By
Nemesia Ramolete
Story Published:
Jul 22, 2008 at 12:54 PM PST
Story Updated:
Jul 22, 2008 at 12:54 PM PST
Event Details
Date: July 23, 2008
Event Description
WEDNESDAY: It's summer and its hot! Today, Seattle's top pastrey chef reveals secrets to four mouth-watering summer desserts. Plus. his ziplock trick that makes perfect pastries.
Ice Cream Cupcakes
Any cupcake will do if you have your favorite, or use our recipe for our Funeral Fudge cake cupcakes below.
For the Cup Cakes:
5 1/3 cups Cake Flour
5 2/3 cups Sugar
2 lb Unsalted Butter
9 eggs
2 tbl Baking Powder
3 tsp Baking Soda
½ tbl Salt
2 2/3 cups Cocoa Powder
3 tsp Vanilla
2 2/3 cup Water
2 2/3 cup Whole Milk
½ gallon of your favorite ice cream (any flavor will do)
Assorted Sprinkles
In the mixer cream together the butter and sugars on high speed for three minutes. Scrape the bowl thoroughly. With the mixer running on medium speed, add the eggs two at a time, scraping down the bowl after each addition. Add vanilla. Mix thoroughly. Sift the flour, baking powder and soda into a large bowl. Begin adding the dry ingredients and wet ingredients alternately in three additions. Start with the dry and finish with the wet. Scrape the bowl after each addition. Grease and flour 16 muffin pans. Scoop ½ cup of batter into each cup and bake in a 350 degree oven for 15 -20 minutes, or until an inserted toothpicks comes out clean.
Remove from oven and cool to room temperature. Remove from the pan to make sure the cupcakes aren’t sticking and then return to the pan. Refrigerate until completely cold.
To Fabricate:
Place the bowl for your table top electric mixer into the freezer and let sit for 30 minutes. When completely cold, remove and place a few scoops of ice cream into the bowl. Turn the mixer on low and work the ice cream for one minute. Begin to add more ice cream a few scoops at a time allowing them to soften before adding the next scoops. When all the ice cream has been added, whip on high for 2 minutes or until the ice cream is soft and fluffy, but not melted. Place the ice cream into a pastry page or Ziploc style bag (cutting away one bottom corner of the bag to the size you want). Place the bowl with the unused portion of the ice cream into the freezer if you are waiting to re-fill the bag. Pipe the ice cream into your cold cup cakes while still in the cupcake pan. Try making a Dairy Queen style peak (don’t worry, with some practice, it gets easier). Let your family sprinkle their cupcake with their favorite candy sprinkles, crushed candy bars or cookies. Freeze for 1 hour to let set (if you can wait that long). For longer storage, make sure to store in a lock tight container.
Peach Blackberry Cobbler
Serves 10
Filling Ingredients:
3# Fresh Ripe Peaches, peeled and sliced
2 cups Fresh Blackberries
4 Tbl Unsalted Butter, cold and cut into ½” cubes
¼ cup Granulated Sugar
¼ cup Brown Sugar
1 tsp Cinnamon
¼ tsp Nutmeg
2 Tbl Lemon Juice
½ cup water
2 Tbl Cornstarch
Crust:
2 ¼ cups Unbleached All Purpose Flour
8 Tbl Unsalted Butter, cold and cut into ½” cubes
½ cup Granulated Sugar
1 tsp Baking Powder
1 Egg
½ cup Sour Cream
Procedure:
Place peaches, the ¼ cup of each sugar, cinnamon, nutmeg and lemon juice into a large sauce pot, mix thoroughly and place over medium high heat. Dissolve the cornstarch in the ½ cup of water and slowly pour into the pan with the fruit mixture. Cook, stirring frequently for 10-15 minutes or until the fruit cooks slightly and the mixture becomes thick and bubbly. Place the mixture into a casserole dish and sprinkle with blackberries. Set aside.
Place flour, ½ cup of sugar and baking powder into a bowl and mix. Using your hands, or a pastry knife, cut the butter into the flour mixture until the butter is the size of small peas. Mix the sour cream and egg in a small bowl and add all at once to the flour mixture. Mix until just mixed then turn out onto a floured surface and knead 6 times. Drop small spoons of the dough onto the cooked peach mixture, or roll out to ½” thickness and cut into desired shapes, placing the shapes evenly throughout the top of peach mixture. Sprinkle either option with a tbl of granulated sugar and bake in a 400 degree oven for 15 minutes or until the topping is golden brown. Serve warm with vanilla bean ice cream.
Icon Grill Tulipe Cookies
Makes 1 quart
.75 lb unsalted butter
1 cup egg whites, about 8
2 cups powdered sugar
1 1/3 cup flour
1 tsp vanilla extract
Place butter into a heavy sauce pan and melt over medium high heat. Cook until the foam and solids rise to the top of the pot. Continue cooking until the solids and foam drop back to the bottom and begin to brown. Strain the butter though a fine strainer to remove unwanted milk solids. Cream the brown butter and sugar in a mixer on high speed with the paddle for 2 minutes. Add the egg whites in three stages, mixing on ¾ speed for one minute and scraping down the bowl after each addition. Reduce speed to low, add flour and mix for one minute. Add the vanilla and beat for 20 seconds. Place parchment paper onto a cookie sheet and spray with cooking spray. For tulip cups place about ¼ cup of batter onto the parchment and spread thin with a fork. Bake for 5-7 at 375 degrees until golden brown. Quickly remove the hot cookie from the sheet pan and drape over a soup can. Let Cool before using.
Icon Grill Hot Fudge Sauce
makes 1 quart
2 cups Heavy Cream
2/3 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 cups high quality unsweetened cocoa powder
¼ tsp salt
Combine the cream and butter in a sauce pan and place over medium high heat until it comes to a boil. Add sugars and cook, stirring frequently until the mixture returns to a boil and all the sugar is dissolved. Remove the pot from the heat and let the mixture cool for five minutes. Whisk in the cocoa and salt and pass the sauce through a fine strainer.
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