Biryani

Rogan josh
Laal maas

Cashew Chicken
Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 15
minutes
Total Time: 1 hour
Ingredients:

1 pounds boneless,
skinless chicken breasts, cut into 1-inch
pieces
2 tablespoons dry sherry (or cooking wine,
or omit)
2 teaspoons minced, peeled fresh ginger
3 teaspoons cornstarch, divided
Coarse salt
cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts
divided and thinly sliced
Directions:

1. In a medium bowl, toss the chicken with

the sherry, ginger, and 1 teaspoons
cornstarch; season with coarse salt.
Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl whisk
together the chicken broth, soy sauce, rice
vinegar, sugar and 2 teaspoons cornstarch.
Set aside.
3. In a large nonstick skillet over mediumhigh heat, heat 1 tablespoon of vegetable oil.
Add half of the chicken and cook until
golden brown and cooked through, about 5
minutes. Transfer the chicken to a plate and
cover with foil. Add 1 teaspoon of oil to the

skillet and cook the remaining chicken

(reduce the heat if the chicken is overbrowning). Transfer to the covered plate.
4. In the same skillet, add the remaining
teaspoon of vegetable oil. Add the cashews,
garlic, and green onion whites. Cook,
stirring constantly, until the garlic begins to
soften, about 30 seconds. Whisk the sauce
again to combine and add to the skillet along
with the chicken. Cook until the sauce
thickens, about 30 seconds. Serve over rice
or noodles and top with the green onion
greens.

Homemade Buttermilk Ranch

Dressing
Yield: About 2 cups
Prep Time: 10 minutes
Total Time: 10 min
cup mayonnaise
cup sour cream
to cup buttermilk
1 tablespoon lemon
juice
1 tablespoon olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 small garlic clove (or half of 1 large clove)
teaspoon salt
teaspoon ground black pepper
Directions:

1. Add all ingredients with cup of the

buttermilk to a blender. Puree for about 10
seconds to combine. Check the consistency
and add additional buttermilk a couple
tablespoons at a time if you desire a thinner
dressing.
2. Store in a glass jar or airtight container in
the refrigerator for 7 to 10 days.

Sesame Chicken
Yield: 4 servings
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes

Total Time: 1 hour 30

minutes
Ingredients:

For the Marinade:

1 cup chicken stock
cup water
cup soy sauce
cup honey
cup rice wine vinegar
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil
1 pounds boneless, skinless chicken breast,
cut into 1-inch chunks
For the Sauce:
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon chili paste (can substitute a
couple pinches of red pepper flakes)
For Coating & Frying:
3 egg whites
1 cups cornstarch
cup all-purpose flour
teaspoon baking soda
6 cups vegetable oil, for frying
Sesame seeds, to garnish
Scallions, sliced, to garnish
Directions:

1. To make the marinade, whisk the chicken

stock, water, soy sauce, honey, rice wine
vinegar, brown sugar, cornstarch and sesame
oil in a bowl. Of this mixture, place 6
tablespoons into a zip lock storage bag and
add the chicken; seal and refrigerate for at
least 30 minutes. Set aside the remaining
marinade in the bowl.
2. While the chicken is chilling in the
marinade, heat the 1 tablespoon of sesame
Biryani

oil in a large skillet over medium heat until

shimmering. Saut the garlic, ginger and
chile paste until fragrant (about 2 minutes).
Add 2 cups of the reserved marinade to the
skillet and simmer, whisking constantly,
until the mixture has become a darker brown
and thickened. Remove from the heat and
cover.
3. To prepare the chicken for coating and
frying, whisk the egg whites in a shallow
dish until foamy; set aside. Combine the
cornstarch, flour, baking soda, and
remaining marinade in a second shallow
dish; mix using a fork until it resembles
coarse meal.
4. Remove the chicken from the refrigerator
and from the marinade. Pat the marinated
chicken dry with paper towels.
5. Heat the oil in a Dutch oven over medium
high heat until the oil registers 350 degrees.
6. While the oil is heating, prepare the
chicken for frying. Toss half the chicken into
the foamy egg whites until well coated, then
dredge the chicken in the cornstarch
mixture, pressing to adhere. Transfer the
coated chicken to a plate and repeat with the
remaining chicken.
7. Fry half the chicken until golden brown,
about 3 minutes, turning each piece halfway
through cooking. Transfer the cooked
chicken onto a paper towel-lined plate to
drain. Return the oil to 350 degrees. Repeat
with the remaining chicken.
8. Warm the sauce over medium heat until
simmering. Turn off the heat and add the
fried chicken pieces. Toss to coat and serve,
sprinkling with sesame seeds and chopped
scallions.

1 1/2 Teaspoon salt

2 cups basmati rice (uncooked)

1 Tablespoon vegetable oil

2 bay leaf

3 Tablespoon ghee

1/2 Teaspoon black cumin

700-800 Gram chicken (pieces)

4 onion (chopped)

1 1/2 Tablespoon garlic-ginger paste

2 tomato (large - chopped)

1 Cup thick curd (hung yoghurt will

do?)

1 Teaspoon chilli powder

salt (to taste)

5-6 Tablespoon vegetable oil

1 Cup onions ((2-3 onions) sliced and

fried til crisp & brown)

1/2 Cup fresh mint leaves (whole )

1-3 saffron strands (dissolve in 1 tsp

warm milk - or few drops of orange
colour)

2-3 Drop kewra essence

1 1/2 Teaspoon cumin seeds

3-4 green cardamom

3-4 clove

5cm cinnamon stick

2-3 black peppercorn

2 black cardamom

1. To cook the rice: boil 6-7 cups water

with bay, salt and oil. Add the rice and
cook until almost tender. Strain and
spread the drained rice on a wide tray.
Run a fork through the rice to let the
steam escape.

2. To cook the chicken: heat oil in a heavy

bottomed pan. Add chopped onions. Stir
fry till brown. Add 1 1/2 TB gingergarlic paste. Stir for 30 seconds. Add
chopped tomatoes. Cook till dry. Add
curd. Stir for a minute. Add salt, chilli
powder and chicken. Bhuno for 30
minutes. Add 1 cup water and cook till
chicken turns tender. If there is any extra
curry, dry it on fire. Keep on fire till you
get a thick masala gravy. Remove from
fire. Keep aside.
3. Grind all the ingredients after kewra
essence/ starting cumin seeds
('flavouring masala') by adding 1/4 cup
water to a paste. Add 1/2 cup water to
the paste and strain it. Keep liquid
masala aside.
4. For assembling the biryani: take a large
heavy bottomed pan, sprinkle some
curry of the chicken at the bottom.
Spread 1/3 of the rice. Place 1/2 the
chicken pieces on it and wet the rice
with 2 TB of masala gravy of the
chicken, Sprinkle 1/3 of the fried onion
and mint leaves on it. Sprinkle 2-3 TB
liquid flavouring masala.
5. repeat by adding rice, then chicken,
sprinkle 2-3 TB curry, followed by mint
leaves, fried onions and flavouring
masala, 2-3 drops of kewra and colour.
6. Heat 3 TB ghee in a pan. Splutter 1/2 tsp
black cumin and pour on the biryani.
7. Cover pan with a tight fitting lid and
seal the lid with dough (or tin foil).
Place pan on the fire with a tawa
underneath to reduce the heat ti
minimum for 1/2 hour before serving.

1. Heat oil. Add black cardamoms, cloves

and cinnamon. Wait for a minute.
2. Add chopped onions and saut till
brown.
3. Add mutton and saut for 4-5 minutes.
Add degi mirch and stir to mix well.
4. Add garlic-ginger, saut for 2-3 minutes.
5. Beat the yogurt well and add cumin
powder, coriander powder, turmeric
powder, prepared red chilli paste and
salt.
6. Add yogurt to mutton and stir frequently
for about 5-7 minutes till oil separates.
7. Add 2 cups hot water. Bring to a boil
and simmer covered on low heat for 40
minutes, stirring in between. Cook till
tender.
8. Heat ghee in a small pan. Add garlic and
cloves and when you start getting the
aroma, remove from fire and add to the
mutton. Cover and keep aside till
serving. Serve hot with rice or missi roti
LAL MAAS
800 gms lamb (mutton) - cut into pieces
15 whole dry, red chillies - soak in hot water for
10 minutes & grind to a fine paste
cup oil
4-5 black cardamoms (moti elaichi), 4-5 cloves
(laung), 1 cinnamon (dalchini)
4 onions - chopped
2 tbsp ginger paste, 2 tbsp garlic paste
1 tsp degi mirch powder
cup yogurt
1 tsp cumin powder, 1 tbsp coriander powder
tsp turmeric powder
2 tsp salt
TEMPERING
2 tbsp ghee
8-10 flakes garlic - chopped
2-3 cloves (laung)
Method of preparation

Smoke the meat

tsp garam masala powder

jaljeera chutney:

cup fresh mint leaves, loosely packed

1 tsp cumin seeds

1 tsp fennel seeds/saunf

seeds removed from 1 black cardamom

discard the outer cover

1 dry red chili, deseeded (optional)

a pinch of asafoetida/hing

1 tsp black salt/kala namak

5-6 black pepper

tsp dry mango powder/amchur

powder

1 tbsp seedless tamarind

or cup water for grinding

for toppings & garnish:

1 small onion, finely chopped

1 medium sized tomato, finely chopped

1 green chili, slit or chopped

inch ginger, julienned or finely

chopped

1 lemon, quartered

some coriander leaves (optional)

for the kulcha

please refer to the kulcha recipe here.

