PRUNE-ARMAGNAC FILLING
This is a rich and decadent filling for our Gianduja Roulade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Combine prunes and Armagnac in a small bowl. Cover with plastic; let soak overnight.
- Heat oven to 375 degrees. Spread hazelnuts on a baking sheet. Toast until skins split, 8 to 10 minutes. Rub warm nuts in a clean kitchen towel, removing skins. Set aside.
- Using a slotted spoon, transfer prunes to the bowl of a food processor. Add toasted hazelnuts and honey; pulse until finely ground. Transfer to a small bowl, and cover. Set aside at room temperature until ready to use.
GIANDUJA ROULADE WITH PRUNE-ARMAGNAC FILLING
A sleek Franco-American roulade is a chocolate cake, lavishly filled with a glistening puree of Armagnac-soaked prunes and a rich Gianduja mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch roll
Number Of Ingredients 8
Steps:
- Line an 11-by-17-inch baking pan with parchment paper, and set aside. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale yellow, 4 to 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry mixer bowl.
- Heat oven to 400 degrees. Place egg whites in mixer bowl, and beat on medium speed until soft peaks form, 1 to 2 minutes. Increase speed to medium high, and whip until stiff peaks form while gradually adding the sugar. Transfer egg-white mixture to a large bowl.
- Using a rubber spatula, fold egg-yolk mixture into egg-white mixture. Sift cocoa powder over top; fold in. Pour batter into pan; smooth top with an offset spatula.
- Bake until cake springs back when touched, 7 to 8 minutes. Remove pan from oven, and immediately turn out onto a wire rack lined with parchment paper. Peel parchment paper from top of cake, and cool completely.
- Lay a clean piece of parchment paper on top of cake, and invert. Peel off and discard old parchment. Using an offset spatula, spread prune-Armagnac filling over cake. Spread Gianduja mousse evenly over filling.
- Starting at a shorter end of cake, roll cake into a roulade. Wrap in parchment; secure with tape. Freeze until set, about 2 hours.
- When ready to serve, remove parchment. Place roulade on wire rack set over a baking pan. Pour chocolate glaze over cake; tap pan on countertop, smoothing surface. Chill until set, about 15 minutes.
- Transfer to a serving platter; garnish with hazelnuts and sugared prunes. Serve remaining chocolate glaze on the side, if desired.
PRUNES IN ARMAGNAC
Steps:
- Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
- Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
- To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.
GIANDUJA
These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (64 pieces)
Number Of Ingredients 4
Steps:
- Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE GLAZE FOR GIANDUJA ROULADE
This glaze is the crowning touch on our Gianduja Roulade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Place chocolate in a heat-proof bowl. Place honey and heavy cream in a saucepan; stir to combine. Bring cream mixture to a boil over medium-high heat. Pour over chocolate, and let sit 2 minutes. Whisk until smooth. Cover with plastic; store at room temperature until ready to use.
ITALIAN BEEF ROULADES
Make and share this Italian Beef Roulades recipe from Food.com.
Provided by -------
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix onions, garlic, celery, parsley, & bread crumbs.
- Add salt, pepper, & Pamesan cheese.
- Blend well.
- Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
- Roll up & secure with toothpicks or string.
- Brown rolls in small amount of olive oil.
- Add stock, wine, & bay leaf.
- Simmer for 30 minutes.
- Remove meat & reduce liquid.
- Serve rolls & sauce over noodles.
- Garnish with parsley with desired.
Nutrition Facts : Calories 560.4, Fat 23.7, SaturatedFat 5.1, Cholesterol 11, Sodium 1131.2, Carbohydrate 59, Fiber 7.3, Sugar 2, Protein 16.6
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