Thanksgiving is a great opportunity for friends and family to get together and express their gratitude --and to eat.
Whether or not you choose turkey, pasta, ramen, sushi, butter chicken, Gabby . . . . . . (
You have this idea)
At dinner, at the table, ending the holiday climax of your choice with delicious desserts is a perfect way.
We invited several Vancouver chefs to share their favorite desserts, which is worth tasting at the Thanksgiving table.
From baked fruit pie to pumpkin sticky toffee pudding, here are the recipes they came up.
"The Basque Castle originated in the Basque region of France.
It is made of soft cookie skins, traditionally filled with vanilla pastry cream.
This version is full of pumpkin pastry cream and is perfect for Thanksgiving.
It's like pie and cake. ” —
Betty hang up, 10 tablespoons of Beaucoup bakery (150 mL)
Salt-free butter, half-vanilla beans at room temperature, scraped seeds or 1 teaspoon (15 mL)
1 tablespoon of vanilla extract Cup (140 mL)
2 tablespoons of sugar Cup (210 mL)
Egg yolk 1 large egg1 Cup (250 mL)all-
Purpose flour tsp (2. 5 mL)salt2 tbsp (30 mL)
Brown Sugar, split Cup (125 mL)pumpkin purée (canned)¾ cup (180 mL)
1 teaspoon of whipped cream egg yolk (5 mL)salt3 tbsp (45 mL)
Cornstarch tsp (2. 5 mL)
Ginger chili sauce (2. 5 mL)
1 teaspoon of ground cinnamon (5 mL)
1/8 teaspoon of ground nuts (. 5 mL)
Clove1/8 teaspoon of ground (. 5 mL)
All spice1 tbsp on the ground (15 mL)
Put butter, vanilla seeds or extracts, sugar and almond powder into the bowl of the mixer if needed.
Mix with paddle attachment at medium speed until merge.
Don't absorb too much air.
Add egg yolks and eggs and stir to medium speed for about 20 seconds.
Add flour and salt, stir at low speed 20-
30 seconds until no more drying.
Place the dough on a clean working surface, pat it into a disc, wrap it up with plastic wrap, put it in the fridge for at least two hours, or it's better to stay overnight.
For pastry cream, place a tablespoon of sugar in a pot with pumpkin puree and whipped cream and heat it over medium heat until boiling, about 2-3 minutes.
In a medium-sized bowl, whisk the egg yolk, remaining brown sugar, salt, corn starch and spices together until the mixture is consistent.
When the pumpkin starts to cook, take it out of the fire and stir while slowly pouring the cream into the egg yolk.
Once the cream is all added, put the mixture back into the pan and heat it with medium heat.
Continue to stir the cream until it turns thick and boiling, about 2-3 minutes.
Stir with butter.
Put the cream in a clean container.
Put a piece of plastic wrap directly on the surface.
Keep it refrigerated in the fridge for at least 2 hours or overnight.
Preheat the oven to 350 F/180 C when preparing for assembly.
Line at the bottom of the 8 inch/20 cm round cake pan with a removable bottom or spring-shaped plate of parchment paper.
Take the frozen dough out to room temperature so it is soft enough to roll for about 10 minutes.
Dust your work surface with flour and spread the dough into a rectangle of 9x17 inch/23x43 cm.
Make sure you grind the dough and working face into flour as needed and keep the dough turning 90 degrees after each roll.
Track and cut out two circles of 8 inch/20 cm.
Carefully place a circle at the bottom of the cake pan.
Transfer the other to a piece of parchment and put it in the fridge until you fill the cake.
Collect the dough pieces and roll them into a rope of 24 inch/61 cm.
Roll it into a coil and transfer it to the lined cake tray.
Gently press the dough rope on the side and bottom edge of the pan.
Cut off the extra dough and roll it out and cut it into leaf shape to decorate if you want.
If your pastry cream is too hard, mix it with a wooden spoon and soften it in a bowl.
Apply the pastry cream to the prepared cake tray, smooth and smooth.
Remove another dough circle from the fridge and place it on a cake full.
Gently push the edge into the cream to seal.
Decorated with cut leaves-If needed.
Brush the top of the cake with egg liquid and draw a cross pattern on it with a fork.
Decorated with cut leaves-If needed.
Bake in a preheated oven 55-
60 Minutes, rotate half until the top is all golden.
Completely cool before removing the pan.
It is best to offer at room temperature and will be kept in the refrigerator for up to 2 days.
"The bourbon pecan pie is one of my favorite Thanksgiving desserts because it's about satisfaction and pure indulgence.
