Dessert Circus at Home: Fun, Fanciful, And Easy-To-make Dessertsby Jacques Torres, Kris Kruid, Christina Wright, Christina Wright
Celebrated pastry chef Jacques Torres has finally answered the sweet dream of his readers: a dessert cookbook specially designed for the home cook! A follow–up of his first book, Dessert Circus, this new cookbook offers mouthwatering desserts that can easily be made in the home kitchen. He has taken his incredible scientific knowledge of/b>… See more details below
Celebrated pastry chef Jacques Torres has finally answered the sweet dream of his readers: a dessert cookbook specially designed for the home cook! A follow–up of his first book, Dessert Circus, this new cookbook offers mouthwatering desserts that can easily be made in the home kitchen. He has taken his incredible scientific knowledge of ingredients and baking and used that to develop foolproof recipes for Mochachino Cake, Apple Crisp, Babka, and Upside–Down Lemon Cake and playful desserts like Chocolate Mousse and Porcupine. He also lets children get in on the fun with recipes for homemade Lollipops, Marshmallows, Chocolate Balloons, and Graham Crackers.
- HarperCollins Publishers
- Publication date:
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- Product dimensions:
- 8.00(w) x 9.25(h) x 1.05(d)
Read an Excerpt
Raspberry or Mango Sauce
Yield: 11/4 cups (10.2 ounces; 285 grams)
To make this sauce, it is best to use a blender, food processor, or immersion blender. You will also need a fine-mesh sieve. Use ripe, flavorful fruit or your sauce will have no taste. Fruits that make especially good sauces are the berries and really colorful fruits like mango and papaya. Use this recipe as a guideline to create your own fruit sauce.
Prepared fresh fruit About 3 cups10.5 ounces300 grams Powdered sugarScant 1/2 cup1.8 ounces50 grams
*A few drops fresh lemon juice (if using raspberries)
Peel, core, seed, or pit the fruit as appropriate and chop into medium-size pieces. Puree the fruit until completely smooth. Add the sugar 2 tablespoons at a time, incorporating it well after each addition and making sure any lumps are dissolved. When using raspberries, add the lemon juice to prevent oxidation (browning) and to enhance the flavor. Watch the consistency and frequently taste for sweetness. The desired sauce is equally sweet and tangy, and smooth. You may not use all of the sugar, or you may need to add a little bit more. If too little sugar is added, the sauce will be runny and tart. To fix this, add more sugar. If too much sugar is added, the sauce will be overly thick, sweet, and it will taste starchy. To fix this, add more fruit puree. The sauce is the ideal consistency when it holds its shape when dribbled onto a plate.
Strain the sweetened puree through a fine-mesh sieve into a clean bowl. This will separate the pulp from the fruit puree and remove any small seeds. Stir the puree until completely smooth. It will keep in the refrigerator in a small airtight container or zippered-top plastic bag for up to 3 days or in the freezer for up to 2 months.
Copyright (c) 1999 by Team Torres LLC
What People are saying about this
As the executive pastry chef at Le Cirque 2000, Jacques Torres has been delighting dessert fans for years with classic dishes like Ratatouille Turnovers and Chocolate Decadence, among many, many others. And as one of the world's best-known pastry chefs, Torres has received numerous acclaimed cooking awards, including the coveted Meilleur Ouvrier de France (France's highest award for a pastry chef) in addition to being honored as the James Beard Pastry Chef of the Year. Now, in his new book DESSERT CIRCUS AT HOME, Torres shares 100 new recipes that can easily be made in your own kitchen. Read what Jacques Torres has to say about preparing dessert at home as he offers up one his favorite recipes from DESSERT CIRCUS AT HOME.
A Tasty Tribute by Jacques Torres
DESSERT CIRCUS AT HOME is my tribute to all of the home cooks I've met in America. I am continually amazed by the number of people who bake at home, the volumes of church- or organization-oriented recipe books, and the way people share their favorites. I love going to my sister-in-law's house and seeing all of the goodies she baked lined up on her counter.
In this new book, I've tried to explain how and why ingredients interact, when and why the order is important, and how to tailor a favorite recipe so it turns out just the way you want it. I've added lots of shortcuts and tips professionals use to make things easier. The book contains information on equipment and ingredients and offers sources for things that might be on your wish list. You probably have most of the necessary ingredients in your cupboard. This book is really for the person who loves to bake at home, regardless of experience level. All the recipes are easy and many of them will seem familiar to you.
One of the questions I get asked the most is "What's your favorite dessert?" It's a tough question for me because I love everything sweet. I like desserts that have a lot of contrast -- hot/cold, soft/crunchy, sweet/tangy. I think about contrast when I try to develop recipes or give traditional recipes a new twist. I get instant feedback from the live audience at the restaurant where I work, Le Cirque 2000. The kitchen is open to the dining room and customers are encouraged to visit. I never know who I will meet! If you are in the restaurant, be sure to come back and say hello.
Here's a recipe for a dish we make at home. Be sure to use a good quality vanilla ice cream and be heavy-handed with the nutmeg!
Kris's Apple Crisp Yield: Up to 8 people (one 8-inch casserole)
--10 MacIntosh apples
--3/4 cup unbleached all-purpose flour
--1/2 cup granulated sugar
--1/2 cup (firmly packed) light brown sugar
--1/2 cup cold unsalted butter, cubed
--pinch of ground cinnamon
--pinch of salt
--pinch of freshly grated nutmeg
--pecans or walnuts, chopped
--apple cider (optional)
--vanilla ice cream
Preheat the oven to 350 F (176 C). Use a sharp paring knife or apple peeler to peel the apples. Slice them in half and remove the cores, then slice the apple halves into thick segments. Kris likes to use thinner slices and I prefer chunks. Set aside.
Combine the flour, sugars, butter, cinnamon, salt, and nutmeg in a large mixing bowl. Use a pastry blender to cut the butter into the blended ingredients. The finished mixture should be crumbly and you will be able to see small chunks of butter. Mix in the chopped nuts. Do this after you work in the butter so you won't have to crunch through the nuts.
Lightly spray an 8-inch casserole or souffl� dish with vegetable cooking spray. Fill the dish about half full with the apples. Add about half of the apple cider and cover with a generous portion of the flour mixture. Top with the remaining apples and cider. The apples should mound over the top of the dish because they will shrink as they bake. Cover with the remaining flour mixture. Place in the oven and bake, covered, for about 30 minutes. Then uncover and bake until the topping is a dark golden brown and appears dry, about an additional 30 minutes. Remove from the oven and spoon into small bowls. I always serve it warm with vanilla ice cream so the ice cream melts into the apple crisp.
We usually make a double batch. You can freeze the baked apple crisp well wrapped in plastic wrap. When ready, allow it to thaw. If I am going to reheat the whole dish, I do it in the oven at 350 F (176 C) for 20 to 30 minutes. Otherwise, spoon it into small bowls and reheat each bowl in the microwave on high power for 60 to 90 seconds.
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