Lemon Cream Varbenna Crisp Puff

Ingredients :

Choux pastry:

8 cl water

10 cl milk

4 g fine salt

4 g caster sugar

75 g Elle & Vire Gourmet Butter

100 g flour

3 eggs

Crisp base:

150 g Elle & Vire Gourmet Butter

185 g caster sugar

185 g flour

1 vanilla pod

Lemon-Verbena Cream:

200 g Elle & Vire Whipping Cream

15 g lemon verbena leaves

5 g lime zest

50 g sugar

30 g egg yolk

15 g corn starch

4 g sheets of gelatine

70 g Elle & Vire Gourmet Butter

Realisation
Choux pastry:

Boil the milk with the water, salt, sugar and butter. Beat in the flour. Let cool, then beat in the eggs one by one. Put into a pastry bag and form puffs on a baking sheet. Brush with beaten egg and water. Bake at 180°C for 20 minutes.

Crisp base:

Beat together the sugar and butter. Scrape the vanilla pod and mix with the flour. Mix the sugar and butter with the flour.

Lemon-Verbena Cream:

Heat the cream. Off the heat, infuse with lemon verbena leaves and lime zest for 20 minutes. Strain. Beat the egg yolk with the sugar, then add the corn starch. Re-heat the cream and pour over the egg-sugar mixture. Cook, remove from heat and add the dissolved gelatine. Cool. When the cream is cooled to 30° C, add the butter, beat and refrigerate.

Decoration:
100 g icing sugar

100 g glazed lemon zest

100 g red currants

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Chocolate Pralines

Ingredients :

Praline:

70 g hazelnut paste

70 g hazelnut praline

120 g milk chocolate

80 g puff pastry

Ganache:

250 g Elle & Vire Whipping Cream

350 g Caribbean chocolate

15 g jasmine tea

Icing :

50 g cocoa powder

100 g Elle & Vire Whipping Cream

140 g caster sugar

6 g sheets of gelatine

Realisation:

Praline:Melt the chocolate over hot water. Mix all the other ingredients.

Ganache:Heat the cream with the jasmine tea. Strain and add the chocolate. Beat until smooth.

Icing:Heat the cream with the sugar and pour over the cocoa powder. Add the dissolved gelatine.

Decoration:
Layer ingredients in frames, starting with the praline, then the ganache and finally the icing.

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Honey Bunnies
Yield: 6 bunnies

Dough

1 / 3 cup evaporated milk

1 / 4 cup water

1 / 4 cup honey

1 / 4 cup butter or margarine

1 large egg

1 / 2 teaspoon salt

2-1 / 3 cups bread flour

2 teaspoons (1/2 ounce or 4 1/2 tsp) Fleischmann's Bread Machine Yeast
Raisins for eyes

Honey Glaze

4 tablespoons honey

2 tablespoons butter or margarine

Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.Or, combine ingredients, as usual, beat 2 minutes at medium speed of electric mixer and knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 6 equal pieces. Roll each to 20-inch rope.

Divide each rope into 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail; attach to head and body. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 F for 12 to 15 minutes or until done. Remove from sheet to wire rack. Brush with Honey Glaze while warm. Insert raisins for eyes. If desired, brush again with Honey Glaze before serving.

Honey Glaze:In a small saucepan, combine honey and butter. Cook over low heat until butter melts, stirring occasionally

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Apple-Cinnamon Granola Bread
Yield: 1 loaf, 12 servings

2-1 / 2 to 3 cups all-purpose flour

1-1 / 4 cups whole wheat flour

3/ 4 cup granola2 tablespoons sugar

1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast

1 teaspoon salt1 teaspoon ground cinnamon

1 / 2 cup water

1 / 2 cup milk

1 / 2 cup applesauce

2 tablespoons butter or margarine

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, granola, sugar, undissolved yeast, salt, and ground cinnamon. Heat water, milk, applesauce, and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 F for 30 minutes or until done. Remove from pan; cool on wire rack.

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Chocolate Chip Cheesecake
Indulge in this decadent cheesecake to satisfy your chocolate cravings!

2 (3-oz) packages of cream cheese, softened

1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)

1 egg

1 teaspoon vanilla extract

1 cup mini-chocolate chips

1 teaspoon flour

1 (6-oz.) Ready Crust Chocolate Pie Crust Chocolate Glaze (recipe follows)

Chocolate Curls (optional)

Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well. Toss chips with flour; stir into cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.

Chocolate Glaze:

Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.

Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.

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Chocolate Bunny Bread

Yield: 1 bunny

Dough3
1/4 to 3 3/4 cups all-purpose flour

2/3 cup sugar

1/3 cup unsweetened cocoa powder

2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast

3/4 teaspoon salt

2/3 cup milk

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup water

1 egg

1 tablespoon SPICE ISLANDS Pure Vanilla Extract

1/3 cup milk chocolate or peanut butter morsels

Decorations (optional)Jelly beansDecorating icingCarrot

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes

Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 350 F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.

