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Elizabeth Falkner's Recipes
Tip of Alaska
Tart Tatin Teeter-Totter
About Elizabeth Coffee, Cream and Cane Sugar Cake
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Tip of Alaska photograph
Tip of Alaska

Recipe by Elizabeth Falkner, pastry chef and owner of Citizen Cake Patisserie Café in San Francisco. Recipe courtesy of C&H Sugar Company. More about Elizabeth Falkner

Yield: 8 servings


For the Crisp Meringues:

1 egg white
1/8 teaspoon cream of tartar
1/4 cup C&H Pure Cane Baker’s Sugar™
Pinch kosher salt
1 vanilla bean, split and scraped

The egg whites perform best at room temperature. Place the egg whites and cream of tartar in the bowl of an electric mixer with whisk attachment. Whip the egg whites until frothy, then continue to beat while slowly adding all of the baker’s sugar over the course of 1 minute. Add the salt, vanilla bean scrapings and whip until incorporated.

Fill a pastry bag with the meringue fitted with a plain tip and pipe into 8, 2" filled-in discs on a parchment-lined baking sheet. Bake at 200°F degree oven for 1 hour and turn oven off, leaving meringue disks in oven overnight to dry out.

For the Soft Italian Meringue:

1/2 cup C&H Pure Cane Baker’s Sugar™
1/4 cup Water
2 Egg whites

Combine the baker’s sugar and water in a small saucepan. Bring the sugar syrup to a boil. When the sugar syrup starts to boil, begin whipping the egg whites in an electric mixer. When the syrup reaches 222°F (with a sugar thermometer) remove from the heat and slowly pour into the whites. Continue to whip until stiff peaks form.

To Assemble:

Scoop 1-2 ounces of your favorite sorbet or ice cream on a disc of crisp meringue. Using a small spatula or the back of a spoon, smooth some of the soft meringue around the sorbet or ice cream to completely cover it. Repeat for all 8 meringue disks. Lightly brown the meringue by putting under broiler for approximately 1 minute or using a chef’s small blowtorch. Serve immediately or return to the freezer to serve later. Can be assembled and frozen for 2-4 hours before serving.

Nutritional information per serving with ice cream: 90 calories, .58g total fat, 2mg cholesterol, 84mg sodium, 0g fiber, 2g protein. With sorbet: 84 calories, 0g total fat, 0mg cholesterol, 80mg sodium, .01g fiber, 1g protein.

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Tart Tatin Teeter-Totter photograph
Tart Tatin Teeter-Totter

Recipe by Elizabeth Falkner, pastry chef and owner of Citizen Cake Patisserie Café in San Francisco. Recipe courtesy of C&H Sugar Company. More about Elizabeth Falkner

Yield: 8 servings


For the Caramelized Apples:

8 teaspoons unsalted butter
8 Baking apples, such as Granny Smith
2 cups C&H Pure Cane Baker’s Sugar™
1/2 cup Water
1/2 teaspoon Kosher salt
1 Vanilla bean, split and scraped

Prepare 8, 12" x 12" squares of foil with one teaspoon of butter spread on the center of each piece of foil. Peel and core apples. Place each apple on the buttered center of each foil square.

Combine the baker’s sugar and water in a small saucepan. Bring to a boil and cook over medium heat. Do not stir. Wash down the spatters on the sides of the pan with a brush dipped in water so that the sugar does not crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 350-355F (with a sugar thermometer) and caramelizes to a dark amber color. Remove from the heat and stir in the salt and scrapings from the vanilla bean. Immediately divide the caramel equally among the 8 apples by ladling the hot caramel over the top of each apple.

Bring the corners of each foil square up and crimp together to seal and form a package around each apple. Do this carefully, as the caramel will still be very hot. Place on a baking sheet and bake in a 400°F oven for 10 minutes. Reduce oven temperature to 200°F and continue to bake for an additional 20 minutes.

Remove from oven. Cool for 15 minutes. Refrigerate for 2 hours to overnight. (The apples will re-absorb their juices, pectin, and caramel.)

For the Pastry (can use purchased frozen pastry):

1 cup All purpose flour
1/4 teaspoon Salt
1/4 pound (1 stick) Unsalted cold butter
1/8 – 1/4 cup Ice water

Combine the flour and salt. Cut the butter into very small cubes and begin working it into the flour with a wooden spatula. Add the cold water in a pool in the center of the mixture and fold the mixture over a few times in the bowl. Dump the dough onto a cool surface, such as marble, and press any loose chunks into the mass.

With a rolling pin, roll out dough quickly into a piece approximately 12" x 6" and fold over. Repeat fold one more time. Wrap in plastic wrap and chill for 30 minutes.

On a lightly floured surface roll out pastry into a rectangle slightly larger than 8" x 4." Trim the edges and cut into 8, 2" x 2" squares.

Place the squares of pastry on a parchment-lined baking sheet and chill again for 30 minutes. Preheat oven to 350-375°F. Bake 25-30 minutes or until golden brown. Set aside to cool.

For the Whipped Crème Fraîche:


1 cup crème fraîche, or
1 cup heavy cream plus 1 tablespoon sour cream

Using an electric mixer or a whisk, whip the crème fraîche until stiff. Chill until ready to use.

For the Caramel Teeter-Totter:

2 cups C&H Pure Cane Baker’s Sugar™
1/2 cup Light corn syrup
1/3 cup Water
1/8 teaspoon Cream of tartar

Combine the baker’s sugar, corn syrup, water, and cream of tartar in a heavy saucepan. Bring to a boil and cook over medium heat. Do not stir. Wash down the spatters on the sides of the pan with a brush dipped in water so that the sugar does not crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 350-355F (with a sugar thermometer) and caramelizes to a dark amber color. Carefully dip the saucepan into a bowl of ice water without letting any water splash or get into the caramel. Remove from the ice bath and set on a dry towel.

