Hello from Auckland, New Zealand and my last post of the year! I’ve been spending my time with my family and friends, eating my way through this lovely city and taking in the gorgeous scenery and landscapes. I’ve tried Kūmara potato chips and scampi which have been delightful! I’ve also shopped and picked up quite a few local New Zealand cookbooks and can’t wait to tell you all about them when I’m back. Passion fruit ice creams are very popular here which as most of you know, I LOVE!Read More
A marshmallow is like a soft pillow that jiggles with the finesse of belly dancer to a song. It should be able to bounce in your hands when tossed and stretch when pulled apart with your hands. Marshmallows are light and can be used as an accent to garnish so many desserts like cookies, cakes or even added to hot milky cocoa. But I like my marshmallows straight up because I live for the chew.
This is a version of an old family recipe, that my grandmother and mother have used for decades. What I do appreciate about their method is that they've been able to work it out without having to use light corn syrup (aka glucose syrup). There's nothing wrong with light corn syrup, it's not high fructose syrup but there are ethical issues with corn production and the environment. In India, corn syrup is not that easy to find (at least back when I lived there) so their recipe is rather remarkable; in the absence of an ingredient they've figured a way out to make marshmallows happen for every Christmas of my life.
I did tweak their original recipe a little bit, Let me explain, it involves a little science. Light corn syrup is typically added to prevent crystallization of the sugar and when making the syrup you need to be really careful to prevent crystal formation, the slightest agitation of the sugar at 245F can cause the crystals to form and seed. Honey and maple syrup don't work the same way as corn syrup since they're chemically very different even though they're all sweeteners. So I turned to cream of tartar which has a dual role in this recipe, not only does it prevent sugar crystallization of the syrup but it also helps to stabilize the egg white foam as it builds up. The result is a light and airy marshmallow that is pretty wonderful in texture.
For color, I picked up some beet powder based food color from my local store Bi-Rite and some wonderfully potent peppermint extract to give these little guys a bit of holiday cheer. Bi-Rite, carries a lot of amazing natural food colors and extracts for baking and I was very impressed with this beet color's ability to transform without leaving any noticeable taste of the root. To get those pretty swirls, just remember to add the food color at the final stage in a couple of concentrated spots dropped randomly in the foam, don't over mix as the whole thing will turn pink.
lucy's peppermint marshmallows
makes 18 - one inch squares
1/4 cup cornstarch
1/4 cup confectioner's sugar
1 cup water
20g granulated gelatin
300g granulated sugar
1/8 tsp cream of tartar
2 large egg whites, warmed to room temperature
1/2 to 1 tsp peppermint extract (depending on how strong you like it to be)
food coloring (I used 1 tsp of beet powder mixed in 2 Tbsp water)
Sift the cornstarch and confectioner's sugar in a small bowl. Sift 2 to 2 Tbsp over a square 9 inch baking pan. Grease the sides lightly with a little a neutral tasting oil. Keep aside.
Place 1/4 cup of the water in a small heat proof mixing bowl or measuring cup. Sprinkle the gelatin on top and allow to sit undisturbed.
Pour the remaining water in a medium saucepan, add the sugar and cream of tartar. Cover with a lid and heat on medium-low heat until all the sugar dissolved and the temperature reaches 245F on an instant-read or candy thermometer.
While the sugar is melting, start to prepare the egg whites. Place the egg whites in the bowl of a stand mixer and using the whisk attachment, whisk on medium-high speed until the egg whites turn foamy and eventually produce stiff peaks. Stop the mixer.
Once the sugar syrup reaches 245F, pour it in a thin stream into the gelatin at the side of the mixing bowl. It will start to foam, so add it slowly to prevent it from spilling. Stir with a fork to dissolve the gelatin in the syrup, it will take a few minutes to get it smooth. Then pour the hot sugar-gelatin syrup into the egg whites in a thin and steady stream while continuing to whisk the egg whites on medium-high speed. Once the syrup is added, continue to whisk for 1 additional minute and then increase the speed to high and whisk until you get stiff peaks (the foam should be white in shiny white in color and will hold its shape). Whisk the peppermint oil for 1 minute on high speed. Then stop the mixer and add a few drops of the coloring and whisk for 3 to 4 seconds just long enough to create a few swirls (avoid the urge to over-mix or it will become uniformly pink). Remove the bowl from the mixer and using a silicone spatula transfer the mixture to the prepared baking pan. Take a small offset spatula and lightly grease it with a little oil and even the top layer. Allow the pan to rest covered for at least 4 hours preferably 6 hours. The marshmallow will be ready once it is cool and spongy to touch in the center.
