FRENCH BUTTERCREAM
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 4 cups
Number Of Ingredients 5
Steps:
- Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
- Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
BUTTERY FRENCH TV SNACKS
Good butter is the key to these easy, delectable cookies. Before the pastry chef Anita Chu began work on her "Field Guide to Cookies" (Quirk Books), she was a Berkeley-trained structural engineer with a baking habit she couldn't shake. One of her favorite cookies is the croq-télé, or TV snack, a chunky cookie she adapted from the Paris pastry chef Arnaud Larher. "There is no leavening to lift it, no eggs to hold it together," she said. "It's all about the butter."
Provided by Julia Moskin
Categories easy, weekday, appetizer, dessert
Time 45m
Yield About 2 dozen cookies.
Number Of Ingredients 5
Steps:
- Position 2 oven racks in top third and bottom third of oven. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
- In a food processor, grind nuts, sugar and salt to a fine meal. In a mixer, beat flour and butter together on low speed until texture is sandy. Add nut mixture and mix on low until dough starts to form small lumps; keep mixing until dough just holds together when pinched between fingers. Do not use wet fingers: the cookies will collapse.
- Pinch off about a teaspoon of dough and place in palm of your hand. With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid. Cookies need not be perfectly smooth or equal size. Place on parchment about 1 inch apart.
- Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be turning golden brown on edges. Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 41 milligrams, Sugar 4 grams, TransFat 0 grams
TRADITIONAL BUTTERY FRENCH CROISSANTS FOR LAZY BISTRO BREAKFASTS
I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves.
Provided by French Tart
Categories Yeast Breads
Time P1DT2h20m
Yield 8-12 Croissants, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven temperature to 200C/400F/Gas 6.
- BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.
- BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place, until it has nearly doubled in size.
- BUTTER DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm - 20" X 8".
- Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2" border around the edges. Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.
- Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.
- Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time,and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.
- TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.
- TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.Bake for 15 to 20 minutes until golden brown and puffy.
Nutrition Facts : Calories 369.4, Fat 22.4, SaturatedFat 13.6, Cholesterol 102.2, Sodium 495.1, Carbohydrate 35.4, Fiber 1.4, Sugar 3.3, Protein 6.9
TV SNACK
I found this recipe in a cookbook from 1979 called "A Collection of the Very Finest Recipes ever assembled into one Cookbook." I haven't tried it yet but it sounded interesting. Let me know what you think!
Provided by senseicheryl
Categories Lunch/Snacks
Time 1h35m
Yield 1 large baking pan
Number Of Ingredients 12
Steps:
- The above proportions can be increased or decreased according to family preferences.
- Preheat oven to 250 degrees.
- Melt butter and add flavorings.
- Place the mixture of cereals, pretzels and nuts in large shallow pan.
- Pour butter mixture over the cereal mixture.
- Place in the oven and heat for 1 1/2 hours mixing occasionally.
Nutrition Facts : Calories 3365, Fat 165.9, SaturatedFat 46.2, Cholesterol 122, Sodium 7580.4, Carbohydrate 406.1, Fiber 38.6, Sugar 28.2, Protein 96.5
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