Kourabiedes are almond butter cookies, and they are delicious! After they are baked, they are dusted (heavily) with confectioners’ sugar. They are very similar to Italian wedding cookies and melt in your mouth scrumptious!!
2cups unsalted butter (453 grams), room temperature
1cup (140 grams) confectioners’ sugar
1 tablespoon pure vanilla extract
1 cup (135 gram) slivered almonds, lightly roasted and cooled*
4 1/2 – 5 cups (600-680 grams) all-purpose flour
1 tsp baking powder
orange blossom water
5-6 cups confectioners’ sugar for dusting
*How to roast slivered almonds~
Add the slivered almonds in a single layer to a dry skillet pan on the stovetop.
Heat over medium heat.
Once you smell the nuts toasting, toss the nuts to turn them over, and shake to flatten them into a single layer.
Continue tossing and shaking until all sides of the almonds are golden brown, approximately 3 minutes.
Remove from heat, and pour the almonds into a bowl to cool.
Tip: Keep an eye on the stove when toasting almonds. Due to their aromatic oils, they can go from nicely toasted to burnt in a split second.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Add the butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).
Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Add roasted almonds, beat until mixed in.
Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.
Roll the dough into 2 tablespoon-size balls.
Place cookies on prepared baking pan and bake 20-25 minutes until light golden, rotating pan half way.
Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan. Then, carefully place each cookie in powdered sugar lined pan. Sprinkle cookies with remaining powdered sugar.
Cool completely and transfer to serving platter.
I hope you make these yummy confections, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!!
Last year I made snickerdoodle cookies and frosted them with eggnog frosting. These whoopie pies were inspired by those cookies. I put eggnog in the whoopie pie batter and in the filling. The combination of the cinnamon and nutmeg with the eggnog is so pleasant and oh so delicious!!
3/4cup unsalted butter (170 grams),softened
1 cup granulated sugar (200 grams)
1/2 cup lightbrown sugar (110 grams), packed
2large eggs, room temperature
2/3cupeggnog (170 grams), room temperature
1 teaspoonvanilla bean extract
3cupsall-purpose flour (370 grams)
2 teaspoons ground cinnamon
2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2teaspoon fine koshersalt
1/4 cup (50 grams) granulated sugar
2 teaspoons cinnamon
Cream Cheese Eggnog Filling
1/2cup (113 grams) unsalted butter, softened
2ouncescream cheese – softened
pinch of fine kosher salt
3cupspowdered sugar (360 grams), sifted
2 tablespoons eggnog (or more as needed)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a small bowl, stir the cinnamon and sugar together until completely combined. Set aside until ready to use.
Whisk the flour, cinnamon, nutmeg, cream of tartar, baking soda and salt until combined and set aside.
Cream butter and sugars until light and fluffy (3-4 minutes). Add eggs, eggnog and vanilla and mix until combined.
Add the flour mixture to the wet batter and mix until fully incorporated.
Bake for 13-15 minutes. Remove from oven and allow to cool completely on rack.
Prepare the filling by placing the butter, cream cheese and vanilla in a bowl. Mix until light and fluffy. Add the confectioners’ sugar and eggnog. Mix on low speed until incorporated and increase speed and mix until smooth and creamy. Add more eggnog if needed.
Place some filling on one half, and top with the other half.
Whoopie pies can be stored in an airtight container at room temperature for up to 3 days. You can freeze whoopie pies by wrapping individually and placing in a storage bag or airtight container. Remove from freezer and let them come to room before eating.
I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
These cookies are not only delicious, they are so easy to make! If you are a fan of “Peanut Butter Blossoms” (I think they are my daughter-in-love Melissa’s favorite), you are going to love these!!
1 3/4 cups all-purpose flour (224 grams)
1/4 teaspoon fine kosher salt
1 teaspoon baking soda
1/2 cup softened butter (113 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar, packed (100 grams)
1/2 cup creamy peanut butter (140 grams)
1 large egg, beaten
1 1/2 teaspoons pure vanilla extract
2 tablespoons milk (31 grams)
30 miniature peanut butter cups
Preheat oven to 375 degrees F. Whisk together the flour, salt and baking soda in a medium bowl; set aside.
