Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts

Monday, April 25, 2016

Chocolate Tart

Warning: this dessert is rich! It is delicious and wonderful. Sometimes you just want chocolate. Maybe you want chocolate because it is tastes so good?  Maybe you want chocolate because you gave your daughter lots of loving care since she had a cold in which she shared? Maybe after having a cold it is a celebration that you can actually taste again?
Chocolate Tart
Pastry Crust:
2 cups whole wheat white flour
3 Tbsp sugar
1/4 tsp salt
3/4 cups unsalted butter, cold and cut into small pieces
1 egg yolk
2 Tbsp ice water
1 egg white

1 cup heavy cream
1/2 cup milk
10 oz. dark chocolate, chopped
2 Tbsp sugar
1/4 tsp salt
2 eggs
1 egg white

  1. In a food processor, combine the flour, sugar, and salt. 
  2. Add the butter and pulse about 20 times. 
  3. In a small cup, mix the egg yolk with the ice water in a small bowl.
  4. Slowly, pour the egg yolk mixture into the flour mixture while pulsing.
  5. Pulse until the dough comes together. 
  6. Form the dough into a disk and wrap in plastic wrap. 
  7. Refrigerate 30 minutes.
  8. Roll out the dough into a 12 inch circle on a lightly floured surface.
  9. Place the dough into a 9 inch tart pan with a removable bottom.
  10. Press the dough evenly into the pan and into the scalloped edges.
  11. Cut off any excess dough hanging over the edge with a knife.
  12. Refrigerate the dough for 15 minutes.
  13. Preheat the oven to 350 degrees F.
  14. Place the tart pan onto a cookie sheet. 
  15. Line the tart with aluminum foil and add pie weights/dried beans to keep the sides down.
  16. Bake for 30 minutes. Remove the foil and weights.
  17. Using a pastry brush, coat the crust with a beaten egg white. 
  18. Return the tart to the oven and bake for 8 minutes until golden color.
  19. Set aside to cool.
  1. Lower the heat to 325 degrees F.
  2. In a medium pan, heat the heavy cream and milk over medium low temperature.
  3. Heat until the cream comes to a slight simmer around the edges.
  4. Remove from the heat and stir in the chocolate. 
  5. Stir the chocolate until smooth and melted.
  6. Stir in the sugar and salt until incorporated.
  7. In a small bowl, beat the eggs.
  8. Stir the eggs into the chocolate mixture.
  9. Pour the filling into the tart shell. 
  10. Bake for 15 minute or until the filling is set and glossy.
  11. If any bubbles or cracks form, remove from the oven since it is beginning to over bake (like mine).
  12. Allow to cool before serving.
Recipe adapted from Tyler Florence.

One year ago.....................Provence Chicken.
Two years ago...................Lemon Bars.
Three years ago.................Roasted Hazelnut Ice Cream.
Four years ago..................Store Top Chili Mac.
Did you already know.............
-In the US, there are about 1 billion cases of the common cold each year. 
-On average, a 70 year old person probably had over 200 colds in their life time. 
-Most colds last about seven to ten days.

Wednesday, May 14, 2014

Blueberry Galette

My friend told me several times that I should try this bakery at the Old Port. Every time I was down there, I would forget. Well, I decided to spend some girl time with my youngest daughter. We went to Portland for manicures. My daughter tried to talk me into taking her to her favorite restaurant but I felt it wouldn't be fair since the guys weren't with us. Instead, I took her to the bakery my friend recommended. My daughter and I picked up an almond raspberry galette, a tart, and a baguette. My daughter loves sweets so she was in heaven. Afterwards, she told her Dad that we will have to go again especially for the galette. While we were at the bakery, I saw a copy of their cookbook for sale. I decided to checked out the Standard Baking Co. Pastries cookbook from the library. For my daughter, I made the galette she loved so much. My daughter loved it even though I picked a blueberry filling. I will definitely make this dessert again and I will be purchasing the cookbook. Now, what will be the next thing we will have to try at the bakery?
Almond Blueberry Galette
1/2 cup sliced almonds
1 cup unsalted butter, softened
2 cups all purpose flour
pinch of salt
3/4 cup sugar plus more for topping
2 eggs
1 1/4 cup blueberry jam

