Papaya Pineapple Fool In Hazelnut Florentine Cups Recipes

Steps:

• Preheat the broiler. Place the pineapple slices on a foil-lined baking sheet and sprinkle with 1/4 cup of the sugar. Broil until the sugar is caramelized, about 10 to 15 minutes. Let cool and cut into small wedges.
• In a medium metal bowl, whisk together the egg yolks and 6 tablespoons of the sugar until thick and pale yellow. Whisk in the water. Place the bowl over a pan of hot but not simmering water. Whisk constantly until the mixture is very thick and warm, about 10 minutes. Set aside to cool.
• Whip the cream until soft peaks form. Add remaining 2 tablespoons of sugar and the vanilla extract and whip until firm. Stir a little of the egg mixture into the cream. Fold in remaining egg mixture.
• Spoon a little of the custard into 6 narrow wine glasses. Top with a layer of pineapple, turning the pieces near the edge of the glass so that the caramelized side shows. Continue the layers, ending with the filling. Refrigerate for 2 hours before serving.

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with foil and apply a light coating of cooking spray to the foil. As an alternative, a Silpat sheet work quite well.
• In a medium mixing bowl, combine the melted butter, sugar, molasses and milk. (Lazy chef's tip: you can also mix the batter in the saucepan or bowl used to melt the butter).
• Mix in in the ground hazelnuts and flour.
• Drop scant teaspoons of batter onto the prepared sheets leaving 3 to 5 inches between each drop. Your drops should be smaller than a quarter.
• Bake for 5 or 6 minutes until the cookie until the cookie a deep golden hue and has a lace like appearance where the butter has melted off. Remove tray from oven and let cool until set, about 1 or 2 minutes. Remove from tray and place on a cooling rack. If your cookies are still soft at this point, they are not quite cooked and you can return them to the oven for another minute.
• To decorate the cookies, melt the chocolate according to your favorite method. Drizzle on cookies.
• (Melting tip: With small quantities of chocolate, you can place the chips in a small heavy duty storage bag and force the chips to one corner. Submerge the sealed bad in a cup of boiling water for 20 to 30 seconds and remove. Knead the softened chips into a liquid. If if needs additional melting, return the bag to the water bath. Once the right consistency is achieved, snip the corner and drizzle).