Categories
Sweets

$20 White Truffle Doughnut Could Possibly Dethrone the Cronut

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Just when you thought donuts couldn’t get more insane than being stuffed with S’mores a White Truffle Doughnut comes along and changes the game all over again.

Fancier than a cronut and significantly more expensive at $20 a pop, the yeast based doughnut is literally dripping in white truffle syrup, three grams white truffle shavings, fleur del sel and Valrona chocolate shavings. The doughnut is the result of a collaboration between Do-Rite chefs and Rodrick Markus, owner of Lakerview’s Rare Tea Cellar made it’s Chicago debut on Wednesday, December 11. Chef Harris D’Antignac has high expectations for his new creation, “Hopefully we’ve got ourselves the next cronut.”

The grandiose doughnut might not be for everyone which is why it’s being promoted more as a luxury treat than standard menu addition but so far customer reactions on Twitter have been nothing but positive.

The White Truffle Doughnut is only available during truffle season which gives gourmands until about mid-January to get themselves to Chicago to try the decadent pastry but plan on calling ahead to guarantee yourself one.

H/T + PicThx DNAinfo

Categories
Fast Food

McDonald’s New Zealand Now Offering Steak Mince ‘N’ Cheese Pies

Georgie Pies

Since McDonald’s is a global chain, it only makes sense they adapt to various country’s culinary styles. We’ve already seen them roll out the “Gold Ring” Quarter Pounder in Japan and the Chicken McRib in Malaysia. Now, McDonald’s New Zealand is offering one of the country’s more popular dishes — Georgie Pies meat pies.

Originally a New Zealand fast food joint, Georgie Pies was a favorite among natives, offering traditional meat pies featuring a square pastry stuffed with ingredients like steak and cheese. McDonald’s eventually bought the chain, which explains their move to reintroduce the dish.

As of now, McD’s is only offering a Steak Mince ‘N’ Cheese Pie version, although launch plans for more flavors are in the works.

H/T + PicThx Brand Eating

Categories
Sweets

Cronut Inventor Dominique Ansel Unleashes the ‘Magic Soufflé’

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First off, Dominique Ansel, the creator of the (in)famous Cronut, would like you to know that “It’s not so much about making the next Cronut. It’s about making something other than the Cronut.”

Now that we’ve gotten that out of the way, behold: the Magic Soufflé. The new creation features a chocolate soufflé hidden inside a brioche infused with orange blossom water. The mini pastry tower also houses a touch of Grand Marnier and Ansel recommends consuming the dessert while it’s still warm and fresh.

If you happen to be in line for the Cronut tomorrow, staff will be offering samples to a few lucky patrons. The Magic Soufflé will debut this weekend at the Spring Street bakery in New York with a $7 price tag.

We’re currently taking bets on how long it takes before knock offs start popping up in LA.

H/T Eater + PicThx Dominique Ansel

Categories
Sweets

This $750 Cupcake is Made from ‘Gold Vanilla Caviar’

750-cupcake

There’s nothing like satisfying your sweet tooth with a cupcake. But there’s spending $4 to indulge yourself, and then there’s spending $750. Behold the Decadence D’Or, possibly the bougiest cupcake on earth at Sweet Surrender inside the Palazzo in Las Vegas.

This $750 cupcake is made from Palmira Single Estate chocolate, which is so exclusive that it’s only released in vintages. Then there’s the frosting made from Charentes-Poitou AOC butter crafted by a French butter cooperative founded in 1888 (legit), which is then mixed with Tahitian Gold vanilla caviar. The majority of the ingredients in the Decadence D’Or have either been hand-picked or hand cultivated at this point. Then they add Louis XIII de Remy Martin Cognac, blended from 1200 cognacs between 40 to 100 years old. Following so far?

Finally it’s topped off with edible gold flakes. Because rich people.

H/T + PicThx Thrillist

Categories
Products

Yes, I Would Like to Sleep in a Giant Croissant – Thanks Japan!

