KOROVA COOKIES RECIPE recipe from “Paris Sweets: Great Desserts from the City’s Best Pastry Shops”byDorie Greenspan Ingredients Yields 2coo!ies • 1+1/4 cups (175 grams) all-purpose flour• 1/3 cup (30 grams) Dutch-processed cocoa powder• 1/2 teaspoon a!"ng soda • 1 st"c! plus 3 talespoons (150 grams) unsalted utter# at room temperature • 2/3 cup (120 grams) pac!ed l"ght rown sugar• 1/4 cup (50 grams) granulated sugar• 1/2 teaspoon fleur de sel or 1/4 teaspoon f"ne sea salt • 1 teaspoon pure $an"lla e%tract • 5 ounces (150 grams) "ttersweet chocolate# chopped "nto small "ts Method1& '"ft t he flo ur# coco a# and a! "ng sod a toget her and !e ep clos e at hand & 2& ut the ut ter "n th e owl of a m" %er f"t ted w"t h the paddl e attac hment and ea t on med"um speed unt"l the utter "s soft and cream& 3& *dd oth s ugars# t he salt # and $an"l la e%tra ct and eat f or anoth er m"nute or two& 4& educe the m"%er s peed to low a nd add the s" fted dr"ngred"ents& ," % onlunt "l the dr "ngred"ents are "ncorporated& or the est te%ture# ou want to wor! the dough as l"ttle as poss"le once the flour "s added& 5& .oss "n the chocol ate p"e ces an d m"% onlt o "nco rporat e& & .urn the d ough out ont o a smoot h wor! sur face and s ueee " t so that " t st"c !s toget her "n large clumps& ather the dough "nto a all# d"$"de "t "n half# and wor!"ng w"th one half at a t"me# shape the dough "nto logs that are 1-1/2 "nches (4 cm) "n d"ameter& 7& rap th e logs "n pl ast" c wrap and ch" ll them f or at lea st 2 hours & (rap ped a"rt "ght# th e logs can e refr"gerated for up to 3 das or froen for 1 month&) & enter a rac! " n the o$e n and pre heat th e o$en to 3 25 degre es (1 5 )& 6"ne two a!"ng sheets w"th parchment paper and !eep them close at hand&
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1& '"ft the flour# cocoa# and a!"ng soda together and !eep close at hand&
2& ut the utter "n the owl of a m"%er f"tted w"th the paddle attachment and eat onmed"um speed unt"l the utter "s soft and cream&
3& *dd oth sugars# the salt# and $an"lla e%tract and eat for another m"nute or two&
4& educe the m"%er speed to low and add the s"fted dr "ngred"ents& ,"% onl unt"l the dr
"ngred"ents are "ncorporated& or the est te%ture# ou want to wor! the dough as l"ttle as
poss"le once the flour "s added&
5& .oss "n the chocolate p"eces and m"% onl to "ncorporate&
& .urn the dough out onto a smooth wor! surface and sueee "t so that "t st"c!s together "n
large clumps& ather the dough "nto a all# d"$"de "t "n half# and wor!"ng w"th one half ata t"me# shape the dough "nto logs that are 1-1/2 "nches (4 cm) "n d"ameter&
7& rap the logs "n plast"c wrap and ch"ll them for at least 2 hours& (rapped a"rt"ght# the
logs can e refr"gerated for up to 3 das or froen for 1 month&)
& enter a rac! "n the o$en and preheat the o$en to 325 degrees (15 )& 6"ne two a!"ng
sheets w"th parchment paper and !eep them close at hand&
& or!"ng w"th a sharp th"n-laded !n"fe# sl"ce the logs "nto rounds that are 1/2 "nch (1&5
cm) th"c!&
