Tag Archives: pastry

Doing it my way: Strawberry and Pastry Cream Puffs

Strawberry and pastry cream puffs

Strawberry and pastry cream puffs

I have a set of rules I try to live by every day. One of them is never to judge others and stay away from judgmental people as much as I try to avoid contagious diseases.

I like to live my life the way I please without having my choices as a person, woman or mother judged by anyone. By the same token, I don’t judge anyone and I think that  anyone should be allowed to do or say whatever they want as long as everything happens in a polite and respectful way. I don’t think there is always one right way or answer when it comes to big themes of life such as marriage or parenthood: what works for me doesn’t necessarily work for others and vice versa, but that doesn’t mean that one way is better than the other one.

Today I’m once again sharing my experience and feelings with you about something that happened to me without any further agenda. Today it is just me being me.

As you know, I don’t have a sweet tooth but Her Majesty does. A big one! Since she was in kindergarten, she has been asking me to make cookies and cakes for school parties and home playdates. To be honest with you, I wasn’t that keen to do it, mainly because of the various food allergies that Her Majesty’s schoolmates and friends suffer from. God forbids any kid gets an allergic reaction to something I have made! Just the thought makes me hyperventilate! Anyway, one day I decided to put aside my anxiety and fears and make her happy. 

The cookies and cakes I make come from the most traditional Italian cuisine: they are made from very few basic ingredients and lots of fruit or jam. I’m not against the general concept of kids eating a treat. I just believe that some treats are healthier than others and I try not to let Her Majesty eat super-sugary and super-rich sweets. Less is more doesn’t work only in fashion!

False modesty aside, my food usually gets some pretty enthusiastic reactions and I had no reason to believe that it would be any different this time. To my huge disappointment, most of the kids simply ignored my treats and went for the more colorful, sprinkled, super-sweet and most of the times store-bought cakes and cookies.

Strawberry and pastry cream puffs

Strawberry and pastry cream puffs

What did I do as a result? Oh well, another mother – a better mother – would probably have found some sort of common ground by both changing the recipes of her treats to make them more appealing to the toddlers and trying to educate them to a healthier taste at the same time. The point is that I’m not that kind of mother. I’m the kind of mother that, on the night of the school open house, reading the letter that her daughter left for her mommy on her school desk noticed that her nine-year old daughter misspelled one word and wrote her back saying that she made a mistake, while her father watched the whole thing in disbelief, thinking about how many therapy sessions his daughter would need to go through in order to cope with a mother like that and overcome the trauma… 😉

So back to what I did. I quit! I decided I didn’t need the aggravation (and yes, my pride had been hurt!) and I stopped cooking for school parties and playdates altogether. Every time Her Majesty had a playdate, I made sure I had plenty of fruit so I could offer fruit shakes and fruit salads as a snack. And the Evil Queen kept dismissing the never ending requests of Her Majesty for her to change her mind and lived happily ever after! Or at least she thought so!

Recently things have started changing, mainly for a couple of reasons.

Firstly, Her Majesty and her girlfriends have been paying more attention to what they eat lately. They are reaching that age when they get more body-conscious because they see their body changing and they start realizing that the lucky time when they can eat whatever they want to without gaining an ounce of weight is unfortunately coming to an end. Mothers play a big role too. Her Majesty’s best friend is the only kid I know that doesn’t eat burgers. Her mother is a very well-educated woman and she had the intelligence to teach her daughter over the years how to eat healthy and how to eat everything (except burgers, that is!) in moderation.

Secondly, some of Her Majesty’s girlfriends have Italian ancestors and are fascinated by Italian lifestyle and customs. When they come over, they ask me if this or that is authentic Italian food and they are eager to taste the real thing.

Soooo, making a long story short, I’m still not volunteering for any school event, but I’m willing to make treats for playdates when Her Majesty begs me to!

For our last playdate, the begging had been going on and on for over two weeks and, taken by exhaustion, I yielded!

Her Majesty adores pastry cream, so I decided to make these very simple and yet delicious puffs: puff pastry, vanilla pastry cream, fresh strawberries, some powder sugar, a bit of your time and… voila’! Les jeux sont faits! Can’t get any better than this! 😉

Strawberry and pastry cream puffs

Strawberry and pastry cream puffs

Ingredients:

2 sheets, frozen puff pastry, thawed
1 lb box of strawberries
3 Cups, whole milk
3 Tbsp, sugar
2 yolks
4 Tbsp, flour
Zest of 1 lemon
1/2 vanilla bean
Powdered sugar for dusting

Directions:

Wash the strawberries under running water and let them dry completely. Slice the strawberries and put them aside.

Lay the sheets of pastry on a floured surface. If there is any crack in the pastry, press together to seal and roll over the sealed part so that you have a smooth sheet.

Cut each pastry sheet into rectangles of the same size. Put some parchment paper on a baking sheet, place the pastry rectangles on the parchment paper and bake them according to the directions on the puff pastry box. When ready, remove the pastry rectangles from the oven and let them cool completely.

