Being Australian, I grew up knowing and loving lamingtons. And, well, eating them. But not so much making them. In fact I hadn’t made them until a few years ago when I did a kinda sorta tutorial (please excuse the bad photos, it was way back at the beginning of my blogging journey!) in preparation for the first time I reinvented the lamington for Peter Hallsworth’s challenge back in 2010. Since then I’ve made a couple of different versions of the lamington – pumpkin and Nutella so when Peter’s challenge came around this year, I wondered what on earth I could do to top those.
I’m a fan of lamingtons with a jammy centre so I knew I wanted to do something involving jam. And as I was thinking jam and cream, I had this idea that I could totally combine my latest obsession, choux pastry, with a lamington. And that’s how I came up with a lami-choux.
These, my friends, were pretty darned good.
- 1/2 batch [url href=”http://doriegreenspan.com/print/2008/11/all-things-considered-considers-cream-puffs.html” target=”_blank” title=”Dorie Greenspan’s choux pastry dough”]Dorie Greenspan’s choux pastry dough[/url]
- approximately 1/2 cup 35 whipping cream, whipped
- your favourite raspberry jam
- approximately 150g semi-sweet chocolate, melted
- sweetened coconut, for sprinkling
- Make the choux according the directions, pipe into puffs. This quantity should make 20 small (bite-sized) puffs.
- Once the puffs are cooled, dip them in the melted chocolate to just cap their tops.
- Sprinkle with coconut and allow to cool.
- Just before serving, slice open the puffs (a serrated knife works best for this, I used a tomato knife).
- In the bottom of each puff, place approximately 1/2 – 1 teaspoon of the jam, depending on how sweet you want them.
- Pipe the whipped cream on top of the jam and top with the chocolate coated top halves.
- Serve immediately.
I made these for a dinner party we hosted last weekend, despite the fact that I had just made a different version of choux puffs the week before for Neil’s curling bake-off (yes, real people outside the Olympics “do” curling. I don’t get it but apparently it involves lots of good food and drinks, at least at Neil’s club, so I understand that as a draw…).
Now here’s the thing, in the curling club bake-off, my choux puffs did not place. Not 1st, not 2nd, not 3rd. And these were seriously good puffs. SO good that I received this note from someone who had eaten them. Oh well, you can’t win them all, I guess (apparently butter tarts won. Perhaps next year I need to make a butter tart choux. Or a butter tart macaron…). But I think re-invented as lami-choux, these are, indeed, winning. At least in my book. Also, after Sunday night’s dinner party, there were none left. ‘Nuff said!
Follow the reinvention of the lamington 2014 on Twitter – #lamingtons2014 and don’t forget to check out Peter Hallsworth’s lamington reinvention efforts so far this year (hint: they involve clotted cream, Wintergreen Tic Tacs, Pink Grapefruit and Seville oranges, just to name a few!)
Do you live in Toronto? Want to take a class with me? Check out my recently updated “Classes” page – there’s a class for everyone – macarons, pastry, galettes (1/2 price for kids!) and French desserts!