Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"I started baking when I was younger, during Ramadan, when I helped my Dad attempt a dessert recipe. We failed the first time we made it, but ever since then, my interest in making and eating desserts grew, and I really enjoy looking up recipes to make. It gives me a lot of pleasure watching my friends and family enjoy the desserts I make. I love using different flavor profiles, and some of my favorite combinations are rose and chocolate. As a home baker, I have a collection of cookbooks and recipes that I follow regularly. With baking desserts and making pastry, following a recipe is really important. So I cannot live without my measuring spoons, cups, and kitchen scale." - Thooha Adley
Custard:
- 5 tbsp custard powder - 4 tbsp castor sugar - 4 tbsp milk - 900ml milk
Choux Pastry:
- ½ cup milk - 60g butter - 1 tsp salt - ½ cup water - 1 ½ cup flour - 5 large eggs
Chocolate Ganache:
- 1 cup thickened cream - 1 cup chocolate, chopped (your choice of dark or milk)
To make the custard, mix the custard powder, sugar and 4 tbsp milk in a small bowl and stir till the custard powder is dissolved.
Add the custard mix into the 900ml milk in a saucepan. Cook the custard over low heat, until the mixture thickens, while stirring constantly. Leave the custard to cool. This can be made a day earlier.
To make the choux pastry, first line a rectangular baking tray with baking paper and pre-heat oven to 190 degrees Celsius.
Place the milk, butter, salt and water in a saucepan over medium heat. Once the butter has dissolved, and the mixture comes to boil, add the flour. Lower the heat and stir the mixture with a wooden spoon, for a couple of minutes and forms a sticky paste.
Transfer the mixture into a bowl. Using the paddle attachment of a stand mixture, whisk the mixture for about 5 minutes, till the mixture cools. This can be done with a handheld electric mixture as well.
Add the eggs, one by one, beating in the mixture until it forms a silky batter.Transfer the batter onto the prepared pan and spread it on the pan using a spatula, leaving some room at the edges, for the pastry will rise as it bakes.
Bake the pastry for about 35 minutes, till puffed and turns golden brown. Leave the pastry on a wire rack to cool.
Prepare the ganache. Place the cream in a saucepan and bring to simmer and remove from heat. Then add the chocolate to the cream and wait a few minutes. Then stir the mixture until the chocolate melts and is silky smooth. Let it cool.
To assemble the cake, cut the choux pastry in half. Top one half of the choux with the custard and place the other half on top of the custard. Then spread the chocolate ganache on top.
Chill the cake for about 4-6 hours till set. The edges can be trimmed to even it before serving.
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