DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter
Homemade Peeps, And More Easter Treats, A La Thomas Keller
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eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs (see recipe, below).","publishDate":1364571928,"status":"inherit","parent":59142,"modified":1364571928,"caption":null,"credit":null,"description":"Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs (see \u003ca href=\"","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/03/bouchon_eggs_wide-de1da271285fa7f13c286ad3ef630061819fa29c.jpg","width":200,"height":112}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_59142":{"type":"authors","id":"byline_bayareabites_59142","meta":{"override":true},"slug":"byline_bayareabites_59142","name":"Camila Domonoske","isLoading":false},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_80502":{"type":"posts","id":"bayareabites_80502","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80502","score":null,"sort":[1397667360000]},"guestAuthors":[],"slug":"diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","title":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter","publishDate":1397667360,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n[aside postID=\"bayareabites_93590,bayareabites_104647\" label=\"Try More DIY\"]\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.","status":"publish","parent":0,"modified":1554151383,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2571},"headData":{"title":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter | KQED","description":"Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter","datePublished":"2014-04-16T16:56:00.000Z","dateModified":"2019-04-01T20:43:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80502 http://blogs.kqed.org/bayareabites/?p=80502","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/16/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter/","disqusTitle":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter","path":"/bayareabites/80502/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_93590,bayareabites_104647","label":"Try More DIY "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80502/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","authors":["5485"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_987","bayareabites_2044","bayareabites_11167","bayareabites_2043","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_80518","label":"bayareabites"},"bayareabites_59142":{"type":"posts","id":"bayareabites_59142","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59142","score":null,"sort":[1364576554000]},"guestAuthors":[],"slug":"homemade-peeps-and-more-easter-treats-a-la-thomas-keller","title":"Homemade Peeps, And More Easter Treats, A La Thomas Keller","publishDate":1364576554,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59160\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\" alt=\"Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"351\" class=\"size-full wp-image-59160\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130329_me_18.mp3\"] \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">The Salt at NPR Food\u003c/a> (3/29/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/175620951/bouchon-bakery\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-bakery-290x290.jpg\" alt=\"Bouchon Bakery by Thomas Keller and Sebastien Rouxel\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59162\">\u003c/a>After 40 long days of Lenten abstention, Easter is a time for indulgence. And for those of us who don't observe Lent — well, who can resist all those chocolate bunnies? It's a time for sweets, with or without an excuse.\u003c/p>\n\u003cp>But if you're looking for Easter indulgences that are a little more refined than Peeps and jelly beans,\u003cstrong>\u003c/strong> take a cue from renowned chef Thomas Keller, whose \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a> restaurants are as famous for their baked goods as they are for their bistro fare.\u003c/p>\n\u003cp>Earlier this week, NPR's Renee Montagne visited the kitchen of the Bouchon restaurant and bakery in Beverly Hills, Calif., for a taste of some of Keller's takes on classic Easter sweets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of us can't sneak a taste of Keller's hot cross bun frosting, like Montagne did, but thanks to the cookbook \u003cem>Bouchon Bakery\u003c/em>, which Keller co-authored, we can re-create some of those treats at home. Be warned, though: Keller's standards are exacting, and reproducing some of his items requires extra prep work — and maybe some shopping for new kitchen tools.\u003c/p>\n\u003cp>For precision baking, Keller says a scale is crucial; flour can easily shift in density, so measuring in cups is dangerously inaccurate, he argues.\u003c/p>\n\u003cp>\"Throw away your measuring cups,\" Keller tells Montagne. \"Buy yourself a gram scale instead.\"\u003c/p>\n\u003cp>Other items you might need that may not be kitchen staples, like acetate sheets and powdered food coloring, make cooking easier and cleanup far less stressful.\u003c/p>\n\u003cp>Keller led NPR through the process of making three Easter treats from his kitchen. Recipes for all three can be found farther down.\u003c/p>\n\u003cfigure id=\"attachment_59159\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns-290x217.jpg\" alt='The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns. Photo: Deborah Jones/Artisan Books' width=\"290\" height=\"217\" class=\"size-medium wp-image-59159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns.\u003cbr> Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"#buns\">Hot cross buns\u003c/a> date back hundreds of years and have traditionally been made on Good Friday. These dough rolls marked with a cross had a religious component, certainly, but they're also symbolic of another kind of devotion, Keller explains. \"Eating the hot cross bun with your friend meant that you'd be friends for life, so it really signified that kind of friendship in a positive way,\" he says. \"And then there's another myth: If you kept a bun for an entire year, it would not go moldy, and if you became sick and you ate it, it would cure whatever sickness you have.\"\u003c/p>\n\u003cp>Bouchon's version is a rich brioche roll studded with dried currants and cranberries. Pastry chefs top the brioche with a cross of white confectioners' sugar frosting, spiced with cinnamon and cardamom. Myths aside, don't let them sit for a year: They're best eaten the same day they're baked.\u003c/p>\n\u003cp>\u003cstrong>Marshmallow Eggs\u003c/strong>\u003c/p>\n\u003cp>Keller has fond memories of that springtime staple, Peeps: \"They're very cute,\" he says, \"and, you know, they remind us of when we were kids. I mean, we ate those all the time.\"\u003c/p>\n\u003cp>Bouchon's egg-shaped, homemade \u003ca href=\"#eggs\">marshmallows\u003c/a> turn that childhood memory into a grown-up treat. The marshmallow imparts a richness that can come as a surprise — Montagne describes it as \"almost like thick cream.\"\u003c/p>\n\u003cfigure id=\"attachment_59163\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins-290x216.jpg\" alt=\"Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-59163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carrot Muffins\u003c/strong>\u003c/p>\n\u003cp>The last recipe is a little less obviously Easter-related, but Keller says \u003ca href=\"#muffins\">carrot muffins\u003c/a> are a holiday staple. \"Bunnies eat carrots. We've got to have carrots involved in Easter, because that's Bugs Bunny's favorite vegetable,\" he jokes. And there's a benefit to having carrot muffins on your table of holiday indulgences: \"Everybody loves it, because in many ways you think it's really, really healthy for you,\" Keller says. \"It's a way of being sinful, but also being responsible to some health concerns.