoy a few days off before I start my new job! X

Hazelnut, Raspberry and Salted Caramel Mille Feuille | Butter Baking

For this recipe you will need salted caramel sauce.

HAZELNUT, RASPBERRY AND SALTED CARAMEL MILLE FEUILLE
 
Ingredients
  • PRALINE PASTE:
  • ¼ cup caster (superfine) sugar
  • ¼ cup hazelnuts, blanched and toasted
  • ¼ tsp veg oil
  • GIANDUJA CREME PATISSERIE:
  • 250ml full cream milk
  • ½ vanilla pod
  • 3 egg yolks
  • 32g caster (superfine) sugar
  • 15g plain flour
  • 5g cornflour
  • 25g gianduja chocolate (or milk chocolate), finely chopped
  • HAZELNUT MOUSSELINE:
  • 1 x quantity gianduja creme patisserie, from above
  • 175g unsalted butter, softened
  • Praline paste, from above
  • SALTED CARAMEL CHANTILLY:
  • 100g salted caramel sauce (link above recipe)
  • 200g heavy cream
  • TO FINISH:
  • 1 x 375g sheet ready-rolled, all-butter puff pastry, thawed
  • Icing (superfine) sugar, for dusting
  • ½ punnet raspberries, cut in half
  • A handful of toasted walnuts
Method
  1. To make the praline paste, line a tray with baking paper.
  2. Put the sugar in a medium saucepan and add 1½ tbsp water. Stir to combine.
  3. Place on the heat and brush down the sides of the pot with a wet pastry brush.
  4. Cook until a deep amber colour. Do not stir.
  5. Turn off the heat and add the hazelnuts. Swirl the pan to coat them in caramel and pour onto the prepared tray.
  6. Spread into an even layer and allow to cool and harden.
  7. Chop the praline into small chunks and blend with the oil in a food processor to make a smooth paste. Set aside.
  8. Gianduja is a speciality hazelnut milk chocolate. If you cannot find any, a good quality milk chocolate will do.
  9. To make the gianduja creme patisserie, pour the milk into a medium saucepan and scrape in the seeds of the vanilla pod. Place over a high heat and bring to just under the boil.
  10. In a large heatproof bowl, whisk together the egg yolks and sugar. Sift in the plain flour and cornflour, and whisk to combine.
  11. Once the milk is hot, pour it into the eye yolk mixture in a slow and steady stream, whisking constantly as to not scramble the eggs.
  12. Once all the milk has been combined, pour the mixture back into the pot.
  13. Place over a high heat and cook, whisking constantly, until the mixture is thick and shiny.
  14. Remove from the heat and add the chocolate, whisking to combine.
  15. Transfer to a clean bowl and cover with cling wrap, directly on the surface to stop a skin from forming.
  16. Refrigerate until cold.
  17. To make the hazelnut mousseline, place the butter and half the praline paste in a stand mixer fitted with paddle attachment. Beat until light and creamy.
  18. Add the gianduja creme patisserie, about a quarter at a time, beating until incorporated, light and creamy. Now taste the mousseline, adding more praline paste to taste. You want it to have a lovely hazelnut flavour.
  19. Refrigerate until required.
  20. To make the sheets of mille feuille, preheat the oven to 190 C (375 F) and line a large tray with baking paper.
  21. Roll out the puff pastry until it is 3mm thick, or about 30 x 22 cm in size.
  22. Place on the prepared baking tray and prick all over with a fork.
  23. Bake for 25 minutes, until puffed and lightly golden.
  24. Remove from the oven, cover with another sheet of baking paper and place another baking tray on top, pressing down gently, to weigh it down.
  25. Return to the oven for a further 20 minutes, until golden and crisp.
  26. Remove from the oven and increase the temperature to 220 C (430 F).
  27. Cut the puff pastry into 15 even rectangles, mine were 9 x 5 cm.
  28. Return to the baking tray and dust the pieces with icing sugar.
  29. Return to the oven for 5 - 7 minutes, until golden and caramelised.
  30. Remove from the oven and set aside to cool.
  31. Meanwhile, make your chantilly. Place the cream and salted caramel sauce in the bowl of a stand mixer fitted with whisk attachment. Whisk until stiff peaks form.
  32. To assemble the mille feuille, fill a piping bag fitted with plain found nozzle with mousseline.
  33. Pipe an even layer over 10 of the puff rectangles.
  34. Arrange so the base has puff topped with mousseline, then place another layer of puff topped with mousseline on it, and finish with a plain rectangle of puff.
  35. Fill a piping bag fitted with St Honore nozzle with the salted caramel chantilly and pipe on top of the millle feuille.
  36. Top with raspberries and hazelnuts and serve. Makes 5.
  37. Keep refrigerated.
  38. Happy baking!

