Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Monday, October 22, 2012

Aunt's tartelettes

That is: crust pie with custard enriched with delicated pine nuts and icing sugar...delicious...

Here is the recipe, copied from a bag of baking powder:

Ingredients (for a single 26 cm pie or 5 tartelettes):

For the dough:
300 g flour
150 g sugar
1 pinch of salt
1 egg
150 g butter (at room temperature)
8 g baking powder
1 bag vanillin (or vanilla flavor)
grated lemon peel

For the custard and the decoration:
1/2 l milk
4 Tbsp corn or potato starch
6 Tbsp sugar
2 egg yolks
icing sugar and pine nuts

Mix the flour with the sugar, salt, egg, butter in small dices, grated lemon peel, vanillin and the sieved baking powder; knead it with your hands in the shortest time possible, shape into a ball, enroll it with film and let it rest for 30 minutes in the fridge.

While you wait, prepare the custard: warm up the milk on a low heat setting, without letting it boil; beat the eggs with the sugar in a bowl, and then add the starch little by little. Pour the milk slowly and mix with a beater.
Put everything in a pot and cook on a low heat until a veil forms on the spoon (more or less two minutes since it starts to boil).

For the 26 cm pie:
take the dough out of the fridge, take 2/3 of it and store the rest. Roll it 1/2 cm thick, and put it on the mold (if you have one of those molds with the bottom that can be separated from the sides, you can roll the dough directly on the bottom). Leave a 3 cm tall border. Pierce the dough with a fork, pour the custard in, fold the border inwards and paint it with a bit of water to stick the cover of the pie.
Take the other 1/3 of the dough out of the fridge, roll it and, helping yourself with the roller, lay it carefully on the fop of the pie. Close the borders well, with a bit more of water if necessary. Pierce the surface and distribute some pine nuts on the top of it. Bake at 175º C for 30-35 minutes. When it has cooled down, dust it with icing sugar.

To make tartelettes, follow the same procedure, but divide the dough for the bottom and the top of the pie into 5 parts each. Bake for 20-25 minutes at 175º C.

Sunday, September 16, 2012

Autumn biscuits


Today I have some new tools to try out: the new leaf-shaped molds, the icing bottle, the white sugar pearls...

However, the recipe for the biscuits is not new; when I was a child and I was starting doing things in the kitchen, I found it in the "Recipe book of Grandma Duck", and since then I have always been using the same recipe for this type of buiscuits... in italian they are called "frollini" as they are made of "pasta frolla".

Let's go on with the ingredients (for the dough):
300g flour
130g butter (at room temperature)
1 pinch of salt
1 egg and 2 yolks (don't throw away the egg whites)
50g sugar
1/2 grated lemon peel

With a fork, mix all the ingredients, and, as quickly as possible, knead with your hands till you obtain a smooth and uniform dough; make a ball with it, wrap it with cellophane, and put it into the fridge for 30 minutes.

Once the 30 minutes have elapsed, turn on the oven to... uff, each oven is different... I set mine to 155º-160º. Take a tray with a baking sheet where you will place the biscuits. Roll out the dough with the rolling pin until it is about 5mm thick. Cut the shapes that you prefer, and place them on the tray. Bake for 10-15 minutes, until they golden (but be careful, not brown, otherwise they will come out too hard!).

Once cold, you can decorate the biscuits with powdered sugar, water icing or, as I did this time, with royal icing.

Here is the recipe that was successful for me... even though I have to improve a bit the drawing with the pastry bag =)

450g powdered sugar
2 tbs lemon juice
2 egg whites (the ones that were left before)

Sieve the powdered sugar and put it in a bowl. Add the beaten egg whites and the lemon juice; beat for 10 minutes.

Once ready and while you are using a part of the icing with a pastry bag or icing bottle, I suggest you to cover the icing in the bowl with a wet towel, to avoid that it dries... if this happens, it's a disaster... this is my personal experience.

About the techniques for icing, here are a few links that explain it all, well, almost all of it ;)

To conclude, aside from the decoration of questionable beauty, I definitely recommend you the recipe of grandma duck!


Sunday, September 2, 2012

Mini muffins with peach and "amaretti"

Here the  weather already started being a bit cold, or maybe it's because I am a bit like a reptile and feel cold as soon as the sun disappears... well, what matters is that I suddenly started feel like turning on the oven and baking something fun

Mini muffins with peach and amaretti

Ingredients (for about 50 mini muffins - or 10 regular muffins):
230g corn starch
25g amaretti (italian almond flavored buiscuits) + 3-4 more amaretti for the bottom of the muffins
2 eggs
100g sugar (I use 70g white sugar and 30g brown sugar)
120g butter (at room temperature)
100g (yes, grams) milk
2 1/2 tsp baking powder
1 big peach, or 2 small ones (mine weighted some 300g)
a pinch of salt

wash the peach and cut it into small dices. Crush the amaretti in a mortar (don't grind them so much that they become powder, make sure you leave some grains; of course it is also a matter of personal taste).
In a bowl, mix with your hands the corn starch with the butter and the crushed amaretti. Add sugar, bakind powder and salt. In a separate bowl, mix the eggs with the milk, and pour them on the first bowl with the amaretti compound. Mix well; finally, add in the diced peach, mix a bit more with a spoon, and you are ready to fill your muffin molds. Before pouring the compound in, crush 3-4 more amaretti (this time ground to powder) and put a bit in the bottom of each mold... it will make it more tasty!

Bake at 170ºC for 20 minutes (well, you should check with your own oven!).
Twenty minutes and...enjoy!!