Anniversary Cream Puffs

Anniversary Cream Puffs
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For the Puffs
  1. 1 cup milk
  2. ¼ pound butter (1 stick)
  3. Pinch Kosher salt
  4. 1 cup flour
  5. 4 eggs
For the Cream
  1. 5 egg yolks, room temperature
  2. ¾ cup of sugar
  3. 3 tablespoon of cornstarch
  4. 1 ½ cups of scalded milk
  5. ½ teaspoon of vanilla
  6. 1 teaspoon of Cognac
  7. 1 tablespoon of butter
  8. 1 tablespoon of heavy cream
For the Chocolate Sauce
  1. ½ cup of heavy cream
  2. 12 ounces of semisweet chocolate chips
  3. 2 tablespoons of honey
  4. 2 tablespoons of prepared coffee
Instructions
  1. Heat the oven to 425 degrees. Heat the milk, butter, and salt over med. heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
  2. Make 1 1/2” wide x 1” high mounds onto a parchment lined baking sheet. (Use either a piping bag, 2 spoons or a 1 ½” scoop). Smooth with wet fingers. Bake for 18-20 min., or until lightly browned, then turn off the oven and allow them to sit for another 10 min, until they sound hollow when tapped on the bottom. Remove from oven and make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
  3. In the bowl of an electric mixer, beat the egg yolks and sugar on med-high speed for 4 min. Reduce to low and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture back into the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5-7 min. If the custard comes to a boil and appears curdled, switch to a whisk and beat vigorously. Cook, whisking constantly for another 2 min; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter and heavy cream. Pour the custard though a sieve into a bowl. Place some plastic wrap directly on the custard and refrigerate until cold.
  4. Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
  5. For serving, cut each puff in half, fill with a spoonful of cream, replace the top, and drizzle with slightly warm chocolate sauce.
Notes
  1. Recipe courtesy of Ina Garten
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Summer Fruit Cobbler

Summer Fruit Cobbler
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Ingredients
  1. One recipe Sour Cream Cobbler Dough (see below)
  2. 8 cups fruit, whole if small/1” pieces if large
  3. ½- ¾ cup sugar
  4. 1-2 tablespoon flour
  5. Pinch salt
  6. 1-2 filling flavorings (1 teaspoon. citrus zest, ½ teaspoon. cinnamon, ¼ teaspoon. nutmeg, 2 teaspoon minced fresh or crystalized ginger, ¼ teaspoon almond extract, 1 teaspoon vanilla extract)
  7. 2 tablespoon sugar
  8. Sour Cream Cobbler Dough Recipe
  9. 1 2/3 cup flour
  10. 1/3 cup sugar or brown sugar
  11. 1 tablespoon baking powder
  12. ¼ teaspoon salt
  13. 6 tablespoon cold butter, cut into small pieces
  14. 1-2 dough flavorings ( ½ teaspoon citrus zest, ¼ cup fine cornmeal, ¾ teaspoon cinnamon, ½ cup chopped nuts)
  15. ¾ cup sour cream
Instructions
  1. Heat oven to 350 degrees.
  2. In a food processor, combine the flour, sugar, baking powder, and salt. Pulse to blend ingredients. Add the butter and pulse until they are the size of small peas. Dump the mixture into a mixing bowl. Add any flavorings and stir until dispersed. Add the sour cream. Using a rubber spatula, gently smear the ingredients together until the dough begins to form large, soft, moist clumps. Bring the dough together in an 8” log. Divide the log into 10 equal pieces. Refrigerate while preparing the filling.
  3. Put the sugar, flour, salt, and filling flavorings into a large bowl. Add the fruit and toss. Pile the fruit into a 9”x13” dish (or one of similar volume). Place the dough pieces atop the fruit. Sprinkle with 2 tablespoons of sugar. Bake until filling is bubbling and the topping is browned, 50-60 min.
  4. Let the cobbler sit at least 20 min. before serving to allow juices to settle.
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Vanilla Roasted Peaches with Raspberries

