Lemon Cream Bomboloni with Rhubarb Chutney and Pistachio Florentines
"[Photograph: Iain Bagwell] Bursting with bright lemon filling poking out of their blowholes, these little bombs from Glazed, Filled, Sugared, & Dipped come with accessories like sweet rhubarb chutney and crunchy, nutty pistachio florentines to crowd a dessert plate. Reprinted with permission by Stephen Collucci. Copyright © 2013. Published by Clarkson Potter. Available wherever books are sold. All rights reserved...."
INGREDIENTS
•
Berliner Dough
•
3 1/4 teaspoons active dry yeast, or 4 1/2 tablespoons fresh yeast, if available
•
1 1/2 cups room-temperature whole milk
•
3 cups bread flour
•
3/4 cup all-purpose flour
•
1/4 cup sugar
•
1 1/2 teaspoons salt
•
1/8 teaspoon grated nutmeg
•
1 large egg
•
1 teaspoon vanilla extract
•
6 tablespoons unsalted butter, softened
•
vegetable oil, for frying
•
Lemon Sugar
•
1 cup sugar
•
Grated zest of 1 lemon
•
1/4 teaspoon salt
•
Perfect Lemon Curd
•
1/2 cup sugar
•
1 1/2 lemons
•
1/2 cup fresh lemon juice (from 3 to 4 lemons)
•
3 large egg yolks
•
3 large eggs
•
1/2 cup (1 stick) unsalted butter, cubed
•
Rhubarb Chutney
•
1 cup sugar
•
2 tablespoons grenadine
•
1/2 teaspoon vanilla extract
•
4 cups coarsely chopped rhubarb
•
Pistachio Florentines
•
1 1/4 cups (5 ounces) unsalted shelled pistachios
•
3 tablespoons all-purpose flour
•
1/4 teaspoon salt
•
3/4 cup sugar
•
2 tablespoons heavy cream
•
2 tablespoons light corn syrup
•
5 tablespoons unsalted butter
•
1/4 teaspoon vanilla extract
Comments & Reviews
Just A Pinch Sweepstakes