240 ml (1 cup) plain yogurt (two 120-ml ou 1/2-cup tubs, which is the French standard)
1 1/2 tubs (3/4 cup) sugar (I typically use blond unrefined sugar), plus 1 to 2 tablespoons for sprinkling
1/2 tub (1/4 cup) oil
3 large eggs
3 tubs (1 1/2 cup) all-purpose flour
1 tub (1/2 cup) almond flour (you can also use almond meal or finely ground almonds)
2 teaspoons baking powder
1/4 teaspoon salt
300 grams (10 1/2 ounces) raspberries (fresh or frozen; no need to thaw if frozen)
Preheat the oven to 175°C (350°F). Line a 22-cm (9-inch) round cake pan with parchment paper.
In a large mixing bowl, put the yogurt, the 1 1/2 tub sugar, the oil, and the eggs.
Whisk together until combined.
In a medium bowl, combine the flour, almond flour, baking powder, and salt.
Add the flour mixture to the wet ingredients and mix it in with a spatula until you can’t see white traces of flour. Do not overmix; some lumps are OK.
Pour half the batter into the cake pan. Cover evenly with half of the raspberries.
Pour the other half of the batter, and add the other half of the raspberries on top. Sprinkle evenly with the remaining sugar.
Put into the oven to bake, for 30 to 35 minutes, until the top is springy and a cake tester comes out clean. If it looks like the top of the cake is browning too quickly, cover loosely with foil for the rest of the baking time.
Allow to rest on the counter for 15 minutes. Lift from the pan, and transfer to a rack to cool.
chewy caramel squares Breyers Natural Vanilla ice cream, for serving Caramel, for drizzling
Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.
Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.
Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.
Serve warm with ice cream and drizzle with caramel.
1/2 c of sugar in a pan on the stove. It will melt. When it is golden and starts to bubble, give it a mix with a flat sided wooden spoon and
ADD 2 tbsp water (carefully as it can spatter) Mix until there is no more grain (a few seconds)
Add 1/2 cup cream. Its still bubbling. Don’t worry if it gets lumpy, it will smooth out when the cream heats up. Stir for a few minutes until it is creamy again.
Then add 1/2 c sugar and 3 tbsp honey and stir well. Here is where you add corn syrup.
You have to continuously mix it until the consistency is like this. Then you can add salt.
To check to see if its ready. Drop a little into water and check the consistency. If you can easy take the drops out of the water then it is ready.
Now TURN OFF the heat on the stove and add the butter and the vanilla. Stir until smooth.
Fill the candy molds and tap to get the bubbles out. Then let it rest for 2 hours.
Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what’s shown in the video.
Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
This requires 4 hours in the fridge and takes about 1 1/2 hours to make so prepare in advance. This recipe makes about 8 servings.
1 1/2 sticks of butter (170 grams)
1 cup dark brown sugar
5 cups heavy cream
1 tbsp fine sea salt
1 vanilla bean seeded and scraped
6 large eggs (separated)
boiling water
Caramel sauce:
1 cup sugar
1 tsp pure vanilla extract
whipped creme fraiche and maldon sea salt for serving
Preheat oven to 325. In a large saucepan melt the butter. Add the brown sugar and cook over moderately high hear, whisking constantly until smooth and bubbly, about 5 minutes. Take off the heat and gradually whisk in cream. Return to the boil whisking again and add the salt and vanilla bean,
in a large heatproof bowl, whisk the egg YOLKS, Gradually whisk int eh hot milk and then strain into 8 ramekins. (6 oz) Set them in a shallow roasting pan and put it in the oven. With a tea kettle add the boiling water to the roasting pan. (half way up the ramekins) cover with foil and cook for 1 hour. (still slightly wobbly) Refrigerate for 4 hours.
To make the caramel sauce: In a saucepan mix the sugar with 2 tbsp of water and cook undisturbed over high heat until deep amber (about 6 minutes) Using a moistened pastry brush, brush down the sides of the saucepan to get the crystals from time to time. Remove from the heat and add 2/3 cups water and then stir until smooth. Let it cool and then add the vanilla.
top the custards with caramel, whipped cream and sprinkle with salt.
