Read an Excerpt
Desserts for Plated Presentations
Apple Strudel, German Style
Baklava with Mascarpone Bavarian and Cherry Sauce
Caramel Boxes with Caramel-Macadamia Nut Mousse
Caramelized Apple Galette in Phyllo Dough with Kumquat
Cherry Baskets with Cherry Compote and Black Pepper Frozen Yogurt
Chestnut-Rum Cream Cakes
Chianti Poached Figs with Lavender Mascarpone
Chocolate Ganache Towers
Date-Stuffed Poached Pears in Phyllo Crowns with Brandied Mousseline Sauce
Dessert Sampling Platter
Florentina Cones with Seasonal Fruit
Honey Truffle Symphony
Hot Chocolate Truffle Cake
Marco Polo with Spiced Ganache and Tea Ice Cream
Pears Belle Hélène
Pineapple Fritters with Gingered Pineapple Frozen Yogurt
Puff Pastry with Fruit and Champagne Sabayon
Red Banana Truffles in Phyllo Dough
Small Pear Tartlets with Caramel Sauce
Small Swedish Pancakes
Swedish Pancakes Filled with Apples
Tiramisu with Fresh Fruit
Trio of Cannolis
Trio of Chocolates with Marzipan Parfait
Tropical Surprise Packages
Valentine's Day Hearts
White Chocolate Citrus Roulade
Wild Strawberries Romanoff in Caramel Boxes
Wine Foam and Blackberry Bavarian Greystone
For many hundreds of years, sweet and elegant desserts have been a favorite way to reward ourselves and those who are special to us. They are a small luxury that, even though not an essential part of one's everyday diet, has played an important role in cultural history. From the first sweets, which were probably nothing more than a plate of fruit topped with honey, cooking and baking have developed into a creative and sophisticated art. This is especially evident in dessert presentations which are often a meaningful part of celebrations and special occasions.
Some of the more elaborate recipes in this chapter require time and patience, but they yield breathtaking results. However, any of these desserts, even the quickest and most humble, should be presented in its own elegant way, served on an attractive plate and accompanied by an appropriate sauce and/or garnish. Even the simple and homey-looking Rum Babas can be dressed up with a little effort, although this type of dessert is not meant to compete with the artistry and complexity of, for example, Tropical Surprise Packages or Marco Polo with Spiced Ganache and Tea Ice Cream.
The size of the serving plate alone can make a big difference in a dessert's appearance. The dessert should not touch the rim of the plate, so for most sauce, and garnish without crowding. All of the presentation instructions in this chapter are based on using plates of this size that have a to detract from the dessert. This is especially important if decorating with two or more sauces or the result can look like a bad example of modern art. Keep in mind that the serving plate, sauce and garnish are there to art. Keep in mind that the serving plate, sauce and garnish are there t not compete with it. Strive for a well-balanced presentation.
Many of the pastries in this chapter would be suitable for the showcase in a pastry shop or for a dessert buffet, instead of plate service, just by leaving out the sauce and garnish. Tiramisu, Baklava, Swedish Profiteroles, and White Chocolate Citrus Roulade, are examples. Conversely, some of the pastries found in the preceding chapter-Chocolate Eclairs, Napoleons, and Orange Truffle Strips, for example-can easily be turned into elegant plated desserts by serving with a sauce and garnish.
In either case, whether you serve an elegant petits fours tray or an artistically decorated serving of Caramel Boxes with Caramel-Macadamia Nut Mousse, when your customers are finished they should agree that, "It was worth every calorie."Almond Wafers
This elegant and delicious dessert was born over a cup of coffee with the Executive Chef at the California Culinary Academy who needed a "nutty" dessert for a special function. The original name on the menu was Trio of Nuts, but I have since decided on a more conservative title. I'm using slightly modified versions of the the Raspberry Wafers batter and tulip template. The template used to decorate the top wafers has been borrowed from Souffle Glace.
The fragile wafers literally fall apart in in your mouth and also, unfortunately, in your hands if you are not careful during the assembly. The recipe will give you about ten extra wafers and you will probably need some of them. If any are leftover, they can be stored in an air-tight container for up to one week. If you must start assembly ahead of time, heed the warning in step five: the wafers will absorb moisture very quickly and become soggy. Part of the appeal of this dessert comes from the contrast in textures between the crisp wafers and the rich cream filling.
You can easily simplify and reduce the calories in this dessert by eliminating both types of nuts, the heavy cream, and the sugar from the ingredients. Instead, substitute one recipe of Italian Cream (page 1087) flavored with Amaretto de Saronno, Frangelico, or another nut-flavored liqueur.
1. Follow the recipe and instructions for Raspberry Wafers through step 3, substituting almonds for the hazelnuts in the water batter and using the template marked B in Figure 10-24 with that recipe. You will need four wafers per serving but make a few extra since they break easily.
2. Blanch the pistachios using a pinch of salt in the blanching water to bring out the green color. Remove the skin and set the nuts aside to dry. (You can speed up the drying process by placing the nuts in a very low oven. Do not toast them, however.) Reserve 16 good-looking pistachios, or pistachio-halves, to use for garnish. Crush the remainder finely and set aside. Finely chop the walnuts and set aside separately.
3. Select the 16 best-looking wafers to use on the tops of the desserts. Make the template used for Benedictine Souffle Glace, Figure 13-4, page 663 (see note). One at a time, set the template on top of these wafers and sift powdered sugar over the template. Remove the template very carefully so you do not disturb the powdered sugar. Place a small amount of melted chocolate in a piping bag. Pipe a small dot of chocolate in the center of each of the decorated wafers and place one of the reserved pistachios on top. Do not decorate more tops than you expect to use the same day. Set the tops aside. Pipe lines of melted chocolate in a spoke pattern over the entire base of as many dessert plates as you made tops. Reserve.-The family that glazes together stays together.
-This is lesson learned quite early in life.
-Try getting your children involved with glazing. If you are in a restaurant setting, ask your dishwasher to do it.
-This can be hours of enjoyment for anyone.
4. Whip the heavy cream with the granulated sugar to soft peaks. Divide the cream into two portions, one slightly larger than the other. Flavor the smaller portion with the chopped walnuts and place in a pastry bag with a no. 6 (12-mm) plain tip. Flavor the larger portion with the crushed pistachios and place in a second pastry bag with a no. 6 (12-mm) plain tip.
5. The wafers should be assembled to order, or no more than 15 minutes prior to serving. Pipe small mounds of pistachio cream on each of the petals on one wafer. Top with a second wafer and press down very lightly. Pipe mounds of walnut cream on the second wafer in the same manner. Top with the third wafer, press down lightly, and pipe mounds of pistachio cream on top.
