ORIGINAL PLUM TORTE RECIPE - NYT COOKING
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Total Time 1 hours 15 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http//schema.org, Calories 350, UnsaturatedFatContent 4 grams, CarbohydrateContent 57 grams, FatContent 13 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 63 milligrams, SugarContent 42 grams, TransFatContent 0 grams
CROQUEMBOUCHE PROFITEROLE TOWER RECIPE - OLIVEMAGAZINE
Looking for an impressive dessert to serve family and friends? Check out this show-stopping chocolate and hazelnut profiterole stack. With creamy Nutella filling and crunchy hazelnut brittle, this stunning recipe is the perfect end to a dinner party
Provided by Sarah Cook
Categories Baking and desserts
Total Time 2 hours
Number Of Ingredients 14
Steps:
- Sift the flour onto a sheet of baking paper. Put the sugar, butter and ½ tsp fine salt into a large pan with 240ml of water. Heat very gently until the butter has melted, then increase the heat and bring the liquid to the boil. As soon as it’s bubbling, lower the heat, tip in the flour (use the baking paper as a chute) and beat it in with a wooden spoon until the mixture forms a smooth dough that clumps together, leaving the rest of the pan clean. Carry on beating and cooking over a low heat for 5 minutes – steam should continue to rise from the mixture.
- Cool for 5 minutes, then add in the egg a little at a time, beating in completely between each addition, until the dough is smooth and glossy but still thick – you may not need to use all of the egg. It should drop very reluctantly from the spoon in the shape of a ‘V’ when you bang it against the side of the pan – too runny and you won’t be able to pipe it, too thick and the buns won’t puff up in the oven. Dampen a sheet of baking paper and use it to line a big baking sheet (or two small ones).
- Heat the oven to 200C/fan 180C/gas 6.Transfer the dough to a piping bag fitted with a large round nozzle, and pipe 30 walnut-sized balls, spaced apart for rising. Dip your finger in a little water to smooth out any bumps or peaks in the dough, then put the tray or trays in the oven and bake for 30-35 minutes until the profiteroles are puffed, golden and crisp. Turn off the oven and leave the profiteroles in for another 30 minutes, then transfer to a wire rack to finish cooling.
- Make the chocolate sauce by putting the sugar, cocoa and golden syrup in a pan with 200ml water. Whisk together over a medium heat then, once it begins to boil, bubble fiercely for a minute, remove from the heat and stir in the chocolate until it has melted. Pour into a bowl and leave to cool, then cover and chill.
- For the hazelnut brittle, line another baking sheet with baking paper and sprinkle over the chopped hazelnuts. Heat the sugar in a medium pan without stirring. When it’s melted, bubble until it turns a golden caramel colour. Pour straight onto the baking sheet, tilting to spread as thinly as possible and cover all the nuts. Once set, bash the brittle in a food processor into small pieces, and whizz 1/3 of these to make a sugar ‘dust’.
- For the filling, put the Nutella into a bowl with 1/2 the Frangelico and 1/2 the icing sugar, and gently whisk until combined. Pour in 1/2 the cream and whip to soft peaks with electric beaters. Pour the remaining cream into a separate bowl with the remaining icing sugar and Frangelico, and whip this to soft peaks as well.
- When the profiteroles are cold, you’re ready to assemble. Poke holes in the bottom of each bun with a small piping nozzle. Spoon both fillings into separate piping bags fitted with small nozzles, and pipe into 15 profiteroles each, until they feel heavy and the cream wants to squirt back out.
- To assemble, dunk each profiterole in the chocolate sauce to cover the top as you stack on a serving plate. Sprinkle over the nutty brittle shards and dust, and serve the profiterole tower.
Nutrition Facts : Calories 788 calories, FatContent 53 grams fat, SaturatedFatContent 30 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 2 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium
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