Even our resident banana haters bravely baked this week. And West Side Baker went rogue, although I think baking for a wedding has redefined what it means to go rogue!
a sweet journey through baked: frontiers | explorations | elements | occasions
by Sheri
Even our resident banana haters bravely baked this week. And West Side Baker went rogue, although I think baking for a wedding has redefined what it means to go rogue!
by Sheri
We’re now on our last ten recipes in Elements! Leave your links for the tart here.
Posting date is Aug. 24!
Chocolate Banana Tart
For the Classic Sweet Tart Crust
4 ounces (1 stick) cold unsalted butter, cut into 1⁄2-inch cubes
1⁄4 cup granulated sugar
1⁄4 teaspoon salt
1 large egg
1 1⁄2 cups all-purpose flour
For the Chocolate Ganache Filling
6 ounces good-quality dark chocolate (60 to 72%), chopped coarsely
6 ounces good-quality milk chocolate, chopped coarsely
2⁄3 cup plus 1 tablespoon heavy cream
1 tablespoon unsalted butter, at room temperature
For the Bananas and Caramel
2 ripe bananas
2 1⁄2 ounces (5 tablespoons) unsalted butter, at room temperature, cut into 1⁄2-inch cubes
1⁄2 cup firmly packed light brown sugar
2 tablespoons heavy cream
For the Assembly
1 1⁄2 ripe bananas
1 tablespoon orange juice
Make the Classic Sweet Tart Crust
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the egg, and beat just until incorporated.
Scrape down the sides and bottom of the bowl, add the flour all at once, and beat just until the dough comes together in a ball. Do not overbeat or your crust will be tough.
Remove the dough from the bowl, shape it into a disk with your hands, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough into a 10-inch circle about 1⁄4 inch thick. (Note: the dough will be sticky. Make sure to turn it over with a bench knife or offset spatula as needed and keep the work surface floured.)
Ever so gently guide the dough, without pulling it, into a 9-inch tart pan with removable bottom and lightly press it into place. Roll the rolling pin over the pan to trim off the excess. Place the pan in the freezer for 30 minutes.
Preheat the oven to 375 degrees F.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until lightly browned. Transfer the tart pan to a wire rack to cool.
Make the Chocolate Ganache Filling
Place the chopped chocolates in a small heatproof bowl (or a large pourable glass measuring cup).
In a small saucepan, gently heat the cream just to boiling. Pour the hot cream over the chocolate and wait 30 seconds, then whisk until smooth. Add the butter and stir until it is completely melted and incorporated. Set aside to cool.
Make the Bananas and Caramel
Slice the bananas on the diagonal into just-under-1-inch slices.
In a medium, heavy-bottomed skillet, melt the butter over medium heat. Add the brown sugar and stir (with a rubber spatula) until dissolved. Once the mixture starts to bubble, add the bananas, flat sides down, and cook for about 45 seconds or until browned on the bottom. Then carefully flip the bananas (you might want to use tongs to flip each banana slice individually) and cook on the other side until browned, about 45 seconds. Remove the caramelized banana slices to a plate. Dab the slices with a paper towel to remove excess moisture.
Add the cream to the pan and stir to combine. Cook on medium heat until the mixture forms a thick caramel sauce, about 2 minutes, then immediately remove from heat and pour into a small bowl or ramekin to cool. (The caramel will overcook or blacken if you leave it in the skillet, even with the heat turned off.)
Assemble the tart
Pour half of the cooled ganache into the tart shell. Place in the refrigerator for 5 minutes to set.
Thinly slice the raw bananas on a diagonal. In a medium bowl, toss the slices in the orange juice, then transfer them to a paper towel and pat dry. Arrange them in a single layer over the chilled ganache to cover the bottom of the tart completely. Top with the remaining ganache. (If the ganache has already started to set, warm it in short bursts in the microwave.) Return the tart to the refrigerator for 5 more minutes.
Decorate the top of the tart with the caramelized bananas and reserved caramel. Serve immediately.
The tart can be stored in the refrigerator, tightly covered, for up to 24 hours, but it tastes best within a few hours of assembling. That said, a few taste testers have claimed that they like the consistency of the tart once it has been refrigerated overnight.
