From Pudding To Cream Puffs

I had a major craving for pudding yesterday. But with the economy in decline, so was my penchant for eating out. It was then that it dawned on me to make my own pudding. This recipe on Chowhound is very simple and the ingredients can be easily obtained at any grocery.

It was unfortunate that after a few bites, all the sugar hit my brain and turned me off. Rather than waste an entire batch of perfectly good (but too sweet) pudding, I decided to turn it into something completely different: cream puffs.

A dear friend of mine had recently hosted a bake-a-thon, during which she cooked up a bunch of light, springy puffs. The recipe is as follows:
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Ingredients:

• 1 cup water
• 8 tablespoons (1 stick) unsalted butter
• 1/2 tsp. salt
• 1 1/2 tsp. granulated sugar
• 1 cup all-purpose flour
• 3-4 eggs, plus 1 egg for egg wash

Directions:
Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.

Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.




Things I've learned from this first round:

1. If making pudding, cut out a lot of sugar from the recipe.
2. Spray oil on the foil or use a non-stick pan.
3. Work on piping; the cream puffs had huge open cavities on the bottom (see last picture).

I decided to find piping techniques on YouTube and came across this excellent tutorial from Gordon Ramsay. Though he's making profiteroles, the beginning portion of the video provides wonderful coverage of the choux pastry. And he doesn't use a mixer either!

Leda's Bake Shop [Sherman Oaks]

*Disclaimer*

So I know I've been on quite the hiatus, but I will be going on a blog tirade just after getting settled into my new apartment this weekend. I'm gonna attempt to get some posts up by not being so meticulous. Let me know if you like the style better.

---

We popped into the vegan bakery after consulting Yelp for places to find snacks in the Valley.

The best part of the cutesy store are the samples of scones, cookies, and other baked goods for your enjoyment. Across-the-board, the scones ranked highest with flavors such as ginger, cranberry-orange, and black currant. They were crumbly and not too dry. The vegan brownies also seemed to be a hot item and I could see why, given that vegan chocolates tend to be very rich (if that's your style).

We couldn't resist the cupcakes, which were displayed as the tour de force of the store. We ordered both the Velvet and the Strawberry (vegan), though both were a bit sugary for being so tiny. The Strawberry vegan cupcake was a bit denser than the Velvet and we were disappointed that the latter wasn't a red velvet cupcake. Also, you have to let them sit for about five minutes, since the icing hardens in the refrigerated case. Five minutes is 300 seconds too long for instant gratification.

Leda's Bake Shop
13722 Ventura Blvd
Sherman Oaks, CA 91423
(818) 386-9644

Ashland Bakery [Oregon]

A stroll down Main Street led us to the busy Ashland Bakery brimming with pre-theater diners on their way to the Shakespeare Festival. After a week of dining out, I was more than relieved to spot homey portions of spaghetti and meatballs and dinner salads from my vantage point on the street. We were sold and joined our fellow Romeo & Juliet playgoers at the only remaining table in the house.

My grapefruit juice was freshly squeezed, as evidenced by the pulp straining through my teeth with each gulp--just the way I like it. While the start to our meal was promising, it only intensified the foil of a disappointment that followed.

After a long wait and an only okay Vegetable Soup to start, our entrees finally arrived. My Seared Scallop Salad ($13) looked sickly and tasted worse. The ghastly pale scallops barely showed signs of being cooked let alone the tan of a sear. As if looking raw weren't crime enough, the scallops lacked any seasoning whatsoever, while the chardonnay vinaigrette on the salad was a poor pairing. I hate to waste food, but anymore than two bites would have sent me retching.

The Salmon ($18) fared a bit better and was the homey preparation I had been craving. Healthfully grilled and served with a mango-papaya salsa, broccolini, and rice pilaf, the salmon quickly became our shared entree for the night.

