tag:blogger.com,1999:blog-48970791541601261332024-03-04T12:23:24.461-08:00:pastry studioA blog about pastry and desserts with a simple, rustic stylepastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger44013tag:blogger.com,1999:blog-4897079154160126133.post-42279329876670861782016-01-01T08:36:00.000-08:002016-02-02T19:21:52.037-08:00Walnut Tweed Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLP5XM4kBdTMFo7jp7nu5oCojousDlOTmhjAIbfxikF1RiVeZq4k0GGHrOUzKTHZ_leCH7HJgVQDDaYrK-f08xqzh7E2AyadV6hizUuXMLg2Tld1SRptaCzls7031McBbWyz4EsMl9QT8/s1600/walnuttweedcakesl1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLP5XM4kBdTMFo7jp7nu5oCojousDlOTmhjAIbfxikF1RiVeZq4k0GGHrOUzKTHZ_leCH7HJgVQDDaYrK-f08xqzh7E2AyadV6hizUuXMLg2Tld1SRptaCzls7031McBbWyz4EsMl9QT8/s400/walnuttweedcakesl1.jpg" width="400" /></a></div>
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We all encounter both challenges and joys in our lives and this year was no different. As hopeful humans, we commit to doing what it takes to stay positive and enjoy the gifts each day brings. Among the New Year's good luck traditions of eating greens (for the prosperity of folded money), legumes (resembling coins) and noodles (for long life) are round or ring-shaped cakes for a sweet full circle, the cycle of life. In some cultures, the first piece is made as an offering to a saint and subsequent slices are served in order of age. Sometimes there's a small token hidden for extra good luck to the finder. So today I'm offering you a round cake in the hope you may enjoy a lovely year full of goodness and light and the very best of good luck in 2016.<br />
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As we turn the page into the 2016 winter season, I’m drawn
to the fabulous trio of nuts, spice and chocolate.<span style="mso-spacerun: yes;"> </span>And although I tend to go with almonds and pecans most of the time, I do love toasted walnuts in pastries and desserts.<span style="mso-spacerun: yes;"> </span><span style="color: #262626;">California just happens to </span>produce about 99% of the nation’s walnuts so they're readily available here. Rich in plant-based omega-3,
walnuts have a unique flavor all their own.<span style="mso-spacerun: yes;">
</span>In this Walnut Tweed Cake, I combine toasted walnuts with the complimentary
flavors of instant espresso powder, cardamom and chopped chocolate.<span style="mso-spacerun: yes;"> The cake is fairly light and subtle rather than rich or heavy.</span></div>
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<o:p></o:p></div>
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When slicing into this simple rustic cake, it reminded me of
the look of a warm fall tweed, just the sort of thing to ward off the chill of winter.<span style="mso-spacerun: yes;"> </span>It has
woven into its texture the comforting elements of simple and pure ingredients. I do recommend as the
winter seeps into our bones that you enjoy a nice slice with a good cup of hot coffee whenver
the mood strikes for a cherished moment of life's luxury.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Here’s wishing everyone a very HAPPY NEW YEAR!!<o:p></o:p></div>
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<i>Bench notes:</i><o:p></o:p></div>
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-<span style="mso-spacerun: yes;"> </span>Toasting walnuts
brings out their full flavor and adds significantly to the cake.<span style="mso-spacerun: yes;"> </span>Put the nuts in a single layer on a baking sheet in a 350 degree F oven for 10 - 15 minutes. Cool.<o:p></o:p></div>
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- Room temperature butter is not oily or soft. It
should give just a bit when you press into the surface.<o:p></o:p><br />
- Add the espresso powder to the milk and vanilla when the milk has warmed up to room temperature so it will more easily dissolve.</div>
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- Because there is a small amount each of flour and ground
nuts, it’s important to take the time cream the butter and sugars properly on medium speed until light and fluffy; add eggs one at a time, mixing thoroughly before adding the next (the batter is ready for the next egg when it no longer has a shiny slick on the surface); and then thoroughly combining with the flour and nut mixture to build a
