SPOON WITH FLAT EDGE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CROQUEMBOUCHE RECIPE | BBC GOOD FOOD



Croquembouche recipe | BBC Good Food image

For an alternative wedding cake, try croquembouche

Provided by Merrilees Parker

Categories     Dessert, Treat

Total Time 2 hours 15 minutes

Yield 20

Number Of Ingredients 15

185g plain flour
175g unsalted butter , cut into pieces
6 large eggs , beaten
9 large egg yolks
150g golden caster sugar
50g plain flour , plus 1 tbsp finely grated zest of 2 lemons, plus 4 tbsp juice
500ml full cream milk
7 tbsp limoncello (Italian lemon liqueur) or an orange flavoured liqueur
400g white chocolate
200g refined caster sugar
mixture of cream and pink sugared almonds , 175g/6oz each
x tubs crystallised whole roses
1 A1 sheet of card
60cm length of string
tape and foil for shaping cone

Steps:

  • Three days ahead (or 1 month and freeze): preheat the oven to 200C/gas 6/fan oven 180C. Lightly butter 3 large baking sheets. Sift the flour onto a large square of greaseproof paper. Put the butter in a large, heavy-based saucepan with 450ml/3/4pint water and gently heat until the butter has melted. Bring to the boil then immediately tip in the flour, all in one go. Beat with a wooden spoon until the mixture forms a ball that comes away from the sides of the pan. Leave to cool for 5 minutes.
  • Beat in the eggs, a little at a time, beating well between each addition, until the mixture is glossy and only just holding its shape. You may not need to add all the beaten egg. Spoon and pack half the mixture into a large polythene freezer bag. Twist the opening to secure and snip off a 1cm tip from the corner (or use a piping bag and 1cm plain nozzle).
  • Pipe small rounds, about 2cm in diameter, on to the baking sheets, trimming the paste from the bag with a knife. Leave room between them to allow for spreading. You should end up with about 75 rounds. Bake for 25 minutes, in batches if necessary depending on how many baking sheets you have, until well risen and golden, rotating the baking sheets half way through cooking. As soon as the pastry is cooked, make a 1cm slit on the side of each bun to let the steam escape. (This stops them turning soggy as they cool). Return to the oven for a further 5 minutes to dry them out, then transfer to a wire rack to cool. Store in an airtight container (or freeze).
  • Make the cone. Make a pencil mark halfway along a long edge of the A1 card. Mark the halfway position along both short edges and draw a line from each point to the mark on the long edge. Attach one end of the string to the pencil and holding the other end at the point on the long edge, draw a curve from the point on one short side to the point on the opposite side. Cut out the card shape and use as a template to cut out the same shape in foil. Tape the foil over the card and roll up (foil inside), overlapping the straight edges to make a cone shape with a 20cm diameter opening. Secure with tape and snip 10cm off the point of the cone.
  • Two days ahead: make the limoncello cream. Beat the egg yolks, sugar, flour, lemon zest and juice in a bowl to make a smooth paste. Bring the milk to the boil in a large, heavy-based saucepan. As soon as it reaches the boil, pour it over the egg mixture, stirring well. Return to the saucepan and cook over a low heat, stirring constantly until the sauce is very thick and bubbling. Stir in the liqueur and transfer to a bowl. Cover the surface with a circle of greaseproof paper to prevent a skin forming and leave to cool completely. Refrigerate until ready to use.
  • The day before: if the buns are a bit soft when you take them out of the container, lay them in a single layer on baking sheets and re-crisp in a moderate oven for 5 minutes. Fill them sparingly with the limoncello cream by piping as before. You can always pipe in a little extra if you have any mixture leftover.
  • Break the chocolate into a heatproof bowl and melt over a bowl of gently simmering water. (Or melt in the microwave on Medium for 2-3 minutes.) Give the chocolate an occasional stir until it has just melted. Turn off the heat.
  • Rest the cone inside a vase or jug for support. Put a small bun into the point of the cone with the bun’s base face up. Spoon 1 tsp of melted chocolate onto the base and secure two small buns over the first, again with base up. Spoon over another teaspoon of chocolate. It’s a little difficult working at the tip of the cone but it gets much easier as the cone gets wider.
  • Work up the cone, packing in the buns quite firmly, drizzling the chocolate (see left) and working in horizontal layers until the cone is filled. Make sure that each bun is firmly secured in place with chocolate before proceeding to the next layer and make sure the last layer forms a flat base for the cake. Keep the filled cone in the coolest place overnight.
  • On the day: carefully invert the cone on to a flat serving plate and lift away the cone. Gently peel away the foil if it hasn’t come away already. Put the remaining 100g/4oz sugar in a small heavy-based saucepan with 5 tbsp water. Heat very gently, stirring slowly until it has dissolved to make a smooth syrup. Take care not to splash the syrup up the sides of the pan or it may crystallise and solidify.
  • Bring the syrup to the boil and cook for 4-6 minutes, watching closely until it turns a rich golden colour. Take off the heat and dip the base of the pan in cold water to prevent further cooking. Stand back as the pan will splutter noisily. Carefully dip the ends of the sugared almonds and roses in caramel and secure around the cake, scattering a few on the plate.
  • Using a teaspoon, drizzle more caramel around the buns so that it falls in fine threads. If the caramel hardens before you’ve finished decorating, gently reheat it, taking care not to burn it. Finish with a dusting of icing sugar. To serve the cake, it is easiest if you have one server to break pieces off for the guests, starting from the top and working down.

