Feeds:
Posts
Comments

The beautiful Plum and it’s irresistible juiciness!

The beautiful plum and its irresistible juiciness makes it the perfect fruit to create a wonderful jam or dropping it into a dough for a perfect ending…

When the plums ripened in the late summer at my grandparent’s orchard in Croatia…life around the house became very busy. Every morning the maids had to go and pick up all the plums that had fallen off the trees and gathered them in large buckets.  Then my grandfather hired men from the village to set up the still just outside the barn and the process of making Slivovic was started.  Sliva is the word for plum in Croatian and Slivovic is the brandy that comes from plums.

I cannot describe the process of making Slivovic, all I remember I was watching the men sitting around this contraption (the still) talking and tasting the drops that came out of a small tube/hose at the bottom of the barrel.  One afternoon I found all four of the  men snoozing in their chairs.  I gathered up my courage to taste the next drop that was hovering at the end of the tube to drop into the container below.  I put my finger under the drop and when it fell onto my finger I stuck it into my mouth and to my horror it had a terrible flavor.   At this point one of the men woke up and I had just enough time to escape his reaching hand that was going to let me know that I was not to be where I was.

I was about 6 or 7 years old….

You see, my grandfather had an Inn  that was a part of the big house called Bela Villa.

And while the Sliovic was brewing, my grandmother was busy making a Plum Cake – Pita od Slive, but not just one, she usually made several cakes to be sold as dessert at the Inn.

Here is my version of a Plum Cake which is translated from my mother’s recipe.

Plum Cake

3/4 cup unsalted butter at room temperature

1 cup sugar

2 large eggs

zest of  1 to 2 lemons – depending on the size of the lemons

1 tsp Vanilla

2 1/2 cups flour

2 tsp Baking Powder

1/2 cup milk

and

2 lbs of any kind of Plums

~~~~~~~~~

Set the oven at 350 F

Prepare a 10 inch tart pan with a removable bottom, by greasing and dusting it with flour.

Remove the stones from the plums by cutting them in half and slice each half into 2 quarters.

With an electric mixer or hand mixer beat the butter and sugar until very light in color, and very fluffy.  Add the eggs  one at a time.  Add the zest of the lemons

and Vanilla.   Mix the flour with the baking powder.  Add the flour mixture to the butter, sugar and eggs alternating with the milk.   Mix well until it becomes a smooth, soft dough. Transfer the dough to the tart pan and smooth it with a spatula.

Add the cut plum sections, skin down, on to the dough.

 

Bake the cake at 350 F for about 1 hour or until a toothpick comes out clean.

 

Cool the cake on a rack completely then transfer it onto a serving platter.

Serve with softly whipped heavy cream sweetened with powdered sugar before serving.

 

Or… just dust it with powdered sugar and serve it with Coffee or Tea!

Everyone loves this cake in my family especially with a big serving of ice cream!

***************************

Do you have a Plum Cake or Tart recipe?

*************

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on Face Book! LinkedIn and Pinterest!

Maria Springer's photo

http://www.culinaryhalloffame.com

http://www.iacp.com

http://www.majaskitchen.com

Blondies….


 Blondies

 Blondies!!!!

An American pastry!

It is a very special day today. Fourty-four years ago I found out that to keep a husband happy I had to learn to cook American meals.   I am not sure if I totally succeeded, but we survived our different tastes in food and heritage…and have enjoyed learning from each other and loved every moment of our married journey.

These Blondies always make him smile!

Blondies and Chaocolate Musse Torte 012

When I first became engaged to my husband-to-be, I was invited to visit for the first time with the Springer Family  in Hollywood, Florida; to be introduced to the family and friends during an evening reception at their home.

There was a lovely buffet of appetizers and desserts for everyone’s enjoyment while the cocktails were served. Since I do not like alcoholic drinks I went straight to the dessert section of the buffet.  Holding a plate in my hand I picked up something small.  It was a square little bite that looked simple but intriguing. The little piece was light brown in color with chocolate pieces peaking out of  its cake.  It had no icing or any kind of cream on it which promised my fingers would not get messy or sticky.   It definitely was a very safe bite that would not even mess up my lipstick, yes, I am vain when it comes to looking my best and this was an evening when I wanted to be as “perfect” as I could.

This little bite of pastry was delightful.  It had a pleasant density, a crumbly feeling on the tongue and the chocolate melted in my mouth like a sauce that enhanced every goodness that it held…

Through my “culinary” life I have seen many recipes that are almost identical to Elenore’s Cookies, they are called “Blondies.”

Blondies and Chaocolate Musse Torte 005

Today I want to share my version of this simple little cake/pastry and hope you will bake it as often as I have throughout my many years of marriage…after all it is my husband’s favorite treat.

Ingredients

3/4 cup Margarine

1 lb light brown sugar

3  Extra Large eggs

2 cups of flour

2 1/2 tsp baking powder

2 tsp Vanilla Extract

2 cups of finely chopped walnuts – I chop them in an old fashioned nut grinder

1 cup of chocolate chips

