Archive for the ‘43900 Miscellaneous Dessert’ Category

02/16/11 SC Pastry Cream (Creme Patissiere)

Wednesday, February 16th, 2011

picture for Orange Pastry Cream, with zest and curacao

Ingredients: makes about 1 Cup (236.5 ml)

  • 1/2 C (120 cc) milk
  • 1/4 C (60 cc) heavy cream
  • ———————–
  • 32.5 g sugar
  • 1/8 tsp salt (0.75 g)  (too much, reduce next time.)
  • 1.3 TBS cornstarch (11 g)
  • ———————–
  • 46 g egg yolks (48.48 g this time)
  • 2 tsp vanilla extract (too much, it will discoler the cream, reduce next time.)


  1. Heat the milk and cream to just beginning to steam.  (MW: 1.6kw, for 1 min.)
  2. Mix sugar, salt, corn starch.
  3. Drizzle the hot milk into the sugar mixture, whisking constantly.
  4. Return to heat/cook over medium heat, stirring constantly, until the mixture thickens. (MW: 1.6 kw, for 2 min, while stirring every 30 sec.)
  5. Stir in part of the hot mixture into the yolks, then scrape the yolk mixture into the pan.  Heat while stirring constantly until very thick. (MW: 1.6 kw, for 1 min 30 sec, while stirring every 30 sec.)  (To boil well to kill the enzymes in the yolks, which destroy the starch and the custard will thin/turn to soup while standing.)
  6. Transfer the custard to a bowl, add vanill and whisk.
  7. Transfer to the wet shallow metal pan, cover tight with plastic wrap, chill it in an ice-water bath, refrigerate until firm.


Reference: Pastry Cream, Shirley Corriher, Book 28, Bibliography

It has unnecessary heavy cream that only adds the calories and does not add flavor.  It has too much salt: what was she thinking?  Weigh too much vanilla.  It tastes as good as instant vanilla jello + cool whip, not as good as regular custard cream.  It tastes very American supermarket deli: cheap taste, overpriced!  Waste of time and ingredients!  I will not make this again!

01/19/2011 Whole Egg Custard Cream

Wednesday, January 19th, 2011

Ingredients: for filling for 6 baked cream puffs (each baked puff with about 5.5 cm diameter 4.4 cm height, its dough scopped with 1 TBSP cookie scoooper before baking)

  • pinch salt
  • 26.4 g sugar
  • 7 g cake flour
  • 6.2 g corn starch
  • ———————-
  • 44 g whole egg ( I used a little more egg white and less egg yolk than the regular egg)
  • 176 g milk
  • ——————
  • 8.8 g unsalted butter
  • little vanilla extract


  1. Whisk salt, sugar, flour and corn starch in a small pyrex bowl.
  2. Beat the egg, add the dry mixture to the egg, while whisking.
  3. Add milk while whisking.
  4. MW(1.6 kw), covered with plastic wrap, for total 2 min 30 sec, while whisking each 30 sec.  (500 W: the same time duration.)
  5. Add butter and whisk.
  6. Add vanilla and whisk.
  7. Spread it over the wet shallow metal pan.  Cover tight with plastic wrap, chill quickly wiht ice-water bath until cold and firm.
  8. Transfer to a bowl, whisk until smooth.
  9. Keep covered and refrigerated.


Adapted from: 簡単電子レンジ全卵カスタードクリーム、りょう子、

Due to egg whites and less egg yolks, color of the cream is more white than regular custard cream.  Tastewise, perhaps the conventional recipe is better.  But this is acceptable.

The original did not include any salt.  So I added some salt. 

The original x 0.88

01/17/2011 Honey Mascarpone Cream

Monday, January 17th, 2011

Ingredients: about 257 cc, for 6″ pie filling  (But it can be reduced to 2/3: too much for 6″ pie filling.)

  • 104 g heavy cream
  • 49.1 g mascarpone cheese
  • 19.6 g honey


  1. Feeze 1 C Pyrex MC and 1 beater for hand mixer for 5 min.
  2. Pour the cream into chilled MC.
  3. Whip the cream with cold beater to medium-firm peaks (80%?)
  4. In a small bowl, mix mascarpone and honey with a spatula.
  5. Fold the mascarpone mix into the whipped cream.
  6. Chill.


Based on: Honey Mascarpone Cream, Book 28, Bibliography

According to Corriher, Food Writer and instructor, Michele Scicolone was the original author of this recipe.