solid structure.<span style="mso-spacerun: yes;"> Scraping down the bowl at each juncture really makes a difference.</span><br />
<o:p></o:p></div>
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- Chop the chocolate and remaining walnuts into fairly small
pieces (about the size of chocolate chips) so they don’t sink to the bottom.<o:p></o:p><br />
- For another seasonal walnut cake, try <a href="http://pastrystudio.blogspot.com/2012/03/walnut-maple-cake.html" target="_blank">Walnut Maple Cake</a>.</div>
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<o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpptHJXRqbSZB94SBYRQLX4BsDNtq9ypC6rjrSF2pfwlpTtMHiY1sdaZ5XY4wHhdDzjMP0k5G0UJHkA1nsLSWh8lsdBDatn4fkj-0zNDswt-yRx6dATuyuGIKXmyYSKj3B-8MacB_BnE/s1600/walnuttweedcakesld.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpptHJXRqbSZB94SBYRQLX4BsDNtq9ypC6rjrSF2pfwlpTtMHiY1sdaZ5XY4wHhdDzjMP0k5G0UJHkA1nsLSWh8lsdBDatn4fkj-0zNDswt-yRx6dATuyuGIKXmyYSKj3B-8MacB_BnE/s400/walnuttweedcakesld.jpg" width="400" /></a></o:p></div>
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<b>Walnut Tweed Cake</b><o:p></o:p></div>
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Serves 8<o:p></o:p></div>
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1 cup (4 oz) toasted walnuts, divided<o:p></o:p></div>
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3/4 cup (3 3/4 oz) flour<o:p></o:p></div>
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1 teaspoon baking powder<o:p></o:p></div>
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1/2 teaspoon salt<o:p></o:p></div>
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3/4 teaspoon ground cardamom<o:p></o:p></div>
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1/4 cup (2 oz) milk @ room temperature<o:p></o:p></div>
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1 teaspoon vanilla<o:p></o:p></div>
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1/2 teaspoon instant espresso powder<o:p></o:p></div>
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2 oz (1/3 cup) bittersweet or semisweet chocolate<o:p></o:p></div>
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4 oz (8 tablespoons) butter @ room temperature<o:p></o:p></div>
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1/2 cup (3 1/2 oz) granulated sugar<o:p></o:p></div>
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1/4 cup (1 3/4 oz) dark brown sugar, packed<o:p></o:p></div>
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2 eggs @ room temperature<o:p></o:p></div>
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1 egg yolk<o:p></o:p></div>
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powdered sugar, for dusting<o:p></o:p></div>
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Preheat oven to 350 degrees F.<span style="mso-spacerun: yes;"> Lightly g</span>rease and flour an 8” x 2” round cake pan and line the bottom with a round of parchment paper.<o:p></o:p></div>
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Place 3/4 cup (3 oz) toasted walnuts, flour, baking powder,
salt and cardamom in the bowl of a food
processor. Process until the walnuts are finely
ground. Pour into a bowl and set aside.<o:p></o:p></div>
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Whisk together the milk, vanilla and instant espresso powder
and set aside.<o:p></o:p></div>
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Coarsely chop the remaining 1/4 cup (1 oz) walnuts and
chocolate into small pieces and set aside.<o:p></o:p></div>
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Cream the butter and both sugars until pale and fluffy, about 4
minutes.<span style="mso-spacerun: yes;"> </span>Add eggs and egg yolk one at a
time, fully incorporating each into the mixture before adding the next and
stopping to thoroughly scrape down the bowl after each addition. <o:p></o:p></div>
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Slowly add the flour in three additions, alternating with
the half the milk mixture and beginning and ending with the flour. Mix until
the batter is completely combined. Use a rubber spatula
to fold in the remaining 1/4 cup chopped nuts and chocolate. Pour the cake batter into the prepared pan and spread it
evenly.</div>
