Walnut Rosemary Tart With Orange Chantilly Cream Recipes

CREAM PUFFS WITH RUMCHATA CHANTILLY CREAM

Steps:

• For the cream puffs: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the flour and salt in a small bowl.
• Put the butter and water in a medium saucepan over medium heat. When the water begins to boil and the butter is melted, add the flour mixture all at once and stir constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot, about 3 minutes. Remove the saucepan from the heat and cool the dough until it is no longer steaming, at least 5 minutes.
• Using a wooden spoon, beat the eggs into the dough, one at a time. Once all the eggs are incorporated, put the dough in a piping bag. Cut the tip of the piping bag about 1/2-inch from the point. Pipe 16 equal-size mounds of dough onto the prepared baking sheet, leaving about 1 inch between each mound.
• Bake for 10 minutes. Lower the heat to 350 degrees F and bake for another 30 minutes. Cool on a wire rack. Cut the cooled cream puffs in half horizontally.
• For the Chantilly cream: Put the cream in the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium speed. Slowly add the 1/4 cup confectioners' sugar, then whisk until stiff peaks form. Turn the mixer to low speed and slowly add the RumChata until combined.
• To assemble: Put the Chantilly cream in a pastry bag and cut the tip about 1 inch from the point. Pipe some Chantilly cream into bottom halves of the cream puffs and top with the top halves. Dust with confectioners' sugar and serve.

WALNUT TART

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

ROSEMARY WALNUTS

Steps:

• Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes

WALNUT CAKE WITH A HINT OF ROSEMARY

Steps:

• Rosemary contributes an ever-so-subtle fragrance to this luxurious cake. Whole-wheat flour blends in seamlessly because its nutty flavor complements the walnuts.
• Position rack in center of oven; preheat to 350degreesF. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray. Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool. Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground. Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup. Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale. With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely. Meanwhile, make Vanilla Cream. To serve, set the cake on a platter and dust with confectioners' sugar. Garnish with berries and rosemary sprigs. Serve each piece with a dollop of Vanilla Cream and some berries. Recipe Tips & Notes: 1. Ingredient notes: 2. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer. Available in large supermarkets and in natural-foods stores. 3. Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
• 5. To bring cold eggs to room temperature quickly, place in a bowl of warm water for a few minutes; they will beat to a greater volume. 6. To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs the traditional way, by passing the yolk back and forth between pieces of egg shell or your hands, can expose eggs to bacteria. Recipe Nutrition: Per serving: 230 calories; 8 g fat (1 g saturated fat, 3 g mono unsaturated fat); 27 mg cholesterol; 29 g carbohydrates; 4 g protein; 2 g fiber; 154 mg sodium; 81 mg potassium 2 Carbohydrate Servings Exchanges: 2 starch, 2 fat Servings: 16 To Make Ahead: Equipment: 12-cup bundt pan

AMARETTO CHOCOLATE TART WITH APRICOT CREAM

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
• For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
• Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
• For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
• For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
• Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

ORANGE CHANTILLY CREAM

Steps:

• Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.