To cut, dust a clean surface with a little bit of the cornstarch-sugar mixture. Run a small knife around the edges of the pan to release the marshmallow. You might need to gently pull it from the sides to help release it. Cut into one inch squares with a sharp knife (you can grease the knife with a little oil to prevent sticking). Dust the squares with a little cornstarch-sugar mixture and store in an airtight container for up to 1 week.
Disclaimer: This post was sponsored by the Bi-Rite Family. However, all opinions expressed are solely my own.
So it's that time of the year when I pull the ginger out and make my favorite cake, the indomitable gingerbread cake. It's one of the few cakes, I look forward to making each year and every year, I try to do something different with it. This year's version is full of fruity flavors and spice from some expected and unexpected sources.
The inspiration from the flavors in this cake came from my trip to Sacramento when I visited the California Olive Ranch and learned about the different types of olive oil (and see the oil being made in action). The Arbequina variety not only comes with a bright green color but also has one of the fruitiest flavors which pairs really well with the spices in this cake. Brown rice miso is caramel colored salty fermented paste made from rice as the name suggests while mirin is a sweet rice wine, both of these ingredients are used often as seasoning agents in Japanese cooking and in this gingerbread cake, they do just that. And since, miso is rather salty to start with, there's no need for the addition of extra salt to this cake batter.
Since it is the holiday season, I've made a few marzipan Christmas trees to put on top of the cake and you can make some snow with a dusting of a little confectioner's sugar. Since there's no snow where we live, I had to bring it to us!
Here are some of my kitchen tips that you might find useful when preparing this cake;
- If you can't find moscovado use dark brown or light brown sugar. Jaggery is another great option.
- Arbequina is one of the best olive oils to use in dessert because it has a natural fruity flavor and in this cake, it makes a big difference. However, if you can't find arbequina, try to a fruity extra-virgin olive oil.
arbequina, brown miso and mirin gingerbread cake
yields: one round 9 inch cake
a little unsalted butter to grease the cake pan
2 cups (311g) whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black peppercorns
1/2 teaspoon ground cloves
2 large eggs, chilled
3/4 cup Arbequina olive oil from California Olive Ranch
3/4 cup (177ml) dark molasses
1/2 cup (135g) packed moscovado sugar
4 tablespoons brown rice miso
1/4 cup (60ml) mirin
1 cup (240ml) plain full-fat greek yogurt
green food coloring (optional)
1/4 cup (31g) confectioner's sugar
1. Line and grease a round 9 inch cake pan with a sheet of parchment paper cut to size and a little butter. Place a wire rack at midlevel and preheat the oven to 350F. Dry whisk all the dry ingredients from the flour to the cloves in a large mixing bowl and keep aside.
2. Attach the whisk attachment to the bowl of your stand mixer. Add the eggs, olive oil, molasses, moscovado sugar and miso. Whisk on medium-high speed until creamy for about 4 to 5 minutes. Replace the whisk attachment with the paddle, reduce the speed to medium-low and add in half of the whisked dry ingredients . Whisk on low speed until combined. Then add in the mirin and the yogurt along with the remaining flour and whisk until combined. Scrape the bottom of the bowl using a silicone spatula to make sure there are no visible flecks of flour. Transfer the cake batter to the prepare cake pan and bake in the preheated oven for about 55 to 60 minutes. The cake will done when it is firm and spongy to touch at the center and a skewer comes out clean when inserted into the center. Once the cake is baked, remove from the oven and allow to cool in the pan for 10 minutes. Then run a sharp knife along the edges of the cake to release it and cool on a wire rack.
3. Decorate the cake with the marzipan Christmas trees (See Video Here on how to prepare). Dust the cake with confectioner's sugar as needed.
Disclaimer: This post was sponsored by California Olive Ranch. However, all opinions expressed are solely my own.
Visiting M's parent's on their little farm out in Virigina, is always a treat! It's quiet, the internet is slow so you're basically cut off from the world but in many ways it's a blessing. You get to disconnect from everything else that's going on and you're forced to relax. You get to appreciate everything you have in your life a little more and start to pay attention to things around you. In many ways it's the best gift we could give ourselves. A brief respite from our lives.
