Cooked Buttercream Icing

Assalamualaikum

I was looking for a delicious icing recipe that won’t give us cavity and obesity. SO my friend introduced me to cooked buttercream icing. Oh my. It requires less butter and less sugar and it tastes like a pudding. PUDDING IN BETWEEN CAKE LAYERS.*cries*

Anyhoot, here is the recipe...

Cooked Buttercream Icing

1 cup of milk

4 tablespoon of all purpose flour

1 teaspoon of vanilla extract

1 cup sugar

1 cup softened butter

1. Place the milk in a saucepan and whisk in the flour.
2. Cook over medium high heat, stirring continuously, until it becomes a very thick smooth paste. This can take 3-4 minutes.
3. Remove from heat and let cool completely.
4. Beat the cooled flour/milk mixture vanilla on high speed for 4 minutes. It will become a smooth paste again.
5. In a separate bowl combine sugar and butter together with an electric mixer.
6. Blend on high for 4 minutes.
7. Combine both mixtures together and beat on high speed with an electric mixer for 3-4 minutes until super fluffy.

Note: if making Cooked Chocolate Butter cream, add ¼ cup of chopped chocolate that is melted in the buttercream.

You could also tint the buttercream with coloring if you like.

Original recipe from here

I don’t have a proper picture but I used cooked chocolate buttercream in this cake.Soooo delicious that you could eat it on its own.

Wasalam.

Till then,

Love,

Sofhan Hasni

Cream puffs/ Profiteroles

Assalamualaikum!

God! I have been away for so long! I missssss blogging. Sharing my kitchen experiments and recipes.Oh hello world. I realized that I kept on writing about how busy I am in EVERY SINGLE POST..oh well.I am,  after all a student. Finals and deadlines came and went and now summer school. Another round of deadlines, quizzes and finals. Oh joy! 

Since the last time I blogged, which  was ages ago I actually have quite a number of recipes to blog about. To me, blog is not just for sharing recipes but it is my online recipe book. Often times I forget what I put in what, so you’ll find me engrossed with my phone in the middle of the grocery store trying to figure out which fruit/veg/flour to buy to make something.All hail technology!

Anyhoots, I have been wanting to make cream puffs/profiteroles for the longest time. I don’t know why but I just never did. So Deana who is my baking Guru (hello Deana!), gave me her extremely easy and delicious cream puff recipe. I made these babies for the South East Asian Night. It was a blast!

The cream puffs were easy to make and you could make anyyyy kind of fillings!Really. ANY KIND.So I made Strawberry Cheesecake filling , Chocolate Butter Cream filling and the Classic Custard filling.

Cream puffs

250 ml water (or milk for richer taste!)

100 g butter

1/2  teaspoon salt

1/2  teaspoon sugar

150 g all-purpose flour

4 to 5 eggs

1. Preheat oven to 425 degree Fahrenheit
2. Put milk/water, salt, sugar and butter that is cut into small pieces into a pot .Place pot on medium high heat.
3. When the mixture is boiling, quickly take off the heat, and add the flour one shot. Stir vigorously (to avoid flour lumps!)
4. Put the pot back on the heat and continue stirring until it forms a ball that doesn’t stick to the sides or the wooden spoon
5.  Transfer to dough into another bowl, and let it cool for a second, by stirring it. (an electric mixer is nice here, but its do-able by hand as well)
6. Using an electric mixer, start adding the eggs. Add one, mix thoroughly before adding the next. At the 4th egg, you'll start adding the fifth egg in small quantities until you get the right consistency*.
7. line a pan with parchment paper
8. Bake for about 10~15 min, or until it rises and becomes a golden color. After that reduce the temp to 350 degrees for another 10 minutes or so.
9. You know they are ready when you knock them and they sound hollow.
10. Once they are cool use a serrated knife to cut the shells in half. Fill cream puffs with your favorite fillings!
11. Feel free to dust them with some powdered sugar!

 

 

*Note: right consistency is when you make a line through the batter with the wooden spoon, it closes on itself slowly. Or if you take a blob of it on your finger, it shouldn't be too stiff, or too runny. It should for a soft "hook" (kinda looks like soft ice cream)

Classic custard filling (pastry cream) : recipe here

Strawberry cream cheese filling: recipe here.

Please try this recipe. It’ll be amazing with a good cup of tea or coffee. I know it’s raining outside and kinda cold for a summer day. But still..the air feels fresh and clean. Open your windows or balcony doors and let the cold wind in. Any kind of weather is a blessing.

Wasalam.

Till then,

Love,

Sofhan Hasni