Hazelnut Cream Puffs with Chocolate Cream

I love cream puffs. I love the way they puff up in the oven, I love the way they taste, and I love their versatility. Once you master the basic recipe for these golden puffs there are so many options to try. I have been thinking about adding hazelnuts to cream puff paste for a long time, but I was worried that the nuts would cause the puffs not to rise. Happily this is not the case. The puffs do rise, though a little less than they would sans nuts. They are delicious with the chocolate cream, which is simply chocolate pastry cream with whipped cream folded in. If you have extra cream left after filling the cream puffs, it can be served on its own as chocolate mousse or as filling for chocolate cream pies.

Cream Puffs
Makes about 35 puffs

Ingredients
1 C flour
1 C water
6T unsalted butter
2T sugar
Pinch of salt
4 eggs
1 C hazelnuts, ground fine

Method
 1. Put water, butter, salt and sugar in a medium sauce pan. Bring to a boil. When the mixture is boiling and the butter is completely melted, add the flour and mix until the mixture comes away from the sides of the pan and forms a ball. Continue to cook the paste until a film forms on the bottom of the pan.
2. Put mixture in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for a few moments to cool the mixture down. Add the eggs one at a time, beating on medium high until completely incorporated between each addition. Add the hazelnuts and beat until just incorporated.
3. Using a pastry bag fitted with a large round tip, pipe 1 to 1 1/2 inch round balls of dough onto a sheet lined with parchment paper. Leave room between each for puffs to rise. Using wet fingers, smooth out the top of each puff and make sure each is round.
4. Bake the puffs at 400 degrees for approximately 25 minutes until brown and hard to the touch. Cool completely before assembling puffs. At this point puffs can be stored in an airtight container until you are ready to fill them.

Chocolate Cream
Ingredients
3 oz 60% dark chocolate
6T sugar, divided into two equal portions
1T vanilla extract
1C milk
2 eggs
1 ¼ T cornstarch
1C heavy whipping cream
2T unsalted butter

Method
1. Wisk eggs, cornstarch and half the sugar in a large mixing bowl to form a paste.
2. In a medium sauce pan bring the milk and the other half of the sugar to a scald.
3. Slowly add half the hot milk to the egg mixture, whisking the eggs constantly. Pour the egg mixture back into the saucepan and milk wisking the mixture in the saucepan continuously. Return the saucepan to the heat over medium heat and bring to a boil stirring constantly. The mixture will thicken considerably. As soon as it boils, remove from heat immediately and put cream in a clean bowl.
4. Melt the chocolate in a double boiler or a microwave. Mix the melted chocolate into the pastry cream. Cover the mixture with plastic wrap so that the wrap touches the entire surface of the cream. Refrigerate until completely cool.
5. Whip the cream to stiff peaks. Fold into cooled pastry cream. Use immediately to fill the puffs.

Assembling Puffs

Assembly should be completed close to the time you are going to serve the puffs.

Ingredients

3 oz melted dark chocolate

Chocolate cream

Hazelnut cream puffs

Method

1. Cut each puff in half horizontally. Dip the top of each puff in chocolate. Set aside until chocolate is set.
2. Using a large star tip, pipe a generous amount of chocolate cream onto the bottom of each puff. Place the tops back on. Serve immediately.

Sweet Potato and Kale Gratin

I imagine this dish as going well with roasted chicken or turkey. The kale and the sweet potatoes complement each other well and the kale becomes pleasantly crispy under the broiler.
　
Ingredients
2 medium sweet potatoes
1/8 C brown sugar
7 T butter
¼ t nutmeg
Salt for boiling water
3 C chopped green kale
1 C diced onion
3 oz Emmenthal Swiss cheese, grated
3 oz Gruyere cheese, grated

Method
1. Bring a large stockpot with salted water to a boil. Wash and peel sweet potatoes. Cut into 1 inch cubes. Add to boiling water. Cook until sweet potatoes are tender, about 10-15 minutes.
2. While sweet potatoes are cooking, melt 5T of butter in a sauté pan. Add the onions and sauté over medium heat until softened. Add chopped kale and mix thoroughly. Cook until kale is wilted and softened, about 5 minutes.
3. Drain potatoes. Mash potatoes with brown sugar, nutmeg and 2T of butter.
4. Using a pie plate or shallow baking dish, spread the sweet potato mixture on the bottom of the dish. Spread the kale mixture evenly on top of the sweet potatoes. Sprinkle with cheeses.
5. Place dish under the broiler until cheese is melted and just slightly browned. Serve immediately.

Chocolate Birds

This chocolate sculpture was a project for one of my advanced baking classes. It is made from tempered white and dark chocolate. The tree design was accomplished by painting dark chocolate on acetate and pouring colored white chocolate on top. When the chocolate was partially set, the shapes were cut out with cake rings and cookie cutters. The birds are piped with dark chocolate on parchment paper, chilled and attached to the tree with a little dark chocolate to hold them.

Turkey Meatball and Vegetable Soup

This soup is fun and easy to make. With spinach, tomatoes and turkey meat as main ingredients, it is good for you as well. I like to make a pot and freeze half of it for lunches or quick dinners.

