ScarlettPassion Fruit Charlotte with Kumquat Compote
October 2nd 2007 09:00
Passion Fruit Charlotte with Kumquat Compote
About Crème Anglaise
Crème Anglaise (pronouned “krem awng glezz”), also known as vanilla custard sauce, is a stirred custard. It consists of milk, sugar, and egg yolks stirred over very low heat until slightly thickened, then flavoured with vanilla.
INGREDIENTS
Serves 4-6
Passion Fruit Charlotte (refer to the previous post)
Kumquat Compote
Red currants
Choux pastry lattice
Crème anglaise
Confectioners’ sugar
For the Kumquat Compote (270 gm)
112 gm / 4.5 oz sugar
15 gm water
12 gm / 0.5 oz glucose
125 gm / 5 oz kumquats, halved or sliced, blanched
20 gm / 0.75 oz pistachios
For the Crème Anglaise (1.25 L)
12 egg yolks
250 gm / 8 oz sugar
1 L / 1 qt milk
1 tablespoon vanilla extract
For the Choux Pastry Lattice
éclair paste
250 gm / 10 oz water
100 gm / 4 oz butter
1 teaspoon sugar
1 teaspoon salt
150 gm / 6 oz bread flour
150 gm / 6 oz eggs
poppy seeds
1. To prepare the Kumquat Compote, place the sugar and water in a saucepan. Bring to a boil. Cook to 120ºC.
2. Add the fruit and nuts to the syrup.
3. Cook over high heat for 2-3 minutes.
4. Pour into clean jars and seal. Refrigerate.
5. For the Crème Anglaise. Combine the egg yolks and sugar in the bowl of a mixer. Beat with the whip attachment until thick and light.
6. Scald the milk in a double boiler.
7. With the mixer running at low speed, very gradually pour the scalded milk into the egg yolk mixture.
8. Pour the mixture back into the double boiler. Heat it slowly, stirring constantly, until it thickens enough to coat the back of spoon (or until it reaches 85ºC.)
9. Immediately remove the top part of the double boiler from the heat and set it in a pan of cold water. Stir in the vanilla. Stir the sauce occasionally as it cools. (Note: If the sauce accidentally curdles, it is sometimes possible to save it. Immediately stir in 1-2 oz cold milk, transfer the sauce to a blender, and blend at high speed.)
10. To make Éclair Paste, combine the liquid, butter, sugar, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.
11. Remove the pan from the heat and add the flour all at once. Stir quickly.
12. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
13. Transfer the dough to the bowl of a mixer. If you wish to mix it by hand, leave it in the saucepan.
14. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 60ºC, which is still very warm, but not too hot to touch.
15. At medium speed, beat in the eggs a little at a time. Add no more than a quarter of the eggs at once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
16. For the Choux Pastry Lattice. Draw lattice designs on a sheet of parchment paper. Turn the paper over and place on a sheet pan. The drawings should show through.
17. Fill a paper cone with éclair paste and cut a small opening in the tip. Pipe the pastry over the outlines. If necessary, neaten the joints with the point of a small knife.
18. Sprinkle with poppy seeds.
19. Bake at 190ºC until evenly golden, about 4-7 minutes.
20. Place a wedge of the passion fruit charlotte toward the back of a plate.
21. Place a spoonful of Kumquat Compote in front the charlotte wedge and garnish with a few red currants or other small red berries to add colour.
22. Prop a piece of choux pastry lattice in front of the compote so that it leans against the wedge of charlotte.
23. Spoon a little crème anglaise on the plate in a decorative fashion.
24. Dust the pastry lattice lightly with confectioners’ sugar.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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