Creme Puffs (Traditional recipe)

Happy Friday to all! As promised, below find my traditional recipe for the creme puffs, shown on the cover page of my blog. Easy to make, they can make a confident baker out of all of you out there that think that you can't make an elegant dessert. An impressive dessert that  can be whipped up in under an hour!  How can you beat that?

Ingredients

Pastry

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

2 teaspoons vanilla

1 tablespoon sugar (optional )

Filling

 1/2 cup whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Begin stirring to cool the dough slightly. Using a wooden spoon or stand mixer, beat in all of the eggs at  one  time, mixing well. Use piping bag to swirl dough onto parchment on cookie sheet.
3. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Bake until lightly browned,  (about 20 minutes) then poke a hole in the base of each to let the steam escape.  
4. Whip the remaining cream, sugar and vanilla extract until stiff peaks form.
5. When the shells are cool, split and fill them with the whipped cream using a pastry bag to pipe into the shells.
6. If desired, melt 1/4 cup semi-sweet chocolate chips and a drop or two of water and drizzle over filled creme puffs.

  

 

Creme Puffs For All!

In response to request from my eponymous business' customers, I have been researching and developing gluten-free recipes. To address a serious condition, I want to deliver this information on a serious note. We are coming up on a major holiday seaon,  and for those of you out there who desire celiac-friendly baked goods for yourself or a loved one; this recipe is definitely a keeper. The following one is not one of mine, but from one "foodie" to another, I wish I had worked this one out. 

As you may have guessed, this is one of my favorite recipes. This picture posted on the blog is one of a mound of these confections. The first recipe posted is a celiac-friendly version of this favorite, with my traditional version to follow tomorrow. The results are light and fluffy where you would expect and crispy where you want it to be. Prepare the one most suitable for you.

The alternate recipe varies very much from the traditional version, so I remind you to follow the steps carefully. If you are preparing the gluten-free variety, might I also suggest that you try some? You  may be pleasantly surprised. The following recipe also has a delicious scratch recipe for the pudding that is used for the filling.

Gluten-free Creme Puffs

Ingredients:

• For the Filling
• 2/3 cup milk
• 1/3 cup granulated sugar
• 3/4 cup heavy cream
• 4 tablespoons cornstarch
• 1 large egg yolk
• 2 teaspoons vanilla extract
•  
• For the Pâte à Choux
• 3 ounces (3/4 cup) white rice flour
• 1 1/2 ounces (1/4 cup) potato starch
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 5 tablespoons butter
• 1 cup milk (2% or whole)
• 3 large eggs
• Powdered sugar, optional

Prepare the Filling: Combine milk and sugar in a medium saucepan and cook over medium heat until mixture reaches a gentle boil. Reduce heat to low. Meanwhile, a small heatproof bowl, vigorously whisk together heavy cream, cornstarch, and egg yolk. In a slow and steady stream, whisk heavy cream mixture into hot milk. Increase heat to medium. Cook, whisking constantly until pudding thickens, about three minutes.

Remove pot from heat. Whisk for one minute. Add vanilla extract and stir to combine. Pour pudding into an 8x8-inch pan or medium bowl. Place a piece of plastic wrap directly onto the pudding. (This will prevent a skin from forming.) Refrigerate filling for four hours or overnight. Filling should be cold before filling puffs.

Make the dough. Line a rimmed baking sheet with parchment paper. Set out a rubber spatula, a pastry bag fitted with large tip and a small bowl of water.

Adjust oven rack to middle position and preheat oven to 375°F. In a small bowl, whisk together white rice flour, potato starch, salt, and baking. Set bowl near the stove.






In a small (2 quart) heavy-bottomed pot, combine butter and milk. Heat over medium-high heat until mixture boils. Add dry ingredients, all at once, and quickly stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pot. This will happen quickly. Transfer dough to the waiting stand mixer.

Mix dough for one minute on medium-high speed. (This cools down the dough slightly so the eggs won’t cook when you add them to the dough.) Add eggs, one at a time, mixing thoroughly between each addition. Do not add the next egg until the first egg is completely combined.




Turn off mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Turn mixer back on and mix dough for one minute. The pâte à choux dough should be creamy and smooth.

