Tablea Tsokolate or Cacao Chocolate

What is tablea tsokolate and what makes this drink distinctive from other hot chocolate?
Tablea is a Spanish word-meaning tablet, and tsokolate is a Filipino word-meaning chocolate. It
is a thick hot chocolate specially made from cacao balls. The tablea can also be a thick disk or
flat, and even in square form. But the balls are the most popular form made, and is considered as
one of Batangas delicacies.

It is believed that the Spanish persuaded the growing of cacao trees and the developing of the
beans into cacao tablets during the mid 17th century. During the Spanish era hot chocolate made
from tablea is served during breakfast on special occasions. Consequently cacao chocolate
drinking has long been a tradition in Batangas and other provinces in the Philippines.
The province of Batangas produces one of the best cacaos in the Philippines, due to its suitable
tropic weather. The tree is normally grown in the shades of other trees, usually the taller coconut
trees. It can grow as tall as 40 feet, and has fruits that are more than a foot long. The fruits color
is brownish yellow to purple, and contains plenty of cacao seed. This seeds are the cacao beans,
which turn out to be tablea tsokolate or cacao chocolate.

Making the chocolate starts by removing the fresh cacao beans from their pods, and peeling the
skin. Then it is dried under the heat of the sun. The cacao beans are roasted (like coffee) for at
least 3 hours and grinded manually. While grinding the beans the mixture becomes oily because
of the cocoa butter would ooze out from the beans. The blend is mixed with sugar, and then
forming it into balls.
In Batangas hot chocolate is made by boiling tablea with water and milk with sugar. The
chocolate is stirred and thickened with a wooden beater, called a batidor. (Picture below) The
batidor is rubbed vigorously between the palms of the hand to foam the chocolate. The use of
more tableas per cup of milk would produce a syrupy chocolate drink.

Here is a recipe of my beloved late aunt (Tita Celing) which she drinks every day during
breakfast that you can try.
Hot Tablea Tsokolate
1pc. Chocolate tablea
½ cup low fat milk
½ cup water
Brown sugar to taste
Place the tablea in a saucepan and pour the milk and water. Place over medium heat and allow it
to boil. Cook gently until the tablea has melted. Stir the chocolate and add sugar to taste.
The hot chocolate is also great along with a bowl of pinipig (young glutinous rice). Another use
of the tablea here in Batangas is thru the food known as champorado. (Breakfast porridge of hot
chocolate poured over white rice.) And a popular native snack suman, (native rice cake wrapped
in banana leaves) and hot chocolate is an extra combination for this warm drink.

tablea chocolate cupcake, version 1.
I bought a pack of pure tablea de cacao (oops, forgot to take a photo of it)
yesterday not really knowing what to do with them.
When I got to work, I began searching the web for some easy recipes. The only
problem was that there were no recipes with tablea de cacao. So I tried using the
keyword cocoa tablet, to no avail. I tried a few other keywords, this time, Mexican
hot chocolate and cocoa nibs. I got a few more interesting results. My only problem
was that I'm not sure if these two terms are the same as the Philippine tablea de
cacao.
I wrote down one recipe, but when I got home, I decided to tweak another recipe
I've saved last week.

:) I still don't know what to call these little babies. I initially wanted to call it "Triple Chocolate Cupcakes" then I turned to "Tablea Chocolate Cupcakes" then lastly." Thinking about it now. Because some of the cupcakes sagged in the middle. cut into cubes 1 tsp vanilla extract 1 egg . this is just me saying. I think it's better than the branded baking chocolates. I decided to fill it with some cinnamon penuche frosting. but they're almost at par in terms of the cost. Well. but it was missing some oomph. So this is the start of my dark chocolate cupcake chronicles.It resulted to a delicious dark chocolate cupcake with an almost molten center. I going nuts just thinking about stuff I want to make using tablea de cacao. I think the second option is the most appropriate. What do you think? Tablea Chocolate Cupcakes. yes. It was damn good. version 1 a scant 3/4 cup all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt a scant 3/4 cup granulated sugar 1/2 cup water 3 pcs tablea de cacao 2 tbsp unsweetened cocoa powder 1/2 stick butter. Hehe. "Dark Chocolate Cupcakes.

baking soda. Add in tablea de cacao. . ** Notes:  The chocolate chips were not part of the recipe.1/3 cup semi-sweet chocolate chips Preheat oven to 350F Line muffin pan with cupcake liners. I'm omitting this next time. baking powder. and salt in a bowl. Fold in chocolate chips. Mix in dry ingredients. Whisk together flour. I just decided to add them on a whim. Bring water and sugar to a boil over low heat. Transfer to a medium bowl. Remove from heat. I think that's the reason why some of the cupcakes had a slightly molten center. Cool in pan for about 15-30 minutes before transferring to wire rack. Stir until chocolate has melted and mixture has melted slightly. Stir constantly until sugar dissolves. Bake at 350F for about 20-25 mins. cocoa powder and butter. beat just until combined.  Maybe adding 1/4 cup of milk would also balance out the flavors. Stir in vanilla. Beat the egg into chocolate mixture using an electric mixer (you can also use a wooden spatula and beat vigorously). Divide batter between muffin tins (about 1/4 cup per cupcake).

Add 1 Tablespoon of White Vinegar or Lemon Juice to a measuring cup. Let it stand for 5 minutes. I'm also thinking about using Dutch-process cocoa powder next time. Baking Dish. After about 1 minute add the 1 cup of boiling water.  This is probably best frosted with rich chocolate frosting or whipped chocolate ganache.) 3. Then continue to mix until all ingredients are blended and smooth. . Place all the ingredients on the left except the cup of boiling water into a mixing bowl. 4. 5.. Doing so intensifies the chocolate flavor.. (Note: You can this recipe for cupcakes and as a layer cake. Can't find buttermilk? Here's how to make a substitute. Preparation 1. I included the baking times for each option below. If you're making it for children you might want to stick with the boiling water.. Mix at medium or medium high speed. Add milk and fill to 1 cup (240 ml). Preheat Oven to 300° F (This is not a typo! This is a slow bake chocolate cake recipe. 2 Eggs (I use large eggs) 1 Teaspoon Salt 1 Cup Buttermilk Note that you can freeze buttermilk so you have it to make another buttermilk chocolate cake recipe later. Pour into greased and floured baking dish 6..) 2. Bake for. Use Crisco Shortening to lightly grease and flour the 9 x 13 in. 1 Cup Mazola Vegetable Oil 1 ½ Teaspoons Vanilla Extract 1 Cup Boiling Water You can use 1 Cup of strong coffee instead of the boiling water. Ingredients 2 Cups Flour 2 Cups Sugar ¾ Cup Hershey's Cocoa 2 Teaspoons Baking Soda 1 Teaspoon Baking Powder (Optional) This will make the cake rise just a little bit more than using the Baking Soda only.

2011 .45 min. Mix at high speed until smooth and creamy while gradually adding the 2½ tablespoons of milk as required to get the right consistency so it's easy to spread. But I have found that the simplest icing works best on this cake.. it's done! If not put it back in the oven for an additional 5 minutes and then test again. Place the powdered sugar. Recommended White Vanilla Icing Obviously you can use whatever icing you like.23 min.. salt and vanilla extract in a mixing bowl. softened butter. Be sure to use cupcake liners. If it comes out clean. 1 Teaspoon Vanilla Extract 1/8 Teaspoon Salt 2½ Tablespoons Milk 2. =========================================================== Ultra Moist Chocolate Cake by Maria on June 30. (or) o (2) 8 in.o 9" x 13" Baking Dish Bake for 1 hr. 8. Allow to cool. (or) o Cupcakes: 22 . Test by sticking in the middle with a knife. Round Cake Pans . Ingredients Preparation 2 Cups 10-X Powdered Confectioners Sugar ¼ Pound Stick of Butter (Softened by letting it get to room temperature) 1. 7. Add a little milk.

room temp  Baking Soda – ½ tsp (refer notes)  Sugar – 1 cup + 2 tbsp (250 gms) .Ultra Moist Chocolate Cake Author: Maria Jose Recipe type: Dessert Prep time: 25 mins Cook time: 25 mins Total time: 50 mins Serves: 15 Ingredients  Milk – 1½ cups  Butter – 100 gms (1/3 cup + 2 tbsp approx)  Oil – ¼ cup (I used sunflower oil)  Coco Powder – ½ cup ( I used Hershey’s)  Self Raising Flour – 1 cup (Refer notes for substitute)  Egg – 1 beaten.

