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Disney Desserts

When coming up with ideas for what we would do for our Monthly Themes Meghan was dead set that we had to do one that was Binging with Babish. Binging with Babish is a blog and YouTube Channel that takes food from pop culture and attempts to recreate it. Since Jacqueline and Meghan both love making food and pop culture what could go wrong.... haha just you wait!


The first week started off easy with some Disney Desserts. Jacqueline made Creme de la Creme de la Edgar from The Artisocats and Meghan made Tiana's Man Catching Beignets from The Princess and the Frog.




CREME DE LA CREME A LA EDGAR (THE ARISTOCATS)


INGREDIENTS

Cracker

  • 10 ounces all purpose flour

  • 3 tsp baking powder

  • ½ tsp kosher salt

  • 1 Tbsp granulated sugar

  • 6 Tbsp cold butter

  • 2 Tbsp vegetable oil

  • ⅔ cup ice water

Crème de la Crème à la Edgar

  • 1 pint heavy cream

  • 1 pint whole milk

  • 1 vanilla bean

  • ⅓ cup sugar

  • ¼ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • Pinch of salt

METHOD

Cracker

  1. In a food processor add 10 ounces of all purpose flour along with 3 tsp of baking powder, ½ tsp of kosher salt, and 1 Tbsp of granulated sugar. Pulse to combine.

  2. Next add 6 Tbsp of sliced cold butter along with 2 Tbsp of vegetable oil and mix to combine before drizzling ⅔ cup of ice cold water into the food processor while it’s processing. When a ball of dough forms, remove and immediately wrap in plastic wrap and place in the fridge for 10-15 minutes.

  3. Remove dough from the fridge and liberally flour your work surface. Roll out your dough as thin as possible. Using a fluted biscuit cutter, cut out cracker shapes and place them on a parchment lined baking sheet. Using a toothpick add the signature Ritz Cracker 7 holes and then brush all of them down with some melted butter. Place in a 400°F oven for 10-15 minutes.

  4. Once they are golden brown in the oven, remove and brush with butter and immediately sprinkle with some salt.

Crème de la Crème à la Edgar

  1. In a pot add 1 pint of heavy cream and 1 pint of whole milk. Stir to combine.

  2. Scrape one vanilla bean and then add the beans and the pod to the milk mixture along with ⅓ cup of sugar, ¼ tsp ground cinnamon, ¼ tsp ground nutmeg and a pinch of salt.

  3. Just bring to a boil and stir to combine.

  4. Serve with crackers and enjoy!

https://www.bingingwithbabish.com/recipes/aristocats


TIANA'S MAN CATCHING BEIGNETS (THE PRINCESS AND THE FROG)

INGREDIENTS

  • 1 ½ cups buttermilk

  • ½ cup boiling milk

  • 4 tsp dry yeast

  • 2 ½ Tbsp sugar

  • 22 ounces of bread flour

  • ½ tsp baking soda

  • ½ tsp kosher salt

  • Flour

  • 2 quarts of vegetable oil

  • Honey (optional)


METHOD

  1. Start by combining 1 ½ cups of buttermilk with ½ a cup of boiling milk to which we are going to add 4 tsp of dry yeast and 2 ½ Tbsp of sugar. Stir to combine and set aside for 10 minutes.

  2. In a stand mixer bowl, combine 22 ounces of bread flour with ½ tsp of baking soda and ½ a tsp of kosher salt. Mix to combine before adding our milk and yeast mixture. Make sure your dough hook is attached and mix for about 3-4 minutes. You want the dough to be sticky.

  3. Transfer dough to a separate bowl. Cover and let sit for 1 hour.

  4. Liberally flour your work surface and turn out your dough onto the flour. Coat the dough with a nice thick layer of flour before rolling out to about ¼ inch thick. Trim off the edges to make a nice big rectangle and then cut into smaller rectangles.

  5. Preheat your oil to 370°F and then add 3-5 pieces of dough to the oil. Be sure to baste the skyward facing side of the beignets constantly for about 2 minutes before flipping and letting cook for about 30 more seconds.

  6. Remove from oil and place on a plate that is lined with paper towels.

  7. Dust them down with liberally with powdered sugar. Serve and enjoy!

  8. If you want to make them like the beignets from The Princess and the Frog, add honey to them before you add your powdered sugar!

https://www.bingingwithbabish.com/recipes/beignetsfromchef


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