Using an old dinner knife or narrow metal spatula, drizzle the caramel in rectangular shapes onto parchment sprayed with vegetable oil or non-stick baking sheets. Drizzle caramel horizontally and vertically within the rectangle to create a criss-cross pattern in each rectangle. You can trim the caramel teeter-totters by heating up a large knife on the fire and carefully melting the edges of the rectangles down.

For the Assembly:

Warm the apples in foil for 10-15 minutes in a 350°F oven. Remove each apple from its foil package and invert onto the center of each serving plate. Place a piece of the pastry on top of the apple. Place a caramel teeter-totter on top of the pastry. Using an ice cream scoop or a spoon, place whipped crème fraîche on one end of the teeter-totter while holding the other end steady. Scoop or spoon an equal amount of green apple or other sorbet on the other end and serve immediately.

Nutritional information per serving: 798 calories, 27g total fat, 83mg cholesterol, 233mg sodium, 3g fiber, 3g protein.

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Coffee, Cream and Cane Sugar Cake photograph
Coffee, Cream and Cane Sugar Cake

Recipe by Elizabeth Falkner, pastry chef and owner of Citizen Cake Patisserie Café in San Francisco. Recipe courtesy of C&H Sugar Company. More about Elizabeth Falkner

Yield: 8-10 servings


For the Coffee Meringue Layers:

4 Egg whites
3/4 teaspoon Cream of tartar
Pinch Kosher salt
1 cup C&H Pure Cane Baker’s Sugar™
1 Vanilla bean, split and scraped
1/2 teaspoon Ground espresso

The egg whites perform best at room temperature. Place the egg whites and cream of tartar in the bowl of an electric mixer with whisk attachment. Whip the egg whites until frothy, then continue to beat while slowly adding all of the baker’s sugar over the course of 1 minute. Add the salt, vanilla bean scrapings and espresso and whip until incorporated.

Fill a pastry bag fitted with a plain tip with the meringue and pipe into 2, 9" filled-in discs on parchment-lined baking sheets. Bake in a 200°F oven for 1 hour and turn oven off, leaving meringue discs in oven overnight to dry out.

For the Milk Chocolate Caramel Layer:


1 cup C&H Pure Cane Baker’s Sugar™
Pinch Cream of tartar
1/4 cup Water
1/2 cup Heavy cream
4 ounces Milk chocolate, chopped and placed in a bowl

Combine the baker’s sugar, cream of tartar, and water in a heavy saucepan. Bring to a boil and cook over medium heat. Do not stir. Wash down the spatters on the sides of the pan with a brush dipped in water so that the sugar does not crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 350-355F (with a sugar thermometer) and caramelizes to a dark amber color. Turn the heat off and add the cream slowly and carefully as it will foam and spatter. Stir to combine. Pour the caramel syrup over the bowl of chopped milk chocolate and let it set for 2-3 minutes. Stir until combined. Cool to room temperature.

For the Cake Layer:

3 Whole eggs
1/2 cup C&H Pure Cane Baker’s Sugar™
3/4 cup All purpose flour
2 Tablespoons Unsalted butter, melted

Combine the eggs and baker’s sugar in the bowl of an electric mixer. Set bowl over a saucepan of simmering water, beating with a whisk until the sugar is dissolved and the mixture is warm to the touch. Return the bowl to the mixer and use the whisk attachment to whip on high speed for 3 minutes, or until the batter falls into a ribbon from a spoon. Gently fold in the sifted flour, then the melted butter, and pour into a greased, 9" round cake pan. Bake at 350°F for 20 minutes, until golden.

For the Espresso-Rum Syrup:


1/4 cup Fresh pressed espresso or strong coffee
2 Tablespoons Rum
1/4 cup C&H Pure Cane Baker’s Sugar™
2 Tablespoons Water

Bring ingredients to a simmer and cool.

For the Whipped Cream Layer:


1 cup Heavy cream
1 teaspoon C&H Pure Cane Baker’s Sugar™
1 teaspoon Vanilla extract

Whip ingredients until stiff. Chill until ready to use.

For the Coffee Bean Shards:

1 3/4 cups C&H Pure Cane Baker’s Sugar™
1/2 cup Light corn syrup
1/2 cup Water
1/4 teaspoon Cream of tartar
1/2 cup Whole coffee beans

Combine the baker’s sugar, corn syrup, water and cream of tartar in a heavy saucepan. Bring to a boil and cook over medium heat. Do not stir. Wash down the spatters on the sides of the pan with a brush dipped in water so that the sugar does not crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 330-335F (with a sugar thermometer) and caramelizes to a light amber color. Immediately pour sugar out onto a non-stick sheet or parchment-lined baking sheet sprayed with non-stick cooking spray. Quickly sprinkle on the coffee beans and allow to cool completely. Lift the hardened sugar with hands or metal spatula and break into shards. Sugar shards will break into various-sized pieces. They will keep for a week in an airtight container.

To Assemble:

Place one of the meringue layers on a large plate or cake stand. Pour the milk chocolate caramel on top of the meringue and spread over evenly. Place the cake face down on top of the caramel. Drizzle the cake with the espresso-rum syrup. Spread a thin layer of whipped cream over the cake. Place the other meringue on top. Finish by spreading the top and sides with the rest of the whipped cream. Garnish with coffee bean caramel shards just before serving.

Nutritional information per serving: 745 calories, 23g total fat, 135mg cholesterol, 148mg sodium, .71g fiber, 6g protein.
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