Cheesecake Marshmallows

Cheesecake Marshmallows

Marshmallows are one of those things that I have always wanted to make at home. But when it is so easy to just buy a bag of pre-made marshmallows at the store, why take the time to do it yourself? Have you ever tried a homemade marshmallow? There is no comparison! Making them yourself is totally worth it.

The homemade version is fluffier, lighter, gooier, and even more so of all of the things that everyone loves about a marshmallow. And after making my very first batch (successfully might I add), I concluded that it is not very hard at all. The only troublesome part is dealing with the extra sticky freshly made mallows.

The second benefit to making them at home is that you can flavor your confection with almost anything. I found a bottle of cheesecake extract on Amazon and it arrived in two short days. Click here for the extract.

And finally, you actually get to see what is in your food. Instead of pumping yourself with processed store-bought stuff.In a few short days, I will post my recipe on how I used these little clouds of cheesecake heaven. Until then, just eat them by the handful.

The marshmallow being coated is powdered sugar

Cheesecake Marshmallows

Up close of the marshmallows after being sliced

Ingredients

  • 1 Cup of Light Karo Syrup
  • 0.625 Fluid Ounces of Cheesecake Extract
  • 3 (1/4-ounce) Envelopes of Unflavored Gelatin
  • 1 Cup of Water
  • 1 1/2 Cups of Sugar
  • 1/4 Teaspoon of Salt
  • Approximately 1/2 Cup of Powdered Sugar

Instructions

  1. Prepare a 9x9 (or something similar) baking pan by coating it in cooking spray then powdered sugar. Be sure to shake out any excess sugar. Set aside.
  2. In your stand mixer, pour in 1/2 cup of water then sprinkle over the gelatin. Allow the gelatin to bloom while you prepare the rest of the recipe. Be sure to attach your whisk beater.
  3. In a small saucepan combine the karo syrup, sugar, salt, and 1/2 cup of water.
  4. Heat over medium heat, cooking until the candy reaches 240 degrees Fahrenheit or soft ball stage.
  5. Once at the desired temperature, remove the mixture from the heat and allow the bubbles to dissipate.
  6. With your stand mixer on low, slowly pour the candy mixture into the bowl.
  7. Once the mixture is full incorporated, turn the speed up to medium. Whisk the mixture for approximately 10 minutes or until the mixture folds back onto itself in a thick ribbon.
  8. After the mixture is at the desired texture, beat in your cheesecake extract.
  9. Pour the mixture into the prepared baking pan. Smooth the top of the mixture with wet hands.
  10. Allow the marshmallows to set for at least 4 hours before slicing.
  11. After slicing, coat eat marshmallow in powdered sugar to subdue their stickiness.
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https://epicuropedia.com/2019/03/27/cheesecake-marshmallows/

 

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White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Happy Valentine’s Day! I hope your day is filled with joy and love–even if that means cuddling your dog a little extra.

I did not plan on posting for Valentine’s Day. That all changed when I watched the latest episode of Kids Baking Championship. I watch almost any baking show available.

On the last episode, the challenge was to create a tart with crazy ingredient. Pink peppercorns were one of the ingredients given to use. So, laying in bed, watching these kids kill it in the kitchen I thought, “I can do that!”

Strawberry, chocolate, and a little spice from peppercorns just seemed like the perfect Valentines combination. So the stars aligned, and this recipe would be the perfect one to post on Valentine’s.

Also, I knew my husband would love it. Two birds, one stone.

The tart itself is nothing crazy–simple dark chocolate pate sucree (crust) sits on the bottom with a swirled airy white chocolate mousse to full it. The crazy comes in with the sauce for the top, cooked down fresh strawberries with pulverized pink peppercorns.

Pink peppercorns work perfectly with fruit because they are much more floral than normal black peppercorns. They also have less of a peppery bite.

Finished tart ready to be served

This is not a beginners recipe so as always I want to give you a few tips to help:

  • Creating a light mousse only takes a few ingredients and proper technique. You use both meringue and whipped cream. To create a perfect meringue use room temperature egg whites and ensure there is not even a fleck of egg yolk in the whites.
  • Folding is how your incorporate meringue and whipped cream into the chocolate. Folding is not like whisking or stirring. To fold you gently cut down the middle of your mixture with a spatula, then fold over one half of the mixture over the second half. Repeat until everything is blended.
  • Always chill your tart shell before rolling it out, fit the shell to the tart pan once cooled, and also chill again before baking it once it is fit into the tart pan. This will prevent shrinkage.
  • Always poke holes with a fork in the bottom of the tart dough to prevent it from puffing during baking.