To compensate for my dinner failure, I ordered a Blackbottom Cupcake to-go. The moist, gooey, chocolate cupcake was dense and sent me reeling in waves of nostalgia. Remember those chocolate muffins they used to sell at recess in grade school? Those muffins used to be part of my daily repertoire and I was glad to find something grown up for my evolved palate.

Judging from my limited experience, I would bet they do a better job at breakfast and lunch.

Ashland Bakery
38 E Main St
Ashland, OR 97520
(541) 482-2117

Vosges Haut Chocolat [Chicago]

I walked out with a cute 4-piece box at $9.00, making each delectable ball $2.25. Ouch. The cashier even wrote down the names of my chocolates on card stock for me.

Black Pearl: It smelled strongly of cocoa powder and was topped with black sesames. The outer shell was resistant but only hard enough contain the smooth semi-liquid center. The core was so utterly creamy and slightly paste-like in texture. The sesames gave the whole piece a subtle crunch, and the fire from the wasabi dances lightly on the tongue. There was also a smattering of ginger that was apparent.

Woolloomooloo: I'm proud to say that this is the only milk-chocolate piece in my box. Like the Black Pearl, it was a rigid orb but the inside wasn't nearly as smooth. It may be due to the fact that I waited longer to consume it. Macadamia nuts were mixed with the chocolate inside and the coconut shreds provided a nice play on texture.

Top: Black Pearl, Red Fire; Bottom: Woolloomooloo, Balsamico

Balsalmico: The hazelnut garnish didn't do much for the entire confection. The strong balsamic flavor mixed well with the bitterness of the dark chocolate.

Red Fire: The intriguing red speckles over the dark ball reminded me of frogs in a rain forest, warning predators of a hazard that will befall them upon consumption. As someone who is sensitive to heat, I detected very little spice from the ancho chilies while it rolled on my tongue but it left a tingly aftertaste.

The website states that the truffles should be refrigerated until time of consumption. I was not made aware of this and now I'm saddened by the strong possibility of my chocolates tasting x times better.

Vosges Haut Chocolat
520 N. Michigan Ave
Chicago, IL 60610
(312) 644-9450

Ici [Berkeley]

Ici – Where Peach-Habanero Sorbet actually counts as a good thing

When Ici opened in Berkeley last year, it was to Berkeley what the recent Osteria Mozza opening was to Hollywood—elusive.

I had driven by it and intrigued by the fanciful signs, I scoured the Chowhound boards and blogs in search of an opening date. First it was one month, then it was two, and then it just fell off my radar until I found it quietly open on my way back from campus one day.

In the beginning, portions were meager, at $2.75 for a single scoop of ice cream. But once they worked out the kinks and offered me more value for my money, I was hooked. Ici was not five minutes from where I lived and rain or shine, day or night, fat or skinny I made sure to make the daily pilgrimage. Even now, I cant bare to overlook a visit if I’m anywhere within a 1-hour radius.

Ici's ice creams stand out on two levels: 1) texture and 2) flavor. The ice creams are smooth, but not overly rich and with an icy finish that is the perfect companion for a hot summer’s day. The flavors are incredibly crisp and the combinations make for happy marriages. Whether it is a simple mint-lime or an intriguing peach-habanero, you will first taste the components individually, before enjoying the harmony that they sing together in your mouth.

I had originally settled on the Honey-Saffron, but after trying the Strawberry ice cream, there was no doubt in my mind that it would go perfectly with the Peach-Habanero sorbet. I was at first ambivalent to Peach-Habanero by itself, but the contrast of textures and the similar flavor profiles of the two together were nothing short of sublime.

My first taste of the sorbet revealed only sweet notes of ripe peaches. I waited and waited and was then found by the subtle, but striking heat of the peppers. You know when it’s so cold that its burns? Well, Peach-Habanero sorbet operates on a similar principle: your tongue is first tickled by the chill of the sorbet and then piqued by the heat of the habaneros. The continuity is seamless, while the combination of temperature and flavor onto a single spectrum makes for a thoughtful transition. I suggest pairing Peach-Habanero with a creamier ice cream (e.g. Strawberry) to soothe the tingling sensation left by the sorbet.


