oh hi there.
how are you?
happy start to the week.
so... remember that recipe i promised.
well, here it is, recipe number one,
a take on my blueberry cream cakes:
peach cream cakes
what you'll need:
knife, spatula, wire strainer, cutting board
one muffin pan, one medium sized heavy bottomed saucepan, a few bowls
2 piping bags with medium round tips
(not essential, but will make things easier)
soy wax paper, muffin cups or parchment paper
(one of the three will due)
mixer with paddle & whisk attachments
(also not essential, but again will make things easier)
a few thoughts before you begin:
there are three parts to this recipe,
a mixer is not essential for any of them.
but, my directions here assume the use of one.
that said, don't be shy if you don't have one
the good old fashion by hand way works just fine as well.
oh and both the streusel & custard can be made a few days ahead.
just make sure to cover them & store in the fridge.
oh and one last thing,
piping bags are also not completely necessary,
you can use a couple spoons
but, it's much easier to use a piping bag
and it's a lot less messy.
the method:
1. using a ruler as a guide, make 20 - 24, 4.5 inches squares of paper, set aside
2. measure ingredients for all three components & set aside
3. start with the custard,
follow the recipe, then allow to cool slightly and place in fridge
4. next make the streusel and set aside
5. now you are ready to make the cake batter,
once ready place 1/2 of recipe into a medium sized piping bag
6. bring custard from the fridge and stir before placing in a piping bag
7. you will use between 1/2 and 3/4 of the custard for the cakes
(yah! you can just eat the rest, yum)
8. fill another piping bag with 1/2 of the custard, give or take
9. push two pieces of wax paper in each muffin cup
most likely you will have to do this as you go as
it's a little bit difficult to get them to stay otherwise
i arrange them so that as many corners as possible stick out,
it looks cute this way,
oh and don't worry if this stage seems awkward,
it's awkward for me too!
10. pipe half of the batter into the bottom of 10 or 11 cups
11. next pipe (or spoon) a bit of custard into the centre of each cake
(about the size of a small cherry tomato)
to ensure that all the cakes have an even amount of custard
pipe it with constant pressure
and try counting to four while you are adding it
this should give you a near perfect portion.
keep in mind that you should be using between 1/2 and 3/4 of the custard
12. next pipe the remaining cake batter on top of the custard,
ensuring that you cover it while making sure not to push the custard to the bottom of the batter.
what you don't want is for the custard to go through to the bottom of the pan
because this will cause the cakes to stick to the papers
13. slice two or three ripe peaches,
cutting first into quarters and then slicing each quarter into 4 small slices
14. place 2 or 3 slices on top of each cake, pressing down just a little
(you can substitute a little handful of blueberries instead if you like)
15. now you are ready to add the streusel ,
liberally sprinkle the top of each, trying to keep the coverage as even as possible
16. place your muffin tin of cakes on a baking sheet
and bake in a 350 degree oven for 25 - 35 minutes,
making sure to turn the cakes at the 15 minute mark
the recipes:
1. vanilla bean custard (yum!)
2. brown sugar & oatmeal streusel
3. simple white cake (adapted from five roses)
vanilla bean custard
1/2 of a vanilla bean (optional)
72 gr sugar (1/3 cup + 1T)
22 gr cornstarch (7.5t)
300 ml 2% milk
3.5 egg yolks
1. pour 200 ml of milk into saucepan, reserve 100 ml in bowl, set aside
2. scrape contents of vanilla pod into milk and drop in the pod too
3. whisk yolks into bowl of milk you set aside before
4. measure dry ingredients, mixing half of the sugar and the cornstarch together
5. pour the remaining sugar directly into pot of milk without stirring,
6. place saucepan of milk on stove on high
7. add the dry mixture of sugar & cornstarch to the bowl of milk, stir
8. milk should be close to boiling by now, once it does remove from heat
9. while whisking scoop a small amount of the hot milk mixture into the egg mixture.
this will temper the eggs
and allows you to add them back to the hot mixture without the risk of scrambling
9. now that everything is combined,
return saucepan to the heat and whisk continually
10. the mixture will become smooth and shiny and will thicken considerably.
it's important not to allow it to burn,
so if you feel more comfortable cooking the custard on medium,
go ahead it will just take a touch longer.
11. whisk vigorously for 5 or so minutes, allowing the starch to cook off
12. immediately pour custard through a wire sieve set atop your mixing bowl
13. place bowl on machine and allow to mix on low fitted with the whisk attachment for 10 or so minutes.
this will allow the mixture to cool into a smooth, lump free custard.
brown sugar streusel
70gr unsalted butter (1/3 cup)
60 gr brown sugar (1/4 cup)
77 gr large rolled oats (3/4 cup)
83 gr AP flour (1/2 cup)
1 t cinnamon (optional)
1. cream butter using paddle attachment until fluffy
2. add sugar, mix until light in color
3. add dry ingredients all at once
4. on medium, combine until mixture comes together into a course topping
5. set aside
simple white cake
170 gr AP flour (1 cup)
2 gr baking powder (1/2 t)
pinch of salt
53 gr unsalted butter (1/4 cup)
1 whole egg
110 ml milk
133 gr white sugar (1/2 cup + 1/8 cup)
2 or 3 medium sized peaches
1. cream butter until fluffy
2. in a separate bowl combine flour, salt & baking powder, set aside
3. add white sugar & cream until light in color
4. with mixer on low, add the whole egg
5. allow to mix until fluffy
6. scrape down sides of bowl
7. to the butter mixture, add the flour and milk in thirds alternating between the two
8. start with flour and end with milk
9. do not over mix the batter, when it is smooth and looks combined it is ready
yields 10 - 12 small cream cakes
and voila, peach cream cakes!
hope your weekend was fun and your week turns out to be great.
i'm counting down to my vacation this week, hooray!
talk tomorrow or the next day. xox, n.
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