Archives for April 2015

• PREP Time:10 mins
• COOK Time: 10 mins
• READY IN: 20 mins

• 4 eggs, lightly beaten
  
• 1 1/3 cups milk
  
• 2 tablespoons butter, melted
  
• 1 cup all-purpose flour
  
• 2 tablespoons white sugar
  
• 1/2 teaspoon salt 

Directions:

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

• PREP Time: 30 mins
• COOK Time: 25 mins
• READY IN: 55 mins

• 2 (3.5 ounce) packages instant vanilla pudding mix
  
• 2 cups heavy cream
  
• 1 cup milk 

Puffs:

• 1/2 cup butter
  
• 1 cup water
  
• 1/4 teaspoon salt
  
• 1 cup all-purpose flour
  
• 4 eggs

Directions:

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

You can’t make a souffle rise twice.
 – Alice Roosevelt Longworth

• Prep: 30 mins
  
• Total Time: 1 hour 20 mins

• Unsalted butter, room temperature, for baking dish
• 1/4 cup sugar, plus more for baking dish
• 8 ounces finely chopped semisweet chocolate, or semisweet  (1 cup)
• 1 teaspoon pure vanilla extract
• 3 large egg yolks, lightly beaten, plus 4 large egg whites
• 1/4 teaspoon cream of tartar

Direction:

1. Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
2. In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
3. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
4. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
5. In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
6. Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.