Marble Cake with White Chocolate Glaze
makes one 9-inch loaf
Cake
1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup Dutch-processed cocoa powder, plus 1 tablespoon
1/4 cup plus 2 tablespoons boiling water
Glaze
3/4 cup confectioners' sugar, sifted (plus more if needed)
2 tablespoons milk (plus more if needed)
2 1/4 ounces white chocolate, melted and cooled
1. Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
3. In a bowl, mix cocoa and the boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
4. Spoon batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
5. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
6. To make glaze: In a small bowl, whisk together sugar and milk. The mixture should have the consistency of thin sour cream. Whisk in chocolate and mix until the glaze is smooth. Pour over cake, allowing to drip down sides. Serve immediately.
Cream Puffs
All-purpose flour, for marking
Pate a Choux (see below)
1 cup granulated sugar, for sprinkling
1/2 recipe Tart Dough (see below)
3/4 cup heavy cream
Pastry Cream (see below)
Confectioners' sugar, for dusting
1. Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco No. 808), and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
2. Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
3. Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
4. Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco No. 806). Insert tip into bottom of each puff, and fill. Dust with confectioners' sugar. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.
Pate a Choux
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white
1. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
2. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Tart Dough (you only need 1/2 the recipe for this)
6 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons heavy cream
1. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
2. Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.
Pastry Cream
2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise, seeds scraped
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces
1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
These two recipes are from "Martha Stewart's Baking Handbook"
La Galette des Rois (Kings' Cake)
14 ounces all-butter puff pastry, homemade or store bought, chilled and ready to roll
3/4 cup almond cream (recipe below)
1/4 cup pastry cream (recipe below)
1 tablespoon dark rum
1 large egg
1 trinket (see above)
6 tablespoons (3 ounces) unsalted butter, at room temperature
3/4 cup confectioners’ sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg, at room temperature
2 cups whole milk
1 plump, moist vanilla been, split and scraped
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons (1 3/4 ounces) unsalted butter, softened and cut into 3 pats
1. Line two baking sheets with parchment paper and keep them close at hand. Divide the pastry in half and work with one half at a time; keep the other half in the refrigerator.
2. Working on a floured surface, roll one piece of the puff pastry into a circle that is about 1/8-inch thick. Using a pan lid or the bottom of a tart pan, cut a circle that is about 9 inches in diameter. Transfer the circle to a lined baking sheet, cover with plastic wrap and refrigerate. Roll the second piece of pastry out in the same manner, but this time cut out a circle that is about 9 1/2 inches in diameter. Place this circle on the other baking sheet, cover and refrigerate as well.
3. Whisk the almond cream, pastry cream, and rum together in a bowl, stirring just to blend the two creams, not to whip air into them. In a small bowl, beat the egg just to break it up.
4. Remove the smaller circle of pastry from the refrigerator and paint the outer 1 inch border with a light coating of beaten egg. Spoon the almond-pastry cream mixture onto the pastry and spread it smooth across the circle, stopping when you reach the egg-painted border. Put the trinket anywhere on top of the cream and press it gently into the cream. Cover the cream-coated circle with the top (larger) round of puff pastry, pressing it firmly around the border to glue the two pieces together. You have some choices here, you can press the edges together with the tines of a fork to both decorate and seal them, or you can use a small sharp paring knife to create a scallop pattern all around the border. Whatever you do, the important thing is to make certain that the edges are sealed.
5. Brush the entire top of the galette with the beaten egg, then, using the tip of a paring knife, decorate the top by drawing curved lines from the center of the galette to the edges. The lines will resemble backward C’s or quotation marks. Don’t worry about the design—even if you make straight lines radiating from the center out, your galette will be attractive. The only important thing here is not to pierce the dough. Cut a small circle of dough, a steam vent, out of the center of the galette, slide the galette into the refrigerator, and chill it for at least 30 minutes while you preheat the oven. (The galette can be covered and kept in the refrigerator for a day or wrapped airtight and frozen for up to 1 month.)
6. Center a rack in the oven and preheat the oven to 475°F. (If you are using storebought puff pastry, follow the temperature instructions on the package.)
7. Slip the galette into the oven and immediately lower the temperature to 400°F. Bake the galette for 40 minutes, until it is beautifully puffed and deeply golden brown. If, after 20 minutes, the galette is browning too quickly, cover it loosely with a foil tent. Remove the galette from the oven, place the baking sheet on a cooling rack, and allow the galette to cool for 10 minutes before serving. Many consider the galette at its best when it is served hot or warm, but it is still delicious at room temperature.
8. Keeping: Although the constructed galette can be chilled for a day or frozen for up to a month, once it is baked it should be served that day.
The Almond Cream
- makes about 1 1/4 cups -
9. Working in a food processor, put the butter and confectioners’ sugar in the workbowl. Process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Scrape the almond cream into a container and either use immediately or refrigerate until firm. (Keeping: The almond cream can be packed airtight and kept in the refrigerator for up to 4 days or frozen for up to 1 month. Defrost, still wrapped, overnight in the refrigerator, then beat it with a spatula or spoon to bring back its original consistency.)