Instructions

Matr Kulcha
Ingredients
for the matar/white peas curry:

1 and cups dried white peas

3 to 4 cups water for pressure cooking

the peas.

tsp cumin seeds

1 tsp chaat masala

tsp roasted cumin powder/bhuna jeera

powder

tsp dry mango powder/amchur

powder

tsp red chili powder

cooking the peas:

1. soak the matar or dried white peas
overnight or for 7-8 hours.
2. drain and then pressure cook with 3 to 4
cups of water till the matar are
completely cooked.
3. if there is extra water and the mixture is
thin, then simmer till the matar get a
medium consistency.
4. mash the matar slightly with a wooden
spoon.
5. the soaked matar can also be cooked in a
pan, but they will take a lot of time.
preparing jaljeera chutney:
1. grind all the ingredients listed under
jaljeera chutney with or cup water
to a smooth paste. keep aside.
preparing jaljeera chutney:
1. in a pan, heat oil.
2. on a low flame, first brown the cumin
seeds.

3. remove the pan from fire.

4. then add the dry spice powders one by
one chaat masala, roasted cumin
powder, amchur powder, red chili
powder, garam masala powder.
5. stir and immediately pour this mixture
into the cooked matar/peas or add the
cooked matar to this mixture.
6. switch on the fire and heat through the
matar for 3-4 mins.
7. now add the prepared jaljeera chutney
and stir.
8. if the matar mixture looks dry, add some
water.
9. cook the matar or peas curry till all the
flavors are mingled, for about 2-3
minutes.
10. check the seasoning and add more black
salt if required.
11. you can make this and keep it aside till
you prepare the kulchas.
12. when serving reheat the matar.
13. serve matar kulcha in bowls or plates.
top with onions, tomato, ginger and
chilies. squeeze some lemon juice on
top and mix lightly.
14. garnish with coriander leaves and serve
with matar kulchas.
Serves: 8-10 kulchas
Ingredients
2 and cups maida or all purpose flour
4 tbsp yogurt or (3 tbsp yogurt + 1 tbsp milk) i
used cashew curd
tsp baking powder
tsp baking soda
approx cup water for kneading add more if
required
2 to 2 & tsp sugar
tsp salt or as required
2 and tbsp oil or ghee
some oil or ghee or butter for frying
extra flour for dusting
a few nigella seeds
Instructions
1.mix the maida or all purpose flour, salt, sugar,
baking powder and baking soda in a bowl.
2.make a well in the center.
3.add the curd, oil and water.
4.begin to mix the flour with the liquids first and
then start to knead.

5.make a smooth and soft dough.

6.in the same bowl or pan, cover the dough with
a wet kitchen napkin and let the dough ferment
for 2 hours.
7.make small balls of the dough.
8.sprinkle some nigella seeds on the ball.
9.with the rolling pin flatten the dough and roll
each into a small sized kulcha.
10.heat a griddle or a tava.
11.place the kulcha on the tava.
12.cook one side partly till its cooked.
13.flip and cook the other side till its cooked.
14.apply ghee or oil on both sides whilst
cooking.
15.cook the kulcha till it get golden spots and is
evenly cooked.
16.make all kulchas this way.
17.serve the kulcha hot or warm with chana or
chole.
18.the kulchas can also be stacked in a roti
basket and then served warm.

Ingredients:
For Malpua
1/2 Cup Flour/ Maida
1/4 Cup Semolina
1 Cup Whole Milk, warm
3 Tbsp. Condense Milk
1 Tsp. Cardamom Powder
1 Tsp. Fennel Seeds
Few Raisins
Oil for Frying
For Sugar Syrup
1 Cup Sugar
1 Cup Water
Few Saffron Strands
For Garnishing
Almonds, slivered
Pistachios, slivered
Rabri, chilled
Instructions:
Sieve the semolina and flour together and
combine with raisins, cardamom, fennel and
condense milk. Add warm milk and mix it
without any lumps.
Cove and keep aside to rest for 2-3 hours, if you
are in rush try to keep for atleast 30-40 minutes.
Heat the water in separate pan and when water
starts boiling, add sugar and stir continuously
until to dissolve completely. Try to prepare one
string consistency syrup.
Heat the oil in flat surface pan or wok.
When oil is hot enough, pour the ladleful batter
in kadai to form of pancake in one motion.
Cook this pancake on slow flame from both
sides until to cook and golden. Place these
malpuas on a kitchen towel drain excess oil.
Keep this malpua in sugar syrup for atleast 5
minutes. Remove it and garnish with chopped
nuts and serve hot with chilled rabri.
You can use grated and unsweetened khoya
instead of condense milk. If you used
unsweetened khoya, add 2 tbsp. sugar also.

Try to keep batter for 3-4 hours to prepare

smooth and soft malpuas.

For the Malted Chocolate Frosting:

2 cups unsalted butter, at room temperature
4 cups powdered sugar
cup Ovaltine Classic
1 tablespoon vanilla extract
Pinch of salt
8 ounces semisweet or dark chocolate
chocolate, melted and cooled
cup heavy cream
Make the Malted Chocolate Frosting:
Beat the butter and powdered sugar
on low speed until blended together,
about 1 minute. Add the Ovaltine,
vanilla and salt, and continue to beat
on low until well combined, about 1 to
2 minutes. Add the melted chocolate
and beat on medium speed until
smooth, about 2 minutes. Add the
heavy cream and beat on mediumhigh speed for another minute

Homemade Marshmallow
Creme
3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's)
sugar
1 tablespoon pure vanilla extract
Preparation:
In a large bowl of an electric mixer, add
egg whites, corn syrup, and salt.
Using your electric mixer on high speed,
mix for approximately 5 minutes or until
the mixture is thick and volume has
almost doubled.
Reduce your mixer to low speed, add
powdered sugar and mix until well
blended. Add vanilla extract, mixing just
until well blended.
Your homemade marshmallow fluff/cream
is now ready to use in your recipes. Use
immediately, or refrigerate in a covered
container for up to 2 weeks.

Makes a large quantity.

Yield: About 2 cups

Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:

cup granulated sugar

cup light corn syrup
cup water
Pinch of salt
2 egg whites, at room temperature
teaspoon cream of tartar
1 teaspoons vanilla extract
Directions:

1. Combine the sugar, corn syrup, water and

salt in a small saucepan over medium-high
heat. Boil, stirring occasionally, until the
mixture reaches 240 degrees F on a candy
thermometer.
2. While the sugar mixture is boiling, add
the egg whites and cream of tartar to a stand
mixer fitted with a whisk attachment. Whip
on medium-high speed until soft peaks form.
The egg whites should be ready and waiting
when the sugar mixture reaches 240 degrees
F. If the egg whites reach soft peaks before
the sugar mixture reaches its temperature,
turn off the mixer.
3. Once the sugar mixture reaches 240
degrees F, turn the mixer speed to low and
very slowly drizzle the syrup down the side
of the mixer bowl. Once all of the syrup has
been added, increase the speed to mediumhigh and beat until stiff, glossy peaks form
and the mixture has cooled substantially,
about 7 to 9 minutes. Add the vanilla extract
during the last minute or two of beating.
4. Use immediately, or store in an airtight
container in the refrigerator for up to 2
weeks.

Turtle Cheesecake

For the Crust:

24 Oreo cookies, finely crushed into crumbs
6 tablespoons unsalted butter, melted
Pinch of salt
For the Caramel-Pecan Layer:
1 cups caramel sauce (omit the salt for a
sweeter version)
1 cup chopped pecans
For the Cheesecake:
32 ounces cream cheese, at room
temperature
1 cups granulated sugar
4 eggs, at room temperature
cup heavy cream
1 tablespoon vanilla extract
For the Chocolate Ganache:
cup heavy cream
cup light corn syrup
8 ounces semisweet chocolate, finely
chopped
teaspoon vanilla extract
Directions:

1. Make the Crust: Preheat oven to 350

degrees F. Toss together the Oreo crumbs,
melted butter and salt until all of the crumbs
are moistened. Press into the bottom and two
inches up the sides of a 9-inch springform
pan. Place pan in the freezer for 10 minutes.
Bake for 7 minutes, or until crust is firm.
Remove from oven and cool completely.
2. Make the Caramel-Pecan Layer: In a
small bowl, stir together the caramel sauce
and pecans. Pour onto the cooled crust and

gently spread into an even layer. Refrigerate

while the cheesecake is prepared.
3. Make the Cheesecake: Beat together the
cream cheese and sugar on medium speed
until smooth and creamy, scraping the sides
of the bowl as needed, about 3 minutes. Add
the eggs one at a time, beating well until
fully incorporated and scraping down the
sides of the bowl between each addition.
Add the heavy cream and vanilla and beat
until well combined, about 1 minute. Pour
the batter on top of the caramel-pecan layer
and bake for 55 to 65 minutes, or until the
edges are set, but the middle still jiggles a
little.
4. Keeping the oven door closed, turn off the
oven and let the cheesecake rest in the oven
for 1 hour. After 1 hour, remove the
cheesecake from the oven, and place the pan
on a wire rack to cool completely, about an
additional 2 hours. Once completely cool,
refrigerate for at least 6 hours (preferably
overnight).
5. Make the Chocolate Ganache: Combine
the heavy cream, corn syrup, chocolate and
vanilla in a small saucepan over medium
heat, stirring constantly, until smooth. Set
the glaze aside to cool and thicken at room
temperature for 30 minutes.
6. Pour the ganache over the top of the
cheesecake, gently spreading it to the edges.
Refrigerate for 15 minutes, or until set.
Remove the sides of the pan, garnish with
additional caramel sauce and chopped
pecans, and serve. Leftover cheesecake can
be stored, tightly covered, in the refrigerator
for up to 5 days. It can also be frozen for up
to 2 months.

