Salted Caramel Crème Pastries

One of my new favorite foodie show is definitely Unique Sweets/ Unique Eats on the Cooking channel. The way they film the food is utterly gorgeous, and seriously makes me salivate every single time I watch... it's painful and delightful all at the same time. I guess I'm a masochist of sorts...

Anyways, I was watching the episode that featured breakfast pastries, and while drooling extensively, I came across a breakfast pastry that I knew I had to try to recreate at home. I forget the name of the bakery now, but basically they make their own puff pastry, pre-bake it, then fill it with salted caramel, custard then brulee the whole thing. Sounds pretty decadent for a breakfast pastry doesn't it? Well, it sure sounds like heaven to me.

Of course, re-creating it at home, I simplified the process because I was no way in hell gonna make my own puff pastry! I happened to also have some leftover salted caramel sauce from a cake I made the weekend before... so it was all a snap for me. Just as it is, this pastry is amazing, but to add my own little twist to it, I added some sliced strawberries in the center to cut the sweetness a little and add a some freshness. But honestly, this is one of the simplest, most delicious, ingenious things I've ever eaten - I urge you to make it immediately!!

Salted Caramel Crème Pastries

Yields: 18 pastries

For the custard:

1 small package instant vanilla bean pudding

3/4 cup heavy whipping cream

1 cup whole milk

1 tsp. vanilla bean paste or vanilla

For the salted caramel:

3/4 cup sugar

1/8 cup corn syrup

4 tbsn. butter, softened, cut into cubes

3/4 cup heavy cream

1/2 tsp. fleur de sel or any other sea salt

1 package puff pastry, defrosted, each sheet cut into 9 squares

1 cup strawberries, sliced thinly

coarse sugar, such as turbinado

To make the caramel, stir together the sugar, corn syrup and 1/4 cup of water in a small saucepan. Heat over medium-high heat and continue stirring until the sugar dissolves. Increase the heat to high, stop stirring and allow the mixture to come to a boil. Continue boiling until the mixture turns a deep caramel color. If you are unsure of when to turn off the heat, the mixture should register 300 F on a candy thermometer. Remove the saucepan from the heat, and add the heavy cream and butter, being careful as it should bubble up vigorously. Add the salt, then allow the mixture to cool to room temperature. 

Preheat the oven to 375 F. Spread the squares of puff pastry on a parchment paper lined baking sheet, leaving about 1" in between each. Use a 3" round cookie cutter to impress a circle into each square (this will help to form a indentation later after baking so that it can be filled with cream). Bake until golden brown, about 12 - 15 minutes. Once golden brown, remove to a wire rack to cool. While baking, you can make the custard. In a medium bowl, whisk together the pudding mix, heavy cream, milk and vanilla  until smooth and the mixture starts to thicken. Set aside in the refrigerator for about 10 more minutes so that it can firm up some more.

To assemble, use a spoon to press in the circle indentations to make room for the custard. In each indentation, add about 1 tbsn. of the salted caramel. Add a few sliced strawberries, then top with custard, filling to the top. Sprinkle the tops with sugar, then use a torch to brulee until the sugar has melted and caramelized. Repeat with remaining pastries. Enjoy!

Braised Sea Bass Claypot/ Ca Kho To

Of course, you all know I love food. I love baking, I love cooking, I love eating, I love gawking, I love just the smell of it all. My ultimate favorite type of food though, is Vietnamese. It's probably because I am Vietnamese, but hey, we have some good eats.

