Frenchspongecookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 2 cookie sheets with vegetable cooking spray.
• Sift flour, baking powder and salt together.
• Beat egg yolks with extracts in a mixer bowl until pale and thick.
• In a clean mixer bowl, with clean beaters, beat egg whites to soft peaks.
• Beat in sugar 1 T. at a time, until stiff and glossy.
• Gently fold egg yolks into egg whites.
• Fold in dry ingredients until just blended.
• Drop by level tablespoonfuls 2 inches apart onto prepared cookie sheets.
• Bake 10 minutes or until golden.
• Carefully transfer to wire racks to cool completely.

Steps:

• Preheat oven to 375 degrees F. In a heavy saucepan, bring butter, sugar, honey, and cream to a rolling boil. Stir in almonds and oats and cook over medium heat for 3 to 4 minutes, or until batter thickens slightly and smells of toasted almonds. Take mixture off heat and let cool. Place 12 (2 1/2-inch) ring molds on a sheet pan lined with parchment or aluminum foil. Spray each ring liberally with non-stick spray. Spoon cooled batter into each ring mold (approximately 2 tablespoons). Bake for approximately 12 to 15 minutes or golden brown around the edges. Melt chocolate chips while allowing cookies to cool, and finish by dipping cookies in melted chocolate.

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground pecans, and flour. Mix well. Drop teaspoonfuls onto a greased cookie sheet. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for 5 minutes. Transfer to wire rack. Place chocolate chips in a small plastic bag. Immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag. Pipe a chocolate squiggle onto each cookie. Allow chocolate to harden before storing cookies.
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Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

Steps:

• In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
• Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
• Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
• Carefully peel the parchment paper from the cake.
• Using the cake ring, cut out two circles from the cake.
• Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
• Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
• Place the cake ring on a serving plate and place one cake circle on the bottom.
• If necessary, briefly rinse the strawberries and pat them dry on paper towels.
• Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
• Cover the strawberries with a little of the pastry cream to seal them against the ring.
• Hull the remaining ones and place in the center of the cake.
• Cover the layer of strawberries with some of the pastry cream.
• Place the second cake disk on top.
• Evenly spread a thin layer of the pastry cream on top.
• Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
• Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
• Refrigerate overnight. Just before serving, carefully remove the ring.

Steps:

• Mix all the dry ingredients together in a large mixing bowl. In another small bowl combine the softened butter with the oil, the beaten eggs and vanilla. Incorporate into the dry ingredients.
• Refrigerate for 1 hour.
• Roll into 1 inch balls. Mash down with a glass dipped in granulated sugar. Give 1 1/2 inches between cookies to allow them to spread out when baking.
• Bake at 375°F till edges turn lightly tan. Cool before removing from cookie sheet.