If you like the combination of savory and sweet you will love this caramel sauce with a hint of miso…the umami flavor or miso gives this caramel sauce a totally different taste.  It is a must try…great over ice cream, cakes, crepes, toasts…the possibilities for this sauce are endless.

Oh! This post had been scheduled to be place live as we are traveling…Iceland…I know…so many people ask us “why?” Well, I heard Iceland is beautiful…and if we get lucky we will be able to see the Northern lights.

Okay, now back to the recipe…

Another recipe with miso? Yes, I love miso and always try to add whenever I see it fit. Now that the weather is getting colder, yes, even here in Southern California, when making Asian inspired soup, I always add a bit of miso instead of salt.

Well, miso is mainly used in savory dish, but here I am adding miso to caramel sauce instead of salt… adding miso makes this sauce a truly umami salted caramel sauce…so good, I could not stop spooning into the jar. Usually caramel sauce taste too sweet for my palate, and adding miso, brings a lovely balance between sweet and slightly savory taste. This simple miso caramel sauce can be added on any dessert, from ice cream to cake…as a matter of fact I topped this sauce on the buttermilk chocolate cake…so good!

Ingredients:

• 2 cup sugar
• ⅓ cup water
• 2 teaspoons light-colored corn syrup
• 1 cup whipping or heavy cream
• 1 ½ tablespoons vanilla extract
• 2 tablespoons low sodium white miso

Method:

In a medium to large saucepan (trust me, you need a much larger pan…) add the sugar, water, corn syrup and bring to a boil over medium heat until sugar has dissolved. Do not stir.

Boil until the sugar turns to a caramel color, make sure to keep an eye since it will burn very easily.

As soon as the sauce has turned caramel color, reduce the heat to low. Carefully add the cream and vanilla. I will be bubbly, so be very careful.

Once the cream and the sugar is combined, add miso and stir until all dissolved.

Let the caramel cool down a bit before transferring to glass jar. Let the sauce cool to room temperature and cover with the airtight lid. The sauce can be store at room temperature or in the refrigerator. The sauce will thicken as the temperature drops.

I hope you enjoy this simple recipe for salted caramel sauce with an umami taste. If you like miso, you might want to try Creamy Kabocha Miso Soup or Miso Tilapia using Sous Vide cooking recipes.

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Thank you for stopping by Color Your Recipes…have a colorful week!

This is an Asian inspired recipe for a soft, cottony and fluffy bread.  The dough is very rich because of the heavy whipping cream in it.  It is great as a loaf or as a base for all kind of rolls and bread.

First of all, I want to apologize for the long time away from blogging…I hope you are all well and did not give up on me…I was literally very busy in the past months and after things got under control we went for a short vacation…now I am back and hope to pick up where I left…as you might know I love bread and since I started blogging, baking bread has been one of my many passions…

After playing with many recipes and baking tons of bread, one after another one, I started to feel very critical, and was not content with one particular recipe until I came up with this one, which I now use it quite often and make all kind of bread from simple sandwich loaf bread to braided ones. Please note that this dough is very rich, lots of cream and butter, almost a lighter version of brioche. So if you are looking into a everyday bread recipe you should not use this one, as it is sure super rich.

Initially this dough is very sticky, therefore hard to handle without the help of a mixer or bread machine. As the dough mix, gluten forms, turning the dough from sticky to elastic…it is awesome watching the transformation…it is all chemistry! I sure hope you give this recipe a try.

Okay, enough of description…let’s get to the recipe!

Ingredients:

Water roux or Tangzhong

• 35 g bread flour
• 175 ml water

Sweet Dough

• 600 g bread flour
• 100 g sugar
• 8 g salt
• 20 g dry milk powder
• 8 g yeast
• 2 eggs minus 1 tablespoon for egg wash, slightly beaten
• 50 g milk
• 120 ml whipping cream (approximately 100g)
• 55 g butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here (http://jzq.0e7.mywebsitetransfer.com/chocolate-marble-asian-bread-recipe/ ).

Sweet dough

Place all the cooled water roux and all the ingredients listed under sweet dough into a mixer except for the butter. Mix until all the ingredients are together, it will be very sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer stick to the wall of the mixing bowl.

Place the dough into a medium to large bowl. Cover and let it proof until the size double from the original size.

