MariRecipes » Desserts

Condensed Milk Creme Caramel

MariRecipes — Thu, 02 Feb 2012 14:54:21 +0000

This is a very popular dessert in Brazil, every family has its own recipe … in Italy I add a little more cow’s milk to make it less sweet, according to local tastes … This recipe is tried and tested, my dad has been doing it for years with great success …for me it’s the best condensed milk crem caramel I’ve ever tried …:)) It’s cooked in bain marie, on the stove, no oven … in Brazil we use to have the molds with pot, but you can use a pudding pan and place it on a steaming cook pot. Cooking is easy, and will be about 28 minutes using the quantity of traditional milk or 35-40 minutes using more milk.

For the caramel:

. Sprinkle with cold water a metal tin pudding of about 24 cm in diameter. Pour 2 cups of granulated sugar to caramelize in gentle heat, until golden. Sprinkle the entire pan with the caramel.Keep it aside.

for the creme caramel:

. 1 can of condensed milk (I always use theNestle)

. 1 can of milk ( use condensed milk as a measuring cup … in Italy, as I said before I use 1 and a 1 / 2 to make it less sweet)

. 1 tablespoon of corn starch dissolved in cold milk.

. 2 drops of vanilla essence

. 4 whole eggs

Mix the ingredients lightly with a fouet. Pass the dough into a hill, directly on the prepared baking tin with the caramel. Cook in a double boiler on the stove for 28 minutes (if using 1 can of milk) or for 40 minutes (if using 1 and 1 / 2). Do the toothpick test to prove its consistency.Let cool completely and take it in the refrigerator until the next day. Unmold just before serving, cut into slices and add the caramel …. : P

Biscuits

MariRecipes — Wed, 25 Jan 2012 12:10:53 +0000

This is the dough I used to do all the cookies that I “posted” today … The two-tone: just add to half of the dough 2 teaspoons of cocoa powder … the two-tone chocolate and almonds: Add to half of the dough chopped almonds and to the second half 2 teaspoons of cocoa powder …..for those stuffed, just let them cool and add the jam of your choice (apricots, blueberries, berries, etc. … if it is done by you, even better!). These biscuits will keep in an hermetic box for a few days … always that they last for a few days: P

Ingredients:

. 300 g of all purpose flour

. 100 g of caster sugar (or better dark brown sugar )

. 100 g butter at room t °

. 1 teaspoon ground cinnamon

. 1 and 1 / 2 teaspoon baking powder

. 1 pinch of salt

. 2 whole eggs

Sift the flour, salt, sugar and baking powder. Add the butter, mix with the hook of the kneading or with a fork, if kneaded by hand. Add the eggs one at a time, mixing well. When well mixed knead with your hands until the dough becomes smooth and compact. Preheat oven to 180 ° C (static). Roll out the dough with a rolling pin (I lie directly above the baking paper, helping with plastic wrap so the dough does not stick to the rolling pin … is much faster and more efficient:), thick 2mm and transfer the cookies on parchment paper spread on the baking sheet) and cut the cookies using the cookie cutters of your choice. To make those filled use the cookie cutter of heart or disc cutting them in pairs; for those who will be lying above the jam, use a cookie cutter with a smaller size or a little heart in the center so as to form a bow, that you will have to superimpose over the jam after the biscuits are baked and cooled. Bake them in the pre heated oven in the first or second step of the oven for 10 to 12 minutes (see it swell slightly and the edges become slightly more “dark”). Let cool before filling them with jam … or eat them …: P

They are great at breakfast, with milk, coffee, cappuccino, or tea …

Jam Filled Biscuits

MariRecipes — Wed, 25 Jan 2012 10:39:30 +0000

Two-Tone Biscuits

MariRecipes — Wed, 25 Jan 2012 10:36:18 +0000

Two-Tone Chocolate and Almond Biscuits

MariRecipes — Wed, 25 Jan 2012 10:33:18 +0000

Iced Soft Nougat

MariRecipes — Tue, 03 Jan 2012 10:10:26 +0000

this was the favorite dessert in the New Year holidays…. It’s a true nougat, with the softness of an ice cream … You can use fresh fruit (grapes,cherries) to decorate it before bringing it to the table…and it is fast and simple to do:

- 3 eggs’ whites

- 6 tablespoons honey

- 1 / 2 cup whole almonds toasted in a pan and cut into large pieces (leave a few whole almonds for garnish)

- 1 / 2 cup diced dried apricots

- 25 g of chocolate (dark or milk, or white), cut into cubes

- 200 ml of whipping cream

In a small pot heat the honey until it starts to boil,turn off the heat. Whisk the egg whites, pour the honey over the eggs’ whites while it’s still warm and continue to whisk for 7 minutes, until the mixture cools. When cold add the apricots, almonds and chocolate, stirring for a few seconds. Keep it aside. In another bowl whip the fresh cream, when it is ready add it gently to the mixture. Pour the mixture into a baking loaf pan lined with plastic wrap. (you can put in the bottom of the pan whole almonds, to decorate, before pouring the mixture). Bring in the freezer for at least 3 hours.Just before serving, remove the foil and lay the nougat in a dish (that one of mine is for sushi…:)) and decorate as desired with fresh fruit or other dried fruit. Serve cut into slices.