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Strawberry Chocolate Mousse Cake

Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs

3 tablespoons melted butter or margarine

2 pint baskets California strawberries, stemmed and halved2 cups

12 ounces semisweet chocolate chips

1/2 cup water2 tablespoons light corn syrup2

1/2 cups whipping cream, divided

1 tablespoon sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

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Chantal's New York Cheesecake

Chantal's New York Cheesecake

INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2.In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3.In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4.Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

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Banana Crumb Muffins

Banana Crumb Muffins
BY: Lisa Kreft

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


DIRECTIONS
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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AVOCADO, CHOCOLATE AND ORANGE BOMBE
Recipe by Khun Ratchanee Rungwong (Chef de Partie, Shangri-la Hotel Bangkok)

BROWNIE:

· 115 gr Butter
· 70 gr dark couvenrture 70%
· 100 gr whole egg
· 100 gr sugar
· 60 gr cake flour
· 100 gr candied oranged peel
· 10 gr grated orange rid

1. Whip the eggs and the sugar fluffy. Combine with the melted couverture, then the melted butter. Fold in the sieved flour and mix the orange peel and grated rind through the batter.
2. Spread the mixture evenly in a flexipan disk mould. Place in the oven at 170oC damper closed, for about 15 minutes. Remove and leave to cool completely before turning out.

CHOCOLATE MOUSSE:

· 200 gr Egg yolk
· 100 gr whole egg
· 180 gr sugar
· 120 gr water
· 600 gr dark couverture 70%
· 800 gr liquid cream

1. Combine the sugar, water, egg and egg yolk in a mixing bowl, placed over a bain-marie. Poach the mixture, while continuously whipping (pate a bombe). When the mixture is fluffy enough and has reached 85oC, remove it to the mixture bowl and whip until it cools down to room temperature.
2. Whip the cream fluffy, not too stiff. Mix some of it through the warm, melted chocolate, just enough to create an emulsion. Quickly but carefully fold the “pate a bombe” through chocolate, then whipped cream.
3. At this stage, the mousse should be liquid and shinny. Pour a layer in the cake mould. Place in the blast freezer until set

AVOCADO CREAM:

· 1 Avocado
· 1 banana
· 40 gr orange juice
· 80 gr lemon juice
· 40 gr water
· 20 gr sugar
· 10 gr gelatine sheets

1. Allow the gelatine sheets to bloom in five times their volume of cold water. Blend the avocado and banana meat, lemon juice, water, and sugar to a smooth paste. Slightly warm up the orange juice
2. Press the bloomed gelatine to remove excessive water and melt it in the warm orange juice. Combine this with the blended ingredients
3. Arrange in the flexipan disk moulds. Place in the blast freezer until set. Remove from the mould and place on top of the chocolate mousse, in the center of the cake mould. Keep refrigerated

ORANGE CRUNCH:

· 10 gr orange juice
· 5 gr orange zest (strips)
· 50 gr icing sugar
· 15 gr flour
· 40 gr melted butter
· 1 pinch salt

1. Melt the butter on low heat and mix with the orange juice. Add the sugar, salt and flour. Combine to a smooth paste and leave to rest in the refrigerator for an hour
2. Spread the mixture on a silpat and sprinkle with the orange rind strips. Place in the oven at 150oC and bake for approximately 20 minutes or until golden brown and crispy. Leave to cool completely before removing.

ASSEMBLY:

1. Place the tuile on top of the advocado cream disk in the centre of the cake mould. Fill the mould 80% full with dark chocolate mousse. Close the mould with the layer of brownie and level the surface
2. Place the cake in the blast freezer until set, then move the holding freezer. For service, remove from the mould. Spray entirely with green spray mixture.
3. Decorate the cake with macarons, gold leave and flamed orange segment

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MANGO PILLOW:
Recipe by Rose Marie T. Lim (Pastry Cheff Caro & Marie, The Annex 18 Cherry Court General Maxilom Avenue Cebu City 6000, Philippines)

MERINGUE:

· 7 Egg whites (250ml)
· Pinch of Salt
· 4 gr cream of tartar
· 200 gr white sugar

1. whip egg whites with cream of tartar and salt until soft peaks forms. Beat sugar in gradually. Continue to beat until stiff peaks form
2. Spread mixture into a baking sheet lined with parchment paper and place inside preheated oven at 170oC for 15-20 minutes

Mango Curd Filling:

· 7 Egg Yolks
· 50 gr white sugar
· 4 oz fresh mango puree
· 2 oz sweetened condensed milk
· 25 gr butter

1. Combine all ingredients in a sauce pan and cook with constant stirring until egg yolks curdle and mixture thickens
2. Fold in slices or cubed sweet, ripe mangoes

Assembly:
1. Cut meringue into squares. NOTE: for perfect squares, dip the knife into water before cutting
2. Start with bottom layer of meringue and spread on healthy layer of mango curd filling. Finish off whip top layer of meringue
3. Garnish with sifted confectioner’s sugar and slices of fresh mangoes

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S'more Brownies

S'more Brownies

Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped 1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping:

4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

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Creamy Macaroni and cheese

Creamy Macaroni and Cheese:

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)

4 tablespoons (1/2 stuck) butter, cut into pieces

2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese

3 eggs, beaten

1/2 cup sour cream

1 (10 3/4-ounce) can condensed Cheddar cheese soup

1/2 teaspoon salt

1 cup whole milk

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

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