Petits Eclair a la Creme

This recipe is a throwback from my pastry class at ICE. Throughout the years, I’ve always been intimidated doing anything that required me to bake. I never gave it much thought as to why I was afraid, I just figured that I was never made for something of such.
The first day we arrived in pastry (MOD 4), we all introduced ourselves to the pastry instructor. I remember saying my name followed by how much I dislike pastry, little did I know the plans that class had for me. On the first day we did an assortment of muffins and shortcakes just to name a few, by the third day I felt like a pro…lol. Not only did I have an amazing pastry chef instructor, but by the second week I gained an incredibly love for pastry, something I never thought would have happened in a million years. Since graduating school, I’ve been experimenting with different flours and trying to bake any little thing I can.
The short lesson here is never underestimate yourself until you’ve done something you dislike at least once! And even when you fail at it the first few times, just keep at it until you’ve prefect it.

Married and Cooking

For as long as I can remember Eclairs were my least favorite thing to try, until now. I guess it depends on the individuals preference on what they fill them with. Unlike, using traditional vanilla pastry cream, these eclairs are filled with creme moussline pralinee. Although, it is still pastry cream, it’s pastry cream with a much richer flavor, and mellow on the palate.

Combine the butter and water in a pot, melting the butter. Bring to a boil, then add the flour, sugar and salt all at once.

Stir vigorously to remove any lumps from the flour. Continue cooking the paste. The mixture should form into a ball and a skin forms on the bottom of the pot.

Transfer the paste to a kitchen aid bowl. Beat for 30 seconds to slightly cool. Gradually add the eggs. Be sure to scrape the side of the bowl. Once all the…

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MAPLE LEMON YOGURT PARFAIT

 

 

 

MAPLE LEMON YOGURT PARFAIT
Yeild: 2 Servings
Prep Time: 37 mins
Cook Time: 4 mins
Total Time: 41 mins

INGREDIENTS:
450 g Plain yogurt, Stony field Organic
113 g Heavy cream, Horizon organic
189 g Ganola, you can use homemade or store brought from Fairway Market or Whole foods
105 g Strawberries
60 g Raspberries
60 g Black berries
1.5 tbsp Lemon juice
1/2 tsp Lemon zest
3 tbsp maple syrup

METHOD:
1. Add the yogurt, heavy cream, lemon zest, maple syrup and lemon juice in a bowl and whisk to thoroughly combine. Tightly cover the bowl with plastic wrap or place in an air tight container. Place in the refrigerator for 30 minutes, best if left overnight.
2.When you are ready to serve, place a tablespoon of granola on the bottom of your preferred cup, bowl or even a mason jar. Then add small handful of berries or fruit of your choice. Layer the berries with 1/4 cup of maple lemon yogurt mixture. Repeat by alternating layers of granola, fruits and yogurt until the glasses are filled ending with berries, chopped mint and a drizzle of maple syrup.
3. To keep the granola crunchy, parfaits are to be served immediately. If you choose to have it next day, simply prepare your yogurt mixture and add the granola and fruits the day off.

GRANOLA
Prep Time: 7 mins
Cook Time: 25-30 mins
Total Time: 32-37 mins

INGREDIENTS:
8 oz hazelnuts
4.5 oz rolled oats
1/4 cup sugar
3 oz Almonds, raw
2 tbsp Honey
2 tbsp Canola oil

METHOD:
1. Lightly toast the nuts in a 250°F oven for 10 mins. Once the nuts are done, remove from the oven, cool and set aside.
2. In the meantime , combine the honey, sugar and canola oil in a small saucepan. Stir until the sugar is dissolved.
3. Add oats and nuts in a bowl, pour the honey mixture over it. Toss, while evenly coating the granola. Spread onto a sheet tray to and back in the oven for 15 to 20 mins, are until the granola is completely dry.
4. Remove from oven and cool. Crumble and store in an air tight container in a cool place. If stored properly granola will last for at least 3 weeks while remaining crunchy.

**NOTE: To zest a lemon, lime and or orange you can purchase a mirco-planer from online from places like Amazon or any food related stores.

A mirco-plane can be used to zest limes, lemons and oranges. Can be use to grater cheese, nutmeg and so on. Personally I love it; because I use it for just about anything.

ROSEMARY GARLIC FOCACCIA

Focaccia is an oven style baked flat Italian bread. It has just about the same similarities as those of pizza. When I created this recipe I thought about my reader and how this focaccia recipe is simply and easy to follow. Traditionally, focaccia has known to be a thick bread, however my husband and I prefer it much thinner. If you desire a much thicker focaccia all you need to do is change your baking pan to a much smaller size. This will ensure that your finish product will be thick.