Cream together the butter, sugars and peanut butter on medium/high speed until fluffy (3-4 minutes). Scraping sides of bowl as needed. Add in the egg, vanilla and milk and mix until combined. Add the flour mixture and mix just until dough comes together.
Shape into 1″ balls and place each into a greased mini muffin tin (or use paper liners).
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
That’s it!! Easy peasy, right?!! I hope you make these delicious confections, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures and hear from you!!
I love fall baking. Baking desserts for the holidays brings me so much joy! I think apple pie is one of the most difficult pies to bake. I’m not quite sure why this dessert gives me so much trouble (soggy bottom, filling cooked too much or not enough, crust cooked to much)….like I said, trouble, with a capital T!!! Making apple galettes gives me the satisfaction of knowing I am going to enjoy a flaky crust along with a filling that’s cooked to perfection!!
Ingredients for Crust:
1 ½cups(213 grams) all-purpose flour
1/4teaspoon finekosher salt
10tablespoons(143 grams) cold unsalted butter, cut into small cubes
3 apples, cored and sliced*
3 tbsp. packed brown sugar (42 grams)
Juice of 1/2 lemon
1 tsp. ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon kosher salt
Egg Wash and Sugar Topping:
1 large egg
1 tablespoon cold water
1 tablespoon Dermerara (or granulated sugar)
Place flour and salt in the bowl of a food processor. Pulse a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small peas.
Turn the machine on and add in 4 tablespoons of ice water, one tablespoon increments.
At this point, it should start to come together and form into a ball. If not, add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
While the dough is chilling, preheat oven to 375 degrees and prepare apples.
Combine sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt in a large bowl. Gently fold to coat apples.
*Apples can be peeled or skin can be left on. I like to leave the skin on for texture and aesthetics. My favorite apples for apple pie are Gala, Pink Lady, Granny Smith, Golden Delicious and Honey Crisp.
Take the dough out of the refrigerator 10 minutes before you are ready to roll it out.
Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
Place the apple filling on top of the dough (slightly mounting in the middle), leaving a 2-inch border around the edges.
Roll the sides of the dough overlapping as you go around and pleating the dough.
Brush the edges of the dough with egg wash and sugar.
Bake at 375 degrees for 30-40 minutes (unit crust is golden brown).
Allow galette to cool enough to serve. Slice and serve with my homemade caramel sauce (or store bought works too). Enjoy!!
I hope you make this delicious “last course” and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
“I feel like Harry Potter just put liquid luck in my butterbeer before Quidditch practice.”
∼ Jillian Dodd
You are going to love these fluffy cupcakes. They are flavored with a butterbeer reduction, melted butterscotch chips, and vanilla and butter flavor extracts. They are frosted with a butterscotch buttercream and drizzled with a creamy butterscotch ganache….yummmm!! These cupcakes will take you into the “Wizarding World!”.
Some reasons why you’ll love these cupcakes:
They’re so luscious and a perfect treat! The butterbeer syrup and butterscotch chips give them the perfect “butter” flavor!
They have the best texture….they’re so moist and fluffy!
The butterscotch frosting is so delectable! Adding the melted butterscotch chips to the whipped butter and confectioners’ sugar makes this frosting so pleasant. The smooth consistency makes piping swirls of frosting a dream!!
The butterscotch ganache is drool worthy! Drizzling this delicious sauce on top makes for the perfect finish for this yummy delicacy….just saying :)!!
Frequently asked questions:
What can be used instead of butterscotch beer? You can also use cream soda. The taste will be very similar.
Does the butterscotch beer (or cream soda) have to be reduced? Yep!! It deepens the butterbeer flavor in the cupcakes and gives them the greatest taste!
How doI store the cupcakes? Cupcakes can be kept in a airtight container in the refrigerator for up to three days. Allow the cupcakes to come to room temperature before eating.
Tips to achieve the best cupcakes!
