Sweet Potato Pie

Pie crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
3-1/2 Tbs. ice water; more as needed

Filling:
2 medium-to-large sweet potatoes (12 to 14 oz. each)
1 cup half-and-half
3 large eggs
3/4 cup packed light brown sugar
2 tsp. dark rum
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. ground cloves
Pinch ground nutmeg
Pinch freshly ground black pepper
 Crème Diplomat for serving (optional)

Steps:

1.       Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry blender, cut the butter into the flour until the mixture has a crumbly texture. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of peas.

2.       While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shiny but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic film. Refrigerate for at least 2 hours or up to 2 days.

3.       Roll out the dough to approximately 1/8-inch-thick on a lightly floured surface, 12 to 13 inches in diameter.

4.       Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to allow 1/2-inch overhang.

5.       Fold the dough under to create a thick edge—if some areas are uneven, use the trimmings to bulk them up. Crimp the edge.

6.       Dock the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.

7.       Position a rack in the center of the oven and heat the oven to 425°F.

8.       Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes.

9.       Carefully remove the parchment and weights and reduce the oven temperature to 375°F.

10.   Continue to bake the crust until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.

11.   Raise the oven temperature to 400°F. Pierce each potato once to allow steam to vent and bake on a rimmed baking sheet until tender, about 1 hour. Let cool.

12.   When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)

13.   Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes.

14.   Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes.

15.   Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes.

16.   Transfer to a wire rack and let cool completely. Slice and serve with a generous portion of Crème Diplomat or whipped cream.

Linzer Torte

Ingredients

2 cups all-purpose flour

2 cups ground hazelnuts

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 pinch ground cloves

1 cup cold unsalted butter

2 eggs, lightly beaten

1 teaspoon grated lemon zest

1 1/2 cups raspberry preserves

Confectioners' sugar

Steps:

1.       In a bowl, combine the first seven ingredients.

2.       Cut in butter, using a pastry blender or knife, until mixture resembles coarse breadcrumbs.

3.       Add eggs and lemon zest; stir until mixture forms a ball. Cut finished dough into 4 equal pieces. Cover and refrigerate for 3-4 hours or until chilled.

4.       Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.

5.       Between two sheets of lightly floured parchment paper, roll one portion of remaining dough into a rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam.

6.       Repeat with remaining dough (return dough to the refrigerator if needed).

7.       Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned.

8.       Cool completely. Dust with confectioners' sugar if desired prior to service.

Coke Chocolate Cake with Coke Icing

The exotic adventure of a recipe passed down for generations, and a Mother with the time to share it with us all is what got me into cooking to begin with. Long before the introduction of microwaves and convenience foods to our homes we built traditions that every year at Thanksgiving, and Christmas most of us attempt to get back into our lives. That being said I fear those days are slipping away, and with that some of the great recipes that came with them. Thank you to all those Chefs out there that are doing what they can to save us all from the loss of such treasures. Here’s my contribution to the cause…

Coca-Cola* Chocolate Cake with Coke Icing

The Cake:
2 Cups Sugar
2 Cups Flour
1 Teaspoon Baking Soda
½ Pound of Margarine
1 Cup Coca Cola
3 Tablespoons Cocoa Powder
½ Cup Buttermilk
½ Cup Miniature Marshmallows
2 Eggs, Beaten
1 Teaspoon Vanilla

Combine the Flour, Sugar, and Baking Soda in a bowl. Heat the Margarine, Cocoa Powder,Marshmallows, and Coca Cola to a boil. Pour over flour mixture; add Buttermilk, Eggs, and Vanilla. Mix well.
Bake 35 Minutes at 350 Degrees

Coca-Cola* Icing:

¼ Pound Margarine
6 Tablespoons Cocoa Powder
6 Tablespoons Coca Cola
1 Pound of Confectioners Sugar
1 Cup Chopped Pecans

Combine Margarine, Cocoa Powder and Coke in a sauce pan to bring to a boil. Add Sugar and beat well until creamy. Add nuts and spread over warm Coke cake…..

* This recipe dates back to the time when we only had one Coke available. This would now be called Coca-Cola Classic for those that don’t remember the terrible day they pulled our original coke from the shelves…..

Apple fritters- Buñuelos de Manzana

Serves: 8


The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Use only a tart apple such as a Granny Smith or Crispin when making Fritters.

Ingredients:

2 Pounds Granny Smith Apples

1/4 Cup Unsalted Butter

2 Tablespoons Granulated Sugar

1 teaspoon freshly ground cinnamon

3 Tablespoons Brandy

Batter-

3 Eggs, at room temperature

3/4 cup Apple Cider or light beer

1/2 teaspoon salt

3 Tablespoons vegetable oil

1/2 Cups all-purpose flour

1 1/2 Tablespoons granulated sugar

Vegetable oil, for frying

Confectioners' sugar, for dusting

Steps:

1. To prepare the apples, preheat the oven to 350°F. Lightly butter a baking sheet.

2. Peel and core the apples. Mix the sugar with the cinnamon and sprinkle on top of the apples. Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes. You should be able to poke a knife through easily. Place on a wire rack and let cool completely, 30 to 40 minutes. Meanwhile prepare the batter.

