Recipes from the Swedish Chef
Recipes from the Swedish Chef
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Here are some new recipes from my collection to get you into the New Year !! Happy New Year to you all !! I hope will find these delicious recipes to your own suiting. Mm mm licking my lips now !!
If you have recipes you would like share click the link below, I would be happy to stir them up and serve them out !! *winks
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Pâte à Choux (Cream Puff
Dough)
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½ cup water
¼ cup unsalted butter
1 teaspoon white sugar
1 pinch salt
½ cup all-purpose flour
2 eggs
Ganache:
4 ounces dark chocolate, chopped
4 ounces heavy whipping cream
Cream:
1 cup cold heavy whipping cream
1 tablespoon white sugar
1 teaspoon vanilla extract
1 teaspoon confectioners' sugar, or as needed
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Directions Instructions Checklist
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with silicone baking mats.
Step 2
Stir water, butter, 1 teaspoon white sugar, and salt together in a pot; bring to a simmer. Add flour and stir with a wooden spoon until mixture pulls away from the sides of the pot and forms a thick, paste-like dough. Remove from heat and let cool for 10 to 15 minutes.
Step 3
Stir eggs into dough one at a time, mixing until egg is completely incorporated after each addition. Transfer 2/3 the dough to a large resealable plastic bag. Cut corner of the bag away, about 1/2-inch wide, to form an opening through which to pipe the dough.
Step 4
Pipe 8 tapered ovals of dough onto the prepared baking sheet to form the 'swan bodies', pulling up at the tapered end to form the 'tail/wingtips'.
Step 5
Bake in preheated oven until golden brown, 20 to 25 minutes.
Step 6
While the 'swan bodies' are baking, fill a smaller bag with with the remaining 1/3 the dough; cut a small tip from the corner. Pipe out S-shapes to form the swan 'necks'. At the top of each S, pipe out more dough to form the swan 'heads'.
Step 7
When the 'bodies' are halfway cooked, bake the 'necks' in the oven together with the swan 'bodies' oven until golden brown, 10 to 12 minutes.
Step 8
Turn off the oven, open the oven door slightly, and let pastries cool completely.
Step 9
Cut the top 1/3 off of each swan body horizontally, from fatter end to tapered end. Cut each top in half to form the 'wings'.
Step 10
Place chocolate in a heat-proof bowl. Bring 4 ounces heavy cream to a boil in a small saucepan. Pour hot cream over chocolate and whisk until chocolate is completely melted and ganache is shiny and smooth. Spoon or pipe chocolate ganache into the base of each swan 'body'.
Step 11
Beat 1 cup cold cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1 tablespoon sugar and vanilla extract, continuing to beat until stiff peaks form. Transfer whipped cream into a piping bag with a star tip.
Step 12
Pipe cream to fill each swan 'body', piping up and out the top to resemble swan 'feathers'. Place 'wings' on each side of the 'body' sticking up out of the cream, and place 'neck' in the base of each swan. Refrigerate until chilled. Dust with confectioners' sugar.
Mini Dessert Brownies with Raspberries
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2 teaspoons butter
2 teaspoons all-purpose flour
1 cup butter
1 ½ cups white sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
â…” cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
Ganache:
â…“ cup heavy cream
3 ounces bittersweet chocolate, finely chopped
Topping:
28 fresh raspberries
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Directions Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each.
Step 2
Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar, eggs, and vanilla extract until smooth. Fold in 1 cup flour, cocoa powder, baking powder, and salt gently.
Step 3
Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the square pan.
Step 4
Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from oven and cool in the pan for 5 minutes.
Step 5
Transfer round brownies to a wire rack to cool. Let 8-inch pan of brownies cool in the pan, about 2 hours. Cut into 16 small squares.
Step 6
Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
Step 7
Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
Step 8
Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.
White Chocolate Fondue
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1 (12 ounce) package white chocolate chips
½ cup heavy whipping cream, or more as needed
¼ cup light corn syrup
2 tablespoons butter
¼ teaspoon salt
1 teaspoon vanilla extract
ADD ALL INGREDIENTS TO SHOPPING LIST
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Directions Instructions Checklist
Step 1
Melt white chocolate chips, cream, corn syrup, butter, and salt together in top of a double boiler over simmering water, stirring frequently, until smooth and glossy, 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.
Eclair Cake with Chocolate Ganache
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1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Filling:
2 cups cold heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups cold milk
Chocolate Ganache:
1 cup bittersweet chocolate, chopped
1 cup heavy cream
ADD ALL INGREDIENTS TO SHOPPING LIST
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Directions Instructions Checklist
Step 1
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
Step 2
Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
Step 3
Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
Step 4
Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
Step 5
Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
Step 6
Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.