Cream Week: Cranberry Orange Scones with Cream Chantilly

scones

Cranberry Orange Scones with Cream Chantilly

A must have in a Pastry kitchen is the Pastry cream which has a smooth and creamy texture. It is essentially a filling used to make all sorts of tarts, cakes, cream puffs, napoleons, profiteroles and other pastries. As soon as it is made, it is best to immediately cover the surface of the cream with plastic wrap, to prevent a layer of skin from forming on the top of the cream. Using whipped cream gives a lighter and a fluffier pastry cream.

Baking Temp: 160*c for 12 min

Portion size: 10 pieces with 6cm cutter

Ingredients Quantity
Flour 250gm
Butter 62gm
Sugar 62gm
Milk 100ml
Baking powder 12.5gm
Orange zest ½ tsp
Cranberry 80gm

Method

 

  • Mix flour, butter, baking powder, orange zest and sugar in a mixing bowl with paddle attachment till crumbly texture on low speed number 3.
  • Start pouring the milk slowly and form smooth dough.
  • Add in the cranberries (soak them in hot water before adding them).
  • Do not over knead the dough. Rest in a fridge for 5 min if required.
  • Roll 12mm thick cut with 6cm round cutter, egg yolk wash on them and bake in the oven.

 

Screen Shot 2016-07-29 at 6.23.36 PM

 

 

 

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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