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★ BIG NEWS ★
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Our highly anticipated NEW website is live!!
Check it out!
Our new location is more than
double the space we've moved out of,
allowing for a permanent home for
The Wandering Gourmet.
Please feel welcome to stop in and visit!
1541 W. Hamlin Rd.
Rochester Hills, MI 48309
Whatever is beautiful, whatever is meaningful, whatever brings you happiness...May it be yours this holiday season and throughout the new year.
- Dan and Liz Engel
Personal Chef Gift Certificates make great gifts for the holidays!
In-Home Dinner Parties
Romantic Dinners for Two
Cooking Instruction / Demonstration
GIVE THE PERFECT GIFT
Boston Cream Cakes
For the Cakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon extra-virgin olive oil
1 tablespoon vanilla extract
1 tablespoon orange zest
3/4 cup freshly squeezed orange juice
For the Pastry Cream
1/2 cup sugar
4 teaspoons cornstarch
pinch of kosher salt
2 cups milk
2 large eggs
For the Glaze
2/3 cup light corn syrup
2 tablespoons dark rum
pinch kosher salt
8 ounces semisweet chocolate, finely chopped
Whisk together sugar, cornstarch and salt in a medium saucepan.
While whisking, pour in milk.
Set the saucepan over medium-low heat, and warm the mixture to just below boiling.
Whisk eggs in a large bowl.
Remove the saucepan from heat, and pour milk slowly into the eggs, whisking constantly, to temper the eggs.
Pour mixture back into the saucepan, and stir constantly over medium-low heat until mixture thickens and just begins to simmer.
Immediately scrape mixture into a clean bowl. Let it cool slightly, then cover the surface of pastry cream with plastic wrap.
Refrigerate several hours, until chilled and thickened.
Preheat the oven to 350
Line a twelve-unit cupcake pan with paper liners.
Sift together flour, baking powder, baking soda and salt onto a piece of parchment paper.
Cream butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes.
Crack eggs, one at a time, mixing well between additions.
Stir in olive oil, vanilla, and orange zest.
Beat on high speed for 2 minutes.
Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with flour.
Once everything has been added, beat batter on high speed for about 20 seconds.
Divide batter evenly among cupcake liners.
Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes.
Remove the cupcakes from pan; cool completely on rack.
Combine corn syrup, rum, salt, and 2 tablespoons water in a small saucepan.
Bring to a boil, and simmer until slightly thickened, about 2 minutes.
Put chopped chocolate in a heat-proof bowl, and pour syrup over the chocolate.
Stir until glaze is smooth and shiny and all of the chocolate is melted.
Let cool until thickened and just warm to the touch.
Remove cupcake liners from the cakes.
Split the cakes at the base of each cap with a serrated knife.
Invert one cake, and place the cake cap on a plate, cut side up.
Spoon pastry cream onto the cake top, then top with inverted cake bottom, like an upside down mushroom.
Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning more if necessary.
Repeat with the remaining filled cakes
"We all eat, and it would be a sad waste of opportunity to eat badly."
- Anna Thomas
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