10& lace the coo!"es on parchment-l"ned a!"ng sheets# lea$"ng aout 1 "nch (2&5 cm) spread
space etween them&
11& 8a!e onl one sheet of coo!"es at a t"me# and a!e each sheet for 12 m"nutes& .hecoo!"es w"ll not loo! done# nor w"ll the e f"rm# ut that9s :ust the wa the should e&
12& .ransfer the a!"ng sheet to a cool"ng rac! and let the coo!"es stand unt"l the are onl
:ust warm or unt"l the reach room temperature&
13& epeat w"th the second sheet of coo!"es&
Hazelnut Butter and Chocolate Cookies
March 18th !"1" # Cate$or%& Chocolate Cookies
'pend"ng our $acat"on at a fr"end9s house certa"nl has "ts own ad$antages& 'ure# there aren9tan ma"ds around to change the sheets and clean the s"n! da"l# ut ou get to spend the whole
t"me "n the comfort of our own home# sa$e the mone to tra$el more and get to do th"ngs that
ou do at home& 6"!e a!"ng coo!"es& ;<# that m"ght not e e$erone9s "deal $acat"on#cons"der"ng there9s alwas d"rt d"shes to wash afterwards# ut s"nce ou9re read"ng a food log#
"th homemade a!ed goods "n m"nd# wh"le pac!"ng for 8odrum and 'el"m"e last summer# =
also pac!ed m measur"ng cups and spoons as well as a new oo! that arr"$ed at m doorstep a
couple das earl"er> 8a!ed&
?$en though =9$e ne$er got around to a!e from @8a!edA wh"le on $acat"on B turns out# sleep"ng
under the shade all da long was what = desperatel needed B = read "t from co$er to co$er& .herewas one rec"pe that stood out for me> ,onster oo!"es& 'tudded w"th orange ,C,s# th"s peanut
utter# chocolate and oatmeal como won m heart&
*nd# as soon as = returned from $acat"on# = ga$e "t a tr& =t d"dn9t d"sappo"nt for sure# ut the
suggest"on of one $er luc! fr"end# who happened to r"ng m doorell as = was ta!"ng the f"rst
atch out of the o$en# made them e$en etter& e sa"d# @Eou !now what w"ll ma!e these etterFaelnut utterGA
aelnut utter# also called haelnut spread# "s actuall Hutella m"nus the cocoa& 8ut don9t
worr# there9s lots of chocolate "n the rec"pe to compensate for that&
'"nce the haelnut utter "n the rec"pe "s of s"gn"f"cant amount# and our chances of f"nd"ng thee%act same haelnut utter =9$e used "n the rec"pe ('arelle B a .ur!"sh rand) "s sl"m# let me tal!
aout the taste and cons"stenc so ou get an "dea what to loo! for& .he one =9$e used has a
cream te%ture (ao$e photo)# and cons"sts of 45I haelnuts& .here9s also o"l and sugar added&Eou can eas"l locate an unsweetened $ers"on "n a near health store# and "f that9s the case#
ma!e sure to doule the amount of oth sugars "n the rec"pe&
ere9s also a u"c! rec"pe that w"ll "eld a s"m"lar te%ture and taste to the one =9$e used "n the
rec"pe> lace 3/4 cup of haelnuts (toasted and s!"nned) "n the owl of a food processor f"tted
w"th a metal lade and gr"nd to a f"ne paste# for aout 5 m"nutes& *dd 1/2 cup of powdered sugarand process aga"n for 2 to 3 m"nutes unt"l com"ned (scrape the s"des as needed)& *dd 1/2 tsp of
$an"lla e%tract and slowl dr"le "n 1/4 cup of canola o"l wh"le process"ng# unt"l well lended&
.h"s w"ll "eld a l"ttle o$er 1 cup of haelnut utter&