For some reason, it was apparently colder in CA than it was here on the East Coast, this Christmas. It's been raining like crazy, the fields were soaked in water and there were many moments that I almost slipped and broke my behind in the muck when I went to visit the mules and animals on the farm. M's mom loves her animals and raises goats that she milks herself to make goat milk soap. A couple of years ago, she taught me how to milk a goat, it's an interesting experience! I don't even know how to describe it. They now have two donkeys and they protect the goats from coyotes! I had no idea donkeys could scare coyotes off.
Christmas morning, I baked a batch of popovers from Bon Appetit Christmas issue and some cheddar biscuits with herbs. Basically, we've been eating constantly every day. There is no rest for the tummy when we go to visit family. I think it is the general theme of our family vacations for both of us as we don't visit that them often so our trip transforms into a daily request of all our favorite dishes that we've missed.
On one morning, I baked a kale and sausage bread pudding with M's mom. So here she is cooking with me in the kitchen and we're cooking a savory bread pudding (in many ways this is also a casserole).
I'm also giving away this gorgeous baking dish from Le Creuset! All you need to do is a leave a comment and tell me what you want to cook in it and I will pick a randomwinner! The contest is only open to legal US residents and ends on January 3rd 2016 at 12 pm. Have an amazing New Year friends!!!
Here are some kitchen tips that you might find useful when preparing this dish;
- I added less salt than I normally would since the sausage I used was heavily seasoned. Adjust your salt amounts if you know that how the sausage will taste. I prefer to stick to the lower amount because you can always sprinkle a little salt later over the pudding when serving.
- Use whatever type of kale or bread you like. Mustard greens and chard leaves will also work well in this recipe.
kale and sausage bread pudding
yields: 2 servings
2 1/2 cups whole-wheat or rye bread country style, diced into 1" cubes
1/4 cup extra virgin olive oil
1/2 cup cooked Italian breakfast sausage (I used spicy pork)
2 cups whole milk
2 large eggs
1 teaspoon baking powder
1/4 teaspoon kosher sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1 cup packed kale leaves, torn (midrib discarded)
5 fresh sage leaves, julienned
1. Place a wire rack at midlevel in the oven and preheat to 375F. Take a baking sheet and line it with parchment paper. Mix the cubes pieces of bread along with the olive oil in a large mixing bowl. Spread this out on the lined baking sheet and bake in the preheated oven for 10 to 12 minutes until the bread is browned and crispy. Remove from oven and allow to cool on a wire rack.
2. Take a medium-sized skillet and heat on medium-high heat. Crumble the sausage and cook until the sausage is completely cooked and lightly browned. Drain the fat and keep the sausage aside.
3. Lightly butter a 1 quart oval baking dish and keep aside. In a medium-sized mixing bowl, whisk the milk, eggs, baking powder, salt, cayenne pepper and black pepper. Fold in the kale, sage, and sausage. Carefully fold in the toasted croutons. Pour the mixture into the baking dish, lightly wrap with cling film and refrigerate for 45 minutes to 1 hour.
4. Place a wire rack at midlevel in the oven and preheat to 400F. Remove the cling film and bake the pudding for 30 to 35 minutes until the center is firm to touch. A knife should come out clean from the center of the bread pudding. Remove from oven and allow to cool for 5 minutes on a wire rack. Serve warm.
Disclaimer: Thank you to Le Creuset for sponsoring this giveaway. All opinions expressed are purely my own.
The week before Christmas and especially if you're traveling is kinda intense in every way. I wanted to get the bathroom remodeled before we left but that was too grand of an ambition. So it's going to be pushed to my list of things to focus on next year. Next week, I'll be visiting family and friends in Virginia, my MIL wants me to make her Sam's cake, I have to let our youngest nephew play in cake batter because he has a kid's chef set and likes to stir things (I'd be happy if he likes to wash dishes too), and one of my SIL's wants me to make her something I cooked for her a while back but to make it spicy, the problem is none of us can remember what it was. I'm really excited about visiting my in laws, sleeping in late and doing nothing at the farm. I'm looking forward to antique store shopping with my MIL (who encourages this much to M's vexation) and eating a lot of Southern food. Even though, I don't care for snow that much, I'm looking forward to the possibility of it snowing hard at the farm so we can go sledding down the hills. I'm excited to go back to Virginia after two years!
If you're looking for some wonderful baking ideas and treats, I have a biscotti a recipe in the holiday special issue of King Arthur flour's magazine Sift. And the magazine is a Christmas treat in itself for any baker!
