Tag: French

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Blackberry Crêpes

It’s blackberry season here in the Pacific Northwest! Hooray! When you return from berry picking with purple fingers and a few scratches, and you’re looking for a quick recipe that makes the most of your toil, this is just the ticket.

Ingredients

Crêpes

  • 1 cup All-Purpose Flour
  • 1-1/2 cups Whole Milk
  • 2 Large Eggs
  • 2 tbsp. Vegetable Oil
  • 1/4 tsp. Salt

Filling

  • 4 cups Fresh Blackberries
  • 1 cup White Sugar
  • 2 tbsp. Corn Starch
  • 2 tbsp. Butter

 

  • Powdered Sugar to garnish

Directions

  1. Preheat oven to warming temperature (170 – 180 degrees) and insert a heat-proof plate.
  2. Lightly oil a skillet with rounded sides* and place over medium heat.
  3. In a large bowl or stand mixer, blend together flour, milk, eggs, oil, and salt until completely combined and smooth.
  4. Pour a little less than 1/4 cup of batter into hot, oiled skillet.
  5. Immediately lift skillet and tilt in a circular motion to distribute batter as widely, thinly, and evenly as possible across the bottom of the pan.
  6. Return the skillet to the heat.
  7. When the top of the batter is no longer shiny throughout, carefully insert a thin spatula underneath and flip.
  8. Cook for an additional minute, and then turn crêpe out onto warm plate in the oven.
  9. Repeat steps 4 through 8 until all the batter is cooked. (Makes 8 – 10, depending upon the size of your pan and how skillful you are at swirling the batter.)
  10. Rinse blackberries, and place in a medium-sized sauce pan over medium heat.
  11. In a small bowl, combine sugar and corn starch.
  12. Add corn starch mixture to blackberries and stir to combine.
  13. Cook and stir frequently until blackberry mixture thickens.
  14. Remove blackberry mixture from heat and add butter in small clumps.
  15. Stir until butter is melted and well combined.
  16. Assemble crêpes by spooning a generous scoop of blackberry filling in a long strip onto each crêpe, and folding the sides of the crêpe over the filling.
  17. Sprinkle with powdered sugar and serve immediately.

*A 10-inch or larger, light-weight, non-stick pan works great for this. Unless you fancy a sprained wrist, you definitely don’t want to use a heavy cast-iron skillet as you will be lifting the pan and swirling the batter to distribute it evenly.

Sneaky Trick: Wiping the warming skillet with a paper towel to evenly distribute the oil and avoid pooling will help the crêpes brown evenly. If you can hear the batter sizzle when you put it in the pan, you’re using too much oil.

 

A little encouragement…

If you’ve never made crêpes before, I guarantee you that the first one you attempt will be a disappointment. It will be too thick, or stick to the pan, or break, have chunky batter, or even singe. Be brave and keep trying! After a few attempts, you will get the hang of it. And, crêpes are so versatile that you will be making them for every meal before you know it.

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Chocolate Macarons

We’re going for the macaron trifecta today with this recipe! This macaron batter is a bit more temperamental, but well worth the effort as your kitchen will smell like rich cocoa while they are baking. I’ve paired these with a raspberry and cream cheese filling that is also great as a cake filling, and since you’re likely to have some left over, you might plan on making a lovely vanilla cake tomorrow. 

Ingredients

  • 4 Large Egg Whites
  • Pinch of Cream of Tartar
  • 3 tbsp. White Sugar
  • 2 cups Powdered Sugar
  • 1 cup Almond Flour
  • 1/8 tsp. Salt
  • 3 tbsp. Unsweetened Cocoa
  • Nonpareils (optional)
  • 4 oz. (half-package) Cream Cheese, softened
  • 1/4 cup (half-stick) butter or margarine, softened
  • 1/3 cup Raspberry Preserves
  • About 3 cups Powdered Sugar
  • 6-8 Drops Red Food Coloring

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 300 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. Place 2 cups powdered sugar, almond flour, salt, and cocoa in a food processor, and pulse until completely combined.
  5. Beat the egg whites with cream of tartar at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-1/2 inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few nonpareils. (Optional)
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 30 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 25-35 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Beat together softened cream cheese and butter or margarine until smooth.
  18. Add raspberry preserves and food coloring, and blend until well combined.
  19. Gradually add about 3 cups powdered sugar, until the filling reaches a thick consistency suitable for piping.
  20. Refrigerate filling.
  21. When ready to assemble, pair macarons of similar size.
  22. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.
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Lemon Poppyseed Macarons

Baking macarons is addictive, and this spin on yesterday’s recipe is a symptom of my addiction. There’s no 12-Step program for macarons, but there are 27 steps in this recipe, which is more than twice as good, right? This version pairs a poppyseed macaron with a rich, sweet lemon ganache-style filling that takes this classic flavor combination in a delicious direction. 