, fr"end wasn9t luc! enough to tr the haelnut utter $ers"on# ut than!s to h"m# = now ha$e
another fa$or"te coo!"e rec"pe "n m reperto"re& ,a!e sure to reser$e a handful of chocolate
p"eces and place them on the coo!"es r"ght after ou ta!e them out of the o$en& .hat "s the secretto the sh"n chocolate p"eces on top&
• 1 cup (11 ounces) sweetened haelnut utter# creamJ
• ounces "ttersweet chocolate# roughl chopped and d"$"ded
Important note: =f ou9re us"ng store-ought unsweetened haelnut utter# doule the amount of oth sugars&
J =f ou can9t f"nd sweetened haelnut utter w"th a cream cons"stenc# here9s a u"c! rec"pe for
a homemade $ers"on> lace 3/4 cup of haelnuts (toasted and s!"nned) "n the owl of a food
processor f"tted w"th a metal lade and gr"nd to a f"ne paste# for aout 5 m"nutes& *dd 1/2 cup of powdered sugar and process aga"n for 2 to 3 m"nutes unt"l com"ned (scrape the s"des as needed)&
*dd 1/2 tsp of $an"lla e%tract and slowl dr"le "n 1/4 cup of canola o"l wh"le process"ng# unt"l
well lended& .h"s w"ll "eld a l"ttle o$er 1 cup of haelnut utter&
Method
1& =n a large m"%"ng owl# wh"s! together the flour# a!"ng soda and salt& *dd oats and st"r
to com"ne& 'et as"de&
2& =n the owl of a stand m"%er f"tted w"th the paddle attachment# cream utter unt"l smooth&*dd sugars and m"% on low speed unt"l com"ned (do not o$erm"%)&
3& *dd eggs# one at a t"me# and eat unt"l smooth& *dd $an"lla e%tract and haelnut utter
and m"% on low speed unt"l com"ned& 'crape down the owl as necessar&
4& *dd the oat m"%ture "n three eual parts and m"% unt"l com"ned&
5& old "n 7 ounces of the chocolate w"th a wooden spoon# co$er the owl w"th plast"c wrap
and refr"gerate for a m"n"mum of 5 hours&
& reheat our o$en to 375 & 6"ne two a!"ng sheets w"th parchment paper and set as"de&
7& 'coop two-talespoon s"ed port"ons port"ons of dough# two "nches apart# onto the
a!"ng sheet and a!e# one sheet at a t"me# for 15 m"nutes or unt"l the coo!"es are n"cel rowned&
& *s soon as ou ta!e the coo!"es out of the o$en# place a few p"eces of the rema"n"ng
chocolate on top and let them melt as the coo!"es cool&
& epeat w"th rema"n"ng dough&
10& oo!"es can e stored "n an a"rt"ght conta"ner for up to 4 das&
,ou-le Chocolate Bundt Cake
Ma% !8th !"". # Cate$or%& Cakes Chocolate
Doule hocolate 8undt a!e w"th hocolate anache lae& .h"s "s how = ma!e up for lost
t"me& =9$e neglected m log for u"te a wh"le& =t has een a month s"nce = last came here andshared a rec"pe (and some ama"ng news)# ut "t reall feels l"!e esterda& ."me fl"es&
*ctuall# = ha$en9t een a!"ng for a month and = am too ashamed to tell ou how =9$e een
feed"ng mself recentl& .han!full the $egan ueen of ,onteuma came to m rescue w"th her
nutr"t"ous morn"ng sha!es and $egan d"nners& = feel energ"ed alread& e coo!ed lots of $egan
d"shes w"th her& =9ll e shar"ng those rec"pes soon# so sta tuned& Knt"l then# = hope ou en:o th"s
del"c"ous doule chocolate undt ca!e&
?$en though "t9s prepared w"th lots of utter# th"s chocolate ca!e turned out to e $er l"ght& .he
st"c! chocolate ganache glae "s a n"ce contrast w"th the del"cate te%ture of the ca!e&
