Easy-to-prepare pastries with Glad Cook

Glad Tip!

When purchasing carrots, choose those that are firm and with no black spots. If you want to freeze excess carrots, blanch them for 3 minutes, rinse in cold water, drain and pack them in airtight containers such as GladWare Food Protection Containers, or Glad Freezer Zipper Bags.

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2014-07-01

Chef James antolin

Chef James Antolin, vice president of the Pastry Alliance of the Philippines and program manager of the Institute of Culinary Arts Food Services, shares 2 yummy, nutrient-rich pastries you can prepare in a jiffy with the help of Glad Cook ‘n’ Bake — a versatile cooking partner you can use not just for baking, but also for other cooking methods like frying, steaming and grilling. An indispensable kitchen aid, its especially designed non-stick coating is superior over wax paper since it doesn’t leave a “waxy” after-taste on baked goodies.

Chef Antolin attests that Glad Cook ‘n’ Bake is so easy to use, “I never had to spend time greasing pans; I also never had problems with my products sticking.” He goes on to share the following easy-to-prepare pastry recipes with the aid of Glad Cook ‘n’ Bake:

Praline Truffles

Praline Truffles
Praline Truffles
Ingredients
  • 2 cups Milk chocolate
  • 3/4 cups Cream
  • 3/8 cup Cocoa Butter, finely chopped
  • 3/8 cup Praline paste
  • 1/4 cups Cream
  • 1/4 cup Skinless Hazelnut, toasted and chopped
Procedure
  • Bring cream to a boil.
  • Remove the cream from heat. Stir in chocolate and cocoa butter.
  • When the mixture is cooled to 90 degrees, Stir in praline paste and butter.
  • Using Glad Cook ‘n’ Bake paper, scoop the mixture at 10 g each.
  • Refrigerate before rolling to the chopped toasted hazelnut.

White Chocolate & Cranberry Scones with Lemon Curd

White-Chocolate
Praline Truffles
Ingredients
  • 1 cup Bread flour/li>
  • 1 Tbsp Baking Powder
  • 1/4 Tsp Salt
  • 1/8 cups White Chocolate
  • 1/4 cup Dried Cranberries
  • 1/4 cup Unsalted Butter, cut into small pieces
  • 1 pc Egg
  • 2/3 cups Milk
  • 2 pcs Eggs
  • 1 Tbsp Cream

For Lemon Curd

  • 2 Cups Lemon juice
  • 1 1/2 Cup Sugar/li>
  • 1/4 Tsp Salt
  • 9 Yolks
  • 8 Whole Eggs
  • 1 1/2 Cup Butter
  • 3 each Lemon Zest
Procedures
  • Sift together flour, baking powder and salt using fine sifter and Glad Cook ‘n’ Bake paper.
  • Transfer the sifted ingredients in a mixing bowl. Cut in butter until pea-size. Add in the white chocolate and cranberries. Make a well at the center.
  • Dissolve the sugar in milk and egg. Pour over dry ingredients. Mix until fully hydrated. Gather into a ball then wrap Glad Cling Wrap. Allow to rest in the chiller for 15 minutes.
  • Roll out the dough into 1/2? thick and apply 3 book folds. Allow to rest in the chiller for 15 minutes.
  • Roll out the dough into 1/3? and cut using cookie cutters. Transfer to a sheet tray lined with Glad Cook ‘n’ Bake paper. Chill for 5 minutes.
  • Beat egg and cream mixture together.
  • Sift together flour, baking powder and salt using fine sifter and Glad Cook ‘n’ Bake paper.
  • Line scones apart using Glad Cook n’ Bake paper as your liner.
  • Bake at 375°F for 15-20 minutes.
  • For Lemon Curd:

  • Boil juice, zest, and sugar.
  • Blend whole eggs and yolks together.
  • Temper in eggs to the boiling juice and thicken. Place on a mixer to cool.
  • Whisk in butter and strain in a fine strainer.
  • Store in a Gladware food protection container and refrigerate.
  • Yield: 12 pcs

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