6. Presentation: Pour orange sauce over one of the decorated plates to cover the base. Pipe four small dots of walnut cream in the center of the plate. Place an assembled dessert on top. Carefully top with one of the decorated top wafers. Serve immediately.Apple Strudel, German Style
You can find this appetizing pastry in many German konditoreis for sale both in individual portions, or in larger pieces which will serve ten to twelve people (something like buying a rectangular apple pie). German apple strudel is refreshing and not too filling as a luncheon dessert, served perhaps with your favorite ice cream instead of the custard sauce in warm weather. If you do not have pastry cream already made up, and do not need it for anything else, you can easily substitute apricot jam. Along the same lines, this is a good recipe to use up leftover sponges and sponge pieces. If they feel a bit dry, dab some poaching liquid on top before using.
1. Roll out the short dough into a strip 1/8 inch (3 mm) thick, the length of a full sheet pan (24 inches/ 60 cm), and 4 inches (10 cm) wide. Refrigerate.
2. Roll out the puff paste to 1/8 inch (3 mm) thick, 8 inches (20 cm) wide, and as long as the short dough. Refrigerate.
3. Cut a strip from the sponge sheet 3 1/2 inches (8.7 cm) wide and as long as the short dough. Tear the remainder of the sponge sheet into small pieces and reserve.
4. Poach the apples in the syrup for 10 to 15 minutes. They should give when pressed lightly. Remove from the liquid, let cool, then cut the apples into 1/2-inch (1.2-cm) slices.
5. Chop the walnuts to the size of the raisins. Mix thoroughly with the apple slices, raisins, cinnamon sugar, and pastry cream. Add the reserved sponge cake pieces.
6. Spread the apricot jam on the short dough, leaving 1/4 inch (6 mm) of the dough exposed on the long sides. Place the sponge cake sponge cake, shaping the apple mixture so that it is slightly rounded, and leaving a 1/4-inch (6-mm) edge of short dough exposed on each long side.
7. Fold the puff paste lengthwise over a dowel, positioning the dowel 2 inches (5 cm) away from the fold. With the back of a chef's knife (using the dowel as a guide) lightly mark (do not cut) a line parallel to the fold and approximately 1 1/2 inches (3.7 cm) away from it toward the dowel. Cut through the fold, up to the mark, at 1/4 inch (6mm) intervals (Figure 10-1).
8. Brush egg wash on the exposed short dough borders. Move the dowel to the fold of the puff paste, and use the dowel to lift the puff paste and unfold it over the strudel (Figure 10-2), positioning it so that the slits are centered over the filling. Fasten the puff paste to the short dough with your thumbs. Trim the excess from the sides (do not worry about sealing the short ends). Brush with egg wash.
9. Bake at 375° F (190° C) until golden brown, about 45 minutes. You may need to place a second pan underneath to prevent the bottom from becoming too dark. Let cool.
10. Glaze the strudel with apricot glaze, then brush with simple icing that has been thinned enough with simple syrup to look transparent. Do not just warm the icing to make it thin enough to use, or the glaze will be too thick when it sets. Cut the strudel into sixteen slices approximately 1 1/2 inches (3.7 cm) wide.
11. Presentation: Pour 1 1/2 ounces (45 ml) of Vanilla Custard Sauce on a dessert plate, making a round pool, off-center. Place a slice of strudel in the middle of the plate next to the sauce. Place the fruit behind the strudel on the opposite side. The strudel can be served hot or cold.
Baklava with Mascarpone Bavarian and Cherry Sauce
Baklava is a popular fillo-dough pastry most commonly associated with Greece, although, baklava is actually a Turkish word, and the confection is popular throughout the eastern part of the Mediterranean and the Near East. Any combination of nuts may be used, but traditionally nuts indigenous to the middle east, such as walnuts, almonds, hazelnuts or pistachios, are included. My version of baklava is paired with a mascarpone bavarian and cherry sauce.
1. Coat the cherry halves with some of the cherry sauce so they do not become dry. Reserve.
2. Presentation: Place a mascarpone bavarian in the center of a dessert plate. Sift powdered sugar lightly over three pieces of baklava. Arrange the pieces evenly spaced around the bavarian with a flat side of each triangle parallel to the sides of the bavarian. Place the cherry sauce in a piping bottle with a small opening. Pipe three large dots of sauce on the plate, in between the pieces of baklava. Pipe a zig-zag design of sauce on top of the bavarian. Place a cherry half, cut-side up, on each dot of sauce. Place a caramel fence standing upright on the bavarian. Serve immediately.
This is a variation of the white chocolate Bavarian filling and the same cautions apply: Do not overwhip the cream or overheat the white chocolate. The chocolate should be warm to aid in incorporating the gelatin, but it must never be left unattended while melting. If the chocolate gets too hot, the filling will break and become gritty. Unfortunately, at that point there is nothing to do but start over. To avoid having the filling set prematurely, it should not be made until you are ready to use it.
1. Place twelve six-sided or round rings 3 1/4 inches in diameter by 1/4 inches high (8.1 x 3.1 cm) on a sheet pan lined with baking paper. If you do not have rings you can make them easily (see note 1) or you may simply divide the filling between twelve 3-inch (7.5-cm) diameter ramekins instead.
2. Whip the heavy cream to soft peaks; do not overwhip. Gradually fold the cream into the mascarpone cheese. Reserve in the refrigerator.
3. Sprinkle the gelatin over the cold water and set aside to soften.
4. Combine the pectin powder and granulated sugar in a mixing bowl. Stir in the egg whites. Place the bowl over simmering water and heat, stirring constantly with a whisk, to 140° F (60° C). Remove from the heat and immediately whip the mixture until it has cooled completely and has formed stiff peaks.
5. Place the gelatin mixture over a bain marie and heat until dissolved. Do not overheat.
6. Quickly stir the gelatin into the melted white chocolate. Then quickly stir the chocolate mixture into one-third of the meringue mixture to temper it. Still working quickly, add this to the remaining meringue. Stir in the reserved whipped cream.
7. Immediately divide the filling between the prepared rings or forms. Spread the tops even and refrigerate for at least two hours to set. The bavarian may be kept in the refrigerator for 3 to 4 days. Unmold as needed.
1. Blanch the pistachios in water with a pinch of salt to make the green color more vivid. Remove the skins and dry the nuts.
2. Place the pistachios, the pecans, the walnuts, and the brown sugar in a food processor and grind finely. Mix in the ground cinnamon, ground cloves and half of the orange zest. Reserve.
3. Place the water, honey, orange juice, the remaining orange zest, and the granulated sugar in a heavy-bottomed saucepan. Bring to a boil over medium heat and boil until the mixture becomes syrupy, about 5 minutes. Add about one-third of the syrup to the nut mixture (or just enough to bind it) and mix throughly. Reserve the remaining syrup and the nut mixture separately.
4. Unroll the fillo sheets and keep them covered with a damp towel as you work. Place a sheet of baking paper larger than the fillo sheets on your work surface. Layer the fillo sheets on top of the paper, brushing each one lightly with melted butter before topping it with the next layer. Brush the top sheet with butter as well.
