Category: MEMES & LINK PARTIES

Being the Perfect Hostess

Though Emily Post’s advice in the 1920’s was addressed to a different era, the fundamentals like common sense and common courtesy are elements still pertinent today. With our busy schedules today it takes a lot of work, just as much now as back then, to make a dinner party or weekend a success. The key is in the planning and preparation. You do not want to appear or feel stressed out. With the proper planning and preparation everyone will have a good time including yourself. In order for your guests to have a good time, you need to also.

Emily Post addressed several classifications; mealtime parties, weekend visits, uninvited guests, single women, lingering guests, liquor problems and unexpected gifts. While some of her information is a bit dated, the basics are still the same.

Mealtime Parties ~ Be ready* ahead of time, don’t plan on anyone being late. *Ready means not answering the door in your cleaning clothes with the dust cloth in hand, having the table set as well as the appetizers and cocktails ready to be served at the invitation time.

If this is a larger occasion with assigned seating, be sure to seat guests next to others that they will have things in common. Be especially aware if you have invited children how their placement will affect the mood of the affair.

If you have invited everyone for a backyard BBQ, don’t wear formal wear and diamonds! You want to put your guests at ease. While events today tend to be more casual, your job as hostess is still to put your guests at ease.

Make sure you mingle with all your guests and not keep yourself secluded in the kitchen.

Keep an eye on your guests refreshments. Make sure to offer more as necessary so they don’t feel awkward asking.

Weekend Visits ~ Communication is the key to a good weekend visit. Be sure to cover all your bases in the invitation. Let your guests know if they need their swimming suits or more formal dress for a special night. Let them know what equipment you have on hand if you’re planning on a day of tennis or golfing, etc…

When your guests first arrive be sure to give them a tour including where their room, the bathroom, towels and such are located. I like to also keep a small basket of essential toiletries (small sample shampoos, soaps, a toothbrush and traveling toothpaste) hung in the guest room. I also make sure there are always empty drawers and plenty of “real” hangers hanging in the closet. By real I mean hangers that are not the throw aways from the cleaners that won’t support a suit coat.

I also like to place fresh flowers in their room before they arrive. This isn’t sometimes possible in the winter and so I have a bright and cheery silk arrangement in there also.

If something is off limits be sure to say so up front. Maybe you have told them to make themselves at home and help themselves to whatever they like. You have a special dessert planned though that will use the fresh strawberries. They will not know to not eat the strawberries unless you have said so up front.

Share your plans by giving your guests a basic time line regarding what time you’ll be serving breakfast or leaving for the lake, etc…

If your guests are family or really good friends, don’t be afraid to ask for help when necessary. This will also make them feel more relaxed and promote a more relaxed atmosphere for the weekend.

Uninvited Guests ~ It is like Murphy’s law that an unexpected guest will always show up at the most inconvenient time. Other than normal common courtesy, you have no obligation to an unannounced visitor.

You do have several choices when they arrive at mealtime. If the meal will stretch to include additional portions invite them to stay if you would like. If it will not, feel free to explain to them that you were just about to eat and would they mind stopping by later. If you are on your way out to an appointment or another dinner engagement it is okay to let them know that if they would call first next time they are in the neighborhood you would be sure to be available to see them. All of this is at your discretion based on your relationship with the guests. You naturally always allow more leeway with family and close friends, but it is still your choice.

Single Women ~ In today’s world, this is not the problem it once was. Nowadays this pertains primarily to older women who may not want to arrive or depart by themselves. An attentive hostess will foresee this and ask someone near her if they would mind picking her up and bring her with them and then seeing her home also.

Lingering Guests ~ The best and effective way to end a party at the appropriate time is to close the bar. You could also stifle a hidden yawn, suggest to your spouse that you go to bed to allow your guests to get home or jokingly suggest your guests drop the kids off at school on their way home. You know your guests best and need to decide the best course of action.

