English Muffins

English Muffins

von | Sep. 16, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BREAKFAST, BRUNCH, DOUGH, EASY, ENGLISH, FLUFFY, VEGETARIAN

English Muffins

English Muffins

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September 16, 2024 by Kimberly

Soft, fluffy, and perfectly golden – these warm homemade breakfast bites are pure comfort. Ideal for lazy mornings or a cozy brunch, they’ll instantly make you feel like a pro in the kitchen.

1 HOUR
50 MINUTES

EASY

VEGETARIAN

ENGLISH

212 PER MUFFIN

FLUFFY

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s nothing like the feeling of biting into a soft, warm, homemade breakfast muffin, fresh from the pan. They’re golden, fluffy, and absolutely perfect for cozy mornings or a weekend brunch. Whether you’re topping them with butter, jam, or using them as the base for a breakfast sandwich, these little bites of comfort will brighten up any meal. Plus, making them from scratch is way easier than you might think – and the result? Total kitchen hero vibes.

How to serve
You can slice them open and spread them with butter or a dollop of your favorite jam. Or, level up your brunch game by turning them into breakfast sandwiches. Load them up with eggs, cheese, bacon, or avocado. Whether it’s a simple snack or a fully loaded breakfast, these muffins are ready for anything!

How to store
To keep them fresh, store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, just pop them in the freezer!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

English Muffins
English Muffins
English Muffins
„Let’s make a piece of happiness“
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English Muffins

English Muffins

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  • Author: Kimberly
  • Total Time: 1 hr + 50 min
  • Yield: 12 1x
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Description

Recommended Equipment

  • large bowl
  • spatula
  • plastic wrap
  • round cookie cutter
  • parchment paper
  • large pan

Ingredients

Units Scale
  • 7 grams drive-active yeast
  • 25 grams white sugar
  • 200 milliliters full-fat cow milk
  • 100 milliliters water
  • 1 egg
  • 40 grams butter
  • 1.5 tsp salt
  • 550 grams bread flour (in Germany Type 550)
  • semolina

Instructions

  1. Stir together the yeast, warm milk, warm water, and sugar in a large bowl and let it sit for 10 minutes. The milk and water should be between 32°-36°C / 90°-97°F.
  2. Add the egg to the melted butter, mix well, and pour it into the bowl with the yeast mixture. Then add the flour and salt, and mix everything with a spatula until the dough is smooth and sticky. Keep kneading by hand until the dough no longer sticks to your fingers. This should take about 10 minutes. Put the dough back in the bowl and cover it with plastic wrap. Let it rest for about 45 minutes.
  3. Sprinkle some semolina on your work surface, place the dough on it, and flatten it to about 2-3 cm thick. Sprinkle a bit of semolina on top of the dough as well. Use a round cutter to cut out circles, place them on parchment paper, and cover them with a damp cloth to rest for 15 minutes.
  4. Heat a pan and once it’s warm (you should feel the heat when your hand is close to it), place the dough circles in the pan. Cook them on low heat for 5-7 minutes on each side until they are crispy and golden brown on the outside, and soft and fluffy on the inside. Keep the finished English muffins warm in a bread basket with a towel, and enjoy! 🙂
  • Passive Time: 70 min
  • Cook Time: 40 min

Garlic Parmesan Butter Knots & Grated Tomato Dip

Garlic Parmesan Butter Knots & Grated Tomato Dip

von | Sep. 2, 2024 | ALL YEAR, APPETIZER, COMFORT FOOD, DOUGH, EASY, INTERNATIONAL, OVER 120 MINUTES, PARMESAN, PICNIC, TOMATO, VEGETARIAN

Garlic Parmesan Butter Knots & Grated Tomato Dip

Garlic Parmesan Butter Knots & Grated Tomato Dip

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September 2, 2024 by Kimberly

Indulge in warm, buttery knots with a savory garlic kick, paired perfectly with a fresh and tangy tomato dip. This treat feels like a cozy hug for your taste buds.

2x OVERNIGHT
7 HOURS
45 MINUTES

EASY

VEGETARIAN

INT.

