Icing Filled Chocolate Wafer Cookies
For the Chocolate Wafers:
1 ¼ cups AP Flour
½ cup Cocoa powder
1 tsp Baking soda
¼ tsp Baking powder
¼ tsp Salt
1 cup Sugar
5 oz Butter, room temperature
1 ea Egg
For the Filling:
2 oz Butter, room temperature
¼ cup Vegetable shortening
2 cups Powdered sugar
2 tsp. Vanilla extract
1- To make the wafers, mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar together in the bowl of a mixer.
2- Add the butter and mix on low until incorporated.
3- Add the egg and mix until it forms a dough ball.
4- On a lightly floured board, roll out the dough to a 1/4” thickness.
5- Cut out wafer cookies using a 1 ¾” round cookie cutter.
6- Bake the cookies on a greased cookie sheet at 375 degrees for 10 minutes.
7- Allow the cookies to cool completely before filling.
1- To make the filling, put the butter and shortening in the bowl of a mixer, and mix at low speed.
2- Add the powdered sugar to the butter mixture in three stages.
3- Add the vanilla to the mix, and then turn mixer to medium and whip to desired consistency.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Tuesday, December 20, 2011
Monday, December 19, 2011
Hot Fudge Sauce
Hot Fudge Sauce
Semi Sweet Chocolate Chips ¾ cup
½ and ½ ½ cup and 2 Tbsp
Unsalted butter 1 stick
Sugar ½ cup
Salt 1 pinch
1 Melt all ingredients together in a double boiler, stirring occasionally.
2 Serve immediately or refrigerate and gently reheat as needed.
Semi Sweet Chocolate Chips ¾ cup
½ and ½ ½ cup and 2 Tbsp
Unsalted butter 1 stick
Sugar ½ cup
Salt 1 pinch
1 Melt all ingredients together in a double boiler, stirring occasionally.
2 Serve immediately or refrigerate and gently reheat as needed.
Thursday, December 8, 2011
Chocolate Taffy
¾ cup European Style or Dutch Process Cocoa
2 cups Sugar
2 Tbsp Corn starch
1 tsp. Salt
1 cup Corn syrup
2 tsp. Glycerin
¾ cup Water
2 Tbsp Butter
1- In a heavy bottom, 3-4 qt sauce pan, combine the cocoa, sugar, corn starch, and salt.
2- Add the corn syrup, glycerin, water, and butter, and stir until well combined over medium heat.
3- Cook at medium heat until mixture comes to a simmer, then drop the heat to medium-low.
4- Dip a pastry brush in warm water, and use it to wipe away anything that is stuck to the inside wall of the pan.
5- Continue to cook the mixture until it reaches 246- 250 degrees F. (The Firm Ball Stage).
6- Meanwhile, butter a sheet pan, and cover the bottom with a silicone baking matt.
7- When desired temperature is reached, pour the sugar onto the baking matt, and let cool for 10 minutes.
8- When taffy is cool enough to handle, stretch until the color turns to a dull brown and a sheen develops (approx. 15 minutes).
9- Next, cut the taffy into 4 or five manageable logs using scissors. Roll these logs out into long snakes, 1/2” in diameter, and clip into 1” long pieces.
10- Finally, wrap each piece in a 4” x 2” piece of wax paper for safe storage.
¾ cup European Style or Dutch Process Cocoa
2 cups Sugar
2 Tbsp Corn starch
1 tsp. Salt
1 cup Corn syrup
2 tsp. Glycerin
¾ cup Water
2 Tbsp Butter
1- In a heavy bottom, 3-4 qt sauce pan, combine the cocoa, sugar, corn starch, and salt.
2- Add the corn syrup, glycerin, water, and butter, and stir until well combined over medium heat.
3- Cook at medium heat until mixture comes to a simmer, then drop the heat to medium-low.
4- Dip a pastry brush in warm water, and use it to wipe away anything that is stuck to the inside wall of the pan.
5- Continue to cook the mixture until it reaches 246- 250 degrees F. (The Firm Ball Stage).
6- Meanwhile, butter a sheet pan, and cover the bottom with a silicone baking matt.
7- When desired temperature is reached, pour the sugar onto the baking matt, and let cool for 10 minutes.
8- When taffy is cool enough to handle, stretch until the color turns to a dull brown and a sheen develops (approx. 15 minutes).
9- Next, cut the taffy into 4 or five manageable logs using scissors. Roll these logs out into long snakes, 1/2” in diameter, and clip into 1” long pieces.
10- Finally, wrap each piece in a 4” x 2” piece of wax paper for safe storage.