Focaccia is one of those universal breads that can be used for just about anything: sandwiches, eaten with soups, with a dip (Which is my favorite things to do.), or even by itself.  It’s loaded with tons of flavor from the garlic and rosemary. You can use this recipe as a base and add your favorite toppings.


In a kitchen aid mixing bowl add the yeast, sugar and lukewarm water and stir together. Let the yeast blooms or proof for 8 minutes or until it is foamy. Add the flour and salt and
mix with a rubber spatula. Using the paddle attachment continue to work the dough until it is soft and slight sticky. If the dough is too sticky add a little more flour and work the dough until the flour is fully incorporated.

Transfer the dough to a prepared oiled based bowl or you can use the kitchen aid bowl, either one works fine. If you are using the kitchen aid bowl, remove the dough from the bowl, form the dough into a ball and light brush the bowl and dough with olive oil. Return the dough to the prepared bowl and cover with a slight damp paper towel or kitchen towel. You can place it in a warm area or put it in the refrigerator and let it rise for an hour. The dough should double in size once you are ready to use it.

Using lightly oiled hands, knead and press the dough down on to any baking sheet you desire: square, rectangular or even a round cake pan cover loosely and let it rest for an additional 15 minutes. Preheat oven to 325°F. Using your only your fingertips work the dough gently creating dimples, add the garlic (breaking into pieces with your fingers if desired) and sprinkle with fresh chopped rosemary and kosher salt. Pour the infused garlic rosemary oil over the dough. Bake for 20 minutes or until the bread is slightly golden brown. Remove from oven and let it cool for 10 minutes before cutting.

Cut into square or desired shape. If you are cutting into squares be sure to cut the edges off the focaccia.

ROSEMARY GARLIC FOCACCIA
Yield: 12 servings
Prep Time: 1 hour 28 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 38 minutes

INGREDIENTS:
1 tbsp Dry active yeast
1 tsp salt
2.5 cups All purpose flour
2.5 tsp Sugar
3/4 cups Lukewarm water
Salt to taste
3 sprigs Rosemary, remove from branch, rough chop

METHOD:
1. In a kitchen aid mixing bowl add the yeast, sugar and lukewarm water and stir together. Let the yeast blooms or proof for 8 minutes or until it is foamy.
2. Add the flour and salt and mix with a rubber spatula. Using the paddle attachment continue to work the dough until it is soft and slight sticky. If the dough is too sticky add a little more flour and work the dough until the flour is fully incorporated. At this point you could either transfer the dough to another prepared oil based bowl or you can use the kitchen aid bowl, either one works fine. If you are using the kitchen aid bowl, remove the dough from the bowl, form the dough into a ball and light brush the bowl and dough with olive oil. Return the dough to the prepared bowl and cover with a slight damp paper towel or kitchen towel. You can place it in a warm area or put it in the refrigerator and let it rise for an hour. The dough should double in size once you are ready to use it.
3. Using lightly oiled hands, knead and press the dough down on to any baking sheet you desire: square, rectangular or even a round cake pan cover loosely and let it rest for an additional 15 minutes.

4. In the meantime, preheat oven to 325°F. Using your only your fingertips work the dough gently creating dimples, add the garlic (breaking into pieces with your fingers if desired) and sprinkle with fresh chopped rosemary and kosher salt. Pour the infused garlic rosemary oil over the dough. Bake for 20 minutes or until the bread is golden brown. Remove from oven and let it cool for 10 minutes before cutting.

5. Cut into square or desired shape. If you are cutting into squares be sure to cut the edges off the focaccia and start shaping. Serve at room temperature or warm and enjoy!

 

GARLIC ROSEMARY CONFIT

INGREDIENTS:
6 sprigs Rosemary
2 bulbs Garlic, peeled
1/2 cup Olive oil
1/2 cup Canola
Salt and pepper to taste

METHOD:
1. In a saucepan, combine the rosemary, garlic cloves, canola oil, olive oil and salt and pepper to taste. Cook in a 300°F oven for 30 minutes. Remove from the oven and cool for 15 minutes. Discard the rosemary sprigs. Reserve the garlic and the oil for later.

 

COCONUT CAKE W/MASCARPONE ICING

So last night my husband and I were debating on what we wanted for tonight’s dessert. We talked about making a lemon cake or a simple fruit tart. As you can see none of those selections were chosen for tonight’s blog post. Since we had some leftover coconut flour and coconut flakes I thought it would be a great idea to make a coconut cake. After all we both love coconut; so why didn’t we think of that before…right? lol

Tonight’s blog post is a simple coconut cake soaked in a milk base mixture with mascarpone icing. We absolutely loved this recipe because the cake was not too sweet and the icing was light. We thought that they complemented each other very well. As much as we enjoy it, we’re sure you will as well.