  1. Grease a tart pan with nonstick baking spray. Set aside.
  2. In a food processor, pulse the sliced almonds until grounded. Set aside.
  3. In a mixer, mix the butter, flour, and salt until well incorporated. 
  4. Add the sugar and the ground almonds. Mix until incorporated. 
  5. Add 1 of the eggs and mix until the dough holds together.
  6. Transfer the dough onto a lightly floured surface. 
  7. Working with half the dough at a time, knead the dough about 10 times.
  8. Roll out the dough into the size of the bottom of the tart. 
  9. Carefully, wrap the rolled out dough with plastic wrap and place into the refrigerator to chill.
  10. Roll out the other half of the dough into the bottom of the tart pan.
  11. In a small bowl, lightly beat the other egg with 1 tsp of water. 
  12. Lightly, brush the outside edges of the tart with the egg wash.
  13. Spread the jam evenly inside the egg wash border.
  14. Carefully top the tart with the other rolled out dough piece.
  15. Lightly, press the dough along the edges to firmly seal the two layers over the jam layer.
  16. Brush the top of the tart with the egg wash. 
  17. Sprinkle a little sugar on top of the tart. 
  18. Place the tart in the refrigerator to chill for 10 minutes.
  19. Preheat the oven to 350 degrees F. 
  20. Bake the tart for 20 minutes. 
  21. Rotate the pan and bake for another 20 minutes or until golden brown.
Recipe adapted from the Standard Baking Company Pastries Cookbook.

One year ago....................................................I made Broccoli Cheddar Soup.
Two years ago..................................................I made Apple Cinnamon Loaves.
Did you already know..............................
-Galette is a French pastry cake.
-Galette tend to be flat, round or free forming pastries.
-In Canada, galettes tend to be more of a cookie.

Friday, February 28, 2014


Ever since my daughter tried beignets, she keeps asking me to make them. It makes me feel good that my daughter just assumes I can make them especially since I may make fried foods once a year. Just for her, I figured I would do it. If you have never had a beignet, it taste like a combination of fried dough and a doughnut. It is so light and delicious. This recipe makes a lot. We filled four large storage bags and still had some left over. I'm not even including the ones we ate in the amount of beignets I made. My daughter is happy. My neighbors are happy. Ben-Yay!
1 1/2 cups warm water (about 110 degrees)
1/2 cup sugar
1 (1/4 oz.) package of active dry yeast
2 eggs, slightly beaten
1 tsp salt
1 cup evaporated milk
4 cups bread flour
1/4 cup shortening
3 cups all purpose flour
oil for frying
powdered sugar for dusting the tops

  1. In a medium bowl, combine the water, sugar, and yeast. Set aside for 10 minutes.
  2. In a large bowl, beat the eggs, salt, and evaporated milk together.
  3. Add the yeast mixture to the egg mixture. Mix well.
  4. Add one cup of bread flour at a time. Allow to mix for 1 minute before adding the next cup.
  5. Add the shortening and mix for a couple of minutes.
  6. Add one cup of all purpose flour at a time until the dough begins to pull away from the side. The dough should not be sticky or more flour is needed.
  7. Knead the dough for 8 minutes.
  8. Spray a large bowl with nonstick cooking spray.
  9. Place the dough into the bowl and cover with a greased plastic wrap.
  10. Allow the dough to rise for at least 2 hours.
  11. Preheat oil to 350 degrees F. in a deep fryer or large pan. 
  12. Line a large plate with several sheets of paper towels.
  13. Place a cup of powdered sugar in a sifter and set aside.
  14. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
  15. Cut the dough into 1 inch squares.
  16. Carefully place the dough into the heated oil.
  17. Cook the dough for about 1 minute or until golden brown before flipping it over to allow the other side to cook until a golden brown color.
  18. Remove the beignet from the oil and place onto the paper towel lined plate.
  19. Lightly dust the beignet with powdered sugar.
  20. Serve warm.
Recipe adapted from Paula Deen.

One year ago........................................I made PB Nutella Oatmeal.
Two years ago......................................I made Agent P Sandwich.
Did you already know..............................
-Beignets are very popular in New Orleans especially the French Quarter.
-In 18th century, the French immigrants brought beignets to Louisiana.
-A beignet is a square doughnut with no hole in the middle of it which has been sprinkled with powdered sugar.