The Pastry Cream
- makes about 2 cups -
10. Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.
11. If the milk has cooled, it will need to be reheated now.
12. Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).
13. Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil—still whisking energetically—for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap—press the wrap against the cream—and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.)
from "Paris Sweets: Great Desserts From the City's Best Pastry Shops"
Hot-Spiced Bourbon Balls
1 cup coarsely chopped pecans
1 1/4 cups powdered sugar, divided
2 tablespoons unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper (optional)
1/4 cup bourbon
2 tablespoons sorghum (molasses, honey, or cane syrup may be substituted)
60 vanilla wafers, finely crushed (about 2 cups plus 2 Tbsp.)
1. Place pecans in a single layer in a shallow pan. Bake at 350° for 8 to 10 minutes or until toasted.
2. Sift together 1 cup powdered sugar, next 4 ingredients, and, if desired, ground red pepper. Stir together bourbon and sorghum. Gradually add powdered sugar mixture to bourbon mixture, stirring until blended. Stir in vanilla wafers and toasted pecans; stir 1 minute. (Place a small amount of mixture in palm of hand, and make a fist around mixture, testing to be sure dough will hold its shape. If not, continue to stir in 20-second intervals.)
3. Shape mixture into 1-inch balls. Roll balls in remaining 1/4 cup powdered sugar, and place on a wax paper-lined baking sheet. 4. Chill 1 hour or until slightly firm. Store in an airtight container in refrigerator up to 1 week.
from "The Lee Bros. Southern Cookbook"
Creamy Pumpkin Cheesecake with Ginger-Pecan Crust
Makes 12 to 16 servings
Special Equipment: 9-inch diameter x 2 3/4-inch high springform pan
Ginger Pecan Crust:
1 cup (4.3 oz/121 g) all-purpose flour
1/4 cup (1.9 oz/54 g) firmly packed light brown sugar
1/8 teaspoon salt
1/3 cup (1.2 oz/33 g) pecans
1/4 cup (1.4 oz/40 g) chopped crystallized ginger
1/2 cup (1 stick/4 oz/113 g) cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon (15 ml) cold water
Pumpkin Cheesecake Filling:
1 cup (240 ml) pumpkin puree
1/2 cup (120 ml) heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 pounds (567 g) cream cheese, softened
1/2 cup (3.5 oz/100 g) granulated sugar
1/2 cup (3.8 oz/108 g) firmly packed light brown sugar
1 tablespoon (.26 oz/7 g) cornstarch
4 large eggs
Sugared Pumpkin Seeds:
1/2 cup (2.5 oz/70 g) hulled raw pumpkin seeds
1 large egg white
Pinch of salt
2 tablespoons (.88 oz/25 g) granulated sugar
1/8 teaspoon ground cinnamon
Garnish:
Sweetened Whipped Cream
Make the crust:
1. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch diameter x 2 3/4-inch high springform pan. Cut an 18-inch square of heavy-duty aluminum foil and wrap the foil around the outside of the pan. Set the pan aside.
2. Place the flour, sugar, salt, pecans, and ginger in the bowl of a food processor and process until the pecans are finely ground. Add the butter pieces and process until the mixture forms coarse crumbs. Add the water and process until the mixture starts to come together as a dough. Press the dough into an even layer over the bottom of the prepared pan.
3. Bake the crust for 25 to 30 minutes, until it is just beginning to brown. Place the pan on a wire rack and cool completely. Reduce the oven temperature to 325°F.
Make the filling:
4. In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and salt. Set aside.
5. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add the sugars and beat until blended. Add the pumpkin mixture and mix until blended. Add the cornstarch and mix just until combined. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
6. Scrape the batter into the cooled crust. Place the wrapped pan in a roasting pan. Pour enough hot water into the roasting pan so that it comes 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 70 to 80 minutes, until the center of the cake is set, but slightly wobbly (the cake will set completely as it cools). Remove the cake pan from the water and immediately run the tip of a paring knife around the sides of the pan to prevent the top from cracking. Transfer the pan to a wire rack and cool the cake completely.
7. Refrigerate the cheesecake for at least 4 hours before serving.
Make the Sugared Pumpkin Seeds:
8. Position a rack in the center of the oven and preheat the oven to 325°F. Lightly grease a baking sheet. Place the pumpkin seeds in a small bowl. In another small bowl, whisk the egg white just until frothy. Add just enough of the white to coat the pumpkin seeds. Add the salt, sugar, and cinnamon, and toss well to coat the seeds.
9. Spread the coated seeds in a single layer on the prepared baking sheet and bake, tossing them occasionally with a metal spatula, for 15 to 20 minutes, until they begin to dry and color. Place the pan on a wire rack and cool completely. With your fingers, separate any clumps of seeds. Store the seeds in an airtight container for up to a week.
To serve:
10. To serve, cut the cake with a thin-bladed, sharp knife, wiping the knife clean between each cut. Garnish each slice with a dollop of whipped cream and a sprinkling of sugared pumpkin seeds.
from "The Cake Book"
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