Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets by Heather Bertinetti

By Heather Bertinetti

Seeking to provoke your mates and relations with decadent muffins yet afraid you lack the talents to drag it off? Are you achieving for that packaged cake combine and will of frosting rather than whipping anything up from scratch? worry not— we’ve bought the repair for you. Heather Bertinetti, a skilled pastry chef with years of expertise in Manhattan’s most sensible eateries, is sharing her insider assistance for a way to make restaurant-worthy truffles correct on your own kitchen.
Bake It, Dont faux It! is full of recipes ideal for the house prepare dinner, resembling Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri tarts, crimson Velvet Macarons, and PB&J Whoopie Pies. when you study the whys and why nots of baking, you’ll have the ability to get artistic and provides your entire favourite treats a unique contact. As an further bonus, you’ll locate Heather’s “Chef It Up!” counsel through the ebook, the place Heather unearths her methods for giving do-it-yourself muffins the wow presentation issue. all the gear you’ll want is maybe already on your kitchen and the entire constituents are available on your neighborhood grocery store, so it’s time to get baking!

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It’s the one dessert where I let my rules of seasonality go out the window. This apple pie has a streusel topping, which avoids the problem of having to make a top crust. However, if you prefer a two-crust pie, see “Double-Crust Pie,” opposite page. CRUST Flour, for rolling 1/2 recipe Simple Pie Dough, chilled FILLING 6 large or 8 small apples (preferably Honeycrisp or Golden Delicious), peeled, cored, and thinly sliced 1/2 cup packed light brown sugar 1/4 cup granulated sugar 2 teaspoons lemon juice 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch of kosher salt 1/4 to 1/2 cup all-purpose flour STREUSEL 2 cups all-purpose flour 1 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of kosher salt 1 teaspoon vanilla extract 12 tablespoons (11/2 sticks) unsalted butter, melted MAKE THE CRUST: On a well-floured surface, start flattening and rolling out the disk of dough, turning it often to keep it round.

This dough can actually keep in the refrigerator for up to 5 days. ) When ready to bake, preheat the oven to 370°F. Liberally grease the backs of one or two 11 x 17-inch baking sheets with olive oil. ) Let all the dough balls come to room temperature. In a small bowl, toss together the Parmesan and cayenne. Flatten a ball of dough in the middle of the baking sheet and carefully spread and stretch the dough to the edges of the pan. Let the dough hang over the sides; the goal is to stretch the dough until very thin.

Add the shortening and water and mix until the dough comes together and forms a ball. Mix for about 2 minutes to form the elasticity, then divide the dough into 6 equal balls. Wrap the balls individually in plastic and let rest in the refrigerator for at least 3 hours before baking. The dough needs to relax so that it can be stretched very thin. (This dough can actually keep in the refrigerator for up to 5 days. ) When ready to bake, preheat the oven to 370°F. Liberally grease the backs of one or two 11 x 17-inch baking sheets with olive oil.

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