ECLAIRS

ECLAIRS

INGREDIENTS

1/2 CUP BUTTER

1 CUP WATER

1 CUP ALL-PURPOSE FLOUR

1/4 TEASPOON SALT

4 EGGS

1 (5 OUNCE) PACKAGE INSTANT VANILLA PUDDING MIX

2 1/2 CUPS COLD MILK

1 CUP HEAVY CREAM

1/4 CUP CONFECTIONERS' SUGAR

1 TEASPOON VANILLA EXTRACT

2 (1 OUNCE) SQUARES SEMISWEET CHOCOLATE

2 TABLESPOONS BUTTER

1 CUP CONFECTIONERS' SUGAR

1 TEASPOON VANILLA EXTRACT

3 TABLESPOONS HOT WATER

DIRECTIONS

1.   PREHEAT OVEN TO 450 DEGREES F (230 DEGREES C). GREASE A COOKIE SHEET.

2.   IN A MEDIUM SAUCEPAN, COMBINE 1/2 CUP BUTTER AND 1 CUP WATER. BRING TO A BOIL, STIRRING UNTIL BUTTER MELTS COMPLETELY. REDUCE HEAT TO LOW, AND ADD FLOUR AND SALT. STIR VIGOROUSLY UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND BEGINS TO FORM A STIFF BALL. REMOVE FROM HEAT. ADD EGGS, ONE AT A TIME, BEATING WELL TO INCORPORATE COMPLETELY AFTER EACH ADDITION. WITH A SPOON OR A PASTRY BAG FITTED WITH A NO. 10, OR LARGER, TIP, SPOON OR PIPE DOUGH ONTO COOKIE SHEET IN 1 1/2 X 4 INCH STRIPS.

3.   BAKE 15 MINUTES IN THE PREHEATED OVEN, THEN REDUCE HEAT TO 325 DEGREES F (165 DEGREES C) AND BAKE 20 MINUTES MORE, UNTIL HOLLOW SOUNDING WHEN LIGHTLY TAPPED ON THE BOTTOM. COOL COMPLETELY ON A WIRE RACK.

4.   FOR THE FILLING, COMBINE PUDDING MIX AND MILK IN MEDIUM BOWL ACCORDING TO PACKAGE DIRECTIONS. IN A SEPARATE BOWL, BEAT THE CREAM WITH AN ELECTRIC MIXER UNTIL SOFT PEAKS FORM. BEAT IN 1/4 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. FOLD WHIPPED CREAM INTO PUDDING. CUT TOPS OFF OF COOLED PASTRY SHELLS WITH A SHARP KNIFE. FILL SHELLS WITH PUDDING MIXTURE AND REPLACE TOPS.

5.   FOR THE ICING, MELT THE CHOCOLATE AND 2 TABLESPOONS BUTTER IN A MEDIUM SAUCEPAN OVER LOW HEAT. STIR IN 1 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. STIR IN HOT WATER, ONE TABLESPOON AT A TIME, UNTIL ICING IS SMOOTH AND HAS REACHED DESIRED CONSISTENCY. REMOVE FROM HEAT, COOL SLIGHTLY, AND DRIZZLE OVER FILLED ECLAIRS. REFRIGERATE UNTIL SERVING.

SWEET DOUGH BUNS

SWEET DOUGH BUNS

2 Pk          Yeast 

2 Tsp        Sugar 

1 Cup       Warm Water

---

1 Cup       Milk

½ Cup      Sugar

¼ Cup     Butter

1 Tsp       Salt

6 Cups     Flour

2              Eggs at room temperature.

[warm up the oven for a few minutes and turn it off]

Warm water, add sugar and dissolve.  Add yeast and dissolve.  Let stand 10 mins.

Scald milk, add sugar, salt and butter.  Add yeast mixture.

Add half the flour and mix well.  Add the beaten eggs and mix well.  Add the rest of the flour.  Knead on a floured surface.

Place dough in a warm, greased bowl.  Cover the dough with saran wrap and a clean humid towel.  Place inside the warm oven for 1 hour to rise.

Knead the dough again and store back into the oven for another hour to rise.

Finally, knead the dough again.  Cut it and make the bun shapes.  Place in the warm oven one last time and let it rise for 1 hr.

Bake the bread at 375C for 15-20 mins.

Plantain Cups with Shrimps

Plantain Cups with Shrimps

Ingredients:

2 Plantains

10 Jumbo shrimps (pre-cooked is better)

1 clove of garlic diced

1 small onion diced

1 Cubanela pepper diced

2 tablespoons olive oil

Juice of 1 big lime

Salt, pepper,oregano and cilantro to taste

Oil for frying

Directions for the plantain cups:

1.   Peel the plantains and cut them in 5 to 6 pieces each.

2.   Heat the oil for frying over medium temperature (deep-fryer is recommended).

3.   Fry the pieces of plantain until golden.

4.   Place the pieces of plantain inside a lemon squeezer to give it the cup shape.

5.   Fry again over medium heat until golden.

6.   Strain them and set aside (you can keep them inside a warm oven until the shrimps are done)

Directions for shrimp filling:

1.   In a non-stick pan heat the olive oil over medium heat.

2.   Add the garlic and cook for 3 minutes.  Do not let the garlic burn.

3.   Add the onions and the cubanela peppers until the onions are transparent.

4.   Add the shrimps, and cook for a few minutes.

5.   Add the salt, pepper, oregano, cilantro and the lime juice.

Fill the plantain cups with the shrimps and the vegetables.  Serve and enjoy!