\"\u003c/p>\n\u003cp>If you're making carrot muffins at home, the key is to start with the right kind of carrots: the small, skinny ones that come in bunches, rather than the larger \"horse carrots\" you might use for soup. \"We want to have the sweetest possible carrot that we can get,\" Keller says, which means carrots less than an inch in diameter.\u003c/p>\n\u003cp>Look below for Keller's recipes for hot cross buns, marshmallow eggs and carrot muffins. Be sure to set aside ample time for these treats — they are all multiday projects, with some sort of overnight component. After all, you don't cook your way to three Michelin stars by taking shortcuts.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"buns\">\u003c/a>Recipe: Hot Cross Buns \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 buns\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns\u003c/strong>\u003c/p>\n\u003cp>3/4 cup (122 grams) dried currants\u003cbr>1/2 cup (61 grams) dried cranberries\u003cbr>1/2 teaspoon (3 grams) vanilla paste\u003cbr>Brioche Dough For Hot Cross Buns (recipe follows)\u003cbr>Egg Wash (recipe follows)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups (258 grams) powdered sugar\u003cbr>3/8 teaspoon (1 grams) ground cinnamon\u003cbr>3/8 teaspoon (1 grams) ground cardamom\u003cbr>2 1/2 tablespoons (40 grams) whole milk\u003c/p>\n\u003cp>\u003cem>This recipe was developed by Bouchon Bakery's head baker, Matthew McDonald. The buns are loaded with currants and cranberries and piped with an icing spiced with cinnamon and cardamom. It's the beguiling addition of cardamom to just the right amount of cinnamon in the icing, and the way the spices play off the fruit, that gives these buns their zing. Hot cross buns are an English tradition on Good Friday, but they're so good we hope you'll make them all year round. \u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need a quarter sheet pan and a disposable pastry bag. Buns baked in a convection oven will have a slightly higher rise and a more even color.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns \u003c/strong>\u003c/p>\n\u003cp>Combine the currants and cranberries in a medium bowl and pour 2 cups boiling water over them. Let sit for 5 minutes to plump the fruit, then drain and pat dry with paper towels. Dry the bowl, return the fruit to it, and toss with the vanilla paste. Set aside.\u003c/p>\n\u003cp>Spray a large bowl with nonstick spray. Run a bowl scraper around the sides and down to the bottom of the bowl of brioche dough to release the dough and turn it out onto a lightly floured work surface, adding flour only as needed to keep it from sticking.\u003c/p>\n\u003cfigure id=\"attachment_59166\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2-290x217.jpg\" alt=\"Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>With your hands, gently pat the dough into a rectangular shape. Pour the currant-cranberry mixture onto the dough and knead it into the dough (which will be sticky) to distribute it evenly. Pat the dough into a rectangle again.\u003c/p>\n\u003cp>Stretch the left side of the dough out and fold it over two-thirds of the dough, then stretch and fold it from the right side to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, lift it up with a bench scraper, and place it seam side down in the prepared bowl. Cover the bowl with plastic wrap or a clean dish towel and let the dough sit at room temperature for 45 minutes.\u003c/p>\n\u003cp>Repeat the stretching and folding process, then return the dough to the bowl, seam side down, cover, and let sit for another 45 minutes.\u003c/p>\n\u003cp>Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the paper.\u003c/p>\n\u003cp>Use the bowl scraper to release the dough and turn it out onto a lightly floured work surface. Using a bench scraper, divide the dough into 12 equal portions (78 grams each). Cup your fingers around a portion of dough and, using the palm of your hand, roll it against the work surface to form a ball. Continue to roll until the dough is completely smooth. Repeat with the remaining dough. (When you become proficient at rolling with one hand, you can use both hands and roll 2 portions at a time.) Set the balls on the prepared pan in 3 rows of 4. Brush the tops with egg wash.\u003c/p>\n\u003cp>Cover the pan with a plastic tub or a cardboard box and let proof for 1 to 1 1/2 hours, until the balls have risen and are touching.\u003c/p>\n\u003cp>Preheat the oven to 325 F (convection) or 350 F (standard).\u003c/p>\n\u003cp>Brush the tops of the buns with egg wash again. Bake for 17 to 22 minutes in a convection oven, 25 to 30 minutes in a standard oven, until the tops are a rich golden brown and, when tested with a toothpick, the centers are baked through. Set the pan on a cooling rack and let cool completely. (If freezing, do not ice the buns at this point.)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>Sift the sugar, cinnamon and cardamom into the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to distribute the spices evenly. With the mixer running, slowly add the milk. Scrape down the sides and bottom of the bowl, increase the speed to low, and mix for 30 seconds to 1 minute, until smooth.\u003c/p>\n\u003cp>Transfer the icing to the pastry bag. Cut off 1/4 inch of the tip. Starting at the left side of the top corner bun, pipe a continuous strip of icing across the center of the first row of 3 buns. Repeat with the remaining 3 rows. Then repeat in the opposite direction, across the 3 rows of 4 buns, working in the opposite direction, to create a cross of frosting on each bun. Serve the whole pan, or cut into individual buns.\u003c/p>\n\u003cp>The buns are best the day they are baked, but they can be stored, before icing, wrapped tightly in a few layers of plastic wrap or in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week (see note on defrosting frozen baked brioche pastries).\u003c/p>\n\u003cp>* Note on freezing unbaked brioche pastries: Unbaked brioche pastries can be frozen after they are formed, but before they are proofed, wrapped in a few layers of plastic wrap, for up to 1 week. When ready to use, remove from the freezer and proof the dough as directed, keeping in mind that the proofing may take up to 5 hours.\u003c/p>\n\u003cp>* Note on defrosting frozen baked brioche pastries: Defrost, still in the plastic wrap or in the container, in the refrigerator. Leaving the pastries wrapped or in the container means any condensation will form on the outside, not on the pastries. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Brioche Dough For Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups plus 2 1/2 tablespoons (372 grams) all-purpose flour\u003cbr>2 3/8 teaspoons (8 grams) instant yeast\u003cbr>3 tablespoons plus 2 teaspoons (44 grams) granulated sugar\u003cbr>1 1/2 teaspoons (9 grams) fine sea salt\u003cbr>1/2 cup plus 3 1/2 tablespoons (186 grams) eggs\u003cbr>1/4 cup (63 grams) whole milk\u003cbr>5.8 ounces (167 grams) unsalted butter cut into 1/2 -inch cubes\u003c/p>\n\u003cp>\u003cem>Brioche is a bread that's enriched with butter and eggs. There are different ways of making it, with different proportions of butter. Everything should be at room temperature so the dough comes together beautifully. The dough then gets folded and is fermented in the refrigerator overnight.