Chocolate Orange Sabayon Parfait
For the Champagne Sabayon:
4 ea. Egg Yolks
2 oz Sugar
Pinch Salt
4 oz Sparkling Wine
1- In a non-reactive bowl, combine the egg yolks, sugar and salt, and whisk together.
2- Add the sparkling wine to the yolk mixture, and whisk to combine.
3- Place the bowl over a pot of simmer water to create a double boiler.
4- Whisk the mixture constantly as it cooks. Heat until a thick homogenous yellow foam forms.
5- Remove sabayon from the heat and reserve.
For the Orange and Chocolate Base:
6 ea. Seedless Oranges
12 oz High Quality Bittersweet Chocolate
1- Peel and segment the oranges
2- Shave the chocolate into thin pieces.
To Assemble the Parfait:
1- Divide the orange segments evenly between 8 ramekins.
2- Divide the chocolate evenly between the 8 raemkins.
3- Top each Ramekin with 2-3 Tbsp of the Sabayon.
4- Brulee the Sabayon by means of either a broiler or blow torch.
For the Champagne Sabayon:
4 ea. Egg Yolks
2 oz Sugar
Pinch Salt
4 oz Sparkling Wine
1- In a non-reactive bowl, combine the egg yolks, sugar and salt, and whisk together.
2- Add the sparkling wine to the yolk mixture, and whisk to combine.
3- Place the bowl over a pot of simmer water to create a double boiler.
4- Whisk the mixture constantly as it cooks. Heat until a thick homogenous yellow foam forms.
5- Remove sabayon from the heat and reserve.
For the Orange and Chocolate Base:
6 ea. Seedless Oranges
12 oz High Quality Bittersweet Chocolate
1- Peel and segment the oranges
2- Shave the chocolate into thin pieces.
To Assemble the Parfait:
1- Divide the orange segments evenly between 8 ramekins.
2- Divide the chocolate evenly between the 8 raemkins.
3- Top each Ramekin with 2-3 Tbsp of the Sabayon.
4- Brulee the Sabayon by means of either a broiler or blow torch.
Wednesday, December 7, 2011
Chocolate Coated, Peanut Frosting Filled Wafer Treats
Chocolate Coated, Peanut Frosting Filled Wafer Treats
For the Wafers:
150 gram package Oblatne plain wafers
1# 2oz Creamy peanut butter
1 Tbsp Vegetable Shortening
1 ½ Tbsp Butter
1 cup Powdered Sugar
1 Tbsp Light corn syrup
For the Chocolate Coating:
1 1/2# Semi-sweet chocolate
1 pint Heavy cream
1- To make the peanut butter frosting, put the peanut butter and shortening in the bowl of a mixer, and beat until combined.
2- With the mixer on low speed, add the powdered sugar in three stages.
3- Whip the mixture until light and fluffy.
4- Using a pastry bag and a flat piping tip, pipe a layer of the peanut butter frosting onto a wafer, then top with another wafer.
5- Repeat this process until there are four wafers with three layers of filling.
6- Gently press on the wafer pile to distribute the frosting, and cut into desired snack sizes.
1- To make the chocolate coating, chop the chocolate into small pieces, and place in a metal mixing bowl.
2- Place the bowl of chocolate on top of a pot of boiling water, add the heavy cream, and heat until smooth and viscous.
Finish:
To coat the wafer snacks in chocolate, use a pastry brush, and let dry on a wire rack. If chocolate sets up while in use, simply place the bowl back over the boiling water and re-warm.
For the Wafers:
150 gram package Oblatne plain wafers
1# 2oz Creamy peanut butter
1 Tbsp Vegetable Shortening
1 ½ Tbsp Butter
1 cup Powdered Sugar
1 Tbsp Light corn syrup
For the Chocolate Coating:
1 1/2# Semi-sweet chocolate
1 pint Heavy cream
1- To make the peanut butter frosting, put the peanut butter and shortening in the bowl of a mixer, and beat until combined.
2- With the mixer on low speed, add the powdered sugar in three stages.
3- Whip the mixture until light and fluffy.
4- Using a pastry bag and a flat piping tip, pipe a layer of the peanut butter frosting onto a wafer, then top with another wafer.
5- Repeat this process until there are four wafers with three layers of filling.
6- Gently press on the wafer pile to distribute the frosting, and cut into desired snack sizes.
1- To make the chocolate coating, chop the chocolate into small pieces, and place in a metal mixing bowl.
2- Place the bowl of chocolate on top of a pot of boiling water, add the heavy cream, and heat until smooth and viscous.
Finish:
To coat the wafer snacks in chocolate, use a pastry brush, and let dry on a wire rack. If chocolate sets up while in use, simply place the bowl back over the boiling water and re-warm.
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