CLASSIC CREAM PUFFS
decorated with Satin Ice Fondant
Yields 24 cream puffs
Ingredients - Pudding:
- Box of Instant Pudding
- 1 cup heavy cream
- 1/2 cup of Milk
Pour instant pudding mix into mixing bowl, add heavy cream and milk. Use electric mixer and mix until you notice a bit of a thicker consistency.
Place plastic wrap directly on top of the pudding and place in the refrigerator for about 1 hour - it will thicken as more time goes by.
Cook Time: 30 Minutes
Oven: 425 degrees
- 1 cup of water
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup flour
- 4 eggs
In a large pot over medium heat, combine the water, butter and mix until the butter has melted.
Next, add in the flour and salt and mix until fully combined and it forms a ball in a dough-like consistency. Transfer the dough to a mixing bowl and beat in 1 egg at a time.
Drop by tablespoons onto a baking sheet that is covered with parchment paper.
Bake the puffs for 20-25 minutes until golden brown, the centers should be dry.
Let the puffs cool, then cut them in half and dollop pudding in the middle, or use a pastry bag to pipe the pudding into the shells.
Put 1/4 cup of chocolate chips in a microwave safe bowl. Microwave in 30 seconds intervals, stirring well in between until the chocolate chips are melted and smooth. Use a spoon to drizzle the chocolate on top each cream puff.
Finally, jazz up your cream puffs with a small Satin Ice fondant decoration.
WHITE CHOCOLATE GANACHE MINI TARTS
decorated with ChocoPan Modeling Chocolate Roses
Yields 18 tarts
Ingredients - Tarts:
- 1 1/2 cups plain flour
- 1 tbsp. sugar
- 80 g chilled butter, cubed
- 1 egg
- 1 tbsp chilled water
Ingredients - White Chocolate Ganache:
- 3/4 cup thickened cream
- 250 g white chocolate, chopped
Put flour and sugar in food processor - process for 30 seconds or until combined.
Add butter and process until mixture resembles fine breadcrumbs; add egg and water - mix until dough comes together.
Turn out onto a floured surface and knead gently until smooth. Form into a 2 cm thick round.
Wrap in baking paper and chill for 20 minutes or until firm.
Preheat oven to 180 Celsius - lightly grease an 18-patty tin or tart mold.
Roll out pastry between 2 sheets of baking paper to 5 mm thick. Using a 7 cm round cutter, cut 18 circles from pastry.
Put into tin mold - bake for 15 minutes or until light golden. Allow to cool.
To make ganache: Heat cream in saucepan until almost boiling. Remove from heat, add chocolate and stir until melted and smooth.
Set aside for 30 minutes to thicken.
Spoon ganache into pastry cases - stand for 20-30 minutes, then decorate with ChocoPan by Satin Ice Modeling Chocolate Decorations.
For more baking and caking fun - follow Candace Chand Sugar Artistry on Instagram
CLASSIC SUGAR COOKIES
decorated with ChocoPan Covering Chocolate
Yields about 36 cookies - depending on size of cutter & thickness of dough
- 1 cup of unsalted butter (softened)
- 1 cup granulated white sugar
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- zest of a lemon (optional)
Whisk together flour, salt and baking soda; set aside. Using a small stand mixer with paddle attachment, cream together butter and sugar (don't over mix). Add the eggs, vanilla and zest (or bakery emulsion of your choice), and mix on low speed until fully blended. Add the flour mixture (one cup at a time), by starting on low and then increasing your speed as necessary. Artist Tip: You will know your dough has been mixed thoroughly after all the flour has been added, once it starts pulling away from the edges of your bowl and clumps around your paddle.
Divide the dough in 2 parts and wrap each in plastic wrap and refrigerate for 1 hour - or until firm enough to roll. Keep in mind: This dough can also be frozen for later use.
Once ready to bake, preheat oven to 350 degrees Fahrenheit and place rack in center of oven. Line your baking sheets with parchment paper. Removed the chilled dough from the refrigerator and roll in between two sheets of parchment paper placed on a silicone mat. Artist Tip: I roll mine to a thickness of 3/8"). Thus eliminating the need to add more flour which in turn can make your dough more dense.