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

A slice of tart with sauce on top and a bite taken out

Ingredients

  • For the Crust:
  • 1/3 Stick of Cold Butter, cut into cubes
  • 1 1/3 Cups of All Purpose Flour
  • 3 Tablespoons of Dutch Process Cocoa Powder
  • 1/2 Cup of Powdered Sugar
  • 1/8 Teaspoon of Salt
  • 1 Large Egg
  • For the Mousse:
  • 6 Ounces of Good White Chocolate
  • 1 1/4 Cups of Whipping Cream
  • 2 Large Egg Whites, room temperature
  • 1/2 Teaspoon of Vanilla Extract
  • 1/8 Teaspoon of Cream of Tartar
  • For the Sauce:
  • 1lb of Fresh Strawberries
  • Juice from 1/2 Lemon
  • 1 Tablespoon of Pink Peppercorns
  • 1/4 Cup of Sugar

Instructions

  1. First create the tart dough.
  2. In a food processor combine the flour, sugar, cocoa powder, and salt. Pulse until the ingredients are combined.
  3. Next add in the cold butter. Pulse the mixture together for approximatley 15 seconds or until the mixture resembles chunky sand. You want the butter to be in shape of various sized pebbles.
  4. Add the egg into the food processor and mix until combined.
  5. Pour the dough out onto a floured surface and form it into a ball. Wrap the dough ball in plastic wrap and allow it rest in the fridge for one hour.
  6. While the dough chills, create your mousse.
  7. In a double boiler over medium heat, combine 1/4 cup of the whipping cream with the white chocolate.
  8. Stir continually until the chocolate is melted and smooth. Once smooth, set aside to allow it to cool for at least 15 minutes.
  9. Next make your merigue by combining the egg whites and cream of tarter in a stand mixer. Beat the egg whites on medium speed until stiff peaks form.
  10. Place the meringue in a seperate bowl, and then clean the mixing bowl.
  11. Make the whipped cream by combining the remaining heavy whipping cream and the vanilla extract in the bowl of your stand mixer. Mix on medium speed until stiff whipped cream forms.
  12. In a large bowl, fold 1/2 of your meringue into the white chocolate until it is fully incorporated. Fold the remaining 1/2 of meringue into the mixture.
  13. Next fold 1/2 of your whipped cream into the merigue and white chocolate mixture until it is well combined. After fully combined, fold in the remaining 1/2.
  14. Cover and allow the white chocolate mousse to rest in the fridge while you finish the tart crust.
  15. After the tart dough has chilled for one hour, place your dough on a well floured surface. With a floured rolling pin, roll out your tart dough into a sphere that is two inches larger than the tart pan you plan to use.
  16. Place the tart dough into the pan and pressing it in. You want to form the dough to the pan completely then trim off the ends. Poke the bottom of the tart pan with a fork.
  17. Place the tart pan in the fridge to allow the dough to cool while you preheat your oven. Preheat your oven to 375 degrees Fahrenheit.
  18. Once the oven is heated, line the dough with parchment paper then fill it with pie weights.
  19. Bake for 20 minutes.
  20. Allow the crust to cool completely before filling it.
  21. While the crust cools, create your strawberry sauce.
  22. Rinse, hull, and slice your strawberries into large chunks.
  23. Place the strawberries into a small saucepan along with the sugar and lemon juice.
  24. Heat the mixture over medium heat until it reaches a boil.
  25. Once boiling, reduce the heat to medium-low and allow the strawberries to cook for 20 minutes.
  26. While the strawberries cook, grind or pulverize the pink peppercorns into a course powder.
  27. After 20 minutes is up, remove the strawberry sauce from the heat and stir in the pink pepper. Set the mixture aside to cool.
  28. Finish the tart by smoothing the white chocolate mousse into the chilled tart shell. Then, allow it to set up in the fridge for at least one hour.
  29. Slice and serve the tart with the stawberry sauce.
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https://epicuropedia.com/2019/02/14/white-chocolate-mousse-tart-pink-peppercorn-strawberry-sauce/

A close up of the tart

Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

My latest Connect Savannah food feature on The Topiary Cake Design (I will post the article this week) reminded me just how much I love to bake. So this week I told myself I would get back into the kitchen and practice what I love.

