Breads and pastries get an extra kick

Breads and pastries get an extra kick with this simple addition, and make for a twist on your palate like never before! Mango and Kiwi Sourdough Éclairs Ingredients For pastry shells:Water, 1 cupUnsalted butter, 1/2 cupSourdough starter, 1 1/4 cupsEggs, 4 largeSalt to taste For cream puff filling:Whipping cream, 1 pintGranulated sugar, 1/4 cupVanilla extract, 1 tspMango, sliced, 100 gmKiwi, sliced, 100 gmIcing sugar, 10 gmMethodPreheat an oven to 220 degrees Celsius. When they’re cool enough to handle, split each in half to make top and bottom pieces. Add the egg mixture and stir until dry ingredients are just moistened. Remove the pan from heat and add the flour all at once, stirring vigorously. Bake for 20 to 25 minutes and serve warm.Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa. It’ll still feel hot, but you should be able to hold a finger in it for a few seconds. Reduce the temperature to 450 degrees Fahrenheit and bake for another 10 minutes. Remove the pastries from the oven. Remove from heat and let the mixture cool for 10 minutes. Transfer the mixture to a mixer and beat in the eggs one at a time. Divide the batter between six cupcake moulds. Cool completely, slice and serve as desired.Recipe courtesy chef Sumalya Sarkar, The Gateway Resort Damdama Lake, GurgaonSourdough walnuts and raisin cake sliceIngredientsRaisins, 1/2 cupMilk, 1 cupSourdough starter, 1/2 cupCanola oil, 1/3 cupEgg, beaten, 1Walnuts, chopped, 1 cupAll-purpose flour, 1 1/2 cupsBaking powder, 1 1/2 tspBaking soda, 1/4 tspSalt, 1/2 tspBrown sugar, 1/2 cupMethodPreheat an oven to 200 degrees Celsius. Let the dough rise undisturbed for another 30 minutes.In a large bowl, mix together https://www.ferrotitanium.net/product/high-titanium-iron/high-titanium-iron-9.html the flour, baking powder, baking soda, salt and brown sugar.Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & SpaSourdough almond muffinsIngredientsMilk, 1 cupSourdough starter, 1/2 cupCanola oil, 1/3 cupEgg, beaten, 1Almonds, 1 cupAll-purpose flour, 1 1/2 cupsBaking powder, 1 1/2 tspBaking soda, 1/4 tspSalt, 1/2 tspBrown sugar, 1/2 cupMethodPreheat an oven to 400 degrees Fahrenheit. Whip until stiff, but be careful not to over-whip. Place them on a rack to cool. Make a small slit in the top of each and return them to the oven for 5 minutes, to allow the steam to escape. Beat for at least two minutes after adding the last egg.Recipe courtesy chef Sumalya Sarkar, Executive Chef, The Gateway Resort Damdama Lake, GurgaonSourdough pancakesIngredientsFor sourdough starter:Refined flour, 200 gmYeast, 3 gmWarm water, 120 mlFor pancake:Sour dough starter, 1 cupRefined flour, 1 cupBaking soda, 1 tspSalt, tspButter, 2 tbspEggs, 1Castor sugar, 2 tbspMilk, 3/4 cupBlueberry compote for garnish, 1/2 tbspWhipped cream, 1/2 tbspHoney, 1/2 tspMethodFor sourdough starter:Mix all the ingredients together and leave in a warm place to ferment for four to eight days. Don’t over mix. Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in three to four tbsp mounds, spacing them apart to allow for expansion. Return the pan to the burner and cook over medium heat, stirring continuously, until the mixture smoothens out and follows the spoon around the pan. When it is bubbly and has a pleasant sour smell, it is ready to use. Bake for 20 to 25 and serve warm. In a medium bowl, mix the milk, sourdough starter, oil, egg, raisins and walnuts. Divide batter among 12 muffin cups. Stir until the dry ingredients are just moistened. Warm a skillet and make the pancakes on low heat to ensure that they are cooked properly on both sides. Dust with confectioners’ sugar and serve. Don’t over mix. Don’t open the oven door while the pastries are baking. Sprinkle in the sugar gradually as the cream whips. Heat an oven to 500 degrees Fahrenheit and bake the loaves for 20 minutes.For pancake:Mix all the ingredients except honey to make a batter. Divide and shape into loose rounds. Add the raisins mixture. Arrange on a plate, drizzle with the honey, spread with blueberry compote and top with whipped cream. Combine the water, butter and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Lightly grease (or line with parchment) two baking sheets.Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & SpaRye sourdough breadIngredientsWater, 400 gmSourdough starter, 70 gmRye flour, 245 gmFlour, 245 gmMolasses, 44 gmFennel seed, 8 gmAnise seed, 8 gmCaraway seeds, 3 gmSalt, 12 gmOrange, zested, 1MethodMake sure your sourdough culture is active. Mix with water, aromatic seeds and both the flours. Shape the loaves, transfer to the proofing basket and let the dough rise overnight in the fridge. Bake the pastries for 15 minutes, then reduce the oven temperature to 176 degrees and bake for an additional 25 minutes, until pastries are a medium golden brown. Rest the dough for 30 minutes. Pour the cream into a mixing bowl and begin to whip it on high speed. In a medium bowl, take the sourdough starter, oil, milk, egg and almonds. Fill the bottom halves of the puffs with whipped cream, sliced mango and kiwi, and then replace their tops. In another bowl mix together the flour, baking powder, baking soda, salt and brown sugar. Serve with maple syrup. Rest for another 20 minutes. Prepare two bread proofing baskets, colanders, or mixing bowls