Paul’s Pastry in Picayune, Mississippi, is presenting the Duck Dynasty cake as part of their 58 Days of King Cake series.
Themed on the popular Duck Dynasty reality television show, this cake offers fans of the program a unique take on New Orleans’ favorite Mardi Gras Carnival confection.
Paul’s Pastry is presenting the Duck Dynasty cake as part of their 58 Days of King Cake series
Paul’s Pastry bills itself as “home of the original cream cheese and fruit-filled king cake”.
The Duck Dynasty king cake from Paul’s Pastry features sliced almonds, cream cheese and strawberry filling, “camo” sprinkles, and the faces of bearded men.
According to Paul’s Pastry website, Duck Dynasty king cake comes in an exhaustive variety of flavored fillings.
New York City food phenomenon cronut is now taking over Asia.
South Koreans are the latest to catch the cronut-bug with incarnations of Dominique Ansel’s original rings of deep-fried croissant dough being sold at Dunkin’ Donuts franchises in Soeul.
Dunkin’ Donuts South Korea is calling their versions of the crispy layered pastries “New York Pie Donuts”.
The donuts are being sold at shops in Seoul, and have even inspired their own epically-long lines at the upscale Gangnam neighborhood branch.
According to Quartz, commenters on the store’s Facebook page have even said that customers are only allowed two – the same ration New Yorkers get when they stand in the early morning lines at Dominique Ansel’s Bakery in SoHo.
South Koreans are the latest to catch the cronut-bug with incarnations of Dominique Ansel’s original rings of deep-fried croissant dough being sold at Dunkin’ Donuts franchises in Soeul
Dunkin’ Donuts has over 3,000 stores in 30 countries outside the U.S. Their shops in the Philippines also started selling versions of the cronut. Their “Donut Croissant” come in flavors such as Apple Cinnamon and Choco Almond. The donut chain doesn’t have plans to launch a version of the cronut in the U.S. yet, according to Quartz.
Since Dominique Ansel copyrighted the named “cronut” in May, copycats in the U.S. have had to come up with their own names – like “doissants” and “croughnuts” – for their pastries or face cease and desist letters.
In June, Dominique Ansel’s Bakery posted a message on their Facebook page explaining their need to copyright the name, while at the same time taking no credit for inventing the pastry.
“Our desire to protect the name is not an attempt to claim or take credit for all cooking methods associated with the recipe or all croissant and doughnut products in general,” the statement said.
“Instead, it offers the bakery and Chef protection against un-granted affiliations with the bakery or confusion from customers.”
However, that hasn’t stopped bakeries all over Asia, trying their best to create their own flaky bite of heaven.
A list on Buzzfeed includes bakeries in the Philippines, Hong Kong, Thailand, Indonesia, Singapore and Japan peddling their versions of the donut.
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Christmas Eve Lemon Tart
For the pastry
225 g (8 oz) plain flour
150 g (5½ oz) cold butter, cubed
25 g (1oz) icing sugar
1 large egg, beaten
For the lemon filling
9 large eggs
300 ml (½ pt) double cream
350 g (12 oz) caster sugar
Finely grated zest and juice of
6 large lemons
A few redcurrants, to decorate
Christmas Eve Lemon Tart
Method
Preheat oven to 200°C/fan 180°C/ gas 6. Whizz the flour, butter and icing sugar in a food processor until it resembles breadcrumbs. Add the egg and 2tbsp water. Whizz again to form a ball. Roll the pastry very thinly on a floured surface until it’s a little bigger than a 28 cm (11 in) diameter loose-bottomed tart tin. Line the tin with the pastry, letting the extra hang over the sides. Place on a baking tray and chill for 30 minutes. Place baking parchment over the pastry, cover with baking beans and bake blind for 15 minutes until pale golden. Remove the beans and paper and trim the excess pastry. Return to the oven for 10-12 minutes; set aside to cool. Reduce oven to 160°C/ fan 140°C/gas 3. Whisk the filling ingredients in a bowl until smooth, then pour into the pastry. Bake for 40-45 minutes until just set. Cool completely. Remove from the tin, sprinkle with redcurrants and dust with icing sugar.
The great pumpkin cakes
Preparation: 50 min.
Bake: 15 min. + cooling
Yield: 12 Servings
Ingredients
• 1 package yellow cake mix or cake mix of your choice (regular size)
• 2 cans (16 ounces each) vanilla frosting, divided
• 1 to 1-1/2 teaspoons orange paste food coloring
• 12 green gumdrops
• 1/2 teaspoon green paste food coloring
Halloween cupcakes the great pumpkin cakes
Method
• Prepare and bake cupcakes according to package directions. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, combine 1-1/2 cans frosting; tint orange. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides.
• For stems, place one gumdrop on each pumpkin. Tint remaining frosting green. Cut a small hole in the corner of a pastry or plastic bag; insert #5 round tip and fill with a third of the green frosting. Pipe curly vines from pumpkin stems. Using green frosting and #352 leaf tip, pipe leaves randomly along the vines. Yield: 1 dozen.
