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noelbarnhurst:

Although the new pastry craze in New York has been the cronut (a cross between a croissant and a doughnut), here at the studio in San Francisco we’ve been enjoying the classic Danish pancakes, ebelskivers! These sweet treats are also incredibly easy to make and can be customized to your flavor craving. Check out the recipe below to see for yourself. 
EBELSKIVERS
INGREDIENTS
1 cup (about 5 ounces) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons sugar
2 eggs, separated
1 cup milk
3 tablespoons unsalted butter, melted
1/2 cup of your choice of filling (we suggest chocolate, jam, or preserved fruits)
INSTRUCTIONS
In a small bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy- do not overmix.
In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not when dry peaks form, about 3 minutes. Fold egg whites into batter.
Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of your choice of filling, then top with another tablespoon of batter. Let ebelskiver cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.

Try using different fillings for your ebelskivers. We like peach preserves, but you can also include jam.


Alternatively, if you’d rather fill your desserts with whipped cream, a special kitchen tool called the iSi Gourmet Whip can help you.

Recipe courtesy of Serious Eats.
Zoom Info
Camera
Canon EOS-1Ds Mark III
ISO
400
Aperture
f/1.6
Exposure
1/250th
Focal Length
85mm

noelbarnhurst:

Although the new pastry craze in New York has been the cronut (a cross between a croissant and a doughnut), here at the studio in San Francisco we’ve been enjoying the classic Danish pancakes, ebelskivers! These sweet treats are also incredibly easy to make and can be customized to your flavor craving. Check out the recipe below to see for yourself. 

EBELSKIVERS

INGREDIENTS

  • 1 cup (about 5 ounces) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup of your choice of filling (we suggest chocolate, jam, or preserved fruits)

INSTRUCTIONS

  1. In a small bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, whisk together egg yolks, milk, and 2 tablespoons melted butter until combined. Stir in dry ingredients. Mixture should be lumpy- do not overmix.
  2. In a small bowl, beat egg whites with an electric mixer or whisk until stiff but not when dry peaks form, about 3 minutes. Fold egg whites into batter.
  3. Put ebelskiver pan over medium high heat. Add 1/4 teaspoon butter to each well of the mold and, when bubbling, add 1 tablespoon of batter. Top each well with 1 teaspoon of your choice of filling, then top with another tablespoon of batter. Let ebelskiver cook until bottoms are golden, about 4 minutes, then flip and continue to cook until tops are also golden, 3 minutes more. Transfer to a plate and tent with foil. Repeat with rest of batter, then serve immediately with powdered sugar on top.

Try using different fillings for your ebelskivers. We like peach preserves, but you can also include jam.

Alternatively, if you’d rather fill your desserts with whipped cream, a special kitchen tool called the iSi Gourmet Whip can help you.

Recipe courtesy of Serious Eats.

noelbarnhurst:

Soufflés are classically difficult to make. For those who have perused Julia Child’s recipe know this for sure. Try this classic cheese soufflé recipe (adapted from the Way to Cook by Julia Childs) if you have time leftover still from the holiday break!
CLASSIC CHEESE SOUFFLÉ
INGREDIENTS
2 tablespoons finely grated Parmesan cheese
1 cup whole milk
2 1/2 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
INSTRUCTIONS
Position rack in lower third of oven and preheat to 400F. Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
Place dish in oven and immediately reduce oven temperature to 375
Recipe courtesy of Epicurious
Zoom Info
Camera
Canon EOS-1Ds Mark III
ISO
100
Aperture
f/2
Exposure
1/160th
Focal Length
85mm

noelbarnhurst:

Soufflés are classically difficult to make. For those who have perused Julia Child’s recipe know this for sure. Try this classic cheese soufflé recipe (adapted from the Way to Cook by Julia Childs) if you have time leftover still from the holiday break!

CLASSIC CHEESE SOUFFLÉ

INGREDIENTS

  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup whole milk
  • 2 1/2 tablespoons unsalted butter
  • 3 tablespoons unbleached all purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • Pinch of ground nutmeg
  • 4 large egg yolks
  • 5 large egg whites
  • 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

INSTRUCTIONS

  1. Position rack in lower third of oven and preheat to 400F. Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
  2. Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
  3. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
  4. Place dish in oven and immediately reduce oven temperature to 375

Recipe courtesy of Epicurious

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