Breakfast & Desserts

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)

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There’s nothing an egg can’t crack. #CrackItWithAnEgg

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Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)
Yield 6
Author Chef Tu David Phu
Prep time
30 Min
Inactive time
30 Min
Total time
1 Hour

Bánh Kem vị Cafe (Vietnamese Coffee Tiramisu)

If you love Vietnamese Coffee, you'll love this Vietnamese Coffee Tiramisu. It's my favorite type of cake. The delicate lady's fingers are drenched in coffee that contrasts with the semi-sweetened custard that is offset by the whipped mascarpone and chocolate shavings. Upon the first bite, it never fails to satisfy my cravings, regardless of my mood.

Ingredients

Ingredients

Instructions

How to Pasteurized an Egg (for Egg Yolks)
  1. Place egg(s) in a small pot filled with water.
  2. Bring the water temperature up to [140-142℉] on low heat.
  3. Add the egg(s) to the pot.
  4. Cook the egg(s) for 3-4 minutes, maintaining a temperature of [140-142℉]
  5. Place the eggs in an ice bath for 3 minutes before use.
  6. Separate the whites from the yolks.
Make the Custard
  1. In a medium-sized mixing bowl, add 3 egg yolks and 1 tbsp. of corn starch.
  2. Whisk the egg mixture until the mixture is pale yellow (3 minutes)
  3. Then in a separate pot, add ½ cup milk and ½ can of condensed milk.
  4. Incorporate the mixture with a whisk thoroughly.
  5. Bring the pot to a gentle simmer while stirring to prevent scalding. Then take it off heat.
  6. Gradually add the hot condensed milk mixture into the egg mixture; use a 2 oz. ladle and whisk the mixture every time the condensed milk mixture is added to the egg yolks.
  7. Add a pinch of salt and 1 tsp. of vanilla extract.
  8. Incorporate the mixture with a whisk thoroughly.
  9. Then pour the mixture back into the pot and whisk over medium heat until thick and smooth (4-5 minutes)
  10. Transfer custard to stand mixer, whisk on high until cool.
  11. Then with a paddle attachment, add 4 oz. of mascarpone and 4 oz. creme fraiche, and mix on medium until combined. (5 minutes)
  12. Chill in the fridge for 1 hour
The the Mascarpone Cream
  1. In a stand mixer, add 4 oz. of mascarpone.
  2. Add a pinch of salt, ½ can of condensed milk, and 1 tsp. of vanilla extract.
  3. And then add 1 cup of heavy cream.
  4. Using a paddle attachment mix on medium until the mixture is smooth. (5 minutes)
Assemble
  1. Add 2 drops of vanilla extract into 2 cups of cold Vietnamese Phin Filter coffee (or cold brew).
  2. Then one at a time, dip the ladyfingers into the coffee mixture.
  3. Layer the soaked lady fingers in the bottom of a whisky glass.
  4. Spoon the mascarpone filling in an even layer over the ladyfingers.
  5. Then spoon the custard over the mascarpone filling.
  6. Repeat this a second time with the remaining ingredients.
  7. And last, top the tiramisu with a final layer of chocolate shavings and a pinch of ground cinnamon.

Notes

Food Safety:

You can pasteurize your own egg yolks. Or use store-bought pasteurized egg yolks.

Recommended Products:

Spice Tribe Padang Cassia Ground Cinnamon
Forno Bonomi Ladyfingers

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cheftu.com/recipelibrary/vietnamesecoffeetiramisu
TDP Enterprises, LLC
tiramisu, cake, dessert, coffee, cafe, espresso, phin filter, mascarpone, cream, custard, sweets
dessert, breakfast, snack
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Ghetto Gastro's Red Velvet Pancake

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Ghetto Gastro's Wavy Red Velvet Pancake
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
40 Min
Total time
1 H & 10 M

Ghetto Gastro's Wavy Red Velvet Pancake

These Red Velvet pancakes are insanely good. Thanks to Ghetto Gastro's Red Velvet pancake mix and Sovereign Syrup. This recipe is a must-try!

