Sweet Cream Tartlets From The Fearless Baker Recipes

CITRUS CREAM TARTLETS

Steps:

• In a food processor, combine the nuts, sugar and flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs., Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely., In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, citrus juices and peels; beat until blended., Spoon into crusts. Refrigerate for at least 1 hour.

SWEET CREAM TARTLETS FROM THE FEARLESS BAKER

Steps:

• PRESS-IN TART DOUGH:.
• Makes one 10-inch crust (or enough dough for 12 tartlets).
• DIFFICULTY: Easy.
• MAKE AHEAD AND STORAGE: The tightly wrapped dough can be refrigerated for up to 4 days; bring to room temperature before using. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
• Add the egg yolk and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa powder and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, 1 minute more.
• Turn out the dough and use your fingers to press it into a 10-inch tart pan (see Pro Tip). Once the sides and bottom of the pan are fully covered, smooth the dough with your fingers to even out any thicker spots. Use a paring knife held flush against the rim of the pan to trim the excess dough, leaving a clean edge. Prick the dough all over with a fork. Freeze for at least 30 minutes and up to overnight.
• WHY IT WORKS:.
• Creaming the butter and sugar for less time than you would for a cookie dough helps keep the crust from puffing up too much in the oven.
• PRO TIP:.
• When pressing the tart dough into the pan, I start at the edges and work my way inward. This helps make the sides even (the hardest part, I think!), preventing too much buildup in the corners.
• DIRECTIONS FOR TARTLETS:.
• Press each piece of dough into a 3¾-inch tartlet pan: Start with the sides and work your way to the middle, patting gently to even the dough to about ⅛ inch thick all over and letting the excess dough push up above the edges of the pan. Trim the dough by holding a paring knife flush against the edge of each pan and cutting away the excess smoothly, leaving a clean edge. Prick the dough all over with a fork. Freeze the crusts until firm, 15 to 20 minutes.
• Preheat the oven to 400°F / 204°C, preferably with a baking stone on the bottom rack.
• Transfer the tartlet pans to a baking sheet and bake on the stone or bottom rack until the crusts appear dry on the surface and the edges are firm, 15 to 18 minutes. If the dough puffs up noticeably during baking, prick it with a fork to deflate. When the tart shells are fully baked, you can also slam the tray down on the counter once or twice to help flatten the crusts.
• Cool the crusts completely, then invert the pans over a baking sheet and tap them gently to unmold the crusts onto the baking sheet; turn them right side up.
• Spoon a heaping tablespoon of melted chocolate into the base of each cooled shell and spread it into an even layer that coats the base. Set aside to allow the chocolate to set completely.
• Make the filling:.
• Pour the water into a shallow cup and sprinkle the gelatin evenly over it. Let soak for 5 minutes.
• In a small saucepan, heat 242 g / 1 cup of the heavy cream and the sugar over medium heat, stirring, until the cream is hot and the sugar is dissolved. Add the gelatin and stir until it is fully melted.
• Pour the hot cream mixture into a medium bowl. Stir in the remaining 242 g / 1 cup cream and the vanilla.
• Pour the custard into the cooled tart shells, filling them to just below the edges. Transfer the tarts to the refrigerator and chill until the custard is set, 20 to 30 minutes.
• 10.In a small heatproof bowl, micro-wave the jam until thinned and fluid, 30 to 45 seconds. Use a small spoon to drizzle the jam over the chilled tarts, then do the same with the cooled melted chocolate, or make "splatter tartlets"; see Pro Tip. Refrigerate the tarts until ready to serve.
• WHY IT WORKS:.
• Panna cotta (the name is Italian for "cooked cream") is a delicious dessert all on its own, and it makes a killer filling for pies and tarts. Made with milk, cream, or a combo, the silky-smooth custard is set with gelatin. This method makes the sur-face set beautifully smooth-which makes the panna cotta the perfect base for pretty finishes.
• PRO TIP:.
• To splatter on the jam and chocolate, I use a silicone pastry brush with thick bristles. Line your work surface with parchment paper, then dip the pastry brush into the jam. Flick the brush over the tarts, and the jam will splatter randomly. Clean the brush, then do the same with the chocolate.
• Recipe courtesy of THE FEARLESS BAKER by Erin Jeanne McDowell.
• Get the book here:.
• https://www.amazon.com/Fearless-Baker-Simple-Secrets-Baking/dp/0544791436.

