Fluffy Pastry Recipes
No wonder they say that bread is the staff of life. Baking goods accompanied humanity long before the word “cooking” even appeared. Baking still remains one of the most significant parts of such a difficult but fascinating art as cooking. Did you know that homemade baked goods are the most delicious? Especially if you just got them out of the oven. And today we would like to share with you 2 fluffy pastry recipes.
We decided to pay tribute to a magnificent, airy dough without yeast. Our fluffy pastry recipes include a tasty apple charlotte with a modern twist and perfect airy Japanese pancakes.
French Charlotte With Whole Apples
- 9 apples
- 2 ¾ oz (80 g) dried fruits (kumquat, prunes, raisins)
- 6 eggs
- 1 cup (225 g) sugar
- 1 ¾ cups (225 g) wheat flour
- vanilla extract to taste
- 1 ½ tbsp sour cream (20%)
- cinnamon, butter and salt to taste
- Wash and core the apples. Mix 4 tablespoons of sugar with cinnamon (this is useful for sprinkling). Cut dried fruits into small cubes, mix and start making the batter: beat eggs with salt and vanilla extract or vanillin, add sugar and beat until it’s increased in volume. Then sift the flour, add sour cream and mix to get airy batter.
- Grease a baking dish with butter. Put apples in it and put in the center of each a teaspoon of the mixture of cinnamon with sugar and a tablespoon of the mixture of dried fruits. Pour apples with batter and bake the charlotte for 35 minutes at 325 °F (160 °C).
Japanese Fluffy Pancakes
- 3 eggs
- 1 tsp vanilla extract
- 3 tsp milk
- 1 tbsp of sunflower oil
- ¼ cup (30 g) wheat flour
- 1 tsp baking powder
- ¼ cup (50 g) sugar
- 1 tbsp butter
- ¾ tbsp oil
- 4 tbsp water
- Separate egg whites from yolks (you will need 3 egg whites and 2 yolks). Whisk the yolks with vanilla extract, butter and milk. Sift flour and baking powder into a liquid mixture and knead a smooth batter.
- Beat the egg whites until a thick foam appears. Then continue to beat, adding sugar a little (sugar powder will do even better for this purpose). You should get a smooth meringue. Add it gradually to the batter, stirring constantly. The dough is ready!
- Heat the pan and melt a small piece of butter on it. Using an ice cream spoon (or a regular deep spoon), place a few spoonfuls of dough in a pan. Add more on top to get a small “tower”. Sprinkle the space between the Japanese pancakes with water and cover to steam.
- After 6 minutes, remove the lid and flip the pancakes over. Repeating the procedure with water and a lid, bring them to full readiness and serve them with your favorite syrup, butter or homemade jam.
Using carefully whipped egg whites, you can do true miracles with the batter. You can easily add a little airiness to the dish, or even better, you will achieve the texture of the most delicate sponge cake, whether it is a pie or pancakes. But the fluffy pancakes need to be eaten while they are still hot and airy. Bon Appetit!