Milk Chocolate Cup-of-Fluffs
Susan Norris and Susan Heeger, Hand-Crafted Candy Bars
Ingredients
- 1 batch Soft Vanilla Nougat
- 1 cup/95 g sweetened, shredded coconut, plus more to garnish
- 1/2 cup/60 g chopped, blanched, slivered almonds
- 1 batch Tempered Milk Chocolate
- Place 24 paper or foil cupcake liners in cupcake or muffin pans.
- When preparing the nougat, add the coconut and almonds and set aside.
- Have the tempered chocolate at 90°F/34°C. Using a small paintbrush or pastry brush, paint the inside of the cupcake liners with a thick coating of chocolate. Allow the chocolate cupcake liners to set in the refrigerator for 5 to 10 minutes. Fill each about half full with the coconut-nougat mixture, leaving a margin of chocolate along the top edge so the final coat of chocolate will adhere to it and seal the cups. Return the cups to the refrigerator for another 5 minutes, then top each with the finishing layer of chocolate and refrigerate again for 5 minutes to set. Decorate or sprinkle with shredded coconut. Remove from the muffin pan, and serve the cups with or without the liners.
Chocolate-Caramel Sandwich Cookies
Rachel Thebault, Tribeca Treats
Ingredients
Cookie Dough:- 1 1/2 sticks unsalted butter, softened
- 1 cup sugar
- 1 large egg, at room temperature
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- Pinch of salt
- 2 1/4 cups sugar
- 1 3/4 cups heavy cream
- 1/3 cup honey
- 1 tablespoon light corn syrup
- 1 vanilla bean, split and seeds scraped
- 4 tablespoons unsalted butter, softened
- 12 ounces bittersweet chocolate, coarsely chopped
- 3 tablespoons unsalted butter
Directions
- In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg. Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes. Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
- Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible. Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.
- Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan. In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat. Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.
- Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.
- Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.
Milk-Chocolate-Frosted Layer Cake
Karina Gowing
Ingredients
- 1 1/4 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 2 sticks unsalted butter
- 1/2 cup whole milk
- 6 large eggs, separated
- 1 cup sugar
- Pinch of salt
- 1 1/2 cups heavy cream
- 1 1/2 pounds milk chocolate, finely chopped
- Shaved milk chocolate, for garnish (optional)
Directions
- Preheat the oven to 325°. Butter and flour two 9-inch-square cake pans.
- In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, melt the butter in the milk over low heat. Transfer to a large bowl and let cool slightly. Whisk in the egg yolks and 1/2 cup of the sugar. Add the dry ingredients and whisk until smooth.
- In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy. Fold the beaten whites into the batter until no streaks remain. Divide the batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean. Transfer the cakes to a rack and let cool completely.
- Meanwhile, in a medium saucepan, bring the cream to a simmer. Put the chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 3 minutes, then whisk until smooth. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
- Turn the cakes out of the pans and put one layer on a plate. Top with 1 cup of the frosting, spreading it to the edge. Top with the second layer and spread the remaining frosting over the top and sides. Let the cake stand at room temperature for about 30 minutes before cutting into squares.
Happy baking!
No comments:
Post a Comment