rice cake confessional

adventures in eating

western basics, class 8

with 2 comments

Last class in the Western Basics series at Palate Sensations! Extremely indulgent desserts.

Butter (a lot), eggs (a ton), cream (a grip). Are you wearing pants with an elastic waistband? You should be.

Join me in growing horizontally.

First up, let’s whip up some egg yolks and sugar. That’s always a good place to start when you’re indulging, right?

Now heat up that cream.

You know what’s happening here right? These are gonna go into little ramekins. When they’re doing making friends in the oven, we’ll throw on a little sugar and creme brulee the heck outta of them.

But that’s later. Now we need to start on the profiterole dough aka as choux pastry. First up, melt that butter. Then add water and salt and get that stuff boiling.

Next, add flour and stir violently.

Seriously. Violently. You have to stir like you’re scared out of your mind. The end result has a texture kinda like mashed potatoes. If you did not stir violently you’ll have a big mess on your hands and in your pot.

Beat in some eggs and then transfer the mixture into a piping bag. On they go onto the Silpat.

It’s ok if they are a little ugly. You can pretty them up with your fingers before they go into the oven.

They come out all cute and lightly browned when they’re done.

The next dessert is going to take a lot of chocolate and butter. I’m guessing you’re ok with that.

These will become chocolate fondant cakes which will make people fall in love with you.

Recall those egg yolks we used for the creme brulee? Take the corresponding egg whites and whip them until they are souffle ready. Then mix them with passion fruit to impress your friend and neighbors. Mix the extra passion fruit juice with peach vodka for a refreshing afternoon pick me up.

Place the mixture into sugared ramekins and bake. They’ll rise and make you proud.

Now fire up that blow torch and show that creme brulee who’s boss.

The creme brulee is boss. I was dead scared of burning my cute, little fingers. Have you seen my fingers? They’re cute. They should not be burned. My creme brulee is that sad looking one on the bottom right of the pan.

Now for the parade of results.

Nice and crackly on top, custard heaven underneath.

The chocolate fondant is half baked. Break it open to get a greeting of chocolate lava.

The souffles are super precious. All prim and proper with their high hats and dusting of powdered sugar.

I don’t even like passion fruit and this souffle was roll-your-eyes-to-the-back-of-your-head good.

Lastly, the cream puffs. Here they are dressed in chocolate ganache and filled with ice cream.

Now if that doesn’t make you want to take this class, then you are hopeless.

I took all of these desserts – except for the ice cream and chocolate on the cream puffs – to dinner to share with folks. It was gobbled up in 2 minutes. Not a single leftover in sight. Even the cream puff shells were used as vehicles for creme brulee and passion fruit souffle.

Good stuff all around.

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Written by joann

January 21, 2010 at 7:00 pm

2 Responses

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  1. This post has made me want to take serious baking classes again! Soon, soon.. More posts please (baking-related or not). I’m a fan 🙂

    Grace

    January 22, 2010 at 10:55 am

  2. That is certainly awesome to now lastly get a website where the blogger actually knows what he’s sharing.

    Gene H.

    March 4, 2010 at 1:49 pm


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