Recipes Tagged ‘butter’

St. Patrick Shamrock

Friday, March 18th, 2011 | 4 Comments

preparation: 20min | difficulty:

© 2011 Tony El Batal

dedicated to: Melissa Matta and Ralph Assouad

serving portion: 28 mini madeleines

ingredients

  • 150g sifted flour

  • 125g butter, softened

  • 150g sugar

  • 2 large eggs

  • 2 tbsp milk

  • 1 tsp baking powder

  • 1 tsp liqueur or coffee aroma

directions

  1. To prepare the batter whisk the eggs and sugar until obtaining a white paste. Gradually add the sifted flour and baking powder; then add the butter and milk.

  2. Add the coffee aroma or liqueur; mix thoroughly. Then refrigerate for at least 30 minutes.

  3. Preheat the oven to 220°C . Spoon the batter into the molds. Bake 3 to 4 minutes, then lower the oven temperature to 180°C and keep baking 3 to 6 minutes or until the edges of the madeleines are golden brown.

reference

maamoul

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

  • 1kg coarse semolina

  • 1kg fine semolina (firkha flour)

  • 400 gr butter

  • 1 Tbsp yeast

  • 200gr sugar

  • 1 pinch salt

  • 1 cup rose water

  • 1 cup orange blossom water

walnut filling

  • 1/2 kg walnut kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

pistachio filling

  • 1/2 kg pistachio kernels

  • 1 cup sugar

  • 3 Tbsp all purpose flour

  • 50 ml rose water

  • 50 ml orange blossom water

dates filling

  • 1 kg pitted soft date paste

  • 200 gr butter

prepare walnut filling

  1. Add walnut, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

  2. Roll the walnut paste into 2.5 cm sized balls.

prepare pistachio filling

  1. Add pistachio, sugar, flour, rose water and orange blossom water in a food processor and coarsely ground.

  2. Roll the pistachio paste into 2.5 cm sized balls.

prepare date filling

  1. Bain marie the date paste and the butter until well combined and soften; let it cool.

  2. Roll the date paste into 2.5 cm sized balls.

prepare maamoul dough

  1. 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.

  2. The second day add the Tbsp of yeast and let sit for another 2 hours.

  3. Roll the dough into 3 cm sized balls.

illustrations

balls preparation

maamoul preparation

baking the maamoul

  1. Preheat the oven on 140°C.

  2. Bake every tray for 10 min.

  3. Sieve icing sugar over the pistachio and walnut maamoul.

reference

  • Ibtissam Tohmé (mamina)

galette des rois

Wednesday, January 6th, 2010 | No Comments

preparation: 20min | cooking: 30min | difficulty:

© 2010 Tony El Batal

serving portion: 8 persons

ingredients


  • 2 rolls of puff pastry (pâte feuilleté)

  • 125g butter

  • 125g powdered sugar

  • 125g dark chocolate, cut in pieces

  • 125g powdered almond

  • 2 eggs

  • 1 Tbsp rum

  • 2 tsp of almond extract

directions

  1. Melt chocolate and butter in a saucepan over low heat.

  2. 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.

  3. Put the 1st pastry roll in an oven tray, spread over it the marzipan chocolate mixture, making sure to leave a 1.5 cm of dough around the border.

  4. 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.

  5. Spread beaten egg yolk on the cake with a brush (to make the surface brownish when cooked) and draw the spirals (below illustration).

  6. Sprinkle lightly with icing sugar to make the galette shine and bake for 30 minutes in a hot oven (180 °C).

tips

  1. The person cutting the galettes should be the last one to choose his portion since he might know where the coin is.

  2. The winner should put a carton crown on his/her head.