Liquor Problems ~ This is pretty much the same today as it was then. As the host you are responsible for seeing that a drunken guest gets home safely. Their car keys should be taken away and discretion used based on each situation.

Unexpected (FOOD such as wine or cakes) Gifts ~ While it is thoughtful, it does not require a priority if it is unexpected. If you have already purchased a wine that coordinates with your menu or prepared a dessert for the meal yours should take precedence. Be sure to thank the donor and tell them how much you will enjoy their gift.

“What are the little things you do to make your guests feel at home?”

BAKING PARTNERS #14 – HOMEMADE DOUGHNUTS

This month we are going to learn of crouu-doughnuts/ kronut. Actually it is a Cronut but we can’t use the name as the creator of dish has trademarked the name. We are learning both yeasted doughnuts as well puff pastry making. 


If you want to know what is crouu-doughnuts/Kronut are, here is the link from the original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long lines to get these delicious treats.
I agree that as a baker, these are a wonderful challenge. Everyone should make their own puff pastry at least once in their life if only to appreciate why it is so expensive from Pepperidge Farm. The original recipe came from BootLeg cronut.   Personally I added a side of pureed fried cinnamon apple for dunking the first time I made them.  I absolutely love mixing apples and cinnamon – my all time favorite!  The next time I added a chocolate glaze substituting candy bark for the semi-sweet chips as well as a powdered sugar sprinkle and a cinnamon sugar sprinkle.

Patience is the key to these delectable doughnuts.


This recipe is tried and tested for crouu-doughnut. The recipe for filling and glaze recipe was suggested by  Reeni of Cinnamon Spice and everything nice. Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. etc…
Crouu-doughnuts/Kronut  Recipe adapted from BootLeg cronut
Makes 16ish

For dough
 3 cups all purpose flour+ more for dusting the work table
1 teaspoon salt
1/2 cup sugar
1/2 cup + 2 tablespoon milk
1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon
2 jumbo eggs (If you are using large eggs use 3)
3.5 tablespoon unsalted butter
For butter layer 
1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)
For frying
2-4 cups canola oil
Water: 200 g for brushing on the top
Cinnamon sugar (400g sugar and 100 g cinnamon)
  • First day makes dough
  • 30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
  • Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
  • IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C)  and add yeast and. Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
  • Then to the dry mixture add butter and milk mixture and the eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
  • Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in contact with the dough.
  • Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in  size ” transfer to refrigerator to overnight.
  • Second day start incorporating butter into the dough
  • Cut the cold butter lengthwise into 1/2-inch-thick slabs.
  • Arrange the pieces on a piece of parchment or waxed paper to form a 5 to 6 inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. 
  • With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. 
  • Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. 
  • Put the trimmings on top of the square and pound them in lightly with the rolling pin. 
  • Place in refrigerator to cool for at least 2 hours.
  • Laminate the dough 

    • Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
    • 1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
    • 2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
    • 3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
    • 4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
  • Third day Fry the dough
  • Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use. 
  • Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately  outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut bottle cap for outer mold and prescription medication bottle  for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight. 
  • Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.” 
  • Brush tops of the Kronut with water and set aside.  Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min. 
  • Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying. 
  • Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly. 
  • Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels. 
  • Now is a good time to prepare the Glaze
Important points to Remember
  • Don’t over work with dough with too much kneading.
  • Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
  • Flour the area well so that dough won’t stick.
  • Heat oil in medium temperature and fry the kronuts in low temperature otherwise outside become too dark soon and inside won’t cook properly.
Pastry cream and filling suggested by Reeni of Cinnamon Spice and everything nice  Adapted From King Arthur Flour


Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won’t wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that’s just barely sweet. If you’re planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.


Pastry Cream (I omitted)
Measurements by Volume:
    3 cups whole milk
    1/2 cup sugar
    1/4 teaspoon salt
    2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
    1/4 cup cornstarch
    1 tablespoon King Arthur Unbleached All-Purpose Flour
    4 large egg yolks
    1/4 cup (1/2 stick) butter
    1 cup heavy cream, whipped to soft peaks
  • In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you’re using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
  • Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
  • Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
  • Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
  • Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you’re using it). If you’re going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
  • Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
  • To complete, fold the whipped cream into the cooled pastry cream.
Variations:
Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.

Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.

Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.

Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you’re using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.

Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.


Easy Vanilla Glaze
 5 ounces confectioners’ sugar or glazing sugar, sifted to remove any lumps
 3/4 ounce light corn syrup
 1/2 ounce butter, melted
 1/2 to 1 ounce milk or water
 1/2 teaspoon vanilla extract

Chocolate Glaze 
 3 ounces semisweet chocolate chips
 1 ounce butter
 7/8 ounce light corn syrup
 1/4 teaspoon vanilla extract

Apple Cider Glaze
 3/4 ounce bottled boiled cider
 1/2 ounce heavy cream
 4 ounces confectioners’ or glazing sugar

Easy Vanilla Glaze
1 1/4 cups confectioners’ sugar or glazing sugar, sifted to remove any lumps
1 tablespoon light corn syrup
1 tablespoon melted butter
1 to 2 tablespoons milk or water
1/2 teaspoon vanilla extract
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract

Apple Cider Glaze
2 tablespoons bottled boiled cider
1 tablespoon heavy cream
1 cup confectioners’ or glazing sugar
  • To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
  • To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
  • To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.
  • Once doughnut is no longer shiny, transfer it to a container with sugar and cinnamon and toss. 

TAILGATING TIME – ARE YOU READY FOR SOME FOOTBALL?

It’s official!  Football season begins tonight. So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season!

No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
Martha over at Seaside Simplicity began Tailgating Time a while back anhd it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

This is what we’re having tonight, Mozzarella Bites and you can find the recipe here. This time I cut the wonton wrappers and string cheese into 4 pieces each to make bite size pieces.

BAKING PARTNERS #14 – HOMEMADE DOUGHNUTS

This month we are going to learn of crouu-doughnuts/ kronut. Actually it is a Cronut but we can’t use the name as the creator of dish has trademarked the name. We are learning both yeasted doughnuts as well puff pastry making. 


If you want to know what is crouu-doughnuts/Kronut are, here is the link from the original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long lines to get these delicious treats.
I agree that as a baker, these are a wonderful challenge. Everyone should make their own puff pastry at least once in their life if only to appreciate why it is so expensive from Pepperidge Farm. The original recipe came from BootLeg cronut.   Personally I added a side of pureed fried cinnamon apple for dunking the first time I made them.  I absolutely love mixing apples and cinnamon – my all time favorite!  The next time I added a chocolate glaze substituting candy bark for the semi-sweet chips as well as a powdered sugar sprinkle and a cinnamon sugar sprinkle.

Patience is the key to these delectable doughnuts.


This recipe is tried and tested for crouu-doughnut. The recipe for filling and glaze recipe was suggested by  Reeni of Cinnamon Spice and everything nice. Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. etc…
Crouu-doughnuts/Kronut  Recipe adapted from BootLeg cronut
Makes 16ish

For dough
 3 cups all purpose flour+ more for dusting the work table
1 teaspoon salt
1/2 cup sugar
1/2 cup + 2 tablespoon milk
1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon
2 jumbo eggs (If you are using large eggs use 3)
3.5 tablespoon unsalted butter
For butter layer 
1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)
For frying
2-4 cups canola oil
Water: 200 g for brushing on the top
Cinnamon sugar (400g sugar and 100 g cinnamon)
  • First day makes dough
  • 30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
  • Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
  • IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C)  and add yeast and. Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
  • Then to the dry mixture add butter and milk mixture and the eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
  • Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in contact with the dough.
  • Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in  size ” transfer to refrigerator to overnight.
  • Second day start incorporating butter into the dough
  • Cut the cold butter lengthwise into 1/2-inch-thick slabs.
  • Arrange the pieces on a piece of parchment or waxed paper to form a 5 to 6 inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. 
  • With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. 
  • Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. 
  • Put the trimmings on top of the square and pound them in lightly with the rolling pin. 
  • Place in refrigerator to cool for at least 2 hours.
  • Laminate the dough 

    • Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
    • 1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
    • 2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
    • 3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
    • 4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
  • Third day Fry the dough
  • Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use. 
  • Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately  outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut bottle cap for outer mold and prescription medication bottle  for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight. 
  • Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.” 
  • Brush tops of the Kronut with water and set aside.  Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min. 
  • Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying. 
  • Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly. 
  • Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels. 
  • Now is a good time to prepare the Glaze
Important points to Remember
  • Don’t over work with dough with too much kneading.
  • Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
  • Flour the area well so that dough won’t stick.
  • Heat oil in medium temperature and fry the kronuts in low temperature otherwise outside become too dark soon and inside won’t cook properly.
Pastry cream and filling suggested by Reeni of Cinnamon Spice and everything nice  Adapted From King Arthur Flour


Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won’t wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that’s just barely sweet. If you’re planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.


Pastry Cream (I omitted)
Measurements by Volume:
    3 cups whole milk
    1/2 cup sugar
    1/4 teaspoon salt
    2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
    1/4 cup cornstarch
    1 tablespoon King Arthur Unbleached All-Purpose Flour
    4 large egg yolks
    1/4 cup (1/2 stick) butter
    1 cup heavy cream, whipped to soft peaks
  • In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you’re using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
  • Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
  • Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
  • Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
  • Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you’re using it). If you’re going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
  • Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
  • To complete, fold the whipped cream into the cooled pastry cream.
Variations:
Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.

Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.

Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.

Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you’re using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.

Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.


Easy Vanilla Glaze
 5 ounces confectioners’ sugar or glazing sugar, sifted to remove any lumps
 3/4 ounce light corn syrup
 1/2 ounce butter, melted
 1/2 to 1 ounce milk or water
 1/2 teaspoon vanilla extract

Chocolate Glaze 
 3 ounces semisweet chocolate chips
 1 ounce butter
 7/8 ounce light corn syrup
 1/4 teaspoon vanilla extract

Apple Cider Glaze
 3/4 ounce bottled boiled cider
 1/2 ounce heavy cream
 4 ounces confectioners’ or glazing sugar

Easy Vanilla Glaze
1 1/4 cups confectioners’ sugar or glazing sugar, sifted to remove any lumps
1 tablespoon light corn syrup
1 tablespoon melted butter
1 to 2 tablespoons milk or water
1/2 teaspoon vanilla extract
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract

Apple Cider Glaze
2 tablespoons bottled boiled cider
1 tablespoon heavy cream
1 cup confectioners’ or glazing sugar
  • To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
  • To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
  • To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.
  • Once doughnut is no longer shiny, transfer it to a container with sugar and cinnamon and toss. 

ARE YOU READY FOR SOME FOOTBALL?

It’s official!  Football season begins tonight. So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season!
No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!
Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
Martha over at Seaside Simplicity began Tailgating Time a while back anhd it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

This is what we’re having tonight, Mozzarella Bites and you can find the recipe here. This time I cut the wonton wrappers and string cheese into 4 pieces each to make bite size pieces.

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ARE YOU READY FOR SOME FOOTBALL? TAILGATING TIME

WOW we’re already into week 2 of preseason football.

I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

We are big football fans here. The games are always party times even if it’s just the family. Having a game day buffet just makes it more festive!
I remember when I was a kid. My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season! I will repost the linky on or around the first of each month as a reminder.

ARE YOU READY FOR SOME FOOTBALL?

WOW we’re already into week 2 of preseason football.

I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

We are big football fans here. The games are always party times even if it’s just the family. Having a game day buffet just makes it more festive!
I remember when I was a kid. My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season! I will repost the linky on or around the first of each month as a reminder.

 

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MY DAYBOOK for HAPPY HOMEMAKER MONDAY

Happy Homemaker MondayIt’s been awhile since I felt like I was in my regular routine.  It’s time to try and get back into the groove of things.

