Thursday, October 30, 2014

Sweet Treats

Vanilla Madeleine recipe from Martha Stewart
Custard Cream Horns recipe from Mastering the Art of French Cooking
Pumpkin- Cinnamon Spice Macarons recipe from Mastering the Art of French Cooking
Blackberry Apple Macaron recipe from Macarons: Chic & Delicious French Treats


Vanilla Madeleines

What you need:

2 cups all purpose flour
1 tsp baking powder
coarse salt
6 large eggs (room temperature)
1 cup granulated sugar
2 Tbsp packed light brown sugar
2 sticks unsalted butter (melted) plus more (softened) for pans
1 TBsp plus 1 tsp honey
3/4 tsp pure vanilla extract
confectioner's sugar (for dusting)


How to make them:

Whisk together flour, baking powder, and 3/4 tsp salt in a medium bowl.
Whisk together eggs and both sugars with a mixer on high speed until pale and fluffy, about 10 minutes.
Sift flour mixture over top in 2 additions, folding in after each addition.
Fold in melted butter in 2 additions, then honey and vanilla.
Refrigerate, covered, for at least 2 hours.
Preheat oven to 350˚F.
Let the batter stand at room temperature for 10 minutes.
Generously butter 2 standard-size  madeleine pans using a pastry brush.
Transfer batter to a pastry bag and snip  tip to create a 1/2 inch opening.
Pipe some batter into molds, filling each about three quarters full.
Bake on middle rack until pale gold, about 8 to 11 minutes.
Immediately shake madeleines out.
Wash and rebutter molds.
Repeat with remaining batter.
Dust baked madeleines with confectioner's sugar then ENJOY!


Custard Cream Horns

What you need:

Puff Pastry (thawed)
1 egg (lightly beaten)
1 tsp water
Course sugar
1 cup granulated sugar
5 egg yolks
2/3 cup all purpose flour (sifted)
2 cups milk (boiling)
1 TBsp unsalted butter
1 1/2 TBsp vanilla extract


How to make it:

Line baking sheets with parchment paper.
Roll out puff pastry, cut 1 inch thick strips using a pastry wheel cutter.
Spray pastry horn with nonstick cooking spray, then starting at the tip, wrap one of the pastry strips around the horn, making sure to overlap the dough, place on prepared baking sheet.
Chill in refrigerator for at least 30 minutes, but an hour is preferable.
When ready to bake, preheat oven to 425˚F and set rack in the middle of the oven.
Whisk together the 1 egg and 1 tsp water, brush pastry tops and sides with egg wash, sprinkle on sugar.
Bake for 15 to 20 minutes, or until puffed and golden.
Let cool, then slide horns out of the cooled pastries, set aside to be filled.
In a bowl of an electric mixer gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until mixture is pale yellow and forms a ribbon.
Beat in flour.
Beating the yolk mixture, gradually pour in the boiling milk in a thin stream of droplets.
Pour into a saucepan and set over moderately high heat.
Stir with a wire whisk, reaching all over the bottom of the pan.
As the sauce comes to boil, it will get lumpy, but will smooth out as it is beaten.
When boil is reached, beat over moderately low heat for 2 to 3 minutes to cook the flour.
Be careful custard does not scorch in the bottom of the pan.
Remove from the heat and beat in the butter, then the vanilla.
Let cool, then fill a piping bag.
Pipe into cooled puff pastry horns, then ENJOY!


Pumpkin Spice Macarons

What you need:

1 quantity Basic Macarons colored orange or peach
3 eggs (room temperature)
1 cup granulated sugar
2 cups canned pumpkin pie mix
1 1/2 TBsp cinnamon
1 cup plus 2 Tbsp unsalted butter (chilled)


How to make them:

Beat together the eggs and sugar in a bowl of an electric mixer on high speed (you want the batter to double in volume and become fluffy).
Pour into a saucepan, add the pumpkin mix and cinnamon.
Heat at medium temperature, stirring continuously until the mixture forms a compact batter.
Pour into a shallow dish, cover with plastic wrap, and chill in refrigerator.
When the batter is cold, add cold butter, cut in small pieces; beat at high speed, using the whisk attachment, until no butter pieces are visible.
Spread buttercream on one macaron shells.
Then sandwich another macaron shell onto the butter cream, then ENJOY!

Blackberry Apple Macarons

What you need:

1 quantity Basic Macarons 
Purple food coloring paste
Green food coloring paste
Filling -
4 small dessert apples
1 TBsp granulated sugar
freshly squeezed juice of 1/2 lemon
1 cup blackberries
1/2 cup heavy cream
2 solid baking sheets lined with parchment paper
pipping bag fitted with a star shaped tip


How to make them:

Prepare the filling before you make the macaron shells.
Peel, core, and roughly chop the apples and place in a medium saucepan with the sugar and lemon juice.
Cover and cook over low heat until the fruit has started to soften, stirring from time to time.  Add the blackberries and continue to cook for a further 10-15 minutes until the fruit has reduced to a thick puree.
Remove from the heat and press through a sieve/strainer into a small bowl.
Taste and add a little more sugar if needed.
Prepare the Basic Macarons according to the recipe (click on the link).
Divide the mixture between 2 bowls and add the purple food coloring paste to one bowl an the green food coloring paste to the other.
Pipe 20 rounds of each color of mixture onto each prepared baking sheet.
Tap the baking sheets sharply on the work surface and leave the macarons to rest for 15 minutes to 1 hour.
Preheat oven to 325˚F.
Bake the macrons on the middle shelf of the preheated oven, one sheet at a time for 10 minutes.
Leave to cool on the baking sheet.
Lightly whip the cream.
Spread the fruit filling onto the purple macaron shells.
Fill the piping bag with the whipped cream and pip it onto the green shells.
Sandwich the two together and leave to rest for about 30 minutes before serving, then ENJOY!
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