I saw a picture of an elongated bread roll, like a hot dog roll, but slashed with a lame and the slashes were filled with lemon curd before baking. Well, I couldn’t find the recipe so decided to create my own. This is the first time I have stepped out of my chemist-trained-recipe-following comfort zone.
I also decided, since I don’t really care for lemon curd, I would instead roll chocolate ala pain au chocolat but using an enriched bread dough instead of puff pastry. This was also an excuse to use some of the 11# of chocolate I bought a couple of weeks ago.
The QC department suggested a less bitter chocolate (64% cacao) and sparkling sugar topping (good suggestion.) QC will have to live with 64% as I do have 11 pounds. Manufacturing suggested no chop the chocolate so small. Something the size of chocolate chips should melt fine and be easier to handle.
Chocolate Filled Bread Buns
INGREDIENTS • 2 teaspoons active dry yeast • 1 cup barely warm milk • 3 cups all-purpose flour • 2 tablespoons butter, melted • 3 tablespoons sugar • 1 teaspoons salt • 2 eggs, one for dough, one for egg wash • 1 tablespoon orange zest • 165g, about 1 cup (4-6 ounces) bittersweet chocolate chopped fine (pulse in a food processor)
In a large mixing bowl, sprinkle the yeast over the warm milk and let sit for 5 minutes.
Add 2 tablespoons melted butter, sugar, salt, egg, and orange zest. Stir until blended and fragrant.
Add 3 cups of flour and mix until the dough comes together. It will be sticky! On a lightly floured surface knead the dough until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead. Or, if you have a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Flatten into an oval then roll to ¼ “ thick rectangle.
Place a stripe of chocolate ½ “ from long end of rectangle. Roll to cover chocolate and place a second stripe of chocolate. Roll up and seal edges and all seams.
Place rolls a on baking sheet coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
Slash diagonally 4x with lame.
Brush 1 egg wash over the rolls. Sprinkle with coarse sparkling sugar.
Bake for 8-12 minutes or until lightly browned. Serve warm or at room temperature.
Well, it ain’t instant pudding, but is sooooo much better!! I made this pudding a couple of times before, each time seemed better than the previous.
If you have read some earlier posts you know I have an 11 lb bag of new chocolate just waiting its turn. I decided to use some of the 70% I had opened (finished it!) to make this home made pudding. It takes a little time and most of it is hands on, but it is so worth it. If you like chocolate and if you don’t mind whisking constantly for a few minutes, try this. It’s delicious. I forgot where I found the recipe and frankly, I don’t care.
Chocolate Pudding from Scratch
Makes 4 cups; serves 8
INGREDIENTS • 4 ounces bittersweet chocolate • 3 tablespoons unsweetened cocoa powder • 3 tablespoons cornstarch • 1/4 teaspoon salt • 1 cup heavy cream • 3 large egg yolks • 2 1/2 cups whole or 2% milk • 1/2 cup granulated sugar • 1 teaspoon vanilla extract
Use a serrated knife to chop the chocolate into fine flakes; set aside.
Whisk the cocoa powder, cornstarch, and salt together in a large, heatproof bowl. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
Whisk the egg yolks into the cream and cornstarch mixture.
Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
Bring the milk to a gentle simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
To temper the eggs, slowly pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
Bring the mixture to a full boil over medium-high heat, stirring frequently. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
Cook for 2 minutes more, whisking constantly and vigorously. Get your whisk into all corners of the pot.
Remove the pot from the heat and whisk in the vanilla. Add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
Transfer the pudding to a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and refrigerate.
So, I started the morning with Pain Au Chocolat, (making, not eating.) I have some opened chocolate I need to use before I open the new bag. To me, baking is a hobby so I like to make everything I can from scratch. I don’t use mixes or other short cuts…. except for puff pastry. In the past I made puff pastry a few times and must admit that what I make is not nearly as good as what is available in the super market.
I buy two brands of puff pastry. Trader Joe sells a box with two 10”x10” sheets. TJ’s is good when you don’t want a huge puff when baked. If you knock it before baking it will puff less than 100%, which is what I used for todays pastry. Pepperidge Farms puff pastry also comes in two sheets per box, but each sheet is conveniently individually wrapped. This pastry puffs 200% if baked without knocking, a little less if you do. Pepperidge Farms is available year round, while TJ’s is only available from roughly Thanksgiving to New Year’s. Buy a few boxes and put them in the bottom of your freezer. I do.
