Pate a Choux Recipe (Cream Puff Pastry)

Hello lovelies!

This past weekend, I was craving for some Pate a choux. I haven’t had any of these bad boys in so long. If I can remember, the last time I had this was on my wedding day, which was over five years ago. Since I’ve been working at home during the weekends lately, I decided to make my own Pate a choux. Pate a choux is a classic French, light pastry dough that is also used to make eclairs. Some people also make this into savory cheese pugs but I just simply like it as a dessert treat. I filled mine with vanilla pudding but I heard you can fill it with ice cream as well. These bad boys are so easy to make and yet delightful to the taste.

Ingredients:

1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces

1 tsp. sugar

1/2 tsp. salt

1 1/4 cups all-purpose flour

4 large eggs, plus 1 large egg white

cream-puffs11

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Directions:

Preheat the oven to 400 degrees. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. Transfer to a pastry bag or in my case a Ziploc bag with a 1/2-inch plain round tip. Pipe 1-inch rounds onto baking sheets lined with parchment paper, spacing 1 inch apart. Bake in 400 degrees for 10 minutes and then reduce oven temperature to 350 degrees. Bake until golden, 20-25 minutes. Transfer over to a wire rack; let cool completely. Puffs can be refrigerated in an airtight container up to 1 day or frozen up to 1 month. You can add any filling you like after this. I made sugar-free vanilla pudding. Ta Da! Now you got yourself, a delightful dessert. Enjoy!

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CHECK OUT MY BOUTIQUE

Hello all,

I am back again. I have been occupied with my boutique that I actually have not have time to post. Well, I figured that I would post today and what’s a better post then to let you guys know what I have been doing. I have been putting out my heart and time for this children boutique that I created. It is called: smboutique | a chic children’s boutique. Here is a little info about us:

Smboutique offers high fashion and unique products for your little ones which reflects the latest trend in pop culture. We provide high fashion products that will not be found at any retail stores. Every item is chosen carefully to offer high quality and style to compliment your child. Our mission is to provide everyone with the most rewarding online shipping experience ever. Whether it is a place to find the perfect gift or even something special for your little ones. Smboutique will always provide you with the most up to date products and best possible service.

For all the mothers out there, check it out! We do have a promotion going on right now, which includes a 20% off entire purchase until June 21, 2013. You can also add me on instagram: shopsmboutique or facebook.com/sweetmelange22 – we will be doing a giveaway on one of our item when we reach 1,000 likes on FB. Stay tuned. I promise I will post more DIYs and recipes soon. Please bare with me. 🙂

collage of clothes

CITRUS TUNA TARTARE RECIPE

Hello lovelies!

Sorry I have not posted anything up the last several days. I have been so busy with getting the boutique up and also merging my old blog to my new blog in order for it to be linked from the shop. Yeah, I have a lot going on… But I promise I am now back and will do daily updates. I am not sure if you all got my last post regarding my move to: https://sweetmelangeblog.wordpress.com. So for all of my readers, please follow me on the new one because that will be the only way you will get an email when I post.

Anyways, how was everyone Mother’s day? I had a wonderful day spending it with my family. Here are some pictures from last week. Below is a pictures of my kids and on the right side is a picture of Chloe and my parents. Look how young and cute my parents are. I love them!

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Today I will be showing you how to make my all time favorite, tuna tartare. The husband and I both love sushi and we could eat it every day if it wasn’t so expensive. Now once in a while I do enjoy making my own sushi at home. Yes, I loved it so much that I learned how to roll up the sushi and make myself a roll. It’s actually not that hard but very time consuming. Now the Tuna Tartare is definitely easier to make then rolling up some sushi. First you want to make sure you buy fresh tuna. You don’t want to buy it frozen because it can actually make you sick if you consumed it raw. I usually purchase mine at either Central Market or Whole Foods. Make sure you get the Yellow Fin Ahi Tuna. So let’s get started!

