prep time: tbd
cook time: 30 minutes
servings: 10 scones
ingredients:
1 3/4 cups + 2 tablespoons flour
1/2 cup hazelnuts - toasted and ground
1 tablespoon + 1 1/2 teaspoon baking powder
5 tablespoons sugar + more for sprinkling
1 teaspoon salt
1 cup + 2 tablespoon cold unsalted butter - cut into 1/2-inch cubes
6 tablespoon cold buttermilk
1 teaspoon vanilla extract
1 cup chopped dark chocolate
1 batch egg wash
steps:
1. in a very large bowl, combine the flour, hazelnuts, baking powder, sugar, and salt and toss well. throw in the cold butter and work it with your fingertips until the pieces are pea-and lima bean-size. add the buttermilk, vanilla, and chocolate. lightly toss to distribute.
2. dump the flour mixture onto a clean surface and using only the heel of your palm, quickly flatten out the dough. gather the dough back together in a mound and repeat. avoid overworking. pea-sized bits of butter should remain.
3. form the scones by tightly packing the dough into an ice-cream scoop; then transfer to an ungreased sheet pan. freeze for at least 2 hours before baking.
4. preheat oven to 350 degrees. remove the scones from freezer. space them with plenty of room between two ungreased sheet pans, brush with the egg wash, and sprinkle liberally with sugar. bake from frozen until cooked through, nicely browned, and easily lifted off the pan, about 30 minutes.
goop, september 2014
Showing posts with label dark chocolate. Show all posts
Showing posts with label dark chocolate. Show all posts
10.20.2014
3.17.2014
guinness chocolate cream pie
prep time: tbd
cook time: tbd
servings: 8 - 10
crust ingredients:
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoon sugar
1/2 cup cold butter - cut into cubes
1 tablespoon lemon juice
1/3 cup ice water
chocolate filling ingredients:
10 ounces dark chocolate - chopped
8 egg yolks
1/4 cup cornstarch
3/4 cups granulated sugar
2 1/2 cups heavy cream
1 cup guinness stout
1 teaspoon vanilla extract
crust steps:
1. in the bowl of a food processor, pulse the flour, salt, and sugar together until well blended. scatter the butter pieces on top of the flour mixture and blend until the butter is the size of small peas. add the lemon juice and a tablespoon at a time, ad the water, pulsing after each addition until the dough just comes together. form the dough into a disk, wrap in plastic wrap and refrigerate for at least one hour.
2. lightly flour your work surface. roll the dough out to a large circle and gently place into a deep 10-inch pie tin. crimp the edges and freeze for 15 - 30 minutes.
3. preheat the oven to 400 degrees. line the partially frozen pie crust with foil and fill with pie weights. bake for approximately 20 minutes and remove the foil and weights. return the crust to the oven for an additional 5 - 10 minutes, until golden. set aside to cool completely.
filling steps:
1. place the chopped chocolate in a bowl and set aside. in a medium bowl, whisk together the egg yolks and cornstarch. set aside.
2. mix the sugar, heavy cream and guinness together in a medium-sized saucepan. over medium heat, bring the mixture just below a simmer. slowly start to add the hot cream mixture to the eggs, whisking constantly. after you've added half of the hot cream to the eggs, pour the egg mixture back into the saucepan and lower the heat. stirring constantly, cook unitl the mixture thickens, about 10 minutes.
3. strain the guinness custard over the chopped chocolate, catching any stubborn egg bits. add the vanilla extract and whisk until smooth. pour filling into the cooled pie shell.
4. smooth the top of the pie with a rubber spatula or spoon and refrigerate for at least four hours.
- food 52, december 2012
cook time: tbd
servings: 8 - 10
crust ingredients:
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoon sugar
1/2 cup cold butter - cut into cubes
1 tablespoon lemon juice
1/3 cup ice water
chocolate filling ingredients:
10 ounces dark chocolate - chopped
8 egg yolks
1/4 cup cornstarch
3/4 cups granulated sugar
2 1/2 cups heavy cream
1 cup guinness stout
1 teaspoon vanilla extract
crust steps:
1. in the bowl of a food processor, pulse the flour, salt, and sugar together until well blended. scatter the butter pieces on top of the flour mixture and blend until the butter is the size of small peas. add the lemon juice and a tablespoon at a time, ad the water, pulsing after each addition until the dough just comes together. form the dough into a disk, wrap in plastic wrap and refrigerate for at least one hour.
2. lightly flour your work surface. roll the dough out to a large circle and gently place into a deep 10-inch pie tin. crimp the edges and freeze for 15 - 30 minutes.
3. preheat the oven to 400 degrees. line the partially frozen pie crust with foil and fill with pie weights. bake for approximately 20 minutes and remove the foil and weights. return the crust to the oven for an additional 5 - 10 minutes, until golden. set aside to cool completely.
filling steps:
1. place the chopped chocolate in a bowl and set aside. in a medium bowl, whisk together the egg yolks and cornstarch. set aside.
2. mix the sugar, heavy cream and guinness together in a medium-sized saucepan. over medium heat, bring the mixture just below a simmer. slowly start to add the hot cream mixture to the eggs, whisking constantly. after you've added half of the hot cream to the eggs, pour the egg mixture back into the saucepan and lower the heat. stirring constantly, cook unitl the mixture thickens, about 10 minutes.
3. strain the guinness custard over the chopped chocolate, catching any stubborn egg bits. add the vanilla extract and whisk until smooth. pour filling into the cooled pie shell.
4. smooth the top of the pie with a rubber spatula or spoon and refrigerate for at least four hours.
- food 52, december 2012
12.15.2013
dark chocolate and pomegranate bark
prep time: tbd
cook time: tbd
servings: 8 servings
ingredients:
5 ounces dark chocolate pieces
2 tablespoon minced crystallized ginger
1 cup fresh pomegranate seeds
steps:
1. fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. place the chocolate in the bowl and stir until fully melted, about 5 minutes. remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
2. line a small baking sheet with parchment paper. pour melted chocolate mixture on the the sheet. use a spatula to smooth the chocolate into one even layer 1/4 inch thick. sprinkle chocolate with remaining pomegranate seeds and sea salt.
3. chill for 20 - 30 minutes or until firm. break or cut into pieces and store in an airtight container, separating the layers with wax paper. best served the same day.
- new york times, december 2013
cook time: tbd
servings: 8 servings
ingredients:
5 ounces dark chocolate pieces
2 tablespoon minced crystallized ginger
1 cup fresh pomegranate seeds
steps:
1. fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. place the chocolate in the bowl and stir until fully melted, about 5 minutes. remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
2. line a small baking sheet with parchment paper. pour melted chocolate mixture on the the sheet. use a spatula to smooth the chocolate into one even layer 1/4 inch thick. sprinkle chocolate with remaining pomegranate seeds and sea salt.
3. chill for 20 - 30 minutes or until firm. break or cut into pieces and store in an airtight container, separating the layers with wax paper. best served the same day.
- new york times, december 2013
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