Bill Skolsbård

Baking, Bread, Dessert, Snack, Sweets

Between Michael on Survivor and my ongoing obsession with Kameron Michaels on Drag Race, you’d be forgiven for thinking I had reached peak thirstiness. But I haven’t, dear reader, I haven’t. Well, technically hadn’t, until my dearest Billy Skars dropped by to catch up.

While I will always hold Alexander up on a pedestal as my number one Skars, there is something about Bill that fills my heart with joy. And well, make blood rush to other places.

But anyway, I first met Bill through Al – after he stopped seeing me as a creepy stalker – a few years ago and I instantly knew he had that certain something Stellan, Al and Gustaf all had, so I vowed to make him a star. I got him a job with Kiz, Az and Cazza on Anna Karenina and followed it up with my husband and my family movie, The Divergent Series: Allegiant with our cousins Shailene Woodley and Ashley Judd.

I then spoke to Finn and got him the job on It … and the rest, as I oft say when I can’t think of anything to add, is history.

After Bill and I caught up and then caught up, we were positively famished so it was super convenient I had a big fresh batch of my Bill Skolsbård hidden away by the bed.

 

 

Fresh, warm, spicy and pillowy dough, jam packed with sweet, creamy custard, these babies are the perfect thing for an afternoon snack … after an afternoon delight. And they’ll definitely make your stomach see skyrockets in flight. Boom.

 

Enjoy!

 

 

Bill Skolsbård
Serves: 6.

Ingredients
1 ⅔ cups milk, plus ½ a cup for the custard
60g unsalted butter
7g yeast
½ cup raw caster sugar, plus 2 tbsp for the custard
4 cups plain flour
1 tsp cardamom
½ tsp cinnamon
pinch of nutmeg
2 yolks, plus one whole egg, whisked, for brushin’
½ cup cream
2 tsp cornflour
2 tsp vanilla extract
1 cup icing sugar
½ cup desiccated coconut

Method
Combine the not-for-custard milk and butter in a saucepan over low heat and stir until it has just melted and combined. Remove from the heat and stir through the yeast and caster sugar and leave to foam for ten minutes or so. While things are getting frothy, combine the flour and spice in the bowl of a stand mixer before slowly combining the liquid. After it reaches peak froth, obvi. Knead using a dough hook on medium for five minutes, or until smooth and elastic. Transfer to a large oiled bowl, cover and leave to prove in a warm place for 2 hours, or until doubled in size.

Once doubled, knock the dough back down to size like an emotionally abusive parent and divide the dough into quarters. Roll each into logs, cut them into 4, shape each into rounds and transfer to a lined baking sheet. Cover and leave to prove for a further halfies.

While the buns are rising – as opposed to making me rise – preheat the oven to 180°C and start work on the custard. Combine the remaining milk in a saucepan with the cream and bring to a simmer over medium heat. Remove from the heat straight away. Meanwhile whisk the yolks, cornflour and vanilla in a clean, dry bowl before slowly whisking in the warmed dairy until smooth and combined. Return the mixture to the saucepan and place over low heat and cook, stirring, until starting to thicken. Transfer to a bowl via a sieve, cover directly on the surface with cling and chill until ready for bakin’.

Do as I do and press into each bun to make a deep indentation. Fill said hole with the fresh, creamy custard. Brush the exposed buns with the egg to glaze and transfer to the oven to bake for 20 minutes or so, or until golden and risen. You may need to rotate / swap the trays throughout baking if you’re without a fan force. But is anyone these days? Please let me know in the comments.

Transfer to a wire rack and allow to cool for ten minutes or so before combining the icing sugar with a tablespoon of water to form a paste. Brush each bun with the glaze and sprinkle with the coconut. Leave to set for ten minutes or so before annihilating. Sorry, I mean devouring.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

He makes me float too

Guess Who's Coming to Dinner

As you would no doubt be aware, Alexander Skarsgård and I have been lovers for more than a decade. To the point where we are so close, that he came, quite literally, and helped us celebrate our 50th recipe way back when.