This dish is one of my absolute favorites! It's fish that is caramelized in a claypot so it's sweet and salty at the same time; the ultimate combination, I think. Traditionally it is made with catfish, but at my work they upscale it and make it with Chilean Sea Bass so I decided to give that a try. It was still just as delicious and uberly buttery and rich. The perfect accompaniment with rice, especially with all that deliciously sweet sauce.
Braised Sea Bass Claypot/ Ca Kho To

Yields: 4 servings

For the caramel:

1/4 cup water

2 tbsn. sugar

For the sauce:

1 tbsn. oil

2 shallots, finely sliced

2 garlic cloves, minced

1/2 cup fish sauce

1/2 cup coconut water

1/4 cup water

1 1/2 lb. sea bass filets, about 1/4 inch thick

Black pepper, to taste

3 - 5 dried thai chilis

1 green onion, julienned (for garnish)

Clean the fish filets and pat dry. Rub the filets with black pepper, to taste; set aside. In a medium saucepan, add the oil and heat over medium-high heat. Add the shallots and garlic and lightly brown, about 1 minute. Add the rest of the ingredients for the sauce and heat over medium heat until begins to bubble and reduces slightly, about 5 - 7 minutes, then turn off the heat and set aside.

In a medium sized pan, combine the sugar and water for the caramel sauce. Heat over medium heat until sugar dissolves and starts to brown. As soon as the sugar mixture turns a light brown, add the filets and sear the fish on each side for 1 - 2 minutes. The sugar mixture should be darker in color and caramelized on the fish filets.

Remove the fish and add to a claypot (which is traditionally used but not necessary) or keep in the same pan. Cover with the braising sauce then add the thai chilis and cover. Cook on medium high heat for 5 - 7 minutes or until fish is cooked through and flakes easily. Top with the green onions and serve with rice. Enjoy!

Tartelette's Poire D'Eve

Working in a restaurant has had a lot of influence on me. Aside from school, extracurriculars and life, I also happen to work at a restaurant as a server. Of course, right? Even more involvement with food for me! Well my obsession with Vietnamese food stemmed from my constant contact with well, Vietnamese food; both at home and at my job.

Which don't get me wrong, I love. For one, I love being able to sneak peaks in the kitchen and see how the chefs work their magic on the food. And shh, don't tell but sometimes they even let me in on their secrets! Well, another great perk? Dessert sampling, mmmmm. Tons of pastry chefs in the area send their delicious goodies for us to sample and hopefully purchase, and if I'm lucky, I get to eat 'em! That's what kinda inspired me to branch out and try something more risque, so to speak.

I've longed over Tartelette's gorgeous goodies for a while now but they were so complex that they freaked the hell out of me! But I got over my fears and tried her Poire D'Eve. Yes, there were many, many steps. Yes, it was a wee bit scary. Yes, it was amazing.

The feuillantine was my favorite! It had the crispiest crunch and was deliciously chocolatey. Next, the caramel mousse, oh my. So light and airy it just melted in your mouth. By itself, it was really sweet but when paired with the very light Bavarian cream, oh gosh, words cannot say. For me, the pear component didn't shine through much but that's probably because I didn't actually poach the pears in spices like Tartelette did but rather just used canned pears (please don't tar and feather me)! Anyways, what a great dessert!

Poire D'Eve

Yields: 8 - 10 servings

Original recipe from Tartelette, which can be found here.

For the Feuillantine:

5 oz. milk chocolate

4 tbsn. butter

1 cup corn flakes

2 oz. toasted and skinned hazelnuts

For the caramel mousse:

1/2 cup sugar

2 tbsn. water

2 tbsn. salted butter, room temperature

1 cup heavy cream, divided

For the Vanilla Pear Bavarian Cream:

4 canned pears, drained and chopped into small dices

4 egg yolks

1/4 cup sugar

1 cup whole milk

1/2 vanilla bean

1 tbsn. powdered gelatin, sprinkled over 3 tbsn. water

1 cup heavy cream

For the Pear Syrup Glaze:

1/2 cup reserved pear liquid

1 1/2 tsp. gelatin, sprinkled over 1 tbsn. water

Line a 8x8 square pan with foil and set aside. To make the feuillantine, put the cornflakes and hazelnuts in a small freezer bag, close the seam and roll with a rolling pin until finely crushed. On the top of a double boiler set over medium heat, melt together the chocolate and butter until they come together. Remove from the heat and stir in the cornflakes mixture. Immediately pat the mixture with your fingertips or the back of the spoon at the bottom of the line pan. Set aside while you prepare the mousses.