Enjoy and have a fabulous night.

Preheat the oven to 350°F. Spray 9 inch baking pan. In the bowl of a kitchen aid mixer add the sugar and butter, cream until the the butter and sugar is light and fluffy, using the paddle attachment. Add all dry ingredients (flour, salt and baking soda), until the flour
mixture is fully incorporated.

Add  the coconut milk, continue beating. Add the eggs one at a time and continue beating for 3 more minutes or until the batter comes together. Pour the batter evenly into the
prepared pan, banging on the counter to remove any air bubbles. Smooth the top of the cake with an offset spatula if needed. Bake in a 350°F oven for 30 mins or until the toothpick, pairing knife or cake test comes out clean.

Turn the cake onto a cutting board, cut the cake in any desired shape.Once the cake is cool. Poke little holes in the top of the cake using a fork. Pour the milk mixture over it. Refrigerate for 30 minutes or until cold.

**NOTE: Best if left overnight soaking in the milk. Not to worry the cake will not be soggy.

COCONUT CAKE W/MASCARPONE ICING
Yield: 5 servings
Prep: 20 mins
Cook Time: 1 hour 45 mins
Total Time: 2 hours 5 mins

Ingredients:
1 cup All purpose flour
1/2 cup Coconut flour
3 Eggs
1/2 tbsp Vanilla extract
1/2 tsp Salt
1/2 tsp Baking soda
1/2 cup Coconut milk
1.5 cup Sugar
8 tbsp Unsalted butter, softened

Method:
1. Preheat the oven to 350°F. Spray 9 inch baking pan. In the bowl of a kitchen aid mixer add the sugar and butter, cream until the the butter and sugar is light and fluffy, using the paddle attachment.
2.  Add all the dry ingredients(flour, salt and baking soda), until the flour mixture is fully incorporated. Add  the coconut milk, continue beating. Add the eggs one at a time and continue beating for 3 more minutes or until the batter comes together.
3. Pour the batter evenly into the prepared pan, banging on the counter to remove any air bubbles. Smooth the top of the cake with an offset spatula if needed. Bake in a 350°F oven for 30 mins or until the toothpick, pairing knife or cake tester comes out clean. Remove the cake from the oven and let it cool for 25 minutes before removing the cake from the pan.
4. Turn the cake onto a cutting board, cut the cake in any desired shape.

Image1457212913165-1

MILK BASE
Yield: 5 servings
Prep Time: 5 minutes
Total Time: 35 minutes

Ingredients:
7 oz Condense milk
4 oz Coconut milk
1/4 tsp Vanilla exact
Pinch of salt
Pinch of Nutmeg
Pinch of cinnamon

Method:
1. Combine all the ingredients in a sauce pot, stirring frequently bring to a boil and reduce to a simmer for 5 mins. Cool and set aside.
2. Once the cake is cool. Poke little holes in the top of the cake using a fork. Pour the milk mixture over it. Refrigerate for 30 minutes or until cold.

MASCARPONE ICING
Yeild: 5 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:
6 oz Mascarpone cheese
4 oz ricotta cheese
1/2 vanilla bean, split, scraped
1/2 cup Powered sugar
1/8 tsp clove, grounded
Pinch of salt

Method:
1. In the meantime, add the powdered sugar and mascarpone in the bowl of a kitchen aid mixer, using the whisk attachment cream until the mixture is fluffy and thick. This usually take 10 mins.
2. Add the clove, salt and vanilla bean. Continue to whisk for 2 more minutes. Refrigerate until ready to use.

3. Evenly spread the icing over the cake finish with coconut flakes to the cake.

Enjoy!

VEGAN ARBORIO RICE PUDDING

For the past week and a half I’ve been craving my mother’s delicious rice porridge. Unfortunately, she lives quite a distance from where my husband I reside, and although she willingly  gave me her recipe, I  decided to make a vegan rice pudding instead. I simply turned my mother’s recipe into something that is simple to make by cutting the time it takes to make in half. Not only was it quick and easy, it is also healthy, gluten free and vegan.

In this recipe I used unsweetened coconut milk, because I have a huge obsession with coconuts and the fact that it doesn’t give a distinct coconut flavor to the finish product.
Besides coconut milk, you are free to use any milk in this recipe.
1. Rice milk
2. Coconut milk
3. Almond milk
4. Quinoa milk
5. Soy milk just to name a few.

In a saucepan, combine the coconut milk, bay leaf, salt, nutmeg, vanilla bean/seeds or extract, sugar and cinnamon stick, bring to a boil. Stir in rice and cook over medium low heat, stirring constantly until the rice is soft and the liquid is very thick and almost absorbed.

