Pudding

Apr. 17th, 2017 02:13 am
serendipity17: (Default)
"Hmm, this looks like enough cornstarch. Yeah, and I'll finish off this jug of milk. One scoop of sugar in here, and one in the eggs."

>cook in double boiler
>temper eggs
>stir

"Yeah, that looks like the right consistency."

>take off heat
>add chocolate
>taste repeatedly
>add more chocolate, add more sugar, add vanilla
>pour into cooling bowl

#not a recipe
#cooking for myself means +/- 10% of pretty okay is still just fine
serendipity17: (Default)
Today I made pastry cream, coffee, coffee-rum tiramisu, tiramisu with citron liqueur. Pastry cream, plain with no vanilla, is surprisingly not good with blackberries.

If you cook this, let me know in the comments.

1 qt whole milk
11 egg yolks and whatever whites stick to them, but not all the whites. About 300g egg yolks/egg.
270g sugar
70g cornstarch

1 pack ladyfingers
2 tubs mascarpone from Trader Joe's

Vanilla extract, a couple teaspoons
Coffee to make 2c brewed. I used medium roast.
Rum, probably 1/4 c? I free poured into the coffee until it tasted nice.
Nardini Grappa Aqua Di Cedro, poured directly onto the ladyfingers from the bottle until the cookies are moist

~~~~

Pastry Cream

Mix cornstarch with some milk, make a paste and stir into the rest of the milk. Add half the sugar to the milk. Cook in double boiler until thick/no starch taste. Heatproof bowl: mix eggs with rest of sugar. Temper eggs, blend back into milk, stir until thick trace. Temp 165F or higher. Strain and cool, stirring frequently.

Tiramisu assembly

Mix one cup of pastry cream per tub of cheese. Add vanilla to taste. Mix brewed coffee with rum.

Glass pyrex loaf pan, 3 layers: 5-6 cookies over bottom; they may be slanted to fit, break one to fit the corners. Pour enough coffee to soak. Smear cheese-cream over to cover. Do that again, then the top layer doesn't need to slant. Cocoa powder over the top, then plastic wrap and into the fridge to set up and become tasty.

Citron the same, but with the extra cookies (6) and cream mixture, and only two layers, and it's in a round small pyrex.

There's a bunch of pastry cream leftover. This quart milk --> pastry cream really would be enough to do up 4 tubs of cheese and 2-3 packs of cookies in possibly a 9x13; my loaf pan is basically half, by volume, of an 8x8 if I recall correctly.



I have 1.3-1.5 cups of egg white leftover. This should be enough to make an angelfood cake, or play with oatmeal lace cookies.

Eeee! Cake!

Jul. 1st, 2009 10:37 pm
serendipity17: (Default)
I think I want to bake something for the Party on Saturday. Think-tank minions are requested to suggest types of cakes. Or cookies. Or something. Probably cake because it is slightly more challenging and thus fun.

Thanks!
serendipity17: (Default)
Vanilla Pound Cake

1/2 lb unsalted butter
2 1/2 c cake flour
1/4 tsp baking soda
1/2 tsp salt
1 1/2 c granulated white sugar
3 large eggs
1/3 c whole milk
1 tsp vanilla extract

Preheat oven to 325F. Grease a 9*5*3" loaf pan and line the bottom with waxed paper or parchment paper, then grease the paper.

Cream together the butter and sugar until fluffy, scraping down the bowl as necessary. Add the eggs, one at a time, mixing each in thoroughly. Add vanilla, mix. Add salt and baking soda, mix well. At this point, everything should be Fluffy!! Mix in flour and milk by alternating thirds. Put batter into loaf pan, level the top, and bake until the skewer comes out clean. This took my oven about 1:40, the recipe states 1:15-1:20. Let the cake rest in the pan 15 minutes then loosen the edges and turn the cake onto a cooling rack. Remove the paper and re-invert the cake so it cools topside-up. Wash the pan and dry it; you need it for the next phase.



When the cake is cool, it is time to cut off the top, sides, bottom, whatever. You are making a hollow-core for the chocolate cream to fill, so it is ultimately Your Choice! about how much filling to cake you want in the final product. You could even slice it horizontally and fill the cake in a more standard fashion.


