- September 1st, 2023
- in Delish
Home-made Raspberry Liqueur With Spring Roses
(For 24 Servings)
- Preparation time: 10 min
- Resting time: 336 h 30 min
- Total time: 336 h 40 min
- Difficulty: easy
- 4 cups raspberries; fresh or frozen
- 1 cup granulated sugar
- 1 bottle vodka; 750 milliliters
- fresh mint; for garnish
- Add the raspberries and sugar to a large container with an airtight lid. Mix until well combined and let sit for 30 minutes.
- Pour in the vodka; seal and shake until the sugar is dissolved.
- Store in a cool, dark place for two weeks, shaking every day or two.
- Pour the mixture into a blender and puree. Funnel the raspberry liqueur into a bottle.
- Enjoy immediately or store in the refrigerator. Garnish with fresh mint sprigs to serve.
An Eclair With Raspberry Cream
(For 12 Servings)
- Preparation time: 40 min
- Cooking time: 15 min
- Baking time: 35 min
- Cooling time: 1 h 5 min
- Resting time: 30 min
- Total time: 3 h 5 min
- Difficulty: medium
For the choux pastry
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 cup flour
- 4 large eggs
For the raspberry mousse filling
- 12 oz frozen raspberries
- 2/3 cup sugar
- 1/4 cup water
- 1 package unflavored gelatin; dissolved in 1/4 cup water
- 1 1/2 cups heavy cream
For the glaze
- 1 cup fresh raspberries
- 2 cups confectioner’s sugar
- 3/4 teaspoon vanilla extract
- 1 pinch kosher salt
For the choux pastry:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Add the water, milk butter, salt and sugar to a large saucepan and bring to a boil.
- Once butter is melted, reduce heat to low, add flour, and stir vigorously.
- Remove from heat and let cool for 5 minutes.
- Add the eggs, one at a time. Stir until completely incorporated before adding each egg. Mixture should resemble a soft paste.
- Add mixture to a pastry bag fitted with a large tip. Pipe 12 eclairs onto the prepared baking sheet. Leave enough space between the eclairs to allow for puffing during baking.
- Bake at 425°F for 15 minutes then reduce heat to 375°F for 12-20 minutes until the shell is golden brown and hollow inside. Let cool completely before filling.
For the raspberry filling:
- In a small saucepan, add raspberries, sugar and 1/4 cup water. Heat until berries soften and begin to break down.
- Carefully add mixture to a blender and puree. Remove seeds using a strainer if desired. Pour back into saucepan.
- Add the dissolved gelatin. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and let cool to room temperature.
- In a large bowl, whip cream to stiff peaks. Carefully fold the cooled berry mixture into the whipped cream. Add mixture to a piping bag fitted with a medium tip.
- Working one eclair at a time, insert tip of piping bag into a hole in one end of the shell and begin piping with steady pressure until filled. Repeat until all eclairs are filled.
For the glaze:
- Mash the fresh raspberries and run them through a fine-mesh sieve, reserving all the juice and discarding the seeds. Add the confectioner’s sugar, vanilla and salt to the reserved juice and whisk until smooth.
- Working one at a time, hold each eclair upside down and carefully dip the top in the glaze. Repeat with remaining eclairs. Allow glaze to set, about 30 minutes before serving.
Raspberry Tartlet With Lemon Balm
(For 12 Servings)
- Preparation time: 45 min
- Resting time: 2 h 30 min
- Baking time: 25 min
- Cooking time: 10 min
- Total time: 3 h 50 min
- Difficulty: medium
For the crust
- 1 2/3 cups all-purpose flour
- 2/3 cup powdered sugar
- 1/4 cup almond flour
- 1 1/4 sticks unsalted butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg
For the pastry cream
- 2 cups whole milk
- 1 vanilla bean
- 4 egg yolks
- 1/2 cup plus 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 5 pints fresh raspberries
- 1/2 cup seedless raspberry jam
- 2 tablespoon water
- 12 sprigs lemon balm
For the crust:
- Place the flour, powdered sugar, almond flour and butter in the bowl of a food processor and pulse until the mixture resembles sand.