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Bake until a tester comes out clean, about 32 - 33 minutes. <span style="mso-spacerun: yes;"> </span>Let the cake rest for 10 minutes. Gently run a
thin bladed knife around the edge of the pan and invert the cake. Remove the
parchment and invert the cake again.<span style="mso-spacerun: yes;">
</span>Cool completely.<span style="mso-spacerun: yes;"> </span>Dust with powdered sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyBjSml_iZZAHwWHOIjuUWA3UOjlc-T9GsIzXI3HlgYxWDr_FIHxgCFSpYhvBYzHgH5pmIg8WABgKVJnOU_qXnPU_5BQ0U7wzpkZ4sdVdefaU4WF0P7IkfjLOl-LE2vhFUeTMB6pZ9Pc/s1600/walnuttweedcakesl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyBjSml_iZZAHwWHOIjuUWA3UOjlc-T9GsIzXI3HlgYxWDr_FIHxgCFSpYhvBYzHgH5pmIg8WABgKVJnOU_qXnPU_5BQ0U7wzpkZ4sdVdefaU4WF0P7IkfjLOl-LE2vhFUeTMB6pZ9Pc/s400/walnuttweedcakesl.jpg" width="400" /></a></div>
pastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.com34tag:blogger.com,1999:blog-4897079154160126133.post-13286050979630882012015-12-18T07:53:00.000-08:002015-12-18T07:53:01.676-08:00Chocolate Cinnamon & Hazelnut Thumbprints<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI-mi5q6qwxwAUpy2MXlQ05F81GfFXYbWkaHT05Xh7Cja2HaKSYo79HHnWrXzo4u8mUDSOWTVP-KQemd6qu7F4HQVpf4yuuvp-f1b7q94IrOzcl7WrjnS8LZEAFWm9O0GO4FG4KqzQMs/s1600/choccinhazelthumbprints.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI-mi5q6qwxwAUpy2MXlQ05F81GfFXYbWkaHT05Xh7Cja2HaKSYo79HHnWrXzo4u8mUDSOWTVP-KQemd6qu7F4HQVpf4yuuvp-f1b7q94IrOzcl7WrjnS8LZEAFWm9O0GO4FG4KqzQMs/s400/choccinhazelthumbprints.jpg" width="400" /></a></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">If we're talking about the pairing of chocolate and nuts, it’s no secret that my favorite
is the magical <i>gianduia</i>, Italian for the luxurious marriage of chocolate and
hazelnuts.<span style="mso-spacerun: yes;"> </span>Although I do love all the combinations,
there’s something about the unique quality of toasted hazelnuts that pairs
particularly beautifully with dark chocolate.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">For
me, these Chocolate Cinnamon & Hazelnut Thumbprint cookies are the mother lode of the fabulous wonder of chocolate,
cinnamon, vanilla and hazelnuts. There is superb deep cocoa, vanilla and cinnamon flavors co-mingling and a wonderful counterpoint of different textures. There's a decent level of sugar that isn't too sweet or cloying and a dollop of chocolate that adds to the luxury. </span>The cookies are crispy on the outside, tender and chewy on the inside, a wealth of pleasure. Perfect for the holidays, although I wouldn’t
even consider filing this recipe away once December is in our rear view
mirror.<span style="mso-spacerun: yes;"> </span>These cookies are meant to be
enjoyed throughout the year, whenever you feel like delighting your palate and treating yourself to
something pretty sublime.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">My
cookies didn’t come out nearly as beautiful as the Epicurious photo because I
somehow forgot to roll the cookies in the cinnamon sugar before baking.<span style="mso-spacerun: yes;"> </span>But I did try to remedy that just a wee bit by
rolling them in the sugar before filling with chocolate to get the right sensation of flavor. Please do make a point to remember to roll in the sugar because all of the garnishes - the sugar, cinnamon, chocolate and finely
chopped hazelnuts - each in their own way contribute magically and significantly
to the final product.<o:p></o:p></span></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">If
you’re a lover of the combination of chocolate and hazelnuts like me, don’t
hesistate to make this cookie.<span style="mso-spacerun: yes;"> </span>It’s not
difficult and the reward is the stuff of cookie dreams.<span style="mso-spacerun: yes;"> </span>By which I mean, <i>heaven</i>.<o:p></o:p></span></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">Here’s
to your happy season of baking!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxzpVZqvcPKCrO0KCSQrJuhhJZqrFx9wDE6sg9tfs2GbTb8XsQFh2sIiBp-sCEMJ2QEdKaPLjHtfVR5aGKGJsvijNAlIj2j9HxsabjQu5ubiN1sZY5-qeMNurxgSWMl8EThnLujItD50/s1600/choccinnhazelnutthumbprintb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxzpVZqvcPKCrO0KCSQrJuhhJZqrFx9wDE6sg9tfs2GbTb8XsQFh2sIiBp-sCEMJ2QEdKaPLjHtfVR5aGKGJsvijNAlIj2j9HxsabjQu5ubiN1sZY5-qeMNurxgSWMl8EThnLujItD50/s400/choccinnhazelnutthumbprintb.jpg" width="400" /></a></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;"><i>Bench