Puff baking instructions adapted from Daily Delicious.

Passionfruit Eclairs

Passionfruit Eclairs | Butter Baking

I’ve got some really exciting news to share today!

I’m going to be doing a few different demonstrations at this year’s Cake Bake and Sweets Show in Melbourne!

Passionfruit Eclairs | Butter Baking

I’m really excited (and very nervous!) to be presenting. The show runs over the weekend of October 3 – 5, and I’ll be making a lovely entremet on the 3rd, then doing a daily Pie Secrets class.

If you’re a local I’d love for you to come along, say hello, and join in the fun.

Passionfruit Eclairs | Butter Baking

Now on to today’s recipe.

Using my basic choux recipe, I made some eclairs a few weeks ago and the beautiful Grace of Agent 86 Photography took some photos while I assembled them.

Passionfruit Eclairs | Butter Baking

Passionfruit Eclairs | Butter Baking

The eclairs are cut in half and filled with tart passionfruit curd. Some chantilly cream is piped in as well before the tops of the eclairs go back on.

Passionfruit Eclairs | Butter Baking

More chantilly, passionfruit curd and a few passionfruit seeds go on top to decorate and a little dusting of icing sugar finishes them off.

Passionfruit Eclairs | Butter Baking

The eclairs have a lovely balance of tart curd, sweet, creamy, chantilly, and crisp eclair.

Hope you enjoy! X

Passionfruit Eclairs | Butter Baking

You will need one quantity of choux pastry for this recipe, baked into eclairs.

PASSIONFRUIT ECLAIRS
 
Ingredients
  • You will need 1 x Choux Pastry recipe baked into eclairs (link above recipe)
  • FOR THE PASSIONFRUIT CURD:
  • 125ml heavy cream
  • 220g passionfruit pulp (I use canned), strained of seeds
  • 7 egg yolks
  • 125g caster (superfine) sugar
  • 15g cornflour
  • FOR THE CHANTILLY CREAM:
  • 300ml heavy cream
  • 50g icing sugar, sifted
  • ½ vanilla pod, seeds scraped out
Method
  1. To make the passionfruit curd, pour the cream and passionfruit pulp into a medium saucepan and bring to the boil.
  2. Meanwhile, whisk together the egg yolks and caster sugar in a large heatproof bowl.
  3. Sift in the cornflour and whisk it in.
  4. Once the cream has come to the boil, pour it into the egg and sugar mixture in a slow steady stream, while constantly whisking.
  5. Pour the mixture back into the saucepan and place over a low heat.
  6. Bring to the boil, while whisking constantly, and boil for 2 minutes.
  7. Remove from the heat, pour into a heatproof bowl and cover with cling wrap, right on the surface of the curd so a skin doesn't form.
  8. Refrigerate until cool.
  9. To make the chantilly, whisk together the cream, sugar and vanilla seeds using an electric mixer, until stiff peaks form.
  10. To assemble the eclairs, cut them in half, removing their tops.
  11. Fill the base with passionfruit curd, then pipe over the chantilly cream.
  12. Replace the tops of the eclairs and pipe on a little more chantilly and curd.
  13. Finish with the strained passionfruit seeds and a dusting of icing sugar.
  14. Makes 30 - 40 eclairs.
  15. Happy baking!

 

Hazelnut Praline Chouquettes

Hazelnut Praline Chouquettes | Butter Baking

So last week, I introduced you to basic choux pastry.

I told you that I would have a few different recipes using the choux to come, and this is the first one I’m sharing with you! It’s probably my favourite, too.

Hazelnut Praline Chouquettes | Butter Baking

It’s my take on the famed French Paris-Brest, typically a ring of choux pastry that’s filled with hazelnut mousseline and is said to have been created to honour the first bicycle race from Paris to Brest.

