https://www.yummly.com/recipe/Hungarian-Custard-Slice-Kremes-2639440?prm-v1#directions
Haven't tried yet, but looked good.
Ingredients
VANILLA INFUSED MILK
2 cups milk
1 vanilla pod
***
FLAKY PASTRY
1- ½ cup + 1 Tbsp flour
3/4 cup chilled hard margarine
1 pinch of salt
4 Tbsp cold water
4 tsp vinegar
***
CUSTARD LAYER
8 egg yolks
½ cup sugar
1/3 cup + 1 Tbsp flour
2 pkg. or 2 Tbsp real vanilla sugar
3 pkg. gelatine [21 g]
¼ cup unsalted butter
8 egg whites
½ cup sugar
1 tsp fresh lemon juice
candy thermometer is essential
***
TOPPING
¼ cup icing sugar
Instructions
Make the vanilla infused milk first.
• Heat the milk in a saucepan.
• Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk.
• Cover, remove from heat, and infuse for one hour.
• Next make the flaky pastry.
• In a large bowl crumble the flour and the chilled margarine to fine crumbs.
• Mix in the salt.
• Place the cold water and the vinegar in a small dish.
• Pour the liquid over the pastry crumbs.
• Stir to combine and gradually form a rough ball.
• Generously flour a board and roll out the pastry into a thin rectangle.
• Roll up the pastry and divide into 4 parts.
• Roll each division into a thin rectangle.
• Stack the four rectangles on top of one another.
• Chill for twenty minutes.
• Divide the chilled pastry into two equal halves.
• Roll out the first pastry very thin.
• Fold it in half and place the folded edge in the middle of the 9X13 baking pan.
• Unfold and arrange the pastry with deep folds as in the photo.
• Let the dough go up the sides halfway, pastry will shrink during baking.
• Place in a preheated 400F oven for 14-18 minutes.
• Keep a watch, pastry burns easily.
• When the pastry is golden brown, remove pan from the oven.
• Immediately cut pastry into twelve squares.
• Divide the long side by 4 and the short side by 3.
• Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later.
• Roll out the remaining dough and arrange it in the baking pan as before.
• Bake the second pastry sheet and set it aside. This will be the bottom of the krémes.
• Next make the custard layer.
• In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes
• In a separate bowl whisk together the flour, gelatine and the vanilla sugar.
• Gradually add the flour mixture to the beaten egg yolks and beat until smooth.
• Remove the vanilla pods from the vanilla infused milk.
• Gradually add the vanilla infused milk to the bowl with the eggs and the flour.
• Transfer custard to a medium sized pot.
• Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature.
• Over medium heat and continually stirring heat the custard.
• Do not let custard heat beyond 80C [176F] for this recipe.
• When the custard reached 80C remove from heat.
• Stir in the butter and set aside.
• While the custard is cooling whip the egg whites.
• With clean beaters beat the egg whites until soft peaks form.
• Add the lemon juice and beat until almost stiff.
• Add 1/2 cup sugar and beat until very stiff and shiny.
• Very slowly and gradually, gently fold the custard into the stiff egg whites.
• Pour on top of the bottom pastry layer and place in the fridge.
• Make sure the pan is level on the shelf.
• When the gelatine is beginning to set, place the pastry squares on the top.
• Let the krémes chill thoroughly.
• Before serving generously sift icing sugar on the top.
• Cut the slices between the pastry squares.
Showing posts with label cream. Show all posts
Showing posts with label cream. Show all posts
Saturday, August 17, 2019
Saturday, June 1, 2019
Cream of Potato and Chicken Soup
4 chicken thighs
2 quarts water
8 medium potatoes, peeled and diced into
2 tsp minced garlic
1 large onion, diced
1 tsp salt or more to taste
1 1/2 c. half & half
1 1/2 c. milk
1/2 c. mashed potato flakes
3 tbsp flour
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp chili powder
2 c. shredded cheddar cheese
Boil the chicken, onion and garlic in the water and salt for ~2 hours. After the chicken's boiled, remove it and let the pieces cool. While cooling, put the chopped potatoes, spices, in the broth and cook on medium for 10 minutes.