5. Trim one long edge of the fillo stack, then cut the stack in half crosswise, cutting through the baking paper at the same time. Lift up one stack of fillo and slide it off the paper into a half-sheet pan. Place the fillo sheets in the corner of the pan so that two cut (even) edges touch two sides of the pan (see note 2).
6. Spread the nut mixture evenly on top of the fillo layer in the pan and press it down lightly. Slide the second stack of fillo sheets on top of the nut mixture aligning the trimmed edges with those underneath. Trim the two remaining sides cutting through both layers.
7. Cut the top layer of fillo dough into 5 strips lengthwise, then cut 4 times across to make 20 small rectangles. Cut diagonally across each rectangle (from corner to corner) to make 40 triangles. Cut only through the top layer; do not cut through the nut filling and the bottom layer of dough. It will be easier to make precise cuts if you chill the baklava first.
8. Cut strips of cardboard about 1 inch (2.5 cm) wide and long enough to cover the exposed sides of the baklava. Place the strips against the exposed sides and then place weights against the cardboard to hold it in place (Figure 10-3).
9. Bake at 325° F (163° C) for approximately 45 minutes, or until dark golden brown. Reheat the remaining syrup and pour it evenly over the baklava immediately after removing it from the oven.
10. After the baklava has cooled completely, cut again following the previous cuts, but this time go all the way through the bottom layer of fillo dough. Cover the baklava carefully to avoid crushing the fillo dough and store it in the refrigerator. Baklava tastes best one or two days after it is baked, once the nuts have absorbed moisture. While it should be stored in the refrigerator, the flavor is improved by letting it come to room temperature prior to serving.
Red Banana Truffles in Phyllo Dough
This is the epitome of a good-tasting, good-looking dessert that can be prepped ahead with a minimum of time required for last minute assembly. If you are really pressed for time when serving, eliminate the chocolate piping on the plate and pour the raspberry sauce into a pool in the center of the plate instead (be sure that the raspberry sauce is thick enough not to run on the plate). Arrange the cut banana truffle pieces on top of the sauce. Sift powdered sugar over the entire plate, then arrange the fruit in a circle around the sauce on top of the powdered sugar (do not move it once you set it down).
Sprinkle pistachio nuts sparingly on top of the sauce. It's a very pretty presentation and over all a little quicker, which is helpful if you have to assemble quite a few of these desserts, and based on my experience, chances are you will.
1. Peel the bananas. Cut the pointed tip off each end, cut them in half lengthwise, then (keeping the halves together) cut each in half again crosswise to make 32 pieces. Turn each piece so that the flat (cut) side is facing up.
2. Place the ganache in a pastry bag with a no. 5 (10-mm) plain tip. Pipe a rope of ganache on the flat side of half of the banana pieces. Working with the remaining banana pieces (without ganache), one at a time, pick one up, dip the cut side into the chopped pistachio nuts (pressing firmly so they adhere) then sandwich together with a ganache-topped banana piece. Reserve.
3. Unwrap and unroll the fillo dough. Keep the stack of dough covered with a slightly damp (not wet) towel as much as possible as you are working. Place one sheet in front of you and brush it lightly with butter, fold in half lengthwise and brush lightly with butter again. Repeat buttering and folding with a second sheet and place this on top of the first so that the stack has 4 layers of fillo. Place one of the prepared bananas at the short end of the fillo stack. Bring the sides in on top of the banana, then roll up lengthwise. Place seam-side-down on a sheet pan lined with buttered baking paper. Repeat with the remaining pieces.
4. Bake at 375° F (190° C) for approximately 25 minutes, or until golden brown and baked through. Let cool to room temperature.
5. Place the Piping Chocolate in a piping bag and cut a small opening. Pipe a narrow elongated X shape, in the center over the entire plate, on as many dessert plates as you anticipate needing. Set the plates aside. Place a portion of the Rasberry Sauce in a piping bottle. Reserve it and the remainder of the sauce until time of service.
5. Presentation: Pipe a narrow elongated X shape in the center of a dessert plate. Fill the inside of the X with raspberry sauce. Using a serrated knife, carefully cut a banana package in half diagonally and arrange the pieces in the center of the plate. Sift powdered sugar lightly over the whole plate, including the rim. Place 4 or 5 pieces of prepared fruit on each side of the banana pieces, on top of the powdered sugar. After you set the fruit on the plate do not move it or you will disturb the powdered sugar. Sprinkle some of the reserved pistachio nuts on top of the sauce.
Like lingonberries, blueberries grow wild on sunny hillsides and in sunny patches of the forest all over Scandinavia and in the Northern United States and Canada. When I was a child my Mom and Dad would keep a close eye on their secret (or so they hoped) blueberry patches in the early fall since the berries had to be picked as soon as they turned from a reddish shade to that beautiful blue color. The trouble was that their secret was often the secret of someone else as well. If harvested in the same way as lingonberries using a small, hand-held screened box with a device on the front which would strain out the leaves and twigs, letting the berries fall down into the box. This was pushed through the top of the blueberry bushes in a scooping motion. We kids always had to pick our share before we were allowed to go and play. At first there was much more eating than picking which was evidenced by our blue-stained teeth. The small wild blueberry which grows in Scandinavia is blue throughout, unlike the cultivated variety, and would temporarily give ample proof of where the majority of the picked berries were being stored.
Blueberries contain a large amount of pectin which gives the sauce in this recipe a lustrous shine and an easily controllable consistency. Fresh blueberries should be stored in a single layer if possible. In this manner they will keep for a week or more in the refrigerator. During the off season I have, on occasion, used frozen blueberries in this recipe which works better than you might think given the fact that it is the colorful (and tasty) sauce that really makes this presentation stand out.
1. Grease and flour the back of clean, even sheet pans or, if you have silicon mats, use those instead. Make the template shown in Figure 10-4. The template as shown is the correct size for use in this recipe. Copy or trace the drawing and then cut the template out of 1/16 inch (2 mm) thick cardboard. Cake boxes are a good choice for this.
2. Place 2 tablespoons (30 ml) of the tulip paste in a small cup. Stir in the cocoa powder mixing until it is thoroughly incorporated. Spread the remaining tulip paste on the sheet pans or silicon mats within the template (see Figures 19-55 and 19-56, pages 1046 and 1047). You need to make thirty-two cookies for this recipe, but you should make a few extra since some will break or bake too dark.
3. Place the cocoa-colored tulip paste in a piping bag and cut a very small opening. Pipe two diagonal lines on each cookie, close together, in the center.
4. Bake at 425° F (219° C) until the cookies just start to turn light brown in spots. Immediately wrap each one around a 1-inch (2.5-cm) dowel, placing the cookie so that the finished pirouette is 4 inches (10 cm) tall, and press the seam against the table to weld the edges together. Set aside to cool. When cool, dip both ends of each pirouette 1/8 inch (3 mm) into melted dark chocolate.