notes:</i><o:p></o:p></span></div>
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- Toasting nuts brings out the oil and heightens their
flavor. Toast hazelnuts in a 350 degree F oven for about 7 - 8 minutes.<span style="mso-spacerun: yes;"> </span>Watch them closely as they will taste bitter
if they are left too long.<span style="mso-spacerun: yes;"> </span>Remove from
the oven and wrap the nuts in a kitchen towel and let them steam for about 1
minute. Rub them in the towel to remove any loose skins (don't worry about the bits of skin still clinging) and let cool.<o:p></o:p></div>
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- Use natural cocoa powder, not dutched.<o:p></o:p></div>
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- 1 tablespoon may seem like a ton of vanilla but it is
perfect!<o:p></o:p></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">-
The original instructions call for mixing in the conventional way: creaming
butter and sugar, adding the egg, then the dries.<span style="mso-spacerun: yes;"> </span>I decided to mix mine in a food processor, so
this is my method:<span style="mso-spacerun: yes;"> </span>Place 1/2 cup
hazelnuts, flour, cocoa, baking soda, salt, 1 1/4 teaspoons cinnamon and sugar
in the bowl of a food processor and process until the nuts are finely ground.<span style="mso-spacerun: yes;"> </span>Cut 8 oz cold butter into 1/2” pieces and add to
the bowl.<span style="mso-spacerun: yes;"> </span>Process until the butter is
well incorporated.<span style="mso-spacerun: yes;"> </span>Add the egg and vanilla
and process until the mixture forms clumps around the center of the machine and
holds together when pinched. <o:p></o:p></span></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">-
I use a #40 ice cream scoop to portion the cookie dough.<o:p></o:p></span></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">-
After baking, I use the small end of a melon baller to create the wells.<span style="mso-spacerun: yes;"> </span>Rather than pushing straight down into the
warm cookies, I pressed down gently,
rocking the utensil back and forth to prevent the warm cookies from cracking
excessively.<o:p></o:p></span></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;">-
The recipe calls for semisweet (62%) for the chocolate garnish but I used
bittersweet (72%).<span style="mso-spacerun: yes;"> </span>I just used a
teaspoon to drizzle the chocolate into the wells of each cookie.<o:p></o:p></span></div>
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- Cookies can be stored in an airtight container at room
temperature for about 1 week.<o:p></o:p></div>
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- There’s a how-to video of the recipe available from
<a href="http://video.epicurious.com/watch/how-to-make-the-ultimate-chocolate-thumbprint-christmas-cookies" target="_blank">Epicurious</a>.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjny0lwTEGzxHgDcgOutmrhZpFWL9Bm7G4Uvlk0rOx2-k_KioFLqwzP37L5VDPuNkQETmjE_LONC5SWorwUJPogKFzfvAdPyv4QnX03kzSZHNbKMFtZgkU50HPXu-13xLgm2-QbqPhy_nA/s1600/choccinnhazelthumbprintsh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjny0lwTEGzxHgDcgOutmrhZpFWL9Bm7G4Uvlk0rOx2-k_KioFLqwzP37L5VDPuNkQETmjE_LONC5SWorwUJPogKFzfvAdPyv4QnX03kzSZHNbKMFtZgkU50HPXu-13xLgm2-QbqPhy_nA/s400/choccinnhazelthumbprintsh.jpg" width="400" /></a></div>
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<span style="mso-fareast-language: EN-US; mso-no-proof: yes;"><b>Chocolate
Cinnamon & Hazelnut Thumbprints</b><o:p></o:p></span></div>
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<i>adapted from <a href="http://www.epicurious.com/recipes/food/views/chocolate-cinnamon-and-hazelnut-thumbprints" target="_blank">Epicurious</a></i></div>
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Makes about 2 1/2 dozen cookies<o:p></o:p></div>
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<b>Cookie Dough</b><o:p></o:p></div>
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1/2 cup (2.5 oz) toasted hazelnuts<span style="mso-tab-count: 1;"> </span><o:p></o:p></div>
