Pastry Cream

500gr Milk
1 Vanilla Bean
40gr Sugar

2 Egg yolks
60gr Sugar

40gr Pastry Cream
10gr All purpose Flour
*** Sift together***

1. Boil Milk, Vanilla Bean and Sugar. *** Stir gently in the beginning so sugar does not burn to bottom***
2. In mixing bowl beat egg yolks and sugar ** don't let sugar sit on eggs or it will cook the eggs and cause yellow chunks in finished product***
3. Temper Milk mixture with Egg yolk,** Make sure to left over milk portion to a low simmer*** then whisk in Flour and Pastry Cream powder.

4. Place Yolk mixture in with left over Milk mixture **** Raise temp to medium heat*** and stir quickly making sure not to let the cream burn.
5. Cook for 2 minutes.
6. Place in plastic wrap and set in refrigeration to cool down.

Choux Paste

250gr Milk
5gr Salt
5gr Sugar
125gr Butter
150gr All purpose flour
200gr Eggs


1. Boil the Milk, Butter, Salt and sugar
2. Fold in Flour and press. ** Repeat process until most of moisture is gone**
** The mixture should smell like Grits***
3. Place mixture in bowl and mix
4. Slowly add one egg in at a time and mix in between
5.mix until creamy and a shine has been produced.

Sponge Fingers

Sponge Fingers

5 Egg Yolks
65gr Sugar
135gr Cake Flour Sifted
5 Egg Whites (room temperature)
65 gr Sugar


1. With whisk mix sugar (65g) and egg yolks until become pale and set aside.
2. In mixing bowl with paddle whip egg whites until ribbon like texture, slowly add (65g) of sugar, increasing speed each time.
3. Mix until you have a firm peek.
4. Temper egg whites into yolk. Fold in slightly
5.Add 1/3 flour and fold in, repeat process fast. (Try not to fold as much because it will deflate)
6. You are ready for piping.

Piping

When you pipe use a nice size circular tip and pipe close leaving 1cm for spase to spread when they are baking. Each finger should be no more than 4 inches. Then top with powder sugar and bake

325 - 350 degrees for electric 10 mins
375-400 degrees for gas 12 mins.

Good Day !!!

So its Monday, i was planning to upload some recipes but i was just so tired and it was my Mommy and Daughter weekend. We went to the movies to go see Journey 2 3D and my daughter was jumping the entire time. Lets just 3D movies are not here thing. We also saw Good Deeds, and i cried my heart out. But enough about that. Before the end of the day i will have uploaded two recipes. Two really good recipes that are easy and really good. Until then...

Sending hugs and Hershey kisses.

Bananas Foster French Toast

 OK This French Toast is to LIVE for!


Banana Sauce
113 grams of butter
113 grams dark brown sugar
28 grams tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slices



1.Melt the butter in a large l skillet with a lid over medium heat. 
2.Add the brown sugar and whisk until it melts into the butter. 
3.Add the water and whisk until smooth. 
4.Cover and set aside while you prepare the French toast. 


 French toast
 3 large whole eggs
 3 large egg yolks
 113 grams whole milk 
57 grams heavy cream
4 grams vanilla extract
6 slices (3/4-inch thick) Nanterre Brioche
43 grams  butter 
Whipped cream (optional)

1.Whisk the whole eggs and egg yolks in a large bowel to blend. 
2.Gradually whisk in the milk, cream and vanilla.
3.Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened.

1.Heat griddle and coat with either non-stick or butter fry bread slices on each side until golden brown.
2. Add Banana slices to sauce and cook for about 3 minutes until tender.

Then Serve....

Brioche Nanterre

The Nanterre
40 grams X 6- 8 Brioche Dough

Egg Wash 
3 Eggs
Pinch of Salt

1. Whisk the Eggs and Salt then strain and set aside.

2.  Roll 40 grams of the into balls and line into a greased baking pan. You can put a strip of parchment paper down the center to make it easier to remove as well.

3. Coat the Brioche with egg wash and let proof for 30 minutes

4. Once proof coat once more with Egg wash


5. Bake at 325 convection and 35- 375 gas
for about 10 minutes at 5 minute intervals rotate. Bake until golden brown.

Brioche Dough

Brioche is the best bread ever! I say this cause I am not a fan of the bread making. I do not like touch sticky dough. Because this one has so much butter not compared to the Puff Pastry or the Croissant Dough. Still none the least not sticky. With this dough you can make quite a few things, from French Toast.  IT IS VERY GOOD FOR SANDWICHES!! My next post I will give you a recipe for Banana Foster French Toast.