5. Blanch the pistachios and remove the skins. Chop the nuts into small pieces and reserve.
6. Whip the heavy cream until stiff peaks form. Fold in the pastry cream and one-half of the pistachio nuts. Place the mixture in a pastry bag with a no. 6 (12-mm) plain tip. Fill both ends of the tubes with the cream mixture. Dip each end into the remaining chopped pistachio nuts. Ideally this should be done to order but certainly no longer than 30 minutes before serving.
7. Presentation: Pipe or spoon a raspberry-sized dollop of cream in the center of a dessert plate (the cream is there to prevent the pirouettes from rolling on the plate but it should not show in the final presentation). Place two filled pirouettes on top of the cream leaning one against the other at an angle. Spoon blueberry sauce across the center using enough so that it forms a small pool on each side of the plate. Decorate with one, two, or three Caramel Corkscrews.
Caramel Boxes with Caramel-Macadamia Nut Mousse
Caramel, chocolate and nuts- if you love this combination, and who doesn't, this is the dessert for you. Making the boxes and decorations may appear intimidating at first but, as you will find out, the caramel glass paste is actually quite easy to work with. Also, unfilled boxes can be stored for up to ten days in an airtight container so you can start well ahead. To simplify, you can omit one of the caramel decorations (using either the corkscrews or the caramelized nuts instead of both) without sacrificing any of the elegance of the presentation. Please do not leave off both decorations however, they are really so easy, well worth the time and effort and guests always love fancy sugar decorations; especially so these, standing tall and glorious. I have intentionally accentuate the subtle gold and brown shades of the caramel, chocolate and macadamia nuts. For a more colorful presentation featuring the caramel boxes see Wild Strawberries Romanoff in Caramel Boxes, page __. You may substitute any rich moist chocolate cake (including brownies) for the altered Chocolate Mint Torte.
1. Place a small amount of melted coating chocolate in a piping bag. Cut a very small opening and pipe 5 or 6 straight lines across the center over the base portion of dessert plates. Let cool.
2. Dip the top edge of as many boxes as you will be serving 1/4 inch (6 mm) into the same chocolate. Dip the same number of small squares halfway into the coating chocolate diagonally. Set aside for the chocolate to harden.
3. Place a square of chocolate torte in the bottom of as many caramel boxes as you expect to serve (pick up the square with the tip of a paring knife then lower it down). Place the caramel nut filling in a pastry bag with a no. 6 (12-mm) plain tip. Pipe the filling into the boxes filling them to just below the rim. Reserve in the refrigerator (see note 2).
4. Presentation: Decorate the top of a filled box with a chocolate dipped caramel square, caramelized macadamia nuts, and caramel corkscrews. Push the corkscrews into the filling slightly to make them stand at the angle desired, but be careful not to break them. Use the tip of a paring knife to press the bottom of the corkscrew into the filling instead of pushing it down from the top. Spoon shaved chocolate on top of the box around the other decorations. Pipe a small dot of filling in the center of one of the decorated plates. Place the filled and decorated box on top, placing it at an angle to the piped chocolate lines. Pipe caramel sauce on the plate around the box in large teardrop shapes. Decorate the the plate in front of the box with two caramelized macadamia nuts attached with a little chocolate.
Caramel Boxes and Squares
1. Cut a template from sturdy cardboard measuring 4 1/4 inches by 8 1/2 inches (10.6 x 21.2 cm).
2. Make two rectangular molding blocks 2 inches square and 3 1/2 inches long (5 cm 3 8.7 cm) (see note 1).
3. Place 8 ounces (225 g) (one-fourth) of the Caramel Glass Paste on a sheet of baking paper. Spread it out to a 9 by 20 inch (22.5 3 50 cm) strip. Transfer the paper to a perfectly flat even sheet pan. Repeat three times with the remaining paste.
4. Bake one sheet at a time at 350° F (175° C) for approximately 12 minutes, or until light brown. Remove the sheet from the oven carefully: a jarring movement will ripple the soft, thin surface. Let the sheet cool for a few seconds, then still working carefully, transfer it to the table top or, better yet, to a full sheet sized cardboard set on the table. Using the template as a guide, cut the sheet into four pieces with a chef's knife. Set the cut sheet aside to cool while you bake and cut the remaining sheets in the same manner.
5. Break away the scrap pieces around the edges of all 16 rectangles. Place the larger scrap pieces (slightly apart so they do not touch) on a sheet pan lined with baking paper (see note 2). Place back in the oven until soft. Remove from the oven and cut about twenty 1 3/4-inch (4.5-cm) squares out of the softened scraps. Reserve the squares to use in serving. The remaining scrap pieces can be used in Rum Ball or Danish Pastry fillings (or eaten).
6. Reheat the large rectangular pieces, four at a time, until they are soft enough to bend yet still firm enough to pick up from the pan. Working at a table close to the oven, invert one rectangle onto the table and place the molding block in the corner of one short end (Figure 10-5). Quickly wrap the glass sheet around the block (Figure 10-6) pressing down firmly at the end to weld the edges together. Still working quickly, fold the protruding edges against the end of the block as if you are wrapping a package (Figure 10-7). Stand the box upright and press down hard again to weld the bottom together (Figure 10-8). Leave the block inside the box and form the next one. (You may need to warm the pieces again to prevent breaking them.) Carefully pull out the first block; if it sticks, insert a small pallet knife between the block and the box (Figures 10-9, 10-10, and 10-11). Form the remaining boxes (leaving one block in place while you use the other one), in the same way. You can expedite the molding process by keeping the pallet knife chilled in ice water: the cold knife in contact with the sides of the box will make it harden more quickly, and you will be able to pull the building block out sooner.
7. If you will not be serving the boxes right away, store them in an airtight container (together with the square decorations) until needed. They can be kept for up to 10 days.
Caramel Glass Paste
This versatile paste can be used to make tulips to hold ice cream or sherbets. However, unlike tulip paste, this batter will not stay in the precise shape you create but instead will float out slightly as it bakes.
If you use baking paper, spread the paste out as soon as you portion it onto the paper. Portioning all of the paste out and then going back to spread it into the desired shape will cause the paper to become should be soft enough to spread easily. If it has been stored, even at room temperature, you may need to warm it gently over a bain marie to soften the butter and make it workable.
1. Cream the soft butter with the sugar. Add the glucose or corn syrup and mix to combine, scraping the sides of the bowl. Incorporate the flour.
2. Use as directed in the individual recipes. The paste can be stored at room temperature for 2 or 3 days. Refrigerate for longer storage.
Caramel-Macadamia Nut Mousse
1. Whip the cream to soft peaks. Set aside in the refrigerator.
2. Sprinkle the gelatin over the cold water and set aside to soften.
3. Caramelize the sugar to a light brown color (see note following this recipe and also page 954). Add the hot water and cook out any lumps.
4. Whip the eggs for about 3 minutes at high speed. Lower the speed and pour the hot caramel into the eggs in a steady stream. Turn back to high speed and continue whipping until the mixture is cold and forms soft peaks. Fold in the reserved whipped cream.