Melting the butterscotch chips:
They should be melted and slightly cooled for the batter and the buttercream. Make sure they are completely melted and scarcely warm to the touch. Too warm and you could melt the butter while making the buttercream. If they’re too cool it can cause little clumps of butterscotch chips in the batter and frosting (speaking from experience!).
Make sure all wet ingredients are at room temperature:
This will help your ingredients to mix easily and it will give your cupcakes the best texture!
Make sure to really whip your butter when making the buttercream:
It will become really pale in color and double in size before adding in the melted butterscotch chips or powdered sugar.
Okay, Harry Potter fans, get ready to take a trip to Hogsmeade!!!
1/3cup (56 grams)butterscotch chips, melted and slightly cooled
½cup (120 grams)buttermilk, room temperature
1 ¾cups (221 grams)all purpose flour
1 ½teaspoonsbaking powder
½ teaspoonbaking soda
Ingredients for Butterscotch Buttercream Frosting:
1 ½cups (339 grams)unsalted butter, softened
1 cup (168 grams)butterscotch chips, melted and slightly cooled
2 ½cups (320 grams) powdered sugar, sifted
Ingredients for Butterscotch Ganache:
½cupbutterscotch chips (84 grams)
2tablespoonsheavy cream (28 grams)
1tablespoonhoney (21 grams)
For the Butterbeer Cupcakes
Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to ½ cup. This will take about 30-40 minutes. Remove from the heat and let it cool slightly before using in the cupcakes.
Preheat oven to 350 degrees. Line 2 standard cupcake pans, with 18 liners (set aside).
In a medium bowl sift the flour, baking powder, baking soda and salt together. Set aside until ready to use.
In a large bowl cream the butter, brown sugar and granulated sugar together with an electric mixer, or a stand mixer, until fluffy, about 2 minutes.
Add the eggs, vanilla bean paste and butter extract and mix until pale in color, about 2 minutes.
Add in the butterbeer reduction and melted (and slightly cooled) butterscotch chips. Mix until combined.
Add in the dry ingredients and buttermilk a little at a time until everything is combined. Mix until the batter is smooth.
Divide the batter evenly between the 18 liners. I like to use an ice cream scoop (it should be about a 1/4 cup of batter).
Bake the cupcakes for 16-18 minutes or until an inserted toothpick comes out clean.
Let the cupcakes cool in the pan(s) for 5 minutes, then transfer them to a cooling rack to cool completely.
For the Butterscotch Buttercream
Add the softened unsalted butter to a large bowl. Whip the butter with an electric mixer until pale in color and fluffy, around 8-10 minutes.
Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)
Add in the sifted confectioners’ sugar a cup at a time, and mix until combined.
Lastly, add in the extracts. Mix the frosting until light and fluffy (about 1 more minute).
For the Butterscotch Ganache
Add the butterscotch chips and heavy cream to a microwave safe bowl.
Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.)
Add the honey and mix until combined.
If the ganache gets too cold before using, microwave it for 10 seconds to melt it slightly.
Assembling the Cupcakes
Once the cupcakes are completely cooled add the butterscotch buttercream to a large piping bag fitted with a decorative tip. I like to use a large star tip (Wilton 1M).
Pipe a generous amount of frosting onto each cupcake and drizzle the butterscotch ganache over each.
I hope you make these fluffy bites of yumminess! If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you, and see your amazing photos!
These cupcakes are inspired by Ginny @inbloombakery…Thank you!!
Back in 1998 when my son David was a senior in high school, he worked at a vegetarian restaurant called “Shakespeare” (now known as “Epicure”). The name changed, but the food is still amazing! This was perfect because my son was a vegetarian, so…win,win 🙂 !!! That was the first time I had falafel.
I have been eating a lot of Mediterranean food lately so, of course, I needed to test and try several different recipes. I’m really happy with this falafel recipe! It can be made three different ways, baked, fried and sauteed. The fried falafel turned a delicious dark and crunchy brown with a fluffy interior. I used a thermometer and heated the oil to 360 degrees. My husband prefers the fried and sauteed, but I am really satisfied with the baked falafel.