CANNOLI CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Cannoli Cake Recipe - Food.com - Food.com - Recipes, Food ... image

This delicious Cannoli Cake has a thick layer filled with ricotta and cream cheese flavored with orange and liqueur and iced with Vanilla-Cream Frosting.

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 12 serving(s)

Number Of Ingredients 20

6 large eggs, separated
1 cup sugar (divided)
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons water
1 teaspoon vanilla extract
2 large oranges
2 tablespoons orange-flavored liqueur (optional)
1 (32 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/4 cup semisweet chocolate, mini pieces
1/3 cup miniature semisweet chocolate chips (for feather- design on top of cake)
3 tablespoons margarine or 3 tablespoons butter, softened
3 tablespoons milk
1 3/4 cups confectioners' sugar
3/4 teaspoon vanilla extract
2 cups whipping cream

Steps:

  • FOR THE CAKE: Begin early in day or day ahead to make Cannoli Cake.
  • Preheat oven to 375°F In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
  • In large bowl, using same beaters and with mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla, and 2 Tablespoons water until blended. With rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one-third at a time.
  • Spoon batter into UNGREASED 10 inch by 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched.
  • Invert cake in pan on wire rack; cool completely in pan.
  • FOR BRUSHING CAKE LAYERS: From oranges, grate 2 teaspoons peel (use the rest of peel for the filling) and squeeze 1/3 cup juice (IF NOT USING LIQUEUR, INCREASE JUICE TO 1/2 CUP). Stir liqueur into 1/3 cup juice; set aside.
  • FOR THE FILLING: In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners’ sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.
  • With metal spatula, loosen cake from edge of pan; remove pan side. Loosen cake from pan bottom; remove pan bottom. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.
  • Place bottom cake layer, cut-side up, on cake plate. Spoon ricotta-cheese filling on center of cake layer. Spread some filling out to edge, leaving a center rounded to achieve a dome effect.
  • Cut a small wedge out of remaining cake layer; and gently rest cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.).
  • PREPARE VANILLA-CREAM FROSTING: In small bowl, with mixer at medium speed, beat 3 Tablespoons margarine or butter, softened, 3 Tablespoons milk, 1 3/4 cups confectioners’ sugar, and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using same beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners’-sugar mixture into whipped cream. Spread over top and down side of cake.
  • In a heavy small saucepan over low heat, heat remaining 1/3 cup mini pieces, stirring frequently, until melted and smooth.
  • Into waxed-paper cone, spoon melted chocolate. (Or, use small decorating bag with small writing tube.) With chocolate, make feather design.
  • Refrigerate cake until filling is firm for easier cutting, about 3 hours.
  • TO MAKE WAXED-PAPER CONE: Cut square of waxed paper; fold in half into triangle. Lay triangle on flat surface so wide side is at top. Fold left-hand corner down to center point. Take right-hand corner; wrap it completely around folded left-hand corner, forming cone. Both corners meet at center point of original triangle. Fold in these ends twice to hold together. Fill cone two thirds full; fold top over.
  • MAKING FEATHER DESIGN: Piping circles on Cake: Using paper cone with tip cup to make 1/8 inch diameter hole, pipe melted chocolate on top of cake in concentric circles, starting in center and moving to edge of cake. Start with small circle in the middle of cake and go around each circle to the edge. This should be 6 circles.
  • Drawing spokes towards center: Before chocolate hardens, quickly with tip of toothpick or small knife, draw lines in spoke fashion, about 1 1/2 inches apart around edge of cake; alternate direction of each spoke, first from edge to center of cake, then from center to edge.
  • Completing feather design: Continue around top of cake, alternating direction of each spoke to make attractive feather design. 16 servings.
  • The Good Housekeeping Book of Desserts.