I am not going to sugar coat it–I have been slacking in the blog/baking/cooking department. The holidays drained me, especially considering how much of an introvert I tend to be. I truly have no excuse considering my Christmas decorations and house have been cleaned since the day after Christmas. Truly, I have just been lazy.

Going back into the kitchen needed to start with a bang. I have been baking since I was young, so an intermediate pastry recipe would be a great challenge.

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For those who do not know the difference in pastries verses regular baked goods let me explain. Unlike cakes, breads, or other common baked goods, making a pastry refers to a very specific type of dough or baked item that is created using a sweet dough. For example, when you make a pie crust for a pie, you are making a pastry. Other common pastries include croissants, eclairs, macarons, profiteroles, tart shells, and Kouign Amann. The dough for making a pastry is commonly made with flour, fat, sugar, and water, which you can see is very different than the dough for making a bread. The tricky part in making a proper pastry comes with the type of pastry for which you opt—for example croissants require a process called lamination. Lamination is the folding in of cold butter to create layers. It takes many hours and proper technique to succeed.

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You may be asking, what the heck is a Kougin Amann? By far it is one of the most delicious pastries put on this earth. Originating in France, the time consuming bite sized croissant and brioche cross is made with a ton of butter, which is to be expected with a French pastry. The end result of folding cold butter into your dough (laminating), then slicing it, coating it in coarse sugar, and smashing it into muffin tins creates a sweet crunchy flaky palm sized treat. The best part, the technique of using a muffin pan leaves a large hole in the center of the pastry, perfect for filling your Kougin Amann with anything you desire.

My selection was salted caramel. The butter used to create the layers of your Kougin Amann bring saltiness to the pastry, so why not complement the overall flavor of the baked good by amplifying its qualities with a salty-sweet filling.

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I will warn you, this recipe is not for a beginner. It takes patience and love to get through the process. I do not want to discourage anyone from trying the recipe, I truly hope you are inspired, even beginners, to try this recipe out. The only way to learn is to try. I could probably fill a dumpster with the amount of baked goods I have thrown out due to trying. You have to start somewhere.

 

Salted Caramel Filled Kouign Amann

a tray of finished pastries

Ingredients

  • For the Salted Caramel:
  • 1 Cup of Granulated Sugar
  • ½ Cup of Heavy Cream, room temperature
  • 2 Tablespoons of Unsalted Butter
  • 1 Teaspoon of Salt
  • 1/4 Cup of Water
  • For the Pastry:
  • 2½ Tablespoons of Dry Yeast
  • 1⅓ Cups of Warm Water, do not exceed 105°F
  • 4 Cups of All Purpose Flour
  • 2 Teaspoons of Salt
  • 1¾ Cups Of Salted Butter, cold
  • 1 Cups of Granulated Sugar

Instructions

  1. First make your salted caramel.
  2. In a small saucepan, combine your sugar and water then stir to combine.
  3. Heat mixture over medium heat, do not stir anymore. Cook it until the mixture has turned a deep amber, approximately 10 minutes.
  4. Once cooked, turn of the heat of the stove and whisk in your butter, cream, and salt. Stir until the mixture is smooth and fully combined, then remove it from the stove.
  5. Set the caramel aside, covered, to cool while you make your pastry.
  6. In your stand mixer, combine your yeast and warm water. Allow yeast to bloom for approximately five minutes.
  7. Attach your dough hook, then add in your flour and salt. Mix on low until combined and a dough begins to form.
  8. Turn the stand mixer speed to medium, and mix for five minutes or until dough shapes into a smooth elastic ball.
  9. Tightly cover the bowl with plastic wrap and allow the dough to rise for twenty minutes.
  10. While the dough rises, prepare your butter block.
  11. Shape your butter into one mound, then shape and flatten the butter until it is a rectangle approximately 10x8 inches.
  12. Cover your butter in plastic wrap and place it back in the fridge to cool until you are ready to use it.
  13. Turn you risen dough out onto a lightly floured surface.
  14. Roll out your dough into a 16x10 rectangle. Place your butter block in the center of your dough.
  15. Fold the exposed edges over your butter as to completely enclose your block of butter. Next, roll the dough into a 18x8 rectangle.
  16. Fold your dough by thirds, like a letter, to start creating layers.
  17. Plastic wrap your dough, then place it in the fridge to allow the butter to get cold again. Let the dough rest for 1 hour.
  18. After the hour, place your dough back onto your floured surface and roll out into an 18x8 rectangle. Fold the dough again like a letter. Place the dough back in the fridge to let it rest for an 1 hour.
  19. Preheat your oven to 375 degrees Fahrenheit and prepare a 12 cup muffin pan by coating it in butter. Set aside the pan aside.
  20. Roll your chilled dough to a 17x13 rectangle, then slice off 1/2 inch from each end of the rectangle.
  21. Generously coat both sides of your dough with your 1 cup of granulated sugar. This will create the crunchy outside.
  22. Slice dough into equal 4x4 inch squares.
  23. Place each square into the center of each muffin cup.
  24. Fill each cup with approximately 1 tablespoon of your cooled salted caramel. Fold in the four corners of each square to meet in the center.
  25. Loosely cover the muffin pan and allow the dough to rise for another 20 minutes.
  26. Bake your dough for 25-30 minutes on the center rack.
  27. Once golden brown, remove from the oven to allow them to cool.
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https://epicuropedia.com/2019/01/09/salted-caramel-filled-kouign-amann/

