Breads and pastries get an extra kick with this simple addition, and make for a twist on your palate like never before!
Breads and pastries get an extra kick with this simple addition, and make for a twist on your palate like never before!
Mango and Kiwi Sourdough Éclairs
Ingredients
For pastry shells:
Water, 1 cup Unsalted butter, 1/2 cup Sourdough starter, 1 1/4 cups Eggs, 4 large Salt to taste
For cream puff filling:
Whipping cream, 1 pint Granulated sugar, 1/4 cup Vanilla extract, 1 tsp Mango, sliced, 100 gm Kiwi, sliced, 100 gm Icing sugar, 10 gm
Method Preheat an oven to 220 degrees Celsius. Lightly grease (or line with parchment) two baking sheets. Combine the water, butter and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Remove the pan from heat and add the flour all at once, stirring vigorously. Return the pan to the burner and cook over medium heat, stirring continuously, until the mixture smoothens out and follows the spoon around the pan. Remove from heat and let the mixture cool for 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. Transfer the mixture to a mixer and beat in the eggs one at a time. Beat for at least two minutes after adding the last egg. Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in three to four tbsp mounds, spacing them apart to allow for expansion. Bake the pastries for 15 minutes, then reduce the oven temperature to 176 degrees and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking. Remove the pastries from the oven. Make a small slit in the top of each and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces. Pour the cream into a mixing bowl and begin to whip it on high speed. Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip. Fill the bottom halves of the puffs with whipped cream, sliced mango and kiwi, and then replace their tops. Dust with confectioners' sugar and serve.
Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa
Rye sourdough bread Ingredients Water, 400 gm Sourdough starter, 70 gm Rye flour, 245 gm Flour, 245 gm Molasses, 44 gm Fennel seed, 8 gm Anise seed, 8 gm Caraway seeds, 3 gm Salt, 12 gm Orange, zested, 1
Method Make sure your sourdough culture is active. Mix with water, aromatic seeds and both the flours. Rest the dough for 30 minutes. Let the dough rise undisturbed for another 30 minutes. Divide and shape into loose rounds. Rest for another 20 minutes. Prepare two bread proofing baskets, colanders, or mixing bowls. Shape the loaves, transfer to the proofing basket and let the dough rise overnight in the fridge. Heat an oven to 500 degrees Fahrenheit and bake the loaves for 20 minutes. Reduce the temperature to 450 degrees Fahrenheit and bake for another 10 minutes. Cool completely, slice and serve as desired.
Recipe courtesy chef Sumalya Sarkar, Executive Chef, The Gateway Resort Damdama Lake, Gurgaon
Sourdough pancakes Ingredients For sourdough starter: Refined flour, 200 gm Yeast, 3 gm Warm water, 120 ml For pancake: Sour dough starter, 1 cup Refined flour, 1 cup Baking soda, 1 tsp Salt, tsp Butter, 2 tbsp Eggs, 1 Castor sugar, 2 tbsp Milk, 3/4 cup Blueberry compote for garnish, 1/2 tbsp Whipped cream, 1/2 tbsp Honey, 1/2 tsp
Method For sourdough starter: Mix all the ingredients together and leave in a warm place to ferment for four to eight days. When it is bubbly and has a pleasant sour smell, it is ready to use. For pancake: Mix all the ingredients except honey to make a batter. Warm a skillet and make the pancakes on low heat to ensure that they are cooked properly on both sides. Arrange on a plate, drizzle with the honey, spread with blueberry compote and top with whipped cream. Serve with maple syrup.
Recipe courtesy chef Sumalya Sarkar, The Gateway Resort Damdama Lake, Gurgaon
Sourdough walnuts and raisin cake slice Ingredients Raisins, 1/2 cup Milk, 1 cup Sourdough starter, 1/2 cup Canola oil, 1/3 cup Egg, beaten, 1 Walnuts, chopped, 1 cup All-purpose flour, 1 1/2 cups Baking powder, 1 1/2 tsp Baking soda, 1/4 tsp Salt, 1/2 tsp Brown sugar, 1/2 cup
Method Preheat an oven to 200 degrees Celsius. In a medium bowl, mix the milk, sourdough starter, oil, egg, raisins and walnuts. In a large bowl, mix together the flour, baking powder, baking soda, salt and brown sugar. Add the raisins mixture. Stir until the dry ingredients are just moistened. Don't over mix. Divide the batter between six cupcake moulds. Bake for 20 to 25 and serve warm.
Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa
Sourdough almond muffins Ingredients Milk, 1 cup Sourdough starter, 1/2 cup Canola oil, 1/3 cup Egg, beaten, 1 Almonds, 1 cup All-purpose flour, 1 1/2 cups Baking powder, 1 1/2 tsp Baking soda, 1/4 tsp Salt, 1/2 tsp Brown sugar, 1/2 cup
Method Preheat an oven to 400 degrees Fahrenheit. In a medium bowl, take the sourdough starter, oil, milk, egg and almonds. In another bowl mix together the flour, baking powder, baking soda, salt and brown sugar. Add the egg mixture and stir until dry ingredients are just moistened. Don't over mix. Divide batter among 12 muffin cups. Bake for 20 to 25 minutes and serve warm.
Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa