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2 cups (10 oz) flour<span style="mso-tab-count: 5;"> </span><o:p></o:p></div>
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1/2 cup (1 1/2 oz) cocoa powder<span style="mso-tab-count: 3;"> </span><o:p></o:p></div>
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1/2 teaspoon baking soda<span style="mso-tab-count: 5;"> </span><o:p></o:p></div>
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1/2 teaspoon salt<span style="mso-tab-count: 5;"> </span><o:p></o:p></div>
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1 1/4 teaspoons cinnamon<span style="mso-tab-count: 2;"> </span><o:p></o:p></div>
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8 oz (16 tablespoons) unsalted butter @ room temperature<span style="mso-tab-count: 1;"> </span><o:p></o:p></div>
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1 cup (7 oz) sugar<span style="mso-tab-count: 5;"> </span><o:p></o:p></div>
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1 large egg<span style="mso-tab-count: 11;"> </span><o:p></o:p></div>
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1 tablespoon vanilla<span style="mso-tab-count: 4;"> </span><o:p></o:p></div>
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<b>Sugar Garnish</b><o:p></o:p></div>
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1/2 cup sugar<span style="mso-tab-count: 3;"> </span><o:p></o:p></div>
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1 teaspoon cinnamon<o:p></o:p></div>
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<b>Finishing Garnish</b><o:p></o:p></div>
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2 tablespoons (3/4 oz) toasted hazelnuts<o:p></o:p></div>
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4 oz (about 2/3 cup) semisweet chocolate [I used bittersweet]<o:p></o:p></div>
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2 oz (4 tablespoons) unsalted butter<o:p></o:p></div>
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Grind 1/2 cup hazelnuts until finely ground. <span style="mso-spacerun: yes;"> </span>Transfer to a large bowl. <span style="mso-spacerun: yes;"> </span>Add flour, cocoa powder, baking soda, salt,
and 1 1/4 teaspoons cinnamon and whisk until thoroughly combined.<o:p></o:p></div>
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Beat 8 oz butter and 1 cup sugar until pale and fluffy,
about 2 – 3 minutes. <span style="mso-spacerun: yes;"> </span>Add the egg and
vanilla and beat until thoroughly blended. <span style="mso-spacerun: yes;"> </span>Reduce to low speed and add the dry ingredients, beating just until thoroughly mixed.<span style="mso-spacerun: yes;"> </span>Portion the dough into heaping tablespoons
and roll into balls.<span style="mso-spacerun: yes;"> </span>Place on a baking
sheet and chill until the oven is ready.<o:p></o:p></div>
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Preheat to 350 degrees F. <span style="mso-spacerun: yes;"> </span>Prepare baking sheets with parchment or
silpats.<o:p></o:p></div>
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<span style="mso-tab-count: 2;"> </span><o:p></o:p></div>
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Combine 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl. <span style="mso-spacerun: yes;"> </span>Roll the cookie balls in the mixture and place
them 2" apart on the baking sheets. <o:p></o:p></div>
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<br /></div>
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Bake until puffed and set but still moist, about 10-12
minutes, rotating the sheets halfway through.<o:p></o:p></div>
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<span style="mso-tab-count: 2;"> </span><o:p></o:p></div>
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Remove from the oven and immediately make an indentation in
the center of each cookie with the small end of a melon baller or the bottom of
a rounded measuring teaspoon. <span style="mso-spacerun: yes;"> </span>Place the pans on a wire rack and cool
completely.<o:p></o:p></div>
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<span style="mso-tab-count: 2;"> </span><o:p></o:p></div>
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Finely chop remaining 2 tablespoons hazelnuts and set aside. <o:p></o:p></div>
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<br /></div>
