Local Filipino Pastries

Local Fil ipino Pastries
Beef Empanadas
Makes a dozen 6-inch empanadas
2 hard-boiled large eggs, chopped into bits
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins (optional)
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
cinnamon
1 package frozen empanada pastry disks, thawed (or homemade, recipe follows)
About 4 cups vegetable oil and a deep-fat thermometer (if deep-frying)
1 egg beaten with 2 teaspoons water (if baking)
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until
softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook,
breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice,
then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes.
Stir in hard boiled egg and spread on a plate to cool.
Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place),
then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons
meat mixture on disk. Moisten edges of disk with water and fold over to form a semicircle, then
crimp with a fork. [You might see some different crimps in my pictures. The fork method really
works best.] Make more empanadas in same manner.
If frying: Preheat oven to 200°F with rack in middle.
If baking: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Deep-frying instructions: Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat
until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until
crisp and golden, 4 to 6 minutes per batch.
Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
Baking instructions: Lightly brush empanadas with some of egg wash and bake in upper and
lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25
minutes. Transfer empanadas to a rack to cool at least 5 minutes.
Serve warm or at room temperature.
Empanada Dough
4 1/2 cups unbleached all-purpose flour (I used 1 1/2 cups whole wheat flour + 3 cups all-
purpose)
BARQUILLOS
Ingredients
 5 egg yolks
 sugar to taste
 3/4 cup milk
 rind of 1 lemon
 1/4 cup sifted all-purpose flour
INSTRUCTIONS
How to make Barquillos
1. Stir lightly beaten egg yolks into milk.

2. Add flour and mix until smooth. Add sugar and powdered rind.
3. Grease wafer iron (barquillera) on both sides and heat over moderate fire.
4. Drop tablespoon of batter in the center of hot iron, press iron plates together.
5. Heat iron on both sides to brown wafer.
6. Shape barquillos while still warm and soft using a greased wooden cone or
pin.
Cream Puffs
Aunt Pat's Famous Cream
Puffs
Ingredients
Cream Puff Shells
 1 cup water
 1/2 cup butter, 1 stick
 1 cup all-purpose flour
 4 large eggs
Custard Cream Filling
 3/4 cup sugar
 1/3 cup all-purpose flour
 1/2 teaspoon salt
 2 cups milk, heated to warm
 4 egg yolks, beaten
 2 teaspoons vanilla
For the sweetened whip cream
 1 pint heavy cream
 Granulated sugar to taste
 Vanilla to taste
Additional ingredients to finish the cream puffs
 Confectioners' sugar
Instructions
1. For the cream puff shells:

2. Place oven rack one place below middle. Preheat oven to 400F degrees. Set
aside a regular muffin pan (12 or more), lightly buttered (Cooking spray or neutral
oil brushed with a pastry brush also works). Note: If using a dark non-stick pan,
preheat oven to 375F degrees (see notes for more information).
3. In a medium sauce pan, bring water and butter to a low boil over medium-high
heat. Reduce heat to medium-low and add flour, stirring well until mixture forms a
ball. Remove from heat. Stir in eggs, one at a time, beating with wooden spoon
or large fork until dough is smooth. Beat additional 10 to 15 seconds as this will
increase the volume of the dough.
4. Using a tablespoon, drop dough into deep muffin tins. This doesn't have to be an
exact measurement, but depending on how big you want your shells to be. Divide
all the batter between 12 muffins.
5. Bake shells for 25 to 35 minutes or until puffed and golden brown. (Might take
longer in the non-stick pan at the lower temperature). Important that the puffs are
golden/crisp or they may collapse. Even when they look done, I leave them in a
full minute or so longer. Turn oven off and open the oven door. Pull oven rack out
about half way and let shells sit for approximately 20 minutes. Remove from oven
and cool completely in the muffin tin before removing to wire racks. If your shells
stick a bit to the tins, gently use a fork or butter knife to pull them away from the
sides of the pan.
6. (The shells can be prepared the day before. Just lightly cover with foil when
completely cooled and let sit at room temperature.)
7. Cook's note: Ingrid baked the shells on a baking sheet about three inches apart,
but my smart aunt decided the muffin tins make a nice shape to hold the cream.
Either method works, but Ingrid's way will produce a little flatter shaped shell. If
you prefer to make them on the baking sheet, be sure to line it with parchment
paper before spooning or piping the choux pastry dough from a pastry bag.
8. For the custard pastry cream filling:
9. Place the 4 egg yolks in a medium bowl. Whisk them together and set aside.
10. Mix sugar, flour and salt in a medium saucepan. Stir in warm milk. Cook over
medium heat, stirring frequently. Mixture will thicken and bubble. Once it starts to
bubble, cook one minute more while still stirring.
11. Remove from heat. Quickly whisk about half of the mixture into beaten egg yolks.
12. Blend this back into remaining hot mixture in the saucepan. Whisk constantly
until mixture starts to bubble again. Cook for another 30 seconds or so but do not
stop whisking.
13. Remove from heat and add vanilla- Don't forget the vanilla and use good quality
vanilla since this flavor is the base of the entire filling.) Set aside, cover with
plastic wrap and let cool completely. You can set the custard in the refrigerator to
cool quickly. The custard will continue to thicken as it cools.
14. For the sweetened whipped cream:
15. Whip your cream using electric beaters or stand mixer and add sugar and vanilla
to your liking.
16. Assembling the cream puffs:
17. Cut off shell tops and scoop out the insides of top and bottom to make room for
the custard and whipped cream. The insides might be moist. Just pull that all out
being careful not to make a hole go through the bottom.
18. Pour about one cup powdered sugar into a bowl to dip the cream puffs in.
19. Dip the bottom of the puff into powdered sugar, then repeat with top of puff. This
will coat the puffs and gives a "French pastry" decadent look to the finished
cream puff.
20. Fill bottom of puff with Custard Cream Filling. Top generously with sweetened
whipped cream.
21. Replace top of puff. The top won't cover entirely but sits like a decorative hat.
Place puffs in refrigerator, uncovered, chilling for 4 hours. Do not cover the puffs
in fridge or you run the risk of the powdered sugar evaporating. Puffs can remain
in the refrigerator overnight this way.
22. More notes for preparing ahead of time:
23. You may completely assemble cream puffs the night before serving, they actually
get better over time. Cover loosely with foil.
24. For transporting, place completed cream puffs back into muffin tins, cover lightly
with foil and they're ready to go!
25. Makes 12 cream puffs if made in muffin tin.
Chocolate
Cream Puffs
Ingredients
Cream Puffs:
1 cup 2% milk (you can also use skim or whole milk, but it will effect the
flavor and crispness of your cream puff.)
8 ounces unsalted butter, cut into 1-tablespoon pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups unbleached all-purpose flour
4 extra large eggs, whisked together in a small bowl
Ganache for filling and glaze:

2 cups heavy cream
16 ounces semisweet or bittersweet chocolate, finely chopped
2 tablespoons corn syrup
1 cup raspberry preserves
Directions
1. To make the Ganache:
2. In a saucepan heat the cream over medium heat. Once it comes to a simmer,
turn off the heat and add the chocolate. Swirl the pan to make sure all the
chocolate is covered, let sit for 3 minutes. Gently whisk together the cream
and chocolate until it is smooth, add the corn syrup and stir just until
combined. Pour into a shallow bowl and cover with plastic wrap, allow to
cool to room temperature.
3. To make the cream puffs:
4. Preheat oven to 400 degrees F. Line two cookie sheets with parchment paper.
In a saucepan combine the milk, butter, sugar and salt. Bring to a low boil
over medium heat. Once the milk mixture comes to a boil, dump all of the
flour in and stir with a wooden spoon.
5. Turn the heat to low and continue to stir until the mixture becomes thick, it
will look like mashed potatoes. Cook over low heat for about one minute.
Transfer the dough to a stand mixer, fitted with the paddle attachment. Mix
on low speed for about 30 seconds. On medium speed, add the eggs, about 2
tablespoons at a time, mixing well after each addition. The dough should still
be soft, but will still hold its shape when piped.
6. Put the dough into an 18-inch pastry bag, fitted with a large (1/2-inch) round
tip. Holding the pastry bag straight up and down, hovering about 1/4-inch off
the parchment, pipe out about 36 balls of dough, each one 3/4 inch wide and
1/2 inch tall. Try to get them the same size and about 1-inch apart. If there are
any points on the top of your dough balls, gently rub them flat with a wet
finger.
7. Bake the cream puffs for about 25 minutes. Remove one of the puffs and
break it open, if it is still wet inside they need more time in the oven. You
will want to switch the top tray with the bottom tray at this point. Don't
switch them before now, or they may collapse. When they are done, the
inside will be hollow and the outside crisp and golden brown. Once the cream
puffs are cooled completely, poke a small hole in the bottom with a paring
knife.
8. Fit a 12-inch pastry bag with a small (1/4 inch wide) round tip. Fill, about 1/3
full, with some of the raspberry preserves and squeeze a small amount into
each of the puff pasties through the small hole in the bottom. In another 12-
inch pastry bag with a small (1/4 inch wide) round tip. Fill this one with the
room temperature ganache, which should be the consistency of icing when it
is fully set up.
9. Melt the remaining ganache gently over a double boiler, just until it is soft
enough to dip the cream puffs and get a shiny glaze. Remove from heat and
repeat with the rest of the cream puffs. Set the dipped puffs back on the
cookie sheet and place them in the refrigerator until the ganache on top is set.
Serve with tea, coffee or a tall glass of milk.

Local Filipino Pastries

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Local Filipino Pastries

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Local Fil ipino Pastries

How to make Barquillos

1. Stir lightly beaten egg yolks into milk.

Cream Puff Shells

Custard Cream Filling

For the sweetened whip cream

Additional ingredients to finish the cream puffs

1. For the cream puff shells:

Ganache for filling and glaze:

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