150 PER KNOT

COMFORT FOOD

PICNIC

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to cozy up with these irresistible, buttery garlic knots that are as delicious as they are easy to make. Packed with savory garlic and parmesan, these warm, soft knots are the ultimate comfort food snack. Paired with a fresh, tangy tomato dip, they’re perfect for sharing with friends or enjoying on your own. Whether you’re hosting a party or just craving something deliciously savory, these knots are sure to become a favorite in your recipe collection.

How to serve
These garlic parmesan knots are best served warm, straight out of the oven. Serve alongside a bowl of the grated tomato dip for a refreshing contrast to the rich, buttery flavor. This dish makes a great appetizer or a tasty side for soups and salads.

How to store
To keep these knots fresh, store them in an airtight container at room temperature for up to two days. If you need to keep them longer, freeze them in a sealed bag for up to a month. Reheat in the oven at a low temperature to bring back that fresh-from-the-oven warmth. The tomato dip can be stored in the fridge for up to three days, and it’s best served slightly chilled.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Garlic Parmesan Butter Knots & Grated Tomato Dip
Garlic Parmesan Butter Knots & Grated Tomato Dip
Garlic Parmesan Butter Knots & Grated Tomato Dip
„Let’s make a piece of happiness“
Print
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Garlic Parmesan Butter Knots & Grated Tomato Dip

Garlic Parmesan Butter Knots & Grated Tomato Dip

  • Author: Kimberly
  • Total Time: 2x over night + 7 hrs + 45 min
  • Yield: 11 knots 1x
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Description

Recommended Equipment

  • tall glass with a lid
  • two large bowls
  • spatula
  • two medium-sized bowls
  • grater
  • sharp knife
  • cutting board

Ingredients

Units Scale

PRE-DOUGH

  • 50 grams pizza flour (in Germany Typ 00)
  • 50 grams water, luke warm
  • 1/8 tsp dry active yeast

DOUGH

  • 250 grams pizza flour (in Germany Typ 00)
  • 150 grams water, room temperature
  • 1/8 tsp dry active yeast
  • 1 tsp salt

BUTTE PARMESAN GARLIC SAUCE

  • 50 grams butter
  • 20 grams parmesan
  • 8 garlic cloves
  • 2 tbsp fresh parsley
  • pinch of salt

GRATED TOMATO DIP

  • 3 mid-sized tomatoes
  • 1 tbsp olive oil
  • pinch of salt

Instructions

PREPARATIONS

  • Evening before Day 1: Prepare the pre-dough. Mix flour, dry active yeast, and water in a tall glass until no lumps remain and the consistency is sticky. Cover loosely with a lid and let it sit at room temperature overnight.
  • Day 1: Combine the pre-dough from the first evening with the dough ingredients in a medium-sized bowl. Stir with a wooden spoon until everything just comes together. Use a dough scraper or spatula to clean the sides of the bowl. Cover the bowl tightly with plastic wrap and let it rest for 30 minutes. After this time, grab the dough with a wet hand on one side, gently lift it, and fold it over onto the other side. Continue this process until the dough has been lifted and folded all the way around. Repeat this step 3 more times, every 30 minutes. After the 4th stretch and fold, shape the dough into a round ball with a taut surface and place it back in the bowl. Cover the bowl tightly with a lid or plastic wrap and refrigerate overnight.
  • Day 2: Take the dough out of the fridge and divide it into 11-12 equal portions with 50g / 1.8o each on a lightly floured surface. Roll each portion into a long dough rope, then form a knot and press the ends together on the back of the knot. Place the knots on a baking sheet lined with parchment paper, leaving enough space between them. Cover them with a damp kitchen towel and let them rise at room temperature for the next 3 hours. Preheat the oven to 190°C / 375°F towards the end of the rising time.