Vanilla Roasted Peaches with Raspberries
Serves 4
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Ingredients
  1. 2 tablespoons of butter, melted
  2. 2 tablespoons of fresh lemon juice
  3. 2 tablespoons of sugar
  4. 1 teaspoon of vanilla or vanilla bean paste
  5. 4 firm, ripe peaches, peeled, halved and pitted
  6. Vanilla ice cream or whipped cream
  7. 6 ounces of raspberries
Instructions
  1. Preheat oven to 400 degrees. In a large, shallow baking dish, combine the butter, lemon juice, sugar and vanilla bean paste. Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
  2. Roast until peaches are tender and cooking liquid is syrupy, 15-20 min., brushing with cooking liquid halfway through.
  3. Serve peaches warm with vanilla ice cream and raspberries; drizzle with cooking liquid.
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Walnut Cake

Walnut Cake
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Ingredients
  1. 1 cup walnut pieces (ground to 1/2 cup walnut powder)
  2. 1 1/4 cup cake flour (divided, plus more for dusting pans)
  3. 1/2 teaspoon ground cinnamon
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1 stick butter (softened, plus 1 tablespoon to grease pan)
  7. 1 cup sugar
  8. 3 large eggs
  9. 2 teaspoons vanilla extract
  10. 1/2 orange (zested)
  11. 1 tablespoon maple syrup
  12. 3/4 cup buttermilk
  13. powdered sugar (to dust)
Instructions
  1. Preheat the oven to 350º F. Grease an 9-inch cake pan with butter and dust with flour and set aside.
  2. In the bowl of a food processor add the walnuts and 1/4 cup flour and pulse until finely ground to a powder. Remove from the processor to a large bowl and set aside. Wipe out the food processor.
  3. To the ground walnuts, add the remaining flour, cinnamon, baking powder and salt and whisk to combine.
  4. In the bowl of the food processor add the butter and sugar and pulse until fluffy, about 1 minute. Add the eggs, vanilla, orange zest and maple syrup and process until combined.
  5. Add the flour mixture and pulse until just combined. While the machine is running, drizzle in the buttermilk and continue to process until the batter just comes together.
  6. Remove to the cake pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown. Remove to a baking rack to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely. Dust with powdered sugar and serve.
Adapted from Carla Hall
Adapted from Carla Hall
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lemon Curd Tart

Lemon Curd Tart
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Tart Shell
  1. ¾ cup butter, room temperature
  2. ½ cup sugar
  3. ½ teaspoon vanilla
  4. 1 ¾ cup flour
  5. pinch of salt
Lemon Curd
  1. 2-4 lemons
  2. 1 ½ cups sugar
  3. ¼ pound butter, room temperature
  4. 4 eggs, room temperature
  5. 1/ teaspoon salt
  6. 1 10” baked tart shell
Tart Shell
  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, mix the butter and sugar together until they are just combined. Add the vanilla. Then add the flour and salt. Mix on low speed until the dough starts to come together. Press the dough into a 10” round tart pan, making sure the finished edge is flat. Chill until firm. Place a piece of parchment paper inside the chilled tart. Fill with rice or beans. Bake for 20 minutes. Remove parchment and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature*.
Lemon Curd
  1. Remove the zest from 2 of the lemons, being careful to avoid the white pith.Squeeze enough lemons to make ½ cup juice. Put the zest in a food processor and add the sugar. Process for 2-3 minutes, until the zest is very finely minced. Add the butter, then the eggs, one at a time. Finally, add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees. Remove from heat.
  2. Fill the tart shell with the warm lemon curd** and allow to sit at room temperature.
Notes
  1. *Can be made 1 day ahead. Makes one 10” tart shell or 5 4 ½” tart shells.
  2. **Can substitute limes, oranges or grapefruit for equal measures of the lemon zest and juice.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Thumbprint Cookies

Thumbprint Cookies
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Ingredients
  1. 2/3 cup butter, room temperature
  2. 1 ½ cups flour
  3. ½ cup sugar
  4. 2 eggs, separated
  5. 1 teaspoon vanilla
  6. 1 cup pecans, finely chopped
  7. your choice flavored preserves
Instructions
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, beat butter with an electric mixer until softened. Add sugar, egg yolks, vanilla and half of the flour. Beat until thoroughly combined, then beat in remaining flour. Cover and chill for one hour.
  3. Line a baking sheet with parchment paper and set aside.
  4. Slightly beat egg whites. Finely chop nuts. Form dough into 1” balls. Roll each ball in egg whites, then in the chopped nuts. Arrange 1” apart on cookie sheet. With your thumb or the end of a wooden spoon, make an indentation in each cookie. Bake 10-12 minutes.
  5. Remove cookies from cookie sheet and cool. Fill in the centers with your favorite preserves.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Gingersnaps in White Chocolate

