Dede Wilson - Unforgettable Desserts

John Wiley & Sons, Inc.

Copyright 2009 by Dede Wilson. All rights reserved.

Photography copyright 2009 by Alexandra Grablewski

Food styling by Brian Preston-Campbell

Prop styling by Barb Fritz

Book design by Cassandra J. Pappas

Published by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

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Original versions of the following recipes published in Bon Apptit : copyright (2001) Cond Nast Publications.

Library of Congress Cataloging-in-Publication Data

Wilson, Dede.

Unforgettable desserts / Dede Wilson ; photography by Alexandra Grablewski.

p. cm.

Includes index.

ISBN 978-0-470-18649-7 (cloth); ISBN 978-0-470-18649-7 (cloth)

1. Desserts. I. Title.

TX773.W6976 2009

641.86--dc22 2008049896

Printed in China

10 9 8 7 6 5 4 3 2 1

For Ravenna, TNG

preface

Desserts are something that we want, not something that we need, so when we do indulge, we want the experience to be memorable. The flavors should unfold in our mouths, arousing interest and giving deep satisfaction. This can happen with the most modest looking of dessertsdevouring a simple square of brownie can become a most sensual experience. Other times a dessert is so visually enticing, so spectacular, that you cannot wait to dig in. Unforgettable Desserts presents the kind of delectable desserts that will make your mouth water in anticipation, ones you will swoon over as you indulge and will remember for years to come. These are no ordinary desserts; these are unforgettable dessert experiences.

The desserts in this book will all follow through on this promise: that you have never tasted anything like them before, that they will be the kind of dessert experiences that leave a lasting impression. Some will immediately hit your eyes with that wow factor, even before the first taste. Others will have a more modest appearance, but all will be desserts that linger in your memory as unforgettable.

acknowledgments

A huge Thank You to my favorite team: agents Maureen and Eric Lasher and editor Justin Schwartz. I am thrilled that we are together again. Much love to my emotional support system of Juanita Plimpton and Mary McNamara. And to Holly Leonard and Patty Rene at BeFit (Hadley, MA) who have helped me fit back into my jeans, yet who respect my chocolate fixation.

To David: XOXO and thank you for putting up with dogs, dozens of cakes, hundreds of cookies and brownies, and more dogs....

basics

These are building-block recipes, most of which are used more than once in the bookand that I think you will find handy to have in your repertoire. Familiarize yourself with the recipes in this chapter, from pie and tart crusts to pastry creams, Italian Meringue Buttercream, and a basic chocolate cake. You will think of many new uses for themand begin to create recipes of your own.

butter piecrust

Makes two 9-inch or one 9-inch piecrust

A fter years of making piecrust in a variety of ways I have come to prefer an all-butter crust made in the food processor with ice water. The flavor is exceptional, and since the metal blade is so sharp and fast, it cuts the chilled butter in quickly, yielding a flaky textured crust. The proportions are quite typical, and if you do not have a food processor, feel free to make it by hand. In either case take care not to overwork it.

Double Butter Piecrust

212 cups all-purpose flour

12 teaspoon salt

1 cup (2 sticks) chilled unsalted butter, cut into small pieces

4 to 6 tablespoons ice-cold water

Single Butter Piecrust

114 cups all-purpose flour

14 teaspoon salt

12 cup (1 stick) chilled unsalted butter, cut into small pieces

2 to 3 tablespoons ice-cold water

to make with a food processor Put the flour and salt in the bowl of a food processor fitted with the metal blade attachment and pulse to combine. Add the butter and pulse on and off until it forms a very coarse meal; there might be pockets of butter that are larger, which is fine. Drizzle in the smaller amount of water through the feed tube and pulse until the dough is moistened and just holds together if squeezed. Add additional water only if necessary.

to make by hand Whisk together the flour and salt in a medium bowl to blend. Add the butter and cut in, using a pastry blender or two knives, until the fat is cut into approximately 18-inch pieces. Sprinkle the smaller amount of water over the flour mixture and toss with fingers or a fork until evenly moistened and the dough just holds together if squeezed. Add additional water only if necessary.

to continue for either technique Gather the dough into one or two balls and flatten into a disk or disks. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 2 days. It may also be frozen for 1 month, in which case, protect it further by placing in a zipper-top bag; defrost in the refrigerator overnight. Let the dough soften slightly at room temperature before rolling out.

Tips Ideally, the butter pieces should be frozen for 15 minutes before proceeding. To make the ice-cold water, pour a generous amount of water in a measuring cup, add some ice cubes, and let it sit for a few minutes. Remove any remaining cubes, re-measure the water, and proceed. If its really hot in your kitchen, it helps to freeze the flour for 15 minutes, too.