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Finely chop the chocolate and melt with the remaining 2 oz butter in a small heatproof bowl over a barely simmering water bath or at 10-second intervals in a microwave, stirring often,
until melted. <span style="mso-spacerun: yes;"> </span>Fill the wells of each
cookie with the chocolate and immediately garnish with the reserved nuts. <span style="mso-spacerun: yes;"> </span>Set the cookies aside until the chocolate
is set, about 20 minutes. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoYSfS4jXcf6uK3hTWkJkkSmTlolfnh3ktsOG1F_4I-OqJqiYTryPUrChlFkmotMDmLf2M_8ZWWJCTCBbjTG234KvdHF26tgIoK-oQv09FOmDjxB5zlo_tsOCRufpBZRmTBrDeikVezM/s1600/choccinnhazelthumbprinth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVoYSfS4jXcf6uK3hTWkJkkSmTlolfnh3ktsOG1F_4I-OqJqiYTryPUrChlFkmotMDmLf2M_8ZWWJCTCBbjTG234KvdHF26tgIoK-oQv09FOmDjxB5zlo_tsOCRufpBZRmTBrDeikVezM/s400/choccinnhazelthumbprinth.jpg" width="400" /></a></div>
pastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.com5tag:blogger.com,1999:blog-4897079154160126133.post-47901840261955942902015-12-11T06:36:00.001-08:002016-08-15T18:37:26.755-07:00Apple Rum Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9sLgZ61kM1UWsvoUsym0z_xLxFWMfx8Tx34KeHCRMziaCwxeouTBYAhgepZXJpGgvwvh7O4Dfm2acITPLltlS7kp3aMq2XHyn5P73LLV_a3udg2yyacUy6DJKPEm_DjS_WdEctfzdbw/s1600/applerumudcakecu1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9sLgZ61kM1UWsvoUsym0z_xLxFWMfx8Tx34KeHCRMziaCwxeouTBYAhgepZXJpGgvwvh7O4Dfm2acITPLltlS7kp3aMq2XHyn5P73LLV_a3udg2yyacUy6DJKPEm_DjS_WdEctfzdbw/s400/applerumudcakecu1.jpg" width="400" /></a></div>
<br />
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We are knee deep into the season of festive boozy desserts
and I thought I’d add one that is also a very comforting kind of dessert.<span style="mso-spacerun: yes;"> </span>With a splash of rum and a dash of spice, this
cake fills the bill.<span style="mso-spacerun: yes;"> </span>And since I’m always
looking for ways to incorporate fresh fruit into my pastries and desserts, I
decided a nice thin layer of apples baked in a brown butter and brown sugar rum
topping would lift this cake to a soothing splendor.<o:p></o:p></div>
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<br /></div>
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This is an adult cake, but I'm careful to use alcohol in desserts for enhanced flavor rather than to overwhelm.<span style="mso-spacerun: yes;"> For the topping, </span>I
browned the butter and also added a tablespoon of rum and some
spice to give the apples more complexity.<span style="mso-spacerun: yes;">
</span>The cake itself has a pinch of nutmeg to complement the rum.<span style="mso-spacerun: yes;"> </span>This is pretty easy to prepare and even
easier to share when the mood strikes and you're in the company of good friends.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
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I hope you’re feeling the spirit of the season and enjoying lots of holiday cheer.<span style="mso-spacerun: yes;"> </span>Now is an especially good time to think about
ways to give back and share the bounty in our lives with our community and loved ones. Enjoy!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdtarUKH8wchGxMSpFbIv9N6nWhBGrq1D_hKdGfgUloU4XC4GRTK6knZynNbvGMdCQxS17pNw0sQGF2Y_wjFEgLz9TctK5xDWCTRG2QoVIqEe6oDcfDjWAbhBsVSWg7anTPhHNbMw95A/s1600/applerumudcakeslR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdtarUKH8wchGxMSpFbIv9N6nWhBGrq1D_hKdGfgUloU4XC4GRTK6knZynNbvGMdCQxS17pNw0sQGF2Y_wjFEgLz9TctK5xDWCTRG2QoVIqEe6oDcfDjWAbhBsVSWg7anTPhHNbMw95A/s400/applerumudcakeslR.jpg" width="400" /></a></div>
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<i>Bench notes:</i><o:p></o:p></div>
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- I like Fuji or Gala apples for this recipe.<br />
- I use a parchment circle on the bottom of the pan to make removal of the cake easy and quick.<br />
- Whenever preparing upside down cake, don’t let the fruit
sit in the bottom of the pan with the sugar mixture for more than a few
minutes. When fruit comes into contact with sugar, it begins to macerate and may produce an excess of juices, which may affect the texture of the
