Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble

 

Ingredients: (Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble)

For the pumpkin mousse:
1 can (15 ounces) 100% Pure Pumpkin
3/4 cup sugar
4 egg yolks
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1 cup heavy whipping cream, chilled
2 teaspoons powdered gelatin
2 tablespoons cold water

For the cinnamon crepes:
2 ounces (or 1/3 cup plus 1 tablespoon) cake flour
2 ounces (or 1/3 cup plus 1 tablespoon) all-purpose flour
1/2 teaspoon ground cinnamon
1 ounce (or 2 tablespoons) sugar
2 whole eggs
2 egg yolks
2 ounces (or 4 tablespoons) unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup milk

For the graham crumble:
1/2 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
Whipped cream for garnish

Directions: (Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble)

In a large bowl whisk together the pumpkin, sugar, egg yolks, vanilla, and spices. Place the bowl over a pot filled with one inch of simmering water and whisk, or blend with a hand mixer, until the mixture reaches 140 F and has thickened slightly. Chill the mixture in an ice bath until cold.
While the pumpkin chills mix the powdered gelatin with the cold water and let stand ten minutes. Once bloomed heat the gelatin for 10 seconds in the microwave to melt. Allow to cool to room temperature.
Once the gelatin has cooled pour the heavy whipping cream in a medium bowl. Whip until the cream thickens then gradually pour in the melted gelatin. Whip until soft peaks form. Working in three batches, fold the whipped cream into the chilled pumpkin mixture. Once completely mixed cover and chill for at least two hours, or overnight.
While the mousse chills prepare the crepe batter. In a medium bowl whisk the eggs and egg yolks until slightly frothy. Add the melted butter and whisk to mix.
In a small saucepan scald the milk over medium heat.
In a separate bowl combine both the flours, cinnamon and sugar.
Temper the egg mixture with the hot milk, then whisk the remaining hot milk into the egg mixture. Working in three batches, whisk the flour mixture into the eggs and milk, making sure the first addition is thoroughly combined before adding the next. If small lumps remain strain, then cover and refrigerate for at least thirty minutes.
After the batter has chilled, place an 8? non-stick omelet, saute, or crepe pan over medium heat and spray it lightly with non-stick cooking spray.
Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan and immediately swirl until the batter coats the bottom of the pan evenly. Cook until the edges release from the pan and the crepe slides easily when the pan is shaken, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side.
Remove to a plate and stack the cooked crepes between layers of parchment or wax paper. Cool to room temperature. If you are planning to hold for longer than a few hours seal the crepes, between the parchment paper, in a zip top bag and keep chilled.
While the crepes cool prepare the graham crumble.
Heat the oven to 350 F and line a small baking sheet with parchment paper. In a small bowl combine the graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Pour the mixture onto the parchment lined sheet pan and press to compact the mixture. Bake for 10 minutes then cool completely. Gently crumble the graham with a fork.
To assemble the crepes spoon 1/2 cup of the pumpkin mousse into 1/4 of the crepe. Fold the crepe in half, and in half again. Top with whipped cream and graham crumble.

Cappuccino Cheesecake with Nut Crust

 

Ingredients: (Cappuccino Cheesecake with Nut Crust)

1 1/2 cups finely chopped nuts
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1 tablespoon House Blend 100% Pure Instant Coffee Granules
1/4 teaspoon ground cinnamon
1/4 cup boiling water
4 packages (8 ounces each) cream cheese, at room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
Baking Cocoa

Directions: (Cappuccino Cheesecake with Nut Crust)

Preheat oven to 325° F.
Combine nuts, butter and 2 tablespoons sugar in medium bowl; press onto bottom of 9-inch spring form pan.
Bake for 10 minutes. Set crust aside; increase oven temperature to 450° F.
Dissolve coffee granules and cinnamon in boiling water. Let sit until cool.
Combine cream cheese, 1 cup sugar and flour in large bowl. Mix at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream. Gradually add cooled coffee mixture to cream cheese mixture; mix until well blended. Pour over crust.
Bake for 10 minutes. Reduce oven temperature to 250° F.
Bake for an additional 1 hour or until edges are set and center still moves slightly. (Top of cheesecake may crack.) Carefully run a knife or spatula around edge of cheesecake to loosen. Cool completely. Refrigerate before serving. Sprinkle with cocoa; garnish with whole coffee bean, if desired.

Gianduja Tart with Chocolate-Cookie Crust

 

 

Ingredients: (Gianduja Tart with Chocolate-Cookie Crust)

1 3/4 teaspoons unflavored powdered gelatin
3 cups heavy cream
7 tablespoons sugar
1/2 pound gianduja chocolate, chopped (see Note)
Pinch of salt
8 ounces chocolate wafer cookies, broken into pieces
1 stick unsalted butter, melted
3/4 cups blanched whole hazelnuts

Directions: (Gianduja Tart with Chocolate-Cookie Crust)

  1. In a small bowl, sprinkle the gelatin over 1 tablespoon of water; let stand until the gelatin is softened, 5 minutes. In a medium saucepan, bring the cream and 6 tablespoons of the sugar to a simmer; remove from the heat. Stir in the gelatin until dissolved. Add the gianduja and salt to the hot cream and let stand until melted, about 3 minutes; whisk until smooth. Scrape the mixture into a glass bowl, press a sheet of plastic wrap directly onto the surface and let stand until cooled, about 1 hour.
  2. Meanwhile, spray an 8-inch springform pan with nonstick cooking spray. In a food processor, pulse the cookies until fine; transfer to a bowl. Add the melted butter and the remaining tablespoon of sugar and stir until coated. Press the crumbs over the bottom of the springform pan and refrigerate the crust until firm, about 30 minutes.
  3. Preheat the oven to 325°. Spread the hazelnuts on a baking sheet and toast for 12 minutes, until fragrant. Let cool.
  4. Pour the gianduja filling over the crust and scatter the toasted hazelnuts over the surface (they will sink and then float to the surface). Refrigerate the tart uncovered until firm, about 6 hours.
  5. Run a small hot knife around the edge of the tart. Remove the ring from the pan, cut the tart into wedges and serve.