Using Trader Joe’s puff pastry makes Pain Au Chocolat a snap. There is the added benefit it is also delicious.
Pain au Chocolate
INGREDIENTS Puff pastry (Trader Joe’s) Chocolate ( I used Guittard’s 63%) Confectioner’s sugar
Roll out puff pastry
Dust with confectioner’s sugar
Cut into 2” wide (Trader Joe’s Puff Pastry – cut 5 long strips, then cut each in half)
Lay chocolate at one end, roll one time, press down gently and roll again, press gently again
Add second row of chocolate and roll one last time, press gently
Chill overnight or at least 2 hours.
Brush with egg wash
Bake 360 deg 20-25 min on parchment lined baking sheet
On a visit to a Restaurant Depot my Q.C. Department convinced me to buy 11 lbs of bulk Chocolat de Couverture Noir. (64% is dark chocolate is not very bitter. I use 73% for dark bitter chocolate.) My question is… what should I make with it?
I am thinking Pain au Chocolat, chocolate croissants, chocolate chip cookies and/or brownies. Note the fluidity on the package. This chocolate is suitable for coating caramel, creams, berries and other confections.
Last year I made an over the top chocolate/orange tart. My neighbor’s orange tree has a abundance of oranges too high up for her to harvest. Hmmm……
Maybe something I made before: Eclairs? Chocolate Babka? Soufflés? Chocolate pudding? (Try the easy home made chocolate pudding recipe.) Chocolate chip scones? Lava Cake? Chocolate Fudge? Oh yes, chocolate fudge!!! (Maybe chocolate/peanut butter fudge, the QC department doesn’t like Chocolate/peanut butter fudge.)
10 – 20 – 30 Minute Homemade Hot Fudge: 36 years ago tonight Fran embarked on a hiatus from chocolate consumption. You see, our son Daniel would be born the next morning and as Fran was going to nurse, she had to abstain. It was certainly worth it, especially as I had no such restrictions.
To commemorate Dan’s birth I made what was amusingly referred to as 10 Minute Hot Fudge. I suppose it would be an accurate title if you started the timer after you measured and chopped all ingredients before you started the clock, but I didn’t. 30 minutes later our celebration began. It was well worth the wait. It is exceptional hot fudge.
The hot fudge is not to sweet and has a great consistency. Well worth the effort!
10- 20- 30- Minute Homemade Hot Fudge
INGREDIENTS • 2/3 cup heavy cream (I used half-and-half) • ½ cup light corn syrup • 1/3 cup light brown sugar – not packed • 1 Tbl molasses • ¼ cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it) • ¼ teaspoon salt, optional and to taste • 6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 63% Guittard and 3 ounces 70% Scharffen Berger chocolate.) • 2 tablespoons unsalted butter • 2 teaspoons vanilla extract
Bring cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.
I am not sure there is much better than a fresh, warm, chocolate babka. For anyone who is unfamiliar with this bread/pastry/cake I strongly suggest you don’t wait but either make or buy a loaf. Warning, this recipe could ruin you for store bought.
I was going to take a few pictures to illustrate how to make and shape a babka, but the woman who posted this recipe did a great job of it. https://prettysimplesweet.com/shaping-babka. Copy and paste this link into your browser for details.
INGREDIENTS For the dough: • 3¾ cups (530 g) all-purpose flour , plus extra for dusting • ½ cup (100 g) granulated sugar • 1 tablespoon (10g) instant yeast • 3 large eggs • ½ cup (120 ml) water • ¾ teaspoon fine sea salt • ⅔ cup (150 g) unsalted butter , at room temperature, cut into small cubes • Neutral oil (sunflower, canola) for dressing For the chocolate filling: • ½ cup (50 g) powdered sugar • ⅓ cup (30 g) unsweetened cocoa powder • 130 g dark chocolate , melted* • ½ cup (120 g) unsalted butter , melted • ⅔ cup (120 g) chocolate chips or chunks OR 1 cup (100g/3.5oz) pecans, coarsely chopped (optional) For the sugar syrup: • ½ cup (120ml) water • ½ cup (100g) granulated sugar
METHOD Making the dough:
Place flour, sugar, and yeast in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl.
Place dough in a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight.
Grease two loaf pans (9×4 inch) with oil and line the bottom of each pan with parchment paper. Divide dough in half and keep one half covered in the fridge. Making the filling:
Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste.
