Recipes!
Page mostly intended for my own use since I'm bad at remembering yield adjustments but too lazy to rewrite to account for them. But feel free to give any of the recipes here a try yourself too.
호떡 (Hotteok)
Dough:
2.25 tsp yeast
0.25 cups warm water, up to 110ºF
(ideally w/ starch, drained off from boiling rice or similar)
1.00 tsp sugar
2.50 cups flour
1.00 tsp salt
1.00 tbsp sugar
1.00 tbsp cooking oil
1.00 cups milk or water
Filling:
0.25 cups sugar
0.25 cups brown sugar
1.00 tsp cinnamon
10.00 tbsp assorted seeds and nuts
cooking oil for pan-frying
2.25 tsp yeast
0.25 cups warm water, up to 110ºF
(ideally w/ starch, drained off from boiling rice or similar)
1.00 tsp sugar
2.50 cups flour
1.00 tsp salt
1.00 tbsp sugar
1.00 tbsp cooking oil
1.00 cups milk or water
Filling:
0.25 cups sugar
0.25 cups brown sugar
1.00 tsp cinnamon
10.00 tbsp assorted seeds and nuts
cooking oil for pan-frying
Yield: about 20 pancakes
Combine yeast, 0.25 cups warm water, and 1.00 tsp sugar. Let sit for 10 minutes to activate.
Combine flour, salt, and 1.00 tbsp sugar.
Add to the dry ingredients: the yeast mixture, 1.00 tbsp cooking oil, and 1.00 cups milk or water.
Knead until well incorporated, the dough should be tacky but not sticky, add more milk or water if needed.
Cover and let rise in a warm place until doubled in size, about 1 hr.
Prepare filling by chopping the nuts/seeds and combining with 0.25 cups sugar, brown sugar, and cinnamon.
Heat a pan over medium heat with a few tablespoons of oil.
Oil your hands and tear off dough, about a 2 inch ball at a time, flattening into a disk with a well in the middle.
Add about 1.5 tbsp of the filling, pressing it into the center, then gather the edges, pinching to seal, and place it sealed side down on the pan, flattening slightly with your hand or a spatula. Cook each piece about a minute per side until golden brown.
Combine yeast, 0.25 cups warm water, and 1.00 tsp sugar. Let sit for 10 minutes to activate.
Combine flour, salt, and 1.00 tbsp sugar.
Add to the dry ingredients: the yeast mixture, 1.00 tbsp cooking oil, and 1.00 cups milk or water.
Knead until well incorporated, the dough should be tacky but not sticky, add more milk or water if needed.
Cover and let rise in a warm place until doubled in size, about 1 hr.
Prepare filling by chopping the nuts/seeds and combining with 0.25 cups sugar, brown sugar, and cinnamon.
Heat a pan over medium heat with a few tablespoons of oil.
Oil your hands and tear off dough, about a 2 inch ball at a time, flattening into a disk with a well in the middle.
Add about 1.5 tbsp of the filling, pressing it into the center, then gather the edges, pinching to seal, and place it sealed side down on the pan, flattening slightly with your hand or a spatula. Cook each piece about a minute per side until golden brown.
Chocolate Babka
Dough:
1.00 cups lukewarm water, up to 110ºF
2.00 eggs
6.25 cups flour
0.33 cups milk
2.00 tbsp yeast
0.50 tsp cinnamon
0.50 cups sugar
2.50 tsp salt
10.00 tbsp unsalted butter, room temperature
1.00 tbsp vanilla
Filling:
0.50 cups sugar
0.50 tsp cinnamon
0.33 cups cocoa
4.00 tbsp butter, melted
1.00 cups chocolate chips
1.00 cups dried pecans or walnuts
egg wash
1.00 cups lukewarm water, up to 110ºF
2.00 eggs
6.25 cups flour
0.33 cups milk
2.00 tbsp yeast
0.50 tsp cinnamon
0.50 cups sugar
2.50 tsp salt
10.00 tbsp unsalted butter, room temperature
1.00 tbsp vanilla
Filling:
0.50 cups sugar
0.50 tsp cinnamon
0.33 cups cocoa
4.00 tbsp butter, melted
1.00 cups chocolate chips
1.00 cups dried pecans or walnuts
egg wash
Yield: 2 loaves
Combine 1.00 cups warm water with yeast and 0.33 cups milk, and let sit for 10 minutes to activate.