I'm used to making most of my cakes with butter or nut oils or avocado but never coconut oil as the sole source of fat. The butter swap turned out to be trickier than expected and with coconut oil, I'm always a little concerned about the fragrance that it might impart to whatever dish I'm using it in. Thankfully with chocolate it's easy and in this peppermint mocha cake, it's practically undetectable!
Every Christmas I look forward to a few traditional things, some of them being eggnogg and peppermint because they taste delicious! Califia Farms makes some tasty versions of these drinks and for this holiday season, I've used their peppermint mocha drink to make a very chocolatey and "pepperminty" flavored bundt cake. Since, I'm not a huge fan of sugar frostings, I used a chocolate ganache type of frosting to decorate the cake and then studded the top with crushed candy canes. This might be the closest, I'm getting to making a very cutesy cake this year.
I've also realized as M has pointed out to me on multiple occasions, I keep referring to candy canes as peppermint sticks! I gotta stop making that mistake.
Here are some of my kitchen tips when preparing this cake:
- Do not over mix the flour in to the batter, the cake uses coconut oil and if you mix it too much, the final texture can be dry. I noticed that in the second iteration of this recipe.
- You can use cake flour in this recipe, just keep the weight the same as it is for the whole wheat pastry flour.
- I used regular cocoa powder over dark because that gets very intense in this combination.
- Store the cake at room temperature in an airtight container, avoid refrigerating it as coconut oil will harden making the texture of the cake a bit hard.
peppermint mocha bundt cake
yields: 12 servings (one 2 quart bundt cake mold is what I used)
226gm coconut oil, melted but cooled + 2 tablespoons to grease the mold
3 cups (726gm) whole-wheat pastry flour
1/4 cup (30gm) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain salt
1 cup Califia peppermint mocha milk
3 large eggs + 1 large egg yolk, cold
1 1/2 cups (340gm) finegrain/baking sugar
1. Grease the bundt cake pan with the two tablespoons of melted coconut oil. Then Take 1 tablespoon of the flour and dust the pan with the flour evenly.
2. In a large mixing bowl, dry whisk the remaining flour and all the dry ingredients up to the salt. Keep aside until ready to use.
3. In the bowl of a stand mixer, add the eggs, sugar and remaining coconut oil. Whisk on medium-high speed until pale yellow, this should take about 4 minutes. Replace the whisk with the paddle attachment, then add half of the whisked dry ingredients and half of the peppermint mocha milk into the batter. Whisk on low-speed until just combined, then add the remaining flour mix and peppermint mocha milk to the cake batter. Pour this batter into the prepared bundt pan and bake in the preheated oven for 40 to 45 minutes, rotating the pan halfway through the baking process. The cake will rise and should be firm to touch when done. A skewer when inserted should come out clean through the center.
5 . Allow the cake to cool in the pan for 10 minutes, then flip the cake over onto a plate lined with parchment paper and let it sit in the mold for 5 minutes. The cake should release easily, transfer the cake to a wire rack and allow cool completely to room temperature before glazing it.
chocolate ganache and peppermint glaze
yields: about 1 1/2 cups
1 1/2 cups semisweet dark chocolate chips
1 tablespoon coconut oil
1/4 cup crushed candy canes, coarse
1. Melt the chocolate and the coconut oil in a thick bottomed saucepan placed over a bowl of simmering water. Stir until the chocolate is smooth and has a shiny sheen. Pour the hot melted chocolate glaze over the top of the cake while it is sitting on a wire rack. You can use a parchment paper to collect the extra chocolate that drips to the bottom.
2. Sprinkle the crushed candy canes over the top of the cake and allow the chocolate to set before cutting.
Disclaimer: A big thank you to Califia Farms for sponsoring this post. All opinions expressed are solely mine.
One of my favorite parts about working in the city is working close to the Williams-Sonoma store by Union Square and during the holidays, it's a fun time because the store overlooks the tall Christmas tree in the square that's lit from top to bottom. Sadly, the founder Chuck Williams who recently celebrated his 100th birthday, passed away over the weekend. He was one of the early pioneers in the food industry, who traveled around the globe to find quality kitchen tools that we are now accustomed to and love. He helped make our cooking experiences richer and even more exciting by researching and introducing new kitchen tools and appliances, he will be missed!
I keep a small pot of peppermint growing and even though I've had it for over a year, I have to say, I'm almost a little ashamed that I've done absolutely nothing with it until now. Fresh peppermint makes amazing ice cream, it's one of the strongest infusions that's sweet but not harsh. So always try to keep some growing if you can!