The baking time can vary depending on each oven. It will start thickening. I’m referring to the standard size muffins here. Enjoy! Notes This is an extremely moist cake. You can store the cake (without ganache/icing) @ room temp for 3-4 days in an air tight container. The original recipe calls for baking powder. baking soda is good. Whisk it using a manual whisk.com/IngredientSubstitution. Heat together milk. For cake: Grease your cake tin well & line with parchment/baking paper. Whipping cream – ½ cup 6. For Ganache: 5. 10 mins before baking. Pour the batter. baking soda. sugar & beaten egg to the cooled wet ingredients. place the bowl on some ice & whip it. Spread the ganache on cooled cupcakes/cake.joyofbaking. dont get disappointed if you dont get the dark brown colour at this stage. If you want to thicken the ganache for spreading. add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour. Place the baking chocolate/ chocolate chips in a bowl. Bake in the preheated oven for 15. oil & coco powder till the butter melts. Pour the heated cream to the bowl with choc chips. This will give you a liquid consistency ganache. 4. For cupcakes: Line your cupcake tin with paper liners (I use 2 liners per cupcake) & pour 3 tbsp of batter in each case. 2. Baking chocolate – ¾ cup (I usually use Hershey’s Milk Chocolate Chips. you will get it once the cake is baked). But I’ve read somewhere that for chocolate cake. Let it cool to room temperature (btw. However you can use the regular sugar. You can either use it to make cupcakes or cake. 3. so I wont suggest it for making it as a layer cake. The explanation for that is Baking soda will react with coco powder and gives a darker colour to the cake. Let it rest for 5 mins. I used castor sugar for the recipe for easy blending of ingredients.html) My Best-Seller Siomai Recipe For the INGREDIENTS: . I made a 9 inch loaf & 10 standard size cupcakes with the above qty.20 mins for the cupcake & 25. butter. Heat the whipping cream on low flame till small bubbles start appearing around the edges. (source: http://www.30 mins for the loaf cake.Instructions 1. You can serve this cake as a dessert along with a scoop of your fav ice cream :) Substitution for self raising flour – to get 1 cup self-raising flour. Beat it well using an electric beater or hand whisk till it is mixed well. Preheat the oven @ 180 C/350-375 F. Add flour. You can also use Hershey’s semi sweet chocolate chips for this) 7.

put some water in the lower compartment of your pan. mix all ingredients except the siomai wrapper and the spring onions. Allow the water to boil then adjust fire to let water to just simmer. Press down the mixture using your thumb. Sprinkle a few chopped spring onions on top of the filling for garnishing. Pinch the wrapper slightly as you fold it. Hold the siomai in your hand and gather the wrappers around the mixture. Wiki said it's called Mexican turnip) 1/2 cup grated cheese 2 Tablespoons minced garlic 1/4 cup minced red onions 1/2 teaspoon seasoning (sometimes I use Maggi Magic Sarap) 1 teaspoon paprika powder for color 2 tablespoons sesame oil 1 large egg Siomai wrappers chopped green spring onions for garnishing For the SAUCE: 1 cup light soy sauce Juice of 15 pcs medium-sized calamansi 1 tsp ground black pepper 1 tablespoon brown sugar 2 teaspoon sesame oil 2 teaspoon toasted sesame seeds 2 tablespoon fried chopped garlic PROCEDURE: 1. Allow some space between siomais to prevent them from sticking to each other.500 grams regular ground pork (must have considerable amount of fat) 500 grams lean ground pork 1 tablespoon salt 1/2 tablespoon black pepper 1 cup grated carrots 1 cup grated singkamas (I don't know what's it called in English. Place 1 tablespoon or 15 grams of the siomai mixture in the center of the siomai wrapper. To steam. Mix with hand until fully combined. Brush your steamer with oil. In a big glass or plastic bowl. Pleat/fold the wrapper around the mixture until you form a basket shape. 4. Place your siomai on your steamer and steam for about 30 to 35 minutes. Remove the cooked siomai from steamer and serve with the sauce. 5. 3. . 2.