To each his own!
Posting date for these cookies is Aug. 17th!
Chewy Chocolate Mint Cookies
11⁄2 cups plus 2 tablespoons all-purpose flour
3⁄4 cup dark unsweetened cocoa powder (like Valrhona)
11⁄2 teaspoons baking soda
1⁄2 teaspoon salt
8 ounces (about 11⁄2 cups) chocolate chunks
1 large egg white
1⁄2 cup light corn syrup
11⁄2 tablespoons pure peppermint extract
1 teaspoon pure vanilla extract
6 ounces (11⁄2 sticks) unsalted butter, cool but not cold, cut into 1⁄2-inch cubes
2⁄3 cup firmly packed dark brown sugar
1⁄4 cup granulated sugar
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chunks and set aside.
In a medium bowl, whisk together the egg white, corn syrup, peppermint extract, and vanilla. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg white mixture, and beat until incorporated, about 1 more minute.
Add the flour mixture all at once to the wet mixture and beat until just incorporated.
Scrape down the bowl again and mix for a few more seconds. Cover the dough in plastic wrap and refrigerate for at least 24 hours.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Place the granulated sugar in a shallow bowl.
Using a small ice cream scoop with a release mechanism, scoop the dough into 2 tablespoon–size balls and roll the dough balls in the granulated sugar. (Alternatively, measure the dough using a tablespoon and use your hands to form it into a ball before rolling in the sugar.) Place the cookies about 1 inch apart on the prepared baking sheets and bake for about 10 minutes, rotating the pans halfway through the baking time, until the cookies have wet fissures and cracks on top.
Set the pan on a wire rack for 10 minutes to cool. Then, using a spatula, transfer the cookies to the rack to cool completely. The cookies taste best if eaten within 24 hours; however, they also freeze extremely well (and taste great straight from the freezer).
Freeze any leftovers, tightly wrapped, for up to 3 weeks.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
What did you think?
by Sheri
For our August 10 posting date: a simple little Bundt cake. Happy baking!
Vanilla Bean Malt Cake
Yield: One 6-cup Bundt cake
For the Vanilla Bean Malt Cake
1 teaspoon good-quality bourbon
1 vanilla bean or 2 teaspoons vanilla bean paste
1 1⁄2 cups all-purpose flour
1⁄4 cup plus 1 tablespoon malted milk powder
2 teaspoons baking powder
1⁄4 teaspoon salt
7 ounces (13⁄4 sticks) unsalted butter, softened, cut into 1⁄2-inch cubes
3⁄4 cup granulated sugar
1⁄4 cup firmly packed dark brown sugar 2 large eggs, plus 1 large egg yolk
1⁄2 cup well-shaken buttermilk
For the Vanilla Glaze
2⁄3 cup confectioners’ sugar, plus more if needed
2 tablespoons whole milk, plus more if needed
1 teaspoon pure vanilla extract
Make the vanilla Bean Malt cake
Preheat the oven to 325 degrees F. Generously coat the inside of a 6-cup Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour.
Place the bourbon in a small bowl. Cut the vanilla bean in half lengthwise and, using the tip of a knife or a small spoon, scrape the seeds into the bourbon. Discard the vanilla bean pod or save it for another use. Stir the mixture to combine. Set aside.
In a medium bowl, whisk together the flour, malted milk powder, baking powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and beat again for 15 seconds. Add the bourbon mixture and beat until well blended, about 20 seconds.
Turn the mixer to low, add about half of the flour mixture, then stream in the butter- milk. Add the remaining flour mixture and beat until just combined. Do not over mix.
Pour the batter into the prepared pan, and smooth with an offset spatula. Bake for 35 to 45 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean.
Transfer the pan to a wire rack to cool for 45 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack to cool completely.
Make the vanilla glaze
Whisk all the ingredients together in a medium bowl. The glaze should be loose enough to drizzle. (If it is too thick, add a little more milk; if it is too loose add a little more confectioners’ sugar.)
Drizzle the glaze over the cake in a zigzag pattern. Allow the glaze to set for 15 minutes prior to serving.
The cake can be stored at room temperature, covered with a cake dome or in a cake saver, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
by Sheri
A perfect dessert for a hot day!