Home Party Dessert Recipe
10/27/2013
Mont Blanc Cream Tart
(for tart shells)
10 oz unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
1 large egg
1 large egg yolk
1 1/2 t vanilla extract
4 cups cake flour, sifted
(for chestnut cream)
1 pound shelled roasted chestnuts
1 1/3 cups of milk
1 vanilla bean, split lenghwise and scraped
1/3 cup of water
1 cup sugar
1/4 cup dark rum
4 oz unsalted butter, at room temperature
3/4 cup heavy cream
(for topping)
1 cup heavy cream
1 T confectioners' sugar
1 T dark rum
1 cup raspberries
>how to make<
(for tart shells)
*Place the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on how speed until well combined.
*Beat in the egg, egg yolk, and vanilla until just combined.
*Gradually add the flour in three additions, mixing just until it is barely incorporated into the mixture.
*Remove the bowl from the mixer and finish mixing with a rubber spatula until well blended, scraping from the bottom of the bowl.
*Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hour, until chilled and firm, or up to 12 hours.
*Remove the dough from the fefrigerator and divide into 3 equal pieces.
*Work with 1 piece of dough at a time, kiiping the other pieces fefrigerated.
*Cut the dough into small pieces and work them with the heel of your hand against a work surface to make them more malleable and easier to work with.
*Shape the dough into a disk and repeat with the remaining pieces.
*Roll each disk of dough out on a lightly floured surface to 1/8" thickness.
*Cut out rounds one size bigger than the mold to be used.
*Use a metal spatula to lift the rounds and transfer them to the tartlet pans.
*Use your fingertips to firmly press the dough onto the bottom and sides of the pans, pushing the excess up over the edges of the pans.
*Use the back of a knife to trim off any excess dough from around the edges.
*Prick the dough all over with a fork, cover with plastic wrap, and refrigerate for at least 1 hour, until well chilled and firm, or up to 24 hours.
*Preheat the oven to 325 degrees.
*Place the tartlet shells on a baking sheet.
*Bake for 8~10 minutes, rotate the pan from front to back, and bake for 8~10 more minutes, or until the shells are light golden brown and set.
*Let the shells cool in their pans on a cooling rack for 10 to 15 minutes.
*Remove the shells from the pans and set aside.
(for chestnut cream)
*Place the chestnuts, milk, and vanilla scrapings in a large saucepan and cook until the chestnuts become tender, about 5~15 minutes.
*Meanwhile, combine the water and the sugar in a small heavy saucepan and heat to boiling over medium high heat.
*Cook for about 5 minutes, or until the syrup reaches the soft-ball stage (238 degrees on a candy thermometer).
*Mash the tender chestnuts in their cooking liquid and stir in the sugar syrup and rum.
*Transfer the chestnut mixture to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until mixed well.
*Add the butter and cream and continue to beat the mixture until fluffy, about 3 minutes. Set aside.
(for topping)
*Place the cream, confectioners' sugar, and rum in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until stiff peaks form.
*Set the whipped cream aside.
*Fill a pastry bag fitted with a medium opening tip, with the chestnut cream.
*Pipe into shells, using a circular motion.
*Spoon the whipped cream into a pastry bag fitted with a small opening tip, and add mound on top of chestnut cream.
*Place some raspberries around the chestnut cream.
-makes 12 to 24 depending on the size of tartlet shells-
(for tart shells)
10 oz unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
1 large egg
1 large egg yolk
1 1/2 t vanilla extract
4 cups cake flour, sifted
(for chestnut cream)
1 pound shelled roasted chestnuts
1 1/3 cups of milk
1 vanilla bean, split lenghwise and scraped
1/3 cup of water
1 cup sugar
1/4 cup dark rum
4 oz unsalted butter, at room temperature
3/4 cup heavy cream
(for topping)
1 cup heavy cream
1 T confectioners' sugar
1 T dark rum
1 cup raspberries
>how to make<
(for tart shells)
*Place the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on how speed until well combined.
*Beat in the egg, egg yolk, and vanilla until just combined.
*Gradually add the flour in three additions, mixing just until it is barely incorporated into the mixture.
*Remove the bowl from the mixer and finish mixing with a rubber spatula until well blended, scraping from the bottom of the bowl.
*Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hour, until chilled and firm, or up to 12 hours.
*Remove the dough from the fefrigerator and divide into 3 equal pieces.
*Work with 1 piece of dough at a time, kiiping the other pieces fefrigerated.
*Cut the dough into small pieces and work them with the heel of your hand against a work surface to make them more malleable and easier to work with.
