No child deserves to know any parents’ deep dark secret. Children must be left to keep their faith, their trust on their parents for as long as they live.
Our parents are but human, they are flawed. They surely made a few grave mistakes when they were younger or well, whatever age they are in now, they will make mistakes; heck they are probably making mistakes now. While they are not exempted to making mistakes, my view is that they should probably think of the consequences of their actions.
Parents are there, not only to nourish their children to adulthood, but to serve as support and most especially as guiding light to their children–they are the first human beings that their kids will see living their lives. Everything that a child will see in his/her parents’ lives, will be bricks that will build a child’s character, set of principles etc…
Profiterole filled with thick custard, topped with chocolate and garnished with cranberries and orange
Trying to keep up with writing is kind of hard for me, i mean…I’m not AS social as i should be at my age nor am I good with wording stuff, but for all young and elderly who might read this blog I have to calm down my vocabulary which is basically extreme profanity, blasphemy and sarcasm. Anyways, i remember first time i made these, rather fun and annoying at the same time purely because unlike most pastries, you actually have to cook the dough first before making the final dish and as a freshly recruited chef in a small french bistro, it was well….yea…..So, my first post featured some profiteroles but never really got into giving the recipe, well here goes.
Recipe:
75 g Plain Flour (I don’t bother sift as going to mush it up soon)
pinch of salt
2 tbsp Cane sugar
50 g unsalted butter
2 eggs (I beat mine, you may or may not beat yours, preferences)
150 ml cold water
step 1
Method
Okay firstly, oven at 220C or 200C fan/gas 3-4ish (i use a lot of guesstimating, helps in my line of work), now that we have all things ready all steps from here are pretty much easy road, literally ill bullet point and show on my incredibly s*** photos.
add cold water, butter and sugar in a pan heat that sucker up to almost boiling point and butter melted.
remove from heat and immediately add flour and stir in with a wooden spoon/spatula make sure all flour spots are gone.
at this point you will get this—-see pic.
step….something
At this point make sure your mix is cool enough, lets go for room temp warm enough. now you can either use a bowl mixer for next step, or good ol’ fashion elbow grease and mix the bejesus out of it till you get a smooth but sticky-ish mix, like so—-see pic.
yet another step
add to pipping bag, i do my profiteroles about the size of the bottom of a shot glass, bigger or smaller is up to you but consider this changes cooking times too, now bake away until golden, about 20-30 min depending on oven. pierce the bottom and put back in oven. At this point turn off oven and let them dry out inside, you can keep door open as one cannot be too careful these days…freakin cats fill those bad boys/girls up with any of your choosing and DESTROY!!!, or something like that.
Waffle with cranberry sauce and oranges, vanilla ice cream and some chocolate (can never go wrong with chocolate!!!)
I’m a big fan of waffles, would be wrong to say I have met someone who isn’t. Spice em up, fruit em up, hell bacon those suckers up n I’ll eat that bad boy like its the last waffle on earth and still be picking it out of my teeth while I tell the tales of its glorious heroics!
i recently acquired a waffle iron (well my boss did, but I ain’t saying nothing if you won’t). Bottom line, a good waffle iron deserves a good recipe and with the help of a buddy of mine this is what happened. Steps will be skipped, but outcome will be incredibly fabulous!
Stuffs
Recipe
1 1/2 cups of flour
1/2 cup corn starch
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup cane sugar
2 eggs separated
2 cups milk
8 tablespoons of melted and cooled butter
Method
Add all the dry ingredients sift twice! Add all wet ingredients except egg whites. Beat egg whites to a stiff peak. Okay now as for me I like my waffles to be as airy as…well breathing air, so before folding in the whites I do a quick whizz with a hand blender. Gives extra smoothness but also adds extra air. Now gently fold that egg white in (also helps with crispness), once fully mixed, you are good to go!
Happy waffle making.
And for god sakes people!, make your waffles golden brown not Bobby Brown!
Profiterole filled with a passion cream served with chocolate sauce and a passion fruit reduction. Oh and blue berries, frozen blueberries.
Hello world! (I was forced to say that). In life we are often in places and different time, just sitting there…..wondering…pondering and then, we have a sip of that waffleshake that opens your eyes to the world on so many levels of WTF. And so begins a new journey in your life. I suppose an introduction is required.My name is Zvaonekwa, my friends call me Bobby. As for you guys, we’ll call me Zvaonekwa- since it’s easier to pronounce.so I just turned 30 a while and have been a professional chef for 12 years, not like I remember life before a kitchen anyways. I have traveled a fair bit, which has helped a lot on my culinary journey but mostly in life. Oh so the other day was talking about profiteroles with my girlfriend annnnd if you know my girl you know she will research the bejesus out of every profiterole ever plated! So she forced me to make some, yes forced, but it was fun and this is how it ended.
i probably should say more but let’s save that for next post 🙂
waffleshake 
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