preppy kitchen

Savory puffs filled with creamy goats&#039; cheese flavored by parsley, lemon and garlic. You&#039;ll love this take on classic gougeres! 

Cheese Puffs

all-purpose flour (120 grams)

water (240 milliliters)

tsp salt

tsp sugar

tbsp unsalted butter (113 grams)

eggs (Plus an extra for egg wash)

tbsp pecorino romano

oz goats' cheese (room temperature)

parsley

oz cream cheese

cream

lemon juice

tbsp minced garlic

tsp salt (to taste)

tsp black pepper (to taste)

In a medium bowl, beat together all of the ingredients until combined and smooth. You may adjust the amount of cream as some brands of goats&#039; cheese are smoother than others. The filling should be pipable but not runny. You may make the filling a day or two in advance and refrigerate.  Add more cream if needed to thin the mixture out if needed.

For the Filling

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.&nbsp;

In a medium saucepan bring the water, salt, sugar and butter to a rolling boil.&nbsp;

When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring for about 30 seconds.

Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 4 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.&nbsp;

Pipe 1 to 1.5 inch dollops onto the parchment paper-lined baking sheet. Tap down the points with a wet finger. Brush lightly with an egg wash and then sprinkle with the Pecorino Romano.

Bake at 425F for 15 minutes. Or until golden brown. If your puffs need additional time, lower oven temp to 375F. Pierce the bottoms with a skewer and allow to cool upside down.

Once cooled, poke a hole into the bottom of each puff and then pipe in the filling.&nbsp;

For the Pastry

https://www.youtube.com/watch?v=IU4Ayk-wPek

How to Make Cheese Puffs

Some of my favorite desserts are eclairs and creampuffs. If I ever make some version of them you know I will be eating most of the final product myself. And to be honest I will totally have some of the raw choux too... 😬 Anyhow, for a while now I wanted to make a savory version of a cream puff and fill it with cheese. I LOVED the goats' cheese spread I used in my spiral vegetable tart so I made a pipable version of that as the filling. Creamy goats' cheese, with a zing of lemon, the bite of garlic, salt and pepper for more flavor and minced parsley for color and a bit of extra depth. These were addictively good, like make multiple batches for a party and people will inhale them. If you have any little helpers in the kitchen, piping the dough and making and piping the filling are really easy and would be a fun little assembly line. More photos and full recipe up on preppykitchen.com

How to Make Cheese Puffs

Strawberries, toasted walnuts, goat cheese and arugula make for an easy but delicious salad!

Strawberry Salad

strawberries (sliced)

oz goat cheese

arugula

walnuts (95 grams, toasted)

strawberry jam

shallot (medium, chopped)

extra virgin olive oil

kosher salt

champagne vinegar

lemon thyme

Preheat the oven to 350F.

Spread out the walnuts on a baking sheet. Roast for about 5 -10 min.

I wanted to do a quick candied walnut but I didn’t have the time, so I cheated! I dipped the toasted walnuts into a strawberry jam immediately as they came out of the oven. The heat cooked the jam onto the nuts! Let them cool down to room temperature.

Slice the strawberries. Break the goat cheese apart.

For the Salad:

Combine shallots, olive oil, salt, champagne vinegar and thyme in a small mason jar. Shake the mixture and let it sit for about 10 minutes so that the vinegar can pickle the shallots.

For Dressing:

Combine all of the salad ingredients in a large bowl.

Pour a desired amount of dressing onto the salad and toss.&nbsp;

For the Assembly:

A light and fluffy vanilla cake soaked with a sweet milk mixture topped with dreamy whipped cream mascarpone frosting.

Tres Leches Cake

cake flour (450 grams)

sugar (480 grams)

tsp baking powder

tsp kosher salt

whole milk (355 milliliters, room temperature)

egg whites (room temperature, large)

tbsp vanilla extract (15 milliliters)

unsalted butter (240 grams, room temperature)

sour cream (80 milliliters, room temperature)

whole milk (177 milliliters)

oz sweetened condensed milk (397 grams)

fl oz evaporated milk (354 milliliters)

heavy whipping cream (710 milliliters, cold,)

confectioner's sugar

oz mascarpone cheese (room temperature)

tsp vanilla extract

strawberries

mint

Preheat the oven to 350F. Prepare a 13" x 9" sheet cake pan by adding parchment paper.

