Date post: | 14-Apr-2018 |
Category: |
Documents |
Upload: | irenius-vanessa-martono |
View: | 225 times |
Download: | 0 times |
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 1/10
French Chocolate Macarons withChocolate Ganache Recipe
INGREDIENTS
For the macarons:
2 cups powdered sugar
1 cup almond flour or almond meal
3 tablespoons natural unsweetened cocoa powder
1/4 teaspoon fine salt
3 large egg whites, at room temperature
Pinch cream of tartar
3 tablespoons granulated sugar
For the ganache filling:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes
INSTRUCTIONS
For the macarons:
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 2/10
1. Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip;
set aside.
2. Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade
attachment and pulse several times to aerate. Process until fine and combined, about 30 seconds. Sift
through a flour sifter into a large bowl; set aside.
3. Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk
attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar,
increase the speed to medium high, and beat until the egg whites are white in color and hold the line of
the whisk, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is
combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.)
Transfer the meringue to a large bowl.
4. Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry
ingredients are just combined. (The meringue will deflate.) With
the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving
lava, and it looks like cake batter. (Do not overmix.)
5. Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking
sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 3/10
create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops
and ensure even cooking.
6. Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7
minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.
For the ganache filling:
1. Place the chopped chocolate in a large bowl.
2. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate
without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator
until thickened but still spreadable, about 30 minutes.
To assemble:
1. Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the
ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. Squeeze or
scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half.
Top with another half and press gently so that it looks like a
mini hamburger. The filling should not ooze out the edges. Refrigerate, covered, at least 24 hours before
serving.
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 4/10
Double-Chocolate Brownies Recipe
INGREDIENTS
Nonstick pan spray
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt 3 tablespoons canola oil
3/4 cup sugar
1/3 cup plain nonfat Greek-style yogurt
1 teaspoon pure vanilla extract
1/2 cup unsweetened Dutch-processed cocoa powder
2 egg whites from large eggs
1/3 cup mini semisweet chocolate chips
INSTRUCTIONS
1. Preheat the oven to 350°F with a rack in the center position. Coat a 9-inch square baking pan
with pan spray.
2. In a small bowl, whisk together the flour and salt; set aside.
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 5/10
3. Heat the oil in a medium saucepan over medium heat just until warm. Use a whisk to stir in the
sugar until it is evenly moistened. Add the yogurt and vanilla, and stir until thoroughly combined.
Stir in the cocoa powder, several tablespoons at a time, to make a thick, dark paste.
4. In a small clean bowl and using a clean whisk, beat the egg whites just until they are very thick
and foamy. Whisk the whites into the chocolate mixture just to combine. Fold in the flour
mixture until streaky, then fold in the chocolate chips just until combined.
5. Spread the batter evenly in the prepared pan. Bake for 15 minutes, or until the top has formed
a crust and a knife inserted into the center still comes out with wet crumbs on it. Transfer the
pan to a wire rack and it let cool for at least 1 hour before cutting.
6. To serve: Cut the brownies into 4 even strips one way, then 4 the other, to make 16 brownies.
7. Store any leftover brownies at room temperature, tightly wrapped in plastic film, for up to 4
days, or overwrap with foil and freeze for up to 2 weeks. Thaw individual frozen brownies at
room temperature.
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 6/10
Chocolate Ganache Tart Recipe
INGREDIENTS
For the crust:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1 vanilla bean, halved, seeds scraped, bean reserved
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour
For the filling:
8 ounces bittersweet chocolate, finely chopped
4 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1 cup heavy cream
3 tablespoons granulated sugar
1/4 teaspoon fine salt
For the cherry-vodka sauce:
2 (10-ounce) bags frozen cherries (about 4 cups)
1/2 cup vodka
6 tablespoons granulated sugar
INSTRUCTIONS
For the crust:
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 7/10
1. Heat the oven to 350°F and arrange a rack in the middle.
2. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.
Add flour and stir until just combined and a soft dough forms.
3. Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a
measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the
pan (flour the cup occasionally to prevent sticking).
4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once
chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
5. Remove from the oven and cool completely on a wire rack.
For the filling:
1. Place chocolate and butter in a medium bowl; set aside.
2. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar
dissolves and liquid is just at a simmer, about 4 minutes.3. Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently
stir until smooth.
4. Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1
1/2 to 2 hours.
For the cherry-vodka sauce:
1. Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan
over medium-high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer,
stirring occasionally, until cherries start to break down and syrup has thickened, about 50
minutes. Remove from heat and let cool. Serve with slices of tart.
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 8/10
Basic Chocolate Ganache Recipe
INGREDIENTS
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
INSTRUCTIONS
1. Place chocolate in a medium heatproof bowl; set aside.
2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over
chocolate and let stand until chocolate has softened, about 5 minutes.
3. Add butter and stir until smooth. Let cool slightly before using.
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 9/10
Peanut Butter and Chocolate Cookieswith Ganache Filling Recipe
INGREDIENTS
For the cookies:
1 cup all-purpose flour
1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), at room temperature
1/4 cup plus 2 tablespoons packed dark brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1/3 cup natural-style creamy peanut butter (no sugar added)
1 large egg, at room temperature
1 teaspoon vanilla extract
For the ganache filling: 3 ounces semisweet chocolate, finely chopped
1 tablespoon plus 1 teaspoon natural-style creamy peanut butter (no sugar added)
1/4 cup plus 1 tablespoon heavy cream
To garnish:
2 tablespoons roasted, salted peanuts, finely chopped
7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe
http://slidepdf.com/reader/full/french-chocolate-macarons-with-chocolate-ganache-recipe 10/10
INSTRUCTIONS
For the cookies:
1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking
sheets with parchment paper and set aside.
2. Combine the flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and
break up any lumps; set aside.
3. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment.
Mix on medium speed until lightened in color and fluffy, about 3 to 4 minutes. Stop the mixer
and scrape down the beater and sides of the bowl with a rubber spatula.
4. Add the peanut butter, egg, and vanilla and mix on medium speed until smooth, about 1 minute.
Reduce the speed to low, add the reserved flour mixture, and mix just until the dough comes
together.
5. Scoop 16 level tablespoons onto each prepared baking sheet. Roll each portion between your
hands to form a smooth ball and place them back on the baking sheet about 1 inch apart.
6. Bake both sheets for 8 minutes. Rotate the sheets from top to bottom and front to back and
bake until the cookies are set around the edges but still soft in the center, about 6 to 7 minutes
more.
7. Remove the sheets to wire racks and immediately use the back of a round teaspoon or the end
of a large-handled wooden spoon to make an indentation in the center of each cookie. Let the
cookies cool completely on the baking sheets, about 10 to 15 minutes. Meanwhile, make the
filling.
For the ganache filling:
1. Place the chocolate and peanut butter in a medium heatproof bowl; set aside.
2. Place the cream in a small saucepan over medium heat and bring to a simmer. Pour over the
chocolate and peanut butter and let stand until the chocolate softens, about 5 minutes. Stir until
evenly combined and smooth.
3. Fill the indentation of each cookie with about 1 teaspoon of the ganache filling, sprinkle with the
peanuts, and let sit until set, about 1 hour.