"Easy Baking"

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Stratford University
Falls Church Campus
7777 Leesburg Pike
Falls Church, Virginia
703-821-8570
http://www.stratford.edu


Derek
Corsino - Chef Instructor


Irish Soda Bread

Ingredients:
1)   4 cups all-purpose Flour, plus extra for currants
2)   4 tablespoons Sugar
3)   1 teaspoon Baking Soda
4)   1 1/2 teaspoons Kosher Salt
5)   4 tablespoons (1/2 stick) cold unsalted Butter, cut into 1/2-inch dice
6)   1 3/4 cups cold Buttermilk, shaken
7)   1 large Egg, lightly beaten
8)   1 teaspoon Caraway Seeds
9)   1 cup dried Currants

Preparation:
1)   Preheat the oven to 350 degrees F. Spray an 8 inch cake pan with baking spray.
2)   Combine the flour, sugar, baking soda, and salt in a bowl. Add the butter and mix
       until the butter is mixed into the flour.
3)   With a fork, lightly beat the buttermilk, and egg together in a measuring cup.
       Slowly add the buttermilk mixture to the flour mixture. Combine the currants and
       caraway seeds and add to the bowl.  Mix with your hands until combined.. It will
       be very wet.
4)   Dump the dough onto a well-floured board and knead it a few times into a round
       loaf. Place the loaf on the prepared pan and lightly cut an X into the top of the
       bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester
       comes out clean. When you tap the loaf, it will have a hollow sound.
5)   Cool on a baking rack. Serve warm or at room temperature.




French Macarons
.
Ingredients:
(Yield about 72 (1 ” circles)
1)   3 cups sifted Almond Flour
2)   2 cups sifted Confectioner's Sugar
3)   1/2 cup Egg Whites at room temperature
4)   1 1/3 cups Granulated Sugar
5)   1 1/2 tsp. Vanilla Extract
6)   1 cup Heavy Cream
7)   1 cup Dark Chocolate
8)   1 tbs. Unsalted Butter

Preparation:
1)   Preheat the oven at 330 degrees.  Line a few full sheet pans with Silpat mats.
2)   Whisk together the almond flour, vanilla extract and confectioner’s sugar.
3)   Add the first egg whites (and food coloring, if desired). Mixture will be paste-like.
       Set aside.
4)   Place the remaining egg whites in a mixer bowl with the sugar and heat over a
       hot water bath until sugar is dissolved.
5)   Mix on a stand mixer on high and whip until mixture is no longer hot and forms
       stiff peaks.
6)   Fold 1/3 of the meringue into the almond mixture. Fold in the rest of the meringue.
       Fold only until meringue is completely incorporated and mixture becomes shiny.
7)   Place mixture in a piping bag fitted with a medium plain round tip.
8)   Pipe uniform 1 ” mounds of the batter and “ apart onto the prepared pans. 
       Tap sheet pan on a towel covered table. Let macarons rest at room temperature for
       30 minutes to form a skin.
9)   Bake for 12 to 15 minutes, rotating after 8 minutes. Bake until the top of the cookie
       is set and dry but still wiggles when you touch it.
10) Let cool completely on the pan. Cookies will come off easily if they have been
       baked long enough.

11) Prepare the ganache using traditional ganache method. When cookies are cool,
       pipe a mound of ganache onto the flat side of one cookie and sandwich with
       another cookie. Press them together until the ganache reaches the edge of the
       cookie.



Good Eating!!!