Currently viewing the tag: "pastry cream"

vanilla doughnuts with pumpkin pastry cream
I must admit I am overwhelmed with all your love and support the last few months, and especially this last week, as my book launch is getting closer. This book wouldn’t be here if it wasn’t for you, the readers of The Vanilla Bean Blog, and so I just want to say once again a huge THANK YOU! I will have a couple giveaways coming up soon to celebrate, and if you’ve pre-ordered the book, make sure to check out this giveaway as well!

I mentioned before that I may go slightly overload with some pumpkin recipes this season, and here’s another one for you, this chilly October morning. Pumpkin pastry cream is quite tasty, and I honestly can’t stop making it. It’s smooth and rich like any good pastry cream should be, with just enough pumpkin flavor. This recipe is adapted from the pastry cream in my book; I start things in a stand mixer and then move to the stove. I stumbled across this method online a few years ago, and found it to work better for me. The stand mixer is more hands off, and I feel a little more in control of the pastry cream (something I struggled with in methods that required so many bowls and so much whisking). One important tip when making: make sure to cook the corn starch out! Cooking the pastry cream a few extra minutes will insure that it isn’t grainy, and that it won’t separate (an important life lesson I learned from Ms. Zoe Francois).
pumpkin pastry cream

Read More

farmette4A
Last week Stephanie Meyer had a little get-together to celebrate Imen McDonnell being in town. Imen’s cookbook, Farmette, came out recently, and it is beautiful, filled with recipes and stories from her life on an Irish farm. Imen was just as lovely and kind in person as I imagined. I made the Wild Hazelnut and Vanilla Slice from her book – a perfect rectangle consisting of puff pastry, thick vanilla custard, and hazelnuts.

You can check out Imen’s blog here, and her book here. I highly recommend both.
farmette cookbook

hazelnut and vanilla slice

sarah kieffer

sarah kieffer

sarah kieffer

farmette cookbook

hazelnut and vanilla slice

Read More

cake4Asquare
“PHOSPHORESCENCE. Now there’s a word to lift your hat to… to find that phosphorescence, that light within, that’s the genius behind poetry.” – Emily Dickinson

(I apologize for the short post. I’m currently working on my first pass for my book, and don’t have time to talk today. But! I do have this hazelnut cake recipe that I hope makes up for my lack of words. Have a lovely weekend, dear friends.)
hazelnut cake with crème mousseline

hazelnut cake with crème mousseline

Read More

Gâteau Basque | the vanilla bean blog
“I do think you have to change with the times in a way that renews your core essence, not abandons it. To change for the sake of change—without an anchor—that is mere faddishness. It will only lead you further astray.
-Richard C. Morais, The Hundred-Foot Journey

A few days ago DreamWorks approached me to create a post inspired by their new movie The Hundred-Foot Journey. I eagerly accepted because a) Helen Mirren is in it and b) I had a good reason to make gâteau basque, with a twist. The movie is a charming tale that interweaves food and love, and two very different cultures. It comes out August 8th so I haven’t seen it yet, but I was smitten by the trailer, and saw it got two thumbs up from Food Loves Writing, who viewed it this past weekend. I also started the book yesterday, trying to finish it before I see it in the theater.
Gâteau Basque | the vanilla bean blog
So here is gâteau basque, a French dessert from the Basque region of France. I made a Chai tea pastry cream for the filling, which is very untraditional, but in the spirit of The Hundred-Foot Journey, I decided to change things up. “Never be afraid of trying something new, Hassan…It is the spice of life.”
Gâteau Basque | the vanilla bean blog

Read More

brioche doughnuts with chocolate glaze | the vanilla bean blog
On December 10, 2007, I was 9 months pregnant with my first child, my daughter Winter. That particular day in December was also her due date, and my 10-year ‘dating’ anniversary with Adam. Ten years ago that very night after walking around for hours talking about how we wanted to be more than just friends, we found ourselves in front of the Winona Middle School and kissed for the first time sitting on the cold, concrete steps. I was wearing my white grandma sweater that came with me everywhere, and Adam had on blue and red: sweater, jeans, hat, and gloves; it was all red and blue. He walked me home, and we were together from that day forward (well, except for the break-up, and the break-up in the break-up. It’s complicated).

So ten years later, we climbed in our car and decided to hit the town to do something special. But I had achy hips, and the strong braxton hicks contractions I had been experiencing all afternoon were terrifying me, so I insisted we stay within 10 minutes of our house. This sort of put a damper on ‘hitting the town,’ and we drove around and around our neighborhood unable to decide where to eat. Finally after a half hour of arguing about restaurants and laughing hysterically, we pulled into an Applebees.

It was not the place I wanted to celebrate our years together. But, all I wanted was a chocolate malt. I wasn’t hungry, really, only tired, as my body was about to produce another body. So we sat down in an over-sized booth, and I drank my chocolate malt while we spent our time remembering so many important details from that night on the middle school steps.

*******************************
April has not shown herself to be kind, and we just made our way through another stressful weekend on top of a stressful week. In a moment of weakness I jumped in the car at 8 pm Monday night and bought ice cream and chocolate syrup at the local grocery store. As I loaded the bag in my trunk, I glanced across the parking lot and saw that same Applebees all lit up like a Christmas tree. I hadn’t been in since our anniversary date, and I found myself smiling, remembering that night so long ago. Here I was again, years later, about to sell my birthright for a chocolate malt. I went home to Adam, and put the ice cream and syrup and a huge splash of bourbon in the blender. We drank those cold shakes in silence, smiling and nodding. It may have rained for forty days and nights this week and I have more on my plate than I can chew, but it was quietly forgotten for a brief moment. I sat there, remembering how I looked into Winter’s eyes for the first time. They were dark, murky pools; they had never seen light. I held her close to me, memorizing her. She belonged to us now, and we belonged to her.

old wool sweaters, concrete stairs,
first kisses, hats and mittens,
comfy booths, long talks,
red and blue jeans, winter walks,
a splash of bourbon and chocolate malts,
that’s what little girls are made of.
brioche doughnuts with chocolate bourbon glaze | the vanilla bean blog

Read More

Purchase my cookbook!

Amazon / Barnes & Noble / BAM / IndieBound