Category: Dessert

Posted on » by Ashley » Theme:

Coconut Cream Pie

Coconut Cream Pie
Bon Appétit September 2002

Makes 8 servings

Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons (or more) ice water

Filling:
1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose flour
1 1/2 cups whole milk (I used unsweetened coconut milk)
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract

Topping:
2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Posted on » by Michael » Theme:

Tyrolean Cake

Found and translated from http://www.kochtopf.me/pimp-your-tirolercake-und-bekanntgabe-gewinner-colori-bratpfannen

Pimp your Tiroler Cake & Bekanntgabe Gewinner Colori Bratpfannen – 1x umrühren bitte aka kochtopf

As a thank you for your loyalty I baked a cake for you. No experiment but one from the archives, I’ve baked as a child with my mother. Guarantee of success, ie: Betty Bossi Tyrolean Cake.
Please help yourself!
Please help yourself!
The classic. To celebrate, I’ve pimped it with a chocolate coating. He will not only chocolaty but also stay fresh longer. The latter is now not necessary, because we will have plastered safe until the evening!
Pimp your Tyrolean Cake
Pimp your Tyrolean Cake

extends for 20 cm loaf tin
The chocolate coating makes the cake not only noble but also keeps it fresh longer.
Ingredients

95 g butter, softened
3 eggs, separated,
2 pinches of salt
135 g with vanilla flavored sugar
90 g flour
5 g baking powder
115 g dark chocolate, cut into small cubes
150 g ground hazelnuts
40 g of coarsely chopped hazelnuts

Coating
100 g dark chocolate
20 g butter
Preparation

Egg white until stiff with a pinch of salt.
Buter, egg yolks and pinch of salt until fluffy.
Add sugar and stir.
mix flour and baking powder with hazelnuts and chocolate pieces. Add everything to the egg-butter-mass and stir.
Carefully fold egg whites with a rubber scraper under the dough and place the dough into the prepared pan (I buttered and floured it).
Put the dish on the bottom groove of the pre-heated to 355 degree oven and bake 45-50 minutes. Toothpick making.
Take shape from the oven and let it rest for about 10 minutes, then remove cake from pan and let cool on wire rack completely.
Melt for coating the chocolate with the butter over low heat directly on the stove. Those who are not familiar, can also have water. Enter melted chocolate over the cake and spread with a spatula.
Inspiration: Betty Bossi baking book

Posted on » by Michael » Theme:

Birnbrot – Swiss Pear Bread

I pimped this recipe out. I doubled down on the prunes and Bam!bread pictYield: 1 loaf

Ingredients:

Dough

2 1/2 teaspoons active dry yeast, one envelope is enough

1/3 cup water

1 1/2-2 1/2 cups flour

1/4 teaspoon salt

3 tablespoons sugar

3 tablespoons unsalted butter, softened

1   egg

Filling

3/4 cup water

3/4 cup coarsely chopped dried pears

1/3 cup pitted coarsely chopped prune

1/4 cup golden raisin

2 tablespoons lemon juice

1/4 cup chopped walnuts

1 tablespoon sugar  (I didn’t add this since the recipe didn’t call for it)

1/2 teaspoon grated lemon zest

1/4 teaspoon ground cinnamon  (oops I forgot this, did anyone miss this?)

1/4 teaspoon grated nutmeg

Glaze (skipped this step)

1   egg, beaten with 1 tbl milk

Directions:

  1. Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
  2. Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
  3. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
  4. Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
  5. Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
  6. Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
  7. Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly – this will be a thick mixture.
  8. Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
  9. Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
  10. Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
  11. (I skipped the brushing egg wash) Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.