Let’s get started!
2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)*
½ tsp baking soda
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
1/4 cup fresh dill
1 small onion, cut into large chunks
3-4 garlic cloves, peeled
1 1/2 teaspoons fine kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
pinch of cardamom
1 teaspoon baking powder
2 tablespoons sesame seeds, toasted
Vegetable oil for frying (grapeseed, sunflower, avocado, canola, and peanut oils all work well)
One day in advance… Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches.
*You will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Don’t cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture.
Soak chickpeas for 18-24 hours. They are going to more than double in size. When ready, drain and rinse the chickpeas completely. Pat them dry (or you could use your salad spinner, like I did).
Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste like consistency will help with that.
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least one hour or until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Scoop the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties. Place on a parchment lined baking sheet (or large platter).
Fill a medium saucepan 3 inches up with oil. Heat the oil on medium/high until it reaches 360 degrees or bubbles softly. Carefully place the falafel patties in the oil. Let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
Place the fried falafel patties on a plate lined with paper towels to drain.
If you would like to bake your falafel, you want to set your oven to 375°F, oil your baking sheet and place it in the oven to preheat, and then, once everything is hot, add your falafel and let them bake until crisp on the bottom, about 10 minutes, and then flip and continue to cook for another 10-15 minutes, or until crisped all over and cooked through. Once they’re done cooking, transfer them to a paper-towel so that any excess oil is absorbed. Sprinkle them with a little salt and get ready to dig in!
You can pan fry the falafel too. Place the falafel in a pan drizzled with a little oil (just a few tablespoons will do the job). Cook for 8-10 minutes, flipping halfway through the cooking process. Drain and sprinkle with a little kosher salt.
This recipe makes 12 (1/4 cup) patties, but you can roll them into small scoop size balls too. You can freeze unbaked patties.
Serve falafel hot next to other small plates (tzatziki and cucumbers…yes, please); or assemble the falafel patties in pita bread with tahini sauce or hummus, arugula, tomato and cucumbers. Enjoy!
I hope you make this mouthwatering falafel, and if you do, let me know. I would love to hear from you and see your pictures. Tag me on Instagram @goodeatsbymimi .
It’s not technically fall season yet, but I couldn’t wait to get started on some fall recipes! I had my first pumpkin spice latte a couple of weeks ago. I had it over ice because the weather was quite warm that day, but it was still delicious!!
I’ve tested a lot of apple cider donuts, and these are my absolute favorite! I used a lot of different spices in this recipe because they are all my favorites, and I love how well they all complement each other.
Reducing the apple cider takes the taste of the donuts to flavor town. Please don’t skip this step!
Ingredients for Donuts:
1 and 1/2cups apple cider (370 grams)
1 and 3/4cups(245 g) all-purpose flour
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/2teaspoon fine koshersalt
1/3cup granulated sugar (65 grams)
1/3cupbrown sugar (65 grams)
3tablespoons unsalted butter (40grams), melted
1/2cup buttermilk (120 grams)
1 teaspoon pure vanilla extract
6tablespoons unsalted butter (85 grams), melted
1cup granulated sugar (200 grams)
1 tablespoon ground cinnamon
Instructions for Donuts:
In a small saucepan, bring the apple cider to a gentle boil and let it simmer over a medium heat until thick and reduced to about 1/3 cup. This takes about 15-25 minutes. Set aside to cool. This can be done the night before if you want to save time in the morning.
Preheat oven to 350°F. Grease donut pans with butter or nonstick spray. Set aside.
In a large bowl sift together flour, baking powder, baking soda, spices, and salt. Set aside.
In a small bowl whisk together the egg, granulated sugar and brown sugar, until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk and vanilla extract, and mix until combined. Pour the mixture into the flour mixture and whisk just until combined and smooth.
Divide the mixture between the donut cavities, filling halfway full. I recommend using a piping bag to distribute the batter. It makes the process so much easier and less messy.
