valentines day dessert recipes thread!
I found some yummy dessert recipes in a magazine and wanted to share it. Just in case anyone wanted some ideas, and post some of your own as well.
Chocolate Raspberry Turnovers
Makes 32 small pastries
1 (17 1/4 oz) Package frozen puff pastry sheets, Thawed.
1 large egg
1/3 cup raspberry jam
3 1/2 os fine -quality milk chocolate, finely chopped.
Put oven racks in upper and lower thirds of oven and preheat oven to 425.
Line 2 large baking sheets with parchment paper. Roll out 1 puff pastry sheet into a 12 inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
Whisk together egg and a pinch of salt. Place ½ teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
Bake Pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.
Milk Chocolate Fudge
Makes 64 (1-inch) pieces
1 lb fine quality milk chocolate, chopped
½ stick (1/4 cup) unsalted butter
1 (14 oz) can sweetened condensed milk
1/8 teaspoon salt
Line bottom of an 8-inch square baking pan with parchment paper or wax paper.
Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth.
Pour into baking pan and chill, uncovered, until firm, about 4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into 1-inch squares. Serve chilled.
Milk Chocolate Brownies
Makes 16 brownies
1 stick (½ cup) unsalted butter
8 oz fine quality milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon salt
1/4 teaspoon baking powder
Put oven rack in middle position and preheat oven to 350. Butter and flour a 9 inch square baking pan. Melt butter and half of chocolate in a 1 ½ quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth. Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate. Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.
This may be a little intimidating to some, but give it a try. The pictures in the magainze looked amazing!
Chocolate Eclair Hearts with Milk Chocolate Whipped Cream
Makes about 2 dozen
(Unfilled, uncut hearts can be stored in airtight containers at room temperature up to three days; reheat in a 350 degree oven until crisp, five to seven minutes, then let cool before using. The filling can be made through step 7 and refrigerated overnight)
For the Pate A choux :
Vegetable oil- cooking spray
1 1/4 cups bread flour
1/4 cup plus 1 tablespoon best quality unsweetened dutch process cocoa powder
1 1/4 cups whole milk
½ cup (1 stick) unsalted butter, cut into tablespoons
1/4 cup granulated sugar
½ teaspoon salt
4 large eggs
For the Filling:
4 oz best-quality bittersweet chocolate (at least 61% cocao), coarsely chopped.
2 cups heavy cream
3 tablespoons granulated sugar
For the glaze:
9 oz best quality bittersweet chocolate (at least 61% cocao) coarsely chopped.
1 cup heavy cream
1 ½ tablespoon corn syrup
1. Preheat oven to 425. Using a 2 ½ inch heart cookie cutter and a pencil, trace 12 hearts on a piece of parchment paper, spacing 1 inch apart. Repeart with another piece of parchment. Lightly coat two rimmed baking sheets with cooking spray; line with prepared parchment, traced side down. Set aside.
2. Make the pate a choux; sift flour and cocoa powder into a medium bowl. Put milk, butter, sugar, and salt into a large saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat, and add flour mixture all at once. Stir vigorously with a wooden spoon until flour has been incorporated.
3. Set pan over medium low- heat. Continue to cook, stirring, until dough pulls away from sides of pan and forms a ball, about 1 minute. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just warm to the touch.
4. Raise speed to medium. Add eggs, one at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch plain tip (such as Ateco #802). Pipe onto prepared parchment, tracing outlines of hearts and then filling centers. Pipe another heart on top of first layer.
5. Place hearts in oven. Reduce temperature to 400. Bake 10 minutes, then rotate sheets. Reduce to 350; bake 7 minutes. Transfer baking sheets to wire racks to cool slightly. Turn off oven.
6. Using a serrated knife, halve hearts horizontally. Arrange, cut sides down, on wire rack. Place rack on baking sheet; transfer to oven. Prop open door slightly, and let hearts cool completely, 45 to 60 minutes. Remove from oven; set aside.
7. Make the filling; prepare an ice-water bath; set aside. Pulse chocolate in a food processor until finely chopped. Put 1 cup cream and the sugar into a medium saucepan. Bring to a simmer, stirring until sugar has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Transfer to a large bowl set in the ice-water bath. Let cool completely, whisking occasionally, 30 to 45 minutes. Pour through a fine sieve into a medium bowl.
8. Put chocolate cream into the bowl of an electric mixer fitted with the whisk attachment. Add remaining cup cream. Beat on low speed until medium peaks form. (Do not overbeat).
9. Make the glaze: Pulse chocolate in a food processor until finely chopped. Put cream and corn syrup into a medium saucepan. Bring to a simmer, stirring until syrup has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Pour through a fine sieve into a bowl; use a rubber spatula to eliminate air bubbles.
10. To assemble: spoon glaze over tops of hearts. Let stand until set, about 10 minutes. Meanwhile, spread filling onto cut sides of bottoms of hearts. Sandwich tops and bottoms. Serve immediately, or refrigerate, uncovered, up to 4 hours.