5. Place the gelatin mixture over a bain marie and heat until dissolved. Do not overheat. Rapidly mix the gelatin into a small portion of the cream, then quickly add that mixture to the remainder of the cream. Fold in the macadamia nuts.
Caramelized Apple Galette in Phyllo Dough with Kumquat
Generally speaking, a galette is a round cake made out of flaky pastry dough. The most celebrated version is the Galette des Rois, a pastry served during the Twelfth Night festivities in France. Traditionally, the cake would contain a single bean and the person who found the bean in their serving would proclaim themselves King for the night. The meat and cheese and to other items such as fried potato cakes and certain pancakes. Given this rather lose interpretation of the word, I do not feel it is out of place here, even though a true galette (whatever that is now) besides being round should be rather flat. In this dessert I have shaped the crust into a basket to give it some height and make it look more appealing, and I have placed the fruit on top of fillo dough instead of the more traditional puff pastry. To make a classical galette, see the variation following this recipe.
This is a very quick and easy pastry to produce. If necessary, the apples can be prepared one or two days ahead as can the fillo shells. It is then quite simple to assemble and bake the galette. Orange sauce can be used as a substitute for the kumquat sauce if kumquats are unavailable. Don't give up too easily however, the wonderful unique flavor of this small citrus fruit is well worth the effort to find, and the peel gives the sauce such a deep vibrant color, the orange sauce actually looks faded and plain by comparison.
1. Cut a 5 1 /2-inch (13.7-cm) diameter round template from cardboard or have a lid or plate of the same size handy. Cut the stacked fillo sheets in half lengthwise. Cut across in thirds dividing each sheet of dough into six pieces. Place the pieces in two stacks and cover one with a lightly dampened cloth. Place a piece from the remaining stack on the table in front of you. Brush some of the melted butter in a 4-inch (10-cm) circle in the center of the dough. Place a second piece of dough on top and brush butter on it in the same way. Continue layering and brushing with butter until you have used eight pieces of fillo (Figures 10-12 and 10-13). Do not butter the top of the stack.
2. Place the template on top of the stack. Cut around the template with a paring knife (Figure 10-14). Remove the scraps (the scraps may be saved to use in the filling for German Style Apple Strudel or Mascarpone Ricotta Strudel or they can be discarded). Brush butter over the top layer of the circle. Carefully press the stack of dough into a small individual pie form (Figure 10-15) (see note 1). If the circle does not form an evenly fluted edge, shape it with your hands. Repeat to form the remaining fillo dough into circular shells. Place the lined forms on two sheet pans.
3. Place the pastry cream in a disposable pastry bag made from a half-sheet of baking paper (see page 23). Pipe the cream into the shells dividing it evenly.
4. Chop the chocolate and the nuts into raspberry-size pieces. Sprinkle the chocolate and nuts evenly over the pastry cream.
5. Peel, core, and cut the apples in quarters lengthwise.
6. Place the remaining butter in a 10-inch (25-cm) (or larger) skillet. Melt the butter over medium heat. Sprinkle the sugar evenly over the melted butter. Place an 11-inch adjustable ring (or you can use the ring from a 10-inch springform pan, unclamped) in the skillet and quickly arrange the apples inside the ring standing them on the stem end and packing them as tightly as possible. (The ring may sit high on the sides of the pan at first, but as the apples cook and become smaller, you can adjust it.) Cook the apples over medium heat shaking the skillet gently to ensure that the apples do not stick and pressing lightly on the top to compact them every few minutes. As the apples shrink, tighten the ring around them. Continue cooking the apples in this manner until enough of the apple liquid has evaporated to allow the sugar to turn dark golden brown, about 45 minutes. Remove the skillet from the heat and let the apples cool for a few minutes.
7. Place the apples on a sheet pan lined with baking paper; reserve the syrup in the skillet. Cut each apple quarter in half lengthwise. Place six pieces of apple on top of the pastry cream in each fillo shell arranging the wedges so that the rounded side faces up.
8. Add the heavy cream to the sugar syrup remaining in the skillet. Bring to a boil while stirring constantly. Strain the sauce then spoon it over the apples in each form.
9. Bake the galettes at 400° F (205° C) for approximately 15 minutes. Cool slightly then remove the desserts from the forms.
10. Whip the chantilly cream until stiff peaks form. Place in a pastry bag with a no. 6 (12-mm) star tip and reserve in the refrigerator.
11. Presentation: Using a piping bottle, pipe a fluted circle of Kumquat Sauce covering most of the base of a dessert plate.
Place an apple galette in the center of the sauce. Pipe a rosette of chantilly cream on top. Decorate the top with a kumquat half and a mint leaf. Arrange sprigs of lavender around the galette in the sauce.
Omit making the fillo dough baskets. Instead, roll out 3 pounds, 12 ounces (1 kg, 705 g) Puff Paste to 1/8 inch (3 mm) thick. Refrigerate the dough until it is firm. Using a sharp knife, cut out sixteen 6-inch (15-cm) circles. Divide the pastry cream, chopped chocolate and chopped nuts between the circles leaving a 1/2-inch (1.2-cm) border uncovered. Arrange the apples on top. Do not spoon the caramel sauce over the apples. Bake as directed. Brush the caramel sauce on top as soon as the desserts are removed from the oven.
Chestnut-Rum Cream Cakes
The spectacular European sweet chestnut tree (not to be confused with the American variety which produces a much smaller nut) is a great ornamental and shade tree growing up to one hundred feet tall. They are part of the landscape all over Northern Europe. In the spring become spiny burrs, each containing up to three nuts. The chestnuts that are sold for cooking, either fresh in the fall and winter, or canned in sugar syrup or water throughout the year, are the European variety. For some reason chestnuts are utilized much more in cooking all across Europe than here in the U.S. where they still seem a bit underrated (with the exception of a brief burst of popularity around the holidays).
In this recipe the puréed fruit (chestnuts are actually classified as a fruit rather than a nut since they contain a greater amount of starch than oil) is delicious mixed with cream, flavored with a hint of rum and paired with chocolate. If you use canned chestnut purée, which you must do most of the year, be very careful to work it completely smooth before mixing in the mascarpone cheese. Because of the high starch content the purée is quite firm and will give new meaning to the word lumpy if you fail to do so.
1. Line the bottom of a 10-inch (25-cm) cake pan with baking paper. Add the sponge batter and spread the top even. Bake at 425° F (219° C) for approximately 15 minutes, or until baked through. The cake should spring back when pressed lightly in the center. Set aside to cool.
2. Place sixteen 3-inch (7.5-cm) cake rings on a sheet pan lined with baking paper. If you do not have cake rings cut 16 strips from acetate 10 inches long and 1 1/2 inches high (25 3 3.7 cm), overlap the short ends, and tape them together to make rings that are 3 inches (7.5 cm) in diameter.