No-Bake Creamy Peanut

Butter Pie
Yield: 8 to 10 servings
Prep Time: 30 minutes
Total Time: 4 hours
Ingredients:

For the Crust:

8 ounces Oreo cookies,
crushed into fine
crumbs
Pinch of salt
4 tablespoons unsalted butter, melted
4 ounces semisweet chocolate chips
cup heavy cream
cup chopped peanuts
For the Filling:
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
To Finish:
1/3 cup semisweet chocolate chips
1 teaspoon vegetable shortening
Directions:

1. In a medium bowl, combine the Oreo

crumbs, pinch of salt and melted butter,
tossing with a fork until the crumbs are all
evenly moistened. Press into the bottom and
about 1-inch up the sides of a 9-inch
springform pan. Place in the freezer for 10
minutes.
2. While crust is in the freezer, place the 4
ounces of chocolate chips into a small bowl.
In a small saucepan set over medium-high
heat, bring the cup of heavy cream to a
full boil. Pour over the chocolate chips, let it
sit a minute, and then stir gently with a
rubber spatula until completely smooth and
glossy. Pour over the bottom of the crust,
tilting the pan or using an offset spatula to
ensure it covers the entire bottom. Sprinkle
with the chopped peanuts. Place pan in the
refrigerator while you prepare the filling.
3. Using an electric mixer with a whisk
attachment, whip the 1 cup of heavy cream
on medium-high speed until stiff peaks
form. Transfer the whipped cream to a
medium bowl and place in the refrigerator
until ready to use.
4. Again using an electric mixer, this time
with a paddle attachment (or regular beaters
if using a hand mixer), cream together the
peanut butter and cream cheese on medium
speed until light and fluffy. Reduce the
speed to low and gradually add the
powdered sugar. Once it is all added, scrape
the sides of the bowl and beat on medium
speed for about 30 seconds to completely
incorporate. Add the sweetened condensed
milk, vanilla extract and lemon juice and
beat at medium speed until everything is
completely combined and smooth.
5. Using a rubber spatula, stir in about 1/3 of
the whipped cream to lighten the mixture.
Very gently, fold in the remaining whipped
cream until no streaks of whipped cream
remain. Pour the filling into the prepared
crust.
6. In a microwave on 50% power, melt the
1/3 cup of chocolate chips with the

shortening in 30 second bursts, stirring after

each one, until the chocolate is completely
melted and smooth. Using a spoon or pastry
bag, drizzle the melted chocolate over the
top of the pie filling.
7. Refrigerate for at least 3 hours (or
overnight) before serving. Store leftovers in
the refrigerator.

Frozen Chocolate-Peanut
Butter Pie
Yield: 8 servings
Prep Time: 1 hour
Total Time: 5 hours
Ingredients:

For the Crust:

1 cups chocolate
cookie crumbs (about
20 Oreos)
3 tablespoons dark brown sugar
6 tablespoons unsalted butter, melted
Pinch of salt
For the Filling:
6 ounces cream cheese, at room temperature
cup powdered sugar
1 teaspoon kosher salt
1 cups creamy peanut butter (not chunky
or natural)
1 tablespoon vanilla extract
2 cups heavy cream
For the Topping Drizzle:
1 ounce semisweet chocolate, finely
chopped
2 tablespoons peanut butter
Directions:

1. To make the crust: Preheat oven to 350

degrees F. Combine the cookie crumbs,
brown sugar and salt in a medium bowl. Add
the butter and toss with a fork until all of the
crumbs are moistened. Press into the bottom
and up the sides of a 9-inch pie plate.
Refrigerate for 15 minutes, then bake until
set, about 8-10 minutes. Transfer to a wire
rack to cool completely.
2. To make the filling: In the bowl of a stand
mixer fitted with the paddle attachment, beat
the cream cheese, powdered sugar and salt
on medium speed until light and fluffy,
about 2 minutes. Add the peanut butter and
vanilla. Wipe out the mixing bowl, switch to
the whisk attachment and whip the heavy
cream on medium-high until soft peaks
form. Stir 1/3 of the whipped cream into the

cream cheese mixture to lighten it up. Use a

rubber spatula to gently fold in the
remaining whipped cream. Transfer the
filling to the cooled crust and spread in an
even layer. Freeze uncovered for at least 4
hours or up to 1 day covered with plastic
wrap.
3. To garnish the pie: Put the chocolate in a
microwave-safe bowl and heat in 30 second
increments at 50% power, stirring after each.
Continue until the chocolate is melted and
smooth. Transfer to a resealable plastic bag
and snip a tiny bit off the corner. Hold the
bag over the pie and drizzle the melted
chocolate in a zig-zag pattern. Melt the
peanut butter in the microwave using the
same method used for the chocolate. Add the
melted peanut butter to a resealable plastic
bag, snip off a corner and drizzle over the
pie. Let stand for about 10 minutes to set.
Return to the freeze if not serving
immediately.
4. Remove the pie from the freezer about
10-15 minutes before you are ready to serve.
If you have trouble cutting it, running your
knife under warm water will help. Cover
leftovers tightly with plastic wrap and foil,
and store in the freezer.

Peanut Butter Torte

Yield: 6 to 8 servings
Prep Time: 1 hour
Cook Time: 10
minutes
Total Time: 1 hour 10
minutes
1 cups finely chopped
salted peanuts (for the
filling, crunch, and toppings)
2 teaspoons sugar
teaspoon instant espresso powder (or
finely ground instant coffee)
teaspoon ground cinnamon
Pinch of freshly grated nutmeg
cup mini chocolate chips (or finely
chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground
in a food processor or blender
stick (4 tablespoons) unsalted butter,
melted and cooled
Small pinch of salt
2 cups heavy cream
1 cups confectioners' sugar, sifted
12 ounces cream cheese, at room
temperature
1 cups salted peanut butter - crunchy or
smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely
chopped
Getting Ready: Center a rack in the oven
and preheat the oven to 350 degrees F.
Butter a 9-inch springform pan and place it
on a baking sheet lined with parchment or a
silicone mat. Toss cup of the chopped
peanuts, the sugar, espresso powder,
cinnamon, nutmeg and chocolate chips
together in a small bowl. Set aside.
Put the Oreo crumbs, melted butter and salt
in another small bowl and stir with a fork
just until the crumbs are moistened. Press

the crumbs evenly over the bottom and up

the sides of the springform pan (they should
go up about 2 inches on the sides). Freeze
the crust for 10 minutes. Bake the crust for
10 minutes, then transfer it to a rack and let
it cool completely before filling. Working
with a stand mixer fitted with the whisk
attachment or with a hand mixer in a large
bowl, whip 2 cups of the cream until it holds
medium peaks. Beat in cup of the
confectioners' sugar and whip until the
cream holds medium-firm peaks. Scrape the
cream into a bowl and refrigerate until
needed.
Wipe out (no need to wash) the bowl, fit the
stand mixer with the paddle attachment if
you have one, or continue with the hand
mixer, and beat the cream cheese with the
remaining 1 cup confectioners' sugar on
medium speed until the cream cheese is
satiny smooth. Beat in the peanut butter,
cup of the chopped peanuts and the milk.
Using a large rubber spatula, gently stir in
about one quarter of the whipped cream, just
to lighten the mousse. Still working with the
spatula, stir in the crunchy peanut mixture,
then gingerly fold in the remaining whipped
cream. Scrape the mousse into the crust,
mounding and smoothing the top.
Refrigerate for at least 4 hours, or overnight;
cover with plastic wrap as soon as the
mousse firms.
To Finish the Torte: Put the chopped
chocolate in a heatproof bowl and set the
bowl over a saucepan of simmering water.
Leave the bowl over the water just until the
chocolate softens and starts to melt, about 3
minutes; remove the bowl from the
saucepan.
Bring the remaining cup cream to a full
boil. Pour the cream over the chocolate and,
working with a rubber spatula, very gently
stir together until the ganache is completely
blended and glossy.
Pour the ganache over the torte, smoothing it
with a metal icing spatula. Scatter the

remaining cup peanuts over the top and

chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides
of the springform pan; it's easiest to warm
the pan with a hairdryer, then remove the
sides, but you can also wrap a kitchen towel
dampened with hot water around the pan
and leave it there for 10 seconds. Refrigerate
until ready to serve.
Serving: I like to serve the torte with strong
espresso, but it lends itself to being paired
with black tea, hot cocoa or even a not-toothick not-too-sweet coffee milkshake.
Storing: Well covered, the torte will keep in
the refrigerator for about 2 days; just make
sure to keep it away from foods with strong
odors