Roll out dough on a lightly floured surface and shape into a rectangle measuring 15×11 inches. Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle, leaving a ¾ inch border all around. Sprinkle half of the pecans or chocolate chips on top of the chocolate. Shaping the dough:
Use both hands to roll up the rectangle like a roulade, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
Trim about ¾ inch off both ends of the roulade with a serrated knife. Then use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if you feel like it’s messy at this point. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours. Repeat to make the second cake.
Preheat oven to 375°F/190°C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap or tea towels, place cakes on middle rack of oven, and bake for about 25-30 minutes, until a skewer inserted into the center comes out clean with no dough attached.
While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
Babka will stay fresh for 24 hours in an airtight container at room temperature. Don’t place in the fridge.
Babka freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge.
To melt butter and chocolate, place them in a heat-proof bowl, and heat in the microwave in 20 second-intervals, stirring in between each interval, until melted and smooth (or alternatively, set it over a saucepan of simmering water, stirring occasionally).
We saw a recipe for strawberry popovers from William Sonoma. I decided to try straw, black and rasp berry popovers. While the taste was spot on, the moisture from the berries retarded the bake on the bottom, resulting in the dreaded soggy bottom. I will try again with some freeze dried berries. Luckily, I also made vanilla ice cream to fill the hole where the popover collapsed from the excess moisture. It won’t fix the problem, but who cares?
The flavor and texture of the popover was very good. Can’t wait to try them with the ice cream! Oh, and I didn’t have any mascarpone cheese, hence the vanilla ice cream.
• 1 ½ cups (12 fl. oz./375 ml) whole milk • 4 eggs • 1 ½ cups (7 1/2 oz./235 g) all-purpose flour • 3 Tbs. granulated sugar • 3/4 tsp. kosher salt • 2 tsp. grated lemon zest • 2 tsp. vanilla bean paste • 3 Tbs. unsalted butter, melted • 8 strawberries, hulled and very thinly sliced • Confectioners’ sugar for dusting For the mascarpone whipped cream (optional): • 1 cup (8 fl. oz./250 ml) heavy cream • ½ cup (4 oz./125 g) mascarpone cheese • 3 Tbs. granulated sugar • 1 tsp. vanilla extract
Place a standard 12-well muffin pan in an oven and preheat to 425°F (220°C).
In a blender, combine the milk and eggs and blend on high speed until frothy, about 30 seconds. Add the flour, granulated sugar, salt, lemon zest and vanilla bean paste and blend on high speed until combined, about 30 seconds, stopping the blender to scrape down the sides as needed. Add the melted butter and blend on high speed for 30 seconds.
Remove the pan from the oven and spray the wells with nonstick cooking spray. Working quickly, divide the batter evenly among the prepared wells, filling each about three-fourths full. For each popover, place 4 strawberry slices on the surface of the batter.
Bake the popovers for 20 minutes, then reduce the oven temperature to 350°F (180°C). Continue to bake until the popovers are deep golden brown and the strawberries look slightly dehydrated, 10 to 15 minutes more.
While the popovers are baking, make the mascarpone whipped cream, if desired. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium speed until soft peaks form, about 1 minute. Add the mascarpone cheese, granulated sugar and vanilla and beat until medium peaks form, about 10 seconds.
Transfer the pan to a wire rack and let the popovers cool in the pan for 3 minutes, then dust with confectioners’ sugar.
Using an offset spatula, remove the popovers from the muffin pan. Serve warm with the mascarpone whipped cream, if desired. Makes 12 popovers.
No, I’m not in Oklahoma, I am still sheltering-in-place in California. In the Galaxy on Orion’s Belt post I mentioned I was going to remake the mousse desserts using Agar Agar rather than gelatin. Agar is a plant based thickener while gelatin is animal based. Well, the agar was delivered this week and as I and still sheltering-in-place, I am still baking, so here we go.
Last week Fran asked for some shortbread cookies so I made a batch this morning. I cut them into rounds, just smaller than the large end of my silicon hemisphere molds. The plan is to fill the mold about 2/3rds of the way with mousse, push a frozen vanilla cream into it and seal the bottom with the cookie. As I planned to coat one end of the shortbread cookies with chocolate, and will have some left over, I will coat the bottom of some of the hemisphere desserts with some, then mirror glaze them.
So the plan was good, but the execution was lacking. The cookies were too big so I cut them down, but they were also too thick. I couldn’t properly fill the mold with vanilla cream and cookie and still have 1/8” space for the chocolate. The new plan is to dip the bottom of the bombe in chocolate, re-freeze and then coat with the agar mirror glaze.
