Tag Archives: whipped cream

Mixed Berry Cream Pie with Graham Cracker Crust

Mixed Berry Cream Pie
It’s easy and inexpensive to get hold of locally grown fresh berries this time of the year so I’m taking advantage of it.  To make this cream pie, you will need a few recipes.

Graham Cracker Pie Crust
French Pastry Cream
Whipped Cream
Fresh Strawberries and Blueberries (or any berry you want)

Make your own stabilized  whipped cream
1 teaspoon unflavored gelatin
4 teaspoons cold water
1/4 cup confectioners sugar, sifted
1 cup cold heavy whipping cream

Combine gelatin and water in a small pot.  Heat on low, stirring just until gelatin is dissolved.  Remove from heat and cool.

In a mixer, on medium to high speed, beat the sugar and cream until it begins to thicken.  Continue to beat and slowly add in the gelatin.  Beat until whipped.

Triple Chocolate Eclairs

Triple Chocolate Eclairs

Wow!  These are just too damn good! They are light and fluffy and not at all difficult to make.  They also look very appetizing and I promise, they won’t last long.

While this recipe isn’t one of my healthier clean eating ones, they can still be enjoyed in moderation.

3/4 cup whole wheat pastry flour
3/4 cup water, hot
1 Tbsp unsweetened cocoa powder (either dutched or natural, it’s your choice)
6 Tbsp unsalted butter, cut into cubes (I use Earth Balance Vegan Buttery Sticks in place of butter)
1 Tbsp organic sugar (you may also use coconut sugar or even a stevia blend)
1/4 tsp salt
1 tsp chocolate extract (If you don’t have this, no problem.  Just leave it out.  You can make your own here Chocolate Extract)
3 eggs, room temperature

Chocolate Whipped Cream :
1 1/2 cup heavy whipping cream
3 Tbsp powdered sugar (make your own Homemade Organic Confectioner’s sugar )
1 Tbsp cocoa powder (either dutched or natural)

Chocolate Ganache :
2 ounces semi Sweet chocolate, chopped
3 Tbsp heavy cream

Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies are super duper crazy good.  You can vary the berries and make it a multi-berry cookie aw well.  When these cookies bake, they puff up and are very cakey.

For the cookie:
2 sticks Earth Balance Vegan Buttery sticks, softened (or unsalted butter)
3/4 cup sweetener of your choice ( I used a stevia blend but organic sugar can be used as well)
3 large eggs
1 tsp vanilla extract
1 cup plain Greek yogurt
4 1/2 cups whole wheat pastry flour or spelt flour
1 tbsp baking powder
1 tsp salt

Topping
2 cups sliced strawberries
Stevia or any other sweetener (to taste)

Frosting
8 ounces reduced fat cream cheese, softened
1 tsp vanilla extract
1 tsp almond extract
2 -1/2 cups organic confectioner’s sugar (learn  how to make your own here)
2 tbsp milk (I used almond milk but any will do)

New York Style Charlotte Russe Cake

Until recently, I thought Charlotte Russe was just a chain of clothing stores in malls.  For years, a sweet treat by the same name has been sold at local bakeries throughout New York City but it’s origins go way back to France.

Following information is from the Encyclopedia of American Food and Drink, by John F. Mariani, 1999

Charlotte russe. A French dessert (supposedly created by Marie-Antonin Careme) made in mold with ladyfingers and Bavarian cream. . . While this confection is known and made in the United States, a simple version consisting of a square of sponge cake topped with whipped cream (sometimes with chocolate sprinkles) and a maraschino cherry was also called a “charlotte russe”. . . This was a standard item in eastern cities, particularly among urban Jewish Americans (some of whom pronounce the item “charely roose” or “charlotte roosh”), who made it at home or bought it at a pastry shop, where it was set on a frilled cardboard holder whose center would be pushed up as to reveal more cake as the whipped cream was consumed.”