~~~~~~~~~~~~~

Pre-heat oven to 350 F

~~~~~~~~~~~~~

Melt the margarine in the Microwave oven using a large glass mixing bowl

Add the light brown sugar to the melted margarine and add the 3 eggs one at a time while mixing well with an electric hand mixer.

Now add the Vanilla Extract, the flour, and the baking powder to the above mixture, and mix well

When the batter consistency is uniform add the finely chopped walnuts and the chocolate chips using a spatula

Pour the batter into a large baking pan and…

Blondies and Chaocolate Musse Torte 016

bake Elenore’s cookies at 350 F for 35 minutes or until a toothpick comes out clean

Remember, every oven is heating differently, check the pastry before the 35 minutes, it might be baked sooner than you think.

Cut the “cookies’ into little squares and dust them with a touch of powdered sugar before you place them on a serving platter.

Blondies and Chaocolate Musse Torte 003

The powdered sugar is my Austrian signature!

Sekelji Gulas


Jozef Sekelji was a Hungarian author who composed Hungarian songs,  wrote newspaper articles, and obviously was a cook.

Sekelji Gulas

Sekelji Gulas 009

This is one of my favorite meals.  My mother cooked it often after we immigrated to the USA.  It was usually served with bread dumplings, but also with steamed potatoes or rice.

Here is my mother’s recipe

1 large onion, peeled and choped

1 lb bacon, browned and fat discarded

2 Tbsp light oil

1 1/2 pounds lean pork, diced – or beef

2 Tbsp paprika

2 med. fresh tomatoes – seeded and skinned

1 Bayleaf

2 pounds sauerkraut – preferably fresh or in a plastic package

1 small head cabbage – shredded

1 smoked ham hock

1/2 cup fresh sour cream + 2 Tbsp Shake and Blend flour

Salt to taste

2-4 cups beef broth…..or chicken brothRinse the sauerkraut and drain it. If it tastes too strong, rinse a second time. Squeeze gently and set it aside.

  1. Brown the bacon and drain it on paper towels and set aside
  2.  Caramelize onions in a Dutch Oen with 3 Tbsp oil
  3. Add the pork and paprika then mix well. Cook the meat for about 5 minutes

Sekelji Gulas 001 Sekelji Gulas 002

Sekelji Gulas 006 Sekelji Gulas 005

4. Add the chicken broth, bay leaf, tomatoes and ham hock. Ham hock can be precooked   and the broth can be used instead of stock.

5. Cover and cook the meat over low heat until it is just done.

6. Add the Sauer Kraut and the fresh hopped cabbage and mix it all together then cook another 30 minutes until the meat is very soft and starts to shred.

7. Salt should be added only at this point and if needed.

8. Spoon the Sekelji Gulas into bowls and add a dollop of sour cream with a sprig of fresh parsley on top of each serving.

Typically Semmel Knoedel, Bread Dumplings, or boiled potatoes are served with this meal. It freezes well.

 Sekelji Gulas 011

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Member…since 1995!

Maja’s Kitchen

maria@majaskitchen.com

http://www.majaskitchen.com

Maja/Maria Reisz Springer

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on:

Face Book

LinkedIn

Pinterest

If you have any questions drop me a note….

I will help in any way I can.

 


So many have asked for the recipe of my Viennese Pound Cake...so, here it is!

 Wiener Kugelhupf 

Viennese Pound Cake

1 cup butter

2 cups sugar

6 whole eggs – separated

2 cups of flour, measured then  sifted

2 tsp baking powder

2 Tbsp Cointreau

6 Tbsp Milk

½  cup of raisins – optional

Zest of 1 orange

Powdered sugar

Whipped cream

Preheat oven to 350 F – Grease and dust Kugelhupf form….or…. 2 loaf pans!

074

Cream butter and sugar until light and very fluffy

Add egg yolks – one at a time, beat well after every addition.

Sift together flour and baking powder

Add orange zest and the liqueur to the butter mixture

mix

Add flour and milk alternately, mixing gently

In a separate bowl……..

Beat egg whites to medium peaks and mix into the above dough.

Add raisins

Pour into prepared Kugelhupf form…….Bund cake form

or 2 loaf pans!

Bake in preheated oven for 1 hour and 15 min.

Cool 15 min and turn out on to the platter

Dust with powdered sugar

075

080

Serve with whipped cream…….mit Schlag!

************************

Member…since 1995!

Maja’s Kitchen

maria@majaskitchen.com

http://www.majaskitchen.com

Maja/Maria Reisz Springer

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on:

Face Book

LinkedIn

Pinterest

If you have any questions drop me a note….

I will help in any way I can.

 


My Chocolate Butter Cream!

005