The agar mirror glaze was easy to make, but cooled too quickly and coated the bombes with a thick glaze. Luckily, this glaze, while sticky, was much better than the gelatin version. Portions of the glaze were placed in small bowls and dyed. When ready to coat the mousse bombes some of the colored glaze was poured on a larger aliquot of yellow glaze and poured over the bombe.
The good news is, Quality Assurance certified the mousse as exceptionally light and creamy. The cookies were a bit thick so it was suggested a pan of brownies would be a better base. The chocolate bottom was a nice addition and should be continued.
The directions for the agar agar said you should cool the glaze to 80 – 90 degrees. I found this temperature too low resulting in a thick glaze. I also need to find a better way to mix the various colors with the base color while maintaining the temperature of the dyed glaze at 90-100 deg, maybe place them in a warm water bath until ready to use.
Anyway, they are delicious and worth making!!
INGREDIENTS • 3/4 pound unsalted butter, at room temperature • 1 cup sugar, plus extra for sprinkling • 1 teaspoon pure vanilla extract • 3 ½ cups all-purpose flour • ¼ teaspoon salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut with a round cutter just smaller than the opening of the mold. Place the cookies on an ungreased baking sheet and bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Vanilla Cream Filling
INGREDIENTS • 3 tbsp all purpose flour • 1/2 cup milk (low fat is fine) • 1/2 cup butter (or Trans fat-free shortening) • 1/2 cup granulated sugar • 1/2 scraped vanilla bean or 1 tsp vanilla extract
Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light.
Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy.
Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.
Dark Chocolate Mousse
• 5 1/4 ounces 148 g bittersweet chocolate, coarsely chopped • 14 ounces 396 g cold heavy cream • 3 large egg whites • 1-ounce 29 g sugar • Sweetened whipped cream, for garnish, optional • Shaved bittersweet chocolate, for garnish, optional • 6 ounces 170 g semi-sweet chocolate, finely chopped • 1-ounce sugar 6 ounces semi sweet chocolate, finely chopped
Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature.
With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once.
When the whites are almost completely incorporated, fold in the whipped cream.
Fill each well of the hemispherical mold about halfway. Push a frozen vanilla cream drop in each well and top with a shortbread cookie. Make sure the cookie is below the top of the well.
Place the mold in the freezer until solid.
When frozen solid remove the mousse from the mold .
Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Coat the top of each cell with a thin coat (1/8”) with melted chocolate and return to the freezer to set.
Agar Mirror Glaze Recipe
• White Chocolate 8 ounces (220g) • Sweetened Condensed Milk ½ cup (140g) • Granulated Sugar 1 cup (200g) • Corn Syrup ¾ cup (245g) • Cold Water 7 tablespoons (100ml) • HOT Water ½ cup (120ml) • Powdered Agar 4 teaspoons (16g)
Bloom agar in the HOT water (120ml), let stand 5 minutes
Combine the corn syrup, the other measure of COLD water (100ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150°F add the bloomed agar and bring to a boil.
Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth
Pour the entire hot mixture over the chocolate and whisk smooth
Pour through a strainer into a clean container and color as you like.
Pour over cakes & pastries once it has cooled to 80 or 90°F
Wouldn’t it be wonderful if that were really true. Try to stay healthy. Take a walk, run or bike ride. Practice social separation and wash your hands frequently… You all know that. Do NOT socially isolate yourself from friends and family. Not all health is physical.
Now, here is a funny story. While at the market last week, Fran and I separated to expedite our essential expedition from sheltering-in-place. We wouldn’t want the Isolation Police to be upset. Somehow, when separated, one of us put our groceries into the wrong cart. One that was partly filled with someone else’s groceries. When I got to checkout I though we forgot our shopping bags in the car. Fran went out and they weren’t there. While she was gone I started to check out. I noticed we had a half dozen apples that I didn’t remember putting in the cart but “assumed” she did. When she returned to the market she found our original cart, with the grocery bags. I had already checked out so just kept the apples, which brings us to the reason for this post.
Last week we talked about making an apple pie and not, through a fortuitous mistake, now had the ingredients, and no thanks to an unfortunate circumstance had the time to make a pie. I had less than 2 lbs of apples so had to find a recipe that uses less than the 3 lbs we usually need. I found one this morning.