3. To make the batter, separate the eggs, making sure you don't get any of the yolks and the whites. Mix the yolks with the cider, salt, and vegetable oil. Gradually whisk in the flour by hand. In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar. Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total. Carefully fold into the egg yolk mixture. Set aside until the apples are cool. This mixture shouldn't be prepared more than an hour before using.

4. Preheat your deep fryer, or pour the oil into a deep sided pan to a depth of about 2 inches and heat to 375°F. If you don't have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff. Dip the apples into the batter and lift to remove the excess. Slide into the hot oil, frying small batches until golden brown on both sides, about two minutes, then drain on paper bags or paper towels. Test the oil between batches, because the temperature may drop. Let cool for five minutes, sift confectioners' sugar on top, and enjoy

Piña Colada Biscotti

Ingredients


4 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

3 eggs

2 tablespoons rum

2 tablespoons pineapple juice

1 1/2 teaspoons coconut extract

1 cup shelled pistachio nuts

1/2 cup chopped dried pineapple

1/2 cup sweetened flaked coconut

Directions

1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

PINA COLADA CAKE

Ingredients:


2 Cups Granulated Sugar
1 Cup Unsalted Butter, softened
4 Large Eggs
1 Cup Pineapple Juice, Unsweetened
1/2 Cup Cream of Coconut
1 teaspoon Coconut extract
1 Tablespoon Dark Spiced Rum
3 Cups Cake Flour
3 teaspoons Baking Powder
1 teaspoon Salt

Steps:

In a mixing bowl, cream sugar and butter together. Add eggs, one at a time, mixing well after each addition.

In separate bowl, combine pineapple juice, cream of coconut, coconut extract and rum. Combine flour, baking powder and salt together. Add pineapple juice mixture to sugar and egg mixture alternating with dry ingredients. Mix well and pour into 2 greased and floured 9-inch pans. Bake at 350 degrees for 35 minutes. Cool 15 minutes. Remove from pan and chill on rack.

PINA COLADA CAKE FILLING AND ICING:

Ingredients:

1/2 Cup Pineapple Juice
1 Tablespoon Gelatin powder
1 Cup Crushed Pineapple
1 1/2 Cup Whipped Cream
1/2 Cup Confectioners' Sugar
1 teaspoon Coconut Extract
Toasted Shredded Coconut for garnish

Steps:

In a small pan, combine pineapple juice and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin( Do Not Boil). Pour into blender, puree with crushed pineapple until smooth. Pour into bowl and chill until half set.

In another bowl, add whipped cream, confectioners' sugar and coconut extract. Whip until it forms a stiff peak. Then fold half of mixture into chilled pineapple mixture and spread half of filling on top of one layer. Place other layer on top and spread the remaining filler. Frost the side with the other half of whipped cream and sprinkle with toasted coconut and chill!

Chess Pie

Chess Pie

I'm sure many of you reading this recipe today have never even had the pleasure of eating Chess pie. This dessert is perfect for humid summer afternoons, and has been served in the parlors of Southern homes since colonial times. With the addition of 1 teaspoon distilled vinegar to cut the sweetness, it becomes what is known throughout the South as vinegar pie. While many will debate the exact origins of the name chess pie, it is regarded as a classic southern desert and just may be the basis for traditional pecan pie. I highly recommend this recipe as a dessert to be paired when cooking any of my barbecued entree recipes such as pulled pork.

Chess Pie

1 1/2 cups granulated sugar
1 tablespoon yellow cornmeal
1/4 teaspoon salt
4 eggs, beaten
1 1/2 teaspoons vanilla extract
1/4 cup whole milk
1/4 cup melted unsalted butter
1 pie crust- recipe follows

Steps:

Preheat up into 350°F
1. Combine sugar, corn meal, and salt in a small bowl; mix well.
2. Combine eggs and vanilla in a medium bowl; beat well.
3. Add the combined dry ingredients, milk, and melted butter to the egg mixture; beat until smooth.
4. Pour filling into a prepared  pie crust and bake for 30 minutes, or until set.

Pie dough

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup +2 tablespoons vegetable shortening
4 tablespoons ice water
Steps:
1. Combine flour and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle with cold water, one tablespoon at a time, mix with a fork, until all ingredients are moistened. Shape dough into a ball; chill in the refrigerator.
2. Roll dough out on a lightly floured surface until approximately 1/8 inch thick.
3. Place dough into pie dish and press lightly with a small scrap to make sure dough is pressed into the corners. Trim edges, and dock bottom with a fork. Reserve.

