Recipes - Wolfgang Puck BRCCM1000 Use And Care Manual

Black Pepper Scones
Makes 18 scones
INGREDIENTS
4 cups plus 1 tablespoon all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
13 tablespoons (6 1/2 ounces) unsalted butter, cut into small pieces and chilled
1 1/2 tablespoons medium grind black pepper
2 1/2 teaspoons finely chopped lemon peel
1 1/2 cups heavy cream, plus 2 tablespoons for brushing
METHOD
1. Into a large bowl, sift together the flour, sugar, baking powder and
salt. Using two knives or a pastry blender, cut in the butter until the
mixture resembles coarse meal. Gently stir in the pepper and lemon
peel. Add the 1 1/2 cups cream all at once and mix until the dough
just comes together.
2. Turn out onto a lightly floured surface and knead the dough into a
ball. For a flakier consistency, do not knead the dough into a smooth
ball. If smooth, the scone will be more cake-like. Wrap in plastic wrap
and refrigerate for at least 30 minutes, up to overnight.
3. Cut the dough into three equal pieces. Working with one piece at a
time, keeping the other two pieces covered, roll out to a circle, 6 inches
in diameter and 1/2-inch thick (see note below). Cut the circle
into 6 wedges and arrange the wedges on one or two baking trays
lined with parchment paper. Repeat with the remaining dough.
4. Preheat the oven to 350°F. Lightly brush the scones with the
remaining 2 tablespoons of cream and bake until golden, about 10-12
minutes.
Note: The scones can be cut out with a 2 1/2-inch cookie cutter if
desired. Roll out the dough, cut, and place on a baking tray. Re-roll
the dough and continue cutting out circles. Proceed as in step 4.
5. Serve warm with butter, and jam if you like.
16
Strawberry Marzipan Tart
Makes one 10-inch tart
INGREDIENTS
1/3 recipe Sugar Dough (see separate recipe on page 19)
1/2 pound unsalted butter, slightly softened
1/2 cup sugar
3 eggs
2 tablespoons orange liqueur
Zest of 2 oranges, finely grated
1 teaspoon almond extract
2 cups ground almonds
1/4 cup currant jelly, melted
2 baskets strawberries, sliced 1/4-inch thick
METHOD
1. Preheat the oven to 350°F.
2. On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch
flan ring with it. Place the ring on a parchment paper lined baking
sheet and chill it until needed.
3. Cream the butter and sugar lightly in an electric mixer; don't let the
butter get too soft. Add the eggs and mix lightly.
4. Stir in the liqueur, zest and almond extract, then mix in the ground
almonds.
5. Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15
minutes, or until the pastry and marzipan are a deep golden brown.
6. Remove the tart from the oven and let cool to room temperature.
7. Brush the top of the tart with the currant jelly. Cover the top of the
tart with sliced strawberries arranged in concentric circles or in a
flower petal design, making certain the whole top of the tart is
covered.
8. Remove the flan ring and transfer the tart to a flat serving platter.
Cut into wedges.
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