Couples Love Tart

Couples Love Tart

Print Recipe
Couples Love Tart Yum
The ingredients are simple to prepare. And the short dough adds a hint of dark chocolate to the dessert. Also the layering of caramelized chocolate, espresso milk chocolate and pure white chocolate guarantees a romantic ending to the meal. For the latte design, watch the YouTube video. ~BB Bakes Sugar Art
Couples Love Tart
Servings
5" tarts
Ingredients
Servings
5" tarts
Ingredients
Couples Love Tart
Instructions
  1. On medium speed beat butter and sugar until creamy, 3-4 minutes, stopping to scrape the bowl. Add egg yolks, one at time, beating well after each addition.
  2. In a medium bowl, sift together flour, black cocoa, and salt. With mixer on low-speed, gradually add flour mixture to butter mixture, beating just until combined. (Don't overbeat.) Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1-hour.
  3. Divide the dough into 1/4 cups. Using the warmth of your hands, press and shape 4 discs, and refrigerate until firm (approximately 45 minutes to 1-hour or overnight.) Press discs into tart pans. Pressing the dough up sides and then firmly onto the bottom.
  4. Cut a 6" circle of parchment paper. Slit on 4 sides. Top the dough with the parchment paper. Add pie weights. Bake @ 350° for 15-minutes. Carefully remove parchment paper and pie weights. Bake 5-minutes more. Let cool on a wire rack.
  5. ESPRESSO MILK CHOCOLATE GANACHE: Place 6-ounces of milk chocolate in a small heatproof bowl. In a small saucepan, heat 1/4 cup + 2 tablespoons heavy cream, 3 tablespoons unsalted butter, and 1 tablespoon espresso powder over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover. Cover and let stand for 1-minute; whisk until smooth.
  6. Spoon Espresso Milk Chocolate Ganache into the tart shells. Refrigerate until set or 45-minutes. Once the chocolate is set, you can double-wrap the tarts in their pans and keep in the refrigerator overnight.
  7. CARAMELIZED CHOCOLATE GANACHE: Break 9-ounces of prepared chocolate into small pieces. Place chocolate in a small heatproof bowl. In a small saucepan, heat 1/2 cup + 1 tablespoon of cream, 4-1/2 tablespoons of unsalted butter, and 1 tablespoon of espresso powder over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover chocolate. Cover, and let stand for 1-minute; whisk until smooth.
  8. Spoon Caramelized Chocolate into the tart shells, reserving 3 tablespoons in a piping bag. Refrigerate until set.
  9. PURE WHITE CHOCOLATE GANACHE: Place 8-ounces of white chocolate chips in a heatproof bowl. In a small saucepan, heat 1/2 cup of cream over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover chocolate. Cover, and let stand for 1-minute; whisk until smooth.
  10. Spoon Pure White Chocolate Ganache into the tart shells. Immediately pipe horizontal latte lines with the Caramelized Chocolate Ganache. (See YouTube video) Using a toothpick, draw a line down the center of the tart. Draw lines next to the center going the opposite directions. Ending with the edges following the direction of the center line of the tart. Keep tarts chilled.
Dulce de Leche Ganache

Dulce de Leche Ganache




Print Recipe


Dulce de Leche Ganache
Yum

A traditional Argentinian dessert made by caramelizing sugar in milk, La Lechera has made this ganache one step easier. With a smooth creamy taste of caramel, Dulce de Leche Ganache will be one of your favorites recipes. ~ recipe by BB Bakes Sugar Art

Dulce de Leche

Servings
cups


Ingredients

Servings
cups


Ingredients

Dulce de Leche


Instructions
  1. Place chocolate in a heat-proof bowl. Note: if using bar chocolate, chop into small pieces. Pour in the dulce de leche; stir to combine.

  2. In a saucepan bring cream and corn syrup to a simmering boil. Once the mixture begins to foam, immediately remove from heat.