Gingersnaps in White Chocolate
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Ingredients
  1. 1 cup packed brown sugar
  2. 3/4 cup butter
  3. 1/4 cup molasses
  4. 1 egg
  5. 2 cups all-purpose flour
  6. 2 teaspoons baking soda
  7. 1/2 teaspoon ground cinnamon
  8. 1/4 teaspoon ground ginger
  9. 1/4 teaspoon ground cloves
  10. 1/2 teaspoon salt
  11. granulated sugar
White Chocolate
  1. 1 12-ounce bag white chocolate chips
  2. 4 tablespoons shortening
Instructions
  1. Heat oven to 375°F. Lightly grease cookie sheets or line with cooking parchment paper or silicone baking mat.
  2. In a large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar.
  3. On cookie sheets place cookies about 3 inches apart. Bake 9 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.
  4. When cookies have cooled, make the white chocolate for dipping. Either in a microwave or a double boiler, melt the white chocolate chips and the shortening. Dip half the cooled cookie into the chocolate.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

French Apple Cake

French Apple Cake
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Ingredients
  1. 3/4 cup all-purpose flour
  2. 3/4 teaspoon baking powder
  3. Pinch of salt
  4. 4 large apples (if you can, choose 4 different kinds)
  5. 2 large eggs
  6. 3/4 cup sugar
  7. 3 tablespoons dark rum
  8. 1/2 teaspoon pure vanilla extract
  9. 8 tablespoons (1 stick) unsalted butter, melted and cooled
Instructions
  1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
  2. Whisk the flour, baking powder, and salt together in small bowl.
  3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  4. In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's fairly even.
  5. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
Notes
  1. The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream (vanilla or cinnamon).
Adapted from Around My French Table by Dorie Greenspan
Adapted from Around My French Table by Dorie Greenspan
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Plum-Apricot Ice Cream

Roasted Plum-Apricot Ice Cream
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Ingredients
  1. 4 plums
  2. 2 apricots
  3. ¾ cup sugar, divided
  4. 1/3 cup heavy cream
  5. ½ teaspoon vanilla extract
  6. 3 drops almond extract
Instructions
  1. Halve the fruit and pull out stones. Set in a small baking dish, cut sides up. Sprinkle with ¼ cup of the sugar. Roast in a 350 degree F. oven until fruit has collapsed, about 1 hour. Cool to room temperature.
  2. Scrape fruit and juices into a food processor along with the remaining ½ cup sugar, cream and extracts; swirl until smooth. Press through a medium mesh sieve into a clean bowl. Chill.
  3. Place in an ice cream maker and freeze according to manufacturer instructions, approximately 25 minuntes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Blueberry Gelato

Blueberry Gelato
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Blueberry Gelato
  1. Plain Base (Recipe below)
  2. 3 cups fresh blueberries
  3. 1/4 cup sugar
  4. 2 T. fresh lemon juice
Plain Base
  1. 2 cups whole milk
  2. 1 cup heavy whipping cream
  3. 4 large egg yolks
  4. 2⁄3 cup sugar
Blueberry Gelato
  1. Make the plain base and chill as directed.
  2. Place the blueberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well coated. Let sit for 30 minutes, stirring occasionally.
  3. Place the pan of blueberries over medium low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (Blueberries may be prepared a day ahead)
  4. Place the blueberries in a blender or food processor, add half of the base, and blend until fully incorporated. Whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Plain Base
  1. In a heavy-bottom saucepan, combine milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and mixture reaches a temperature of 170 degrees.
  2. Meanwhile, in a medium heat-proof bowl, whisk egg yolks until smooth. Gradually whisk in sugar until it is well incorporated and the mixture is thick and pale yellow. Temper egg yolks by very slowly pouring in hot milk mixture while whisking continuously. Return custard to saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees. Do not bring to a boil.
  3. Pour mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Adapted from The Ciao Bella Gelato and Sorbetto Book
Adapted from The Ciao Bella Gelato and Sorbetto Book
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/