Dark Chocolate Mousse

Yield: 6 to 8 servings
Prep Time: 3 hours 30
minutes
Total Time: 3 hours 30
minutes
A fabulous recipe for
classic chocolate
mousse.
Ingredients:

8 ounces bittersweet chocolate (60% cacao),

finely chopped
5 tablespoons water
2 tablespoons Dutch-process cocoa powder
1 tablespoon brandy
1 teaspoon instant espresso powder
2 eggs, separated
1 tablespoon granulated sugar, divided
teaspoon salt
1 cup + 2 tablespoons heavy cream

simmering. Stir the mixture frequently until

it is completely melted and smooth; remove
the bowl from the heat.
2. In a large bowl, whisk together the egg
yolks, 1 teaspoons of the sugar and the salt
until it is slightly thickened and pale in
color, about 30 seconds. Pour the melted
chocolate mixture into the egg mixture and
whisk to combine. Let cool until it's slightly
warmer than room temperature, about 5
minutes.
3. Whip the egg whites using a stand mixer
with a whisk attachment on medium speed
until foamy, about 1 minute. Add the
remaining 1 teaspoons of sugar and
increase the speed to medium-high.
Continue to whip until soft peaks form,
about 1 more minute. Gently whisk onequarter of the whipped egg whites into the
chocolate mixture. Add the remaining egg
whites and gently fold into the chocolate
mixture using a rubber spatula until just a
few white streaks remain.
4. Wipe out the mixing bowl and then add
the heavy cream to the bowl. Again using
the whisk attachment, whip the cream on
medium speed until it begins to thicken,
about 30 seconds. Increase the speed to high
and whip until soft peaks form, at least
another 15 seconds. Using a rubber spatula,
gently fold the whipped cream into the
mousse until no white streaks remain. Spoon
the mousse into individual serving cups,
cover with plastic wrap and refrigerate until
set and firm, at least 2 hours or up to 24
hours.
Notes:

If you are concerned about

using raw eggs in this recipe,
look for pasteurized eggs almost all grocery stores carry
them now.

You can omit the brandy if you

do not drink alcohol. You may

Directions:

1. Combine the chocolate, water, cocoa

powder, brandy and espresso powder in a
medium bowl. Place the bowl over a small
saucepan filled with about 1 inch of water
set over low heat, so that it is barely

substitute vanilla extract,

adding it to the egg yolks, sugar
and salt in step #2.

into 6 pieces
6 ounces semisweet or bittersweet chocolate,
finely chopped
1 ounce unsweetened chocolate, finely
chopped
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1 cups heavy cream
4 teaspoons granulated sugar
teaspoon vanilla extract
Directions:

Chocolate Cream Pie

Yield: 8 to 10 servings
Prep Time: 5 hours
Cook Time: 10
minutes
Total Time: 5 hours
Ingredients:

For the Crust:

24 Oreo cookies, crushed into crumbs
3 tablespoons butter, melted and cooled
For the Chocolate Cream Filling:
2 cups half-and-half
Pinch salt
1/3 cup granulated sugar, divided
2 tablespoons cornstarch
6 egg yolks, at room temperature
6 tablespoons unsalted butter, cold and cut

1. Make the Crust: Preheat oven to 350

degrees F. Combine the Oreo cookie crumbs
and the melted butter in a medium bowl and
toss with a fork until the crumbs are evenly
moistened. Transfer the crumbs to a 9-inch
pie plate. Press the crumbs evenly into the
bottom and up the sides of the pan, forming
a crust. Refrigerate the lined pie plate for 20
minutes. Bake for 10 minutes, until the crust
is fragrant and set. Cook on a wire rack
while the filling is prepared.
2. Make the Chocolate Cream Filling: Bring
the half-and-half, salt and 3 tablespoons of
the sugar to a simmer in a medium saucepan
over medium-high heat, stirring occasionally
with a wooden spoon to dissolve the sugar.
Stir together the remaining sugar and
cornstarch in a small bowl. Whisk the yolks
thoroughly in a medium bowl for about 30
seconds, until slightly thickened. Add the
cornstarch mixture and whisk until the
mixture is glossy and the sugar has begun to
dissolve, about 1 minute. When the halfand-half reaches a full simmer, drizzle about
cup hot half-and-half over the yolks,
whisking constantly to temper; then whisk
the egg yolk mixture into the simmering
half-and-half. Return to a simmer, whisking
constantly, until 3 or 4 bubbles burst on the
surface and mixture is thickened and glossy,
about 15 seconds longer.
3. Off the heat, whisk in the butter until
incorporated; add the chopped chocolate and
whisk until melted, scraping the bottom of
the pan with a rubber spatula to fully

incorporate. Stir in the vanilla, then

immediately pour the filling through a finemesh sieve set over a bowl. Using a spatula,
scrape the strained filling into the baked and
cooled crust. Press plastic wrap directly on
the surface of the filling and refrigerate the
pie until the filling is cold and firm, at least
4 hours or overnight.
4. Make the Whipped Cream Topping:
When ready to serve, beat the cream and
sugar in the chilled bowl of an electric mixer
at medium speed to soft peaks; add the
vanilla. Continue to beat to barely stiff
peaks. Spread or pipe the whipped cream
over the chilled filling and garnish with
shaved chocolate, if desired. Serve
immediately.

Triple Chocolate Mousse

Cake
Yield: 12 to 16
servings
Prep Time: 3 hours 30
minutes
Cook Time: 13 to 18
minutes
Total Time: 4 hours 30
minutes
Layers of flourless chocolate cake, dark
chocolate mousse and white chocolate
mousse create an absolutely sinful dessert
for chocolate lovers everywhere.
Ingredients:

For the Bottom Layer

6 tablespoons (3 ounces) unsalted butter, cut
into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, finely
chopped
teaspoon instant espresso powder
1 teaspoons vanilla extract
4 eggs, separated
Pinch salt
cup light brown sugar
For the Middle Layer:
2 tablespoons cocoa powder, preferably
Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, finely
chopped
1 cups cold heavy cream
1 tablespoon granulated sugar
teaspoon table salt
For the Top Layer
teaspoon powdered gelatin
1 tablespoon water
6 ounces (1 cup) white chocolate chips
1 cups cold heavy cream
Directions:

1. Make the Bottom Layer: Preheat oven to

325 degrees F. Butter the bottom and sides
of a 9-inch springform pan that is at least 3
inches high.

2. Melt the butter, chocolate and espresso

powder in a large heatproof bowl set over a
saucepan filled with 1 inch of barely
simmering water, stirring occasionally until
smooth. Remove from heat and cool for 5
minutes. Whisk in the vanilla and egg yolks;
set aside.
3. In a stand mixer fitted with the whisk
attachment, beat the egg whites and salt at
medium speed until frothy, about 30
seconds. Add half of the brown sugar and
beat until combined, about 15 seconds. Add
the remaining brown sugar and beat at high
speed until soft peaks form when the whisk
is lifted, about 1 minute longer, scraping
down the sides halfway through. Whisk onethird of the beaten egg whites into the
chocolate mixture. Using a rubber spatula,
fold in the remaining egg whites until no
white streaks remain. Carefully transfer the
batter to the prepared springform pan, gently
smoothing the top with an offset spatula.
4. Bake until the cake has risen, is firm
around the edges, and the center has just set
but is still soft (the center of cake will spring
back after pressing gently with your finger),
13 to 18 minutes. Transfer the pan to a wire
rack to cool completely, about 1 hour. (The
cake will collapse as it cools.) Do not
remove the cake from the pan.
5. Make the Middle Layer: Whisk together
the cocoa powder and hot water in a small
bowl and set aside. Melt the chocolate in a
large heatproof bowl set over a saucepan
filled with 1 inch of barely simmering water,
stirring occasionally until smooth. Remove
from heat and cool for 5 minutes.
6. In the bowl of a stand mixer fitted with
the whisk attachment, whip the cream,
granulated sugar and salt on medium speed
until the mixture begins to thicken, about 30
seconds. Increase the speed to high and whip
until soft peaks form when the whisk is
lifted, 15 to 60 seconds.
7. Whisk the cocoa powder mixture into the
melted chocolate until smooth. Whisk one-

third of the whipped cream into the

chocolate mixture to lighten. Using a rubber
spatula, fold in the remaining whipped
cream until no white streaks remain. Spoon
the mousse into the springform pan over the
cooled cake and gently tap the pan on
counter 3 times to remove any large air
bubbles; smooth the top with an offset
spatula. Refrigerate for at least 15 minutes
while preparing the top layer.
8. Make the Top Layer: In a small bowl,
sprinkle the gelatin over the water; let stand
for at least 5 minutes. Place the white
chocolate in a medium bowl. Bring cup of
the heavy cream to a simmer in a small
saucepan over medium-high heat. Remove
from heat and add the gelatin mixture,
whisking until fully dissolved. Pour the
cream mixture over the white chocolate
chips and whisk until the chocolate is melted
and the mixture is completely smooth. Cool
to room temperature, stirring occasionally, 5
to 8 minutes (the mixture will thicken
slightly).
9. In the bowl of a stand mixer fitted with
the whisk attachment, whip the remaining 1
cup heavy cream at medium speed until it
begins to thicken, about 30 seconds.
Increase the speed to high and whip until
soft peaks form when the whisk is lifted, 15
to 60 seconds. Whisk one-third of the
whipped cream into the white chocolate
mixture to lighten. Using a rubber spatula,
fold the remaining whipped cream into the
white chocolate mixture until no white
streaks remain. Spoon the white chocolate
mousse into the pan over the middle layer.
Smooth the top with an offset spatula.
Return the cake to the refrigerator and chill
until set, at least 2 hours.
10. The cake can be made up to 1 day in
advance and refrigerated. Remove the cake
from the refrigerator and let sit at room
temperature for 45 minutes before releasing
it from the pan. Garnish the top of cake with
chocolate curls or dust with cocoa, if

desired. Run a thin knife between the cake

and side of the springform pan, then remove
the side of pan. Cut into slices and serve.
(For clean slices, dip a sharp knife into hot
water and wipe dry between cuts.)