Here are some of my kitchen tips that you might find useful when preparing this ice cream pie,
- Waterproofing the pie crust by brushing with about 2 to 3 tablespoons of melted white chocolate can help to protect the crust from getting too soggy (I didn't do it this time).
- The ice cream should be soft and pliable to work with.
- Use your favorite gingersnaps, however, I will recommend skipping those that contain chunks of ginger as it might be overwhelming when it comes to balancing the flavors of the dessert.
- I use fresh peppermint leaves but you can also use add 1/4 teaspoon peppermint extract (edible grade) to the ice cream base once it is chilled.
peppermint white chocolate ice cream and gingersnap crust pie
peppermint white chocolate ice cream
yields: 1 quart
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
2 to 3 tablespoons fresh peppermint leaves, chopped
1/4 cup white chocolate chips
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons plain full-fat cream cheese, at room temperature
1/4 cup peppermint bark, chopped1. Place all the ingredients from the milk to the white chocolate in a medium-sized thick bottomed saucepan and heat on medium-high heat. Bring the contents to a rolling boil and cook for 3 minutes with constant stirring, then reduce the heat to a gentle simmer.
2. While the contents of the saucepan are simmering, quickly whisk the cornstarch and water in a small mixing bowl. Increase the heat to medium-high and quickly whisk in the cornstarch slurry, allow the mixture to boil for about 2 minutes with constant stirring until it thickens and acquires a thick custard like consistency. Remove from stove and pass the liquid through a strainer to remove any peppermint leaves and clumps.
3. Whisk the hot ice cream base slowly into a large bowl containing the cream cheese and whisk until smooth and completely combined. Transfer the ice cream base to a gallon ziploc bag and keep it in an ice cold water bath. Prepare the ice cream using the chilled ice cream base by following your ice cream maker's manufacturer's instructions. Fold the chopped peppermint bark in to the prepared ice cream. Transfer the ice cream to a freezer proof airtight container and freeze until ready to use.
gingersnap cookie crust pie
yields: one 9" crust
260gm gingersnap cookies
5 tablespoons unsalted butter, melted + a little extra to grease the pie pan
2 tablespoons fine-grain sugar
1/2 cup peppermint bark, finely chopped
1. Place a wire rack at mid-level in the oven and preheat to 350F.
2. Place the cookies in a food processor and pulse for about 20 seconds, four times until you get a fine powder. Transfer the powder to medium size mixing bowl.
3. Using a silicone spatula mix in the melted butter and sugar to form a "dough".
4. Lightly grease a 9" oven and freezer safe baking pan with the extra butter. Line the base of the pan with a circle of parchment paper cut to size. Transfer the cookie "dough" to the pan and press it gently with your fingers pushing it gently to coat and cover the pan. Level the edges of the crust with a small offset spatula.
5. Bake the pie crust in a preheated oven for 8 to 10 minutes or until you can just smell the gingersnap cookies. Remove the baked pie crust from the oven and allow to cool on a wire rack for 1 hour. Wrap the crust in the pie pan carefully and freeze for at least 2 hours before using.
6. When ready to assemble, soften the peppermint white chocolate ice cream in the refrigerator for about 30minutes. Unwrap the pie and transfer the ice cream, flatten it out using an offset-spatula. Freeze the pie for one hour. Decorate the outer edge of the pie with the chopped peppermint bark by sprinkling it to form a circular border that's around 1 inch in width. Wrap the pie and freeze for at least 2 hours until firm. Cut the pie using a warm and sharp serrated knife.
Note: A huge thank you to Williams-Sonoma for sponsoring this post as part of their #BarkYeah campaign. All opinions expressed are purely my own.
I first ran into Michelle on Instagram and immediately fell in love with her work. Michelle's blog Hummingbird High is full of delicious stuff like this Nutella stuffed rugelach, these orange scented palmers, and this samoa matzo cookie crunch. You should go over and read each and everyone of her posts, I always want to bake more after I read her posts! Today, Michelle is sharing her recipe and thoughts for this holiday themed eggnog cream puffs that are absolutely delightful! Here's Michelle.
I’m sorry to say this, but eggnog is a relatively recent discovery of mine — as a little kid, I always thought the idea of drinking a mix of raw eggs and milk together always kinda grossed me out. This irrational fear lasted for several years and finally disappeared earlier this month, when I finally mustered up the courage to try a glass. I was pleasantly surprised to discover that I actually liked its flavor! It reminded me of the leftover milk after a bowl of Cinnamon Toast Crunch, which has always been my favorite cereal. Pretty soon, I became obsessed and began dreaming up ways to incorporate the classic holiday drink into desserts. This recipe for eggnog cream puffs is just the beginning.
