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re: Boudin king cake (pics & review pg 2)
Posted on 1/30/15 at 10:49 am to Gris Gris
Posted on 1/30/15 at 10:49 am to Gris Gris
Just saw that another place in Lafayette is going to be selling and shipping them. Cajun Market Donut Company.
quote:
BOUDIN KING CAKE! People can't get enough of this...boudin and pepper jack inside plus Steens syrup, pepper jelly, and bacon on top. This is currently only at our Pinhook location and must be pre-ordered. One size $35. Phone 337.504.4242 These are now available to be shipped at www.shippingkingcakes.com. Shipping will not begin until Tues 2/3. They will be shipped frozen and require baking. We highly recommend the overnight shipping option. You may place your shipping orders NOW!
1
Posted on 1/30/15 at 11:52 am to gmrkr5
I plan on making one Sat for the game on Sun using biscuit dough but I had a question...
Ref the Cracklins on top, do you think those should be added after (will fall right off) or pushed into the dough and cooked with the cake?
Ref the Cracklins on top, do you think those should be added after (will fall right off) or pushed into the dough and cooked with the cake?
Posted on 1/30/15 at 11:58 am to Gris Gris
quote:ooooooh, nice change up!
.boudin and pepper jack inside plus Steens syrup, pepper jelly, and bacon on top
Posted on 1/30/15 at 12:01 pm to Winkface
Syrup, pepper jelly and bacon could make a lot of things taste good. I'm still not sold on the rice inside bread thing, but I would try it, particularly with those 3 ingredients. I would prefer bacon to cracklins, though both wouldn't hurt my feelings. I still think it would be better stuffed with a sausage/pork mixture excluding rice.
Posted on 1/30/15 at 12:02 pm to jbgleason
quote:
Ref the Cracklins on top, do you think those should be added after (will fall right off) or pushed into the dough and cooked with the cake?
I would add them after adding the syrup on top. They should stick to the syrup.
Or, you could brush it with an egg wash and put them on top of that. They should stick, but too much browning could be a concern.
This post was edited on 1/30/15 at 12:03 pm
Posted on 1/30/15 at 12:08 pm to Gris Gris
Totally get what you're saying. Ever since seeing it the first time, I've thought that you can't have a high bread to boudin ratio.
Posted on 1/30/15 at 12:13 pm to Uncle JackD
I would eat it no doubt, but just don't call it a King Cake. Stop bastardizing shite.
Posted on 2/1/15 at 1:42 pm to Gris Gris
The one at Cake Cafe is $72 
Posted on 2/1/15 at 1:52 pm to GynoSandberg
Yeah....that's nuts. Buy your own boudin, cracklins and Steen's with some of the frozen bread dough from the grocery and make your own. Or, roll it up in some puff pastry.
Posted on 2/1/15 at 3:54 pm to GynoSandberg
I bought one from Twin's yesterday for $28. Not worth the money IMHO. It really wasn't anything special. SEVERELY overpriced. I rather just buy a link of boudin for a couple bucks and eat it
Posted on 2/1/15 at 4:42 pm to Gris Gris
quote:
I'm still not sold on the rice inside bread thing,
Boudin on buttered French bread is a thing of beauty. And deliciousness. Is it the rice touching bread thing?
Posted on 2/1/15 at 9:50 pm to Darla Hood
Grand Biscuits flattened out with boudin stuffing & cheese of choice, rolled over and pinch sides.
Bake
Add a little Steens afterwards and it's damn good.
Bake
Add a little Steens afterwards and it's damn good.
Posted on 2/1/15 at 10:25 pm to lsusteve1
Just a FYI, not sure if it's been posted but Bourques Supermarket in Port Barre makes them.
Posted on 2/2/15 at 10:36 am to Darla Hood
quote:
quote:
I'm still not sold on the rice inside bread thing,
Boudin on buttered French bread is a thing of beauty. And deliciousness. Is it the rice touching bread thing?
Nah.... just bread and rice together like a sandwich doesn't appeal to me. Boudin heavy on the meat would probably be fine. Boudin on toasted bread makes more sense because you get that buttery crunch with it. That sounds pretty good, though not in sandwich form. It's okay on a cracker, but I like boudin by itself or stuffed in a bell pepper. I don't like burying the boudin goodness with other things that might take away from the flavor. Bell pepper goes well with it according to my palate.
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