For the mousse, measure 3/4 cup of the cream and refrigerate. In a microwave or small saucepan, heat the remaining 1/4 cup until fairly hot. In a heavy bottomed saucepan, add the sugar to the water and cook over medium high heat without stirring until you get a dark brown caramel. Take the pan off the heat and add the butter and 1/4 cream. It will bubble like mad but it will not run over. Stir with a wooden spoon until smooth. Let it cool to room temperature. Whip the cold whipped cream to soft peaks in a stand mixer. Fold 1/3 of the whipped cream to the caramel to loosen it up and then add the remaining whipped cream. Spread over the feuillantine base and refrigerate until completely set.

To make the bavarian cream, in a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a large saucepan set over medium heat, bring the milk and vanilla bean to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making a creme anglaise). Add the softened gelatin and stir until completely melted into the cream. Let cool to room temperature. Whip the heavy cream to soft peaks and fold it into the cooled cream base. Fold in the diced pears and pour mixture over the caramel mousse until set. If you want to add the glaze, freeze the cake to avoid melting the mousse.

To make the glaze, bring the liquid to a boil, add the gelatin and stir until completely dissolved. Let cool to room temperature, if the mixture gels, warm up over low heat until barely melted again. Pour over the frozen cake and let set in the fridge. Cut through the cake with a knife dipped in hot water to prevent breaking the glaze.

Fleur de Sel Caramels

I've been obsessed with salted caramel lately. First, I encountered some through a friend, who gave my sister and I a load full of them. Needless to say, we polished off those babies in well under two days... then I made these Salted Caramel Cupcakes, which fueled my obsession even more!

Those cupcakes were probably one of my favorite cupcakes I've made so far; the perfect combination of salty and sweet which is perfect because I hate when cupcakes are too, too sweet. That's where the salt comes in. Salt is added to almost every baked good imaginable because it heightens the flavor and cuts down on the sugary-high.

These caramels were simple and delicious! The only real special thing you need is a candy thermometer but other than that the ingredients are simple and so is the process. And the end result? Well, let's just say I'm going to have to visit my dentist reallllll soon and he won't be too happy with me!

Fleur de Sel Caramels

Yields: 30 caramels

Original recipe can be found here.

Printable Recipe

Vegetable oil

1 1/2 cups sugar

1/2 cup light corn syrup

1 cup heavy cream

5 tbsn. unsalted butter

1 tsp. fleur de sell, plus extra for sprinkling

1/2 tsp. pure vanilla extract

Line the bottom of an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over two sides. In a deep saucepan, stir together 1/4 cup water with the sugar and corn syrup and bring them to a boil over medium-high heat. Continue to boil until mixture is a warm, golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end. In the meantime, in a small pan, bring the cream, butter and 1 tsp. fleur de del to a simmer over medium heat. Turn off the heat and set aside.

When sugar mixture is a warm, golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 F (firm ball stage) on a candy thermometer. Very carefully pour the caramel into the prepared pan and refrigerate until firm.

When caramels are cold, use the parchment paper to pry the sheet from the pan onto a cutting board (the caramels will be supple and easy to handle, if too stiff, allow to sit at room temperature for 10 minutes). Cut into 1-inch squares, taking care not to tough the caramel with your finger. Sprinkle each with fleur de sell and wrap individually in glassine or parchment paper. Store in refrigerator and serve caramels chilled.

Mmmmm salty goodness!

Chocolate Salted Caramel Cupcakes

Salted Caramel & Black Magic Cake, a match made in heaven.

When I saw this recipe, I knew I had to make it. I mean how could I not when the author basically named them 'the best cupcakes she's ever tasted'? Good thing I did, cause I feel exactly the same. I was inspired by the flavor combination but used my own favorite chocolate cake and a traditional swiss meringue buttercream as the one in the recipe seemed like it was a lot more complicated then need be.

Black Magic Cake has officially become my go-to chocolate cupcake recipe. Do you know why I love black magic cake? For one, the ingredients are easy. The recipe requires no butter and no melting of chocolate. And if you don't have buttermilk? No problem, just use the substitution. Secondly, I am always delighted with the result. Perfectly domed cupcakes that are moist with a tender crumb.

My go to frosting? Swiss Meringue Buttercream. Don't be afraid folks, it's not as hard as they say! It's really quite simple and the results have never failed to please me either, as well as anyone whose tried it! I usually despise, hate, am appalled by most frostings. I actually used to NOT like cupcakes?!?! Can you believe that? Most of the time they are way too sweet but swiss meringue buttercream came to my rescue. It's easy and customizable beyond belief, as seen here, here and here. It's the perfect amount of sweetness that doesn't make your teeth ache after you eat it, plus it pipes like a dream with its utterly perfect consistency. And this caramel version? My absolute FAVORITE. Using salted butter cut down the sweetness even more, but paired with caramel?!?!??! Oh geez, too good to be true.

This recipe is a bit time consuming as there are lots of steps, but it really was worth it, I think this could be one of my favorite cupcakes I've made so far! But if needed, I'm sure you could easily replace the Black Magic Cake with a box mix and instead of making the caramel, use canned dulce de leche or caramel sundae topping. But please, please, please whatever you do, don't skimp on the frosting. It-is-WORTH-it. I promise.

The caramel shards were for pure decoration but they are definitely edible. I tried attempting Tartelette's "Bubble" Caramel but failed. Caramel? Yes. Bubbles? No. I don't know what I did wrong but the shards were still pretty despite being bubble-less. Oh well, next time.

Chocolate Salted Caramel Cupcakes

Yields: 12 - 14 cupcakes

Inspired by this recipe but I made significant changes.

Original "bubble" caramel recipe can be found here.

Printable Recipe

1 halved recipe of Black Magic Cake

For the caramel:

1/2 cup sugar

2 tbsn. water

1/4 cup heavy cream

pinch of sea salt

For the buttercream:

2 large egg whites

1/2 cup sugar

1/2 tsp. vanilla

1 1/2 sticks of salted butter (12 tbsn.), cut into 12 pieces

Caramel, to your taste

For the "bubble" caramel (for decoration/ optional):

1/2 cup sugar

3 tbsn. water

1 tbsn. corn syrup

rubbing alcohol (in a spray bottle)

Bake cupcakes according to directions, let cool completely. To make the caramel, add the sugar to a saucepan and pour the water over it. With the heat on low, stir sugar until it is nearly dissolved. DO NOT let it boil, if it get too hot, remove it from the heat for a few seconds. Once mostly dissolved, raise heat to medium high and bring to a boil, cover immediately and boil for 2 minutes. Uncover and continue swirling mixture until it becomes dark amber BUT not burnt! Take off heat and IMMEDIATELY, but slowly pour in cream, stirring with a whisk (I waited a few minutes and it completely hardened and I had to start over). Whisk until combined, set aside.

To make the buttercream, put the egg whites and sugar into the bowl of an electric mixer. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. Stir the egg whites until the sugar is dissolved. Remove from the heat and place into the mixer stand. Beat until it becomes white and doubles in size. Add the vanilla on low speed, then add the butter, one piece at a time, making sure it is well mixed after each addition. Do not worry if it looks curdled, it will take some time for it to come together. Continue beating for 5 - 10 minutes until everything comes together. Add the caramel until the taste suits you. Frost your cupcakes, sprinkle with sea salt and enjoy!