Add all other dough ingredients, and mix until it comes together into a dough, adding more water if necessary.
Let the dough rest, covered, for 20 minutes before kneading it until smooth.
Cover the dough in a greased bowl and let rise 1.5-2 hours.
Gently deflate the dough, divide it up into 2.00 pieces, and set aside, covered, while you make the filling
Combine 0.50 cups sugar, 0.50 tsp cinnamon, cocoa, and 4.00 tbsp melted butter.
Shape each dough into a rectangle, roughly 9" x 18" x 0.25".
Coat each dough with a proportional amount of the filling, spreading it to within an inch of the edge, then scatter the chocolate chips and nuts over the filling, again proportional to the number of loaves you're making.
Starting with the short end, roll into a log, pressing to seal the seam and ends. Slice the log lengthwise to expose a cross section, and then twist the two halves together, exposed filling side up, and place into a lightly greased loaf pan. Repeat for each dough.
Brush each loaf with egg wash, and cover loosely with plastic wrap for another 1.5-2.5 hour rise, it should stick a good inch above the edge of the pan. Towards the end of this rise, preheat the oven to 300ºF.
Bake for about 50 mintues total, adding a foil tent about halfway through to prevent further browning if needed. Internal temperature should reach 190ºF.
Loosen the edges immediately after removing from the oven, but let the loaf cool for 10 minutes before turning it out onto a rack.
Combine 1.00 cups warm water with yeast and 0.33 cups milk, and let sit for 10 minutes to activate.
Add all other dough ingredients, and mix until it comes together into a dough, adding more water if necessary.
Let the dough rest, covered, for 20 minutes before kneading it until smooth.
Cover the dough in a greased bowl and let rise 1.5-2 hours.
Gently deflate the dough, divide it up into 2.00 pieces, and set aside, covered, while you make the filling
Combine 0.50 cups sugar, 0.50 tsp cinnamon, cocoa, and 4.00 tbsp melted butter.
Shape each dough into a rectangle, roughly 9" x 18" x 0.25".
Coat each dough with a proportional amount of the filling, spreading it to within an inch of the edge, then scatter the chocolate chips and nuts over the filling, again proportional to the number of loaves you're making.
Starting with the short end, roll into a log, pressing to seal the seam and ends. Slice the log lengthwise to expose a cross section, and then twist the two halves together, exposed filling side up, and place into a lightly greased loaf pan. Repeat for each dough.
Brush each loaf with egg wash, and cover loosely with plastic wrap for another 1.5-2.5 hour rise, it should stick a good inch above the edge of the pan. Towards the end of this rise, preheat the oven to 300ºF.
Bake for about 50 mintues total, adding a foil tent about halfway through to prevent further browning if needed. Internal temperature should reach 190ºF.
Loosen the edges immediately after removing from the oven, but let the loaf cool for 10 minutes before turning it out onto a rack.
Mixed Berry Turnovers
Dough:
2.50 cups flour
1.00 tsp salt
1.00 tsp sugar
1.00 cups unsalted butter
4.00 tbsp ice water
Filling:
2.00 cups berries
0.50 cups sugar
2.00 tbsp cornstarch
4.00 tsp lemon juice
egg wash
2.50 cups flour
1.00 tsp salt
1.00 tsp sugar
1.00 cups unsalted butter
4.00 tbsp ice water
Filling:
2.00 cups berries
0.50 cups sugar
2.00 tbsp cornstarch
4.00 tsp lemon juice
egg wash
Yield: about 16 small tarts/turnovers
Combine flour, salt, and 1.00 tsp sugar. Cut in butter and mix until mixture resembles coarse meal.
Add 4.00 tbsp cold water, with up to another 4.00 tbsp, one at a time, as needed to form a dough that's crumbly but holds together.
Wrap dough in plastic and refrigerate while preparing filling or for up to 3 days.
Combine berries, 0.50 cups sugar, cornstarch, and lemon juice.