Ingredients

Instructions

Make the Pancake Batter
  1. Sift all of your dry ingredients through a fine-mesh strainer to remove any clumps
  2. Add the dry ingredients (cake flour, baking powder, and kosher salt) to a medium-sized bowl.
  3. In a separate bowl, ¾ cup of milk to [25%] of dry ingredients, and incorporate the mixture with a whisk. [this method is called sponging and creates a slurry that prevents the flour from clumping.]
  4. Mix thoroughly for 1-2 minutes.
  5. Then, gradually add the remaining [75%] dry ingredients.
  6. Mix thoroughly for 1-2 minutes. Use a rubber spatula to scrape the sides of the bowl.
  7. In a separate bowl (or the bowl of a stand mixer), use a whisk to whip the egg whites and ¼ tsp of lemon juice until stiff peaks form.
  8. Gently fold whipped egg whites into the batter until just incorporated (do not overfold)
  9. Line the pancake batter bowl lined with ice to keep it cold.
Cook the Pancakes
  1. Preheat a reliable non-stick frying pan over low-medium heat.
  2. Add 1 tsp. of unsalted butter
  3. Use a large serving spoon to
  4. Pour or scoop the batter onto the nonstick pan, using approximately 1/4 cup for each pancake.
  5. Brown on both sides.
  6. Repeat with the remaining batter.
  7. Serve hot.
Chantilly - The Only Whipped Cream Recipe You
  1. Pour heavy cream over into a mixing bowl.
  2. Add powdered sugar
  3. Add 1/8 tsp of kosher salt.
  4. Whisk the heavy cream until the cream starts to thicken; until soft peaks form, 3 to 5 minutes.
  5. Keep refrigerated. Serve cold
Assembly
  1. On a large plate, place one piece of pancake down.
  2. Spoon 2 tbsp. of chantilly, and on top of the pancake. Use your spoon to spread the chantilly mass over the pancake.
  3. Repeat the process until you stack the pancakes 3 stacks high.
  4. Top the pancakes with more chantilly.
  5. Garnish the whipped cream with blueberries and blackberries.
  6. Drizzle 3 tbsp. of Sovereign syrup on the pancake.
  7. Serve an eat immediately.

Notes

Ghetto Gastro is a New York-based collective of chefs and food enthusiasts with deep ties to the Bronx that was formed in 2012. Members have included Jon Gray, Lester Walker, Marquis Hayes, Pierre Serrao, and Malcolm Livingston II.


Ghetto Gastro is a global mainstay of food as culture uses ancestral ingredients to bring a multitude of flavors and recipes to eaters everywhere. Our collective uses food as a tool to tell stories about where we come from and the cultures that inspire us, generating excitement by merging the cooking traditions of Black, brown, and Asian folks in a high-quality, healthy fashion. Where food goes, so go its people, and where people go, their stories follow. We create experiences worldwide, making delicious food and collaborating with the best-in-class partners to intersect fashion, art, activism, design, and music—showing how food truly connects us all. As Ghetto Gastro, we big-up the Bronx as a driver of global culture and use food as a weapon to make an impact in our community.

Recommended Products:

Wavy Waffle & Pancake Mix (Red Velvet)
Wavy Sovereign Syrup Sorghum
10-inch Nonstick Frying Pan

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TDP Enterprises, LLC
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Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi

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made in partnership with:

There’s nothing an egg can’t crack. #CrackItWithAnEgg

Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi
Yield 2
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi

I'm sure you've had a banh mi, but have you had it with an Asian-style crispy fried egg? Asian-Style Fried Eggs are my go-to solution to hacking everyday meals. Specifically, it's (low-prep, and low-cost) and makes a perfect on-the-go Breakfast Banh Mi. How can you go wrong with an egg that is crispy around the edges; with an unadulterated creamy but runny yolk? Then placed in between a crumbly baguette; loaded Maggi, mayo, pate, and Vietnamese pickles; with an egg yolk that will ooze upon the first bite.

Ingredients

The Banh Mi
The Banh Mi Pickles

Instructions

How to Fry an "Asian-Style" Crispy Egg
  1. Heat the frying pan over medium-high heat until it the oil starts to shimmer.
  2. Once the oil is hot, crack an egg into the middle of the pan.
  3. Season the egg with a pinch of salt.
  4. Fry the egg until the egg forms a crispy golden edge
  5. Remove the egg from the wok.
  6. Drain the egg on a paper towel to remove any excess oil.
  7. Set aside on a plate.
Assemble
  1. Split open banh mi along the side. Make sure to leave a hinge that will allow you to butterfly the roll.
  2. Toast the banh mi roll for 5 minutes at 400 ℉
  3. Remove the la Mie (inner, white part) if the bread is dense. You need to remove it to make room for the sandwich garnishes. If you don't, all of your banh mi ingredients will ooze out. Leave la Mie on a sheet pan to make bread crumbs for another recipe.
  4. Smear 1 tbsp. of Kewpie mayo on one side, in the banh mi roll.
  5. Smear 2 oz. of Pâté de Campagne on the other side, in the banh mi roll.
  6. Place the fried egg on the mayo side.
  7. Season the egg with a pinch of ground black pepper and Maggi seasoning.
  8. Garnish the Pâté with cucumber, banh mi pickles, and cilantro sprigs.
  9. Serve the sandwich open-face.

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https://cheftu.com/recipelibrary/banhmitrung
TDP Enterprises, LLC
banh mi, crispy egg, fried egg, asian style egg, pate, pickles
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Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu