Banana Cream Pie Bites

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Banana Cream Pie Bites

INGREDIENTS

2 whole eggs
5oz egg yolk
2oz corn starch
2oz granulated sugar
1qt heavy cream
7oz granulated sugar
1/4oz vanilla

 

 

 

 

DIRECTIONS

-In a large bowl, whisk together whole eggs, egg yolk, cornstarch, and first sugar. Set aside.
-Heat heavy cream, second sugar, and vanilla in a large pot and bring to a simmer.
-Add heavy cream slowly while whisking egg mixture.
-Return to heat and stir continuously until pastry cream begins to thicken.
-Remove from heat and let cool.
-Add banana slices and top with whipped cream.

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Baileys Fondue

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Baileys Fondue

1 cup Heavy Cream

¼ cup + 2 tablespoons Baileys Irish Cream

6 ½ ounces Milk Chocolate, chopped (such as Lindt or Godiva)

4 ½ ounces Dark Chocolate, chopped (such as Lindt or Godiva)

  • Bring the heavy cream to a boil.
  • Pour the cream into a bowl over the chopped chocolate. Whisk until smooth.
  • Add the baileys and whisk until incorporated.
  • Serve warm with fresh fruit, marshmallows, and cake cubes.
  • Store extra in an air-tight container in the refrigerator. Re-warm in the microwave in 30-second increments.

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Pumpkin Cookies

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Pumpkin Cookies

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Pumpkin Cookies

Directions:

Ingredients:

  • Cream the butter and sugar.
  • Add the eggs, one at a time, scraping in between each addition.
  • On low speed, add the pumpkin puree, milk, and vanilla and mix until combined.
  • Add the first 9 ingredients and mix well, scraping the bowl frequently.
  • Using a piping bag with a round tip, pipe the cookies onto parchment lined pans so each cookie is 1-1/2 inches and 1-1/2 inches apart.
  • Bake at 375 for about 12 minutes. Cookies are cake-like and should be springy to the touch. Cool cookies

All Purpose Flour - 2 ¾ cups
Baking powder - 1 teaspoon
Baking soda - 1 teaspoon
Ground cinnamon - 1 ½ teaspoons
Ground ginger - 1 ¼ teaspoons
Ground nutmeg - ¾ teaspoon
Ground clove - 1/8 teaspoon
Ground cardamom - ¼ teaspoon
Salt - ½ teaspoon
Butter, unsalted - ¾ cup
Brown sugar - 2 ¼ cups
Whole eggs - 2 each
Pumpkin puree - 1 ½ cups
Whole milk - ¾ cup
Vanilla extract - 1 teaspoon


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Browned Butter Icing

Powdered sugar    4 cups
Butter, browned    ¼ cup
Whole milk    ½ cup
Vanilla extract    ¼ teaspoon

  • Cook the butter until the solids turn brown and smell slightly nutty.
  • Add the butter to a mixing bowl with the powdered sugar and vanilla extract.
  • On low speed, slowly add the milk. Mix thoroughly.
  • Using a spatula, spread the icing on the cookies. If icing is too thick, add more milk 1 teaspoon at a time.

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LEMON BASIL MACARON

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LEMON BASIL MACARON

LEMON BASIL MACARON

Ingredients 

2 cups                  Finely chopped basil

½ each                 lemon zested

1 cup                 water

1 cup                 vinegar

1 cup                 honey

2 cups                 granulated sugar

2 cups                 buttercream frosting


·         Bring all ingredients, except the buttercream, to a boil for 3 minutes, ensuring all sugars are dissolved.

·         Remove from heat and let infuse for 10 minutes.

·         Strain the syrup and let cool to room temperature.

·         Add ½ cup of the syrup to the buttercream and mix until smooth and airy.

·         Pipe on one macaroon and sandwich together.

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Chocolate Crème Brûlée

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Chocolate Crème Brûlée

Chocolate Crème Brûlée

Ingredients:

  • Fresh egg yolks  -  16 Each
  • Granulated Sugar  -  2 Cups
  • Heavy Cream  -  5 Cups 
  • Vanilla bean split and scraped  -  2 Each
  • Bittersweet Chocolate   -  ¾ Cup

Method:

  • Heat the cream, add the vanilla bean seeds.
  • Combine the yolks and sugar together until well blended.
  • Add ½ the warm liquid into the egg mixture and the other half into the chocolate. Stir both until smooth. 
  • Stir the chocolate mixture into the egg mixture
  • Strain and pour it into ovensafe 10 bowls approximately 1.5D x 6in.D x 3in.W 
  • Bake at 162ºC/325ºF in a water bath with approx. 1/8” of water in the oven until the custard is set.
  • Remove from the oven and allow to cool, cover with plastic wrap and keep refrigerated until needed.
  • Dust the surface of each with sugar and torch or broil until caramelized.