*Shape the dough into a disk and repeat with the remaining pieces.
*Roll each disk of dough out on a lightly floured surface to 1/8" thickness.
*Cut out rounds one size bigger than the mold to be used.
*Use a metal spatula to lift the rounds and transfer them to the tartlet pans.
*Use your fingertips to firmly press the dough onto the bottom and sides of the pans, pushing the excess up over the edges of the pans.
*Use the back of a knife to trim off any excess dough from around the edges.
*Prick the dough all over with a fork, cover with plastic wrap, and refrigerate for at least 1 hour, until well chilled and firm, or up to 24 hours.
*Preheat the oven to 325 degrees.
*Place the tartlet shells on a baking sheet.
*Bake for 8~10 minutes, rotate the pan from front to back, and bake for 8~10 more minutes, or until the shells are light golden brown and set.
*Let the shells cool in their pans on a cooling rack for 10 to 15 minutes.
*Remove the shells from the pans and set aside.
(for chestnut cream)
*Place the chestnuts, milk, and vanilla scrapings in a large saucepan and cook until the chestnuts become tender, about 5~15 minutes.
*Meanwhile, combine the water and the sugar in a small heavy saucepan and heat to boiling over medium high heat.
*Cook for about 5 minutes, or until the syrup reaches the soft-ball stage (238 degrees on a candy thermometer).
*Mash the tender chestnuts in their cooking liquid and stir in the sugar syrup and rum.
*Transfer the chestnut mixture to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until mixed well.
*Add the butter and cream and continue to beat the mixture until fluffy, about 3 minutes. Set aside.
(for topping)
*Place the cream, confectioners' sugar, and rum in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until stiff peaks form.
*Set the whipped cream aside.
*Fill a pastry bag fitted with a medium opening tip, with the chestnut cream.
*Pipe into shells, using a circular motion.
*Spoon the whipped cream into a pastry bag fitted with a small opening tip, and add mound on top of chestnut cream.
*Place some raspberries around the chestnut cream.
-makes 12 to 24 depending on the size of tartlet shells-
10/12/2013
Deep Dish Peach Pie
(for pie crust)
2 cups all purpose flour
1 t salt
3/4 cup shortening
5-6 T cold water
(for filling)
1 cup sugar
1/4 cup cornstarch
1/2 t ground cinnamon
1/8 t salt
10 cups sliced peaches
3 T butter
>how to make<
(for pie crust)
*In medium bowl with fork, lightly stir together flour and salt.
*With pastry blender, cut in shortening until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into a ball.
*Wrap it and refrigerate 30 minutes.
(for filling)
*In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside.
*Cut off one-fourth of pastry; set aside.
*Roll three-fourth of pastry into 17" x 13" rectangle.
*Use to line 12" x 8" baking dish.
*Add peaches to dish; dot with butter; sprinkle with sugar mixture.
*Preheat oven to 425 degrees.
*Roll remaining pastry into 10" x 6" rectangle; cut into six 1" wide strips; place the strips crosswise over the peach filling, twisting them.
*Make a high, fluted edge.
*Bake 50 minutes or until filling is bubbly and crust is golden brown.
*Let stand 15 minutes, then serve warm. Or cool to serve cold.
-makes 10-
Note: I found this recipe in "Illustrated Cookbook".
(for pie crust)
2 cups all purpose flour
1 t salt
3/4 cup shortening
5-6 T cold water
(for filling)
1 cup sugar
1/4 cup cornstarch
1/2 t ground cinnamon
1/8 t salt
10 cups sliced peaches
3 T butter
>how to make<
(for pie crust)
*In medium bowl with fork, lightly stir together flour and salt.
*With pastry blender, cut in shortening until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into a ball.
*Wrap it and refrigerate 30 minutes.
(for filling)
*In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside.
*Cut off one-fourth of pastry; set aside.
*Roll three-fourth of pastry into 17" x 13" rectangle.
*Use to line 12" x 8" baking dish.
*Add peaches to dish; dot with butter; sprinkle with sugar mixture.
*Preheat oven to 425 degrees.
*Roll remaining pastry into 10" x 6" rectangle; cut into six 1" wide strips; place the strips crosswise over the peach filling, twisting them.
*Make a high, fluted edge.
*Bake 50 minutes or until filling is bubbly and crust is golden brown.
*Let stand 15 minutes, then serve warm. Or cool to serve cold.
-makes 10-
Note: I found this recipe in "Illustrated Cookbook".
Labels: deep dish pie recipe, fruit pie recipe, peach pie recipe
