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Koningsdag wortel tompoes: Difference between revisions
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In order for this dish to reach a greater level of resilience the puff pastry is swapped for two layers of candied carrot. Indeed, the puff pastry calls on the use of wheat (which is not a resilient grain) and an unnecessary amount of butter. Therefore, instead of using around 250g of cow butter and 250g of wheat, one carrot (a large winterpen which can be easily found in winter in the farms of northern holland) can do the job. By letting it simmer in a syrup of wild honey and water, you can get a bright orange sheet which will bring sweetness and a nice snap to the cake.<br> | In order for this dish to reach a greater level of resilience the puff pastry is swapped for two layers of candied carrot. Indeed, the puff pastry calls on the use of wheat (which is not a resilient grain) and an unnecessary amount of butter. Therefore, instead of using around 250g of cow butter and 250g of wheat, one carrot (a large winterpen which can be easily found in winter in the farms of northern holland) can do the job. By letting it simmer in a syrup of wild honey and water, you can get a bright orange sheet which will bring sweetness and a nice snap to the cake.<br> | ||
To top the cake off, the top layer of whipped cream is sprinkled with carotene powder (which is basically dehydrated carrot, blizzed up), which will able you to turn everything you might cook: carrot colored.” | To top the cake off, the top layer of whipped cream is sprinkled with carotene powder (which is basically dehydrated carrot, blizzed up), which will able you to turn everything you might cook: carrot colored.” | ||
== Recipe == | |||
<b>Ingredients</b> | |||
<u>Candied carrot sheet:</u> | |||
<ul> | |||
<li>1 very large winterpen</li> | |||
<li>250g of wild honey</li> | |||
<li>250ml of water</li> | |||
</ul> | |||
<u>Whipped cream:</u> | |||
<ul> | |||
<li>150ml of slagroom</li> | |||
</ul> | |||
<u>Pastry cream:</u> | |||
<ul> | |||
<li>300ml of cow milk</li> | |||
<li>2 carrots</li> | |||
<li>40g of white spelt flour</li> | |||
<li>30g of potato starch</li> | |||
<li>4 egg yolks</li> | |||
<li>2 tbsp. of wild honey</li> | |||
</ul> | |||
<u>Sponge cake:</u> | |||
<ul> | |||
<li>100g of pastry cream</li> | |||
<li>1 egg white</li> | |||
</ul> | |||
<b>Preparation</b> | |||
<u>Candied carrot sheet:</u> | |||
1. With a mandolin, slice the carrot lengthwise on the thicker setting (approx. 2mm).<br> | |||
2. In a medium size saucepan, heat up the honey and water to a simmer, or until well dissolved.<br> | |||
3. Place in the carrot sheets and simmer, stirring every now and then, for 15min.<br> | |||
4. Carefully place each sheet of carrot onto a oiled baking sheet (be careful, the syrup is very hot).<br> | |||
5. With your finger, remove the excess syrup from the surface of the carrot.<br> | |||
6. Place in a 140°c oven and bake for around 30mn.<br> | |||
7. With a long knife, lift the carrots off the baking sheet, and place on the other side.<br> | |||
8. Bake for 15 more minutes and leave to cool.<br> | |||
Note: be careful to use the candied carrots on the same day you will serve the tompoes as the carrots will become soggy in a matter of hours. | |||
<u>Pastry cream:</u> | |||
1. Grate the two carrots and press with your hands over a sieve to collect the juice.<br> | |||
2. Warm the milk, honey, and carrot juice to a boil, lower the heat and simmer for 5min.<br> | |||
3. Whip the egg yolks, flour and potato starch until it turns pale yellow.<br> | |||
4. Pour in a few table spoons of the lukewarm milk in the egg yolk mixture and whip vigorously until smooth.<br> | |||
5. Incorporate to the rest of the milk, continuously stirring with a whisk, slowly increase the heat and cook until it reaches a custard consistency (keep in mind that when cooled, the cream will thicken even more).<br> | |||
6. Leave to cool to room temperature, covering the surface with clean film to prevent the formation of a dry skin.<br> | |||
<u>Spongecake:</u> | |||
1. Whip the egg whites to stiff picks.<br> | |||
2. Slowly fold in the egg whites to the 100g of pastry cream.<br> | |||
3. Pour the batter in a greased proof rectangular mold and bake, covered with a sheet of parchemin paper in a 200°c oven for 15min.<br> | |||
4. Leave to cool.<br> | |||
<b>How to build the tompoes:</b> | |||
1. Cut the sponge cake following the size of one of the candied carrots.<br> | |||
2. Place the sponge cake on the serving tray and top with one carrot sheet.<br> | |||
3. With a piping bag, carefully pipe on the carrot custard on a 1.5cm layer.<br> | |||
4. Place another carrot sheet and pipe on a thick layer of whipped cream.<br> | |||
5. Place the last sheet of carrot and pipe on a single line of whipped cream.<br> | |||
6. Sprinkle with carotene powder.<br> | |||
7. Serve straight away.<br> | |||