If you like matcha, you can make matcha cream puffs using this filling and the puffs from the profiterole recipe!
- Normally I skip sifting and straining steps, but in this case you should actually do them. Matcha green tea powder tends to clump, and the white chocolate won’t all dissolve completely. You want your mixture to be nice and smooth before you beat it.
Matcha Cream Puff Filling
From Joanne Chang’s Pastry Love
Yield: 4 1/4 cups
- 2 cups heavy cream
- 2 tablespoons sifted matcha powder (sift it before measuring if you feel motivated)
- 4 oz (about 2/3 cup) white chocolate, chopped
- Pinch of salt
- In a medium saucepan, heat cream over medium-high heat until just before it comes to a boil, when little bubbles form along the side of the pan.
- Sift the matcha powder into a small, heatproof bowl to remove any lumps. Add about 1/2 cup of the hot cream and whisk into a slurry.
- Add white chocolate to the matcha slurry.
- Pour the rest of the hot cream over the white chocolate and let it stand for a minute or so to melt the chocolate.
- Whisk until chocolate is completely melted and the mixture is smooth.
- Strain through a fine-mesh strainer into a small storage container to remove any unmelted lumps of chocolate.
- Stir in the salt.
- Cover and refrigerate overnight or for up to 3 days.
- When you’re ready to use the matcha cream, beat it in a stand mixer fitted with a whisk attachment, or with a hand mixer, until it is soft and fluffy and holds a stiff peak.
- The whipped matcha cream can be stored, covered, in the fridge for up to 2 hours before using.
As the weather gets warmer and warmer, it’s time for ice cream! Here is an easily customizable coffee ice cream that you can make at home without an ice cream maker. You can decide for yourself how strong of a coffee flavor you want, whether you want any mix-ins, etc.
No-Churn Coffee Ice Cream
Adapted from Food Network
Yield: 6 cups ice cream
- Chill a 9″ x 5″ metal loaf pan.
Whisk together the condensed milk, espresso powder, vanilla, and salt in a large bowl. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into metal loaf pan and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
Swirl in crushed chocolate cookies (if using) with a spoon.
Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Right in time for summer and berry season, here is a raspberry mousse recipe courtesy of a good friend!
Adapted from Sugarhero
Yield: 8-10 servings
- 1 cup + 1/2 cup fresh raspberries
- 9 oz white chocolate, finely chopped
- 1 cup + 1/2 cup heavy cream
- Pinch of salt
- 2 teaspoons unflavored powdered gelatin
- 2 tablespoons water
- Pink food coloring (optional)
Make a raspberry puree by blending 1/2 cup fresh raspberries in a blender or food processor.
Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use, such as adding a little sugar to make raspberry coulis
Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl.
Microwave mixture in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth.
Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.
When the chocolate has reached room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted.
Whisk the melted gelatin and chocolate together.
Whip the remaining 1 cup heavy cream until it holds firm peaks.
Fold half of the whipped cream into the chocolate.
Gently fold in the remaining whipped cream.
- Add a few drops of pink food coloring to boost the pink color, if desired.
- Stir in the remaining 1 cup of fresh raspberries.
Divide the mousse among 8-10 glasses if you want the mousse to look fancy (if eating it yourself, just pour it into one big container to save washing extra dishes).
- Refrigerate for at least 30 minutes to cool completely. You can leave the mousse in the fridge longer, but if so, bring it back to room temperature before serving.
These cookies are light and crispy in the way of meringue, with crunchiness from the nuts. The almonds and walnuts erupt upwards as the cookies bake, giving each one a unique appearance. (Translation: They’re not pretty, but they’re really good.)
Cafe Volcano Cookies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 36 cookies
- 1 cup blanched almonds (whole, sliced or slivered), coarsely chopped
- 1 cup walnuts OR pecans, coarsely chopped
- 2 large egg whites, at room temperature
- 1/2 – 1 cup sugar, depending on how sweet you want them
- 2 teaspoons instant espresso powder
- Position the racks to divide the oven into thirds and preheat the oven to 350°F. Line two baking sheets with aluminum foil, parchment paper, or silicone mats.
- Spread the chopped almonds and walnuts out on one of the baking sheets and toast the nuts in the oven. They will need 10 minutes or less to turn golden brown, so keep a close eye on them and stir them at least twice. When the nuts are toasted, remove them — with the liner — from the baking sheet and cool the sheet. Transfer the nuts to a plate, then reline the sheet and use it to bake the cookies. (Alternatively, you can toast the nuts in your toaster oven and preheat the big oven later.)
- Put all the ingredients, including the nuts, in a medium heavy-bottomed saucepan. Set it over medium heat and stir constantly with a silicone or wooden spatula until the ingredients are just warm to the touch. Remove from the heat.
- Drop the batter by slightly rounded teaspoonfuls onto the baking sheets, leaving about an inch of space between the mounds.