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Sometimes I wonder how journalism works in Japan. In J-school (the first J), you’re taught each story has to answer the five basic W’s: who, what, when, where and why, but after a while, isn’t it easier to stop asking and simply understand it’s “because Japan, that’s why”?

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Japanese mail order company Felissimo is currently selling sleeping bags that look like bread and pastries and omelets for reasons probably having to do with Japan’s obvious obsession with cute things and less to do with a latent national desire to transform into desserts (we’re guessing).

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Guaranteed to envelop you in a “feeling of happiness and fluffy,” these sleeping breads come in four different varieties, from toast pillows with red “jam” blankets to a swirly cornet sleeping bag with a brown “chocolate” blanket.

The entire four-piece collection is now available from Felissimo for ¥16,000 ($162).

Now if only they came out with a “Cronut” edition.

H/T + PicThx Design Taxi

Categories
Recipes

Here’s How to Make Homemade Ding Dongs

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Given the demise of America’s long-beloved sweetheart (sob, Hostess), making these from scratch may be the only way to cure your shakes.

This recipe is a tender, chocolatey devil’s food cake filled with a fluffy, vanilla whipped-cream filling.  Once upon a time, I used this very same recipe as cupcakes to make Little Debbie knock-offs. Same concept, different execution.

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For the cupcakes, you make the cake recipe in a cupcake pan and bake at an adjusted time, for the ding dongs you make it as a sheet cake and cut out mini-circle cakes with a 3-inch round biscuit cutter.

Make sure you enter the giveaway to win the book, but in the mean time, enjoy this recipe for “Retro Ring Cakes.”  They’re so good, even kitties can’t resist!

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Homemade Ding Dongs Recipe

Makes: 9 cakes

Printable Recipe

For the Cake

  • ½ cup dutch-process cocoa powder
  • ½ cup + 1 cup water, divided
  • 1 ½ sticks (6 ounces) unsalted butter, softened
  • 1 cup granulated sugar
  • ¼ cup brown sugar, firmly packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (7 ounces) sifted cake flour
  • ¼ cup (1 ¼ ounces) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

 

For the Filling

  • ⅓ cup heavy whipping cream
  • 1 teaspoon sugar
  • ½ teaspoon vanilla extract

 

For the Glaze

  • 8 ounces dark chocolate*, finely chopped
  • 1 cup heavy whipping cream

 

Optional: Fleur de Sel, for sprinkling

 

Make the cake

1.  Preheat oven to 350ºF and line a 9 by 13-inch cake pan with foil and/or parchment.  In a medium bowl, mix together the flours, baking powder, and salt.

2.  Place cocoa powder in a small bowl.  Heat ½ cup of the water until it just begins to simmer and pour it over the cocoa, whisking until incorporated.  Add remaining 1 cup of water and stir until smooth; set aside to cool.

3.  In the bowl of a stand mixture fitted with the paddle attachment, cream the butter with both of the sugars on medium-high speed until very light; 4 to 5 minutes (a couple minutes longer if using a hand mixer).  Scrape down the bowl.

4.  In a small bowl, beat the eggs and vanilla together just to blend.  With the mixer on medium speed, add the eggs to the butter mixture 1 tablespoon at a time, scraping down the bowl after half the eggs have been added.  Make sure to allow each addition to completely blend before adding the next.

5.  With the mixer on the lowest speed add the flour and cocoa mixtures alternately, beginning and ending with the flour ( ⅓ flour- ½ cocoa – ⅓ flour – ½ cocoa – ⅓ flour).  Once the last of the flour has been added, mix just until combined and turn off the mixer.  Scrape down the sides and bottom of the bowl, incorporating any last bits of flour.

6.  Pour the batter into your cake pan and bake about 35 to 40 minutes, until a toothpick inserted into the center comes out clean.  Transfer to a wire rack to cool completely.

