Let rise until at least doubled (could be overnight)
Take out of fridge 30min before making
Roll out to thickness of 5-7mm, or make balls that are ~60-80g and flattened. Big glass + shot glass for donuts…
Let rise for 45+min.
Fry until the correct colour in 350F-375F oil. Only takes ~2min per side. Carefully put them in the oil (e.g cut strips of parchment paper and peel them off one by one).
Faire 5 pâtés ovales, les mettre les uns à côté des autres, laisser reposer 45min. Badigeonner, puis faire une gross entaille, au mileu du pain, perpendiculaire aux pâtés.
395F avec vapeur pour 15min, puis 390F pour 20min (total 35min)
Mix the rhubarb lemon juice, zest, and spent lemon half (with seeds!) and let sit for 1+ hours (the juices come out of the rhubarb). I think the lemon seeds have pectin (?) so they matter.
Bring to a boil, while stirring, and simmer for a total of 30-45min (until it’s jam, it does set more when it cools down). Take the lemon and seeds out, obviously.
You can boil some jars and their lids in water to sterilize them while you make the jam…
Separately, beat the egg whites (x5) with a pinch of salt and carefully fold them into the rest of the batter.
Pour into buttered springform, bake for 1 hour at 350F.
Cool for 5 min, release spring form, cool completely before icing.
Flip cake upside down to remove spring form base. Depending on how pretty the cake is, you can leave it upside down, since the base is nice and flat!
Icing:
300g powdered sugar
2 tbsp lemon juice
2 tbsp water
Marzipan carrots:
Make the carrots the day before the cake.
200g powdered sugar
200g finely ground almond flour
2 tbsp egg white (1 egg white)
2 tsp pure almond extract
~60 drops of yellow + ~6 drops of red food colouring
This make way more than you need. Mix all the wet ingredients together (including food colouring!!!) before mixing into the dry ingredients. It takes a fair bit of kneading to get it mixed uniformly.
Make the levain, let it become very active, 4-6 hours.
Build the dough, in the stand mixer, with dough hook (not paddle as in above website). Only add the butter at the end, in phases.
250g all purpouse flour
250g bread flour
100g sugar
10g salt
187g eggs (3 eggs + 1 yolk + whatever is required from last egg white)
100g water
200g levain (quantity above with evaporation)
Mix well, ~10min in stand mixer (while adding in the butter).
Let rise for a good 6 hours in warm area, won’t quite double in size. Then, overnight in the fridge.
Next morning, use cold dough and some flour to make ~18 portions of 65g in tight little balls. They are quite sticky, it takes some time to get the hang of making tight dough balls that small!
Place far enough apart on generously floured trays so that they can spread out a double in size. They are very delicate at the end, and it will be very difficult to unstick them from the trays!
Brush with water and let rise for ~12 hours. Cover if not is a very humid environment (e.g. proofing oven). Can put in the fridge after the proofing, remove from fridge and do the final 2 hours of proofing in the morning.
Place (back) in the fridge for 30min as you prepare the oil, ~350F. Cooling them down makes them slightly less super difficult to pick up. Place in the oil with the side that was proofing on top downwards, into the oil (i.e. flip them). 90 seconds on each side.
Place on paper towel to remove the oil for ~1min, then coat with sugar. Can fill them with creme patissiere (see below, from same website).
Creme patissiere:
365g milk
4 egg yolks
30g flour
100g sugar
1g salt
4g vanilla extract
Bring milk to just under boil (don’t boil!) in a saucepan.
Mix all the other ingredients into a bowl.
Slowly pour milk into the other ingredients, whisking. Then pour back into the saucepan, and gently bring to a boil on medium. As soon as it starts to boil, it will be thick and make big bubbles, remove it from heat and pour it through a strainer into a clean bowl.
Cover the surface with plastic (push onto the surface to prevent skin from forming), and refrigerate until needed.
Make the dough, let it rise. Roll it out to a rectangle ~1cm thick (such that the width is less than the length of the loaf pan; allow for a good tolerance). Brush melted butter, sprinkle with filling, roll it up, gently and carefully pinch the seams closed. Place in greased loaf pan, seam side down, egg wash, and rise again until double.
Egg-wash + oven at 350F for 35-45min.
Remove from loaf pan when cooling, after 10min or so.
