L'Academie and Cream Puffs

Gimme a woot woot! I started my first-ever actual baking class a couple weeks ago at L'Academie de Cuisine and I am in love! I've been a butter-smelling, batter-tasting, brainstorming-recipe-combos-in-my-free-time crazy person for the last couple of years and I thought it would be fun. Right again, Molly. Thank you.

Each week Chef Mark, who worked at the White House and trained with Chef Mesnier (he's famous)---how cool is that?!---teaches us about all kinds of beautiful pastries and I take pages of tiny scribbled, yet ridiculously organized, notes on every detail that comes out of his mouth. It's fascinating!

These are some beautiful cream puffs, made out of choux pastry and filled with fresh whipped cream. Way better than the frozen store kind, fyi. The rich buttery pastry shell is just barely crisp and browned in the oven while wonderfully soft and flavorful on the inside. Then, when you bite into the little guy, it bursts open with chilled, silky cream and you have to close your eyes to let your mouth enjoy every bit of flavor!

I'm going to apologize right now for only sharing mouthwatering imagery of class projects and miscellaneous baking attempts. These projects are best explained with detailed step-by-step images and my camera/laptop can only handle so much flour/butter/eggs mixed in between the buttons.

So basically what I'm saying is you should probably invite me over to have a baking party. Oh yeah!

Rhubarb and Strawberry Gingered Shortcake

But I'm getting braver and my tastebuds are becoming more adventurous, so when my new blogger buddies (Yes! I have food blogger friends!) over at I Wanna Be a Domestic Goddess and Diary of a Messy Kitchen told me that the In Season challenge ingredient this month was Rhubarb. Weird, was my first thought. 

I didn't know people actually ate rhubarb. Sure, I saw it in the grocery store occasionally, but really? There's just something in me that never really loved the idea of eating a vegetable that looks like bright red celery, but with a poisonous, leafy upgrade. 

But trust me, this shortcake is a game changer. 

The rhubarb adds a hint of tart that punches up the strawberries to a new level of deliciousness. And the shortcake biscuits are just barely sweet with a touch of ginger that adds a depth of flavor without the intense heat.

Seriously. I just might eat rhubarb again.

Rhubarb and Strawberry Gingered Shortcake [click to print]
Makes 8-10 servings


For the sauce

• 1 lb. strawberries, quartered (about 3 cups) plus 2 T. sugar 
• 1/2 c. sugar
• 1/3 c. water
• 1-1/2 c. rhubarb, cleaned and chopped 
• 1/2 T. lemon juice

For the shortcake

• 2 c. flour
• 1 T. sugar
• 4 tsp. baking powder
• 1 tsp. ground ginger
• 3/4 tsp. salt
• 4 T. butter, slightly softened
• 3/4 c. whole milk
• 2-3 T. coarse sugar (i.e. turbinado)

First make the whipped cream by combining cream and sugar in a medium mixing bowl. Whip on high speed until the mixture thickens and forms stiff peaks. Set in refrigerator to chill. 

In another bowl, combine strawberries with 2 T. sugar and set aside to macerate for about 1 hour while you work on the next steps. (P.S. Macerate means the sugar will start to pull out the juices from the berries and make an awesome all-natural sauce.)

Combine remaining sugar and water in saucepan and heat until sugar dissolves. Add rhubarb and bring to a simmer; cook for about 20 minutes until rhubarb is softened and mushable. Remove from heat, stir in lemon juice and allow to cool for room temperature. Stir in strawberries and any berry juices. 

Preheat oven to 400 F. 

Whisk together flour, sugar, powder, ginger and salt. Cut in butter. Stir in milk until just combined. Scoop large spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart; I used a 3 T. cookie scoop (and I'm in love with cookie scoops!). Sprinkle tops of dough balls with a coarse sugar and bake for 15 minutes or until lightly golden brown. 

Allow shortcakes to cool until you can handle them. Slice each cake in half and fill with a mound of fresh whipped cream and a generous scoop of sauce. 

Source: Adapted from Food Network...here and here

Banana Bread French Toast with Vanilla Bean Syrup

The weather has been insane lately. First it's all hot and boiling, then torrential downpours followed by snow in PA? What! I'm shivering at work again and wishing for something deliciously cozy to warm me from the inside out. Perfect time for french toast, I think. Growing up, my mom would whip up the toast and my dad would slowly stir some homemade vanilla syrup on the stovetop. It's so good!

And then I remembered how absolutely perfect banana bread french toast is and my mouth started watering. Which could be a little gross except I'm home alone right now so nobody can judge me. A huge, fluffy dollop of fresh whipped cream makes this pure heaven.

Banana Bread French Toast with Vanilla Bean Syrup [click to print]

For the egg coating

• 1 egg
• 2 T. milk
• 1 tsp. vanilla
• 1/2 tsp. cinnamon

For the syrup

• 1 c. sugar
• 1/2 c. water
• 1 T. butter
• 1 tsp. vanilla bean paste (OR extract)

Prepare egg mixture by gently beating egg with fork. Beat in milk, vanilla and cinnamon. Dip thin slices of banana bread in egg mixture, lightly coating both sides, and toast in frying pan until both sides are cooked and just dry to the touch.

Combine sugar, water and butter in small saucepan. Heat to a simmer (not a boil or you'll get hard candy!), stirring constantly until sugar dissolves. Stir in vanilla and remove from heat.

Pumpkin Gingersnap Parfaits

The other day at work, my friend Taci mentioned that she made this pumpkin mousse a while ago that she served with some sort of multi-course fancy dinner. As my mouth started watering, I asked her for the recipe, which she happily shared, and my mind started going and just wouldn't quit. Then I had a brilliant idea. Layers of pumpkin mousse, fresh whipped cream and gingersnaps...parfait, anyone? Mais, oui!

Parfait is french for perfect. Not a bad choice to describe that light dessert, the marriage between fluffy whipped cream, rich filling and crunchy topping. This dessert is perfect for a no-baking kind of day. Delicious, fragrant, (tastes) very light and simple. The dreamy descriptive words could go on and on.

Pumpkin Gingersnap Parfait   [click to print]
For the pumpkin mousse: 
1 can (15 oz.) pumpkin puree
1/2 c. cream cheese
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. allspice
1-1/2 tsp. vanilla extract

Combine all ingredients in medium mixing bowl and beat until well combined. Set aside.

For the whipping cream: 
1 c. heavy whipping cream
2 T. powdered sugar
1 tsp. vanilla extract

Combine all ingredients in mixing bowl and beat on high speed until cream is fluffy and forms stiff peaks. If it starts to look at all curdled or clumpy, stop! You're going to overmix and it turn your cream into butter!

To assemble:
2 c. crushed gingersnaps (about 3 dozen small cookies)

Divide half of pumpkin mixture into four cups. Spoon about half of gingersnaps over pumpkin. Cover with whipped cream, reserved about 1/4 cup. Spoon remaining gingersnaps over whipped cream. Divide remaining pumpkin between cups to create the top layer. Garnish with a sprinkle of gingersnaps, a dollop of whipped cream and a whole gingersnap cookie.

Source: Inspired by my friend Taci and The Gourmand Mom