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Dans la lune

May 22, 2019

Crunchy & Chewy choco chip cookies – quick version

Crunchy & Chewy choco chip Cookies – quick version

Print this recipe
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Crunchy & Chewy choco chip Cookies – quick version

Ingredients

  • 100g white sugar
  • 150g brown sugar
  • 1/2 tsp salt
  • 110g unsalted butter - melted
  • 1 tsp maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 160 g cake flour or plain flour (T45) - sifted
  • 1/2 tsp baking soda - sifted
  • 200g of your favorite chocolate (white, milk, black caramel...) - cut into chunk

Instructions

  • 1. In a large bowl (or in the bowl of your stand mixer), whisk together the sugars, salt and butter until a paste forms with no lumps.
  • 2. Add maple syrup, egg and vanilla. Mix well.
  • 3. Sift in the flour and baking soda, then fold the mixture with a spatula. Do not overmix.
  • 4. Add the chocolate chunks and incorporate with a spatula or with your hand. Then chill the dough for at least 1 hour.
  • 5. Pre-heat the oven 180C degree.
  • 6. Make balls of dough (about 40g each / or your own preference) and place on a cooking sheet.
  • 7. Bake for about 9 to 10min until the cookies look puffy but the centers still look soft. Do not overbake.
  • 8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cookies, Cooking, Cooking Recipe, Sweet, Sweet cooking

March 26, 2019

Crunchy Tofu Balls

Crunchy Tofu Balls

Print this recipe
Persons
5
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Crunchy Tofu Balls

Ingredients

  • 1 tofu (about 400g)
  • 400g grated pork
  • 1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
  • 2 garlic cloves - finely chopped
  • 80g steamed rice

Ingredient A

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 1 tbsp basil powder
  • 1/2 tsp hondashi powder
  • 15g Fresh green chili (optional) - finely chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 3 1/2 tbsp katakuriko/potato starch

Instructions

  • 1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
  • 2. In a large bowl, add all the ingredients. Mix well to combine.
  • 3. Foam the mixture into balls.
  • 4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • Serve hot!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Tofu

May 21, 2018

Crunchy cookie top cream puffs

Crunchy cookie top cream puffs

Print this recipe
Persons
20
Crunchy cookie top cream puffs

Ingredients

For the cookie dough

  • 30g butter - at room temperature
  • 20g sugar
  • 30g cake flour or plain flour (T45)
  • 10g almond slices, gently crushed

For the crunchy puffs

  • 60g all-purpose flour (or T55)
  • 2 to 3 eggs

Ingredient A

  • dash of salt
  • 1/2 tsp sugar
  • 40ml milk
  • 65ml water
  • 43g butter

For the cream filling

  • 5g meringue powder
  • 35g water
  • 10g white sugar
  • 40g white sugar
  • 18g water
  • 150g mascarpone cheese - soft
  • 150g heavy cream
  • 40g white sugar

Optional - If you want to make pistachio cream

  • 60g pistachio (without shell)
  • 50g sugar
  • 20g water
  • 1 tbsp vanilla syrup or vanilla extract
  • 1 or 2 drops of green food coloring (optional)

Instructions

  • Make the cookies
  • 1. Cream the butter into the sugar until light and fluffy. Mix in flour and almond slices. Roll the dough between 2 layers of saran wrap (see picture) as thinly as possible. Place into the freezer to chill until ready to use.
  • Make the filling cream
  • 2. Beat meringue powder and water in a large bowl with an electric mixer until soft peaks. Add sugar (10g) and continue mixing until stiff. Combine sugar (40g) and water (18g) in small saucepan, bring to a boil. When the temperature reaches 115C degrees, pour this hot sugar syrup over the beaten meringue slowly, while beating. Keep beating until whites are stiff and glossy. Set aside.
  • 3. In a another bowl, add heavy cream and sugar (40g) and beat at high speed until stiff. Set aside.
  • 4. In a third bowl, add mascarpone cheese and beat until soft. Gradually add the whipped cream from #3 into the mascarpone until smooth, then gradually add the meringue from #2 and mix. Let it cool and put in the fridge for now.
  • Make the crunchy puffs
  • 5. Sift the flour in a bowl and set aside.
  • 6. In a medium sauce pan, add all ingredient A and heat over medium-high heat. When the mixture starts to boil, remove from the heat. Make sure that all butter has melted before. Immediately add the sifted flour all at once. Mix with a wooden spoon until the mixture forms a ball. In a separate small bowl, add eggs and whisk them well, set aside.
  • 7. Transfer the dough to a large bowl. Add the beaten eggs little by little and mix well after each time with a wooden spoon or spatula, until the batter is smooth and glossy. If the batter starts to be too loose, then stop there and don't add any more egg (I use almost all the eggs usually and only have a little left).
  • 8. Fill the mixture in a large pastry bag, fitted with a circle shape tip (1cm across).
  • 9. Pre-heat the oven to 200C degree.
  • 10. Pipe out about 3cm diameter rounds on the prepared sheets, leave about 3cm between rounds. Break the cookie base and put one on top of each piped puff.
  • 11. Place the puffs in the oven and bake for 10 mins. Then heat down to 180C degree, without opening the oven door and bake for another 20 or 25 more minutes until the puffs are golden brown and crispy. If you remove from the oven before baked completely, then the puffs will deflate... Transfer the puffs to a wire rack and let them cool down completely.
  • 12. Bring out the filling cream from the fridge and fill a pastry bag with the cream. Pipe and fill in the puffs just before serving.
  • Note: I used a long puff nozzle tip to put the cream inside puffs.

How to make pistachio paste (optional)

  • 1. In a small cooking pot, add water and sugar and bring it to a boil, then add pistachio. Reduce the heat to low and cook for about 1 min. Let it to cool to room temperature.
  • 2. Put the pistachio, green food coloring (optional) and 1 tbsp vanilla syrup into your food professor and plus until smooth.
  • Mix with the cream you just finished at step #4!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Danish Pastry, Sweet cooking

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