Nutrition Facts : Calories 656.6, FatContent 39.7, SaturatedFatContent 22.5, CholesterolContent 208.8, SodiumContent 402.5, CarbohydrateContent 62.6, FiberContent 1.7, SugarContent 50.1, ProteinContent 15.8

More about "spoon with flat edge recipes"

RUSSIAN HONEY CAKE RECIPE - NYT COOKING
The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake takes a lot of time! Set some aside to do it right. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Clear your schedule, and your countertop, to make the time and space to get it right. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
  • Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.
See details


BEST BANANA BREAD – INSTANT POT RECIPES
Everyone has a favorite banana bread recipe. This is mine. It’s a simple bread that relies on the flavor of the bananas. Mix it all easily by hand, or if you have a handheld or countertop electric mixer, use it to blend the butter and sugar
From recipes.instantpot.com
Cuisine Modern
  • Bake until banana bread is golden brown and a tester inserted in center comes out clean. Let pan cool on wire rack for 15?minutes. Run knife around edge; turn out loaf and let cool on wire rack.
See details


CHEESEBURGER POT PIE RECIPE - PILLSBURY.COM
A Cheeseburger Pot Pie turns the classic finger food into a plate-worthy dish for any event. Baked in a flaky Pillsbury™ refrigerated Pie Crust, it's all the delicious flavors of your favorite hamburger turned into a cheeseburger pie. Our Cheeseburger Pot Pie is made by cooking ground beef and adding burger toppings like onion, ketchup, pickles and topping it with cheese. Cover the mixture with the pie crust and bake until it's golden brown and bubbly. This recipe makes it easy to skip the bun and enjoy your burger in a pie!
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 450 per serving
  • Bake 13 to 20 minutes or until crust is golden brown and filling is bubbly. After 8 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
See details


SPOON - WIKIPEDIA
A spoon is a utensil consisting of a small shallow bowl ... Present day spoons are made from metal (notably flat silver or silverware, plated or solid), wood, porcelain or plastic. There are a wide variety of spoons that are made of a variety of materials and by different cultures for many different uses and foods. History. Preserved examples of various forms of spoons used by the ancient ...
From en.m.wikipedia.org
See details


BAKING EQUIPMENT: 23 ESSENTIAL BUYS, FROM TINS TO MIXERS ...
Tala flat edge icing smoother. This Tala smoother is cheap and effective, and will help to reduce air pockets, which you can also remove using a little pin before smoothing over. Available from Amazon (£3.99) 5. Food mixer. A food mixer (also known as a stand mixer) is not essential for cake-making but it does save time and minimise effort. Plus, they can come with different attachments to ...
From bbcgoodfood.com
See details


WHY ARE MY COOKIES FLAT? HOW TO KEEP COOKIES FROM SPREADING
2020-12-09 · Learning how to measure ingredients is key to good baking. Use a large spoon to gently scoop dry ingredients into a measuring cup, then level off with the flat side of a butter knife. (Or better yet, use a kitchen scale—here’s how to measure flour by volume or weight.). Editor’s tip: Speaking of dry ingredients, make sure you’re using fresh baking soda or baking powder (here’s how to ...
From tasteofhome.com
See details


PERFECT PIE CRUST RECIPE - TASTES BETTER FROM SCRATCH
2018-03-16 · Use a butter-knife or kitchen scissors to trim any large overhang of pie crust, if needed. It’s nice to have about ½ inch of excess crust sticking over the edge. Fold the excess crust back and under the outer edge of crust to create a nice “thicker” pie crust border. Crimp it with your fingers, if you want.
From tastesbetterfromscratch.com
See details


SCREWDRIVER COCKTAIL RECIPE - LIQUOR.COM
2020-11-21 · The Screwdriver is a classic drink that has been designated an International Bartender Association official cocktail. The history of the Screwdriver is somewhat debatable, even though mention of it in literature goes back to 1949, when vodka was first gaining traction in the United States.
From liquor.com
See details