I started baking when I was about fourteen years old.  My mother was an excellent cook and baked beautiful Viennese/Austrian desserts.  She did not mind cooking the meats and fish dishes as well as  soups.  She never used recipes, she simply  cooked and baked with whatever we had in the pantry or refrigerator at the time.  All the recipes she remembered from her own mother and the maids who cooked for my grandmother. My mother grew up in a hunting lodge (a beautiful home, in the middle of a Croatian forest).  She was educated, in Vienna, where her special treat on Sundays was a walk from the boarding school (Internat) to Sacher’s where the girls had a cup of coffee and a slice of the Sacher Torte. It was 1928 and Vienna was the “center of the world” for her and many others…she was 16 years old.

But, I digress! I learned to cook and bake from my mother after we arrived in Los Angeles, California as refugees/immigrants in the 1950s.   It was a difficult beginning in a new world with a language we did not speak. My parents found jobs that were nothing like what they had done and the way they lived in Pre-World War II.

When we arrived in Los Angeles  we lived on Alvarado St, across from McArthur Park in a small apartment.  Not exactly the best area in Los Angeles at that time.  Every Saturday the four of us (my parents, my brother and I) took the bus to the downtown Central Market.  I remember that my parents bought vegetables and meat at different stalls, trying to convey  their messages in a broken English.  But at the meat stall they spoke German with the butcher. The butcher was most kind selling us the meat at a discount. When we arrived home, each of us had carried two paper bags full of food,  and after storing them properly, mother and I went to the grocer, a half a block from the apartment.  He, too, was German,  and extended his generosity  with giving us fruit that was overly ripe which he could not sell to his other customers. As he packed up  our groceries he always stuck a couple of breads that were a day or two old into our bags as well.  It was nice to find friendly people among so many strangers.

Mother always cooked delicious meals, mostly one-pot meals or soups, and on Sundays she baked something sweet for the 3 o’clock afternoon coffee.  After a while she also baked  bread every week, since we were not used to eating the soft white breads that were in the stores at that time.   This is when I helped her and learned about baking.  Soon I started baking pastries on my own while mother looked over my shoulder. 

At the beginning I baked simple cakes like this Kirschen Kuchen (Cherry Cake). or

Kirschen Kuchen 008 crepes that were filled with a custard. As time went on and the jobs became better and my parents together had a better income  they were able to buy butter and sugar and, layered cakes with butter creams came on  the Sunday’s afternoon coffee table.015_15

That was my beginning in baking and soon I developed a passion for setting the table when we entertained and created floral arrangements for dinner parties.

And today I can tell that I have taught cooking classes during more than twenty years, and have created pastries of all kinds that have been enjoyed by my students, family, friends and customers.

Just recently I made several Chocolate cakes for a friend’s 90th Birthday….and used the following….

Chocolate leave cake 044

Chocolate Butter Cream

This Chocolate Butter Cream is not very easy if you are not somewhat of a baker.  At the same time I do not want to discourage anyone.  I too had to learn by making mistakes and doing this cream several times until it finally worked.  If you read my description carefully you will not have any trouble making this cream. Go slowly and follow each step carefully. The final result will be the best cream you have ever tasted.

 16 oz (1 lb) chocolate morsels

3 sticks butter

1 1/3 cups confectioner sugar

3 to 5 Tbsp Cocoa Powder – Dutch Processed

1 Tbsp Vanilla

 Procedure

Melt the  chocolate morsels (chocolate chips) – in the microwave oven

place the chocolate morsels on a microwavable plate and microwave for 30 seconds

repeat the 30 seconds intervals and check the softening of the morsels….

between each 30 seconds or…until the chocolate morsels are soft to the touch,

but NOT hot!

Take it out of the microwave oven and let it stand for 2 minutes

then mix the chocolate on the plate with a small spatula till creamy 

if the chocolate morsels are not completely melted

return them to the microwave oven for another 15 seconds then mix the chocolate

and let it cool to room temperature

Do not place it into the refrigerator…

the edges of the melted chocolate will harden and you will have to re-melt it again.

Now beat the butter and confectioner sugar very fluffy and until very light in color

