Happy 100th post! Wow, how did those numbers get so high so fast? Did I really write that much? And what on earth did I say for 100 posts? Baffling.
Let me contemplate and dote on HoneyandButter blog for a moment. Yes, it takes time- cooking, testing, propping, photographing, writing, etc. A strange thing, though, I really enjoy it. I’m not much of a food snob, or a look-what-I-made blogger.
Cooking relaxes me, photography gives me a creative vent. Even cleaning and organizing the fridge gives me a buzz sometimes. Plus, I like to share pretty food with nice people. I can’t make dinner and invite everyone, so this is the next best thing. The only downside is the mess of dishes I make, so my dishwasher is my best friend.
As for photography, well, I’m just getting started and definitely no expert, but I do love that shutter button. Totally click-happy.
So let’s make Boston Creme Cakelettes. Because we can, and its 100th post celebration day!
2 cups half-and-half
1/2 cup sugar
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1 1/2 tsp. vanilla extract
Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.
Hot Milk Sponge Cake
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
1/2 cup milk
6 tbsp butter + more for greasing the cake pan
1 tsp vanilla extract
Preheat oven to 350F.
Grease a 9-inch round cake pan with 1 tsp butter and sprinkle 2 tsp flour on the pan; set aside. In a small bowl, combine together the flour, baking powder and the salt; set aside. Combine milk and butter in a saucepan over low heat and let it come to a boil. Using an electric mixer, beat eggs and sugar on high speed for 4-5 minutes or until thick, lightened in color and the mixture holds together for several seconds when the beater is lifted. Gradually whisk in the dry ingredients (flour/baking powder/salt) just until incorporated (don’t over mix it).
With mixer on low speed, add the hot milk mixture to batter; mix just until smooth. Mix in vanilla and transfer the batter to the cake pan and smooth out the top.
Bake until golden, about 35-40 minutes, until a fork when inserted comes out clean. Cool cake for 10 minutes in the pan, remove from pan and transfer to a rack or a platter to cool, upside down.
When completely cool, slice the cake in two, fill with pastry cream (you won’t need the entire recipe), and top with chocolate ganache (recipe follows). Chill, then cut out rounds or cut into slices and top with fresh fruit.
You can double this if you wish for a thicker ganache layer.
4 oz heavy cream
8 oz semisweet chocolate
Melt together in microwave in 30 second increments, stirring in between. Spread over cake at room temperature while the ganache is still fluid, then chill in the fridge to harden.