3/06/2008
Irish Cream Barquettes
12 mini-barquettes or other mini-tartlet pans
lined with extra sweet pie crust, baked blind
1/2 cup semisweet chocolate, melted
1/2 cup milk
3 egg yolks
2 T sugar
3 T all-purpose flour
4 T Irish Cream liqueur
4 T whipping cream, whipped
chocolate shavings or cocoa powder for dusting
> how to make <
*Brush the bottom of each tartlet with a little melted chocolate.
*Set the tartlets on a cookie sheet to make for easier handling.
*In a heavy-based saucepan over a medium heat, bring the milk just to a boil.
*Beat the egg yolks and sugar until light, about 1 minute, then stir in the flour.
*Add the hot milk, whisking constantly.
*Return the custard to the heat and cook, until it thickens, about 2 minutes, whisking constantly.
*Remove from the heat and whisk in the Irish cream liqueur.
*Allow to cool.
*Gently fold in the cream and refrigerate until thickened, about 30 minutes.
*Spoon the custard-cream into a decorating bag fitted with a medium star nozzle.
*Pipe into the tartlet crusts and refrigerate.
*Garnish with chocolate shavings or dust with cocoa just before serving.
1 1/2 cups all-purpose flour
1/2 t salt
4~5 T confectioners' sugar
1 stick cold unsalted butter, cut into small pieces
3 egg yolks beaten with 1 T iced water and 1/2 t vanilla extract (optional)
*Put the flour, salt, and sugar in the bowl of a food processor, fitted with the metal blade.
*Process for 5~7 seconds.
*sprinkle the butter over the flour mixture and process for 10~15 seconds until the mixture resembles coarse crumbs.
*With the machine running, pour the yolk-water mixture through the feed tube and process just until the pastry begins to hold together.(Do not overprocess.)
*Turn out the pastry on to a sheet of plastic wrap.
*Flatten into a disc and wrap with the plastic wrap.
*Refrigerate for 1 hour or overnight.
This recipe is taken from "the baker's bible".
12 mini-barquettes or other mini-tartlet pans
lined with extra sweet pie crust, baked blind
1/2 cup semisweet chocolate, melted
1/2 cup milk
3 egg yolks
2 T sugar
3 T all-purpose flour
4 T Irish Cream liqueur
4 T whipping cream, whipped
chocolate shavings or cocoa powder for dusting
> how to make <
*Brush the bottom of each tartlet with a little melted chocolate.
*Set the tartlets on a cookie sheet to make for easier handling.
*In a heavy-based saucepan over a medium heat, bring the milk just to a boil.
*Beat the egg yolks and sugar until light, about 1 minute, then stir in the flour.
*Add the hot milk, whisking constantly.
*Return the custard to the heat and cook, until it thickens, about 2 minutes, whisking constantly.
*Remove from the heat and whisk in the Irish cream liqueur.
*Allow to cool.
*Gently fold in the cream and refrigerate until thickened, about 30 minutes.
*Spoon the custard-cream into a decorating bag fitted with a medium star nozzle.
*Pipe into the tartlet crusts and refrigerate.
*Garnish with chocolate shavings or dust with cocoa just before serving.
1 1/2 cups all-purpose flour
1/2 t salt
4~5 T confectioners' sugar
1 stick cold unsalted butter, cut into small pieces
3 egg yolks beaten with 1 T iced water and 1/2 t vanilla extract (optional)
*Put the flour, salt, and sugar in the bowl of a food processor, fitted with the metal blade.
*Process for 5~7 seconds.
*sprinkle the butter over the flour mixture and process for 10~15 seconds until the mixture resembles coarse crumbs.
*With the machine running, pour the yolk-water mixture through the feed tube and process just until the pastry begins to hold together.(Do not overprocess.)
*Turn out the pastry on to a sheet of plastic wrap.
*Flatten into a disc and wrap with the plastic wrap.
*Refrigerate for 1 hour or overnight.
This recipe is taken from "the baker's bible".
Labels: barquette, custard, Irish Cream Liqueur, mini-tart, tartlet