Some baker’s notes:
Different brands of eggnog have varying ratios of egg, milk and cream. If you buy a brand that has more milk, you’ll likely need a tablespoon or so of extra heavy cream to get the desired fluffy whipped cream texture.
Eggnog Cream Puffs
For the Profiteroles:
(makes 16 two-inch cream puffs)
1 cup water
6 tablespoons unsalted butter, cut into 1-inch cubes
1 tablespoon plus 1 teaspoon granulated sugar
1/8 teaspoon salt
1 cup all-purpose flour
4 large eggs
For Eggnog Whipped Cream Filling:
(makes enough for 16 heavily-stuffed cream puffs)
1 cup heavy whipping cream, cold
½ cup eggnog, cold
1 tablespoon confectioners' sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For the Chocolate Ganache Topping:
(makes around 1 1/2 cups, enough for sixteen cream puffs)
4 ounces semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
For the Profiteroles:
Preheat oven to 450F, placing oven racks in the center and upper third of the oven. Line two baking sheets with parchment paper or Silpat mats and set aside.
In a medium saucepan, combine 1 cup water, 6 tablespoons unsalted butter, 1 tablespoon plus 1 teaspoon granulated sugar and 1/8 teaspoon salt. Bring to a simmer over medium heat, using a heatproof rubber spatula to stir gently and consistently to melt the butter. Once the butter is melted and the mixture is brought to a simmer, lower heat slightly and add 1 cup all-purpose flour all at once. Stir immediately using the heatproof rubber spatula, until the mixture thickens and pulls away from the sides of the pan. At this point, the mixture will have formed into a glossy and damp mass, and the bottom and sides of the pan should be clean. Continue cooking the dough for another 5 minutes over a low flame, allowing moisture to evaporate. When enough moisture has evaporated, the dough will steam and smell slightly nutty.
Once the dough is steaming and fragrant, immediately remove pan from heat and transfer the dough to the bowl of a freestanding electric mixer fitted with a paddle attachment. Beat on medium speed for about 1 minute to release some of the heat from the cooked dough, before turning down the mixer to its slowest speed and adding 4 eggs, one at a time, only adding the next egg until the previous one is fully incorporated. Stop the mixer between each egg addition to scrape down the bowl. After the last egg, the mixture should be glossy and thick — when scooped with a spoon, the dough should slowly pour off the spoon.
Transfer the dough to a piping bag with and pipe dough balls that are about 1 1/2 inches across and 3/4 inches tall. Space each dough ball about 1 1/2 inches apart on the prepared sheet pans. Bake in the preheated oven for 10 minutes, before rotating the pan from the bottom shelf to the top shelf. Reduce the heat to 350 (F) and bake for another 15 minutes, cracking open the oven door for the first 5 minutes to allow heat to escape and the oven to cool more quickly. When the dough balls are a golden color and crisp on the outside, remove from the oven and allow to cool completely on the pans, placing each pan on a wire rack.
For the Eggnog Whipped Cream Filling:
In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 1 cup cold heavy cream and 1/2 cup cold eggnog. Whisk on medium-high speed until the mixture starts to thicken; add in 1 tablespoon confectioners' sugar, ¼ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg and continue whipping until the peaks just hold their shape — be careful not to overmix or you'll end up with butter!
Slice each cream puff open and use a 1 tablespoon cookie dough scoop to portion out 2 generous tablespoons of eggnog whipped cream on each cream puff. Gently press the tops of each profiterole onto the cream, creating a kind of cream puff sandwich.
For the Chocolate Ganache Topping:
Place 4 ounces finely chopped semisweet or bittersweet chocolate in a medium, heatproof bowl.
In a small saucepan, bring 1/2 cup heavy cream to a gentle boil over medium heat. When the cream is boiling, remove immediately from heat and pour over the finely chopped chocolate, using a whisk to mix the cream into the chocolate until it melts and is a uniform, rich brown color.
Add 1 tablespoon pure vanilla extract and whisk to incorporate into the mixture. Set aside to cool slightly before using by drizzling or scooping over each individual cream puff.
Thanks for stopping by!
For baker’s notes and more recipes, please visit www.hummingbirdhigh.com