Productivity / Life

Celebrate Eid with a Sumptuous Dessert

Elevate your Eid spirit with this special dessert from a Michelin starred chef.

A round, glazed ceramic coupe of grey-blue carefully holds a layer of tomato coulis at the center, over which stands tall, a choux pastry hatted with caramel and seeds. The plate is perfected by a garnish of three popped corn kernels around the choux.
Chef Michel Roux Jr. from MasterChef, TV program in UK, stands in his highly acclaimed restaurant Gavroche, smiling as he puts on his Club des Chefs apron.
Meet the Chef Roux Jr.

World-renowned, Michelin-starred British chef Michel Roux Jr. is owner of the highly acclaimed London restaurant Le Gavroche. He is also known to many in his native UK as a judge on the BBC television program, MasterChef.

Meet the Chef Roux Jr.

World-renowned, Michelin-starred British chef Michel Roux Jr. is owner of the highly acclaimed London restaurant Le Gavroche. He is also known to many in his native UK as a judge on the BBC television program, MasterChef.

There are ingredients for party desserts to make, and it will be used by following dessert recipes from Chef Michel Roux Jr.

The ingredients

- For the choux buns: 25ml water, 150g plain flour, 100g butter, 4 eggs, 1tsp salt, sugar
- For the diplomat cream: 125 sweet corn(cooked), 300ml milk, 3 egg yolks, 60g sugar, 10g gelatin, 1/4 vanilla pod, 1 pinch of salt, 150ml whipped cream
- For the caramel: 200g caster sugar, 50g sunflower and pumpkin seeds
- For the tomato coulis: 8 red tomatoes(pilled and de-seeded), 125ml water, 125g caster sugar, 1 stick cinnamon, 1 stick vanilla, 2 tsp tomato paste
- For the popcorn: 50g corn, 1tbsp corn oil, sea salt, sugar

Michel Roux Jr. shows steps to make the choux buns and the diplomat cream by using Dual Cook Flex functions from Samsung Oven, and Flex Zone Plus functions on induction.

Step 1: Puffing the pastry & piping the cream

- Combine all the ingredients for the choux buns to create the choux pastry dough and bake them at 200 degrees in the oven.
- Infuse the milk with corn overnight, then blitz it and pass through a fine sieve.
- Add salt and vanilla pod to the milk and heat it up. Set aside when hot.
- Soften the gelatin in cold water.
- In a bowl, mix the sugar and yolks until whipped.
- Add gelatin to the hot milk, add the sugar and egg mixture, and cook until it reaches 83 degrees.
- Take it off the heat and pass the mixture through a fine sieve and allow it to cool. Add the whipped cream and put back in the fridge.

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There are steps to coat the choux buns with the caramel and seeds.

Step 2: Using caramel to coat the seeds

- Make the caramel with 200g caster sugar and dip the filled choux buns into the caramel.
- Coat the choux buns with seeds.

Chef is making the tomato coulis and the popcorn by using virtual flame from the Samsung induction hob.

Step 3: Preparing the tomato coulis & popcorn

- Boil the water, sugar and spices for 2 minutes, leave to cool.
- Add the paste to a pan and add the tomato flesh, blitz together with the sauce and chill.
- Pop the corn, adding sea salt and sugar as needed.

A round, glazed ceramic coupe of grey-blue holds a layer of tomato coulis at the center, over which stands tall, a choux pastry hatted with caramel and seeds. The plate is perfected by a garnish of three popped corn kernels around the choux.

Step 4: Plating to perfection

- Pour some of the prepared tomato coulis into the coupe.
- Place the choux bun at the center of the coulis.
- Add a few popped kernels around the choux.

Treat yourself to new flavors this Eid

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