Our bourbon pecan pie is a replacement for Thanksgiving classic pumpkin pie, rich and decadent, and the perfect ending for a delicious Thanksgiving dinner. ” —
Wayne Sych, chef of Joe Fortes1 Cup (250 g)
Pecs3/4 cups 1 tablespoon pecan (192 g)
2/3 cups of brown sugar (170 g)
1 teaspoon of corn syrup (5 g)
1/4 cup of vanilla extract (56 g)
1/3 cups of unsalted butter (90 g)
Bourbon1 1/2 tbsp (7 g)salt3/4 cup (192 mL)
325-chocolate crispy oven350 degrees.
Bake and cut before baking.
It won't be too small and it won't taste like particles.
Mix eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until they are mixed.
Add half of chocolate chips and roasted pecans.
The remaining pecans push the lights into the bottom of the pie shell and pour into the liquid mixture.
Bake on the lower shelf above for 30 minutes or until the center is set.
Take it out of the oven, cool to room temperature and put it in the refrigerator.
Let the pie cool for at least an hour before serving, "it has a taste of pumpkin and warm spices.
The desserts are perfect for cool fall nights, bringing together many classic fall flavors. ” —
Adam Mead, the chef of the Teahouse Cup (. 5 mL)butter2 tsp (10 mL)cinnamon½ tsp (2. 5 mL)nutmeg½ tsp (2. 5 mL)
Ground ginger tsp (1 mL)
All spice cups (60 mL)
Vegetable oil Cup (180 mL)
Sugar Cup (60 mL)
Vanilla beans (brown sugar)scrapped)
Or replace 1 teaspoon of vanilla extract 2 egg s1 Cup (250 mL)
2 tbs (530 mL)all-
Flour1 teaspoon (5 mL)
Baking powder tsp (2. 5 mL)
Baking soda tsp (2. 5 mL)salt½ cup (125 mL)butter½ cup (125 mL)
36% weight cream1 Cup (250 mL)
Preheat the oven to 350 degrees F. Grease 8-
Small side baking tray or use parchment paper.
Heat the butter with medium heat in a pan until it melts (1-2 minutes)
Continue stirring until the butter is light brown (2-4 minutes)
Add cinnamon, nutmeg, ginger and spices and continue to stir for 15 seconds.
Pour the butter into a bowl and cool it on one side.
After the butter is cooled, add vegetable oil, sugar, vanilla, eggs and pumpkin puree.
Stir the flour, baking soda, baking powder and salt in a medium sized bowl.
Add the dry ingredients to the wet ingredients until they are mixed, pour into the baking tray, and smooth the top. Bake for 28-
32 minutes, or only a few small crumbs appear until the toothpick is inserted in the cake.
Put the cake aside and let the cake cool completely.
Place butter, heavy cream and brown sugar in a small pan.
Boil and stir the mixture constantly.
Cook in medium for 8 minutes
Low heat or until the mixture is thick.
Pour 1/3 cup toffee sauce onto the cake and apply it evenly.
Place the cake under the broiler until the top is bubbling for about 1 minute.
Slices can be served with extra toffee sauce, whipped cream or ice cream.
"A traditional dessert that uses apples harvested in autumn.
This dessert is also perfect for home chefs as the tools and ingredients it uses can be found in almost any kitchen. ”—
Chef Joseph Thomas Forsyth 5 in the Park Grandma Smith apple, Peel, uncore and cut into two
Cm Cup (125 mL)
Di Mai sugar2 tbsp (30 mL)
Tsp teaspoon of lemon juice (2. 5 mL)
Cinnamon Cup (125 mL)
Put the apples, cinnamon and sugar into the sauce pan and cook under low heat until the sugar starts to dissolve and the Apple softens.
Mix corn starch with cold water to make slurry.
Increase the heat to medium/high, add the corn starch paste until the apple mixture begins to tighten.
Remove from the high temperature and cool.
Broken Top: 1 cup (250 mL)
Roll Oatmeal cup (125 mL)
Di Mai Sugar1 tsp (5 mL)
Cinnamon 225g salt-free butter cup (60 mL)
1/4 cup of golden raisins (60 mL)
1/4 cup of maple syrup (60 mL)
Rape oil mixes all ingredients in a mixing bowl until they are mixed.
Put the same amount of apple mixture into 6 dishes.
Scoop the crushed mixture evenly on the Apple.
Bake at 375 degrees 20 degrees
30 minutes or until it is broken into gold yellow.
Vanilla ice cream on top.
Service and enjoyment.
"I like this dessert because it is very rich in texture.
You have crispy cookies from choux, pralin and hazelnut.
Thanks to chocolate, you have a whip ganache with a great texture.
It's not like cream.