\u003c/em>\u003c/p>\n\u003cp>To mix the dough, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients, except the butter, and mix on low speed for 4 minutes. Continue to mix on low speed for 30 minutes. (At this point there will be some dough sticking to the sides of the bowl.) Add the butter a few pieces at a time, incorporating each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Continue to mix for 10 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Egg Wash\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Break 1 or more eggs, as needed, into a small bowl and whip with a fork or small whisk to combine the white(s) and yolk(s) well. Strain through a fine-mesh strainer before using.\u003c/p>\n\u003cp>* Note: We use egg washes often. If you want a nice shine on a dough, give the dough two brushings of it: The first brushing acts as a sealer, and the second is more like a glaze. At the bakery, because we egg-wash great volumes of products, we put the egg wash, strained, into a spray gun, paint gun or airbrush. This not only gives us a uniform coating, it's also very gentle on the dough, which is important if it's a proofed and delicate croissant, for example. If you're only egg-washing a small quantity, use a pastry brush.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"eggs\">\u003c/a>Recipe: Marshmallow Eggs\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59161\" class=\"wp-caption alignleft\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller-193x290.jpg\" alt=\"Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\" width=\"193\" height=\"290\" class=\"size-medium wp-image-59161\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 eggs\u003c/em>\u003c/p>\n\u003cp>Marshmallows, just mixed and still warm (recipes follow)\u003cbr>1/4 cup plus 1 tablespoon (90 grams) white or colored decorating sugar, store-bought or homemade (recipes follow)\u003c/p>\n\u003cp>\u003cem>At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they're a joy to behold, especially for kids. We make different flavors and colors, coat them in various decorative sugars, and place them in egg cartons. For vanilla eggs, we use plain sugar, but for the raspberry we use our raspberry sugar and for the lemon, our lemon sugar. When people first open the carton, they think it's filled with dyed Easter eggs, not marshmallows. Be sure to buy sturdy plastic eggs to use as molds; the cheaper ones are really flimsy. Note that the marshmallows and decorating sugar should rest overnight before coating the eggs.\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need twelve two-piece plastic eggs, a clean egg carton, and a pastry bag with a \u003c/em>\u003cem>1/2-inch plain tip.\u003c/em>\u003c/p>\n\u003cp>If the plastic eggs are new, open them, wash them and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton.\u003c/p>\n\u003cp>Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together — there will be some resistance, but they must be secure to form a perfectly shaped egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.\u003c/p>\n\u003cp>Put the decorating sugar in a small bowl. Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton.\u003c/p>\n\u003cp>If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks.\u003c/p>\n\u003cp>\u003cstrong>For Vanilla Marshmallows\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 4 dozen 1-inch marshmallows (250 grams/8.8 ounces)\u003c/em>\u003c/p>\n\u003cp>1/2 cup (5 grams) powdered sugar\u003cbr>1/2 cup (6.4 grams) cornstarch\u003cbr>4 sheets (9.6 grams) silver leaf gelatin\u003cbr>1/4 cup plus 2 tablespoons (87 grams) egg whites\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1 cup plus 2 tablespoons (225 grams) granulated sugar\u003cbr>1/2 cup (112 grams) water\u003cbr>2 1/2 tablespoons (50 grams) light corn syrup\u003c/p>\n\u003cp>\u003cem>Marshmallows may seem mysterious and complex, but they're really easy — nothing more than meringue set with gelatin. If you can make a meringue, you can make your own marshmallows. They're playful and fun, and they can be made in different flavors. We make lemon, raspberry and vanilla marshmallows, but you could add jams or pistachio paste for different flavors (add 15 to 20 percent of the weight of the egg whites and sugar).\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need an 8-inch-square baking pan, an 8-inch-square piece of acetate, and a Thermapen or other candy thermometer.\u003c/em>\u003c/p>\n\u003cp>Mix the powdered sugar and cornstarch together. Line the baking pan with plastic wrap and sprinkle the plastic wrap generously with the powdered sugar mixture; set the remainder aside.\u003c/p>\n\u003cp>Place the gelatin in a bowl of ice water to soften.\u003c/p>\n\u003cp>Spray one side of the piece of acetate with nonstick spray; set aside.\u003c/p>\n\u003cp>Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a small pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.\u003c/p>\n\u003cp>Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add the seeds to the egg whites.\u003c/p>\n\u003cp>Combine the granulated sugar, water and corn syrup in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 250 F/121.1 C.\u003c/p>\n\u003cp>Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the whites at medium peaks when the syrup reaches 281 to 284 F/138 to 140 C. Should the whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.\u003c/p>\n\u003cfigure id=\"attachment_59165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\" alt=\"After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-59165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When the syrup reaches 281 to 284 F/138 to 140 C, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy and warm but not hot.\u003c/p>\n\u003cp>Spray a spatula with nonstick spray. Spread the marshmallow evenly in the prepared pan. Top with the acetate, sprayed side down, and gently press it against the marshmallow to make the top perfectly smooth.\u003c/p>\n\u003cp>Set a piece of parchment paper larger than the marshmallow on a large cutting board.\u003c/p>\n\u003cp>Remove the sheet of acetate. Coat the top of the marshmallow with some of the reserved powdered sugar mixture. Flip the marshmallow onto the parchment paper, remove the plastic wrap, and sprinkle with more of the powdered sugar mixture as necessary.\u003c/p>\n\u003cp>It can be difficult to cut marshmallows evenly. Spray a large chef's knife with nonstick spray and trim the sides of the marshmallow square, then cut into 1-inch cubes (or other shapes), using a ruler as a guide. Clean and respray the knife before each cut. If the marshmallows are sticky when you separate them, dust them lightly with additional powdered sugar mixture.\u003c/p>\n\u003cp>The marshmallows can be stored in a covered container at room temperature for up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 2 drops red food coloring, preferably Chefmaster Red Red, to the warm marshmallow mixture and mix just to combine. Remove the bowl from the mixer stand and gently whisk in 12 grams/2 tablespoons raspberry powder. Spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>For Lemon Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 6 drops yellow food coloring, preferably Chefmaster Lemon Yellow, to the warm marshmallow mixture and mix just to combine. Add the grated zest of 2 lemons (12 grams/2 tablespoons) and mix to combine, then spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Colored Decorating Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Sugar\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>1/2 teaspoons (1 gram) dehydrated raspberry powder, or as needed\u003cbr>Powdered oil-soluble red food coloring\u003c/p>\n\u003cp>\u003cstrong>For Lemon Sugar\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>3/4 teaspoons (1.5 grams) grated zest of 1/2 lemon (use a rasp grater)\u003cbr>Powdered oil-soluble yellow food coloring\u003c/p>\n\u003cp>\u003cem>Don't be tempted to use liquid food coloring; it won't work here. If you'd like, wear a pair of plastic gloves to avoid staining your hands.