Archive for January, 2019

French Macaron

The French Macaron which is sometimes confused with coconut macaroons is a meringue base cookie made with egg whites, icing sugar, granulated sugar and almond flour. The macaron dates back to the 8th century A.D. and where they where produced in the Venetian monasteries. There are many flavor variations including; mint chocolate chip, peanut butter, peach, pistachio, strawberry cheesecake, candy corn, salted pretzel, oatmeal raisin, cinnamon, maple bacon and pumpkin. I made the vanilla flavored macaron with a buttercream filling which you will love!

3/4 cup almond flour
1 cup confectioners sugar
2 large egg whites
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Food coloring

Buttercream filling
1/4 cup unsalted butter (soften)
1 cup confectioners sugar
2 teaspoons milk
1/2 teaspoon pure vanilla extract

Pre-heat your oven to 310 degrees and line a sheet tray with parchment paper. With a shot glass or anything with a 1 1/2″ circumference draw out 15 – 20 circles 1″ apart. Flip the parchment paper over and lay in the sheet tray as your guide.

In a small to medium bowl mix the confectioner sugar and the almond flour. (Sift the mixture ensuring that there are no lumps). In a separate medium bowl add the egg whites and sugar and beat to form stiff peaks. (should be able to turn the bowl upside down without it falling out) If you decide to add coloring to the batter add the food coloring at this time by whipping it in until incorporated. Fold the egg mixture into the flour mixture with roughly 30-45 folds. Do not over mix and do not under mix. Over mixing will result in a runny batter which will not hold its form and under mixing will result in a top which will not be smooth. Using a pastry bag filled with batter and a 1/2″ large round tip begin piping the batter onto the parchment paper staying within the circles and allow the batter to form. Tap the sheet tray to release any bubbles and allow to rest on the counter for 30 minutes to form a slight skin. Bake for 10 – 12 minutes. Allow to cool then transfer to a cooling rack. While they are cooling add all the ingredients for the buttercream to a small bowl and whip until you produce a nice slightly stiff creamy mixture which is light and fluffy. Place the completed butter cream in a pastry bag fitted with a medium round tip and pipe onto the flat surface of half of the cookies. Sandwich the remaining cookies together to form the completed Macarons.

Chef Brian Klauss

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Cinnamon Twist

Today here in Florida it’s raining and I know up north they are expecting below zero weather, so what a great time to bake a little. Today I decided to make a Cinnamon roll with a twist. Instead of the standard cinnamon roll I decided to change it up a little and twist the dough and use sugar instead of brown sugar to give the exterior a little crispness. You can either sprinkle the finish product while warm with cinnamon sugar or mix a batch of cream cheese topping and spread over the cooled twisted cinnamon roll….I did the latter.

1 cup of warm milk 110 degrees
2 1/4 teaspoons dry active yeast
1/3 cup unsalted butter (melted)
1/3 cup sugar
1/4 cup sour cream
1 egg
4 cups All-purpose flour
1 teaspoon salt

In a small bowl add the milk and whisk in the yeast. Allow to stand for 5 minutes. In a stand mixer with a paddle attachment add in the butter, sugar, sour cream and egg, mix until incorporated. In a separate bowl add 3 1/2 cups of flour and salt. Mix well and place the remaining 1/2 cup of flour off to the side. Change the attachment to a dough hook and begin adding the mixed flour and yeast slowly into the butter mixture at a medium speed. Add in the remaining flour as needed. The dough should be smooth and pull away from the side of the mixing bowl cleanly. Pull the dough and spray the mixing bowl with vegetable spray. Place the dough in the mixing bowl and flip to coat both sides. Cover loosely and place in a warm area until double in size. About 1 hour.

Spray a 12″ cake pan with vegetable spray and pre heat your oven to 350 degrees

2/3 cup sugar
2 1/2 teaspoons cinnamon
1/2 cup unsalted butter (melted)
1 egg (beaten)

In a small bowl add the cinnamon and sugar and mix well. Pull the dough and punch down, allow the dough to rest for about 5 minutes and in the mean time melt the butter and lightly beat the egg in separate bowls. Roll the dough out to approximately 12″ x 21″ and spread the melted butter on top. Sprinkle with the cinnamon sugar. Start rolling the dough length wise and brush the egg onto the side of the dough without the filling as you roll. When completed pinch the seam to seal. With the seam side down take a knife and split the dough in half length wise leaving about 1″ together at the end. Twist each piece and form a circle then place into the prepared pan. Place the pan in a warm area and allow to rise again to almost double for at least 30 minutes. Bake 50 – 55 minutes in the center of your oven.