Ingredients

  • 4 Large Egg Whites
  • Up to 15 drops Yellow Food Coloring
  • 1-2/3 cups Powdered Sugar
  • 1-1/3 cups Almond Flour
  • 1 tbsp. Poppyseeds (plus a little more for garnish)
  • 1/8 tsp. Salt
  • 1/4 cup White Sugar
  • 4 oz. White Chocolate Chips
  • 1/2 cup Whipping Cream
  • 3 tbsp. Lemon Juice
  • Up to 10 drops Yellow Food Coloring
  • 2 cups Powdered Sugar

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 280 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. In a medium-sized bowl, whisk together 1-2/3 cups powdered sugar, almond flour, and poppyseeds.
  5. Beat the egg whites with salt and up to 15 drops yellow food coloring at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Sprinkle each macaron with just a few additional poppyseeds.
  12. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 20 minutes.
  13. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  14. Bake until the macarons’ surfaces are completely dry, about 16-20 minutes, rotating the baking sheets halfway through the bake.
  15. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  16. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  17. Place the white chocolate chips, lemon juice , and up to 10 drops yellow food coloring in a medium-sized bowl.
  18. Heat the whipping cream in a small saucepan over medium-high heat until it just starts to boil.
  19. Pour the heated cream over the chocolate and let it sit for 1 minute.
  20. Whisk ganache until smooth.
  21. Gradually add 2 cups powdered sugar, and continue whisking until the filling is completely combined and smooth.
  22. Chill the filling in the refrigerator until it thickens to a consistency suitable for piping, about 30-40 minutes.
  23. Pair macarons of similar size.
  24. Remove the filling from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  25. Pipe about a teaspoon filling into the center of one of each pair of macarons. (Each blob of filling should be about the size of a grape.)
  26. Put the second of each pair of macarons on the top of the piped filling, and very gently press down, creating a sandwich.
  27. Cover and refrigerate for at least 24 hours before serving.
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Macarons with Chocolate Ganache

This recipe makes about thirty-six Macarons: light and crisp meringue sandwich cookies. If you looking for “Macaroons” (with two “O’s”), the disgusting coconut cookie that’s a waste of sugar, look elsewhere. (Coconut is shredded evil in my book!) These French confections are a little tricky to make, but once you’ve got the hang of them you’ll be addicted to creating different color and flavor combinations.

Ingredients

  • 4 Large Egg Whites
  • About 10-15 drops Food Coloring*
  • 1-2/3 cups Powdered Sugar
  • 1-1/3 cups Almond Flour
  • 1/8 tsp. Salt
  • 1/4 cup White Sugar
  • 4 oz. Semi-Sweet Chocolate Chips
  • 1/2 cup Whipping Cream
  • 2 tbsp. Unsalted Butter, room temperature

*The macarons will be much lighter in color than the batter after they are baked, and since macarons traditionally have bright colors, you can go a little crazy with the food coloring.