\u003c/em>\u003c/p>\n\u003cp>Place the sugar in a small bowl. Stir in the citric acid, raspberry powder or lemon zest, and just the amount of food coloring that fits on the tip of a small paring knife (less than a pinch), then use your hands to work the mixture together. If you'd like, add a little additional powder and/or food coloring. Spread the sugar on a baking sheet and let it dry overnight at room temperature.\u003c/p>\n\u003cp>* Note: To make diluted citric acid, combine 3/8 teaspoon (2 grams) citric acid and 3/4 teaspoon (2 grams) water in a small cup and stir to dissolve the citric acid.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"muffins\">\u003c/a>Recipe: Carrot Muffins\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59164\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins-290x290.jpg\" alt=\"The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\" width=\"290\" height=\"290\" class=\"size-medium wp-image-59164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Batter\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour\u003cbr>1/2 plus 1/8 teaspoon (3.11 grams) baking soda\u003cbr>1/4 teaspoon (1 grams) baking powder\u003cbr>3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon\u003cbr>1/2 plus 1/8 teaspoon (2 grams) kosher salt\u003cbr>1 cup plus 2 teaspoons (207 grams) granulated sugar\u003cbr>1/2 cup plus 2 tablespoons (142 grams) canola oil\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1/3 cup (80 grams) eggs\u003cbr>1 3/4 cups (212 grams) shredded carrots\u003cbr>Generous 1 1/4 cups (180 grams) Oat Streusel Topping (recipe follows)\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>You'll need a 6-cup jumbo muffin pan and muffin papers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you'll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they're a major part of the recipe.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.\u003c/em>\u003c/p>\n\u003cp>Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.\u003c/p>\n\u003cp>Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.\u003c/p>\n\u003cp>Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.\u003c/p>\n\u003cp>To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.\u003c/p>\n\u003cp>Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.\u003c/p>\n\u003cp>The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.\u003c/p>\n\u003cp>\u003cstrong>For The Oat Streusel Topping\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups (544 grams)\u003c/em>\u003c/p>\n\u003cp>1 cup (142 grams) all-purpose flour\u003cbr>1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats\u003cbr>1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ\u003cbr>1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar\u003cbr>2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar\u003cbr>1/2 teaspoon (1.2 grams) ground cinnamon\u003cbr>1/2 teaspoon (0.5 gram) freshly grated nutmeg\u003cbr>1/8 teaspoon (0.4 gram) kosher salt\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces\u003c/p>\n\u003cp>Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.\u003c/p>\n\u003cp>Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.\u003c/p>\n\u003cp>* Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.\u003c/p>\n\u003cp>* Note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325 F oven (standard) for about 5 minutes, if desired.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The renowned chef may be famous for his Michelin-star-winning restaurants, but he also runs a string of gourmet bakeries. He shares some favorite confections for Easter, with recipes for hot cross buns, marshmallow eggs and carrot muffins.","status":"publish","parent":0,"modified":1364583115,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":115,"wordCount":4527},"headData":{"title":"Homemade Peeps, And More Easter Treats, A La Thomas Keller | KQED","description":"The renowned chef may be famous for his Michelin-star-winning restaurants, but he also runs a string of gourmet bakeries. He shares some favorite confections for Easter, with recipes for hot cross buns, marshmallow eggs and carrot muffins.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade Peeps, And More Easter Treats, A La Thomas Keller","datePublished":"2013-03-29T17:02:34.000Z","dateModified":"2013-03-29T18:51:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59142 http://blogs.kqed.org/bayareabites/?p=59142","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/29/homemade-peeps-and-more-easter-treats-a-la-thomas-keller/","disqusTitle":"Homemade Peeps, And More Easter Treats, A La Thomas Keller","nprByline":"Camila Domonoske","nprStoryId":"175599684","nprApiLink":"http://api.npr.org/query?id=175599684&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller?ft=3&f=175599684","nprRetrievedStory":"1","nprPubDate":"Fri, 29 Mar 2013 11:14:00 -0400","nprStoryDate":"Fri, 29 Mar 2013 04:00:00 -0400","nprLastModifiedDate":"Fri, 29 Mar 2013 11:14:08 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130329_me_18.mp3?orgId=1&topicId=1139&ft=3&f=175599684","nprAudioM3u":"http://api.npr.org/m3u/1175663029-db4b34.m3u?orgId=1&topicId=1139&ft=3&f=175599684","path":"/bayareabites/59142/homemade-peeps-and-more-easter-treats-a-la-thomas-keller","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130329_me_18.mp3?orgId=1&topicId=1139&ft=3&f=175599684","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59160\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\" alt=\"Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"351\" class=\"size-full wp-image-59160\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">Morning Edition\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130329_me_18.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">The Salt at NPR Food\u003c/a> (3/29/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/175620951/bouchon-bakery\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-bakery-290x290.jpg\" alt=\"Bouchon Bakery by Thomas Keller and Sebastien Rouxel\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59162\">\u003c/a>After 40 long days of Lenten abstention, Easter is a time for indulgence. And for those of us who don't observe Lent — well, who can resist all those chocolate bunnies? It's a time for sweets, with or without an excuse.\u003c/p>\n\u003cp>But if you're looking for Easter indulgences that are a little more refined than Peeps and jelly beans,\u003cstrong>\u003c/strong> take a cue from renowned chef Thomas Keller, whose \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a> restaurants are as famous for their baked goods as they are for their bistro fare.\u003c/p>\n\u003cp>Earlier this week, NPR's Renee Montagne visited the kitchen of the Bouchon restaurant and bakery in Beverly Hills, Calif., for a taste of some of Keller's takes on classic Easter sweets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of us can't sneak a taste of Keller's hot cross bun frosting, like Montagne did, but thanks to the cookbook \u003cem>Bouchon Bakery\u003c/em>, which Keller co-authored, we can re-create some of those treats at home. Be warned, though: Keller's standards are exacting, and reproducing some of his items requires extra prep work — and maybe some shopping for new kitchen tools.