Cream Puffs
from: Marla Zupancic
Puffs:
1 c. water
6 T. unsalted butter
1/4 t. salt
1 c. all purpose flour
4 eggs
Sauce:
1 c. whipping cream
1/3 c. granulated sugar
1/3 c. light corn syrup
12 oz bittersweet chocolate, cut into 1/4 inch pieces
2 t. vanilla
Filling:
2 c. whipping cream, whipped (sweetened slightly with 1/4 c. powdered sugar)
Cover one cookie sheet with parchment paper or foil for baking the puffs.
To make puffs: Set a rack in the middle of the oven and preheat oven to 400 degrees. Bring water, butter and 1/4 t. salt to a boil in a medium saucepan over medium heat. Remove pan from heat, stir in flour all at once and return pan to the heat and beat the paste with wooden spoon for about 30 seconds. Transfer to a mixing bowl and stir for 30 seconds to cool. Stir in the eggs, one at a time, stirring smooth after each addition.
arrange 24 teaspoons of dough about 2 inches apart on the prepared pan. Bake the puffs about 15 minutes or until they are will risen and golden. Then open the oven for a few seconds to let out some heat, lower the temp to 350 degrees, and bake for about 15 minutes longer until they are deep golden brown and crisp. Cool the puffs on a rack.
For advance preparation, place in a plastic bag and freeze. If using the puffs the next day, just refrigerate.
To make sauce: Bring the cream, sugar, and corn syrup to a boil in a medium saucepan over low heat, stirring occasionally to help dissolve sugar. Turn off heat, add bittersweet chocolate and vanilla and shake pan gently to submerge the chocolate. Let stand 2 minutes, then whisk smooth. Pour the sauce into a clean jar or heat proof container, cover and refrigerate until 1 hour before needed.
To assemble: cut room temp puffs in half with a serrated sharp knife. With a small spoon, scoop out any doughy portion of the inside of the puff. Using a small spoon, dollop a generous amount of whipped cream into the bottom half of the puff. Replace top of puff onto the top of the whipped cream. Repeat for each puff.
To warm the chocolate sauce, bring a medium pan of water to a simmer and stand the jar of chocolate sauce in the water. Continue heating, stirring sauce occasionally, until it is warm.
Ladle a tablespoon of sauce over each puff. Refrigerate the puffs until ready to serve.
Lemon Cupcakes
from: Marla Zupancic
2 2/3 c. cake flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 cubes (1 c.) unsalted butter (softened)
1 1/2 c. granulated sugar
4 large eggs
1 c. buttermilk
1/2 t. lemon extract
1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
2. In a small bowl, sift flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter until creamy. Gradually beat in granulated sugar, beat 2 minutes until fluffy. Beat in eggs one at a time until well blended; beat in lemon extract. Beat in flour mixture, alternating with buttermilk, just until smooth. Divide batter evenly among muffin cups.
4. Bake 18 to 20 minutes or until tops spring back when lightly pressed. Let cool, top with frosting.
Lemon Cream Cheese Frosting
1 cube unsalted butter (softened)
1 8 oz package cream cheese (softened)
4 c. powdered sugar
1 t. vanilla
1/4 t. lemon extract
Beat butter and cream cheese together until creamy. Gradually add sugar and flavorings and beat until creamy and light.