Alhambra(Rich Chocolate Cake) - Metric

Chocolate CakeIn my opinion the king of all chocolate cakes is the Alhambra. The techniques to make this cake are very involved, and the glacage coating step at the end is one of the most difficult skills to perfect*. During my time at Le Cordon Bleu this cake was our introduction to decorative piping, and marzipan work. I still to this day teach those wishing to perfect these skills to pick up a jar of clay just like the one you used as a child, and a tube of toothpaste to use in your practice. Both can be reused, and will save you a great deal of money over throwing away costly ingredients. For a variation of the Alhambra try the Sacher Torte which is identical in every way with the exception of the filling. The Sacher Torte is filled with Apricot jam in place of the Ganache.

Sachertorte aux Noisettes( Very Dense Sponge)

Cocoa Pods

55 g ground hazelnuts

40 g soft flour

40 g cocoa powder

110 g caster sugar
135 g unsalted butter
6 egg yolks
6 egg whites
60 g caster sugar

Imbibage
120 mL water
150 g sugar
1x5 mL spoon coffee extract
75 mL rum

Ganache
250 mL cream
250 g dark chocolate couverture

Glacage
150 mL cream
150 g dark chocolate couverture
50 g butter

Finition/Décoration- Optional
Ganache or chocolate couverture for writing and other piping
Marzipan or modeling chocolate for roses and leaves
Cocoa powder

steps:

1. Preheat oven to 160°C. Double butter an 10 inch cake pan and line with parchment. Lightly dust pan with flour.
2. Sift flour, cocoa powder, hazelnuts together
3. Cream the butter and 110 g of caster sugar together
4. Lightly beat the egg yolks, cream the yolks into the butter
5. Whisk egg whites to soft peak
6. Add 60 g caster sugar to the egg whites, whisk whites to stiff peak
7. In a separate bowl fold in 1/3 of the egg whites with 1/2 of the dry ingredients until just incorporated, add an additional 1/3 of the egg whites and fold in.
8. Add the remaining 1/2 of the dry ingredients, and fold gently into your mixture. Fold in the remaining 1/3 of the egg whites.
9. Pour batter into your cake pan and level. Bake the sponge at 160°C for approximately 45 minutes, or a toothpick inserted in the center is removed clean.

Make the Ganache-

1. Place cream into a medium saucepan and bring to boil. Remove from heat.
2. Once cream is boiled add all chocolate at once.
3. Whisk until smooth, transfer to a stainless bowl, cover, and allow to sit overnight.

Make the Imbibage-
1. Mix 120 mL of water and 150 g of sugar together in a medium saucepan and bring to a boil. Reduce by 1/2, remove from heat and add 5 mL of coffee extract and 75 mL rum. Whisk to incorporate. Reserve.

Assembly-

1. When you're sponge is cold, slice horizontally to divide the sponge into two separate discs of equal thickness. The top portion will now become the base of your cake, and must now be inverted onto your cake card with the cut facing up.
2. Using a pastry brush gently dab the Imbibage onto the sponge making sure to coat evenly. Do not allow yourself to go overboard, the purpose is to provide moisture to the cake without making your cake soggy.
3. Using a pastry bag pipe the ganache starting from the center of your sponge in a circular pattern until the sponge is completely covered.
4. Add the remaining layer of sponge creating a sandwich appearance with sponge, ganache, sponge as your cake.
5. Brush top layer of the sponge with the Imbibage, and immediately place the whole cake into the freezer.
6. Make the glacage-by boiling 150 mL of cream and immediately removing from heat. Add 150 g of dark chocolate couverture, and 50 g of unsalted butter and whisk smooth using a spoon to prevent incorporating air into your mixture.
7. Place a wire cake cooling rack over the top of the sheet pan. Place cake on the rack and gently pour 1/3 of the glacage on the top of the sponge slowly just until the cake is covered. Smooth with a cake spatula and return the cake to the freezer for several minutes.
8. Remove the cake from the freezer, and gently smooth the glacage with a cake spatula. Add 1/3 of the glacage to the sponge however this time to not smooth with a spatula. Wait several minutes, and pour the remaining glacage on making sure the cake is completely covered. This process should leave you with a perfectly smooth exterior coating on the cake. If not, make a second batch of glacage and repeat the process over the previous glacage layer.

*Most commercial glacage applications are performed using an enrobing machine as it speeds up the process a great deal.

Crème Caramel- Metric

Creme CaramelIf you ever find yourself in need of a last-minute dessert item by far one of the easiest, and most popular desert out there is crème caramel. The simple caramel flavored egg custard can be prepared with less than an hour of time necessary to complete the task. The simple garnish of whipped cream, fresh fruit, or even something as simple as just some chopped butter toffee candy can transform your custard to fit any situation.

Ingredients:


500 mL whole milk

4 each large eggs

60 g granulated sugar

1 vanilla bean, Split

150 g sugar-for caramel

50 mL water-for caramel

steps:

1. Make caramel, combine the sugar and water indicated in the recipe to be used for the caramel in a small sauté pan. Heat on the stove, over medium-high heat, until reduced, and golden brown in color. Immediately transfer the caramel into ovenproof soufflé cups, making sure to just coat the bottom of each cup. Reserve.

2. Make the custard, mix the eggs and sugar together.

3. Steep the milk with the vanilla bean until just starts to boil. Remove from heat, and immediately add in three equal parts, to the egg and sugar mixture stirring continuously. Stirring between each addition. Remove vanilla bean.

4. When your caramel has set up in the soufflé cups, fill each cup 1/4 inch from the top with custard mixture.

5. Place your soufflé cups into an ovenproof baking dish, add water to baking dish creating a water bath halfway up the side of your soufflé cups. Make sure not to allow any water to mix with your custard.

6. Bake your custard in a 350°F oven for approximately 25 minutes, or until a knife inserted in the center of your custard allows you to see that your custard has set, and no liquid is present.

7. Remove from oven, and chill,covered with plastic wrap to prevent discoloring.

8. When your custard has chilled, gently cut around the edge of your soufflé cup allowing the custard to be released from the sides. Immediately invert the soufflé cup on to a small plate allowing your custard to transfer to your plate, and golden caramel sauce to pool around the base. Garnish and serve.

Tarte Aux Fruit( Fruit Tarts)-Metric

Mixed Fruit Tart

I'm a big fan of Fruit Tarts, and have prepared them in many different forms from individual to full sized portions. Fresh Fruit, Pastry Cream, and Sweet Crust is all it takes to make this perfect Summertime dessert. We've covered the various components in other recipes so please feel free to look back on previous posts at any time.

Pâte Sucrée- Sweet Crust

200 g soft flour

50 g sugar

Pinch of salt

125 g unsalted butter

1 egg

Zest of 1/2 lemon

Vanilla extract

Mini fruit tarts

Crème Pâtissière-pastry cream

600 mL whole milk

5 egg yolks

100 g sugar

40 g flour

40 g corn starch

20 mL liqueur

vanilla pod

Tropical Fruit Tart

Décoration

Kiwis

Bananas

Strawberries

Raspberries

Oranges

Mint leaves

Apricot Nappage ( 3/1 Jam to Water Ratio)

Crème Anglaise

250 mL whole milk

3 Egg Yolks

75 g caster sugar

1 Vanilla Pod

steps:

1. Assemble pastry: sift the flour with salt. Cream the butter and sugar. Add lemon zest. Add vanilla to egg and incorporate into mixture in three equal parts. At all the flour at once and mixed together by hand. Do not over mix. Wrap with plastic to roll flat.

2. Pastry cream: transfer milk to a large pot and bring to boil with split vanilla bean added. Was eggs and sugar together in a separate bowl, add flour to eggs and mix well. Add cornstarch and mix. Add one half milk, mix, and another one half milk keeping vanilla pod and the mixture. Transfer to a clean pan. Cook on stove until just starts to bubble. Remove from heat and whisk to ensure no lumps. Transferred to clean trade to cool covered with buttered paper, or plastic film.

3. Crème Anglaise: split the vanilla pod, add to milk and scald on the stove. Add sugar and eggs in separate bowl, mix. Add one half of milk to egg and sugar mixture. Stir to incorporate, add second half of milk. Transfer to a clean can and cook over medium heat, stirring continuously until mixture just coats the back of a spoon. Do not allow to boil. Transfer to clean pan, and cover with butter parchment or plastic film making sure to remove all air pockets.

4. Roll pastry flat, and line tart pan with dough. Dock with fork, and bake blind using parchment paper, and pie weights in a 350°F Oven until just golden. Remove, and allow to cool.

5. Knock back pastry cream, and fill tart shell. Slice fruit, and decorate making sure that all pastry cream is covered. Brush fruit with Nappage to protect color, and prevent oxidation.

6. Garnish with mint leaves and serve with Crème Anglaise on the side.

Gâteau de la forêt-Noire(Black Forest Gâteau)- Metric

Black Forest Gateau


Gâteau de la forêt-Noire(Black Forest Gâteau)- Metric

Ingredients:

Gênoise au Chocolat

3 Eggs

3 Egg Yolks

130g Soft Flour( Cake Flour)

30g Cocoa Powder



Sirop au Kirsch

80g Sugar

80ml Water

40 ml Kirsch

Crême Chantilly

600 ml Cream

60 g Sugar

Vanilla Essence

Garniture

250g Griotte Cherries

10g Cornflour(Cornstarch)

100ml Syrup from Griottes

500 ml Black Cherry Preserves

Steps:

1. Mix the eggs and sugar together, and cook over a hot water bath until ribbon stage is reached.

2. Sift the dry ingredients together, and fold dry ingredients into egg mixture in three parts. Fold to incorporate between additions.

3. Pour batter into floured cakes form and smooth. Make sure to create a slight dimple in the center.

4. Bake in a preheated 180°C oven until a toothpick inserted in the center can be removed clean. Invert cake onto a cooling rack, removing form, allow to cool completely.

5. Prepare the soaking syrup, and Chantilly cream while allowing your cake to cool.

6. To make the syrup add the sugar, water, and Kirsch into a small saucepan and reduce by half over medium to high heat. Allow to cool.

7. To make the filling, heat the syrup from the griotte in a medium saucepan. Add just enough water to the cornstarch to make a smooth paste. Add paste to the syrup as it begins to boil and stir to incorporate. Allow to cook for one minute, or the starchy flavor has been removed. Remove from heat fold in cherries. Reserve.

8. Remove the crust from the edges of the cake, and cut cake horizontally into three separate layers.

9. Brush bottom layer of cake with syrup. Spread a thin layer of black cherry preserves.

10. Add a second layer of sponge. Brush with syrup, pipe a thin layer of Chantilly cream to form a border, and add a thin layer of cherry filling to fill center of cake.

11. Top with final layer of sponge. Brush with syrup, and allow to soak one minute.

12. Covered cake with thin layer of Chantilly cream to serve as a crumb coat.

13. Finnish cake with a smooth layer of Chantilly cream. Use a crumb scraper on the sides to create thin grooves. Garnish with fresh cherries, and shaved dark chocolate.

Croquembouche -Metric-

Croquembouche

I have some friends across the pond that would like to know how to make a croquembouche, and decided it would be a fun post. This dessert is 100% classical French. It is made by stacking profiteroles (custard filled cream puffs), coated with caramel and stacked into a tall pyramid shape. Many times, for a little added wow factor, the croquembouche is topped with spun sugar.
This recipe will be built in the steps necessary to complete the finished product.
Step one: profiteroles
Pate a choux (choux pastries)
250 mL water, or milk
100 g unsalted butter
5 g salt
5 g sugar
150 g flour (T 45 type, or soft multipurpose)
four eggs
steps:

1. Sift the dry ingredients together
2. Place milk and butter into a heavy sauce pan and heat to a boil. When mixture comes to a boil add the dry ingredients all at once and immediately begin stirring quickly with a wooden spoon. The dough will immediately turn into a smooth, and elastic appearance. Continue to stir rapidly just until the dough no longer sticks to the side of the pain or the spoon. Be careful not to overcook. Remove from heat and allow to rest one minute.
3. While the dough was resting use this time to beat the egg slightly until incorporated evenly.
4. Add the eggs to the dough 1 tablespoon at a time beating quickly to incorporate each time additional eggs are added. Continue this process until the dough no longer looks shiny, and all the eggs are incorporated evenly. The dough will continue to hold its shape on the end of your spoon when done correctly.
5. Use a pastry bag, or small scoop to portion your dough on a parchment paper lined sheet pan. Be sure to leave plenty of space between as your dough will more than double in size when baking.
6. Place in a preheated, 205°C oven for 10 minutes to bake, reduce heat to 177°C and bake for approximately 20 minutes longer. The cooking time may need to be adjusted slightly if making smaller portion shells. The finished shell should be a light golden brown in appearance when done.
Step two: Creme Patissiere ( Pastry Cream)
500 mL milk
1 vanilla pod
4 egg yolks
125 g sugar
30 g flour
30 g corn flour
steps:
1. Place the milk and vanilla pod in a heavy bottomed saucepan. Bring to a boil on the stove and reduce heat to prevent boiling over.
2. Mix the corn flour , flour, and sugar in a medium mixing bowl. Add the eggs gradually while whisking until smooth.
3. Slowly add about one third of the milk to the egg mixture while whisking continuously. Pour the egg mixture back into the remaining heated cream.
4. Place over medium heat and cook, stirring constantly, until the mixture just begins to boil and thickens. Continue to stir, while counting to 10. Remove from heat, taste to make sure all starch flavor has been removed. If you can still taste the starchy residue, return to heat and cook a couple seconds longer.
5. Transfer to a heat proof container, and place plastic film directly on top of custard making sure to remove all air bubbles. Place in the refrigerator and allow to cool completely.
6. When ready to use your pastry cream, removed from the refrigerator, remove plastic and vanilla beans, and knocked back with a wooden spoon until smooth.
7. Rinse the vanilla bean with cool water, and pat dry with a paper towel. The vanilla bean can now be added to your sugar canister to continue to add flavor for future baking needs.
Variations:
Coffee flavored pastry: Dissolve 15 g of instant espresso powder in the cream before whisking it into the egg yolk mixture
Chocolate pastry cream: add 30 g of melted semi sweet chocolate to the warm cream, prior to adding to the egg mixture.
Butterscotch pastry cream: substitute for ounces of light brown sugar and place of granulated sugar in the recipe.
Orange pastry cream: add 30 mL of Grand Marnier liquor, and 10 g grated orange zest.
Praline pastry cream: add 30 g of ground peanut brittle after your custard has been removed from the stove, whisk to incorporate, cover and refrigerate as with the original recipe.
Crème diplomat (Bavarian cream): equal parts of the whipped pastry cream and whipped cream folded together to incorporate evenly.
Step three: caramel sauce
150 g sugar
75 mL water
3 drops of lemon juice
steps:
1. Combine all ingredients in medium saucepan and heat on the stove until golden in color. Remove from heat, and use immediately to coat your profiteroles.
Step four: assembly
1. Is a small pastry tip to poke holes in the bottom of your choux pastry.
2. Using a pastry bag with a small tip, fill choux pastry with pastry cream. Reserve.
3. Build a cone shaped base using aluminum foil, or funnel, making sure it is firm enough to support the weight of your pastry.
4. Begin dipping profiteroles in caramel, and place around the base of your form. Continue this process stacking your profiteroles upon the base to form a tower. Continue building until your tower is complete.
5. Garnish as desired. Keep in mind that when working in high humidity areas the caramel coating your pastry will begin to melt within a short period of time. This is due to moisture in the air, and cannot be prevented. It is highly recommended that you keep your product free from any moisture, or humidity unless you plan on serving immediately.

