Pouding au pain avec de la sauce au rhum

Ingredients:
2 batons
3 eggs
3/4 can of creamer.
1 tablespoon of brown sugar
1 tablespoon of granular sugar
10 g of almond
10 g of hazel nut
2 banana
1 piece of 1 cm thick butter

Method:
1.  Beat up the 3 eggs with 1 tablespoon of granular sugar and 1 tablespoon of brown sugar.
2.  Pour the mixture into a 20 cm x 20 cm baking tray.
3.  Tear up 2 buguettes into chunks and put into the tray.
4.  Pound the almonds and hazel nuts and add into the tray.
5.  Cut the banana into thin slices and add into the tray.
6.  Pour in the creamer and mix all the ingredients.
7.  Cut the butter into small piece and place evenly on the mixture.
8.  Place in the oven at 150^OC  for 20 minutes.
9.  Take out from the over, spread evenly the shredded cheddar cheese on top then continue baking          for another 10 minutes.  

The Rum Sauce

Ingredients:
1 cup of creamer
1 piece of 1 cm thick butter
1 tablespoon of rum

Method
1.  Melt the butter in a pot
2.  Add in the creamer and mix well.
3.  When the mixture shimmer, put in a tablespoon of rum.
4.  Bring the mixture to boil.

Cream Puffs

Ingredients:

1. Choux Pastry

130 g all purpose flour 

1 tsp granulated white sugar

1/2 tsp salt

114 g unsalted butter

240 ml water

4 large eggs (lightly beaten)

2.  Egg Was Glaze

1 large egg

a pinch of salt

3.  Whipped Cream

480 ml heavy whipping cream

1 tsppure vanilla extract

2 tblsp granulated white sugar

4. Garnish

Powdered (Confectioners or icing ) sugar

Method:

1.  Place the butter and water in a heavy saucepan over medium heat and bring to a boil.

2.  Remove from heat and with a wooden spatula, quickly add the choux pastry mixture as in ingredient (1).

3.  Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. (About a minute or two)

4.  Transfer the dough into your electric mixer and beat on low speed for a minute or two to release the steam.

5.  One the dough is lukewarm, add the lightly beaten eggs and continue to mix until a smooth thick paste is formed..

6.  Spoon or pipe 12 mound of the dough onto a baking sheet, spacing them a couple of inches apart.

7.  beat together the egg and the salt for the glaze, using a pastry brush, gently brush the glaze on the top of the dough.

8.  Preheat the oven to 400^oF (205^oC)

9.  Bake for 15 minutes and the reduce the temperature to 350^oF (177^oC), bake for another 30 to 40 minutes or until the shells are nice amber color and when split, is dry inside.

10. Turn off the oven, with oven door slightly ajar, let the shells dry for 10 to 15 minutes before remove from oven and let cool on a wire rack.

11.  In a large mixing bowl, place ingredients (3)

12.  Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

13.  To assemble, Split the pastry shells in half and fill with whipped cream.

14.  Place the top half of the shell on the whipped cream and dust with powdered (Confectioners or icing ) sugar.

Multiseeds Banana Bread Pudding

Ingredients :

1/4 loaf of  multiseeds bread

6 tsp of low fat milk powder

1 pc of cheddar cheese

1 Cavendish banana

2 tsp of brown sugar

10 g of butter

3 eggs

raisins

Methods :

1.  Beat 3 fresh eggs with 2 tea spoons of brown sugar in abowl until the sugar           dissolved.

2.  Make a mug (50 ml) of low fats milk. 

3.  Cut the multiseeds bread into cubes and put all into a deep baking tray.

4.  Cut the banana into thin slices and put them among the bread cubes.

5.  Sprinkle some raisins and pour in the milk.

6.  Place it in an oven at 150 degree for about 30 minutes.

7.  While waiting, cut a piece of cheddar cheese into smallpieces.

8. Take out the tray and sprinkle with the cheddar cheese.

9. Put back into the oven at 120 degree for another 10-15 minutes until the cheese      turns brown.