While the potatoes cook, heat the half & half in the microwave until hot. In a separate bowl, mix together the mashed potato flakes and flour. Mix in the half & half, gradually adding in soup broth and stirring until the mashed potatoes are loose and soupy. They should be slightly lumpy.
Remove chicken meat from the bones, chop up the meat, discard bones and cartilage. Add meat to soup. Stir the mashed potatoes into the soup, add the cheese and the milk. Adjust salt levels to taste.
2 quarts water
8 medium potatoes, peeled and diced into
2 tsp minced garlic
1 large onion, diced
1 tsp salt or more to taste
1 1/2 c. half & half
1 1/2 c. milk
1/2 c. mashed potato flakes
3 tbsp flour
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp chili powder
2 c. shredded cheddar cheese
Boil the chicken, onion and garlic in the water and salt for ~2 hours. After the chicken's boiled, remove it and let the pieces cool. While cooling, put the chopped potatoes, spices, in the broth and cook on medium for 10 minutes.
While the potatoes cook, heat the half & half in the microwave until hot. In a separate bowl, mix together the mashed potato flakes and flour. Mix in the half & half, gradually adding in soup broth and stirring until the mashed potatoes are loose and soupy. They should be slightly lumpy.
Remove chicken meat from the bones, chop up the meat, discard bones and cartilage. Add meat to soup. Stir the mashed potatoes into the soup, add the cheese and the milk. Adjust salt levels to taste.
Tuesday, June 19, 2018
Bret's Banana Cream Pie
Makes enough for one large 12-inch pie, or two 9-inch pies.
This recipe is Work In Progress. May need adjusting as it seems too sweet. The two cans of condensed milk might be too much.
Shortbread Crust
2 1/2 c. flour
6 oz butter, softened
1 large egg
1 tsp salt
6 tbsp sugar
Custard Filling:
2 cans condensed milk
1/2 tsp salt
1 tsp vanilla
4 tbsp butter
3 tbsp cornstarch
1/4 c. flour
6 egg yolks
Topping:
1 1/2 c. whipping cream
1/2 tsp. vanilla
pinch salt
2-3 tbsp powdered sugar to stiffen the peaks further
Crust Prep:
Use a pastry blender and mix the butter, sugar, egg, flour and salt together until somewhat crumbly.
Press this into the pie pan(s)
Preheat oven to 375 degrees. Chill in freezer for 20 minutes.
Custard Prep:
In a large pot on the stove, add the condensed milk, two cups of the plain milk (reserve half a cup), butter, salt, vanilla. Begin heating on medium heat. In a separate bowl, gradually blend 1/2 c. milk with the flour and cornstarch until its smooth & thick. Add this to the pot on the stove.
Separate the eggs. Save the egg whites for something else (optionally make meringue instead of the whipped cream topping) Put the egg yolks into a separate, large mixing bowl and keep on hand near the pot that's heating up. These are to be tempered with the hot mixture.
Around now the crust should be cool and firm. Place in over at 375 degrees and bake for 20 minutes.
Mash the bananas, add them to the yolks. This can be put through a blender if you want a smooth banana custard.
Once the condensed milk mixture is steaming hot, gradually add it to the egg-banana mixture and blend it. Once combined, pour it all back into the large pot and cook over med-low heat until it's good and thick, stirring often. This again can be blended if you want it very smooth.
Once the crust is done, remove it from the oven. Change the oven temp to 325 degrees. Add half of the filling (if making two 9-inchers, use a quarter, or put a half-inch layer down, roughly in each shell). Then layer sliced banana on top of the custard. Spread the remaining custard over the top.
If making a large pie, bake it for 40 minutes. If making two 9-inchers, bake for 30.
Let the pie cool completely. This will take about 3-4 hours. Once cooled, put it in the fridge and chill it thoroughly. This will likely take overnight.
Once completely chilled, make the whipped cream topping.
Beat the whipping cream and vanilla on high until peaks begin to form. Gradually add in the powdered sugar. If necessary, use a bit more cornstarch to stiffen up the whipped cream. Pile it onto the chilled pie, and top with bananas.
