Showing posts with label nuts. Show all posts
Showing posts with label nuts. Show all posts

Monday, August 15, 2011

Butterscotch and Hazelnut Pudding

I saw Zoe and Lena made this yummy dessert. Then Anncoo also made this dessert..Hmm....must be very delicious, so I must try it.
Yes, indeed , it's very yummy, especially the sauce. I made this pudding twice...hehehe.
The first attempt, I replace the single cream from butterscotch sauce to whipping cream.I get a thick sauce.
The second attempt, I replace the single cream from butterscotch sauce to evaporated milk,get a thinner sauce, and the taste just like condensed milk.
Both are delicious, but I preferred the 1st attempt.Using whipping cream gives very nice aroma and I love it.
Why don't I use single/pouring cream? Simply because, I still had my left over whipping cream and evaporated milk in my fridge, so,don't waste....lols

Here's the recipe I coppied from AnncooLena  and Zoe

Basic pudding mixture:
75 gm butter
58 gm brown sugar
1 egg
1/2 tsp vanilla extract
113 gm all purpose flour
1 tsp baking powder
125 ml milk
25 gm ground hazelnut

Butterscotch sauce:
80 gm brown sugar
30 gm butter
125 ml single/pouring cream

Method:
Preheat oven to 170 C.
To make butterscotch sauce:
Place the butter, sugar an cream in a saucepan over low heat and stir until sugar is dissolved.
Increased heat to high and bring to boil, stirring occasionally about 3 minutes until thickened.
Pour into 4-5 ramekins and refrigerate.( I made 7 small ramekins).

To make hazelnut pudding mixture:
Sift the flour and baking powder.
Place butter, sugar, egg, vanilla, sifted flour,  baking powder, ground hazelnut, and milk in a mixing bowl and beat till well in combined at medium speed.
Divide the mixture between the ramekins.
Place pudding in water bath.
Cover the tray with 2 sheets of aluminium foil and bake for 45 minutes or until puddings are springy to touch.
Dust with icing sugar on the pudding or turn out the pudding on to a serving plate.Best eaten warm.

Kitchen note:
If using baking dish, please adjust baking time to 1hr 5 mins - 1 hr 10 mins.

Thursday, August 11, 2011

Pecan Chocolate Tarts

Erm.....how am I going to say about this tarts???I saw these tarts at here the other day, while doing blog walking, which she get it from here .As can see from the date ,it is quite old recipe.

And it's a worth to try ,these pecan chocolate tarts were so delicious.It has the crunchy pastry,although I made them and store it in fridge for 24 hours, the pastry still crunch.
While making the dough, I made mistake in the process, I took out butter for too long, about 1 1/2 hour,the butter turned out too soft,then I cream it with sugar , also too long, so, the pastry quite soft, hard to handle.The recipe mentioned,  rest the dough in the fridge for 1 hour, but rest it for 9 hours....LOLs.....Took out from fridge and thaw it , but still soft , still hard to handle.
How?? This is how I did......
I dip my fingers into a bowl of flour....lols....now, my fingers mess with flour,my table top too.....haiz..., and manage to press the dough into the tarts mould, yay.......
Ok, enough of talking !!! Here's the recipe :This is the original recipe, I made half of the recipe.

Chocolate Pastry : 
340 gm butter
160 gm sugar ( I used caster sugar)
1/2 tsp vanilla essence
80 gm eggs
500 gm plain flour
45 gm cocoa powder

Method:
Sift plain flour together with cocoa powder, set aside.
Cream butter and sugar till creamy, add in vanilla essence & beaten egg and mix thoroughly.
Add in sifted flour and cocoa powder, mix till just combined.
Rest in fridge for 1 hour.
Press dough in moulds of your choice.
Bake in oven for 15 to 20 minutes till cooked ( I did 20 minutes 180C). Set aside to cool.

Soft Caramel:
200 gm evaporated milk.
200 gm sugar
1/2 pod vanilla bean ( I used vanilla essence)
10 gm orange zest ( about 1 -2  oranges)
60 gm glucose syrup
10 gm butter

Method:
Mix all ingredients in a pot and cook till thicken. Set aside to cool.


Soft Ganache:
150 gm dark chocolate
200 gm heavy cream ( I used whipping cream)
200 gm pecans - Toasted and chopped coarsely

Method:
Warm up heavy cream( whipping cream, pour in chopped chocolate and stir till chocolate melts.
If mixture is too watery, add in extra chocolate.It should be thick.

Assemble:
Spoon a tsp of soft caramel into the baked tart, sprinkle some toasted chopped pecans on top and then spoon some ganache on top. Tap tarts to even the top.
Chill in fridge and let it set before serving.

As you can see, there's 2 types of tarts mould. I made half of the recipe, so I get large(on the plate ) 12 pcs,and small (not mini)20 pcs .

I'm submitting this post to Aspiring Bakers # 10 : Easy as Pie ( August 2011), hosted by Janine of Not the Kitchen Sink.