A Charlotte Russe is made with a spongecake topped with whipped cream.  The New York style Charlotte Russe is made by baking a sponge cake on a sheet pan.  When cooled, use a 3 inch round cookie cutter to cut round shapes.  Topped with whipped cream, a maraschino cherry, berries, nuts, and sprinkles (also known as Jimmies).

You will need:

4 large eggs
1 cup organic sugar
4 tablespoons cold water
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup flour (I used spelt in the video but you can use whole wheat pastry flour or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon salt

For the whipped cream and decoration
1 cup heavy cream, well chilled
2 tablespoon organic powdered sugar (Recipe to make your own is here)
1/2 teaspoon vanilla
Toppings: Maraschino cherries, sprinkles or jimmies, nuts, berries, mini chocolate chips, etc.

 

 

Candy Cane Crunch Milkshake

Most of my smoothies and shakes are on the healthier side.  This one is not but that’s ok.  You’re entitled to indulge every now and then and as long as it’s in moderation.

To make this shake you will need:

• 4 large scoops of vanilla ice cream
• 1 cup Cool Whip, thawed or frozen
• ¼ cup milk (almond milk)
• 3 regular sized candy canes, unwrapped
• ¼ cup chocolate chips

 

Swan Cream Puffs Filled With Chocolate Ganache

 

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Way back I posted my Chantilly Swan recipe.  Here is an updated post with some variations to the original recipe.  Both are very good.  The main difference is in the filling.  The Chantilly Swans have a custard filling and these have a whipped chocolate ganache.

To make about 20 swans you will need:

1 cup water
8 tablespoons (125 g) unsalted butter
1 teaspoon (5 g) salt
2 teaspoons (10 g) granulated sugar
1 cup (150 g) all purpose flour (In the video I used unprocessed whole wheat pastry flour)
5 eggs
Powdered sugar for dusting

In the video I said I was using a Wilton #5 tip for the neck.  I found the #5 tip was too small for the size of the bodies so I used a Wilton #10 tip.  For the bodies I used an Ateco 369 star tip but any large star tip will work.

To make the whipped ganache you will need:

1 cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped

To make the stabilized whipped cream you will need:

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream (very cold)
1/4 cup sifted powdered sugar (In the video I accidentally called this granulated sugar, my bad)

Follow directions in video above

NOTE: I Mentioned this in the video but it’s worth saying again, if your whipped cream and ganache don’t whip to stiff peaks, place it back in the refrigerator for 20 minutes and try again.

NOTE: Do Not open the oven door while the swans are baking.  They rise due to the steam inside the oven and opening the door will release it, giving you flat swans.

NOTE: There is real whipped cream in these so they must be stored in the refrigerator.

 

Oreo Cookie Chocolate Mousse

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Oreo cookies in my home never last long enough to go stale.  But if you happen to have some around here is a delicious mousse recipe that any chocolate lover will enjoy.

Ingredients

7 Oreo cookies
2 tbsp cocoa powder, preferably Dutch processed
5 tbsp hot water
7 ounces bittersweet chocolate chopped fine
1 ½ cups cold heavy cream
1 tbsp granulated sugar
1/2 tsp table salt
Oreo cookies for decoration

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In a food processor, finely crush Oreo cookies.

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Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain.  Fold in crushed Oreo cookies.   Spoon the mousse in either champagne glasses or a clear glass.  Top with an Oreo.  Depending on the size of the glass, this recipe makes anywhere from 4-6 servings

Chantilly Swans

UPDATE:  VIDEO NOW UP

Spring is finally here again.  The first seasonal baking project that popped into my mind was of course, Swan Cream Puffs.

A few years ago I got this recipe from Princess Cruise Lines.  I have to admit, mine didn’t come out tasting as good as theirs, but they still look nice.  They were easy to make, don’t require any fancy cooking utensils, very few ingredients, and don’t take much time to make.