INSTRUCTIONS

  1. Once the oven is hot, place the baking sheet with the dough knots in the oven and bake for about 15 minutes. Then, brown them for an additional 5 minutes using the grill function at 250°C / 480°F.
  2. Meanwhile, prepare the butter-parmesan sauce. Melt butter in a medium-sized bowl, then finely grate the parmesan into it. Peel the garlic and either grate or press it into the bowl. Finely chop the parsley and add it to the bowl as well. Mix everything together and season with a pinch of salt. Set aside.
  3. For the dip, finely grate the tomatoes, leaving the skin behind (it won’t be used in the dip). Transfer the grated tomatoes to a bowl, mix with a bit of olive oil and salt, and pour into a small serving dish.
  4. Take the knots out of the oven and immediately place them in a large bowl. Pour the butter-parmesan sauce over them and toss well to coat each knot. Transfer the knots to a basket and serve with the dip. They taste best warm and fresh from the oven.
  • Prep Time: 25 min
  • Passive Time: 2x over night + 7 hrs
  • Cook Time: 20 min

Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

von | Aug. 25, 2024 | ALL YEAR, DESSERT & SWEETS, DOUGH, EASY, EVERYDAY, FLUFFY, LEMON, UP TO 30 MINUTES, US AMERICAN, VEGETARIAN, WARM DESSERTS

Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

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August 25, 2024 by Kimberly

Imagine biting into warm, fluffy fritters bursting with juicy apples, drizzled with a sweet, tangy glaze. It’s like a cozy hug on a chilly morning – a little piece of homemade heaven!

30 MINUTES

EASY

VEGETARIAN

US AMERICAN

150 PER FRITTER

FLUFFY

EVERYDAY

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ever feel like treating yourself to something that’s a mix of comfort and a touch of fancy? These fluffy apple fritters are just that! They’re packed with juicy apple chunks, fried to golden perfection, and then topped with a mouthwatering lemon vanilla glaze. It’s the kind of snack that feels like a warm hug, perfect for cozy mornings or as a delightful dessert to share with friends. Trust me, once you try these, they’ll become your go-to treat!

How to serve
They’re best enjoyed fresh and warm, right out of the frying pan, with the glaze still slightly gooey and dripping down the sides. Pair them with a hot cup of coffee or tea for a perfect morning pick-me-up. If you’re feeling extra indulgent, a scoop of vanilla ice cream on the side turns these fritters into an irresistible dessert.

How to store
If you have leftovers (which I doubt!), store these fritters in an airtight container at room temperature for up to two days. For the best experience, reheat them in the oven at a low temperature.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Apple Fritters with Lemon Vanilla Glaze
Apple Fritters with Lemon Vanilla Glaze
„Let’s make a piece of happiness“
Print
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Apple Fritters with Lemon Vanilla Glaze

Apple Fritters with Lemon Vanilla Glaze

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 12 fritters 1x
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Description

Recommended Equipment

  • small pot
  • cooling rack
  • two bowls
  • whisk
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale

BATTER

  • 100 grams all-purpose flour
  • 50 grams brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 egg
  • 1 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 2 apples
  • fat for frying

GLAZE

  • 65 grams powdered sugar
  • 1 tbsp milk
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Heat frying fat in a small pot to around 175°C / 350°F. Prepare a cooling rack with some paper towels underneath to catch any excess oil when the fritters are done.
  2. Meanwhile, in a mixing bowl, combine the flour, brown sugar, baking powder, and salt. Set aside.
  3. In another mixing bowl, crack the egg and whisk it together with milk, vanilla extract, and melted butter. Set aside.
  4. Peel, core, and dice the apples into small pieces. Set aside.
  5. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Then, add the apple pieces and mix everything together again.
  6. Drop spoonfuls of the batter into the hot oil, frying each side for about 2-3 minutes, depending on thickness. I used about 1 heaping tablespoon of batter per fritter. Place the fritters on the cooling rack to drain any excess oil.
  7. While the fritters are frying, mix powdered sugar, lemon juice, and vanilla extract in a small bowl to create a thick glaze. Drizzle the glaze over the fritters. I think they taste best when warm, so feel free to enjoy them right away 🙂
  • Cook Time: 30 min

Turkish Flatbread (Bazlama)

Turkish Flatbread (Bazlama)

von | Aug. 20, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BUTTERY, DOUGH, EASY, EVERYDAY, TURKISH, VEGETARIAN

Flatbread serving ideas

Turkish Flatbread (Bazlama)

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August 20, 2024 by Kimberly

Imagine the warmth of freshly made Turkish flatbread, delightfully fluffy and perfect for any meal. This cozy, homemade treat brings a touch of comfort and joy to your table.

