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GATEAU DE CREPES WITH GREEN TEA CREAM RECIPE

mille-crepe-cake-recipeThis cake is sometimes called mille crêpes, “a thousand crêpes,” to reflect the fact that it is one towering pile of crêpes, with pastry cream spread between each layer. It is a traditional Breton cake, but I like to make it with a green tea filling instead. You’ll find powdered green tea, or matcha, in specialty stores and online. You can make the crêpes at night and assemble the cake the next day.

Makes one 8-inch cake
Serves 8

Excerpted from Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone by Francois Payard (Clarkson Potter)

Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for EveryoneChocolate Epiphany by Francois Payard
Hardcover: 272 pages
Publisher: Clarkson Potter
Language: English
ISBN-10: 0307393461

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jul 28, 2009

SWEET AND SALTY CAKE RECIPE

Baked-Sweet-and-Salty-Cake-recipeThis is our Signature creation, or most loved cake, and our most requested recipe. Is all this attention warranted? Absolutely. Our Sweet and Salty Cake is an indulgent but sophisticated adult sweet: The perfectly salted caramel contrasts beautifully with the rich chocolate layers, giving the cake balance and character. It probably goes without saying that the salted caramel is also delicious poured over dark chocolate ice cream.

Excerpted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. Photography by Tina Rupp (Stewart, Tabori & Chang)

Baked: New Frontiers in BakingBaked: New Frontiers in Baking
by Matt Lewis (Author), Renato Poliafito (Author), Tina Rupp (Photographer)
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang
Language: English
ISBN-10: 1584797215
>>>>>>>>  I WANT IT!  <<<<<<<<

Posted on Jul 22, 2009

ROCKY BROWNIES RECIPE

rocky-brownies-recipeTry these fudgy, gooey brownies. These brownies were a happy accident created by Michael Recchiuti. Whenever he made marshmallow he’d be left with a bowl of oddly shaped trimmings. His wife suggested he toss them in a batch of their brownies with some nuts and test them out at the Farmers’ Market. They were a hit ever since. Make them and you’ll see why. When adding them to the batter, make sure they remain above the surface so that they will turn a toasty brown.

Flavorless vegetable oil for the pan
5 ½ ounces 100 % unsweetened chocolate, coarsely chopped, divided
10 Tablespoons unsalted butter with
82 % butterfat, cut into 1-inch slices
2/3 cup unbleached all-purpose flour
½ teaspoon kosher salt
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
1-1/3 cups granulated cane sugar
1/3 cup walnut halves, roasted and roughly chopped
6 Recchiuti Vanilla Bean Marshmallows, cut into quarters

1. Preheat the oven to 325°F. Line the bottom of an 8-inch square baking pan with parchment paper and liberally coat the paper and the pan sides with flavorless vegetable oil. Put 3 ounces of the chocolate and the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.

2. Sift the flour and salt together into a bowl. In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar. Whisk the egg mixture into the chocolate. Add the flour and the remaining 2 ½ ounces chocolate to the batter and, using a rubber spatula, mix well. Then mix in the walnuts.

3. Pour the batter into the prepared pan. Spread it evenly with a small offset spatula. Scatter the marshmallow pieces evenly over the surface and push them halfway into the batter. The tops should remain uncovered. Bake on the middle shelf of the oven until the marshmallows are browned and a skewer inserted into the center of the brownie sheet comes out with some batter clinging to it, about 45 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.

4. Run a table knife around the edge of the pan to loosen the sides of the brownie, and then slide the brownie, still on the paper, onto a work surface. Using a ruler to guide you and a sharp knife, cut into sixteen 2-inch squares. Store in an airtight container in the refrigerator for up to three weeks. Makes 16 brownies

Excerpt from Chocolate Obsession: Confections and Treats to Create and Savor by Michael Recchiuti (Author), Fran Gage (Author), Maren Caruso (Photographer), Stewart, Tabori and Chang (September 1, 2005)

Chocolate Obsession Confections and Treats to Create and SavorChocolate Obsession by Michael Recchiuti
Hardcover: 200 pages
Publisher: Stewart, Tabori and Chang
Language: English
ISBN-10: 1584794577

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jun 26, 2009

PEPPERMINT CHOCOLATE COOKIES RECIPE

peppermint-chocolate-cookies-recipeThese Peppermint Chocolate Cookies are a perfect sweet ending to wow guests and a rich treat for indulging.

Makes 16
Prep Time: 30 minutes (plus chilling and cooling)
Bake Time: 20 minutes

1-1/2 sticks (6 ounces) unsalted butter, softened
1-1/2 cups confectioners’ sugar
1 large egg
1-1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5-ounce bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

3. Preheat the oven to 350°F; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. 5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

Source: 2008 December/January issue of Every Day Rachel Ray. Get $4.69 MAGAZINE SUBSCRIPTIONS!

Posted on Jun 25, 2009

NOBU “CIGARS” WITH MILK CHOCOLATE MISO MOUSSE

The Nobu ‘Cigars’ are a favorites among the diners at Nobu in Miami Beach and it will become your favorite too.

NOBU “CIGARS” WITH MILK CHOCOLATE MISO MOUSSE
by Joel Lahon, pastry chef at Nobu Miami Beach, FL

“When Joel told me “Hey Nobu, I’m thinking to make something with chocolate and red miso.” I could scarcely imagine what an impossibly fine match these two things could be. Miami being so close to Cuba, you see cigars smokers about town. Taking the inspiration from their ambient, we fashioned a finger food dessert – the perfect thing to pass around like cigars toward the end of a party. Besides chocolate, we’ve also created a green tea version and a fruit version.” — Nobu Matsuhisa

Excerpt from Nobu Miami: The Party Cookbook by Nobu Matsuhisa (Author) , Thomas Buckley (Author) , Masashi Kuma (Photographer), Kodansha USA (September 15, 2008)

Nobu Miami: The Party CookbookNobu Miami: The Party Cookbook by Nobu Matsuhisa
Hardcover: 200 pages
Publisher: Stewart, Tabori and Chang
Language: English
ISBN-10: 1584794577

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jun 21, 2009

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