Anyway that is not the point of this little post – but enjoy this GIF – I’m also dear friend and sometimes lover to his little brother Bill, and he is finally free to drop by and … reconnect.

What says, I’m so excited about everything that is happening in your career whilst also letting him know that his brother and I are definitely not exclusive and he is a babe?

Image source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Alexander Smarsbård Cake

Dessert

I can not believe that it has finally happened – turns out dreams really do come true! For you, our dear readers, that dream was (we assume), to enjoy our Hollywood tales and witness us reach our fiftieth recipe and for us that dream was for each of us to be ravaged by Skarsy.

While neither of us kiss and tell, we definitely enjoyed our times with Alex (and I am definitely calling him again behind Annelie’s back, I didn’t like having to time share him between our houses).

Alex has long been someone I longed for … which turned into a sweet obsession, which became creepy stalking and then resulted in the ugly period where we couldn’t visit our friend Anna Paquin on set. While I tried to make amends with Al, he never seemed to take my apologies seriously. (Can you blame him?)

However Annelie reminded me that our dear friend Cyndi once wrote a song for us about perseverance, so time after time I apologised and thankfully, I finally wore him down and he agreed to drop the charges and come over to make peace of our relationships.

He arrived two days ago, late in the afternoon. The sun was starting to set and there was a light breeze rustling through the trees as he pulled into my garage (literally, not figuratively). Skarsy embraced us both as he entered … the house and was quick to clear the air and let us know that the past was forgiven and our friendship was moving forward.

Then we got to clearing the air of the sexual tension. It was his idea, honestly.

After such a rigorous, celebratory catch-up there was only one thing to do and that was to sit down for a large piece of our Alexander Smarsbård Cake.

 

Alexander Smarsbard Cake_1

 

I will not lie, this cake is a fair bit of work and takes a while to make, however like Alex it is well worth the wait. Plus, it takes a while but is super easy.

The richness of the salted caramel mousse and ganache is cut by the delicate and light chocolate cake. Add the Mars Bar slice truffles/nuggets and naked Skarsgård on the top and you have a cake that you can’t help but have a second slice.

Thanks for dropping by Alexander, it was a pleasure. A real pleasure. Oh … and thank you readers for sticking with us. But mainly thank you Skarsy. For everything you did to us.

While being on the other side of fifty is general not looked at favourably in Hollywood, we know that things are only going to get better for us here at Fame Hungry … just look at Meryl Streep, Betty White and Helen Mirren as proof.

We really must give them a buzz soon!

 

Alexander Smarsbård Cake_2

 

Alexander Smarsbård Cake
Serves: 3…or 12.

Ingredients
Chocolate Cake (all at room temperature)
300 grams plain flour
300 grams caster sugar
1 ½ teaspoon baking powder
¾ teaspoon bicarbonate of soda
50g cocoa powder
50g dark chocolate, melted
265g soft unsalted butter
3 large eggs
3 teaspoons vanilla extract
225ml sour cream

Salted Caramel Mousse
200g raw caster sugar
85g unsalted butter at room temperature, diced
½ cup heavy cream at room temperature
2 tsp sea salt flakes
1 ½ tsp powdered gelatin
2 tbsp cold water
1½  cups cold heavy cream

Mars Bar Slice
3 cups rice bubbles
3 X 52g Mars Bars, chopped
75g butter
1 tsp golden syrup
200g milk chocolate

Ganache
250g dark cooking chocolate, chopped
1/3 cup cream

Method
Chocolate Cake
Preheat the oven to 180°C and line three 20cm sandwich tins.

Sift flour, baking powder, bicarb and cocoa into a bowl. Combine vanilla and sour cream in a different bowl.

Place butter and sugar in an electric mixer on medium speed and cream until light and fluffy.

With the mixer still on, crack in one of the eggs and add a third of the sour cream/vanilla combo. Turn off the mixer (mainly because I always make a mess if I don’t) and fold in a third of the flour/etc mixture (I remove the paddle attachment and quickly combine by hand and return it to the mixer. More time consuming, less messy). Return mixer to medium speed and combine.