 

Prepare for the filling

1.  Once the cake has cooled, use a 3-inch cutter to cut eight rounds from the cake.  You can freeze the scraps for ice cream sundaes or midnight snacks.  Press a 2-inch round cutter into the cake round until it is ¼-inch from the bottom.*  Pop the cake piece out of the 2-inch cutter and cut off ¼-inch of cake from the bottom of the small cake round (this will ensure that you have enough room for your filling).
* You can do this by inserting a paring knife ¼-inch from the bottom and insert the 2-inch cutter until you feel it hit the paring knife.

2.  In the bowl of a stand mixer, whip the cream, sugar, and vanilla on medium speed until it reaches firm peaks.  Transfer to a pastry bag, or to a quart-size Ziploc bag with the corner snipped off.  Pipe the cream into the whole of each cake.  Press the reserved 2-inch cake rounds into the top of each cake to cover the filling.

 

Prepare the Glaze

1.  Place chopped chocolate in a medium bowl* and warm the cream in a small saucepan or microwave until it just begins to boil.  Immediately pour the cream over the chocolate and let it sit for 1 to 2 minutes, then whisk gently until completely blended and smooth.  It will start to blend right after you hit the point where you are about to give up all hope.  Have faith.  Once mixed, let the chocolate mixture cool for 5 to 10 minutes to thicken slightly.

* I put my chocolate in a large 4-cup measuring cup, to make the next step easier.

* I also used dark chocolate chips instead of chopped chocolate, because chopping chocolate is the bane of my existence.  

2.  Place the cream-filled cake rounds onto a rack set over a foil-lined baking sheet.  Working one cake at a time, pour about 3 tablespoons of glaze over each cake, using an offset spatula to gently spread the glaze over the top and sides of the cake.

3.  Continue with each cake, being careful not to drip new chocolate onto your newly beautified cakes.  If your glaze thickens too much, microwave it in 10 to 15 second intervals, stirring after each, until it reaches your desired consistency.

4.  Before the chocolate sets, sprinkle with fleur de sel, if desired. 

Adapted from The Art & Soul of Baking

Categories
Sweets

Because this is America, Candied Bacon Macarons

Fusion. Hybrid. Multiethnic. America is a melting pot, or is it a salad now? These ideas go beyond your third grade class, and in food, go beyond French Asian fare. And what better way to infuse America into the French via the way of the macaron?

You guessed it: Bacon. Offered up from the Macaron Parlour, the candied bacon with maple cream cheese macaron promises to please both the masculine and feminine appetites in any person’s soul. The perfect Ying and Yang of the petite burger-looking pastry world.

The Macaron Parlour, co-founded by the rather erudite baking duo of Christina Ha and Simon Tung in 2010, breaks the boundaries of macaron convention. The Macaron Parlour are true innovators of the petite world, serving up odd yet sensational flavors like candied bacon with maple cream cheese, s’mores daringly made with brown sugar, lemon basil, and Earl Grey.

For a while, the Macaron Parlour operated nomadically, like pastry guerrillas, whose sweet confections could only be found online, through roaming the streets, or scouting events. The duo has recently taken the plunge into opening their own storefront and no, it isn’t a miniature.

Photos courtesy MacaronParlour

Categories
Sweets

Homemade Raspberry Pop-Tarts

If you’re looking to diverge from that normal Kellogg brand Pop-Tart and have a few more minutes laying around than normal, here’s a look at a homemade Raspberry Pop-Tart recipe! Utilizing a from-scratch flaky and buttery dough, a glaze of confectioners sugar, buttermilk and pure vanilla extract and a raspberry filling. Our friend Valerie has the extended recipe on her blog. For all the guys reading out there, if you want to make your girl super curious about you, when she comes over, have a batch of these already made. There’s something about home made Pop-Tarts that gets them crazy. To all the ladies…maybe you can chime in on how wrong/right I am on that tidbit!