Preheat oven to 425ºF, form dough into tart or turnover shapes as desired, optionally brush tops with egg wash.
Bake until golden brown, about 20-25 minutes.
Combine flour, salt, and 1.00 tsp sugar. Cut in butter and mix until mixture resembles coarse meal.
Add 4.00 tbsp cold water, with up to another 4.00 tbsp, one at a time, as needed to form a dough that's crumbly but holds together.
Wrap dough in plastic and refrigerate while preparing filling or for up to 3 days.
Combine berries, 0.50 cups sugar, cornstarch, and lemon juice.
Preheat oven to 425ºF, form dough into tart or turnover shapes as desired, optionally brush tops with egg wash.
Bake until golden brown, about 20-25 minutes.
Khachapuri
Dough:
0.50 cups warm milk
0.75 tsp sugar
1.00 tsp yeast
1.50 tbsp melted butter
0.75 tsp salt
1.38 cups flour
Filling:
1.50 cups assorted cheese
1.00 tbsp flour
1.00 tsp herbs if desired, I usually use rosemary
2.00 eggs
2.00 tsp butter
0.50 cups warm milk
0.75 tsp sugar
1.00 tsp yeast
1.50 tbsp melted butter
0.75 tsp salt
1.38 cups flour
Filling:
1.50 cups assorted cheese
1.00 tbsp flour
1.00 tsp herbs if desired, I usually use rosemary
2.00 eggs
2.00 tsp butter
Yield: 2 loaves
Combine milk, sugar, and yeast and let sit for 10 minutes to activate.
Add salt, 1.38 cups flour, and melted butter, stirring until a mass forms, and let rest for 10 minutes.
After the rest knead dough until smooth, adding another 1-2 tbsp flour if its too sticky.
Place dough in a greased bowl and cover for 1-1.5 hours to rise.
Make the filling by thoroughly mixing shredded cheese, 1.00 tbsp flour, herbs, and eggs.
Divide the dough into 2.00 portions, and roll each out into an oblong oval, and fold the edges up, pinching the ends together to form a boat. Add the proportional amount of filling to each, if any of the cheese is in slices you can place a single layer on top of the filling.
Preheat to 375ºF, and leave filled loaves to a 20 minute rise in the meantime.
Place a 1 tsp pat of butter in each khachapuri, and brush the outside with an egg wash now if desired.
Bake for 20-35 minutes, until the bread is golden brown.
Combine milk, sugar, and yeast and let sit for 10 minutes to activate.
Add salt, 1.38 cups flour, and melted butter, stirring until a mass forms, and let rest for 10 minutes.
After the rest knead dough until smooth, adding another 1-2 tbsp flour if its too sticky.
Place dough in a greased bowl and cover for 1-1.5 hours to rise.
Make the filling by thoroughly mixing shredded cheese, 1.00 tbsp flour, herbs, and eggs.
Divide the dough into 2.00 portions, and roll each out into an oblong oval, and fold the edges up, pinching the ends together to form a boat. Add the proportional amount of filling to each, if any of the cheese is in slices you can place a single layer on top of the filling.
Preheat to 375ºF, and leave filled loaves to a 20 minute rise in the meantime.
Place a 1 tsp pat of butter in each khachapuri, and brush the outside with an egg wash now if desired.
Bake for 20-35 minutes, until the bread is golden brown.
Chocolate Thyme Shortbread
16.00 tbsp unsalted butter, softened
1.00 tsp salt
1.00 cups sugar
0.33 cups cocoa
1.00 tsp vanilla extract
0.50 tsp baking powder
1.75 cups all-purpose flour (I usually use 6:1 all-purpose to buckwheat flour)
1.00 tbsp thyme (can be reduced up to half for more subtle flavor)
1.00 tsp salt
1.00 cups sugar
0.33 cups cocoa
1.00 tsp vanilla extract
0.50 tsp baking powder
1.75 cups all-purpose flour (I usually use 6:1 all-purpose to buckwheat flour)
1.00 tbsp thyme (can be reduced up to half for more subtle flavor)
Yield: around 24 cookies
Stit together the butter, salt, and sugar until well blended.
