CREAM PUFFS

INGREDIENTS

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

PROCEDURE

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

FUDGE BROWNIES

INGREDIENTS

• 8- 1 ounce squares of unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups sugar
• 1 tablespoon vanilla
• 1-1/2 cups flour
• 1 teaspoon salt
• 2-1/2 cups chopped pecans or walnuts, toasted

PROCEDURE

• Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
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• Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes.
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• Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.
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• Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

CHOCOLATE CHIP COOKIE

INGREDIENTS:

• ½ cup (110 g) light brown sugar
• ½ cup plus 1 tablespoon (120 g) sugar
• 1 large egg
• 1+¾ cups (220 g) flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1+¼ sticks (140 g) butter
• 1 teaspoon vanilla extract
• 6 oz (170 g)semisweet chocolate chips
• Salt

PROCEDURE:

• Cream butter with sugar until light and fluffy using an electric mixer.
• Add the egg and vanilla and mix well.
• Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well.
• Add chocolate chips.
• Place the cookie dough in the refrigerator until next day.
• Preheat oven to 350 deg F (180 deg C).
• Line a baking sheet with parchment paper or a nonstick baking mat.
• Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet.
• Sprinkle lightly with sea salt.
• Bake the chocolate chip cookies until light brown but still soft, about 15 to 20 minutes. Always try with a few cookies to check whether the dough is OK.
  
• Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

TIRAMISU

INGREDIENTS

• egg yolks
• 3 tablespoons sugar
• 1 pound mascarpone cheese
• 1 1/2 cups strong espresso, cooled
• 2 teaspoons dark rum
• 24 packaged ladyfingers
• 1/2 cup bittersweet chocolate shavings, for garnish

PROCEDURE

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
• Add mascarpone cheese and beat until smooth.
• Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum.
• Dip each ladyfinger into espresso for only 5 seconds.
• Letting the ladyfingers soak too long will cause them to fall apart.
• Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
• Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

LECHE FLAN

INGREDIENTS:

• 1 can (390g) evaporated milk

• 1 can (390g) condensed milk

• 10 egg yolks

• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar

• 3/4 cup water

PROCEDURE:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

• Cover moulds individually with aluminum foil.

• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR

• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

• Let cool then refrigerate.

• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

BLUEBERRY CHEESECAKE

INGREDIENTS

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/3 cup butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (21-ounce) can blueberry pie filling

PROCEDURE

• In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
  

• Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.

• Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely.

• Cover and chill at least 4 hours before serving.