Chef Jamie Gwen whips up six candy vacation recipes to dazzle your friends.
RECIPES
A FOOLPROOF CROQUEMBOUCHE
- For the cream puffs:
- 2 cups water
- 2 sticks unsalted butter
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 2 cups all-purpose flour
- 6 eggs
- For the filling:
- 3 cups heavy whipping cream
- 1/2 cup confectioners sugar
- For the caramel:
- 2 cups granulated sugar
- 2 tablespoons darkish corn syrup
- 2/3 cup water
- 2/3 cup heavy whipping cream
Preheat the oven to 425˚F. In a big pot, carry the water, butter, salt, and sugar to a boil over excessive warmth. As soon as the water begins to boil, take away the pot from warmth and instantly add the flour, stirring continually with a wood spoon till the liquid is absorbed and the combination begins to kind a ball. Return the pot to the warmth and prepare dinner for one more 30 seconds to take away extra moisture. Working shortly, add the eggs, one by one, stirring till absolutely included. Proceed stirring till the dough begins to drag away from the edges of the pot and is thick and shiny.
Place 1-inch dollops of the dough on a parchment paper-lined baking sheet, spaced 1-inch aside. Bake for quarter-hour. Cut back the oven temperature to 375˚F and bake for quarter-hour extra. Let the puffs cool fully.
Utilizing an electrical mixer, beat the cream with the sugar till stiff peaks kind. Fill a piping bag becoming with a small spherical tip with the whipped cream. Gently fill the puff shells from the underside with the whipped cream.
Mix the sugar, corn syrup, and water in a pot over medium warmth. Convey to a boil and put the lid on, cooking for five minutes with out transferring. Take away the lid and prepare dinner for a further 7-10 minutes, till the caramel is a deep amber colour and reaches 300˚F. Take away the pan from the warmth and add the heavy cream.
Dip the cream puffs into the caramel and prepare on a serving platter in a round sample. Proceed to stack caramel-dipped cream puffs in a tower form. As soon as your tower is full, dip a fork into the caramel sauce and drizzle it across the tower.
APPLE SLAB PIE
- 2 massive apples, cored and lower into 1/4-inch-thick slices
- 4 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon floor cinnamon
- 1/2 teaspoon salt
- 1 sheet frozen puff pastry, thawed
- 1 egg, flippantly overwhelmed
- Coarse sugar, for sprinkling
Preheat the oven to 400˚F. In a big skillet, soften the butter over medium warmth. Add the sliced apples and prepare dinner, stirring often till flippantly browned, about 8 minutes. Cut back the warmth to low and stir within the brown sugar and cinnamon. Proceed to simmer, stirring often till apples are tender and caramelized.
Calmly mud a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out barely to flatten the seams. Lower the puff pastry dough in half down the middle to make two items.
Prepare apples in a decent row lengthwise down the center of 1 puff pastry sheet leaving a 1-inch border on all sides. Pour the remaining syrup from the apples excessive of the apples. Brush your overwhelmed egg across the edges of your pastry. Prime with the second pastry sheet and press down on the sides to seal.
Lower six 1-inch broad slits down the middle of your pastry to create vents. Brush the pastry with egg wash and sprinkle the highest generously with coarse sugar. Bake for 20 minutes or till golden brown.
CANDY CANE HEARTS
- 24 mini sweet canes
- 8 ounces white chocolate chips
- Vacation-themed sprinkles
Preheat the oven to 225ºF and line 2 baking sheets with parchment paper.
Place 3 lollipop sticks on one of many baking sheets. Lay 2 sweet canes in a coronary heart form round every stick. Bake till the sweet canes are barely tender and malleable and really heat about 3 to 4 minutes. Together with your fingers, press the sweet canes collectively, adhering them to the stick on the high and backside. Let cool fully on the baking sheet. Repeat with the remaining sweet canes.
Soften the white chocolate in a microwave-safe bowl at 50% energy in 30-second intervals till melted.
Spoon or pipe the melted chocolate into the middle of the hearts, spreading it to the sides. Sprinkle with vacation sprinkles. Let the pops harden fully at room temperature.
HOT CHOCOLATE COOKIES
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 stick unsalted butter
- 4 ounces bittersweet chocolate (no less than 60%)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon floor cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 12 massive marshmallows
Preheat the oven to 350ºF. Utilizing an electrical mixer, beat collectively the brown sugar, granulated sugar and eggs. Mix the bittersweet chocolate and butter in a microwave-safe bowl and microwave at 50% energy in 30-second intervals till melted.
Combine the chocolate/butter into the egg and sugar combination. Add all the dry substances, and blend completely. Stir within the chocolate chips.
Spoon out 12 cookies onto a parchment paper-lined baking sheet. Bake for 13 minutes. Take away the cookies from the oven. Prime every one with a big marshmallow. Broil for 30 seconds, till the marshmallows are toasted.
SLOW COOKER SALTED CARAMEL EGGNOG
- 1 quart eggnog
- 4 cinnamon sticks
- 1 teaspoon nutmeg
- 1/2 cup wrapped caramel candies
- 2 teaspoons sea salt
- Whipped cream
- Caramel Sauce
- Flake sea salt
Mix the eggnog, cinnamon sticks, nutmeg, caramel candies and sea salt in a gradual cooker. Cook dinner on excessive for 1 hour, stirring often. Ladle the eggnog into mugs and high with whipped cream, a caramel drizzle and flake salt.
GILDED CHURRO CHIPS
- 1 cup granulated sugar
- 3 teaspoons floor cinnamon
- 1 stick unsalted butter, melted
- 4 massive flour tortillas
- Edible gold mud
Preheat your oven to 350ºF. In a small mixing bowl, mix the sugar and cinnamon and blend effectively.
Use a pastry brush to coat each side of 1 tortilla with a skinny layer of melted butter. Liberally sprinkle the tortilla with the cinnamon/sugar combination. Flip the tortilla over and repeat. Lower the tortilla into 8 wedges and repeat with the remaining tortillas.
Place the tortillas wedges in a single layer on a baking sheet lined with parchment paper or a silicone mat. Bake the chips for about quarter-hour, till they’re crisp and golden browned.
Take away the chips from the oven and permit them to chill undisturbed for quarter-hour to set. Mud with edible gold powder!
This phase aired on KTLA 5 Weekend Morning Information on Dec. 11, 2021.
