Cream Puffs

Ingredients:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Optional: for glaze, 1 egg beaten 

Filling of choice (whipped cream, mousse, etc.)

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl sift or whisk together the flour, sugar and salt.

Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) 

Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. 

Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). 

Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). 

Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). 

Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. 

With a pastry brush, gently brush the tops of the dough with a lightly beaten egg. 

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. 

Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).

Cut in half and fill with desired filling and assemble back together.

(Recipe adapted from Joy of Cooking website: http://www.joyofbaking.com/CreamPuffs.html#ixzz1scbIYVKH)

Cream

Ingredients:
4 egg yolks

1 can of condensed milk

2 cans of milk (use the condensed milk can to measure it)

Pass the yolk to a strainer and add the milk and condensed milk and cook on the stovetop until it becomes thicker. Let it cool off.

You can serve this mixed with meringues, with peaches or use it as a filling between cake.

Meringue

Ingredients:
4 egg whites

3 cup of sugar

Optional: 1 tbs of vanilla or meant extract or lemon juice and zest

Add all ingredients to a mixer and mix well until it can form stiff peaks (around 10 minutes).

Put mixture in a zip lock bag and cut an opening in the corner to pipe out the mixture.

Pipe out small balls on a cooking sheet and take in the oven at 275F with the oven door open a crack for about 45 min to 1 hour (you can stick a chopstick in the oven door to keep it ajar while baking).

Serve alone as a snack or with cream and fruit.

Bread in a Blender

Ingredients:

4 eggs

4 cups of water or 1 liter of milk

1 cup of oil

1 TBS of salt

5 TBS of sugar

50 gr of yeast (about 2 and ½ packets)

1 kg of white flour

How to prepare:

Put flour in a bowl and reserve.

Mix all other ingredients in a blender and pour it over the flour.

Incorporate all ingredients and prepare three loaf pans with butter and flour and add the dough.

Let it rest for 1 ½ hour.

Then, bake at 350F (preheated oven) for about 50 min or until golden brown on top.

(Recipe from Edilene Janotti)

Brazilian Cheese rolls

Ingredients:

2 bags of Tapioca Starch (14 oz each)

4 cups of cheese shredder in large pieces

4 TBS of Parmesan cheese

½ cup of oil

2 and ¼ cups of water

1 TBS of salt

3 eggs

How to prepare:

Boil water and oil.

In a mixer bowl add the tapioca starch and salt and pour in the hot water and oil and start mixing slowly until the dough sticks together.

Add 1 egg and keep mixing until incorporated into the dough and add the other 2, one by one.

Without stopping the mixer start adding the cheese and when everything is incorporated stop the mixer. 

Using a diner spoons, drop dough on a cooking sheet and bake at 350F (preheated oven) for about 30 min.

Best when hot out of the oven.

This will make around 60 rolls or so.

(Recipe from Edilene Janotti)