Cut out desired shapes and transfer cookies to baking sheet. Once tray is full, freeze unbaked cookies for 10 minutes to render them more firm (this will ensure they keep their shape while baking).
Bake the cookies for about 10-12 minutes; add 2 minutes for thicker cookies - Artist Tip: Always set a timer!
Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack. Artist Tip: With a fondant smoother, you can gently smooth out any imperfections while cookies are still warm.
IRISH CREAM CUPCAKES
with Tiny Green Fondant Clovers
Makes 12 large cupcakes or 48 mini cupcakes
- 1 1/2 cups of flour
- 1/2 tsp of salt
- 1 1/2 tsp baking powder
- 1 cup of mini chocolate chips
- 1/2 cup of room temperature butter
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup of milk
Preheat oven to 350 degrees Fahrenheit. Line 4 mini cupcake tins with liners.
In a medium size bowl whisk together the flour, baking powder and salt - set aside.
In a bowl of a stand mixer use the paddle attachment or in a medium bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Beat in the eggs 1 at a time and then add the vanilla.
Alternate adding the dry ingredients including the chocolate chips slowly and the milk until combined.
Scoop the batter into the cupcake liners and fill them about half way full.
Place them in the oven for about 10-15 minutes and then transfer them to a wire rack to cool.
Irish Cream Ganache:
- 1/2 cup of chocolate chips
- 1/4 cup of half & half
- 1/4 cup of Irish Cream liqueur
In a microwave safe bowl, combine chocolate chips, Irish Cream and half and half.
Place the bowl in the microwave and heat up for 30 second interval until smooth and melted. In between each interval it is important to mix throughly to spread the heat because we don't want the chocolate to burn. After the second round of 30 second - the chocolate should be melted.
Continue to mix until it is a creamy, thick texture.
Dip each cupcake into the ganache or use a small spoon to dollop the ganache on each cupcakes - and spread.
Allow this layer to set while you make the frosting.
Irish Cream Frosting:
- 1/2 cup of butter
- 3 1/2 cups of powdered sugar
- 1 tsp of vanilla
- 4 tsp of Irish Cream
- 4 tsp half & half
Beat the butter with your mixer until creamy.
Add in the powdered sugar and slowly mix until you start to notice the butter and sugar are combining.
Next add in the Irish Cream and half & half - and mix until everything is fully combined and smooth.
Scoop the frosting into a piping bag and cut the end off - dollop each cupcake with frosting and then decorate with Satin Ice Fondant mini clovers.
with Burgundy Gum Paste Flowers
One 9x13 pan
- 1L Milk
- 8 Egg yolks
- 200g sugar
- 120g flour
- 1tsp vanilla
In a saucepan, bring the milk and half the sugar to a light boil. Beat the yolks and the remaining sugar and vanilla; add the flour and mix well. Temper the yolk mixture by pouring a small amount of the hot milk into it. Return the pot to the heat and add the yolk mixture to the remaining milk. Stir consistently until the mixture thickens and comes to a boil. Transfer to a bowl and cover with plastic wrap. Let cool. Once cold, use a spatula or whisk to mix the custard until smooth.
- 500ml Whipping cream
- 1/2 cup icing sugar
- 1tsp vanilla
In a clean bowl, beat the cream, sugar and vanilla until stiff peaks form.
Assembly of the Mille Feuilles:
Place a layer of graham cookies on bottom of the pan, covering the bottom of the pan completely. Add the custard until half the pan is full and smooth out evenly. (Save any leftover custard for another recipe or for a snack!) Add another layer of graham crackers, covering the custard completely. Add the Chantilly cream (save 1/4 cup for the top), smoothing the top evenly. Cover the cream with another layer of grahams and smooth the top with any remaining cream. Let the Mille Feuilles sit in the refrigerator while you prepare the fondant and chocolate.