Corriher’s technique/reasoning: 

 Adding honey into the mascarpone helps incorporation with whipped heavy cream, by lightening up the mascarpone’s texture.

Cream, bowl, beater should be kept cold to help fat stick together around air bubbles in the whipped cream, to maintain its firmness.

I realized mascarpone cheese made in WI, USA, was terrible.  It costed $4.99 + tax for only 8 oz.  Rip-Off!  It tasted like stale skim milk, wax, stale protein powder, stale grain milk.  Perhaps, mascarpone itself is over-estimated due to being Italian Origin.  If it was, say East Asian Country, perhaps, people would not make any fuss.  I don’t get why people in the world worship Italy and France.  They are not any better than any other countries in any thing.  At least it is not 10 times as much.  But why do people pay 10 times as much for Italian or French Style things, and assume they are superior?  They are different, but not superior!

I would not buy mascarpone in the future.

My husband said that he liked just heavy cream or heavy cream + regular cream cheese cheaply available in the USA better than mascarpone cream: I agree 100%. 

total: 504 kcal


01/17/2011 Graham Oreo Macademia Crust

Monday, January 17th, 2011

Ingredients: for 6″ pyrex pie plate

  • nonstick cooking spray (PAM for baking)
  • 22.6 g Graham crackers (cinnamon sugar flavor)
  • 31 g Oreo cookies
  • 29 g roasted, salted macademia nuts
  • 12.6 g unsalted butter, melted


  1. Spray a 6″ pie plate with PAM.
  2. Place a shelf in the center of the oven, prehate at 350F (177C).
  3. FP Graham, Oreo, and nuts to fine crumbs.
  4. With the machine pulsing, add melted butter.
  5. Press the crumbs onto the plate with the back of the spoon.
  6. Bake at 350F(177C) for 6 min, turn off the heat, cook 2 more min with residual heat until set.
  7. Cool completely.


Inspired by: Bordeaux Macademia Crust, Shirley O. Corriher, BakeWise, 2008 Simon & Schuster

The original formula called for Pepperidge Farm Bordeaux Cookies, which were replaced with Cinnamon Grahams and Oreo Cookies.

According to Corriher, she used less butter due to richness of nuts.  In case large concentration of sugar causes extreme hardening of the crust, she recommnds adding bread crumbs, zwieback crumbs, or nuts.


total: 382 kcal

01/14/2011 Custard Cream I

Friday, January 14th, 2011

Incredients: about 155 g (enough to fill 2 – 3 bottom 5 cm diameter Puff Cream)

  • 20g egg yolks
  • 4.55 g  cake flour
  • 4.07 g  potato starch
  • 100 cc milk
  • 25.87 g sugar
  • ———————–
  • 1/8 tsp vanilla extract
  • 1/4 tsp heavy cream
  • 1/4 tsp milk


  1. Mix first 5 ingredients in 1 C Pyrex MC.  (Pour through a tea strainer, if you have time. I didn’t this time.)
  2. MW(1.6 kw: 1 min), stir, MW(600W: 30 sec), stir.
  3. Add 1/4 tsp heavy cream and 1/4 tsp milk, and mix.
  4. Transfer to the wet shallow metal plate, cover tight with plastic wrap.
  5. Chill with an ice-water bath.
  6. After cooling, add vanilla extract and stir.


Based on: 基本の「カスタードクリーム」、あぷぅ、

Due to potato starch, cream is quite gooey and elastic.  Since I used frozen egg yolk, it did not dissolve well when defrosted, and made some tiny particles of lumps.  But the taste and texture were OK, overall.

12/1/2010 Custard Cream

Sunday, January 9th, 2011

Ingredients: for 320-340 g cream

  • 3 egg yolks
  • 75 g sugar
  • 25 g cake flour
  • 250 cc milk
  • 1 – 2 tsp vanilla extract (or 10 cc liqueur of your choice)


  1. In a bowl, beat egg yolks, add sugar, mix, add  cake flour, and mix with a whisk.
  2. MW milk until just below boiling point.
  3. Pour the hot milk into the egg mixture  gradually and whisk.
  4. If necessary, pour through a strainer to remove any lumps.
  5. MW and whisk repeatedly until the texture that you like is reached.  (Shiny and fluid enough to fall smoothly when lifted with a whisk.)
  6. Spread on a shallow metal plate and cover with plastic wrap.
  7. Chill in an ice-water bath and refrigerate until use.
  8. Just before serving, peel the cream off the metal plate into a bowl and stir with a spatula until smooth.


