The Martha Stewart Living Cookbook (110 page)

6.
Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

chocolate mousses

MAKES ENOUGH FOR 8 SMALL CAKES

This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

3
¹
/
₃
cups heavy cream

8 large egg yolks, room temperature

½ cup sugar

¼ cup light corn syrup

7 ounces bittersweet chocolate, melted

2 teaspoons pure vanilla extract

Salt

7 ounces milk chocolate, melted

1.
Put 1
²
/
₃
cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3½ minutes. Transfer to a bowl; refrigerate 1 hour.

2.
Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring ¼ cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

3.
Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

NOTE
The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

strawberry mousse cake

SERVES 8 TO 10

for the mousse

1 pound strawberries, hulled and halved, plus 2 cups sliced strawberries

2 tablespoons fresh lemon juice

8 ounces white chocolate, finely chopped

1¼ teaspoons unflavored gelatin

2 cups heavy cream

2 tablespoons confectioners’ sugar

for the cake

Vegetable oil cooking spray

1 cup sifted cake flour, plus more for baking sheet

5 large eggs plus 2 large egg yolks

¾ cup sugar

Pinch of salt

1 tablespoon finely grated lemon zest

6 tablespoons unsalted butter, melted

for the ganache

²
/
₃
cup heavy cream

12 ounces white chocolate, finely chopped

Pinch of salt

2 tablespoons fresh lemon juice

Whole and halved strawberries, for garnish

1.
Make the mousse: Puree halved strawberries in a food processor. Pass through a very fine sieve into a bowl (you should have about 1 cup puree). Stir in 1 tablespoon lemon juice; set aside.

2.
Melt the chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside.

3.
Put ¼ cup cool water into a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir ¼ cup cream and the confectioners’ sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate; stir until smooth. Whisk in ¾ cup strawberry puree; reserve remaining ¼ cup puree.

4.
Put remaining 1¾ cups cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Whisk one-third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. Stir remaining 1 tablespoon lemon juice into the sliced berries. Fold berries into mousse; refrigerate 1 hour.

5.
Preheat the oven to 425°F. Make the cake: Coat a 12 × 18 × 1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.

6.
Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.

7.
Remove bowl from mixer; sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest. Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.

8.
Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7 to 12 minutes. Invert, and unmold cake onto a parchment-lined wire rack; peel parchment from cake, and let cool completely.

9.
Assemble the cake: Cut cake crosswise into 3 rectangles. Set 1 layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a ¾-inch-thick layer of mousse (about 2 cups) over the top. Top with second cake layer, top side up. Brush with remaining strawberry puree; spread with a ¾-inch-thick layer of mousse. Place third cake layer on top, top side up. Refrigerate at least 2 hours (preferably overnight). Trim sides of cake to be straight.

10.
Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving. Using 2 large spatulas, transfer cake to a serving platter. Garnish with strawberries.

brown sugar angel food cake with candied citrus slices

MAKES ONE 10-INCH CAKE

1¼ cups sifted cake flour (not self-rising)

1½ cups packed light-brown sugar, sifted

14 large egg whites, room temperature

1½ teaspoons cream of tartar

Pinch of salt

2 teaspoons finely grated lemon zest

Candied Citrus Slices, for serving (recipe follows)

16 ounces crème fraîche

1.
Preheat the oven to 350°F. Stir together flour and ¾ cup brown sugar. Sift twice.

2.
Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Add cream of tartar and salt. Raise speed to high, and beat until soft peaks form. Sprinkle half the remaining ¾ cup brown sugar over egg white mixture, and beat until combined. Sprinkle the remaining brown sugar over egg white mixture, and beat until stiff, glossy peaks form.

3.
Transfer egg white mixture to a large bowl. Fold in flour mixture in 3 batches, folding in lemon zest with last batch.

4.
Spoon batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom. Run a knife through batter to eliminate air pockets. Bake until cake is golden and springs back when lightly touched, about 45 minutes.

