Tonight, I made the most delicious concoction I've ever made, out of the two things that I have made in the past, but never put together. The mysterious dessert is Cornets De Murat (Cream Horns.) I got this recipe from France The Beautiful Cook Book. Basically, they are crepes filled with whipped cream, served with fresh berries.
The first thing I did was separate six eggs. It was the first egg that I ever separated without Dad's help, so I got all the yolk in it. So, I separated another egg and the yolk fell into my hands...so all the whites fell into the bowl, exactly where I wanted them. :) :) After I seperated the eggs, I whisked them with a fork until they became frothy like spit. :p Then I added the caster sugar that I made yesterday. After I added the sugar, I sifted flour into the mixture and stirred. The recipe calls for Dark Rum, but we didn't have any; so we substituted with a secret ingredient. ;) ;) Then we formed circles on a baking pan and put it in the oven at 350 degrees, baked for 8 minutes.
While the batter was baking, I whipped some cream. I used organic cream . I whipped three times as much cream as I did the other day, and it took me the same amount of time. That is because this organic cream has a higher fat content. It whips faster! I put vanilla extract and sugar in while I was whipping. I would have use the vanilla sugar that I made, but it isn't ready yet. I will be using that in future recipes. It will be so tasty. I bought vanilla beans at the farmers market that were imported from Madagascar. I sliced them opened, scraped out the seeds (saved them of course) and put the pods in a bag of organic sugar. It will be flavored beutifully in about two weeks. Thanks Alton Brown for the advice! Anyway, my whipped cream was subtly sweet....just perfect!
After my batter was done cooking, The Editor and I rolled them into ice cream cone shapes. The first ones were not so pretty AT ALL, actually hideously crappy, but they got better looking as I made them. After about 4 they finally resembled a crepe! I made a black berry syrup to go with the yummy dessert, and I sprinkled raspberries around it.
As I was making it, The Editor terrified me and said," Be careful, the boiling sugar can burn into your skin, and then you will have to go to the hospital and have your skin pealed off." Fun stuff.
We'll be going out of town, so I won't be able to cook or blog for a few days. :( :(
Well, got to go! I'm going to have a big glass of milk now. See you on Monday. Hopefully my secret ingredient from France and my book will be here by then.
The first thing I did was separate six eggs. It was the first egg that I ever separated without Dad's help, so I got all the yolk in it. So, I separated another egg and the yolk fell into my hands...so all the whites fell into the bowl, exactly where I wanted them. :) :) After I seperated the eggs, I whisked them with a fork until they became frothy like spit. :p Then I added the caster sugar that I made yesterday. After I added the sugar, I sifted flour into the mixture and stirred. The recipe calls for Dark Rum, but we didn't have any; so we substituted with a secret ingredient. ;) ;) Then we formed circles on a baking pan and put it in the oven at 350 degrees, baked for 8 minutes.
While the batter was baking, I whipped some cream. I used organic cream . I whipped three times as much cream as I did the other day, and it took me the same amount of time. That is because this organic cream has a higher fat content. It whips faster! I put vanilla extract and sugar in while I was whipping. I would have use the vanilla sugar that I made, but it isn't ready yet. I will be using that in future recipes. It will be so tasty. I bought vanilla beans at the farmers market that were imported from Madagascar. I sliced them opened, scraped out the seeds (saved them of course) and put the pods in a bag of organic sugar. It will be flavored beutifully in about two weeks. Thanks Alton Brown for the advice! Anyway, my whipped cream was subtly sweet....just perfect!
After my batter was done cooking, The Editor and I rolled them into ice cream cone shapes. The first ones were not so pretty AT ALL, actually hideously crappy, but they got better looking as I made them. After about 4 they finally resembled a crepe! I made a black berry syrup to go with the yummy dessert, and I sprinkled raspberries around it.
As I was making it, The Editor terrified me and said," Be careful, the boiling sugar can burn into your skin, and then you will have to go to the hospital and have your skin pealed off." Fun stuff.
We'll be going out of town, so I won't be able to cook or blog for a few days. :( :(
Well, got to go! I'm going to have a big glass of milk now. See you on Monday. Hopefully my secret ingredient from France and my book will be here by then.
I'm dying to know...what was the secret ingredient instead of dark rum?
ReplyDeletedo you have any suggestions or opinions on Vanilla extract?
I heard the Mexican varieties were the best. What is so special about Madagascar? I thought that was a cartoon show about animals!