Home Party Dessert Recipe
1/24/2011
Valentine Chocolate Fancy Cups
125g bittersweet chocolate
1 egg yolk
1 T butter, softened
1/2 cup whipping cream
12 to 24 chocolate cups
chocolate curls
>how to make<
*Melt the chocolate in a double boiler.
*When the chocolate has almost melted, add the egg yolk and stir until the mixture is thick.
*Remove from the heat and let the chocolate mixture cool slightly.
*Stir in the softened butter and let the mixture cool until it reaches room temperature.
*Meanwhile, whip the cream with a beater or an electric mixer until stiff peaks form.
*Cut and fold the cream into the cooled chocolate mixture.
*Fill the chocolate cups with the chocolate cream, and decorate with chocolate curls.
-makes 12 to 24 chocolate cups-
125g bittersweet chocolate
1 egg yolk
1 T butter, softened
1/2 cup whipping cream
12 to 24 chocolate cups
chocolate curls
>how to make<
*Melt the chocolate in a double boiler.
*When the chocolate has almost melted, add the egg yolk and stir until the mixture is thick.
*Remove from the heat and let the chocolate mixture cool slightly.
*Stir in the softened butter and let the mixture cool until it reaches room temperature.
*Meanwhile, whip the cream with a beater or an electric mixer until stiff peaks form.
*Cut and fold the cream into the cooled chocolate mixture.
*Fill the chocolate cups with the chocolate cream, and decorate with chocolate curls.
-makes 12 to 24 chocolate cups-
Labels: chocolate cups, chocolate curls, dark chocolate dessert recipe, Valentine chocolate recipe
1/06/2011
Gateau Basque
Dough:
2 cups flour
1/3 cup ground almonds
1 1/2 t baking powder
1/2 salt
12 T butter, softened
1 cup sugar
3 egg yolks
1 t vanilla extract
Custard filling:
3/4 cup milk
1/2 cup heavy cream
3 egg yolks
1/3 cup sugar
3 T cornstarch
1 t vanilla extract
>how to make<
(to make dough)
*Combine flour, almonds, baking powder and salt.
*Combine butter and sugar; beat with a mixer at medium speed until creamy.
*Add egg yolks and vanilla; mix until smooth.
*While mixing, slowly add flour mixture.
*Beat until thoroughly combined and mixture clings together when pressed against the side of bowl.
*Divide into 2 portions, with one portion slightly larger than the other.
*Flatten each into a disk; wrap with plastic wrap and refrigerate at least 1 hour or up to 2 days.
(to make filling)
*Heat milk and cream in a medium saucepan over medium-low heat.
*Whisk together egg yolks, sugar and cornstarch.
*When milk mixture is hot, slowly drizzle it into yolk mixture while vigorously whisking.
*Return mixture to pan and cook over medium heat, stirring constantly, until custard becomes very thick.
*Stir in vanilla.
*Transfer custard to a medium bowl.
*Place plastic wrap directly on top of custard.
*Refrigerate 30 minutes.
*Preheat oven to 400 degrees.
*Butter bottom and sides of an 8" or 9" springform pan.
(To assemble)
*Roll larger portion of dough into a 10 1/2" round.
*lace in bottom of pan, pressing excess dough up the inside edge of pan.
*Add filling, spreading evenly.
*Roll remaining dough into a 9" round.
Place on top of dough and filling in pan; press edges of dough to seal and form a rim.
*Place on baking sheet.
*Bake 20 minutes.
*Reduce heat to 350 degrees and continue baking 15 minutes, or until cake is golden brown.
*Cool on a wire rack at least 45 minutes before serving.
*Slice using a serrated knife.
*Refrigerate remaining cake after serving.
-makes 10-
Note: This recipe was taken from relishmag.com
Dough:
2 cups flour
1/3 cup ground almonds
1 1/2 t baking powder
1/2 salt
12 T butter, softened
1 cup sugar
3 egg yolks
1 t vanilla extract
Custard filling:
3/4 cup milk
1/2 cup heavy cream
3 egg yolks
1/3 cup sugar
3 T cornstarch
1 t vanilla extract
>how to make<
(to make dough)
*Combine flour, almonds, baking powder and salt.
*Combine butter and sugar; beat with a mixer at medium speed until creamy.
*Add egg yolks and vanilla; mix until smooth.
*While mixing, slowly add flour mixture.
*Beat until thoroughly combined and mixture clings together when pressed against the side of bowl.
*Divide into 2 portions, with one portion slightly larger than the other.
*Flatten each into a disk; wrap with plastic wrap and refrigerate at least 1 hour or up to 2 days.
(to make filling)
*Heat milk and cream in a medium saucepan over medium-low heat.
*Whisk together egg yolks, sugar and cornstarch.
*When milk mixture is hot, slowly drizzle it into yolk mixture while vigorously whisking.
*Return mixture to pan and cook over medium heat, stirring constantly, until custard becomes very thick.
*Stir in vanilla.
*Transfer custard to a medium bowl.
*Place plastic wrap directly on top of custard.
*Refrigerate 30 minutes.
*Preheat oven to 400 degrees.
*Butter bottom and sides of an 8" or 9" springform pan.
(To assemble)
*Roll larger portion of dough into a 10 1/2" round.
*lace in bottom of pan, pressing excess dough up the inside edge of pan.
*Add filling, spreading evenly.
*Roll remaining dough into a 9" round.
Place on top of dough and filling in pan; press edges of dough to seal and form a rim.
*Place on baking sheet.
*Bake 20 minutes.
*Reduce heat to 350 degrees and continue baking 15 minutes, or until cake is golden brown.
*Cool on a wire rack at least 45 minutes before serving.
*Slice using a serrated knife.
*Refrigerate remaining cake after serving.
-makes 10-
Note: This recipe was taken from relishmag.com
Labels: custard filling, gateau basque