No-Bake Butterfinger Pie

Yield: 8 servings
Prep Time: 15 minutes
Total Time: 1 hour 15
minutes
For the Crust:
24 Oreo cookies,
crushed into crumbs
3 tablespoons butter, melted and cooled
For the Filling:
8 ounces cream cheese, at room temperature
cup creamy peanut butter
cup granulated sugar
Pinch of salt
8 ounces Cool Whip
8 Fun Size Butterfinger candy bars, coarsely
chopped
For the Topping:
4 ounces Cool Whip
Chocolate syrup
2 Fun Size Butterfinger candy bars, coarsely
chopped
Directions:

1. Make the Crust: Combine the Oreo cookie

crumbs and the melted butter in a medium
bowl and toss with a fork until the crumbs
are evenly moistened. Transfer the crumbs
to a 9-inch pie plate. Press the crumbs
evenly into the bottom and up the sides of
the pan, forming a crust. Place the lined pie
plate in the freezer while preparing the
filling.

2. Make the Filling: Beat together the cream

cheese, peanut butter, sugar and salt on
medium speed until light and fluffy, about 3
minutes. Using a rubber spatula, fold in the
Cool Whip until completely combined, then
fold in the chopped Butterfinger candy bars.
Pour filling into the prepared crust and
smooth into an even layer. Top with the
remaining 4 ounces Cool Whip, then
refrigerate for at least 1 hour.
3. Before serving, drizzle with chocolate
syrup and top with additional chopped
Butterfinger candy bars. Leftovers can be
stored in the refrigerator, covered with
plastic wrap, for up to 3 days.

Snickers Cake
Yield: 12 to 16
servings
Prep Time: 3 hours 30
minutes
Cook Time: 32
minutes
Total Time: 4 hours
A cake reminiscent of a
Snickers bar - chocolate cake with a peanut
nougat filling, covered in a salted caramel
buttercream and topped with a milk
chocolate ganache and chopped peanuts.
Omit peanuts for Mars bars cake
For the Cake:
2 cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa
powder
1 tablespoon baking soda
1 teaspoons baking powder
1 teaspoons salt
3 eggs, at room temperature
1 cups buttermilk, at room temperature
1 cups strong black coffee, hot
cup vegetable oil
4 teaspoons vanilla extract

For the Nougat Filling:

4 tablespoons unsalted butter
1 cup granulated sugar
cup evaporated milk
1 cups marshmallow fluff
cup creamy peanut butter
1 teaspoon vanilla extract
1 cups salted peanuts, roughly chopped
For the Salted Caramel Buttercream
Frosting:
cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
cup salted caramel sauce
2 cups powdered sugar
For the Milk Chocolate Ganache:
8 ounces milk chocolate, finely chopped
4 ounces ( cup) heavy cream
For the Assembly & Garnish:
Additional salted caramel sauce
Chopped peanuts
Directions:

1. Make the Cake: Preheat oven to 350

degrees F. Grease three 8-inch round cake
pans, line the bottoms with rounds of
parchment paper, grease the parchment, then
flour the insides of the pans, tapping out
excess; set aside.
2. In the bowl of an electric mixer (or large
mixing bowl if you're using a hand mixer),
sift together the flour, sugar, cocoa powder,
baking soda, baking powder and salt. In a
medium bowl, whisk together the eggs,
buttermilk, coffee, oil and vanilla.
3. Add the wet ingredients to the dry
ingredients and mix for 2 minutes on
medium speed. Scrape the sides and bottom
of the bowl and mix for an additional 20
seconds (the batter will be very thin).
4. Divide the batter evenly among prepared
pans. Bake for 20 minutes and rotate the
pans in the oven. Continue to bake until a
toothpick inserted into the center of one of
the cakes comes out almost clean (with a
few moist crumbs), about 12 more minutes.
Cool the cakes (in the pans) on wire racks

for 20 minutes, then carefully turn them out

onto cooling racks to cool completely.
5. Make the Nougat Filling: Melt the butter
in a medium saucepan over medium heat.
Add the sugar and evaporated milk, stirring
until dissolved, and bring to a boil. Reduce
the heat to low and cook for 5 minutes,
stirring occasionally. Remove the pan from
heat and add the marshmallow fluff, peanut
butter, and vanilla extract, stirring until
completely smooth. Fold in the peanuts. Let
the nougat mixture cool to room temperature
before using it in the cake. You can do this
leaving it at room temperature or you can
pop it into the refrigerator to speed up the
process. Be sure to give a stir occasionally
as it cools.
6. Make the Frosting: Beat together the
butter and cream cheese on medium-high
speed for 5 minutes (I like to use the whisk
attachment for my KitchenAid stand mixer,
but it's not necessary). Pour in the salted
caramel and beat until combined. Reduce
the speed to medium-low and slowly add the
powdered sugar, a little at a time, until it has
all been incorporated. Increase the speed to
medium-high and beat for an additional two
to three minutes, until light and fluffy.
7. Assemble the Cake: If your cakes baked
up uneven or have domed on top, level off
the tops. Place one cake layer on a serving
plate. Cover with half of the nougat filling
and then spread a couple spoonfuls of the
salted caramel sauce over top to evenly
cover the nougat filling. Top with a second
cake layer and cover with the remaining
nougat filling and top with caramel sauce.
Place the final cake layer on top face-down.
Frost the cake with the salted caramel
frosting, finishing it as smoothly as possible.
Refrigerate the cake for at least 1 hour, until
the frosting is set.
8. Make the Chocolate Ganache: While the
cake chills, make the chocolate ganache.
Place the chocolate in a medium bowl; set
aside. Place the cream in a small saucepan

over medium heat and warm until it just

comes to a boil. Pour the cream over the
chopped chocolate and let sit for 2 minutes.
Begin whisking the mixture in the center,
gradually working your way outward until
the ganache is completely smooth. Set aside
to cool, whisking occasionally, until it has
thickened slightly, yet still a pourable
consistency.
9. Garnish the Cake: Transfer the ganache to
a 2-cup measuring cup. Slowly pour the
chocolate ganache into the center of the
cake, letting it push itself outward and flow
over the sides of the cake. Refrigerate the
cake for at least 30 minutes, giving the
ganache a chance to set up. To finish
garnishing, drizzle some additional salted
caramel sauce over the top and side of the
cake, and top with chopped peanuts. Keep
the cake refrigerated, removing it from the
refrigerator about 20 minutes prior to
serving.

Dirt Dessert
Yield: 16 to 20
servings
Prep Time: 30 minutes
Total Time: 4 hours
alternating layers of
crushed Oreo cookies
and a lightened
chocolate pudding
mixture that is made to look like "dirt",
complete with (gummy) worms!
1 package (about 15 ounces) Oreo Cookies
2 (3.9-ounces) packages instant chocolate
pudding
4 cups milk
8 ounces cream cheese, at room temperature

 cup butter, at room temperature

1 cup powdered sugar
8 ounces Cool Whip
Gummy worms (optional)
1. Crush the Oreo cookies into fine crumbs
using a food processor (or, place the cookies
in a resealable plastic bag and crush with a
rolling pin); set aside.
2. In a large bowl, whisk together both
boxes of the instant pudding with the milk
for about 2 minutes. Let sit for 5 minutes.
3. Meanwhile, beat together the cream
cheese and butter on medium speed until
light and fluffy, about 3 minutes. Reduce the
speed to low, add the powdered sugar, then
gradually increase the speed back to medium
until a fluffy texture is reached.
4. Using a rubber spatula, fold the cream
cheese mixture into the chocolate pudding,
then fold in the Cool Whip until completely
combined.
5. The dessert can be assembled in a number
of ways - in a rectangular or square serving
dish, in a trifle dish, or in individual cups.
However you plan to serve it, layer the
dessert with alternating layers of the crushed
Oreos and pudding mixture, beginning and
ending with the crushed Oreos. Refrigerate
for at least 4 hours (or overnight) before
serving. Decorate the top with gummy
worms before serving, if desired.
Faux flower Pots

Strawberry Mirror Cake

Yield: 8 to 10 servings
Prep Time: 3 hours 15
minutes
Cook Time: 10
minutes
Total Time: 3 hours 25
minutes
For the cake:
3 eggs
3 egg yolks

cup sugar
1 tsp. vanilla extract
3 egg whites
1/8 tsp. cream of tartar
2 tbsp. sugar
2/3 cup cake flour, sifted
For the soaking syrup:
cup water
1/3 cup sugar
2 tbsp. kirsch or strawberry liqueur
For the strawberry Bavarian cream:
2 tbsp. unflavored gelatin
1 cups strained strawberry puree
5 egg yolks
2/3 cup sugar
1 cups milk
1 tbsp. lemon juice
several drops of red food coloring
1 cups whipping cream
For the strawberry juice:
1 pints strawberries (18 oz.)
cup sugar
cup water
For the strawberry mirror:
1 cups strawberry juice
1 tsp. lemon juice
1 tbsp. kirsch
1 tbsp. water
1 tbsp. unflavored gelatin
a few drops of red food coloring
1. To Make the Cake: Preheat oven to
450. Butter and flour the sides of an 1117inch sheet pan (rimmed baking sheet). Line
the bottom of the pan with a sheet of
parchment paper cut to fit exactly.
2. Beat eggs, egg yolks and cup sugar
together in a medium bowl until thick and
light. Beat in the vanilla. Set aside. In a
separate bowl, beat the egg whites until
foamy. Add the cream of tartar and beat until
the whites begin to form soft peaks. Add the
2 tablespoons of sugar and beat until the
whites hold stiff glossy peaks (do not
overbeat). Sift the flour over the egg yolk
mixture and fold in. Stir in one fourth of the

whites. Then carefully fold in the remaining

whites.
3. Spread the batter evenly in the prepared
pan. Bake until light brown and springy to
touch, 7-10 minutes. Cool in pan 5 minutes.
Run a knife along the edge to loosen. Cut
out two 8 -inch circles of cake. Wrap the
cake layers, separated with wax paper, and
set aside. (Cake may be frozen at this point.)
4. To Make the Soaking Syrup: Combine
the water and sugar in a saucepan. Bring to a
boil to dissolve sugar. Cool to room
temperature; flavor with liqueur. Set aside or
refrigerate in an air-tight container until
ready to use.
5. To Make the Strawberry Bavarian
Cream: Sprinkle the gelatin over the
strawberry puree in a small bowl and set
aside until spongy. Combine the egg yolks
and the sugar in a bowl and beat until light.
Bring the milk to a boil in a saucepan.
6. Slowly pour the warm milk mixture into
the egg yolk mixture, whisking constantly.
Return this mixture to the saucepan and
cook over medium heat, stirring constantly,
until your finger leaves a clear trail in the
sauce when drawn across the back of a
spoon. Do not allow the mixture to boil!
Immediately remove from heat and stir in
the gelatin mixture. Pour into a stainless
steel bowl placed over a bowl of ice water.
Stir in the lemon juice and a few drops of
red food coloring.
7. Cool over ice water, stirring occasionally,
until the mixture thickens to the consistency
of softly whipped cream.
8. While the gelatin mixture is cooling, whip
the whipping cream until it holds soft peaks.
When the gelatin mixture resembles softly
whipped cream, fold the whipped cream into
the gelatin mixture.
9. To Make the Strawberry Juice: Wash
and hull strawberries; coarsely chop. Place
strawberries in a saucepan; crush to start
juices flowing. Place over low heat; add
sugar and water; simmer slowly for 10

minutes. Pour juice and pulp into a finemesh sieve placed over a bowl. Allow to
drain for 15 minutes. Do not press down on
fruit.
10. To Assemble the Cake: Brush the sides
of a 10-inch springform pan lightly with
flavorless salad oil or almond oil. Cut out a
cardboard circle that is the exact same size
as the bottom side of the pan; cover
cardboard in aluminum foil and fit into
bottom of pan.
11. Center one layer of cake in the bottom of
the pan. Brush the cake with some of the
soaking syrup to just moisten the cake.
Immediately after preparing the Bavarian
cream, pour about half of it over the first
layer of cake in the pan. Set the next layer of
cake on top of the cream. Brush with
soaking syrup to just moisten as before. Pour
remaining Bavarian cream over the cake and
smooth the top with a spatula. Refrigerate
until the cream sets (1 to 2 hours).
12. To Make the Strawberry Mirror:
Place lemon juice, water and kirsch in a
small bowl. Sprinkle gelatin over this
mixture; set aside until spongy and soft.
13. Measure 1 cups strawberry juice into a
small saucepan and bring to a simmer. Pour
over gelatin mixture and stir to dissolve
gelatin. Tint to desired color with red food
coloring. Place bowl over a bowl of ice
water and stir occasionally until the mixture
is syrupy and just begins to thicken (do not
let jell). Remove from the ice water. When
the mixture is syrupy, pour a 1/16-inch layer
over the top of the assembled cake.
Refrigerate until set.
14. To serve, wrap a hot towel around the
outside of the springform pan for a few
minutes. Run a small sharp knife tip around
the edge of the strawberry mirror to separate
it from the sides of the pan. The mirror will
tear when the sides are unlatched if it is
stuck at any point. Slowly unlatch the pan
and slide it off the cake. Slice cake in
wedges and serve in upright slices.

Perfect Party Cake

Yield: 10 to 12 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Ingredients:

For the Cake:

2 1/4 cups cake flour
1 tablespoon baking powder
teaspoon salt
1 cups whole milk or buttermilk
4 large egg whites
1 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted
butter, at room temperature
teaspoon pure lemon extract
For Finishing:
2/3 cup seedless raspberry preserves stirred
vigorously or warmed gently until
spreadable
About 1 cups sweetened shredded
coconut
For the Orange Cream Cheese Frosting:
12 ounces cream cheese, softened
1 cup butter
2 teaspoons fresh orange juice
8 cups powdered sugar
Directions:

1. Center a rack in the oven and preheat the

oven to 350 degrees F. Butter two 9 x 2 inch
round cake pans and line the bottom of each
pan with a round of buttered parchment or
wax paper. Put the pans on a baking sheet.
2. To Make the Cake: Sift together the flour,
baking powder and salt. Whisk together the
milk and egg whites in a medium bowl. Put
the sugar and lemon zest in a mixer bowl or
another large bowl and rub them together
with your fingers until the sugar is moist and
fragrant. Add the butter and working with
the paddle or whisk attachment, or with a
hand mixer, beat at medium speed for a full

3 minutes, until the butter and sugar are very

light. Beat in the extract, then add one third
of the flour mixture, still beating on medium
speed.
Beat in half of the milk-egg mixture, then
beat in half of the remaining dry ingredients
until incorporated. Add the rest of the milk
and eggs beating until the batter is
homogeneous, then add the last of the dry
ingredients. Finally, give the batter a good 2minute beating to ensure that it is thoroughly
mixed and well aerated. Divide the batter
between the two pans and smooth the tops
with a rubber spatula. Bake for 30-35
minutes, or until the cakes are well risen and
springy to the touch - a thin knife inserted
into the centers should come out clean
Transfer the cakes to cooling racks and cool
for about 5 minutes, then run a knife around
the sides of the cakes, unfold them and peel
off the paper liners. Invert and cool to room
temperature, right side up (the cooled cake
layers can be wrapped airtight and stored at
room temperature overnight or frozen for up
to two months).
3. To make the Orange Cream Cheese
Frosting: In a medium mixing bowl combine
cream cheese, butter and orange juice. Beat
on low to medium until light and fluffy.
Gradually add 4 cups powdered sugar,
beating well. Gradually beat in the
remaining powdered sugar until frosting
reaches spreading consistency.
4. To Assemble the Cake: Using a sharp
serrated knife and a gentle sawing motion,
slice each layer horizontally in half. Put one
layer cut side up on a cardboard cake round
or a cake plate protected by strips of wax or
parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter
of the frosting. Top with another layer,
spread with preserves and frosting and then
do the same with a third layer (you'll have
used all the jam and have frosting leftover).
Place the last layer cut side down on top of

the cake and use the remaining frosting to

frost the sides and top.
Serving: The cake is ready to serve as soon
as it is assembled, but I think it's best to let it
sit and set for a couple of hours in a cool
room - not the refrigerator. Whether you
wait or slice and enjoy it immediately, the
cake should be served at room temperature;
it loses all its subtlety when it's cold.
Depending on your audience you can serve
the cake with just about anything from milk
to sweet or bubbly wine.
Storing: The cake is best the day it is made,
but you can refrigerate it, well covered, for
up to two days. Bring it to room temperature
before serving. If you want to freeze the
cake, slide it into the freezer to set, then
wrap it really well - it will keep for up to 2
months in the freezer; defrost it, still
wrapped overnight in the refrigerator.

Homemade Baileys Irish

Cream
Yield: 34 ounces
Prep Time: 5 minutes
Total Time: 5 minutes
An incredibly easy
recipe for making your
own Baileys Irish
Cream at home!
Ingredients:

1 cups Jamison Irish whiskey

1 cup half & half or heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
1 teaspoon instant coffee
Directions:

1. Combine all ingredients in a blender and

puree on high speed for 30 seconds.
2. Transfer mixture to an airtight container
or glass bottle with a tight-fitting lid and
store in the refrigerator for up to 2 months.
Shake well before using.

and coats the back of a spoon (about 3 to 5

minutes). Let sit for at least 5 minutes before
serving. Store leftovers in an airtight
container in the refrigerator.

