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Submitted by cor on May 31, 2011 - 4:27pm

Laminating with Cream Cheese?

Hi Everyone,

Last year I saw a video for laminating dough using cream cheese instead of butter!  I can't find the link to the video but will keep searching.  Has anyone heard of laminating with cream cheese and if it actually works?

 

Might have been mascarpone, not sure.

Submitted by CaffeIna on July 8, 2010 - 2:49pm

Cream Cheese Brioche

Hi everybody!

During the weekend I tried a recipe for brioche that comes from a mix of different recipes given by friends and found online. I added cream cheese to the dough with the idea of making it fluffier. I really wasn't sure about the result...I had never made brioche before...but the result was suuuuper good. Don't expect anything suuuuper sweet as American stuff usually have. And don't expect them to taste like cheesecake. They are more like a sweetish bread....which make them perfect for both breakfast and a snack. Here is the recipe, but you can find it also on my blog http://caffeiiina.blogspot.com

Sorry but i still have to figure out how to upload a pic in this section.

Sara

 

Cream Cheese Brioches
Ingredients: 
yields 14-15 small brioches
170 gr (6 oz) all purpose flour
50 gr (1.75 oz) sugar
70 gr (2.5 oz) cream cheese

15 gr (0.5 oz) melted butter
50 ml (1.7 fl oz) warm milk + 3 or 4 extra tbsp for brushing
5 gr (1 tsp) sugar

7 gr (1 and 1/2 tsp) instant yeast  
few drops of vanilla extract 

Dissolve the yeast in some of the milk, together with one teaspoon of sugar. In a medium bowl, mix all ingredients with the dissolved yeast and the remaining milk until the dough is homogeneus. Don't get scared if the dough seems to be a bit too fluffly as long as it stays compact. 
Place the dough in a clean bowl,  cover with a kitchen towel and let rise in a warm place until doubled in volume (at least 2 hours).
Roll out the dough onto a floured surface into a 10-12inch square then roll. Using a string cut into 1/2inch thick piece. Place them onto the baking sheet covered with baking paper, cover and let rise until doubled volume. 
Brush the risen dough with a mixture made of 3-4 tbsp of milk and just a few drops of vanilla extract. 
Bake for 20 minutes maximum or until lightly golden brown. (make sure not to overbake them as I almost did!)
Let cool on a rack. Serve them plain or with some butter or jam.

 

Submitted by gaaarp on February 17, 2010 - 7:51pm

Bavarian Cream Cheese King Cake


I tinkered with my classic King Cake recipe this year, and came up with this Bavarian Cream Cheese King Cake, inspired by the King Cake my friend brought me from New Orleans after the Superbowl.

Submitted by colinwhipple on March 23, 2008 - 12:35pm

Cream Cheese Spread?

I have been wanting to make some cheesecake, so I found a recipe and bought cream cheese in the gorcery store this morning, grabbing a gray container that said Philadelphia Brand on it.

I had the ingredients mostly mixed when I took a closer look at the container. It says, down in the corner in smaller type "Cream Cheese Spread".

Someone please tell me that what I have baking in the oven contains actual cream cheese, and not something else.

Colin

Submitted by Jamila on August 15, 2007 - 8:58am

Stuffed Bread

Spinach & Veggie Stuffed Snail

 

 

 

Green Stuffed Olives & Cream Cheese

My very first blueberry cream cheese braid

Although I've been practicing making sourdough bread, this was my very first attempt at something different. I was thrilled how this turned out. The first loaf was completely devoured in a matter of minutes by family and friends. I sent this second loaf of the batch off with friends, but not before taking a couple of pictures of it. Kinda wish I had cut it open to see how it looked inside....maybe next time. :)