Wow August so soon!!! It’s almost like July blazed through and I did not do anything. Well that’s a lie, I actually went to pick berries at its best.
With steady sunlight and warmth, it is always a joy visiting the farms and bask in the warm sun light while picking. The farms which I normally or Vancouverites visit are Emma Lea Farms or Krause Berry Farms. Though it can be tiring at times crouching under the hot sun but the reward will be all smiles, relaxation and a bucket full of round plump blue berries. They are huge in comparison with store bought berries. After a hard afternoon of berry picking, a delicious strawberry milkshake hit the spot. I will distributing my pick with family. Blue berry muffins will be coming shortly :) but prior to that, I decided to make puff pastry.
Over the course of the summer, I bought a couple of books. As I sifted through the pages, I found a recipe on Caramelized Gianduja. Being low on gianduja, and being adventurous I decided to beat up some inverted puff pastry and use the gianduja as a basis to form a mousse.
Keys to Puff Pastry Inverted
-as the butter is hard, chop or dice it to a size from which one can handle
-French inverted puff pastry has the butter dough outside while the dough is inside.
-once ready, roll the dough into a rectangle.
-if the butter becomes to warm or unworkable, place it back to the fridge allowing the butter dough as hardened again.
-do not roll too thin
-do not over fold 3-5 folds is good enough
-for every turn and fold one takes make sure to allow the dough to rest in the fridge. It will prevent the softening of the dough
-when rolling and folding the turns, make sure to be gentle with the dough.
-As an extra step, place the finished dough in the freezer to allow it to rest and solidify the butter a bit. Putting the pastry in the freezer to rest while waiting for the oven to reach 400 F is a plus. Think warm air as it expands in the layers; as air expands, it will raise the pastry as well resulting in better volumes. it will raise the pastry as well.
-Bake about 20-25 mins at 390-410 degrees F.
Once the pastry was cooked, the molds are be removed immediately. Through this way, the pastry was easier to be removed from the molds.
Next came the caramelized praline.
Caramelized Hazelnuts or Almonds (adapted from William Curly)
250 grams hazelnuts
40 ml water
Once the caramelized hazelnuts where done and cooled, they were ground in a processer until fine. Melted chocolate was then incorporated with the ground nuts until smooth and let cooled. With the gianduja cooling, I then whipped up some cream and folded in the gianduja and pipped into the cooled pastry rolls. When making the mousse, make sure the gianduja is cooled or it will melt the whipped cream. Place it in the fridge and allow the mousse to set.
Finish by pipping it inside the cone and decorate with pistachio and icing sugar.
Result: When ones buy puff pastry, recommended ones come with a pastry or whipped cream in the middle. I experiemented with flavours and made a Gianduga Mousse instead. While different from a typical puff pastry cone, the gianduja for me made a hit.