On top of offering a seasonal menu of ice creams, sorbets, bombes, and ice cream sandwiches, Ici also does some amazing cardamom-semolina cookies and gingersnaps. Did I mention the hand-rolled cones with their chocolate-filled tips and dusting to sugar crystals? And on top of all that, they’re a green operation serving their treats in 100% biodegradable packaging.

Ici
2948 College Ave
Berkeley, CA 94705
(510) 665-6054

My favorites: Lemon-gingersnap ice cream sandwiches, cardamom-semolina cookies, ginger cookies, any of the sorbets, citrus-flavored ice creams

Bakesale Betty [Berkeley]

Bakesale Betty - Better than yo' grandmama's secret family recipe

For being as brainy as they are, Berkeley students seldom venture far form the 2-mile bubble that the campus seems to be under. While this puts them in proximity of overpriced downtown eats for the theater set and passable dorm alternatives, they are far from the Foodaholic Anonymous concentrations of Elmwood, Temescal, Rockridge, the San Pablo Corridor, West Berkeley, and Fourth Street—in other words, they have overlooked everything that Berkeley has to offer an aspiring palate.

Perhaps it was that I lived too far (1.5 miles) to be bothered with campus parking (I never went to class) or the twenty minute walk, but I always made an effort to explore my neighborhood and its culinary communes.

Famished from my apartment and furniture hunt, I went in search of something to satisfy both my budget and well-honed Berkeleyan sentiments about food. I remembered an article about Bakesale Betty’s cult favorite Fried Chicken Sandwich ($7.25) and decided to celebrate my return with the non-diet-friendly indulgence.

I had been to Betty’s for a pastry and coffee one morning and while it was busy, it was nowhere near as bustling as the lunchtime crowd gathered on the sidewalk tables. As I was about to walk in the store, a baker came out and stopped at each table to deliver fresh baked cookies. Rats! I missed the free sampling!

Although I already had an item in mind, I couldn’t help but lust after the endless trays of peaches waiting to baked into today’s pies and the strawberry shortcakes gleaming from behind the glass cases. The guy at the cash register may have been flirting with me, but I was too smitten to hear a thing he said.

But alas, I was practicing moderation and went on my way after receiving my brown paper bag with said sandwich waiting inside. I made the mistake of ordering it to-go so I could eat while driving and ended up having to pull over because the darned thing was just too big and messy for my tiny little lap.

Bakesale Betty's Fried Chicken Sandwich

The sandwich is accompanied by the mildly spicy version of coleslaw that omits the mayonnaise in favor of a mustard vinaigrette. The heat in the flavoring is contrasted by the cooler temperature and texture of the cabbage. If that's crunchy or spicy enough for you, there's also the twice-fried, buttermilk-battered chicken to take into account.

The white-meat cut of chicken breast--or breasts, I should say (mine came with two)--doesn't skimp on moisture or flavor. The secret lies in the frying batter, which is generously seasoned with salt, pepper, and cayenne to give the chicken a kick worthy of an Emeril BAM. I was worried when I saw the trays of chicken waiting around to be served, but my de-boned, de-skinned, and de-feathered friends stayed crunchy till the last bite.

If that weren't enough to entice you, I've got four syllables: ja-la-pe-nos. Sliced fresh and served in the vinaigrette. The Acme torpedo rolls are a perfect choice to compliment the fillings.

While the recipe was recently published in the Chronicle, why would you risk burning yourself with frying oil when you could get the stuff made fresh from the source. Betty's fried chicken rings in at staggering 995 calories, so if your figure-concious like me, save half for tomorrow, making sure to bake all of the elements separately in the toaster oven before enjoying.