Hazelnut Praline Chouquettes | Butter Baking

Hazelnut Praline Chouquettes | Butter Baking

I love everything hazelnut, and this creamy, nutty filling combines creme patisserie, beautiful home made hazelnut praline paste, lots and lots of butter, and a little salty-sweet gianduja ganache.

Hazelnut Praline Chouquettes | Butter Baking

Gianduja is a speciality hazelnut chocolate. I buy mine in big blocks and have to race to bake with it (or sometimes even hide it!) because my family love it and will happily chop up and devour the entire half kilo (more than a pound!) block in a couple of hours.

Hazelnut Praline Chouquettes | Butter Baking

If you can’t get your hands on any gianduja, a good quality milk chocolate and even a little bit of Nutella could do the trick here.

Hazelnut Praline Chouquettes | Butter Baking

Hope you enjoy this one! And again all credit and big thanks to Grace of Agent 86 Photography for the lovely shots in this post. X

Hazelnut Praline Chouquettes | Butter Baking

You’ll need a single quantity of Choux Pastry for this recipe.

HAZELNUT PRALINE CHOUQUETTES
 
Ingredients
  • 1 x QUANTITY CHOUX PASTRY (link above recipe), baked into round buns
  • PRALINE PASTE:
  • ½ cup caster (superfine) sugar
  • ½ cup hazelnuts, blanched and toasted
  • ¼ tsp veg oil
  • GIANDUJA CREME PATISSERIE:
  • 500ml full cream milk
  • ½ vanilla pod
  • 6 egg yolks
  • 65g caster (superfine) sugar
  • 30g plain flour
  • 10g cornflour
  • 50g gianduja chocolate (or milk chocolate), finely chopped
  • GIANDUJA GANACHE:
  • 200g gianduja chocolate (or good quality milk chocolate), finely chopped
  • 200g heavy cream
  • 2 tbsp praline paste
  • ½ tsp sea salt, to taste
  • HAZELNUT MOUSSELINE:
  • 1 x quantity gianduja creme patisserie, from above
  • 350g unsalted butter, softened
  • Praline paste, from above
Method
  1. To make the praline paste, line a tray with baking paper.
  2. Put the sugar in a medium saucepan and add 1½ tbsp water. Stir to combine.
  3. Place on the heat and brush down the sides of the pot with a wet pastry brush.
  4. Cook until a deep amber colour. Do not stir.
  5. Turn off the heat and add the hazelnuts. Swirl the pan to coat them in caramel and pour onto the prepared tray.
  6. Spread into an even layer and allow to cool and harden.
  7. Chop the praline into small chunks and blend with the oil in a food processor to make a smooth paste. Set aside.
  8. Gianduja is a speciality hazelnut milk chocolate. If you cannot find any, a good quality milk chocolate will do.
  9. To make the gianduja creme patisserie, pour the milk into a medium saucepan and scrape in the seeds of the vanilla pod. Place over a high heat and bring to just under the boil.
  10. In a large heatproof bowl, whisk together the egg yolks and sugar. Sift in the plain flour and cornflour, and whisk to combine.
  11. Once the milk is hot, pour it into the eye yolk mixture in a slow and steady stream, whisking constantly as to not scramble the eggs.
  12. Once all the milk has been combined, pour the mixture back into the pot.
  13. Place over a high heat and cook, whisking constantly, until the mixture is thick and shiny.
  14. Remove from the heat and add the chocolate, whisking to combine.
  15. Transfer to a clean bowl and cover with cling wrap, directly on the surface to stop a skin from forming.
  16. Refrigerate until cold.
  17. Meanwhile, make the ganache. Place the chocolate into a medium heatproof bowl and set aside.
  18. Pour the cream into a saucepan and place over a high heat. Once the milk boils, remove from the heat and pour it over the chocolate.
  19. Allow this to stand for 1 - 2 minutes, then begin to stir, starting in the centre and working outwards, to emulsify the chocolate and cream.
  20. Stir in the praline paste. Add sea salt, to taste, cover with cling film and refrigerate until set.
  21. To make the hazelnut mousseline, place the butter and half the praline paste in a stand mixer fitted with paddle attachment. Beat until light and creamy.
  22. Add the gianduja creme patisserie, about a quarter at a time, beating until incorporated, light and creamy. Now taste the mousseline, adding more praline paste to taste. You want it to have a lovely hazelnut flavour.
  23. Refrigerate until required.
  24. To assemble the chouquettes, cut the choux buns in half with a sharp serrated knife, removing the tops and setting them aside.
  25. Put the gianduja ganache in a piping bag fitted with a small round nozzle. Pipe a little ganache in the bottom of each choux bun.
  26. Then spoon the hazelnut mousseline in another piping bag fitted with a large round nozzle. Pipe large rounds of mousseline over the ganache in each choux bun.
  27. Place the lids of the choux buns over the mousseline and dust with icing sugar before serving.
  28. Keep refrigerated. Makes 30 - 40 chouquettes.
  29. Happy baking!

