Belgian Creme Eggs Food

BELGIAN CREME EGGS

Steps:

• To empty the eggs; tap the top of each egg with the tip of a sharp knife to pierce the shell. Peel away enough of the shell to create a 1-inch hole. Empty out contents of eggs into a bowl; discard or reserve for another use. Alternatively, use an egg topper to remove top third of eggs.
• Fill a large saucepan with water and bring to a boil. Place a cooling rack over a baking sheet; set aside. Add empty shells to saucepan, and boil for 10 minutes. Remove shells, and place in a large bowl of cold water. Using your fingers, gently peel away any remaining membrane from the inside of the shells. Place open-end down on cooling rack. Let stand until dry.
• Place the eggs into an empty egg carton, open-end up. Using a disposable piping bag snipped at the tip, pipe about 2 tablespoons of ganache into the bottom of each egg shell to come halfway up the inside of the shells.
• Knead the marzipan with your hands until pliable. Knead in equal amounts of yellow and orange food colorings, until the marzipan resembles the color of an egg yolk. Roll marzipan into twelve 1/2-inch balls; set aside.
• Place the fondant in a medium heatproof bowl, and set over a pan of simmering water. Stir until the fondant is pourable, about 3 minutes. Using a spoon, add enough fondant to each egg shell to come 1/4-inch from the top. Top with the marzipan egg yolk. Will keep in an airtight container, at room temperature, for up to 1 week.

BELGIAN CREAM PUFFS WITH CHOCOLATE CHERRY SAUCE

Steps:

• HEAT preserves, 1/2 cup cream, chocolate, almond extract and salt in small saucepan over medium-high heat, stirring occasionally until mixture boils. Cook, stirring frequently, until thickened. Remove from heat. Cool 8 to 10 minutes.
• BEAT remaining 1/2 cup cream and powdered sugar in small chilled bowl with electric mixer on high speed until soft peaks form.
• PLACE 5 cream puffs each in six stemmed dessert dishes. Spoon chocolate cherry sauce over cream puffs, dollop with whipped cream and top with a maraschino cherry. Serve immediately.

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

BELGIUM PANCAKES A.K.A. CREPES

Steps:

• Beat the eggs and add to the milk, vanilla, and water beating either by hand or mixing in electric blender.
• Sift the flour with salt and gradually add to the egg and milk mixture.
• Add the melted butter and blend thoroughly.
• If mixing by hand, strain the batter through a sieve to remove any lumps.
• Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
• Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side.
• Serve with butter, brown sugar, and or powdered sugar.
• Prep time includes 1 hour resting.