\u003c/p>\n\u003cp>For precision baking, Keller says a scale is crucial; flour can easily shift in density, so measuring in cups is dangerously inaccurate, he argues.\u003c/p>\n\u003cp>\"Throw away your measuring cups,\" Keller tells Montagne. \"Buy yourself a gram scale instead.\"\u003c/p>\n\u003cp>Other items you might need that may not be kitchen staples, like acetate sheets and powdered food coloring, make cooking easier and cleanup far less stressful.\u003c/p>\n\u003cp>Keller led NPR through the process of making three Easter treats from his kitchen. Recipes for all three can be found farther down.\u003c/p>\n\u003cfigure id=\"attachment_59159\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns-290x217.jpg\" alt='The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns. Photo: Deborah Jones/Artisan Books' width=\"290\" height=\"217\" class=\"size-medium wp-image-59159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns.\u003cbr> Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"#buns\">Hot cross buns\u003c/a> date back hundreds of years and have traditionally been made on Good Friday. These dough rolls marked with a cross had a religious component, certainly, but they're also symbolic of another kind of devotion, Keller explains. \"Eating the hot cross bun with your friend meant that you'd be friends for life, so it really signified that kind of friendship in a positive way,\" he says. \"And then there's another myth: If you kept a bun for an entire year, it would not go moldy, and if you became sick and you ate it, it would cure whatever sickness you have.\"\u003c/p>\n\u003cp>Bouchon's version is a rich brioche roll studded with dried currants and cranberries. Pastry chefs top the brioche with a cross of white confectioners' sugar frosting, spiced with cinnamon and cardamom. Myths aside, don't let them sit for a year: They're best eaten the same day they're baked.\u003c/p>\n\u003cp>\u003cstrong>Marshmallow Eggs\u003c/strong>\u003c/p>\n\u003cp>Keller has fond memories of that springtime staple, Peeps: \"They're very cute,\" he says, \"and, you know, they remind us of when we were kids. I mean, we ate those all the time.\"\u003c/p>\n\u003cp>Bouchon's egg-shaped, homemade \u003ca href=\"#eggs\">marshmallows\u003c/a> turn that childhood memory into a grown-up treat. The marshmallow imparts a richness that can come as a surprise — Montagne describes it as \"almost like thick cream.\"\u003c/p>\n\u003cfigure id=\"attachment_59163\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins-290x216.jpg\" alt=\"Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-59163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carrot Muffins\u003c/strong>\u003c/p>\n\u003cp>The last recipe is a little less obviously Easter-related, but Keller says \u003ca href=\"#muffins\">carrot muffins\u003c/a> are a holiday staple. \"Bunnies eat carrots. We've got to have carrots involved in Easter, because that's Bugs Bunny's favorite vegetable,\" he jokes. And there's a benefit to having carrot muffins on your table of holiday indulgences: \"Everybody loves it, because in many ways you think it's really, really healthy for you,\" Keller says. \"It's a way of being sinful, but also being responsible to some health concerns.\"\u003c/p>\n\u003cp>If you're making carrot muffins at home, the key is to start with the right kind of carrots: the small, skinny ones that come in bunches, rather than the larger \"horse carrots\" you might use for soup. \"We want to have the sweetest possible carrot that we can get,\" Keller says, which means carrots less than an inch in diameter.\u003c/p>\n\u003cp>Look below for Keller's recipes for hot cross buns, marshmallow eggs and carrot muffins. Be sure to set aside ample time for these treats — they are all multiday projects, with some sort of overnight component. After all, you don't cook your way to three Michelin stars by taking shortcuts.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"buns\">\u003c/a>Recipe: Hot Cross Buns \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 buns\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns\u003c/strong>\u003c/p>\n\u003cp>3/4 cup (122 grams) dried currants\u003cbr>1/2 cup (61 grams) dried cranberries\u003cbr>1/2 teaspoon (3 grams) vanilla paste\u003cbr>Brioche Dough For Hot Cross Buns (recipe follows)\u003cbr>Egg Wash (recipe follows)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups (258 grams) powdered sugar\u003cbr>3/8 teaspoon (1 grams) ground cinnamon\u003cbr>3/8 teaspoon (1 grams) ground cardamom\u003cbr>2 1/2 tablespoons (40 grams) whole milk\u003c/p>\n\u003cp>\u003cem>This recipe was developed by Bouchon Bakery's head baker, Matthew McDonald. The buns are loaded with currants and cranberries and piped with an icing spiced with cinnamon and cardamom. It's the beguiling addition of cardamom to just the right amount of cinnamon in the icing, and the way the spices play off the fruit, that gives these buns their zing. Hot cross buns are an English tradition on Good Friday, but they're so good we hope you'll make them all year round. \u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need a quarter sheet pan and a disposable pastry bag. Buns baked in a convection oven will have a slightly higher rise and a more even color.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns \u003c/strong>\u003c/p>\n\u003cp>Combine the currants and cranberries in a medium bowl and pour 2 cups boiling water over them. Let sit for 5 minutes to plump the fruit, then drain and pat dry with paper towels. Dry the bowl, return the fruit to it, and toss with the vanilla paste. Set aside.\u003c/p>\n\u003cp>Spray a large bowl with nonstick spray. Run a bowl scraper around the sides and down to the bottom of the bowl of brioche dough to release the dough and turn it out onto a lightly floured work surface, adding flour only as needed to keep it from sticking.\u003c/p>\n\u003cfigure id=\"attachment_59166\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2-290x217.jpg\" alt=\"Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>With your hands, gently pat the dough into a rectangular shape. Pour the currant-cranberry mixture onto the dough and knead it into the dough (which will be sticky) to distribute it evenly. Pat the dough into a rectangle again.\u003c/p>\n\u003cp>Stretch the left side of the dough out and fold it over two-thirds of the dough, then stretch and fold it from the right side to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, lift it up with a bench scraper, and place it seam side down in the prepared bowl. Cover the bowl with plastic wrap or a clean dish towel and let the dough sit at room temperature for 45 minutes.\u003c/p>\n\u003cp>Repeat the stretching and folding process, then return the dough to the bowl, seam side down, cover, and let sit for another 45 minutes.\u003c/p>\n\u003cp>Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the paper.\u003c/p>\n\u003cp>Use the bowl scraper to release the dough and turn it out onto a lightly floured work surface. Using a bench scraper, divide the dough into 12 equal portions (78 grams each). Cup your fingers around a portion of dough and, using the palm of your hand, roll it against the work surface to form a ball. Continue to roll until the dough is completely smooth. Repeat with the remaining dough. (When you become proficient at rolling with one hand, you can use both hands and roll 2 portions at a time.) Set the balls on the prepared pan in 3 rows of 4. Brush the tops with egg wash.