T.I.L

A.k.a rolled croissant dough with Cardamom cream. Nice video.

Mistakes:

• I should have used my croissant recipe for the dough and the rest from this video.

Ingredients for 8 rolls/snails aprox.
  – 250g wheatflour (12,5g protein)
  – 125g whole milk
  – 1/4 medium whole eggs
  – 16g sourdough levain (at peak)
  – 3.7g fresh yeast / 2g dried yeast
  – 27.5g sugar
  – 6.25g salt
  *Try to keep all ingredients as cold as possible
  —
  25g butterblock
  —

For the remonce creme
    45g sugar
    45g butter (room temperature!!!)
    2.5g cardamon seeds
    5g flour (important for not leaking)

For the syrup
– 30g water
– 30g sugar
– 1 cardamon pods
– 1 star anise

Mix everything and boil for 5 minutes.

Process:

Mix all wet ingredients + yest + flour + salt + sugar + mix all

Knead until you have a elastic/strongh dough and no very sticky. The video uses a machine and my dough after a long time never got to that consistency but I thought it was good enough and put it into the plastic container and then rest in the fridge. For 1 or 2 days. Mine was 1 day.

With a rolling pin, flat your butterblock, keep it cold

With a rolling pin, flat your dough, use a bit of flour as non-stick.

Put the butterblock in the middle and fold it with the dough.

Cut the sides to release the tension of the dough (I forgot it each time…) each time you make a fold

Do two folds like the croissants. Put the dough in the fridge for 30-45 minutes

Make another fold and spread the dough as a thin layer: 3mm aprox?

Make the Cardamom cream: Mix butter, sugar, flour and cardamom.

Spread the cream over the whole surface of the dough.

Roll the dough like a giant cigar. You can put the dough back in the fridge to continue next day (I did that)

Cut each roll: 4cm thick / 110g aprox

Put then in a tray with baking paper / or spread some flour over the tray.

Let is proof for 3-4 hours

Pre-heat oven at 190C. Bake for 18m or until brown/golden

Apply syrup immediately after taking the rolls out of the oven

Before oven:

After baking! (and applied syrup immediately for the shiny touch!)

Although It was quite far from the video… it was actually tasty! As mentioned earlier, I need to try with my croissant dough recipe, I think it would be much better.

A friend of mine prepared this dish once and it was super tasty. So I wanted to try myself at some point. This is the video I followed.

For making onion tomato puree
Ingredients:

• Ghee 1 tbsp (I used a piece of butter)
• Onions 3-4 medium size (sliced)
• Garlic cloves 8-10
• Ginger 1 cm
• Green chillies 1-2
• Tomatoes 2 medium size (roughly chopped)
• Cashew nuts: 1/4 cup (I used a mix of nuts… mistake?)
• Water 200 ml
  Methods
• Set a deep pan or a wok on medium flame, add ghee and onions, cook the onions until its golden brown.
• Add garlic cloves, ginger and green chillies, and sauté for a minute.
• Add tomatoes, cashew nuts and cook for 2-3 minutes.
• Add water, cover and cook for 4-5 minutes, switch off the flame and cool down to room temperature, transfer it to a grinding jar and grind to fine puree, strain and keep aside for later use.

For making kofta balls
Ingredients:

• Boiled potatoes 4-5 medium size
• Paneer ½ cup (grated) (I used mozarella maybe a mistake?)
• Corn starch 2 tbsp
• Salt to taste
• Red chilli powder 1 tsp (I didnt have all the spices so I improvised a bit…)
• Coriander powder 1 tsp
• Anardana powder 1 tbsp
• Garam masala ½ tsp
• Flour for coating
• Oil for frying
  Methods:
• Grate the boiled potatoes and add them in the mixing bowl, further add paneer, corn starch, salt and powdered spices, mix and combine well.
• Take a spoonful of mixture and shape into small roundels, coat it with dry refined flour and dust ff excess flour.
• Set a pan filled with oil on medium heat, deep fry these balls until golden brown in colour, remove it on ab absorbent paper and keep aside for later use.

For making the final gravy
Ingredients:

• Ghee 1 tbsp (I used butter)
• Turmeric powder 1/4th tsp (again, didnt have all spices)
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Strained tomato onion puree
• Fresh cream ½ cup
• Kasuri methi 1 tsp
• Garam masala ½ tsp
• Kofta balls
• Fresh coriander leaves 1 tbsp (chopped)
  Methods:
• Set a pan on medium heat, add ghee, turmeric powder, red chilli powder and coriander powder, add the strained tomato onion pure, add salt, stir and cook well for 4-5 minutes.
• Add fresh cream, kasuri methi and garam masala, stir and cook for another 2-3 minutes, add the fried kofta balls and stir gently without damaging the delicate kofta balls.
• Continue to cook further for 2-3 minutes and add freshly chopped coriander leaves.

Mistakes:

• My sauce was quite far from the video
• I didnt want to deep fry the balls so I just fried with a bit of oil and they kind of melt. Then when adding to the gravy, they mixed up.

My result was quite far from the video, but it was tasty anyway!

This is part of the process just as a reminder for next time.