Follow Me on Pinterest

Monday, December 30, 2013

5, 4, 3, 2...Almost the New Year!

Happy Monday everyone! It feels like it's been forever since we last spoke, doesn't it? Things have been busy in the kitchen, between preparing for brunch with my in-laws, in which the star was a cookie plate and nutella buns (pictures to come tonight I hope, to making lots and lots of my famous brownies...who has time to rest? At any rate, I haven't forgotten about you and the need to deliver fabulous desserts to ring in the New Year. Geez, it sure seems like we entertain a lot, doesn't it? But fear not, for we can still make fabulous goodies on time and the supermarkets are still open! Phew, what a relief! So here we go, let's hurry up and bake so we can be the talk of the town!

If you're ready to be daring...
Cream Puffs with Chocolate Sauce
Elizabeth Katz


  • 1/2 cup milk
  • 1/2 cup water
  • 9 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 1/4 cups heavy cream
  • 1/4 cup confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped

  1. Preheat the oven to 400°. Line 2 large baking sheets with parchment paper. 
  2. In a large saucepan, bring the milk, water, 1 stick of the butter and the salt to a boil over high heat. Add the flour and remove from the heat. Stir until the dough forms a shiny mass. Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled. Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan. 
  3. Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through. 
  4. Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours. 
  5. Meanwhile, in a bowl, using a mixer, beat 1 1/2 cups of the cream with the confectioners' sugar until firm. Beat in the vanilla extract. 
  6. Cut off the top third of each puff and scoop out the soft dough in the center. Spoon the cream into the puffs, replace the tops and stack them on a plate. Chill for 10 minutes. 
  7. In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil. Remove from the heat. Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted. Whisk until smooth. Drizzle some of the chocolate sauce over the puffs and serve, passing the remaining sauce on the side.

Bomboloni with Chocolate Espresso, Whiskey Caramel, and Clementine Sauces
Gourmet Live, Nov 2011

  • 3/4 teaspoon active dry yeast (from a 1/4-ounce package)
  • 6 tablespoons warm whole milk (105-115°F)
  • 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
  • 1 large egg
  • 1 1/2 tablespoons unsalted butter, softened
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • About 2 quarts vegetable oil for frying
Accompaniments: Directions
Make Dough:
  1. Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)
  2. Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
  3. Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.
  4. Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.
  5. Punch down dough and turn out onto a well-floured surface (dough will be very sticky.) Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.
Fry Bomboloni:
  1. Heat 2 1/2 inches oil to 350°F in a 4- to 5-quart pot over medium heat. Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2 to 3 minutes per batch.
  2. Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.
  3. Cool bomboloni to warm and serve with sauces.
Cooks' Notes: 
  • Bomboloni can be formed, but not fried, 1 day ahead and chilled on a rimmed sheet pan, loosely covered with plastic wrap. Let stand at room temperature 20 minutes before frying.
  • Although bomboloni are best freshly made, they can be fried a day ahead, cooled, and kept covered with plastic wrap at room temperature. Reheat, uncovered, in a sheet pan on a rack in a 300°F oven until warm, 4 to 5 minutes.
  • Oil can be cooled to warm, strained through a paper towel–lined sieve, and reused once more.

Happy baking!

No comments:

Post a Comment