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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Cream Puffs

Ingredients

For 12 Cream Puffs (easy to double):


60 g cake flour

40 g unsalted butter

50 ml water

50 ml milk

2 g salt

2-3 eggs

(keep some egg for the egg wash)

 

Custard cream (recipe makes enough to fill 12 - easy to double):

 

1 egg yolk

20 g granulated sugar

10 g cake flour

100 ml milk

 

Whipped cream:

 

75 ml heavy cream

8 g sugar

1 tsp vanilla extract

 

Cooking Directions

To make the custard cream (do this first to give it time to cool in the fridge):

 

Put yolk and sugar in a mixing bowl and whisk together.

Add flour and whisk until combined.

Put milk in a pot and cook on low heat until just shy of boiling (around 200F).

Add milk to yolk/sugar mixture and whisk together to combine.

Return to the pot and turn the heat to medium and constantly whisk (or stir) until it gets thick. Keep on heat until it starts to bubble (boil).

Remove from heat and place into a bowl.  Cover the bowl with plastic wrap, pressing the wrap down to touch the top of the custard (to prevent a skin from forming) and place into the fridge to completely cool).

 

To make the puffs:

 

Sift 60g of flour.

Mix two eggs at room temperature (lightly beat with a fork just to get mixed).

Pour 50 mL water, 50 mL milk, 40 g of butter and 2 g of salt into a stainless steel pot.

Melt it at medium heat.

When all ingredients have melted, let it boil for 15 more seconds.

Turn off the heat and pour in the sifted flour, then quickly mix.

Turn on medium heat then stir the dough around for 2-3 minutes. A skin should form on the bottom of the pot.

Spread the dough onto a bowl and let it cool.

Pour about 1/3rd of the eggs in and then mix well. Repeat twice.

Make sure to check the consistency of the batter. Add more egg if needed. It should make a long "V" shape.

 

Put into a piping bag with a 1 cm round tip.

Put parchment paper or baking mat onto a baking tray.

Pipe 12 puffs, evenly spaced out.

Preheat the oven to 390F.

Bake at 390 for 10 minutes. Without opening the door, lower temp to 356F and bake for 20 minutes, then lower the temp to 320F for 10 minutes.

 

Take out of the oven. When they are cool enough to pick up, pierce a small hole in the bottom to let the steam release. Optional: place back in oven with temp turned off (but still warm from baking) for another 10 minutes to allow to crisp on the inside.

 

While that is happening, you can make the whipping cream to fold into the custard to make it a diplomat cream.

 

75 ml heavy cream in a cold bowl. Beat with a hand mixer with whisk attachment until soft peaks. Add sugar and vanilla and whisk until stiff peaks.

 

Remove the custard from the fridge. Fold in the whipped cream.  Add to a piping bag and fill the puffs from the bottom until full.  Best if served immediately.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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