5.
Invert pan onto its legs or over a narrow-neck bottle; let cool 1 hour. Reinvert, and run a knife around sides and tube to loosen; remove sides. Run a long knife along bottom of cake; remove from tube.

6.
Place cake on a serving platter. Cut a slit in rind of candied citrus slices; twist slices, and arrange around bottom of cake. Reserve 1 slice for hole in center.

7.
Put crème fraîche into a medium bowl. Whisk until lightened. Transfer a little more than ¼ cup to a pastry bag fitted with a large rose tip (such as Ateco #123). Decoratively pipe crème fraîche around top edge of cake. Place 1 citrus slice over hole; pipe crème fraîche around it. Serve remaining crème fraîche on the side.

candied citrus slices

MAKES ENOUGH TO GARNISH ONE
10-INCH CAKE

3 cups sugar

1 small red grapefruit, thinly sliced into rounds

1 navel orange, thinly sliced into rounds

1.
Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. The candied citrus slices can be stored in syrup up to 1 week.

2.
Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.

pastries

cream puffs

MAKES 90

The lined baking sheets can be marked with flour-dipped cookie cutters to help guide you in piping the dough into uniform shapes.

4 cups Pastry Cream (Basics)

Pâte à Choux (Basics)

1 egg mixed with 1 tablespoon water, for egg wash

Crystal sanding sugar (optional)

Chopped nuts (optional)

Oil, for plastic wrap

¾ cup heavy cream

Confectioners’ sugar, for garnish

1.
Preheat the oven to 425°F, with a rack in the center. Line 2 unrimmed baking sheets with parchment paper or Silpats (nonstick French baking mats).

2.
Make the pastry cream, and refrigerate. Make the pâte à choux batter. Fill a pastry bag fitted with a coupler or ½-inch (Ateco #806) tip, and pipe 1-inch rounds onto the baking sheets at 2-inch intervals. Using your fingers, rub egg wash over the entire top, and flatten the tips, being careful not to let the egg wash drip onto the surrounding baking sheet (it will inhibit rising). Sprinkle with crystal sanding sugar or chopped nuts, if desired.

3.
Cover 1 sheet with lightly oiled plastic wrap, and place in the refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce the oven heat to 350°F. Bake 15 to 20 minutes, or until the puffs are golden brown. Transfer to a wire rack to let cool slightly. Raise the heat back to 425°F, and repeat the process for the remaining batch.

4.
Whip the heavy cream to stiff peaks in a small bowl. Stir the pastry cream to soften. Add the whipped cream to the pastry cream in 2 batches; stir to combine after each. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230). Insert the tip into the underside of each cream puff, and fill. Cool completely before dusting with confectioners’ sugar. Serve, or store up to 2 hours in an airtight container in the refrigerator.

éclairs

MAKES 30

You can make coffee icing by whisking together 2 cups sifted confectioners’ sugar, 1 tablespoon melted butter, and 3 tablespoons brewed coffee. Make the icing just before serving.

4 cups Pastry Cream (Basics)

Pâte à Choux (Basics)

Oil, for plastic wrap

for chocolate glaze

¼ cup water

¼ cup light corn syrup

½ cup sugar

4½ ounces semisweet chocolate, finely chopped

1.
Preheat the oven to 425°F, with a rack in the center. Line 2 unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).

2.
Make the pastry cream; refrigerate. Make the pâte à choux batter. Fill a pastry bag fitted with a ½-inch (Ateco #806) tip; pipe out oblong shapes, about 3½ inches long and 1 inch wide, onto the baking sheets at 2-inch intervals. Gently run a fork dipped in water along the top, making straight lines to ensure even rising.

