Portuguese Egg Tarts

 

This recipe yields about eight Portuguese egg tarts for the filling but 12 shells for the dough.

I used store bought tart shells for the egg tarts.

Special thanks to Molala on YouTube!

Dough:

- 30 g butter

-150g flour

-2g salt

-3g sugar

-60g water

-80g frozen butter for the filling to make layers

Filling mixture:

-1egg

-2egg yolks

-71g sugar ( originally 45g)

-150g whipping cream 

-75g milk

Bake at 410f for 25 to 45 mins depending on your oven.

Apple Hand Pies

I use my own flaky crust recipe as follows|

- 1 1/4 c flour 

-1/4 tsp salt

- 1/2c frozen butter 

-1/4c ice water

Additional water as needed and refrigerate for 4 hrs or overnight.

For the filling, I used the recipe from the cooking foodie and video is below.

- 3 apples

-2tbsp butter

-1/4 c sugar

-1/2tsp cinnamon 

-1/4tsp nutmeg 

-2tbsp cornstarch 

Egg wash ( 1 yolk and 1 tsp water & pinch of salt) for brushing.  Bake at 400f until golden brown.

I 

Mango Crepe Cake

 

I used my crepe recipe and my whip cream recipe from my own blog. But I double the recipe to make this crepe cake. And I follow video below to create the mango layers. Enjoy!

Crepe recipe

Whipped cream recipe

Eclairs

Source: dianasdesserts.com

About Eclairs  In French, the word eclair means a flash of lightning. This is the oldest recipe for eclairs. Source: Boston Cooking School Cook Book, Mrs. D.A. Lincoln [1884] (p. 389).

Ingredients: Eclairs: 1 cup (8 oz.) hot water 1/2 teaspoon salt 1/2 cup (1 stick/4 oz./113g) butter 1 1/2 cup pastry flour 5 eggs, yolks and whites beaten separately Custard: 1 pint (2 cups/16 oz/473mL) milk, boiled 2 tablespoons cornstarch 3 eggs, well beaten 3/4 cup granulated or superfine baker's sugar (caster sugar) 1 teaspoon salt, or 1 teaspoon butter

Instructions: For the Eclairs: Boil the water, salt, and butter. When boiling, add the dry flour, stir well for five minutes, and when cool add the eggs. This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. Bake mixture in pieces four inches long and one and a half wide. .(Bake at 425degrees)When cool, split and fill with cream. Ice with chocolate or vanilla frosting For the Custard: Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon, vanilla, or almond. Note: The custard filling can be substituted with a sweetened whipped cream filling, if desired. Makes 4-5 servings. Other Filling Options: Marshmallow Butter cream as seen on Martha Stewart online 1 stick softened butter 1 jar of marshmallow cream, 7-8oz splash of vanilla powdered sugar, to taste, up to 1 cup Cream the butter with a hand mixer and then beat in the marshmallow cream. Flavor with vanilla or another extract of your choice and add powdered sugar to increase sweetness to your taste, possibly up to a cup. Use for cupcake or cake filling or as a frosting. Very easy and pretty tasty.   Chocolate Glaze: as seen on Martha Stewart online 1/2 cup heavy cream 4 ounces semisweet chocolate, finely chopped To make the glaze, heat cream in a small saucepan. Pour over chocolate in a small bowl. Let stand until chocolate is melted, stir until smooth. Dip top of each eclair into glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve, or store in an airtight container in the refrigerator up to 1 day.

Ginger Milk Custard

Ingredients:
125-150ml of milk
1 tablespoon of Ginger juice
1 to 1 1/2 tsp of sugar
Boil the milk, when bubbles appears on the side of the sauce pan, add sugar, when the sugar melts, off heat and roll the pan about 20 times and then pour it into the bowl with ginger juice.  Temperature should be 176-185F. Let it cool for 3mins. and then it's ready to be serve.

Coconut Pandan Pudding

Sources: here
Ingredients:

300 gr topioca flour
40 gr rice flour
400ml coconut milk
250gr sugar
200gr water
1/2 tsp pandan paste


Method:
 melt the sugar with water in a pan.  mix  the flours with coconut milk, and then add the melted sugar syrup to the mix.  Divide the mixture into two.  add pandan paste to one of them.  Steam each layer for about 3-4 mins., and then the last layer for about 5-10 mins.

Mango Pudding

Sources:here
Serves 6

Ingredients:

• ½ cup cold water
• 2 ¼ tsp powdered gelatin
• 1 cup heavy cream, divided (1/2 cup will be whipped and used for serving)
• ¼ cup sugar (use less if you want)
• ½ cup sweetened condensed milk
• 2 cups mango puree (about 3 large ripe mangoes, peeled, diced, and pureed)
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• Pinch of salt

Preparation:

Pour the cold water into a bowl and sprinkle on the gelatin. Allow to soften for 2 minutes.

Combine ½ cup of the heavy cream and the sugar in a small saucepan and bring to a boil. Remove from the heat, add the gelatin mixture, and whisk together until the gelatin has completely dissolved. Whisk in the condensed milk, mango puree, orange juice, lemon juice, and salt. Strain into six 6-oz glasses or bowls, cover, and chill in the refrigerator.

Using a hand mixer, whip the remaining ½ cup heavy cream to soft or medium peaks, as desired.

Lemon Bars

sources:joyofbaking.com

Shortbread Crust:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (30 grams) confectioner's (powdered or icing) sugar

1 cup (130 grams) all purpose flour

1/8 teaspoon salt

Lemon Filling:

1 cup (200 grams) granulated white sugar

2 large eggs

1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)

1 tablespoons (5 grams) grated lemon zest*

2 tablespoons (25 grams) all purpose flour

Garnish:

Confectioner's (powdered or icing) sugar

*Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. 

TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.

Lemon Bars: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Filling: In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool. 

To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) bars

Whipped Cream

Source: allrecipes
Thank you Paula for this wonderful recipe!

Original Recipe Yield 16 servings

Ingredients

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2  to 2 tablespoon confectioners' sugar

Directions

For best results make sure whisk and bowl are ice cold.

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.