add the cocoa powder and the Vanilla– and mix well

add the melted and cooled to room temperature chocolate… and mix till smooth

The melted chocolate has to be room temperature…if it is warmer

it will liquify the butter …..and that cannot happen

After the cooled melted chocolate is incorporated into the butter

place the chocolate cream into the refrigerator for about 30 minutes

before starting to fill and ice the cake

Note:  You can enhance the flavor by adding

1 to 2 Tbsp Espresso Coffee, of course cooled to room temperature.

I use good quality Instant Espresso Coffee

Chocolate leave cake 016

When you fill and ice the cake…

I like to use a Vanilla-Cake for all my Chocolate-Cream Cakes,

since the chocolate flavor is more intense than with a chocolate-base-cake.

Moisten each layer with a little sweetened brandy

1/4 cup brandy + 1 Tbsp confectioner sugar

Using a small brush, dip the brush into the brandy and dab it all around the edges of each cake  layer

Fill and ice the cake with the finished Chocolate Butter Cream

I like to place the finished cake into the refrigerator for a day or overnight

to have all the flavors meld

The Brandy and Coffee is totally optional!

Malory pastry class 015

*******************

Member…since 1995!

Maja’s Kitchen

maria@majaskitchen.com

http://www.majaskitchen.com

Maja/Maria Reisz Springer

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on:

Face Book

LinkedIn

Pinterest

If you have any questions drop me a note….

I will help in any way I can.


The Colorful Easter Egg!

The history of the Easter egg varies, depending on the historian.   One story tells about the Roman Empire when people believed in many gods and how they obtained favors from them.  The Spring Goddess Ostara or Eastre was worshiped and honored by offering her baskets of colored eggs, and it is also said that her favorite pet was a hare.

During the early Christian era, and particularly during the time of Charlemagne (800-814 AD), Lent was observed by abstaining from eggs.  This practice lasted until 1784.  During the time of Lent all eggs that were collected from the hen houses had to be kept either for hatching, or were kept safely to be eaten at Easter.  To be kept edible for several weeks the eggs were dipped into melted mutton fat or wax.  At Easter they were then decorated to make them more attractive.  According to folklore these pretty eggs were given to children, because it was a pleasant and enjoyable  way of getting rid of the surplus.  It was always felt that “A pretty egg tastes better” and as time went on through the ages eggs began tasting even better when they were made from chocolate.

Color Easter Eggs with Vegetables,

Fruit and Spices!

Today I imagined I lived in the age of Charlemagne and was preparing to give gifts to the Goddess Eastre to obtain from her some special favors……I will not tell you my secret wish, but will tell you how I will entice this beautiful goddess to look upon me favorably.  I will beguile her with a gift that she would love most……..a basket of colored eggs.

Several days ago I stated to collect onion skins, and red cabbage leaves.  However, as I pretend to live in another era, yet live in the 21st century, I  went to the freezer and found frozen blueberries, and in the pantry Instant coffee and Turmeric which give nice colors to the eggs.  A bottle of Burgundy that went slightly bad in my non-refrigerated pantry, heavens… it was not stored in the wine cellar……..will give me a nice deep brown color. Oh, yes, I also found packets of Raspberry Herbal Tea……and wonder what that color would be?  It was a deep, pretty  gray that reminded me of a dove. First step is to boil the WHITE eggs……..you have to use white eggs only…… Wash them in some sudsy, warm water to get any oils off that may have stayed on them before they were packed into the cardboard egg carton……..and rinse them well with cool water. I like to poke a little hole – with an egg poker – to ensure that they do not break while cooking.  One can get that little gadget either in the grocery stores on the gadget wall or any kitchen store. Proceed with your favorite method of cooking hard boiled eggs. When cooked placed them into iced water to give them a quick cooling which helps with removing the shells more easily. This you can do a day ahead and refrigerate the eggs……..

To make the dyes………..

Note……use only stainless steel pots….enamel or china will be discolored with these dyes…..one can use glass containers/bowls or glass coffee cups……..

Yellow eggs with Turmeric

Add 2 cups of water into a 1 quart stainless steel pot…

Add 4 heaping Tbsp of Turmeric, mix and stir until all powder is mixed into the water

