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FILLED PATE A CHOUX SWANS - DARING BAKERS CHALLENGE AUGUST 2012


Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild! 






You’ll find recipes for vanilla, chocolate and coffee Crème Patisserie from May 2010 Daring bakers challenge, Croquembouche. 

Here is the link for CROQUEMBOUCHE/PIECE MONTEE
 



PATE A CHOUX

Ingredients:

All-purpose flour - 1 cup
Water - 1 cup
Salt - 1/4 tsp
Sugar - 1 tbsp
Eggs - 4 or 5 large (add depending on the consistency of the batter)
Butter - 6 tbsp







 

Method:

Preparing batter:

1. Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
2. Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
3. Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
4. Add 1 egg. The batter will appear loose and shiny.
5. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.
6. At this point that you will add in the next egg. Repeat until you have incorporated all the eggs. 









Piping:

1. Using a ¼” (6 mm) tip on a pastry bag, pipe out about 36 swan heads. You’re aiming for something between a numeral 2 and a question mark, with a little beak if you’re skilled and/or lucky.
2. Remove the tip from the bag and pipe out 36 swan bodies. These will be about 1.5” (40 mm) long, and about 1” (25 mm) wide. One end should be a bit narrower than the other.

Baking:

1. Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more.
2. Bake the heads and bodies until golden and puffy. The heads can be baked in the lower temperature to 350 F for 20 minutes.  The heads will be done a few minutes, so keep a close eye on the baking process. Remove to a rack and cool.



 
VANILLA CREME

Ingredients :

All-purpose flour - 2 tablespoons
Sugar - ½ cup
Egg yolks - 4 large well beaten
Milk - 1 cup
Vanilla extract - 1 cup
Unflavored gelatin - 1 tablespoon
Heavy Whipping cream - 1 cup 





Method:

1. In a medium saucepan combine gelatin, flour, and sugar. Mix very well.
2. Add milk and egg yolks and turn heat to medium-low.
3. Stir almost constantly until mixture is thick enough to cover the back of your spatula or spoon. This should take about 10 minutes.
4. Once thick, immediately dump into a bowl, straining the mixture if you are concerned about lumps of cooked egg.
5. Add the vanilla, and mix in well.
6. Cover the surface to prevent a skin from forming, and chill for about 45 minutes.
7. You do not want the mixture to set, just to continue thickening.
8. Now is a good time to begin your choux paste.
9. In a large bowl, beat cream until light peaks form.
10. Carefully fold the vanilla mixture into the whipped cream until the mixture is well-blended and fairly smooth.
11. Refrigerate mixture if not using immediately.


Assembly:

    Take a swan body and use a very sharp knife to cut off the top 1/3rd to ½.
    Cut the removed top down the center to make two wings.
    Dollops a bit of filling into the body, insert head, and then add wings.

ENJOY THE LIGHT AIRY DESSERT!!!!

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SEASONED MUNG BEAN SPROUTS !!! HEALTHY SUPER FOOD !!!

Mung Beans are one of the most cherished foods.  The amazing biochemical process of sprouting, transforms this seed with a number of significant health benefits into a "Super food".  The sprouting process makes Vitamin C available which is not found in the seed.  This basic seasoning of mung sprout is very healthy that you can have anytime of the day !!!



I have already posted how to sprout mung bean...
Click here to see step wise pictures of HOW TO SPROUT MUNG BEAN ???



 SEASONING BEAN SPROUTS 



 INGREDIENTS :

Mung bean sprouts - 2cup
Ginger - 1 inch Piece
Green chilli -2
Curry leaves - 5 to 6
Asafoetida - 1/2 tsp
Mustard  - 1 tsp
Urad dhal - 1 tsp
Channa dhal- 1 tsp
Grated coconut - 1 tbsp
Lime juice - 1 tbsp
Cilantro for garnishing
Oil - 1/2 tbsp
Red onion- 1 chopped finely

 
METHOD :





 
 
 




Note :

1.  Do not overcook the sprouts. 
2. The amount of water I have given is approximate.  If you find the sprouts are little hard even all the moisture is absorbed add extra 1/4 to 1/2 cup water and let it cook until to your desired texture.
3. The recipe which i have given is basic South Indian seasoning to any bean.  So if you do not have urad dhal, channa dhal, asafoetida, curry leaves and mustard just omit those and proceed with other items.  Even without those it still tastes good.



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SOYA CHUNKS GRAVY - RICH AND FINGER LICKING GOOD !!!

I have updated my soya chunks gravy with step wise pictures.  Enjoy this finger licking side dish with your favorite bread or pulao...

Here is the link for 

 1.  Soya chunks gravy (textured vegetable protein) 






2. Soya chunks vegetable curry (healthy and tasty)

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KADAI PANEER - RESTAURANT STYLE !!!


