Miss Hangrypants: cream

Showing posts with label cream. Show all posts

Lemon Curd Creme Puffs with Matcha White Chocolate Ganache

I'm done with my surgery rotation and I finally have time to meddle in the kitchen! Even if I was waking up at 4am and sleeping 4 hours everyday, I'm going to miss the excitement of being in the operating room. Surgery has been hand downs my fav rotation and I got to work with so many amazing people (including an attending who may be reading this...but I only have high praises for him hahaha ;))

I can't believe I spent all of winter in the OR and it's almost spring! Here, I made some cream puffs filled with fluffy lemon curd cream and topped them off with matcha white chocolate ganache and edible flowers. Don't they just look like spring and sunshine?

Don't let the long list of instructions fool you! These are actually very simple to make. You can make the lemon curd cream the night before, so all you need to make are the puffs and matcha ganache the next day. If you have a kitchen aid mixer, making the dough will be a breeze. I have mixed the dough by hand before and I think that's why my right arm is twice the size of my left :P. Hope you guys are enjoying the warmer weather!

Lemon Curd Creme Puffs with Matcha White Chocolate Ganache

makes 20-25 mini creme puffs

Pâte à Choux (made here too!)
1 stick butter, cubed
1/2 cup whole milk
1/2 cup water
1 tbsp white sugar
1/4 tsp salt
1 cup flour
4 large eggs

Whipped Lemon Curd
2 large egg yolks
1/2 cup sugar
juice of 1 large lemon and zest
pinch of salt
1 tbsp cornstarch
1/2 cup heavy cream
1 tsp vanilla
1 tbsp powdered sugar

Matcha White Chocolate Ganache
1-2 tsp matcha powder
1/4 cup white chocolate chips (I used ghirardelhi)
1/4 cup heavy cream

Cream puffs:

Preheat oven to 425 and line a large baking tray with parchment paper or a silicone mat
In a medium sized pot, put in the butter, milk, water, sugar and salt. Place on medium-high heat and stir frequently. Once it has all melted and starts bubbling on the top, reduce the heat to low
Dump in the flour and stir with a heat proof spatula. It will start coming together and form a giant shiny yellow ball (less than 5 minutes)
Place the dough in a stand mixer with the paddle attachment and stir slowly to cool for about 2 minutes. Crack 1 egg at a time and mix on low until it is thoroughly incorporated. Repeat with the other eggs. Now the dough will be smooth, yellow and thick.
Transfer into a pastry bag with a 1/2" tip. Pipe out 1.5" mounds on the prepared tray about 1 inch apart (they don't spread too much). Using a wet fingertip, smooth the top of each mound where you pulled the dough away from the tip so they don't burn in the oven.
Place in the oven, reduce the temp to 350F after 1 min and bake until puffs are golden brown (~30-35mins). DON'T open door while baking or all the puffs will deflate! Once they come out, take a paring knife and poke a hole in the side to let the steam escape and transfer to a cooling rack.

Lemon Curd (made the night before):

In a small pot, whisk egg yolks, sugar, lemon zest and its juice and salt. Heat on medium flame and continuously whisk until thickened slightly. Whisk in cornstarch and keep whisking until it is the consistency of greek yogurt (taste test here and add more sugar if needed). Take off heat and cool for a few minutes. Place saran wrap directly on the lemon curd surface and stick it in the refrigerator
In a clean and cold mixing bowl, whisk heavy cream and powdered sugar on high until stiff peaks form. Whisk in vanilla
Fold the now cold curd with the whipped cream. You don't have to use all the cream if you think it's too much. I put in 3/4 of it I think
Only pipe in the cream when you are about to eat/serve it, otherwise the puffs can get soggy.

Matcha Ganache

Stir matcha powder, chocolate chips and heavy cream in a small bowl. Microwave in 10 second bursts and stir. Mine was done in 14 ish seconds. I always have trouble with white chocolate seizing on me, so now I have chocolate PTSD and check every 5 seconds
Drizzle this over lemon curd cream filled puffs and serve!