\u003c/p>\n\u003cp>Cover the pan with a plastic tub or a cardboard box and let proof for 1 to 1 1/2 hours, until the balls have risen and are touching.\u003c/p>\n\u003cp>Preheat the oven to 325 F (convection) or 350 F (standard).\u003c/p>\n\u003cp>Brush the tops of the buns with egg wash again. Bake for 17 to 22 minutes in a convection oven, 25 to 30 minutes in a standard oven, until the tops are a rich golden brown and, when tested with a toothpick, the centers are baked through. Set the pan on a cooling rack and let cool completely. (If freezing, do not ice the buns at this point.)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>Sift the sugar, cinnamon and cardamom into the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to distribute the spices evenly. With the mixer running, slowly add the milk. Scrape down the sides and bottom of the bowl, increase the speed to low, and mix for 30 seconds to 1 minute, until smooth.\u003c/p>\n\u003cp>Transfer the icing to the pastry bag. Cut off 1/4 inch of the tip. Starting at the left side of the top corner bun, pipe a continuous strip of icing across the center of the first row of 3 buns. Repeat with the remaining 3 rows. Then repeat in the opposite direction, across the 3 rows of 4 buns, working in the opposite direction, to create a cross of frosting on each bun. Serve the whole pan, or cut into individual buns.\u003c/p>\n\u003cp>The buns are best the day they are baked, but they can be stored, before icing, wrapped tightly in a few layers of plastic wrap or in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week (see note on defrosting frozen baked brioche pastries).\u003c/p>\n\u003cp>* Note on freezing unbaked brioche pastries: Unbaked brioche pastries can be frozen after they are formed, but before they are proofed, wrapped in a few layers of plastic wrap, for up to 1 week. When ready to use, remove from the freezer and proof the dough as directed, keeping in mind that the proofing may take up to 5 hours.\u003c/p>\n\u003cp>* Note on defrosting frozen baked brioche pastries: Defrost, still in the plastic wrap or in the container, in the refrigerator. Leaving the pastries wrapped or in the container means any condensation will form on the outside, not on the pastries. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Brioche Dough For Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups plus 2 1/2 tablespoons (372 grams) all-purpose flour\u003cbr>2 3/8 teaspoons (8 grams) instant yeast\u003cbr>3 tablespoons plus 2 teaspoons (44 grams) granulated sugar\u003cbr>1 1/2 teaspoons (9 grams) fine sea salt\u003cbr>1/2 cup plus 3 1/2 tablespoons (186 grams) eggs\u003cbr>1/4 cup (63 grams) whole milk\u003cbr>5.8 ounces (167 grams) unsalted butter cut into 1/2 -inch cubes\u003c/p>\n\u003cp>\u003cem>Brioche is a bread that's enriched with butter and eggs. There are different ways of making it, with different proportions of butter. Everything should be at room temperature so the dough comes together beautifully. The dough then gets folded and is fermented in the refrigerator overnight.\u003c/em>\u003c/p>\n\u003cp>To mix the dough, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients, except the butter, and mix on low speed for 4 minutes. Continue to mix on low speed for 30 minutes. (At this point there will be some dough sticking to the sides of the bowl.) Add the butter a few pieces at a time, incorporating each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Continue to mix for 10 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Egg Wash\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Break 1 or more eggs, as needed, into a small bowl and whip with a fork or small whisk to combine the white(s) and yolk(s) well. Strain through a fine-mesh strainer before using.\u003c/p>\n\u003cp>* Note: We use egg washes often. If you want a nice shine on a dough, give the dough two brushings of it: The first brushing acts as a sealer, and the second is more like a glaze. At the bakery, because we egg-wash great volumes of products, we put the egg wash, strained, into a spray gun, paint gun or airbrush. This not only gives us a uniform coating, it's also very gentle on the dough, which is important if it's a proofed and delicate croissant, for example. If you're only egg-washing a small quantity, use a pastry brush.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"eggs\">\u003c/a>Recipe: Marshmallow Eggs\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59161\" class=\"wp-caption alignleft\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller-193x290.jpg\" alt=\"Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\" width=\"193\" height=\"290\" class=\"size-medium wp-image-59161\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 eggs\u003c/em>\u003c/p>\n\u003cp>Marshmallows, just mixed and still warm (recipes follow)\u003cbr>1/4 cup plus 1 tablespoon (90 grams) white or colored decorating sugar, store-bought or homemade (recipes follow)\u003c/p>\n\u003cp>\u003cem>At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they're a joy to behold, especially for kids. We make different flavors and colors, coat them in various decorative sugars, and place them in egg cartons. For vanilla eggs, we use plain sugar, but for the raspberry we use our raspberry sugar and for the lemon, our lemon sugar. When people first open the carton, they think it's filled with dyed Easter eggs, not marshmallows. Be sure to buy sturdy plastic eggs to use as molds; the cheaper ones are really flimsy. Note that the marshmallows and decorating sugar should rest overnight before coating the eggs.\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need twelve two-piece plastic eggs, a clean egg carton, and a pastry bag with a \u003c/em>\u003cem>1/2-inch plain tip.\u003c/em>\u003c/p>\n\u003cp>If the plastic eggs are new, open them, wash them and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton.\u003c/p>\n\u003cp>Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together — there will be some resistance, but they must be secure to form a perfectly shaped egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.\u003c/p>\n\u003cp>Put the decorating sugar in a small bowl. Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton.\u003c/p>\n\u003cp>If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks.\u003c/p>\n\u003cp>\u003cstrong>For Vanilla Marshmallows\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 4 dozen 1-inch marshmallows (250 grams/8.8 ounces)\u003c/em>\u003c/p>\n\u003cp>1/2 cup (5 grams) powdered sugar\u003cbr>1/2 cup (6.4 grams) cornstarch\u003cbr>4 sheets (9.6 grams) silver leaf gelatin\u003cbr>1/4 cup plus 2 tablespoons (87 grams) egg whites\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1 cup plus 2 tablespoons (225 grams) granulated sugar\u003cbr>1/2 cup (112 grams) water\u003cbr>2 1/2 tablespoons (50 grams) light corn syrup\u003c/p>\n\u003cp>\u003cem>Marshmallows may seem mysterious and complex, but they're really easy — nothing more than meringue set with gelatin. If you can make a meringue, you can make your own marshmallows. They're playful and fun, and they can be made in different flavors. We make lemon, raspberry and vanilla marshmallows, but you could add jams or pistachio paste for different flavors (add 15 to 20 percent of the weight of the egg whites and sugar).\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need an 8-inch-square baking pan, an 8-inch-square piece of acetate, and a Thermapen or other candy thermometer.