once

one month until Christmas... yayy :)

despite the bitter cold wind, i often try to warm up with thoughts of bright lights, and Christmas time fuzzies - like the joy of colour, of purposely expressed love, gratitude, smiles, hugs, laughter...

the creases around your eyes from a genuine laughter resulting from a silly prank
made me pause. to take a glimpse. attempting to grasp the scene. as my eyes traced along the creases and groves in the momentary laughter. time slowed.

in disbelief at myself, faltering. i paused.

a recurring thought today, so might as well take it down. maybe then, i can forget about it.

Creme Brulee

Creme Brulee

• 1.5 cup milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 tsp salt
• 2 large eggs
• 3 large egg yolks
• 2 tsp vanilla
• boiling water for water bath
• sugar for topping

1. oven 325F. milk and cream simmer. 
2. sugar, salt, egg, egg yolks, vanilla, until smooth. whisk in cooled cooked cream.
3. ramekins. bake water bath 30-40 min. 

Choux a la Crème

Good Afternoon~

Since there were leftover egg yolks from making a mousse cake last week, and i didn't want to make creme brulee for the 5th time within the past 20 days...i decided to try something that's been put off..cream puffs!

The custard in the middle calls for egg yolks only, so why not? 

After some recipes/comments comparison/combination - as usual - here's what i worked with... have fun :) 

Custard

• 3-4 egg yolks
• 3 cups milk
• 1/2 cup sugar
• 1/3 cup cornstarch
• a pinch of salt
• 1 tsp. vanilla essence [or vanilla bean..]

1. Beat the egg yolks until mixed well. Add in milk, one cup at a time.
2. Mix sugar, cornstarch, and salt into a saucepan [big enough for all of the milk mixture to go in later.]
3. Stir in a bit of the milk mixture, making a smooth paste. [Be sure to mush all lumps formed.]
4. Mix in the rest of the milk mixture into the saucepan, until a homogeneous mixture of pale yellow is formed. 
5. Cook over medium-low heat, stirring constantly, but not too much to break the consistency of the custard. 
6. Stir and cook until paste thickens [approx. 20-25 mins.]. Once you see bubbles formed, or spitting out of the thickened mixture, take it off the heat and cool the saucepan with cold water. mixing thoroughly as well. This prevents the cream from continue cooking with its remnant heat. 
7. Stir in vanilla essence once the saucepan is in the cooling stage. 
8. Cover and let cool in fridge when it has gotten to room temperature. Custard does not fare too well when it is sitting out for a long time. 

Optional:

• you can add a bit of rum or whiskey to it, to your liking
• if you want to make chocolate custard, mix in some melted chocolates and cocoa powder when it is still warm
• if you want to make green tea custard, mix in some green tea powder when it's still warm

^the above suggestions don't really have a set amount, because the amount and taste is really to your liking :) 

Puff pastry

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• powdered sugar & melted chocolate for garnish

1. Preheat oven to 350 F. 
2. Bring water and butter to a rolling boil. Turn off heat. 
3. Mix flour and salt into the pot. Mix well, until there are no lumps. 
4. You can transfer the dough into a large bowl. Mix is a few times to cool it down. 
5. Beat eggs into the dough, one at a time once the dough has cooled. Mix well after each egg.
6. Drop round teaspoon/tablespoon amounts onto a cookie sheet (parchment paper layer), depending on the size you like. 
7. Bake for about 30-35 minutes, checking after 25 mins. Once again, the time does depend on the size of your puff. Try not to open and close the oven door often, so as to not disrupt the baking of the puffs. 
8. Once they are of a golden brown, and you've quickly taken one out to check the middle [it should be puffed up and somewhat hollow], take it out and cool. Do not leave them in the oven to cool. 
9. Fill the custard into a pastry bag, then pipe them into the cream puffs.

For garnish: 

• you can sift powdered sugar on top of the filled puffs
• you can dip the top of the puffs into melted chocolate
• you can decorate with fruits and whipped cream
• and much more! experiment with it!

okay.

implicit
just invite
see where God leads

..oh, okay.

what have i thought about recently?

self worth
not belonging
finding my place
figuring dynamics

i guess they are lifelong thoughts, more so, struggles
even when i write, i filter...or maybe i just don't have coherent, expressive thoughts that can be delivered to one's understanding

communication, what is that?

commitment
mutual
growth in God

what really needs to be of concern, is what is being done about my personal walk, challenging myself and overcoming, inspire thoughts and responses, plans and goals.

to continue to push myself to uncomfortable limits..

..from an impromptu afternoon chat with an intriguing fellow.