Directions

  1. Place egg whites into a large mixing bowl or the bowl of a stand mixer, and allow the egg whites to come to room temperature.
  2. Preheat oven to 280 degrees.
  3. Line baking sheets with parchment paper. Set aside.
  4. In a medium-sized bowl, whisk together powdered sugar and almond flour.
  5. Beat the egg whites with salt and food coloring at medium speed until foamy, about 1 minute.
  6. Increase speed to high, and gradually beat in sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, about 3 to 5 more minutes.
  7. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated. (You will know it is mixed enough when it turns shiny and has the consistency of molten lava.)
  8. Spoon meringue into a pastry bag with a round tip.
  9. Pipe 1-inch disks* of meringue onto the prepared baking sheets, leaving space between each cookie. (Be as consistent as possible, not only so that they all bake completely, but also to make them easy to pair up when you assemble them into little sandwiches.)
  10. After all macarons on a sheet have been piped, lift the baking sheet up a few inches, with your thumbs holding the parchment paper down, and slam the sheet down on the counter top several times. (This removes any air bubbles from the cookies, and creates the iconic macaron “foot”.)
  11. Let the macarons stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 20 minutes.
  12. Place the baking sheets in the preheated oven and place a heat-proof spoon in the oven door to keep it open just a smidgen.
  13. Bake until the macarons’ surfaces are completely dry, about 16-20 minutes, rotating the baking sheets halfway through the bake.
  14. When baked, remove from oven and lift the entire sheet of parchment paper, with the macarons attached off the baking sheet, and place on a baking rack to cool. (Note: If re-using a baking sheet that has already been in the oven for another batch, ensure that it is completely cool before piping more macarons onto it.)
  15. Once all macarons are completely cool, gently peel the parchment paper from the cookies.
  16. Place the chocolate chips in a medium-sized bowl.
  17. Heat the whipping cream in a small saucepan over medium-high heat until it just starts to boil.
  18. Pour the heated cream over the chocolate and let it sit for 1 minute.
  19. Add the butter in small chunks, and whisk ganache until smooth.
  20. Chill the ganache in the refrigerator until it thickens to a consistency suitable for piping and not runny, about 45-60 minutes.
  21. Pair macarons of similar size.
  22. Remove the ganache from the refrigerator, stir briefly, and spoon into a pastry bag with a round tip.
  23. Pipe about a teaspoon ganache into the center of one of each pair of macarons. (Each blob of ganache should be about the size of a grape.)
  24. Put the second of each pair of macarons on the top of the piped ganache, and very gently press down, creating a sandwich.
  25. Cover and refrigerate for at least 24 hours before serving.

*I found a fantastic template for piping macarons at SouthernFatty.com. You can download it from their website here.

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Pain au Chocolat

Yes, laminated dough is a “pain” in the ass. (You see what I did there?) However, there’s no comparison between a fresh, warm croissant made from scratch, and a gluey, pale crescent-roll made from a tube of mass-produced faux daux. I’ve made this a fair bit easier by starting the dough in the bread machine, but nonetheless you’ll want to plan on washing your apron after this recipe.

Ingredients

  • 1 cup Warm Water
  • 1/2 cup Warm Milk
  • 2-1/2 tbsp. White Sugar
  • 2 tsp. Salt
  • 1 tbsp. Cooking Oil
  • 4 cups Bread Flour
  • 2-1/2 tsp. Active Dry Yeast
  • 18 oz. Cold Unsalted Butter
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 Large Egg, beaten
  • 2 tbsp. Powdered Sugar (optional)

Directions

  1. Add water, milk, sugar, salt, oil, flour, and yeast to the pan of your bread machine in the order listed, and select the Dough cycle.
  2. While dough is doing it’s thing (completely independent of your efforts thanks to your bread machine) place two 6 oz. pieces of butter between two large sheets of parchment paper each. Then beat the living hell out of them, and roll into two 12×18 sheets, keeping them between the sheets of parchment. Refrigerate while you wait for your dough.
  3. When dough cycle has completed, remove dough from pan, and turn out onto a lightly floured surface. Split into two equal pieces.
  4. Roll the first piece of dough into a 18×18 rectangle.
  5. Remove flattened butter from the refrigerator and set it on top of the dough, even with the left-hand side.
  6. Fold the right-hand (unbuttered) third of the dough, up over the butter.
  7. Then fold then left-hand (buttered) side over the top. (The result should be a 6×12 rectangle with five layers: dough, butter, dough, butter, dough.)
  8. Roll gently and evenly, maintaining the rectangular shape, just enough to help the dough layers adhere to the butter layers.
  9. Repeat steps 4 – 8 with the second piece of dough.
  10. Wrap both dough and butter rectangles in plastic wrap, and refrigerate for at least four hours.
  11. While dough is chilling, place two 3 oz. pieces of butter between two large sheets of parchment paper each, and beat and roll each out into a very thin 12×18 sheet. Refrigerate until dough is finished chilling.
  12. Remove one packet of dough from the refrigerator.
  13. Remove from plastic wrap and roll out into an 18×18 rectangle. (This may take a little extra muscle, as the dough may be harder after chilling.)
  14. Repeat steps five through ten.
  15. When ready to assemble and bake, place a large cake tray on the bottom rack of your oven, and move the rack you are going to bake on into the top half of the oven.
  16. Line two baking sheets with parchment paper and set aside.
  17. Preheat oven to 360 degrees.
  18. Remove one packet of dough from the refrigerator.
  19. Place on a floured surface and roll out into a 12×18 rectangle.
  20. Slice in half lengthwise, and in thirds by width, creating 6 six-inch squares.
  21. Place a small handful of chocolate chips (about 20 – 24) on one end of each square of dough, and roll the dough up over the chips at a slight angle, resulting in vaguely triangular points at each end.
  22. Place shaped dough onto prepared baking sheets.
  23. Repeat steps 18 – 22 with the second packet of dough. (Alternatively, you can keep the second packet of dough refrigerated for another day, and bake a fresh batch tomorrow.)
  24. Brush dough with beaten egg.
  25. As you put the dough in the oven, throw 4 – 5 ice cubes into the cake tray at the bottom of the oven to create a nice burst of steam.
  26. Bake pastry in preheated oven for 12 – 16 minutes until golden brown, turning sheets once mid-way through the bake.
  27. Remove pastry from oven and transfer to a baking rack to cool.
  28. If you have a sweet tooth, wait until pastry has completely cooled, and dust with powdered sugar. (Optional)
  29. Brew up some strong coffee and enjoy!

Sneaky Trick: Do you find that removing the butter sheets from the parchment is more frustration than you can handle? You can spread softened butter on the dough instead. Just increase your chilling time to at least eight hours each time you chill the dough.

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Qulassic Quiche

Quiche is not just for brunch any more! This traditional recipe can be customized with different meats, vegetables, cheeses, and more, to make it perfect for any meal. This version is very similar to a classic Quiche Lorraine, but with the addition of cheese to please the American palate. It can be served hot or cold, and is delicious any time of day.

Ingredients

  • 1-1/2 cups All-Purpose Flour
  • 1/4 tsp. Salt
  • 1/2 cup Shortening
  • 2 – 3 tbsp. Ice Cold Water
  • 5 Slices of Bacon
  • 1/2 cup Chopped Sweet Onion
  • 4 Large Eggs
  • 1 cup Whipping Cream
  • 1 cup Whole Milk
  • 1 tbsp. All-Purpose Flour
  • 1 tbsp. Dried Parsley
  • Salt and Pepper to taste
  • 1 cup Mild Cheddar Cheese

 

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl or stand mixer, combine flour and salt.
  3. Cut in shortening and blend together until the mixture resembles coarse crumbs.
  4. Slowly add water and mix until dough forms a ball.
  5. Remove dough from bowl and place on a heavily floured surface.
  6. Use a floured rolling pin to roll dough out into a circle, large enough to accommodate your pie tin with ample overlap, adding flour as needed to keep the dough from sticking.
  7. Roll dough up onto rolling pin, and then roll it out over the pie tin, folding edges over to create a rim.
  8. Flute edges or press with the tines of the fork if desired.
  9. Use a fork to make several small holes on the bottom and sides of the crust.
  10. Bake in preheated oven for 10 – 12 minutes, until partially cooked but not browned.
  11. Now, work fast! You have a lot to do in the next 10 – 12 minutes.
  12. While crust is baking, cut bacon into small pieces, and cook in a large skillet over medium-high heat until crisp.
  13. Remove bacon pieces from skillet, reserving fat, and set aside.
  14. Cook chopped onion in bacon fat until translucent.
  15. Remove onion from skillet, draining excess fat and set aside.
  16. Beat together eggs, whipping cream, milk, and flour in a large bowl or stand mixer.
  17. Add parsley, salt and pepper, and half the cheese, and mix until well combined.
  18. When pastry shell is finished baking, remove from oven and reduce heat to 325 degrees. (If bubbles have formed in the pastry, gently press them down with the back of a large spoon.)
  19. Pour egg mixture into hot pastry shell, being careful not to let any of the egg go over the edge of the crust. (If it does you may just as well pour it out of the crust, and into a skillet to make scrambled eggs.)
  20. Sprinkle cooked bacon and onions over egg mixture, distributing evenly.
  21. Sprinkle remaining cheese on top of egg mixture.
  22. Bake in preheated oven for 45 – 50 minutes until firm and just beginning to brown.
  23. Remove from oven and cool for at least 20 minutes before serving.
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Easy Éclairs

Éclairs do take a little time to make, but they are completely worth the effort. This classic French recipe is made a wee bit easier by using instant pudding for the filling, but that doesn’t detract from the taste or texture in the least. And this ganache style frosting — c’est magnifique! 

