Kevyn’s perfect pick-me-up treat

YOU know that recipe that is always a hit with the family? The one that’s guaranteed to leave clean plates all round? The ones that are not too detailed, just simple and fast? Yes, that one… we want to hear about it and it will be featured once a month in the Northglen News.

Local residents will tell us about their favourite recipes, from the easy to the inspiring, all in an effort to help you make every day delicious. You’ll never run out of great recipe ideas again.

This month’s culinary extraordinaire is Durban North resident and this year’s Unilever Food Solutions Chef of the Year, Kevyn Buys. August’s culinary extraordinaire was La Lucia resident and former MasterChef contestant, Joanie Mitchell, with her Calamari Caldeirada.

NAME OF THE DISH: Cronuts (a croissant-doughnut pastry)
Why this recipe special to you?
“I have always been an artistic person. I enjoy experimenting with colour and building things and being able to incorporate that with food in incredible ways. This is one of my favourite recipes as it is the perfect ‘pick-me-up’. It is an easy indulging treat that people can share with their love ones; perfect for the end of exams or a long difficult week or a simple celebration treat,” he said.

Quick Catch:
Most underrated ingredient: “For me it’s flour. There are different types of flour and flour can be very sensitive to the moisture in the air. I don’t think people appreciate that.”
Favourite Cuisine: “Rib-eye steak with homemade brown mushroom sauce.”
Favourite ingredients: “Eggs; they have so many uses. They can be used a binder, setter or even a glazer.”
Something your palette doesn’t like: “Cheap chocolate.”
Name of dish: Cronuts (a croissant-doughnut pastry)“Spaghetti bolognaise. It was a complete disaster. Not only did the spaghetti end up sticking together, but I nearly burned down the kitchen”

Ingredients (serves four healthy portions):
200g cake four
5g yeast
125ml water
10ml oil, butter or margarine
Pinch of salt
Whipped cream
3 eggs
250ml milk
20g sifted flour
50g castor sugar x2
2.5ml vanilla essence

Instructions:
Doughnuts
1. Sieve the flour, salt and sugar
2. Dissolve the yeast and oil into the lukewarm water
3. Add the water to the sifted flour
4. Combine all the ingredients and knead until it forms a soft texture
5. Place in a bowl and leave the mixure to prove until double in size, keeping it covered
6. Once double in size, ‘knock back’ or continue to knead the mixure until the texture is smooth
7. Roll and shape the mixture into mini doughnuts and prove once again until they have doubled in size
8. Gently place the doughnuts into deep oil at 160°C and cook until golden brown
9. Cut the doughnuts in half and add cream filling between the layers, and spread the whipped cream on the top

Créme patissiére (pastry cream)
1. Scald the milk and vanilla essence in a saucepan
2. Whisk together yolks and sugar. Add flour and mix to a smooth paste
3. Temper the egg yolk mixture with the scalded milk
4. Heat and stir in a clean saucepan until thick – mixure must reach boiling point
5. Pass the thickened custard thickened custard through a sieve to remove any lumps
6. Allow to cool; wrap a piece of pierced clingwrap over container to prevent a skin from forming

Related articles:

Local chef takes the cake at cooking comp

Baking for Zuma: a piece of cake