Friday, August 22, 2014

Baileys Cream Puffs

Cream puffs, they're delicious.
Baileys cream puffs, they're out of this world.
Baileys cream puffs for breakfast, I've died and gone to pastry heaven!

Ok, I am not starting the trend of having cream puffs for breakfast. It just happened that I was staring into my refrigerator in the early morning and got the idea of making some cream puffs for breakfast. 
I have been bad.
But my 2 boys did not complain a bit. Would they?

  • 1 cup water
  • 6 tablespoons salted butter
  • 1 1/4 cups all-purpose flour
  • 5 large eggs
  • 1 cup heavy whipping cream
  • 3 tablespoons Baileys Irish cream
  • 4 tablespoons granulated sugar
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Over medium heat, cook water and butter until boiling. Remove from the heat, add flour and whisk until well blended. Return to the heat and continue whisking vigorously until the dough is pulling from the sides of the pan and forms a ball. Transfer dough into a mixing bowl and cool down for about 5 minutes.
  • Using the mixer's lowest speed, add one egg at a time, mix until the dough is smooth and elastic. Transfer dough into a piping bag fitted with a round/flower tip. Pipe the dough onto the lined baking sheet, about 1 1/2 inches in diameter, 2 inches apart. Bake in the oven for 10 minutes, then reduce the temperature to 350 degrees F, continue baking for another 10 mints, or until the choux pastry turns golden brown. Remove from the oven and prick each one with a small sharp knife or a skewer to let out steam. Cool completely.
  • Place whipping cream, Baileys and sugar in a mixing bowl. Using a mixer, beat the cream until the cream becomes stiff. Transfer cream into a piping bag with small round tip. Make small slit on each of choux pastry, pipe some cream filling into each shell. 
*Makes about 24 cream puffs

Tuesday, June 17, 2014

Cinnamon Sugar Cronuts

I owe someone this recipe. Sorry it took me a while to post it, Mr. C.
Please let me know who they turn out :)

Ingredients for the detempre (dough):
  • 1 1/4 cup warm milk, about 105-110F
  • 1 package active dry yeast, about 2 teaspoons
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 3 to 3 1/2 cups all-purpose flour, plus more for dusting
Ingredients for the beurrage (butter block):
  • 1 cup (2 stick) unsalted butter, preferably European style like Plugra or Kerrygold
  • 2 tablespoons all-purpose flour
Other ingredients:
  • 1 1/2 cups granulated sugar
  • 3 tablespoons ground cinnamon
  • Oil for frying

  • To make the detrempe: Sprinkle yeast and sugar onto warm milk, give a little stir with a spoon, and let it rest for about 5-10 minutes until the yeast becomes foamy. In a large mixing bowl, mix flour and salt, then add yeast mixture and egg into the bowl. Mix all of the ingredients together with your hand until well mixed. Please do not over handling the dough, just give it enough mixing until all of the ingredients are well blended. Transfer the dough to a floured surface, knead a little bit more and shape it into a ball. The dough will be sticky and spread out a little bit. Place the dough ball on a floured parchment paper, and refrigerate while you're making the barrage. 
  • To make the beurrage: Using a mixer, mix butter and flour until smooth. Transfer butter mixture onto a plastic wrap, shaping it into a flat square. Wrap the butter and refrigerate until the butter is firmer, about 20 minutes.

  • On a floured surface, roll out the dough into a thin circle. Place the butter block in the center of the dough. Stretching the dough with your hand, pull the top part of the dough, and fold it to cover the butter. Repeat the process with the bottom, left and right part of the dough, until you get a square envelope. Flip the square over, so that the flaps are facing down.
  • Using a rolling pin, flatten and roll out the dough into a large rectangle, sprinkle more flour if necessary. Fold the dough into thirds, by folding left and right side to the center. Transfer dough onto a lined baking sheet, and refrigerate for about 20 minutes.
  • Repeat the process of rolling the dough into rectangle, letter fold, and refrigerate for 20 minutes in between foldings. In total, do 3 letter folds before final rolling and cutting.

  • Roll out the dough into a thin large rectangle, about 1/2-inch in thickness. Using a 4-inch donut cutter (or cookie cutter), cut out the dough into donut rounds, and transfer them onto a lined baking sheet, spacing them about 1-inch apart. You should be able to get approximately 24 donut rounds from one batch. 
  • Place the baking sheets in a warm spot in the kitchen. Let the cronuts to rise (but don't let them double in size), for about 1 hour.
  • Mix sugar and cinnamon in a large bowl until well combined. In a frying skillet, heat up oil over medium heat. When the oil temperature reaches 350 F, fry 2 or 3 cronuts until golden brown, about 1 minute on each side. Transfer to baking sheet lined with paper towel to absorb excess grease. Continue frying the remaining cronuts. Dip each cronut in cinnamon-sugar mixture, cool down a little bit and serve.

Friday, June 13, 2014

Sufganiyot - Israeli Jelly Donuts

One does not need to be Jewish, Israeli, or even celebrate Hanukkah to enjoy Sufganiyot. This Israeli version of jelly donuts is easy to make, light, fluffy, and most importantly, delicious.