3. Run a knife around the edge of the pan to release the cooled sponge cake and unmold the sponge. Remove the skin from the top of the cake. Slice the cake horizontally to make two layers. Brush the layers with cake syrup using it all up. Cut 16 circles from the two layers using a 3-inch (3.7-cm) plain cookie cutter (you will have to piece the last two together). Place a sponge circle in the bottom of each ring.
4. Place the Chocolate-Rum Cream in a pastry bag with a no. 3 (6-mm) plain tip. Pipe the filling on top of the sponge circles, dividing it evenly between the rings. Be careful not to get any filling on the sides of the ring above the cream. Refrigerate until the filling is partially set, about 30 minutes.
5. Place the Chestnut-Mascarpone Cream in a pastry bag with a no. 5 (10-mm) plain tip. Pipe the filling on top of the chocolate cream dividing it evenly between the rings. Use a spatula to even the tops. Refrigerate the cakes until set, at least 2 hours or, preferably, overnight.
6. Flavor the mousseline sauce with the rum. Reserve in the refrigerator.
7. Whip the heavy cream with the sugar until stiff peaks form. Place in a pastry bag with a no. 6 (12-mm) star tip.
8. Remove the metal rings or acetate strips from as many cakes as you plan to serve. Pipe a whipped cream rosette in the center on top of each one. Cover the top around the whipped cream with shaved chocolate. Place the decorated servings back in the refrigerator. The undecorated servings can be kept in the refrigerator, covered and left in the rings, for several days.
9. Presentation: Pour approximately 1/3 cup (80 ml) of mousseline sauce off-center on a dessert plate. Use the back of a spoon to shape the sauce into a round pool about 5 inches (12.5 cm) in diameter. Place a small amount of chocolate sauce for piping in a piping bag. Pipe a rounded zig-zag pattern, about 1-inch (2.5 cm) wide, around the perimeter of the sauce. Pull a small wooden skewer through the center of the zig-zag (see Figure 19-32, page 1006). Place a serving of cake behind the sauce with about one-fourth of the cake in the sauce pool. Decorate with a candied chestnut on top of the whipped cream rosette.
1. Chop the chocolate into small pieces. Melt in a bowl set over simmering water. Set aside but keep warm.
2. Whip the heavy cream until soft peaks form. Reserve.
3. Whip the egg yolks by hand until light and fluffy, about 2 or 3 minutes. Bring the honey to a boil and gradually add it to the egg yolks. Add the dark rum and continue to whip rapidly until the mixture has cooled completely.
4. Mix in the melted chocolate. Quickly fold in the whipped cream.
1. Work the chestnut purée until it is smooth. Mix in the mascarpone cheese gradually to avoid lumps.
2. Whip the heavy cream until soft peaks form; do not overwhip. Mix the cream into the chestnut mixture. Reserve in the refrigerator.
3. Sprinkle the gelatin over the cold water and set aside to soften.
4. Combine the sugar and egg whites in a mixer bowl. Set the bowl over simmering water and heat, stirring constantly with a whisk, to 140° F (60° C). Remove from the heat and whip immediately until the meringue is cold and has formed stiff peaks.
5. Place the softened gelatin over a bain marie and heat to dissolve. Do not overheat. Place a small amount of the chestnut mixture in a bowl. Quickly stir in the gelatin and then continuing to work quickly, add this to the remaining chestnut cream. Fold in the meringue.
Chianti Poached Figs with Lavender Mascarpone
Turkish Brown Figs, also known as Black Spanish Figs, are large, beautiful-looking fruit, with an exceptional mahogany brown skin tinged with purple. The first crop of the year is always particularly eye-catching. (In addition to the unique fact that figs produce fruit without flowering, they are also unusual in that they provide two crops annually.)
This recipe utilizes the classic method of poaching figs in wine and reducing the liquid to use as a sauce. The lightly cooked fruit is paired with mascarpone cheese and caramel sauce-a traditional, and fabulous combination. The only time-consuming step here is caramelizing the figs which can easily be omitted if necessary. Instead, poach the reserved figs lightly (less than 5 minutes) after removing the first eighteen from the poaching liquid. Stand the second group of figs on end and allow them to drain throughly. Cut a cross on top of each one, cutting halfway through the fruit, so that the figs open up like flowers. Place in the center of the sauce when serving.
1. Select 12 of the nicest figs and reserve for decoration.
2. Combine the chianti and the granulated sugar in a large saucepan. Bring to a boil and add the remaining 18 figs. Adjust the heat so that the liquid is just simmering, and poach the figs for 5 minutes. Depending on the size of your pan, you may need to poach the figs in two batches. Gently remove the figs and stand them upright on a sheet pan lined with baking paper. Boil the poaching liquid until it is reduced to 1 3/4 cups (420 ml). This will take approximately 5 minutes and the consistency will be that of a thick syrup. Set aside to cool.
3. Caramelize the 12 reserved figs in the Caramelized Sugar for Decorations following the instructions on page 964.
4. Cut the poached figs in half lengthwise cutting evenly through the stem as well. Place them back on the sheet pan, cut-side up. Soften the mascarpone cheese and place in a pastry bag with a no. 4 (8-mm) plain tip. Pipe the cheese in a pearl pattern down the center of each fig. Sprinkle lavender petals on top of the mascarpone. Reserve the decorated figs in the refrigerator.
5. Place the caramel sauce in a piping bottle and set aside. Carefully twist the caramelized figs off of the skewers. Wear a latex glove on the hand that touches the fruit to avoid fingerprints on the caramel. Place the figs standing upright on a sheet pan (see note).
6. Presentation: Pour a small pool of the reduced poaching syrup in the center of a dessert plate. Place a caramelized fig in the center of the sauce. Sprinkle crushed hazelnuts on the sauce around the fig. Place three prepared fig halves evenly spaced around the sauce with the stem ends pointing out. Pipe random teardrops of caramel sauce around the fig halves. Garnish with a lavender sprig.
Chocolate Ganache Towers
This is another of what I refer to as "high-tech" desserts. I would be hard put to duplicate this, and many others in this book, without taking advantage of polyurethane or acetate strips, silicon baking mats and the like. However, even with such modern help, this elegant and showy dessert is still time-consuming. To speed things up you can make the towers up to one week ahead, and certainly the presentation can be simplified. The more elaborate chocolate butterfly can be replaced with one made from tulip batter as is in Chocolate Ganache Cake, or a simple chocolate figurine as described in the Tiramisu featured in Triple Treat. If you have forms or rings that are 2 1/2 inches in diameter, or if you have made the support frame (directions follow), it is not necessary to tape the plastic strips together. Just overlap the ends and set them inside the forms or box frame; they will not unroll. 1. Spread the chocolate sheet batter into a 6- by 23-inch (15- 3 57.5-cm) strip (just short of the full length of a sheet pan, but only 6 inches/15 cm wide). Bake immediately at 375° F (190° C) for about 12 minutes, or until baked through. Set aside to cool.