This recipe is Work In Progress. May need adjusting as it seems too sweet. The two cans of condensed milk might be too much.
Shortbread Crust
2 1/2 c. flour
6 oz butter, softened
1 large egg
1 tsp salt
6 tbsp sugar
Custard Filling:
2 cans condensed milk
1/2 tsp salt
1 tsp vanilla
4 tbsp butter
4 bananas, mashed
2 1/2 c. milk3 tbsp cornstarch
1/4 c. flour
6 egg yolks
3-4 bananas for chopping & layering
Topping:
1 1/2 c. whipping cream
1/2 tsp. vanilla
pinch salt
2-3 tbsp powdered sugar to stiffen the peaks further
Crust Prep:
Use a pastry blender and mix the butter, sugar, egg, flour and salt together until somewhat crumbly.
Press this into the pie pan(s)
Preheat oven to 375 degrees. Chill in freezer for 20 minutes.
Custard Prep:
In a large pot on the stove, add the condensed milk, two cups of the plain milk (reserve half a cup), butter, salt, vanilla. Begin heating on medium heat. In a separate bowl, gradually blend 1/2 c. milk with the flour and cornstarch until its smooth & thick. Add this to the pot on the stove.
Separate the eggs. Save the egg whites for something else (optionally make meringue instead of the whipped cream topping) Put the egg yolks into a separate, large mixing bowl and keep on hand near the pot that's heating up. These are to be tempered with the hot mixture.
Around now the crust should be cool and firm. Place in over at 375 degrees and bake for 20 minutes.
Mash the bananas, add them to the yolks. This can be put through a blender if you want a smooth banana custard.
Once the condensed milk mixture is steaming hot, gradually add it to the egg-banana mixture and blend it. Once combined, pour it all back into the large pot and cook over med-low heat until it's good and thick, stirring often. This again can be blended if you want it very smooth.
Once the crust is done, remove it from the oven. Change the oven temp to 325 degrees. Add half of the filling (if making two 9-inchers, use a quarter, or put a half-inch layer down, roughly in each shell). Then layer sliced banana on top of the custard. Spread the remaining custard over the top.
If making a large pie, bake it for 40 minutes. If making two 9-inchers, bake for 30.
Let the pie cool completely. This will take about 3-4 hours. Once cooled, put it in the fridge and chill it thoroughly. This will likely take overnight.
Once completely chilled, make the whipped cream topping.
Beat the whipping cream and vanilla on high until peaks begin to form. Gradually add in the powdered sugar. If necessary, use a bit more cornstarch to stiffen up the whipped cream. Pile it onto the chilled pie, and top with bananas.
Thursday, May 30, 2013
Wednesday, March 27, 2013
Blueberry Bavarian cream Tart
http://www.foodnetwork.com/recipes/gale-gand/blueberry-cream-tart-recipe/index.html
Ingredients
1 1/2 cups flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
1 egg yolk
Blueberry Bavarian cream, recipe follows
BLUEBERRY BAVARIAN CREAM:
4 cups blueberries
2 cups milk (not skim)
1/2 vanilla bean, split lengthwise
2 1/2 teaspoons powdered gelatin
2 tablespoons cold water
6 egg yolks
2/3 cup sugar
Directions
Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together.
Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling.
Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.
Read more at: http://www.foodnetwork.com/recipes/gale-gand/blueberry-cream-tart-recipe/index.html?oc=linkback
Ingredients
1 1/2 cups flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
1 egg yolk
Blueberry Bavarian cream, recipe follows
BLUEBERRY BAVARIAN CREAM:
4 cups blueberries
2 cups milk (not skim)
1/2 vanilla bean, split lengthwise
2 1/2 teaspoons powdered gelatin
2 tablespoons cold water
6 egg yolks
2/3 cup sugar
Directions
Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together.
Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling.
Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.
Read more at: http://www.foodnetwork.com/recipes/gale-gand/blueberry-cream-tart-recipe/index.html?oc=linkback
Subscribe to:
Posts (Atom)