Add 1 tsp of vinegar

Bring this mixture to a boil and add your eggs, remove from heat and let the eggs be submerged for about 1 hour or longer.   The longer you keep the eggs in this dye the deeper the yellow color will be….

Rinse the eggs with cold water to remove any spice particles.

Pale blue to deep blue and purple eggs with Blueberries…..

Add 2 cups of frozen blueberries into a 2 quart pot Add 3/4 cup of water Add 1 tsp vinegar Bring mixture to a boil and cook the berries until they start popping, while mixing frequently Mash them with a potato masher to make a thick sauce like consistency.  If it seems too thick add a little more water When the berries are cooked, strain them into a glass coffee cup, it  will submerge  one egg . For a pale blue color – leave the egg in the juice for about 20 minutes.  For a darker blue color leave it in the juice for about an hour…or longer. Rinse the egg from any residue of the juice in cold water

Brown eggs with Instant Coffee…….

Use a glass cup and add about 4 heaping Tbsp of instant coffee, and pour hot water into the cup.  Mix well. Add the egg and let it sit in the coffee for about an hour or longer Rinse the egg briefly and let it dry

Red Cabbage leaves for Robin’s Blue eggs….

Place about 2 cups of chopped red cabbage leaves into a stainless steel 2 quart pot add water to cover the leaves. Bring them to boil and simmer for about 30 minutes or longer, until the cabbage is pink in color and has released just about all the color.  Strain the liquid into a glass bowl or cup and place the egg into the dye….let it be immersed for about an hour……or longer.  Check periodically for the color intensity….if you like a light blue color on the egg take it out earlier if you like the blue color be darker……keep it in the dye longer…..it is your choice.

Onion Skins for a nice pinkish/brown color…….

You will need about a cup of packed onion skins to make a deep enough dye to color your eggs……. Place 1 cup of packed onion skins into a stainless steel 1 quart pot and add enough water to cover the skins. Bring them to a boil and let them simmer for about 30 minutes or longer….making sure that the water does not totally evaporate……..if the water level reduces add more water to cover the onion skins. When the color of the dye is a deep brown strain it into a glass cup, and add the hard boiled egg Keep the egg in that dye for about an hour or more…….the longer you keep it submerged the darker the color will be.  I like them lighter in color…..with less time they come out almost a pinkish brown color.

A drop of olive oil in your palm……….

When all the eggs are dyed and dried………place a little oil into the palm of your hand and rub it into your hands Now pick up every colored egg and oil them to make them shine………. You need just a small drop of oil……do not make them too greasy.

Here is my basket of colored eggs for the Goddess Eastre………who will hopefully bestow favors upon me and grant my secret wish!

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Thank you!

 

Cooking Class!


Pastry Class with Mallory at Maja’s Kitchen!

As you all know I have taught cooking classes for over 20 years…and loved every moment of it.  Recently, however, we have sold our big home and have moved into a Condominium that we now call our home.  Little did I know that I would be asked to teach a class occasionally here in a much smaller kitchen.   At first I was concerned if it even would be possible to make it work, since the space is truly  very small.  The first class was with two little boys (10 and 6 years old) as I have posted earlier, who used to come to the Gingerbread House Decorating Afternoons during the month of December for many years at our old home. This past year the family was relocating to Arizona and the boys wanted to have a “cooking class at Maja’s Kitchen” before they moved.  I was thrilled and did not want to disappoint them. Therefore, I quickly set up the class together with their Mom. It was great fun for all of us.

Now, just a few weeks ago a friend asked if I could do a class with her friend’s daughter who creates and sells cakes as a business. Well, again I could not miss this opportunity.

Malory pastry class 011

Mallory is 14 years old….

and already has her own pastry business…by the name of….. “Sweets”

Mallory does primarily fondant work with cakes and makes cakes for special occasions for her clients, mostly children’s birthdays…. My class with her was about butter creams and decorating with plant material  She wanted to learn to work in another media other than fondant.
