spends a day eating pastry and frolicking with
Karishma, Founder + Designer at Khòlò
It really, really surprised me. The day Kishwar came home. I was thinking, "I'll show her some clothes and she'll be on her way. She's celebrity. Ain't gonna have time for KK."
But she took me by surprise.
When I called her to see if she wanted to collaborate with us for Galentine's Day, I assumed she'd be so busy, she wouldn't have time for KK.
I barely paused at the end.
She firmly said, "Kish, let's do this."
I am a cooking noob. I've never used a piping bag.
Vanilla-Rose Pâte à Choux
by Kishwar Chowdhury
125g warm water
125g milk room temp
100g butter cubes room temp
½ tsp fine salt
1 tsp caster sugar
150g all purpose flour
In a pan heat up milk, water, butter, salt and sugar till combined
Sift in flour and cook through till bottom sticks slightly to edge of pan (about 5mins)
Transfer to stand mixer and with paddle attachment beat on low till all steam leaves mixture
Add eggs one at a time making sure each one is fully combined
Transfer pastry mixture to piping bag with wide nozzle and pipe into 3.5cm rounds for profiteroles and 6cm lines for eclairs
Bake in preheated oven at 180C for 35 minutes
Turn off oven, pearce base of pastry with skewer and leave to dry out in oven
Rose Crème Diplomat
5 egg yolks
½ cup sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups whole milk
1 teaspoon vanilla extract or 1 vanilla bean
½ tsp rose water extract
1 tsp lemon juice
2 tablespoons unsalted butter, softened
½ cup heavy cream
In a large bowl, whisk together the egg yolks, sugar, cornstarch, and salt until they are light in color and creamy
In a small saucepan over medium heat or warm the whole milk and the vanilla to just below boiling. If you’re using the vanilla bean, add the seeds as well as the pod
Remove the milk mixture from the heat. Remove the vanilla bean and add rose water and lemon
Slowly add the liquid to the egg mixture, whisking constantly to prevent the eggs from scrambling, which will cause lumps.
Pour the hot egg and milk mixture back into the saucepan and place it on the stove over medium-high heat, whisking constantly, until the mixture starts to thicken, about 1 minute to 90 seconds.
Run this mixture through a mesh strainer while it’s still hot to remove any lumps. Stir in the butter until fully incorporated.
Cover the pastry cream with plastic wrap. Chill the cream until it’s cold.
Meanwhile, whip the cream until stiff peaks form form the whipped cream mixture into the pastry cream, being careful not to deflate the air in the whipped cream
Chill the diplomat cream until you’re ready to use it so that it retains its structure
Rosey Marshmallow Drizzle
5 egg whites
¾ cup caster sugar
3 tablespoons corn flour
2 tsp rosewater
2 tsp lemon juice (and grated rind)
5 drops red organic food colour
Whisk egg whites in stand mixer (preferably a chilled bowl) till double in volume
Slowly add caster sugar till incorporated
Add rosewater, lemon juice, grated rind and food colour
Place in large bowl and chill in fridge
Cut eclair or profiteroles in half
Dip top half in Rosey Marshmallow Drizzle
Pipe in Rose Creme Diplomat
Place 3-4 raspberries on creme
Add slithered almonds
Place lid back on and if you like, lightly torch marshmallow drizzle
Dust with Davidson Plum powder, freeze dried raspberry power or caster sugar
Sprinkle rose petals- fresh or dried