Making the world a little sweeter one pastry tip at at time.
Ripe nectarines and almonds combine for an easy yet gorgeous dessert. Substitute whatever nectarine or plums you have on hand in this recipe if white nectarines are not available. [yumprint-recipe id=’2′]
KitKat Decorated Train Covered in Cherry BlossomsImage Courtesy Neslte Using a KitKat candy bar as transit fare? Nestle came up with the idea after finding out that the bars were being traded in the spirit of encouragement. Beginning this month, riders in Northern Japan can …read more
I get requests for a stable clear glaze recipe for large production kitchens. Especially now with the fruit season, I’m sharing this one for everyone. This one is from a clipping I saved from Modern Baking magazine, the August 2007 edition. Because it is made from powdered sugar rather than granulated sugar, the result is an ultra-smooth, ready-to-use glaze. All purpose, too – add whatever extract you need for flavor, and food coloring for color.
17 lbs. 3 oz. (7.79 kg) confectioner’s sugar
3 lbs. 7 oz. (1.56 L) water
1 lb. 1.25 oz. (490 g) corn syrup
.35 oz. (10 g) salt
5.25 oz. (150 g) gelatin
Hydrate and soften the gelatin in part of the water. Mix the remaining ingredients together to get a smooth paste. The paste should be hot at this point. Add the softened gelatin, and mix at low speed to avoid incorporated air.
Divide in batches if needed to flavor and color. Store in refrigerator.
These buttery and nutty financiers are a classic mignardise to serve after dinner, or on a pastry table. These are best served fresh. [yumprint-recipe id=’1′]