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Ingredients

¼ cup soy sauce

2 tablespoons fresh orange juice (about 1 orange)

1 tablespoon fresh lemon juice (about 1 lemon)

½ tablespoon water

½ tablespoon sweet rice wine

Dash of crushed red pepper

¼ teaspoon fresh ginger, peeled and finely grated

¼ teaspoon sesame seeds

4 green onions, thinly sliced

1 shallot, diced

½ pound sushi-grade yellow fin ahí tuna, chopped into ¼ to ½ inch cubes

1 can mandarins 1 avocado, chopped into ¼ to ½ inch cubes

Directions

Add soy sauce, orange juice, lemon juice, water, sweet rice wine, red pepper, ginger, sesame seeds, onions, and shallot in a bowl and whisk until combined. Marinate the tuna in the soy mixture for a couple of minutes. Put a cookie cutter on a serving plate and pack with avocado until it’s about ½ inch high. Slowly pull the cookie cutter up a little bit and pack with tuna pieces about ½ inch high. Slowly pull the cookie cutter up a little bit more and pack with mandarin pieces. Slowly remove cookie cutter. Repeat until all tuna is used. Serve with bagel chips, rice chips, or whatever you please.

MOST BENEFICIAL SUPERFOOD: HEALTHY FOOD YOU SHOULD BE EATING

I recently read in an article about some super foods that are proven to help fight disease and also help boost energy. I thought this will be something great to write about. Sometimes we lack the importance of foods that we need to consume to ensure a healthy lifestyle. Even I forget what is important. But when you become a mother, you want to make sure that the family intake healthy foods.

Salmon

salmon fillet

 

Salmon is a great source of omega-3 fatty acids and also have a great source of vitamin D, which has been linked to a reduced risk of heart disease, great skin, and aiding weight loss. Omega-3 also slows the rate of digestion, which helps us consume fewer calories. Bake it in the oven on 400 degrees for 15 minutes and add in a side of vegetables and you got yourself a healthy meal.

Broccoli

broccoli

 

One medium stalk of broccoli contains more than 100 percent of your daily vitamin K requirement and almost 200 percent of your recommended daily dose of vitamin C — two essential bone-building nutrients. The same serving also helps stave off numerous cancers. For maximum disease-fighting benefits, steam the veggies. By steaming the veggies, you are killing fewer nutrients then by microwaving it.

Avocados

avocados

 

Avocados are rich in healthy, satisfying fats proven in one study to lower cholesterol by about 22 percent. One has more than half the fiber.  It may help reduce your risk of heart disease. Avocados are a bit high in calories, so make sure to avoid weight gain, use avocado in place of another high-fat food or condiment, such as cheese or mayo. Adding it to your salad can increase the absorption of key nutrients like beta-carotene by three to five times compared with salads without.

Lemons

lemons

 

Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase “good” HDL cholesterol levels and strengthen bones. Citrus flavonoids found in lemons may help inhibit the growth of cancer cells and act as an anti-inflammatory. Add a slice of lemon to your green tea, water, or even sparkling water. Yum!

Dark Chocolate

dark chocolate

 

Just one-fourth of an ounce daily can reduce blood pressure. Cocoa powder is rich in flavonoids, antioxidants shown to reduce “bad” LDL cholesterol and increase “good” HDL levels. So next time if you want to binge, it is okay to have a piece of dark chocolate. You no longer have to feel guilty. Cheers to that!!

Walnuts

walnuts

Out of all the nuts, walnuts contain the most omega-3 fatty acids, which may help reduce cholesterol. Now Omega-3s have been shown to improve mood and fight cancer; they may protect against sun damage, too but of course still use sunscreen. The key is moderation, since nuts are high in calories. Keep a jar of chopped nuts in your fridge, and sprinkle a tablespoon on cereal, salads, stir-fries, or yogurt. Or have an ounce as a snack most days of the week.

Spinach

spinach

 

Spinach contains Lutein and Zeaxanthin, two immune-boosting antioxidants important for eye health and also cancer-fighting. Spinach is also rich in iron, which helps deliver oxygen to your cells for energy. Do you remember Popeye? Well it is true, spinach also helps build up stronger muscles. I love to blend some spinach into my smoothies. Try blending 1 cup spinach, 1 cup peach, 1 banana, 1 cup apple juice, and ice. Whola! You get the best source of both worlds.

Beans

beans

 

Eating a serving of beans, peas, and lentils four times a week can lower your risk of heart disease by 22 percent. They are loaded with proteins and dozens of key nutrients that most women fall short on:  which is calcium, potassium, and magnesium. It also helps lower the risk of breast cancer, high cholesterol, and type-2 diabetes.  A great recipe to make with beans is the stuffed bell peppers recipe I posted recently.

TURKEY CHILI & CORNBREAD RECIPE

The weather here in Houston is getting cooler again and what is better than coming home to a warm bowl of chili with some homemade cornbread. Yum!  I love it when the weather is cool or gloomy because I enjoy making some comfort food and to be tuck under the covers. For this recipe I like to make a healthier alternative to the regular chili. Not only does this recipe have low calories but it taste delightful!