3.
Cover 1 sheet with lightly oiled plastic wrap, and place in the refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce the oven heat to 350°F. Bake 25 to 30 minutes, or until golden brown. Turn off the oven; prop the door open slightly to let steam escape. Allow the éclairs to dry in the oven about 15 minutes, or until the center is damp but no wet dough remains (test by cutting into the center of one). Transfer to a wire rack to cool slightly. Raise the heat back to 425°F, and repeat the process for the remaining batch. If serving immediately, fill while still warm so the éclairs can take more cream. If filling at a later time, insert a skewer into one end of each, and move it around to expand the opening for cream; set aside.

4.
In a medium bowl, stir the pastry cream to soften. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230) with pastry cream. Insert the tip into one end of each éclair; fill. Serve, or glaze as follows.

5.
To make the glaze, combine the water, corn syrup, and sugar in a small saucepan. Stir over medium-high heat until the sugar is dissolved. Bring the mixture to a boil, washing the sides of the pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat; add the chocolate. Let stand 2 minutes; stir gently until smooth. Transfer the glaze to a shallow bowl. Dip the top of each éclair into the glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve, or store in an airtight container in the refrigerator up to 1 day.

chocolate turnovers

MAKES 9

These turnovers are a variation on the classic pain au chocolat. For maximum flavor, look for the highest-quality chocolate possible, such as Callebaut, Valrhona, or Scharffen Berger.

All-purpose flour, for the work surface

1 pound 6 ounces Puff Pastry dough (Basics)

1 large egg yolk

1 tablespoon heavy cream

2¼ ounces semisweet chocolate, cut into 9 equal pieces

1.
Preheat the oven to 400°F. On a lightly floured work surface, roll out the pastry dough into a 12-inch square, about
¹
/
₈
inch thick, with a rolling pin. Brush off excess flour. Using a pastry wheel or sharp knife, trim the edges and cut the square into nine 3½-inch squares. Place the squares on an ungreased baking sheet.

2.
In a small bowl, whisk together the egg yolk and cream for the egg wash. Using a pastry brush, moisten 2 adjacent edges of each square with egg wash. Place a piece of chocolate just below the center of each square; fold down the unwashed edges over the chocolate to form a triangle, completely enclosing the chocolate. Using your fingers, gently but firmly press the pastry edges together to seal. Cover with plastic wrap; refrigerate 30 minutes.

3.
Remove the turnovers from the refrigerator, and brush the tops liberally with the remaining egg wash. Place the pan in the oven, and bake until the turnovers are puffed and golden brown all over, 25 to 30 minutes. Remove from the oven; using a spatula, immediately transfer the turnovers to a wire rack to cool completely before serving.

palmiers

MAKES ABOUT 30

Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.

¾ cup sugar

14 ounces Puff Pastry dough (Basics)

1.
Sprinkle half the sugar on a clean work surface. Place the dough on top, and sprinkle evenly with the remaining sugar.

2.
Using a rolling pin, gently roll out the dough into a 9½ × 15-inch rectangle
¹
/
₈
inch thick, being careful not to press too hard around the edges. Continually coat both sides with sugar.

3.
Place the dough so one of the long sides is closest to you. Using your fingers, roll the dough lengthwise into a long cylinder, as tightly as possible without stretching it, as you would a roll of wrapping paper, stopping when you reach the middle. Repeat the same rolling procedure with the other long side until you have 2 tight cylinders that meet in the middle. Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.

4.
Unwrap the dough; using a sharp knife, cut the dough crosswise into
³
/
₈
-inch-thick slices. Place the palmiers on an ungreased baking sheet, and firmly flatten with the palm of your hand. Cover with plastic wrap; place in the refrigerator 1 hour.

5.
Preheat the oven to 425°F. Place the palmiers in the oven, and bake 5 minutes. Reduce the oven temperature to 400°F; continue baking until the pastry is golden brown and well caramelized, about 10 minutes. Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely. Serve shiny side up.

classic napoleon

SERVES 6

Don’t be discouraged if your napoleon doesn’t cut neatly into serving pieces; even if it’s slightly flattened, each bite will still be delicious. To pipe the white chocolate, you’ll need a piping cone made from parchment paper.