Ingredients

Pastry

  • 1/2 cup Butter or Margarine
  • 1 cup Water
  • 1 cup All-Purpose Flour
  • 1/4 tsp. Salt
  • 4 Large Eggs

Filling

  • 1 package Instant Vanilla Pudding Mix*
  • 1-1/2 cups Whole Milk
  • 1 cup Whipping Cream

Ganache Frosting

  • 1 cup Whipping Cream
  • 3/4 cup Unsweetened Cocoa Powder
  • 1/4 cup White Sugar
  • 1/2 tsp. Vanilla Extract
  • 2 cups Powdered Sugar

*Any instant pudding mix will work well. Just be sure to select one that calls for 3 cups of milk, and you’re all set!

Directions

  1. Preheat oven to 420 degrees.
  2. Line two baking sheets with parchment paper. Set aside.
  3. In a medium-sized saucepan, heat butter or margarine and water over medium-high to high heat until boiling.
  4. Remove from heat, and add flour and salt.
  5. Mix together until well combined and pulling away from the sides of the saucepan into one large lump.
  6. Place flour mixture in a large bowl or stand mixer.
  7. Stir flour mixture while adding eggs, one at a time, beating until smooth after each egg.
  8. Put dough into a pastry bag and pipe onto prepared baking sheets in about 12 strips, approximately 1-1/2 inches by 4 inches each.
  9. Bake in preheated oven for 15 minutes.
  10. Reduce heat to 325 degrees, and bake for another 15-20 minutes, until pastries are golden brown and sound hollow when you tap on them.
  11. Remove from oven and transfer to a baking rack to cool.
  12. In a large bowl or stand mixer, combine pudding mix, milk, and whipping cream.
  13. Beat for 2-3 minutes until firm and fluffy.
  14. Cover and refrigerate.
  15. In a small bowl, blend together cocoa powder and white sugar with a fork or small whisk until well combined and all of the lumps are out of the cocoa.
  16. In a small saucepan, heat whipping cream over medium-high heat until almost boiling.
  17. Remove whipping cream from heat and add cocoa mixture, whisking until smooth.
  18. Add vanilla and whisk to combine.
  19. Slowly add powdered sugar while whisking, and continue whisking until completely smooth.
  20. Keep ganache frosting warm.
  21. By now, your pastry should be completely cooled. Pierce the end of each pastry with a long, thin knife, pushing the knife almost to the end, and wiggling it to create an easy path for the filling.
  22. Fill a pastry bag with chilled vanilla filling and attach a long, thin tip.
  23. Insert the tip deeply into the end of each pastry and fill, drawing the tip back toward the hole you made at the end of each pastry as you go.
  24. Return each pastry to the cooling rack after they are filled, leaving space between each one.
  25. Stir warm ganache frosting again until smooth.
  26. With a large tablespoon, spoon ganache over the top of each pastry, allowing any excess to drip below the baking rack.
  27. Refrigerate to set frosting.
  28. Store in the refrigerator in a sealed container, and enjoy within one day for the best texture. (Who am I kidding? These will be gone tout de suite!)

Sneaky Trick: Put a layer of parchment paper under your baking rack before frosting your éclairs to catch any dripping ganache. If you’re a little short on ganache, this will allow you to rescue some of the unused portion that drips through the baking rack, warm it, and re-use it. (Or, you can just snack on it while your éclairs are chilling in the refrigerator.)

 

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Crème Brûlée

This classic recipe is one that most folks only enjoy when they go to a fine restaurant, but it’s so easy to make that I’m surprised it’s not found at the local food cart as well! Thick, creamy, and not too sweet, this dessert has universal appeal, plus you can show off by caramelizing the sugar with a torch while your dinner guests watch in amazement!

Ingredients

  • 6 Egg Yolks
  • 5 Tbsp. White Sugar (divided – 4 Tbsp. in the custard, and 1 Tbsp. for the caramelized topping)
  • 1/2 Tsp. Vanilla Extract
  • 2-1/2 Cups Whipping Cream
  • 1 Tbsp. Brown Sugar
  • Fresh Fruit to Garnish

