Makes 12 large cream puffs or approx. 20 small:
1/2 cup water
2 ounces unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
3/4 cups all purpose flour
3 large eggs, room temperature
Confectioner's sugar, for garnish
Chocolate Sauce for dipping;
4 ounces semi sweet chocolate, chopped
1/2 cup heavy whipping cream
Homemade whipped cream
Vanilla Pastry Cream
Preheat oven to 400 degrees.
Place the water, butter, salt and sugar in a saucepan and bring to a boil. Add the flour and stir quickly with a wooden spoon until the mixture comes together and forms a nice dough that comes away from the saucepan . Remove from the heat.
Transfer the dough to another bowl. Add the eggs one at a time, beating well with an electric hand mixer to incorporate each one before adding the next. Mix it until it's nice and smooth.
Use immediately, while it's hot! Place the mixture in a pastry bag fitted with a plain, round 1 inch tip.
Line a baking sheet with parchment paper and pipe out about 20 balls about 1 and 1/2 inch high or 12 larger balls to make big cream puffs like the ones in my video. Smooth the points on top by wetting your fingers and gently pressing down on the puffs.
Bake in your preheated oven for 15 minutes. Reduce the temperature to 350 degrees and bake 35 more minutes or until golden brown and puffed. They should feel light and hollow when done baking.
Remove from the oven and place on a cooling rack.
Pierce a whole in each one (on the side) with a skewer or a knife. This will allow the steam to release so that they do not deflate or become soggy inside.
Cool completely for about 10 minutes.
In the meantime, make the chocolate sauce by bringing the heavy whipping cream up to a simmer.
Pour over chopped chocolate and let it sit for a couple of minutes to soften. Whisk the mixture until smooth.
Sometimes (especially in the colder months) the chocolate needs more "help" to melt. Pop the mixture in the microwave 7 seconds at a time, whisking each time until it's completely smooth and melted. Careful not to overheat it. Chocolate burns easily!! :o
Fill a pastry bag fitted with a round tip with either whipped cream or vanilla pudding. Whatever you prefer!
Place the tip of the pastry bag into the cream puff (in the side that you have already poked a whole) and squeeze out the filling until it's full inside.
Dip the tops in the chocolate sauce or dust with confectioner's sugar.
I dare you to only eat one :)
For the meatballs:
1 pound ground beef
1/3 cup basmati rice, uncooked
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
freshly ground pepper
1 large egg
2 tablespoons olive oil
For the soup:
6 cups water or chicken stock plus 1 teaspoon salt
4 egg yolks
1/2 cup lemon juice, juice of 2 lemons (approx.)
1 tablespoon cornstarch
1/4 teaspoon dried dill
3 tablespoons olive oil
Combine all of the meatball ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for about 15 minutes.
Roll the meatballs out into golf ball sized balls and place in a large dish.
Bring the water with 1 teaspoon of salt to a boil and then carefully drop the meatballs into the pot one by one.
Cover the pot and let them simmer for 30 minutes.
Remove the meatballs from the pot and place in a clean dish.
Add one more cup of water to the stock in the pot.
Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.
Ladle one cup of the hot stock into the egg-lemon mixture and whisk. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.
Add egg-lemon mixture back to the soup and allow to simmer a few minutes. The soup will thicken.
Taste it for seasoning and add more salt if needed.
Place the meatballs back in the soup and simmer a few minutes.
Serve with some crusty bread.
2 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
1 medium onion, chopped the same size as potatoes
6-8 garlic cloves, peeled
1/4 cup olive oil
sea salt and black pepper
1 cup heavy cream
6-7 cups water or chicken stock
1/4 teaspoon cumin powder
1/2 teaspoon dried oregano
crushed red pepper flakes, to taste
freshly grated parmesan or kefalotiri cheese for garnish
Preheat oven to 425 degrees.
Combine the potatoes, onion and garlic on a sheet pan.
Add olive oil and season lightly with salt and black pepper.
Toss the vegetables to distribute the seasoning evenly.
Roast 30-40 minutes. Halfway through roasting, flip the vegetables over to allow for even cooking. They will be ready once they are very tender and golden.
Add the roasted vegetables to a blender in a few batches and puree with water or chicken stock until smooth. I like to keep half of the mixture smooth and the other half chunky for some texture.
Add the puree to a heavy bottomed pot and season with more salt, pepper, crushed red pepper flakes, cumin powder and oregano.
Bring to a boil while stirring so that it does not burn and add the cream.
If the soup is too thick add some more water or stock.
Serve with some parmesan cheese as garnish and some crusty bread.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!