Ingredients1T olive oil
1 15 oz can pink beans
1 14.5 oz can diced tomatoes
2 cloves of garlic, chopped fine
1 large sweet onion diced
8 cups chicken broth
2 cups cooked chopped spinach, fresh or frozen
2 cups cooked brown rice
Salt and pepper to taste
1 lb ground turkey meat
½ C grated parmesan cheese
¼ C plain bread crumbs
1 egg beaten
Pinch garlic powder
½ t salt
Shaved parmesan for serving (optional)

Method1. Put turkey meat in a bowl. Add beaten egg, bread crumbs, salt, garlic powder and parmesan cheese. Mix with your hands until thoroughly combined. Using a tablespoon, scoop out a portion of the mixture. Divide scoop in two and roll each portion into a meatball. Repeat for the rest of the meat mixture. Set aside.
2. Heat oil in a large stock pot. Sauté onion over medium heat until translucent. Add the chopped garlic and sauté for a little while, being careful not to burn. Add chicken broth, spinach, brown rice, beans and tomatoes and bring soup to a boil.
3. When soup is boiling carefully add the meatballs one at a time stirring carefully now and then to distribute meatballs in pot. Simmer 10-15 minutes until meatballs are cooked through. Season with salt and pepper to taste. Serve with shaved parmesan if you like.
　

Brown Sugar Gelato

Using brown sugar gives this gelato a richness and depth of flavor that is very pleasing. I recently tried it as part of a cookie sandwich with somewhat less than stellar results. I think this was the fault of the cookie, a brown butter pecan shortbread, which overpowered the gelato due to its flavor and thickness. I still think the gelato would make an excellent cookie sandwich with a chewier, thinner cookie and plan to keep experimenting. I'm also contemplating adding some spices and/or nuts to the mix.
　
Ingredients2 C Heavy Cream
1 C milk
1 C dark brown sugar, packed divided in two
Pinch of salt
4 egg yolks

Special EquipmentIce cream or gelato machine

Method1. Prepare ice bath by placing ice and water into a large mixing bowl and placing another mixing bowl into the bath. Have a fine mesh strainer ready
2. Place milk, cream, salt and one half of the brown sugar in a saucepan. Stir to combine. Heat on medium to a scald (nearly boiling with small bubbles around the edges), stirring occasionally.
3. While milk mixture is heating wisk together the egg yolks and the remaining half of the brown sugar in a large mixing bowl. Wisk vigorously for a few minutes until mixture lightens in color.
4. When milk is scalding, remove from heat. Slowly drizzle half the milk mixture into the egg mixture while whisking the eggs constantly. When half of the milk mixture is incorporated into the eggs reverse the process, pouring the new milk/egg mixture back into the pan while whisking constantly.
5. Return the pan to the stove. Heat over low heat stirring constantly with a wooden spoon until mixture thickens and coats the back of a spoon. Be very careful not to boil the mixture as that will cause the eggs to curdle.
6. When mixture is ready immediately remove from heat and pour through the strainer into the bowl floating in the ice bath.
7. Allow mixture to cool then place in a container in the refrigerator. Allow to cool thoroughly before processing in your ice cream maker. Process according to your machines instructions.
　

Parmesan Pancetta Polenta with Caramelized Onions and Vegetables

This is a nice dish for dinner parties and relatively easy to prepare. Caramelizing the onions takes a little while but it is well worth the effort.

Ingredients
8 oz instant polenta
4 C water
1 t salt
5 slices of pancetta
½ cup finely grated parmesan cheese
2 medium zucchinis, sliced very thin
2 large sweet onions
6-8 T unsalted butter
1 cup petit diced canned tomatoes, drained of juices
Shaved parmesan for serving

Method
1. Bake or fry the pancetta until it is cooked thoroughly but not too crispy. Chop into small pieces. Set aside.
2. Boil the water and salt. Slowly add the polenta stirring constantly. Reduce heat to a simmer and cook the polenta for five minutes. Stir in the pancetta and the parmesan cheese. Immediately transfer the polenta to a square 9X9 baking dish and smooth with a spatula. Set aside until set enough to cut, about 10 minutes.
3. Cut the onions in half lengthwise, then cut into very thin slices. Break apart the slices into individual pieces. Melt 6 T butter in a medium stockpot. Add the onions and reduce heat to medium. Sauté the onions until they turn brown, stirring frequently. This will take quite a while. Watch them carefully to make sure they don’t burn. If the onions begin to stick to the pan add additional butter. It is important to use unsalted butter as the salt in salted butter will cause the onions to sweat, inhibiting caramelization.
4. Slice the zucchinis using a mandolin or the slicing side of a box grater. Add the zucchini and tomato to the caramelized onions and cook until the zucchini is just tender.
5. To serve, Cut the polenta into 9 equal pieces. Warm the polenta in the oven if cold. Place each piece of polenta on a plate and top with some of the warm vegetable mixture. Serve with shaved parmesan.
　
　
　