  3. Pour cream mixture over chocolate and dulce de leche. Swirl bowl to submerge chocolate.

  4. Cover bowl and allow to rest for 5 minutes.

  5. Whisk gently until smooth.

  6. Press plastic wrap / saran wrap over the ganache. Allow to sit onto the countertop overnight.

  7. Beat at medium-speed until fluffy, about 1 minute.

  8. For a beautiful frosted cake, spread a thin layer of ganache on top and sides of cake. Place the cake into the fridge until ganache is firm to touch. Proceed to frost the cake with ganache.

    Note: the first layer of frosting being chilled makes it easier to apply the second layer of ganache for a beautiful finish to your cake.

Small Batch White Chocolate Ganache

Small Batch White Chocolate Ganache



Print Recipe
Small Batch White Chocolate Ganache Yum
Small batch of white chocolate ganache. Perfect for mini cakes. ~BB Bakes Sugar Art
Doughnut Flavored Mini-Cakes
Prep Time 2 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Prep Time 2 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Doughnut Flavored Mini-Cakes
Instructions
  1. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Note: do not overheat the cream.
  2. Pour white chocolate chips into the heavy cream; gently swirl the bowl making sure the chips are covered.
  3. Allow ganache mixture to sit for 2 minutes.
  4. Stir slowly until the cream and white chocolate are combined.
  5. Heat the ganache mixture again for 20 seconds; stir.
  6. Allow ganache mixture to cool for 2 minutes.
  7. Repeat as necessary until all the chocolate bits are fully melted and incorporated.
  8. Allow the ganache to cool until the right consistency for dripping (1hr or more); drip ganache on a chilled cake.
  9. NOTE: Use caution when heating white chocolate and cream in the microwave. The white chocolate tends to scorch easily and then separate from the cream.
Small Batch White Chocolate Ganache

Fresh Strawberry Cream Filling



Print Recipe
Fresh Strawberry Cream Filling Yum
Tangy bites of strawberries with an airy consistency of cream cheese and heavy whipping cream. It's "Mm! Mm! Good!" Remember to attach a 'Do Not Eat' label until assembling the mini cakes, 'cause it'll be gone in a jiffy. ~BB Bakes Sugar Art
Doughnut Flavored Mini-Cakes
Prep Time 10 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Servings
cups
Ingredients
Doughnut Flavored Mini-Cakes
Instructions
  1. In a food processor, place freeze dried strawberries in a food processor; process until powdered; set aside.
  2. In a mixing bowl fitted with a paddle attachment, beat cream cheese, 1/3 cup sugar and salt at medium speed until smooth. Add strawberries and strawberry powder; beat until combined. Transfer to another bowl; set aside.
  3. Clean mixing bowl. Using the whisk attachment, beat cream and lemon juice until foamy. Increase mixer speed to medium-high. Gradually add the remainder of 1/3 cup sugar, beat until stiff peaks form. Fold in cream mixture. Cover and refrigerate.
Ganache for Two

Ganache for Two


Print Recipe
Ganache for Two Yum
Blissful ganache for two! ~BB Bakes Sugar Art
Lust Cake
Servings
Lust Cakes
Ingredients
Servings
Lust Cakes
Ingredients
Lust Cake
Instructions
  1. Coarsely chop baking chocolate with a serrated knife then transfer to a heatproof bowl.
  2. Pour the cream into a small saucepan set over medium heat and bring to a boil. Immediately take the pan from the stove and pour over chopped chocolate. Let stand for 1 minute to allow the hot cream to melt the chocolate. Allow the overall temperature to reduce because emulsions form better at 90º- 110ºF.
  3. Whisk the mixture in one direction until smooth and creamy.
  4. Place plastic wrap directly on top of the ganache; press down to seal. Allow to set on the counter for 20-25 minutes or until the ganache's consistency slowly glides down the sides of the bowl.
  5. Put the ganache into a piping bag: test for the consistency or drizzle the ganache onto the Lust Cakes with a spoon.
  6. Drizzle the ganache onto the chilled cake.
error: Content is protected !!