I think this blueberry and blackberry galette is one of those things on my list of potentially intimidating things to make. It comes from one of me favorite dessert cookbooks, Dessert of the Day: 365 recipes, for Everyday of the Year from Williams-Sonoma I think all of my favorite recipes that require some additional work essentially start out this way. Regardless, I preservere and push forward and I am always amazed at the results. I encourage you, my humble readers, to try out the same in all of your kitchen / culinary endeavors. Even if it were for the pure aesthetic joy of how pretty it is, you should bake one! Enjoy this sweet summer treat! 

Blueberry and Blackberry Galette

Ingredients

For the flaky pastry dough

4 cups all-purpose flour
1 tsp. salt
24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
3/4 cup ice water

Filling

4 cups blackberries, blueberries or a mixture
2 Tbs. fresh lemon juice
1/4 cup sugar
3 Tbs. flour

Prepare

Mix the dough

In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).

Roll out the dough

Preheat an oven to 425°F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.

Fill and bake the galette

In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total. Enjoy each galette with a spoonful, or two, or three of some vanilla bean ice cream! 

Blueberry and Blackberry Galette

2017-06-14 10:45:05

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Ingredients

1. For the flaky pastry dough
2. 4 cups all-purpose flour
3. 1 tsp. salt
4. 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
5. 3/4 cup ice water
6. Filling
7. 4 cups blackberries, blueberries or a mixture
8. 2 Tbs. fresh lemon juice
9. 1/4 cup sugar
10. 3 Tbs. flour

Instructions

1. Mix the dough
2. In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
3. Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
4. Roll out the dough
5. Preheat an oven to 425°F. Line a baking sheet with parchment paper.
6. Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
7. Fill and bake the galette
8. In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
9. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.

By Teresa Gonzalez

Adapted from Williams-Sonoma Dessert of the Day

Adapted from Williams-Sonoma Dessert of the Day

Florida Girl Cooks http://floridagirlcooks.com/

The post Blueberry and Blackberry Galette appeared first on Florida Girl Cooks.

French Chocolate Macaroons

Ingredients

For the macarons:
1/2 cup blanched whole almonds
1 3/4 cup confectioners’ sugar
3 Tbs. unsweetened cocoa powder
3 egg whites
Pinch of salt
2 tsp. granulated sugar
For the filling:
1/2 cup heavy cream
2 Tbs. unsweetened cocoa powder
5 oz. bittersweet or semisweet chocolate,
finely chopped
8 Tbs. (1 stick) unsalted butter, at
room temperature

Prepare

1. Position a rack in the middle of an oven and preheat to 400°F. Line 2 large baking sheets with parchment paper.

2. To make the macarons, in a food processor, combine the almonds with 1 cup of the confectioners’ sugar and pulse until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.

3. In the bowl of an electric mixer, beat together the egg whites and salt on medium-high speed just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. Using a whisk or a rubber spatula, gently fold in the almond mixture.

4. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, until the tops are cracked and appear dry but the macarons are still slightly soft to the touch, 6 to 8 minutes.

5. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macarons, transfer to wire racks and let cool completely. (The macarons can be made 1 day in advance and stored in layers separated by waxed paper in an airtight container.)

6. To make the filling, in a saucepan over high heat, bring the cream just to a boil. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then cover and refrigerate until the filling is firm enough to hold its shape when spread, at least 30 minutes.

7. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macarons. Top with the remaining macarons, flat side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by waxed paper in an airtight container in the refrigerator for up to 2 days.) Makes about 4 dozen cookies.

French Chocolate Macaroons

2016-02-18 20:24:07

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For the macarons

1. 1/2 cup blanched whole almonds
2. 1 3/4 cup confectioners' sugar
3. 3 Tbs. unsweetened cocoa powder
4. 3 egg whites
5. Pinch of salt
6. 2 tsp. granulated sugar

For the filling

1. 1/2 cup heavy cream
2. 2 Tbs. unsweetened cocoa powder
3. 5 oz. bittersweet or semisweet chocolate,
4. finely chopped
5. 8 Tbs. (1 stick) unsalted butter, at
6. room temperature

Instructions

1. Position a rack in the middle of an oven and preheat to 400°F. Line 2 large baking sheets with parchment paper.
2. To make the macarons, in a food processor, combine the almonds with 1 cup of the confectioners' sugar and pulse until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners' sugar and pulse until well blended.
3. In the bowl of an electric mixer, beat together the egg whites and salt on medium-high speed just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. Using a whisk or a rubber spatula, gently fold in the almond mixture.
4. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, until the tops are cracked and appear dry but the macarons are still slightly soft to the touch, 6 to 8 minutes.
5. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macarons, transfer to wire racks and let cool completely. (The macarons can be made 1 day in advance and stored in layers separated by waxed paper in an airtight container.)
6. To make the filling, in a saucepan over high heat, bring the cream just to a boil. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then cover and refrigerate until the filling is firm enough to hold its shape when spread, at least 30 minutes.
7. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macarons. Top with the remaining macarons, flat side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by waxed paper in an airtight container in the refrigerator for up to 2 days.) Makes about 4 dozen cookies.

By Lori Longbotham

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

Florida Girl Cooks http://floridagirlcooks.com/

The post French Chocolate Macaroons appeared first on Florida Girl Cooks.

Here’s is the recipe I promised in my last blog post…crème brûlée! This tasty custard is really like no other. Some people say that out of all the great foods the French have…it is crepes. Of course, I can understand that statement but I simply do not agree…it is most definitely crème brûlée! This is a super easy recipe and quick to make…there’s just a bit of waiting time in between. 

If you’re looking for a torch Bed, Bath, and Beyond has a really nice set with the torch and 4 small oval ramekins for $20. As most things, one thing they don’t tell you at the store is that the butane gas is not included. Conveniently, you can find it there for an additional $7.99 and it’s fairly easy to load into the burner. Whatever you choose, you’re sure to make this crème brûlée just right! Bon apetit my friends! 

Crème Brûlée

Ingredients

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Prepare

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes. Next, remove the vanilla bean and reserve for another use.

4. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

5. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan.

6. Next, pour enough hot water into the pan to come halfway up the sides of the ramekins.

7. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Next, remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.

10. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.

11. Using a torch, melt the sugar and form a crispy top.

12. Finally, allow the creme brulee to sit for at least 5 minutes before serving.

Crème Brûlée

2016-05-09 18:22:52

Serves 8

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Prep Time

15 min

Cook Time

3 hr

Total Time

3 hr 15 min

Prep Time

15 min

Cook Time

3 hr

Total Time

3 hr 15 min

Ingredients

1. 1 quart heavy cream
2. 1 vanilla bean, split and scraped
3. 1 cup vanilla sugar, divided
4. 6 large egg yolks
5. 2 quarts hot water

Instructions

1. Preheat the oven to 325 degrees F.
2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
3. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
4. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.
5. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan.
6. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
7. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
9. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
10. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
11. Using a torch, melt the sugar and form a crispy top.
12. Allow the creme brulee to sit for at least 5 minutes before serving.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Crème Brûlée – The Easiest Dessert You’ll Ever Make appeared first on Florida Girl Cooks.