Magazine article Sunset

March Favorites

Magazine article Sunset

March Favorites

Article excerpt

Recipes from our readers, tested in Sunset's kitchen

Cream puff gateau

Edith Shulman, Sedona, AZ

This cake, is made from choux pastry, the same dough used to make éclairs. It's easier to make than you might think, and the end result is irresistible.

PREP AND COOK TIME 1 hour, plus cooling time

MAKES 8 servings

NOTES Unsweetened flaked coconut is available at most natural-food stores.

½ cup butter, cut into pieces, plus more for buttering pans

1 cup all-purpose flour

1 tbsp. sugar

¼ tsp. salt

5 large eggs, at room temperature

1 cup unsweetened flaked coconut (see Notes)

1½ cups heavy whipping cream

¼ cup powdered sugar

3 tbsp. strawberry or raspberry preserves

1. Preheat oven to 400°. Butter 3 large baking sheets and set aside.

2. In a medium pan over medium heat, melt ½ cup butter with 1 cup water; bring mixture to a simmer. Reduce heat to low and immediately add flour, sugar, and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from sides of pan, about 1 minute. Remove from heat.

3. Add eggs one at a time, stirring vigorously to fully incorporate each egg before adding the next. The mixture will appear to separate at first; keep stirring until dough comes together into a smooth paste.

4. Divide dough evenly among the 3 prepared baking sheets. Using a spatula, spread dough into 8-in. circles.

5. Bake pastry layers 20 minutes, then reduce heat to 350° and bake until browned, 10 to 15 minutes. (Pastry may be baked in batches.) Transfer layers to cooling racks and set aside. Meanwhile, spread coconut on a baking sheet and bake at 350° until lightly toasted, about 10 minutes.

6. In a large bowl, beat cream to soft peaks. Add powdered sugar and beat to combine.

7. Spread each pastry layer with 1 tbsp. preserves, then top each with 1/3 of the whipped cream and 1/3 of the coconut. Stack the circles and slice with a serrated knife.

PER SERVING 463 CAL., 74% (341 CAL.) FROM FAT; 7.2 G PROTEIN; 38 G FAT (24 G SAT.); 25 G CARBO (1.1 G FIBER); 270 MG SODIUM; 228 MG CHOL.

Meyer-lemon cake

Carolyn Grattan Eichin, Campbell, CA

Cooking the lemons before adding them to the cake mellows their flavor.


MAKES 10 servings

NOTES We also like the sharper flavor of regular lemons, which may be substituted in equal amounts.

1 lb. Meyer lemons plus 1 tbsp. fresh Meyer lemon juice (see Notes) and 10 thin Meyer lemon slices for garnish

1 tsp. butter (for greasing pan)

About ½ cup all-purpose flour

1½ cups whole almonds

1 tsp. baking powder

½ tsp. salt

5 eggs, separated

1¼ cups sugar

½ tsp. almond extract

¼ cup candled or crystallized ginger, finely diced

½ cup powdered sugar

1. Put whole lemons in a large pot over high heat, cover with cold water, and bring to a. boil. Lower heat to medium and simmer until soft, about 30 minutes. Drain; transfer to a bowl of ice water. When lemons are cool, cut into quarters and gently remove seeds, retaining as much juice as possible. Whirl lemons in a food processor until they become a smooth, thick purée.

2. Meanwhile, preheat oven to 350°. Butter and flour a 9-in. pan with a removable rim. In a food processor, pulse almonds until nuts resemble coarse cornmeal. Put in a large bowl and add ½ cup flour, baking powder, and salt. Stir to combine.

3. In another large bowl, whisk together egg yolks and sugar until thick and pale yellow. Stir in lemon purée and almond extract. …

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