In the meanwhile, in a small pot, pour the milk and add the lemon zest. Cut the quarter vanilla bean in half lengthwise. With the help of a knife, gently scrape the seeds out of the bean and add the seeds to the milk.

Start warming the milk on a very low heat. In a bowl, whisk the egg and the sugar. Add the flour and whisk until you obtain a smooth mixture.

When the milk is hot, remove it from the stove and, with the help of a colander, filter the milk in order to eliminate the lemon zest. Put the milk back on the stove on a very low heat, add the egg mixture to the milk and keep whisking for 10/15 minutes or until you obtain a smooth cream.

Take one pastry rectangle, place some pastry cream on top of it and add the strawberry slices on top of the pastry cream, placing them into two adjacent rows. Take another pastry rectangle and put it on top of the strawberries. Dust with some powdered sugar. Repeat the same process for the rest of the pastry rectangles.

As I said: easy peasy lemon squeezy! 😉

Have a wonderful week!

F. Xx

So little time in the kitchen: peach and chocolate chips mini tarte tatins

Mini peach tarte tatinsHello everyone!

Hope you are having a glorious summer!

As a food blogger, I know I’m expected to share recipes, tips and culinary adventures that I have experienced during my stay in Italy, but I’m afraid you’ll be disappointed … or maybe not! 😉

As I said on several occasion, cooking is just one of my passions. There are so many other things I tremendously enjoy. One of these things is resuming my royal role of daughter every time I go back to my country. 🙂

You see, I was a very lucky, spoiled girl who never had to deal with any domestic chore for as long as I lived at home with my parents. When I left that house to play the role of an independent woman and a wife, I realized that real life was quite different from the one I was used to and it was kind of shocking to me but that’s another story! 😉

Anyway, truth to be told I can count on the fingers of one hand the times I entered my mother’s kitchen to cook something during my stay.

I happen to have made the recipe I am going to share with you today during one of those miraculous times (as my mom likes to put it! 😉 ).

It was a Saturday of a very hot Italian summer and I had terrific plans for the day: taking Her Majesty to her swimming class, having lunch on the terrace of the yacht club and spending the entire afternoon on the beach reading, swimming and sun bathing. That morning I was daydreaming in my bed when my mother announced me that she had invited twelve guests for dinner that night and asked me if I could take care of the dessert.

Now, you can understand my predicament! I didn’t want to change my plans, not even a bit, but I didn’t feel like not helping my mom either. While brushing my teeth (I get a lot of ideas brushing my teeth 😉 ), the thought of a very simplified version of mini tarte tatins came to my rescue.

These little treats are very easy to make, even ahead of time if you have a busy day, and they look and taste wonderful. The combination of peach and chocolate is one of my favorites and I still have to meet a human being that doesn’t go for it.

So how did it go? Dinner was scheduled for 9:00pm (yup, that’s how we roll at my parents’ house!). I came back from the beach late afternoon and I had plenty of time to make the tarte tatins and be ready to help my mother serve the aperitivo to her guests. Our guests devoured the mini tarte tatins and I had exactly the day that I planned. In other words, those little beauties saved my day and, hopefully, they may do the same for you! 🙂

Mini peach tarte tatins

Ingredients:

1 sheet frozen puff pastry, thawed
2 peaches
1/3 Cup, chocolate chips
1 Cup, confectioner’s sugar
1 yolk
1 Tbsp, milk
Confectioner’s sugar for dusting

Directions:

Preheat oven to 325 degrees F.

Place some parchment paper on a baking sheet.

Peel the peaches, slice them and set them aside.

Mini peach tarte tatinsLay the sheet of pastry on a floured surface and roll over so that you have a smooth sheet. Following the same technique to make linzer cookies, with a large round cookie cutter (of course you can pick the shape you like best), cut the pastry into rounds and place half of the rounds on the parchment paper. Using a smaller round cookie cutter, cut out the center from the other half of the rounds, put the outer edges of the circles aside and discard the centers as scrap. Combine such scraps, roll and cut again until you have used all your pastry.

In a small bowl, whisk the yolk and the milk.

In a non stick pot, combine sugar and about 1 Tbsp of water to make caramel. Bring the mixture to boil and cook until the mixture has thickened and turned amber in color.

Using a spoon (be careful because the caramel is very hot and it’s super easy to get burnt), place some caramel on the pastry solid rounds and add a couple of peach slices and some chocolate chips on top of the caramel.

Press the circle cut rounds on top of the solid ones and brush the edges with the egg wash.

Bake for about 20 minutes or until the tarte tatins are golden brown.

Remove them from the oven and let them cool. Dust the tarte tatins with some confectioner’s sugar before serving them.

I’m heading over to Italy again this weekend. My first cousin is getting married and, according to my aunt, this wedding will be remembered as much as that of William & Kate. 😉 Plus, after two months of vacation, it is time for Her Majesty to come back home in time for the first day of school.

I wish you all to enjoy the rest of August. Talk to you soon,

F. Xx