Sugar, Spice and Everything Nice! Something Perplexed To Try!

I love the Powerpuff girls, I'm Buttercup (My sisters Cowe is Blossom and Bebeng is Bubbles) . Now, back on the dessert-given blog. :) I have learned to play with few spices, which are all commonly used for savories..into desserts. Some people call it "Perplexed Desserts" which means the fusion of savory ingredient into desserts, may it be the main flavor or main component. 

So something Perplexed but not so scary to eat? I have a handful. :)
My first Perplexed dessert creation is a Chocolate Chili Creme Brulee Tartlet.However, since it was one of my "firsts" recipes, I have to find time to look for that in my recipe trunk.:) will post it as soon as I find it. Basically, the tiny red Labuyo chilis was infused into the cream and tempered into the egg yolks. I prefer it bite size than serving it as an individual dessert.

Chocolate Chili Creme Brulee Tartlet (Left)

To create something Perplexed, one must be adventurous and experimental. Spices are best incorporated after roasting; the process somehow makes the oil present in the powdered/grounded spice active producing a nice aroma and flavor.

You may try Herbs that are store bought or home grown. Some herbs are better incorporated when dried as per Rosemary, Tarragon and Thyme. Some are better for infusions while fresh like Spear Mint, Pepper Mint, Lemongrass, Basil and Dill.

There are now more pantry ingredients that had become my dessert staples; Bacon, Salted Egg,Bleu Cheese, Black Olives, Sun Dried Tomato,Olive Oil,Parmesan Cheese, Balsamic Vinegar, Black Sessame, Polenta, Soft Tofu, Zucchini, and much much more.

As you read on, you will be entitled to my handful Perplexed desserts inspirations. I will post the recipes on my next features..

Chocolate Truffles and Pralines

Milk Chocolate & Peppercorn Or the "Poivre"

My favorites are Cayenne with Salt on Milk Chocolate.. I also like freshly cracked Black Peppercorn on Milk Chocolate. Then Black Olives on White Chocolate. I don't like it so much but some people appreciate Curry and Dark Chocolate. 

Milk Chocolate Bacon

Milk Chocolate Grand Marnier & Thyme

Breads and Quick Breads

I love the combination of Cinnamon and Nutmeg in Croissant Bread Pudding. I also like Cinnamon and All Spice together in the traditional Hot Cross Buns and for making Streusel to finish my Blueberry Muffin and Baked Apple Betty.

Cakes & Cold Desserts

I like Chili Bacon Creamcheese Frosting on Chocolate Cupcakes. Freshly shaved Ginger and Milk Chocolate for Ice Cream and also for frozen Mousse.And recently I have this infatuation with Danish Bleu Cheese and fresh Pear slices. I also like Bleu Cheese on Ice Cream and the only one I personally love was by a very good friend RJ Bernabe.  I'm not a fan of Green Tea but I kind of appreciated it together with Lemongrass for Mousse. 

Green Tea & Lemon Grass Mousse (Right)

Olive Oil & Rosemary Cake

I also tried Olive Oil on Cake with Rosemary. Then Tarragon instead of Rosemary in my Lemon Curd Meringue Tart.

Macaron

Black Peppercorn Macaron

For Macaron shells, I tried finishing the top with Black Peppercorn, also with Pink Peppercorn. Dried Black Olives,Then the Salted Caramel whom everybody love. I also have the Salted Coffee which surprisingly became the best seller at Cheri. 

Salted Coffee Macaron

Chocolate & Black Olive Macaron

New dessert ideas kept on coming. Gastronomically and  Scientifically, Desserts now are modern, sexy but still palatable, as per the diners who are now more adventurous., Home bakers who are more experimental and Pastry Chefs who are up to more challenge. What's your something Perplexed?:)

Happy Baking!

Posted via DraftCraft app

Tarte Tatin Sourdough Bread Pudding

Tarte Tatin is a French upside -down tart composed of caramelized apples arranged decoratively and puff pastry that is baked in a saute pan and inverted before serving.

My creativeness lead to me to developing my own Tarte Tatin with a little twist.. using a Sourdough bread instead of puff pastry. I love pairing Sourdough and Multi-grain breads with caramel. For me, the nutty and gritty texture and sour flavor of the bread goes well with the sweetness of amber caramel.

Tarte Tatin  Sourdough Bread Pudding

2pcs  Granny Smith Apples, cored and sliced

as needed Butter

60g sugar

100ml Heavy Cream

1 whole Sourdough Rye Bread

500ml Fresh Milk

125g Egg yolks

185g Sugar

To re-create this dish, simply saute the apples in butter, set aside.Using the same pan, caramelize the sugar and finish with cream.Toss in apples and cook until tender but not soggy. Meanwhile, slice the bread into cubes. Warm milk and sugar together, temper in egg yolks and continue cooking until the mixture is light nappe in consistency. Soak the breads in the mixture. Prepare the mold by arranging the apples decoratively and pouring right amount of caramel. Then pour in the bread and milk mixture. Bake over bain-marie at 350F for about 30 mins.

Best served warm with a scoop of Vanilla Ice Cream :) Nom nom nom :) 

Bonne Annee A Tout Les Monde!!!

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

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.

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.

Mango&Caramel Cremeux

Mine is trifle like with layers of textured crusts and caramel cremeux, and fresh mangoes. Nom nom nom.

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.

Mango&Caramel Cremeux

 <3 i declare gluttony. Goo mornin ebribadi! :)