Choux puffs with creamy mushrooms. The fairies dance in the garden and I get to fry up some St. George mushrooms

 NOOO DON’T! I hear myself yell as I saw bits of white flying, but it was in vain. Happily the teen with earplugs listening to music ran the lawnmower over the fairy ring in the garden. Actually it is a little exaggerated, I did not see the bits flying, but I did yell as I saw what the lawnmower had cut away. Half of the fairy ring was mashed to almost pulp and the mushrooms was mixed in with the grass in the lawnmowers removable bag.
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I had planned to pick the mushrooms that morning but someone was a little quicker with the lawnmower than I was getting out. Even though some of the fungus got mashed into almost pulp, I got enough that I could use. I usually just sauté them with butter, but this time I made choux puffs with creamy mushrooms. Yes, I know a little retro, but then again I am a child of the 70’s and if something looks good and is tasty it seldom gets outdated
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This mushroom is known as Vårfagerhatt in Norwegian and directly translated to English it means Spring pretty hat. 
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Here is a little list where you can find information about this mushroom:
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How long the fairy ring has existed in the garden, I do not know, but the ring is a little over 2 meters in diameter.
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Choux puffs
2,5 dl/1 cup water
125 g/1 stick butter (1/2 cup)
2,5 dl/1 cup all-purpose flour
1 good pinch of salt
4 large eggs
Combine the butter, water and salt in a saucepan. Heat gently until the butter has melted, then bring to the boil.
As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
Allow to cool for 2–3 minutes, then  I put the dough in a mixer and add the eggs one at the time and beat to make a smooth, shiny paste.
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You do not need to use a mixer, but i find it easier this way, it is quite heavy to beat in the eggs.
Pipe, use a scoop or a couple of spoons to put the batter on to a baking paper lined baking tray.
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Bake in the middle of a preheated oven on 150C for about 35-40 minutes or until golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base or side of each pastry to release the steam. Return them to the oven and leave them for 15 minutes to dry out, then remove from the oven and transfer to a wire rack to cool.
Creamy mushroom filling
25g/½oz butter
1 tbsp olive oil
1 small onion
500 g/1lb St. George mushrooms  or any  mushroom you prefer, roughly chopped
2 tbsp ramson puré or 2 garlic cloves, chopped
1 tsp thyme leaves
2 tbsp dry sherry
2 dl/7oz crème fraîche
½ lemon, juice only
1 tbsp chopped parsley
salt and pepper to taste
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Melt the butter with the oil in a frying pan. Add the onions and fry for a few minutes until soft and shiny but not coloured. Add the mushrooms, garlic and thyme. Cook for around 10 minutes over a high heat, stirring often, until the mushrooms are reduced in volume by about half, are buttery and soft and their liquid has evaporated.
Add the sherry and crème fraîche and simmer for around 10 minutes until the sauce has reduced.

Stir in the lemon juice and parsley and then season with salt and  black pepper to your liking.

Cut each choux bun fully in half, fill with the warm mushroom mixture and serve.

Garlic bread pastry rolls

garlic bread

Flakey garlic bread with cheese

I used a bread recipe with coarse grains, to make these a little healthier, but all the butter and cheese make these twist rolls  rich ad decadent. If you want them white, use a regular white roll dough.

350 g plain flour, plus a little extra for kneading
200 g wholemeal flour
0,5 dl flax seeds
0,5 dl sunflower seeds
0,5 dl oatmeal( blend in a food processor)
1 ½ tsp salt
1 teaspoon sugar
3,5 -4 dl water luke warm water
10 g instant yeast
40 g unsalted butter, melted

Filling

200 g butter, room temperature
1 whole garlic bulb, minced
1,5 dl chopped fresh parsley, chopped
1,5 dl grated cheese

Mix butter, garlic and parsley

Smør 1 agj

Tip all the dry ingredients into a large mixing bowl. Add the butter and three-quarters of the water, and turn the mixture around with your fingers. Add water a little at a time until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add more, you want dough that is soft, but not soggy.  Work the dough by folding the edges into the middle, keep going until the mixture forms a rough dough.

Flour the work surface, then tip the dough onto it and begin to knead. Keep kneading for 5–10 minutes until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size,at least 1 hour.

Dust your work surface with flour and tip your dough onto it. Knock the air out of the dough by folding it inwards repeatedly until the dough is smooth. Roll the dough into a square and cover 2/3 of the dough with the butter mix. Fold the 1/3 without butter over half of the buttered part and fold the last 1/3 over that again. Fold the two short edges towards the middle, se picture above. Wrap the dough in plastic and put it in the fridge for about 30 minutes.

Roll the dough flat and fold the same way as earlier, repeat once more but this time you sprinkle the shredded cheese on the flattened dough. Fold and wrap again and place it in the fridge one last time.

Roll the dough into a rectangle 30 cm wide and 0,5 cm thick, cut it into 2 cm strips, twist and tie the strips into knots. You can do what ever you want, roll the rectangel and cut into slices to make swirls.

2016-02-20 21.15.44ab

Place the knots on a baking paper lined baking tray.

Put the tray into a clean plastic bag. Leave to prove for about an hour, until the dough is at least doubled in size. Heat your oven to 200C and bake the knots in the middle of the oven for 15 minutes or until golden.

Cool on a wire rack.

Garlic pastry rolls

 

 

Little mouthfulls, milk choux pastry

These little treats are easy to make and since it is made with milk they are softer than the regular choux pastry, and super yummy with a little sugar- or chocolateicing.
I love these plain or with a little dusting of icingsugar. I made some at work a little while ago and my collegaues loved them.

This recipe gives you about 12 large tablespoon sized pasties

1 cup milk
125 g butter
125 g flour
 4 eggs
Bring milk and butter to a boil

add flour and stir untill you get a semi firm dough

add the eggs one at the time

Stir til everything is well blended, the dough should be firm with soft peaks
Spoon the dough on to a bakingpaper lined tray.
Bake for about 20-25 minutes on 390 degrees Fahrenheit
Do not open the ovendoor during baking
Cool the pasrties on a wire rack before adding your icing.

Danish fastelavn buns

It is time to get fat again:)

This year for fastelavn I suggest these buns.
These are a Danish variation made with danish type of pastry filled with vanilla custard and topped with a chocolate glaze.
This type of pasty  take some time to make, just remember to be patient.
500 g flour
7 g sachet yeast
3 tablespoon sugar
150 ml tepid milk
75 ml cool water
2 egg

250 g cold margarine or butter

Filling

Vanilla custard, this time i used ready made store bought custard.

Chocolate glaze
100 g butter
100 g dark chocolate
100 g icing sugar

Melt butter and chocolate and stir in powdered sugar.

Whipped cream
Strawberries

Combine all the dry ingredients in a mixing  bowl, then add the eggs, water and milk and mix on a slow speed for two minutes, then on a medium speed for six minutes.

Tip the dough out on to a lightly floured baking surface and shape it into a ball. Dust with flour and put into a clean plastic bag, leave it in the fridge for an hour.

On a lightly floured surface, roll out your chilled dough to a square about 1cm thick. Place half the butter on the dough so it covers 1/3  of it, as in the picture above, fold one side over the butter and place the rest of the butter on the dough that you folded over. Fold the last 1/3 of the dough over the butter.

Fold the short end of the rectangel towards the middle as in the picture above. Put the dough back in the plastic bag and chill for an hour to harden the butter.

Take the dough out of the bag and put it on the lightly floured surface. Now roll it out to a rectangle, about 60 cm x 20cm. Fold the dough in three , put the dough back in the plastic bag and chill for another hour. Repeat this stage twice more, putting the dough back into the fridge for an hour between turns.

Put the dough in the fridge over night or for at least 8 hours, to rest and rise slightly.

Roll the dough one last time in to a square or a rectangle 1 cm thick and cut it up into 10 by 10 cm squares.
Fill the squares with custard, close it up and turn as in the picture above.

Place the pastries on a baking paper lined baking tray, cover and leave to rise at cool room temperature (18–24C) until at least doubled in size, about two hours.

Heat your oven to 200C.

Bake for 15–20 minutes until golden brown. Transfer to a wire rack to cool.

