Saviolo
Saviolo's JournalHomemade Light and Crispy French Cruller Recipe (video)
The day we discovered how easy it is to make crullers at home may turn out to be a bad day. They're SO delicious and so easy to make. Basically they are a choux pastry that has been piped into a ring and then deep fried. The trick is to pipe the choux onto a little square of parchment paper, and then drop the pastry, parchment and all, into the hot oil. As soon as everything hits the hot oil, the parchment paper releases from the sticky dough, and you can lift the parchment out with tongs. This is why it's important to use parchment and not wax paper! You don't want a bunch of melted wax in your oil!
We flavoured ours with lemon zest, and it was really delicious. The lemon oil gave it a lovely lemony zing, and I highly recommend it. You can, however, replace the lemon zest with something like a bit of vanilla extract or paste, or even a little bit of orange blossom water to give it an interesting and unique aroma and flavour. Typically, crullers are glazed, but we wanted to maintain the crispy outside, so we just dusted them in powdered sugar. You could also use vanilla sugar for an extra bit of flavour!
We've started a Patreon to help the channel run! If you'd like to support us there, find it here: https://www.patreon.com/loveyourfood
We've also got our first affiliate link! Need a kitchen thermometer? Check out ChefsTemp! Use code LOVEYOURFOOD for 15% off a meat thermometer! https://shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Homemade Wonton Soup Recipe (video)
Yes, it's summer, and it's hot, and it's not exactly soup weather. However! This very simple broth brightened with ginger is very refreshing, even on a super hot day. This is very similar to the sort of wonton soup you'd get at a North American Chinese restaurant. Very simple and basic chicken broth with some lovely aromatics, and then some really tasty things added in. If you make your own wontons for this, that's awesome! We used frozen wontons (this time), and they will work just fine. Just cook them in the broth for however long the packaging tells you.
Of course the stuff you add into the soup is all easy to change. Don't like mushrooms? Don't add'em! You can add bok choy or napa cabbage, you can replace the BBQ pork with BBQ duck or even fried chicken (works surprisingly well!). The wontons can be whatever flavour profile you like. Ours were pork, shrimp, and leek, but whatever you want will work.
Also, we just got our very first affiliate link! Sorry to advertize here, but COVID times have been tough and I'm struggling a bit. If you need a kitchen temperature probe, please check out our affiliate link for ChefsTemp:
https://shareasale.com/u.cfm?d=870397&m=111859&u=3322095&afftrack=
We also have a Patreon: https://www.patreon.com/loveyourfood
Campfire Cast-Iron Cobbler Recipe (video)
We did some cooking outdoors! We went on a camping trip recently, and we brought some cast iron and some pre-mixed ingredients to make cobbler on the camp fire! Sorry for the quality of the video and the photos, but we didn't have our nice ring light this time, so it was a bit more of a challenge to film. That said, it was super easy to cook! So long as you get your prep done before you go, and keep the dry ingredients dry and the cool ingredients cool, it should work just fine.
Now, it's much easier to do this if you're using charcoal briquettes or something like that, because you can measure how much you're using a little better. You can do it like we did with coals and fire, and it will work, but cooking times will vary drastically depending on how hot your fire is, and how many coals you've got. You can check periodically so long as you don't open the lid constantly, because you want the heat in there to cook the cobbler.
We've started a Patreon, as well. Things are tight right now while I'm working on getting my voiceover career off the ground (don't change careers in your 40's!) and if you'd like to support us you can: https://www.patreon.com/loveyourfood
Sweet Dessert Vol-au-vents Recipe (video)
Here's the last video using our pastry cream! Not too long ago we made some delicious savoury vol-au-vents with the sauce chivry we made, and this time we're doing tiny little sweet ones with the vanilla pastry cream! We also used the raspberry apricot jam we made a while back as a glaze for the delightful fresh raspberries, and the whole thing was super tasty.
Of course, as you can see, we had some trouble with the pastry cream! It didn't quite set after chilling probably because we undercooked it. The amylase in the egg yolks will denature the starch and prevent it from getting that silky firm texture that you'd expect from a really nice pastry cream. HOWEVER! You can fix this. If you take 1 tbsp of the starch you used plus 2 tbsp of milk and mix them together, then put your runny pastry cream back on the heat, whisk the slurry in thoroughly, and cook for another 3-5 minutes, the pastry cream should set up perfectly after it is properly chilled. We didn't have time for this video, but we weren't too concerned. They didn't look proper, but they sure tasted good!
Also, if you'd like to support us, every little bit helps right now. You can find our Patron here: https://www.patreon.com/loveyourfood
Profile Information
Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,280
