Sweets

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Pâte à Choux

Click for the original post: Pate a choux

Summary: Pâte à Choux: Eclair and cream puff paste

Ingredients

  • 8 oz water
  • 4 oz butter
  • 1/2 tsp. salt
  • 6 oz bread flour
  • 10 oz eggs (about 5, but best to weigh out)

Instructions

  1. Combine water, butter, and salt in a sauce pan and bring to a rolling poil.
  2. Remove from heat and add flour, all at once.  Stir quickly until dough forms a ball in the bottom of the pan.  You’re ready when the dough coats the bottom of the hot pan and starts to stick, about 2 minutes.
  3. Transfer the dough to a mixer with the paddle attachment.  Mix on low (setting 2 on the Kitchenaid) until the steam stops rising and dough has cooled slightly.  Turn mixer on medium (setting 4) and add eggs one at a time until each egg is mixed in.
  4. Mix until dough becomes a smooth paste and passes the “finger test.”  Put a little dough between your thumb and forefinger and start to pull apart slowly.  If your fingers can separate and the dough still remains together in a line, you’re ready and it’s elastic enough.  If it splits apart before your fingers spread apart, keep mixing.
  5. Place dough into pastry bag and pipe in shapes: 3 inch long rods for eclairs, and 2 inch circles for cream puffs.
  6. Bake at 425 degrees for 10 minutes, then lower the oven and bake at 375 until the puffs are well browned and crisp.
  7. Fill with desired filling.

Preparation time:

Cooking time:

Number of servings (yield): about 6 large eclairs or 8 cream puffs.

Copyright © TamaraEsq 2011.

 

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Click for the original post: Peanut Butter Cookies

Ingredients

  • 12 ounces cold unsalted butter
  • 8 ounces brown sugar
  • 8 ounces granulated sugar
  • 2 teaspoons salt
  • 12 ounces peanut butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 pound pastry flour, (all purpose works fine
    too)
  • 1 teaspoon baking soda
  • extra sugar for topping

Instructions

  1. Preheat oven to 375 degrees
  2. In a mixer, add cold butter in chunks along with and brown and granulated sugar. Mix on low until butter is creamed together.
  3. Add peanut butter and mix until just combined.
  4. Add eggs and mix on low.
  5. In a separate bowl, sift flour, salt, and baking
    soda together. Add flour mixture in thirds to sugar mixture, mixing on low speed to incorporate 1/3 at a time, or by
    hand. DO NOT OVER MIX (or your cookies will spread).
  6. Chill the batter for 20 minutes.
  7. Scoop out 1/4 cups of batter and roll into balls. Roll the balls in some granulated sugar until they are coated with a fine dusting of sugar all around. Place on cookie sheet lined with parchment paper or silpat and press down lightly with your palm. Take a fork and press into the batter slightly once with the tines, then change direction and press twice to get a cross hatch pattern on the top of the cookie. Sprinkle the top with a little brown sugar or sugar crystals if you have them. Place prepared cookie sheets in the refrigerator again and chill for 30 minutes.
  8. Bake for 8-12 minutes until cookies are lightly browned.

Preparation time: 1 hour (includes chilling)

Cooking time: 12 min

Copyright © TamaraEsq 2011.

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Drunken Pears with almond ice cream and crunchy macarons, original post here.

Ingredients

  • 2 cups heavy cream
  • 2 cupa whole milk
  • 1 cup sugar
  • 1 cup blanched and peeled almonds
  • 2 teaspoons almond extract

Instructions

  1. Toast almonds in 350 degree oven until they turn fragrant and brown slightly. Do not over toast. Let cool, then crush into small pieces.
  2. Whisk together cream, milk, and sugar in heavy sauce pot.  Simmer until sugar is dissolved and mixture is thickened slightly (about 175 degrees on candy thermometer. It should just coat the back of a spoon).  Add almond extract and stir. Cool, then chill overnight.
  3. Pour mixture into your ice cream maker.  When it starts to get slushy add the toasted almond pieces.  Let the ice cream maker do its work, then freeze.

