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We all know Paula Deen loves to make cakes and cookies, but what about pastries?
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#pauladeen #fullepisodefriday
This full episode, from Paula's Home Cooking is all about making pastries, Paula style:
Peach Cream Tart - https://www.pauladeen.com/recipe/peach-cream-tart/
Tassie Cups - https://www.pauladeen.com/recipe/tassie-cups-with-lemon-curd-filling/
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen and I know
0:02
y'all have seen me make cakes and
0:05
candies and in cookies but today's show
0:08
is all about making pastries and I want
0:11
to share with y'all a juicy and luscious
0:13
peach cream tart and then I want to fix
0:16
you might a see cups with a lemon curd
0:18
filling they're so good and they're
0:21
gonna make your mouth pucker and finally
0:23
I want to share with y'all my almond
0:25
Danish world's recipe it's rich with a
0:28
gooey filling and a sugary sweet glaze
0:30
you know I bet with these recipes in
0:33
your file you'll never have to visit
0:36
another sweet shop again so get your
0:39
tummy and your sweet tooth ready out
0:40
there y'all
0:42
because Paula's sweet shop is open for
0:45
business
0:53
you
1:19
in the kitchen and making sweets and
1:21
that's what the show is all about today
1:23
I'm opening up just for the day
1:27
Paula's sweet shop and I've got some
1:30
wonderful peaches that are ripe I wish
1:34
that you could smell them the first
1:37
recipe I want to share with y'all today
1:38
is a luscious peach tart and we're gonna
1:42
start by making our crust I'm gonna
1:45
start with 1 and 1/4 cup of all-purpose
1:47
flour into our food processor 2
1:52
tablespoons of sour cream I use a lot of
1:56
sour cream on this cooking show Dona
1:59
never know it's one of my favorite
2:01
ingredients all right and and then the
2:05
number one favorite ingredient I'm gonna
2:07
add a stick of softened butter actually
2:13
it's not softened it's at room
2:14
temperature and we're just gonna put the
2:17
top on this and we're gonna blend this
2:22
until it forms a ball you'll hear it
2:26
turn into a ball in just a second all
2:30
right
2:30
it's that quickly it forms a ball and
2:35
then we're going to bring this over here
2:37
to our tart pan now I'm using a 10 inch
2:40
tart pan with a removable bottom now I'm
2:44
just gonna press this crust evenly
2:47
around the pan and up the sides in
2:51
Georgia our peaches are so good all
2:55
right I'm gonna put this into a 375
2:57
degree oven and we're gonna let it bake
2:59
for about 12 minutes and I've got one
3:02
already in here that should be about
3:04
ready it's been in there for about 12 or
3:07
13 minutes and it is and I'll stick that
3:10
one in and let that one bake off you can
3:15
see how pretty that is but it's not
3:18
totally done because we're gonna bake
3:19
this some more all right our next step
3:22
is we're gonna take our fresh peaches
3:25
and I'm just gonna spiral these around
3:28
the whole crust
3:31
until everything is covered now I've
3:36
lemon juice these peaches to keep this
3:39
from turning dark on me it's just a
3:45
perfect day for a peach tart the sun is
3:49
shining and the birds are singing and
3:52
it's such a beautiful day now we're
3:56
gonna make the filling fire tart and
3:58
I've got 3/4 a cup of sugar 3/4 a cup of
4:05
sour cream there's that sour cream again
4:10
3 egg yolks and 1/4 of a cup of flour
4:20
and we're just going to beat this until
4:23
it's smooth
4:32
all right you can see how quick and
4:37
simple and easy that was and now we're
4:40
just going to pour that filling on top
4:43
of our peaches and when we bring this
4:53
out of the oven those peaches are going
4:57
to be peeping out of that custard all
5:00
right now tarts ready to go in the oven
5:02
and we're gonna lower our oven to 350
5:05
degrees we're going to bake this for
5:08
about an hour or until the custard sets
5:12
so you'll want to start keeping an eye
5:14
on this after about 4045 minutes and
5:23
I've got one over here that I think is
5:28
ready to come out oh yeah look how
5:35
pretty that looks now to finish our
5:38
chart we want to put a shiny glaze on it
5:41
and to do that I'm gonna use some peach
5:45
preserves that have been warmed in the
5:47
microwave and I'm gonna add one
5:49
tablespoon of frozen limeade concentrate
5:57
and I'm gonna brush this onto our tart
6:01
while it's warm and then I'm gonna set
6:05
it to the side and let it cool and then
6:07
I'm gonna be digging in after this cools
6:10
it's gonna have a real pretty shine to
6:13
it and they're just beautiful and you
6:18
