Sunday, 28 September 2014

Papparoti Coffee Bun

We've all seen Instagram pictures of these. I surely have and I'm guessing you have too (if you've got Instagram that is -  If not make one and follow me on 'thebiscuittins' *Plug plug plug*). 

I've never been to Dubai before and it's there where this shop is, so me being intrigued decided to turn to Google. Was it a biscuit? Was it a rusk? Was it a cake? No! It's a Coffee Bun and I just HAD to try making it. 


I found the recipe for this on YouTube here and although I can't tell you it was the same as the original seeing as I haven't ever tried the original, from the appearance I think I've done a pretty good job! They also tasted super yum just on it's own or even filled with a coffee cream.



Coffee Bun with Chocolate Sauce
Dough
  • 500g – 1lb – 4Cups of  Bread flour
  • 75g – 2.5oz – 0.4 of a Cup of Brown or white sugar
  • 1 tsp of Salt
  • 2 tsp of Instant or Quick Yeast
  • 1 Egg Lightly Beaten
  • 270ml Whole Milk
  • 60g – 2oz – 1/4 Cup of Softened Butter
Topping

  • 200g Soft Butter
  • 160g - 5.5oz - 1 1/3 cup of Icing Sugar
  • 3 Large Eggs Lightly Beaten
  • 2 Tablespoons of Instants Coffee mixed with a small amount of water. You can add some powder cinnamon to the coffee if you like.
  • 200g - 7oz - 1.6 cups - Self Raising Flour 
Method


  1. Place the Flour, Sugar, Salt into a mixing bowl and mix
  2. Warm the Milk and add to the flour mixture along with the egg and mix in a mixer with a dough hook for 8 minutes
  3. Put the butter in the bowl and mix for an additional 5 minutes
  4. Divide the dough into 16 Balls and place on a baking sheet to prove
  5. For the Topping mix the icing sugar and butter until light and fluffy . Then add the lightly beaten eggs and coffee then flour.
  6. Pipe the icing on the top of the buns in a swirl then pop into the oven at 200 degrees Celsius for 15 mins. 
  7. Let your buns cool and you're ready to feast away

Although in the Original recipe a little knob of butter is placed into the middle of the bun before baking, I tried this with a few, and the butter seemed to just melt and seep out of the bun. Also, I personally prefer them without the butter and hey, it's that tinier bit healthier without it. Sounds like a win win to me. 

For a few of them, I made a Coffee cream by whipping some double cream, adding a little strong coffee and icing sugar and piped it into the middle. These also tasted really delicious and were a little more moist which I like. Either way, whichever variation you make I can assure you the end result will be yum none the less!
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Saturday, 20 September 2014

Ladurée

After having Ladurée waiting to be crossed off my Bucket List for over a year, I can now finally say that I have been and boy was it worth it. So much so that I visited twice over the course of a week! The first time was in Harrods and the second was in Burlington Arcade.


As soon as you walk into the shop, a wall of pastel pink and green boxes lined perfectly with arrays of different macaron displays invite you. You look down and rows upon rows of different types of delicate fancy looking French pastries lay waiting to be chosen by you.

As this was my first time trying Ladurée , and having heard a load of rave reviews about the Ispahan -  A rose flavoured Macaron with rose petal cream with fresh Lychee and Raspberry, I decided to give this a go and it honestly tastes as good as it looks.

 I had never been a huge fan of rose in food but in here it works perfectly as the flavour is quite delicate and not too overpowering. The Raspberries also make a nice addition as the freshness cuts through the sweetness. 


Going along with the rose theme, I tried the 'Religieuse a la Rose' - a choux pastry filled with rose flavoured creme angalis and fresh raspberries. 

The other was a Plaisir Sucré .This was a Hazelnut meringue sandwich cake with crushed Piedmont hazelnuts, crusty praline, thin milk chocolate leaves, Chantilly cream and milk chocolate filling -  if you're a serious chocoholic you'll absolutely love this. 


Café Viennois ‘served with Chantilly cream’

Some other things we ordered but forgot to take a picture of - mainly because I couldn't wait to tuck in were the non - alcoholic 'Apple Mojito' which was fresh apple juice with mint leaves, wedges of lime and crushed ice. 

The other was a 'Club Champs-Elysées' - Toasts, dried tomato, aubergine, courgette, black olive, pine nuts, mixed salad, rocket salad, mozzarella, parmesan cheese, rosemary, basil, Served with Laduree’s chunky fries and green salad.

 Although I'm not one for Tomato in toast, this was surprisingly delicious and the Chunky fries which accompanied it were crispy on the outside yet soft and fluffy on the inside - Perfect!






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Thursday, 4 September 2014

Gooey Chocolate Brownies

Everyone loves Brownies. You'd have to be a bit odd not to love them! This recipe was given kindly by my friend and what makes these Brownies extra special is the rich chocolatey gooey centre still slightly sticky with a few chopped nuts and chocolate chunks.

 If you're not really fond of nuts, you can just substitute them with chocolate chunks, and they turn out just fine and just as yum.


Ingredients
  • 200g Butter
  • 1/2 cup Cocoa
  • 1 cup Sugar
  • 1 tsp Vanilla essence
  • 1 cup plain Flour
  • 2 Eggs
  • 1/2 cup Nuts/Chocolate chips


Method
  1. Melt the Buter and Cocoa together in a pan but do not boil
  2. Add the Sugar and Vanilla essence
  3. Sift Flour and add the Eggs, beating well
  4. Add Nuts and mix
  5. Spread in a square tin and bake for 15 minutes at gas mark 5
Although for this batch, I used a mix of Almonds and Walnuts which went pretty well together, I have previously used salted Pistachio, which with the rich chocolate, gave a nice contrast and worked wonderfully together.

Hey, why not try swirling some Peanut butter in if you're a fan of the reeces peanut butter cups. Just chuck in a little of whatever you fancy and you're good to go!








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