Claes Karlsson - The big book of desserts and pastries: Dozens of recipes for gourmet sweets and sauces

CLAES KARLSSON
PHOTOS: PEPE NILSSON
TRANSLATION: ELLEN HEDSTROM SKYHORSE PUBLISHING THANKS I would like to thank Christina and Pepe for their amazing teamwork. Mariana at the Sorunda Food Hall and Stefan at Werners GourmetService for the excellent quality of their raw ingredients, you are the best! Mum and Dad, who are always so positive. NK Glass, Porcelain & Kitchen for the loan of the beautiful glassware. And last but not least, James for all the inspiration. Copyright 2011, 2013 by Claes Karlsson and Safir Publishers English-language translation copyright 2013 by Skyhorse Publishing First edition published in Sweden as Stora Boken om Desserter och Bakverk by Safir Frlag AB in 2011. All Rights Reserved.

No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fundraising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com. Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation.

Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-62087-050-1 Printed in China Photos Pepe Nilsson Design: Hammarqvist Design Typeface set in Neutra thanks www.fontbolaget.se Reprographics: Italgraf Media

FIND YOUR OWN FAVORITE! This is the book for anyone who loves cookies, pastries, candy, or desserts. Why not try a fancy, but easy, panna cotta, the latest trend in baking (whoopie pies and cupcakes), a classic tuile or super-sticky brownie, or maybe cinnamon waffles for Sunday brunch? By using different accompaniments, you can add further variety to the goodies. Mango sauce, toffee sauce, or a white chocolate sauce together with fresh berries can add some zing as well as a decorative look, and neither a chocolate net nor spun sugar is as hard to make as it might look. Desserts and pastries should not be complicated.

The recipes in this book are easy to follow using the equipment you already have in the kitchen and ingredients available in your regular grocery store. Invite your family and friends or indulge yourself. Everything is possible once you have awoken the baker in you. Good luck in the kitchen! Claes Karlsson A FEW TIPS BEFORE
YOU START ICE CREAM BY HAND OR MACHINE There are several recipes for ice cream and sorbet in this book. Nothing compares to homemade ice cream made from scratch, as opposed to the often artificial taste of store-bought ice cream. The recipes recommend using an ice cream maker, as the consistency will be soft and smooth.

There are several types of ice cream makers, from simple electric ones to makers with a built-in freezer. You can also make ice cream by hand, but it will take longer and the results will not be as good as when made with a machine. When the ice cream mixture is almost frozen, whip it smooth and then place it back in the freezer. Repeat a few times. When the ice cream is done, it should be kept in freezer-safe containers to prevent ice crystals from forming. Homemade ice cream should be eaten within two weeks.

Another tip is to place the ice cream in the fridge an hour before serving to enhance the flavors. FREEZING PASTRIES AND DESSERTS All cookies, pastries, candy, and desserts taste best immediately after they have been made, although many of the dishes in this book can be frozen. Among the pastries, the white chocolate cake with blueberries as well as the cherry cake can be frozen. Brownies without toppings can also be frozenthe milk chocolate brownie, for example. A tip is to freeze cookies before baking. They can then be defrosted and baked according to the amount you need at that time.

Freezing peanut brittle, vanilla toffee tart, licorice toffee, and almond biscotti is not recommended. MELTING CHOCOLATE IN DIFFERENT WAYS If you wish to melt chocolate using a microwave oven, break the chocolate into small bits and heat on high for a maximum of half a minute. Stir and continue in the same way until the chocolate has completely melted. It can burn quickly in the microwave if you dont keep an eye on it. You can also heat the chocolate over a pot of water. (It should not be placed in the water!) Then add the chopped chocolate to the larger pan or bowl and melt. (It should not be placed in the water!) Then add the chopped chocolate to the larger pan or bowl and melt.

Stir occasionally. THE OVEN: CONVECTION OR NOT If you use a convection oven, think about lowering the temperature. If it says 350 F (180C) in the recipe, you can lower it by 50F (10 C). THERMOMETER A thermometer is a good investment and a necessity for some recipes. For other recipes (for example, the licorice toffee) you can test if the toffee is ready by dropping a small amount into a glass of cold water. If it forms a solid ball, the toffee is ready.

WHISKS An electric mixer is suitable for beating together a fluffy batter such as sugar and butter. However, a hand-held mixer or a food processor with a blade works better for making a more compact batter that needs to bindfor example, a chocolate truffle. DECORATIONS In specialty food shops you can find fun and interesting decorative pieces that will be sure to impress your guests. Even regular grocery stores often carry a selection of decorative balls and sprinkles. And of course, you can always make your own decorations.

MAKES ABOUT 14 PORTIONS 9 oz (250 g) finely chopped white chocolate 1 cup (200 ml) whipping cream 1 tbsp honey 5 cups (300 g) whipped cream 7 oz (200 g) grated dark chocolate 2 ready-made meringue bases, approx. 8 inches (20 cm) in diameter Chocolate garnish, see page 144 Place the white chocolate in a bowl. 8 inches (20 cm) in diameter Chocolate garnish, see page 144 Place the white chocolate in a bowl.

Heat the cream on low heat, pour over the white chocolate, and leave for 5 minutes. Then, mix in the honey to form a smooth truffle. Allow to cool overnight. Stir the whipped cream lightly and mix with the grated dark chocolate. Dont stir too vigorously. Spread half of the white chocolate truffle onto the first meringue base and then spread half the whipped cream mixture on top of that.

Place the second meringue base on top and repeat. Garnish with a chocolate net.

MAKES ABOUT 4 PORTIONS SOUP: 2 cups (250 g) fresh or frozen rhubarb, cut into roughly half-inch (1 cm) pieces 1 cups (400 ml) water 1 scraped vanilla pod TUILES: cup (50 g) ground almonds 1 tbsp butter at room temperature 2 tbsp sugar 1 tbsp white syrup or glucose 1 pinch of ground cardamom Heat the ingredients for the soup and let them simmer for approximately 20 minutes. Blend with a hand-held mixer and allow to cool. Combine the tuile ingredients and stir into a smooth batter. Place teaspoon-sized amounts of the batter onto a baking tray covered with parchment paper.