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Turkey Chili Recipe

Ingredients:

1 pound lean ground turkey

1 small red onion, chopped

2 garlic cloves, minced

1 can diced tomatoes, undrained

1 can black beans, rinsed and drained

1 can reduced-sodium chicken broth

1 bag frozen sweet corn, thawed

1 can (6 ounces) tomato paste

1 tsp. chili powder

½ tsp. pepper

¼ tsp. ground cumin

¼ tsp. garlic powder

¼ tsp. salt

Optional toppings: reduced-fat sour cream, low-fat shredded cheese, fresh minced cilantro, and sliced avocados

Directions:

In a large skillet, cook the turkey and onion over medium heat until meat is no longer pink. Add garlic; cook for 1 minute longer. Drain. Stir in the tomatoes, black beans, broth, corn, tomato paste, chili powder, pepper, cumin, garlic powder, and salt. Cover and cook on low for 2-4 hours or until heat through. Serve with optional toppings if desired.

 

Cornbread Recipe 

Ingredients:

1 cup cornmeal

½ tsp. baking soda

1 cup all-purpose flour

½ tsp. salt

½ cup butter

2 eggs

2/3 cup sugar

1 cup buttermilk

Instructions:

Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

I hope you enjoy this recipe. Let me know if you have a favorite dish you like to eat during the rainy or cooler days.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

If you love Reese’s Peanut Buttercups or Reese’s Pieces as much as my husband does, you will love these Peanut Butter Chocolate Chip Cookies! They are chewy with a slightly crisp edge, making these the best cookies ever! I am very picky when it comes to the texture of cookies. I love my cookies chewy and soft. So this is my go-to recipe when I want some yummy chocolate chip cookies. Get your milk ready, its cookie time!

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Ingredients:

2 cups plus 2 tbsp. all-purpose flour

1/2 tsp. baking soda

1tsp. salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

½ cup granulated sugar

2 large eggs

2 tsp. vanilla extract

1 cup semi-sweet chocolate chips

1 cup peanut butter chips

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Directions:

Preheat oven 350 degrees. Line two cookie sheets with parchment paper. Whisk dry ingredients together in a medium bowl; set aside. With a mixer, mix butter and sugar until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate and peanut butter chips. Use a melon scooper to scoop out dough. Drop dough about 2 inches apart on baking sheets. Bake until cookies are golden around the edges, but still soft in the center, for about 8-10 minutes. Optional: add extra chocolate chips on top. Remove from oven, and let cool on baking sheet. Transfer to a wire rack, and let cool completely. Store the cookies in an airtight container at room temperature up to 1 week. Enjoy!

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CRAB EGGS BENEDICT RECIPE

Brunch makes weekend mornings wonderful! I love brunch on a beautiful Sunday morning with my husband, spending that quality time with him and enjoying some yummy breakfast just tops it off. One of my favorite breakfast recipes is crab eggs benedict. Possibly it is because of the buttery taste of English muffin, the sweetness of fresh crab meat, and the creaminess of Hollandaise sauce that makes the dish just scrumptious. Pair it with a glass of mimosa and you got yourself a delicious breakfast.

crab benedict

Ingredients:

6 large egg yolks

¼ cup lemon juice

2 tablespoon Dijon mustard

1 ½ cups melted unsalted butter

½ teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne

4 English muffins

2-6 ounce cans of crab meat

4 large eggs

Directions:

Make hollandaise sauce: In the bottom of a double boiler bring 1 inch of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler and set over simmering water. Wish yolk mixture to blend.

Whisking constantly, add butter. Then add salt, pepper, and cayenne and continue whisking until thick about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.

Optional: Sautéed spinach. In a large skillet, heat the oil over high heat. Add spinach and cook. Add some garlic powder, salt and pepper to taste.  

Preheat oven to 450 degrees. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes.

Put 2 muffin halves on each plate and top sautéed spinach and crab, dividing evenly.

Poach eggs: Bring 1 inch water to boil in a 12-inch wide pan. Lower heat so that small bubbles form on the bottom of the pan. Crack eggs into water 1 at a time, holding shells close to the water’s surface and letting eggs slide out gently. Crack eggs in 2 batches to keep them from crowding, 3-4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper town, and place 1 egg on each crab-topped muffin half.

Top each egg wit 2-3 tablespoons of reserved hollandaise sauce and serve hot.