dougheyed.com
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A blog with accessible recipes for the regular baker.
Hey guys! We’re on cake again, it’s a good ‘un. Like most banana recipes, this one came out of finding that I had some over-ripe, toasty-colored bananas sitting on my counter that needed some love
Today we’re on cream puffs, and if you’ve never made them, today is the day! That being said, if you’re more into the classic, click on over to my original cream puff recipe for a fantastic vanilla version! I pretty much always find that 3 eggs is right for this recipe, but you want to pay close attention to the FEEL of the dough. If you under-bake here, your puffs will collapse when they cool, and you won’t have those much needed pockets on the inside.
You guys know I’m into cake, and I’m into pound cake specifically like a lot. I’ve got an amazing recipe for toasted marshmallow cookie bars in my book Sugar High, but I wanted to know what else we could throw ’em into. We’re using chocolate chunks here, which I love using in cake because when you chop, you get a bunch of different sized pieces and crumbs, and they scatter all through the cake Instead of doing a typical chocolate cake here, we’re going vanilla with chocolate chunks and toasted marshmallow.
Truth be told, I really am not a huge fan of recipes that involve rolling something out, and that includes pie crust. I have a wonderful pie crust recipe that I love, but listen. One thing I do recommend is adding a healthy pinch of salt to the dulce de leche before spreading it into your pie crust- You will absolutely want to line the crust with foil, and then fill it with the pie weights of your choosing- either pie weights, beans, rice, or even sugar (it becomes lightly toasty, and it’s really nice to use later).