This Lemon Meringue Cake was inspired by a good friend of mine who had eaten a slice in New York. While this doesn't resemble the one she had, the idea fascinated me since I had never thought of anything like it and I have to say I'm really excited to share this cake.
My first attempt was an abject failure. I'll leave it there. Rethinking the idea, because I loved it so much, I redesigned the cake to better accommodate the fillings. This cake is my favorite way to make a cake. It's a high ratio cake, meaning the weight of the sugar has to be the same or exceed the weight of the flour. It is a further variation of my blog "From 1 Recipe Comes Multiple Cake Layers".
This cake is so easy to make anyone can make it - and it's fast. it takes less time than going to the store to buy a cake mix - and it skips all the chemicals in the mix. Lemonade concentrate is the key ingredient in this cake. It must be used undiluted and gives the cake a wallop of flavor.
Both the cake and lemon curd for this Lemon Meringue Cake can be made ahead and frozen for a month. And while the cake can be frozen in its entirety, the meringue between the layers stays fluffier if it is finished the day it is to be used.
Each layer consists of two fillings - lemon curd topped with meringue. The meringue balances the tartness of the curd. Dare I say this is even better than Lemon Meringue Pie? I'll leave that up to you.
Lemon Curd for Lemon Meringue Cake
This must be made ahead and chilled. It can be made up to a week ahead of time and refrigerated or it can be made ahead and frozen for several months. For how-to pictures, go here.
1 teaspoon water 2 teaspoons gelatin 3 whole eggs 4 egg yolks (save the whites for the meringue) 3/4 cup granulated sugar (150 grams or 5 1/4 ounces) 3/4 cup lemon juice, freshly squeezed - do not use the bottle version 3/4 cup cold butter, cut into 6 pieces (170 grams or 6 ounces)
Dissolve the gelatin in the water. Set aside.
Place the eggs and yolks in the top of a double boiler. Whisk to combine. Whisk in the sugar and lemon juice. Add the butter. Place over hot water and, stirring constantly, bring to 172 degrees on a candy thermometer. Tear the gelatin into small pieces and whisk into the hot curd. Pour it into a container. Cover the top of the curd with plastic wrap. Cool completely and then refrigerate so it sets up. .
Yield: About 2 cups or approximately 600 grams or 21 ounces)
Lemonade Cake
Using the ingredients below go here for how-to pictures.
2 eggs 1 egg yolk 1/4 cup milk 3 cups cake flour (300 grams or 10 1/2 ounces) 1 1/2 cups sugar (300 grams or 10 1/2 ounces) 1 tablespoon + 1 teaspoon baking powder 1/4 teaspoon salt 12 tablespoons unsalted butter, softened (170 grams or 6 ounces) 3/4 cup frozen lemonade concentrate, thawed
Preheat oven to 350 degrees. Line three 9x2 inch round cake pans with parchment. Spray the center only of each with baking spray.
In a bowl, lightly whisk the eggs, egg yolk and1/4 cup milk.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and lemonade concentrate. Mix on low speed until the dry ingredients are moistened. Increase to medium and beat for 1 1/2 minutes. Add the egg mixture in thirds, beating about 30 seconds each time.
Divide the dough between the three prepared pans (about 360 grams or 12 2/3 ounces each). Bake for 14 to 16 minutes until a tester comes out clean and the layers are light brown.
Cool completely before removing from the pans.
These may be made ahead, frozen, wrap well and freeze again for up to a month. The layers need to be frozen before wrapping.
In fact, the cake will go together better if the layers are frozen. They are very tender at room temperature making it difficult to spread the curd on top.
Meringue Frosting
6 egg whites (200 grams or 7 ounces) 1 1/2 cup sugar (300 grams or 10 1/2 ounces) 1/2 teaspoon cream of tartar
Combine the ingredients in a mixing bowl. Place the bowl in a pan with about an inch of hot water in it. Whisk constantly and bring to 140°F on a thermometer. If you are not using a thermometer the mixture will be very hot when you test it with your finger.
Place it on the mixer fitted with the whisk attachment. Beat on high until very, very stiff.
Assembly of the Lemon Meringue Cake
For the best result, have the cake layers frozen for assembly.
Stir the lemon curd to loosen it. Spread one-third of the lemon curd (about 200 grams or 7 ounces) on the bottom layer of the cake. Take 1 cup of the meringue and top the curd with it. Repeat with the other two layers of cake.
Cover the sides of the cake with meringue. Finish the top. I just swirled the meringue with my spatula. It can be piped if desired.
There are two ways of browning the Lemon Meringue Cake. If you are going to brown it in the oven place the cake on a heat-proof cake plate. The cake will be in the oven for just a few minutes. I used a regular glass cake plate and it was fine. Place the oven rack on the lowest rung of the oven. Preheat your broiler to high. The second way is to use a small browning torch.
Frost the sides of the cake and then the top.
If browning in the oven, place the frosted cake on a rimmed sheet pan and put it in the oven. Leave the door cracked open and watch it carefully. It can go from browned to burned in a few seconds. Only the top will brown. The sides stay white.
If you want to brown the sides you will have to do it with a small torch. I held my torch a bit too close. Back off to get it a little lighter.
Store the cake in the refrigerator if it will be out longer than a couple of hours. It is important to serve this cake at room temperature.
This Lemon Meringue Cake is very rich so the cake can serve up to 16 people.
Note: The cake may be frozen in its entirety if desired. Thaw in the refrigerator the day before serving. Check out my Modern Meringue Made Easy post as well.
Scones are a welcome treat anytime, but Breakfast Scones area a special treat.
While the original scones from Scotland were made from oats and baked on a griddle, modern scones bear more resemblance to American biscuits which is the term used in England for cookies. How confusing and intertwined is that? The good news is this is a straight forward, easy to make breakfast or brunch treat. [Read more...]
Ice Cream Cake runs the gamut from basic to elegant. My love for L’Opera with its combination of coffee and chocolate is well known and now I have added another dimension to this favorite flavor combination by replacing the coffee buttercream with coffee ice cream.
Layers of coffee liqueur soaked almond sponge cake, chocolate ganache, and coffee ice cream are the component parts of this exquisite ice cream cake. It definitely conjures up thoughts of something special and it won’t disappoint. While this may look formidable, every part is made ahead and can be done at different times so it is very doable.
Although I used homemade no-churn ice cream, this could also be made with a bought coffee ice cream if you want to skip that step. I will say the no-churn version is the creamiest, best coffee ice cream I have ever eaten. But it comes with a caveat. It softens quickly. However, you shouldn't have a problem if you just cut it and serve it. Everything in the recipe can and should be made ahead for easy assembly.
The completed ice cream cake can be frozen for a month well wrapped after it is completely frozen. There is some waiting time between layers as each one needs to be frozen before proceeding to the next. However, since the next step only takes a matter of minutes it’s not a big deal at all.
To easily remove the ice cream cake from the loaf pan, I lined it with plastic wrap. However, it wrinkles like mad on the sides and I’m not sure I would do it that way again. I think I might just assemble it in the loaf pan without the plastic wrap and then release it by warming the outside of the pan very briefly with a hair blower and slide it out. The sides would definitely be better looking but anyway you do it is fine. The important thing is the taste will be there.
While I use instant coffee, espresso can be used but cut it at least in half since it is so much stronger.
Ice Cream Cakes are wonderful, combining the best of both worlds. My L’Opera Ice Cream Cake is, in my humble opinion (which I guess doesn’t sound very humble) the best.
Almond Sponge for L’Opera Ice Cream Cake
This can be made a month ahead and frozen if desired. In any case, it should be frozen for easiest assembly. It is also referred to as Jaconde.
4 eggs 1 cup almond flour (100 grams or 3 1/2 ounces) 2/3 cup sugar (135 grams or 4 2/3 ounces) 1/3 cup flour (45 grams or 1 1/2 ounces) 4 egg whites (128 grams or 4 1/2 ounces) 2 tablespoons sugar (25 grams or scan 1 ounce)
Preheat the oven to 350°F. Spray a half sheet pan lightly with a baking release. Line with parchment paper and spray the paper. Set aside.
Fit a mixer with the whisk attachment. Beat the whole eggs, almond flour, and sugar until very light and almost white. Fold the flour in lightly. This is easiest done with a whisk.
In a clean bowl with a clean whisk attachment, beat the whites until soft peaks form. Add the sugar a little at a time and beat until stiff but pliable. Pour the egg mixture over the whites and fold in being careful not to knock the air out of the whites.
Pour into the prepared sheet pan, spread out evenly and bake for 12 to 14 minutes. It will be lightly colored and firm. Do not underbake. Cool completely and freeze.
Coffee Soaking Syrup
Using the ingredients below, go here for how-to pictures.
1/3 cup water 1/2 cup sugar (100 grams or 3 1/2 ounces) 1 teaspoon instant coffee 2 tablespoons coffee-flavored liqueur*
*If you don’t want to use the liqueur, increase the coffee to 2 teaspoons and use 2 tablespoons water.
Combine the water and sugar in a small pan. Bring to a boil and boil hard for 3 to 5 minutes until reduced to about 2/3 of a cup. Dissolve the coffee in the liqueur or water and add to the sugar syrup. Cool completely, store in a container and refrigerate up to a week ahead.
Yield: 3/4 cup
No-Churn Coffee Ice Cream
This ice cream takes a while to set up so start at least a day ahead of assembly or up to a month ahead. It will soften faster than store-bought ice cream which may also be used. However, the flavor is, by far, the best.
2 tablespoons instant coffee 2 teaspoons vanilla 1 – 14 ounce can condensed milk 1 1/2 cups heavy cream
Dissolve the instant coffee in the vanilla.
Pour the condensed milk into a medium-size bowl and stir in the coffee mixture.
Whip the cream until stiff but still pliable. Pour the milk mixture over the cream and fold in.
Divide into two bowls (about 1 1/2 cups each) if possible and place in the freezer overnight. This makes it much easier to assemble.
1/2 cup heavy cream 1/4 cup corn syrup (70 grams or 2 1/2 ounces) 5 tablespoons butter (75 grams or 2 1/2 ounces) 10 ounces semisweet chocolate (285 grams)
Combine the cream, corn syrup, and butter in a small pan. Heat until the butter is melted and the mixture is hot but not boiling. Remove from the heat and submerge the chocolate in the mixture.
Let sit for a few minutes and then gently whisk to combine until smooth.
Pour into a container and refrigerate up to 10 days before assembly.
Assembly of L’Opera Ice Cream Cake
Almond Sponge, frozen Coffee Soaking Syrup Coffee Ice Cream, one bowl softened so it is spreadable Dark Satin Ganache, warmed so it is spreadable
Line a 9x5 loaf pan with plastic wrap allowing it to overhang the short side or leave it unlined for a smoother finish.
Cut three 9x5 inch rectangles from the frozen almond sponge as shown below. Cut the pieces into the sizes shown below. It is easier to do this if the rectangles are kept frozen so work with one piece at a time.
Return them to the freezer when cut.
Bottom layer – cut 4 x8 1/4 inches Middle layer – cut 4 1/2 x 8 1/2 inches Top Layer cut 5 x 8 3/4 inches
Place the bottom layer of sponge in the 9x5 inch loaf pan. Brush 1/4 cup coffee soaking syrup evenly over the cake layer.
Spread with 1/2 cup ganache.
Freeze for a few minutes until the chocolate is firm.Spread half of the ice cream evenly over the ganache. Place in the freezer and freeze until firm. If you use the no-churn ice cream, it will take several hours.
When the bottom assembly is hard, repeat with the middle layer of the sponge, soaking syrup and ganache. Freeze again. Spread the remaining ice cream over the ganache and let it freeze until hard.
Top with the top layer of sponge and soaking syrup. Freeze overnight.
Return the remaining ganache to the refrigerator.
When ready to finish, release the L’Opera Ice Cream Cake from the pan by lifting it out of the pan with the overhanging plastic wrap. Or, if not using the plastic wrap, turn it upside down on a cake board or a flat dish and heat the outside very briefly with a hair blower. Remove the pan. In either case, the ice cream cake should be upside down.
Place it back in the freezer while you warm the ganache.
Pour the ganache down the middle of the cake and spread it out, going side to side with an offset spatula allowing the excess to run down the sides.
Place in the freezer until serving.
Cut with a hot dry knife into 1/2 to 3/4 inch pieces.
When I think of Indispensable Kitchen Tools, I think of smaller pieces of equipment that make baking and pastry so much easier. These aren’t mixers and processors but the handheld equipment that makes it easier to do a task.
Among my, “I couldn’t live without” baking tools are the following. They are indispensable to professionals and have a place in every baker’s kitchen. They are also among the most inexpensive when it comes to kitchen equipment.
So if you don't have these indispensable baking tools in this list, consider getting them as each of these can make your life easier when baking, finishing or cleaning. [Read more...]
Greek Tomato Salad was featured on my original blog, "The Ardent Cook" which posted more food recipes than baking and pastry. It was also a TV segment during my TV days. This is super easy to put together and while, best the first day, I have been known to eat leftovers a couple of days later. The feta cheese and calamata olives give it a distinct Greek influence and the simple dressing doesn't overtake the other ingredients.
As you can see I can't get enough tomatoes and basil, especially in the summer when they are fresh and plentiful. Just looking at the colors when the Greek Tomato Salad is finished picks up my day.
This salad accompanies everything and is perfect for anything grilled. The recipe can easily be cut in half.
Greek Tomato Salad
4 tablespoons basil, cut in chiffonade
2 pounds fresh tomatoes, cut into wedges
1/4 pound feta cheese
1/2 small red onion, cut into 1/2 moons
1/2 cup calamata olives, halved
2 tablespoons parsley, minced
1/2 cup olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup red wine vinegar
step by Step Instructions
To cut the basil in a chiffonade,stack the leaves one on top of another.
Roll the leaves into a tight cylinder.
Core the tomatos.
Then cut them into wedges.
Place tomatoes, feta, onions, olives, parsley and basil in a non-reactive bowl.
Whisk together the olive oil, sugar, salt, and pepper. Slowly whisk in the vinegar. Pour over the Greek Tomato Salad. Chill.
Chocolate Orange Pudding Cake is perfect for a summer chocolate fix. No matter what time of the year I love chocolate. This cake goes together in minutes after the ingredients are assembled. It uses a bowl and a whisk as well as a few measuring tools.
This, like every pudding cake, is made in two layers. The cakey part of this Chocolate Orange Pudding Cake is on the bottom. The second layer consists of dry ingredients sprinkled over the cake portion. Very hot or boiling water, mixed with a few more ingredients is poured over the dry ingredients and when baked, forms the sauce. It’s almost like magic. [Read more...]
Lemon Curd can only be described a nectar for the gods. One of the easiest basic pastry techniques, this sweet and tart intensely flavored curd makes the grocery store version obsolete. And it can easily be made in less than 30 minutes. Used as a topping, a spread or a filling for cakes and tarts, the uses are only up to your imagination.
While most lemon curd recipes make a soft, spreadable version, this one is perfect for piping as in the photo above or for standing on its own in a lemon tart that cuts to perfection. For a softer version, omit the gelatin.
The tartlets above were in our petit four box which were sold frozen.
At the bakery, I made a few changes to the normal curd that ensured it would stay firm and stable for cakes and tarts. It never failed. A few ingredients keeps this recipe simple, quickly and easily made to have on hand for whatever you wish.
I found that when we piped the curd for various desserts, I noticed towards the end of each piping bag, it would lose its stiffness and wouldn't hold an edge. So I started adding a bit of gelatin to help keep it stable and allow it to keep its shape when piped even at room temperature. I find it makes all the difference in the world.
At the bakery, I found that 172°F was the optimum temperature to which the curd should be taken. No guessing, no coating the back of a spoon, just a temperature. Since this recipes does'nt need the zest of the lemon for it's amazing flavor, there is no straining at the end.
The curd is easy to make. Everything goes in the pot at once. I don’t recommend making this over direct heat as even at the lowest heat, the eggs may scramble making little lumps that don’t come out. The gentle heat of low boiling water not touching the pan keeps the eggs from scrambling. Ten minutes of prep, to minutes of stirring – done!
The flavor is amazing with just the right amount of tartness
Lemon curd is a building block in pastry and can be used in many different ways including tarts, pies, cakes, cookies, as fillings or on its own.
It uses only 5 ingredients for an incredibly bold flavored use anywhere recipe.
How to Use Lemon Curd
As a filling for cakes, Danish pastry, yeast doughs, tarts, cupcakes, crepes, cookies doughnuts, biscuits or croissant
Egg yolks thicken the curd. This recipe uses whole eggs plus egg yolks to ensure a firm lemon curd.
Unsalted butter give the curd a silky smoothness that glides on your tongue.
Sugar adds the necessary sweetness to the tartness of the lemons
Lemon juice needs to come from real lemons and not bottled lemon juice
Be sure to see the recipe card below for the full ingredients list and instructions.
Step by Step Instructions
Step 1. Place the water in a very small bowl. Add the gelatin and stir. Make sure all of the gelatin is wet. It will form a gelatinous blob. Set aside.
Step 2. Place the eggs and yolks in a medium size bowl.
Step 3. Whisk the eggs and yolks until no whites are showing.
Step 4. Add the sugar and lemon juice to the eggs, whisking to combine.
Step 5. Strain the mixture into the top of a double boiler.
Step 6. Add the butter to the pan and place it over gently boiling water.
Step 7. Stirring constantly, cook the curd until it reaches 172°·F on a thermometer.
Step 8 . The gelatin has formed a wiggly blob that can be picked up.
Step 9. Tear the gelatin into small pieces and add it directly to the hot curd. Stir with a spatula until it dissolves and is incorporated into the curd.
Step 10. Transfer the curd to a bowl or storage container. Place plastic wrap directly on top of the curd to prevent a skin from forming. Cool to room temperature unless a recipe instructs otherwise.
Recipe FAQs
Why did my lemon curd turn green or taste metallic?
Because of the lemon juice, lemon curd should never be made in an aluminum or copper pot. Doing so causes an unwanted reaction with the aluminum which can not only discolor the curd but also give it a metallic taste.
Are lemon meringue pie filling and lemon curd the same?
No. Lemon pie filling is set with cornstarch and is usually firmer than lemon curd which is set with egg yolks. It can also contain a small amount of gelatin.
Why is my lemon curd bitter?
When grating the zest or rind of any citrus, it is important to only grate the colored skin. The pith or white part below is bitter and will turn anything where it's used bitter.
Why did my lemon curd not thicken?
The only thicken in the curd is the egg yolks. They have to be cooked to 172°F for them to thicken. It is best to depend upon a thermometer for the best results. Conversely, if you cook the curd too long, it will overcook and become lumpy.
Storage
After the curd has cooled to room temperature, store it in the refrigerator for up to a week. For longer storage, freeze it. A really neat idea is to pour it into and ice cube tray where a little can be thawed at a time. Thaw in the refrigerator to use it.
Expert Tips
Don't be tempted to use bottled lemon juice, it won't taste the same as fresh squeezed.
If you don't have a double boiler, place a tight fitting bowl over the pan beneath.
Use a very small bowl to soften the gelatin. If the bowl is too big, the water will spread out and the gelatin will not be able to absorb it.
Do not put the curd mixture in an aluminum or copper pan or bowl at any point. It can become discolored and have a metallic taste to it.
Add cold butter to the egg mixture just before placing it over the double boiler. The cold will allow the eggs to heat up slowly, which is also the reason the water is kept at a low boil. If cooked too long or at too high a heat the eggs will set causing a lumpy curd.
If you love How to Make Lemon Curd or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the 📝 comments below. I love hearing from you!
How to Make Lemon Curd
Helen S. Fletcher
Lemon Curd can only be described a nectar for the gods. One of the easiest basic pastry techniques, this sweet and tart intensely flavored curd can easily be made in less than 30 minutes. Used as a topping, a spread or a filling for cakes and tarts, the uses are only up to your imagination.
1/2cupunsalted butter, cold (114 grams or 1 stick)
Instructions
Dissolve the gelatin in the water. Stir to combine completely. Set aside.
Place the eggs and yolks in a medium size bowl. Whisk to combine. Add the sugar and lemon juice. Strain it into the top of a double boiler.
Cut the cold butter into 6 to 8 pieces. Add it to the egg mixture in the pan.
Place over gently boiling water and, stirring constantly, heat to 172°F on a thermometer.
Tear the gelatin into small pieces and add it directly to the hot curd. The heat will melt the gelatin. Whisk to incorporate it.
Cover the surface directly with film and let it cool to room temperature.
Store it in the refrigerator for up to a week or freeze for longer storage.
Yield: 1 2/3 cups
Notes
It's foolproof!At the bakery, I found that 172°F was the optimum temperature to which the curd should be taken. No guessing, no coating the back of a spoon, just a temperature. Since this recipes doesn't need the zest of the lemon for it's amazing flavor, there is no straining at the end. The curd is easy to make. Everything goes in the pot at once. I don’t recommend making this over direct heat as even at the lowest heat, the eggs may scramble making little lumps that don’t come out. The gentle heat of low boiling water not touching the pan keeps the eggs from scrambling. Ten minutes of prep, to minutes of stirring – done!The flavor is amazing with just the right amount of tartnessLemon curd is a building block in pastry and can be used in many different ways including tarts, pies, cakes, cookies, as fillings or on its own.It uses only 5 ingredients for an incredibly bold flavor to be used anywhere curd is called for.Don't be tempted to use bottled lemon juice, it won't taste the same as fresh squeezed.If you don't have a double boiler, place a tight fitting bowl over the pan beneath.Use a very small bowl to soften the gelatin. If the bowl is too big, the water will spread out and the gelatin will not be able to absorb it.Do not put the curd mixture in an aluminum or copper pan or bowl at any point. It can become discolored and have a metallic taste to it.Add cold butter to the egg mixture just before placing it over the double boiler. The cold will allow the eggs to heat up slowly, which is also the reason the water is kept at a low boil. If cooked too long or at too high a heat the eggs will set causing a lumpy curd.
The other day, it occurred to me that a Peach Curd Tart would be perfect for the summer. The Georgia Peaches have been so good this year I have used them every way I can think of.
Many fruits can be made into a curd. The basics of curd are fruit, sugar, an acid, eggs and or yolks and butter. For the Peach Curd, I used a dry white wine which gives a more subtle taste but lemon juice can also be used. [Read more...]
Soft chewy cookies such as this Fudgey Chocolate Cookie are not synonymous with under-baked cookies. Altering the way the cookie is normally put together and changing one ingredient makes the difference. When making a soft, chewy cookie the retention of moisture is the key; so, instead of creaming the butter and sugar, which is the normal procedure, the butter is melted before combining it with the sugar. [Read more...]
This Easy Hawaiian Sundae, is a special endding for a grilled dinner. Fresh pineapple and a coconut cream chocolate sauce are topped with salted, toasted macadamia nuts which can be found in the snack aisle of my grocery store.
It is important to use coconut cream which can be found in the liquor department of most grocery stores. There are several brands including Coco Lopez and Roland Cream of Coconut. Do not use coconut milk. It is a different product and will not work here. [Read more...]
German Chocolate Sweet Rolls are a riff on the beloved German Chocolate Cake. What could be better take on the cake than waves of the lucious pecan-coconut-filling rippling through the chocolate yeast dough? Although they look oh so professional and maybe a challenge, don't worry, I have your back and will show you how.
While the name implies the cake comes from Germany, that is not the case. According to NPR, “The name comes from Sam German — who was either an American or an Englishman, depending on what you read.
In 1852, he invented a style of sweet baking chocolate for the Baker's chocolate company. The company named it after him, but "German's Chocolate" didn't become well-known until 1957. That's when a Texas homemaker sent her now-legendary cake recipe to a Dallas newspaper.
Somewhere along the way, German's Chocolate Cake lost its apostrophe-s, leaving Germany holding the credit for a classic American dessert.”
Evaporated Milk is used and not to be confused with condensed milk. While 60% of the water has been removed in both products, they are vastly different. Sweetened condensed milk contains about 45% sugar and is rich, thick and has to be scooped out of the can. Evaporated milk is dense, ultra-concentrated milk that is not sweetened and easily pours from the can.
Bread flour is used for its strength and ability to increase the size of the dough to a greater extent because of it higher gluten content. All purpose flour can be used but bread flour is recommended.
The coconut is sweetened, shredded coconut which is slightly moist.
Either Dutch cocoa or natural cocoa can be used. Because there is no chemical leavening agent it doesn't matter.
Instant coffee is used to enhance the chocolate flavor.
Unsalted butter is used for its purity of flavor. If using salted butter reduce the amount of salt or don't use salt.
Callebaut #811 semisweet callets is my chocolate of choice and the one I use, but Baker's chocolate or any good quality semisweet chocolate can be used. The callets look like chocolate chips but are pure chocolate made for quick melting.
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
German Chocolate Filling
Step 1. Combine the milk, sugar, egg yolks and butter in a heavy saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes. Step 2. If you draw your finger through the mixture, it will stay divided. Step 3. Stir in the remaining ingredients. Step 4. Cool completely and chill. This filling can be made several days ahead. Keep it refrigerated until filling the dough. If you forget to make this ahead of time, you can quick cool it by laying it out in a sheet pan.
Chocolate Yeast Dough
Step 5. Combine the milk, butter, chocolate, and coffee in a small saucepan. Heat until the butter and chocolate have melted. Step 6. Cool the mixture to lukewarm. Step 7. When the mixture has cooled to lukewarm, add the yeast and vanilla. Let sit for about 5 to 10 minutes so the yeast softens. I do this even with instant yeast because this dough is so enriched with butter, chocolate and cocoa it needs all the help it can get to rise. Step 8. In the bowl of a processor, add the bread flour, sugar, cocoa, and salt.
Step 9. Process the dry ingredients to mix. Step 10. Pour the cooled liquid over the dry ingredients. Step 11. Process until a soft ball forms. Process 30 seconds to knead. Step 12. Place the dough in a large container sprayed with a baking release and place the dough in it. Cover with plastic wrap. Then cover the container with a lid or foil.
Step 13. Roll the dough on a lightly floured surface into a 12" x 14" rectangle. Lightly mark 4 1/2" strips in from the edge of the dough on each side. Step 14. I then use a ruler to mark the 4 1/2" all the up the dough. Step 15. Spread half the filling (about 235 grams or 8 1/3 ounces) evenly over the center strip. Step 16. Bring the right side over to cover the center strip.
Step 17. Spread the remaining filling over the top of this strip of dough. Step 18. Bring the left side of the dough over to cover the filling. You will have a 4 1/2" x 12" rectangle. Place it on a tray and transfer to the freezer to chill. It should be firm but not hard. Spray a six-hole Texas muffin pan well. with a baking release. Step 19. Remove the filled dough from the freezer and mark the dough every inch along the 12” side. Step 20. Cut the dough into 1" slices and allow the dough to soften at room temperature for a few minutes to shape it until it can be twisted.
Step 21. Cut two strips of dough Take one strip and hold each end in one hand twisting it by rotating your hands in opposite directions. Step 22. Place it in a muffin cup along one side. Step 23. Twist a second strip and place it in the cup on the other side.Tuck the edges of the second twist firmly down into the sides of the cup. Step 24. It is easiest to do this by using a small flexible spatula and pulling the dough already in the cup back a bit so the edge of the new piece will fit snugly against the side of the cup. Continue to fill all of the cups with 2 strips of dough each. Let rise until light and come above the top the the Texas muffin cups.
Recipe FAQS
Does German Chocolate cake require a certain chocolate?
Baker's chocolate is the one first used. It a sweeter, milder chocolate between milk chocolate and semisweet chocolate. Semisweet chocolate yields a more robust chocolate flavor. To be called a German Chocolate Cake, Baker's chocolate should be used but most recipes today use Baker's or any semisweet chocolate.
Did Samuel German, the inventor of German Chocolate create the cake also?
No, Mrs George Clay, a homemaker from Dallas, Texas created the cake using German Chocolate, hence the name. On June 3, 1957 her recipe appeared in The Dallas Morning News. It was an instant hit picked up by other papers and the rest is history. It is one of America's most beloved cake.
Can active dry yeast be used instead of instant yeast.
Yes, use the same amount as called for in the recipe.
Expert tips
The chocolate and cocoa in the German Chocolate Yeast Dough can make it rise slowly. Turn your oven into a proofer if the room is cool. Preheat the oven to 350°F for ONE MINUTE with the light on. TURN THE OVEN OFF. Place the dough in the oven to double in bulk.
Don't forget to remove the rolls from the oven before preheating to bake them.
I normally add the instant yeast to the liquid to get it started. I have found that in some instances undissolved yeast is evident in the mixed dough.
Either Dutch or natural cocoa can be used in the filling.
If you love these GermanChocolate Sweet Rolls , It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
German Chocolate Sweet Rolls
Helen S. Fletcher
German Chocolate Sweet Rolls are a riff on the beloved German Chocolate Cake. What could be better take on the cake than waves of the lucious pecan-coconut-filling rippling through the chocolate yeast dough?
Combine the milk, sugar, egg yolks and butter in a heavy saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes.
Stir in the remaining ingredients. Cool completely.
This filling can be made several days ahead. Keep it refrigerated until filling the dough.
German Chocolate Yeast Dough
Combine the milk, butter, chocolate and coffee in a small saucepan. Heat until the butter and chocolate have melted. When the mixture has cooled to lukewarm, add the yeast and vanilla. Let sit for about 5 to 10 minutes so the yeast dissolves.
In the bowl of a processor, add the bread flour, sugar, cocoa and salt. Pulse several times to mix.
Pour the cooled liquid over the ingredients in the processor and process until a soft ball forms. Process 30 seconds to knead. Place the dough in a container sprayed with baking release and place the dough in it. Cover with film.
Let the dough rise until doubled in bulk - about 1 hour. If the room is cool, Preheat the oven to 350°F for ONE MINUTE with the light on. TURN THE OVEN OFF. Place the dough in the oven to double in bulk.
Filling and Shaping
Roll the dough on a lightly floured surface to a 12" x 14" rectangle.
Lightly mark three 4 1/2" strips In from the 14" side.
Spread half the filling evenly over the center strip.
Bring the right third of the dough over to cover the center strip and spread the remaining filling over that strip of dough.
Bring the left third of the dough over to cover the filling. You will have a 4 1/2" x 12" rectangle.
Place it on a tray and transfer to the freezer to chill. It should be firm but not hard. This will make it easier to cut and shape.
Spray a six hole Texas muffin pan well with a non-stick baking spray.
Remove the filled dough from the freezer and mark the dough every inch along the 12” side. Cut into 1” strips.
Take one strip and hold one end in each hand. Twist twice by rotating your hands in opposite directions. Place it in a muffin cup.
Twist a second strip and place it in the cup tucking the edges firmly down into the sides of the cup. This is easily done by using a metal spatula to pull the edge of the first strip in the cup in slightly and sliding the edge of the second strip behind it. Continue to fill all of the cups with 2 strips of dough each.
Let the rolls rise for about 45 minutes until they come slightly over the top of the cups. See instructions above if the room is cool.
When the rolls are almost ready, remove them from the oven if the oven proofer was used. Preheat the oven to 350°F. Bake for 20 to 25minutes until the filling is browned and the dough is set.
Loosen the rolls around the edges immediately but leave them in the cups. Let the rolls cool for 15 minutes and turn out onto a cooling rack.
Notes
There is always an abundance of photos to guide you in the post above.As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.___________________________________________________________While any yeast product is best the day it is made, these German Chocolate Sweet Rolls are great even three days later if wrapped individually in plastic wrap and held at room temperature. These may also be baked, wrapped individually after cooling and frozen for a month. Thaw at room temperature. Preheat the oven to 350°F and place the rolls back in the muffin tin. Cover with foil and heat for about 15 minutes.Although I only made the large rolls, 1 strip of twisted dough could be used in regular size muffin cups. The baking time may need to be reduced.The chocolate and cocoa in the German Chocolate Yeast Dough can make it rise slowly. Turn your oven into a proofer if the room is cool Preheat the oven to 350°F for ONE MINUTE with the light on. TURN THE OVEN OFF. Place the dough in the oven to double in bulk. Don't forget to remove the rolls from the oven before preheating to bake them.I normally add the instant yeast to the liquid to get it started. I have found that in some instances that undissolved yeast is evident in the mixed dough.Either Dutch or natural cocoa can be used in the filling.For the easiest, fastest way to chop the nuts, see my post Chopping Nuts - An Quicker Way.Chilling the filled dough will make it easier to cut and shape.Both the filling and the chocolate dough can be made ahead if desired. Bring both to room temperature to roll, shape and fill.
Becoming a better baker depends upon understanding the ingredients that go into baking. On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.
Each of these posts goes into in-depth discussions of its particular topic to help you understand their importance.
There are many more topics in the Baking Information section and I will be featuring some of them in later blogs. In the meantime, I hope some of these will interest you and help you become that better baker. [Read more...]
This Spanakopita (pronounces span-ah- koh -pee-tah) is a traditional Greek filling with spinach, feta, green onions, and eggs. While the filling is traditionally used to fill a pie enclosed in phyllo, it is also familiar as a small appetizer folded into triangles.
For an in-depth discussion of phyllo and how to use it, please see my Baklava blog.
Cut into thin pieces, Spanakopita can be served as an appetizer or cut larger it can be used as a vegetable course or an entrée. A Greek salad of lettuce, tomatoes, calamata olives, feta and green pepper alongside a slice of this Spanakopita will take you to Greece without going through an airport. For a quick dressing, take Italian dressing and add oregano and dill to taste.
Fresh or Frozen Spinach
The only difference I find between fresh spinach and chopped frozen spinach is that the frozen it much easier. To thaw it quickly, remove the spinach from the packaging and place in a microwave-safe container. It will take a bit of microwaving depending upon how it was packaged to thaw it. It can be broken up with a fork after it has partially thawed to speed up the process. Make sure you let it cool before squeezing the water out.
Sizes of Phyllo
There are a couple of different sizes of phyllo. One package has two smaller rolls in one box. I prefer the 13x18 inch size and use it when I can find it. It makes shaping much easier.
Brush the phyllo lightly with butter and don't be concerned if some of it isn't buttered. If you drown it in butter the leaves will not separate when baked as this one does.
2 pounds fresh or frozen spinach 1/2 cup scallions 1 tablespoon butter (15 grams or 1/2 ounce) 1/4 cup minced parsley 1/2 teaspoon dried dill weed or 1 1/2 teaspoon fresh or to taste 1/2 pound feta cheese (225 grams or 8 ounces) 2 eggs, beaten 1 teaspoon salt or to taste* 1/2 teaspoon black pepper 1/2 to 2/3 cup butter, melted, approximately 8 phyllo leaves
*All feta cheese is highly salted. So it is important to taste the mixture before putting it into the pie plate. Add more salt if necessary.
Preheat the oven to 350°F. Spray a 9” pie plate lightly and set aside. I prefer glass so I can see if the bottom is browning.
Wash the spinach well; drain. Remove the stems and chop finely. Or, thaw frozen chopped spinach and squeeze dry.
Slice the scallions, including the green part. Melt the butter and saute the scallions until soft but not browned. If using fresh spinach add it and cook until the moisture has evaporated. If there is moisture left in your squeezed frozen spinach, add it here. Otherwise, move to the next step.
Remove from the heat, add the parsley, dill, feta, eggs, salt, and pepper. Cool to use.
Place 2 phyllo leaves with the long edge horizontal in front of you. Cover the remaining phyllo with a towel until needed. Fold the left side of the dough over the right so the phyllo is in half. Fold the top leaf to the left. Lightly brush the half leaf with butter. Unfold the top leaf so the two sheets are open again. Do not butter.
Now fold the right side of the phyllo over the left side. Lay the top leaf down and butter it. Lay the other leaf over the bottom so the phyllo is open again. Place these two leaves in the pie plate. Lightly press them down into the pan. Continue buttering 2 leaves at a time and alternate how they are placed in the plate so the short side of the phyllo is not all on the same side until 8 leaves have been prepared and placed in the pie plate.
Place the filling in the pie plate and drizzle with about 2 tablespoons of melted butter. Fold the overhanging phyllo on top of the filling. Brush generously with butter.
Bake the Spanakopita for 45 to 50 minutes or until the phyllo is well browned on the top and bottom. Cover the top with foil if browning too quickly. Let the Spanakopita cool for about 10 minutes before serving or serve at room temperature.
Some recipes brush the Spanakopita with butter when it comes from the oven. I prefer not to so it remains crisp.
Refrigerate any leftover Spanakopita.
Note: The filling can be made and refrigerated the day ahead if desired. Bring to room temperature before using.
While the month of May is designated Fresh Strawberry Month, you can hardly miss it as you grocery shop. We love strawberries and eat them plain, on ice cream, in smoothies, yogurt parfaits, on cereal - any and every way.
Here are some past blogs that highlight this favorite fruit. Almost all can be made ahead and only one requires assembly the same day.
There's something here for every part of the day so enjoy fresh strawberries at the height of their season.
This is an easy dessert that goes especially well with grilling. The best part about it is it is waiting in the freezer so you don’t have to miss a minute of the get-together.
This is one of the easiest pies you can make. Just bake a pie crust, fill it with whole strawberries and top it with chocolate. All the perks of chocolate covered strawberries but easier to eat – and better with the pie crust. Bake the pie crust the day before or early in the morning, then fill it and top it the day you serve it.
The biscuits are the best ever but the refrigerator jam is the real star here. As you can see I love the combination of strawberries, balsamic vinegar and black pepper. I think you will too in this jam. It is very quickly made, ladled into jars and stored in the refrigerator for months.
The strawberry quick bread included in this quartet tastes of fresh strawberries since that is what is used. I recommend the food coloring or the bread comes out a rather dull off color.
With Mother’s Day upon us, this Vanilla Mousse Torte with Strawberries is a perfect do-ahead dessert to honor her. It is light, full of flavor, not too sweet, beautiful, easy to make and almost no bake. I’m not sure what more could be asked of a dessert.
Chocolate mousse is a given, but a good Vanilla Mousse is hard to find. Most are based on white chocolate which is not my favorite chocolate. I find it lacking in any distinctive flavor, although I know many will disagree, including my husband.
To up the flavor, I used my pastry cream, added a bit more vanilla and lightened it with whipped cream before pouring it over fresh strawberries on a vanilla wafer base. [Read more...]
Buttermilk is what we call a “rounder” in food service. It is a person, or in this case an ingredient, that can do almost everything. Buttermilk makes unbelievably tender pancakes, the flakiest biscuits, superior bread, and extraordinarily moist cakes. It can do all of this because of the presence of lactic acid. [Read more...]
If you’re planning a brunch this weekend, this Honey Peanut Coffeecake is a perfect, easy add on. I’m not sure why peanuts are so often overlooked in baking but they seem to be. The only caveat with this recipe is to use unsalted peanuts
This Poppyseed Cake with Orange Curd and White Chocolate Buttercream is one of the most jaw-dropping gorgeous cakes I have ever made. It is tall and stately simply finished with sweetened dry orange slices that hint at the flavor of the filling. Spring is here and Easter is around the corner. While coconut cakes are popular for this holiday, I thought a change of pace would be perfect.
Thickeners used in pastry and baking have long been confusing. Which one freeze, which ones don’t, which have to boil, which shouldn’t, which are transparent and clear, which are cloudy – so many things to consider, so many things to remember.
I have put together a compendium of thickeners to help you better understand which works where, if it does or does not freeze and the look of it after it has thickened.
Although both thickeners and gelatin will thicken an item, thickeners are used in cooked items while gelatins are used to thicken cold items. Gelatins are often added to hot items that will gel upon cooling. Please see my post, Understanding Gelatin.
My favorite thickener for pies is actually a combination of two that we used at the bakery. By using minute tapioca or tapioca flour or starch and flour in equal proportions, the problem with stringiness of tapioca used alone can be avoided while a clear, jewel-like finish is achieved The pie can also be frozen and thawed without weeping or degrading. The fruit is soft set but not runny. See the American Pie Crust Tutorial for the Very Berry Pie at the bottom of the recipe. (Put that in pies)
Amounts of Thickeners
Judging the amount of any thickener for fruit pies is tricky. I have seen charts with a number of different thickeners to be added to pie fillings. But they don’t take into consideration the amount of liquid the fruit has released or will release in the heat of the oven.
The thickness of the final result must also be factored in. Milk and water have different viscosities which means they last different amounts of thickeners. Allowances must also be made determined on whether the final thickened product is to be thin, medium or thick as in sauces. Frozen fruit usually exudes more liquid than fresh. Really ripe fruit will yield more liquid than just ripe fruit. Each will take a different amount. I can only suggest that you follow whatever recipe you are using as it is written.
While we are on the subject of fresh or frozen fruit, I can tell you we used frozen fruit at the bakery for several reasons. We made deep dish tarts all year long. These were essentially pies but with a crumb topping. Fresh fruit is not always available all year long and if it is the expense is exorbitant and the quality not always the best. Even in season some years produce bad produce.
Frozen fruit is packaged when in season already peeled, seeded, etc. When you need thirty pounds of fruit for ten pies, it is simply too time-consuming to do all the prep. Last, I could control the amount of juice going into the tarts and as such every batch would be consistent.
There is a stigma against using frozen fruit that I don’t understand. When I would take samples to potential clients, I would never mention the product had been frozen until after they tasted it. Not a single client or chef ever could tell the difference unless I told them because there was no difference. Nor did our retail clientele.
If planning to freeze a product use arrowroot, tapioca, sweet rice flour, or Instant ClearJel™.
For a sparkling clear finish, tapioca, rice or potato starches are best.
Thickeners used in Baking
Arrowroot is the powdered root grown in the Caribbean. It is used to thicken glazes, fruit fillings, and puddings and has a glossy finish. Arrowroot thickens at a lower temperature than cornstarch or flour making it ideal for thickening products that should not boil. It is added at the end of cooking after mixing it with an equal amount of water. Add it to the hot liquid for about 30 seconds.
It can be substituted for cornstarch but in a lesser amount. Using it with dairy products is not recommended as it produces a slimy texture. Products thickened with arrowroot can be frozen and thawed with impunity. Sweet Rice Flour can be substituted.
Cornstarch is derived from the endosperm of the corn kernel and as such is a grain. Its uses include thickening glazes, fruit fillings, and puddings. When fully cooked it is almost transparent making it ideal for pie fillings to show off the jewel-like colors. It has twice the thickening power of flour. Cornstarch cannot be used with acidic liquids.
Unfortunately, products using cornstarch cannot be frozen as it breaks down and becomes watery when thawed.
It should be combined with an equal amount of cold liquid or water and stirred into the hot filling at the end of cooking. The filling should be brought to a boil and cooked for 2 or 3 minutes to disperse the starchy taste. However, it breaks down when cooked too long or stirred too vigorously.
Flour should not be used with acidic liquids. It should be combined with an equal amount of water before adding it to other ingredients or it will lump up in the finished product. Products thickened with flour have a cloudy finish so it is best used in puddings and gravies or wherever a clear, shiny appearance is not necessary. It is also one of the weakest thickeners since it is not a pure starch. While cake flour has the most thickening power, and bread flour the least, all-purpose flour is most used.
Instant ClearJel™ is a modified starch that thickens without cooking. It should not be confused with Clear Jel. Instant ClearJel™ works well with acidic ingredients and can withstand high temperatures. It is freezer stable and is ideal for use in fruit pies. Instant Clearjel™ is transparent and shows off fruit fillings beautifully which is why it is also used commercially for pie filling.
One of the best uses is for instant fruit pie fillings where it is used to thicken the filling without cooking and before it is poured into the crust.
It should be thoroughly blended with sugar or other dry ingredients before it is added to liquids in order to prevent lumping and to ensure smoothness. The presence of sugar acts to control the rate of the hydration of the starch.
1 T. cornstarch = 1 1/2 T instant clearjel 2 T. flour or tapioca = 1 T. instant clearjel
Potato Starch can be substituted for cornstarch with better results. It thickens at 176°F leaving no unpleasant taste and should not be boiled or it can break down. Potato starch can break down if it is vigorously stirred or overcooked. Whisk with an equal amount of cold liquid adding it before the mixture begins to simmer but is very hot. If reheating a sauce, do not bring it to a boil. It is also an accepted thickener for Passover and is most commonly found with kosher ingredients.
Sweet Rice Flour or Glutinous Rice Flour contains no gluten. The word Glutinous refers to short grain, sticky rice which, when cooked, becomes sticky or glutinous. The rice flour can be added to a hot product directly. It should be added at the end of cooking and has a very glossy finish. I have used it in pastry cream and it was the best pastry cream I ever had. I used my pastry cream recipe substituting the sweet rice flour for regular flour. This also makes the pastry cream gluten free.
It is substituted in equal amount for flour. Do not use regular rice flour.
Tapioca can be substituted for Sweet Rice Flour.
Mochiko is a very popular brand. It can be easily found in Oriental grocery stores.
Minute Tapioca™ and Tapioca flour come from the South American cassava plant. The minute tapioca does not dissolve completely. The small particles become translucent and soft but can often be seen. If this is a problem, use tapioca flour also known as tapioca starch. Products made with tapioca can be frozen because it will not break down when thawed. Tapioca has a glossy finish. When using Minute tapioca for pies it should be mixed with the other ingredients and allowed to sit for 30 minutes to soften. The only downside of tapioca is its stringy quality when cooked which is why I mixed it half and half with all purpose flour.
Add to hot liquids at the last minute because it breaks down with heat faster than potato starch and a lot faster than cornstarch.
Substitutes include sweet rice flour and potato starch if not freezing.
The following sources were used for research:
The Professional Pastry Chef by Bo Friberg Baking and Pastry, Mastering the Art and Craft by The Culinary Institute of America Understanding Baking by Joseph Amendola and Donald Lundberg How Baking Works by Paula Figoni
There are two different types of doughnuts – baked or fried. All the recipes I have seen have distinctly different recipes for them. The fried doughnuts are yeast recipes that rise to great heights, light in texture and medium brown. The baked doughnuts are smaller, baking powder driven and more compact. There is no right or wrong. I have to quickly pass by Entenmann’s Crumb doughnuts in the grocery store because I can eat all eight by myself. [Read more...]
Banana Pudding is a favorite southern dessert usually made with purchased vanilla wafers and vanilla pudding mix. Before I became the pastry chef at Tony’s, I worked briefly at the Hyatt Hotel which was a client of the bakery. I wanted to see how a big bakery department worked.
I remember making 10-gallon jars of Banana Pudding for a southern convention at the hotel. I was surrounded by cases of vanilla wafers, and pudding that was premade. After a while, I couldn’t even remember the order in which the jars were assembled because my mind was so numb. I don't think I looked at another banana for years. [Read more...]
If you read this recipe for Vanilla Wafers really early, please check again, as some of the instructions have changed.
In the States, we generally use baking powder or baking soda for chemical leavening agents. I used baking powder on my way to homemade vanilla wafers. But something strange happened.
I made the first batch, and they pretty much looked like vanilla wafers. They were the right size, slightly rounded on top and uniform, everything a vanilla wafer should be. But when I tasted one, it seemed a bit flat and not as crispy as the bought ones. I suppose this is the time to tell you I love vanilla wafers. Mostly just out of the box. Mike does too so you might find them in my pantry from time to time. [Read more...]
Red Roses, dinner out, jewelry and candy headline the possible gifts for Valentine’s Day. Of all of these, candy is my favorite, followed by yellow roses or tulips tied with a lavender ribbon.
So for this Valentine’s Day, I have searched my posts and come up with six candy recipes that will make any candy lover happy. They are all easy and can be made ahead, so there is no last minute rush. You will notice I have a predilection for macadamia nuts for which I do not apologize. They are among my favorite nuts that are definitely worth the splurge for your Valentine.
Just in case you missed it, I like to stack up shards of candy.
Leading the list is the truffle we were known for at the bakery. We made thousands and thousands of these and Valentine’s Day was always a big Chocolate Chocolate Truffle day, whether boxed in singles, doubles, tens or twenties they were our biggest sellers.
This is my newest ode to my most loved nut. How can you possibly go wrong with macadamia nuts, rum, and toffee? I am not a bit ashamed to say I hid these from my husband and ate them all…not at once, tempting as it was.
Unfortunately, Mike saw this before I could ditch it. If you think salted candy is great, wait till you taste this brittle with a bit of heat.
So now you have a week to get ready to give your loved ones something unexpected and special made just for them.
I will be spending my 59thValentine’s Day with my very special husband. I wonder if he has caught on that I hide candy – not always, mind you, but on occasion.
Happy Valentine’s day to you and those you share your life with.
If you enjoyed this post, here are others that might tempt you.
These Individual Variegated Pound Cakes were an idea born out of boredom waiting for my doctor appointment. I picked up a well-worn women’s magazine and leafing through it I found what they called a Triple Pound Cake in a loaf pan. After seeing it, I couldn’t get it out of my mind. The more I thought about it, the more I couldn't wait to make them.
While I didn’t use their recipe or flavorings, I decided to make Individual Pound Cakes using Texas muffin tins. I used a cream cheese based pound cake and divided it into 3 bowls. I flavored one with chocolate, one with coffee and one with cinnamon – sort of like a cappuccino. [Read more...]
Hot Peppered Pecans are perfect with the super bowl around the corner. I originally discovered these Hot Peppered Pecans when the St. Louis Art Museum wrote their cookbook, "Artists in the Kitchen". Some of the testing was done in my bakery kitchen
These pecans are a standout. Heat Alert - they are hot!! So if you don't favor a lot of heat, tone down all the pepper and the hot pepper sauce. Start with half and go from there.
If you're going to a Super Bowl party these are a great hostess gift. Or if you're hosting a Super Bowl Party these Hot Peppered Pecans make great gifts to send home with your guests. Choose little containers or put them cellophane bags and tie with decorative ribbons. They are also great on a cheese tray, crumbled in a salad or included in any recipe calling for pecans, including sweet ones. The kick they add to chocolate chip cookies is amazing. Add them to Cocoa Brownies for an unusual twist. As an added bonus they are gluten-free
Including baking, these Hot Peppered Pecans shouldn't take more than 20 minutes. [Read more...]
These Swedish Cardamom Yeast Rolls have so much going for them. Known as Kardemummabullar, the dough is easy to make in the processor or mixer and interestingly has no eggs. It is wonderfully soft and really easy to roll out. Any yeast dough is best eaten the day it is made but these are great even the next day.
Cardamom is a spice that is not generally used in America. It holds sway in Indian cooking and Scandinavian baking. I ran across these yeast rolls while searching for something else on the internet. I can see using this spice a lot more.
Cardamom seeds are held in a pod. The original recipe grinds the seeds in a small coffee grinder or in a mortar and pestle. I skipped this step and used the ground version instead. Spoiler Alert: Cardamom is very expensive. I buy my spices at Penzy’s since I like their quality. I also like the small jars. I buy these when I am not going to use the spice a lot. After I use it, I put the jar in the freezer so it is fresh the next time I want to use it. The spice itself is fluffy.
There are two main types of cardamom: black cardamom and green cardamom. Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavor with hints of lemon, mint, and smoke. Originally grown in India and Indonesia, it was introduced into Guatemala, before World War 1. They are now the largest grower of Cardamom with India being the second.
It is best stored in the pod, as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 11⁄2teaspoons of ground cardamom.
It is a common ingredient in Indian cooking. It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland, where it is used in traditional treats such as the Scandinavian Jule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla.
If you want to substitute something for the cardamom in these yeast rolls you can use half cinnamon and half nutmeg.
I am a firm believer in making yeast dough one day and shaping it a day or two later. Chilled doughs are so much easier to roll and shape. If the dough is used immediately after the first rise, especially for yeast rolls, it is prone to getting out of shape when rolled and shaped. Much less flour is needed to roll the dough. When shaping this dough, chill it anytime it gets too soft.
I have to admit I was so excited about these yeast rolls, I forgot to take the pictures for making the dough. However, it is so easy, it is self-explanatory.
Other sweet rolls that are sure to please is the German Chocolate Sweet Roll as well as the Gibassier, the marvelous French orange sweet roll shaped like a fleur de lis and the Mexican favorite, Conchas with it's gorgeous top and the super simple Lemon Sugar Buns.
Cardamom Yeast Roll Dough
1 cup milk 5 tablespoons unsalted butter (75 grams 2 2/3 ounces) 2 1/4 teaspoons active dry yeast (7 grams, 1/4 ounce or 1 package) 2 3/4 cups flour (385 grams or about 13 1/2 ounces) 1 1/2 teaspoon ground cardamom 1/4 teaspoon salt 1/3 cup light or dark brown sugar (65 grams or 2 1/3 ounces)
Heat the milk and butter until the butter melts. Cool to lukewarm and add the yeast. Allow the yeast to dissolve.
Processor Method Combine the flour, cardamom, salt, and brown sugar in the bowl of a processor. Process briefly to combine. Add the liquid and process until a ball forms. Redistribute the dough if it does not come together. Once a ball forms, process about 10 seconds. Remove from the processor and knead about 10 times to smooth out.
Mixer Method Fit the mixer with the dough hook if available.
Combine the flour, cardamom, salt, and brown sugar in the bowl of a mixer. Add the lukewarm liquid and beat until the dough comes together. Knead in the machine for about 3 minutes until smooth.
Spray a storage container with baking spray. Place the dough in the container and let double in size, about 40 minutes. Punch down and refrigerate overnight.
Filling for the Cardamom Yeast Rolls
5 tablespoons butter, softened (75 grams or 2 2/3 ounces) 1/3 cup light or dark brown sugar (65 grams or 2 1/3 ounces) 2 teaspoons ground cardamom
Place all the ingredients in the bowl of a mixer. Beat until smooth. Continue beating to increase the volume somewhat.
Shaping and Baking the Cardamom Yeast Rolls
Line two baking sheets with parchment paper and set aside.
On a lightly floured surface, roll the dough into a 13” x 21” rectangle. Spread the filling over the entire rectangle. It will be very thin but that is as it should be.
Mark the dough 7” in from each of the 21” side. There will be three 7” sections.
Fold the bottom of the dough up to the middle.
Then fold the top of the dough down over the middle.
Roll the dough into a 9”x15” rectangle. At this point, place it on a parchment lined baking sheet and freeze or refrigerate until firm. If putting it into the freezer, just firm it – do not freeze it.
When firm, mark the dough every inch on the 15” side. Using a pizza cutter preferably, or a knife, cut out 15 strips of dough.
Take one strip of dough and twist it. Place it on the work surface in front of you and with your right-hand roll the twisted dough up and with your left hand, roll it down, stretching as you roll to about 12”. Tie the twisted strip into a knot.
Place on a prepared baking sheet.
Cover lightly and let rise for about 1 hour or longer until doubled.
Prior to the rolls completely rising, preheat the oven to 350°F.
Double Pan and bake for 15 to 20 minutes until baked through.
Topping for Cardamom Yeast Rolls
1/4 cup water 1/4 cup light brown sugar (50 grams or 1 3/4 ounces) 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract 1 tablespoon granulated sugar 1 teaspoon ground cardamom
While the rolls are proofing, combine the water, sugar, and vanilla in a small saucepan. Heat on high until the sugar has dissolved. Set the syrup aside.
In a small bowl, combine the granulated sugar and cardamom. Set aside.
Immediately upon removing the knots from the oven, brush them with the syrup and sprinkle with the cardamom sugar.
This weeks’ post about Baking Pans comes as a result of my blog, Chocolate Cranberry Quick Bread. A question was asked about what type of 9x5” pan I used and whether it made a difference. So this week, I want to talk a little about the differences between baking pans.
In the long-ago days, there weren’t many equipment choices for home baking. You bought this or that if you were lucky. Most baking pans for cakes, loaf cakes, and pie pans were and still are, made of aluminum. Commercial strengths were usually heavier than those made for consumers but unavailable. Today we are luckier and have choices of materials and weights.
Aluminum is still used commercially today for its longevity and its ability to maintain even heat. It neither slows down or speeds up baking times. Some of my baking equipment is 25 or 30 years old. I used it at the bakery and I still use it at home. Several of the oldest pans I own are my 9x5 loaf pans which I wouldn’t trade for anything. They have seen a lifetime of service (and look like it) and still produce the best looking loaves.
Other materials such as ceramic, glass, stainless steel, tin, or enamel coated cast iron such as Le Creuset will react differently when heated because of the material with which they are made. Be aware that the heavier pans will take a bit longer to bake usually. So if a recipe isn't done in he stated time, add a few more minutes as needed until it tests done.
Materials Used for Baking Pans
Copper– mostly used for cooking but it is very expensive and a pain to keep clean. It was used mostly in baking for whipping egg whites as the copper was thought to increase the stability of the whites. Today, we use cream of tartar, a bit of lemon juice or vinegar to provide the acid for stabilization if needed.
Aluminum– Most used for baking. It conducts heat evenly. It is best to hand washed to keep the color. However, the discoloration does not affect baking in the pans. Look for heavy gauge aluminum to prevent warping which can occur if it is a lighter gauge.
The one bug-a-boo with aluminum is that it discolors if put in the dishwasher. It doesn’t affect the quality of the pan, only the looks by turning them darker. You can see in the photo below that, at some point, I used this pan as a bain marie. Up to the water line, it is darker. That's what happens in the dishwasher.
Cast Iron– Heats evenly and holds the heat but it is very heavy and if uncoated needs to be seasoned. Today cast iron baking equipment is coated in enamel for looks and ease of cleaning.
Stainless Steel – Poor heat conductor and is not good for baked goods.
Glassware – While it is slower to heat up, glass becomes very hot once it does heat.Glass gets hotter than other materials and anything baked in it requires a reduction of heat by 25°F. For instance, if a recipe states 350°F, the temperature should be reduced to 325°F and baked for the same amount of time given. However, it is a good idea to check the item earlier than normal to see if it is done. The main advantage is that you can see the coloring as the item bakes if the glass is clear. I use glass pie plates for this reason. Glass bakeware is also very inexpensive. Some, but not all, will go from the freezer to the oven with no problem. Check the tag if you buy glassware
Silicone – while gaining in popularity for its ease of releasing items, especially sticky ones, as well as its ease of cleaning, it is a poor conductor of heat and can fail to properly brown items. It can also be difficult to move as it is wiggly and unstable when filled with batters or near liquid batters.
Tinned Steel - this material is used a lot for tart pans which come in various sizes. They are shallow, have fluted sides and removable bottoms making it easy to release the item. They heat evenly and are used for quiches and tarts among other things. The downside is they much be hand washed and dried immediately or they can and will rust.
Dark baking pans vs. light baking pans
I am not a fan of dark pans. They cause the item to brown more quickly often resulting in overbaked edges that are too crispy and less tender. While many claim to need no releasing sprays, the products can still stick. There is a mid-range gray pan which I have used but given a choice I will always go to light colored aluminum or tin.
Thick vs. Thin Baking Pans
While less expensive pans are tempting because of the cost, thicker gauge pans of any kind will last longer, most a lifetime if well cared for. The thinner pans can warp easily and don’t go from the freezer to the oven very well. There will often be an audible snap as the pan twists in the heat.
BASIC BAKING PANS
With this set of baking pans, you will be able to bake just about anything. There are other specialty pans, each with their own use but this will more than get you started.
Sheet Pans There is a variety of sizes but the most important is the half sheet pan. This is the workhorse of baking pans. The rimmed edges keep things from accidentally falling off and parchment paper can be bought in half sheet sizes. For more information on sheet pans go here.
9x9x2 inch square pan If you bake square cakes, you should have two of these. Otherwise, one is fine. The Stuffed Focaccia was made in this pan as was Cocoa Brownies.
8x8x2 inch square pan This size is invaluable if you want to cut a 9x13” recipe in half as I often do since there are two of us. No Bake Peanut Butter Bars use this size pan.
Muffin Pans The regular size come in 6, 12 and 24 hole pans. Good for muffins, cupcakes, individual quiches and frittatas among other things. They also come in the large Texas muffin pans which are really big but great for individual desserts. They also come in mini muffin sizes which are especially good for brunches but not really necessary. Fall Muffins and Orange Bread Pudding are good examples of multiple uses of this pan.
9” round cake pans I have used Parrish Magic Line Pans for over 30 years including at the bakery where we had over 100 of them. They are the best cake pan I have ever found. They are very reasonably priced, a good weight and last forever. I have some of the original pans at home now. They come in 2” or 3” depth. Since I bake my layer cakes in single layers and don’t slice them, I use the 2” depth. The pans range from 6” to 24” in diameter. If you bake in single layers, I would suggest having 4 of them. A few of the many examples on this blog are: Cake Pan Prep or How to Get a Flat Cake Layer, From 1 Recipe Comes Multiple Layers or Gluten Free Turtle Cake with Salted Caramel
9” Pie Plates This is where I like to use glass bakeware. They come in the standard size or deep dish. Last I looked, Walmart’s has them for under $5.00. Here’s a couple of pies in my favorite pie plate: Double Banana Caramel Cream Pie and Lemon Meringue Pie.
Loaf Pans These come in a variety of sizes from mini pans to 8.5 x 4.5 x2.5 inches to 9x5x2.25 inches and larger. The most used size in the 9x5. Four in One Amazing Quick Breads and My Chocolate Babka use this pan.
Bundt Pan There are so many designs of bundt cakes but I still like the original bundt pan. When we sold our house I had to get rid of about 2/3 to 3/4 of my baking equipment and pare down to what I would need for home baking. I had brought a lot of my professional equipment when I no longer had the bakery. Well, for some reason, my original bundt pan went with a lot of my other equipment. I had it for at least 40 years. When I replaced it, I did so with the original design in the light, but heavy aluminum pan. It has served me just as well. The Citrus Pound Cake and the Lemon Rum Bundt Cake are two examples of cakes using his pan.
Angel Food Pan This two piece pan is used for Angel Food Cakes but also for pound cakes and yeast dough recipes. The hole in the center allows the heat to penetrate evenly. The cakes bake without the outer edges over baking before the middle is done. Here is an easy version of several angel food cakes where you don’t have to fold the dry ingredients in. It’s the only way I make my angel food cakes now. Another version of this cake is the Toasted Angel Cake. This Creamy Pound Cake was also made using this pan.
Tart Pans Although these tinned tart pans come in different sizes, the most used is the 9x3/4” pan. It has a removable bottom enabling the baked pastry to be removed easily. This is the perfect tart pan. Tarts differ from pies in that they are generally not enclosed in pastry and the pastry used is quite often the French pate brisee which, as far as I am concerned, has no equal. I used this pan as well as the 12” size for my book, “European Tarts-Divinely Doable Desserts with Little or No Baking” which features no-bake tarts. The book is available in paperback and as an e-book.
Additional information regarding baking equipment can be found at:
Baking Equipment and Utensils– This post describes everything I could think of that would show what the equipment and utensils look like in a serious baking kitchen.
This Salted Macadamia Rum Toffee candy is a special treat for the holidays. If you have a thermometer that goes to 300°F, you can easily make this candy
Candy is the last bastion of the pastry world. It is actually a lot easier than most would think. This Salted Macadamia Rum Toffee is simply a matter of adding a few ingredients at a time and taking the mixture to a stated temperature. Stir in a couple of more ingredients and pour it into a prepared pan. In a matter of minutes, it’s cool and ready to finish.
Any nut can be used to top the toffee but my most loved nut is the macadamia. I discovered these years ago when my neighbor was from Hawaii. When she would go back to visit, I would watch her house, water her plants and take in the mail. My reward was macadamia nuts. Toasting them brings out even more flavor.
This Salted Macadamia Rum Toffee is perfect any time of the year but especially welcome during the holidays. It’s gluten free, travels well, and mailing it to someone special would make a perfect gift.
Pan Preparation
One of the off-putting things about candy making is the equipment. Marble slabs on which to pour the candy and square iron rods are essential to professional candy makers. However, the home candy maker can produce the same product with a little change in equipment.
In order to get the candy contained to a certain size and release easily only a 9x13” pan, lined with foil and sprayed is needed.
Line a 9x13” or quarter sheet pan with foil. Turn the pan upside down and form the foil around the bottom of the upside down pan. Remove the foil gently to preserve the shape. Turn the pan right side up and place the foil liner inside the pan. Smooth the foil inside the pan as much as possible on the sides and bottom. Spray well and set aside.
A Bit About the Ingredients
Macadamia nuts can often be found in the snack aisle of grocery stores as well as nut shops. The ones in the snack aisle are usually salted which is perfect for this recipe. If you prefer no salt, simply put them in a strainer and rinse them. Dry between paper towels. Chopping by hand is preferable to the processor here as the size can be controlled more easily. Straining out the powdered nuts which occur no matter what process you use is important to a clean looking finish for the Salted Macadamia Rum Toffee. The powdered nuts can be used in cookies, or on ice cream or even cereal.
Corn syrup is an invert sugar and used to help prevent granulation of cooked sugar syrups. Washing the sides of the pan down with a natural brush and cold water is also key to preventing granulation. If only one undissolved sugar crystal remains, it can cause the mixture to revert back to a sandy texture instead of the smooth, toffee texture you are looking for.
The baking soda called for makes the toffee less brittle and is added at the last minute. It will cause the hot, cooked toffee mixture to bubble up quite a bit and become less transparent. Make sure you use a pot that is about 8 cups.
Salted Macadamia Rum Toffee
5 ounces macadamia nuts (140 grams) 1 cup unsalted butter (225 grams, 8 ounces or 2 sticks) 1/3 cup light corn syrup 1/3 cup dark rum or water 1 1/4 cups granulated sugar (250 grams or 8 3/4 ounces) 1 teaspoon salt 1/2 teaspoon baking soda 8 ounces semisweet or milk chocolate, chopped (225 grams)
Preheat the oven to 350°F. Spread the nuts on a rimmed baking sheet in a single layer. Roast for 8 to 12 minutes depending upon the size of the nut. Stir several times. They are done when they are a medium brown and fragrant. Cool completely. Chop coarsely, preferably by hand and sift to remove the powdered nuts. Set aside.
Cut the butter into small cubes and set aside.
Combine the salt and baking soda and set aside.
Prepare the pan as described above.
Place the corn syrup, rum or water, and granulated sugar in a medium-size saucepan. Bring to a boil over medium heat. Wash down the sides of the pan with a brush dipped in cold water, making sure no crystals remain. Just go around the pan several times and that should do it.
Boil to 240°F.
Add the butter all at once, stirring until it is melted. Attach a candy thermometer to the side of the pan if you can. My pan had a lip on it that made that impossible so I just laid the thermometer in the pan. You can also use an instant-read thermometer as long as it goes up to 300°F.
Keeping the pan over medium heat boil to 300F.
Remove from the heat immediately and stir in the salt/baking soda combination. At once, pour the liquid into the prepared pan and smooth it out. It will start to set up quickly.
Let the mixture cool completely.
Lift it out of the pan and flatten the foil around it. You will notice the corner broke off. Rather than replace it and cover it over with the chocolate I ate it. Delicious!
Melt the chocolate over a double boiler or at half power in the microwave. Spread it evenly over the toffee. Sprinkle with the macadamia nuts.
Chill briefly to set the chocolate.
Break in random pieces.
Salted Macadamia Rum Toffee will keep a long time in an airtight tin (if I’m not around!).
Yield: Approximately 1 2/3 pounds or 770 grams
If you love homemade candy and sweets, you'll also love this Candy For Your Valentine recipe collection.
Chocolate Orange Raisin Bread - A Favorite Homemade Bread
Perfecting this Chocolate Orange Raisin Bread was exhilarating for me. I have been fascinated with chocolate bread for more years than I care to remember. Almost every recipe I read mentioned the denseness of the bread. Every chocolate bread I made was dense. In fact, I have a Chocolate Cherry Bread on my blog that is also dense. Good, but dense. There had to be a way to lighten up the dough and make a moist, light and flavorful loaf.
I was reminded of this quest when I saw a Chocolate Bread recipe by David Lebovitz. Again, he mentioned the dense word. After giving the problem some thought I came up with the answer – and it was right in front of me all the time - a sponge.
Why Use a Sponge when making Homemade Bread
When yeast doughs are heavy in milk, sugar, chocolate, and/or eggs they tend to rise slowly. These are called rich doughs. Dried yeast is a living organism that is asleep. Just as we like to wake up in a warm atmosphere ready to eat, so does the yeast. By making a sponge of some of the warm liquid, flour, yeast, and a bit of sugar that feeds them, the dried yeast wakes up happy and starts multiplying immediately. This multiplies the initial yeast and adds a lot more rising power to the bread than it would otherwise have. This is the simplest of all starters. It is called a sponge because that's what it looks like when risen.
About the Chocolate
Normally I use chocolate chips in cookies or wherever the item is going to be picked up barehanded because they don’t melt. This time I went with chocolate chunks for a more pronounced chocolate. You will notice in the ingredient photo there are two bowls of chocolate. That is not a mistake as you will see when you make this best of all homemade bread. I have had questions about the chocolate I use because it looks like chocolate chips – which it is not. I use Callebaut semisweet callets. They are a boon to the professional baker. When I had my bakery the chocolate we used came in ten-pound blocks which had to be hand chopped. It was a great day when callets were introduced. The same unadulterated chocolate used in the blocks is used in callets which look like chocolate chips but are a bit larger. They melt faster and more evenly than chopped chocolate because of their uniform shape.
A bit about the Ingredients
I used dutch cocoa for the darkness of its color when baked, but natural would do also. Bread flour, with its high protein count, is important to the ability of this rich dough to rise. The raisins are plumped in hot water while preparing the rest of the recipe to ensure their moistness. Since very little butter is used, I opted for whole milk instead of my normal 2% milk. As is my practice, I added coffee and vanilla since they heighten the flavor of chocolate. This dough is actually a batter. The consistency of the dough bakes into a wonderful texture, a dark chocolate color with a moistness that keeps it fresh for days when well wrapped.
You will notice in the ingredients photo that two of them are different. After the photo was taken, I increased the milk and added an additional egg to ensure the outcome I wanted. I mention this only because I know many of you will notice the changes.
Homemade bread is often so much better than any you can buy and this one certainly falls into that category. I’m very proud of this bread and it was worth all it took to get it here.
We are experiencing our first snow of the season here and making homemade bread is my idea of winter. This Chocolate Orange Raisin Bread would be perfect for the holidays as a morning, afternoon, evening or anytime treat. Who am I kidding? I would wake up in the middle of the night for this bread!
Chocolate Orange Raisin Bread
7/8 cup whole milk, divided (1 cup less 2 tablespoons) 2 1/4 teaspoons active dry yeast (7 grams or one envelope of 1/4 ounce) 2 1/4 cups bread flour (315 grams or 11 ounces) 1/2 cup packed light brown sugar (100 grams or 3 1/2 ounces) 2 tablespoons orange zest – about 1 large orange 1/2 cup raisins, (60 grams or 2 ounces) 1/4 cup Dutch cocoa (25 grams or 7/8 ounce) 1/2 teaspoon table salt 4 tablespoons butter (60 grams or 2 ounces) 3 ounces semisweet or bittersweet chocolate, coarsely chopped (85 grams) 1 1/2 teaspoons instant coffee or espresso powder 1 teaspoon vanilla 2 large eggs 1/2 cup chocolate chunks (60 grams or 2 ounces)
Heat the milk in the microwave or in a small pan until lukewarm. If it gets too hot, let it cool to lukewarm before continuing.
In the bowl of a mixer, whisk together 1/3 cup of the lukewarm milk, the yeast, 1/4 cup of the measured flour, and 1 teaspoon sugar from the measured sugar.
Cover with plastic wrap and allow to double, about 30 minutes.
Zest the orange with a microplaner and set aside.
Cover the raisins with really hot water and set aside.
Because cocoa often has lumps that won’t come out when beaten, sift the flour, cocoa, and salt together. Set aside.
Melt the butter and 3 ounces (85 grams) of chocolate in the microwave or in a small pan. Whisk to combine and let cool to lukewarm.
Stir the coffee into the vanilla. When the sponge has doubled, add the remaining milk, sugar, vanilla and coffee, egg, and orange zest to the mixing bowl. Fit the mixer with the paddle attachment and beat on medium speed to mix.
Add half the flour/cocoa mix, beating well on low. Blend in the chocolate and butter mixture. Add the remaining flour/cocoa mix, beating to combine. Change to a dough hook if available and beat for 3 minutes. Drain the raisins and squeeze out any excess water. Add them, along with the chocolate chunks, to the batter. Mix for 2 more minutes.
Leave the dough in the bowl and cover with plastic wrap. Let it rise for 2 to 2 1/2 hours in a warm place until doubled.
Preheat the oven to 350°F.
Spray a 6 cup, oven proof bowl such as soufflé dish. Stir the batter down. It will be very light and spongy. Scoop the batter into the bowl. Smooth the top. Cover very lightly with plastic wrap and let it rest for about 30 minutes. At this point, it should have risen somewhat but nowhere close to doubling. That is as it should be.
Bake for 30 minutes. Tent with aluminum foil to prevent over-browning and bake for another 20 to 30 minutes until the dough is firm. The normal temperature for bread when baked is 180°F. However, I took mine out of the oven at 165°F because it was firm and set. I let it cool in the dish for about 30 to 40 minutes before releasing and setting it on a rack to cool completely. As you can see in the picture, it is totally baked.
I am sure my newest favorite homemade bread will freeze and thaw well but mine didn’t stick around long enough to try it.
However, it does retain its texture and moistness for several days well wrapped.
Special Note for Malted Milk Frosted Cupcakes: A friend of mine recently had a problem with the frosting for the cupcakes. As we explored the problem it came down to the malt powder that was being used. I had used Carnation Original Malted Milk powder with no problem. However, when Janet couldn't get the Hoosier Malted Milk powder she always uses, she ordered the 40 ounce (not the 13 ounce bottle I had used) and after, two attempts the frosting failed. It became loose and runny no matter what she did. A little research found a huge difference between the three bottles. Almost all the comments on Amazon referring to the 40 ounce container of Carnation were negative, very negative. However the comments for the 13 ounce bottle were positive. Everyone loved the Hoosier.
To make things more confusing, when the ingredient list was compared, there was a huge difference between the two which explained the problem.
Carnation ingredients in order: Wheat Flour and Malted barley extracts, dry whole milk, salt, sodium bicarbonate.
Hoosier: barley malt, wheat flour, milk, bicarbonate of soda, salt
As you can see barley malt is the first ingredient in Hoosier, but only an extact is used in Carnation with wheat flour being the first ingredient listed.
I have never outgrown my love for malts and these Malted Milk Frosted Cupcakes are a natural extension since I grew up making malts in my father’s drugstore. The more malt powder the merrier as far as I was concerned. Frosting for these cupcakes packs a powerful punch of malt.
You will never see an easier cupcake to make than these. One batter becomes two by adding a bit of cocoa to half of the white batter. The black and white batters are dropped one on top of the other and mix while baking.
When making Malted Milk Frosted Cupcakes I wanted to see the difference between baking the cupcakes in papers or just the bare pan. I was amazed by the contrast between the two in looks. As you can see the one in the paper was much better formed than the one that was baked in a sprayed tin with no paper. When it rose to the top of the pan, it flattened out and went horizontal instead of vertical. So for the best looking cupcakes use a paper liner. If you don’t want to serve them in the papers, it is best to freeze them, then remove the papers. The cupcake has a better look since the paper doesn’t remove any of the cake as it can when they are at room temperature.
You can make these Malted Milk Frosted Cupcakes any size you want from minis to regular size to Texas-size by adjusting the time and amount of batter one way or the other.
Malted Milk Frosted Cupcakes
2 1/4 cups all purpose flour (315 grams or 11 ounces)
1 2/3 cups sugar (330 grams or 11 1/2 ounces)
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter (140 grams, 5 ounces or 10 tablespoons)
1 1/4 cup milk
1 teaspoon vanilla
5 egg whites (160 grams or 5 2/3 grams)
1/4 cup dutch cocoa or black cocoa (30 grams or 1 ounce)
Preheat the oven to 350°F. Line the muffin tins with paper. Set aside.
Combine the flour, sugar, baking powder, salt, butter, milk, and vanilla in a mixing bowl. Beat on low speed for 30 seconds. Raise the speed to high and, scraping the bowl occasionally, beat for 2 minutes. Add the egg whites and beat on high for 2 minutes, scraping from time to time.
Divide the batter in half (about 615 grams or 21 1/2 ounces in each bowl). Stir the cocoa into one half. With a number 40 disher/scooper, drop the white batter in the bottom of the cups. Wash the disher/scooper and drop the cocoa batter on top. Alternatively, drop about 1 1/2 tablespoons of batter into the bottom of the paper liner and again into the top. The cups will be about 3/4 full.
Bake for 15 to 18 minutes or until a tester comes out clean. Cool.
Malted Milk Buttercream
This buttercream takes a lot of liquid because the malted milk powder soaks it up. It is also necessary to have enough liquid and beat it long enough to make sure it is smooth and not gritty from the malted milk powder.
2 sticks butter, softened (225 grams or 8 ounces)
3 1/2 cups powdered sugar (400 grams or 14 ounces)
2 cups malted milk powder (280 grams or 10 ounces)
3/4 to 7/8 cup heavy or 40% cream
Combine the butter, sugar and malted milk powder in the bowl of a mixer. Add 1/2 cup cream. Beat on low to combine. Raise the speed of the mixer to medium and beat until smooth and lighter. Add additional cream as necessary to pipe or spread.
After the cupcakes have cooled, pipe the buttercream with a 1/2” open star, or spread with the buttercream.
The Malted Milk Frosted Cupcakes may be stored for several days at room temperature or frozen for several months, well wrapped. Thaw at room temperature.
This Pina Colada Coffeecake was one of the most fun ideas I have had in a while. I am so bogged down with cookie ideas and cookie testing, I sometimes get stuck for other ideas.
I took a recipe for Hawaiian Buns from King Arthur, changed it here and there, filled it with pineapple and coconut, then finished it with a Malibu rum and coconut glaze. I used crushed pineapple in pineapple juice and unsweetened shredded coconut to control the sweetness of the filling. Additionally, by draining the juice from the pineapple, I used it in the bread recipe.
This Pumpkin Cheesecake is highlighted by an out of this world Salted Caramel sauce. As if that weren't enough it is easy to put together with all the flavors of the season
The most frustrating part of cheesecakes is the possibility of their cracking.
Most of my cheesecakes at the bakery were baked at 350°F. After the specified time for baking, the ovens were turned off and the cheesecakes sat in the ovens for another specified amount of time, usually the same amount as they baked.
To help ensure a crack-free surface for this Pumpkin Cheesecake, I took it one step further and propped the door open for a short amount of time. This slow cooling helps prevent a drastic change in temperature which can cause cracking.
I have recently discovered that cheesecakes mixed in a processor have a better texture than those combined in a mixer. And, while I follow this practice if you don't have a food processor, a mixer is fine. No change in directions in needed, just substitute the word mixer for the word processor.
One of the biggest kitchen aids is disposable vinyl kitchen gloves. I use them for all kind of tasks but they come in particularly handy when mixing the crumb crust. The fork can only do so much but mixing the ingredients with your hand it the only way I know to completely moisten all the crumbs with butter evenly.
Lastly, there is an acceptable variance in the temperature of the finished sauce. The lower the temperature of the finished sauce, the thinner it will be. Having said that, the sauce will thicken upon cooling. The sauce on the picture was cooked to 220°F which makes a pretty thick sauce. I microwaved it slightly to loosen it before adding it to the cheesecake. The amount of salt added is also variable according to taste. I like a little, others prefer more. If you don't like any, omit it.
This Pumpkin Cheesecake is a perfect fall dessert no matter what the occasion. It can also be frozen and thawed in the refrigerator. The sauce can be made a week ahead so there is actually no work involved for whenever it is needed.
Salted Caramel Sauce– using the ingredients listed below, how to photo's for caramel sauce.
1/2 cup water
2 cups sugar (400 grams or 14 ounces)
1/4 cup light corn syrup
4 tablespoons unsalted butter (60 grams or 2 ounces)
1 cup 40% or heavy cream
1 teaspoon fine sea salt, or to taste
1 tablespoon +1 teaspoons vanilla
1 1/2 cup pecan halves or pieces
In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and corn syrup.
Bring to a boil, stirring until it comes to a full boil. Boil until it becomes a deep golden color.
Remove from the heat immediately and add the butter; stir to melt. Add the cream very carefully as it will boil up furiously. Lastly, add the salt and vanilla.
Place back over the heat, bring it back to a boil and cook to a temperature of anywhere from 215°F to 220°F.
Immediately, remove from the heat and stir in the pecans. Pour into a container and let it cool. Do not stir again after adding the pecans until using.
Store at room temperature for several days or hold longer in the refrigerator.
Makes about 2 cups. You will most likely have sauce left over, unless, like me, you eat it as is. It is also superb on ice cream or pound cake.
Pumpkin Cheesecake CrustIngredients
1 1/4 cups graham cracker crumbs* (130 grams or 4 1/2 ounces) 1/4 cup packed brown sugar (50 grams or 1 3/4 ounces) 1/2 stick butter, melted (60 grams or 2 ounces)
*If you don’t buy crumbs pre-crushed, crush graham crackers between your hands and add them to the processor bowl. Process to make crumbs. Wipe processor bowl clean.
Preheat oven and spray the bottom of 9x3 inch cheesecake pan or springform pan with cooking spray. Wrap the pan in foil as I did in this cheesecake recipe. Set aside. Preheat the oven to 350°F.
Combine the crumbs and brown sugar in large bowl. Mix with with a fork to combine.
Pour the crumbs into the pan and press in firmly with the heel of your hand. Bake for 10 minutes; remove from oven.
Add the melted butter.
Mix with a fork initially then I finish by mixing with my hand to make sure all the crumbs are coated with the butter.
Pour the crumbs into the pan and press in firmly with the heel of your hand. Bake for 10 minutes; remove from oven.
Pumpkin CheesecakeIngredients
3 eggs 1 1/2 cups canned pumpkin (340 grams or 12 ounces) 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 teaspoon salt 1/4 teaspoon cloves 1/2 cup packed brown sugar (100 grams or 3 1/2 ounces) 3 – 8 ounce packages regular cream cheese, room temperature (680 grams or 24 ounces) 1/2 cup granulated sugar (100 grams or 3 1/2 ounces) 2 tablespoons cream 1 tablespoon cornstarch 2 teaspoons vanilla
Whisk the eggs to combine them.
Whisk in the pumpkin.
Add the cinnamon, nutmeg, ginger, salt, cloves, and brown sugar. Whisk well and set aside.
Place the cream cheese in the bowl of a processor. Process, scraping several times until smooth.
Add the granulated sugar, cream, cornstarch, and vanilla. Process to mix, scraping down several times.
Add the pumpkin mixture to the processor and process, scraping several times.
If you struggle with getting all the mixture out of the bowl, pour as much as possible over the crust in the cheesecake pan.
Return the bowl and blade to the processor. Pulse several times and the blade will come clean.
Remove the blade and scrape the remaining cheesecake into the pan. Smooth the top.
Water bath the cheesecake by placing it in a slightly larger pan. Place on a rimmed pan such as a half sheet pan. This makes it much safer to move in and out of the oven.
Place it in the oven and fill the larger pan with water.
Bake for 35 minutes. Turn the oven off and leave the cheesecake in the oven with the door closed for another 35 minutes. At the end of this time, prop the door open by inserting a wooden spoon or another utensil in between the oven and the door. It should be open about 1 inch or so. A little more or less doesn’t matter. After 15 minutes, remove the tray with the cheesecake.
Carefully, lift the Pumpkin Cheesecake out of the water bath and allow it to cool completely. Place it in the refrigerator overnight.
Black Forest Torte is a classic cake from Germany. Layers of chocolate cake are filled with whipped cream and cherries are strewn over the cream. The Black Forest Torte is then finished with more whipped cream and usually decorated chocolate, often chocolate curls. [Read more...]
I have been aware of Black Onyx Cocoa for a while, but my interest was peaked when I saw a recipe on King Arthur’s blog using it for Faux-Reos. The cookies were indeed as black as a moonless night far away from the city lights. To say I was intrigued was an understatement.
I went online and ordered a 1 pound container of Black Onyx Cocoa from Jellybean Foods. There are several suppliers selling different amounts. Black cocoa has been dutched to the extreme. According to Savory Spice, “This cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that makes for an impressive black-as-coal baked good. This extreme alkalization neutralizes the natural bitterness, removing some of its chocolate flavor and a lot of its butterfat(10-12%).
I grew up eating apple strudel. My mother and grandmother, who came from Yugoslavia would make the strudel dough from scratch on Sundays’ and pull the dough out so thinly you could read a paper through it.
There was a round table covered with fresh white tablecloths on which it was pulled. My job was to sweep up the thin shards that would flake off as it was folded. The large single sheet extending over the edges of the table was folded over and over on top of itself, filled and baked. Fortunately, these days phyllo can be found frozen and I honestly cannot see any advantage to trying to make my own.
Phyllo is the piecrust of Mediterranean and Middle East cuisine. It can be used in sweet and savory dishes. Many, many years ago when I first became interested in food writing, I wrote a book with every type of recipe imaginable using phyllo. Unfortunately, publishers were not much interested. Phyllo is the correct spelling for this magical dough but it is also referred to as filo.
Purchased Phyllo
There are several brands of phyllo. The most important factor in buying the dough for this Apple Strudel is to make sure it is 18 x 13 inches. Athens, probably the most sold phyllo has, for some reason I cannot contemplate, decided several years ago to cut the dough smaller and offer two packages in their box as opposed to one single package with larger layers.
The larger layers are so much more useful that I have stopped buying the others. You will have about half the package of phyllo left over. However, you simply roll it back up, enclose it in the original sleeve, seal it and freeze it for another strudel, baklava, spanakopita, tirapita or any other recipe requiring it.
There is thick and thin phyllo. If a package does not specify, I assume it is thin as this is the most used. I haven’t been wrong in this assumption yet, but I guess there is always that chance.
BASIC INFORMATION
It is best when making anything with phyllo to eat it the same day it is made. Having said that, if it is held over do not cover it with the exception of the cut end. Covering it will make the phyllo soggy.
Apple strudel is one of my favorites, but most fruit fillings will work. Initially, I used Granny Smith apples but I had Honey Crisp apples on hand and found those to be equally good as they don’t become mushy when baked. It important to make the filling first and allow it to juice, then add the crumbs. This should be completed before the phyllo layers are prepared.
Europeans don’t use starches to thicken filings as much as we do here. The juices that accumulate from the fruit and sugar used are thickened with buttered breadcrumbs. The ratio is 1 tablespoon butter per 1/4 cup dried breadcrumbs. I keep a container of breadcrumbs in my freezer for various purposes. It is made from bread or rolls that have been dried and then processed into fine crumbs. I find this better than store bought crumbs that can sometimes be stale.
While Apple Strudel or any recipe made with phyllo has an unwarranted reputation for being difficult, I am going to show you how to more easily prepare the phyllo before it dries out. Because the leaves are so thin, it can dry out easily. Using the book method shown below helps avoid this.
When I decided to post this I did a quick turn around the internet. It was quite a trip. One person suggested the butter was used between the layers to “glue them together” which is the exact opposite of what should happen. Layer, upon layer of leaves, should end up flaky and distinguishable much like puff pastry.
Apple Strudel is actually an easy dessert to prepare which never fails to amaze people. Just prepare the filling first so everything is ready to go once the phyllo is buttered and sugared.
I hope this becomes a part of your dessert repertoire and that you make it over and over.
2 tablespoons butter 1/2 cup breadcrumbs (50 grams or 1 3/4 ounces) 2 large apples, peeled and cored 1/2 cup sugar (100 grams or 3 1/2 ounces) 3/4 teaspoon cinnamon 1 tablespoon lemon juice or brandy 1/2 cup butter, melted 8 to 9 large phyllo leaves Granulated sugar as needed
Melt the butter in skillet and add the breadcrumbs.
Stirring frequently, toast them to medium brown.
Slice the apples thinly. I cross cut mine so the pieces aren’t so big and roll easier in the apple strudel. There should be about 3 3/4 to 4 cups of apples. Place them in a large bowl.
Mix the 1/2 cup sugar and cinnamon together. Add to the apples along with the lemon juice or brandy.
Stir well and let sit, covered with plastic wrap for about 15 to 20 minutes to allow the fruit to start juicing and the sugar to melt.
Add the bread crumbs, stir well and let sit while preparing the phyllo.
Preparing the Phyllo
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.
Wet a clean dish towel and wring out all the water. Lay it flat on your work surface.
Place a piece of parchment or two overlapping pieces, side by side, if necessary on top of the towel. It is important the phyllo is not on top of the wet towel.
Place the phyllo leaves on top of the parchment.Fold the left side of the leaves over the right side like a book. Unfold the top leaf to the left.
Dip a large spoon into the butter and wave it over the phyllo in a random pattern on the left side only so drops of butter fall off. I remember seeing my grandmother hold the spoon high over the phyllo and move it around. This can be done a couple of times per leaf.
Sprinkle lightly with granulated sugar. Repeat unfolding leaves, buttering, and sugaring them.
When you get to the top layer do not prepare it in any way. You can see in the photo below, the left side is buttered and the right side is not.
.Fold the right side of the leaves over the left and continue preparing the leaves. buttering and sugaring the right side only this time. When the top is reached and the phyllo is flat, butter and sugar the top.
Stir the filling. Lay the filling several inches down from the edge of the phyllo closest to you and a couple of inches in on both sides.
. Fold the edges in over the filling
Angle the remaining dough somewhat towards the center. This is done because, as the apple strudel is rolled, the edges will naturally move out.
Use the towel and/or parchment to help roll to the bottom. Place on the baking sheet seam side down..
To make cutting easier after baking, score the phyllo, without going through to the filling, into as many pieces as desired.
Using only the yellow part of the melted butter, not the solid milky bottom, brush the apple strudel. Double Pan.
Bake for 15 minutes and brush with butter again. Turn the pan if the strudel is browning on one side more than the other.
Baking the Strudel
Bake for another 15 minutes and brush again, using only the yellow part of the butter.
Bake for about 10 to 15 minutes more until medium golden brown. Tent lightly with foil if browning too fast.
Cool in the pan on a rack. When cool, use two pancake turners, one on each side to lift it onto a serving plate.
This Citrus Pound Cake is a simple sour cream cake enhanced with lots of orange and lemon zests. It is straightforward, quick to make and yields a large, moist cake that is soaked two ways to ensure that the entire cake receives this benefit. It is soaked from the top and bottom.
The cake is made in the original 10” bundt pan. There is a good reason for this. It is the only one I have! [Read more...]
Brown Butter Tarts are the most sold desserts at the restaurant. They are not at all difficult but making as many as we sell, can be daunting. I make these using 3 3/4 x 1/2 inch tart shells with removable bottoms. However, at home, for my shells do not have the removable bottom and they work fine for these Brown Butter Tarts.
This recipe features an updated version of the individual press in crusts that were used for the Banana Caramel Rum Tart. It eliminates the need for two pieces of dough to make one shell lessening the possibility of the two pieces separating where they meet. The shells can be pressed in and frozen months ahead of time if well wrapped. These tart shells require no rolling out. They are simply pressed into the shell.
Brown butter adds a depth of flavor that simply melting butter can’t. There is a fine line between brown butter and burned butter. When butter is browned, the milk solids in the butter are the browning element. By heating the butter to the boiling point, lowering the heat and gently heating the milk solids the butter will become a nut colored brown. Remove it immediately from the heat and pour it into another container to keep the butter from burning or pour it into the filling.
Butter brickle is added to partially baked pastry shells, the filling is poured in and they are baked.
Butter brickle which is the inside of the Heath Bars can be purchased at grocery stores in bags where it is already chopped up.
At the restaurant, the Brown Butter Tarts are served with Salted Caramel Ice Cream. I chose to serve these with the Salted Caramel Sauce from the best Apple Pie ala Mode you’ll find. I have a pet peeve when it comes to sauced desserts in most restaurants. The plates are drizzled with so little sauce it is hardly noticeable. As you can see, I make a puddle of sauce and plunk the Brown Butter Tart in the middle so each bite has salted caramel with it.
Press In Tart Shells – for how to photos go here. 1 1/4 cups all purpose flour (170 grams or 6 ounces) 1/2 cup cake flour (60 grams or 2 ounces) 1/2 teaspoon baking powder 1/2 cup unsalted butter (114 grams, 4 ounces or 1 stick)* 1/4 cup sugar (50 grams or 1 3/4 ounces) 1 egg 1 egg yolk
*If making the dough in the processor, the butter needs to be cold and cut into small pieces before being added to the processor.
If making the dough in the mixer, but butter needs to be softened so it can be creamed with the sugar.
Preheat oven to 350°F.
Food Processor Method (preferred): Place the flours and baking powder in the food processor.
Processor to mix briefly. Place the cold butter in a circle over the flours. Process until indistinguishable. Add the sugar and process briefly. Add the egg and yolk and process until a ball forms. Divide the dough into 4 pieces, place back in the processor and process to bring it back to a ball. This is done because the top of the dough hits the top of the processor cover and is not as well mixed. Re-mixing ensures the dough is completely combined.
Mixer Method: Combine the flours and baking powder. Set aside. Cream the butter and sugar. Add the egg, the yolk, and the vanilla. Beat to combine. The mixture may curdle but that is fine. Add the flour mixture and beat until it comes together.
Place the tart pans on a rimmed baking sheet and spray the centers of the pans only. Do not spray the sides.
If using the smaller tart pans, divide the dough into ten portions of 45 grams or 1 1/2 ounce each.
Roll into balls.If using the larger tart pans, divide the dough into six portions of 75 grams or 2 2/3 ounces each.
Lightly flour your work surface. Flatten a small ball into a 4 inch round with the palm of your hand. Place it evenly into the shell. Press the dough up the sides of the shells. Using your thumb, press the dough firmly into the sides. Flatten the pastry on the bottom of the pan. Prick with a fork.
For the larger shell, flatten the large ball into an approximately 5 inch round. Follow the instructions above.
Repeat for the remaining tart pans.
Freeze the tart shells for about 10 minutes. Bake for 10 minutes, turn the pan and bake several more minutes until lightly browned. The shells will be partially baked.
Cool the shells until they can be easily handled. Remove the shells from the pans and place them on a parchment lined rimmed baking pan.
Leave the oven on.
Filling for Brown Butter TartsButter
Brickle as needed 6 tablespoons butter (90 grams or 3 ounces) 1/4 cup flour (35 grams or about 1 1/4 ounces) 1/2 cup sugar (100 grams or 3 1/2 ounces) 1 egg 1 egg yolk 2 teaspoons vanilla Butter Brickle as needed
For the small shells, place 1 rounded tablespoon brickle in the bottom of each pastry shell. Set aside.
For the large shells use 1 1/2 rounded tablespoon brickle per shell.
Brown the butter over medium heat until it comes to a boil. Reduce the heat and continue cooking until the butter browns to a medium brown on the bottom.
In the meantime, place the flour, sugar, egg, egg yolk and vanilla in the bowl of a mixer. Beat to combine all the ingredients. Pour the hot, browned butter in and mix well.
Fill the shells to the top.
Bake for 15 to 20 minutes until the filling is a golden brown and set.
The Brown Butter Tarts are best served slightly warm.
Yield: Larger tart shells maks 6 tarts. Smaller tart shells make 9 to10 tarts.
These tarts freeze extremely well so they can be made ahead. Well wrapped they will last at least a month in the freezer. Thaw them on a rack. Heat in a 350°F oven for about 5 minutes or until warmed through. They should not be hot.
Kitchen Organization is really important to me. Not only because I am in the kitchen all the time, but because I don't like clutter or a lot of things on my counters. I have never wanted a large kitchen. I prefer a smaller kitchen where everything is at hand and easily accessible when I need it. Perhaps it is because the bakery was large and there was a lot of walking around.
When we moved from the large house we lived in for 42 years to an apartment, we had a lot we couldn't take. When I closed the bakery, I kept some of the many things I used professionally. I had to get rid of at least two-thirds to three-quarters of that equipment when we moved. [Read more...]
Apricot Slices came by way of my love of curds – lemon and cranberry are two I have already blogged about. This particular curd was one I developed years and years ago and, for some reason, really never used.
However, these Apricot Slices are as comfortable for brunch as they are for dessert. Easily made over a series of days, these are assembled at the last minute. The Pate Brisee crust can be made to be baked off anytime. The Apricot Curd can be made a week ahead and refrigerated or frozen for longer storage. The chou paste top can be made, baked and frozen for a month. Lightly drizzled with an almond glaze and topped with toasted pecans, these Apricot curd slices are an unusual start or end of the day treat.
The Curd uses two different kinds of apricots. Canned apricots in fruit juice and dried apricots to bump up the flavor make this apricot intense. I already have a Thanksgiving dessert planned for this curd. I have always thought of apricots as an elegant fruit. I think you will find these Apricot Slices exactly that, but easy enough to make over and over.
These Apricot Slices may be made in pieces and assembled shortly before serving. While the recipe makes two, one may be assembled and the remaining parts frozen for later assembly.
Apricot Curd – this needs to be made at least the day before or up to a week ahead. For how-to photos for Apricot Curd. Substituting the apricots for the cranberries.
1/2 cup, well-drained, canned apricots in fruit syrup from a 15 ounce can 3 ounces (85 grams) dried apricots 1/2 teaspoon gelatin 1 teaspoon water 4 egg yolks 1/3 cup sugar (100 grams or 3 1/2 ounces) 1/4 cup freshly squeezed lemon juice 6 tablespoons butter, cold, cut into small pieces (90 grams, 3 ounces)
Process the well-drained apricots until smooth. Leave the apricot puree in the processor bowl.
Place the dried apricots in a small saucepan. Cover with water. Simmer until most of the water is gone. There shouldn’t be more than a teaspoon or so left. Transfer to the processor and process along with the puree until smooth. In truth, the dried apricots will not puree completely but process them until they are as finely cut in as possible.
Stir the gelatin into the water to mix completely. Set aside.
Whisk together the apricots, egg yolks, sugar, and lemon juice in the top pan of a double boiler. If you don’t have a double boiler, place a bowl over a saucepan with simmering water. Make sure the bowl fits well so no steam escapes while simmering. Add the butter. Stir constantly until the mixture reaches 172°F on a thermometer. Remove from the heat, tear the gelatin in a few pieces and add it to the hot mixture. Submerge the gelatin, wait for a minute or two and stir or whisk to mix it in completely. There is no need to liquefy the gelatin first, as the curd is hot enough to melt it.
Pour the apricot curd into a container and cover the top with plastic wrap. Poke one or two holes in the wrap and let it cool to room temperature. After it has cooled, refrigerate up to a week or freeze for several months. Thaw in the refrigerator to use.
Pate Brisee a L’oeuf - this may be made, rolled out and frozen weeks ahead of time. For how to photo's for Peach Pizza using the ingredients below. Bake off when needed.
1/2 cup +1 tablespoon all purpose flour (85 grams or 3 ounces) 1/4 cup cake flour (30 grams or about 1 ounce) 1/2 teaspoon salt 7 tablespoons unsalted butter (105 grams or about 3 2/3 ounces) 1 tablespoon beaten egg 1 teaspoon fresh lemon juice 2 tablespoons ice water
In a processor bowl fitted with the steel blade, combine the flours and salt; process briefly to mix. Add the butter and place in a circle over the flours. Pulse until the butter is cut into large pieces.
Mix the egg, lemon juice, and ice water. Pour over the flour/butter mixture and pulse until it clump together about the size of peas. Do not over-process, and especially don’t let it form a ball. Pour it onto a work surface lightly dusted with flour and push together into a rectangle approximately 3x5 inches. Wrap in plastic wrap and refrigerate for at least 60 minutes before rolling. It is easiest to work if it rests in the refrigerator overnight.
Line a baking sheet with parchment paper.
Cut the pate brisee in half. Roll each piece into a 13” x 4” rectangle. Place on the baking sheet several inches apart. Prick each with a fork every 1/4”. Freeze until solid, about 15 minutes.
When ready to use, preheat the oven to 425°F. Bake on the middle rack of the oven for 12 to 15 minutes until light golden brown. Cool on the baking sheet for a few minutes. Slide off onto a rack to cool completely.
Almond Filling– this may be made several days ahead and refrigerated or frozen for longer storage. Thaw in the refrigerator overnight. 3 tablespoons soft butter (45 grams or 1 1/2 ounces) 2/3 cup powdered sugar (85 grams or 3 ounces) 1/4 teaspoon almond extract 2/3 cup almond flour or finely pulverized almonds (60 grams or 2 ounces) 2 ounces almond paste (60 grams) 1 tablespoon cream
To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and cream.
Divide in half (about 120 grams or 4 1/4 ounces). Wrap in film and refrigerate if making ahead.
Yield: Approximately 240 grams or 8 1/2 ounces)
Chou Paste - for how to pictures for gateau st honore 1/2 cup water 4 tablespoons butter (60 grams or 2 ounces) 1/4 teaspoon salt 3/4 cup sifted bread flour (95 grams or 3 1/4 ounces) 3 whole eggs
Combine the water, butter, and salt in a heavy saucepan. Heat until the butter is melted and bring to a rapid boil. Pour all the flour in. Stir until a large ball of dough forms that cleans the bottom and sides of the pan. With the pan still over heat, mash and flatten the mixture with a spoon against the bottom of the pan. Stir, bringing the bottom of the mixture to the top and continue mashing for 1 full minute. Remove the pan from the heat and flatten it again in the bottom of the pan. Cool 5 minutes. Transfer to a processor or mixer.
Place the flour mixture in the bowl of a processor or mixer. Add the eggs and beat until a smooth, creamy, shiny paste forms.
Chou Paste Top Preheat the oven to 400°F. Line a half sheet pan with parchment.
Draw two rectangles 12” x 3 1/2” on parchment paper 4” to 5” apart. Fit a pastry bag with a 1/2” star tip and fill the bag with chou paste. Staying inside the borders, pipe 4 strips of chou paste touching each other to cover one rectangle. Repeat with the remaining paste on the other rectangle.
Sprinkle the chou paste heavily with water. Bake for 10 minutes. Lower the temperature to 350°F and bake an additional 20 to 25 minutes until deeply golden brown. Remove the chou from the oven and make slits on both sides of the rectangles. Return to the oven, prop the door open with the handle of a wooden spoon and leave in for another 10 minutes. Cool completely.
These may be frozen, well wrapped, for up to a month.
Assembly– These should be assembled shortly before serving. Pate Brisee, baked Almond Cream Filling, room temperature Apricot Curd, room temperature Chou Paste Top, baked Powdered Sugar
Spread half the Almond Cream on each of the Pate Brisee bases. Top with the apricot curd and place the Chou Paste on top. Sprinkle with powdered sugar just before serving.
Before I started baking professionally, I didn’t know what sheet pans were. I had cookie sheets which were flat with upturned ends on which I baked my cookies, breads, rolls, etc.
When I opened my bakery, the first thing I learned was that full sheet pans were what professionals used for several reasons. A sheet pan has rolled edges all the way around making it about 3/4 inches deep. The most important reason for using sheet pans is when putting them in and out of the oven quickly, whatever is on the sheet pan won’t fall off. [Read more...]
Scones are a welcome treat anytime, but Breakfast Scones area a special treat.
When I think of Indispensable Kitchen Tools, I think of smaller pieces of equipment that make baking and pastry so much easier. These aren’t mixers and processors but the handheld equipment that makes it easier to do a task.
Chocolate Orange Pudding Cake is perfect for a summer chocolate fix. No matter what time of the year I love chocolate. This cake goes together in minutes after the ingredients are assembled. It uses a bowl and a whisk as well as a few measuring tools.
The other day, it occurred to me that a Peach Curd Tart would be perfect for the summer. The Georgia Peaches have been so good this year I have used them every way I can think of.
Soft chewy cookies such as this Fudgey Chocolate Cookie are not synonymous with under-baked cookies. Altering the way the cookie is normally put together and changing one ingredient makes the difference. When making a soft, chewy cookie the retention of moisture is the key; so, instead of creaming the butter and sugar, which is the normal procedure, the butter is melted before combining it with the sugar. 
This Easy Hawaiian Sundae, is a special endding for a grilled dinner. Fresh pineapple and a coconut cream chocolate sauce are topped with salted, toasted macadamia nuts which can be found in the snack aisle of my grocery store.
Becoming a better baker depends upon understanding the ingredients that go into baking. On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.
While the month of May is designated Fresh Strawberry Month, you can hardly miss it as you grocery shop. We love strawberries and eat them plain, on ice cream, in smoothies, yogurt parfaits, on cereal - any and every way.
With Mother’s Day upon us, this Vanilla Mousse Torte with Strawberries is a perfect do-ahead dessert to honor her. It is light, full of flavor, not too sweet, beautiful, easy to make and almost no bake. I’m not sure what more could be asked of a dessert.
Buttermilk is what we call a “rounder” in food service. It is a person, or in this case an ingredient, that can do almost everything. Buttermilk makes unbelievably tender pancakes, the flakiest biscuits, superior bread, and extraordinarily moist cakes. It can do all of this because of the presence of lactic acid. 
Banana Pudding is a favorite southern dessert usually made with purchased vanilla wafers and vanilla pudding mix. Before I became the pastry chef at Tony’s, I worked briefly at the Hyatt Hotel which was a client of the bakery. I wanted to see how a big bakery department worked.
If you read this recipe for Vanilla Wafers really early, please check again, as some of the instructions have changed. 
These Individual Variegated Pound Cakes were an idea born out of boredom waiting for my doctor appointment. I picked up a well-worn women’s magazine and leafing through it I found what they called a Triple Pound Cake in a loaf pan. After seeing it, I couldn’t get it out of my mind. The more I thought about it, the more I couldn't wait to make them.
Special Note for Malted Milk Frosted Cupcakes: A friend of mine recently had a problem with the frosting for the cupcakes. As we explored the problem it came down to the malt powder that was being used. I had used Carnation Original Malted Milk powder with no problem. However, when Janet couldn't get the Hoosier Malted Milk powder she always uses, she ordered the 40 ounce (not the 13 ounce bottle I had used) and after, two attempts the frosting failed. It became loose and runny no matter what she did. A little research found a huge difference between the three bottles. Almost all the comments on Amazon referring to the 40 ounce container of Carnation were negative, very negative. However the comments for the 13 ounce bottle were positive. Everyone loved the Hoosier.
Beat on low speed for 30 seconds. Raise the speed to high and, scraping the bowl occasionally, beat for 2 minutes. Add the egg whites and beat on high for 2 minutes, scraping from time to time.
With a number 40 disher/scooper, drop the white batter in the bottom of the cups. 
Wash the disher/scooper and drop the cocoa batter on top.
Alternatively, drop about 1 1/2 tablespoons of batter into the bottom of the paper liner and again into the top. The cups will be about 3/4 full.
Black Forest Torte is a classic cake from Germany. Layers of chocolate cake are filled with whipped cream and cherries are strewn over the cream. The Black Forest Torte is then finished with more whipped cream and usually decorated chocolate, often chocolate curls. 
This Citrus Pound Cake is a simple sour cream cake enhanced with lots of orange and lemon zests. It is straightforward, quick to make and yields a large, moist cake that is soaked two ways to ensure that the entire cake receives this benefit. It is soaked from the top and bottom.
Kitchen Organization is really important to me. Not only because I am in the kitchen all the time, but because I don't like clutter or a lot of things on my counters. I have never wanted a large kitchen. I prefer a smaller kitchen where everything is at hand and easily accessible when I need it. Perhaps it is because the bakery was large and there was a lot of walking around.
Before I started baking professionally, I didn’t know what sheet pans were. I had cookie sheets which were flat with upturned ends on which I baked my cookies, breads, rolls, etc.