People who don't like hazelnut
Passion fruit is really meant to make everything vivid so you can continue to go back and have another bite.
It's a small job, but it's not hard, it's worth it! ” —
Origo club 50g milk3 g salt4 g sugar100 g butter150 g. all purpose flour4 eggs 75g room temperature butter 50g brown 50g brown sugar 100g. all Passion fruit 70% G dark chocolate 1g salt100 g hazelat100 100g sugar10 g gluc75 g gianduja75 g cream50 G cream cheese-like half hazelatdible speed until a uniform dough is formed.
Spread the dough to 2-
3mm between two sheets of baking paper and freezing.
Boil the smaller cream with glucose to make the whip gannaqi.
Pour it on the chocolate and cream cheese and mix it well.
Finally add the rest of the cold cream and mix again.
Store in the refrigerator for at least 5 hours.
Caramel with passion fruit, boil the cream and passion fruit pure.
On a casserole, dry caramel is made with sugar and heat and Degas with butter.
When you pour, slowly add the mixed cream mixture.
Watch out for the splash.
Re-cook it for 30 seconds and add salt.
It is done by pouring chocolate three times and ensuring a good emulsion.
For hazelnut pralin, bake the hazelnut in the oven and then put one more to decorate.
Make the dry caramel light brown and add it to the roasted nuts.
Be sure to keep a hazelnut for later use.
After the caramel cools, mix it in the Robot Coupe until the size you like.
Warm up the oven to 325 degrees Fahrenheit.
Make a Su-style pastry by cooking milk with sugar, salt and butter.
Turn off the fire, mix in the flour and put back the low heat.
Continue to stir for a few minutes, then transfer the dough to the mixer with the paddle and mix it on the medium for a minute.
Add eggs when mixing and make sure to scrape the edges after each merge.
Finish by placing the choux pastry with star tip or round tip on a paper tray with parchment paper.
Cut the crunch of frozen puffs pastry, the log of size, just place it gently on the top of the puffs pastry.
Bake about 25-30 minutes. Let cool.
Stir gianduja ganache to medium hardness and put it in a leather bag with any tip you like.
Cut eclair, but only 1/3 before cutting
Fill the top to the hollow center of eclair.
Blow some passion caramel in the center and sprinkle pralin on it.
Blow a lot of whips on eclair.
Complete with some roasted half hazelnut and edible flowers.
"My mother used to do it every Sunday for a growing family, so it reminds me of my childhood in Dijon, France, my mother and my family.
It was definitely a comfortable dessert for me. ” —
Chef Emmanuel Le's Joinville Bistro mug (180 mL)sugar1/8 cup (30 mL)
Vanilla Bean, scraped2 cups (1/2 litre)
Add a cup of milk egg with sugar and vanilla.
Boil 1/2 liters of milk and pour it into the egg mixture.
In addition to cooking bayenbao in ramekins
Mary stayed for an hour at 375 degrees Fahrenheit.
Refrigerate on a plate for the night.
I was salivating about it. ”—
Nikki Tan (1) cup pastry chef in Minan restaurant375 mL)
1 cup of butter (375 mL)sugar1¾ cup (560 mL)
Ground butter and sugar until light yellow.
Add the ground almonds and stir well.
Then add one egg at a time and mix until merged. Set aside. ¾ cup(180 mL)
Pear Flower Cup (80 mL)
Water polo podvanilla tsp (2. 5 mL)
Pectin scraped out the beans in the vanilla pod.
Cook all in the pan for 1 minute.
Before serving, re-heat the glaze and brush onto the baked pie.
Spiced cream: 3 cups (750 mL)cream½ cup(125 mL)sugar1 tsp (5 mL)cinnamon½ tsp(2. 5 mL)nutmeg¼ tsp (1 mL)
Cardamom cream and sugar until mid peak, add the spices you like and mix well. Par bake 3-inch store-
I bought a frozen egg tart shell.
Fill the tart shell with almond stuffing.
Cut the pear according to your preference, put the pear into the almond stuffing.
Bake for 20 minutes until the top is golden.
Brush the pie with a warm pear vanilla glaze to make it shiny.
With spiced cream, you can feel the warmth of the festival. 2 oz. (58 g)
Casa migoss posado tequila. 75 oz. (21 g)
Fresh lemon juice. 75 oz. (21 g)agave nectar. 5 oz. (14 g)crème. 5 oz. (14 g)
Chicken protein 2 bar spoon organic pumpkin can 2 Dash Angostura Bitters1 pinch all ingredients into a tin can and a dry shake (no ice)for 4-6 seconds.
Shake violently after adding ice.
Decorated with dehydrated persimmons, Baili leaves and octagonal.