Cocoa Cake with Apricots and Chocolate Ganache

MariRecipes — Wed, 28 Dec 2011 09:50:20 +0000

I made this cake for Christmas dinner … it looks a little like the famous Sacher cake from Vienna, but the dough is lighter because you do not use butter … it is important to use a good quality dark chocolate for exquisite ganache … if you want you can also use melted white chocolate to decorate the cake …
Ingredients:
- 5 whole eggs
- 150 g sugar
- 75 g of wheat flour – 2 tablespoons
- 75 g of sweet potato starch
- 75 g unsweetened cocoa powder
- 1 pinch of salt
- 1 tablespoon baking powder
Warm up the oven to 180 ° C. Beat the eggs with the sugar until the volume doubles. (About 10 minutes in the mixer at high speed). Sift the flour, cocoa, potato starch and salt. After the 10 minutes, add spoonfuls of the sifted mixture of flour, and decrease the speed of the mixer. When it is well mixed add the sifted baking powder, stirring gently.Pour the batter into a cake tin of 28cm in diameter lined with baking paper and bake for 40 minutes, do the toothpick test, let cool a few minutes in the oven, and remove from oven, allowing to cool completely on a wire rack. With a knife, split cake in half. Wet the two halves of the cake with the following sauce:

– 100 g sugar - 250 ml water – 2 tablespoons of liqueur of your choice (this is optional, you can use orange liqueur, kirsch liqueur, chocolate liqueur , or anything). Mix and pour into a small pot, bringing to boil for 2 minutes, until the sugar is dissolved. Use it to wet the two halves of the cake. Afterwards, fill the cake with apricot jam of good quality. (If you want you can make it using dried apricots, water and a little sugar. Boil until the apricots are defeats. Let cool and fill the cake). Stick together the two halves of the cake, resting it on a serving plate. Sprinkle with the following frosting (chocolate ganache):

- 200 g of dark chocolate
- 200 fresh cream
- 1 tablespoon of butter.
Coarsely chop the chocolate. Bring the cream and chocolate to dissolve in a small pan in bain-marie. When melted add the tablespoon of butter. Remove from heat. Mix well until it is warmed and sprinkle over the cake (if you want you can beat a little with a fouet to make it more dense). If you want you can wrap strawberries or dried apricots in the melting chocolate, to decorate the cake (just dip them in chocolate and let them “dry” on parchment paper, or in the refrigerator to cool, and after decorating the cake). Let cool completely and serve.

Peaches Tart with Almonds Cream

MariRecipes — Thu, 22 Sep 2011 11:19:46 +0000

This is the fabulous almond cream called frangipane … I have reduced the amount of butter, in my opinion, with better results it is a very tasty cake, which I like very much …for the pastry:

. 250 g all purpose wheat flour

. 100 g of butter cut into small pieces

. 60 g sugar

. 1 pinch of salt

. 2 whole medium eggs

Mix the sifted flour, salt, sugar, butter, and add one egg at a time, mixing well until you get a ball. Leave to rest for a few minutes (in the fridge)

For the custard:

. 75 g butter at room temperature

. 100 g sugar

. 75 g chopped almonds

. 2 eggs

. a few drops of vanilla (if desired)

. 30 g of all purpose sifted flour

. 1 tablespoon of baking powder

. 4 ripe peaches, peeled and cut like little fans.

. 2 tablespoons of peaches or cherries jam

Beat the butter with the sugar until it becomes creamy. Add 1 egg at a time, vanilla, flour, almonds and baking powder. Roll out the dough on a prepared baking pan, prick with a fork, spread the jam and pour the almond cream. Over the spread cream distribute the sliced peaches, like fans.Bake in pre heated oven at 180 ° C for about 1 hour. (check if it is cooked, if necessary let it cook for another 15 minutes in lower temperature – 150°C). Remove from oven and brush over the tarte 2 tablespoons of melted honey – let it melt for 10 seconds in the microwave oven. Wait 10 minutes, withdraw it from the mold and let it cool completely before serving…. it is divine!: P

Plums and Peaches Crusty Pie

MariRecipes — Fri, 02 Sep 2011 12:35:43 +0000

Fresh Fruit Crusty Pie

MariRecipes — Sun, 21 Aug 2011 08:04:00 +0000

These tarts are made with shortcrust pastry, and are quick to prepare … maybe you can do it in time for lunch or dinner …you can choose the fruit which you prefer or even the fruit you have at home . I have made them with peaches and almonds / pears, hazelnuts and grated coconut. If using pears or apples it is better to sprinkle a little lemon juice over the freshly cut fruit so it does not tarnish …

for the pastry:

. 250 g flour 00

. 100 g of butter into small pieces

. 1 egg yolk

. 1 whole egg

. a pinch of salt

. 60 g sugar

Sift the flour and mix the butter into small pieces. Add the egg yolk, the egg, a pinch of salt and sugar.Knead with your hands until the dough is smooth and compact. (it is quick to mix, if you want you can use the mixer with the dough hook). Wrap in plastic film and let set in refrigerator for 30 minutes while preparing the fruit. After rolling out the dough and laying it on the small baking tins, prick with a fork and brush half a teaspoon of fruit jam (I used cherry … it’s fine also the apricot jam), the choosen fruit cut into thin slices, the chopped almonds, hazelnuts or pistachios, and very little sugar cane. Bring to bake in a preheated oven at 200 degrees for 10 minutes and 180 degrees for another 10 or 15 minutes, until they are golden … let cool and remove from the molds … serve with vanilla ice cream (if peaches or apples) or hazelnut / chocolate ice cream (if using pears)…