Now it is up to up to shape the dough as you desire…
I usually divide the dough into 2 portions and make two different bread, such as plain rolls, buns, pull-apart, cinnamon rolls, chocolate rolls, sandwich bread…make it sweet or savory, let you imagination free…

After shaping the dough, cover the dough and let it proof until double to almost triple its original size. Just before baking in a preheated oven of 350F, brush gently the top of the buns or rolls with the egg wash.

Bake for approximately 15 to 30 minutes, depending on the size and shape of the bread or until the top turn golden brown.

Remove from the oven and transfer to a wire rack.

Now it is your turn to use your imagination and come up with all kind of bread using this recipe…

If you enjoy this recipe you might want to explore my other BREAD RECIPES.

Thank you for stopping by Color Your Recipes…have a colorful week!

This is a classical recipe for cream puff. The dough can be shaped differently, but for party I like to make them like bite size. The puffs are filled with pastry cream and topped with chocolate ganache.

I hope all my American friends had a great Thanksgiving get together…

As the holiday season approaches, these little cream puffs are perfect…they are small bites filled with creamy vanilla cream (lighter version of pastry cream) and topped with chocolate ganache. This recipe is adapted from “Flour” from Joanne Chang cookbook.

I must admit that there are many steps in order to bake these little cream puffs, but trust me, it is well worth it.

So here it is…

Ingredients:

Pâte à choux

• ½ cup butter, unsalted
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 cup water (240 ml)
• 1 cup plus 1 tablespoon all-purpose flour
• 4 eggs

Vanilla pastry cream

• 2 cups milk
• 2 teaspoons vanilla extract
• 1/3 cup sugar
• 3 tablespoons cake flour
• 1 pinch salt
• 5 egg yolks
• ½ cup heavy cream

Chocolate Ganache

• 4 oz semisweet chocolate chips
• 2 tablespoons butter
• ¼ cup milk

Method:

Pâte à choux

Heat oven to 400F.

In a medium pan heat the butter, sugar, salt and water until all the butter is melted. Add the flour all at once and use a wooden spoon to stir the flour into the liquid until fully incorporated. Keep mixing until the dough starts to loose from the bottom of the pan.

Remove from the heat and transfer the dough into a mixing bowl. Mix the dough at medium speed to allow the steam to escape and cool slightly.

Add one egg at the time by beating constantly at medium speed. The dough should be glossy and shiny.

Fit a pastry bag and pipe out little balls about 1 ½ inches in diameter onto a baking sheet lined with a silicone mat or parchment paper. Make sure that you leave some space in between the balls. Using a wet finger push down the tips.

Place the baking sheet in the oven (middle rack) and after 15 minutes (after the pastries inflate), turn down the oven to 325F and continue to bake for another30 minutes or until the pastries are golden brown. Let cool completely on wire racks.

Vanilla pastry cream

Place the milk in a small pan over medium heat, and scald it (bubbles forming on the side, not boiling). In the meantime, stir together in a medium bowl the sugar, cake flour and salt. In another small bowl, whisk together the egg yolks. Slowly add the egg yolks into the flour mix until a thick paste is formed.

Remove the milk from the heat and slowly add the milk into the egg yolk and flour paste whisking constantly. Once the milk is all incorporated, return the mix in the pan and place over medium heat. Whisk constantly until the mixture thickens. Continue to mix gently until the cream boils and is bubbling.

Remove the cream from the heat and add the vanilla extract. Mix gently.

Place the cream in a bowl and cover with a plastic film directly onto the cream which will prevent a skin to form. Refrigerate until cold.

Before filling the pastries, in a medium bowl whisk the heavy cream until it holds a peak. Gently fold the whipped cream into the cold pastry cream until well combined.
Cover and refrigerate.

Chocolate ganache

Place all the ingredients in a heat proof bowl. Place the bowl in a small saucepan with hot water over low heat without the bowl touching the water.

Gently mix until all the chocolate and butter are completely melted and the mixture is smooth and shiny. Let it cool to room temperature.

To fill the cream puff with the cream, either make a small hole and using a piping bag filled with the cream pipe into the puffs or cut the puffs and spoon the cream in it.

Using a teaspoon, gently spoon the ganache over the filled cream puffs. Let them sit for a while until the chocolate ganache is set. Refrigerate and serve.

Once the pastries are completely cooled, they can be stored in an airtight container in the freezer for up to 2 weeks. Before filling, refresh the pastries in a 325F oven for 6 to 8 minutes. Let it cool completely and fill.

The cream and the ganache can be made and store in airtight container in the refrigerator for up to 3 days and 1 week, respectively.

To use the ganache, bring to room temperature or warm it up slightly.