Cinnamon Sugar
1/4 cup of sugar and 1 teaspoon cinnamon mixed well or
Cream Cheese topping.
1/2 cup cream cheese
1 1/2 tablespoons unsalted butter
1 1/2 cup confectioners sugar
1 to 2 tablespoons milk
Mix all ingredients well until creamy in a stand mixer with a whisk attachment.

Remove from the oven and allow to cool 20 minutes before removing from the pan. If you are using the cinnamon sugar apply while hot. For the Cream cheese topping allow to cool completely.

Chef Brian Klauss

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1 cup brown sugar
1/2 cup butter
3/4 cup peanut butter
2 large eggs
1/2 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup confectioners sugar
1 cup chopped and toasted sliced almonds
1 cup milk chocolate peices

Pre heat your oven to 350 degrees and line 2 half sheet trays with parchment paper

In a stand mixer with a paddle attachment add the butter, brown sugar and peanut butter, mix until light and fluffy. Add the vanilla extract and eggs and blend to incorporate. In a medium bowl add the flour, baking soda, baking powder and salt, mix well. At a slow speed add the flour mixture to the butter mixture until just combined…do not over mix. Place both the sugar and confectioners sugar into two small separate bowls. With a spring loaded 1 1/2″ ice cream scoop or a tablespoon form the dough balls. Roll each ball into the sugar then the confectioner sugar and place on the prepared pan approximately 2″ apart. (flatten slightly) Bake for 15 – 18 minutes . Allow the cookies to cool at least 5 – 10 minutes before moving to a cooling rack. In the mean time melt the chocolate in a microwave a minute at a time and stir until melted. When cookies are completely cooled dip into the chocolate and sprinkle with the toasted almonds.

Chef Brian Klauss

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This coffee cake has all the elements you are looking for, it’s sweet, there’s a crunch factor, it has a nice soft coffee cake with some caramel sandwiched in the middle. This is a great dessert type coffee cake you may want to throw a little ice cream at.

1/2 cup unsalted butter (soften)
1 cup sugar
2 ripe bananas
1/2 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

Preheat the oven to 350 degrees and grease and flour a 9″ round spring form pan

In a stand mixer with a paddle attachment beat the sugar and butter until fluffy, add in the eggs, banana, heavy whipping cream and vanilla. Mix at a medium speed until incorporated. In a medium bowl add the flour, salt and baking powder and mix well. On a slow speed slowly add in the flour mixture to the batter until just combined. Set the batter aside.

1 1/2 cups sugar
1/4 cup water
1/2 cup heavy whipping cream
1/4 cup unsalted butter

In a large sauce pan add the water and sugar, mix well and cook over a medium heat. Allow the mixture to come to an amber color without mixing. This will take 10-12 minutes (do not let it burn) Remove from the heat and add in the butter and then the cream mixing until the solution cools to a warm stage. Set aside


1/2 cup brown sugar
4 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons melted unsalted butter
3/4 cup chopped walnuts

In a small to medium bowl mix together all ingredients to a crumble state and set aside.

Now lets put this cake together…..add half the batter to the prepared pan. Then add 3/4 cup of the caramel by drizzling over the batter. Sprinkle with the chopped walnuts. Spread the remaining batter onto and the pan and swirl in 1/4 cup of the caramel topping. Then top with the remaining nut topping. Bake 50 minutes and allow to cool for 10 minutes before removing to a cooling rack. Drizzle with the remaining caramel topping when cooled.

Chef Brian Klauss

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Molasses Cookies

I think everyone loves cookies, from sugar to chocolate and even oatmeal and peanut butter, just about anything can make a great cookie. I decided to start making some cookies this weekend and put them in the mail Monday for my Mom, my Aunt & Uncle and a few for my son. Today I decided to make molasses cookies (since I found I had a unopened jar of molasses in my pantry) They turned out great!

1 cup brown sugar
3/4 cup unsalted butter
1/4 cup of molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup of sugar in a small bowl to roll them in

Pre-heat the oven to 375 degrees and located two 1/2 sheet pans
In a stand mixer with a paddle attachment beat the brown sugar and butter until creamy. Add in the molasses and egg and beat until well incorporated. At a lower speed add in the cinnamon, baking soda, ginger, salt and cloves. Slowly add in the flour and mix well. Shape rounded tablespoon of the dough and dip the tops in the sugar then place on the 1/2 sheet pans 2″ apart. Bake 13 – 16 minutes. The tops should appear cracked and slightly brown around the edges. Allow to cool slightly then remove and place onto a cooling rack.