Spiced Pear Napoleons with Cinnamon Fudge Sauce

Makes 8 Napoleons


Ingredients

4 pears, Bartlett or D’Anjou
1 recipe Poaching Liquid (below)
1 recipe Mascarpone Pastry Crème (below)
8 pieces of homemade or frozen puff pastry cut to 2.5” by 4.5”

1 recipe Fudge Sauce (below)

Method

1. Prepare poaching liquid and bring to a boil. Reduce to a simmer.
2. While the poaching liquid is coming to a boil cut each pear in half. Remove the center of each half with a melon baller. Cut out stem. Peel each pear half. Poach pears for 5 minutes in simmering poaching liquid. Pears should be tender but not lose their shape. Set pot aside allowing pear halves to sit in poaching liquid until ready to use.
3. Place puff pastry rectangles on a baking sheet. Poke multiple holes in the pastry with a fork. Bake according to package directions or until puffed and golden brown (about 20 minutes at 375 degrees). Let cool on racks.
4. When pastry is cool, cut each piece horizontally through the middle to make 8 puff pastry sandwiches. Working with the bottom half of each sandwich, divide pastry crème equally among the Napoleons. Remove pear halves from poaching syrup. Cut each half lengthwise into quarters, cutting at an angle to form equal wedges. Place four wedges on each Napoleon. Place top halves of sandwich on top of each Napoleon.
5. Drizzle each Napoleon generously with fudge sauce.


Poaching Liquid
Ingredients
6C water
½ t nutmeg
½ t cloves
½ t ground cardamom
1 t cinnamon
½ t ginger
¾ c granulated sugar
½ a lemon cut into quarters


Method

Combine all ingredients in a stock pot squeezing lemons before adding to the liquid. Stir to dissolve sugar. Bring liquid to a boil. Reduce to a simmer.


Mascarpone Pastry Crème

Ingredients
8oz Mascarpone cheese
1 C Milk
1 egg
1 egg yolk
6 T sugar divided in two
1 ¼ T cornstarch

Method


1. Wisk together eggs, cornstarch and half the sugar to form a paste.
2. Put milk and second half of sugar in a medium sauce pan. Heat to scalding.
3. Slowly, while whisking eggs constantly, add the milk mixture into the eggs. When half the milk has been incorporated, reverse the process by adding the egg mixture back into the milk whisking the milk constantly.
4. Return pot to stove. Stir constantly while bringing to a boil. Pastry crème will thicken significantly. Just when it reaches a boil and is very thick remove from heat.
5. In a separate bowl whisk mascarpone until it is soft. Add a little of the pastry crème to the bowl and whisk thoroughly until all lumps are gone. Whisk in the rest of the pastry crème. Place mixture in a shallow baking dish and cover the surface with plastic wrap. Refrigerate until ready to use.

Cinnamon Fudge Sauce

Ingredients

4 oz good quality 60 % chocolate cut into small pieces
½ C of heavy cream
2T light corn syrup
½ t ground cinnamon

Method

1. Heat the milk and corn syrup on the stove to scalding
2. Pour over the chocolate. Let sit for 30 seconds or so. Using a wisk slowly mix the cream into the chocolate starting with small circles at the center and moving out as chocolate becomes incorporated. Mix in cinnamon.
3. Keep the chocolate sauce warm. If it becomes hard you can reheat is in a sauce pan over a low flame or in the microwave.

Gruyere Mac and Cheese with Guava and Brie

This mac and cheese was the hands-down favorite at a recent dinner party. The tartness of the guava paste is a nice complement to the gruyere and cheddar mixture.

Ingredients

2 cups small shell pasta (before cooking)

2T Butter

2T Flour

2 cups milk

6 oz Gruyere cheese grated

4 oz sharp white cheddar cheese grated

Salt to taste

8T Guava paste

4 oz brie cut into 8 small square pieces

Equipment

8 1C ramekins

Method

1. Prepare pasta as directed on package cooking until al dente.
2. While pasta is cooking melt butter in a medium sauce pan. Stir in flour to form a paste. Add milk and stir thoroughly making sure the flour mixture dissolves. Heat mixture until it is hot enough to melt cheese, but do not boil. Slowly stir in cheese letting it melt after each addition. Add salt, if desired, to taste. Remove cheese sauce from heat and set aside.

3. Drain pasta. Divide pasta evenly among ramekins. Pour sauce over pasta, dividing evenly among ramekins. Stir each ramekin. Bake at 350 degrees for 25 minutes. Allow to cool for 5 to 10 minutes.

4. Place guava paste in a bowl. Microwave for 30 seconds on high. Mix until spreadable. Place 1T of guava paste on the top of each mac and cheese. Spread out somewhat with the back of a spoon. Place a piece of brie in the center of each ramekin. Place ramekins under the broiler or in a toaster oven until brie is partially melted. Allow to cool for a few minutes before serving.

　

Welcome to Anna Cooks

Hello everyone. Welcome to my new blog Anna Cooks. I am very excited to have a place to share my recipes and cooking ideas and can't wait to hear your feedback and ideas. Each week I plan to post one savory recipe and one dessert recipe. I may also be posting the occassional ethnic/family recipe since so many great recipes come from our ancestors. If you have any questions or comments about the recipes please don't hesitate to contact me. Happy cooking!