90 MINUTES

EASY

VEGETARIAN

TURKISH

254 PER PORTION

BUTTERY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something warm, fluffy, and straight out of your cozy food dreams, you’re in for a treat. This traditional Turkish flatbread, known as Bazlama, is super easy to whip up and is perfect for any meal. Imagine the delight of pulling apart a piece of this soft, pillowy bread, fresh from the pan. This recipe will become your go-to favorite. Let’s dive into the comforting world of Turkish cuisine with this delightful bread.

How to serve
Pair it with a spread of hummus, baba ganoush, or tzatziki. It’s also fantastic as a side with soups, stews, or your favorite salads. For a quick and satisfying snack, enjoy it warm with a generous pat of butter or your preferred cheese. I like to serve it with this Spicy Turkish Vegetable Spread (Ezme) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Simply let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to two days. For longer storage, pop it in the freezer for up to a month. When you’re ready to enjoy it again, just reheat it in a warm oven or toaster, and it’ll be as good as new.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Flatbread serving ideas
Flatbread serving ideas
„Let’s make a piece of happiness“
Print
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Flatbread serving ideas

Turkish Flatbread (Bazlama)

  • Author: Kimberly
  • Total Time: 90 min
  • Yield: 4-8 1x
Print Recipe

Description

Recommended Equipment

  • measuring cup
  • large bowl
  • plastic wrap
  • pan
  • rolling pin
  • small bowl
  • kitchen brush
  • sharp knife
  • cutting board

Ingredients

Units Scale

DOUGH

  • 250 grams all-purpose flour
  • 80 milliliters warm water
  • 80 milliliters warm full-fat milk
  • 3/4 tsp active dry yeast
  • 1/2 tbsp white sugar
  • 1/2 tsp salt

TOPPING

  • 1 tbsp butter
  • 1 tbsp chopped parsley

Instructions

  1. In a measuring cup, mix warm water and warm milk with sugar and dry yeast, and let it sit for 10 minutes. Meanwhile, combine flour and salt in a bowl.
  2. Add the yeast mixture to the flour and stir with a spoon until it becomes crumbly.
  3. Place the dough on a clean surface and knead by hand until it is smooth and no longer sticky. Shape the dough into a ball, place it back in the bowl, cover well with plastic wrap, and let it rise for at least 1 hour.
  4. Divide the dough into 4 pieces (for larger flatbreads) or 8 pieces (for smaller flatbreads). Keep the individual pieces in the bowl and loosely cover with plastic wrap.
  5. Heat a pan over medium heat without adding any fat.
  6. Roll each piece of dough into a very thin, round flatbread using a rolling pin. If the dough is too sticky, sprinkle a little flour on the surface.
  7. Cook the flatbreads one at a time in the pan without adding any fat. Once you see several bubbles, flip the flatbread to the other side. Remove from the pan and keep warm under a cloth.
  8. While the first flatbread is cooking, melt the butter and chop the parsley. Mix the parsley with the melted butter and brush each flatbread with the butter mixture.
  9. Serve the bread immediately for the best taste.
  • Passive Time: 60 min
  • Cook Time: 30 min

Homemade Bagels

Homemade Bagels

von | Aug. 14, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BREAKFAST, BRUNCH, CHEDDAR, CHEWY, DOUGH, INTERMEDIATE, JALAPEÑO, US AMERICAN, VEGETARIAN

Homemade Bagels

Homemade Bagels

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August 15, 2024 by Kimberly

Indulge in these cozy, chewy homemade bagels with irresistible toppings! Perfect for breakfast or brunch, they bring a warm, homemade touch to your mornings. Once you try these, you’ll never buy bagels again!

2 HOURS

INTERMEDIATE

VEGETARIAN

US AMERICAN

274 PER BAGEL

CHEWY

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine starting your day with the warm, comforting aroma of freshly baked bagels wafting through your kitchen. These delightful homemade bagels are not only easy to make but also offer a chewy, satisfying bite that pairs perfectly with your favorite toppings. Whether you prefer the nutty flavor of sesame seeds, the subtle crunch of poppyseeds, the spicy kick of cheddar and jalapeno, or the classic mix of everything bagel seasoning, there’s a bagel for everyone to love.

