:max_bytes(150000):strip_icc()/lemony-sumac-pie-with-ritz-cracker-crust-FT-RECIPE0821-aae6b0c5262241048a49e8ab45bbc5a8.jpg?w=1500&resize=1500,1000&ssl=1 "Make Stunning Desserts With Paola Velez Recipes")
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Pastry chef Paola Velez has a star-studded resume, from sous chef for chocolatier Jacques Torres to government pastry chef at Kith & Kin in Washington, D.C., the place she was named Pastry Chef of the 12 months by Esquire and the Restaurant Affiliation of Metropolitan Washington in 2020, and nominated for the 2020 James Beard Award for Rising Star Chef of the 12 months. Her extremely anticipated cookbook Bodega Bakes will likely be printed in October 2024. Velez was chosen as a 2021 F&W Finest New Chef and has been contributing recipes ever since.
We have assembled the recipes for Velez’s hottest desserts, from a Gorgeous Citrus Pie to Platanos Foster, together with her swaps and upgrades for extra taste and spectacular presentation. Plus, most recipes embrace a Pastries with Paola video that will help you good the methods, from tempering chocolate to adorning macarons.
Baba au Rhum Punch
Velez provides layers of darkish rum and contemporary fruit taste to home made brioche for her grownup variation on this cake, utilizing virtually a cup of top-shelf darkish rum between the cinnamon-spiked rum soak and the strawberry-peach Rum Punch Coulis.
Maria Cookie Icebox Cake
Velez transforms an after-school snack staple from her childhood into an icebox cake with a sweetly spiced cream filling and topped with luscious dulce de leche. She garnishes the make-ahead cake with edible flowers and contemporary strawberries.
Hummingbird Cream Puffs
Velez fills choux pastry with naturally candy banana whipped cream, coconut, and pineapple for a tropical deal with topped with buttery cookies.
Lemony Sumac Pie with Ritz Cracker Crust
Velez makes use of this crumb crust for a no-bake pie when it is sizzling out. This one stars a candy and bitter lemon curd filling with contemporary lemon juice and the floral and tart spice, sumac. It is topped with items of tropical fruit, resembling kiwi quarters, pineapple wedges, Cape gooseberries, papaya slices, sliced strawberries, and/or raspberries, for a stupendous presentation.
Chocolate Occasion Cake with Darkish Chocolate Ganache and Do-it-yourself Sprinkles
Make your individual sprinkles from scratch a day forward with this enjoyable, crowd-pleasing recipe from Velez. Ganache makes the frosting silky-smooth for this wealthy, chocolaty cake.
Banana Pudding Paletas
Velez turns nostalgic banana pudding right into a festive frozen deal with utilizing all of the basic parts — nutty browned butter, bits of banana, pudding, and crushed vanilla wafers — and adorning with white chocolate sauce and chocolate sprinkles.
Strawberry Ekmek Kataifi
Ekmek kataifi is a Greek dessert produced from crispy shredded phyllo that is soaked in syrup and historically topped with custard. Velez replaces the custard with a vibrant strawberry pudding and a cloud of honey-flavored whipped cream nonetheless balancing crispy and creamy.
Cornbread Tres Leches Cake
Velez makes further candy tres leches by changing the basic evaporated milk and sweetened condensed milk with heavy cream, half-and-half, and entire milk. Utilizing cornmeal within the cake batter provides nuttiness and a refined crunch, made even richer with tangy labneh.
Tropical Mendiants
Velez shares her easy methodology for tempering chocolate within the microwave that retains these make-ahead treats approachable. Pipe the chocolate into rounds; prime with a colourful mixture of tropical fruit, toasted nuts, and seeds; and set within the fridge.
Olive Oil Cake with Buttercream Frosting and Bitter Candied Oranges
Velez makes olive oil cake with earthy buckwheat flour and candied oranges to garnish with flowers for a showstopping citrus dessert.
Outdated Normal Doughnut Croquembouche
Velez trades cream puffs for home made cinnamon doughnuts in her centerpiece-worthy croquembouche with sizzling caramel.
Tamarind Jelly Candies
Velez crafts colourful pâte de fruit with tamarind pulp, contemporary lime juice, and liquid pectin, coating the jiggly cooked jellies with fruity and tangy flavored sugars.
American Buttercream
Make wealthy and creamy frosting that is candy and buttery in 10 minutes, with or and not using a mixer, utilizing this recipe from Velez.
Platanos Foster
Velez makes Bananas Foster, the basic flambéed dessert, with Caribbean substances, together with heat spices and coconut water within the caramel sauce and plantains as a substitute of bananas.
Enjoyable and Fancy Macarons
Velez fills macarons with home made darkish chocolate ganache, or store-bought vacation jam, apple butter, or agency caramel sauce and paints them with completely different colours of edible shimmering luster mud. These may be made forward and frozen for festive events.
Black and Ruby Cookies
Velez’s engaging variation on New York’s iconic black and white cookies makes use of rye flour for savory, nutty taste, and buttermilk as a substitute of entire milk for a young, well-risen cookie. Then there’s the darkish chocolate ganache piped on one half, and fruity ruby chocolate with a pink hue on the opposite. Velez provides gold leaf to the completed cookies for a enjoyable metallic shine.
Italian Buttercream
The professional pastry chef makes a thick, shiny meringue with egg whites and sugar syrup, regularly incorporating softened butter, beating it till every thing turns into a light-weight and fluffy frosting. She shares the approach for maintaining meringue mild and ethereal and provides a contact of brightness with citric acid, serving to to stability the richness of the frosting.
Chocolate Ganache Sandwich Cookies
Velez fills crisp, buttery cookies with wealthy, fluffy milk chocolate ganache that is made softer with chocolate and butter as a substitute of the same old heavy cream. She decorates them with melted darkish chocolate.
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