sable choux with grand mariner cream and orange syrup

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sable choux with grand mariner cream and orange syrup

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Ingredients

20 piece(s)

sable

100g brown sugar
100g plain flour
85g Butter
1 food colouring of choice

choux pastry

250g water
1 Pinch salt
100g Butter
150g plain flour
4 eggs

orange syrup

175 raw sugar
70g orange juice
1tbs grand mariner, optional you could use orange blossom

cream grand mariner cream

150g whipping cream
30g caster sugar
1-2 tbs grand mariner

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6

1h 30min

Preparation

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Dessert

Recipe's preparation

sable

add everything to jug and mix on interval speed for aprox 3mins till it forms a dough,flatten into flat disc

refridgerate wrapped in glad wrap till chilled roll out into 3mm and cut into small rounds approx 4cms, i put on grease proof paper and put into freezer the day before there easy to pull apart when frozen

Describe the preparation steps of your recipe

orange syrup

add all to jug cook 3mins/90/speed 2

i made day before this is handy to put on orange drizzle cake or to serve with pancakes

choux

place water/salt/ and butter in jug and cook 3mins/100/speed 2

add flour and mix 30secs/speed 4 look into jug and once it leaves the side bowl set aside to cool30mins

heat oven to 200

once pastry cool add eggs one at a time through lid and beat on speed 5 till all combined

put into piping bag and pipe 20 balls onto baking paper lined tray

now place sable disc ontop each choux pastry ball and cook on 170 for 15mins then increase heat to 190,now do not open oven you need to cook at least 20mins then turn oven off and leave in oven for half an hour or so it should be golden brown if there under cooked they will flop cool before you

serve filled with cream and syrup on side

Describe the preparation steps of your recipe

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

you could use orange flavouing but grand mariner good liquor to have for cooking tmrc_emoticons.)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.