=n the h"stor of afe ernando# = ha$e ne$er seen a a!ed good f"n"shed th"s fast m fr"ends&;ne m"nute = turn to ta!e a snap of alph and the whole th"ng was gone& oor alphL Hot e$en
1& reheat our o$en to 325 (170)&2& 8utter a 14-cup 8undt ca!e pan and set as"de&
3& '"ft flour# cocoa# a!"ng soda and salt "nto a large m"%"ng owl& h"s! and set as"de&
4& =n a small saucepan# r"ng cream to a o"l& lace chopped chocolate "n a small owl and pour hot cream# through a s"e$e# o$er the chopped chocolate& 't"r unt"l smooth and
cream "n te%ture&
5& *dd utterm"l! and place "n the refr"gerator unt"l cool (room temperature "s enough)&
& ream utter and sugar w"th a m"%er unt"l fluff&
7& *dd the eggs (and the egg wh"te) and eat unt"l com"ned&
& 't"r "n $an"lla e%tract&
& ;n low speed# add the flour m"%ture "n three eual amounts alternat"ng w"th the chocolate atter# end"ng w"th flour&
10& our the atter "nto the 8undt pan and a!e for 55-0 m"nutes (or unt"l a woodentoothp"c! "nsterted "n center comes out clean)& =f the toothp"c! "s wet# a!e 5 more
m"nutes and chec! aga"n&
11& 6et cool "n pan# "n$ert onto a ser$"ng plate and start prepar"ng the chocolate ganache
.h"s "s a mo"st# dense and r"ch carrot ca!e# studded w"th toasted walnuts and sweet coconut&
=t "s so del"c"ous on "ts own# = d"dn9t want to o$ershadow the perfectl alanced sl"ces w"th the
class"c cream cheese frost"ng& * s"mple dust"ng of powdered sugar "s what "t onl needs&
=9$e wor!ed $er hard for th"s carrot ca!e rec"pe& *nd so d"d the readers of m .ur!"sh log& =
pul"shed th"s rec"pe four months ago and a!ed "t three more t"mes s"nce then# ased on thefeedac! =9$e got from readers& =t was great at the eg"nn"ng and now "t9s phenomenal&
lus# "t "s so s"mple to ma!e& Eou don9t e$en need a m"%er for th"s& Dr "ngred"ents "nto one
owl# mo"st "ngred"ents "n the other& ,"% them# pour the atter "nto our pan and that9s "t& Eou
are done&
, start"ng po"nt was the carrot ca!e rec"pe from 'h"rle ;& orr"her Ms ama"ng oo! 8a!ew"se# wh"ch = can9t seem to put down s"nce the da = ought "t& =9m sure ou wouldn9t e surpr"sed to
hear that the chem"str eh"nd a!"ng fasc"nates me& *nd th"s oo! "s all aout that B the hows
and whs of successful a!"ng&
*s for the carrot ca!e# = must sa =9$e made s"gn"f"cant changes to her rec"pe& .he th"ng "s# "t was
too mo"st and too sweet for m readers9 taste& = d"dn9t not"ce at the eg"nn"ng# ut a!"ng the
same ca!e w"th half the o"l and sugar w"th a couple of twea!s to the dr "ngred"ents pro$ed the"r
• 3/4 pounds f"nel grated raw carrots (aout 2+1/2 cups)
• 5 ounces walnut hal$es# toasted and chopped
• 1 tsp utter# for the 8undt ca!e pan
• 1/4 cup powdered sugar# for ser$"ng
Method
1& reheat our o$en to 350 (170 ) and place a rac! "n the center of the o$en& 8utter a -
"nch 8undt ca!e pan and set as"de&
2& =n a large m"%"ng owl# wh"s! together the flour# a!"ng soda# a!"ng powder# salt#shredded coconut and ground c"nnamon& 'et as"de&
3& =n another m"%"ng owl# wh"s! together the eggs w"th the sugars unt"l the atter "s th"c!
