inthekitchen
Chef Laura Gurbhoo Gâto Bakeshop Laura Gurbhoo has turned heads , and palates onto her line of exquisite pastries and sourdough since she started selling her baking at markets about six years ago . Now plant-based baking and signature sourdough croissants , thoughtfully created as an eco-conscious treat , attract consumers throughout the city . She withholds the complex recipe for sourdough croissant , but a few tips and recipes shared here transform even a regular store bought croissant into a luxurious Boston Cream . Edible gold is not essential for chocolate eclair , however a few flakes add regal flair .
Boston Cream Croissant
Slightly bitter chocolate pairs with sweet vanilla custard for silky savoury flavour wrapped in crisp pastry .
2 . In a saucepan add 1 / 3 cup sugar , milk and vanilla and bring to a simmer . 3 . Adding one third at a time , mix the hot milk to the egg yolk mixture and mix together . 4 . Transfer the mixture back to the saucepan and cook on low , constantly stirring until a thick custard is formed . 5 . Once thick , transfer to a cool mixing bowl and add butter . 6 . When butter has melted , mix in .
Chocolate Ganache 1 . In a small saucepan , bring the heavy whipping cream to just a simmer . 2 . Remove immediately from heat and pour over chopped chocolate , making sure to cover chocolate completely . 3 . Let sit without mixing for 5 minutes . 4 . Stir until smooth . 5 . Let sit at room temperature for 15 minutes before using .
INGREDIENTS Pastry Cream 2 / 3 cup sugar 1 / 3 cup cornstarch 5 egg yolks 2 cups milk 1 / 2 tsp Mauritian vanilla extract 2 Tbsp butter
Chocolate Ganache 1 2 / 3 cups chopped dark chocolate ( 55 %) 1 cup heavy whipping cream
METHOD Pastry Cream 1 . Mix together 1 / 3 cup sugar , egg yolks and cornstarch in a bowl until smooth .
Assembly 1 . Make a hole at the bottom of the croissant . 2 . Using a piping bag fitted with a small round tip # 11 , pipe in cold pastry cream until the croissant feels heavy and full . 3 . Dip the filled croissant in your warm melted ganache . 4 . Finish with grated dark chocolate .
Yield 2
12 ciao ! / apr / may / two thousand twenty-four