Brioche Dough

500 grams  Bread Flour
10 grams  Instant Yeast ( If using Active hydrate it with warm water)
400 grams Eggs
75 grams Sugar
10 grams Salt
250 grams Soften Butter (place in plastic wrap and beat until flat and smooth, but keeping its coldness)

* You will need your mixer and hook for this. As doing this by hand is possible but you will be sore for a weak*

1. Combine all of your ingredients EXCEPT the Butter
* Never let the Yeast touch anything else until ready to mix*
2. Using hook mix gently
3. Once dough is sticky and well mixed put higher speed until dough starts to slaps.
4. Turn mixer down to a lower speed and add butter piece by piece
5. Once butter is mixed well and no dough is stinking to the sides of the mixing bowl. Remove and shape dough to mushroom head shape.
6. Wrap dough in a container with Seran wrap and let rest at room temperature for 1.5 hours
7. Unwrap bread and punch down pushingout most of the air. Refridgerate for 30 minutes.


My next few recipies will be using the brioche dough.

Lemon Cream Pie with Italian Meringue

OK so finals are coming up this week and this is one of the desserts i have to make, which i say is a must need recipe in your house.

 Lemon Cream Pie with Italian Meringue a.k.a Lemon Meringue Pie
 

Lemon Cream
 Ingredients:

100 grams Lemon Juice
100 grams Sugar 
1 1/2 Lemon Rind
130 grams Butter (pomade- slightly melted)

 200 grams Eggs
100 grams Sugar


Ice Bath


1. Take the first 4 ingredients (Lemon Juice, Sugar,Butter and Rind) and bring that to a boil.
( while boiling begin step 2)

2. In a mixing bowl mix eggs with sugar. (Do NOT!!! let the sugar just sit on the eggs. The sugar will burn the eggs and cause lumps in the mixture) Mix well

3. Temper the egg mixture with the lemon/sugar mixture

4. Cook for 2 minutes on medium heat stirring constantly (scrape sides as well) making sure not to burn.

5. Place in container  Cool down to 30(C)


Italian Meringue

200 grams Sugar
50 grams Water

75 grams Egg whites

1. Boil the sugar and water at 115(C) start mixer. Boil until 120(C)

2. In mixer, mix egg whites until white and fluffy

3. While mixer is on high, slowly pour in sugar mixture down the side of the bowl. (DO NOT HIT THE WHISK) If you hit the whisk the sugar will fly every where. Pour in bowl in 3 increment let the egg whites absorb every thing. Whip until you have a peak.

Place the Lemon Cream in any crust of your choice. You can Never go wrong with  Graham Cracker crust.

Pour the Lemon Cream in the crust and chill for a few hours or until set.

Piping the Meringue

I like to use the sideways figure 8 or the infinity symbol, and edge out in the downwards shell.

Once you cover you entire pie/tart. You can lightly torch the edges, careful not to burn.

Chill for at least 30 minutes so the meringue can set.

Key Terms

Before i start sharing my recipes I thought I thought i might give you some definition to some terms that i use. I will update this as i go along with recipes.

First everything is done in grams. I was taught that way and quite frankly it is easier to be more accurate. As you know they is no Guesstimating!!! when baking. I have attached a link for a unit converter if you must convert. Also everything is done in Celsius. You can use the same converters to convert to Farenheit
http://www.unitconverters.net/

Key Terms

Tempering: When i say temper. Most likely you have a hot ingredient and a cool ingredient. I want you to pour some of the hot ingredient into the cool ingredient and whisk. Then pout the once cool ingredient into the hot. ( I hope that make sense oh and this is mainly done with Eggs)

Cutting Method: Mix the fat (usually butter) and dry ingredients until crumbly

Creaming Method: Mixing fat (usually butter) and sugar until creamy.

Bain-Marie: Place your mixing bowl over boiling water to bring mixture to a slow heat.

 Boiling: 100 Celcius

Suga B's Sweets: I love Sugar !!!!

Is it just me, or does sugar make you feel better. Some people think water is the cure for everything, i however think sugar is. I LOVE SWEETs...