For this one. Commercial preparation of siomai requires use of curing salts and some preservatives to make the product stay longer in frozen storage. To prepare the sauce. I added some rabbit's ear mushroom for texture.Siomai mixture on wrappers before wrapping. Siomai is best served when hot. mushrooms and other vegetables of choice. so it is best consumed immediately. cucumber pickles to make the taste a bit interesting. This recipe is for home-cooking. See wrapped siomai in the background. For the SAUCE: 1 cup light soy sauce Juice of 15 pcs medium-sized calamansi 1 tsp ground black pepper 1 tablespoon brown sugar 2 teaspoon sesame oil 2 teaspoon toasted sesame seeds . Add more calamansi juice if more tartness is desired. just mix all ingredients together. I'd post the commercial version of the recipe soon. Other optional ingredients that you can use as extenders are Chinese cabbage.

Pleat/fold the wrapper around the mixture until you form a basket shape. Hold the siomai in your hand and gather the wrappers around the mixture. 5.2 tablespoon fried chopped garlic PROCEDURE: 1. . Pinch the wrapper slightly as you fold it. Allow the water to boil then adjust fire to let water to just simmer. 3. mix all ingredients except the siomai wrapper and the spring onions. Brush your steamer with oil. For this one. See wrapped siomai in the background. Sprinkle a few chopped spring onions on top of the filling for garnishing. Allow some space between siomais to prevent them from sticking to each other. put some water in the lower compartment of your pan. Mix with hand until fully combined. 2. 4. Remove the cooked siomai from steamer and serve with the sauce. In a big glass or plastic bowl. To steam. I added some rabbit's ear mushroom for texture. cucumber pickles to make the taste a bit interesting. Place your siomai on your steamer and steam for about 30 to 35 minutes. Other optional ingredients that you can use as extenders are Chinese cabbage. Press down the mixture using your thumb. mushrooms and other vegetables of choice. Place 1 tablespoon or 15 grams of the siomai mixture in the center of the siomai wrapper. Siomai mixture on wrappers before wrapping.

just mix all ingredients together.): How To Make The Best Tasting Siomai Ever: PM’s Pork Dumpling Recipe  1/2 kilo ground pork  1 small onion. grated  1/2 – 1 Tbsp cilantro. so it is best consumed immediately. Commercial preparation of siomai requires use of curing salts and some preservatives to make the product stay longer in frozen storage.To prepare the sauce. chopped finely . This recipe is for home-cooking. don’t blame me. Add more calamansi juice if more tartness is desired. chopped finely  1 small carrot. chopped finely  3 cloves of garlic. Siomai is best served when hot. I'd post the commercial version of the recipe soon. your own discretion.

breast milk or formula) 1 egg yolk Place the pureed carrot in a small saucepan and beat in the egg yolk and milk. 1 regular pack of meaty seasoning mix (I use Maggi Magic Sarap) or 1 regular pork bullion cube. 4. Heat the mixture over a medium heat. Add about a teaspoon of the flavored meat and place it at the center. It is extremely delicate in flavour. I just eyeball it!)  a pinch of powdered chili or cayenne pepper (you can substitute regular finely chopped chili or hot sauce. For the sauce: simply combine soy sauce. it takes anywhere from 30-40 minutes to cook. Get a piece of molo wrapper. 2. Add a bit of sugar to taste. Gather all the corners and pinch it together on top. Take all the wrapped siomai and place it on a steamer. vinegar. and calamansi (or lime) in a bowl. Depending on how many you got on the steamer. mashed  a pinch of salt and pepper (maybe 1/2 tsp. so try 'jazzing' it up for older babies with the addition of herbs (thyme goes well!) 3 oz (1/3 cup) cooked. 3. Massage the meat well to make sure everything goes together and all flavors integrate well. adjust to taste)  1 egg  1 pack of molo wrapper. . Dip your finger in water and run along all sides of the molo wrapper. Leave it for at least half an hour. each – I don’t know. -================================================== Carroty Custard This simple recipe creates a texture similar to a creamy puree. remove from the heat and allow to cool to a safe serving temperature. In a bowl. It should be round with flares on top. plus water to seal the siomai 1. When the mixture has thickened. pureed carrots 4 fl oz (1/2 cup) milk (use whole milk. combine all siomai ingredients using a spoon or your hand to season the ground meat. Season with pepper and chili or hot sauce. stirring constantly.

