Eclairs &; Cream Puffs
Eclairs & Cream PuffsProfiteroles, eclairs and cream puffs are all made with the same "Choux Pastry"
Light and airy and hollow inside, it can be baked into most any shape you need.
Ingredients:
2 cups water
1/2 pound (1 cup) butter
1/8 tsp salt
2 cups plain flour
7 large eggs
Directions:Preheat oven to 400 degrees.
Line sheet pans with parchment paper, spray lightly. Set aside.
Boil water, butter and salt together in a large saucepan. Turn heat to medium.
Add flour all at once.
On low-medium heat, beat constantly with a wooden spoon until the mixture
forms a ball and leaves sides of pan for approximately 3-4 minutes.
Transfer mixture to a high-speed mixer with a stainless steel bowl.
Beat for 2-3 minutes on low speed with paddle attachment.
This allows it to cool down while mixing.
Turn mixer to medium and add eggs one at a time, beating after each egg.
The dough is ready when it forms together and comes away from the bowl.
This could take up to a total of 10 minutes.
Spoon pastry into large pastry bag or cookie scoop.
Pipe into eclairs or use small, medium or large scoops to make the shape you need,
leaving a few inches between.
Bake at 400 degrees for 25-35 minutes,until the outside is golden brown, crisp and dry
and they sound hollow.
Let cool before filling.
Eclairs:Poke a whole in each end before filling with custard or pudding.
Cream Puffs:Poke a hole in the side of puffs for cream and mousse fillings.
Fill them with a pastry bag fitted with a star or round tip appropriate for the size of the puff.
Profiteroles:Slice the top one third open before adding frozen fillings. Replace top.
Read more on Fillings & Dressing
Store unfilled puffs in a sealed container. These freeze well, making it easy to pop out a few when you need them
Labels: others
Chocolate Souffle
Ingredients
3 tablespoons all purpose flour
3 tablespoons unsalted butter
1 1/2 cups milk
12 oz bittersweet baking chocolate, coarsely chopped
1/2 cup brewed strong coffee
1 teaspoon vanilla extract
1/4 cup granulated sugar
5 egg yolks
7 egg whites
another 1/4 cup granulated sugar
Confectioners sugar(for dusting on)
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Directions
Preheat oven to 375º
Melt butter in a sauce pot over low heat, whisk in flour and milk and
cook until it thickens.
Stir in chocolate and stir constantly until it's melted.
- Remove from heat and add coffee, vanilla, and half
the sugar. Add the egg yolks one at a time while whisking
constantly.
Butter a 2-2 1/2 quart soufflé or baking dish.
In a perfectly clean and dry bowl , whisk the egg whites to soft peaks
and gradually whisk in the remaining sugar and continue to whisk until
the peaks stiffen.
Gently fold the egg whites into the soufflé base and pour
into the prepared baking dish.
Bake for 35 - 40 minutes until the soufflé rises 2 inches
above soufflé dish.Dust with confectioners sugar and serve
immediately
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Labels: Cakes, others
Apple Pie
Apple Pie
Ingredients 1/4 cup all-purpose flour, spooned and leveled
Basic Pie Dough, 2 disks
2 tablespoons fresh lemon juice, from 1 lemon
4 pounds apples
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
DirectionsLightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough. Preheat oven to 450 degrees, with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
With floured fingers, fold overhang under itself to form a thick rim;pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.
Labels: others
Spiltter Truffles
Love chocolates , or want to give your loved ones a surprise
with homemade chocolate truffles. You gotta try this special
recipes
Ingredients
Milk chocolate 400g melted
Hazelnut paste 100g
hazelnut roasted 200g
almond roasted 100g
cornflakes,rice pebbles , orange ,red cherry and green cherry 100g
Directions
1 Cut the roasted hazelnuts and almonds into small pieces.
2 Melt the milk chocolate,add in Hazelnut paste and mix well.
3 Add in the rest of the ingredients and stir them up.
4 Using a spoon , scope up the mixture into baking cups.
5 Leave aside, let it cool and serve.
Labels: others
Baked Apple,Raisin and Brown Sugar Dumpling
Baked Apple,Raisin and Brown Sugar Dumpling
Ingredients:
4 8-ounce Golden Delicious apples, peeled
1/2 cup (packed) dark brown sugar
1 1/4 teaspoons ground cinnamon
1/3 cup raisins
1 cup chilled heavy whipping cream, divided
4 purchased refrigerated uncooked large flaky biscuits
(from 16.3-ounce tube), room temperature
1 large egg, beaten to blend
Method:
Preheat oven to 400°F. Using melon baller, core apples, leaving bottoms intact.
Place in glass pie dish, spacing apart.
Microwave uncovered at 50 percent power until tender, about 10 minutes.
Refrigerate 5 minutes to cool.
Meanwhile, mix brown sugar and cinnamon in small bowl. Transfer 3 tablespoons cinnamon sugar to small saucepan. Add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves.
Combine 3 tablespoons cinnamon sugar and remaining heavy cream
in medium bowl and whisk to peaks. Cover and refrigerate.
Roll out each biscuit on floured surface to thin 8-inch round;
brush lightly with egg. Place apple in center of each round; fill apples with raisin mixture, overfilling slightly.
Pull 4 sides of dough up to top of apple (from 3, 6, 9, and 12 o'clock positions) and twist in center, making apple stem shape. Using fingertips, press seams tightly to seal. Transfer dumplings to baking sheet. Brush dumplings with egg; sprinkle with remaining cinnamon sugar.
Bake dumplings until golden, about 18 minutes.
Serve with cinnamon whipped cream.
Labels: others
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