\u003c/em>\u003c/p>\n\u003cp>Mix the powdered sugar and cornstarch together. Line the baking pan with plastic wrap and sprinkle the plastic wrap generously with the powdered sugar mixture; set the remainder aside.\u003c/p>\n\u003cp>Place the gelatin in a bowl of ice water to soften.\u003c/p>\n\u003cp>Spray one side of the piece of acetate with nonstick spray; set aside.\u003c/p>\n\u003cp>Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a small pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.\u003c/p>\n\u003cp>Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add the seeds to the egg whites.\u003c/p>\n\u003cp>Combine the granulated sugar, water and corn syrup in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 250 F/121.1 C.\u003c/p>\n\u003cp>Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the whites at medium peaks when the syrup reaches 281 to 284 F/138 to 140 C. Should the whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.\u003c/p>\n\u003cfigure id=\"attachment_59165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\" alt=\"After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-59165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When the syrup reaches 281 to 284 F/138 to 140 C, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy and warm but not hot.\u003c/p>\n\u003cp>Spray a spatula with nonstick spray. Spread the marshmallow evenly in the prepared pan. Top with the acetate, sprayed side down, and gently press it against the marshmallow to make the top perfectly smooth.\u003c/p>\n\u003cp>Set a piece of parchment paper larger than the marshmallow on a large cutting board.\u003c/p>\n\u003cp>Remove the sheet of acetate. Coat the top of the marshmallow with some of the reserved powdered sugar mixture. Flip the marshmallow onto the parchment paper, remove the plastic wrap, and sprinkle with more of the powdered sugar mixture as necessary.\u003c/p>\n\u003cp>It can be difficult to cut marshmallows evenly. Spray a large chef's knife with nonstick spray and trim the sides of the marshmallow square, then cut into 1-inch cubes (or other shapes), using a ruler as a guide. Clean and respray the knife before each cut. If the marshmallows are sticky when you separate them, dust them lightly with additional powdered sugar mixture.\u003c/p>\n\u003cp>The marshmallows can be stored in a covered container at room temperature for up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 2 drops red food coloring, preferably Chefmaster Red Red, to the warm marshmallow mixture and mix just to combine. Remove the bowl from the mixer stand and gently whisk in 12 grams/2 tablespoons raspberry powder. Spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>For Lemon Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 6 drops yellow food coloring, preferably Chefmaster Lemon Yellow, to the warm marshmallow mixture and mix just to combine. Add the grated zest of 2 lemons (12 grams/2 tablespoons) and mix to combine, then spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Colored Decorating Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Sugar\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>1/2 teaspoons (1 gram) dehydrated raspberry powder, or as needed\u003cbr>Powdered oil-soluble red food coloring\u003c/p>\n\u003cp>\u003cstrong>For Lemon Sugar\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>3/4 teaspoons (1.5 grams) grated zest of 1/2 lemon (use a rasp grater)\u003cbr>Powdered oil-soluble yellow food coloring\u003c/p>\n\u003cp>\u003cem>Don't be tempted to use liquid food coloring; it won't work here. If you'd like, wear a pair of plastic gloves to avoid staining your hands.\u003c/em>\u003c/p>\n\u003cp>Place the sugar in a small bowl. Stir in the citric acid, raspberry powder or lemon zest, and just the amount of food coloring that fits on the tip of a small paring knife (less than a pinch), then use your hands to work the mixture together. If you'd like, add a little additional powder and/or food coloring. Spread the sugar on a baking sheet and let it dry overnight at room temperature.\u003c/p>\n\u003cp>* Note: To make diluted citric acid, combine 3/8 teaspoon (2 grams) citric acid and 3/4 teaspoon (2 grams) water in a small cup and stir to dissolve the citric acid.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"muffins\">\u003c/a>Recipe: Carrot Muffins\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59164\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins-290x290.jpg\" alt=\"The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\" width=\"290\" height=\"290\" class=\"size-medium wp-image-59164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Batter\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour\u003cbr>1/2 plus 1/8 teaspoon (3.11 grams) baking soda\u003cbr>1/4 teaspoon (1 grams) baking powder\u003cbr>3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon\u003cbr>1/2 plus 1/8 teaspoon (2 grams) kosher salt\u003cbr>1 cup plus 2 teaspoons (207 grams) granulated sugar\u003cbr>1/2 cup plus 2 tablespoons (142 grams) canola oil\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1/3 cup (80 grams) eggs\u003cbr>1 3/4 cups (212 grams) shredded carrots\u003cbr>Generous 1 1/4 cups (180 grams) Oat Streusel Topping (recipe follows)\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>You'll need a 6-cup jumbo muffin pan and muffin papers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you'll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they're a major part of the recipe.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.\u003c/em>\u003c/p>\n\u003cp>Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.\u003c/p>\n\u003cp>Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.\u003c/p>\n\u003cp>Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.\u003c/p>\n\u003cp>To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.\u003c/p>\n\u003cp>Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.\u003c/p>\n\u003cp>The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.\u003c/p>\n\u003cp>\u003cstrong>For The Oat Streusel Topping\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups (544 grams)\u003c/em>\u003c/p>\n\u003cp>1 cup (142 grams) all-purpose flour\u003cbr>1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats\u003cbr>1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ\u003cbr>1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar\u003cbr>2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar\u003cbr>1/2 teaspoon (1.2 grams) ground cinnamon\u003cbr>1/2 teaspoon (0.5 gram) freshly grated nutmeg\u003cbr>1/8 teaspoon (0.4 gram) kosher salt\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces\u003c/p>\n\u003cp>Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.\u003c/p>\n\u003cp>Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.\u003c/p>\n\u003cp>* Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.\u003c/p>\n\u003cp>* Note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325 F oven (standard) for about 5 minutes, if desired.