crushed  1/3 tsp ground bay leaf or 1 leaf finely chopped  3 tbsp brown sugar  1/4 cup soy sauce  1/3 cup cider vinegar  1-1/2 tsp salt  2 tsp sweet paprika  1 tsp coarsely cracked black pepper  1 tsp red pepper flakes (optional)  sausage casing or 3 tbsp cornstarch if using skinless method How to make it  Combine all ingredients except casing and let stand for 1 hour. .Pork Sausage Ingredients  2 lbs lean pork meat. diced  1/4 tsp salitre (saltpeter)  1 ½ heads garlic. finely chopped  1 lb pork fat.Vigan Longganisa .

sliced tomatoes with spicy vinegar on the side. Datu Puti cane vinegar 4 tbsps.  Add 1/2 to 1 cup of water to come up to about 1/2 inch of skillet.  Stir-fry in its own fat for 3-5 minutes or until sausage is caramelized or skin turns reddish brown. Best Longanisa–How To Make Filipino Skinless Native Sausage Ann’s Skinless Longanisa Ingredients: 800 grams ground lean pork 200 grams cubed pork fat 1 cup brown sugar 1 tbsp. Best kept in chiller. Keep covered and refrigerate for 3-5 days to cure before frying.  To cook. then roll mixture to form short sausages. roll desired amount of mixture into balls using your hands. anisado wine 4 tbsps. Another curing method is to hang sausages above brick oven for 3-5 days.  Put mixture in a container with lid and cure in the refrigerator for 2-5 days.  Twist and tie ends of casing with kitchen cord to form a link of sausage (usually at every 4 inches interval). sunny side up or scrambled eggs. Fill casing w/ mixture. Prick sausages with fork.  Serve hot with garlic rice. Add a little oil if necessary. soy sauce . add cornstarch to mixture.  * For skinless method. Arrange side by side each other in a container with lid or wrap individually in wax paper. about 10 minutes. put desired amount of sausages in a skillet.  Let simmer over medium heat until water evaporates.

cornstarch 1 medium size red onion (chopped finely) 2 head garlic (crushed and chopped finely) Procedure: In a bowl. paprika 1/2 tsp. You can serve the burger patty on a bun with coleslaw and cheddar cheese. I have tried it. It will retain its shape even if it is skinless. Enjoy! You may also grill the sausage if you don’t want to fry. Cook the longanisa in half a cup of water and two tablespoons cooking oil. Put in the freezer before cooking. and whisk both the liquids properly. 4 inches in width). add the heavy cream and vanilla extract in. mix all ingredients except the pork meat. Learn the basic steps here. hot chocolate. start packing using wax paper ( 5 inches in length. Then. Then add the pork and mix thoroughly. Yum! Homemade Whip Cream Recipes Whipped cream is a must-have topping for pies. Serve with garlic rice or plain steamed rice. Scope a tablespoon of pork mixture and put it on top the wax paper. You can also make burger patties out of this recipe. You can also use an electric mixer if you like. holiday desserts. Whipped Cream Recipe Ingredients  1 cup heavy cream  2 teaspoons vanilla extract  2 teaspoons confectioners' sugar Procedure Take a chilled glass bowl. Chill the pork mixture for three hours in the fridge. Vetsin (optional) 2 tbsps.1 tbsp. and fresh fruits. Roll just like when you are making lumpiang shianghai and fold the tips. Keep the electric mixer on low speed and . black pepper 1 tbsp.

