How to Make a Cronut ~ Copy Cat Version

how-to-make-a-cronut

Who hasn’t heard of the Cronut?

I’m a couple years late to join the craze, but great things come to those who wait!

I first had to show you How to Make Croissants from scratch before moving on to this fabulous little gem.

The Copy-Cat version of the authentic Dominique Ansel’s NY Style Cronut.

Boston Creme Style, rolled in cinnamon sugar, filled with my pastry cream recipe and dipped in chocolate ganache.

You are going to FLIP when you try these!

I did forget to make the hole in the middle, so these are definitely Gretchen’s Bakery style for sure!!


How to Make a Cronut ~ Copy Cat Version
 
First prepare the Croissant Dough in advance 1 day ahead
Author:
Serves: 12 Cronuts
Ingredients
Instructions
  1. Follow along in the video tutorial
CLICK HERE FOR THE FULL TUTORIAL FOR HOW TO MAKE CROISSANT DOUGH

 

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Almond Pound Cake

almond-pound-cake

Who doesn’t love a finely textured almond pound cake?

Almond flour, almond extract and sliced almonds on top makes for a really beautiful, delicious and classic tea time favorite.

Top it with Vanilla Ice Cream and a drizzle of Chocolate Ganache, and call this baby dessert!

This is going to be an alternating creaming method since there is a heavy amount of liquid going in; in the form of evaporated milk. (or buttermilk or almond milk if you prefer)

So just follow along in the video tutorial for exactly how to mix.

I’ve used almond emulsion here which tends to be a bit stronger than extracts so adjust your recipe accordingly if you have the extract (you can add about ½ teaspoon more than what I have listed here, to your liking)

The addition of almond flour keeps this pound cake really moist as well as the evaporated milk addition.

This recipe bakes up perfectly into cake layers as you will see in my Almond Layer cake with Raspberry Cream Cheese Buttercream tutorial!

Perfectly flat cake layers too so there is no need to trim and no waste!

You may want to double the recipe below and get yourself 2 pound cakes though, since 1 will be gone in no time!


4.7 from 3 reviews
Almond Pound Cake
 
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Prepare a standard loaf pan with pan grease
Preheat oven to 350°F
Author:
Serves: 1- Loaf
Ingredients
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Evaporated Milk ½ cup (120ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Emulsion 1½ teaspoons
  • Salt ¼ teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour ¼ cup (30g)
  • Almond Flour ¼ cup (25g)
  • Baking Powder 1½ teaspoons (7g)
  • Sliced Almonds *optional 2 Tablespoons
Instructions
  1. Cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours with the almond flour & baking powder.
  3. Combine the evaporated milk, vanilla & almond extract together
  4. Add the eggs one at a time to the creamed mixture and be sure to scrape the bottom & sides of the bowl as needed for a smooth mix.
  5. Add1/3 of the flour mixture to the creaming mixture and mix until just combined.
  6. The slowly add the half of the entire amount of the evaporated milk and extract while mixing on low- medium speed, just until combined
  7. Add another ⅓ of the flour mixture and then add the remaining evaporated milk
  8. Be sure to scrape the bottom and sides of the bowl and then add the last of the flour
  9. Bake in preheated 350° F oven for 20 minutes then turn the oven temperature down to 325°F for another 30 minutes or until it is done
  10. The loaf will be golden browned and when a toothpick inserted in the center comes out with moist crumbs not raw, it is done
  11. Cool slightly before un-molding onto a cooling rack to cool completely before slicing
 

 

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Pineapple Upside Down Cake

pineapple-upside-down-cake

Pineapple Upside Down cake just never goes out of style.

This is a dessert that reminds me of my childhood since my mom made it quite regularly.

It sort of scream 1970’s! But here we are in 2016 making it better than ever!

This is a recipe I have been using exclusively for Pineapple Upside Down Cake for over 2 decades! Yikes! Who said that!?

But you will see why this recipe has ultra staying power when you try it for yourself!

It is super moist and light and when it soaks up just the right amount of that buttery – sugary glaze it makes every single bite begging you to have more!

It’s a good thing I made these in individual portions so you can know when to stop!

You can of course make the entire thing in a family style cake in an 8″ cake pan; but I do love the look of these miniature bundts if you have to pan!