Directions

  1. Preheat oven to 300 degrees.
  2. Coat ramekins with a light coating of cooking spray. (Note: This recipe fills four 4-inch, 8-ounce ramekins perfectly, but it can also be made in one large baking dish; just be sure to choose a dish with straight vertical sides of an appropriate size.)
  3. In a large bowl or stand mixer, beat egg yolks, 4 Tbsp. sugar, and vanilla until well blended and creamy. Set aside.
  4. In a medium to large saucepan, heat whipping cream over medium heat until just before it begins to boil, stirring frequently to prevent any of the cream from cooking to the bottom of the pan.
  5. Remove cream from heat, and slowly pour into egg mixture while beating.
  6. Continue beating until well combined.
  7. Return egg and cream mixture to saucepan over low heat. Cook and stir constantly for 3 to 5 minutes until it begins to thicken and coat the spoon.
  8. Place prepared ramekins on a baking sheet, and pour egg and cream mixture into ramekins.
  9. Bake in preheated oven for 30-35 minutes, until the custard is firm to the touch on the top, but is still jiggly.
  10. Allow to cool to room temperature, or refrigerate for later serving.
  11. When it’s time to serve, combine 1 Tbsp. white sugar and brown sugar.
  12. Sprinkle the sugar mixture over the top of the custard and gently spread into a thin coating.
  13. Use a cooking torch to caramelize the sugars until golden to dark brown. (Note: If you have a sensitive smoke detector, do this step under a kitchen vent on a high setting. This does have the potential to smoke a bit while caramelizing.)
  14. Garnish with fresh fruit and serve!

Sneaky Trick:  If your oven tends to heat food inconsistently, place the ramekins in a baking dish partially full of hot water instead of on a baking sheet. This will help the custard cook more evenly.

Bonus Sneaky Trick:  When separating your eggs, you can save the whites for later use in an egg-white omelette or for meringue. Egg whites can be frozen and thawed with no deleterious effects. Just don’t defrost them in the microwave…  trust me.

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Easiest. Hollandaise. Ever.

No double-boiler, no blender, and va-va-VOOM flavor! This extra-lemony Hollandaise is fantastic over asparagus or Eggs Benedict, and a great compliment to salmon or other fish. Gutsy enough to stand up to red meats for a variation on Steak Oscar, too!

Ingredients

  • 3/4 Stick of Butter (melted and clarified)
  • 2 Egg Yolks
  • 1 tsp. Water
  • 1-1/2 to 2 tbsp. Lemon Juice
  • 1/4 tsp. Finely Ground White Pepper (optional)

Directions

  1. Whisk egg yolks and water in a small saute pan over low heat for 3 to 4 minutes.
  2. Slowly add clarified butter, stirring constantly.
  3. Continue cooking over low heat until it just begins to thicken. Don’t stop stirring!
  4. Slowly add lemon juice (you can vary the amount based on just how lemony you want the sauce) and keep stirring. (This is the kind of sauce that will turn into a curdled mess on you in a split second, so keep it moving!)
  5. Optional: Add white pepper and stir.
  6. Remove from heat as soon as sauce achieves desired thickness and serve immediately.

Sneaky Trick: If you start to see little bits of cooked egg in your sauce, take it off the heat and lay the bottom of the pan in cool water for a few seconds. Then whisk like crazy before returning it to the burner. With luck, it will recover, and another kitchen crisis will be averted. 

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Vanilla Cream Puffs

If folks knew how easy it is to make cream puffs, they would eat them every day. Step one: Choux pastry. Step two: Vanilla pudding. Step three: Fill ’em up! I make the filling even easier by using instant pudding, but you can make your filling from scratch if you want to show off. Bonus: You can call these “Bouffée de Creme de Vanille” and people will think you’re very cosmopolitan!

Ingredients

  • 5 oz. Package of Instant Vanilla Pudding Mix*
  • 2 cups Whipping Cream
  • 3/4 cup Whole Milk
  • 1/2 cup Butter or Margarine
  • 1 cup Water
  • 1/4 tsp. Salt
  • 1 cup All Purpose Flour
  • 4 Large Eggs
  • 2 tbsp. Powdered Sugar

Directions

  1. Mix together vanilla pudding mix, whipping cream, and milk, and beat for two minutes.
  2. Refrigerate pudding for at least one hour.
  3. Preheat oven to 420 degrees.
  4. Line baking sheets with parchment paper and set aside.
  5. In a large pot, bring water and butter or margarine to a rolling boil over medium high heat.
  6. Add flour and salt and stir until well combined into a single lump.
  7. Transfer dough to a large bowl or stand mixer.
  8. Beat dough, and add eggs one at a time, blending well after each egg.
  9. Continue beating until smooth.
  10. Use a tablespoon to spoon lumps of batter onto prepared baking sheets.
  11. Bake in preheated oven for 22-24 minutes until golden brown.
  12. Remove from oven and transfer to a cooling rack.
  13. When pastry is completely cool, fill a pastry bag with vanilla pudding.
  14. Pipe pudding inside of cream puffs until full.
  15. Dust with powdered sugar, and serve.

*Not every brand of instant pudding comes with exactly the same weight per box. Select one that calls for three cups of milk, and you’re good to go!

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