THANKSGIVING TURKEY BREAST ROULADE ... - NO SPOON NECESSARY
2014-11-13 · No Spoon Necessary. Seasonal Recipes & Unique Twists on Classic Dishes. Thanksgiving Turkey Breast Roulade with Stuffing . Published November 13, 2014. Last Updated November 22, 2019 by Cheyanne. 60062 shares. Pinterest; Facebook; Twitter; Jump to Recipe ? Print Recipe This Thanksgiving Turkey Breast Roulade is a total showstopper! Golden brown, roasted turkey breast is rolled up around a ...
From nospoonnecessary.com
See details


HOW TO DECORATE A CAKE: THE BASICS | ALLRECIPES
2015-05-19 · Holding your spatula away from you at the far edge of the cake, pull it towards yourself; you want the flat blade to skim the edge of the cake so excess frosting is smoothed onto the top surface, toward the center. Rotate the cake, continuing the swooping and gliding motion until the sides and top of the cake are smooth. Don't worry if there's cake showing through the frosting; you'll cover ...
From allrecipes.com
See details


4 WAYS TO SUBSTITUTE FOR CAKE FLOUR IN RECIPES - WIKIHOW
2020-01-12 · Use a spoon to transfer flour into the measuring cup, over top of the cornstarch. Keeping adding flour until the 1 cup measurement is full, then level the top off with the flat edge of a knife. This method helps prevent packing and gives you a more precise measurement. Avoid the “digging” technique when measuring flour. Digging the cup into ...
From wikihow.com
See details


STICKY BAKED CHICKEN THIGHS | RECIPETIN EATS
2019-02-18 · Oven: Spoon ALL the sauce over one side. Bake for 18 minutes at 425F/220C, do not remove for basting, do not broil. Broil: Spoon bit of sauce on one side. Broil on high 3 minutes. Flip, spoon over remaining sauce. Broil 6-8 min, watch carefully to ensure it doesn't burn too much. 2. Glaze - plenty of sub options here, this is a really flexible ...
From recipetineats.com
See details


PANFORTE RECIPE - BBC FOOD
Scrape into the tin and use a wet spoon to press the mixture down into a firm, flat cake. Bake for 1 hour – 1 hour 10 minutes, or until the surface is still soft, but not sticky to touch.
From bbc.co.uk
See details


AMAZON.COM: CUISIPRO STAINLESS STEEL MEASURING SPOON SET ...
These knock-offs have a very slight bend in an attempt to look right, but are closer to flat (the 1/8 is actually completely flat) which means the 1/2tsp I wanted to replace can't actually be nested into my existing authentic set. The worst part, though, is that this bad knock-off costs more than the real thing. I'm getting increasingly ...
From amazon.com
See details


STEAMED SYRUP SPONGE PUDDING RECIPE - BBC FOOD
Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy.
From bbc.co.uk
See details


WE TESTED INA GARTEN'S CHOCOLATE CAKE RECIPE | TASTE OF HOME
2021-11-17 · Check out our best-ever chocolate cake recipes. The Famous Ina Garten Chocolate Cake Recipe Ingredients. For the Cake: Butter and flour, for greasing pans ; 1¾ cups all-purpose flour; 2 cups sugar; ¾ cups good cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup buttermilk, shaken; ½ cup vegetable oil; 2 extra-large eggs, at room temperature; 1 ...
From tasteofhome.com
See details


COFFEE AND WALNUT LAYER CAKE | NIGELLA'S RECIPES | NIGELLA ...
Neither of my grandmothers, nor indeed my mother, was a baker but this cake is nonetheless the cake of my childhood. When I was little, I used to make it for my younger sister's birthday every year, beating away vigorously with my bowl and wooden spoon. This, however, is a simplified version: everything just goes into the processor. the cake I made and ate when young was more milky coffee than ...
From nigella.com
See details


PRUE LEITH'S PRINZREGENTENTORTE - THE GREAT BRITISH BAKE ...
Remove the cake from the fridge and turn it out of the tin onto a flat plate or board. With a palette knife and using half of the reserved chocolate cream, spread a thin layer of chocolate cream around the side of the cake to crumb coat, then chill the cake for 20 minutes, until the chocolate cream is firm. Spoon the remaining chocolate cream into the piping bag fitted with a medium closed ...
From thegreatbritishbakeoff.co.uk
See details