THE SIMPLE WOMAN’S DAYBOOK is hosted by Peggy &

HAPPY HOMEMAKER MONDAY is hosted by Sandra at Diary of a Stay at Home MOM

Outside my window/WEATHER… VERY little sun is peeking through smokey hazy skies as firefighters continue to battle and are finally winning the “Mountain Fire”.  As soon as they have it completely contained I am going to have to wash down the house starting at the roof peak and the pool will have to be REALLY cleaned as the ash is settling into the water and filter.

I am thinking… it’s a going to be a busy day as I continue to wade through the paperwork that has accumulated on my desktop.

I am thankful… for my family and their love.

In the kitchen… we have a few more new recipes still brewing for the July menu and I’m starting on some new ones for August too.  I’ll post the successful ones on my food blog ALWAYS EAT ON THE GOOD CHINA.

  • Ritzy Cheddar Chicken
  • Lemon Cream Chicken
  • Potato Crusted Tilapia
  • Garlic & Brown Sugar Chicken

I’M WEARING… a swimsuit and coverup.

I’M CREATING… some quilt pieces that have been needing finished for a while (I just have problems sitting for any length of time due to the scar tissue from my cancer surgery), Christmas gifts for next year – quit laughing, these things take time and I’m also creating some new recipes. Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

MENU THIS WEEK:

MONDAY – Ritzy Cheddar Chicken

TUESDAY – Lemon Cream Chicken

WEDNESDAY – Potato Crusted Tilapia

THURSDAY – Garlic & Brown Sugar Chicken

FRIDAY –OUT

SATURDAY – BIL’s surprise birthday party

SUNDAY –  C.O.R.N. 

I am going… to BIL’s surprise birthday party and am looking forward to seeing family we’ve been missing.I am wondering… just who to contact next regarding the VA mess – seems like we’re always starting over.

MY READING LIST… love my kindle paperwhite and have been enjoying a new author (at least to me) Marie Force.  Since Christmas I have devoured every book she ever wrote.

MY TV LINEUP THIS WEEK…  ALL ON DVR SO I CAN SKIP THE COMMERCIALS LATER

  • FALLING SKIES
  • DROP DEAD DIVA
  • RIZZOLI AND ISLES
  • FRANKLIN & BASH
  • ROYAL PAINS
  • LONGMIRE
  • THE GLADES
  • SWITCHED AT BIRTH and many more…

I am hoping… things turn around soon

I am looking forward to… getting away for a few days next month for our anniversary.

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… were finishing a few projects.

I am praying… to live in the day and not worry about the future as much.

A favorite quote for today…Dreams are only thoughts you didn’t have time to think about during the day. ~Author Unknown

  • my morning coffee
  • cooler weather

  • my kindle
  • the laundry being done
  • the grocery shopping being done 

MY TO DO LIST 

  • Creating a few new recipes
  • getting into a new exercise routine to keep getting my energy back
  • laundry
  • grocery store
  • research
  • blog catch up

Favorite picture from my camera this week… I had my golden shaved for the oppressive heat this summer and she just looks so darned cute with her paws crossed so politely.

BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

It’s our birthday! Our group is turning 1 year old. 
Happy Birthday BAKING PARTNERS!!!!

Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well.  Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake.

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927.  Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter.  If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans. Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes
Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.
Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients
2 1/4 cups (8 ounces) cake flour
1 1/2 cups + 2 tablespoons sugar
1/2 teaspoons salt
1/2 teaspoons baking soda
1 ~ 2 tablespoons lemon zest
Wet Ingredients
½ cup canola oil or sunflower oil
3 large egg yolks
2/3 cup water @ room temperature
2 tablespoons lemon juice
1 teaspoon Vanilla essence
For Meringue
1 ¼ teaspoon cream of tartar
2 tablespoons sugar
7 large egg whites
  • Preheat your oven to 325 degrees.
  • Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
  • In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. 
  • With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.  
  • Add the cake flour, baking soda and salt to the bowl.
  • If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
  • Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.   
  • Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
  • In a second large mixing bowl, beat the egg whites until they are foamy. 
  • Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised. 
  • Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
  • Using a slotted spoon or balloon whisk, add 1/3 of  egg whites to your cake batter and gently stir them until they are incorporated. 
  • Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
  • Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets. 
  • Bake for 50 to 55 minutes  or until the cake bounces back when lightly pressed in the center.  
  • Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it  until it is completely  cool, which can take up to 90 minutes.
  • Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. 
  • Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. 
  • Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.
Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or  2 months frozen.