Based on カスタードクリーム、Book 5, Bibliography

11/08/2010 Japanese Sweet Potato

Tuesday, December 7th, 2010


  • Japanese Sweet Potato (Available at Asian Grocery Stores)
  • Cinnamon Powder
  • Sugar


  1. Bake Potato at 400F(204C) for 1 hour.
  2. Peel off the skin and place on a plate.
  3. Mix Cinnamon and sugar and sprinkle over the baked potato.

10/06/2010 Butter Cream

Monday, October 11th, 2010


  • 200 g unsalted butter, softened at room temperature
  • 1/4 tsp vanilla extract
  • 1/4 tsp Cointreau (any Curacao will do)
  • ————————————–
  • 100 g sugar
  • 20 cc water
  • ——————–
  • 30 g egg white
  • —————–


  1. Whip butter with a stand mixer or a handmixer, until the butter gets pale and 3 times as much volume.
  2. Add vanilla and Cointreau and whip. Set aside.
  3. (Make Italian Meringue)  Mix sugar and water in a 2 Cup Pyrex measuring cup and place near the MW oven.
  4. In a narrow and tall Pyrex glass, whip egg whites with a handmixer (with only one whisk attachment) using the lowest speed until the egg white starts to get frothy.
  5. Immediately MW(1.6 kw)  the sugar/water mixture (#3) for 30 seconds.  Stir with a metal spoon and MW 30 more seconds + 20 seconds until the sugar starts to boil.  (The target temperature 117-118C.  I microwaved 10 seconds longer than the boiling point and the temperature exceeded 119C.  Because of that, the sugar quickly started to crystallize in later processes. )
  6. While microwaving, keep whipping the egg whites so that when the syrup is 117-118C, the egg white is quite white and frothy.
  7. As soon as the syrup reaches 117-118F, slowly pour a small amount of  syrup in a very thin stripe into the meringue and whip with a handmixer immediately. Repeat pouring the syrup and whipping  until the syrup is gone.
  8. Increase the whipping speed to the highest setting and whip until the meringue cools and stiff peak forms.  Then decrease the speed to the lowest setting and make the foam consistently silky.
  9. (Add Meringue to Butter)  Immediately add meringue over the whipped butter, and fold in with a spatula until incorporated.


Based on: シャルロット アナナース、(Book10, Bibliography)

The syrup started to crystallize when pouring into the meringue.  I think that I overheated, and/or I was too slow in adding the syrup to the meringue.  I need to master the good timing.

The original recipe called for vanilla oil, Grand Marnier, instead of vanilla extract, Cointreau.

09/27/2010 Ms. Blu’s Ganache

Monday, October 11th, 2010

Ingredients: 7-8 TBSP Balls

  • 50 cc milk
  • 50 g semi-sweet chocolate chips (Nestle)


  1. MW milk until boiling point.
  2. Pour the hot milk over the chocolate chips.  Gently stir with a spatula.
  3. MW again until boiling point.
  4. Stir with a spatula until smooth.
  5. Let cool at room temperature for 2 hours.
  6. Use a hand mixer to whip the ganache until peak forms.  (Oxidization will make the ganache hard.)
  7. Use a cookie scoop (1 TBSP size) to make  half sphere ganache.  Place them in a container with a lid, refrigerate or freeze.


This is Ms. Blu’s original.  Replacing heavy cream with milk,  using (inexpensive) chocolate morsels, and whipping to hard-set the ganache, using a cookie scooper, make the ganache easy to make, inexpensive to make, and less calories than  conventional ganache.

This ganache is used as an ingredient for many chocolate desserts.

09/22/2010 Cooked Pear

Wednesday, September 22nd, 2010


  • 2 Pears (Bartlett, this time)
  • 100 g sugar
  • 300 cc water
  • 100 cc white wine
  • 2 TBSP lemon juice


  1. Peel, core and slice the pear.
  2. MW (1.6kw: 1 min 30 sec,) sugar, water in Pyrex bowl, until sugar melts.
  3. Add wine and lemon juice.
  4. Place the pear in the syrup.
  5. MW until soft and transparent (10 min).
  6. Cool at room temperature.
  7. Chill in the refrigerator.

Adapted from: 煮りんご、BOOK1 in Bibliography.

The original recipe was for apple; but I changed it to pear.