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  • How to make Cherry and Cream Cheese Crepes

    How to make Cherry and Cream Cheese Crepes

    Simple crepe recipe with vanilla cream cheese and topped with homemade cherry sauce, . The recipe is very easy, you only need a few ingredients to prepare the crepe and the options for filling are endless.

    Cherry and Cream Cheese Crepes


    Home Cooking Adventure

    Ingredient
    Makes about 12-15 crepes
    crepes
    2 eggs
    2 tablespoons (30g) sugar
    1/4 teaspoon (1g) salt
    1 teaspoon (5g) vanilla extract
    1 cup (240ml) milk
    1 3/4 cup (220g) all-purpose flour
    3 tablespoons (40g) oil
    1 cup (240ml) carbonated mineral water

    Cherry Sauce
    25 oz (700g) fresh cherries
    2/3 cup (135g) sugar
    1/4 cup (60ml) water
    2 tablespoons (30ml) lemon juice

    Cream cheese filling
    Cream cheese 14 oz (400g), room temperature
    1/2 cup (60g) powdered sugar
    2 teaspoons (10g) vanilla extract

     

    1. Prepare the cherry sauce. Chop the cherries and place in a small sauce pan. Add sugar, water and lime juice and bring to a

    simmer, stirring occasionally. Simmer until mixture thickens, about 20 – 30 minutes. Remove from heat and allow to cool completely before use. This sauce can also be made a day or two in advance to save time. Refrigerate before use.

    2. Prepare crepes. In a large bowl, mix eggs with sugar, vanilla extract, and salt. Stir in the milk, stir in the flour and mix well. Add oil and mineral water and beat until smooth.

    3. Heat a non-stick pan over medium heat. Sprinkle with a teaspoon of vegetable oil or butter. Drizzle a small ladle of batter into the center of the pan and with a circular motion, spread the dough over the sides of the pan.

    4. Cook crepes until the bottom is lightly browned. Flip the other side and cook until lightly browned. Repeat with remaining dough.

    5. Prepare the cream cheese filling. Mix cream cheese with powdered sugar and vanilla in a bowl until combined.

    6. Fill crepes with cream cheese filling, fold and drizzle cherry sauce on top.

     

     

  • How to make Chocolate Cream Puffs

    How to make Chocolate Cream Puffs

    Delicious Chocolate Cream Puffs, topped with chocolate pastry cream and topped with chocolate ganache, a great treat for chocolate lovers.

    Chocolate Cream Puffs


    Home Cooking Adventure

    Ingredient
    Make about 25 cream puffs

    Choux cake
    1 cup (125 g) all-purpose flour
    3.5 oz (100 ml) milk
    3.5 0z (100 ml) water
    2 teaspoons (10 g) sugar
    1/2 teaspoon (2g) salt
    5 1/2 tablespoons (80g) unsalted butter
    4 eggs

    Chocolate cake ice cream
    4 egg yolks
    1/3 cup (70g) sugar
    1/3 cup (40g) cornmeal
    2 cups (480 ml) milk
    4 oz (120g) semi-weekly chocolate, chopped
    1 tablespoon (15g) unsalted butter

    Chocolate Ganache
    4 oz (120g) half a week chocolate
    1/2 cup (120g) whipped cream

     

    1. First, prepare the pastry cream to be ready before the choux pastry is baked.

    2. Beat egg yolks with sugar until slightly pale.

    3. Mix the cornstarch well. Pour milk into a saucepan and bring to a boil. Pour about a third of the hot milk over the egg yolk mixture. Pour the entire mixture into a saucepan with the milk. Cook while stirring until thickened.

    4. Keep the heat just enough to cook all the cornmeal. Turn off the heat, add the chocolate and keep stirring until the chocolate is completely melted. Pour the cream into a clean bowl and let it cool for 5 minutes, then stir in the butter. Let it cool slightly, cover with cling film, and press directly onto the surface of the ice cream to avoid skin forming on the surface. Refrigerate before use.

    5. Preheat oven to 350F (180C).

    6. Prepare the choux pastry. Sieve flour. Boil milk, water, sugar, salt and butter in a saucepan.

    7. Remove from heat and add all flour at once and combine vigorously with wooden spoon until homogeneous.

    8. Place the pan back on low heat and while stirring, cook for 1 or two minutes to absorb any moisture from the dough and until it has drawn away from the walls of the pan. You should see some dough sticking to the bottom of the pan.

    9. Transfer dough to a large bowl and let cool slightly. Add the eggs one at a time, carefully mixing each egg into the batter using a wooden spoon or even a stand mixer. It will produce a smooth, uniform powder that will retain its shape.

    10. Fit a pastry bag with a large ½ inch (1cm) round tip and dough tube into 1 – 1/2 inch (3-4 cm) circles on a parchment-lined baking sheet.

    11. Bake for 25-30 minutes until golden and puffy.

    12. Poke each stick with a skewer to release the steam and cool on a wire rack. Split the cake in half.

    13. Remove the pastry cream from the refrigerator and beat until smooth. Transfer the pastry cream to a 1/4 inch (6 mm) plain-tipped piping bag or star.

    14. Cake cream tube to fill cream puffs. Top with pastry lid.

    15. Prepare the chocolate ganache. In a small saucepan, heat the cream over medium-low for a few minutes until hot. Are not
    need to boil or simmer. Turn off the heat, pour chopped chocolate on top and let stand for 1-2 minutes. Stir until
    evaporate.

    16. Spoon or transfer ganache to a 1/8 inch (3mm) smooth top piping bag and pour ganache over top
    the top of the cake.