Milk-Chocolate Tart with Pretzel Crust

Ingredients: (Milk-Chocolate Tart with Pretzel Crust)

CRUST

1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cup confectioners’ sugar
1/2 cup all-purpose flour
1 large egg
2 ounces bittersweet chocolate, melted

FILLING

1 1/2 cups heavy cream
3/4 pound milk chocolate, chopped
Maldon sea salt, crushed pretzels and crème fraîche, for serving

Directions: (Milk-Chocolate Tart with Pretzel Crust)

  1. In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
  2. Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
  3. Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
  4. In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
  5. Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with crème fraîche; serve.

Raspberry Tart with a Pistachio Crust

Ingredients: (Raspberry Tart with a Pistachio Crust)

PASTRY

2 sticks unsalted butter, softened
1/4 cup sugar
Pinch of salt
1 teaspoon pure vanilla extract
1 large egg yolk
1 1/3 cups all-purpose flour
2 1/2 ounces unsalted pistachios, finely ground (1/2 cup)

FILLING AND TOPPING

2 cups whole milk
1 vanilla bean, split and seeds scraped
Pinch of salt
1/2 cup sugar
1/4 cup cornstarch
2 large eggs
4 tablespoons unsalted butter, softened
2 to 3 half-pints of raspberries
Finely chopped unsalted roasted pistachios, for garnish

Directions: (Raspberry Tart with a Pistachio Crust)

  1. In a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until creamy. Add the vanilla and egg yolk and beat until smooth. Add the flour and pistachios and beat just until incorporated. Scrape the pastry onto a sheet of plastic wrap. Flatten the pastry into a disk, wrap in the plastic and refrigerate until firm, about 30 minutes.
  2. Preheat the oven to 350°. Roll out the pastry between 2 sheets of plastic wrap to a 13-inch round. Remove the plastic and ease the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhang and patch any tears. Refrigerate the pastry until firm, about 10 minutes.
  3. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the center of the oven for 30 minutes. Remove the parchment and weights and bake for 15 minutes longer or until golden and cooked through. Let cool completely.
  4. In a medium saucepan, combine the milk with the vanilla bean, seeds and salt and bring to a boil. In a large bowl, whisk the sugar with the cornstarch and eggs. Gradually whisk in 1/2 cup of the hot milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and whisk in the butter. Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.
  5. Spread the pastry cream in the tart shell and arrange the raspberries on top; sprinkle with the pistachios to garnish. Refrigerate for at least 1 hour before serving.

Triple-Cheese Cheesecake with Amaretti Crust

Ingredients: (Triple-Cheese Cheesecake with Amaretti Crust)

AMARETTI CRUST

3 ounces amaretti cookies (about 20)
2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed
Pinch of kosher salt
5 tablespoons unsalted butter, melted

CHEESECAKE

1 teaspoon unflavored powdered gelatin
3/4 cup chilled heavy cream
Two 8-ounce packages cream cheese, softened
3/4 cup fresh ricotta cheese
3/4 cup sugar
Pinch of kosher salt
1/4 cup mascarpone cheese or sour cream
1/4 cup fresh lemon juice

HONEYED APRICOTS

3/4 cup honey
Three 3-inch rosemary sprigs
6 ounces dried California apricots

Directions: (Triple-Cheese Cheesecake with Amaretti Crust)

  1. MAKE THE CRUST Preheat the oven to 350°. In a food processor, pulse the amaretti with the graham crackers and salt until finely ground. Transfer the crumbs to a small bowl and stir in the butter. Press the crumbs evenly over the bottom and halfway up the side of an 8-inch springform pan. Bake for about 10 minutes, until the crust is set. Cool on a rack.
  2. MAKE THE CHEESECAKE In a microwave-safe dish, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened, about 10 minutes. Meanwhile, in a small bowl, beat the heavy cream until soft peaks form; refrigerate.
  3. In a bowl, beat the cream cheese, ricotta, sugar and salt with an electric mixer at high speed until light and fluffy, about 5 minutes. Beat in the mascarpone and lemon juice.
  4. Microwave the gelatin until melted, 5 seconds; scrape into the cream cheese mixture and beat until incorporated. Fold in the whipped cream. Pour the mixture into the cooled crust and smooth the surface. Refrigerate the cake until firm and set, 3 hours.
  5. MAKE THE HONEYED APRICOTS In a medium saucepan, combine the honey with 3 cups of water and the rosemary. Bring to a boil and cook over moderately high heat, stirring occasionally, until the honey is dissolved. Add the apricots and simmer until tender, 10 minutes. With a slotted spoon, transfer the apricots to a bowl. Boil the rosemary syrup until thickened, 20 to 25 minutes. Strain the syrup over the apricots and let cool.
  6. Unmold the cheesecake and serve with the honeyed apricots.

All Butter Pie Crust (Pastry)

Ingredients:(All Butter Pie Crust (Pastry))

2 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
1 tablespoon granulated sugar
16 tablespoons unsalted butter
3 tablespoons sour cream
1/3 cup ice water (or more)

Instructions:(All Butter Pie Crust (Pastry))

Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
Using fork, mix sour cream and 1/3 cup in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe’s worth, form the dough into pie pans, then freeze for later use. Just thaw before using.