DIY Instant Vanilla Pudding

Mix
Yield: 20 to 25 servings (enough for 5
batches of pudding)
Prep Time: 5 minutes
Cook Time: 10
minutes
Total Time: 15
minutes
Ingredients:

1 cup granulated sugar

cup cornstarch
cup nonfat dry milk powder
1 teaspoon kosher salt
2 whole vanilla beans
Directions:

1. In a medium bowl, whisk together the

sugar, cornstarch, milk powder, and salt; set
aside.
2. Split open the vanilla beans and use the
back of a knife to scrape out the seeds. Add
the seeds to the sugar mixture, and again
whisk well to evenly combine, using a fork
or the back of the spoon to break up any
chunks of vanilla bean seeds. Cut the empty
vanilla bean pods into two or three pieces
each.
3. Place the vanilla bean pieces into an
airtight container or jar, and add the sugar
mixture. Seal it, and then give it a few good
shakes to distribute the vanilla bean pieces
evenly. Store in a cool, dry place.
To make pudding: Combine 2 cups of milk
with cup of the instant pudding mix in a
medium saucepan over high heat, whisking
constantly. Bring to a boil, and then
immediately reduce the heat to a simmer and
continue whisking until the mixture thickens

Almost-Fudge Gteau
Yield: 8 to 10 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:

5 large eggs
9 ounces bittersweet chocolate, coarsely
chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into
chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt
For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely
chopped
cup heavy cream
2 teaspoons light corn syrup
Directions:

1. Center a rack in the oven and preheat the

oven to 350 degrees F. Butter a 9-inch
springform pan, line the bottom with
parchment paper, butter the paper, dust the
inside of the pan with flour and tap out the
excess. Place the pan n a baking sheet lined
with parchment or a silicone mat.
Separate the eggs, putting the whites in a
mixer bowl or other large bowl and the
yolks in a small bowl.
2. Set a heatproof bowl over a saucepan of
simmering water and add the chocolate,
sugar butter and coffee. Stir occasionally
until the chocolate and butter are melted; the
sugar may still be grainy, and that's fine.
Transfer the bowl to the counter and let the
mixture sit for 3 minutes.
3. Using a rubber spatula, stir in the yolks
one by one, then fold in the flour.
4. Working with the whisk attachment of the
mixer or a hand mixer, beat the egg whites
with the pinch of salt until the hold firm, but
glossy peaks. Using the spatula, stir about

one quarter of the beaten whites into the

batter, then gently fold in the rest. Scrape the
butter into the pan and jiggle the pan from
side to side a couple of times to even the
batter.
5. Bake for 35 to 45 minutes, or until the
cake has risen evenly (it might rise around
the edges and you'll think it's done, but give
it a few minutes more, and the center will
puff too) and the top has firmed (it will
probably be cracked) and doesn't shimmy
when tapped; a think knife inserted into the
center should come out just slightly streaked
with chocolate. Transfer the pan to a cooling
rack and let the cake rest for 5 to 10
minutes.
6. Run a blunt knife gently around the edges
of the cake and remove the sides of the pan.
Carefully turn the cake over onto a rack and
remove the pan bottom and the parchment
paper. Invert the cake onto another rack and
cool to room temperature ride side up. As
the cake cools, it may sink.
7. To Make the Optional Glaze: Turn the
cooled cake over onto another rack so you'll
be glazing the flat bottom, and place the
rack over a baking sheet lined with
parchment or wax paper to catch any drips.
8. Put the chocolate in a small heatproof
bowl.
9. Melt the chocolate over a pan of
simmering water or in a microwave oven the chocolate should be just melted and only
warm, not hot.
10. Meanwhile, bring the cream to a boil in
a small sauce pan. Pour the hot cream over
the chocolate and stir very gently with a
rubber spatula until the mixture is smooth
and shiny. Stir in the corn syrup.
11. Pour the glaze over the cake and smooth
the top with a long metal icing spatula. Don't
worry if the glaze drips unevenly down the
sides of the cake - it will just add to its
charms. Allow the glaze to set at room
temperature or, if you're impatient, slip the
cake into the refrigerator for about 20

minutes. If the glaze dulls in the fridge, just

give it a little gentle heat from a hairdryer.

Cookies & Cream Oreo Look-Alike Cake

Yield: 12 servings
For the Cake (Hersheys Perfectly Chocolate
Cake)
2 cups sugar
1 cups all-purpose flour
cup cocoa powder
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water coffee
For the Filling:
8 ounces cream cheese, at room temperature
cup sugar
1 cup (8 ounces) heavy whipping cream
12 Oreo cookies, coarsely chopped
For the Ganache:
4 ounces semi-sweet chocolate
4 tablespoons ( cup) unsalted butter, cubed
1. To make the cake, preheat the oven to
350F. Grease and flour two 9-inch round
baking pans.
2. Stir together the sugar, flour, cocoa,
baking powder, baking soda and salt in a
large bowl. Add eggs, milk, oil and vanilla;
beat on medium speed for 2 minutes. Stir in
boiling water (batter will be thin). Divide the
batter evenly between the two pans.
3. Bake for 30-35 minutes or until a
toothpick inserted in the center comes out
clean. Cool 10 minutes; remove from pans
to wire racks. Cool completely.
4. To make the filling, with a stand or hand
mixer fitted with a whisk attachment, whisk

the heavy whipping cream on low until it

starts to become frothy and thick. Gradually
increase the speed and whisk until stiff
peaks form. Set aside.
5. In a large bowl beat together the cream
cheese and sugar until well-blended and
smooth. Using a rubber spatula, gently fold
in of the whipped cream to lighten the
cream cheese mixture. Fold in the remaining
whipped cream, and then the chopped
Oreos.
6. Place one layer of the cake on a serving
plate, spread the filling mixture on top, and
top with the second cake layer.
7. To make the ganache, microwave the
chocolate and butter in a small
microwavable bowl in 30-second intervals,
stirring after each interval, until the butter is
melted. Cool for 5 minutes.
8. Spread the ganache over the top of the
cake and let stand until firm. Keep
refrigerated.

Boston Cream Pie

Yield: 8 to 10 servings
Prep Time: 1 hour (active), 4 hours
Cook Time: 16 to 20
Total Time: 1 hour 20 minutes
For the Pastry Cream:
2 cups half-and-half
cup granulated sugar
Pinch of salt
5 egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter, cut into 4
pieces
1 teaspoons vanilla extract
For the Sponge Cake:
cup plain cake flour
cup all-purpose flour
1 teaspoon baking powder
teaspoon salt
3 tablespoons whole milk
2 tablespoons unsalted butter
teaspoon vanilla extract
5 eggs, at room temperature
cup granulated sugar
For the Glaze:
1 cup heavy cream
cup light corn syrup
8 ounces semisweet chocolate, chopped into
small pieces
teaspoon vanilla extract
1. To Make the Pastry Cream: Heat the halfand-half, 6 tablespoons of the sugar, and the
salt in a medium heavy-bottomed saucepan
over medium heat until simmering, stirring
occasionally to dissolve the sugar.
2. Meanwhile, whisk the egg yolks in a
medium bowl until thoroughly combined.
Whisk in the remaining 2 tablespoons sugar
and whisk until the sugar has begun to
dissolve and the mixture is creamy, about 15

seconds. Whisk in the cornstarch until

combined and the mixture is pale yellow and
thick, about 30 seconds.
3. When the half-and-half mixture reaches a
full simmer, gradually whisk the simmering
half-and-half into the yolk mixture to
temper. Return the mixture to the saucepan,
scraping the bowl with a rubber spatula;
return to a simmer over medium heat,
whisking constantly, until a few bubbles
burst on the surface and the mixture is
thickened and glossy, about 30 seconds. Off
the heat, whisk in the butter and vanilla.
Strain the pastry cream through a fine-mesh
sieve set over a medium bowl. Press plastic
wrap directly on the surface to prevent a
skin from forming and refrigerate until cold
and set, at least 3 hours or up to 2 days.
4. To Make the Sponge Cake: Adjust an
oven rack to the lower-middle position and
heat oven to 350 degrees F. Grease two 8- or
9-inch cake pans and cover the pan bottoms
with rounds of parchment paper. Whisk
together the flours, baking powder and salt
in a medium bowl. Heat the milk and butter
in a small saucepan over low heat until the
butter melts. Remove from the heat and add
the vanilla; cover and keep warm.
5. Separate 3 of the eggs, place the whites in
the bowl of a standing mixer, reserving the 3
yolks plus the remaining 2 whole eggs in
another bowl. Beat the 3 whites at low speed
until foamy. Increase the mixer speed to
medium and gradually add 6 tablespoons of
the sugar; continue to beat the whites to soft,
moist peaks. (Do not overbeat.) Transfer the
egg whites to a large bowl and add the
whole-egg mixture to the mixer bowl.
6. Beat the whole-egg mixture with the
remaining 6 tablespoons sugar. Beat at
medium-high speed until the eggs are very

