Home Party Dessert Recipe
10/21/2017
Pumpkin Tiramisu
500g pumpkin puree
200g sugar
120g brown sugar
350g mascarpone cheese
600g heavy cream
500g dry lady fingers
500mL cooled brewed coffee
1/2 t cinnamon powder
1/2 t ginger powder
a pinch of salt
a pinch of nutmeg
chocolate curls
>how to make<
200g sugar
120g brown sugar
350g mascarpone cheese
600g heavy cream
500g dry lady fingers
500mL cooled brewed coffee
1/2 t cinnamon powder
1/2 t ginger powder
a pinch of salt
a pinch of nutmeg
chocolate curls
>how to make<
*Combine pumpkin puree with brown sugar, 100gr of white sugar, nutmeg, salt and cinnamon in a large bowl.
*Add the cheese and half of the heavy cream.
*Using an electric mixer, mix all ingredients until soft peaks form.
*Put coffee in a bowl and add 3 T of sugar.
*Whisk until sugar dissolves.
*Dip ladyfingers and arrange them in a layer in a baking dish.
*Spread about half the pumpkin puree on the top and then repeat the process.
*Cover and place in refrigerator. Leave overnight.
*Beat the remaining cream with the rest of the sugar.
*Spoon the cream over the tiramisu and decorate with chocolate shavings.
-serves 12~15-
Labels: pumpkin dessert recipe, Pumpkin Tiramisu recipe, Tiramisu recipe
10/06/2017
Chocolate Crepe Cake
20 crepes
6oz. high quality chocolate, 64% cocoa, finely chopped
1/3 cup sugar
1/3 cup cornstarch
1/4 cup good quality cocoa powder
pinch kosher salt
2.5 cups whole milk
6 large egg yolks
2 T unsalted butter
3 T brandy or strong coffee
1 cup heavy cream, whipped to soft peaks
3 T chopped, toasted hazelnuts
cocoa powder, for dusting
>how to make<
6oz. high quality chocolate, 64% cocoa, finely chopped
1/3 cup sugar
1/3 cup cornstarch
1/4 cup good quality cocoa powder
pinch kosher salt
2.5 cups whole milk
6 large egg yolks
2 T unsalted butter
3 T brandy or strong coffee
1 cup heavy cream, whipped to soft peaks
3 T chopped, toasted hazelnuts
cocoa powder, for dusting
>how to make<
*Place chopped chocolate in a medium bowl and set a fine sieve over the bowl.
*In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt.
Whisk in some of the milk to create a thick paste.
*Gradually add remaining milk while whisking until mixture is smooth and well combined.
*Whisk in egg yolks and add butter.
*Cook milk mixture over medium heat, whisking constantly and occasionally scraping the bottom and sides of the pan with a rubber spatula.
*Once the mixture comes to a boil and becomes very thick, about 5 minutes, then mix it until smooth and well combined.
*Add brandy or coffee and stir to combine.
*Use a rubber spatula to stir the mixture until it has cooled to about room temperature and is smooth and silky.
*Cover with plastic wrap, pressed into the surface of the custard, and chill until ready to use.
*Lay 1 crepe on a cake plate.
*Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 T), leaving a 1/4" border.
*Cover with a crepe and repeat to make a stack of 20, with the best looking crepe on top.
*Cover with plastic wrap and chill for at least 2 hours.
*To serve, top with whipped cream, nuts and dust with cocoa.
-serves 8 to 10-
Note: I skipped a crepe making process in "New York Times".
Labels: chocolate crepe cake recipe, crepe cake recipe, layer cake recipe