In a standing mixer, sift in the flour, baking powder, salt and sugar. Give it a whisk and set aside.

In a large bowl, add egg whites, milk, vanilla, and sour cream. Whisk together.

Attach a paddle attachment to the stand mixer. Add in room temperature butter in cubes or pieces.

On medium speed, beat for ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined.

Pour the batter into the prepared sheet cake pan.

Bake for 40 -50 minutes or until a toothpick inserted comes out clean.

Let the cake cool to room temperature.

For the Cake:

Add the three milks into a large bowl, whisk together and set aside. You can add more milk to cut the sweetness if desired. If you&#x27;re adding dark rum go ahead and mix it in now. Start with 1/4 cup and add more to taste.

For the Syrup:

In a stand mixer fitted with a whisk attachment, add heavy whipping cream, confectioners sugar.

Beat on high until whipped.

Add vanilla extract. Give it another whip on high.

Fold in mascarpone by hand using a spatula. Switch to a whisk and beat.

For the Frosting:

I trimmed the sides and top of the cake. You don&#x27;t have to do this, but I wanted a nice light edge and it makes the cake even more absorbent.

Slowly drizzle on the tres leches on the cake. You can polk holes all over the cake to make more room for the sweet milk mixture if desired.

Use an ice cream scooper to add the frosting.

Smooth with an offset spatula.

Garnish each piece with a fan of strawberry slices and a sprig of mint.

You’ll love this light, fluffy tres leches cake SOAKED with a sweet mixture of three milks and topped with a cloud of whipped cream enriched with mascarpone. It’s a great make ahead cake since it only gets better the next day!!

Full Recipe: https://preppykitchen.com/tres-leches-cake/

This tres leches cake from scratch is SO easy to make you'll be finding any excuse to celebrate and in my book that's not a bad thing! Hope you enjoy and let me know in the comments if you have any questions, or if there's another dish you'd like me to make.

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The most delicious triple berry cake filled with a dreamy and light mascarpone whipped cream frosting.&nbsp;

Berry Cake

Baker’s Corner All-Purpose Flour

almond flour (192 grams, sifted)

Baker’s Corner Baking Powder

Friendly Farms Sour Cream (480 milliliters, room temperature)

SimplyNature Organic Wildflower Honey (180 milliliters)

Specially Selected 100% Pure Maple Syrup (60 milliliters)

SimplyNature Organic Coconut Oil, melted and cooled (120 milliliters)

Goldhen Cage Free Large Eggs

tsp Stonemill Pure Vanilla Extract

vanilla bean paste

lemon

strawberries (16 ounces, chopped, reserve 5

blackberries (16 ounces, reserve 5 for top)

blueberries (16 ounces)

mascarpone cheese

Countryside Creamery Heavy Whipping Cream (720 milliliters)

Baker's Corner Confectioner's Sugar (145 grams)

tbsp Stonemill Pure Vanilla Extract

Preheat oven to 350F. Butter and flour three 8-inch pans. Add damp cake strips.

Zest a lemon and set aside. Melt the coconut oil. Let it cool and set aside. Add the maple and honey to a small bowl. Heat for a few seconds in the microwave.

Lighten and leaven or sift the flour. Sift the other dry ingredients together in a large bowl and whisk together. Give the sifted mixture a whisk. Make sure all the lumps are gone.

Add the wet ingredients into a medium bowl and mix. Make sure to distribute the honey mixture well.

Add the wet ingredients into the dry and mix well. Add lemon zest.

Pour the batter into the cake pans and distribute evenly. I like to use a kitchen scale for precision.

Bake for 35 minutes or until the centers are done.

INSTRUCTIONS

Add the cream and confectioner's sugar to a stand mixer fitted with a whisk

Whip the cream until it just starts to thicken

Add the mascarpone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.

Beat until the mixture holds firm peaks. Overbeating can lead to a grainy texture.

Add the filling to the first layer then cover with berries. Add more cream on top and smooth out. Add the second cake layer, and repeat steps then add third layer, cover with frosting and smooth out.

Push berries into the filling on the side of the cake then smooth out with an offset spatula.

Hull the strawberries.