Hazelnut Tiramisu

Tiramisu

Tiramisu Recipe:
3 large Egg, Separated
1/2 cup Granulated Sugar
8 ounces Marscapone Cheese
24 Each Ladyfinger Cookies
3/4 cup Espresso
1/4 Cup Starbucks Coffee Liquor
2 tablespoons Frangelico Liquor
1/8 Cup Cocoa, For Dusting
Toasted Hazelnuts for garnish

Steps:
1. Combine 3 Egg yolks, 1 Tablespoon Espresso, Sugar, and Frangelico into the large mixing bowl.
2. Beat 2 to 3 minutes
3. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
5. Gently fold into Mascarpone mixture
6. Pour rest of Espresso, and Starbucks liquor into shallow dish, dip one side of each Lady Finger, and layer on bottom of serving dish
7. Spread 1/3 of Mascarpone mixture and dust with Cocoa
8. Continue layering and finish with a Mascarpone layer
9. Dust with Cocoa Powder and refrigerate 1 hour before serving
10. Garnish with Toasted Hazelnuts.

Pastry Cream

Pastry CreamPastry cream is a thickened vanilla custard used in hundreds of desserts and pastries worldwide. It has always been a staple in any kitchen I've ever worked and more importantly is one of the first things I teach to those eager to become a chef. During my studies I was taught that around the year 1440, when the Paris pastry guild first published its constitution is when its use appears in classical French cuisine. This also happens to be the first point in history with the term pastry chef entered our lives. *
From cream puffs, éclairs, parfaits, and the filling for hundreds of cakes and pies, our lives would not be the same without the advent of pastry.

Pastry Cream

1 quart heavy cream
2 vanilla beans, split
3 tablespoons cornstarch
4 ounces granulated sugar
1/4 teaspoons salt
2 eggs
1 egg yolk
steps:
1. Place the heavy cream and vanilla bean in a heavy bottomed saucepan. Bring to a boil on the stove and reduce heat to prevent boiling over.
2. Mix the cornstarch, sugar, and salt in a medium mixing bowl. Add the eggs gradually while whisking until smooth.
3. Slowly add about one third of the heavy cream to the egg mixture while whisking continuously. Pour the egg mixture back into the remaining heated cream.
4. Place over medium heat and cook, stirring constantly, until the mixture just begins to boil and thickened. Continue to stir, while counting to 10. Remove from heat, taste to make sure all starch flavor has been removed. If you can still taste the starchy residue, return to heat and cook a couple seconds longer.
5. Transfer to a heat proof container, and place plastic film directly on top of custard making sure to remove all air bubbles. Place in the refrigerator and allow to cool completely.
6. When ready to use your pastry cream, removed from the refrigerator, remove plastic and vanilla beans, and knocked back with a wooden spoon until smooth.
7. Rinse the vanilla bean with cool water, and pat dry with a paper towel. The vanilla bean can now be added to your sugar canister to continue to add flavor for future baking needs.
Variations:
Coffee flavored pastry: Dissolve 2 tablespoons of instant espresso powder in the cream before whisking it into the egg yolk mixture
Chocolate pastry cream: add 4 ounces of melted semi sweet chocolate to the warm cream, prior to adding to the egg mixture.
Butterscotch pastry cream: substitute for ounces of light brown sugar and place of granulated sugar in the recipe.
Orange pastry cream: add 3 fluid ounces of Grand Marnier liquor, and 1 ounce grated orange zest.
Praline pastry cream: add 1/2 cup of ground peanut brittle after your custard has been removed from the stove, whisk to incorporate, cover and refrigerate as with the original recipe.
Crème diplomat (Bavarian cream): equal parts of the whipped pastry cream and whipped cream folded together to incorporate evenly.