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59142/homemade-peeps-and-more-easter-treats-a-la-thomas-keller","authors":["byline_bayareabites_59142"],"categories":["bayareabites_1653","bayareabites_2638","bayareabites_2090","bayareabites_1763","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_2044","bayareabites_11472","bayareabites_2043","bayareabites_286","bayareabites_10921","bayareabites_3787"],"featImg":"bayareabites_59143","label":"bayareabites"},"bayareabites_3035":{"type":"posts","id":"bayareabites_3035","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3035","score":null,"sort":[1239556098000]},"guestAuthors":[],"slug":"passover-and-easter-bunny-cake","title":"Passover and Easter Bunny Cake","publishDate":1239556098,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-mold.jpg\" alt=\"bunny mold\" width=\"300\" height=\"401\" class=\"alignleft size-full wp-image-3043\">There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. \u003c/p>\n\u003cp>Now, if you're the sort of person who notices bylines, you might be a little curious by now. Why is someone named Rosenbaum waxing rhapsodic about bunny cake? Shouldn't a Rosenbaum be making matzoh kugel this time of year, chopping charoseth and grating horseradish, whipping up a batch of \u003ca href=\"http://www.davidlebovitz.com/archives/2008/01/chocolatecovere.html\">Marcy Goldman-via-David Lebovitz chocolate-covered toffee matzoh crunch\u003c/a>? \u003c/p>\n\u003cp>Well, as a matter of fact, I'm doing that too. On a line for religious affiliation, I'd have to write \"Baking Jew.\" My Hebrew skills are nonexistent and my grasp of Torah imprecise, but I can whip up a mean Rosh Hashanah honey cake, an excellent Purim hamentaschen, a swell matzoh ball and a pretty great Seder spongecake, even in a studio apartment with a kitchen counter smaller than a newspaper.\u003c/p>\n\u003cp>So, where does the bunny cake come in? The short answer: my mother converted when she got married. So my sisters and I were raised Jewish, with no bacon, Hebrew school three times a week, challah French toast on Saturdays and lox and bagels on Sundays. But we still got to have fun on Easter, in a purely secular, egg-dyeing way, up at my grandmother's house. We would spend a gleeful afternoon on an Easter-egg hunt around her house, filling our plastic-grass lined baskets with Peeps, Cadbury creme eggs, and hollow-eared chocolate bunnies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-cake.jpg\" alt=\"bunny cake in mold\" width=\"400\" height=\"343\" class=\"alignnone size-full wp-image-3041\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But therein lay the moral quandary. For understandable reasons, there is no such thing as kosher for Passover Easter candy. If, as commonly occurs, Easter fell during the eight days of Passover, we couldn't eat those marshmallow chicks and foil-wrapped eggs until Passover was over, which could be up to a week away... When this happened, my grandmother would take pity on us and make her bunny cake with a kosher-for-Passover cake mix: an absurd but also wonderful gesture, as I see it now. \u003c/p>\n\u003cp>This weekend, I'm out in Minneapolis with my sister and brother-in-law (a Methodist), and their 3 children. We're having a Seder tonight, with an Easter ham stashed in the fridge for Sunday. Her bunny cake mold is made of pink silicone now, already pre-portioned into kiddie-sized chunks. My sister and I are sharing matzoh and averting our eyes from the rest of the family's morning waffles. She's added a Sephardic date-and-ginger charoseth to the mix, and my brother-in-law is providing the pot roast. It may not be totally kosher, but it tastes like home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/skylinepeeps500.jpg\" alt=\"Peeps against skyline\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3044\">\u003c/p>\n\n","blocks":[],"excerpt":"There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. ","status":"publish","parent":0,"modified":1239556098,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":543},"headData":{"title":"Passover and Easter Bunny Cake | KQED","description":"There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from her mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Passover and Easter Bunny Cake","datePublished":"2009-04-12T17:08:18.000Z","dateModified":"2009-04-12T17:08:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3035 http://blogs.kqed.org/bayareabites/?p=3035","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/12/passover-and-easter-bunny-cake/","disqusTitle":"Passover and Easter Bunny Cake","path":"/bayareabites/3035/passover-and-easter-bunny-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-mold.jpg\" alt=\"bunny mold\" width=\"300\" height=\"401\" class=\"alignleft size-full wp-image-3043\">There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. \u003c/p>\n\u003cp>Now, if you're the sort of person who notices bylines, you might be a little curious by now. Why is someone named Rosenbaum waxing rhapsodic about bunny cake? Shouldn't a Rosenbaum be making matzoh kugel this time of year, chopping charoseth and grating horseradish, whipping up a batch of \u003ca href=\"http://www.davidlebovitz.com/archives/2008/01/chocolatecovere.html\">Marcy Goldman-via-David Lebovitz chocolate-covered toffee matzoh crunch\u003c/a>? \u003c/p>\n\u003cp>Well, as a matter of fact, I'm doing that too. On a line for religious affiliation, I'd have to write \"Baking Jew.\" My Hebrew skills are nonexistent and my grasp of Torah imprecise, but I can whip up a mean Rosh Hashanah honey cake, an excellent Purim hamentaschen, a swell matzoh ball and a pretty great Seder spongecake, even in a studio apartment with a kitchen counter smaller than a newspaper.\u003c/p>\n\u003cp>So, where does the bunny cake come in? The short answer: my mother converted when she got married. So my sisters and I were raised Jewish, with no bacon, Hebrew school three times a week, challah French toast on Saturdays and lox and bagels on Sundays. But we still got to have fun on Easter, in a purely secular, egg-dyeing way, up at my grandmother's house. We would spend a gleeful afternoon on an Easter-egg hunt around her house, filling our plastic-grass lined baskets with Peeps, Cadbury creme eggs, and hollow-eared chocolate bunnies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-cake.jpg\" alt=\"bunny cake in mold\" width=\"400\" height=\"343\" class=\"alignnone size-full wp-image-3041\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But therein lay the moral quandary. For understandable reasons, there is no such thing as kosher for Passover Easter candy. If, as commonly occurs, Easter fell during the eight days of Passover, we couldn't eat those marshmallow chicks and foil-wrapped eggs until Passover was over, which could be up to a week away... When this happened, my grandmother would take pity on us and make her bunny cake with a kosher-for-Passover cake mix: an absurd but also wonderful gesture, as I see it now. \u003c/p>\n\u003cp>This weekend, I'm out in Minneapolis with my sister and brother-in-law (a Methodist), and their 3 children. We're having a Seder tonight, with an Easter ham stashed in the fridge for Sunday. Her bunny cake mold is made of pink silicone now, already pre-portioned into kiddie-sized chunks. My sister and I are sharing matzoh and averting our eyes from the rest of the family's morning waffles. She's added a Sephardic date-and-ginger charoseth to the mix, and my brother-in-law is providing the pot roast. It may not be totally kosher, but it tastes like home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/skylinepeeps500.jpg\" alt=\"Peeps against skyline\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3044\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3035/passover-and-easter-bunny-cake","authors":["5038"],"categories":["bayareabites_1763"],"tags":["bayareabites_1066","bayareabites_2044","bayareabites_2042","bayareabites_2041","bayareabites_2043"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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