Pipe dollops of cream on the top edge with a large star tip. Top each dollop with blackberries and strawberries.

https://www.youtube.com/watch?v=MOAXnRAG56U

How to Make a Berry Cake
Full Recipe: https://preppykitchen.com/berry-cake/
 
This triple berry cake is everything! Tender cake layers floating between thick bands of light-as-air mascarpone whipped cream frosting with gorgeous ripe strawberries, blackberries and blueberries! It’s such a seasonal treat and even though this cake is massive, I guarantee it won’t last a day!

How to Make A Berry Cake

A moist layer cake flavored with vanilla tea and a kiss of lavender.&nbsp;

Lavender Cake

all-purpose flour (213 grams)

sugar (190 grams)

tsp baking powder (3 grams)

¼ tsp baking soda (1 grams)

whole milk (180 milliliters, room temperature)

tbsp black vanilla tea (loose)

lavender

unsalted butter (165 grams, almost melted)

sour cream (120 milliliters, room temperature)

tsp vanilla extract (10 grams)

egg whites (large, room temperature)

egg whites (room temperature)

sugar (275 grams)

salt

unsalted butter (456 grams, room temperature)

cream of tartar

water (80 milliliters)

pink and green food coloring

lb confectioners sugar (907 grams)

tbsp vanilla extract

lavender essential oil (optional)

Purple, pink and green food coloring

Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. (If you're making three 8" layers then double the batter, three 9" layers would need triple the batter.)&nbsp;

Sift dry ingredients (including sugar). Whisk to combine.

In a small saucepan over medium heat, combine milk, culinary lavender and loose black tea. Give it a quick stir. Let it simmer for about 10 minutes. Strain into a bowl to cool. Measure ½ cup for the batter. Reserve the rest for the buttercream.

In a medium bowl, combine the wet ingredients, including butter and ½ cup of the infused milk.

Combine the wet and dry mixtures. Whisk until combined.&nbsp;

Add damp baking strips to the cake pans.

Evenly distribute batter into each pans. I like to use a kitchen scale for precision.

Bake for about 30- 35 minutes or until the centers are set and springy to the touch.

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.

Stir until sugar melts and becomes clear.

Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately.

Run the mixer until meringue is cool/tepid, about 15 minutes. You can pack the bowl with ice or frozen peas if you want to speed the cooling down.

Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.

Add the salt and vanilla.

Beat until butter is combined and mixture has reached a silky consistency.

Distribute into multiple bowls.

Use food coloring to create a gradient of colors.

Transfer to piping bags. Snip off the tips of each bag.

For the Italian Meringue Buttercream:

In a stand mixer, cream the room temperature butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Add in a few tbsps of the infused milk mixture until you reach a desired consistency.

Add in 2 drops of lavender essential oil. Mix until combined.

Reserve about 1 cup. Add in purple food coloring. Transfer to a piping bag.

Add about the same amount of white to a piping bag. Add both the white and purple to one piping bag.

Reserve about 1 cup for the roses. Dye with pink and orange food coloring. Transfer to a piping bag fitted with a 127 tip.

Dye a small amount of buttercream green for a ring, which will be the base of your flower wreath.

Reserve a small amount for the white daisies.

Transfer the remaining white buttercream to 1 large piping bag.

For the Buttercream:

Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.

For the roses, pipe a small cone of very thick buttercream in the middle of the square.

Use a 127 tip with the pointy side up to make the petals.

Start with a spiral for the center.

Pipe small arches for each petal, pointing the tip outward as you get towards the outer petals.

For the daisies, add some white buttercream to a piping bag fitted with small petal tip. Pipe yellow in the center.

For the Flowers:

Pipe the purple lavender swirl between each layer.

Crumb coat the cake with the plain white buttercream. Smooth with a scraper and offset spatula.

Starting with the darkest pink, pipe the Italian Meringue gradient.

Smooth cake with a scraper.

Top 6 preppy kitchen recipes from across the web

The most viewed preppy kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheese Puffs

Strawberry Salad

Tres Leches Cake

Berry Cake

Lavender Cake

Neapolitan Cake

Top 6 preppy kitchen recipes from across the web

The most viewed preppy kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Puffs

Strawberry Salad

Tres Leches Cake

Berry Cake

Lavender Cake

Neapolitan Cake

The most viewed preppy kitchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine