jueves, 15 de octubre de 2009
Photo by inuyaki.com
Do you like custard, well I do, and Pots de Creme is exactly that, the only difference is that it is served in a pot, oh and also, it is the most delicious custard ever.
Photo by synaethesia
Pots de Creme history
The history of Pots de Creme is basically the history of custard which goes back hundreds of years to the middle ages, you can read more about it in wisegeek.
Photo by Big Blue Ocean
There are plenty of different flavors of Pots de creme for example this great looking Butterscotch pot de creme with toast foam:
Photo by synaethesia
But not only is it great by its own, it's fantastic with other desserts, you can see it here with a Rose sorbet, Walnut Ice Cream, and a brownie:
Photo by Charles Haynes
Chocolate is one of the most popular flavors of Pots de Creme:
Photo by Charles Haynes
miércoles, 14 de octubre de 2009
Photo by Meg Zimbeck
Crème anglaise and meringue in a bowl, that's an Île Flottante (Flating island), this dessert is so good that it has been adapted and recreated in many forms, in different countries (if you go to Hungary don't forget to ask for the Madártej), as usual recipes and more, next.
Recipe by kimmallari
Custard: - 1 C cream + 1 C milk (or 2 C half & half) - 4 beaten egg yolks - 1/2 C white sugar - 1 T flour - 1/8 t salt - 1/4 t pure vanilla extract
Meringue: - 4 egg whites, room temperature (for BETTER meringue) - 1/8 t salt - 1/4 t cream of tartar - 1 t pure vanilla extract - 1 C white sugar
In a sauce pan, scald (just below boiling point) the milk & cream or half & half.
In a bowl, beat the yolks. Then add the sugar, flour & salt. Beat the mixture until well fluffy and well combined.
Little by little, pour the heated cream in the egg mixture. Be careful not to scramble the eggs. Do not pour in the heated cream all at once. After each addition, whisk thoroughly.
Transfer the mixture into a sauce pan and on low heat, stir continuously until the sauce becomes thick and covers the back of a wooden spoon.
Add the vanilla. Store in a container and cover the surface with wax paper. Let it cool in the fridge.
Butter a large ramekin or 6 small ramekins (or any baking mold). Coat the surface with sugar.
Preheat oven at 350 dF.
Make sure that the egg whites are at room temperature. Beat the egg whites until fluffy, add the salt & cream of tartar. Beat for a couple of minutes until it forms soft peaks.
Gradually add the white sugar, beating after each addition. Continue beating until the peaks become stiff, but do not overbeat.
Fold in vanilla.
Fill the ramekins with the egg white mixture and bake in the oven until the outside is golden and cake tester comes out clean.
Immediately unmold the meringues and set aside.
Quickly prepare the caramel sauce:
In a pan, heat up 1/4 C white sugar until it melts and turns into ruby red color. Super carefully, (little by little) pour 3 T hot H20, stirring continuously after each addition and continue to heat the caramel until syrupy.
***The caramel sauce is optional.
To plate, put a good amount of the custard sauce in a dessert bowl. Place a meringue on top. Drizzle with caramel sauce. Bon apetit! "
Chocolate Floating Island:
Iles Flottantes au Chocolat
lunes, 12 de octubre de 2009
Photo by christyxcore
Eclairs are just long profiteroles made from patte a choux (you can find the recipe here), covered with chocolate and filled with pastry cream or other fillings.
If done well, they can be both delicious and elegant, try for yourself with this recipe:
More recipes here:
Chocolate Glazed Mini Éclairs with Peanut Butter Cream
Cooking School: Pastry Cream and Mini Eclairs
miércoles, 7 de octubre de 2009
The history of Madeleines is not very clear, you can read about it in wikipedia, if you want, but one thing is for certain, they are one of the most famous french creations in the world.
Here are amazing pics an after that you'll find a couple of great recipes:
Madeleines Recipe by yehting
- 100g (3/4 cup) cake flour
- 100g (1/4 cup + 3 tbsp) sugar
- 2 eggs
- 120g (1 stick) butter, melted
- few drops of vanilla extract
It's good for tea time or late night snack. This is very light, so be careful don't eat too much at a time~ (haha)
Beat eggs, then add sugar into the bowl, use hand mixer on low speed, mix until fluffy.
Mix flour with the egg-sugar mixture, then add butter and vanilla extract, mixing just enough to incorporate.
Pour batter into mini muffin pan, fill 3/4 full. In preheated oven 325 degrees F, bake for 12-15 minutes. Let it cool on the wire rack then serve.