Three of our best new pastry recipes: for cream puffs, jam turnovers and burnt eggnog tart
- Cream puffs with maple sugar craquelin and chocolate-maple mousse, a recipe for puff pastry and something to make in advance
- Food editor Susan Jung, a former pastry chef, picks her favourite pastry desserts from the ones she’s created in 2018
Because I used to be a pastry chef, the dessert recipes I make for the Post Magazine are near and dear to my heart.
Here are three of my favourite pastry recipes that I’ve developed in the past year.
1. Cream puffs with maple sugar craquelin and chocolate-maple mousse
OK, technically this recipe should have come in a recipe round-up for 2017 because it was published last year on December 31.
But I’m sure many of you missed it because you were probably getting ready to ring in the new year. It uses a basic pâte à choux – the versatile dough that can be made into anything from cream puffs and eclairs to gougeres and soufflé fritters. The chocolate-maple mousse is light and easy.
2. Jam turnovers
This one is a little more complicated than my other desserts, in that I give a recipe for rough puff pastry (also called blitz puff); it’s not actually difficult, but it does take some time. But making your own puff pastry is so much better than commercial dough.
If you like, you can double the batch (it takes the same amount of time) and freeze half (after wrapping it in cling-film) so you have the dough on hand for next time.
3. Burnt eggnog tart with gingersnap crust
This recipe tastes best if made a couple of days in advance, which is an advantage when you’re busy preparing a feast for the holidays.
With dessert out of the way, you have plenty of time to concentrate on other dishes.