Screenshot_2016-02-20-10-04-34-1Remove from heat and set aside to cool. Discard the vanilla bean, cinnamon stick and bay leaf.

Refrigerate until cold. Serve with your favorite fruit or crackers. Last for about a week in the refrigerator. (You can also have the warm, it doesn’t necessarily has to be eaten cold. :))

VEGAN ARBORIO RICE PUDDING
Yield: 4 servings
Prep time: 5 mins
Total time: 45 minutes

Ingredients:
1 cup Arborio rice
Pinch nutmeg
1 Cinnamon stick
1 tsp Vanilla extract or 1 Vanilla bean, split, scraped
1/8 tsp Salt
1 Bay leaf
1 tbsp Brandy
1 quart Coconut milk

Method:
1. In a saucepan, combine the coconut milk, bay leaf, salt, nutmeg, vanilla bean ans seeds or extract, sugar and cinnamon stick, bring to a boil.
2. Stir in rice and cook over medium low heat, stirring constantly until the rice is soft and the liquid is very thick and almost absorbed, this usually take 30-40 minutes.
3. Remove from heat and set aside to cool. Discard the vanilla bean, cinnamon stick and bay leaf. Finish with brandy. Taste and adjust to your desired sweetness.
4. Refrigerate until cold. Serve with your favorite fruit or crackers. Last for about a week in the refrigerator.

DINNER BUNS/ROLLS

My husband has a thing for bread I guess it’s the Polish side of him lol. I’ve developed this easy make buns or rolls recipe as a way of always having bread in the house. They are very light and delicious and goes well with absolutely anything, so give it a try. :-). No need to worry if you didn’t get it right on your first try, it’s okay just try it again; believe it or not it took me two days to get this recipe to where I wanted it to be.

 

Mix the yeast, warm water and honey in the bowl of a kitchen aid mixer use a spatula to mix it all in.

Add flour and salt and knead dough for 5 minutes. Add the butter and eggs one at a time
and continue kneading in the mixer. If the dough is too sticky add an additional cup of flour and continue kneading for 3 more minutes until everything is fulling incorporated.

divide the dough in 1.5 inches dough balls which will give you 15-16 pieces of dinner bun or rolls. On the counter top roll each pieces of dough perfectly making sure the seam is
on the bottom. Place in the prepared cast iron. Continue rolling until you have finished.

Cover with a slight wet kitchen towel or paper towel and refrigerate for 2 hours. this will allow the rolls or buns to raise in a cool yet moderate environment. The dough can be made a day head of time. 20 minutes before baking preheat the oven to 350 degrees.
Remove the dough from the refrigerator and egg wash let it rest for 10 minutes before putting it in the oven. Bake for 30 minutes.

Once the rolls or done brush with melted butter and sprinkle a bit of salt on top.

Dinner Buns/Rolls
Yields:15-16 buns
Prep Time: 2 hours 38 minutes
Active Time: 45 minutes
Total Time: 3 hours 13 minutes

Ingredients:
2 tbsp Dry active yeast
2 tsp Salt
5 cups AP flour + 1 cup reserved
1/2 cup Honey
130 grams Unsalted butter + 2 tbsp for brushing
2 Whole eggs + 1 for egg wash
1 1/3 cups warm water

Method:
1. Mix the yeast, warm water and honey in the bowl of a kitchen aid mixer using a dough hook.
2. Add flour and salt and knead dough for 5 minutes.
3. Add the butter and eggs one at a time and continue kneading in the mixer. If the dough is too sticky add an additional cup of flour and continue kneading for 3 more minutes until everything is fulling incorporated.
4. Butter or pam spray a 12 inch cast iron pan and set aside until ready to use. Divide the dough in 1.5 inches dough balls which will give you 15-16 pieces of dinner bun or rolls.
5. On the counter top roll each pieces of dough perfectly making sure the seam is on the bottom. Place in the prepared cast iron. Continue rolling until you have finished.
6. Cover with a slight wet kitchen towel or paper towel and refrigerate for 2 hours. this will allow the rolls or buns to raise in a cool yet moderate environment. The dough can be made a day head of time.
7. 20 minutes before baking preheat the oven to 350 degrees. Remove the dough from the refrigerator and egg wash let it rest for 10 minutes before putting it in the oven.
8. Bake for 45 minutes once the rolls or done brush with melted butter and sprinkle a bit of salt on top.
9. Let it cool before pulling the rolls apart, serve with you favorite jam and or butter spread. Enjoy!

I know that they are 19 rolls in the end product of this photo, the reason is because this is from the second batch. I actually like this photo a lot better for the site.