cake.<span style="mso-spacerun: yes;"> </span>So lay down the fruit just before
you’re ready to begin mixing the cake.</div>
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- For the topping, it won’t take long to brown the small
amount of butter so you’ll need to work fast.<span style="mso-spacerun: yes;">
</span>Remember: when browning butter, both the pan and the butter get very hot.<span style="mso-spacerun: yes;"> </span>That means that even when you’ve
taken it off the heat, it will continue to brown from the residual heat.<span style="mso-spacerun: yes;"> </span>So it’s important to have the remaining topping ingredients and the prepared cake pan ready to go because you’ll need to quickly stop
the cooking after you take the butter off the heat.<span style="mso-spacerun: yes;"> </span>Just as it looks like it’s reached an amber
color, lift up the pan and swirl it a few times to watch its progress.<span style="mso-spacerun: yes;"> </span>When it’s reached a bit darker brown, quickly stir in the
remaining topping ingredients and pour into the prepared pan.<span style="mso-spacerun: yes;"> </span>Remove the vanilla bean and swirl to evenly distribute the topping across the bottom to the edges of the pan.<o:p></o:p></div>
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- If you don’t have a vanilla bean for the topping, add 1/4
teaspoon vanilla extract when you add the sugar, rum and spice to the browned butter.<o:p></o:p></div>
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- Cut the apples into thin slices so they'll have the right texture in the time it takes the cake to bake.<br />
- To avoid gummy cake, always let cake cool completely on a wire rack to allow the
crumb to set, about 2 - 3 hours after removing it from the pan.</div>
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<o:p></o:p></div>
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- More festive boozy treats: <a href="http://pastrystudio.blogspot.com/2010/12/profiteroles-with-eggnog-ice-cream-and.html" target="_blank">Profiteroles with Eggnog Ice Cream and Rum Sauce</a>, <a href="http://pastrystudio.blogspot.com/2013/12/chocolate-rum-cake.html" target="_blank">Chocolate Rum Cake</a>, <a href="http://pastrystudio.blogspot.com/2009/12/walnut-brandy-cake.html" target="_blank">Walnut Brandy Cake</a>, <a href="http://pastrystudio.blogspot.com/2010/03/chocolate-rum-raisin-cake-with-caramel.html" target="_blank">Chocolate Rum Raisin Cake with Brown Sugar Rum Glaze</a>, <a href="http://pastrystudio.blogspot.com/2009/05/olive-oil-and-sherry-pound-cake-with.html" target="_blank">Olive Oil and Sherry Pound Cake</a> and <a href="http://pastrystudio.blogspot.com/2015/03/whiskey-ice-cream-with-hazelnut-crumble.html" target="_blank">Whiskey Ice Cream with Hazelnut Crumble</a>. </div>
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<o:p></o:p></div>
<div>
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1v1d8O1j_p7G7_0Ywj9jzr7fMoNJKe4yCThAiIjX7lKJvxiJV8xhecylesaHY3goRoNgTM0FW9SEqA-UdALY8bU3CuiFf2wgyLAQgf81cWv4brPFjdHBf3An9ucfEJPVzbh6Wp2hHprA/s1600/applerumudcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1v1d8O1j_p7G7_0Ywj9jzr7fMoNJKe4yCThAiIjX7lKJvxiJV8xhecylesaHY3goRoNgTM0FW9SEqA-UdALY8bU3CuiFf2wgyLAQgf81cWv4brPFjdHBf3An9ucfEJPVzbh6Wp2hHprA/s400/applerumudcake.jpg" width="400" /></a><br />
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<br /></div>
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<b>Apple Rum Upside Down Cake</b><o:p></o:p></div>
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Serves 8<o:p></o:p></div>
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<br /></div>
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<b>Topping</b><o:p></o:p></div>
<div class="MsoNormal">
2 oz (4 tablespoons) unsalted butter<o:p></o:p></div>
<div class="MsoNormal">
1/4 vanilla bean<span style="mso-tab-count: 2;"> </span><o:p></o:p></div>
<div class="MsoNormal">
1/2 cup + 2 tablespoons (4 1/2 oz) dark brown sugar, packed<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon rum<span style="mso-tab-count: 3;"> </span><o:p></o:p></div>
<div class="MsoNormal">
heaping 1/4 teaspoon cinnamon<o:p></o:p></div>
<div class="MsoNormal">
1/8 teaspoon allspice<o:p></o:p></div>
<div class="MsoNormal">
slight pinch salt<o:p></o:p></div>
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2 medium (about 13 oz) apples<o:p></o:p></div>