Chef Brian Klauss

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If you like cheesecake and you like cake you will love this recipe. The added strawberry and cream make this pound cake just about melt in your mouth.

1 cup unsalted butter
1 package of cream cheese 8 oz.
3 cups sugar
1 tablespoon vanilla
6 large eggs
3 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup heavy whipping cream

Strawberry filling;
1/2 pound strawberry’s
2 tablespoons water
1 tablespoon corn starch
4 tablespoons sugar

Preheat your oven to 325 degrees and grease and flour 2- 8 1/2″ x 4 1/2″ loaf pans.
In a stand mixer add the butter and cream cheese at a medium speed bring it to a light and fluffy stage. In a separate bowl add the flour salt, baking powder and mix well, set aside. Add in the sugar and vanilla to the butter mixture and blend well. Then add in the eggs one at a time making sure to scrape down the sides from time to time. Now add the flour mixture a little at a time alternating with the heavy whipping cream until well blended.
Make the strawberry sauce by pulsing the strawberry’s in a food processor for about one minute. In a separate small bowl add the corn starch and water whisking well. Place the strawberry mixture in a small sauce pan with the sugar and bring to a low boil. Whisk in the corn starch mixture and allow to boil one to two minutes until thicken. Allow to cool.
Add one third of the batter into the prepared pans, then add on 1/2 of the strawberry mixture. Add in another third of the batter and a little more strawberry mixture then the rest of the batter topping it off with the remaining strawberry mixture. Bake for 60 minutes and allow to cool before removing from the pan.

Chef Brian Klauss

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Banana Custard Tart

Tarts are easy to make and can be filled with just about anything. Because my wife likes bananas I decided to make a banana custard tart filled with sliced bananas. At the bakery I always have tarts available either filled with custard and topped with varies fruits or chocolate tarts filled with chocolate praline cream

Tart shell (Pate Sucree)
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup confectioners sugar
2 egg yolks
1/4 teaspoon vanilla

2 eggs
3 egg yolks
1/3 cup sugar
1/2 teaspoon banana extract
2 cups whole milk plus 2 tablespoons
1 teaspoon lemon
1/4 cup water
3 bananas slices thin

To make the tart shell, sift the flour into a bowl and blend in the butter with a pastry cutter. Stir in the sugar. Using a fork whisk the egg yolks and vanilla then add to the flour mixture and form the dough. Wrap the dough in stretch wrap and place in the refrigerator for 30 minutes.
Slice the bananas and place them in a small bowl, add the lemon juice and water, set aside. In a medium bowl add the eggs, eggs yolks and sugar, whisk while adding the milk and banana extract. Drain the bananas and pat dry. Remove the dough from the refrigerator and with lightly floured fingers spread the dough while pinching it into a 4 3/4″ tart shell. Start with the sides making the dough as even as possible (about 1/8″ thick) then complete the bottom. Dock the bottom of the dough with a fork. Add in the sliced bananas then pour in the custard mix. Bake at 325 degrees for about 35 minutes until set. Refrigerate overnight. You can top the banana tarts with fresh slices of bananas and whip cream before serving or you can layer the tops with brown sugar and torch the surface to caramelize.

Chef Brian Klauss

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Garlic Bread Sticks

There’s nothing like the smell of fresh baked garlic parmesan bread sticks baking in your oven on a cold winter’s day. You can almost taste them as you get the butter ready or a great spaghetti sauce cooking on top of the stove. The moment these little babies came out of then oven I had to have one.

1/2 ounce of dry active yeast
10 ounces of 100 degree water
1 ounce sugar
4 ounces olive oil
2 teaspoons salt
1 lb. 2 ounces bread flour
2 ounces parmesan cheese
2 ounces minced garlic
egg wash (1 beaten egg with a splash of water)
1/8 cup parmesan cheese to sprinkle

Whisk the yeast, water and sugar together and place into a stand mixer. Add in the olive oil, salt, minced garlic, parmesan cheese and 8 ounces of flour and mix well. Slowly add in the remaining flour and mix at a medium speed allowing the dough to come away from the side of the bowl. Remove the dough and knead on a lightly floured surface for 5 minutes until smooth. Spray the inside of a bowl with vegetable spray and flip the dough inside to coat both sides. Allow the dough to rise in a warm area to almost double for approximately 1 hour. Divide the dough into 18 equal pieces and roll each into 12″ ropes. Pinch the ropes together at one end and twist to form the bread stick. Place onto a greased 1/2 sheet tray and allow to proof to almost double. Egg wash, sprinkle with parmesan cheese and bake at 375 degrees for 15 to 20 minutes until golden brown.

Chef Brian Klauss

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