Wednesday, July 26, 2017

Vanilla Bean Custard Tart

Ingredients (Vanilla Bean Custard):
3 large egg yolks
1 tsp. vanilla bean paste
2 tbsps. corn starch
1/4 tsp. salt
2 1/4 cup 2% or Whole Milk
1/3 cup sugar

Step 1 - In a bowl whisk together the egg yolks, salt, sugar and corn starch. In a medium sized sauce pan bring a a boil your milk and vanilla. Temper your milk into your egg yolk mixture slowly (whisking continuously).
Step 2 - Pour the Custard mixture back into the sauce pan and over medium heat continuing to whisk until it comes to a boil. Whisk for 1-2 minutes until the mixture thickens. Place into your tart shell and cover with plastic wrap so a skin doesn't form while hardening. Wait 3-4 hours before decorating with berries, serve and enjoy!!

Saturday, February 25, 2017

Vanilla Marshmallows

3/4 oz. unflavored gelatin 
3 tbsps. vanilla extract
Pinch of salt
1/2 cup cold water for gelatin to dissolve 
1 cup light corn syrup 
1 1/2 cups granulated sugar 
1/2 cup water to heat with sugars
Confectioners sugar for dusting

Step 1 - In the bottom of your mixer bowl let the gelatin dissolve into 1/2 cup cool water.
Step 2 - In a saucepan on medium heat with a candy thermometer combine salt, sugar, water and corn syrup until the mixture reaches 240 degrees. Take off of the heat as soon as the temperature is reached. 

Step 3 - Using the whisk attachment on your mixer, fluff the gelatin for a few seconds. Then move to a medium speed add in your vanilla and slowly pour your surgar mixture. Gradually move up to high speed and mix for 4-8 minutes until the mixture is glossy, fluffy and cooled down.  

Step 4 - Line a square dish with parchment paper and generously dust with confectioners sugar. Pour your marshmallow mixture and even out with a spatula. Dust the top with confectioners sugar and let set 2 hours or up to over night. Cut in your desired shapes and toss lightly in confectioners sugar so they don't stick together. Store in a sealed container, although these won't last long in your home! Enjoy!! 

Tuesday, February 21, 2017

Cherry Almond Vanilla Biscotti

3 tbsps. unsalted butter at room temperature 
1/3 cup granulated sugar 
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
1 1/4 unbleached all purpose flour
1 egg
1/4 cup vanilla yogurt
1/4 cup chopped raw almonds
1/4 cup dried tart cherries

Step 1 - Preheat your oven to 375 convection bake. Mix your butter, sugar, salt, baking powder and vanilla until combined with your paddle attachment. Then blend in your egg for 20-30 seconds, then add in the flour and yogurt until incorporated. Lastly add in your cherries and almonds until evenly distributed, the dough should not be dry but tacky. 

Step 2 - Form your dough into a rectangle roughly 5 inches x 10 inches (about 1.5 inches tall). Bake on a parchment lined sheet for 30-35 minutes rotating half way through. You want a gold n brown color all around. Remove and slice into 12 pieces, lay them on their sides and bake in a 325 degree oven for another 15-20 minutes rotating half way through. You want a deep golden color, crisp but just so slightly chewy in the middle (you don't want it to crumble into dust). Enjoy!!

Wednesday, February 8, 2017

Petit Fours

Petit Fours 

Box or homemade sheet cake baked to instructions 
Jam of your choice
1 oz. white chocolate 
3 tbsps. water
2 tbsps. light corn syrup
1/4 tsp vanilla extract
1 cup + 2 tbsps sifted confectioners sugar 
1/4 tsp salt

Step 1 -  Start by cutting in half your baked sheet cake.  Separate until each layer,  after at least 30 minutes spread a thin layer of jam over the top of one of the layers of cake. Then place the second layer on top of that.  Chill for at least 30 minutes.
Step 2 -  Cut out using petit four cutters each of your shapes. Then place on a baking sheet and cool for an additional 30 minutes. 
Step 3 -  Make your pourable fondant. Start by melting the white chocolate. Then whisk in your remaining ingredients until everything is combined. This mixture should not be stiff but able to pour over each of the petit fours.  Pour over each one individually then place on a cooling rack to drain off the side. Then refrigerate until you're ready to serve. You can top with sprinkles or fondant decorations. 

Wednesday, December 14, 2016

Best Ever Decorator Cookie Frosting

2 cups sifted confectioners sugar
1/2 tsp. vanilla extract 
1.5-2 tbsps. milk
2 tsps. meringue powder
1/2 tsp. light corn syrup

Step 1 - Mix your ingredients together with a whisk until smooth, divide and add the gel food coloring of your choice. You want it to not be to runny or stiff, somewhere in the middle. I use either a piping bag or a zipper topped bag with a very small piece of the corner cut off. Let dry up to overnight and your treat decorations will stay just the way you made them. Enjoy!

Tuesday, December 6, 2016

Peppermint Meringue Cookies

4 large egg whites at room temperature
2 1/4 confectioners sugar (sifted)
1/4 tsp. salt
1/2 tsp. cream of tarter
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
Wilton tip #32
(Food coloring of your choice)

Yields: 70-75 Cookies

Step 1 - Place your egg whites in the bowl of your stand mixer and add the whisk attachment. Sift your confectioners sugar and set aside in another bowl.
Step 2 - Turn your mixer on a medium speed for 1 minute, add in your cream of tarter and salt until foamy. 

Step 3 - Slowly add in your vanilla, peppermint and confectioners 1/3 cup at a time until all is incorporated, then bring up to a high speed and blend for 5 minutes (stopping to scrape the sides of the bowl a couple times). Whisk until stiff peaks form and the mixture is glossy. 

Thursday, November 24, 2016

Pumpkin Pecan Tart

1 tart shell
1 egg white
2 eggs
1 can pumpkin
1 can sweetened condensed milk
1 tsp. cinnamon
1/4 tsp. freshly ground nutmeg 
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup pecan halves
1 1/2 tbsps. flour
1/2 cup brown sugar 
2 tbsps. unsalted butter in small cubes

Step 1 - Brush your prebaked tart shell with the egg white (this will prevent a soggy bottoms tart). Mix your eggs, pumpkin, condensed milk, cinnamon and salt with a whisk. Pour into tart shell and fill 80% or so. Preheat your oven to 425 degrees, place tart on a pan inside another pan with an edge and bake for 15 minutes (should be slightly set). 
Step 2 - Make strussel topping by blending ingredients until crumbly and sprinkle over the top of the tart. Bake for another 35 minutes at 350 degrees, until everything is set and topping is bubbling.