 

Choux Pastry

Choux Pastry

A few days ago, I spent a lovely afternoon in the kitchen with my gorgeous friend Grace from Agent 86 Photography.

Choux Pastry

I had made some basic choux pastry and a bunch of different flavoured fillings and she got shooting as I played and assembled the pretty little pastries.

Choux Pastry

Choux Pastry

This post is going to give you a basic choux pastry recipe that you can adapt to make eclairs, choux buns for chouquettes, or your own choux pastry creation.

Choux Pastry

Choux Pastry

Choux Pastry

In the coming weeks, each blog post will give you a recipe for a specific flavour of choux bun or eclair.

Choux Pastry

Choux Pastry

I hope you enjoy this series of me in the kitchen, some action-shots of processes and piping, and all the different choux variations to come.

Choux Pastry

Choux Pastry

Choux Pastry

And a huge thank you to Grace for the beautiful photos, props and setting! It’s so nice to have someone else behind the camera and to see a different perspective of my baking. X

Choux Pastry

P.S. Here’s a little sneak peak of what’s to come in the next few weeks…

Choux Pastry

CHOUX PASTRY
 
Ingredients
  • FOR THE SABLE:
  • 150g unsalted butter, softened and diced
  • 150g brown sugar
  • 175g plain flour
  • Pinch salt
  • FOR THE CHOUX PASTRY:
  • 150g unsalted butter, chopped
  • 160g water
  • 200g milk
  • 15g caster sugar
  • 7g sea salt
  • 200g plain flour, sifted
  • 300g eggs
Method
  1. To make the sable, put all the ingredients in the bowl of your stand mixer fitted with paddle attachment.
  2. Mix on a low speed until the dough comes together.
  3. Remove the sable from the bowl and roll out between two sheets of baking paper until it's 3mm thick. I did mine in two batches.
  4. Place on a baking tray and put in the freezer.
  5. To make the choux pastry, preheat the oven to 200 C (400 F).
  6. Grease and line 3 - 4 baking trays with baking paper.
  7. Put the butter, water, milk, sugar and salt in a medium saucepan over a high heat. Once it comes to the boil, dump in all the flour and working quickly, mix with a wooden spoon until the mixture comes together into a ball and away from the sides of the pan. Cook for a further minute.
  8. Put the dough in the bowl of a stand mixer fitted with a paddle and turn onto a medium speed, beating to allow some of the steam to escape.
  9. Add the eggs slowly, one by one, beating until completely incorporated between each addition. Then continue to beat for a few minutes until the dough is glossy.
  10. Use a rubber spatula to spoon the mixture into a piping bag fitted with a medium plain round nozzle.
  11. To make choux buns, pipe continuously straight down onto the tray until you have puffs that are 1 - 2 inches in diameter. Allow room for spreading.
  12. To make eclairs, pipe straight lines of choux about 10cm long, allowing space for spreading.
  13. If you've got any bumps or uneven choux, dip your finger in some cold water and smooth them out.
  14. Remove the sable from the freezer. Use a round cutter that's a little bigger than your puffs to cut out circles and place them atop the choux buns (there's a link to a photo of this below the recipe!).
  15. If you're making eclairs, use a sharp knife to cut rectangles out of the sable a little bigger than your eclairs, and place them over the top.
  16. Bake for 15 minutes, then open the oven quickly to let out the steam and bake for a further 5 - 10 minutes until golden and firm.
  17. Turn off the oven, open the door and allow the choux to cool in the oven so their centers dry out.
  18. Makes 30 - 40 choux buns / eclairs.

Check out a photo of the unbaked choux topped with sable here!

Recipe adapted from Adriano Zumbo.

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