Bakesale Betty's
5098 Telegraph Avenue
Oakland, CA 94609
(510) 985-1213

Yogurtland [Irvine]

The yogurt craze continues to invade Orange County. Many UCI students satisfy their cravings at this self-serve location where prices are determined by the weight (30 cents per ounce). There are approximately 10 flavors a day with tart and sweet flavors available. I'm not sure if there's a pattern to the flavor offerings as they tend to differ slightly each time I visit. The toppings range from fresh fruits to syrups to other sweets.

Although the yogurt here is rather icy, I find that most of the flavors are good with chocolate mint being my favorite. The tart is sub-par compared to Pinkberry's so I avoid any variation of tart at all costs here.

Expect a slithering line out the door if you come after sundown. At that time, the wait is usually around 15 minutes. And it's not because the cashiers are slow. I see them standing at the registers with nothing to do for brief moments. It's the fact that the consumers don't know what they want and they take forever to make their choices. If everyone just knew what they wanted and went straight to it, it'd be a lot more efficient.

Also, sample cups are available from the cashier. They'll usually only give you 2 or 3 though.

Yogurtland
14775 Jeffrey Rd., Ste J
Irvine, CA 92618
(714) 525-2912

Janus Bakery [Fountain Valley]

Janus Bakery - A lesson in how to give yourself a heart attack from being underwhelmed.

You could imagine my surprise at discovering that an Asian bakery lay only steps away from my SO's house on the corner of Brookhurst and Ellis in Fountain Valley. I drive by that Ralph's plaza daily and I went to high school right around the corner. How it managed to escape my radar, I'll never know. The fact that it did should have clued me into what was coming.

Janus Bakery is an offshoot to the popular Irvine J&J and while I haven’t been to its counterpart in a long while, Janus was bad enough to keep me away.

I was quite enthralled at the prospect of not having to drive all the way to Tustin for good sandwiches and built my lunch around a Dried Pork and Green Onion Egg. The bread was dry, but the sweet pork sung added both flavor and crunch to an otherwise boring egg patty. While there weren't any winners, this sandwich could have taken the consolation prize.

The breads and buns were large to the point of unsightliness and oozed grease even from the looks of them--you could see the gleam of fat glistening as the buns pressed up against their plastic shells. I know these things aren’t healthy, but I don’t need a visual reminder of the fat curdling in my body as I’m about to eat them.

My bad for buying a Cheese Bun that looked like a cheese-covered Loch Ness monster. I was looking forward to inhaling the ooey-gooey, fat-laden, 8” comfort food, but my side of heart attack didn’t even come with an eye-opening epiphany. The cheese was hard. It wasn’t even salty. And I wasn’t comforted in the least.

The Hot Dog Bun similarly lacked gusto and I could have done better wrapping a slice of Wonder Bread around Vienna Sausage straight from the can. These types of bakeries are usually able to deliver on the bun, even if the fillings are nasty as hell. But Janus’ dry and bland dough fell flat from start to finish.

Like any trained gourmand, I went straight for the coffee swirls in the Coffee Pound Cake slice. Bad move—imagine leaving your store-bought Starbucks Frappucino in the car on a sweltering day…and then having the bad idea to drink it. I didn’t think they’d stoop so low as to sell me spoiled food, so I kept going at the thing with an open mind. In case you’re wondering, no. It’s not an acquired taste.

At this point, you may be wondering what prompted me to write such a scathing review with biting wit? It’s so atypical of my style…

Worst, and I repeat, WORST of all, is the sour-faced woman working at the counter looking like she hasn’t be f*cked in ages. Even I couldn’t stand waking up to that face—and I had to endure it for all of five minutes.

And the pros? Everything is dirt cheap with most items ringing in under $1. They do have a good variety of sandwiches and there are also cakes available for purchase. If you’re the type who’s willing to settle for mediocrity, Janus Bakery is just the right place for you.