*You can read more on the subject by picking up copies of Culture and Cuisine: A Journey Through the History of Food, Jean-Francois Revel, and Larousse, Gastronomique ,as both provide us with wonderful historic accounts for the use of pastry cream.

Warm banana fritters with Kahlúa chocolate dipping sauce

Cinnamon Fritters
Undoubtedly when people come to visit us in South Florida the overindulgence of sunshine, rum drinks, and good food are what's going to make the trip memorable. Not long ago some good friends of ours from Atlanta, Georgia came to visit, however we were unable to get as much time off as we would've liked. That left our friends on their own sipping frozen drinks on the beach for a couple of days. We managed to get some time off, and joined up with our friends only to find they had been introduced to the dirty banana. For those that don't know this cocktail is highly addictive, and pairs nicely with sunshine.
A few weeks after our friends returned home I decided I was going to take that frozen drink and figure out a way to grab up all the flavors and put it on a plate. So in tribute to our very good friends Ben and Kendra, I would like to introduce you to the warm Banana Fritter with Kahlúa Chocolate dipping sauce.

Warm banana fritters with Kahlúa chocolate dipping sauce

4 each, ripe bananas
1 cup sifted all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/3 cup milk
1 tablespoon melted butter
1 cup granulated sugar
1 tablespoon ground cinnamon
9 ounces dark chocolate, chopped
1 cup heavy cream
1 fluid ounce Kahlúa, Liquor

Steps:
1. Preheat deep fryer to 325°F
2. Mix 1 cup granulated sugar with 1 tablespoon ground cinnamon, and reserve.
3. Place chopped dark chocolate in a heat proof bowl, reserve
4. Heat heavy cream in a medium saucepan just until it starts to boil. Remove from heat, pour over chocolate, and stir with a whisk until smooth. Add Kahlúa and stir to incorporate. Reserve
5. Mix flour, 3 tablespoons granulated sugar, salt, and baking powder in a large mixing bowl. Add eggs, milk, and melted butter. Mix to incorporate evenly
6. Peel bananas, and cut into bite sized pieces. Place cut bananas into batter. Toss to make sure pieces are completely coated.
7. Remove banana pieces, a couple at a time and deep fry until golden brown. Drain and immediately toss in cinnamon sugar to coat. Shake off remaining cinnamon sugar and reserve fritters in a 200° oven to keep warm. Continue this process until all the bananas have been prepared.
8. Transfer warm chocolate sauce into a medium soufflé cup and place on a serving tray with warm fritters. Dip fritters in the warm chocolate sauce and enjoy.

Pate A Choux( Choux Pastry)

ProfiterolesChoux pastry is yet another very versatile dough used in cooking. It is the basis for desserts such as cream puffs, profiteroles, eclairs and even the famous Croquembouche. Pastry applications often have the hollow shells filled with pastry cream, or some type of custard. When sliced in half they can be filled with ice cream and drizzled with warm chocolate sauce to make the profiteroles.
This recipe can also be used to make savory hors d'oeuvres when the sugar is omitted from the recipe, and the shells are filled with such things as chicken salad, and even your favorite cheeses.


Pate A Choux( Choux Pastry)
1 cup all-purpose flour, sifted
1/8 teaspoon salt
1 tablespoon sugar
1 cup whole milk
1/3 cup butter
4 eggs, room temperature
steps:
1. Sift the dry ingredients together
2. Place milk and butter into a heavy sauce pan and heat to a boil. When mixture comes to a boil add the dry ingredients all at once and immediately begin stirring quickly with a wooden spoon. The dough will immediately turn into a smooth, and elastic appearance. Continue to stir rapidly just until the dough no longer sticks to the side of the pain or the spoon. Be careful not to over cook. Remove from heat and allow to rest one minute.
3. While the dough was resting use this time to beat the egg slightly until incorporated evenly.
4. Add the eggs to the dough 1 tablespoon at a time beating quickly to incorporate each time additional eggs are added. Continue this process until the dough no longer looks shiny, and all the eggs are incorporated evenly. The dough will continue to hold its shape on the end of your spoon when done correctly.
5. Use a pastry bag, or small scoop to portion your dough on a parchment paper lined sheet pan. Be sure to leave plenty of space between as your dough will more than double in size when baking.
6. Place in a preheated, 400°F oven for 10 minutes to bake, reduce heat to 350°F and bake for approximately 20 minutes longer. The cooking time may need to be adjusted slightly if making smaller portion shells. The finished shell should be a light golden brown in appearance when done.

7-up Pound Cake

Pound CakeMy Friend Becky asked me to share my favorite Pound cake recipe so I thought I would share a recipe that is a favorite due to its unique ingredient,a soft drink. The addition of Soft Drinks as recipe ingredients is actually a common practice in Southern cooking. I love Pound cake, and recommend the use of Lemon Curd as a topping. you can find a recipe for Curd in a prior Blog Post! For those that do not reside in the United States, 7-Up is a Lemon-Lime flavored carbonated beverage. Please do not use the diet variety as the recipe will not turn out the same.