- 1 box of Graham Crackers
- 500g Soft fondant
- 2-3 tbsp Melted Chocolate
- 1 - 9x13 baking dish
Place the fondant in a saucepan. Gently heat the fondant while stirring until it's soft and warm - do NOT over heat it or it will melt! It should be hot enough to be liquid but warm to the touch! Melt the chocolate and place in a small pastry bag. Using a metal spatula, pour the fondant over the surface of the graham crackers and smooth out quickly to the edges. Very quickly squeeze the chocolate over the surface in a long, thin horizontal lines. Immediately take a small knife and run it through the chocolate in one direction and then in the other... This will create the beautiful chocolate pattern on the top of your dessert! Let your dessert sit in the refrigerator until set. Decorate with beautiful flowers made with Satin Ice!
MINI BERRY TARTS
with Ombre Fondant Details
Makes 7 tarts
Pie Crust Ingredients:
- 1 stick of chilled salted butter cut into pieces
- 1 Heaping cup of flour
- 1-2 Tablespoons of ice water
In a food processor, pulse flour until it starts to combine and create a crumbly mixture. Slowly add cold water until the flour and butter create chunks. Keep in mind: It is important not to over mix. Preheat oven to 350 degrees. Spray your tart pan with a nonstick baking spray. Form your dough into a log and cut into 7 equal pieces. Push the dough into tart pan - approximately 5 inches round.
Mixed Berry Filling:
- 1 1/2 cups of strawberries
- 1 1/2 cups of blueberries
- 2 tsp. cornstarch
- 1/4 cup white sugar
- 1/4 of lemon zested
For the filling, I used blueberries and strawberries - but feel free to use your favorite berries. After measuring your fruit, cut the strawberries in half since we are using small tart pans. Combine fruit in a mixing bowl - add cornstarch and lemon zest. Mix together until combined. Depending on the berries used, fill the tart with about a 1/2 cup of filling, or simply eyeball an equal amount in each tart.
- 1 stick of salted butter
- 1 1/2 cups of flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tsp. cinnamon
Place a pot on the stove over medium heat. Place the stick of butter at the bottom of the pan. Once the butter melts, add in flour, brown sugar, white sugar and cinnamon. Mix together until completely combined to a clump-like texture - remove from heat. Sprinkle enough crumb on top of each to cover the fruit filling (or more if you love crumb topping like me!) Place the tart pans on a cookie sheet lined with parchment paper. Bake for about 45-50 minutes or until the crumb is golden brown. Let cool for at least 1 hour before decorating with Satin Ice Fondant!
with Wintery Fondant Accents
By: YUM Creations
Makes 12 tarts
Blueberry Lemon Compote:
- 2 cups blueberries fresh/frozen
- 2 tbsp. cornstarch
- 1.3 cup granulated sugar (a little more if you prefer sweetener)
- pinch of salt
- grated zest of 1 lemon
- 3 tbsp. water
Rinse fresh blueberries
Combine all ingredients in a medium saucepan. Bring to a boil over medium heat while stirring gently and regularly.
Reduce heat to low, and continue to stir for about 10 minutes until the mixture has thickened.
It it is too thick, simply add a little bit more water.
Let cool before using in pies and refrigerate any leftovers in an airtight container up to 1 week.
Pie Crust Ingredients:
- 2 1/2 cups of flour
- 2 tbsp. granulated sugar
- 1 tsp. salt
- 1 cup unsalted butter, chilled and cut into 1/2" cubes
- 5 tsp. ice water
In a food processor, mix dry ingredients. Add butter cubes and pulse until texture resembles a coarse crumbly mixture. Gradually blend in ice water to form moist chunks. Do not over mix.
Gather dough and divide in half. Form dough into 2 balls, flatten each into disks and wrap in plastic wrap.
Chill dough for 1 hour overnight.
When ready to assemble the pies, preheat oven to 400. Place dough on floured work surface and roll it into 12"x12" squares. Then with a straight edge, cut into 3"x4" smaller squares.
Place 1 generous tbsp. of compote onto 12 squares. Brush edges of filled squares with beaten egg mixture. Top each filled square with another 3"x4" pie dough. Seal along edges by firmly pressing with fork tines. Make a small slit on the top of each pie.
Brush the tops with beaten egg mixture and sprinkle with some sugar.
Place pies on a lined baking sheet. Bake pies for about 30 minutes, or until tops and edges are golden brown. Let cool, at least an hour before decorating with melted chocolate and before adding any Satin Ice embellishments.
Baked pies can be stored at room temperature for 2 days.