Creamy Kimchi and Sausage Pasta

I'm back in Richmond!! When I first landed here, I was pretty surprised that LA had been colder and rainier than Richmond :\. I was all prepared with my down jacket, scarves and wooly hat...but when I got off the plane, I was sweating and huffing and puffing when I got to the baggage carousel haha. I actually wished it was colder so I could put some of my winter clothes to use! I totally take that back now though! I have to walk to school fairly early in the morning and it has been bitingly cold to the BONE. Like -7 celsius (still can't get used to Fahrenheit)!! As someone who has lived at the equator most of her life and now in sunny southern California, I can't get used to this freezing weather! I feel like the Michelin tire white puffy man everyday.

I'm glad my mum has packed a suitcase full of food for me before I left, yay! I can seriously say I don't have to go food shopping for a few months :D. Unless, I have to buy eggs, which I do...because eggs are life :P. I put this kimchi pasta up on instagram a few days ago and got a lot of demands for the recipe. Yes, I did make it last year...and it is finally up now :]. At that time, I really needed to get rid of my kimchi before I left for 2 weeks...but, I didn't expect it to be so good! The sausage and herbiness really goes well with the sharp bites of kimchi and parmesan. This dish is best enjoyed with friends and a hearty appetite!

Creamy Kimchi and Sausage Pasta

serves 4-5

1/2 lb bow tie pasta
1/2 large medium onion, sliced thinly into half moons
3 cloves garlic, minced
1 jalapeño, finely diced (optional)
1/2 lb sausage, sweet Italian
1 cup napa kimchi (slightly aged/sour), chopped into 1" squares
1.5 cup heavy whipping cream
2 tbsp white wine
1/2 cup parmesan, grated
3 tbsp freshly chopped parsley (or 2 tbsp dried parsley)
salt and pepper

Boil pasta according to directions on the box, but about 2 mins before al dente or your desired texture. Rinse with cold water and set aside
Heat large frying pan with some oil and sauté onions, garlic and jalapeño until onions are slightly translucent. Place sausage in and break it up into bitable bits with your spatula. Add in the kimchi when the sausage isn't too pink on the outside. Heavily add pepper and a little bit of salt.
After adding the kimchi and frying it around for about 2-3 mins, pour in the heavy cream and stir. Reduce heat to medium-low. Add the white wine and then the pasta. Stir to coat. The sauce should thicken in a few minutes. Gently fold over pasta once in a while until all the pasta has warmed up and is to the texture you like, sprinkle in the parsley and parmesan cheese. Add more salt and pepper if needed.
Garnish with fresh parsley and parmesan and serve hot.

Macarons au chocolat et à la crème de Marrons {chocolate macarons + chestnut cream}

Oh look at me being all fancehhh. Who am I kidding? I learned French for 7 years and I still can't speak a lick of it, so I guess that makes me kind of useless :(. Although, I can say "I would like some fries" so I will be able to navigate at least in McDonald's in Paris ("ze fries, plz"). But!! I do make mean macarons and this super freaking deliciously creamy chestnut puree. If this doesn't scream christmas, I don't know what does.

Bahhh, I can't wait for winter break already. My body is currently in lecture, but my mind has checked out a long time ago. Probably since thanksgiving, which is no bueno because I have 3 exams and a paper to look forward to until the sweet escape of Christmas and.. GIFTS!! The only thing that is worth getting this year is this Individual ice cream maker. It is almost like having ice cream on demand. Unless you can train your bf to do this, although this never happens, but I'm working on it (and he's not going to be happy reading this hahahaha).