Janus Bakery
18279 Brookhurst St Ste 3
Fountain Valley, CA 92708
(714) 965-3088

Sprinkles [Newport Beach]

Luckily, there wasn't a long winding line when I arrived and I was only subjected to about 5 minutes of wait. But, that doesn't mean these cupcakes weren't selling like hot cakes. With each order, the number of cupcakes left waiting for purchase seemed to fall quite speedily. The cupcakes are featured behind a glass wall in perfect row, and the menu includes a long list of flavors but only a few are selected for sale each day, save the popular ones like red velvet or black and white, which are attainable every day.

The milk chocolate had a delicious milk chocolate cream cheese frosting that spread over your tongue with a lick. The cake itself was advertised as a dark chocolate cake which I did not get a hint of. The cake was light like that of a flourless cake. For once, I thought that I may have liked frosting over cake but further contemplation made me realize that too much cake would definitely be better than too much frosting.

The lemon coconut cream cheese frosting was equally smooth and although I enjoyed the subtle lemon flavor of it, it was overwhelmingly sweet. The shredded coconut was topped with sparkling granulated sugar, adding a crunch. The vanilla cake was almost indescribable; it wasn't moist, but it wasn't dry either. I think it can best be characterized as slightly dense and soggy. But whatever the description, it was unmistakeably a bland and imperfect cake.

I had high expectations for the red velvet as it has drawn the adoration of the public. The red southern-style cake was divinely moist and the cream cheese frosting matched the excellence of its base. However, it must be mentioned that I had managed to catch the red velvet right after it had been produced from the bakers oven, giving it an advantage over the other cupcakes. Toward the end, I started to get a headache from all the sugar consumption and I left some of the frosting untouched. Warning: the cake will make your tongue fuchsia as if you had just finished a cherry Blow Pop.

At $3.25 a pop, these are expensive cupcakes for the true addicts. Buying a dozen at $39 will save you $3 (almost one free cupcake). And while the decor of both the store and the desserts themselves are charming, the taste fails to impress me and I'm forced to conclude, from my first visit, that the accolade is near puffery. However, I'm curious about the other flavors and everybody deserves a second chance.

Sprinkles
944 Avocado Ave.
Newport Beach, CA 92660
(949) 760-0003

Delicias de Mexico [Santa Ana]

Driving north on Harbor, you'll see NEVERIA in big pink letters announcing that you've arrived at Delicias de Mexico. It's right after Trask before you see the freeway entrance, so keep your eyes peeled for the neon green lights and painted glass windows.

Neveria is Spanish for ice cream shop with the suffix "-ria" indicating that it is a type of food shop. Carniceria (butcher), panaderia (bakery), pasteleria (cake shop)--you get the point. At Delicias, there are an assortment of helados (ice cream), paletas (popsicles), licuados (fruit smoothies), y agua frescas (fruit juices) to cool you down on a hot summer day.

Fruit flavors are mostly found in the paletas, which are either water or milk based, while the ice creams are paired with sweeter flavors such as coffee, vanilla, and chocolate. The ice creams are rich and creamy, though they were out of the chongos, which is a distinctly Mexican-flavored ice cream with milk candy chunks and cinnamon in it.

The paletas were too pretty to eat and filled the case with every color in the rainbow. Some of the more exotic offerings were yam, corn, and pico de gallo, though our taste buds weren't up to the challenge on this particular night. We opted for the pineapple, watermelon, and guava paletas, which were all a little on the sugary side. The water-based paletas are essentially frozen slushies, though the fruit chunks and seeds found inside give them a nice homemade feel. Eat fast because the bars start melting pretty quickly after you get them.

Maybe she was having a bad day, but the owner was extremely rude and trite with us. She rolled her eyes at our curiosity and sighed impatiently while we asked questions. At least all of the signs are in English, so you can easily avoid communication if the environment seems hostile...can't we all just get along?

Delicias de Mexico
13466 Harbor Blvd
Garden Grove, CA 92843
(714) 590-0031