Saint-Honoré

Ingredients

Cake Base

4 tablespoons butter or margarine, melted and cooled
6 eggs, separated
6 tablespoons sugar
3/4 cup flour
1/4 oz vanilla sugar
1 teaspoon baking powder
maraschino
crème pâtissière (see below)
1 cup whipped cream
pan di Spagna (optional)
6-8 profiteroles (optional)
zabaglione (optional)

Saint-Honoré cream

1/2 oz gelatin
2 egg yolks
1/2/ cup sugar
2 tablespoons flour
1 cup milk
1/4 oz vanilla sugar
3 egg whites
1-1/2 cups whipped cream
2 teaspoons cocoa powder

Method

  1. Make the pastry base. Melt the butter or margarine over moderate heat and let cool. In a bowl beat the egg yolks, reserving the whites, with the sugar for 15 minutes and add, a little at a time, the flour sifted with the vanilla sugar and baking powder. Fold the egg whites, beaten until stiff, and the melted fat gently into the mixture with a spatula. Spoon the mixture into a 12-inch cake pan, buttered and dusted with flour. and cook in a moderate oven (350°F) for 35-40 minutes.
  2. Meanwhile, make the crème pâtissière.
  3. Prepare the Saint-Honoré cream. Soften the gelatin in cold water. Beat the egg yolks with the sugar and stir in the flour and milk. Cook the cream, stirring constantly, over very low heat until it thickens but does not boil. Stir in the gelatin, remove from the heat, add the vanilla sugar and fold in the egg whites, beaten until stiff. Let cool and fold in 2/3 of the whipped cream.
  4. Divide the mixture into two parts and stir the sifted cocoa into one half. Slice the cake into 2 or 3 layers, sprinkle them generously with maraschino liqueur and cover with crème pâtissière, mixed with some of the cream. Brush cake with remaining whipped cream and press pan di Spagna (if using)against it. Using a pastry bag fitted with a large nozzle, make large rosettes of plain Saint-Honoré cream on top of cake, alternating with chocolate Saint Honoré cream. Fill profiteroles with zabaglione (if using), dip in caramel, made by dissolving 3 tbsp sugar slowly in water, then cooking until golden, and set around top of cake

Crème Pâtissière

In a bowl beat 2 egg yolks with 2 tablespoons sugar for about 15 minutes. Add 1-1/2 to 2 tablespoons flour and stir in 1 cup lukewarm milk, a little at a time. Add a little lemon peel and 1/2 tablespoon butter or margarine. Cook the cream, stirring constantly, until it thickens, without letting it boil. Remove the lemon peel before using.


Makes 6 to 8 servings.

Source: The Cook’s Book


Today’s Comic

Apple Cinnamon Cheesecake

Ingredients

1-1/2 cups graham cracker crumbs (about 8 whole crackers)
1-1/2 tsp cinnamon, divided
3/4 cup sugar, divided
1/4 cup butter, melted
1 (14-ounce) package caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 (8-ounce) packages cream cheese, softened
2 Tbsp all-purpose flour, divided
2 large eggs, lightly beaten
1-1/2 cups apples, peeled, cored, and cut into 1/2-inch cubes

Method

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap with two layers of foil securely around the exterior of the pan.
  2. In a small bowl, combine the cracker crumbs, 1 tsp cinnamon, 1/4 cup sugar, and butter. Press onto the bottom and 1-inch up the sides of prepared pan. Place on a baking sheet and bake for 10 minutes or until lightly browned. Cool on a wire rack.
  3. In a small saucepan over medium-low heat, cook caramels and evaporated milk, stirring frequently, until caramels are melted, and mixture is smooth. Pour 1 cup of caramel mixture over cooled crust and sprinkle with 1/4 cup pecans. Keep remaining caramel mixture warm.
  4. In a large mixing bowl, beat the cream cheese, 1 tbsp flour, and remaining sugar using an electric mixer on high speed until smooth. Add eggs and beat on low speed just until combined. In a separate bowl, combine the remaining flour and cinnamon with apples. Fold apples into cream cheese mixture until combined. Pour mixture overtop of caramel crust.
  5. Place springform pan into a large roasting pan. Add 1 inch of hot water to roasting pan to create a water bath. Bake for 50-55 minutes or until center is just set, spooning remaining caramel mixture over cheesecake, and sprinkling with remaining pecans after 40 minutes.
  6. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool 1 hour longer. Refrigerate until chilled, at least 4 hours or overnight. Remove sides of pan, place on a serving plate and enjoy.

