Tag Archives: whipped cream

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 !!

 

 

 

 

 


Devil Dogs …the Cake !

Childhood memories of my favorite treat recreated for the big kid in me!

Childhood memories of my favorite treat recreated for the big kid in me!

 

Preheat oven 170c/350f

2 -8” round cake pans greased and floured

 

This recipe makes 2 -8” rounds but for this cake I only use one of them. I slice one round in half horizontally and fill it with the cream and save the other half of the cake in the freezer for next time. But feel free to make a full size cake if you have the family and friends to enjoy it with !

 

8 oz dark chocolate or semi sweet cut into pieces

4 tablespoons Cocoa Powder

1 1/2 sticks butter

4 eggs

1 1/2 cups sugar

1 1/4 cups flour1.2 teaspoon baking soda

¼ teaspoon sea salt

1cup buttermilk

2 shots espresso

 

In a large bowl add chocolate and cocoa powder.

Melt butter and pour it over chocolate and cocoa and mix until smooth.

Add espresso.

In a separate bowl whisk the eggs and sugar.

In a separate bowl sift flour, baking soda ,and salt together.

In 3 increments :

Add  1/3 of the flour to the chocolate mixture and whisk until combined.

Add 1/3 sugar mixture and whisk.

Add 1/3 buttermilk and stir.

And repeat until all is combined.

Pour evenly into baking pans and bake for 30-35 minutes.

MAKE FILLING:

Whipping Cream

Strawberries (or any berry of your choice)-slice strawberries

Vanilla

 

Place whipping cream and vanilla in a bowl. Whip together until you have firm peaks. Add sliced strawberries.

 

Slice one cake in half horizontally .Top the bottom half with the whipped cream and strawberries. And top with the top half.

I enjoy it like this but feel free to sprinkle confectioners sugar over top or even drizzle with a chocolate ganache.

 

 

Chocolate Ganache (if you think you want to pour chocolate over this already perfect cake)

 

12 oz. bittersweet chocolate

12 oz. heavy cream

 

1 oz. cognac or other liqueur-optional

 

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Slowly pour hot cream over chocolate .

The better the chocolate, the slower you need to incorporate in the hot cream.

 

Whisk cream and chocolate until smooth. Set aside to cool.

For perfect spreading consistency, leave out over night.

 

Add butter and cognac and whisk in (color will lighten).

 

If too hard whisk over hot water bath to soften.

 

 


Chocolate Pudding Pie

This pie is equally delicious on a short crust, a chocolate cookie crust , or a graham cracker crust, it’s your choice !

This pie is equally delicious on a short crust, a chocolate cookie crust , or a graham cracker crust, it’s your choice !

Bake your favorite pie shell and set it aside to cool. Pre made is good. They are found in the refrigerator/freezer section of your grocers. In the UK, Waitrose has a good one and in the states Trader Joes has a nice one as well. But if youd like to make your own here are 3 recipes for homemade crusts:

Short Crust

1 stick COLD BUTTER cut into 1/2” pieces

3-4 tablespoons of COLD WATER

1 1/4 cups Flour ¼ teaspoon Salt

In a food processor blend flour, and salt.

Add butter and pulse 10 times until mixture resembles wet crumbs.

Add 1tablespoon water at a time until mixture starts come together. (You may not need all the cold water, just add a teaspoon at a time until the mixture is not too dry and not too wet.) If the butter starts to warm put mixture in the refrigerator for 15 minutes before continuing.

Turn mixture onto floured board and knead 4 or 5 times. (If too dry return it to the processor and add one teaspoon of COLD water at a time until the consistency comes together.)

Flatten dough into a 6” round, and wrap in plastic. Chill for 20-30 minutes.

On floured surface using a rolling pin, rolling away from yourself and then back. Rotate dough with¼ turns -rolling and turning -rolling and turning until you have a 15” round.

Transfer dough to the pie plate by folding it over the rolling pin and unrolling it onto pie plate.

Fit the dough into plate and trim and notch the edges.

Perforate the bottom with a fork and chill the shell for 20 minutes before baking.

Preheat oven to 180c/350f

Bake until golden brown about 20-25 minutes.

Cool before adding pudding.

Graham Cracker Crust

Preheat oven to 180c/350f

1 package Graham Crackers-crushed fine

2 tablespoons Butter-melted

1/4 cup Sugar

pinch of Sea Salt

Combine ingredients .

Pour and press into the bottom of an 8”spring loaded pan.

Bake for 15 minutes. Cool before filling.

 

Chocolate Cookie Crust

Preheat oven to 180c/350f

1 ¼ cups Nabisco Chocolate wafers- blitz in food processor until crumbs resemble sand.

5 tablespoons butter- melted

¼ cup brown sugar

In a bowl, combine all ingredients. Using your hands, press mixture into pan.

Bake for 15 minutes. Cool before filling.

Chocolate Pudding

¼ cup organic Corn Starch

1/3 cup Coconut Sugar

4 tablespoons Cocoa Powder

pinch of Sea Salt

3 cups Milk

½ cup Bittersweet Chocolate Chips

1 teaspoon vanilla

1 cup cream

In a med sized pot,  combine chocolate chips, cornstarch, salt, sugar,and cocoa powder.

Slowly whisk in milk and turn stove on to a medium heat.

Whisk constantly until mixture comes to a boil.

Pour into pie shell and refrigerate for at least 2 hours.

Before serving beat whipping cream until firm.

Top the pie with the whipped cream.

Serve and

ENJOY!!


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 …

 

 


Tiramisu

Coffee soaked biscuits layered with whipped marscapone cream .
The dessert to die for !

1  large tub Marscapone Cheese (16 oz)

4 Egg Yolks

3 tablespoon Sugar

1/4 teaspoon finely ground Coffee

pinch Salt

1  pint Heavy Cream – whipped to soft peaks

1 cup cold Coffee- Espresso is great too

2 tablespoons  of Rum or Frangelico (optional)

1 package Lady Fingers (24 count)

Beat marscapone, yolks ,sugar, coffee grounds, and salt  for 5 minutes. Set aside.

Whip cream until soft peaks form. Carefully fold cream into marscapone mixture until combined.

In a bowl combine cold coffee and Rum.

Quickly dip ladyfingers in cold coffee mixture and place them side by side

six in a row on a flat serving plate .

Carefully cover lady fingers with about 1/3 of the marscapone mixture.

Place another layer of  ladyfingers, this time in the opposing direction on top . Again Cover with about 1/3 of marscapone on top, repeat with the final layer side by side, opposing direction, and top with remaining marscapone

bringing the remaining marscapone cream down the sides like frosting a cake.

Refrigerate at least 4-5 hours. (overnight is best)

Before serving , sprinkle top with cocoa powder or chocolate curls.