Fill pastry bag with dough. Pipe into equal mounds, about two tablespoons each. (You can pipe these bigger or smaller depending on your taste. Just try to make each mound about the same size.) Use wet fingertip to gently press down point of each mound.

Bake until golden brown and puffy, 18-20 minutes.
Remove from oven and transfer to a wire rack to cool. Repeat with remaining dough.

Using a serrated knife, slice off top 1/3 of the cooled cream puff. Fill with chilled pudding. Replace the top and sprinkle with powdered sugar, if desired. Serve immediately.


http://www.seriouseats.com/recipes/2010/10/how-to-make-gluten-free-cream-puffs-celiac-friendly.html

One man's muffin is another man's cupcake

The definition of a thing is supposed to clarify what it is. That doesn't always happen to be the case.  Today we will approach the age old query; what is the difference between a cupake and a muffin? Is it the frosting? Is a frosted muffin then a cupcake?

It turns out that the definition is based on a number of things. The size of the crumb is partly what determines what label that goes on what product. A cupcake is considered to be lighter in texture than a muffin. A muffin could also be made with coarser corn meal or other less finely ground flour.  

A cupcake is based on a cake recipe and has the same confectionary attributes: frosting and  flavorings. A muffin, on the other hand, is a made from a quickbread recipe, less sweet and tend to get their flavor from a stir in like nuts, fruits or chips in a rougher batter. Both have been baked, in past-times, an actual cup, hence the name.

Submitted for your approval: two recipes made in the same muffin tin, I defy your tastebuds to distinguish the difference.

Nutella Fudge Muffins

1/2 cup Nutella chocolate-hazelnut spread
1 large egg
5 Tbs. all-purpose flour
1/4 cup chopped hazelnuts

---

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.


Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.


Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.


Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.


http://www.finecooking.com/recipes/nutella-fudge-brownies.aspx?nterms=50034

Moist Yellow Cupcakes Topped with Browned Butter Frosting


1 cup unsalted butter, (half of this amount will be used in the frosting)
1/3 cup canola oil
3/4 cup sugar
1/2 cup buttermilk
2 large eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup cake flour
1/2 cup unbleached flour

Preheat oven to 350°F. Line a standard 12 muffin tin with baking papers.

Melt the butter in a saucepan and cook until lightly browned. Remove from heat and allow to cool.

Pour 1/2 cup butter into a bowl, reserving the other half for the frosting. Add the canola oil, sugar and buttermilk, then whisk them until well combined.  Whisk in one egg at a time.

Whisk in the vanilla extract, baking powder, baking soda and salt. Whisk in the flours until they are well combined.

Spoon/pour the batter, dividing equally among the 12 lined baking cups. Bake for about 13-16 minutes or until done. Be careful not to over-bake them; I began to watch them closely after 13 minutes.

Remove from the oven and cool.

frosting
1/2 cup browned butter, (the reserved amount from earlier)
1/4 cup sour cream
1 tsp vanilla extract
2 - 2 1/2 cups icing sugar

Beat the butter, sour cream, vanilla extract and 2 cups icing sugar, together in a bowl. Keep adding more icing sugar until the frosting has the right consistency. Decorate the cooled cupcakes

http://cookingweekends.blogspot.com/2010/07/moist-yellow-cupcakes-with-browned.html


The data is in, what is the verdict?

Verjus; it's not just for meat anymore

Calling  all "Foodies"! Whether newbies, veterans, or anywhere in between. You should know that I like a new product! I am back from scouring the Earth to find new things to tempt your tastebuds. Well, actually, it was just across the room to get on the internet, but it was just for you!
What I found , after hours of gruelling searches was, verjus (pronounced vair-ZHOO).The proper name for an acidic juice made by pressing unripedened grapes. In some modern cultures, the women still get together and spice enough of the concoction to last their entire extended families for a year. It was once widely used in Western Europe as an ingredient in sauces, a condiment, or a flavorful way to deglaze your pan. Now, it comes in a liquid, as well as a paste. I know that your Spidey sense is tingling , but  come closer,come on, a little more. And, put that stick down. All right. Look, it's been around and in use for a long time. So, it can't be that bad. On the scale of tartness, it  is the product between wine and vinegar in strength and acidity. It also has uses for calming an upset stomach, and was believed useable for removing toxins from the system.