thick and a pale yellow color, about 5

minutes. Add the beaten eggs to the whites.
7. Sprinkle the flour mixture over the beaten
eggs and whites; fold very gently 12 times
with a large rubber spatula. Make a well in
one side of the batter and pour the milk
mixture into the bowl. Continue folding
until the batter shows no trace of flour and
the whites and whole eggs are evenly mixed,
about 8 additional strokes.
8. Immediately pour the batter into the
prepared cake pans; bake until the cake tops
are light brown and feel firm and spring
back when touched, about 16 minutes for 9inch cake pans and 20 minutes for 8-inch
cake pans.
9. Immediately run a knife around the pan
perimeters to loosen the cakes. Turn the
cakes out and remove the parchment paper.
Turn right-side-up and place on a cooling
rack. Cool the cake layers to room
temperature before proceeding.
10. For the Glaze: Bring the cream and corn
syrup to a full simmer over medium heat in
a medium saucepan. Remove from the heat
and add the chocolate; cover and let stand
for 8 minutes. (If the chocolate has not
completely melted, return the saucepan to
low heat; stir constantly until melted.) Add
the vanilla; stir very gently until the mixture
is smooth. Cool until tepid so that a spoonful
drizzled back into the pan mounds slightly.
(The glaze can be refrigerated to speed up to
the cooling process, stirring every few
minutes to ensure even cooling.)
11. To Assemble: While the glaze is cooling,
place one cake layer on a serving plate (if
you don't want any stray chocolate, you can
place strips of wax paper under the cake for
easy cleanup; I didn't put anything under
mine). Carefully spoon the pastry cream

onto the cake and spread it evenly up to the

edges. Place the second cake layer on top,
making sure the layers line up properly.
12. Pour the glaze onto the middle of the top
layer and let it flow down the cake sides.
Use a metal spatula, if necessary, to
completely coat the cake. Use a small needle
to puncture any air bubbles. Let the cake sit
until the glaze fully sets, about 1 hour. Serve
the same day, preferably within a couple of
hours.

Gooey Chocolate Cakes

Yield: 6 servings Prep Time: 15 min Cook
Time: 13 min Total Time: 30 min
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
teaspoon salt
5 ounces bittersweet chocolate (4 ounces
coarsely chopped, 1 ozvery finely chopped)
1 stick (8 tablespoons) unsalted butter, cut
into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons of sugar
1. Center a rack in the oven and preheat the
oven to 400 degrees F. butter (or spray - it's
easier) 6 cups of a regular-size muffin pan,
preferably a disposable aluminum foil pan,
dust the insides with flour and tap out the
excess. Put the muffin pan on a baking
sheet.
2. Sift the flour, cocoa and salt together.
3. Set a heatproof bowl over a saucepan of
gently simmering water, put the coarsely
chopped chocolate and the butter in the bowl
and stir occasionally over the simmering
water just until they are melted - you don't
want them to get so hot that the butter
separates. Remove the bowl from the pan of
water.

4. In a large bowl, whisk the eggs and yolk

until homogenous. Add the sugar and whisk
until well blended, about 2 minutes. Add the
dry ingredients and, still using the whisk,
stir (don't beat) them into the eggs. Little by
little, and using a light hand, stir in the
melted chocolate and butter. Divide the
batter evenly among the muffin cups and
sprinkle the finely chopped chocolate over
the batter.
5. Bake the cakes for 13 minutes. Transfer
them, still on the baking sheet, to a rack to
cool for 3 minutes. (There is no way to test
that these cakes are properly baked, because
the inside remains liquid.)
6. Line a cutting board with a silicone
baking mat or parchment or wax paper, and,
after the 3-minute rest, unmold the cakes
onto the board. Use a wide metal spatula to
lift the cakes onto dessert plates.

Eclairs and Cream Puffs

Yield: 24 cream puffs or 8 eclairs
Prep Time: 3 hours
Cook Time: 1 hour 10 minutes
Total Time: 4 hours 30 minutes
Ingredients:

For the Pastry Cream:

2 cups half-and-half
1/2 cup sugar
Pinch salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons (1/2 stick) cold unsalted
butter, cut into 4 pieces
1 1/2 teaspoons vanilla extract
For the Pte Choux:
2 large eggs plus 1 large egg white
5 tablespoons unsalted butter, cut into 10
pieces
2 tablespoons whole milk
6 tablespoons water
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/2 cup (2 1/2 ounces) unbleached allpurpose flour, sifted

For the Chocolate Glaze:

2 ounces bittersweet chocolate, chopped
1 tablespoon heavy cream
2 teaspoons light corn syrup
Directions:

1. Make the Pastry Cream: Heat the halfand-half, 6 tablespoons of the sugar, and the
salt in a medium heavy-bottomed saucepan
over medium heat until simmering, stirring
occasionally to dissolve the sugar.
2. Meanwhile, whisk the egg yolks in a
medium bowl until thoroughly combined.
Whisk in the remaining 2 tablespoons sugar
and whisk until the sugar has begun to
dissolve and the mixture is creamy, about 15
seconds. Whisk in the cornstarch until
combined and the mixture is pale yellow and
thick, about 20 seconds.
3. When the half-and-half mixture reaches a
full simmer, gradually whisk the simmering
half-and-half into the yolk mixture to
temper. Return the mixture to the saucepan,
scraping the bowl with a rubber spatula;
return to a simmer over medium heat,
whisking constantly, until a few bubbles
burst on the surface and the mixture is
thickened and glossy, about 30 seconds. Off
the heat, whisk in the butter and vanilla.
Strain the pastry cream through a fine-mesh
sieve set over a medium bowl. Press plastic
wrap directly on the surface to prevent a
skin from forming and refrigerate until cold
and set, at least 3 hours or up to 2 days.
4. Make the Pte Choux: Beat the eggs and
egg white in a measuring cup or small bowl;
you should have 1/2 cup (discard the
excess). Set aside.
5. Bring the butter, milk, water, sugar, and
salt to a boil in a small saucepan over
medium heat, stirring once or twice. When
the mixture reaches a full boil (the butter
should be fully melted), immediately
remove the saucepan from the heat and stir
in the flour with a heatproof spatula or
wooden spoon until combined and the
mixture clears the sides of the pan. Return

the saucepan to low heat and cook, stirring

constantly, using a smearing motion, until
the mixture is slightly shiny, looks like wet
sand, and tiny beads of fat appear on the
bottom of the saucepan, about 3 minutes (the
paste should register 175 to 180 degrees on
an instant-read thermometer).
6. Immediately transfer the mixture to a food
processor and process with the feed tube
open for 10 seconds to cool slightly. With
the machine running, gradually add the eggs
in a steady stream. When all the eggs have
been added, scrape down the sides of the
bowl, then process for 30 seconds until a
smooth, thick, sticky paste forms. (If not
using immediately in one of the following
recipes, transfer the paste to a medium bowl,
press a sheet of plastic wrap that has been
sprayed lightly with nonstick cooking spray
directly on the surface, and store at room
temperature for up to 2 hours.)
7. Adjust an oven rack to the middle position
and heat the oven to 425 degrees. Spray a
large (18 by 12-inch) baking sheet with
nonstick cooking spray and line with
parchment paper; set the pan aside.
8. Fold down the top 3 or 4 inches of a large
pastry bag fitted with a 1/2-inch plain tip to
form a cuff. Hold the bag open with one
hand in the cuff and fill the bag with the
paste. Unfold the cuff, lay the bag on the
work surface, and, using your hands or a
bench scraper, push the paste toward the tip
of the pastry bag.
For Cream Puffs: Twist the top of the bag
and pipe the paste into 1 1/4- to 1 1/2-inch
mounds on the prepared baking sheet,
spacing them about 1 to 1 1/4 inches apart.
Use the back of a teaspoon dipped in a bowl
of cold water to even out the shape and
smooth the surface of the piped mounds.
For Eclairs: Twist the top of the bag and
pipe the paste into eight 5 by 1-inch strips,
spaced about 1 inch apart. Use the back of a
teaspoon dipped in a bowl of cold water to

even out the shape and smooth the surface of

the piped strips.
9. Bake 15 minutes (do not open the oven
door), then reduce the oven temperature to
375 degrees and continue to bake until
golden brown and fairly firm (the puffs and
clairs should not be soft and squishy), 8 to
10 minutes longer. Remove the baking sheet
from the oven. With a paring knife, cut a
3/4-inch slit into the side of each puff and on
the top of each clair to release steam; return
the puffs to the oven, turn off the oven, and
prop the oven door open with the handle of a
wooden spoon. Dry the puffs and clairs in
the turned-off oven until the centers are just
moist (not wet) and the puffs and clairs are
crisp, about 45 minutes. Transfer the puffs
and/or clairs to a wire rack to cool
completely. (The cooled puffs and clairs
can be stored at room temperature for up to
24 hours or frozen in a zipper-lock plastic
bag for up to 1 month. Before serving, crisp
room-temperature puffs in a 300-degree
oven 5 to 8 minutes; crisp frozen
puffs/clairs 8 to 10 minutes.)
10. When ready to serve:
For Cream Puffs: Use the tip of a paring
knife to make a small X in the side of each
puff, about halfway between the top and
bottom. Fill a pastry bag fitted with a 1/4inch plain tip with the pastry cream and then
pip some pastry cream through the X in the
side of each puff. (Fill each puff until the
pastry cream starts to ooze out the side.) Top
with chocolate glaze or sifted powdered
sugar.
For Eclairs: With a paring knife, cut around
the sides of each clair to remove the top
third. Dip the top of each clair into the
glaze, shaking off any excess, and transfer
the tops to a wire rack to dry. Spoon 3 to 4
tablespoons of pastry cream in the bottom of
each clair. Once the glaze has set, set the
tops on the clairs and press gently to
secure.