Kadai paneer is the combination of paneer and bell peppers coated with spicy tomato sauce, aromatic spices and herbs.  Kadai means "wok" and paneer is " fresh cheese".  This is absolutely very tasty and easy side dish to make.  This goes very well with soft phulkas, roti and even simple pulao.  Enjoy the piping hot Paneer in a cute small kadai with the soft phulkas.

Here is the recipe for making perfect PHULKAS (INDIAN BREADCOOKED ON OPEN FLAME!!!!)
 




KADAI PANEER

Serves 6 to 7 people

Ingredients:

Paneer - 350 gm (Home made or store bought)
Onion - 1/4 cup cubed
Red bell pepper - 1/2 cup (cubed)
Green bell pepper - 1 cup (cubed)
Tomato - 1 small (deseeded and cubed)
Coriander seeds - 1/2 tbsp
Kasoori methi - 2 tsp (DRIED FENUGREEK LEAVES)
Garam Masala - 1 tsp
Oil - 1 tbsp
Cilantro for garnishing



 

For making sauce:

Tomato - 7 (small)
Ginger paste - 1/2 tbsp
Garlic - 4 flakes (make to paste)
Coriander powder - 1/2 tbsp
Red Chilli powder- 3/4 tbsp (adjust according to your spice level)
Turmeric powder - 1tsp
Oil - 1 tbsp
Salt
Water - 3/4 cup (add if the sauce is too thick, so add accordingly)
Sugar - 1/2 tsp







Method:


 
 
 




Notes:

1. Do not over cook the bell peppers.
2. Choose the tomato that is not too sour.  
 
Serve and enjoy piping hot with your favorite Indian bread, stuffing for sandwich or with any pulao !!!

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HOMEMADE CREAMY VANILLA YOGURT WITH BALSAMIC STRAWBERRIES !!!

Hi all, I am thrilled to meet all of you through my blog after almost 2 months.  I am very thankful for those who enquired about my absence through email.  Yes I took a break for about 2 months.  My parents visited us and we had wonderful summer vacation with very memorable trips:) 

I really missed all your posts and also my blog very badly.  I hope you all will enjoy this dessert post after my looooooong break.

Creamy Vanilla Yogurt with Balsamic Strawberries -  I guarantee you will end up licking the bowl clean :):)












 

Creamy Vanilla Yogurt 
 
Ingredients :

Yogurt - 2cups
Heavy cream - 1/3 cup
Sugar  - 1/3 cups
Vanilla extract - 1/2 teaspoon 






 


Method :

1. Drain the yogurt in a cheese or muslin cloth. Keep a bowl underneath the tied cheese cloth to collect the extra liquid.
2. Keep the yogurt tied for an hour until the excess water is drained and then transfer to refrigerator for atleast 8 hrs or overnight. 
3. Next day the yogurt will become thick. Remove the thickened yogurt from the cloth and put it in a bowl.
4. Now whip the heavy cream with the sugar and Vanilla extract till soft peak is formed.
5. Add the thick yogurt to the whipped mixture.  Beat them using the egg beater softly until they are well blended.
6. Serve Chilled.

Enjoy the rich and creamy vanilla yogurt with your favorite fruits!!!






Note :

1.  Transfer the tied yogurt to the refrigerator immediately after the excess water is drained to avoid sour yogurt.
2. Try to use fresh yogurt for this recipe. The yogurt should not be very sour.

 



Balsamic Strawberries 
 
Ingredients :

Strawberries - 2 cups (quartered)
Brown sugar - 3 tbsp (Add 1/2 or 1 tbsp extra if the strawberry is very sour)
Balsamic vinegar - 1 Tablespoons
Vanilla bean - 1 Split lengthwise and seeds scraped

Method 1 : (stove top)

1. Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into a small saucepan.
2.  Simmer over low heat until the strawberries break down and the mixture becomes thick and syrupy. (Stirring occasionally)
3. Remove from heat and set aside to cool completely.
4. You can store this in refrigerator for a week and use as needed.





Method 2 : (oven)

1. Preheat the oven to 350 f.
2. Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into an oven proof glass tray or dish.
3. Let them cook in the oven until the strawberries break down and the mixture becomes thick and syrupy.
4. This approximately takes about 45 minutes to 1 hr stirring every 15 to 20 minutes.
5.Once the Balsamic strawberries are completely cooled, store them in the airtight container and refrigerate up to one week. 






Dessert Assembling :

1. Scoop the rich and creamy Vanilla Yogurt in a glass or bowl and serve with Balsamic Strawberries.

Enjoy the creamy and fruity goodness !!!

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