[FOOD DIARY] Passionate Profiteroles

Prepare custard filling.

In medium bowl, with wire whisk, blend pudding mix, milk, coffee liqueur and vanilla. Fold in whipped cream. Cover with plastic wrap and refrigerate 1 hour or until set.

Preheat oven to 400° F. Lightly grease baking sheet; set aside.

In a saucepan bring water, 7 tablespoons margarine, sugar and salt to a boil over high heat. 

Remove from heat and immediately stir in flour. With a wooden spoon, cook flour mixture over medium heat, stirring constantly, 5 minutes or until film forms on bottom of pan. Remove from heat; stir in eggs, one at a time, beating well after each addition.

Immediately drop by heaping tablespoonfuls onto prepared baking sheets. Place baking sheet on middle rack in oven.

 Bake 20 minutes. Decrease oven temperature to 350° F and bake an additional 20 minutes. Turn off oven without opening door and let stand in oven 10 minutes. Cool completely on wire rack.

 Fill with custard filling. Replace profiterole tops. In small microwave-safe bowl, microwave chocolate and remaining 2 teaspoons margarine at high (full power) 30 seconds or until chocolate is melted; stir until smooth. Drizzle chocolate mixture over profiteroles, then sprinkle, if desired, with toasted sliced almonds.

Enjoy!

Store in refrigerator.

Until next time,

Shannon

[FOOD DIARY] Peach Custard Pies

Preheat the oven to 425°F.

Measure flour by dip-level-pour method, or by sifting. Mix flour and salt in bowl. Cut in shortening with pastry blender until particles are pea-sized. Sprinkle with water, one teaspoon at a time, mixing with fork until the flour is moistened. 

 Gather dough together with fingers so it cleans bowl. Press into ball. Place on lightly floured wax paper, or aluminum foil, then divide in half.

Prepare rolling pin by adding flour. Flatten with hand and roll it out to be not quite 1/8" thick. Roll lightly, being careful not to add extra flour as that makes the pastry tough. Try to maintain round edges.

Keep pastry circular and transfer to pie pan. Repeat the process for the remaining pie pan.

Arrange peaches in pie shell, forming a layer of tightly packed peaches.

 Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon, and nutmeg in large mixer bowl; beat until smooth. Pour over peaches. Bake for 10 minutes.

In the meantime, combine your ingredients for the struesel topping with a pastry blender.

Sprinkle both pies with the streusel topping, and reduce oven temperature to 350°F. Bake for an additional 55 to 60 minutes, or until knife inserted near center comes out clean. Cool on wire rack.

 
You can serve this both warm and cold., but make sure you store it in the refrigerator.

Until next week,
Shannon