Boston Cream French Toast

1.  make pastry cream (see below)
2.  make french toast - after making place in 200° F oven to keep warm
3.  make chocolate (see below)
4.  assemble (see below)


Pastry cream recipe:
3 c. whole milk
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4 c. cornstarch
1 Tbsp. flour
4 large egg yolks
1/4 c. butter
1 c. heavy cream, whipped to soft peaks

In a medium-sized saucepan, stir together 2 1/2 c. milk, sugar, and salt.  Bring to a simmer over medium heat, stirring to dissolve the sugar.

Whisk the cornstarch, flour, and egg yolks with remaining 1/2 c. milk.

Whisk some of the hot milk mixture into the egg mixture to temper them.

Pour the egg mixture back into the remaining simmering milk.  (Pouring through a strainer will prevent lumps later.)  Bring to a boil, stirring constantly with a whisk, until the mixture thickens.

Remove from heat and strain through a fine sieve.  Stir in the butter and vanilla extract.  If you are going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it.

Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), and then refrigerate until cool.

To complete, fold the whipped cream into the cooled pastry cream.

Other variations:
Caramel - add 3/4 c. chopped caramel (21-23 individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate - add 1 c. (6 oz.) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Peanut Butter - add 3/4 c. smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth.



Ganache:
1 c. chocolate chips or chopped semisweet chocolate
1/2 c. heavy whipping cream
2 tsp. softened butter

Place chocolate and cream in a small saucepan or microwave-safe bowl.

Heat over low heat (or in the microwave) until the cream is very hot.  Remove from heat and add 2 tsp. butter and stir until the chocolate melts and the icing is smooth.

To make the ganache, place 1 cup chocolate chips or chopped semisweet chocolate and 1/2 cup heavy or whipping cream in a small saucepan or microwave-safe bowl or cup.

Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, add 2 teaspoons of softened butter and stir until the chocolate melts and the icing is smooth.

Assemble:
Place one piece of warm toast on the plate, top with a generous scoop of pastry cream, and spread to the edge of the bread.  Place another piece of toast on top of cream and then cover the top piece with a thick layer of warm ganache icing.

Serve!

Makes about 4 sandwiches - I think

Non-Alcoholic Egg Nog

Serves 2

2 c. milk
5 cloves
1/2 tsp. ground cinnamon
1/4 c. sweetened condensed milk (which is about 1/4 can)
4 egg yolks
1/2 c. sugar
1 c. heavy whipping cream
3/4 tsp. ground nutmeg
1 tsp. vanilla extract

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan continually stirring until the mixture is no longer chilled.  Slowly increase the heat to medium still continually stirring and bring the mixture to a low boil.  DO NOT allow the mixture to come to a rolling boil!  Once mixture has come to a low boil, turn off heat.

In a medium bowl, combine the eggs and sugar.  Beat eggs using a mixer until lightened in color and fluffiness.

Slowly temper the eggs by adding a little bit of the hot milk mixture into the egg mixture.  Stir to incorporate.  Continue adding the hot milk mixture to the egg mixture until the egg mixture has come to a warm temperature.  Pour the egg mixture into the milk mixture and heat over medium heat for 3-5 minutes, stirring frequently until thickened.  You will know it is thick when you can leave a clean line on the back of the spoon but be careful because the mixture is hot on the back of the spoon.

Add the heavy whipping cream and nutmeg and mix until incorporated.  Then turn off heat and add vanilla.

Strain through a fine mesh strainer and then place in an airtight container in the fridge.  Let cool for at least 1 hour, preferably longer.  We like ours cold which takes at least 6 hours.

Peppermint Meringues

3 large egg whites
pinch of fine salt
1/4 tsp. cream of tartar
3/4 c. superfine sugar
1/4-1/2 tsp. peppermint extract (or finely crushed candy canes)
red food coloring, preferably gel

Position oven racks in the top and bottom thirds of the oven and preheat to 250° F.  Line 2 baking sheets with parchment paper.

**It is important to gather all ingredients for this recipe prior to starting.  Having the ingredients already measured out is incredibly helpful so that you can keep beating the eggs while adding ingredients.**

Beat the eggs whites and salt with an electric mixer on medium-high speed in a large bowl until foamy.  Add cream of tartar and continue to beat until soft peaks form.  While beating, add the sugar 1/4 c. at a time.  If using candy cane powder, lower sugar to 1/2 c. and add candy cane powder while beating after you add the sugar.  Continue to beat until stiff peaks form.  If using peppermint extract, add after sugar has been added in.

Fold the top of a pastry bag fitting with a round tip over and down a few inches.  Dip a paintbrush in the food coloring.  Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag.  Repeat with 3-4 more evenly spaced strokes.  (This didn't really work for us as the food gel stuck to the container instead of the meringue.)

Fill the bag with meringue.  Try to spoon it directly into the center so you do not smudge the food coloring.  Pipe 1-inch in diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.

Bake until the meringues are no longer glossy and feel light and dry when picked up - about 1 hour.  (In our Mauritania oven, bake for only 45 minutes.)  Turn off the oven heat and prop the door open.  I use kitchen towels or hot pads to prop the door open just a little bit.  Leave the meringues in the oven until they are completely dry - about 1-2 hours.

Store meringues in an airtight container at room temperature for up to 2 days - if they last that long.

Makes about 42 meringues

**  These can be made without the peppermint if you just want a pavlova.  Instead of piping into cookies, just spread stiff egg whites onto parchment paper in whatever shape you like.  Make sure it has even thickness and then proceed with recipe.

Richie’s fabulous Coal

Ingredients: 

Family package of Oreos (crushed up with small chunks to have the crunch)

Marshmallow cream (fluff)

¼ cup butter 

Instructions: Melt butter in a pan over the stove. Put marshmallow cream in the butter and mix together. Add the oreos to the butter/marshmallow cream. Mix together and put in a buttered 9x13 pan. Place in the fridge to cool.