How to serve
Slice them in half and spread on some creamy butter, tangy cream cheese, or your favorite jam. They also make fantastic bases for sandwiches – think smoked salmon with capers and red onion on a sesame bagel, or a turkey and avocado combo on a poppyseed bagel. For a real treat, try a cheddar and jalapeno bagel with a smear of guacamole. These bagels are versatile enough to be enjoyed any time of day, making them a must-have in your kitchen.

How to store
To keep your bagels fresh, store them in an airtight container at room temperature for up to two days. For longer storage, slice them in half and freeze them. When you’re ready to enjoy, simply pop them in the toaster straight from the freezer. This way, you’ll always have a delicious bagel ready whenever the craving strikes.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Homemade Bagels
Homemade Bagels
Homemade Bagels
„Let’s make a piece of happiness“
Print
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Homemade Bagels

Homemade Bagels

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 8-12 1x
Print Recipe

Description

Recommended Equipment

  • tall container
  • large bowl
  • damp cloth
  • oven
  • large pot

Ingredients

Units Scale

DOUGH – YEAST MIXTURE

  • 500 milliliters lukewarm water
  • 7 grams active dry yeast
  • 1 tbsp sugar

DOUGH – DRY INGREDIENTS

  • 900 grams bread flour (in Germany flour type 550)
  • 2 tsp salt
  • 30 grams white sugar

WATER BATH

  • 2 liters simmering water
  • 1/4 cup brown sugar

TOPPINGS

  • white sesame seeds
  • poppy seeds
  • everything but the bagel seasoning
  • cheddar & jalapeño

Instructions

  1. In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.
  2. Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.
  3. Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.
  4. Shape the dough into 8 balls of 180g / 6oz each for large bagels or 12 balls of 120g / 4oz each for smaller bagels. Let them rest under a damp cloth for about 20 minutes.
  5. Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.
  6. Place the bagels on parchment paper and let them rise for another 30 minutes.
  7. Preheat the oven to 175°C / 350°F. Bring water to a simmer in a large pot and dissolve the brown sugar in it. Simmer each bagel for 1 minute on each side.
  8. Remove the bagels from the water and dip them in your favorite toppings or leave them plain. I like using poppy seeds, sesame seeds, everything but the bagel seasoning, or jalapenos and cheddar cheese.
  9. Once all bagels are topped, place them on a parchment-lined baking sheet and bake in the oven for about 25-30 minutes depending on their size.
  10. Remove the baking sheet and enjoy the bagels 🙂
  • Passive Time: 1 hr 30 min
  • Cook Time: 30 min

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

von | Aug. 11, 2024 | BLUEBERRY, CREAMY, DATE NIGHT, DESSERT & SWEETS, DINNER PARTY, DOUGH, EVERYDAY, FRUITY, INTERMEDIATE, INTERNATIONAL, LEMON, OVER 120 MINUTES, SPRING, SUMMER, VEGETARIAN

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

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August 11, 2024 by Kimberly

Delight in every bite with these poppyseed crepes! Filled with zesty lemon cream and topped with crunchy blueberry meringue, it’s like a sunny day wrapped up just for you.

2 HOURS
30 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

329 PER PORTION

CREAMY
FRUITY

EVERYDAY

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Get ready to elevate your dessert game with these fabulous poppyseed crepes. Imagine the nutty crunch of poppyseeds paired with a tangy soft lemon pastry cream and a crunchy blueberry meringue on top. It’s a treat that’s perfect for a special Sunday dessert or impressing friends at brunch. Each bite is a delightful mix of flavors and textures that will make you feel like you’re dining at a chic café.

How to serve
For a picture-perfect breakfast, fold the crepes elegantly and fill them with a generous dollop of lemon pastry cream and a swirl of blueberry sauce. Sprinkle some crunched blueberry meringue on top. A drizzle of honey and a few fresh blueberries will add the final touch.

