By Janice Fryer, Valerie Peterson
Elaborately adorned cookies fill the cabinets of top-end bakery situations, tempting consumers with vivid colours and kooky shapes. The cookies are appealing, yet procuring them in a bakery could be shockingly pricey, and their taste usually doesn't stay as much as their visual appeal. Now domestic bakers may have their lovely cookies and revel in consuming them too!
Thanks to the transparent directions and functional tools constructed by way of authors Valerie Peterson and Janice Fryer, beginner cookie crafters can in attaining bakery-quality layout and do-it-yourself clean style. "Cookie Craft" offers readers entry to the full global of adorned cookies, starting with an inspirational gallery of a hundred and fifty colourful cookies absolute to commence these inventive juices flowing.
The authors pass directly to speak about materials, provides, apparatus and approach. They comprise 4 scrumptious recipes for rolled cookie doughs (Traditional Sugar, Chocolate, Nutty, and Gingerbread) that supply excellent clean canvases for adorning, and, in fact, their recipe for flexible Royal Icing.
In crucial part, they proportion the layout strategies collected and perfected in the course of thousands of afternoons spent crafting hundreds of thousands of cookies. Cookie crafters will how you can pipe, flood, and sugar their cookies, find out how to layout colour palettes that paintings with each season, tips on how to make cookies rise up in enjoyable 3D constructions, and masses extra!
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Extra info for Cookie Craft
Stir the mixture over low heat until the caramel melts, then increase the heat and insert a candy thermometer. Cook the caramel until it reaches the prescribed temperature. Add ﬂavoring extracts, because the extended boiling time will have cooked off the original ﬂavoring. The recooked caramels will be a darker color, because the dairy has had more time to caramelize. If you don’t want to recook, you can melt them with additional cream to make a delicious caramel dessert sauce. My caramels are too hard.
FONDANT 57 @ CHAPTER 5 Caramels The best caramels perform a delicate balancing act. They hold their shape and have a chewy “pull” when you bite into them, but they quickly soften and dissolve in your mouth. They have the deep ﬂavor of long-boiled sugar, cooked until fragrant and caramelized, but the sweetness is tempered by the rich taste of cooked butter and cream. The contradictions between these competing ﬂavors and textures are what make caramels such a complex, delicious candy. The recipes in this chapter highlight the best of what caramels have to offer by pairing them with spices, nuts, fruit, ﬂowers, chocolate, and more.
HOW TO SKIN NUTS .... Some nuts, like hazelnuts and almonds, are often sold with their thin, papery skins still on the nuts. Although these skins are not harmful, many people ﬁnd the texture distracting and the taste bitter, so it is best to remove them before cooking with them. To skin hazelnuts, toast them on a baking sheet for about 10 minutes at 325°F (162°C, or gas mark 3) (A). The hazelnuts are ready when they are fragrant and brown and their outer skins have split apart (B). Remove the nuts from the oven and let them cool for a few minutes.
Cookie Craft by Janice Fryer, Valerie Peterson