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The Perfect Aussie Pavlova | Cook with Curtis Stone | Coles

Mar 26, 2024
I have a little tip for you when it comes to making

pavlova

that gives you the

perfect

fluffy marshmallow. Crispy center on the outside that's how it's done. I already prepared my egg whites. Look at those nice big ribbons and then make sure you don't hit the side of the bowl because you'll get more air out. I've got my egg whites a little bit of sugar a little bit of vanilla here's the important part a little bit of corn flour and what we're going to do is put that in there and then sift it to distribute it evenly over the top and then gently fold it in now, This is the important part of the process because you don't want to remove all that beautiful air that you've made with all that effort of incorporating into the egg whites, so once you've incorporated that cornflour into your meringue, the next thing we're going to do is shape our

pavlova

, so I have a little trick for that too: take a baking sheet and a piece of parchment paper, get yourself a marker and just go around the outside of a cake pan which will give you a nice circle, turn the paper and just take just a little bit of meringue and make sure you glue all four corners of the paper.
the perfect aussie pavlova cook with curtis stone coles
The reason for doing this is because you will probably be putting it in a fan oven and you don't want the paper to lift. and hit the side of your meringue, so stick it all down and then once you've done that, you're literally going to give your pav a beautiful shape because you're going to be able to keep it within the confines of that. that circle, then you can shape it a little bit. I like to have some spikes in there and that will give you some texture once the pavement is done, so the pavement was in the oven at 105 degrees, actually.
the perfect aussie pavlova cook with curtis stone coles

More Interesting Facts About,

the perfect aussie pavlova cook with curtis stone coles...

I turned the oven up to 150 when I put the pan in, I turned it down to 105. I'll leave it in for an hour until it's nice and dry on the outside, it just needs to be pretty dry to the touch. We've let it cool and now I'll show you what we do next. The first thing they should do is take it off the paper so they can peel it off and see how it can move. around and put your hand under it and just peel the paper off like this over the cake plate or the plate that I'm going to put it on in case it cracks and falls like this, look, you can slide your hand out. beautiful paper, so now you have it on your cake plate or in your pastries, you are ready to start, a couple of things left to do, we have a beautiful whipped cream, now never sweet in my cream because the pavlova Of course, The fruit itself is extremely sweet and you want it to have a little bit of tartness, so I get that beautiful natural strawberry flavor.
the perfect aussie pavlova cook with curtis stone coles
I added just a little bit of amaretto, a great tip if you're taking it as a gift. to someone's barbecue bring the fruit separately and put it on once you get to the party otherwise you are in big danger of the pigs slipping and that's not what you want, a little pistachio on top if you want to use some of icing sugar you can also do that thing that pavlova takes out that image
the perfect aussie pavlova cook with curtis stone coles

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