We made  Austrian Vanilla and Chocolate Butter Creams.  While working with her she showed me that she was a very serious student, and is truly very talented. In four years she definitely will be ready for the Culinary Institute of America.  We need to keep our ears and eyes open for her continued progress.

Austrian Butter Cream Recipe!

 Ruth Steer's 88 birthday 3 30 08 011

My Butter Cream is a European custard based cream…it contains 50% unsalted butter and 50 % of a thick custard.  It is very versatile since one can add any flavor to it and make it into a chocolate cream as well…

In Europe…as I remember from my mother and from reading many of my Austrian and German Pastry Cookbooks that there is no distinction between an icing or a filling for a cake.

There are many fillings for cakes… many are not necessarily butter creams.  When it comes to fillings for cakes there are different flavored butter creams; butter creams flavored with various alcohols, like brandy and liqueurs, as well as Vanilla, Almond, Orange, Lemon, Coffee and Chocolate flavorings.  But, there are also fillings that are made from cake crumbs that are mixed with either alcohol, jams or finely grated nuts  that make up the center layer of a cake.  My favorite is a nut filling that is mixed with cake crumbs, nuts and brandy…..

But today I will show you how Mallory and I made the  Austrian Vanilla Butter Cream.

Procedure!

You need a very thick custard cooled to room temperature and the same amount of butter also at room temperature and of course sugar but it has to be Powdered Sugar, a Vanilla as the flavor.

Custard Recipe

2013-07-23 11.38.40

2 cups whole milk

1/3 cup cornstarch

½ cup sugar

2  jumbo eggs – you can use large size eggs as well

Add the above ingredients into a sauce pan,  starting with the milk, then the cornstarch and mix it well until the starch particles are well  suspended in the milk, then add the sugar and the 2 whole eggs. Again, mix well until all is well integrated into the milk.

2013-07-23 11.47.50 Turn on the heat …to high, and cook  the mixture while stirring constantly.  The mixture will start to change color to a deeper yellow color; when the first boiling bubbles appears take the sauce pan off the heat and holding it in your hand mix vigorously  with your other hand until the custard is smooth and silky.

Sometimes I have to put the custard back onto the burner for just a few seconds to heat it just a bit more then again take the custard off the heat and mix it well until it is smooth and creamy.

At this time the custard might appear a little lumpy, but as you keep mixing/whipping it the lumps will disappear.

I usually taste it to make sure that the starch is cooked.

2013-07-23 20.25.32

Transfer the custard into a small glass bowl and cover it with plastic wrap.  Let it cool to room temperature which will take a couple of hours at least.

However, you can place it into an ice bath or refrigerator to cool it quicker.  If the custard is in the ice bath then keep mixing it which speeds up the cooling process.    If you have time then cool it in the refrigerator covered with plastic wrap for about one hour or so. This custard can be made a day or two ahead and kept refrigerated, but the custard will take about 2 to 3 hours to get to room temperature …or it can be microwaved, but care needs to be  taken not to over heat it…then you have to go through the whole process to cool it down to room temperature again…When you are ready to start to make the Butter Cream transfer the cooled custard into your food processor and process it for a couple of minutes to make the custard smooth and creamy before adding it to the whipped butter and powdered sugar..

 Classic Butter Cream

4 sticks unsalted butter (2 cups)

2/3 cup powdered sugar – more if needed

Cream butter and powdered sugar until very fluffy

Add above cooled and processed custard  – one spoon at a time – and incorporate it into the butter mixture

Mix very slow and do not over beat

Add flavorings

Vanilla

Rum

Liqueurs

Artificial flavorings, Vanilla, Coconut, Orange, lemon, etc…

Add as much as you like….I start with 1 Tbsp…then add more if the flavor is strong enough to my taste….

Malory pastry class 002

Malory pastry class 004

Malory pastry class 005

Mallory and I had a great day together creating these Austrian Layered Cakes!

~~~~~~~~~~~~~~

Member…since 1995!

Maja’s Kitchen

maria@majaskitchen.com

http://www.majaskitchen.com

Maja/Maria Reisz Springer

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on:

Face Book

LinkedIn

Pinterest

Please, send me “snippets” of your thoughts….I love hearing from everyone!

 

 

Follow

Get every new post delivered to your Inbox.

Join 5,013 other followers