and l"ght colored&
4& *dd the o"l and wh"s! to com"ne&
5& *dd the flour m"%ture and st"r :ust unt"l "ncorporated&
& "th a large ruer spatula fold "n the grated carrots and chopped nuts& our the atter"nto the 8undt pan and a!e for 50 m"nutes or unt"l a toothp"c! "nserted "n the center
comes out clean&
7& emo$e from the o$en and let cool on a w"re rac!& *fter aout 5 -10 m"nutes "n$ert theca!e onto a ser$"ng platter&
=f ou ha$en9t# allow me to clar"f& Nuest"on> ow man pounds of apples can ou f"t "nto a -
"nch 8undt ca!e# wh"ch we"ghs around 2&5 pounds stra"ght from the o$enF 1F 2F
ell# =9m proud to report that =9$e managed to f"t 4 0ounds o5 a00les "nto th"s ca!e& *nd more
"mportantl# =9$e managed to do that w"thout sacr"f"c"ng on te%ture B th"s "s far the l"ghtest
ca!e that has come out of m o$en& 8efore = get "nto the how# let me ta!e care of the wh&
.here "s was th"s apple ca!e rec"pe "n m arch"$es& =t loo!ed f"ne and as far as = can rememer# "ttasted f"ne& = wouldn9t ha$e pul"shed "t otherw"se& 8ut t"me and t"me aga"n# readers who tr"ed
the rec"pe commented that the were not happ w"th the result& ,ost of the "ssues were m"nor#
ut one was someth"ng = :ust couldn9t let go> .he ca!e tasted noth"ng l"!e apples& =t had een
u"te a wh"le s"nce = had last posted a rec"pe# so as soon as = rece"$ed that comment# = dec"ded to push m oo! pro:ect as"de for a wh"le and set out to create an a00le cake 6ith the dee0est
.he old rec"pe had a pound of cream cheese "n the atter& * poundG = honestl don9t !now how
that much cream cheese made "ts wa "nto that atter& = wasn9t go"ng to let that happen th"s t"me
and thought "t would wor! "nf"n"tel etter as a s"l! cream cheese frost"ng on top&
= macerated the shredded apples "n sugar and sp"ces# dra"ned the"r :u"ces# coo!ed the sweet apple
:u"ce unt"l th"c!# let "t cool and wh"pped "t together w"th a pound of cream cheese& .he result wasfantast"c& '"l!-smooth cream cheese frost"ng w"th notes of c"nnamon and allsp"ce&
= d"dn9t want to spend too much t"me de$elop"ng a ca!e rec"pe from scratch# so = dec"ded toadapt one of the ca!e rec"pes from the oo!& = plaed around w"th the "ngred"ents# managed to
"ncorporate aout a pound of dra"ned# shredded apples "nto the ca!e# a!ed "t# frosted "t# too! a
photo and f"nall had a taste&
=t was ;<# ut ou certa"nl d"dn9t feel l"!e ou were ta!"ng a stroll "n an apple orchard w"th
each "te& Hot good enough to ma!e up for the apple ca!e that tasted noth"ng l"!e apples& *ll thatwor! for noth"ng&
*fter another unsuccessful attempt# wh"ch "sn9t e$en worth ment"on"ng# = ga$e up& =t was ta!"ng
much longer than = had ant"c"pated and = had so man other press"ng pro:ects& * few das later#
wh"le = was ed"t"ng a rec"pe for m oo!# = real"ed that the techn"ue =9$e used to concentratethe fla$or of another fru"t "n that rec"pe would wor! m"racles for th"s apple ca!e as well&
*nd "t d"d& ere9s how> = started w"th 4&4 pounds of tart# tang and f"rm red apples&
;ne th"ng to !eep an ee on "s the cons"stenc of the reduced puree& .he a!"ng t"me w"ll dependon the :u"c"ness of the apples& =9$e used a $ar"et called *rap !OO (*ra"an g"rl)# wh"ch "s a tart#
tang and f"rm red apple& =9$e chec!ed to see "f a s"m"lar !"nd "s a$a"lale "n other parts of the
world and the closest one =9$e found "s "nesap& *fter almost an hour "n the o$en# the apple puree w"ll ecome u"te th"c! ut it should still -e so5t enou$h to dissol7e in the cake -atter&
=f "t9s too th"c!# ou ma add a couple of talespoons of water and puree w"th a lender to th"n "t&