- Add the vanilla extract, salt and egg and continue to pulse until just mixed, being careful not to over-mix.
- Turn the dough out onto a piece of plastic wrap. Wrap the dough lightly and flatten into a large pancake shape. Refrigerate and let rest until ready to use, at least 30 minutes.
- Preheat the oven to 300°F. Cut 12 rounds of parchment paper slightly larger than the tart molds.
- Roll out the dough to an 1/8-inch thickness, and use a pastry cutter to cut out circles just bigger than the tart molds. Re-roll the trimmings to make a total of 12 tarts.
- Line twelve 4-inch round tart tins with the dough. Place a round of parchment on top of the dough. Fill the parchment-lined molds with dried beans, rice or pie weights.
- Bake the tart shells for 15 minutes, then remove the beans and parchment rounds. Return the shells to the oven and cook until golden brown about 10 minutes. Let the shells cool completely before filling.
For the pastry cream:
- Pour the milk into a medium saucepan. Split the vanilla bean lengthwise and use the tip of a paring knife to scrape the insides of the bean into the milk, as well as the bean itself.
- Place the saucepan over high heat and bring the milk to a boil. Do not stir.
- Place the egg yolks in a bowl and whisk in the sugar. Add the cornstarch and flour to the yolks and whisk to blend. The mixture will be quite thick. Pour about 1/4 cup of the hot milk into the yolk mixture and whisk quickly to temper the cold yolks.
- Add the rest of the milk slowly to the yolk mixture while whisking continually. Once blended and the flour is dissolved, pour the mixture through a fine mesh sieve back into the saucepan. Use a clean saucepan if the milk burned on the bottom of the original pot.
- Place the saucepan over low heat and whisk continually until the mixture bubbles. At the first sign of bubbling, remove the saucepan from the burner and use a rubber spatula to move pastry cream from the pan to a clean bowl.
- Butter a piece of plastic wrap the size of the bowl and place the plastic butter-side down onto the cream. Make sure to cover the entire surface of the cream to prevent a skin from forming before it is ready to be used.
- Let the pastry cream cool in the refrigerator, about 2 hours at minimum, before using.
- Fill the baked tart shells with pastry cream just below the top of the shell. Arrange fresh raspberries around the outer edge of shell. Make smaller circles of raspberries as you work towards the center of the tart.
- Heat the jam with water and brush it on the tops of the raspberries.
- To serve, garnish with sprigs of lemon balm.
Pralines With Raspberry Cream
(For 8 Servings)
- Preparation time: 25 min
- Cooling time: 2 h
- Total time: 2 h 25 min
- Difficulty: easy
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 teaspoons shortening
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
- 1 1/2 cups fresh raspberries
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 8 sugar pearls
- In small saucepan, combine chocolate chips and shortening; cook over low heat until melted, stirring frequently.
- Line 8 muffin cups with paper baking cups. With pastry brush, coat sides and bottom of each cup thickly and evenly with chocolate. Refrigerate 10 minutes or until set.
- Brush any thin spots with additional chocolate. Cover; refrigerate at least 2 hours or until firm.
- Place water in small microwave-safe bowl; sprinkle gelatin over water. Let stand 5 minutes to soften.
- Meanwhile, place 1 1/2 cups raspberries in a blender or food processor and puree.
- Microwave gelatin on HIGH for 30 to 40 seconds or until gelatin is dissolved. Add to raspberry mixture and stir until completely incorporated.
- In small bowl, beat whipping cream and sugar until stiff peaks form. Gently fold in raspberry mixture. Cover and refrigerate until serving time.
- Fifteen minutes before serving, carefully peel paper from chocolate cups. Spoon raspberry mixture into cups. Top each with a with a sugar pearl to finish.