- Bake the cookies for about 20 minutes, rotating the pans from top to bottom and front to back at the midway point. When properly baked, the cookies will be puffed, cratered, shiny, and dry.
- Remove the cookies from the oven and let them remain on the sheets for 5 minutes before gently prying them from the liners and transferring them to racks to cool to room temperature.
- To store: Kept in a cool, dry place at room temperature (they should never be refrigerated), the cookies will hold up for about 3 days. As with all meringues, humidity will make them go soggy and sticky.
Here is a variant on our lemon creme brulee for cinnamon lovers.
- You can bake the custards in a pan of hot water, which will make the surface come out smoother. However, since you’re going to cover it with a layer of melted sugar anyway, this step seems unnecessarily complicated.
Original basic creme brulee recipe
Cinnamon Creme Brulee
Adapted from All Recipes and Dorie Greenspan’s Baking: From My Home to Yours
Yield: 6 servings
For the custard:
- 2 cups heavy cream
- 2 sticks of cinnamon (or 1 big stick)
- 5 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
For the topping:
- Put cream and cinnamon stick(s) in a saucepan. Bring to a boil, remove from heat, cover, and let infuse for at least 30 minutes and up to 1 hour.
- Preheat oven to 300ºF. Place 6 shallow heat-proof dishes on a baking sheet.
- Beat egg yolks, 1/2 cup sugar, and vanilla extract in a mixing bowl until thick and creamy.
- Discard the cinnamon and rewarm cream over low heat until it almost comes to a boil.
- Remove the cream from heat immediately and stir into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
- Remove mixture from heat immediately and pour into dishes.
- Bake for 30 minutes. Remove from oven and cool to room temperature.
- Refrigerate for at least 1 hour or overnight.
- Sprinkle 4 tablespoons sugar evenly over the 6 dishes of custard.
- Oven method:
Preheat oven to broil. Place dishes under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.Blowtorch method:
Hold a blowtorch so the tip of the flame touches and melts the sugar. Keep the flame moving over the surface so the sugar doesn’t burn.
- Remove from heat and allow to cool. You can refrigerate the dishes to set the custard, but I usually eat it as soon as the sugar crust has hardened. You can check this by tapping it lightly with a spoon.
As some parts of the world edge into spring, here is a recipe for no-churn strawberry ice cream. If you have extra fresh strawberries, you can freeze them, or you can buy a bag at the grocery store.
No-Churn Strawberry Ice Cream
From the Food Network
- 1 lb frozen strawberries, thawed at room temperature for 10 minutes
- One 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch fine salt
- 2 cups heavy cream, cold
- Pulse the strawberries in a food processor until you achieve pea-size chunks.
- Add the condensed milk, vanilla, and salt, and pulse to combine. Remove to a medium bowl and set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
- Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
- Pour into a chilled 9-by-5-by-3-inch metal loaf pan or two Rubbermaid boxes, and freeze, covered, until solid and scoopable, about 5 hours.
Mchekek, or “cracked,” is a small Algerian cake made from almond paste and flavored with an extract of your choice. While baking, the surface cracks, giving it its name. The taste makes me think of baked marzipan.
- If you don’t have whole almonds, you can substitute sliced almonds.
- You can bake these in a mini muffin tin.
- If you forget to add any kind of extract, as I did, you can eat them with a little lemon curd and they will be delicious.
Mchekek (Algerian Cake)
(a.k.a. M’chekek, Mechkek, Mechkouk)
From Mes Inspirations Culinaires
Yield: 24 mini cakes
For the cakes:
- 3 cups almond flour
- 1 ½ cups powdered sugar
- 2 egg whites (from 2 large eggs)
- 1 teaspoon vanilla extract OR other extract of your choice (e.g. orange blossom, strawberry, raspberry, pistachio, lemon, etc.)
- Food coloring to match the extract flavor (optional)
For the topping:
- About ¼ cup powdered sugar, for coating
- 24 whole almonds, for decoration
- Preheat oven to 320°F. Line a baking sheet with aluminum foil or parchment paper and set aside.
- In a large mixing bowl, stir together almond flour, powdered sugar, and vanilla OR other flavor extract.
- Lightly beat the egg whites and mix into the almond flour mixture, along with the food coloring (if desired). I found it easiest to stir with a sturdy spatula, then switch to mixing with my hands. The final dough should be pliable but not extremely sticky. (It reminds me of a wet marzipan.) You can add the egg whites gradually until you obtain this consistency.
- Shape the dough into balls about 1 ¼ inches in diameter.
- Roll the balls in powdered sugar to coat.
- Place each ball on a baking sheet, spacing 1 inch apart, and flatten slightly.
- Press an almond into the top of each ball.
- Bake for about 15 minutes, watching closely to make sure the dough doesn’t color. The outside of the cakes will crack.