Makes 12 swans
1 1/2 cups water
1/2 cup unsalted butter
1 1/2 cups flour, sifted
1/8 teaspoon salt
6 eggs
1 3/4 cups heavy cream
1/4 teaspoon vanilla extract
4 tablespoons confectioner’s sugar
Berries (for garnish)

Bring the water and butter to a boil.  Add the flour and salt and stir vigorously.  Reduce the heat and continue to stir until the mixture is a smooth paste and pulls away from the side of the pan.  Remove the pan from heat and allow to cool slightly for approximately 2 minutes.  With a hand mixer, add the eggs one at a time stirring well to incorporate. (If you don’t have a hand mixer, you can do this by hand) The mixture should be smooth and stiff.  Let cool to room temperature.

Preheat the oven to 400 F.  Place 1/4 of the mixture in a small piping bag with a small plain tip. Pipe the shape of a backwards S onto the baking tray to form the head and neck.

Place the remainder of the pastry  in a piping bag with a medium sized star tip.

Pipe 12 egg-sized balls of mixture onto a separate baking tray.  Place the trays in the oven.  The neck pieces will bake in approximately 5 minutes, remove once browned and firm.  Bake the balls for the body approximately 5 minutes longer, then reduce the temperature to 350 F adn continue to bake 10 to 12 minutes.  The bodies should be golden brown, dry and firm to the touch.  Remove from the oven and cool on a rack.

Whisk the cream, vanilla and sugar together to a medium peak.  Taste and adjust sweetness.  Place the cream in a piping bag with a medium star tip.

To create the swans, cut off the top half of the body using a serrated knife, then split teh top piece in half for the wings.  Dust the wings with confectioner’s sugar.  Fill the bottom of the body with the chantilly cream.  Place the head and wings and garnish with berries.

Can also be served with a chocolate sauce.

Cocoa Meringue Icebox Cookies

An icebox cake consists of whipped cream and chocolate wafer cookies.  The cookies are stacked with the whipped cream in between to hold the cookies together.  I don’t know why they call it a cake when it’s nothing like a cake.

When stacked in a glass, it looks like a trifle.  My version, is more like a sandwich cookie.

Meringue cookies bake at a low temperature for longer time.  This makes them crispy.
Whipped Cream filling inside.

Iceboxcookies

For Filling:
8 ounce container low-fat plain yogurt (about 1 cup)
3 1/2 tablespoons sugar
1/4 cup heavy cream
1 1/4 teaspoons vanilla extract

For meringue:
1 tablespoon cornstarch
3 1/2 tablespoons unsweetened cocoa (preferably Dutch-processed)
3 large egg whites
2/3 cup sugar

Make filling:
Line a colander with a double thickness of cheesecloth and set over a bowl.  Drain yogurt in colander, chilled, 4 hours.  Discard liquid and transfer yogurt to a bowl.  Whisk in 1 1/2 tablespoons sugar.

In another bowl whisk cream until it forms soft peaks.  Whisk in vanilla and remaining 2 tablespoons sugar until cream just forms stiff peaks and fold gently into yogurt mixture.

Make meringue:
Preheat oven to 300 degrees and line a large baking sheet with parchment paper.  In a small bowl stir together cornstarch and 3 tablespoons cocoa powder until blended.  In a bowl with an electric mixer beat whites until they just hold soft peaks and gradually beat in sugar until meringue holds stiff peaks.  Fold cocoa mixture into meringue gently but thoroughly and transfer to a large pastry bag fitted with 1/2 inch tip.  Holding top about 1/4 inch from baking sheet, pipe meringue into 2-inch disks about 1 inch apart (for a total of about 20 disks).  Smooth tops with a knife or finger dipped in water and bake 45 minutes, or until firm to the touch.  Cool meringes completely.

Place 1 tablespoon of whipped cream filling in between two meringues.  Keep in airtight container refrigerated for up to 3 days.