Here is one of the instances where, fortune favors the bold! The flavor smoothes and rounds out recipes depending on what it is  paired with, and what type is used. I'm at a crossroads whether to post it today used in an appetiser or a dessert. Hmmm. Let me see. Why must we choose? Let's splurge and see both.
Listen to this, Verjus Poached Pears.

Verjus Poached Pears (Serves 4 as a salad, 2 as a dessert)
Use these pears in a salad, along with a cheese course, or as a light dessert with some of the poaching liquid.

Ingredients
2 pears, firm but ripe (Bosc pears were used in this recipe)
2 cups Verjus Rouge
1/2 cup granulated sugar
1/2 vanilla bean split and scraped or 1/4 teaspoon vanilla extract
1/2 cinnamon stick
1 whole clove
2 whole allspice berries
1 small piece of fresh ginger (about the size of a quarter)
Instructions: Peel, half and core the pears. Combine the remaining ingredients in a non-reactive saucepan a non-reactive saucepan and bring to a gentle boil. Add the pears and cook until just tender, about 10 minutes. Allow the pears and liquid to cool to room temperature, then store refrigerated.
http://www.verjus.com/dessert.html


The final example is a simple presentation of a newer form of the product, Chardonnay and verjus paste.It can be used in cooking sweet or savory dishes, but Maggie Beer, the proprietor of the company, suggests a simple pairing of slices of the verjus paste with a strong cheese like cheddar or pecorino on a cracker. Beer is attributed as being the first in the world to offer this product commercially.  Included is the contact information for the company that produces this great product line available for order online.
http://www.maggiebeer.com.au/products/details/?Item=PrdctsChardonna10

Something new worth trying? What say you?

Ok, I'm here!

Gentle Reader, this is the first edition of the first volume of the first blog I've ever written , now it remains to me to keep it coming, love. Three times a week, to be exact. All right, there is food, and I love it well enough. But how much can you say about something that people indulge in regularly, three times a day. Inside my head I hear a small voice saying, "Torture chambers and devices for $500, Alex."
No, seriously. The whole dilemma is not that there aren't enough items to cover, but what to cover first. So, let's dive in. Here we go! At the apex of my topic list:, no, it's not pizza tacos.The new kid on the block  is agave nectar. What is it and what does it do; you may ask?
 Even though it's most familiar as the plant that tequila is made from, that's not the role it's plays in the discussion here. Maybe we can do the tequila thing some other time. Anyway, the nectar itself is known as "honey water" or aguamiel. It is fast becoming the preferred sweetener of those who want to state a preference. It has none of the aftertaste that is associated with artificial sweeteners because it is all natural. In fact, it is a real sugar, with one important distinction, it has a drastically lower glycemic index. This measurement of the effects of carbs on blood sugar levels puts agave nectar way out in front of other natural sugars in benefits. In short, it's a healthier alternative to using processed sugars.
 It is similar in taste to honey, although people who don't care for honey find agave nectar enjoyable. While agave nectar does have calories and carbohydrates that must be considered, it is a better alternative for those who are on weight management and  diabetic regimens.  It is also completely vegan and is considered a whole food. Remember, though,  it is 40% sugar, so it's much more calorie dense than normal sugar. When you turn that bottle up and squeeze, you don't need as much as other sugars.
Now, that ends the lessons for the day. Put your pens and paper away. And get ready for the good part. I have a recipe from one of my favorite chefs. It's good for you and the best part is that the recipe has only five ingredients!


Brown Butter Banana Muffins
Recipe courtesy Claire Robinson, 2010

Prep Time:

5 min

Inactive Prep Time:

5 min

Cook Time:

30 min

Level:

Easy

Serves:

12 muffins

Ingredients

• 4 ripe bananas
• 1/3 cup raw agave syrup or honey
• 1 stick unsalted butter
• 1 large egg
• 1 3/4 cups self-rising flour

Directions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.
Peel the bananas and add to a large bowl. Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy.
Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown.
To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.
Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.

http://www.foodnetwork.com/recipes/claire-robinson/brown-butter-banana-muffins-recipe/index.html
There's always room for feedback. Make some muffins, enjoy, and let me know what you think.