Cream Puffs Recipe

One of the favorite recipes I like to bake. It's definitely a crowd pleaser. :)

Pastry Shell (Pate a Choux) Ingredients:
200g Water
70g Butter
2g Salt
2g Sugar
140g Bread Flour, sifted
200g Eggs (est. 3 eggs + 1 yolk)

Pastry Cream:
450g Milk
50g Butter
40g Cornstarch
125g Sugar
4 Eggyolks

Ganache:
25g Heavy Cream
75g Dark or Bittersweet Chocolate. chopped

Procedure:

1. Preheat oven to 400 degrees F. Grease baking sheet or pan.

To make the Pastry Shell:

1. combine water, butter, salt, and sugar in a pot and heat on top of the stove until all butter is dissolved and bring to a gentle simmer.
2. Lower the heat and dump all the flour. Stir until there is no dry flour. Stir until it gathers into a ball and does not stick to the sides. (*see notes)
3. Transfer the cooked flour to a mixing bowl and stir until cooled.
4. Add eggs one at a time. (*see notes)
5. Put the batter into a piping bag and pipe to pans.
6. Bake in the oven for 15-25 minutes.

 To Make the Pastry Cream:

1. In a heavy bottom pot, Combine milk, butter, and half of the sugar. Heat on top of the stove until simmering lightly. (*see notes)
2. While waiting to simmer, whisk together the rest of the sugar, eggyolks, and cornstarch until light.
3. When the milk mixture simmers, scoop a few cups of the milk mixture to the egg mixture and continue to stir. This will temper the egg mixture to prevent it from forming into paste when added to the milk mixture.
4. Pour the tempered egg mixture to the pot while stirring continuously.
5. Stir until you reach the nappe consistency. (*see notes)
6. Let cool. Stir from time to time to avoid forming the skin. (*see notes)

 To Make the Ganache:

1. In a double boiler, heat the heavy cream.
2. Add chocolate and let it melt in the cream. Stir constantly. It will help if the chocolate is chopped evenly so they melt all at the same time.

Assembly:

1. Poke holes underneath the pastry shells 
2. Fill pastry bag with pastry cream.
3. Pipe into the pastry shells.
4. Dip tops of the cream puff into ganache.
5. Sprinkle your favorite toppings.

Notes:

Pastry Shells

• When cooking the flour in the water mixture, you can remove the pot from the heat so you can work on mixing it more evenly without the liquid drying quickly. Then bring the pot back to the heat to continue cooking.
• When adding eggs. make sure to mix until you can no longer see the egg before adding another one. Resulting mixture should be sticky and creamy in consistency.

Pastry Cream

• Do not boil the milk mixture. Just let it simmer a little bit and add the egg mixture.
• Nappe consistency is when you dip a spoon into the cream and you run your finger horizontally, what was left on the top does not run down the spoon.
• The skin forms when left exposed and not stirred. When it is cool enough, you can cover with plastic wrap. Make sure the plastic wrap touches the cream.

Have fun baking! :)

Ready For Red Velvet (Red Velvet Cake Recipe)

I have been searching for a good red velvet cake recipe. Most that I can find online are pretty much the same in terms of ingredients and measure so I guess there's a standard recipe for this kind of cake.

It's time to make some cake! Click here for the printable recipe. 

What you need:

For the Cake:

1/2 cup Unsalted Butter

1 1/2 cup White Sugar

2 Large Eggs

2 1/2 cups Cake Flour

2 Tbsp Cocoa Powder

1/2 tsp salt

1cup Buttermilk

1 tsp Vanilla Extract

2 Tbsp Red Food Coloring

1 tsp Vinegar

1 tsp Baking Soda

For the Cream Cheese Frosting:

1/2 cup Unsalted Butter

2 tsp Vanilla Extract

9oz Cream Cheese

2 1/2 cups Powdered Sugar

Notes:
It can be difficult to find buttermilk in liquid form if you are in the Philippines. Groceries usually only carries regular milk brands. Not to worry because you can add a tablespoon of lemon juice or white vinegar to regular milk to substitute real buttermilk. Buttermilk is tangy and adding lemon juice or vinegar will make up for the taste you are looking for with real buttermilk.

To Make the Cake:

Pre-heat oven at 350 degrees F. 

Combine flour, cocoa powder, and salt in a bowl. Use a whisk or spoon to mix. Set aside. Mixture should look like this.

In a mixer or separate bowl, cream together butter and sugar. Mix the butter until fluffy then add sugar and mix again. The resulting mixture should be grainy.

Add eggs. One at a time.

Add the vanilla.

Add the food coloring.

Alternately add your flour mixture and buttermilk. Beginning and ending with the flour mixture. I would normally add 1/3 of the flour then 1/2 of the milk first.

With this next step, you have to move quite quickly. Make sure you have your pan ready, greased and lined with parchment at the bottom.

Combine the vinegar with the baking soda. Quickly mix and fold into the batter.

My batter looks like this. Not too thin and quite smooth and creamy.

You can pour it all in an 8-inch pan. Or if you have two pans you can divide the batter among the two pans. This way you do not need to cut the cake in half when assembling. I only have 1 pan so I poured all the batter in. 

Level the top with spatula and place in oven to bake for 30-35 mins.

While that is baking, you can start your Cream Cheese Frosting.

Cream together butter and cream cheese until smooth.

Add sugar 1/2 cup at a time. Then add the vanilla.