Add the cocoa, vanilla, baking powder, and flour, and thyme, and mix until smooth.
Shape the dough into a triangular prism (toblerone shape), it can be plastic wrapped and stored in the fridge for up to a week.
To bake, preheat oven to 300ºF, slice prism into flat triangle cookies about a quarter inch thick, and bake for about 30 minutes and allow to cool completely before serving.
Stit together the butter, salt, and sugar until well blended.
Add the cocoa, vanilla, baking powder, and flour, and thyme, and mix until smooth.
Shape the dough into a triangular prism (toblerone shape), it can be plastic wrapped and stored in the fridge for up to a week.
To bake, preheat oven to 300ºF, slice prism into flat triangle cookies about a quarter inch thick, and bake for about 30 minutes and allow to cool completely before serving.
Rosemary Shortbread
2.75 cups flour
0.67 cups sugar
2.00 tbsp rosemary
0.25 tsp salt
1.50 unsalted butter
0.67 cups sugar
2.00 tbsp rosemary
0.25 tsp salt
1.50 unsalted butter
Yield: about 36 cookies
Cream together the butter and sugar until well blended.
Stir in the remaining dry ingredients.
Cover and refrigerate dough for up to a week.
Preheat the oven to 375ºF.
Roll the dough out to a log and slice into about 1/4" circles.
Bake for about 8 minutes, until golden at the edges, cool before serving.
Cream together the butter and sugar until well blended.
Stir in the remaining dry ingredients.
Cover and refrigerate dough for up to a week.
Preheat the oven to 375ºF.
Roll the dough out to a log and slice into about 1/4" circles.
Bake for about 8 minutes, until golden at the edges, cool before serving.
Calzone/Pizza Dough
0.50 cup lukewarm water
2.25 tsp yeast
0.50 cup water
2.00 tbsp olive oil
2.00 tbsp honey
0.50 tsp salt
3.00 cups flour
2.25 tsp yeast
0.50 cup water
2.00 tbsp olive oil
2.00 tbsp honey
0.50 tsp salt
3.00 cups flour
Yield: 4 small calzones, or half as many small pizzas
Mix 0.50 cup lukewarm water with yeast and let stand to activate, about 5 mins.
Combine remaining water, oil, honey, and salt in another bowl. Add 1.00 cups of flour and mix.
Add yeast mixture to flour mixture, and add remaining flour 1 cup at a time until dough is well combined.
Knead dough until soft and elastic, about 8 minutes.
Divide dough into 4 portions and roll out, add pizza toppings or calzone fillings.
Preheat oven to 400ºF, bake for 15-20 minutes.
Note: If I'm making calzones, I prepare about half as much filling as I used flour.
Mix 0.50 cup lukewarm water with yeast and let stand to activate, about 5 mins.
Combine remaining water, oil, honey, and salt in another bowl. Add 1.00 cups of flour and mix.
Add yeast mixture to flour mixture, and add remaining flour 1 cup at a time until dough is well combined.
Knead dough until soft and elastic, about 8 minutes.
Divide dough into 4 portions and roll out, add pizza toppings or calzone fillings.
Preheat oven to 400ºF, bake for 15-20 minutes.
Note: If I'm making calzones, I prepare about half as much filling as I used flour.
Buttermilk Pancakes
0.75 cups milk
2.00 tbsp vinegar
1.00 cups flour
2.00 tbsp sugar
1.00 tsp baking powder
0.50 tsp baking soda
1.00 eggs
2.00 tbsp melted butter
Up to 1.00 cups mix-ins
2.00 tbsp vinegar
1.00 cups flour
2.00 tbsp sugar
1.00 tsp baking powder
0.50 tsp baking soda
1.00 eggs
2.00 tbsp melted butter
Up to 1.00 cups mix-ins
Yield: about 6, 6" diameter pancakes
Combine milk and vinegar and let rest for 5 minutes.
Combine dry ingredients, then add milk and mix to combine.
Add eggs and butter and mix until batter is uniform.
Add any desired mix-ins at this point, my go-to is equal parts chocolate chips and raspberries, and mix until well dispersed.
Cook on a lightly greased pan over low-medium heat. Pour about 1/2 cup batter for each pancake, flipping after about a minute, cooking until both sides are golden brown.
