Happy New Year everybody! I'd like to make this entry short and straight. Short because my featured recipes today are E-asy, and straight as in Straight to satisfy my holiday cravings.I've been busy at work for the past yuletide, I only had time to bake at home during my off so It took me days to write again. Et voila!
I wanted to make a bread pudding, but no, not with left over and stale breads. People often misunderstood "bread puddings" and know them as "left over and stale breads" soaked in warm milk then baked again.. If made with such desire it can actually turn to a bizzarre love triangle with Caramel sauce and Vanilla Ice cream..ohh lala!
They say "You can never understand food (how it tastes, how it looks like, how it is paired, how fancy and odd the flavor affiliations can be) if you don't travel with your palate". So? Who wouldn't like a warm Pain Au Chocolat? Yes! The classy and rich laminated bread with chocolate batonnets inside served warm and dusted with confectioner's sugar? *hands both raised and legs stomping* makes me feel that I am in Paris!
Stale breads for my Bread pudding is a No-No. So today aside from croissants, brioche and loaves, I made my Bread pudding with Pain Au Chocolat.
Pain Au Chocolat Holiday Bread Pudding
3pcs Pain Aux Chocolat (French Baker), cubes
3pcs Pain Aux Chocolat (French Baker), cubes
5pcs Brioche or loaf bread (must be moist or rich in eggs),cubes
3 pcs Egg yolk
1/2 cup Sugar
1cup Cream
1 and 1/2 cup Fresh milk
1 cup dried Cranberries
1/2 cup dried Mangoes, cubed
3/4 cup sliced almonds
To make this recipe at home, simply scald the cream and milk, in a separate bowl whisk in the egg yolks and sugar. Just when the milk and cream is warm, gruadually whisk into the eggs and sugar. Strain and continue cooking until nappe. This method is called Creme Anglaise.
When the Anglaise is ready, soak the cubed breads and dried mangoes, dried cranberries. Pour on 2x4 inches mini loaf pan and sprinkle with sliced almonds. Bake at 350F for about 30 mins over bain marie.
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| Pain Au Chocolat Holiday Bread Pudding |
My another attempt for a holiday dessert is my Mango&Caramel Cremeux. It kinda resembles a home made "Mango float" haha!.. Cremeux is the french term for creamy, in Pastry, it's a cross between mousse and creme anglaise.
Mine is trifle like with layers of textured crusts and caramel cremeux, and fresh mangoes. Nom nom nom.
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| Mango&Caramel Cremeux |
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| Mango&Caramel Cremeux |
150g Corn flakes
120g crushed Graham
50g sugar
225g melted butter
100ml Heavy Cream
60g Sugar
400ml Heavy Cream, whipped to soft peaks
3pcs Mangoes, sliced
As needed Honey
The first step is to mix together the crushed graham and crushed corn flakes, sugar and melted butter. Pour the mixture into a mold or trifle glass. Then caremelize 60g sugar and finish with 100ml Heavy cream, cool down.In a separate bowl, whip Heavy cream until soft peaks, fold in the Caramel.
To assemble the trifle, pour in about half of the Cremeux into the prepared mold, then arrange the slices of fresh mangoes, add another layer of crumbs, pour the remaining mixture of Cremeux, another layer of fresh mangoes and add last layer of crumbs. Garnish top with slices of fresh mangoes and brush with honey or equal amount of corn syrup and simple syrup. Chill before serving.
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| Mango&Caramel Cremeux |
<3 i declare gluttony. Goo mornin ebribadi! :)
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