Pineapple Upside Down Cake
 
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Generously grease the mini bundt pans (or muffin tins) withPan Grease (or if using a cake pan grease and line with parchment paper) Divide the sugar mixture (recipe below) equally into each cavity or spread evenly in the bottom of a cake pan. Place a pineapple slice in each cavity on top of the sugar glaze (or arrange in the cake pan)
Author:
Serves: 6 Mini or 1-8" cake
Ingredients
  • Unsalted Butter 6 tablespoons (85g)
  • Light Brown Sugar ¾ cup (158g)
  • All Purpose Flour 1½ Cup (188g)
  • Baking Powder 1¾ teaspoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 6 Tablespoons (85g)
  • Granulated Sugar ½ cup (100g)
  • Egg Yolks 2 (36g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Egg Whites 2 (60g)
  • Granulated Sugar 2 tablespoons (28g)
  • Buttermilk ½ cup (120ml)
  • Canned Pineapple Slices drained of juice 1 can (or 6 rings- you will have extra)
Instructions
  1. To make the sugar glaze: Melt the first measure of butter over a low heat in a heavy bottom sauce pot.
  2. Once it is fully melted and just under a boil, remove from heat and stir in brown sugar.
  3. Stir to a thick sandy like texture and fill each cavity of the mini bundt pan equally until all is used up
  4. To make the cake batter: Cream the second measure of butter with the first measure (½ cup) granulated sugar until light and fluffy for about 5 minutes.
  5. Combine the egg yolks with the vanilla extract and add it to the creamed butter mixture.
  6. Sift the flour with the baking powder and salt and add about ⅓ of it to the creamed mixture and mix just until combined.
  7. Add ½ of the buttermilk while mixing on low speed then repeat the process with the flour and remaining buttermilk, ending with the last addition of flour.
  8. In a separate clean bowl, whip the egg whites to frothy and then slowly add the second measure of granulated sugar (2 Tbs) to form a medium peaked meringue.
  9. Fold the meringue into the cake batter then portion the cake batter on top of the prepared sugar glaze & pineapple slices
  10. Bake in a preheated 350°F for approximately 16-20 minutes or until they are springy to the touch when gently pressed in the center. (For the full cake it will take closer to 30-40 minutes)
  11. Let cool slightly in the pan and then un-mold onto a serving platter while still warm so the sticky sugar glaze does not cool too much or you will not get them out easily.
  12. Cool completely before filling each center withwhipped cream (this is an optional step)
Notes
Pineapple Upside Down cake can be stored for up to 4 days at room temperature in an airtight container.
 

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Lemon Poppyseed Pound Cake

lemon-poppyseed-pound-cake

Because I am a hard core choco-holic, I am always surprised when I become addicted to a dessert that is not chocolate!

This Lemon Poppyseed Pound Cake has recently won my heart!

If you want super moist, super light, super lemon-y ~ then this recipe is for you!

It can even be made into muffins or cake layers if you want to give the loaf pan a rest.

Sub in orange zest and orange juice if you are not crazy for lemons or leave out the poppyseed… it really is your option.

This recipe is so versatile it is actually a spin off of my Key Lime Cupcakes recipe!

So you see, once you start to learn the ingredients and how to interchange them, the possibilities are endless!

Stick with me! I’ll show you how!


5.0 from 3 reviews
Lemon Poppyseed Pound Cake
 
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Standard Loaf pan measures 9"X5"X4" Click here for the pan grease recipe
Author:
Serves: 1loaf
Ingredients
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Buttermilk ¼ cup (60ml)
  • Fresh Squeezed Lemon Juice ¼ cup (60ml)
  • Lemon Zest from 3 lemons (approx 3 Tbs)
  • Lemon Extract ½ teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour ½ cup (60g)
  • Baking Powder 1½ teaspoons (7g)
  • Poppyseeds 1 Tablespoon
  • FOR THE GLAZE:
  • Confectioners Sugar 1 cup (120g)
  • Lemon Extract ½ teaspoon
  • Water 2 - 4 Tablespoons *adjust consistency to your liking
Instructions
  1. Cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours together with the baking powder.
  3. Combine the eggs with the extracts and add them one at a time and stop the mixer to scrape the bowl from time to time.
  4. Now add in about half the amount of sifted dry ingredients and mix just until it is combined Then add the lemon juice and zest
  5. Mix well then add the remaining dry ingredients
  6. Add the poppyseed if you are using them,
  7. And the buttermilk last
  8. Pour into a greased standard sized loaf pan and bake in preheated oven at 350°F for approximately 35-45 minutes or when a toothpick inserted into the center comes out with moist crumbs.
  9. In the meantime make the sugar glaze with confectioners sugar, lemon extract and a bit of water.
  10. Once the loaf is cooled turn it out onto a cooling rack and then pour the glaze over top.
Notes
Pound cake can be stored at room temperature in an airtight container for up to 4 days.