1& reheat our o$en to 350 (10 )&2& To prepare the apple puree# peel# uarter# core and cut the apples "nto large chun!s#
place on a parchment-l"ned a!"ng tra and a!e for an hour# st"rr"ng once after 30
m"nutes& emo$e tra from o$en& Drop o$en temperature to 300 /150 &
3& .ransfer a!ed apples "nto a m"%"ng owl and puree w"th a hand-held "mmers"on lender
unt"l smooth& .ransfer apple puree on a half sheet pan# smooth the top w"th a spatula and a!e# st"rr"ng and smooth"ng e$er 15 m"nutes to pre$ent a crust to form on top# for 50-0
m"nutes# ma!"ng sure "t doesn9t dr out completel& .he puree w"ll th"c!en ut "t should
st"ll e soft enough to d"ssol$e "n the ca!e atter& =f "t9s too th"c!# ou ma add a couple
of talespoons of water and puree w"th a lender to th"n "t&
4& emo$e tra from o$en# transfer apple puree "nto a owl and let cool& =ncrease o$en
temperature to 350/10& Eou9ll ha$e a "t o$er 1#5 cups (400-450 grams) of apple puree& 'ome of the puree w"ll st"c! to the panP f"ll "t w"th hot water and let stand for a
wh"le for eas clean-up&
5& To prepare the cake# utter and flour a 10-cup (-"nch) 8undt pan and set as"de&
& =n a med"um owl# wh"s! together flour# a!"ng powder# a!"ng soda and salt&
7& =n the owl of an electr"c m"%er f"tted w"th the paddle attachment# eat utter on med"um
speed unt"l l"ght and fluff# for aout 2 m"nutes& *dd sugar# c"nnamon and allsp"ce and
eat on med"um speed for 3 more m"nutes# scrap"ng down the s"des w"th a spatula asnecessar& *dd eggs# one at a t"me# ma!"ng sure each one "s full "ncorporated efore
add"ng the ne%t& *dd 1#5 cups (30 g) of the apple puree and eat unt"l full "ncorporated#
for aout a m"nute&
& 'top the m"%er# s"ft the flour m"%ture on top and eat on the lowest speed :ust unt"l
"ncorporated& .ransfer atter "nto prepared pan# smooth the top w"th a spatula and a!e
unt"l a toothp"c! "nserted "n the center of the ca!e comes out clean# 45-50 m"nutes&
& 6et "t cool "n the pan for 30 m"nutes# then turn out onto a rac! to cool completel&
10& Dust w"th powdered sugar efore ser$"ng& rapped a"rt"ght# the ca!e w"ll !eep at room
temperature up to 3 das&
Carrot Cake
)o7e-er !:th !""; # Cate$or%& Cakes
* gra s! ma e a food photographer9s greatest enem# ut "t "s certa"nl the perfect sett"ng to
sta home and :ust a!eG
;n one of those das# = a!ed th"s carrot ca!e w"th chopped walnuts# shredded coconuts and
dr"ed lueerr"es& .he ca!e turned out to e mo"st and $er l"ght& = added lueerr"es "nstead ofra"s"ns and ha$e to sa that "t def"n"tel wor!s etter& *lso# a talespoon of ground g"nger ma!es
1& reheat the o$en to 350& 8utter our a!"ng d"sh(es) and set as"de (1 2-uart a!"ng d"sh
or one-cup a!"ng d"shes)&
2& .o prepare the topp"ng# "n a food processor# pulse flour# 1/2 cup of rolled oats# walnuts#salt and sugar& ut utter "nto 1/4-"nch cues and add to the flour m"%ture& ulse unt"l the
utter "s pea-s"ed and coated w"th flour& *dd the rest of the rolled oats and m"%& 'et
as"de at room temperature&
3& .o prepare the fru"t m"%ture# "n a med"um owl# com"ne sugar# grated est and :u"ce of 2
tanger"nes# dr"ed lueerr"es and c"nnamon& 't"r unt"l all the sugar d"ssol$es&
4& al$e and core the apples& ut "nto chun!s# transfer "nto the owl and toss to coat the
apples& 6et the m"%ture s"t for half an hour&
5& 'crape the m"%ture "nto our a!"ng d"sh(es) and pac! the fru"t e$enl on the ottom of
each a!"ng d"sh& D"str"ute the topp"ng e$enl o$er the apples& Do not pac! the topp"ng
down&
& 8a!e unt"l the crum topp"ng has rowned and the fru"t "s ul"ng eneath# 55-0
