SABON Sweets...Get Ready Kids!

/ Tuesday, June 16, 2009


Prepping for the SABON event has been a lot more trial and error than I'm used to before a catering gig. I think I'm nervous! Practice, practice, practice makes perfect. Last night was the trial for the trio of sweets that will be served at the event.

Mini-Macadamia Nut Tartlets will come with a light cream cheese crust and a sugared interior of caramelized macadamia nuts. Spreading the pastry into each little muffin cup is a bit tedious but they're so darn cute when they're finished. Word to the wise: when baking a liquid filling into a tart be sure to par bake your crust or cover it with beaten egg whites so the crust does not get soggy. Wet tart? Gross!


Another quick tip, COLD pastry dough always lends itself to a flakier crust. When the water in the butter evaporates it creates mini air pockets aka a fluffy crust...not to mention cold crust is easier to man handle. Wrap prepared dough in plastic wrap and pop it in the fridge for at least an hour. Need pastry in a hurry? Pop it in the freezer, it's not totally PC but it works in a pinch.


Okay, recipes to come once I work out the final details for the tartlets. Onto the White Chocolate - Macadamia Nut Chippers. For my cookies I like 'em soft, I like 'em nutty and I like 'em when they're totally addictive. Enter Chippers...


Macadamia nuts do tend to be more expensive than other nuts, and some people don't even enjoy their flavor. For a more budget conscious option try toasted pecans, walnuts or even almonds. You want something that's salty with a bit of crunch to offset the rich white chocolate.

White Chocolate Macadamia Nut Chippers

1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 egg
3/4 teaspoon vanilla extract
1.25 cups all-purpose flour
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon of salt, depending on your taste
1 cup white chocolate chunks
1/2 cup macadamia nuts, roughly chopped

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high until well combined. Add the egg and vanilla extract.
2. Whisk together the flour, baking soda and salt in a separate bowl. Add the dry ingredients to the butter mixture in 3 additions until the flour is just combined. Stir in the white chocolate and macadamia nuts.
3. Place rounded teaspoons of batter on the prepared cookie sheet. Bake for 10 minutes. Remove the cookies and cool on a cooling wrack. (Remove cookies even if they appear undercooked and let them sit on the tray out of the oven. They're firm up and be extra gooey!) Enjoy.




Get ready for a step-by-step of how to make homemade cupcake pops this weekend. It's as easy as 1-bake, 2-ball, 3-coat!

2 comments

  1. Just wanted to say I love your blog--great pictures! Your blog and a couple of others I follow inspired me to start my own at:

    http://alphabetcook.blogspot.com/

    Stop on by!

    John

    ReplyDelete
  2. I,ve just come home from the party @Sabon, and would like to say thank you,for making my first mini party experience in NY enjoyable!

    I tried the tarte with nuts and acacia honey,and the lemon lavender cupcake. The tarte was crusty,very light,tasted real nuts. and I lived your cupcake!! cool taste of lemon and perfume of lavender(not to strong,not to weak) reminded me of the summer days in England....

    I'm very sorry that I could try only too kind of snacks,since they disappear at instance...!!

    Again thank you so much,and hope I can have your cupcake again someday... :)

    ReplyDelete

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