2. Cut twenty strips, 2 1/2 inches wide and 7 1/4 inches long (6.2 3 18.1 cm), from a sheet of polyurethane or acetate. Overlap the ends and tape them together to make tubes that are 2 inches (5 cm) in diameter and 2 1/2 inches (6.2 cm) high. Stand the tubes on end on a paper-lined sheet pan or in the support frame (directions follow to make the frame). If you want to make the filling set up diagonally as shown in the color insert, you must use the frame and set it on the angled base (Figure 10-16).
3. Invert the cooled chocolate sheet and peel the paper from the back. Cut out twenty 2 1/2-inch (6.2-cm) rounds. Place one in the bottom of each tube. Set the tubes aside.
4. Pipe the Dark Chocolate Filling into the reserved plastic tubes on top of the sponge rounds. Be very careful not to get any filling on the inside of the tubes above the filling. If you do, remove it carefully or it will detract from the finished appearance. Place the tubes in the refrigerator (leaving them at an angle on the stand if using).
5. If you are making horizontal layers you can add the Light Chocolate Filling as soon as you have made it. If you are making diagonal layers, wait until the dark chocolate layer is set enough not to move and then remove the support frame from the angled base and set the frame flat on the table before adding the dark chocolate layer. Pipe the light chocolate filling into the tubes on top of the dark chocolate filling (Figure 10-17). Place the tubes in the refrigerator until set, about 4 hours.
6. Make the templates shown in Figure 10-18. The templates as shown are the correct size for use in this recipe. Trace the drawings then cut the templates out of 1/16 inch (2-mm) thick cardboard (cake boxes work well for this). You will need all of the pieces-A, B, and C- except the one marked with an X. You will also need an aluminum pie tin with the bottom removed (see pages 1041 to 1043). Be sure the pie tin will sit flat against the base of your serving plates and is large enough to cover most of the rim of the plates. Place the pie tin on top of template A as shown in Figure __, page __. Secure with tape. (Check to be sure the pie tin is not covering any of the template.) Loosely tape template B in its cut out. Place the pie tin on top of a dessert plate. Sift cocoa powder lightly over the top using a fine mesh strainer or sifter. Remove very carefully. Repeat on as many plates as you will be serving. Dust off the pie tin and remove template B. Loosely tape template C in place creating a smaller circle slightly offset to the first one. Tape 3 toothpicks on the bottom of the pie tin at the edge of the cardboard. Carefully place the pie tin on top of one of the plates with cocoa powder. The toothpicks will keep the tin from damaging the cocoa powder design. Lightly sift powered sugar over the new opening. Remove the template carefully and repeat on the other plates. Set the plates aside where they will not be disturbed.
7. Whip the heavy cream and granulated sugar to stiff peaks. Place in a pastry bag with a no. 8 (16-mm) star tip. Reserve in the refrigerator.
8. Remove the polyurethane or acetate strip from as many desserts as you decorated plates for. The remaining desserts can be kept, with the plastic attached, in the refrigerator for several days; they should be covered tightly. (If the plastic strips do not peel away easily, place the desserts in the freezer for 30 minutes first.)
9. Presentation: Pipe a large rosette of whipped cream on the top of the tower covering it completely. Set the dessert in the center of the cocoa powder circle on one of the prepared dessert plates. Carefully, but firmly, place a butterfly at an angle on the whipped cream. Place an edible flower on the side.
Dark Chocolate Tower Filling
1. Cut the dark and unsweetened chocolates into small pieces. Melt together in a bowl set over simmering water. Set aside but keep warm.
2. Whip the heavy cream to soft peaks. Reserve in the refrigerator.
3. Whip the egg yolks and sugar until light and fluffy, approximately 3 minutes. In the meantime, bring the honey to a boil. Gradually pour the honey into the egg yolks. Continue to whip until the mixture has cooled completely.
4. Working quickly, incorporate the reserved melted chocolate by hand. Rapidly stir in the reserved whipped cream.
Light Chocolate Filling
1. Sprinkle the gelatin over the cold water to soften.
2. Whip the heavy cream to a very soft consistency. The cream should collapse when dropped from the whip. If overwhipped, it is likely to break when the remaining ingredients are added. Reserve in the refrigerator.
3. Melt both chocolates together over simmering water. Set aside but keep warm.
4. Combine the egg whites and simple syrup. Heat to 140 ° F (60° C) over simmering water while stirring constantly. Remove from the heat and whip until stiff peaks form. Fold into the reserved whipped cream.
5. Heat the softened gelatin mixture to dissolve. Take care not to overheat.
6. Quickly stir the gelatin mixture into the melted chocolate. Still working rapidly add a small portion of the cream mixture to temper the chocolate. Then quickly add this to the remaining cream. If the filling is too thin to hold its shape, mix a little longer.
Support Frame for Acetate Strips
1. Refer to Figure 10-19. Cut two pieces of 1/2-inch (1.2-cm) thick plywood (good on both sides) 5 1/2 inches wide and 21 1/2 inches long (13.7 3 53.7 cm). Align the pieces precisely, one on top of the other, and clamp them together. Draw a line on each short end of the top piece 1 inch (2.5 cm) away from the edges leaving a 19 1/2-inch (48.7-cm) space between the lines.
2. Starting next to the line on one short end, and 1/2 inch (1.2 cm) from one long edge, drill eight 2-inch (5-cm) holes, 1/2 inch (1.2 cm) apart. Drill a second row of eight 2-inch (5-cm) holes, 1/2 inch (1.2 cm) away form the opposite long edge leaving a 1/2-inch (1.2-cm) space in the center between the two rows. Remove the clamps.
3. Cut two pieces of wood (plywood or pine) 1/2 inch thick, 1 1/4 inches wide, and 5 1/2 inches long (1.2 3 3.1 3 13.7 cm). These pieces will be used on the ends of the frame.
4. Cut two pieces of 1/2 inch (1.2 cm) wooden dowel 1 1/4 inches (3.1cm) long.
5. Sand all of the wooden pieces smooth (including the two pieces with the drilled holes) using 150 grade sandpaper. Pay special attention to the cut edges.
6. Align the two large pieces with holes, lining the holes up exactly even. Clamp the two end pieces in place temporarily. Drill, countersink, and screw the end pieces in place using small brass screws.
7. Attach the dowel pieces opposite each other in the center of the box, using screws the same way you attached the ends.
8. The frame is now ready to use. Place a piece of cardboard covered with baking paper under the frame before placing the acetate strips inside. If you are using the frame to support the acetate tubes at an angle, you will probably need to tape the bottom in place depending on how you are supporting the frame.
This is a classic recipe that I dusted off and dressed up a little. Marquise can be made in many shapes and forms, and can also refer to a fruit ice and cream combination if you do not specify chocolate Marquise. The following is a very elegant presentation. If necessary, it can be simplified by omitting certain steps or making a few changes. For example, if you do not have a silicon mat to make the ribbon sponge, you can substitute one-half recipe of Cocoa Dobos Sponge batter (page 274). Spread the batter into a 16-inch (40-cm) square and bake as directed. Another way to save time is to use fresh fruit as a garnish rather that the marzipan flowers and tulip leaves. It is best to serve the scaled down version in one slice rather than cutting it on the diagonal as described below.