m"nutes& *llow to cool for at least 20 m"nutes&
7& .he cr"sp "s est eaten the da "t "s made ut w"ll !eep# refr"gerated# for 4 das&
Sour Cherr% Cru- Bars
Se0te-er 1;th !"". # Cate$or%& Cakes 2ruit
= made up someth"ng called a ,onda ,orn"ng 'ndrome a!e a wh"le ago& =t "s as"call aca!e that ou a!e on a 'unda n"ght# wh"ch helps ou to sur$"$e the cu"cle ca"n fe$er on the
f"rst wor!"ng da of the wee!& *nd somewhere along the l"ne = completel forgot aout th"s
gen"us "dea& Ho wonder wh =9$e een grump on ,onda morn"ngs latel&
'o when = rece"$ed m wee!l del"$er of organ"c produce and saw these ru"es spar!l"ng# =couldn9t help ut a!e these 'our herr rum 8ars& .he sourness of the cherr"es rest"ng on an
a"r-l"ght ca!e "s perfectl complemented the sweet utter crums on top&
*nd what "f "t9s not ,onda tomorrowF 8a!e "t r"ght now and call "t a @.han! od =t9s r"da
,orn"ng a!eA& = am sure our co-wor!ers won9t get hung up on the name so much&
1& reheat our o$en to 350 degrees & 8utter a -"nch suare a!"ng pan and l"ne w"th parchment paper# lea$"ng a 2-"nch o$erhang on two s"des& 8utter and flour parchment and
pan# tapp"ng out e%cess flour&
2& .o ma!e the crum topp"ng# m"% flour# sugar and salt "n a food processor& *dd cold
utter (cut "nto 1/4-"nch cues) to the flour m"%ture and pulse unt"l the utter cues are pea-s"ed and coated w"th flour& Do not let the dough come together "n a all& efr"gerate
unt"l read to use&
3& .o ma!e the ca!e# wh"s! flour# a!"ng powder# and salt "n a med"um owl and set as"de&or!"ng "n the owl of a stand m"%er# eat utter and confect"oners9 sugar unt"l l"ght and
fluffP eat "n eggs# one at a t"me& "th m"%er on low# eat "n $an"lla# then flour m"%ture&
4& 'pread atter "n prepared pan& 'pr"n!le w"th p"tted sour cherr"es and top w"th the crum
• 1 tablespoon plus 1 1/2 tsp. granulated sugar• 1/2 teaspoon cornflour• 2 large eggs, separated• 1/2 cup whole milk• 1 1/2 tablespoons (/! ounce" unsalted butter• 1 tablespoon plus 2 1/2 teaspoons plain flour• Coarse salt• 1 ounce #$% chocolate, finel& chopped• Softened butter and granulated sugar for coating the pan
'reheat the oen to !$$) * with the rack positioned in the centre of the oen. +n a small bowl, mi 1 tablespoonof the sugar with the cornflour. hisk in the egg &olks and set aside.
*or the souffl base, place the milk in a small Copper Core sauce pan oer medium heat to warm. elt the butterin another small sauce pan and heat oer medium heat. hisk the flour and a pinch of salt into the buttermiture. hisk for about $ seconds.
0emoe from the heat, whisk in about 1/ of the milk to form a smooth miture without an& lumps. hisk inanother 1/ of the milk and then the final third. 0eturn to medium heat and whisk, bringing to a simmer.Simmer for $ seconds then remoe the pan from the heat and immediatel& whisk in the chocolate to melt.hisk in the egg &olk miture. 'lace the base in a large miing bowl.
rush the Copper-Core butter warmer generousl& with softened butter. t the end, brush the butter erticall&around the sides of the pan, so that the souffl will rise along the lines. Coat the pan with granulated sugar.hisk the egg whites in a large miing bowl until the& foam. hisk in 1/ of the remaining sugar until thewhites begin to hold a form. dd another 1/ of the sugar and continue to whisk to hold a bit more of a shapeand then whisk in the remaining sugar until the whites are shin& and hold a firmer shape. 3entl& stir about 1/
of the egg whites into the chocolate miture to combine and lighten the batter. *old the remaining whites intothe batter.
