Creme Fraiche Frosting Food

CREME FRAICHE FROSTING

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whip creme fraiche, confectioners' sugar, and candied lemon zest until thick and creamy, about 3 minutes. Cover with plastic wrap, and refrigerate at least one hour.

HOMEMADE CREME FRAICHE

Steps:

• In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

RASPBERRY JAM BUNS WITH CRèME FRAîCHE FROSTING

Steps:

• In a small saucepan over medium heat, warm the milk until it is body temperature (you can also use the microwave for this). Transfer the warm milk to a large bowl and stir in the yeast. Let the mixture sit until the yeast is dissolved and looks cloudy (almost like miso soup), about 5 minutes. A few bubbles on the surface is also a good sign that your yeast is ready.
• Crack one of the eggs into a small bowl and beat with a fork. Add the beaten egg to the milk-yeast mixture, along with the flour, granulated sugar, salt, and butter. Use a wooden spoon to mix everything together until the dough starts to pull away from the sides of the bowl. (If after a minute or two of mixing it doesn't pull away from the bowl, add a little more flour, 1 Tbsp at a time, until it does. On the other hand, if the dough seems far too dry and impossible to mix, add a little more milk, 1 Tbsp at a time, until it becomes a little more forgiving. This is the nuanced part of baking where all the tiny variables-how humid the air is, how you measured your flour, etc.-all come into play. Don't worry too much and trust your instincts.)Transfer the dough to a lightly floured work surface. Shape the dough into a large ball and knead it by pressing it with the heel of your hand and pushing it away from you, then immediately pulling it back, folding the top of the dough back on itself. Kneading is all about this push-and-pull. Turn the dough clockwise a little bit each time you push and pull it so that it gets evenly worked, and knead it until its surface is completely smooth and the whole thing feels both solid and soft at the same time, not unlike a baby's bottom (probably my favorite line in this book). It will take a solid 5 minutes of kneading.Put the dough back in the large bowl and cover the bowl with plastic wrap. Let the dough sit in the warmest spot in your kitchen until it's soft and puffy and just about doubled in volume, about 1 hour.Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 18 in [46 cm] long and 12 in [30.5 cm] wide. If the dough resists while you are rolling it, simply let it rest until it yields to the rolling pin; dough responds well to patience. Spread the surface of the dough evenly with the raspberry jam, leaving a ½-in [12-mm] border. Starting from a long side, roll the dough up tightly so you end up with an 18-in [46-cm] rope. Cut the rope into a dozen even slices (I like to cut it in half and then cut each half in half, and so forth, so that it's easy to get even pieces). The ends might not have much jam-you can still add them to the bunch to make a baker's dozen.Line a baking sheet with parchment paper. Arrange the buns, spiraled-jam-side up, on the prepared baking sheet in relatively even rows. The buns should be touching each other but not shoving each other and the seams on the rolls should be facing inward in the "huddle" so that they don't unravel in the oven. Cover the buns loosely with plastic wrap and let rise at room temperature until they've risen a bit and are soft and puffy, about 1 hour. Or, so you can prepare them the night ahead, let them rise at room temperature for just 30 minutes, cover in plastic wrap, and refrigerate overnight. The next morning, pull them out and let return to room temperature, about 1 hour, before proceeding.Meanwhile, preheat your oven to 350°F [180°C].Crack the remaining egg into a small bowl and whisk it with 1 Tbsp water. Uncover the buns and brush them with the egg mixture (I use my hands for this so I get to be very gentle, achieve even coverage, and don't have to wash a brush afterward). Discard whatever egg mixture is left over (or save for another use such as a tiny omelet).Bake the buns until they're beautifully browned and the exposed jam is caramelized, 25 to 30 minutes.While the buns are in the oven (ha!), in a small bowl, whisk together the powdered sugar, crème fraîche, and vanilla.Drizzle the hot buns (yeow!) with the crème fraîche mixture-this should be a wonderfully messy moment. Serve immediately (an even more wonderfully messy moment). These buns are best served warm out of the oven rather than at room temperature.

CINNAMON BUTTER FROSTING WITH CREME FRAICHE

Steps:

• Sift sugar and cinnamon. With a mixer, cream butter and creme fraiche together.
• Add vanilla and salt and mix well.
• Add the sifted sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft & hold its shape well.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

CREME FRAICHE RECIPES

Steps:

• 1. Creme Fraiche: In a medium saucepan over low heat, warm the cream to 105 degrees F. Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Using a jar with a cover, chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days. Can be used in place of sour cream in any recipe. Note: Use pasteurized cream not ultra pasteurized.
• 2. Creme Fraiche Frosting: In bowl of electric mixer, with whisk attachment, beat 1 cup of Creme Fraiche with 1-2 tablespoons of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream.
• 3. Horseradish Creme Fraiche: mix all ingredients together. Refrigerate until using.
• 4. Mango Curry Dressing: mix all ingredients. Refrigerate until using.
• 5. Chive Chantilly: Beat 1/2 cup heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in 3 tablespoons thinly sliced fresh chives. Read more: http://www.kitchendaily.com/recipe/sweet-potato-soup-with-spiced-pecans-and-chive-chantilly-78744/#ixzz1AYViKIFZ
• 6. Variations: •Fresh Herbed Cream Sauce: No cooking here -- simply blend 1/2 cup crème fraîche with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color. •Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods. •Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute crème fraîche. •With Fruits: A few spoonfuls of crème fraîche lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla. •Imagination is everything. Try crème fraîche in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of crème fraîche. It is classic in Beef Stroganoff instead of sour cream.

VANILLA CAKE WITH CREME FRAICHE FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer using the paddle attachment on medium speed, cream together butter, sugar, and vanilla seeds until light and fluffy, about 3 minutes.
• Sift together flour and baking powder. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with flour; scrape down sides twice. Transfer batter to a large bowl.
• In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on low speed until foamy. Increase speed to high, and continue to whisk until stiff (but not dry) peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Using a large rubber spatula, fold remaining whites into the lightened batter. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the cakes comes out clean, 40 to 45 minutes. Remove the pans to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely.
• If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers, about 3/4 inch thick. (You will have four layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/4-inch of frosting. Repeat with remaining layers, placing the final layer bottom-side up. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Garnish with candied lemon zest. Serve immediately, or keep refrigerated until ready to serve.