Recipes 05

Ingredients 2   (½ lb)   puff pastry rectangles 8   tablespoons   icing sugar 1   cup   whipping cream For mixture #1 10   egg yolks 2½   cup   flour 1¼   cup   sugar 3   tablespoons   vanilla-flavored sugar ¾   cup   milk 1   vanilla pod   , cut lengthwise and scraped For mixture #2 5   cups   milk 5   cups   water 3   tablespoons   vanilla sugar 2   tablespoons   rum For mixture #3 10   egg whites 1¾   cup   icing sugar Instructions Preheat the convection oven at 400 F. Prick the two rectangles of puff pastry with a fork and bake for 10 minutes until they are golden brown. Mix all the ingredients of mixture #1 in a food processor. In a very large non-stick pot, heat mixture #2 at medium heat. Bring to a boil and remove from heat. Add mixture #1, stir, then cook on medium heat for about 15 minutes, stirring constantly until mixture thickens like a pudding. Make sure it doesn't burn. For mixture #3, beat the egg whites and add the icing sugar gradually while beating until stiff. In

NGREDIENTS: For the Crumb Topping : ⅓ cup (66 grams) granulated sugar ⅓ cup (66 grams) dark brown sugar Pinch of salt ½ cup (113 grams) unsalted butter, melted and still warm 1¾ cups (198 grams) cake flour For the Cake : 1¼ cups (142 grams) cake flour ½ cup (99 grams) granulated sugar ¼ teaspoon baking soda ¼ teaspoon salt 6 tablespoons (85 grams) unsalted butter, cut into 6 pieces, softened but still cool 1 egg 1 egg yolk 1 teaspoon vanilla extract ⅓ cup (80 ml) buttermilk ½ cup (85 grams) mini chocolate chips To Finish ½ cup (85 grams) mini chocolate chips Powdered sugar, for dusting DIRECTIONS: Make the Crumb Topping : In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a rubber spatula or wooden spoon until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes. Make the Cake : Preheat oven to 325 degrees F. Spray an 8×4-inch loaf pan with nonstick cooking spray and line with parchment paper; allo

Ingredients CAKE 1   cup   unsweetened cocoa powder 2   cups   cake flour 2   cups   sugar 2   cups   buttermilk 2   teaspoons   baking powder ½   teaspoon   baking soda 1   teaspoon   salt 1/2   cup   vegetable oil 1/4   cup   semisweet or dark chocolate chips, melted 4   large eggs FILLING & FROSTING 3   cups   heavy whipping cream 12   ounce   jar Morello (sour) cherries   My jar was 24.7 oz/700g total weight, 12 oz/340 g drained weight 11/2   tablespoons   cherry liquor (kirsch)   *see notes 1/2   cup   powdered sugar 2   tbsp   cherry juice (from the jar) 6   ounces   grated dark chocolate fresh cherries for garnish   optional Instructions Preheat the oven to 350° F Grease two  9" round cake pans  with butter or nonstick spray and line with parchment paper. Set aside In a large mixing bowl or the bowl of a stand mixer, combine the cocoa powder, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, and eggs. Gradually b

Ingredients Carrot Cake: 3   cups   finely grated carrots   lightly packed 4   eggs 1 1/2   cups   vegetable or canola oil 1 1/2   cups   sugar 2   cups   all purpose flour 2   tsp   baking soda 1   cup   caramel apples from below Apple Filling: 3   tbsp   butter 2 1/2   lbs   Granny Smith apples   peeled, cored, and diced 3/4   cup   brown sugar 1/3   cup   Dulce de Leche Frosting: 1/2   cup   unsalted butter   room temperature 8   oz   cream cheese   softened 2 1/2   cups   powdered sugar 1   tsp   vanilla extract Topping: 1/4   cup   Dulce de Leche 1/4   cup   Caramel topping 3/4   cup   Crushed Pecans   optional US Customary  -  Metric Instructions Apple Filling: Peel, core and dice the apples. In a medium pot, over medium heat, melt butter. Add diced apples and stir well. Add brown sugar, stir, and cover with a lid. Cook, stirring occasionally, until the apples are soft. Drain off the juices accumulated during cooking. Stir in Dulce de Leche until evenly incorporated. Set aside to