Classic Apple Pie INGREDIENTS
• 7 cups (840 grams) sliced apples • 1 tablespoon (15 ml) fresh lemon juice • 1/2 cup (100 grams) granulated sugar • 1/4 cup (50 grams) brown sugar lightly packed • 1/4 cup (32 grams) all-purpose flour (spooned & leveled) • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 2 pie crusts homemade or store-bought • 1 tablespoon (15 grams) butter cut into pieces • 1 large egg • 1 tablespoons milk • Coarse sugar for sprinkling on top optional
Preheat oven to 400°F. Adjust oven rack to the lower third position.
Add the sliced apples and lemon juice to a large mixing bowl, toss until well combined. Set aside.
In a separate mixing bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and nutmeg until well combined. Pour over the sliced apples and mix until the apples are fully coated with the dry ingredients. Set aside for 15-20 minutes while you prep the pie crusts.
Roll one of the pie crusts out to about 12 inches in diameter, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place in the refrigerator. Roll out the second pie crust dough and either cut lattice strips, decorations or leave whole to fully top the apple pie.
Remove the pie plate from the refrigerator. Using a slotted spoon, scoop the filling into the pie crust (making sure to leave as much juice as possible in the bowl) and spread around into one even layer. Dot with the pieces of butter. Top with the second pie crust and decorate the edges (if topping with a full piece of pie crust, make sure to cut some slits in the top).
Whisk together the egg and milk until well combined. Brush on top of the pie and around the edges. Sprinkle with coarse sugar if desired.
Bake in the lower third of the oven at 400°F for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 35-40 minutes or until the top of the pie is golden brown and the filling is bubbly. Cover the edges of the pie with a pie crust shield as needed to prevent excess browning. You may also cover the top of the pie with aluminum foil to prevent it from browning too much before it’s finished baking.
Once the pie is finished baking, remove from the oven, and set on a wire rack to cool completely.
I have been baking a lot of bread recently. With the self-isolation, several of our friends were unable to find bread in the nearly empty supermarkets and as I really like to bake I am giving a lot of bread away – a loaf or two a day. Luckily, I bought an extra 10 lbs of bread flour a couple of weeks ago, along with 5 lbs of AP flour and 4 lbs of sugar.
Today, I am taking a break from bread. I made a raspberry curd filled tart. I really like my chocolate tart with orange drizzle, but saw and adapted the Raspberry Curd to use with my tart shell. Luckily, the curd can be made in advance and refrigerated so today I only had to make the tart shell. (Don’t let me kid you. I also made 2 loaves of white sandwich bread for friends.)
Raspberry Curd • 3 cups raspberries • 1/2 cup sugar • 1 tsp Meyer lemon zest • 2 Tbsp Meyer lemon juice • 2 Tbsp water • 2 large egg yolks • 2 Tbsp plus 2 tsp cornstarch • 1/8 tsp salt • 1 Tbsp chilled unsalted butter, diced
Tart Shell • 100 g cold butter cut into small cubes • 200 g almond flour (I may increase this by 50g, not sure yet) • 60 g icing sugar • ½ tsp vanilla • ¼ tsp salt • 2 eggs (100g) Topping
For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat.
Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes.
Place in a food processor or blender; process until smooth. Wipe pan clean and strain mixture through a fine-mesh sieve into a cleaned pan and discard solids.
Whisk together egg yolks and cornstarch in a small bowl until smooth.
Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Be careful, the mixture can burn if heat it so high. If it does, do not scrape the bottom of the pan.
Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon).
Add salt and butter, one piece at a time, stirring until smooth.
Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
Chill curd in the refrigerator at least 2 hours, or up to 1 week (if making in advance).
For the tart shell: Mix butter with sugar (I break up the chunks of butter by rubbing them into the sugar with my hands)
Add salt then vanilla
Add egg and mix well
Stir in flour. Mix by hand until incorporated. I did this in 3 parts mixing well between each.
Cover with plastic and refrigerate for 30 min until it firms up a bit.
Butter (spray) tartlet pan
Coat hands with flour and press the sticky dough into tart mold
Prick holes in bottom and sides of formed dough
Add pastry weights to the pan
Bake in preheated oven 350o F (175o C) for 17 – 20 min
Remove pastry weights with 5 min left in the bake
Remove pastry shells from pans and let cool on wire rack To assemble tart, spoon raspberry curd into cooled tart shell and spread into an even layer with an offset spatula.
Arrange raspberries over filling in a decorative pattern.