Chocolate Cream

10 oz tasty semisweet chocolate. I used El Rey 61%, a Venezuelan chocolate (bulk at Whole Foods)
1 1/2 c heavy cream
1/4 c sugar

Chop the chocolate and put in a bowl that gives you an inch of headspace. In a small pot on the stove, bring 3/4 c cream to a near-boil. Pour hot cream over chocolate to melt the chocolate. Stir well to blend. This is what I rolled in cocoa for truffles; it is a soft ganache.

When the ganache is cool...

Take a medium mixing bowl and a whisk. Whisk together the remaining 3/4 cream with the granulated sugar until it gets fairly stiff. Add the ganache, whipping to blend (I had a helper with the pouring bowl--helpers prevent whipping-cream-collapse). Fill the gap in the cake, assemble the cake, and refrigerate three hours to firm up the center. An initial hour in the freezer works well to speed up that process.


ASSEMBLY NOTES

So you've got a cake and a knife. Get your clean cake pan. Line it with waxed paper to hang over the sides so you'll be able to lift the finished cake out of the pan without it falling apart on you. This is a good thing.

I cut off the top, then ends, then sides, then carved the bottom off the center block. Reassemble bottom, sides, and ends into the cake pan. Fill that gap with tasty filling, then put the top on.

One Could: Add clean, dry fresh raspberries or fruit zest into the chocolate cream during the filling; it's puddingy when freshly mixed up but will firm to a sliceable-yet-meltaway texture. Or add some quantity of liqueur to the ganache by substituting a tablespoon of booze for cream. Do not substitute the structural cream.

One Could Also: Let the chocolate cream firm up in a bowl until it is thick enough to hold together. Then one could slice the pound cake into horizontal layers and fill the cake with firm ganache. This would make the ganache obvious but give the cake a more stable presentation.

Alternatively One Could: Skip making the cake, and instead pour the chocolate cream into small ramekins on top of (or garnish with) fresh berries or lemon zest. Figure 1/4-1/3 c per person, so easily you could serve a dozen people from a single batch. Use less chocolate to soften the texture. Call it "chocolate mousse" and serve coffee alongside.



Five-minute Cheater Version:

If this is too much prep-work, get a frozen poundcake and chocolate Cool Whip. Take the top off the cake, hollow out the center by cutting a frame straight down, remove the bottom from that core and put it back in the cake. Fill the cake with Cool Whip, chill and serve. Just don't credit me for this monstrosity semi-homemade time-saver.
serendipity17: (Default)
for twice recipe
2 c q.oats, consider three.
1 c OF oats; needs 2 c.
1/2 tsp mace
3/4 tsp cinnamon
1/8 tsp cardamom
1 c raisins
3-4 c choc.chips
1/2 c whole wheat flour?
and the rest doubled as normal


One day the grandkids are going to go "Mom, why does this call for 1/16 tsp? Can I just leave it out?" and the grandkids will never know why mine tastes better. Muaha.

The smell of this combination is Christmassy and Swedish. Like very mild gingerbread with none of the ginger flavor/heat. It's as if the lead actor missed the cue for the second act, so the supporting cast is improvising wildly.
serendipity17: (Default)
Remember when they shrank from 2.0 qt to 1.75 qt? They're now 1.5 qt for the same price as the 1.75 qt container. Middle-range ice cream: Now with 15% fewer calories!
serendipity17: (Default)
I heard somebody was planning on making cookies in the next six weeks. Here are my thoughts. :-)

Thoughts! )
In summary: how you cool your cookie depends entirely on what kind of cookie it is and how you want your end product to be.

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