Ingredients:
8 Ounces Unsalted Butter
1/2 Cup Shortening
3 Cups Granulated Sugar
5 Eggs
3 Cups All Purpose Flour
1 Cup 7-Up
2 Teaspoons Vanilla Extract
Steps:
Let Butter sit at room temperature until soft. Mix Butter, Shortening and Sugar together and beat with your mixer until fluffy in appearance. Add Eggs, one at a time, while beating on low speed. Add Flour in 1/2 cup stages with the addition of 7- up in between. Incorporate all ingredients evenly. Pour Batter in prepared loaf pan, and bake at 325° F. for 80 Minutes, or until a toothpick inserted in the middle is removed clean.

Short Dough

Fruit Tarts
Short dough
Yield: 6 Crusts(11 inch tart pans)
6 ounces granulated sugar
14 ounces unsalted butter
One egg
1 teaspoon vanilla extract
1 pound bread flour

Steps:
1. Place the sugar, butter, eggs, and for now in a mixing bowl; mix at low speed with the dough hook just until combined.
2. Add the flour and mix only until the dough is smooth.
3. Place the dough on a parchment lined sheet pan; press out as flat as possible so that the dough takes up less space and cools down quickly.
4. Cover and refrigerate until firm enough to work with, about 30 minutes.
5. worked ashore to smooth with your hands, shaping it into a thick circle in the process.
6. Start to roll about 1/8 inch thick and slightly larger than the size you need. Sprinkle just enough bread flour on the board to keep it from sticking. Keep moving and turning the dough over as you roll it, first with your hands and then, as the dough gets thinner, by rolling it up on a dowel. Look closely at the dough as you roll it out. If only the edge of the dough was moving and not in the middle, the middle is sticking to the table. Let’s gently and lightly dust the table if sticking occurs.
7.Trim away all tattered edges. Reserve.
Note:
Short Dough should be trimmed approximately 1 half-inch larger than the size you will be needing. Though when made properly it will not shrink when baking, the extra size allows for the sides of the tart pan. Use a small ball of extra dough to push the crust into the corners of the pan. Lightly poke holes in the bottom of the crust with a fork prior to baking. Cover with parchment, and fill with pie weights to bake. Bake at 375°F until golden brown. Approximately 15 minutes.

Lavender Tea Cakes

LavenderI've written before of my love of cooking with edible flowers, and this is one of the best applications I have for the practice. Almond cakes on their own are wonderful, but with the subtle taste of Lavender added they are superb.

For the Cake
4 Teaspoons Dried Lavender
9 Ounces Granulated Sugar
8 Ounces Unsalted Butter, Room Temperature
Finely Grated Zest from 2 Oranges
Juice from 2 Large Oranges
¼ Teaspoon Almond Extract
4 Whole Eggs
¾ Teaspoon Salt
7 Ounces All Purpose Flour
2 Teaspoons Baking Powder
2 Ounces Ground Almond Flour


For the Topping ( Garnish)

2 Ounces Sliced, Toasted Almonds
Confectioners Sugar for Dusting
1 Teaspoon dried Lavender

1. Preheat Oven to 350 degrees
2. Grease Muffin Pan, and lightly dust with flour
3. Put the Lavender, and some of the Sugar into a clean coffee grinder, and grind until a fine powder is formed. Combine powdered Lavender mixture with remaining Sugar and reserve.
4. Cream the Lavender Sugar with Butter until light and fluffy.
5. Add Orange Juice, Orange Zest, Almond Extract and Eggs. Mix well.
6. Sift together Flour, Baking Powder and Salt. Beat into the wet ingredients and add Ground Almonds.
7. Pour Batter into prepared Muffin molds, leaving ¼ Inch from the top.
8. Sprinkle Almonds evenly over the top of the batter, and dust with Confectioners Sugar.
9. Bake for 35-40 Minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool 10 minutes, and remove from pan.
Sprinkle with dried Lavender and serve.

Lemon Curd

Lemon Curd4 tablespoons grated Lemon Zest
1/2 cup fresh lemon juice
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, diced
3 large eggs

Remove the zest from the lemons
Juice the lemons after removing the zest.
Combine lemon zest, lemon juice, and sugar in a saucepan* over medium heat and bring to a boil.
Reduce heat and simmer 5 minutes.
Add butter and stir until it has melted.
Remove from heat
Beat eggs in a separate bowl, and add 1/3 of hot mixture in stages to the eggs while beating. This will temper the eggs, and allow you to add all remaining juice mixture without cooking the eggs.
Return to heat and cook over medium heat, stirring constantly until mixture thickens and coats the back of your spoon.

*Do not use aluminum, or copper saucepan as a metallic taste, and discoloration will develop due to the acidity of the lemon. Stainless steel is great for this!!