Chocolate Macarons with Chestnut Cream

Chocolate Macarons
1/2 cup almond flour
1 cup powdered sugar
4 tbsp unsweetened cocoa powder
2 egg whites (aged 2 days in room temperature)
5 tbsp granulated sugar
pinch of cream of tartar

Chestnut Cream
1 cup heavy cream
200g roasted chestnut (I buy these in Asian supermarkets, roasted, shelled and ready to eat)
1.5 tbsp packed brown sugar
1 tbsp honey
1/2 tbsp vanilla
pinch of salt
1/2 tbsp cornstarch (if necessary)

Chestnut filling

In a small pot, add all the ingredients except cornstarch and simmer on low for about 30 minutes, while stirring it from time to time to prevent burning. The cream will become quite thick and a layer will form on the top, but you can just stir that back in.
Using an immersion blender, blend the paste until smooth, keep heating and stirring vigorously now until you reach desired consistency. It should be very thick, almost like the consistency of mashed potatoes (but not quite there). If not, add cornstarch.
Let it cool and then transfer into a pastry bag and refrigerate. It will become more thick as it cools too. You will only need about 1/2 of the cream but this is SO delicious on toast

Detailed macaron making here
Chocolate Macaron Shells

Prepare at least 2 baking trays lined with parchment paper or silicone and a pastry bag with a 1/2" tip
Pulse almond flour, powdered sugar and cocoa powder in a food processor until mixed and airy. Set aside.
Whip egg whites on low speed until frothy looking and gradually add the granulated sugar on medium until soft peaks form. Add a pinch of cream of tartar and continue to whip on high speed just until the peaks are stiff and does not deflate/wilt under gravity when you hold it upright
Add half of the dry mix and gently fold into the egg whites with a spatula. Once half incorporated, dump the rest of the dry ingredients and fold. Start to squish the batter on the sides of the bowl to squeeze out the air. You can be very rough with the batter now. Mix for about 50 turns or until a drizzle from your spatula disappears into the batter
Transfer batter into pastry bag and pipe out circles to your desired size. Rap the baking trays onto the counter to allow bubbles to pop from the batter. You can use a toothpick to pop the ones that didn't rise to the surface. Allow to dry for at least 1 hour or until the batter is dry to touch (timing depends on the weather)
Preheat oven to 310F. Bake dried shell batter for 15-17 mins. I usually er to 16-17mins so that I don't get soggy shells.
Pipe filling onto cooled shells, sandwich and PUT IT IN THE FRIDGE in an airtight container. Literally, don't eat them on the first day. They don't taste as marvelous. These chocolate macarons especially taste so so so amazing when the chestnut cream has softened the macaron shells and imparted some flavor onto the shells.

No-Churn Rocky Road Ice Cream (over waffles!)

I'm finally done with the kidneys!! Gosh, they are just 2 small little beans, but they are so complex. Ugh, worst organ ever to study for. Up next is the brain... I still have no idea what I want to do yet after med school. All I have been doing is eliminating fields I could never see myself in. Like pediatrics (I just don't mesh with kids), dermatology (don't ever let me touch that oozing lesion on your skin) or cardiology... can barely hear my own heart beat with my stethoscope ;). Learning each organ and body part makes me dislike them even more. Can't wait until I never have to study again... oh wait, studying is mah lyfe foreverrrr :(((((

Anyway, making no-churn ice cream has been on my bucket list for ages! I can't believe how easy and delicious you can make ice cream without an ice cream maker. I had about 10 different ice cream machine models saved on my Amazon account, because I was thinking of buying one and making ice cream all day everyday. But, now I can save even more $$$ and make delicious ice cream all day everyday!! I have so many ideas and ice cream things to do and I'm so excited I'm going to burst :D (sorry, a little hyper because I had ice cream for dinner :P)

No-Churn Rocky Road Ice Cream

inspired by Nigella.com
makes 2-3 pints

1 pint heavy whipping cream
1 cup sweetened condensed milk
4 tbsp cocoa powder
2 tbsp vanilla extract (good quality)
heaping 1/4 cup marshmallow
heaping 1/4 cup mini chocolate chips
heaping 1/4 cup walnuts (or whatever nuts you have on hand)
more marshmallow, chocolate chips, nuts to top

** Waffle recipe below

Whisk whipping cream, condensed milk, cocoa powder, vanilla together at low speed first to prevent splashing. Gradually increase speed to medium high.
Whisk until soft peaks form, about 5 mins and it should have a light brown airy mixture
Fold in toppings (marshmallow, choc chips, nuts) gently and fill 3x1-pint airtight containers
Freeze at least 6 hours or overnight

Buttermilk Waffles

makes 6-8 square waffles (serves 2-4)

double for a crowd!