Repeat the process again…and then again, until all combined. Oh, then add the melted dark chocolate and mix until the batter is combined (that shouldn’t be long).

Divide the batter into the prepared tins, smooth out the top and bake  for about 20-30 minutes, or until cake tester comes out clean.

Remove from the oven and cool on a wire rack for about 10 minutes, turn cakes out of the tins and leave to cool on the wire rack.

Move onto the mousse.

Salted Caramel Mousse
Place sugar in a medium heavy saucepan. Heat over medium-high heat and whisk as it melts. Once all the sugar has melted, stop whisking and continue to cook. Insert a sugar thermometer into the pan if you have one and swirl the pan occasionally to stop it from burning.

Cook sugar until it turns amber in colour and the thermometer reads about 180°C. Careful not to overcook, as I did. Not once, not twice but thrice.

Add butter immediately to the pan, remove it from the heat and whisk it to combine.

Add the ½  cup of room temperature cream to the pan and whisk until combined. Set aside to cool, then add sea salt flakes to taste.

Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk into the warm salted caramel mixture until gelatin is completely dissolved.

Place the cold cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add salted caramel mixture to the bowl and gently fold in until combined. Place in fridge to chill.

Mars Bar Slice
Melt butter, two of the Mars Bars and golden syrup on low heat in a saucepan. Mix until smooth. Stir in the rice bubbles and the third Mars Bar (chopped).

Form 6-8 little balls/truffles/nuggets and place on a lined baking sheet and place in the fridge. Remove mousse from the fridge and fold through the remaining mixture. Return to fridge until you’re ready to assemble.

Ganache
Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.

Set aside and start assembling the cake

Assembly
The aesthetic is modelled on the cakes at Momofuku Milk Bar (if you are ever near one, go straight in and order a bagel bomb, a volcano, a cereal milk and any cake. Your life will then be complete), although our method is slightly more ghetto.

If you don’t have a 20cm cake ring, you can remove the base of a springform cake tin and then use a combination of cardboard, manilla folders and baking paper to boost the height. Like this, see, ghetto.

Remove the mousse from the fridge.

Choose your serving plate/tray (make sure it will fit in the fridge), then place one of the three cooled cakes on the base and place cake ring around.

Spoon a third of the mousse mixture on top and roughly smooth out. Don’t worry too much, it will flatten out itself.  Add second cake pressing firmly into the, add a second layer of mousse. Repeat the process with the third cake and remaining mousse. Smooth the mousse.

Pour ganache over the top of the cake and smooth. Place the cake (on serving plate) in the fridge to firm up, it should take a couple of hours.

Once cake is set, remove from the fridge, remove the ring and garnish with the pieces of mars bar slice however seems fit. I just broke them up and tried to make it look tolerable. I think I failed.

Thank you for being a friend

Guess Who's Coming to Dinner

Firstly, we would like to start by thanking the Academy. For our future awards and affording us the opportunity to host in 2023 where we are described in Variety as “worse than Hathaway and Franco by a country mile.”

We also want to thank all the people in our lives, except for those that we despise (particular mention to Elijah Wood and Sean Astin, you still know what you did that summer).

Thank you to forty-nine of our dear celebrity friends, your desire to stay relevant and reignite your fame by dropping by for a documented meal has been humbling, arousing (mentally and physically, of course), irritating, enlightening and joyous.

To Alexander Skarsgård, for agreeing to drop the restraining order you had against me and coming over to celebrate the upcoming milestone fiftieth recipe with Annelie and I is a dream come true. In my case, obviously, that is a wet dream you stone fox.

Trying to come up with a recipe worthy of such a momentous occasion, that would also be an aphrodisiac, has been difficult and hard (particularly when I think of you Al), but I think we are almost there. Now I just need to find my most erotic outfit. What to wear, what to wear?

Picture source: HBO.