For longer storage freeze for up to 2 months
 

 

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Orange Scented Beignets

orange-scented-beignets

Orange Scented Beignets.

How nice does that sound?

Well they taste even nicer!

Beignets are like a french style donut.

There are a couple ways to make them and the more common recipe is closer to our American Style donuts so I’ve decided to show you a less common technique for Beignets and that is the pate a choux style recipe.

The result of this style recipe is more of a custard-y filling (although it is not custard at all, that’s the best way I can describe it) since it is far from a yeast raised dough and more like the filling of an eclair or cream puff (and rightly so, since this is the exact same dough only fried not baked!)

orange-scented-beignets

I also like this recipe because you don’t have to wait for the yeast to develop, its pretty much cook it on the stove then fry them up!

These beignets are like little orange scented gems of warm soft insides and lightly crisped almond-sugar coated outsides!

If that doesn’t sound like a real treat then I don’t know what is!

You can leave out the orange essense (the flower waters if you dont have them or don’t like them. They do impart a subtle flower-y taste to the dough that is very sophisticated and really brings this recipe to a new level) You have to use them sparingly though or you will have donuts that taste like perfume!

The Nice thing about this recipe is that it is very versatile and takes well to different spices and flavorings; so if you don’t like the orange idea then you can get really creative with other spices to incorporate into the pate a choux paste.

I was thinking gingered-cardamon dough rolled in cocoa nibs and powdered sugar, or lemon and lavender rolled in vanilla sugar!

Or forget about the infusions and just go straight up vanilla dough rolled in cinnamon sugar!

The possibilities are endless so get creative with your bad self! And be sure to share with me on my facebook page when you do!


Orange Scented Beignets
 
You can leave out the orange flower water and rose water if you do not have it or do not like it
Frying thermometer is helpful to keep the oil at a constant temperature
Author:
Serves: 2dz
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Water ½ cup (120ml)
  • Fresh Squeezed Orange Juice ½ cup (120ml)
  • Unsalted Butter 8 Tablespoons (113g)
  • Orange Zest 2 teaspoons
  • Lemon Zest ½ teaspoon
  • Eggs 4 large (200g)
  • Granulated Sugar ¼ cup + 2 Tablespoons (divided) (50g + 28g)
  • salt ¼ teaspoon
  • Orange Blossom Water 1 teaspoon
  • Rose Water ½ teaspoon
  • Almond Flour ¼ cup
  • Cinnamon ¼ teaspoon
  • Oil for frying 4 cups
  • Ganache for drizzle is completely optional
Instructions
  1. Combine the water, juice, zest, flower waters, 2 Tablespoons of sugar, salt and butter together in a medium heavy bottom sauce pot over high heat and bring to a boil.
  2. Add the flour all at once and stir vigorously with a wooden spoon as the flour absorbs the liquids.
  3. Continue stirring over medium-high heat for about 1 minute as the dough comes together it will form into a ball and resemble mashed potatoes
  4. Transfer to dough to a mixing bowl and allow to cool for about 5 minutes.
  5. Add the eggs 1 at a time while mixing on medium speed.
  6. Scrape the bottom and sides of bowl as needed before adding another egg.
  7. In the meantime get the oil heating in a large heavy bottom sauce pot to 360°F
  8. Once the oil comes to temperature fry the dough by the heaping tablespoons full and be careful not to splash as you add it to the hot oil.
  9. Fry for 4-5 minutes and then transfer to a sheet pan lined with paper towels to absorb the excess oil
  10. While they are still warm combine the almond flour, the other ¼ cup sugar and cinnamon and toss the warm beignets to coat well.
  11. Serve while warm with optional drizzle of ganache
Notes
Since beignets are best served ala minute the dough can be stored in the refrigerator for up to 1 week and fried as needed
 

 

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Blueberry Cream Scones

blueberry-cream-scones

Blueberry Cream Scones are one of those things that you don’t often think about, but once you eat them you wonder why you didn’t sooner!

This recipe is so super easy;  you can be eating warm scones in just about 30 minutes.

I will even bet that you have all the ingredients in your pantry right now too!

You do not even have to get out of your pajamas!

For those who don’t like blueberries, or don’t have blueberries you can substitute just about anything in place of them.

Raspberries, Strawberries, Cranberries, Dates, Nuts, Raisins, Chocolate Chips….and on and on.


Blueberry Cream Scones
 
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*this recipe calls for cream of tartar~ I know many of you cannot get cream of tartar so you can replace both the baking soda and the cream of tartar with 2½ teaspoons of baking powder and omit the salt in the recipe
I use frozen blueberries to avoid mashing the berries too much during mixing, but you can use fresh, just be more gentle
Author:
Serves: 12 Scones
Ingredients
  • Cold Unsalted Butter 5 tablespoons (70g)
  • Buttermilk 1 cup (240ml)
  • All Purpose Flour 2 cups (260g)
  • *Cream of tartar 1 teaspoon (4g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Blueberries 1½ cup
Instructions
  1. Combine the flour, baking soda, cream of tartar and salt in a medium mixing bowl. Toss to combine well.
  2. Grate in the cold butter or fine dice if you do not have a box grater. Add to the flour mixture
  3. Work the cold butter through the flour mixture until no large pieces of butter remain, be careful not to overwork to the point of melting the butter.
  4. Add the blueberries and toss to coat evenly
  5. Add the buttermilk and mix to form a sticky dough
  6. Turn out onto a floured surface and fold the dough over onto itself about 10 times.
  7. Form into a disc and flatten out with your hands to ½ thickness which will be about 8-10" in diameter.
  8. Cut 3" rounds and place onto a parchment lined sheet pan
  9. Bake in preheated 350° convection oven for 20 minutes or until golden brown
  10. For conventional ovens: Preheat oven to 375°F and bake for 10 minutes, then lower temperature to 350° and bake the rest of the way- another 10 or 12 minutes more until golden brown.
  11. Immediately out of the oven drop 1 teaspoon of the cream glaze (below) on each one! Enjoy!
Notes
Scones can be kept at room temperature in an airtight container for up to 4 days before they will go stale.

I have not had trouble with the cream glaze going bad at room temperature, but use your judgement and preference for this.

In all honesty~ scones are meant to be eaten on the first day, so it is preferable to make them daily.
 
Cream Glaze for Scones
 
**Vegan version just substitute the heavy cream for almond milk
Author:
Ingredients
  • Confectioners Sugar 1¼ cup (150g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Heavy Cream 4 Tablespoons (60ml)
Instructions
  1. Combine all 3 ingredients together whisk smooth

VEGANIZE THIS RECIPE!

Vegan Blueberry Cream Scones
 
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Author:
Serves: 12 scones
Ingredients
  • Cold Earth Balance Buttery Sticks 5 tablespoons (70g)
  • Almond Milk ¾ cup (180ml)
  • All Purpose Flour 2 cups (260g)
  • *Cream of tartar 1 teaspoon (4g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Blueberries 1½ cup
Instructions
  1. Combine the flour, baking soda, cream of tartar and salt in a medium mixing bowl. Toss to combine well.
  2. Grate in the cold earth balance butter sticks or fine dice if you do not have a box grater. Add to the flour mixture
  3. Work it through the flour mixture until no large pieces remain.
  4. Add the blueberries and toss to coat evenly
  5. Add the almond milk and mix to form a sticky dough
  6. Turn out onto a floured surface and fold the dough over onto itself about 10 times.
  7. Form into a disc and flatten out with your hands to ½ thickness which will be about 8-10" in diameter.
  8. Cut 3" rounds and place onto a parchment lined sheet pan
  9. Bake in preheated 350° convection oven for 20 minutes or until golden brown
  10. For conventional ovens: Preheat oven to 375°F and bake for 10 minutes, then lower temperature to 350° and bake the rest of the way- another 10 or 12 minutes more until golden brown.
  11. Immediately out of the oven drop 1 teaspoon of the glaze (above) on each one! Enjoy!
 

 

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