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KEY LIME CUSTARD

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KEY LIME CUSTARD

Key Lime Custard 

Ingredients:
Sweetened Condensed Milk    40 OZ.
Egg Yolks    8 OZ.
Key Lime Juice    8 OZ.

Method:
O  Mix all 3 ingredients in a bowl with the paddle attachment, set aside and refrigerate.
O  Pour into a graham cracker crust and bake at 325F until the center is set.
O  Allow to cool several hours in a refrigerator.

Graham Cracker Crust 

Ingredients:
Graham cracker crumb    10 OZ
All Purpose Flour    1 OZ
Granulated Sugar    ¾ OZ
Butter, unsalted    4 OZ

Method:
O  Combine the 1st 3 ingredients in a mixing bowl with the paddle attachment on the lowest speed.
O  Add the melted butter until mixed evenly.
O  Press into a spring form pan and bake at 350F for 8-10 minutes until toasted.
 
Top pie with whipped cream and lime zest.

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Chocolate Dulce de Leche Profiteroles

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Chocolate Dulce de Leche Profiteroles

Chocolate Dulce de Leche Profiteroles

Dulce de Leche (For use in the Chocolate Dulce de Leche Profiteroles)

Ingredients: (1) 15-ounce can - Sweetened condensed milk

Procedure:

  • Place the can of sweetened condensed milk in the bottom of a medium sauce pan. Cover completely with water.
  • Over medium heat, bring the pot to a boil. Reduce the heat to low and cover.
  • Allow the can to cook for 90 minutes, making sure to keep the can completely covered with water.
  • After 90 minutes, remove from heat and allow the water to cool so it is bearable to touch. Remove the can and allow to cool to room temperature.
  • Open the can and remove the dulce de leche into a container. Refrigerate until ready for use.

Pate a Choux (For use in the Chocolate Dulce de Leche Profiteroles)

Ingredients:

  • Water - 2 cups
  • Butter - 8 ounces (2 sticks)
  • All Purpose Flour - 2 cups
  • Salt - ½ teaspoon
  • Whole eggs - 10 (approximately)

 

 

Method:

  • Bring water, butter, and salt to a boil.
  • Using a wooden spoon, stir flour into water mixture to form a paste. Continuously cook and stir until the paste forms a dough and comes together as a ball leaving only a film on the bottom of the pot.
  • Transfer the dough to a standing mixer. Mix on low speed with a paddle attachment until room temperature.
  • Pour 1/3 of your eggs into the dough with the mixer on low speed. Once incorporated, pour another 3 eggs in. Allow to mix together.
  • Slowly add the rest of the eggs one at a time until the dough starts to cave in when a spoon is dragged through. This may require more or less eggs than 10 eggs.
  • Using a piping bag fitted with a straight tip, pipe the dough onto parchment paper. Each profiterole should be the size of a quarter.
  • Bake at 400F for 8 to 10 minutes or until color starts to develop on the profiteroles. Keep the oven door closed as much as possible. Drop the oven temperature to 325F and continue to cook until the profiteroles are dried out, another 10-15 minutes. 

Chocolate Dulce de Leche Profiteroles

Ingredients:

  • 1 cup - Dulce de Leche (see recipe above)
  • 3 cups - Pastry cream (see recipe above)
  • As needed: Profiteroles (see recipe above)
  • As needed: Chocolate for dipping

Procedure:

  • Mix the dulce de leche and pastry cream together until well incorporated. Transfer the mix into a piping bag with a small round tip.
  • Using a thermometer or other probe like tool, poke a hole in the bottom of each profiterole.
  • Insert the tip of the pastry bag into the profiterole and fill with the cream. Use caution as to not overfill or burst the profiterole.
  • In a microwave safe bowl, melt the chocolate by microwaving for 30-second intervals and stirring frequently.
  • Hold the bottom of the profiterole and dip the top into the melted chocolate. Shake off the excess and return to tray right side up. Allow to set (refrigeration may be required).

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