The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [340]
3. Transfer egg white mixture to a large bowl. Fold in flour mixture in 3 batches, folding in lemon zest with last batch.
4. Spoon batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom. Run a knife through batter to eliminate air pockets. Bake until cake is golden and springs back when lightly touched, about 45 minutes.
5. Invert pan onto its legs or over a narrow-neck bottle; let cool 1 hour. Reinvert, and run a knife around sides and tube to loosen; remove sides. Run a long knife along bottom of cake; remove from tube.
6. Place cake on a serving platter. Cut a slit in rind of candied citrus slices; twist slices, and arrange around bottom of cake. Reserve 1 slice for hole in center.
7. Put crème fraîche into a medium bowl. Whisk until lightened. Transfer a little more than ¼ cup to a pastry bag fitted with a large rose tip (such as Ateco #123). Decoratively pipe crème fraîche around top edge of cake. Place 1 citrus slice over hole; pipe crème fraîche around it. Serve remaining crème fraîche on the side.
candied citrus slices
MAKES ENOUGH TO GARNISH ONE
10-INCH CAKE
3 cups sugar
1 small red grapefruit, thinly sliced into rounds
1 navel orange, thinly sliced into rounds
1. Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. The candied citrus slices can be stored in syrup up to 1 week.
2. Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.
pastries
cream puffs
MAKES 90
The lined baking sheets can be marked with flour-dipped cookie cutters to help guide you in piping the dough into uniform shapes.
4 cups Pastry Cream (Basics)
Pâte à Choux (Basics)
1 egg mixed with 1 tablespoon water, for egg wash
Crystal sanding sugar (optional)
Chopped nuts (optional)
Oil, for plastic wrap
¾ cup heavy cream
Confectioners’ sugar, for garnish
1. Preheat the oven to 425°F, with a rack in the center. Line 2 unrimmed baking sheets with parchment paper or Silpats (nonstick French baking mats).
2. Make the pastry cream, and refrigerate. Make the pâte à choux batter. Fill a pastry bag fitted with a coupler or ½-inch (Ateco #806) tip, and pipe 1-inch rounds onto the baking sheets at 2-inch intervals. Using your fingers, rub egg wash over the entire top, and flatten the tips, being careful not to let the egg wash drip onto the surrounding baking sheet (it will inhibit rising). Sprinkle with crystal sanding sugar or chopped nuts, if desired.
3. Cover 1 sheet with lightly oiled plastic wrap, and place in the refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce the oven heat to 350°F. Bake 15 to 20 minutes, or until the puffs are golden brown. Transfer to a wire rack to let cool slightly. Raise the heat back to 425°F, and repeat the process for the remaining batch.
4. Whip the heavy cream to stiff peaks in a small bowl. Stir the pastry cream to soften. Add the whipped cream to the pastry cream in 2 batches; stir to combine after each. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230). Insert the tip into the underside of each cream puff, and fill. Cool completely before dusting with confectioners’ sugar. Serve, or store up to 2 hours in an airtight container in the refrigerator.
éclairs
MAKES 30
You can make coffee icing by whisking together 2 cups sifted confectioners’ sugar, 1 tablespoon melted butter,