Chocolate Raspberry Turnovers
Makes 32 small pastries
1 (17 1/4 oz) Package frozen puff pastry sheets, Thawed.
1 large egg
1/3 cup raspberry jam
3 1/2 os fine -quality milk chocolate, finely chopped.
Put oven racks in upper and lower thirds of oven and preheat oven to 425.
Line 2 large baking sheets with parchment paper. Roll out 1 puff pastry sheet into a 12 inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
Whisk together egg and a pinch of salt. Place ½ teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
Bake Pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.
Milk Chocolate Fudge
Makes 64 (1-inch) pieces
1 lb fine quality milk chocolate, chopped
½ stick (1/4 cup) unsalted butter
1 (14 oz) can sweetened condensed milk
1/8 teaspoon salt
Line bottom of an 8-inch square baking pan with parchment paper or wax paper.
Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth.
Pour into baking pan and chill, uncovered, until firm, about 4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into 1-inch squares. Serve chilled.
Milk Chocolate Brownies
Makes 16 brownies
1 stick (½ cup) unsalted butter
8 oz fine quality milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon salt
1/4 teaspoon baking powder
Put oven rack in middle position and preheat oven to 350. Butter and flour a 9 inch square baking pan. Melt butter and half of chocolate in a 1 ½ quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth. Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate. Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.
This may be a little intimidating to some, but give it a try. The pictures in the magainze looked amazing!
Chocolate Eclair Hearts with Milk Chocolate Whipped Cream
Makes about 2 dozen
(Unfilled, uncut hearts can be stored in airtight containers at room temperature up to three days; reheat in a 350 degree oven until crisp, five to seven minutes, then let cool before using. The filling can be made through step 7 and refrigerated overnight)
For the Pate A choux :
Vegetable oil- cooking spray
1 1/4 cups bread flour
1/4 cup plus 1 tablespoon best quality unsweetened dutch process cocoa powder
1 1/4 cups whole milk
½ cup (1 stick) unsalted butter, cut into tablespoons
1/4 cup granulated sugar
½ teaspoon salt
4 large eggs
For the Filling:
4 oz best-quality bittersweet chocolate (at least 61% cocao), coarsely chopped.
2 cups heavy cream
3 tablespoons granulated sugar
For the glaze:
9 oz best quality bittersweet chocolate (at least 61% cocao) coarsely chopped.
1 cup heavy cream
1 ½ tablespoon corn syrup
1. Preheat oven to 425. Using a 2 ½ inch heart cookie cutter and a pencil, trace 12 hearts on a piece of parchment paper, spacing 1 inch apart. Repeart with another piece of parchment. Lightly coat two rimmed baking sheets with cooking spray; line with prepared parchment, traced side down. Set aside.
2. Make the pate a choux; sift flour and cocoa powder into a medium bowl. Put milk, butter, sugar, and salt into a large saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat, and add flour mixture all at once. Stir vigorously with a wooden spoon until flour has been incorporated.
3. Set pan over medium low- heat. Continue to cook, stirring, until dough pulls away from sides of pan and forms a ball, about 1 minute. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just warm to the touch.
4. Raise speed to medium. Add eggs, one at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch plain tip (such as Ateco #802). Pipe onto prepared parchment, tracing outlines of hearts and then filling centers. Pipe another heart on top of first layer.
5. Place hearts in oven. Reduce temperature to 400. Bake 10 minutes, then rotate sheets. Reduce to 350; bake 7 minutes. Transfer baking sheets to wire racks to cool slightly. Turn off oven.
6. Using a serrated knife, halve hearts horizontally. Arrange, cut sides down, on wire rack. Place rack on baking sheet; transfer to oven. Prop open door slightly, and let hearts cool completely, 45 to 60 minutes. Remove from oven; set aside.
7. Make the filling; prepare an ice-water bath; set aside. Pulse chocolate in a food processor until finely chopped. Put 1 cup cream and the sugar into a medium saucepan. Bring to a simmer, stirring until sugar has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Transfer to a large bowl set in the ice-water bath. Let cool completely, whisking occasionally, 30 to 45 minutes. Pour through a fine sieve into a medium bowl.
8. Put chocolate cream into the bowl of an electric mixer fitted with the whisk attachment. Add remaining cup cream. Beat on low speed until medium peaks form. (Do not overbeat).
9. Make the glaze: Pulse chocolate in a food processor until finely chopped. Put cream and corn syrup into a medium saucepan. Bring to a simmer, stirring until syrup has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Pour through a fine sieve into a bowl; use a rubber spatula to eliminate air bubbles.
10. To assemble: spoon glaze over tops of hearts. Let stand until set, about 10 minutes. Meanwhile, spread filling onto cut sides of bottoms of hearts. Sandwich tops and bottoms. Serve immediately, or refrigerate, uncovered, up to 4 hours.