Use more powdered sugar if the frosting is still too soft. It it becomes too thick, thin with a teaspoon of milk. 

You are looking for this consistency.

Check on your cake. You will know it is done when you put your finger on top and it springs back. The sides should also pull away from the pan a little bit.

Assembly:

 Let the cake totally cool first. If it is warm, the buttercream will melt. 

Once cool, cut it in two equal parts horozontally. I am not going to gift this cake so I just let it sit on a pretty plate instead of a cake board.

I also flatten the part that rose while baking and turn it over so that the bottom is on top. This will make a more level top.

Add frosting in between the two slabs of cake.

By this time you would notice how crumbly this cake is. This is because of the leavening used to make it rise that is the vinegar and baking soda.

Prepare to crumb coat. Crumb coating is important for you to ensure that no crumbs will show when you frost the cake.

Here is the crumb coated cake. Notice that some red on the sides are still showing.

It is best to chill for a few minutes before frosting. 

Here is the frosted cake. No special technique needed. Just gently spread your frosting and try smooth it as much as you can. It would also help if you frost the sides first then the top.

I don't have a large star tip so I used this small one to decorate it a little bit.

I just squeeze and pull to make these small details.

And our cake is done. :)

We're Inlove with Chuck's Deli

Oh yes! Hubby-to-be and I love to eat! And nothing beats a good dinner that's affordable and remarkably flavorful. This is what we love about Chuck's Deli. We ate there a few times and we instantly fell in love with their slabwiches. We love the Ciabatta bread and the deli meats they have to offer. The salads are also amazing! I personally love their Buffy Salad with boneless Buffalo wings.

Well, enough chit-chat. I will just show you what I am talking about. ;)

We're greeted by nice servers and then they gave us this bucket of knives, fork, and napkin. I really like the dips and sauces they have. Really delicious!

And this big boy here is a full slab of goodness. Francis loves their Reuben so he got himself a whole slab!

And with this photo here, I am hoping that you can at least imagine what we loooovvveee about this. Just look at all the home-made Angus corned beef, gooey Swiss cheese, sauerkraut, complemented by mustard and spicy garlic sauce. Mmmmm...

And of course, my favorite starch is here, too.  Double Fried French Fries!

By the way, they have a set menu they call the Lunch Bag. You can get to choose your own 1/4 slab, side of soup or salad or both, and drink for only 199 to 299 pesos each set. And this is what I got here. It is a 1/4 slab Hamsome Threesome, a Waki Salad, and Raspberry Tea Slush. All this is only 249 pesos.

We got a coupon from our last visit. It's a buy 1 take 1 milkshake. Francis got the Salted Caramel and I got the Bailey's (photo below) for the price of one. :)

I tasted them both and they are delicious!

The Tea Slushes are good too. I personally liked the Raspberry over the Peach but it is really about your preference.

Are you ready to take on a Challenge?

Another thing I find interesting about them is their Chuck's Challenge. They have two challenges that brave eaters can try to conquer.

To win the Slay the Buffy Challenge, all you have to do is to finish a full slab of The Buffy in under 5 minutes. And the reward? You get The Buffy for free. You get a 250 pesos worth of GC. And you get your name on their Wall of Fame (which I wasn't able to get a photo of as I was too excited about the food. Promise, I will take a photo when we come back at Chuck's).

The Mother Chucker Challenge works the same way. All you gotta do is to chew down a Mother Chucker in under 2.5 minutes for you to get a 250 pesos GC and the Chucker is free. You also get your name on their wall of fame.

(Update: Photos)

Overall, we really love the food. I find the place small and cozy - perfect for a conversation. This place isn't fancy so don't expect ambiance. There are no fancy chairs and tables, just good food.

Chucks Deli Serendra

G/F Serendra Piazza (Along the driveway, across Market! Market!), Bonifacio High St., Bonifacio Global City, Taguig City, 1634, Metro Manila

Baking for the House Blessing Party

My bestfriend since gradeschool is having their(hubby and her)  new house blessed today. So yesterday, I took the time to bake some goodies that I'd bring to the event.

I made banana bread with dark and white  chocolate chips. And with the same batter I made muffins topped with crumbs. 

It is so easy to make! If you have all your ingredients ready, it only takes a few minutes to combine everything into a great batter.

Ingredients: (Get Complete Recipe)

125g bread flour

4g baking soda

4g baking powder

67g milk

67g vegetable oil

125g mashed bananas

1 large egg

100g brown sugar

25g white sugar

1g salt

30g chocolate chips

These set of ingredients makes for 1 loaf of banana bread. I tripled the quantity to make 1 big loaf, and 15 muffins.

To make the batter, simply combine all the dry ingredients except for bananas, choco chips, sugar and salt. In a separate bowl, combine all wet ingredients including the sugar and salt. Gently mix in the wet ingrediets into the dry to make a smooth batter but do not over mix. Fold in the bananas and choco chips.

Except for muffins and cupcakes, I always use parchment lined pans. And I lightly grease and flour them before I pour in the batter.

When everything is ready, just put them inside the oven which should be preheated to 350 degrees F for about 30 minutes.

You will be able to see and smell it once done. The color should be golden brown and when you insert a toothpick in the bread, it should come out clean.

Loaf

Muffins

I added my wishes to the bread once it is cooled :)
I have a choco hazelnut spread lying around so I used that just as I would an icing on top of the cake.

She's loved it =)