MOHNHöRNCHEN FROM CLASSIC GERMAN BAKING

Steps:

• Line a baking sheet with parchment paper.
• To make the rolls:.
• If using fresh yeast, crumble the yeast into a small bowl. Sprinkle in the sugar and salt. (If using instant yeast, stir the yeast, sugar, salt, and flour together in a bowl and proceed to Step 4.).
• Melt the butter and combine with the milk. The mixture should be lukewarm. Whisk in the egg.
• If using fresh yeast, pour the egg mixture into the bowl with the yeast mixture and add the flour. (If using instant yeast, pour the egg mixture into the bowl with the flour mixture.) Stir together until shaggy; dump out onto a lightly floured work surface and knead by hand for 5 to 7 minutes, or until the dough is smooth and silky. If the dough seems too sticky, you can add up to 2 tablespoons more flour, but no more; you want the dough to stay as soft as possible.
• Form the dough into a ball and place back in the bowl. Cover with a clean dishcloth and place in a warm, draft-free spot to rise for 1 hour.
• Punch down the dough and knead briefly. Divide the dough into 10 equal portions (about 3 ounces/85g each). Roll out each portion of dough into a triangle that is about 8 inches/20cm long on each side. Starting with a long side (not a tip), roll up each piece and form into a crescent roll with the tip secured underneath. Place the rolls on the prepared baking sheet. Alternatively, you can roll the original ball of dough out to a 15-inch/38cm round and cut the round into 10 equal wedges. Roll up the wedges and form them into crescents. Cover the baking sheet with the dishcloth and place in a warm, draft-free spot for 20 minutes.
• Meanwhile, preheat the oven to 425°F/220°C.
• When the rolls have proofed again, make the topping: Beat the egg yolk with the milk for an egg wash. Remove the dishcloth and brush the rolls thinly with the egg wash. Sprinkle the poppy seeds over them.
• Place the baking sheet in the oven and bake for 15 minutes, or until the rolls are a rich golden brown. They will be very soft to the touch. Remove the baking sheet from the oven and let cool on a rack for 15 minutes before serving. The rolls are best eaten the day they are made.
• Recipe courtesy of CLASSIC GERMAN BAKING by Luisa Weiss. Get the book here: https://www.amazon.com/Classic-German-Baking-Pfeffernüsse-Streuselkuchen/dp/1607748258.

FAUX-LAMINATED MAPLE BRIOCHE ROLLS

Steps:

• The day before you want to make the rolls, make the brioche dough. In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10-15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.
• Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogenous. (This mixing period is called intense mixing - and it is! Don't be alarmed if the mixing is noisy or difficult in the early to mid stages, it will come together.) Then knead the dough (in the machine) until it is smooth and uniform, 1 minute more.
• Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 18.
• The next day, roll out the dough on a lightly floured surface into a rectangle about 1/2 inch thick and about 20x12 inches (though no need to be precise). Brush the surface of the dough evenly with melted butter and sprinkle about 2 tablespoons of the sugar evenly over the dough.
• Position the dough so that one of the long sides is facing you. Fold the left edge over toward the center, about three quarters of the way over the dough. Fold the right edge one quarter of the way over the dough and make sure it meets and doughs the left edge. The dough will now look somewhat like an open book with an off center spine. Fold the larger side over the smaller side. You will now have 4 layers of dough. If the dough feels soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes - if not, proceed.
• Roll out the dough again to a rectangle about 1/2 inch thick and about 20x12 inches (though no need to be precise). Brush the surface of the dough with melted butter and sprinkle another 2 tablespoons of sugar over the dough. Position the dough so that one of the long sides is facing you. Fold the left edge of the dough one third of the way over the dough. Do the same with the right edge, resting it on top of the piece you just folded over, as though you were folding a letter to fit into a business envelope. You will now have 3 layers of dough. If the dough feels soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes - if not, proceed.
• Repeat step 4 to complete another 4-fold.
• Repeat step 5 to complete another 3-fold.
• Lightly grease 16 muffin cups with nonstick spray. I do have to use two muffin pans to make this - if you only have one, refrigerate the remaining pieces while you bake the first. Place the second round only around the edge of the pan so that they bake evenly.
• On a lightly floured surface, roll out the dough into a 1/2 inch thick rectangle, about 12x20 inches. Cut the dough lengthwise into 16 even strips. Tightly roll each strip up into a spiral and place it, spiral side up, in a cup in one of the prepared muffin pans. Cover the pan with greased plastic wrap and let the rolls rise until they appear puffy, 30-45 minutes.
• Preheat the oven to 375 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Sprinkle the rolls with more maple sugar, if desired. Bake, rotating the sheets from front to bake and top to bottom at the halfway mark, until the rolls are evenly golden brown all over and the internal temperature reads 190 degrees Fahrenheit on a thermometer - about 25-33 minutes. Cool for 15 minutes in the pan before unmolding and serving.
• Variations:.
• Citrus Faux-Laminated Brioche Buns: After you mix the dough, mix ¾ cup granulated sugar with the zest of two oranges - let sit, covered, overnight. Use this in place of the maple sugar in the recipe. In step 8, lightly grease a 9x9 inch pan. In step 9, cut the dough into 12 even strips. Roll the strips into spirals and place spiral side up in the prepared pan. Bake for 30-35 minutes.
• Vanilla-Bay Loaf: After you mix the dough, mix 3/4 cup granulated sugar with the seeds of 1 scraped vanilla bean and 2 finely crushed up bay leaves - let sit, covered, overnight. Use this in place of the maple sugar in the recipe. In step 8, lightly grease a 9x5 inch loaf pan. In step 9, cut the dough into 1 inch cubes. Stack the cubes tightly in the prepared pan. Bake for 40-45 minutes.