Comments on: Ensaimada with Chestnut Puree a la Marketman

By: Jun

Jun — Fri, 19 Dec 2008 06:18:54 +0000

I’m sure with this step by step procedure from MM we can now all try all the version that we want …ube halaya, matamis na bao, longganisa, tocino etc…. We can definitely replace the siopao with ensaimada.

By: Maki

Maki — Thu, 18 Dec 2008 10:37:37 +0000

tempting.. yummy for the eyes… ^___^

By: EbbaMyra

EbbaMyra — Wed, 17 Dec 2008 05:25:52 +0000

Naku,eto na naman ang isa pagn variation ng ensaimada; hndi pa nga ako naiintimidate na nga akong mag-bake ng regular one, tapos iba na naman ang post ni Mr MM.Lahat ang sa-sarap tingnan. Bettyq: since ECC loves ube jaleya, (which my sister can make for me), I think I’l brint it to her when she makes the ensaimada (using your recipe). It will be then – the filing is mine,and the bread is her. Wow, team effort. Just cross our fingers it turn out ok. With all these posts about this now famous “bread”, we should have enough push to go for it.

By: SIMELYPOITO

SIMELYPOITO — Wed, 17 Dec 2008 03:13:37 +0000

there’s a Filipino bakery in Las Vegas who makes ensaimada with ube de jalea fillings. My friend always swings by there on her way home from California and bring me some…you’ll love them if you like ube, they are Pinoy na Pinoy kind of ensaimada.

By: Mangaranon

Mangaranon — Wed, 17 Dec 2008 02:35:37 +0000

I just saw ensaimadas made in Mallorca in Mario Batali’s program “On The Road Again” with Claudia Bassols, Gwenyth Paltrow and Mark Bittman. I think the Filipino ensaimadas look and taste better.

By: Emily

Emily — Tue, 16 Dec 2008 19:09:26 +0000

Ah, good old CrÃ¨me de Marrons de l’ArdÃ¨che! Did you find this in the Philippines MM? That’s THE crÃ¨me de marrons everyone uses here, made by the ClÃ©ment Faugier company. Lovely on crepes too.

I’m wondering if I can make small ensaymadas using muffin pans, or if I really need something deeper. I’d love to try this one.

By: nina

nina — Tue, 16 Dec 2008 16:32:24 +0000

this seems really good and delish…

By: marc medina

marc medina — Tue, 16 Dec 2008 13:30:25 +0000

hoy MM, walang sinabi ang laduree sa paris. o ang marquise de sevigne. panalo ang pina-sosyal na hinayupak na ensaimada na pinang-sandwich ng giniling na kastanyas (que marron puree, que marron glacee, kastanyas pa rin yan at nakaka-diabetes)…

pero masarap. care ko kung nakakataba?

By: Katrina

Katrina — Tue, 16 Dec 2008 05:31:30 +0000

Mila, that was me! I had bought a chestnut butter/jam from Terry’s. I tried it with sweet breads, pancakes, ice cream etc. It was kind of bland, though, and its flavor was too easily overwhelmed. MM, I’ve seen that canned chestnut spread, too. I was so tempted to buy it, but didn’t want to spend until I knew if it was good. I can tell it’s a darker color than the one I bought before, so maybe it has a stronger flavor, as well.

The ensaimada sounds scrumptious! I love variations on the original, as you know. My baker friend who supplies UCC sold flavored ensaimadas there years ago, I’m not sure if they still have them. They came in apple, blueberry, and Belgian chocolate. The chocolate one was yummmmy. But then, hers is the more cakey, sweet ensaimada, so you may not like it.

By: sister

sister — Tue, 16 Dec 2008 04:46:03 +0000

Don’t warm up anything baked containing yeast in a microwave- the bread gets tough and chewy- put it in a toaster oven instead.