Saturday, May 14, 2011

Happy Blogiversary to Me! One Year of Shoving Food In All of Your Faces

The other day it randomly dawned on me that I have been doing this for a year now.  My second thought was 'Oh shit, I guess I better make something'.   It seems strange that I've even kept up with this given my awesomeness when it comes to finishing things I start.  I'm quite proud of myself.  And although my blog is totally missing a header..Dili..and I may not post every day..or month..I do make an effort.  Don't get me wrong folks, blogging is a lot of work and requires a lot of time.  There is a lot more to it than sitting here and typing up a post.  The cooking, pictures, editing, coding, holding off the hordes of vultures circling the plates before you get said pictures.  Lots of work.  I have massive amounts of respect for the women who manage to post quality articles every day on top of running their families.  I just wonder how in the hell they do it.  I also wonder how many people they have helping them.

I asked about what to make for this post and you guys delivered.  Dili (who should stop answering questions and make my damn header) suggested Croquembouche, which is the fancy ass French way of saying a big pile of cream puffs covered in caramel.  Forget all that mess with building and caramel and whatever else, cream puffs alone are awesome.  And while I was at it I piped out eclairs just because. 

So here in pictures I present to you my 1 year anniversary recipe:

Cream Puffs with Vanilla Bean Whipped Cream and Dark Chocolate Ganache

Cream Puffs
*Recipe is doubled, for a smaller batch simply halve this*

1 Cup (113g) Butter
2 Cups (5dl) Water
2 Cups (250g) Flour
1/2 teaspoon Salt
8 Eggs

Put butter, water and salt in a pot and bring to a boil.  Add flour all at once and stir until it comes together and forms a mass.  Take off the heat and put into a large mixing bowl or stand mixer.  Let sit 5 minutes to cool, or beat on low for a minute or two.  Add eggs one at a time and beat in between additions. After final egg is added, beat until smooth.

Pipe or scoop mounds, whichever size you want, on a greased or lined baking sheet one inch apart.  For smaller puffs, bake 20 minutes. For larger, bake 25 - 30 or until light golden brown.  Cool on a rack.

 Vanilla Whipped Cream

2 Cups (5 dl) Heavy Cream (Krem Fløte)
2 Vanilla Beans
6 Tablespoons Powdered Sugar (Melis)

Combine cream and powdered sugar, scrape vanilla beans and add the seeds.  Whip until stiff.

Chocolate Ganache

4.5 oz Dark Chocolate, chopped
1/2 Cup (1 dl + 2 ss) Heavy Cream

Bring cream to a boil, stirring to prevent scorching.  Immediately pour over chocolate and stir until melted and combined.  Cool slightly and cover to keep warm or store in fridge. Set over double boiler to reheat. 

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Mama said...

Happy Anniverary Baby!

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