Wolfgang Puck BKMT0020, Инструкция по использованию и уходу

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Caramel-Pecan Rolls
Makes 12 rolls
INGREDIENTS
For the dough
4 cups bread flour
1 package active dry yeast
1 1/4 cup whole milk
1/3 cup sugar
1/3 cup butter, softened
1 teaspoon kosher salt
2 large eggs
For the Caramel
2 tablespoons heavy cream
3/4 cup light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
2 cups pecans halves
For topping dough
3 tablespoons butter, melted
1/2 cup granulated sugar
2 teaspoons ground cinnamon
METHOD
1. Fit mixer with the dough hook and add ingredients for dough.
2. Mix on speed 1 for 10 minutes.
3.
Stop mixer, cover bowl with plastic wrap and let rest for 1 hour.
4. For caramel In a sauce pan combine caramel ingredients and bring to a
full boil.
5. Pour caramel into a greased 9x13-inch pan; set aside.
6. Turn dough out onto a floured surface and rill to 9x18-inch rectangle.
7. Brush surface with melted butter and scatter with sugar and cinnamon.
8. Roll up jelly-roll fashioned and cut into 12 rolls.
9.
Place rolls on top of caramel lined pan and cover with plastic wrap.
10. Let rise for 1 hour.
11.
Preheat oven to 350°F.
12. Bake rolls in center of oven for 30-35 minutes or until well browned.
13. Let stand 5 minutes then carefully invert onto rimmed serving tray.
14. Cool for 5 minutes before serving.
Bombe Glacée
Makes 12 - 16 slices
INGREDIENTS
1 Angel Food Cake (see recipe page 24)
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup dark chocolate, shaved
1 batch Italian Meringue (see recipe page 20)
METHOD
1.
Line an 8-inch deep bowl or mold with plastic wrap.
2. Slice the angel food cake into 1-inch slices. Press slices around the
entire mold.
3. Press the chocolate ice cream around the side of the bowl, leaving a
deep hole in the center. Press the vanilla ice cream in the hole. Wrap with
plastic wrap and refreeze for several hours.
4. Prepare the Italian meringue.
5.
Spread the entire batch of meringue onto the ice cream. Do this by using
a large star tip on a pastry bag, or simply by spooning on. Freeze until
ready to serve.
6. Before serving, lightly brown the peaks by using a torch on medium
flame, holding the flame an inch away from meringue (TIP: Use the
same torch to heat your knife before slicing). If you don’t have a torch,
brown by placing under the broiler briefly.
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