Combine milk and vinegar and let rest for 5 minutes.
Combine dry ingredients, then add milk and mix to combine.
Add eggs and butter and mix until batter is uniform.
Add any desired mix-ins at this point, my go-to is equal parts chocolate chips and raspberries, and mix until well dispersed.
Cook on a lightly greased pan over low-medium heat. Pour about 1/2 cup batter for each pancake, flipping after about a minute, cooking until both sides are golden brown.
Bread Rolls
1.00 tbsp yeast
1.50 cups warm milk
3.00 tbsp sugar
4.50 cups flour
1.00 eggs
0.25 cups unsalted butter, room temperature
1.00 tbsp salt
1.50 cups warm milk
3.00 tbsp sugar
4.50 cups flour
1.00 eggs
0.25 cups unsalted butter, room temperature
1.00 tbsp salt
Dissolve the yeast and sugar in the milk and let sit for a few minutes to activate.
Add about half the flour and mix until combined.
Add the egg and gradually add the butter while mixing.
Add the remaining flour, salt, and any dried herbs you want to include.
Mix until the dough comes together into a ball, adding more flour if needed to keep it from sticking to the bowl.
Knead the dough a few times, then cover in an oiled bowl to rise until doubled in size, about an hour.
Punch the dough down and recover it to rise a second time.
Form the dough as desired, and cover with a dish towl for a final 45 minute rise.
Preheath the oven to 400ºF, brush on egg wash or melted butter at this stage if desired.
Bake about 20-30 minutes, or until golden brown.
Add about half the flour and mix until combined.
Add the egg and gradually add the butter while mixing.
Add the remaining flour, salt, and any dried herbs you want to include.
Mix until the dough comes together into a ball, adding more flour if needed to keep it from sticking to the bowl.
Knead the dough a few times, then cover in an oiled bowl to rise until doubled in size, about an hour.
Punch the dough down and recover it to rise a second time.
Form the dough as desired, and cover with a dish towl for a final 45 minute rise.
Preheath the oven to 400ºF, brush on egg wash or melted butter at this stage if desired.
Bake about 20-30 minutes, or until golden brown.
Pirozhki
Dough:
4.00 cups flour
0.25 cups cream cheese
0.50 cups buttermilk
4.00 tbsp unsalted butter, softened
0.50 cups warm water
2.00 eggs
2.00 tbsp sugar
1.50 tsp salt
2.00 tsp yeast
Filling:
0.50 lbs ground beef
5.00 oz diced potato
1.00 tsp chopped garlic
1.00 tbsp vegetable oil
1.50 cups shredded cheddar cheese
egg wash (1 egg beaten with 1 tbsp water)
4.00 cups flour
0.25 cups cream cheese
0.50 cups buttermilk
4.00 tbsp unsalted butter, softened
0.50 cups warm water
2.00 eggs
2.00 tbsp sugar
1.50 tsp salt
2.00 tsp yeast
Filling:
0.50 lbs ground beef
5.00 oz diced potato
1.00 tsp chopped garlic
1.00 tbsp vegetable oil
1.50 cups shredded cheddar cheese
egg wash (1 egg beaten with 1 tbsp water)
Yield: 16 pirozhki
Combine yeast with warm water and sugar first, and let sit 10 minutes to activate.
Combine all other dough ingredients, holding out half of the flour, and mix to combine.
Once its visibly frothy pour in the yeast mixture, mix until smooth, then slowly add the rest of the flour and knead until a smooth dough forms. It should be soft but not sticking to your hands, add more flour as needed to achieve this.
Cover the dough in a lightly greased bowl to rest until puffy, about 90 minutes.
In the meantime, prepare the filling by heating the oil over medium heat, cooking the potatoes until slightly translucent, and then adding the ground beef and garlic, breaking up the meat as it browns until its cooked through, then remove from heat. Add salt and pepper to taste while cooking.
After the cooked components have been cooled to room temperature, stir in the shredded cheese as well.
Divide the dough into 16 equal pieces, shape them into balls and let them rest on a covered baking sheet for about 15 minutes.