How to store
To keep your poppyseed crepes fresh, store any leftovers in an airtight container in the fridge. They’ll stay good for about a day. You can also prepare everything in advance and enjoy them when you’re ready.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
„Let’s make a piece of happiness“
Print
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Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

  • Author: Kimberly
  • Total Time: 2 hr + 30 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • two small pots
  • vegetable peeler
  • medium-sized bowl
  • whisk
  • two mixing bowls
  • electric mixer
  • mortar & pestle
  • spatula
  • small frying pan
  • spatula

Ingredients

Units Scale

BATTER

  • 90 milliliters full-fat milk
  • 60 milliliters water
  • 1 egg
  • 1 tbsp melted butter
  • 1 tbsp poppyseeds
  • zest of 1/2 lemon
  • 60 grams all-purpose flour
  • 1/8 tsp salz

LEMON PASTRY CREAM

  • 90 milliliters full-fat milk
  • 90 milliliters heavy cream
  • 2 egg yolks
  • 50 grams white sugar
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • zest of 1 lemon

BLUEBERRY MERINGUE

  • 2 egg whites
  • 100 grams white sugar
  • pinch of salt
  • 1/8 tsp cream of tartar
  • 1.5 tbsp freeze-dried blueberries

BLUEBERRY SAUCE

  • 100 grams frozen blueberries
  • juice of 1/2 lemon
  • 1 tsp white sugar
  • pinch of salt

TOPPINGS

  • fresh blueberries
  • honey

Instructions

  1. Start by preparing the blueberry meringue. Preheat the oven to 100°C (212°F) with the fan on. Separate two eggs and place the egg whites into a bowl. Save the yolks for later, as you’ll use them to make the lemon pastry cream. Add a pinch of salt and the cream of tartar to the egg whites. Measure out the sugar and set it aside in a small bowl. Using an electric hand mixer, beat the egg whites on medium to high speed until they start to stiffen. Gradually add the sugar while continuing to beat the mixture until the egg whites are creamy, firm, glossy, and snow-white.
  2. Prepare the blueberry powder. Use a mortar and pestle to grind the freeze-dried blueberries into a fine powder. Gently fold the powder into the egg white mixture using a spatula until the mixture turns a light lavender color.
  3. Shape the meringues. Line a baking sheet with parchment paper. Using two tablespoons, spoon the egg white mixture onto the parchment, forming six individual mounds. Place the baking sheet in the oven for about 2 hours.
  4. Make the crepe batter. In a mixing bowl, combine flour, salt, milk, water, egg, melted butter, lemon zest, and poppy seeds. Stir until smooth, then refrigerate the batter for about 30 minutes.
  5. Prepare the lemon cream. In a small pot, combine milk and cream. Use a peeler to remove large strips of zest from a lemon, ensuring they are big enough to remove later. Heat the pot over medium heat, stirring occasionally to prevent a skin from forming. Heat until it begins to steam. Remove from the heat and set aside.
  6. Mix the lemon pastry cream. In a heatproof glass or metal bowl, combine the reserved egg yolks with flour, sugar, and vanilla extract. Stir until you have a smooth, creamy mixture.
  7. Combine and cook the cream. Gradually pour the warm milk and cream mixture into the egg yolk mixture, stirring constantly. Rinse the pot and fill it halfway with water. Bring the water to a simmer over medium heat, then place the bowl with the cream mixture over the pot, creating a double boiler. Heat the mixture to about 78°C (172°F) while stirring continuously, until it thickens to a creamy consistency. Once thickened, remove the bowl from the heat. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate.
  8. Prepare the blueberry sauce. In a small pot, combine the frozen blueberries with lemon juice, sugar, and a pinch of salt. Simmer over medium heat until the blueberries release their juices. Set aside.
  9. Cool the meringues. Once the meringues have finished baking, remove them from the oven and allow them to cool slightly.
  10. Cook the crepes. Heat a 20cm (8-inch) frying pan over medium heat. Add a small amount of butter, then wipe out the excess with a paper towel, leaving only a thin film. Pour about 4 tablespoons of batter into the pan, swirling quickly to spread it evenly. Cook for 1-2 minutes on one side, then flip and cook for another 30 seconds to 1 minute. Repeat with the remaining batter.
  11. Assemble the dish. Spread lemon pastry cream over each crepe, fold in half, then fold again to form a triangle. Drizzle the blueberry sauce over the crepes, crumble one meringue over each serving, and garnish with fresh blueberries and a drizzle of honey. Enjoy immediately!
  • Passive Time: 1 hr 30 min
  • Cook Time: 60 min