BLUEBERRY AND WHITE CHOCOLATE GANACHE ON A PROFITEROLE
Steps:
- Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
- Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
- Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
- Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
- Preheat oven to 400 degrees F.
- Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
- Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.
CHURRO FRENCH TOAST
Steps:
- In a shallow bowl, whisk egg yolks, milk, pudding mix, 1/2 teaspoon cinnamon and salt until blended. In another shallow bowl, whisk sugar and remaining cinnamon., Lightly grease a griddle; heat over medium heat. Dip both sides of bread in egg mixture. Place on griddle; toast 3-4 minutes on each side or until golden brown. Dip in cinnamon sugar. If desired, mix dulce de leche and water; drizzle over toast.
Nutrition Facts : Calories 570 calories, Fat 13g fat (6g saturated fat), Cholesterol 183mg cholesterol, Sodium 668mg sodium, Carbohydrate 94g carbohydrate (70g sugars, Fiber 2g fiber), Protein 14g protein.
ORANGE-CHOCOLATE GANACHE
useful as a filling, a frosting, or a glaze. once refrigerated its the consistancy of peanut butter, it can be whipped also. it should be noted that adjusting the amount of chocolate to cream will produce a firmer, or softer ganache. if you dont like orange, leave it out or experiment with other flavours.
Provided by Twotails
Categories Sauces
Time 20m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Zest orange with a microplane, add to heavy cream and place it into the sauce pan.
- Heat the cream in a sauce pan over medium heat stirring constantly untill it comes to a boil. take off heat.
- add hot cream to chocolate in a medium bowl, stirring untill all chocolate has melted, add butter at once, and stir untill melted.
- chill untill thickened to spread on cakes, brownies, or cupcakes. pour over cakes or dip cupcakes while still liquid. chill untill firm.
CRUNCHY CHURRO FRENCH TOAST STICKS RECIPE BY TASTY
Here's what you need: brioche bread, eggs, milk, brown sugar, cinnamon, vanilla, cornflake, butter, cinnamon sugar
Provided by Tracy Raetz
Categories Breakfast
Yield 2 servings
Number Of Ingredients 9
Steps:
- Remove crust from bread.
- Cut bread into large square pieces.
- Crush cornflakes in a baggie, pour into shallow dish, and set aside.
- Mix eggs, milks, brown sugar, cinnamon, and vanilla in a bowl.
- Heat skillet with about 1 tablespoon of butter.
- Dip bread into egg mixture on all sides. Coat in crushed cornflakes.
- Grill on all sides until golden brown in skillet.
- Immediately roll in cinnamon sugar mixture.
- Serve with syrup or chocolate sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 1085 calories, Carbohydrate 190 grams, Fat 27 grams, Fiber 5 grams, Protein 24 grams, Sugar 89 grams
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