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BASIC CREPES
1 1/2C MILK
YIELD: 10 CREPES
3 EGGS
2T BUTTER, MELTED
1 1/4 C FLOUR
2T SUGAR
PINCH OF SALT
1.
IN A BLENDER, POUR IN THE MILK, EGGS, AND BUTTER.
2.
IN A BOWL, MIX TOGETHER THE FLOUR, SUGAR AND SALT.
3.
POUR THE FLOUR MIXTURE INTO THE BLENDER AND BLEND UNTIL SMOOTH AND LUMP
FREE. (YOU MAY HAVE TO TURN OFF THE BLENDER AND SCRAPE DOWN THE SIDES IF THE
FLOUR GETS STUCK ON THE BLENDER JAR). POUR INTO A BOWL.
4.
HAVE YOUR SMALL CREPE “PAN” HOT AND POUR IN 1/4C OF THE
BATTER. SWIRL THE PAN TO ROTATE THE BATTER TO CREATE
A SMOOTH FLAT FILLED IN Circle.
Cream Puffs
(Choux
Pastry)
Yield: 12 cream puffs
You can make cream puffs, éclairs
or profiteroles--- all with this same pastry known as choux pastry.
1 cup water
½ cup butter or stick margarine
1 cup all-purpose flour
4 large eggs
Sweetened Whipped Cream
Powdered sugar
1. Heat oven to 400 degrees.
2. Heat water and butter to rolling boil in 2 ½- quart sauce pan. Stir in flour
with a wooden spoon, reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball and it
pulls away from the side of the pan. Remove from heat.
3. Beat in eggs, all at once with the spoon continue beating until smooth and
shiny. Drop dough by scant ¼ cupfuls about 3 inches apart onto ungreased
cookie sheet.
4. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about
30 minutes. Cut off top third of each puff; pull out any strands of soft dough.
5. Fill puffs with Cream Filling; replace tops. Dust with powdered sugar. Cover
and refrigerate until serving. Store remaining dessert covered in refrigerator.
Chocolate Mousse
1 C milk chocolate chips
Servings: 8
2 oz. unsweetened chocolate,
chopped
1/4 C freshly brewed coffee
1t instant coffee powder
2T coffee liquor
1T brandy extract
1t vanilla
1 1/2 sticks unsalted butter,
at room temperature
8 large eggs, separated, at
room temperature
1/2 C sugar plus 3T, divided
Dash
of salt
1C cold
heavy cream
1. In a double boiler melt the 2 chocolates, coffee, liquor,
brandy, and vanilla.
2. Cool to room temperature and beat the softened butter with
a wooden spoon.
3. Next, place the egg yolks and the 1/2 C sugar in another
bowl and beat with an electric mixer at high speed for about 5 minutes, until pale yellow.
4. With the mixer on low speed, blend in the chocolate mixture
5. Measure 1 C of egg whites and add the pinch of salt, and
the 1T of the remaining sugar in a bowl. Mix at high speed until stiff but not
dry. Mix half of the egg whites into the chocolate mixture; then fold the rest
in carefully with a rubber spatula.
6. In another bowl, whip the heavy cream and remaining 2 T of sugar until firm. Carefully
fold the whipped cream into the chocolate mixture. Pour the mousse into a 2 qt.
Serving dish. Cover with plastic wrap and chill for a few hours or overnight.
COULIBIAC
(Salmon
with Rice and Mushroom
in a Pastry)
Salmon
3C water
2 ½ C dry white wine
1t salt
1 ½# salmon steaks (filleted
and debone, 1 inch thick)
1. Poach the salmon: Combine water, wine and salt in a deep 12-inch
skillet and bring to a boil. Add salmon (it should just be covered with the poaching
liquid), reduce heat, cover and simmer until the surface of the fish just flakes but the interior is still rare,
5-6 minutes. Remove from liquid with a slotted spatula, and allow to cool for about 15 minutes. This process can be done ahead of time
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