HAPPY BIRTHDAY BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

It’s our birthday! Our group is turning 1 year old.

Happy Birthday BAKING PARTNERS!!!!

Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well.  Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake. 

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927.  Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.
Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter.  If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans.Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes

Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.

Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients
2 1/4 cups (8 ounces) cake flour
1 1/2 cups + 2 tablespoons sugar
1/2 teaspoons salt
1/2 teaspoons baking soda
1 ~ 2 tablespoons lemon zest
Wet Ingredients
½ cup canola oil or sunflower oil
3 large egg yolks
2/3 cup water @ room temperature
2 tablespoons lemon juice
1 teaspoon Vanilla essence

For Meringue

1 1/4 teaspoon cream of tartar

2 tablespoons sugar

7 large egg whites

  • Preheat your oven to 325 degrees.
  • Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
  • In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest. 
  • With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.  
  • Add the cake flour, baking soda and salt to the bowl.
  • If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
  • Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.   
  • Mix for about one minute on medium speed until the batter is smooth and there are no lumps.
  • In a second large mixing bowl, beat the egg whites until they are foamy. 
  • Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised. 
  • Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
  • Using a slotted spoon or balloon whisk, add 1/3 of  egg whites to your cake batter and gently stir them until they are incorporated. 
  • Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.
  • Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets. 
  • Bake for 50 to 55 minutes  or until the cake bounces back when lightly pressed in the center.  
  • Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it  until it is completely  cool, which can take up to 90 minutes.
  • Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin. 
  • Pull out the cake and use the palette knife around the bottom of the cake to release it from the base. 
  • Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.

Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or  2 months frozen.

BAKING PARTNERS CHALLENGE #11 CHOCOLATE ECLAIRS

Baking Partners collage button
We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
This month is an awesome choice of Chocolate eclairs!
Baking Partners #11
Chocolate Eclairs and French laundry Gougeres
This month baking partner’s challenge we are going to learn, Pate a choux pastry, a French pastry, which is used in sweet and savory items.  The recipe came from Thomas Keller’s Bouchon Bakery book.  I have to admit my first batch turned out wrong, but it was all my fault working too fast.  Batch #2 was delicious and perfect. There is also a recipe of chocolate éclairs recipe from Food network’s Alton brown.
Please try to make both recipes if not at least one. If you don’t know what pate a choux is, here is the link you can read about it. We were asked to stick to the recipe as much as possible. You can see step to step tutorial of gougeres making from this link.
Choux Pastry Bouchon Bakery for Éclairs – Makes 15 large Éclairs

Pate a choux for Eclairs
1 ¼ cups All purpose flour
2 tablespoons+ 2 teaspoons Sugar
1 cup Water
4.2 ounces Unsalted butter at room temperature
¾ + 1/8 teaspoon Kosher salt
4 Eggs (use one more if needed)