Bake for about 10-12 minutes. The donuts will spring back slightly when touched with your index finger.
Let donuts cool in the pan for 5 minutes and then transfer them to a wire rack.
Instructions for Topping:
In a medium bowl mix together the sugar, cinnamon, and nutmeg.
Brush the melted butter on both sides of the donut and then dredge it in the sugar mixture.
These donuts are best served immediately…yummm!! Leftovers can be kept in an airtight container for up to 3 days. Serve them warm or at room temperature. Enjoy!!
I hope you make these “Fall” treats, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:).
These delicious rice pudding tarts, known as ‘Budini di Riso’ are a traditional Tuscan pastry and are usually eaten for breakfast. Budini is plural, so you may see them named Budino di Riso. They can be found in most cafes in Tuscany and are very popular with children too!
I was introduced to these delicious treats in April of this year by a fellow food blogger, Anna Gass. I’ve made them several times since, but when I made them yesterday I was struggling. It was like it was my first time I ever baked anything. Let’s just say it was “one of those days”. You know what I’m talking about, right?! Haha!!
Shortbread crust (Pasta Frolla*)
1 1/2 cups all-purpose flour (200 grams)
1/2 cup granulated sugar (100 grams)
Pinch of fine kosher salt (if using unsalted butter)
1/2 cup unsalted butter, room temperature (113 grams)
3 large egg yolks, room temperature
1 teaspoon pure vanilla extract
*Pasta Frolla (sweet shortcrust pastry) is an Italian pastry dough. It is a basic recipe made with flour, butter, eggs, sugar and extract flavorings of choice.
With pasta frolla you can make tarts, biscuits, and pastry treats of all kinds! After a short processing and resting in the fridge, you can bake it in the oven where it takes on the classic crumbly consistency.
Instructions for Pasta Frolla:
Add all of the ingredients into a food processor and pulse just until the dough comes together. If you don’t have one, you can mix the dough in a large mixing bowl using a pastry cutter or your fingers.
Form the dough into a round disc, and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes.
While the dough is chilling, begin making the rice pudding/custard recipe.
Once the 30 minutes are up, preheat the oven to 350 F (180 C).
Remove the dough to a floured work surface and roll it out very thin (about 1/8″ or 3 mm thick).
Cut it into rounds slightly larger than your tart tins or muffin cups, using either a round cutter or a sharp knife.
Gently press the dough into the bottom and sides of the buttered** muffin cavities.
Using a small measuring cup, scoop the rice custard into the shortbread lined muffin tin.
Rice pudding recipe:
4 cups whole milk (950 ml)
3/4 cup long grain rice (120 grams)
1tablespoon vanilla bean paste
zest of one large lemon (about 1 tablespoon)
1/2 cup granulated sugar (100 grams)
2 large eggs, room temperature
1/4 cup heavy cream (59ml), room temperature
Pour the milk in a large thick-bottomed pot and bring it to a simmer. When it starts simmering, add the rice and let it cook completely. Mine took about 15 minutes. Remove from the heat.
Place the egg yolks, sugar and cream in a medium bowl. Whisk until combined.
Slowly pour 1 cup of the liquid from the rice mixture into the egg yolk mixture. Make sure to keep whisking while you’re adding the hot liquid so the eggs don’t scramble.
Return this mixture to the rice mixture. Quickly stir until completely combined.
Stir in the lemon zest and the vanilla bean paste.
Return to a medium heat and cook for 2 minutes.
Remove from heat and allow to cool while you roll out the shortbread and line the muffin cups in a baking tin.
Preheat oven to 350 degrees F.
**Grease muffin tin with butter. Please don’t skip this step 🙂
Roll out the pasta frolla to between 1/8-1/4 inch. Use a circle cutter big enough to to line your muffin tin cup.
Line the muffin tin cups by pressing the dough on the bottom and up the side of each cavity.
Fill the shortbread lined cups with the rice custard.
Place in a preheated oven and cook for 30 minutes (or until cooked). Cool slightly on the muffin tin and then remove (gently loosen with a small spatula or knife).
