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Emily Luchetti
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Emily Luchetti

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Dancing with the Stars probably not in our future. We'll stick to desserts.

- with Mr. Chocolate Jacques Torres
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Emily Luchetti

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Caramel Chocolate-Chunk Tart alert!

LAST call to participate in a Recipe Challenge for a chance to win the“Classic STARS desserts” cookbook! This week’s Challenge is a Caramel Chocolate-Chunk Tart.

Many pastry chefs feel the need to have “a little color” on the plate,especially when the dessert is chocolate and thus brown. What’s wrong with just brown? Fashion designers create clothes in solid earthtones and describe them using food names like “chocolate” and“caramel.”

This dessert is delicious and beautiful in many shades of brown: the tan of the tart shell, the golden brown of the caramel, and the richbrowns from both of the chocolates.

I encourage you to make this and to share a picture here, too: http://www.facebook.com/emilyluchettidesserts

Go FearlessBakers, GO!

Caramel Chocolate-Chunk Tart recipe
Serves 8-10

Tart Dough

2 cups flour
2 tablespoons sugar
pinch salt
6 ounces cold unsalted butter
2 tablespoons cream
1 egg

Directions:

1. Combine the four, sugar, salt and butter. Mix together until thebutter is the size of small peas. Whisk together the cream and theegg. Pour the cream mixture into the flour butter mixture and mix justuntil the dough comes together. Roll the dough out onto a lightlyfloured surface and line a nine inch tart shell.

2. Freeze or refrigerate the tart shell for at least one hour.

3. Preheat the oven to 400 degrees. Line the tart shell withparchment paper and rice or beans. Bake for about 15 minutes until theedges of the shell are golden brown. Remove the parchment paper andrice and continue to bake until the bottom of the tart shell is goldenbrown.4. Set aside to cool while you make the filling.

Caramel Filling

1 cup sugar
3 tablespoons water
1 cup cream
2 large eggs
6 ounces bittersweet chocolate, coarsely chopped

Directions:

1. Preheat the oven to 325 degrees.

2. Combine the sugar and the water in a medium size heavy bottomedsaucepot. Cook over medium heat until the sugar dissolves. Increase tohigh heat and cook until the sugar is amber in color. Remove the potfrom the heat and slowly add the cream. Pour the mixture in a bowl andallow to cool for 10 minutes. In a medium size bowl lightly whisktogether the eggs and then whisk in the caramel mixture.

3. Scatter the chocolate pieces in the bottom of the tart shell. Pourthe caramel filling over the chocolate.

4. Place the tart on a baking sheet and bake for about 20 minutesuntil the tart is set. Allow to cool for at least 30 minutes beforeserving.5. Cut into slices and serve with Chantilly cream. This tart is rich so small slices are good!
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Emily Luchetti

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+1 for this Bon Voyage Cake, made by Two for Two cakes. Hat's off, Alison!

Two for Two cakes: http://www.twofortwocakes.com/index.html
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Emily Luchetti

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making pizza, at home with chef Elizabeth Falkner
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It sure is ;)
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Key Lime Pie is one of those iconic regional dishes that people havestrong feelings about. I make my version with condensed milk(tradition) and a cookie crumb crust rather than flaky pie dough(adaptation). Good store-bought cookies make excellent crumb crustsand allow you to experiment with different flavors.

I encourage you to bake this pie and to share your pic on my Facebookwall. Those who post pics will be entered into a raffle to win a copyof the "Classic STARS Desserts" cookbook.

There will be 3 more Recipe Challenges and opportunities to enter overthe course of the next 3 weeks. Go Fearless Bakers, GO!To share a pic: www.facebook.com/emilyluchettidesserts?ref=tn_tnmnIngredients:

Key Lime Pie recipe
Makes 1 pie, serving 6 to 836

Ingredients:

Pepperidge Farm Bordeaux cookies* (about 1 1/3 packages or 9ounces—about 2 cups—of crumbs)
6 tablespoons (3/4 stick) unsalted butter,melted
5 large egg yolks
1 (14-ounce) can condensed milk
1/2 cup Key lime juice
*You can substitute graham crackers if you wish

Directions:

1. Preheat the oven to 350°F.2. Pulse the cookies in the food processor until they’re like coarsesand. In a bowl, stir the crumbs with the butter until well mixed.
With your fingers, evenly spread the crumbs onto the side and bottomof the pie pan. Use the flat bottom of a drinking glass to firmly andevenly press the crumbs onto the bottom. Use a spoon to press thecrumbs into the curve and up onto the side of the pan.

2. Put the crust in the freezer to firm up while you make the piefilling.

3. In a medium bowl, whisk the egg yolks, condensed milk, and limejuice until evenly combined. Remove the crust from the freezer andpour in the filling. Bake the pie until the filling is set, about 15minutes.

