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Finale- Brian's Recipe: Showstopping Miniatures

Posted on Jul 11, 2013 12:00am

Show Stopping Miniatures: Tart Flag, Mini Pavlovas, Lady Finger Genoise Batter

Ingredients
Tart Flag
- 1 Large egg yolk
- 2 tbl. Cold water
- 1 tsp. vanilla
- 1 1⁄4 cups AP Flour
- 1/3 cups sugar
- 1⁄4 tsp. salt
- 1⁄2 cup unsalted butter (sticks cold)
- 16 oz. mascarpone
- 6 tbl. confection sugar
- 1 cup fresh whipped cream
- 1 pint blueberries
- 1 pint strawberries

Mini Pavlovas
- 6 egg whites
- 1⁄2 tsp. cream of tartar
- 2 cups sugar
- 12 oz. white chocolate
- 2/3 cups heavy cream

Ladyfinger Genoise Batter
- 3 tbl. butter
- 1 1⁄4 cup sifted cake flour
- 2/3 cup sugar
- 1/8 tsp. salt
- 2 large eggs
- 4 large yolks
- 1 tsp. vanilla

Glaze
- 12 oz. white chocolate
- 2/3 cup heavy cream

Recipe
Tart Flag
In a small pot, stir together yolk, water and vanilla, set aside. In a mixer, stir together flour, sugar and salt. Add butter until it resembles coarse crumbs, then add egg mixture until it comes together. Shape dough into disc and refrigerate 30 minutes. Roll dough out to 1/8 inch thick. Use cookie cutter to cut out 12 rounds, place in tart pan. Bake shells at 350o for about 20 minutes. Fill with mascarpone cream and fruit and assemble like the American Flag.

Mini Pavlovas
Whisk egg whites until foamy. Add cream of tartar and slowly drizzle in sugar until stiff peaks form. Slowly pipe small circles and build surrounding wall. Heat cream and pour over chocolate, mix until smooth.

Separate chocolate into 3 different bowls. Keep 1 bowl of chocolate white, dye one red and one blue. Coat 3 pieces of popcorn, 1 white, 1 Blue, and 1 red. Stack inside of pavlova to look like bag of popcorn red white and blue.

Ladyfinger Genoise Batter
Pour melted butter into bowl, set aside. Sift flour with 1 tablespoon of sugar and salt and set aside. Put eggs, yolks, and sugar in mixer and mix with whisk attachment until pale yellow and triple in volume like soft whipped cream. (Should look like ribbons. Then add vanilla.

Remove from mixer and gently fold in flour and then butter gently. Butter flour parchment paper in a 9 inch square cake pan. Bake at 350o for 20-25 minutes. Let cook for 5-10 minutes. Using round cookie cutter or square cut out mini cakes.

Glaze
Heat cream and pour over chocolate. Glaze cakes while glaze is still warm, decorate with red and blue berries.