Measure the juice, put it into the cleaned pan and bring to simmering point. When the juice is simmering, for every 1 litre/1¾ pints juice, add 650g/1lb 7oz sugar, adding a third at a time. Stir until the sugar has dissolved. Windbeutel are simply larger versions of a classic cream puff in German. You can fill them with either ice cream to make ice cream sandwiches or lightly sweetened whipped cream for a more classic cream puff. How long do Cream Puffs keep? vanilla extract is added to enhance the flavour in the batter—feel free to use store-bought or homemade vanilla extract!

The mixing method I used for this muffin recipe is the reversed creaming method. All the dry ingredients and the sugar are whisked together, then the softened butter is worked into the dry ingredients until the mixture resembles sand. At that point, you add the wet ingredients (which are already mixed together before adding them to the dry mixture). Stop the mixer and scrape down the sides of the bowl. Then repeat the process of adding egg and mixing but you may not use all of the egg! The best way to know is to stop mixing and pull the paddle out of the batter slowly -it will stretch briefly and then break off in a V-shape. If it breaks immediately and makes a jagged edge, you need more egg. This next biscuit treat goes extremely well with a cup of hot tea. It’s none other than Marks & Spencer’s very own Redcurrant Puffs, that has light & golden puffs with a fruit filling made with redcurrant juice. Remove the tart from the oven and brush with the redcurrant glaze. Cut into 8 wedges and serve with crème fraîche.Then, reduce the oven temperature to 350 F (don’t open the oven) and bake for another 20-25 minutes until golden brown on top.

And so with these 10 items that our netizens recommended, which Marks & Spencer product would you try out first? Or, if you happen to have any that isn’t on the list, just let us know in the comments. For now, have fun shopping! butter, preferably unsalted though salted butter will also work. You will omit the salt in the muffin batter if you choose to bake with salted butter. Remove the pan from the oven and use a wooden skewer to poke about 5 holes in the bottom of each cream puff and leave them upside down/on their sides to let the steam out. butter, preferably unsalted butter because you will add salt to the streusel, but if you have salted, it will work. Just adjust the salt in the recipe accordingly, otherwise, your topping may be too salty You can remover the redcurrants from their stems while frozen – this is often less messy then doing it when they are fresh.Dip your finger in a small bowl of water and press down the end of the piping on each cream puff so that it lays flat otherwise it is likely to burn. large eggs, don't use smaller eggs because your batter may be too dry and the muffins won't be tender Strain through a jelly bag suspended over a large bowl and leave to drip through for several hours or overnight. If you haven’t a jelly bag and stand you can double strain the mixture: first through a sieve set over a bowl, then line the sieve with a piece of fine muslin and pass it through the sieve again. Meanwhile, put the redcurrant jelly into a pan with 2 teaspoons of water. Warm over a gentle heat until melted. Leave aside to cool slightly but do not let it set.

Heat over medium heat until just simmering. Briefly stir so that the water and butter are combined. Use the paddle attachment on the mixer to beat the cooked dough fo 4-5 minutes on medium low speed. This will help cool the dough before adding the eggs in. I've made these red currants plain, garnished with just sliced almonds before baking, and I've baked them with a streusel topping (made of butter, sugar, flour, and ground almonds). Another interesting topping is a crispy sugar topping made from roughly equal parts, by weight, of butter, sugar, and flour. This sugar paste is broken up into pieces and scattered over the muffin tops before baking. Use a wooden spoon to stir the dough together for about a 1 minute and 30 seconds. Once the dough starts to form a smooth ball, start stirring and mashing it more forcefully. Cut each plum across into 4 or 5 slices and arrange them slightly overlapping on the pastry. Sprinkle over the sugar and bake for about 20 minutes, until the pastry is puffed up, crisp and golden and the sugar has lightly caramelised.salt is really important to bring out the sweet vanilla flavour which can get lost. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the muffins will be saltier and you may want to halve the salt in that case.

Cream puffs are best immediately after they have cooled but they will keep stored in an airtight container in the fridge for 2-3 days. How do I keep my cream puffs from collapsing? Increase the speed of the mixer to medium and mix until the egg has been fully combined into the dough. These red currant muffins are easy to make and I like to mix them by hand, which means you don't need a special electric mixer or a stand mixer. Still, there are a few tools that will make your muffin-baking sessions a little easier: Sea Salt: Sea salt is finer and less “salty” tasting than regular table salt and is best for baking. Since currants come in a variety of colours with varying levels of sweetness and tartness, you can bake these muffins with any fresh currants, interchangeably. But because fresh currants only grow in certain parts of the world, if you can't find currants at all, wild blueberries (or other blueberries) are a good substitute for currants, though a little sweeter and less tart than red currants. You could also try raspberries, but you should freeze the raspberries before folding them in because they are very delicate. Helpful tools to make muffinsWe would like to invite you to join our New Private Community Group! Here you are free to ask questions, share your love for food, and explore the Penang community! We will also regularly post about casual promos and latest findings.