Catastrophic Cook

🍓Fresas Con Crema🍓

The way this dessert has me in a chokehold. I’ve been eating this everyday for two weeks!

You can prep the cream an store in the fridge. Don’t mix into strawberries till you’re ready to eat!

24 oz .foods Mexican sour cream
14 oz sweetened condensed milk
2lbs strawberries

Blueberry Danish Focaccia 🫐✨
crispy edges, soft center, jammy top 🤍

would you try this??
save for later!

FOCACCIA
115 g active starter*
415 g water
500 g bread or all purpose flour
25 g olive oil
10 g salt

BLUEBERRY COMPOTE
1 1/2 cup frozen wild blueberries
Juice of 1 lemon
1/3 cup sugar

CREAM CHEESE
4 oz cream cheese, softened
2 tbsp milk
1/4 cup powdered sugar

ICING
3/4 cup powdered sugar
1-3 tbsp heavy cream or milk

*If you plan on getting your starter ready the night before then weigh out 5 g of starter and add 50 g flour and 50 g water. I do this in the same bowl I’m planning on using. Cover and set aside overnight.

If you’re using active starter, weigh out 115g of active starter the morning of.

To your starter add the flour, water, salt and olive oil. Mix well with a wooden spoon or Danish whisk. Cover and set aside for one hour.

After 1 hr do two sets of stretch and folds. Set aside. After another 1 hr do two sets of stretch and folds. Set aside. After another hour do your third. Finally wait one more hour and do your last set. Set aside for another 1-2 hours till dough doubles and is jiggly. Pour into a an olive oil coated 9x13. Spread half the compote and fold the dough into thirds into itself enclosing the blueberries. Flip the dough over. Cover and let rise again.

Once the dough fills the pan add the rest of the blueberry and dimple it in. Preheat oven to 425F and place the pan in the center.

Prepare your cream cheese by whipping softened cheese with powdered sugar and milk till fluffy.

Once ten minutes have passed open the oven and spoon or pipe in the cheese mixture into the dimple everyone. Work quick. Bake for an additional 10-15 min until golden. Remove and let cool slightly.

Make the icing with powdered sugar and a little heavy cream or milk. Drizzle onto the focaccia. Cool and enjoy!

Everyone needs a pillowy soft dinner roll recipe. Save this because it’s truly the best!

Milk Bread Rolls
Doubled recipe of

Tangzhong
40 g flour
54 g water
120 g milk

40 g water
20 g yeast
760 g flour
120 g sugar
6 g salt
260 g milk
2 eggs
6 tbsp butter

Egg wash:
1 egg yolk
1/4 cup heavy cream
Flaky salt

Cinnamon Honey Butter
1 stick butter softened
1/4 cup powdered sugar
2 tbsp honey
2 tsp cinnamon

Make the tangzhong by mixing the flour, water and milk over medium heat while whisking till thickened. Set aside to cool.

Mix water and yeast and set aside. In a bowl add the flour, sugar, salt, milk, eggs, tangzhong and yeast mixture. Knead till it comes together. Add the butter and knead till smooth. Dough will be sticky. Coat a bowl in oil and place dough in the bowl. Cover and let rise till doubled, about an hour and a half.

Flip dough and cut into 24 pieces. Lightly oil a tray. Pinch the bottom seams of each piece and drag against the counter to seal. Place them on the tray. Cover and allow to rise till doubled. Mix the egg yolk and heavy creamy. Brush the rolls with egg wash and sprinkle flakey salt. Bake at 350 F for 20 minutes until golden. Mix all the cinnamon butter ingredients while the rolls bake.
You can brush melted butter on them when they come out. Let cool slightly so they’re not doughy then enjoy warm with cinnamon honey butter!