820 ladyfingers jacques torres Recipes
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Raisin Punch (Jacques Torres)almond paste , recipe follows, eggs, melted butter, hot and13 Morealmond paste , recipe follows, eggs, melted butter, hot, hydrated raisins , recipe follows, rum, sugar, honey, water, blanched, whole, almonds, kirsch or simple syrup, optional, butter, hydrated raisins, recipe courtesy jacques torres chocolate , mrchocolate, raisins, water , as needed, dark rum or flavored liqueur1 hour 10 min, 16 ingredients
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Royal Icing (Jacques Torres)egg white, powdered sugar, lemon, juiced and strained and2 Moreegg white, powdered sugar, lemon, juiced and strained, how to make a cornet , method follows, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.10 min, 5 ingredients
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Sugar Stained Glass (Jacques Torres)scant 5 cups or 1 kilo sugar, corn syrup, water and12 Morescant 5 cups or 1 kilo sugar, corn syrup, water, scant 5 cups or 1 kilos sugar, corn syrup, water, cornets , method follows (at least 1 cornet per color), royal icing , recipe follows, heavy cotton gloves , to help protect hands from heat, royal icing, egg white, powdered sugar, lemon, juiced and strained, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.1 hour , 15 ingredients
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Sugar Witch's Hat (Jacques Torres)granulated sugar, scant 2/3 cup light corn syrup and4 Moregranulated sugar, scant 2/3 cup light corn syrup, scant 1/2 cup water, orange and black food color paste, vegetable baking spray, croquembouche mold40 min, 6 ingredients
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The Fontaine (Jacques Torres)scant 1/2 cup heavy cream and12 Morescant 1/2 cup heavy cream, bittersweet chocolate, finely chopped, cake, store bought, granulated sugar, water, raspberries, framboise liqueur, raspberries, sheets phyllo dough, unsalted butter, melted, powdered sugar, heavy cream , whipped to stiff peaks, raspberries1 hour 5 min, 13 ingredients
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The Watering Can and Easter Bunnies (Jacques Torres)modeling chocolate (see previous recipe) and4 Moremodeling chocolate (see previous recipe), bittersweet chocolate , tempered, 48 oz, 1350 g, white chocolate, melted , 2 oz, 60 g, milk chocolate, melted , 2 oz, 60 g, bittersweet chocolate , tempered, 2 oz, 60 g3 hour 15 min, 5 ingredients
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Toast of New York (Jacques Torres)elastack molding material and5 Moreelastack molding material, bittersweet chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring, as desired, copper luster dust5 hour , 6 ingredients
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Wagashi Chocolate Sculpture (Jacques Torres)bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients
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Warm Apricot Tart (Jacques Torres)recipe pate sablee , recipe follows and15 Morerecipe pate sablee , recipe follows, recipe almond cream , recipe follows, fresh apricots (or canned ), almonds, sugar , for dusting, almond flour, scant 2 cups cake flour, generous 1/2 cup cold unsalted butter, salt, powdered sugar, egg, almonds, granulated sugar, all-purpose flour, room temperature unsalted butter, egg1 hour 20 min, 16 ingredients
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White Chocolate Canvas and Chocolate Paints (Jacques Torres)white chocolate , tempered, cocoa butter, melted and1 Morewhite chocolate , tempered, cocoa butter, melted, powdered food coloring in various colors1 hour , 3 ingredients
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Honduras Torrejas ( Ladyfingers in Syrup)light brown sugar, water, cinnamon sticks, ladyfingers20 min, 4 ingredients
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Chocolate Double Nut Caramel Ladyfinger Torte (No Bake)semi-sweet chocolate chips, ladyfingers and10 Moresemi-sweet chocolate chips, ladyfingers, nutella , hazelnut spread, caramels, wrapped, whipping cream (unwhipped), chopped pecans, sugar (for a sweeter taste use 1/2 cup), cream cheese, softened, creme de cacao (can add a tbsp more), whipping cream (unwhipped), semi-sweet chocolate baking squares, sugar (or to taste)3 hour 45 min, 12 ingredients
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Lemon Ladyfinger Triflenon-dairy whipped topping, french-style ladyfinger cookies and2 Morenon-dairy whipped topping, french-style ladyfinger cookies, dessert wine (such as sauterne or sherry), lemon curd (or zucchini cream)3 hour , 4 ingredients
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Midwinter Cake - Ladyfinger Pudding Coffeecakevanilla pudding mix, instant coffee crystals and6 Morevanilla pudding mix, instant coffee crystals, unflavored gelatin, milk, sweet baking chocolate, broken, ladyfingers, divided, whipping cream , whipped, almonds (optional)1 hour 5 min, 8 ingredients
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Grandmother's Ladyfingerscrushed pineapple, cream cheese, softened, sugar and2 Morecrushed pineapple, cream cheese, softened, sugar, cool whip, count) package ladyfingers10 min, 5 ingredients
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