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Daring Bakers

Daring Bakers

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Published by Elissa

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Published by: Elissa on Aug 27, 2010
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08/30/2010

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Vanilla Ice Cream
1 cup (250ml) whole milkA pinch of salt3/4 cup (165g) sugar1 vanilla bean, splitlengthwise OR 2 teaspoons (10ml) pure vanilla extract2 cups (500ml) heavy (approx35% butterfat) cream5 large egg yolks1 teaspoon (5ml) pure vanilla extract1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrapeout the seeds of the vanilla bean with a paring knife and add to the milk, along with thebean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have avanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquidsteams, then let cool to room temperature.)2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filledwith water and ice. Put a strainer on top of the smaller bowl and pour in the cream.3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the mediumsaucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks,constantly whisking to keep the eggs from scrambling. Once the yolks are warmed,scrape the yolk and milk mixture back into the saucepan of warmed milk and cook overlow heat. Stir constantly and scrape the bottom with a spatula until the mixturethickens into a custard which thinly coats the back of the spatula.4.Strain the custard into the heavy cream and stir the mixture until cooled. Add thevanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and refrigerate until thoroughly chilled, preferablyovernight.
5.
Remove the vanilla bean and freeze in an ice cream maker. If you don’t have anice cream maker, you can make it without a machine. See instructions from DavidLebovitz:http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html
Brown Butter Pound Cake
19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter2 cups (200g) sifted cake flour(not self-rising; sift before measuring) (See “Note” section for cake flour substitution)1teaspoon (5g) baking powder1/2 teaspoon (3g) salt1/2 cup (110g) packed light brownsugar1/3 (75g) cup granulated sugar4 large eggs1/2 teaspoon pure vanilla extract1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a9”x9” (23cmx23cm) square pan.2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until themilk solids are a dark chocolate brown and the butter smells nutty. (Don’t take youreyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezeruntil just congealed, 15-30 minutes.3. Whisk together cake flour, baking powder, and salt.4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixeruntil light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and
 
then the vanilla extract.5. Stir in the flour mixture at low speed until just combined.6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan.Smooth the top with a rubber spatula and rap the pan on the counter. Bake until goldenbrown on top and when a toothpick inserted into the center comes out clean, about 25minutes.7.Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-uponto a cooling rack to cool completely.
Chocolate Glaze (For the Ice Cream Petit Fours)
9 ounces (250g) dark chocolate, finely chopped1 cup (250 ml) heavy (approx 35%butterfat) cream1 1/2 tablespoons (32g) light corn syrup, Golden syrup, or agave nectar2 teaspoons (10ml) vanilla extractStir the heavy cream and light corn syrup in a small saucepan over medium heat until itcomes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, thenstir to completely melt the chocolate. Stir in the vanilla and let cool until tepid beforeglazing the petit fours.
Meringue (For the Baked Alaska)
8 large egg whites½ teaspoon (3g) cream of tartar½ teaspoon (3g) salt1 cup (220g)sugarBeat the egg whites, cream of tartar, and salt on high speed in an electric mixer until softpeaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.
Assembly Instructions – Ice Cream Petit Fours
1. Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan areexposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freezeseveral hours.2. Once the brown butter pound cake has completely cooled, level the top with a cakeleveler or a serrated knife. Then split the cake in half horizontally to form two thinlayers.3. Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with thesecond layer of cake. Wrap well in plastic wrap and return to the freezer overnight.4.Make the chocolate glaze (see above.)5.While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leavea perfectly square 7.5” (19cm) ice cream cake. Cut the cake into twenty five petit fours,

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