1. Line the bottom and the long sides of two bread pans that are 3 1/2 by 3 1/2 by 8 inches (8.7 x 8.7 x 20 cm) with baking paper. Or make forms this size out of cardboard following the instructions given in White Chocolate Pate page 830. Set the forms aside.
2. Trim one short end of the ribbon sheet to make it even, if necessary. Cut crosswise to make two 8- by 14-inch (20-x-35-cm) strips with the ribbons now running across (Figure 10-20). (You will have a little less than one-third of the sheet leftover for another use). Combine the rum with the cake syrup. Carefully brush some of the mixture on the back (plain side) of the two sponge sheets. Do not soak the sponge sheets or they will fall apart.
3. Place the ribbon sheets in the forms with the striped side against the baking paper and one short side of each sponge flush with one long top edge of each form. Support the pieces that extends outside each form with a rolling pin or more bread pans. If the top edge that is flush with the pan falls in, hold it in place against the form with two paper clips until you add the filling.
4. Divide the Marquise filling evenly between the pans (Figure 10-21). Tap the forms sharply to settle the filling, then smooth the tops to make them level. Fold the sponges over the top of the filling (Figure 10-22). Press lightly to make sure they stick. Trim away any excess sponge.
5. Place the forms in the refrigerator for at least 4 hours or, preferably, overnight.
6. Decorate the number of dessert plates you will be needing with chocolate (see page __). Place the whipped cream in a pastry bag with a no. 6 (12-mm) star tip. Reserve in the refrigerator.
7. Remove each Marquise from its form. Trim the short ends, then use a thin, sharp, knife heated in either hot water or on the stove, to cut each one into 8 slices (if you will not be serving the full amount right away, cut only the number required). The slices will be slightly wider than 3/4 inch (2 cm). Do not force the knife as you cut but instead let it melt through the chocolate. Wipe the knife clean and reheat it for each cut so you do not mar the sponge. Place the slices back in the refrigerator.
8. Presentation: Cut a slice of Marquise in half diagonally. Cut from the corner with the seam to the opposite diagonal corner so the seam does not show.) Arrange the two wedges in the center of one of the prepared dessert plates with one piece leaning against the other and the sponge facing out. Pipe a rosette of whipped cream on the plate to the right of the dessert. Set a marzipan flower and a tulip leaf on the cream. Pour a small pool of raspberry sauce on the left side of the Marquise. Serve immediately.
Chocolate Marquise Filling
1. Chop the sweet and unsweetened chocolates into small chunks. Place in a bowl set over simmering water and melt together. Set aside, but keep warm.
2. Whip the heavy cream until soft peaks form. Reserve.
3. Whip the egg yolks, eggs and sugar for about 3 minutes at high speed, the mixture should be light and fluffy. Bring the honey to a boil, and gradually pour it into the egg mixture while whipping. Continue whipping until cold. Fold in the reserved chocolate and the chartreuse liqueur. Quickly stir in the whipped cream.
Crust one recipe Raspberry Wafer Batter (page __) (see step 1)
4 ounces (115 g) pistachios
3 ounces (85 g) walnuts
dark coating chocolate, melted
4 cups (960 ml) heavy cream
2 tablespoons (30 g) granulated sugar
Orange Sauce (page __)
NOTE: If you do not have time to make the template, dust powdered sugar over the entire top wafer.
Apple Strudel-German Style16 servings
12 ounces (340 g) Short Dough (page __)
1 pound (455 g) Puff Paste or Quick Puff Paste (page __)
one 1/4- by 14- by 24-inch (6-mm 35- 3 60-cm)
Almond Sponge (page __)
2 pounds (910 g) (approximately 5 medium-size)
Granny Smith, pippin, or, when available
Gravenstein apples, peeled and cored
Spiced Poaching Syrup (page __)
6 ounces (170 g) walnuts
8 ounces (225 g) dark raisins
1 ounce (30 g) Cinnamon Sugar (page __)
3 ounces (85 g) Pastry Cream (page __)
3 ounces (85 g) apricot jam
Egg Wash (page __)
Apricot Glaze (page __)
Simple Icing (page __)
Simple Syrup (page __)
one-half recipe Vanilla Custard Sauce (page __) (see note)
NOTE: You can omit the Vanilla Custard Sauce and serve the warm strudel with Vanilla Ice Cream instead. As the ice cream melts you actually get to enjoy both accompaniments.
Baklava with Mascarpone Bavarian and Cherry Sauce12 servings
18 stemmed fresh cherries, cut in half and pitted
Cherry Sauce (page __)
Mascarpone Bavarian (recipe follows)
Baklava (recipe follows)
12 Caramel Fences (page __)
twelve forms 3 1/4 inches in diameter by 1 1/4 inches high (8.1 x 3.1 cm)
1 1/3 cups (320 ml) heavy cream
12 ounces (340 g) Mascarpone Cheese (page __)
1 tablespoon (9 g) unflavored gelatin powder
1/3 cup (80 ml) cold water
2 tablespoons (18 g) pectin powder (see note 2)
5 ounces (140 g) granulated sugar
6 egg whites (3/4 cup/180 ml)
4 ounces (115 g) white chocolate, melted
NOTE 1: To make the rings cut strips of acetate or polyurethane 9 1/2 inches long by 1 1/4 inches wide (23.7 x 3.1 cm). Overlap the ends 1/4 inch (6mm) and tape together. Use an appropriately-sized cookie cutter as a guide as you tape the strips: Wrap the strips around the outside of the cutter to make certain that all the rings will be the same size. At the same time, place the plastic flush with the edge of the cutter to ensure that the rings will stand straight and even.
NOTE 2: Use regular canning pectin; pure U.S.P. grade pectin is too strong. If pectin is unavailable increase the gelatin powder by 1 teaspoon (3 g) for a total of 4 teaspoons (12 g).
6 ounces (170 g) pistachios
6 ounces (170 g) pecans
6 ounces (170 g) walnuts
4 ounces (115 g) light brown sugar
1 teaspoon (1.5 g) ground cinnamon
1/2 teaspoon (1 g) ground cloves
grated zest of two small oranges
1/2 cup (120 ml) water
1/4 cup (60 ml)
Recipe Portion Head
3 ounces (85 g) honey
1/4 cup (60 ml) orange juice
7 ounces (200 g) granulated sugar
2 sheets fillo dough, approximately 8 ounces (225 g) (see note 1)
8 ounces (225 g) melted unsalted butter
NOTE 1: This recipes assumes standard size fillo sheets measuring appr oximately 12 by 17 inches (30 x 42.5 cm) are used.
NOTE 2: The instructions are based on using a standard industry sheet pan with 3/4-inch (2-cm) sides. If you have a one-quarter size sheet pan, use that instead to avoid the need to make the cardboard support frame.