Ada French Sponge Cookies Recipe
Ingredients:
6 Tbsps of sugar
1/4 tsp vanilla essence
1/2 tsp almond essence
3 whole eggs; whites separated from yolks
1/4 tsp of salt
3/4 tsp of baking powder
1/2 c of flour (cake); sifted
Instructions:
Preset oven 350 degrees F.
Mix together the flour, salt and baking powder. Make sure to sift them. Briskly whisk the yolks until you get the color of lemon and thick in consistency. While doing so, incorporate the vanilla and almond extracts.
Using another bowl, starting beating the whites ’till shiny in color and stiff peaks appear. Add one tablespoon of sugar (at a time), all the while beating continuously. When whites become glossy and stiff, slowly fold the whisked whites in, including the flour mixture.
Mix everything thoroughly. Scoop small amounts onto a baking tray and bake ten minutes ’till golden in color. Transfer to a wire rack.
>> Ada French Sponge Cookies Recipe
Bread Pudding With A French Flair Recipe
Ingredients:
1 tsp of vanilla
1 c of sugar
2 whole egg yolks
5 eggs
3.5 c of milk
1 can of cherries (canned); pitted
4 slices of bread (white)
1/2 c of sugar
4 whole egg yolks
1/2 tsp of vanilla
1 c of cream (heavy)
1 c of milk
Instructions:
First, prepare the vanilla flavored sauce. To do this, boil one cup of milk and the cream plus one half teaspoon of vanilla. When bubbles are seen formed at the edges, you may turn off the heat and set it aside.
Meanwhile, beat the yolks using your electric egg beater on a double boiler. Slowly add the one half cup of sugar. When airy peaks have formed, fold milk mixture in.
Continue heating the double boiler until the mixture is thick enough to coat a metal spatula, this would take about fifteen minutes.
Afterwards, decant to one bowl and place inside the fridge for two hours. Preset oven 350 degrees F. Remove bread crusts then cut diagonally in two.
Drain the cherries and place all of them inside a greased baking pan. Layer the slices of bread on over cherries. Afterwards, make the custard. Heat up milk ’till bubbly.
Turn off heat and using a separate bowl whisk up the eggs then one egg yolk until it is foamy and light.
Slowly add two tablespoons of sugar and beat thoroughly before adding another two tablespoons. When all sugar has been added, add the vanilla. Mix well then decant inside the baking pan.
Set this baking pan inside a larger baking pan then pour in heated water inside the large baking pan until it coats up one inch up of your smaller baking pan.
Bake without cover for fifty minutes until set. Transfer to a wire rack. Slice into serving squares then transfer each slice to a serving plate and drizzle the cooled vanilla flavored sauce atop. Good for eight persons.
As a variation, you can dust sugar cinnamon over pudding just prior to baking.
>> Bread Pudding With A French Flair Recipe
Bread Pudding Made With French Bread Recipe
Ingredients:
1/4 tsp of cinnamon
4 c of milk (hot)
A pinch of salt
1/2 tsp almond essence
4 tsps of vanilla essence
2/3 c of sugar plus 2 Tbsps
3 whole eggs
1/2 c of cherries (dried) or raisins
4 Tbsps of butter (room temperature)
8 ozs of French bread (stale & dense)
Instructions:
Slice French bread to half an inch thickness. Spread butter on one side for all the slices. Grease a shallow square ramekin. Arrange half of the number of slices of bread with the butter side facing up.
Layer cherries on top. Layer another row of slices of bread. Meanwhile, beat the eggs, half cup of sugar, almond then vanilla essences. Add salt and mix well.
Whisk the heated milk in. Decant the custard onto the square ramekin. Make sure to push down bread slices with spatula to soak up the liquid. Set it aside for half an hour.
Preset oven (350 degrees F). Place square ramekin inside a bigger baking pan with hot water poured inside bigger baking pan about half way up the smaller ramekin. Dust with cinnamon sugar on top of the custard and bake for fifty minutes.
Serve pudding warm topped with cool whipped cream.
>> Bread Pudding Made With French Bread Recipe
Butter Sponge For French Pastry Recipe
Ingredients:
1/8 tsp of salt
1 Tbsp of lime juice
1/3 c of sugar
1 tsp of baking powder
1 tsp of lemon zest
6 Tbsps of flour
3.5 Tbsps of butter; melted
3 whole yolks
1 whole egg
2 & 1/4 Tbsps of cornstarch
Instructions:
In a double boiler, beat together sugar and eggs. When temperature reaches 95 degrees F, take off from heat and continue beating ’till stiff and cooled down.
Sift together flour, cornstarch, baking powder and salt. Mix in the juice then zest of lemon. Add the butter constantly stirring the mixture. Fold into the egg mixture.
Decant onto a greased baking pan and bake for twenty minutes (375 degrees F). Transfer to a wire rack to cool then cut to squares. Dust with icing sugar or top with preferred icing.
>> Butter Sponge For French Pastry Recipe