Recipes Tagged ‘butter’
Saturday, April 3rd, 2010 | No Comments
preparation: 2 hrs | baking: 10 min per tray | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 6 dozens (72 pieces)
ingredients
maamoul dough
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- 1kg (2.2 lb) coarse semolina
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- 1kg (2.2 lb) fine semolina (firkha flour)
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- 400 gr butter
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- 1 Tbsp yeast
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- 200gr sugar
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- 1 pinch salt
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- 1 cup rose water
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- 1 cup orange blossom water
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walnut filling
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- 1/2 kg (4.41 lb) walnut kernels
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- 1 cup sugar
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- 3 Tbsp all purpose flour
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- 50 ml (1.69 fl oz) rose water
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- 50 ml (1.69 fl oz) orange blossom water
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pistachio filling
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- 1/2 kg (4.41 lb) pistachio kernels
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- 1 cup sugar
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- 3 Tbsp all purpose flour
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- 50 ml (1.69 fl oz) rose water
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- 50 ml (1.69 fl oz) orange blossom water
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dates filling
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- 1 kg (2.2 lb) pitted soft date paste
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- 200 gr butter
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prepare walnut filling
- Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.
- Roll the walnut paste into 2.5 cm (0.98 inch) sized balls.
prepare pistachio filling
- Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.
- Roll the pistachio paste into 2.5 cm (0.98 inch) sized balls.
prepare date filling
- Bain marie the date paste and the butter until well combined and soften; let it cool.
- Roll the date paste into 2.5 cm (0.98 inch) sized balls.
prepare maamoul dough
- In a large bowl add both coarse and fine semolina, sugar, salt, rose water and orange blossom water; Mix well all the ingredients and let sit overnight.
- The second day add the Tbsp of yeast and let sit for another 2 hours.
- Roll the dough into 3 cm (1.18 inch) sized balls.
illustrations
balls preparation
maamoul preparation
baking the maamoul
- Preheat the oven on 140°C (284 °F).
- Bake every tray for 10 min.
- Sieve icing sugar over the pistachio and walnut maamoul.
reference
Tags: all purpose flour, butter, coarse semolina, date paste, firkha flour, icing sugar, orange blossom water, pistachio, rose water, salt, sugar, walnut, yeast
Posted in sweets & desserts | No Comments »
Wednesday, January 6th, 2010 | No Comments
preparation: 20min | cooking: 30min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 8 persons
ingredients
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- 2 rolls of puff pastry (pâte feuilleté)
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- 125g (4.41 oz) butter
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- 125g (4.41 oz) powdered sugar
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- 125g (4.41 oz) dark chocolate, cut in pieces
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- 125g (4.41 oz) powdered almond
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- 2 eggs
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- 1 Tbsp rum
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- 2 tsp of almond extract
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directions
- Melt chocolate and butter in a saucepan over low heat.
- Meanwhile, beat eggs and sugar, whisk until mixture is smooth; Add it to the butter-chocolate mixture; When the mixture is cool, add the almond powder, rum and almond extract.
- Put the 1st pastry roll in an oven tray, spread over it the marzipan chocolate mixture, making sure to leave a 1.5 cm (0.59 inch) of dough around the border.
- Place the coin somewhere toward the edge of the marzipan mixture to decrease the possibility of finding it, then spread the 2nd roll pastry by welding the edges well.
- Spread beaten egg yolk on the cake with a brush (to make the surface brownish when cooked) and draw the spirals (below illustration).
- Sprinkle lightly with icing sugar to make the galette shine and bake for 30 minutes in a hot oven (180 °C (356 °F)).
tips
- The person cutting the galettes should be the last one to choose his portion since he might know where the coin is.
- The winner should put a carton crown on his/her head.
Tags: almond extract, butter, dark chocolate, eggs, pâte feuilleté, powdered almond, powdered sugar, rolls of pastry, rum
Posted in sweets & desserts | No Comments »
Sunday, December 27th, 2009 | 5 Comments
preparation: 30min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 8 persons / 21cm (8.27 inch) springform tin
ingredients
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- 250g (8.82 oz) plain chocolate biscuits
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- 125g (4.41 oz) butter, melted
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- 250g (8.82 oz) packet cream cheese, softened
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- 3/4 cup caster sugar
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- 1 Tbsp lemon juice
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- 3 tsp gelatine
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- 1/2 cup water
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- 300ml (10.14 fl oz) thickened cream.
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- 250g (8.82 oz) bittersweet chocolate (orange flavored) bar
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- 1 orange slice
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directions
- Process biscuits until fine. Add melted butter, mix until combined.
- Press fine biscuits mixture evenly over base of 21cm (8.27 inch) springform tin.
- Melt the 2/3 of the chocolate bar; Dip 1/2 of the orange in the melted chocolate, then keep aside; For the contour of the cheesecake spread the melted chocolate with a spatula on a tray covered with parchment paper; place in the fridge for 5min; once the chocolate starts to thicken score equal size strips of 2cm (0.79 inch) width and 4cm (1.57 inch) height; Decorate the outline of the cheesecake. Attach the strips together from the inside by using the melted chocolate as a glue.
- Beat cheese, sugar and juice in large bowl with electric mixer until smooth and creamy; In a small sauce pan heat the water and sprinkle the gelatine; keep stirring until gelatine dissolves; cool 5 min. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
- Pour the cheesecake mixture.
- Shave 1/3 of the orange chocolate on the top, place the orange you previously prepared.
- Refrigerate 3 hours or overnight until set.
tips
- I would go for mascarpone cream cheese it is buttery and creamy.
reference
Tags: bittersweet chocolate (orange flavored) bar, butter, caster sugar, gelatine, lemon juice, orange slice, packet cream cheese, plain chocolate biscuits, thickened cream
Posted in sweets & desserts | 5 Comments »