  • Get your kitchen aid stand mixer ready with the paddle tool, if you don’t have kitchen aid use your hand mixer.
  • Sift the flour and mix with the sugar, set aside.
  • Combine water, butter and salt n a medium sauce pan. Place it over medium low heat and stir until butter is melted.
  • When butter is melted turn the heat up and bring it to a simmer, then remove from heat.
  • Add the flour/sugar mix and stir until well combined and the mixture has a paste like consistency.
  • Then place over medium heat and stir rapidly until the dough pulls away from the sides and the bottom of the pan is clean.
  • Immediately transfer the dough to the mixer bowl and mix on low for 1 min to release little of the steam and heat.
  • Start adding the eggs, one at a time, beating until every egg is completely absorbed
  • After all the eggs are added, beat on medium for 2 min.
  • When the paddle is lifted the dough should form a bird’s beak – It should hold its shape and turn down over itself.
  • Transfer the dough to a pastry bag and chill until completely cold.
  • Preheat the oven to 375°.
  • Make a piping template by drawing six 15 cm/6 inch lines, 5 cm apart on parchment paper. Then place the template under the parchment paper you will pipe on.
  • With a large star tip pipe the éclairs, following the lines on the template.
  • When the pastry is reaching its 15 cm/6inch, begin to lessen the pressure, and then stop it as you bring the dough back over itself, leaving a little curl at the end.
  • Wet your finger and gently press down the tip of the curls.
  • Spray the éclairs lightly with water.
  • Place in the hot oven and immediately turn the heat down to350°.
  • Bake for 40 min, rotating the pan half way through.
  • Lower the temp to 325° and bake for additional 20 min.
  • Lower the temperature to 300° and bake for 10 more minutes.
  • Your puffs should now be light brown, light and hollow.

Chocolate pastry cream
5.8 ounces 70% chocolate chopped
.8 ounce 100% unsweetened chocolate chopped
2 tablespoon + 2 teaspoon Custard powder or all purpose flour
1/4cup + 1 tablespoon Unsweetened cocoa powder
2 Egg yolks (1/4cup)
1/4 cup+ 3 tablespoons sugar
1.8 ounces Unsalted butter at room temperature

  • Melt two chocolate together in double boiler and set aside
  • Combine the custard powder or all purpose flour and cocoa powder in a small bowl.
  • In a bowl add some ice and water and set aside. This is our ice bath.
  • Whisk in egg yolks and sugar by gradually adding sugar and to this add custard powder or flour mixtures then add milk and combined very well.
  • Heat the above egg-sugar-flours-milk mixture over medium heat until it begins to thicken with constant string.
  • Pour the pastry cream over the strainer and pressing gently to push the thickened cream through. Whisk for about 1 minute to cool. Then add butter in 2 additions and mix in well. Then add melted chocolate and mix in very well until everything is combined well.
  • Transfer to air tight container and line with plastic wrap on the top to prevent the film from forming, refrigerate for at least 1 hour and you can keep this chocolate cream for about 4 days.
  • When you are ready to use the cream transfer to bowl and stir gently until it has creamy consistency.
Instead of chocolate pastry cream you can also use orange custard.  I chose the orange to help make the flavor more delicate and then topped them with a chocolate glaze.

Orange Custard
1 1/4 cups Whole milk
1 tablespoon Orange zest (from about 2 oranges)
3  Egg Yolks
1/4 cup Sugar
1 tablespoon flour
2.5 tbs  cornstarch
1 tablespoon Grand Mariner (optional)

  • In a small saucepan, warm the milk and orange zest over low heat until it is just hot enough to steam.
  • While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
  • Temper the eggs by adding a little bit of the warm milk and whisk constantly. Add little at a time until you have added half of the milk.
  • Then pour the eggs/milk mix into the pan with the remaining hot milk.
  • Heat it over medium heat and stir constantly until the mixture reaches 170° and is very thick.
  • Remove from heat and stir in Grand Mariner.
  • Chill before piping into the Éclairs.

How to fill the Éclairs

  • Use a 0.4-0.6 cm plane tip.
  • Poke 2 holes, 1/2 inch from each end, into the bottom of each éclair. (I made mini ones-about 2 inches long) so only poked from one end to fill them)
  • Fill a pastry bag with custard of your choice.
  • Place the tip of the pastry bag into one of the holes and begin filling the éclair.
  • Pipe cream as needed into the second hole or until the éclair feels heavy.
  • You should use 1/4 cup of cream.