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Chudda's Cuisine/Lounge
May 23, 2016
6 Comments

BRAZILIAN FLAIR DUTCH BABY

Brazilian flair dutch baby is so easy to make and the combination of passion fruit curd with coconut whipped cream makes it unique and delicious. Don’t worry you don’t need to have fresh passion fruit to make the curd.

BRAZILIAN FLAIR DUTCH BABY

We wish that we could find passion fruit easy in Seattle!! We talk about that before here. Every time when we need to make anything with passion fruit we use concentrate passion fruit juice. Who thought me was Ludmilla. When passion fruit it’s out of season in Brazil, they use the concentrate juice. You can find it in any Brazilian store or on Amazon.

When Ludmilla and I decided to make a Brazilian Flair breakfast staple, I mentioned either a pancake or a waffle, then she said, “how about a Dutch baby”?  What a great idea!  Dutch babies are the lesser known breakfast treat found on many breakfast/brunch menus.  What I didn’t even know myself was that legend has it that the Dutch baby was first introduced right here in Seattle in the early 1900’s at Manca’s Cafe, a family run restaurant owned by Victor Manca!  An even better reason to make this!!

Sometimes called a German pancake, Bismarck or a Dutch Puff, the Dutch baby is best described as a cross between a pancake, a popover and a crepe…I know, hard to imagine, but what’s easy to describe is how simply delicious it is!  Fluffy, eggy and so easy to make!

BRAZILIAN FLAIR DUTCH BABY BRAZILIAN FLAIR DUTCH BABY

We put our Brazilian Flair on this breakfast treat with a passionfruit curd and coconut whipped cream along with the traditional American Maple Syrup.  You need this now!!!

BRAZILIAN FLAIR DUTCH BABY

Would you eat rare or medium-rare pork?? Here is a very interesting article “The Case for Pink Pork“.

BRAZILIAN FLAIR DUTCH BABY
 
Ingredients
  • For the Dutch baby:
  • 3 T. butter
  • 3 eggs
  • ¾ c. all-purpose flour
  • ¾ c. milk, warmed
  • 1 T. sugar
  • 1 tsp. Fiori di Sicilia (or vanilla)
  • 1 tsp. cinnamon
  • pinch salt
  • powdered sugar for dusting.
  • Maple syrup
  • For the passionfruit curd: (From Martha Stewart)
  • 8 large egg yolks
  • ½-1/3 c. passionfruit juice
  • 1 c. sugar
  • juice of 1 lime
  • pinch salt
  • 1¼ sticks (10 T.) cold butter, cut into small pieces
  • For the coconut whipped cream:
  • 1 can full fat coconut milk, chilled overnight. Do not shake or tilt the can so cream stays on top.
  • ¾ c. powdered sugar (you can use less if you'd like it less sweet)
  • 1 tsp. Fiori di Sicilia (or vanilla)
Instructions
  1. For the Dutch baby:
  2. Preheat oven to 400F and place the butter in a medium cast iron skillet into the oven.
  3. In a blender combine all ingredients in a blender and blend until smooth.
  4. Remove the cast iron skillet from the oven swirling the butter to coat the entire pan.
  5. Pour remaining butter from the pan into the blender with batter and blend to combine.
  6. Pour batter into the hot pan and place into the oven.
  7. Bake until puffed in the middle and golden around the edges, 20-25 minutes.
  8. Remove from oven and serve immediately with passionfruit curd, whipped cream and sugar.
  9. For the passionfruit curd:
  10. Combine yolks, passionfruit juice, lime juice and sugar in a stainless steel bowl.
  11. Place over a pot of simmering water.
  12. Whisk constantly over medium heat until thick enough to coat the back of a spoon (160F).
  13. Remove bowl from heat and whisk in cold butter a little at a time.
  14. Strain mixture through a sieve and place into a medium bowl.
  15. Cover with plastic wrap, pressed directly on the curd to prevent skin from forming.
  16. Chill overnight.
  17. For the coconut whipped cream:
  18. Scrape out the top, thickened cream from the can and leave the liquid behind.
  19. Place into a chilled mixer bowl.
  20. Beat for 1 minute until it starts to get creamy.
  21. Add sugar and Fiori di Sicilia.
  22. Continue to beat until soft peaks form, or to your liking.
  23. Refrigerate until ready to use.
  24. Remove Dutch baby from oven and immediately top with curd, whipped cream, and syrup.
  25. Garnish with powdered sugar.

BRAZILIAN FLAIR DUTCH BABY

 

Beijos and Tchau!!

Ludmilla Ramos and Marilyn Chudda
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6 comentários
  1. Fareeha - 24/05/2016 - 01h04

    I was totally intrigued by the name of the dish. What a lovely visual treat. I could grab it right off the screen and devour it

  2. Jill - 24/05/2016 - 01h04

    I love Dutch babies. This looks and sounds SO good! Lovely combination of flavors.

  3. Lisa Ho |Lisa's Lemony Kitchen - 24/05/2016 - 01h04

    I can tell this is an absolute lip smacker, I love passionfruit with coconut cream, beautiful flavours 😀

  4. Helen @ Fuss Free Flavours - 24/05/2016 - 06h52

    That looks amazing and I would love one right now. Love the passionfruit and coconut flavours

    Sadly my oven and Yorkshire pudding just never works, although I can make them just fine in other people’s ovens.

  5. Swayam - 24/05/2016 - 07h28

    This is so gorgeous! I have been meaning to try one for ages. Never seen one which rose this high though. Fab fab! Oh.. I am a little confused about the do you eat medium rare pork bit at the end?? Is that there intentionally?

    • Hi Swayam,
      Thank you very much! Regarding the pork… lol
      Every post I mention an article that I read and I thought that was interesting to add to the post. I think I need to be more specific!!

      Beijos and Tchau!!

      Ludmilla

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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