Last week was Mother’s day and as such, it called for a fabulous dessert. But what to do??? Having seen eclairs, profiteroles at every corner of cooking magazines and facebook profiles, I could not help but making my own the night prior to Mother’s Day. So at 10 o’clock in the evening, this is what I was doing in my kitchen.
Ingredients for 16-20 small cream puffs or croquembouches:
- 80 ml or 2 oz of milk
- 80 ml or about 2 oz of water
- 70 gr, or about 5 1/2 tbsp of butter
- 1 pinch of salt
- 10 gr. or 2 tsp of sugar
- 100 gr. or about 1/2 cup and 2 tbsp. of flour
- 2 eggs
Creme Patissiere, or Vanilla Pastry Cream
- 330 gr. or 11 oz. of milk
- 1 vanilla bean
- 4 yolks
- 70 gr. or 1/4 cup and 1 tsp of sugar
- 12 gr. or about 1 tbsp of flour
- 12 gr, or about 1 tbsp of corn starch
- 1 cup of granulated sugar
- In a saucepan, heat up the milk, water, salt, and sugar.
- Add the butter cut up in pieces.
- When the butter has completely melted, bring the mixture to boil.
- Remove the pan from the stove and add the flour by stirring very well.
- Place the pan back on the stove ( it must be turned off, but will still be warm), and stir and stir with a heat-resistant spatula until the dough starts becoming a ball and will no longer stick to the rims of the pan.
- Remove the pan from the stove, empty the dough into a cold bowl and add the eggs to the dough one at a time, mixing well after each egg.
- Place the dough in a pastry bag, with the large circular tips make large rounds of about 1 1/2 inches wide on a large silpat that you would have previously lay on a large perforated sheet.
- Place the perforated sheet in a warm oven of 350 and cook the cream puffs for 20 minutes. The dough should be brown and dry on all sides. If the dough is a little bit soft, continue cooking the puffs for 1-3 more minutes. Take them out to cool. Set them aside to prepare the pastry cream or creme patissiere.
- In large bowl, beat the egg yolks with the sugar until the mixture becomes whitish.
- Add the flour and the corn starch to the eggs and mix.
- Open the vanilla bean, scrape the seeds out of the bean and put them into the milk.
- Warm up the milk over the stove, or in the microwave for 2 minutes.
- Pour the hot milk into the egg mixture and stir. Place the milk/ egg mixture back onto the stove and cook until the mixture is bubbling and is becoming really thick. Remove the pastry cream from the stove, and place it into a bowl. Set aside.
- Pour the pastry cream in a round mold..
- Cover the pastry cream with some plastic wrap and place it into the fridge to cool.
- When the cream is completely cool, make a small indentation to fill the cream puffs with the pastry cream and lay them upside down for easier access when you are going to fill them up.
- Fill the pastry bag with the vanilla cream and fill each cream puffs.
- Place the puffs back onto the silpat, and prepare the caramel.
- Empty the cup of sugar into a medium-sized saucepan and place the saucepan onto the stove at a medium high temperature. DO NOT STIR!!!
- Only start stirring once the sugar is turning an amber color on the outside rim of the saucepan. Stir until all the sugar has turned that amber color. Reduce the heat to low, and leave the pan on it so that the caramel will not harden.
- Dip the head of each cream puff into the caramel and place them back onto the silpat until the caramel has hardened, and has cooled.
Eat when they are cool. I dare you to only eat one, or two. They are so good, you will want to eat them all at once!!!Bon Appetit and Happy Cooking!!!
No, no, I am still alive. Just busy with various projects here and there. And yes, i am still cooking, I can’t seem to find the time to edit all my posts;-(
How have you been???
Well, today at the eve of Mother’s Day I was not so busy so I thought i would post one of my favorite breakfast. It is easy, yummy and quite healthy for you. It is very very easy to make and your children could fix those for Mother’s Day tomorrow as a dessert or part of brunch. Today i used strawberries but you could have used any type of fruit.
Ingredients for 4 Parfaits:
- 1 box of strawberry ( about 8 oz)
- plus 4 beautiful strawberries for decoration
- 1/4 cup of granola ( I used
- 2 cups of Greek yogurt
- 2 tbsp of white sugar
- 2 tbsp of good flavored vanilla extract ( i used Madagascar)
- 2 tbsp of heavy cream
- Rinse the strawberries, and cut them in eighths. Place them in a bowl and set them aside.
- In another bowl, mix together the other ingredients ( Greek yogurt, sugar, cream, vanilla extract).
- Mix the yogurt mixture into the diced strawberries.
- Divide the strawberry parfait equally into four cute clear containers. You could even use stem water glasses.
- Sprinkle some granola on top of the parfait and place the fresh strawberry that you would have cut in a fan as decoration.
Et voila!!! Simple, easy, yummy!!!
Bon Appetit and Happy Cooking!!!
Tomorrow being Mother’s Day, we will have brunch with the whole family. This means eating small bite-sized food and eating an array of lunch and breakfast items. I love brunches because you can make some really fun and beautiful food. What will you do? I would have loved to fix brunch at my house but my husband forbid me to do so saying that it was my day, and as my day I was not allowed to go into the kitchen. Well if you can cook and looking for fun things to do, here is a fun dessert bite that is very very easy to do.
Ingredients for 48 mini cups:
- a bag of bittersweet chocolate chips ( i prefer ghiradhelli)
- 1 cup of heavy cream
- 2 tbsp of sugar
- 1 tsp of vanilla
- 48 raspberry ( about 2 boxes )
- Place half of the chocolate into a microwavable bowl and cook in the microwave for 90 seconds. Stir and cook for another 30 seconds. The chocolate should be liquid, and free of lumps. If it is not microwave it again for another 30 seconds.
- Place the petit four tray on top of the medium perforated sheet and with a pastry brush, brush the inside of each cups.
- When finished, place the tray in the freezer or in the fridge for 5 minutes to cure the chocolate.
- Remove the tray from the freezer and brush the chocolate cups again to make them stronger. At this point, you may need to melt more chocolate.
- Place the tray back into the freezer or fridge.
- Meanwhile, place the heavy cream, with the vanilla and the sugar into a bowl and with a whisk beat the cream until the cream makes hard peaks. ( if you have a kitchen mixer, it is faster so you use it).
- Place the tray on the counter. Fill the cream into a pastry bag fitted with a star tip and pipe the cream into each cup.
- Place a raspberry on top of the whipped cream.
- This dessert will stay good for 1-2 hours in the fridge ( make sure to whip the cream into hard peaks or it will fall and the whipped cream will run).
- Only display this dessert when your guests are ready for desserts or the chocolate will soften and those cups will be difficult to pick up.
- Et voila!
Bon Appetit and Happy Cooking!!!