All-purpose flour, for the work surface

1¾ pounds Puff Pastry dough (Basics) or Quick Puff Pastry (Basics)

¹
/
₃
cup heavy cream

2½ ounces dark semisweet chocolate, coarsely chopped (about
¹
/
₃
cup)

½ teaspoon corn syrup

¼ ounce white chocolate, chopped (about 1 tablespoon)

4 cups Pastry Cream (Basics)

1.
Lightly flour a clean work surface. Using a rolling pin, gently roll out the dough into a 16 × 18-inch rectangle about
¹
/
₈
inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut the rectangle crosswise into thirds (6 × 16 inches). Transfer to a baking sheet; pierce the dough all over with a fork. Cover with plastic wrap; place in the refrigerator 1 hour.

2.
Preheat the oven to 425°F. Transfer the uncovered pastry strips to the oven; bake until they are puffed and golden all over, about 14 minutes. Set a baking sheet directly on the pastry strips, and continue baking until the pastry is cooked through and well browned, about 6 minutes. Remove the top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each strip to 4¼ × 12 inches.

3.
Make the glaze: In a small saucepan, bring the heavy cream just to a boil. Place the dark chocolate in a bowl, and pour hot cream over the chocolate; whisk until the chocolate is melted and the mixture is combined. Whisk in the corn syrup. Strain through a fine mesh sieve into a clean bowl.

4.
Place the white chocolate in a medium heatproof bowl set over a pan of simmering water. Whisk until the chocolate is melted; let cool.

5.
Using an offset spatula, spread the dark chocolate glaze over 19 side of the flattest puff pastry strip, making sure to coat the entire surface. Place the white chocolate in a piping cone; pipe thin lines ¾ inch apart across the width of the chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line ¾ inch apart. Alternate the direction each time.

6.
Place 1 of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a ½-inch border all around. Top with the remaining unglazed pastry strip; press down gently, and repeat with the remaining pastry cream. Top with a glazed pastry strip. Transfer to the refrigerator, and chill 30 minutes, uncovered. Using a long serrated knife, cut into 6 pieces, and serve.

apple napoleons

SERVES 4

½ teaspoon ground cinnamon

6 tablespoons sugar

1 sheet from 1 box (17¼ ounces) frozen puff pastry, thawed

All-purpose flour, for work surface

2 tablespoons unsalted butter

4 small Granny Smith apples, peeled, cored, and cut lengthwise into
¹
/
₃
-inch-thick wedges

2 cups sweetened whipped cream

1.
Preheat the oven to 400°F. In a small bowl, combine the cinnamon and sugar. Place the pastry on a lightly floured work surface. Sprinkle evenly with 2 tablespoons of the cinnamon mixture. Carefully roll out the dough to
¹
/
₈
inch thick. Cut out eight 3-inch squares, and place on a parchment-lined baking sheet. Cover with more parchment and another baking sheet. Chill in freezer until firm, about 15 minutes.

2.
Bake pastry in oven until crisp and lightly browned, about 30 minutes. Remove top parchment and baking sheet. Transfer, with bottom parchment, to a wire rack, and let cool.

3.
Meanwhile, in a medium saucepan, melt the butter over medium-high heat until foam subsides. Add the apples; cook, stirring occasionally, until golden brown, about 7 minutes. Add the remaining cinnamon mixture. Cook until the apples are tender but not falling apart. Let cool completely.

4.
To assemble, top the pastry with whipped cream then apples; repeat with another layer of each. Serve immediately.

praline napoleons with almond cream filling

MAKES 6

You can make puff pastry from scratch by following the recipes on Basics.

All-purpose flour, for work surface

1 sheet from 1 box (17¼ ounces) frozen puff pastry, thawed

1 large egg, lightly beaten

2 cups sugar

Pinch of salt

1½ cups sliced almonds, toasted and finely chopped (about 7 ounces)