4. Let cool for 20 minutes then transfer to the refrigerator to chillfor 2 to 3 hours. If you want to serve it sooner, you can put it inthe freezer to chill thoroughly, but no longer than 45 minutes (youdon’t want it to freeze). The pie can be made 1 day ahead and kept,covered with plastic wrap, in the refrigerator.

5. Serve the pie sliced into wedges with generous dollops of whippedcream.
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Emily Luchetti

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+1 for these 32 wedding cakes from Kuwait.

What was the best wedding cake you ever had? Was it yours?

http://www.slideshare.net/EmilyLuchetti/wedding-cakes-inkuwait-11800987
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Have her in circles
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Emily Luchetti

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Break up the day with a hazelnut walnut bar.

Recipe here: http://www.flickr.com/photos/69450413@N02/7197751306/in/photostream
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Emily Luchetti

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Master this basic white cake recipe and you can make variations so tasty no one will ever realize that they ALL rely on the same basic recipe.

David Leite, of Leite's Culinaria, disagrees: "This is not your basic white cake. It is a cake. And it is white. But basic? Only if you mean “basic” in terms of ...."

http://leitesculinaria.com/79012/recipes-basic-white-cake.html
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If you LOVE chocolate and caramel, you’re in luck: 7 hours til National Chocolate Carmel Day is over. Who creates all of these national holidays?

As esoteric as this may be, this combination deserves to be recognized. Chocolate and Carmel, when paired together, are one of the best flavor dessert combinations.

While Chocolate sauce is all about the chocolate, when mixed with Caramel, it is complex. Behold this week’s Recipe Challenge --- Chocolate Caramel sauce! What will you serve your sauce with? OR will you just eat it out of the jar, like I sometimes do?

I encourage you to make this and to share a picture, too. Those who share pics on my Facebook wall (http://www.facebook.com/emilyluchettidesserts?ref=tn_tnmn) will be entered into a raffle to win a copy of the "Classic STARS Desserts" cookbook.

There will be 2 more Recipe Challenges and opportunities to enter over the course of the next 2 weeks. Go Fearless Bakers, GO!

Chocolate Caramel Sauce recipe

Yield: 1 3/4 cups

1 1/2 cups sugar
1/2 cup water
1 cup heavy (whipping) cream
3 ounces bittersweet chocolate, chopped

1. Stir together the sugar and the water in a medium saucepan. Heat the sugar over medium heat until the sugar is dissolved, about 5 minutes.

2. Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase to high heat and cook, without stirring, until the sugar is amber colored, 8-10 minutes.

3. Remove the pot from the heat. Wearing oven mitts, slowly add one quarter of the cream. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside and then stir again. Carefully add the remaining cream. Stir until combined.

4. Whisk the chocolate into the caramel sauce. Serve the sauce warm. If it cools, reheat it in a double boiler.

Planning Ahead

The sauce may be made up to 2 weeks in advance, covered, and refrigerated. Reheat before serving.
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MAY LOVE CHOKOLAT
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Emily Luchetti

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In honor of National Pi Day, I'm making Chocolate Cream Pie with toasted meringue at Waterbar restaurant! Bring a business card or proof that you are a mathematician, OR a math teacher, and score a FREE slice of pie!

March 14th, 2012
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Emily Luchetti

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Join me at King Arthur Flour for a weekend baking class! Learn how to make delicious desserts that will impress your friends and family.

Friday, May 11th: 2pm - 6pm AND
Saturday, May 12th: 9am - 3pm, lunch included.
King Arthur Flour, Lebanon, NH

11 seats remain. I'd love to meet you.

For more information, please visit:

http://www.kingarthurflour.com/baking/baking-education-center-calendar
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Emily Luchetti

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Looking for a Gluten Free, Flourless Chocolate Cake recipe? TCHO has got you covered. Big fan of their chocolate.

Here's my recipe:

http://tcho.com/explore/bite-me/recipes/16-cakes-tarts/113-tchocolate-flourless-cake
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People
Have her in circles
476 people
Work
Occupation
Executive pastry chef of Farallon and Waterbar restaurants.
Story
Tagline
Fearless baker
Introduction
Fearless baker. Executive pastry chef of Farallon and Waterbar restaurants in San Francisco.  Award winning James Beard Pastry Chef of the Year.  Author of 6 cookbooks:

Stars Desserts
Four Star Desserts
A Passion for Desserts
A Passion for Ice Cream
The Fearless Baker 


Creator of dessert recipes for The Farallon Cookbook.
Bragging rights
James Beard inductee into Who's Who of Food and Beverage - 2012
Basic Information
Gender
Female
Other names
Fearless baker