Spelt Choux Paste (Pâte à Choux)

Gavin WrenBaking, Basic Ingredients, Recipes, Spelt & ancient grains

Spelt choux paste (otherwise known as Pâte à Choux) is an amazing pastry which puffs up when cooked, leaving hollow buns or pastries which can be stuffed, filled and topped however you desire! Whether it's eclairs, profiteroles or a croquembouche which you want to bake this weekend, you can extend your patisserie skills with this amazing spelt pastry.
Suddenly, inspiration hit me. I want to make a croquembouche, a spelt croquembouche and it needs to be a massive one made up with loads and loads of little spelt choux (pronounced 'shoe') balls.

Croquembouche is one of the most spectacularly decadent culinary creations in existence. It's a celebratory sweet used in French cuisine at special occasions, comprising choux pastry balls into the hundreds, stuffed with cream then piled high in a cone shape and bound together with large splurges of caramel. It's the kind of recipe that should have The Samaritans' phone number attached, especially if you're making it to a deadline, or for the first time, because I could easily induce some kind of nervous breakdown.

As the saying goes, there's no use trying to run before I can walk. The first step in this adventure is to make, and become comfortable with choux pastry. Also known as...come and read more...

Dairy Free Pastry Cream (Crème Pâtissière)

Gavin WrenBaking, Basic Ingredients, Dairy free baking, Recipes, Sauces

Dairy Free Pastry Cream, otherwise known as Crème Pâtissière is a sticky sweet custard filling for eclairs, profiteroles, doughnuts, cakes and any other patisserie or bake you care to make! It's made with just eggs, dairy free milk, sugar and flour, which gives a lusciously silky sweet sauce to create a sweet treat or dessert for your friends and family.
I'm tackling a patisserie basic today, luscious crème pâtissière, that thick, sweet, yellow cream found in the most amazing patisseries treats and tarts. This version here has undergone a lactose free tweak, making a dairy free pastry cream that everyone can enjoy.

"Krem pat"
Don't worry, I've not adopted a peculiar language or speaking in tongues. It's how I first heard crème pâtissière referred to during a croissant making workshop. The instructor was demonstrating other uses for the lovely, flaky, layered, enriched dough, working through pain au chocolat, before mentioning we could make pain au raisin.

He suddenly shouted across the kitchen to his assistant "Can I use some of your krem pat?". She said "sure! It's in the walk-in". As I blankly wondered what the hell this krem pat was, he went on to explain crème pâtissière, or pastry cream as it's also known.

I love...come and read more...

Spelt Croissant

Gavin WrenBaking, Breakfast, Food Techniques, Recipes, Spelt & ancient grains, The World of Food

Make perfect patisserie treats at home with this recipe for all butter french croissant using spelt flour instead of wheat. These flaky, baked, enriched dough treats are a labour of love and use fresh yeast, milk, sugar, wholemeal spelt and white spelt flour.
Love is in the Air. Making croissant is a labour of love. It’s a protracted, laborious process that has none of the snappy, quick to make, time saving credentials that bloggers often brag about in relation to their recipes. Nor can I make any outlandish claims regarding the puritanical nature of the calorie count or perceived healthiness. In fact croissants are the antithesis of those ‘healthy-happy-5-minute-make’ meals, it’s a recipe which spurns being rushed, it stands in the face of our hectic lifestyles and refuses to be expedited. Like love, home made croissant are able to satisfy the harder-to-reach parts of the human soul. Making these from scratch allows a deep sense of satisfaction and fulfilment to flourish, as you watch the dry ingredients, liquids and yeast that you’ve lovingly worked, turn into something quite incredible. It’s not that you can’t buy good croissant. In fact, with the meteoric rise…