Dust with confectioners’ sugar (optional).
Serve warm for breakfast or enjoy anytime at room temperature!
I hope you make this luscious treat! If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
It’s no secret that I’m crazy about anything meringue, and these scrumptious confections are no exception!!
There are so many ways these treats can be enjoyed, but let me tell you, they are out of this world all on their own…Mmmmm!!
They are the perfect amount of crunchy on the outside and soft and chewy on the inside. My dear foodie friend, Julie @juliedesantis makes these for her family quite frequently. I believe they are her sweet daughter’s favorite treat ;). I have been wanting to make these for a while now. I’m not sure what took me so long, but I will be making them again soon (and on a regular basis). Thank you so much Julie!!
Give Julie a follow if you’re not doing so already. You’ll be so glad you did:)!!
Melt chocolate in the microwave or by using a double boiler. Stir until smooth and set aside to cool slightly while you’re making the meringue.
Using a stand or handheld mixer, whip egg whites, cream of tartar and salt on medium speed until foamy. Increase speed to high.
Gradually add sugar a little at a time so the egg whites don’t deflate.
Add vanilla and continue to whip until stiff peaks form.
Pour the melted chocolate over the top of the meringue. Gently swirl the chocolate through the meringue using a spatula. This will leave streaks of chocolate.
Using 2 large spoons, scoop about 1/2 cup of the meringue onto the lined baking sheet in round mounds. Slightly swirl the meringue with the back of the spoon making a small peak on the top. I usually get 9 decent sized “cookies”.
Bake for 60 minutes. Turn the oven off and allow the meringues to cool in the oven for another hour. They will come off the parchment easily. The meringues are still a little warm at this point, and they are amazing!!!
Leftovers (if you have any) can be stored in an airtight container at room temperature for up to a week.
I hope you make these little clouds of deliciousness. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your beautiful photos!!
I think having a “go to” pastry cream in our repertoire can really up the baking game! It can be used in so many ways. Having a smooth and creamy pastry cream is a deal changer!!
This luscious made from scratch pastry cream is perfect for filling crepes, cakes, eclairs, tarts and other confections. I have tried several different recipes and the end result was always the same….lumpy!! I would always strain the pastry cream and it would look and taste great, but after it was refrigerated it would still be lumpy (even after whisking again).
Well, here is the secret my friends!! The magic to achieving lump free pastry cream is to keep whisking until it starts to thicken and bubble, and then continue whisking for another minute. This process is going to take some time, but trust me, it is sooo worth it!!
Also, make sure to let the milk mixture cool slightly before adding to the egg mixture so you don’t end up scrambling the eggs.
This pastry cream does not have to be strained. Once it has been refrigerated, give it a quick stir and it comes back to it’s smooth and creamy self…NO LUMPS!!!
3/4 cup whole milk (180 grams)
3/4 cup heavy cream (180 grams)
peel from 1 large lemon (be sure to use only the yellow part of the peel)
4 large egg yolks (68 grams)
1/2 cup granulated sugar (100 grams)
2 tablespoons plus 2 teaspoons all-purpose flour (19 grams)
In a medium sauce pan heat milk, cream and lemon peel until very hot (do not boil). Remove from heat.
In another pot whisk together egg yolks and sugar until combined. Whisk in the flour, lemon paste, and vanilla bean paste. Whisk until fully incorporated.
Place the pot with the egg yolk mixture over a low heat. Strain the milk, cream and lemon peel slowly into the yolk mixture and begin to whisk. Keep whisking until it begins to thicken. This will take a few minutes.
Increase heat to medium/low and cook, stirring continuously until very thick. Once the mixture starts to bubble, continue to whisk for one more minute.
Place the thickened pastry cream in a glass bowl, cover with plastic and refrigerate for at least 2 hours.
The texture of this pastry cream is so smooth, and the hint of lemon adds to the overall flavor. There are endless ways to use this ambrosial cream. I like to fill crepes with this delicious cream (and roasted strawberries too)….Yummm!!
I hope you make this divine pastry cream, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!