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Hi Uncle Phaedrus,
Thought I would pass on this Helm Bakery Cream Puff clone recipe
I found so you could add to your collection.
Love your site!
Halyna - NY
Source: https://www.megaheart.com/kit_creampuffs.html
Decadent Cream Puffs
As a young boy I used to love it when the "Helms Man" came by our
house. My source of income for this friend was my paper route and
later my paper stand, where my parents probably would be accused
today of breaking child labor laws. Back then it was common and I
still believe healthy. At the age of 9 and 10 I used to stand on
a street corner in Glendale, California selling the Los Angeles
Times and Herald Examiner newspapers. I'd call out the headlines,
stand in front of traffic and sell car to car. I did well. Well
enough to afford an occasional cream puff from the Helms Bakery
truck. Hmmmm. Today, that cream puff has to be a treat at parties
or family functions. But we can do it without salt and probably
the lard used back then, and with lowered sodium. Just don't get
into the habit, they have more calories than we need. This is not
the official Helms recipe, but instead my best effort at duplicating
the Helm creampuffs. Makes 12
Nutritional Information :
Sodium Per Recipe: 271.8 mg Sodium Per Puff: 22.3 mg
Sodium Per Puff (8 larger): 33.4 mg
Per Serving:
Calories: 131.2
Protein: 3.238 g
Carbohydrate: 8.254 g
Dietary Fiber: .281 g
Total Sugars: 0 g
Total Fat: 9.437 g
Saturated Fat: 5.304 g
Monounsaturated Fat: 2.858 g Polyunsaturated Fat: .555 g
Cholesterol: 91.5 mg
Calcium: 12.1 mg
Iron: .746 mg
Potassium: 35.3 mg
Sodium: 22.3 mg
Vitamin K: 0 mcg
Folate: 24.2 mcg
Ingredients
1 cup bottled no sodium water (trace)
1 stick unsalted butter (12.5 mg)
1 cup white unbleached flour (2.5 mg)
1 tablespoon cider vinegar (.15 mg)
1/2 teaspoon vanilla extract (.189 mg)
4 eggs (252 mg)
Preheat your standard oven to 400° F or your convection oven to
375° F. Crack eggs and place white and yolks into a bowl. Set aside.
Heat water and butter in a medium pan until they boil. Using a wooden
spoon, stir in the flour, stirring steadily over a low to medium heat
for about a minute or until the batter becomes one smooth ball. Remove
this from the heat and beat in the vinegar, vanilla, and 4 eggs all at
the same time. Beat until smooth. On large cookie sheet, spoon or
scoop about a 1/4 cup of dough setting them about three inches apart.
(I use a 1/4 cup measuring cup. This forms a very nice round well shaped
"puff.") You can also shape into elongated puffs. Bake on middle rack
for about 35 to 40 minutes or until golden brown. Test with a toothpick.
Cool on rack for about 10 to 20 minutes. Cut in half, remove soft
dough if any. Fill with whipped cream sweetened with sugar. (Note: If
you add a level teaspoon or two to the cream you whip, it will firm
up and stay firm while serving and waiting to be eaten.) May also use
our chocolate mousse mix or a salt free homemade custard or pudding
mix. Refrigerate and serve cold. For total sodium per serving, add
the sodium for the amount of filling you are using. For instance if
using canned whip cream, add about 39 mg sodium per recipe. If using
our chocolate mousse mix, add 35 mg.
* May add 1 teaspoon Featherweight Baking Powder, but shouldn't need it.
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I found this on a message board while looking for something else
Cream Puff Filling
To Fill The Cream Puffs
pastry cream (recipe follows) or vanilla pudding
heavy (whipping) cream
powdered sugar
Chocolate Ganache (optional, recipe follows)
Make a pastry cream or vanilla pudding, cool completely.
Whip heavy cream with vanilla and then sweeten with powered sugar. Mix equal parts of pastry cream (preferred)
or pudding (easier) by folding the two together.
Fill puffs and dust with powered sugar or top with Chocolate Ganache.
Pastry Cream
1 vanilla bean
1 quart milk
1 lemon rind (not grated)
8 large egg yolks
2 cups sugar
1/2 cup all-purpose flour
Split a vanilla bean lengthwise, using a back of knife to scrape the seeds.
In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind.
Bring to a boil, then remove the lemon rind and vanilla bean.
In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well.