'ipe or spoon the souffl into the prepared butter warmer pan to reach to the top of the pan. n& etra can beplaced in a ramekin and baked alongside the pot. ake the souffl for about 1! minutes or until it has risen andthe top is set. Sere immediatel&.
Nutmeg CakeDESCRIPTION
Recipe provided by Chef Jenn Louis.INGREDIENTS
2 cups light brown sugar
2 teaspoons baking powder
2 cups all purpose flour, sifted
5 oz butter plus ore for greasing pan, cut into !" cubes
# teaspoon baking soda#$2 cup ilk
#$2 cup plain yogurt, sour crea or cr%e fraiche
# egg, beaten
# teaspoon nuteg, freshly gratedDIRECTIONS
&reheat oven to '5( degrees. )rease a springfor, reovable bottoed bundt pan, set aside.
*n a large bowl, cobine brown sugar, baking powder and flour. Rub the butter into the dry i+ture until the flour and sugar
are held together when you sueeze the i+ture together.
Cruble half of the dry i+ture into the greased pan, set aside.
-o the reaining dry ingredients add the baking soda, ilk, yogurt, egg and nuteg.
)ently i+ until cobined and pour into the pan, on top of the crub i+.
ake cake at '5( degrees for 2( inutes, then lower heat to '25 degrees. ake an additional 2(/'( inutes, or until cake
tester coes out clean. Cool cake in pan for 2( inutes, run a knife along the sides of the pan, and reove springfor,
invert cake onto a plate. 0erve with whipped crea, or alone with a cup of coffee.
C3R040 *6)R47*46-0 $ R418910- $ anana :acadaia ;affles with -oasted :acadaia utter < backRated= >(.(?@ave you tried this recipeA Rate it=
1dded by= 8itchen1id0uggested 8itchen1id &roduct>s?= ;affle/baker BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB*6)R47*46-0;affles=2 #$2 cups >5( l? all/purpose flour # teaspoon >5 l? active dry yeast# teaspoon >5 l? granulated sugar #$2 teaspoon >2 l? salt#$2 teaspoon >2 l? nuteg#$2 teaspoon >2 l? ground ginger #$2 cup >#2( l? w ater # #$2 cups >'55 l? ilk#$2 cup >#2( l? butter or argarine, cut up2 eggs2 >'( l? tablespoons brow n sugar # #$' cups >'(D l? diced bananas#$2 cup >#2( l? chopped dry roasted, salted acadaia nutsutter=#$' cup >E( l? softened butter or argarine2 tablespoons >'( l? diced banana2 tablespoons >'( l? chopped dry roasted, salted acadaia nuts7*R4C-*60*n large bow l, cobine flour, yeast, granulated sugar, salt, nuteg, and gingerF set aside. *nediu saucepan, place w ater, ilk, and butter. @eat over low heat until i+ture is veryw ar >#2( to #'( G9 H5(/55 GCI?, stirring freuently. 1dd ilk i+ture to flour i+tureF i+w ell. 1dd eggsF i+ w ell. Cover w ith plastic w rap. Refrigerate overnight or let stand at rooteperature at least # hour until batter is light and bubbly. 1dd brow n sugar, bananas, and
nutsF i+ w ell.0et preheated ;affle aker tier to ' inutes and 5 seconds. 0pread # cup >2'5 l? batter into top side of ;affle aker. Close topF start tier and rotate baker. 9ill second side of bakerFrotate baker again.;hen signal sounds, reove first w affle. Reove second w affle. Repeat w ith reainingbatter. 0erve w ith -oasted :acadaia utter.utter=*n sall bow l, ash together butter and banana. 1dd nutsF i+ w ell.0erving 0ize= 5 servings ># waffle with ##$2 tablespoons H2( lI butter per serving?