GGM's First Anniversary
Chef Paw surprised us with not one, but two versions of a Happy 1st Birthday cake and we thank him and Elizabeth dearly. Their wonderful support and love has contributed greatly to our ongoing journey.
Chef Mikkelsen
Bread Sticks
Ingredients
1 egg yolk
2T heavy cream
2 cups all purpose flour
1 t salt
2 t sugar
2 T unsalted butter
2/3 c milk
sea salt or seasoned sea salt
Method
Mix dry ingredients together. Add liquid ingredients (cream,egg and milk.) Add butter last. Mix the dough to combine all ingredients then let dough rest for a few minutes. Cut the dough into balls and roll into sticks shaping as you wish. Sprinkle sea salt on sticks and bake at 380 degrees for 7 to 10 min.
Brown Butter Tarts
Sugar dough:
2 lbs butter
10oz sugar
1/4 oz salt
9 oz sugar
2 1/2 lbs pastry flour
8 oz corn starch
Using the paddle attachment, mix butter, sugar and salt at low speed until smooth. Add eggs add flour and corn starch. Roll dough out, cut to fit tart shells. Press dough into shells.
Filling:
1 oz vanilla extract
11/2 lb butter
18 eggs
4 1/2 lbs sugar
1 1/2 lbs pastry flour
Method
Melt butter and cook it until it starts to brown. While butter is cooking mix remaining ingredients. Once the butter is brown combine all ingredients and mix well. Add fresh berries into tart shells and pour filling over ftill covered. Bake at 380 degrees for 35 mins. (Check as they may need a few more minutes.)
Chef Ingo
Ready in 5 minutes Ingredients
Gianduja Dippers
½ pound of gianduja (block)
8 oz Dark chocolate (drops)
6 oz Heavy whipping cream Cinnamon
Cocoa powder
Sea salt & black peppercorn
Method
Cut the gianduja in ¾ inch blocks and put on 4 inch bamboo skewers. Coat the blocks with cocoa powder. Gianduja is not easy to find in stores but I'm sure your local chocolatier can supply you with some.
Heat heavy cream and stir in the chocolate to create a ganache. Add a dash of cinnamon to the ganache and stir. Grind sea salt and black peppercorn and mix.
Plate the dessert by placing 2 blocks of gianduja on the left, ganache in the middle and the grinded sea salt and peppercorn mix on the right. Enjoy your treat by dipping the gianduja in the ganache and then in the sea salt – peppercorn mix.