Before adding the egg yolk mixture to milk, temper it by whisking in some of the
milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil
and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
Chocolate Ganache
1 cup heavy (whipping) cream (heated)
8 ounces bittersweet (chocolate chopped fine and melted)
Pour cream over melted chocolate and blend. Cool to thicken and pour over cream puff.
You can do it in the food processor too. Add chocolate to work bowl and chop then add
hot cream and blend until smooth.
On 12 Jan 2006 at 12:48, Mary wrote:
> The first was one in my home economics class (I'm over 70) called Deep
> Dark Secret. A spongy cake made with dates baked in a jelly roll pan,
> then 1/2 torn in chunks and reformed on a plate, then topped with
> oranges and bananas, then topped with the rest of the crumbled cake,
> and topped with more fruit and finally with whipped cream. The second
> was a fried sort of doughnut from a Danish bakery that was very crusty
> and coated with a deep layer of cinnamon and sugar that seemed to have
> been fried or baked on as well.
Hello Mary,
See below.
Phaed
Deep Dark Secret
Ingredients :
1 lb. chopped dates
1 c. chopped pecans
4 eggs, separate and beat
1 c. sugar
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
4 bananas, sliced
4 oranges, peeled and sliced
1 can fruit cocktail, drained
1 (#2) can (1 lb.) crushed pineapple
1/2 pt. whipping cream
Preparation :
Beat egg yolks - add flour, baking powder, salt, sugar and
vanilla. Fold in dates, nuts and beaten whites. Bake in greased
jelly roll pan or on a cookie sheet 30 minutes at 350 degrees. When
cool, break into bite-size pieces. Layer with mixed fruit on a
platter. Top with drained pineapple. Pour some juice over, but do
not make too juicy. Top with whipped cream - serves 16-20.
----------------------------------
Deep Dark Secret
Ingredients :
1 lb. dates, cut coarsely
1 c. sugar
1 c. walnuts
4 eggs
1/2 c. sifted flour
1 tsp. vanilla
1/4 tsp. salt
Preparation :
Mix all these together and spread 1/2" thick on greased cookie
sheet or loaf pan. Bake 1/2 hour at 325 degrees. An hour or so
before serving break the above cake into pieces and mix with 3 or 4
sliced bananas, 2 diced oranges and a No. 2 can of crushed pineapple
(drained). Press this mixture firmly (not so hard as to crush
fruit) into a long glass cake pan and frost it with stiffly whipped
sweetened whip cream. Cut in squares.
----------------------------------
Deep Dark Secret
Ingredients :
1/2 c. flour
1/4 tsp. salt
1 c. sugar
4 eggs
3 or 4 bananas, sliced
1 tsp. baking powder
1 lb. dates, chopped
1 c. chopped nuts
2 tsp. vanilla
2 oranges, sliced thin
Preparation :
1 can crushed pineapple, drained; 1 cup whipping cream (whipped
and sweetened with confectioners' sugar and vanilla). Sift flour,
baking powder, and salt. Stir in dates, sugar, and nuts; beat in an
egg at a time. Stir in vanilla. Turn into 9 x 13 inch pan and bake
at 300 degrees for 45 minutes. Cool. Break half of cake into small
pieces and arrange on platter. (It will be sticky.) Top with
bananas and oranges. Break rest of cake and pile on top; shape in a
mound. Top with drained pineapple. Spread entire cake with whipped
cream. Decorate with cherries and nuts, if desired. Chill. This is
a little messy to work with, but well worth the effort. Very rich.
On 12 Jan 2006 at 19:59, Carole wrote:
> I Need A Recipe For Pennsylvania Dutch Ham Pot Pie. I Can't Find My
> Mother's Recipe Anywhere. Please Help! Carole
>
Hello Carole,
There are recipes for Pennsylvania Dutch ham pot pie on these sites:
Ham Pot Pie 1
Ham Pot Pie 2
Ham Pot Pie 3
And one below.
Phaed
Ham Pot Pie
1 cooked ham (shank or butt portion) Cut off all fat
and excess meat. Boil ham and bone for 2 hours
to make a rich broth.
Then add:
1 med onion
6 sliced potatoes ( allow to simmer while you are
making dough
Dough:
4 C flour
1/3 C shortening
2 eggs
water to soften
Roll out on floured surface to 1/8" thick. Remove bone. Cut rolled
dough into squares and drop into boiling broth. Add pepper: NO salt.
Cover and simmer 10-15 minutes.
On 13 Jan 2006 at 17:42, erin wrote:
> I am a lover of italian food. I have recently been on the hunt for a
> good chicken vesuvio dish.