Keep beating and add sugar. then oil. Now in a chilled glass bowl. Keep stirring the gelatin till it dissolves properly. Incorporate the 3 tablespoons boiling water to soften the gelatin. Refrain yourself from over-beating the cream or else it will become curdled. Keep the bowl in freezer for at least 20 minutes before you transfer it in the refrigerator. Set the bowl aside and let the mixture cool. A Few Variations  Make rum or bourbon mixture by combining 1½ tablespoon rum/bourbon and regular whipped cream to it. lift the beater and check for a "lazy curve" shape formed on it. Take a whisk and beat both the ingredients till you get a thick consistency.  Ever tried making chai flavored whip cream? Add ½ teaspoon chai extract to your basic recipe and use it with pumpkin and apple pies. With Gelatin Ingredients  1 teaspoon gelatin  3 tablespoons boiling water  3 tablespoons sugar  3 tablespoons oil  2 teaspoons cold water  ½ cup ice water  ½ cup nonfat dry milk Procedure Take a bowl. and softened gelatin.once you find that the consistency is getting thicker. Chill in the refrigerator in a covered bowl before using it. Garnish the pies with some cinnamon sprinkles. You can use mint flavored whip cream with holiday desserts. .  Try adding ½ teaspoon fresh mint extract and 1 tablespoon mint paste with your whipped cream. pour nonfat dry milk and ice water in. With a normal whisk. mix the liquids till you find the same kind of shape. add the gelatin along with cold water in the bowl. Now it's time to sift the confectioners' sugar in. Keep beating the cream till everything turns into a soft paste.

Homemade Whip Cream Frosting Ingredients  2 tablespoons all-purpose flour  ½ cup butter  ½ cup shortening  1 cup milk  1 cup white sugar Procedure Take a pan. Enjoy! do you mean this one? Pastry Cream INGREDIENTS 2 cups milk 1/2 cup white sugar . Turn the heat off and set the pan aside to let it cool. Beat everything together till you get the perfect whip consistency. lemon. Make sure you don't over beat the cream as I had suggested earlier. Don't think too much and just try to have fun with the entire cooking experience.  For more fruity flavors. because that mistake will turn your cream into butter. Other flavors that incorporate well with whip cream besides the ones mentioned in the article are vanilla. Once the mixture is cool. add it to the sugar paste. and hazelnut. Prepare it couple of hours before you actually have to use it. Whip Cream Frosting Variations  To make a chocolate cream frosting. add flour with milk and heat the mixture till everything is incorporated into a thick paste. butter. add 1½ tablespoon cocoa powder and 1½ tablespoon white sugar together with the flour frosting mix mentioned above. you can integrate ½ cup of sweetened raspberry/strawberry puree to the basic frosting recipe. and shortening in a different bowl to get a smooth paste. Whisk in the sugar. Basically you can add any kind of flavoring to the original recipe and make whipped cream dessert.

making sure to reach all of the corners of the pan when you stir. stirring all the time. another great pick is the ripe. Very slowly dribble the hot milk into the yolk mixture. Add in the flour and the salt. Let boil for about 1 minute. Chill and use within a few days. Russell's choice is the balanced 2001 Castello di Cacchiano Riserva. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. halved lengthwise egg yolks tablespoons all-purpose flour tablespoons unsalted butter pinch salt DIRECTIONS Place the milk. half the sugar and the vanilla bean in a saucepan over medium heat. sliced 1/4 inch thick and cut into 1-inch strips 1 cup heavy cream Freshly ground black pepper 1/2 cup freshly grated Parmesan cheese 1/2 cup freshly grated pecorino cheese. place all of the yolk mixture into the saucepan over medium heat. Frascatelli Carbonara FAST STAFF FAVORITE TOTAL TIME: 45 MIN SERVES: 4 At Union Square Cafe. When the milk just begins to boil. executive chef Michael Romano tops homemade frascatelli. When about half of the milk has been added. stirring constantly. the restaurant's general manager.1 6 4 4 1 vanilla bean. A rich dish like this requires a wine with tangy acidity. juicy 2003 Badia a Coltibuono. Using a spatula or a whisk. The mixture will be thick. with a combination of pancetta. mix to combine. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Bring the mixture to a boil. a dense spaetzle-like pasta. Christopher Russell. Strain if you wish for a smoother cream. mix the pastry cream as it heats. suggests a Tuscan Sangiovese from Chianti Classico. Remove from heat and add the butter. cheese and cream. remove from heat and remove vanilla bean. ingredients 1 tablespoon extra-virgin olive oil 6 ounces pancetta. plus more for serving 1 large egg yolk Cold water 2 tablespoons kosher salt .