 

Cherry Upside-Down Layer Cake

Cherry Upside-Down Layer Cake

This year was a big year for me—I turned the big 3-0. I know, by no means is thirty old, but it has taken some time for me to get used to the idea. That is the reason why this post is so late. My birthday was several months ago.

Almost every year for my birthday, I make myself a cake. My opinion is who better to do the job than yourself? Personally, I do not like super sweet, sugary cakes. I can count the number of cakes that I have truly enjoyed on one hand. So, the challenge this year was to make a balanced, grown-up cake; something truly representative of my new age.

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One trick to cutting down on the sweetness of a cake is to replace traditional icing with whipped cream. The use of tart fresh cherries would also help to counter balance the sugary cake layers. The overall result was perfect, a light, sophisticated, and beautiful (in taste and look) cake.

This recipe forgoes traditional livening ingredients, baking soda/powder, and replaces them with folded in egg whites. Which means you will need to be a bit more careful with your bake.

I used three eight inch cake pans for my version, which created pretty thin layers. If you like thicker layers, I recommend switching the eight inch pans for three six inch pans.

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Cherry Upside-Down Layer Cake

Cherry Upside-Down Layer Cake

Ingredients

  • 2 Sticks of Butter, softened
  • 1 3/4 Cups plus 1 Tablespoon of Granulated Sugar
  • 6 Eggs, divided into yolks and whites
  • 2 Lemons
  • 1 Teaspoon of Vanilla Extract
  • 1 1/2 Cups of Almond Flour
  • 1 Cup of Cake Flour
  • 1/2 Teaspoon of Salt
  • 1 Cup of Fresh or Frozen Cherries, pitted and sliced into halves
  • 2 Cups of Heavy Whipping Cream

Instructions

  1. Prepare your cake pans by buttering and flouring them, then placing a round of parchment paper on the bottom of each pan.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In your stand mixer, whip together your butter and 1 cup of granulated sugar. Beat on medium speed for approximately 5 minutes, until light and fluffy.
  4. While your butter whips, in a small bowl combine 1 1/2 cups of sugar, both flours, and 1/4 teaspoon of salt. Mix until combined, then set aside.
  5. In another small bowl, whip together 6 egg yolks, the juice of one lemon, and 1/2 teaspoon of vanilla extract.
  6. With the stand mixer on low, add in 1/3 of your wet mixture, followed by 1/3 of your dry mixture. Continue alternating and adding until everything is combined.
  7. In a separate stand mixer bowl, beat together your egg whites and 1 tablespoon of sugar until stiff peaks form.
  8. Working in thirds, gently fold the whipped egg whites into your cake batter. Set aside.
  9. In a small bowl, mix together your cherries, the juice of one lemon, and 2 tablespoons of granulated sugar. Pour the cherries onto the bottom of one cake pan, then spread into one even layer.
  10. Divide and spread the cake batter evenly among your three cake pans.
  11. Place the pans in the oven and bake for approximately 30- 40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Once baked, remove cakes from oven and allow to cool, on a wire rack, for at least one hour before layering your cake.
  13. While the cake cools, prepare your whipped cream.
  14. In your stand mixer, combine the heavy whipping cream, 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract, and 2 tablespoons of sugar. Beat on medium speed until the mixture forms firm whipped cream.
  15. Build the layer cake by layering each level with whipped cream. The last layer should end with cherries on top.
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https://epicuropedia.com/2018/10/12/cherry-upside-down-layer-cake/

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