  • 1 package (2 teaspoons) dry yeast
  • 1/4 cup warm milk, about 105-110 F
  • 1/2 cup sugar
  • 3 1/2 cups all purpose flour
  • 2 eggs
  • 6 tablespoons butter
  • 1/4 teaspoon salt
  • 4 cups cooking oil
  • 1 cup seedless strawberry/blueberry jelly
  • Powdered sugar, for sprinkling
  • In a mixing bowl, combine warm milk, 2 teaspoons of sugar and yeast. Let stand for 5-10 minutes, until the mixture turns foamy. Add flour, salt, eggs, and the rest of the sugar into the bowl. Using your hands, mix the dough until well combined but still sticky to the touch. Add butter into the dough, continue kneading until the dough is smooth and elastic. Shape dough into a ball, transfer to a greased bowl, turn to coat. Cover the bowl with kitchen towel, store in a warm place in the kitchen and let rise until almost double in size. It should take about 1 to 1 1/2 hours.
  • Transfer the dough to a lightly floured surface. Punch down and then roll out the dough using a rolling pin, until it reaches 1/2-inch in thickness. Cut out holes using 3-inch biscuit/cookie cutter, place rounds on a line cookie sheet, 2 inches apart. You should be able to get about 24 rounds. Cover the cookie sheet with kitchen towel, and let rise for another hour.
  • Place the oil in a frying skillet. Heat over medium heat until the temperature reaches 350 F. Fry 2-3 rounds in hot oil, about 1 minute each side, until golden brown. Transfer donuts to a cookie sheet lined with paper towel to absorb excess grease. Repeat the process with the remaining rounds.
  • Place the jelly in a piping bag with 1/4-inch round tip. Poke a hole in the center of the donut using a sharp knife, squeeze the jelly into the donut through the hole. Repeat with the remaining donuts. Sprinkle with powdered sugar before serving.

Monday, June 9, 2014

Pork Tenderloin Buns with Spicy and Tangy Fig Sauce

You can't just eat one of these. Or just two.
Because face it; slices of roasted pork tenderloin tucked in soft pillowy buns, smothered with spicy, sweet and tangy fig sauce, adorned with crispy vegetables, it's just as addictive as crack.
One of many reasons why I can't be a vegetarian. 
I've died and gone to porcine heaven…

To make the buns:
  • 2 teaspoon active-dry yeast
  • 1 cup warm milk (about 105-110 degrees F)
  • 2 tablespoons sugar
  • Pinch of salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 3 - 3 1/2 cups all-purpose flour
  • Place milk, yeast and sugar in a large mixing bowl, stir together to combine and let stand for 5 to 10 minutes until foamy. Add flour, baking powder, salt, and 1/4 cup of oil into the bowl. Using your hands, knead the dough until all of the ingredients are well incorporated. Continue kneading until the dough is smooth and elastic. Form the dough into a ball, transfer to an oiled bowl, turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
  • Punched down the dough, transfer to a lightly floured surface. Roll the dough into a long log, then cut into 30 equal sections, roll each of them into a ball and place them on a baking sheet lined with parchment paper. Cover the baking sheet with plastic and let rise for another 20 minutes.
  • Cut 30 4-inch parchment squares.
  • Take one ball and place it on a floured surface. Take a rolling pin and roll the ball into a long oval. Brush the surface with oil and fold the oval in half. Place it on a parchment square. Repeat the process with the remaining dough. Cover with plastic wrap and let rise for about 30 minutes.
  • Working in batches, place buns in the steamer (still with parchment squares on), be careful not to overcrowd. Steam the buns for about 5-7 minutes, until the buns are well cooked. Cool down a little bit before filling and serving. Or, if you're not planing to use them immediately, store in a large plastic bag and keep in freezer, re-steam them before using.

To make the fig sauce:
  • 1 jar (7 ounces), store bought or homemade fig jam
  • 1 tablespoon finely minced ginger
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon red chile flakes
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons soy sauce
  • Combine all of the ingredients in a medium saucepan. Cook over medium heat and bring to soft boil. Reduce the heat and simmer for about 5 more minutes. 
  • Remove saucepan from the heat and cool down completely.

To make the roast pork:
  • 1 pork tenderloin (about 4-5 pounds)
  • 2 tablespoons brown sugar
  • 1 teaspoon chile powder
  • Salt and pepper
  • 1 tablespoon oil
  • 2 cucumbers, sliced
  • 2 cups micro greens
  • Pre-heat the oven to 350 F. Rinse the pork and pat dry. Mix brown sugar, chile powder, salt and pepper, and rub the pork tenderloin with the spice mixture. Heat the oil in a oven safe skillet ever medium-high heat. Sear the pork until golden brown on all sides. Transfer the skillet to the oven and roast until the pork is done (6 to 8 minutes for each inch of thickness). Take the pork out of the oven and let rest of 15 minutes before slicing.
  • Spread about 1 teaspoon of fig sauce in the center of the bun, place a slice of pork and a slice of cucumber. Add some micro greens and serve.

Wednesday, June 4, 2014

Slow Cooked Beef Bourguignon

  • 3 tablespoons olive oil
  • 1/3 cup flour, for dusting
  • 3 pounds beef chuck roast, cut into 2-inch cubes
  • 4 garlic cloves, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 pound baby carrots, or sliced regular carrots
  • 1 pound peeled pearl onions
  • 1 cup sliced white/button mushrooms
  • Salt and pepper
  • 1 tablespoon chopped parsley for garnish
  • Place beef cubes in a gallon plastic bag with flour and shake until the beef is well coated. Heat oil in a large skillet over medium-high heat. Working in 3 batches, brown beef in the skillet, about 5-7 minutes per batch. Transfer beef to slow cooker.
  • Add garlic, carrots, pearl onions, and mushrooms into slow cooker. Pour red wine and broth over the beef and vegetables. Stir in tomato paste, thyme and bay leaves, season with salt and pepper.
  • Cover the slow cooker, cook on low for about 6-8 hours. The beef should be fork tender when it's done. Sprinkle chopped parsley on beef before serving.