Properly hey, bee-cheese!!! Welcome to this season’s finale of my viennoiserie trials!🔥🔥
Oh my god. This was probably the most labor intensive viennoiserie make-up I’ve ever achieved. The lamination and make up have been 5 hours course of, and I rolled as soon as each 20 minutes! hahah! Price it!
This time I did not take inspiration from conventional bakes or dishes. I simply wished to showcase native herbs and spice. Humorous factor, if not for English translations, I’ll by no means affiliate lemongrass and lime-basil with lemon lol.
The dough was bicolor dough, the inexperienced one I used pandan water-extract (water sediment, to be exact). The sediment is commercially obtainable right here, so I simply purchased it.
The filling is cornstarch thickened lemon curd. I all the time assume common lemon curd is just too wealthy to be pastry filling, it is like filling butter with extra butter. Does not make any sense. It is principally pastry cream, however I substituted the liquid with lemon juice, the sugar with condensed milk. I used complete eggs and a little bit of butter. I pureed all the things (besides the butter) in blender together with lemongrass, recent turmeric root, and keffir lime leaves, strained the liquid, and prepare dinner it on wok. Wok is ideal for pastry cream, I do not even must do egg tempering. As a result of wok has no edge, there isn’t a danger of curdling, and no want for straining once more.
I glazed the pastries with do-it-yourself lemon syrup, closely infused with lime-basil leaves, or as we name it, kemangi.
Ilustration, kemangi
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Verdict
I like all the things about it. ‘Refreshing’ is a bizarre phrase to explain pastries, however these are actually refreshing. The turmeric root additionally provides refined orangy taste. The syrup glaze is de facto aromatic. We’re so obsessed over right here with the outcomes. They actually make excellent finale to our viennoiserie trials.
Subsequent, I’ll do attention-grabbing tackle babka! No industrial yeast concerned! Comfortable baking!
Jay
