Sarah Bernhardts Recipes

SARAH BERNHARDT COOKIES

Steps:

• Make the filling: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
• Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
• Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
• Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
• Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
• Make the coating: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
• Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.

COCONUT SARAH BERNHARDTS

Steps:

• Pre-heat oven to 350°F and line 2 baking sheets with parchment paper.
• In a large mixing bowl, stir together coconut, sugar, egg white and vanilla until combined.
• Drop by teaspoonfuls onto prepared pans. Bake 7 minutes or until bottoms are lightly golden.
• Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks.
• In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth.
• Stir in rum. Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie.
• Smooth to form a dome shape. Refrigerate about 1 hour or until firm.
• Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper.
• Refrigerate until chocolate sets, about 2 hours.

SARAH BERNHARDT COOKIES

Steps:

• 1. Make the filling: In the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Using whisk attachment; with mixer on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes. 2. Reduce speed, gradually drizzle in cooled chocolate, beating until fully combined. Refrigerate until firm, about 45 minutes. 3. Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. 4. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip. Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie. 5. Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week. 6. Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip, and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour. 7. Make the coating: In the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool. 8. Remove cookies from freezer. Working quickly so that the filling doesn't melt, dip each cookie to coat. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.

SARAH BERNHARDT CAKES (SARAH BERNHARDT-KAGER) (DANISH)

Steps:

• Cover a baking sheet with parchment paper or grease and flour it.
• Preheat oven to 350°F.
• In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
• Fold in the pulverized almonds, cornstarch, and almond extract.
• Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
• Bake until top is dry and cakes are a creamy color, about 10 minutes.
• Remove from sheet and cool on rack.
• Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
• Melt the butter in another pan.
• Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
• Mix the COOLED chocolate and butter together and add the egg mixture.
• When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
• Melt the remaining chocolate and pour over the firm chocolate layer.
• Decorate each cake with an almond.
• Makes 12 cakes.
• The Great Scandinavian Baking Book...-- Beatrice Ojakangas.