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<br /></div>
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<b>Cake</b><o:p></o:p></div>
<div class="MsoNormal">
1 1/2 cups (7 1/2 oz) flour<span style="mso-tab-count: 5;"> </span><o:p></o:p></div>
<div class="MsoNormal">
1 1/2 teaspoons baking powder<span style="mso-tab-count: 4;"> </span><o:p></o:p></div>
<div class="MsoNormal">
1/4 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
generous 1/8 teaspoon freshly grated nutmeg<o:p></o:p></div>
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1/2 cup (4 oz) milk @ room temperature <o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons (1 1/2 oz) rum <o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon vanilla</div>
<div class="MsoNormal">
4 oz (8 tablespoons) unsalted butter @ room temperature<span style="mso-tab-count: 3;"> </span><o:p></o:p></div>
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1/2 cup (3 1/2 oz) granulated sugar<o:p></o:p></div>
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1/4 cup (1 3/4 oz) dark brown sugar, packed<o:p></o:p></div>
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2 eggs @ room temperature<o:p></o:p></div>
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</div>
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<o:p></o:p></div>
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Preheat oven to 350ºF.<span style="mso-spacerun: yes;">
</span>Lightly grease a 9” x 2 1/2” round cake pan and line the bottom with a circle of parchment paper.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
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To make the topping, place 2 oz of butter in a saucepan. Split and scrape 1/4 vanilla bean and add to the butter in the saucepan along with the pod. Brown the butter over medium low heat. Just as it begins to look like it’s almost ready, take the pan off
the heat and swirl.<span style="mso-spacerun: yes;"> When it gets to the right color, q</span>uickly add brown
sugar, rum, spices and a slight pinch of salt and stir to combine. Pour into
the prepared cake pan, remove the vanilla bean and swirl to
distribute evenly across and to the edges of the pan . </div>
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<br /></div>
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Peel, core and cut the apples into thin slices. Arrange them in the bottom of the pan in an
overlapping pattern.</div>
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<o:p></o:p></div>
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<br /></div>
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Sift the flour, baking powder, salt and nutmeg and set aside.
Combine milk, rum and vanilla and set aside. <o:p></o:p></div>
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<br /></div>
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Beat the butter and granulated sugar until light and fluffy,
about 3 - 4 minutes. Add eggs one at a time, <span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">mixing until fully
incorporated and emulsified before adding the next</span> and scraping
down the bowl after each addition. Add a third of the flour mixture
alternately with half the milk, beginning and ending with the flour. Mix
just until blended, scraping down the bowl and incorporating everything
together as you go. Pour the batter into the pan and carefully spread evenly to the edges without dislodging the fruit. <br />
<br />
Bake until golden and a tester inserted into the
center of the cake comes out clean, about 35 minutes. Place on a wire rack and cool for 15 minutes. Invert
the cake, remove the parchment and cool for at least 2 – 3 hours.</div>
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<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72_CD8d3T8nsG2qBsoxz_Typ-HPOW3tLaS5il0B3t7EcNIa5mV67_PBWGlvWagBd_cm85pJ2JbQcBaJ1wdkeNn-BhJR0CTwPPVjxIY1dvHpFsRh7jaUVzYdJyIr2LTRd-v54RGyswxjI/s1600/applerumudcakecu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72_CD8d3T8nsG2qBsoxz_Typ-HPOW3tLaS5il0B3t7EcNIa5mV67_PBWGlvWagBd_cm85pJ2JbQcBaJ1wdkeNn-BhJR0CTwPPVjxIY1dvHpFsRh7jaUVzYdJyIr2LTRd-v54RGyswxjI/s400/applerumudcakecu.jpg" width="400" /></a></div>
pastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.com6