Glaze cooled buns with the chocolate glaze and enjoy them with cream and strawberries.

Strawberry and vanilla cream puffs

For the family’s fastelavn treat this year, I am making choux pastry filled with fresh strawberries jam and vanilla cream.
2 ½ dl water
125 g butter
1/2 teaspoon salt
150 g plain flour
4  medium sized eggs
For best results first I combine the butter, water and salt in a saucepan. Heat gently until the butter has melted, then bring to the boil.
As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
Allow to cool for 2–3 minutes, then  I put the dough in a mixer and eat in the eggs one at the time to make a smooth, shiny paste.
You do not need to use a mixer, but i find it easier this way, it is quite heavy to beat the eggs in the beginning.
Use a scoop or a couple of spoons to place the batter on to a baking paper lined baking tray.
Bake in the middle of a preheated oven on 200 C for about 25-30 minutes or until golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base or side of each pastry to release the steam. Return them to the oven and leave them for 15 minutes to dry out, then remove from the oven and transfer to a wire rack to cool.
These puffed up nicely

As filling I mixed whipped cream and vanilla custard, use ready-made custard or make your own. If you want you can just  whip up the cream with a little powdered sugar and the seeds of one vanilla bean.
Vanilla Cream
4 egg yolks
4 tablespoons sugar
3 dl milk
The seeds of 1 vanilla bean or 1 teaspoons vanilla extract
3 teaspoons corn starch
4 dl whipping cream
Combine everything in a saucepan except the cornstarch and whipping cream, stir and heat this up on medium heat untill everything is mixed together. In a little cold milk or water dissolve the corn starch and add to the egg mixture.

Turn the heat up and keep stirring, and just before it starts to bubble, take it off the heat and let it cool.

When the custard is cool, whip the cream and combine them together and fill the choux pastries.

Serve with fresh crushed strawberry with a little sugar and sift some powdered sugar on top.

Puffpastry cheese sticks

As ha tummy filler before meals at most restaurants you get nice warm bread or breadsticks.

I made a lot of puffpastry the other day and had a hankering for puff pastry cheese sticks. Making them is very easy, spesially if you have ready store bought puff pastry

You need

Puffpastry


Shredded cheese, cheddar, parmesan, emmenthal or your favorite

butter

salt

1 egg

salt/savory topping

sesame seeds/poppy seeds

Puffpastry ingredients

500 gr flour

200 gr butter

300 g margarine

2,5 dl cold water

If you want a nice flaky pastry, I recomed that you use margarine in between the layers and butter for the dough.

Mix flour, Butter and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. When the miks is grainy like sand, gradually stir in water until the dough holds together enough to clean the sides of the bowl. Shape into a flat ball, and allow to rest for at least 10 minutes.

Place the margarine between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.

On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled margarine in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ”turn”. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.

Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ”turns”. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

Now you have puff pastry to make chese sticks and other yummy mouth watering treats sweet or savory.

For your cheese sticks

Roll out some pastry.

Spread a thin layer of butter and put some cheese on the first layer. I you want sprinkel salt or some other savory condiment on .

I layered it with four sheets of puffpastry

Roll the lauered dough out to a rektangular sheet and brush some lightly beaten egg on the top.

Sprinkle seeds on cut it up in to strips and twist.

Bake the cheesesticks in the middle of the oven on 400 degrees F for 10-12 minutes or until golden.

Spinach and ham pockests

Sometimes I make this quick little snack if i have some ready-made puff pastry in the freezer. They are quick and easy and to make them a little healthier I fill the pockets with spinach.
10 4X4 inch puff pastry squares
You can use any type of filling you want but I used:
1/2 onion, finely chopped
1 clove crushed garlic
Saute in a pan with a little butter, add
500 g spinach frozen or fresh
season with
1/4 teaspoon nutmeg
salt and pepper
Chopped ham
Grated cheese
Roll the squares thin to about twice the width and length and fill them with spinach filling, ham and cheese.
Fold them together and pinch the edges.

You can pinch them any way you want.

Place them on a baking tray lined with baking paper and put some grated cheese on top.
Bake them ovnen for about 15 minutes or untill they are puffed up and golden in a preheated oven on 200 degrees Celsius.