>
> Several years ago, there was a restaurant by the name of Nana's (owner
> of Rosebud) in Chicago. They served an excellent chicken vesuvio with
> roasted potatoes, sweet peas and lots of herbs and spices in a white
> wine sauce.
>
> I have been searching for Chicken Vesuvio on line and in cookbooks and
> have been unable to find any vesuvio recipies at all. I was recently
> told that this dish originated in Chicago and therefore would not be
> available in any italian cookbooks.
>
> Can you help me find a dish like this. Thanks in advance for your
> help.
>
> Sincerely,
>
> Erin
>
Hello Erin,
Well, Nana's recipe isn't on the Internet, but many others are.
Try these links:
Chicken Vesuvio 1
Chicken Vesuvio 2
Chicken Vesuvio 3
Chicken Vesuvio 4
Chicken Vesuvio 5
Chicken Vesuvio 6
Phaed
On 15 Jan 2006 at 9:10, Krishna wrote:
>
> Dear Phaedrus,
>
> This one may be a little tougher because I don't know the name for
> it...
>
> Last year when my husband and I were in Thailand we ate some very
> interesting coconut sweets on the street.
>
> It was a batter made from coconut (milk?) and was sweet. It was poured
> into small half round indentations in a cast iron pan...and sometimes
> they put chopped green onion on top (which was suprisingly good on a
> coconut sweet.) They were little one inch half rounds that were
> jelly-like but crispy on the round side when eaten fresh.
>
> It's a common street item, at least in Bangkok, however I'm sorry I
> don't know the name!
>
> I hope that's enough info!
>
> thanks,
> Krishna
>
Hi Krishna,
I believe that it is "kanom krok"
See below for a recipe.
Phaed
Kanom Krok
Ingredients
3 14-oz. cans coconut milk or:
1 3/4 cups coconut cream and 3 1/2 cups lighter coconut milk
1/4 cup plus 2 Tbs. sugar (keep separate)
2 1/2 Tbs. tapioca starch or arrowroot flour
3 Tbs. uncooked white rice
1/3 cup finely shredded fresh coconut or
1/4 cup dried, unsweetened shredded coconut
2 cups rice flour
2 tsp. sea salt
2-3 Tbs. peanut, palm or oil
Optional filling ingredients:
* 1/4 cup green onions, cut in thin rounds
* 1/4 cup fresh corn kernels
* 2 Tbs. cilantro leaves
If using canned coconut milk, spoon into a small saucepan 1 3/4 cup
of the creamiest part from the top of the three cans of coconut milk.
Heat just enough to melt and smooth out the lumps. Add 1/4 cup sugar
to the coconut cream and stir to dissolve. Cool before mixing in 2-1/2
Tbs. of tapioca or arrowroot flour. Stir until smooth. Set aside. (This
is the sweet coconut cream mixture that goes on top of the hotcakes.)
Combine the remaining coconut milk from the cans. If there is less than
3-1/2 cups, add water to make this quantity. Stir until smooth, heating
if necessary to melt the coagulated parts. Allow to cool. Grind the
uncooked white rice in a clean coffee grinder as finely as possible.
Do the same with the shredded coconut. Combine the two with the rice
flour, salt and remaining 2 Tbs. sugar with this lighter coconut milk.
Stir and mix until well blended and smooth. (This is the main rice
batter.)
Heat a well-seasoned kanom krok griddle (or substitute with an
Ebelskiver pancake griddle) on the stove, in a hot oven or over
a small round barbecue kettle with medium-hot charcoals. When the
griddle is hot, lightly brush the surface indentations with peanut,
palm or coconut oil. Wait a few seconds before spooning the rice
batter into each indentation to about 3/4 full. The batter should
sizzle when it hits the hot metal. (If you have a tea kettle with
a spout, you may find it helpful as a container from which to pour
the rice batter onto the griddle.)
Immediately add a dab of the sweet coconut cream mixture over the
top to fill and sprinkle the center of each hotcake with a little
of one of the toppings, or leave plain. Cover with a round lid and
cook for a few minutes, or until the hotcakes are firm and crispy
brown on the bottom. Remove gently with a rounded spoon and place
on a cooling rack. Regrease the griddle before making the next batch.
Because rice flour tends to settle, stir the batter well each time
before pouring onto the griddle.
Serve warm. Makes 20-24 small hotcakes – enough to satisfy 5-6 people.
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