Popover Churros

Popover Churros

Special equipment you need would be a mini popover pan. This recipe would make 12ea

715-gram GOLD MEDAL AP flour

350 gram Milk- Warmed up, NOT HOT

6-gram Baking Powder

6 ea Eggs

5-gram Sugar

5-gram Vanilla extract

8-gram Salt

Cinnamon and Sugar Mix to toss in after the popovers are baked

1/2 cup of granulated sugar

1 Tbls Ground Cinnamon

Mix the Baking powder, flour, and salt in a bowl.

In the Mixer on speed 5 out of 10, whip the eggs for 5 minutes, add half of the warmed milk, whip the batter

for 1-2 minutes before adding the rest of the milk and then the rest of the flour, whip it on 2-3 on the blender, scrape down the sides of the bowl, strain through a chinoise, and make sure there are lumps to dissolve them through the sieve.

ALLOW THE BATTER TO REST FOR 30-45 minutes before pouring it on a hot (heated in the oven for 10 minutes) greased popover pan.

Bake for 20 minutes at 400f, high fan, if you happen to have a convection oven.

Once baked, toss in the sugar mix and serve immediately. If you want to serve them later, put them on a grate and reheat at 350F for 5 minutes before tossing them in sugar. You can brush them in butter for another layer of flavor.

Mexican Caramel Sauce (Cajeta)

Yields 500 gram

500gram about 1 1/4cup Goats milk, or Whole milk

1 1/2cup Sugar, granulated

1/2tsp Baking soda

1/2tsp Vanilla Extract

The goat’s milk and regular whole milk will have two completely different flavors, but the same consistency.

In a medium saucepan, put the milk, sugar, baking soda, and vanilla extract.

Place the pan over high heat and bring it to a boil.

When the milk comes to a boil, reduce the heat to medium-low and cook, stirring constantly for about an hour.

As it simmers, the milk will reduce and change its color to a deeper hue.

After one hour, the milk will have completely changed color, taking the classic brown color of the cajeta.

Let cajeta rest for about 10 minutes and then transfer it to a container and allow it to cool completely.

When the cajeta has cooled down it will have a thicker consistency, perfect for spreading on cookies or bread.

You can now store it or enjoy it right away.

Mexican Flan - Custard

Makes 6-8ea

2 ea Egg yolks

4 ea Eggs

1 cup Sugar

1/ 3 cup Water

14 oz Sweet Condensed Milk (1 can)

12 oz Evaporated Milk (1 can)

1/2 tsp Salt

1 Tbls Vanilla Extract

Make the caramel

In a small saucepan add sugar and water. Place the pan over medium heat and cook until you’ll have a nice dark caramel

Remove the caramel as soon as it almost looks ready, or it will burn.

Carefully, pour the caramel into the flan mold while trying to distribute it as evenly as possible on the bottom.

Make sure the caramel is cool before pouring the flan mixture on top.

Make the flan mixture

Place eggs, sweet condensed and evaporated milk, sugar, and vanilla extract into a mixing bowl and whisk until everything is properly mixed. Strain through a chinois, or a sieve

Pour the mixture into the mold with the hardened caramel.

The flans need to be cooked in a water bath, meaning the flan needs to sit in a pan with high edges and warm water poured into it filling up to 2/3 of the flan mold.

Bake

Cover the flan with foil and bake in a preheated oven at 300°F for about 30-40 minutes

Allow the Mexican flan to cool down and chill for about 3 hours (or overnight).

Serve

Run a knife along the edges of the mold.

Place a serving plate on top of the pan and, with a smooth move, quickly flip it over.

Lift off the flan pan and your flan will be sitting in the caramel ready to slice and serve with fresh berries and whipped cream, or on its own, up to you. I think less is more……

Tres Leches Cake

Makes 9”

1 cup AP flour

1 cup Sugar, granulated

1/2 cup Vegetable oil

1 tsp Vanilla extract

6 ea Eggs

2 tsp Baking powder

1 ea Lime, zested and juiced

1 tsp Vanilla extract

1/4 tsp Salt

For the Milk Mix

1 can 14oz Sweet condensed milk

1/3 cup Whole Milk

1 can 14oz Evaporated milk

Preheat the oven to 350-375F

Sift the flour and baking powder in a small bowl.

Separate egg yolks and whites in two different mixing bowls.

Add the sugar to the bowl with egg yolks and beat with a hand or stand mixer at high speed until fluffy.

Add lime zest and vanilla extract, and mix for a couple of seconds.

Add the flour mixture and beat on low speed until combined.

Pour in milk, oil, and lime juice. Mix at low speed until there are no lumps in the batter.

Clean the beaters, then add salt to the white eggs bowl and beat for 2 minutes at high speed or until stiff peaks form.

Add egg whites to the bowl with the batter and gently fold in with a spatula just until everything is perfectly combined.

Pour the cake mixture into the prepared pan and with the spatula spread to even out the surface.

Bake for 40-45 minutes or until a toothpick comes out clean.

Place the cake on a cooling rack and let it cool completely.

Make the 3 leches mixture and soak the cake

In a large measuring cup or bowl pour the evaporated milk, condensed milk, and whole milk. Mix thoroughly to combine.

Pierce the surface of the cake with a fork. Then pour the milk mixture all over, making sure to pour it near the edges.

Cover with cling film and chill preferably overnight or at least 6 hours.

Decorate

Place whipping cream, confectioner's sugar, and vanilla extract in a bowl and mix until soft peaks form.

Spread the whipped cream over the cake, or as below in a quenelle.

Sprinkle a little bit of cinnamon powder and decorate with blackberries or whatever fruit/ berries you prefer