To make the caramel shards, combine all of the ingredients in a heavy saucepan and bring them to a boil. Bring the mixture to 300 F. While the caramel is reaching the desired temperature, take a sheet of parchment paper and crinkle it lightly with your hands, then flatten it out a bit (this will help form the bubbles). Spray rubbing alcohol on the parchment paper right before the caramel reaches is temperature, don't do it ahead of time or else the alcohol will dry. When caramel is ready, pour over the parchment paper and watch the bubble form. Spread if necessary by lifting the sheet but watch out, because mixture is hot. Let cool completely before breaking into shards. This is more for decoration than eating, but you can eat it.

Samoa Cupcakes

Samoa! Ohh how I love the word, the cookie, the legend. For Cherish's 310 Purple Screenings I made these delicious beauties as one of the options. What can I say about these to make you drool, dream and covet? I don't think I have to say anything... they speak for themselves:

Samoas Cupcakes

Yields: 24 cupcakes

Slightly adapted from The Cooking of Joy, which can be found here.

Printable Recipe

For the cupcakes:

1 box yellow cake mix

1 cup water

3 eggs

1/3 cup butter, room temperature

For the ganache:

8 oz. semisweet chocolate chips

1 cup heavy cream

1 tsp. instant coffee

1 tsp. vanilla

For the coconut topping:

1 1/2 cups shredded coconut

6 oz. good quality chewy caramels

1/8 tsp. salt

3 - 4 tbsn. milk

Preheat oven to 350 F. Line a cupcake pan with liners, set aside. Prepare cupcake batter according to the box. Fill each tin about 3/4 full and bake according to directions on the box. Once done, let them cool completely. 

To make the ganache, stir the cream and chocolate over a double boiler and stir until melted. Add the vanilla and instant coffee and mix. Let the mixture cool to room temperature. 

To make the coconut topping, unwrap the caramels and place them in a large microwave safe bowl with 2 tbsn. milk and the salt. Microwave on high for 3 - 4 minutes, stopping to stir a few times to help the caramel melt (I had to add some more milk to make it smooth and creamy). When smooth, add the toasted coconut and stir until combined.  

To assemble, inject some caramel into the center of each cupcake. Next, smooth on a light coating of ganache and then let them refrigerate about 15 minutes to let it harden. Next, use a spoon to spread on the coconut topping evenly, top with some more toasted coconut and drizzle with some more ganache (you might have to re-warm the ganache to get a drizzling consistency).

Food from the Motherland

So this past summer '07, I travelled to Vietnam. I have been there two times before this third trip, but never have I experienced the food like this. I guess when I was younger I just never truly looked at food in the same way that I do now. And now, well now, I worship it as a second god. Not really...I just really, really love it, and true love lasts a lifetime. It's one of those things that I need to live, literally to nourish me but also because it makes me eternally happy. And if that's not enough, what is?

So anyways this trip to Vietnam was culinarily fantastic! Here are some pictures:

Freshly caught and steamed scallops off the coast of Mui Ne, topped with a garlic and scallion oil. Not lying here, this was the best scallop that I have ever encountered. You can give me scallops done by Ripert or Wolfgang any day but I dare-say, these will top anything they have to offer. They were simple and fresh; nothing could be better.

Fried Soft Shell Crab: crispy and refreshing when wrapped in lettuce. When dipped into the sauce, it was a delicious salty explosion. But honestly, what isn't good fried? 

Handmade coconut and caramel candies. They made it right in front of us by handpicking week-old coconut, shaving the "meat", and squeezing it to extract the milk. Then they reduce it and let it harden in shaped wood trays.

Freshly made Vietnamese desserts, named Che, made on a wet, sandy street (dirty by most standards) fresh every morning. And yes, I do realize that that does not provide the best of images for you to think about, but trust me, the intensity of the freshness made my knees weak. It's one of those situations where you were always content with what you had because that was all you had ever known, but after finding something better, you never knew how much you were missing out.