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    Coconut Macaroons

    Ingredients

    • 1 bag sweetened flaked coconut
    • 2 egg whites
    • 1 tsp vanilla extract
    • 1 can sweetened condensed milk

    Instructions

    1. Beat egg whites until they reach stiff peak stage but are still glossy and not dry
    2. Stir sweetened condensed milk into coconut until well incorporated. Stir in vanilla extract.
    3. Gently fold in egg whites until incorporated, be careful not to over mix.
    4. Drop mixture into heaps onto silicone cookie sheet.
    5. Bake at 300 degress until golden brown, about 20-25 minutes.
    6. Store in airtight container when completely cooled. Storing macaroons however will make them lose their crunchy outside.

    Coconut macaroons

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    Gala Apple Cobbler Tatin

    Ingredients

    • 6-8 Gala apples (about 3 1/2 pounds)
    • 1/2 cup Calvados (apple brandy) or Spiced Rum
    • 1/2 cup dried cranberries (golden raisins work great too)
    • 1/2 stick butter
    • 3/4 cup sugar
    • 1 1/2 cups flour
    • 1 1/2 tablespoons lemon juice
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3/4 cup heavy cream (half & half works too in a pinch), plus 1 extra tablespoon
    • 1 1/2 tablespoons turbinado or raw sugar for sprinkling

    Instructions

    1. In a heavy oven-safe pan simmer cranberries (or raisins) in Calvados (or rum) over medium heat until liquid is reduced, about 4 minutes.  Let stand for 30 minutes in separate bowl.
    2. Preheat oven to 425.
    3. Peel and core apples, cut into 1/2 inch segments and toss with lemon juice immediately after cutting each apple to prevent browning.
    4. Melt butter in pan and add sugar,  Add apples and raisin mixture. Cook without stirring until juices are deep golden, about 20 minutes.  Transfer to oven and bake for another 15-20 minutes uncovered until apples are nice and caramelized.
    5. Meanwhile, make dumpling topping by whisking together flour, baking powder, salt, and 3/4 cup of the cream. Stir just until dough forms.  Roll into ball and knead gently 6 times on floured surface. 
    6. Two options here.  First option: roll out dough into about a 10 inch round and cut out small rounds with floured biscuit cutter.  Arrange biscuits over apples in pan 1/2 inch apart.  Brush tops with remaining cream and sprinkle with sugar.  Second option:  divide apple mixture into individual baking dishes (ramikins, mini loaf pans, large cupcakes pan, whatever works) that have been coated with butter or shortening.  Divide up dough equally and place a dollop of dough on top of each of the apples in the pans.   Brush tops with remaining cream and sprinkle with sugar.
    7. Bake until dough is puffed and golden, about 15 minutes.  Cool.  If you went with the second option, turn out each upside down onto serving plate.

    Gala Apple Cobbler Tatin

     

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    Saffron Kulfi

    Ingredients

    • 1 can sweetened condensed milk
    • 1 cup heavy cream
    • 1/8 t saffron threads, crushed
    • 1/4 t cinnamon
    • 1/4 t ground cardamon

    Instructions

    1. In a small glass bowl, add saffron threads to 2 T water. Microwave for 20 seconds.
    2. Add saffron mixture to sweetened condensed milk and cream, plus remaining spices. Stir with whisk until well combined.
    3. Freeze in glass dish or pour into small ramekins or ice cream pop molds.

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    Baked Apple Dumpling with Saffron Kulfi

    Pear Pate de Fruit

    Ingredients

    • 13 oz. pear puree (it took me 5 very juicy Royal Riviera pears to get 13 ounces)
    • 1 T fresh squeezed lemon juice
    • 4 T liquid pectin (I use Certo, find it in the baking aisle)
    • 2 c sugar, plus more for rolling cut pieces

    Instructions

    1.  Cut parchment paper to fit an 8×8 square pan
    2. Peel and puree pears in blender, no need to strain
    3. Add puree and lemon juice to saucepan and 1/2 c sugar, whisk to dissolve sugar.
    4. Over medium heat, bring temperature up to 115 F, using a candy thermometer to check.  Keep at 115 for 2-3 minutes, lowering heat if necessary.
    5. Add remaining sugar and pectin and raise heat until mixture reaches 220 F, boil at 220 for 3-5 minutes.
    6. Remove from heat and immediately pour mixture into parchment lined pan. Let cool for 4 hours.
    7. Cut shapes with sharp knife or small cookie cutter and roll in sugar.

    Notes

    - Fruit gelee will keep in the refridgerator for about a week. Store uncovered. 

    - If you cut and roll in sugar it won’t keep as long because the gelees will start to sweat a bit.  Once rolled, try to use quickly.

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    Pear Pate de Fruit

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