Then flatten each ball out into a roughly 5" diameter circle, brush the surface with egg wash, and place 2 tbsp of filling onto the center of each round. Pull the dough over the filling, pinching the sides together to seal like a dumpling. Place the formed buns on a baking sheet with parchment paper, and allow them to rise, covered, for one hour or until puffy.
Near the end of that rise, preheat the oven to 400ºF.
Brush the buns with the remaining egg wash, bake for 15-20 minutes until golden brown.
Combine yeast with warm water and sugar first, and let sit 10 minutes to activate.
Combine all other dough ingredients, holding out half of the flour, and mix to combine.
Once its visibly frothy pour in the yeast mixture, mix until smooth, then slowly add the rest of the flour and knead until a smooth dough forms. It should be soft but not sticking to your hands, add more flour as needed to achieve this.
Cover the dough in a lightly greased bowl to rest until puffy, about 90 minutes.
In the meantime, prepare the filling by heating the oil over medium heat, cooking the potatoes until slightly translucent, and then adding the ground beef and garlic, breaking up the meat as it browns until its cooked through, then remove from heat. Add salt and pepper to taste while cooking.
After the cooked components have been cooled to room temperature, stir in the shredded cheese as well.
Divide the dough into 16 equal pieces, shape them into balls and let them rest on a covered baking sheet for about 15 minutes.
Then flatten each ball out into a roughly 5" diameter circle, brush the surface with egg wash, and place 2 tbsp of filling onto the center of each round. Pull the dough over the filling, pinching the sides together to seal like a dumpling. Place the formed buns on a baking sheet with parchment paper, and allow them to rise, covered, for one hour or until puffy.
Near the end of that rise, preheat the oven to 400ºF.
Brush the buns with the remaining egg wash, bake for 15-20 minutes until golden brown.
Cornish Pasties
Dough:
3.00 cups flour
0.75 tsp salt
8.00 tbsp unsalted butter, room temperature
1.00 eggs
3.00 tbsp water
2.00 tsp vinegar
Filling:
0.75 lb ground beef
1.00 cups corn kernels
8.00 oz diced potato
1.00 tsp dried thyme
egg wash (1 egg beaten with 1 tbsp water)
3.00 cups flour
0.75 tsp salt
8.00 tbsp unsalted butter, room temperature
1.00 eggs
3.00 tbsp water
2.00 tsp vinegar
Filling:
0.75 lb ground beef
1.00 cups corn kernels
8.00 oz diced potato
1.00 tsp dried thyme
egg wash (1 egg beaten with 1 tbsp water)
Yield: 6 pasties
Whisk together flour and salt, cut the butter into the dough and mix until it resembles coarse crumbs.
In a small bowl, beat the eggs with the water and vinegar, and drizzle over the flour mixture.
Knead and gather the dough until it becomes cohesive, adding up to 3.00 more tbsp of water, one at a time, as needed until the dough comes together.
Separate the dough into 6 pieces, shape them into discs, and wrap and chill them while you prepare the filling.
Just combine all filling ingredients, breaking up ground beef into bits while mixing. It will cook in the oven.
Preheat the oven to 400ºF, roll each dough disc into a roughly 8" circle, place 1/2 cup filling in the center of each, and brush the edges of the circle with water before folding and pinching the dough together. Add slashes on the top to vent.
Bake at 400º for 15 minutes, then reduce the temperature to 350º for another 25-30 mins.
Whisk together flour and salt, cut the butter into the dough and mix until it resembles coarse crumbs.
In a small bowl, beat the eggs with the water and vinegar, and drizzle over the flour mixture.
Knead and gather the dough until it becomes cohesive, adding up to 3.00 more tbsp of water, one at a time, as needed until the dough comes together.
Separate the dough into 6 pieces, shape them into discs, and wrap and chill them while you prepare the filling.
Just combine all filling ingredients, breaking up ground beef into bits while mixing. It will cook in the oven.
Preheat the oven to 400ºF, roll each dough disc into a roughly 8" circle, place 1/2 cup filling in the center of each, and brush the edges of the circle with water before folding and pinching the dough together. Add slashes on the top to vent.
Bake at 400º for 15 minutes, then reduce the temperature to 350º for another 25-30 mins.
