Ube, the Purple Yam

Ube, the Purple Yam

A friend of mine knows we like to experiment in the test kitchen and sends us different recipes to try.  One recipe caught our eye that involved a purple yam called Ube.  Ube is a popular ingredient in Filipino desserts and is usually combined with coconut to make a unique, semi-sweet taste.  Not only is the taste different from typical American desserts but the color gives a vibrant appeal to the dish.

We decided to make a paste with fresh ube, coconut milk and some sugar and fill a croissant with it.  The end result was pretty good but it needs a few adjustments to make it great.  We will continue to experiment with ube croissants until we are satisfied and ready for everyone else to try it!  

The picture below is fresh ube, a proofed ube croissant and the final product.  The color and the layers turned out great in the pictures.


Today in the test kitchen...

Today in the test kitchen...

we decided to do something a little different on a classic Pain Au Chocolat.  Pain Au Chocolat is a delicious croissant with two simple elements: buttery bread and chocolate batons.  Why would anyone want to change a classic?!  Well, here at Butter and Flour, we believe in trying out new flavors on classic pastries (even if they turn out wonderfully awful).  Luckily this time it was a great success!  

What was the inspiration for today's experiment?   Kit Kats!  Kit Kats have existed for decades and have been a regular treat in Halloween goodie bags in America.  In Japan, the Kit Kat is taken to new heights with more than 200 flavors ranging from red bean paste to wasabi to banana.  We decided for our experiment to try the classic Kit Kat and green tea.  Since Kit Kats have a similar shape to the chocolate baton, it was easy to replace in a croissant.  

This yummy twist may be a regular item on the menu.  Now how can we get our hands on the other flavors of Kit Kats...

Green Tea Kit Kat Croissant

Kit Kat Croissant