Tag Archives: dessert

Cream Puffs

This is a basic choux pastry recipe used for Crème Puffs, Profiteroles and Eclairs. Once you try it you will realize it is so much easier to make than it seems and you’ll be a pro in no time ! Keep this one in your arsenal for impressing the most intimidating of dinner guests. I doubled this recipe to make enough for extras, they keep well.

This is a basic choux pastry recipe used for Crème Puffs, Profiteroles and Eclairs. Once you try it you will realize it is so much easier to make than it seems and you’ll be a pro in no time !
Keep this one in your arsenal for impressing the most intimidating of dinner guests.

 

 

I doubled this recipe to make enough for extras, they keep well.

 

Preheat oven to 375*f/190*c

 

½ cup boiling water

¼ cup butter

pinch salt

½ cup sifted flour

2 eggs –room temp

 

In a medium saucepan:

Bring water, butter and salt to a boil.

Add all of the flour at once and beat until mixture forms a ball.

Remove from heat and beat for 2 minutes just to cool mixture off a bit.

Add one egg at a time beating well after each addition.

Beat until finish is nice and smooth and a bit shiny.

 

Grease your baking pan or line it with parchment paper.

Using 2 spoons

Drop big dollaps (about 2 tablespoons in size), onto the baking sheet

keeping them about 2” apart.

 

Bake 50 minutes or until golden brown.

Remove from oven and pierce each cream puff with a knife to allow steam to escape.

Return to oven for another 10 minutes.

 

Remove from oven and let cool completely.

Before serving slice tops off .

Clear any pastry that is still moist and in your way of making a well for filling.

Fill with your favorite filling.

This time I used whipped crème and fresh berries but you can easily make another delicious dessert and fill these with ice cream, top with hot chocolate sauce to make the perfect Profiteroles !!

 

 

 

 

 

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Pecan Pie

Just a quick practice run for the holidays !

Just a quick practice run for the holidays !

 

 

1 -9” Pie shell (Trader Joes has a great one if you want to save time)

½ cup Brown Sugar-packed firmly

½ cup light Corn Syrup

½ cup Cane Syrup (Lyle’s Golden Syrup)

¼ cup Butter- melted

3 large Eggs –room temp

11/2 teaspoons Vanilla

½ teaspoon Salt

21/2   cups pecan halves

 

Preheat oven to 350*f

 

In a 9” pie dish perforate and bake pie shell for 10 minutes- remove from oven.

 

In a large bowl combine:

Sugar

Syrups

Whisk in melted butter

Add eggs one at a time beating well after each addition.

Whisk in vanilla and salt.

Sprinkle pecans into Crust.

Cover with syrup mixture and bake for 45 minutes or until center is set.

(If crust starts to get too brown cover loosely with a piece of foil until mixture is finished baking .)

 

Cool completely before serving.

 


Banana Cream Pie

I hear the best one is at the Buckhead Diner in Atlanta, but maybe you can give them a run for their money. Mine is with salted caramel rather than white chocolate. I think it’s a nice compliment to the bananas. You decide!

I hear the best one is at the Buckhead Diner in Atlanta, but maybe you can give them a run for their money. Mine is with salted caramel rather than white chocolate. I think it’s a nice compliment to the bananas. You decide!

 

Pie shell –Your favorite premade shell is fine-

Extra time is hard to come by these days so when I’m in a pinch I buy the frozen Pie Shell dough at Trader Joes if I’m in LA or if I’m in the UK, Waitrose has a lovely Pre made Short Crust Dough. They are super easy bake at home and just as tasty as homemade.

Bake your pie shell until golden brown and set aside to cool.

 

Vanilla Pastry Cream

 

2 egg yolks

1 egg

5 teaspoons sugar

11/2 teaspoons vanilla bean paste- extract is fine

½ teaspoon sea salt

2 teaspoon flour

 

11/2 cups milk

 

1 tablespoon butter

 

3 Bananas

½ cup Caramel– I like salted caramel from Williams Sonoma

11/2 cups whipped cream

 

In a medium bowl add eggs, yolks, sugar vanilla bean paste and salt.

Whisk until frothy.

Add flour and whisk until smooth.

Heat milk until it’s just about to boil. Remove pot from heat.

Working quickly_

Whisk 1/4 cup hot milk into egg mixture

Repeat with another ¼ cup and whisk!

 

Whisking rapidly pour the entire egg mixture into the rest of the milk mixture and return to heat.

Whisk until mixture thickens., about 4 minutes or so.

When mixture has thickened, remove from heat and whisk in 1 tablespoon butter. Whisk until smooth and shiny.

Pour into a bowl  and place a piece of cling film directly on top of  pastry cream to prevent a skin from forming.

Chill for 1 at least hour. You may cool over an ice bath (place bowl over a bowl of ice cubes)  or place bowl in the refrigerator.

 

Slice bananas on the diagonal.

Warm caramel in microwave for 20 seconds

Cover the bottom of the pastry shell with the warm caramel.

Top with 1 layer of bananas

One layer of pastry cream

Repeat and again and again

Top with whipped cream and refrigerate until ready to serve.

Thank me later …

 

 


Sticky Rice and Mango

Whenever I go out for Thai food and the last of the creamy coconut flavored sticky goodness is gone , I fret !! Now I can enjoy it anytime !!

Whenever I go out for Thai food and the last of the creamy coconut flavored sticky goodness is gone, I fret !! Now I can enjoy it anytime !!

Soak together for 45 minutes:

1 cup sticky rice

1 teaspoon sea salt

1/2 cup coconut milk

1 cup water

—————

add:

3 tablespoons brown sugar

1/2 can coconut milk

Gently bring to a boil then cover and cook on low for 15-20 minutes.

Let sit for a bit before serving. Taste for desired sweetness and saltiness.Add more if you like.

In a separate pan

heat 1/4 cup coconut milk

3 tablespoons brown sugar

Serve warm:

One scoop sticky rice on each plate top with

Sliced mango

Pour  sauce over each portion of sticky rice and mango.

Sprinkle with toasted Sesami seeds.


Pumpkin Roll

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Preheat oven to 190c/375f

Grease and FLOUR baking sheet pan.

Dishtowel bigger than your sheet pan-or you can use parchment paper.

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

1 teaspoon ginger

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.

Beat eggs for 5 minutes.

While eggs are beating

Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.

Set aside.

Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.

In a separate bowl combine lemon juice and pumpkin.

Gently fold pumpkin mixture into the egg mixture.

And gently fold in Flour mixture into egg mixture.

Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.

Sprinkle with half your walnuts.

Bake for 15-20 minutes.

Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.

Turn cake onto dishtowel.

Quickly roll towel and cake together and let cool.

Filling and Frosting

Beat together:

12 oz Cream Cheese-room temp

8 tablespoons Butter -room temp

1 teaspoon vanilla

add

2 cups Confectionary Sugar in small increments until blended.

Beat until smooth.

Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.

Set cake seam down onto oblong platter.

Frost with remaining frosting using long smooth strokes.

Sprinkle down the center with remaining nuts for decoration.

Refrigerate for at least 1 hour before serving.

If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.