Choux (Cream Puff Pastry)
1.00 cups water
8.00 tbsp unsalted butter
0.38 tsp salt
1.25 cups flour
4 eggs
8.00 tbsp unsalted butter
0.38 tsp salt
1.25 cups flour
4 eggs
Yield: about 13 2-3" diameter cream puffs
Preheat the oven to 425ºF
Combine water, butter, and salt in a saucepan (a bit larger than you think you need), heat until butter has melted and bring to a boil.
Remove the pan from heat and add the flour, stirring vigorously to combine.
Remove the pan from heat and let the mixture cool until below 125ºF, about 5-10 minutes.
Beat in the eggs one at a time, and continue to mix until smooth. This is possible by hand but does take a little bit so you might use a mixer instead.
Portion the batter out onto baking sheets, I used a 1/4 cup scoop initially and then went back to add the excess around to try and get even sizes.
Bake for 10 minutes, then reduce temperature to 350ºF and bake for an additional 25 minutes.
Once they're done baking, cut a small slit in the top of each and turn off the oven but leave them in there for a few minutes to vent steam. Once they're cool enough to handle, split in half. Probably let them cool completely before you put anything in them but it depends what you're using for filling. Whatever you use for filling, plan on using about 2 cups of it. I've had good results using the no-churn ice cream recipe posted here, although I only used less than half of a full batch of that one as written.
Preheat the oven to 425ºF
Combine water, butter, and salt in a saucepan (a bit larger than you think you need), heat until butter has melted and bring to a boil.
Remove the pan from heat and add the flour, stirring vigorously to combine.
Remove the pan from heat and let the mixture cool until below 125ºF, about 5-10 minutes.
Beat in the eggs one at a time, and continue to mix until smooth. This is possible by hand but does take a little bit so you might use a mixer instead.
Portion the batter out onto baking sheets, I used a 1/4 cup scoop initially and then went back to add the excess around to try and get even sizes.
Bake for 10 minutes, then reduce temperature to 350ºF and bake for an additional 25 minutes.
Once they're done baking, cut a small slit in the top of each and turn off the oven but leave them in there for a few minutes to vent steam. Once they're cool enough to handle, split in half. Probably let them cool completely before you put anything in them but it depends what you're using for filling. Whatever you use for filling, plan on using about 2 cups of it. I've had good results using the no-churn ice cream recipe posted here, although I only used less than half of a full batch of that one as written.
No-churn Ice Cream
Base:
1.00 14-oz can sweetened condensed milk
1.00 tsp vanilla extract or similar (I think Kahlua is best in chocolate ice cream for instance)
A pinch of salt
2.00 cups heavy cream, cold
Any flavoring and mix-ins. Some examples I've used before are:
1.00 cup strawberry coulis
0.50 cup cocoa powder
1.00 14-oz can sweetened condensed milk
1.00 tsp vanilla extract or similar (I think Kahlua is best in chocolate ice cream for instance)
A pinch of salt
2.00 cups heavy cream, cold
Any flavoring and mix-ins. Some examples I've used before are:
1.00 cup strawberry coulis
0.50 cup cocoa powder
Yield: About 5.00 cups
Whisk together condensed milk, flavor of choice, extract of choice, and salt. Set aside.
Whip the cream with a mixer on medium-high speed until still peaks form.
Fold about a cup of the whipped cream into the condensed milk mixture, and then lightly fold that mixture into the rest of the whipped cream until well blended. Pour into a metal loaf pan and freeze, covered. After about 2 hours swirl in any solid mix-ins you with to include. After about 3 more hours it should be solid and ready to serve, although it will remain a bit softer than normal ice cream.
Whisk together condensed milk, flavor of choice, extract of choice, and salt. Set aside.
Whip the cream with a mixer on medium-high speed until still peaks form.
Fold about a cup of the whipped cream into the condensed milk mixture, and then lightly fold that mixture into the rest of the whipped cream until well blended. Pour into a metal loaf pan and freeze, covered. After about 2 hours swirl in any solid mix-ins you with to include. After about 3 more hours it should be solid and ready to serve, although it will remain a bit softer than normal ice cream.