1 cup flour

2 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1/2 tsp vanilla extract

2.5 tbsp melted butter

1 cup buttermilk (or more)

Preheat your waffle machine. Mix dry ingredients (flour, sugar, baking powder & soda), salt. Mix wet (egg, vanilla, butter, buttermilk). Stir together. Add more buttermilk if the consistency is not runny enough.
Place in your waffle machine according to instructions. Or about 2 mins.

Boston Cream Pie Macarons

Yay It's the weekend! And the weather is perfect and I'm slightly less stressed than usual :P I've been baking all morning and finally tackled making macarons. This was my first time baking them too. I know I'm a little behind the macaron blogging game, but the price of almond flour and everything else can quickly add up. Food and feeding my ever hangry state has turned my pockets inside out. I'm going to seriously live on carrot sticks next. Although, I did do that once and turned yellow-orange. True story. That's how the bf met me. He thought I was normally orange in color. I don't really know how anyone can be attracted to an oompa loompa. But hey! Everyone for everybody ;)

Since this was my first time making macarons, I was surprised at how easy they were to make! And when I saw feet. I was like YEESSSS!! It does take a little bit of prep because you used aged egg whites but otherwise they are pretty simple... as long as you follow a good recipe.

Some notes...I did one batch with a silicon mat and one with just parchment paper with a template I printed off the internet (3.5cm diameter). I thought it was easier using parchment paper and the shells weren't as hollow. Although, the shells slide right off the silicon mat whereas the paper stuck a little. If you ever wanted to make macarons, you really should. Nothing to be intimidated by. Heck, if I can, I'm sure you can too :)

Boston Cream Pie Macarons

Makes about 20 macarons
adapted from shopsucre
Macaron Batter
1 cup powdered sugar
1/2 cup finely ground almonds
2 large egg whites, ages 1 day in fridge and 1 day at room temp
5 tbsp granulated sugar

Custard filling
2 egg yolks
2 tbsp sugar
1/4 cup flour (or 1.5 tbsp cornstarch for gf)
1 cup whole milk
1 tsp vanilla
5 tbsp butter
1 cup powdered sugar

**or the lazy man's custard: 1 box instant vanilla pudding powder, 3/4 cup whole milk, 1/2 cup powdered sugar mixed into 3 tbsp whipped butter (I used this recipe for my pictures)

Chocolate drizzle
1/2 cup whole milk
1/4 cup semi-sweet chocolate

Custard: whisk all the ingredients other than the butter and powdered sugar in a small pot. Heat on medium and keep whisking it from time to time until it starts to simmer. Keep whisking until its pretty thick and starts spitting large bubbles from the top. Remove from heat and let it cool. In another bowl, cream butter and powdered sugar until light and fluffy. Fold together custard and butter mix. Chill in a piping bag.
Macarons:

Line 2 baking sheets with parchment paper or silicon mat and get a pastry bag with a 1/2 inch plain tip prepared
In a food processor pulse almond flour and powdered sugar until mixed and fluffy
In the bowl of your stand mixer (if you have one, or just an egg beater bowl... I really don't recommend whisking by hand!), beat egg whites with the whisk attachment on medium low for 2 mins, gradually adding in the sugar.
Increase speed to 7 to whip for another 3 minutes and then at 8-10 for another 4 minutes. You should be getting a stiff meringue that you can make soft peaks with. Don't over beat it or bad things will happen (apparently...)
Fold the dry ingredients in 2 batches with a rubber spatula and make smooth sweeps to the bottom of the bowl. You do want to deflate the meringue a bit so squishing to mix to knock out some air is okay! After about 30-50 foldings (I didn't count but everyone talks about that magic number). I just did it until the batter looked glossy and when you drop some from your spatula to the batter, it takes about 20 secs for it to mold back into the mix. Don't over mix or it will a runny and watery mess!
Fill your pastry bag (hold it up in a tall glass..makes life so easy) and pipe batter onto the prepared baking sheets in 3.5cm circles, spaced 1" apart.
Rap the baking sheet a few times about 1 inch above the counter top to flatten the macarons and to get rid of bubbles. Let them rest at room temp for 45-60mins. The tops should be dry and nothing should stick to your finger if you poke them.
Preheat your oven to 325 F in the last 2 minutes. Bake for 15 mins, rotate pans and then bake for another 3-5 minutes. You can check they are done by lifting one macaron you can sacrifice. If the feet comes off, leave it in longer. You always want to overbake than underbake.
Let cool completely before removing them from the paper. Line up similar sized ones and pipe the chilled custard filling onto 1 shell. Sandwich together. Heat milk in the microwave or small sauce pot, remove and stir in chocolate until it melts into a thick sauce. Drizzle onto assembled macaron tops. Let them sit in the fridge in a sealed container for at least 1 day before serving. They don't taste as good fresh out because the inside of the macaron shells need some time to soften and for the filling flavors to come together.

Matcha Cream Puffs

Quick post before I go have brunch and walk around gardens and doing lazy things like that. The weather is so nice in Richmond today...but it will be below freezing tomorrow. Yay :(

I never knew cream puffs were so easy to make!! I also made custard filled one during spring break and the custard WAS SO DELICIOUS. Will have to make it again for my peeps here. Maybe after anatomy though. Can't be smelling like cadavers and handing out sweets :x

Matcha Cream Puffs

adapted from Chowhound
makes 20-25 mini cream puffs

pâte à choux
1 stick unsalted butter, cut into pieces
1/2 cup whole milk
1/2 cup water
1 tbsp white sugar
1/4 tsp salt
1 cup flour
4 large eggs, at room temp

green tea cream filling
1 1/4 cup whipping cream
1/4 cup whole milk
1/3 cup instant vanilla pudding
1/4 cup powdered sugar
2 tsp matcha powder
1 tsp vanilla extract

pastry puff: heat oven to 425F. Line baking sheet with parchment paper
In a medium-large pot, heat butter, milk, water, sugar and salt until the butter has melted and the mix comes to a boil
Reduce to low heat, dump in the flour and vigorously stir with a wooden spoon until it forms a large shiny ball (about 5 mins)
Take off from heat and let cool for 10 mins. Beat in eggs 1 at a time with a wooden spoon or a kitchen aid (I did it by hand, not sure why though :/). Completely mix in the egg before you crack in the next one. The dough might separate but put in some elbow grease and it will come together. The dough will become quite hard to mix...or I have weak biceps...but should look smooth, sticky, yellow and glossy
Transfer dough into a gallon sized ziplock bag, snip a 1/2" hole and pipe 1.5" mounds on the lined baking sheets 2 inches apart. Using wet fingertips, smooth the top of each mound.
Place baking sheets in oven, reduce the temp to 350F after 1 min and bake until puffs are golden brown (~40-45mins). DON'T open door while baking or all the puffs will deflate! Let cool completely before filling
green tea filling: In a small bowl, whisk instant pudding mix, powdered sugar, matcha powder. In a stand mixer, whip up the cream and milk and vanilla extract until soft peaks form
Add the dry mix and whip until desired texture.
Assembly: You can snip a small hole and fill in the hollow space with a pastry bag and tip. Or you can be lazy like me and use a sharp paring knife and slice off the tops. Spoon to fill!
Dust with powdered sugar and serve immediately