Makes 12 servings.

Source: Manitoba Egg Farmers


Today’s Comic

Double Chocolate Muffins

Ingredients

scant 1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa, plus extra for dusting
1 tbsp baking powder
1 tsp ground cinnamon
1/2 cup superfine sugar
6-1/2 oz white chocolate, broken into pieces
2 large eggs
1/3 cup sunflower oil or peanut oil
1 cup milk

Method

  1. Preheat the oven to 400°F/200°C. Linea 12-cup muffin pan with paper liners.
  2. Sift the flour, cocoa, baking powder, and cinnamon into a large mixing bowl.
  3. Stir in the sugar and 4-1/2 oz of the white chocolate.
  4. Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.
  5. Divide the batter evenly among the paper liners, filling each three-quarters full.
  6. Bake in the oven for 20 minutes, or until well risen and springy to the touch.
  7. Remove the muffins from the oven, let cool in the pan for 2 minutes, then remove and place them on a cooling rack to cool completely.
  8. Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of barely simmering water, and heat until melted. Spread over the top of the muffins. Let set, then dust the tops with a little cocoa and serve.

Makes 12 muffins.

Source: 100 Best Delicious Chocolate


Today’s Comic

Coconut Ice Cream with Mango Sauce

Ingredients

4 egg yolks
1/2 cup cater sugar
1 tbsp cornstarch
1 tsp almond essence
2-1/2 cups milk
1-1/2 cups freshly grated coconut, or grated creamed coconut
1-1/4 cups whipping cream

Mango Sauce

1 large ripe mango
2 tbsp caster sugar
1 tbsp lemon juice
4 tbsp fresh orange juice

Method

  1. Beat the egg yolks, sugar, cornstarch, almond essence and a little of the milk until combined.
  2. If using freshly grated coconut, tip it into a food processor and process with 1-1/4 cups of the remaining milk until fairly smooth.
  3. Pour the fresh coconut milk into a heavy-based saucepan and stir in the rest of the milk. If using creamed coconut, simply heat it with the milk, stirring frequently. Bring the milk almost to the boil.
  4. Gradually pour the milk over the egg yolks whisking constantly. Return the mixture to the pan and cook very gently, stirring until thickened.
  5. Pour the custard into a bowl, cover it with a circle of greaseproof paper and leave to cool.
  6. Pour the cream into the ice cream maker and churn until it holds its shape. Spoon into a freezer container and freeze for several hours or overnight.
  7. Make the sauce. Slice the mango flesh off the stone and put it into a food processor. Add the sugar, lemon juice and orange juice and process until smooth. Pour into a small jug and chill.
  8. To serve, scoop the prepared ice cream into the halved coconut shells, or into tall serving glasses. Add the mango sauce and serve immediately.

Makes 6 servings.

Source: ICe Cream and Iced Desserts


Today’s Comic

Austrian Pudding – Moor in a Shirt

Ingredients

4 slices bread, crusts removed
1/2 cup whipping cream
1/3 cup butter, softened
2 eggs
2 egg yolks
3/4 cup sifted confectioners’ sugar
1/4 cup ground toasted almonds
1/3 cup chocolate chips, melted
1/8 tsp almond extract

Method

  1. Break the bread into small pieces and place in a bowl.
  2. Pour the cream over the bread, then mix with a wooden spoon until cream is absorbed.
  3. Place the butter in the small mixer bowl and cream with the electric mixer for about 5 minutes or until light and creamy.
  4. Add the bread mixture and beat until light and fluffy.
  5. Combine the eggs and egg yolks and beat lightly with a fork.
  6. Add the eggs and sugar alternately to the bread mixture, a small amount at a time, beating well after each addition.
  7. Add the almonds, chocolate and almond extract and beat until well blended.
  8. Turn into a heavily buttered 1 to 1-1/2-quart pudding mold. Cover with buttered waxed paper and heavy-duty foil, then tie securely with string. Trim off excess paper and foil.
  9. Place on rack in steamer and pour boiling water just to bottom of rack. Cover with lid and steam for 2 hours.
  10. Remove from steamer and let rest for 2 minutes.
  11. Unmold onto serving dish and dust with additional confectioners’ sugar.
  12. Serve with whipped cream or a chocolate sauce, if desired.

Makes 4 servings.

Source: The Creative Cooking Course


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