Add the pancetta and cook over moderate heat until crisp. a certain procedure needs to be followed for success. pancetta and the reserved pancetta fat and refrigerate. then add in the Parmesan and the 1/2 cup of pecorino. turn the moistened semolina over on itself. bring water and butter to the boiling point. in a large. stirring. rimmed baking sheet. heat the olive oil. Shake the pan to spread the loose semolina in an even layer. tossing to form small lumps. Shake the frascatelli in a colander to remove any loose semolina. deep skillet. Repeat with more water until just about all of the semolina has been formed into irregular lumps about the size of small peas. and stir briskly using a heavy wooden spoon. Pour the frascatelli into the boiling water and cook. all at one time. about 7 minutes. Whisk in the egg yolk. Transfer the frascatelli to shallow bowls and serve. Add the flour. add it to the sauce and bring to a simmer. unsalted butter 1/4 tsp. stirring until the cheese has blended into the cream. Scrape the mixture into a bowl and let cool. stirring a few times. The mixture will become smooth. . add the salt. gently reheat the sauce over moderately low heat. Keep scattering until the entire surface is covered with drops. With a rubber spatula. ~*-*~ CREAM PUFFS Cream Puffs I: 1 cup boiling water 1/2 cup salted butter 1 cup pastry flour*. leaving the sides of the pan clean. Spread the semolina on a large. salt 1 cup all purpose flour 4 large eggs Cream puffs are a very light and delicate and hollow pastry of French origin. about 4 minutes.1 pound semolina flour (2 1/2 cups) directions In a large skillet. Put 1 cup of cold water in a bowl. Dip your fingertips in the water and scatter drops all over the surface of the semolina. about 2 minutes. Grind black pepper into the cream. Add the cream to the skillet and bring to a simmer over moderate heat. passing grated pecorino at the table. In a saucepan. reserve 2 tablespoons of the fat. Bring 4 quarts of water to a boil. stirring constantly. Although they are a simple bakery staple to prepare. Sift the flour so that there are no lumps. until al dente. stirring constantly and in a circle until the mixture begins to leave the sides of the pan and form a ball. Drain the pancetta in a strainer over a bowl. Meanwhile. Drain the frascatelli. sifted 3 eggs Cream Puffs II: 1 cup boiling water 4 tbsp.

such as cookies and pastries. use a very sharp knife to slice off the tops and fill with pudding. ice cream. flavored whipped cream. When cool.Stir over low heat to dry the mixture for 2 or 3 minutes. Gluten is the protein in flour that gives breads their "chewy" quality. (Note: This may be transferred to a bowl. vanilla pastry cream. one at a time. Add the unbeaten eggs. .) Drop by large spoonfuls onto a greased or parchment-lined baking sheet (or use a large pastry bag with a plain nozzle to pipe the mixture). If pastry flour is not available. you can make a reasonable substitute by combining 1/2 cup cake flour with 1/2 cup bread flour or 1/4 cup cake flour with 3/4 cup all-purpose flour for use in this recipe. *Pastry flour is a flour made from softer (or lower protein) wheat than all-purpose flour and is useful in making products in which gluten development is not desirable. melted chocolate or chocolate curls. Top with fruit sauce or drizzle with honey. then beaten using a hand mixer. These same recipes can be used to make eclairs. beating each egg in thoroughly before adding the next egg. The mixture will lose its stickiness. (You can leave them in the hot oven with the door open for a few minutes). the only difference is in the shape that is piped onto the baking sheet. cooled for 3 or 4 minutes. etc. The mixture should be smooth and shiny. Bake in a preheated 400°F oven for about 30 minutes. Allow to cool slowly.