saw how easy and simple and quick it was
6:21
for me to make I can hardly wait to
6:24
taste it but we've got some things to
6:27
keep us busy before I can taste when we
6:30
come back I'm gonna be making at a C cup
6:33
that's filled with a tart creaming yummy
6:36
wonderful lemon curd so I'll see y'all
6:40
back in a minute
6:40
because things are just getting so wait
6:50
you
6:57
hey what I thought I was gonna have time
7:00
to do this I couldn't wait for that tart
7:02
in the cool y'all
7:04
I've just got to taste it mmm it's so
7:14
good but there's something else I want
7:16
y'all to taste too and if I don't put
7:19
that down I'm not going to get rid of
7:20
this next dish this next dish is Tassie
7:24
cups filled with lemon curd I'm going to
7:28
start with a cup of all-purpose flour
7:32
1/3 ounce block of cream cheese 1 stick
7:38
of room-temperature butter and a pinch
7:44
of salt and we're going to do this just
7:48
like we did the crust for the tart we're
7:54
gonna pulse it until it forms a ball
8:03
and there's that ball all right now
8:08
unlike the tart we're gonna take this
8:11
out and we're just gonna wrap this in a
8:13
plastic wrap and I'm gonna store it in
8:15
the refrigerator for about an hour
8:17
because that butter has given our pastry
8:19
off a real soft texture and we want to
8:23
chill it just for a little while and
8:25
I've got one in here already chilled
8:28
that we're gonna take out and I'm gonna
8:31
show you how easy these little Tassie's
8:34
work up we're going to use a miniature
8:37
baking dish now this piece of dough will
8:42
make 24 cups so to make a 12 cup
8:49
container full you'll cut it in half and
8:53
you're just going to pinch it off and
8:55
form it into a ball and drop it into
8:58
your cup just like that and then I have
9:04
these little shot glasses sitting around
9:07
in the kitchen and I'm gonna take these
9:09
shot glasses and I'm gonna dip them in
9:12
flour and then I'm gonna just start by
9:15
using that to press down the cup and get
9:18
it going but you'll want to make sure
9:20
that you dip it every time in the flour
9:22
or else your little Tassie cups gonna be
9:26
stuck to the bottom of your glass and
9:29
then all you have to do is come back in
9:32
here with your fingers and work it up
9:34
the sides now we're gonna put these in
9:37
the oven and we're gonna let them bake
9:39
at 350 for about 20 minutes and while
9:43
these are baking we're gonna make our
9:46
lemon curd okay so in with those alright
9:56
to make our lemon curd we're gonna add 1
9:59
cup of sugar into the food processor the
10:04
zest and juice of 3 lemons so if you
10:07
like tart things today is show is just
10:11
for you we're gonna add juice of 3
10:14
lemons and four whole eggs all right now
10:28
I'm gonna pulse this and after the
10:31
ingredients are mixed together I'm gonna
10:33
slowly add a stick of melted butter
10:54
I'm not I wouldn't do that job maybe now
10:59
we're fixing to take our filling to a
11:01
double boiler and we're gonna cook it
11:03
until it begins to thicken and that
11:06
should take about three minutes won't
11:09
take very long at all and the beauty of
11:19
this lemon curd y'all is it will last in
11:22
the refrigerator for up to three weeks
11:24
but I've got some that I've already
11:26
cooked and cooled in the refrigerator
11:28
and I've got a pan of Tassie cups back
11:33
here waiting on us and all we're gonna
11:40
do now I'm gonna lift I'm gonna lift
11:46
these out of the muffin tin I think
11:56
these are just easier to take out before
11:58
you fill them that way you won't be
12:00
getting your fingers all in the lemon
12:02
curd and the green thing about these
12:10
little Tassie cups is you can fill them
12:13
with all sorts of stuff so I hope that
12:17
you're gonna like these as much as
12:18
Michael does look how pretty and when we
12:28
come back I'm gonna be showing you how
12:29
to make almond Danish swirl I'll see
12:34
y'all back in a minute
12:35
I got a tart to take care of
12:38
[Music]
12:44
[Music]
12:51
you're not gonna believe this recipe
12:53
it's so good especially if you like
12:56
almond flavoring we're gonna start with
12:58
6 ounces of cream cheese 1/2 a cup of
13:02
powdered sugar and a teaspoon of almond
13:05
extract and we're just gonna beat this
13:09
until it's creamy and I've got my cream
13:15
cheese at room temperature so it won't
13:17
go flying off in chunks hitting the
13:19
ceiling or hitting me in the face
13:21
I just love almond extract I think it
13:26
smells so good it reminds me of cherries
13:28
or peaches I don't know I may be a
13:30
mixture now I've got 1/2 a cup of
13:33
chopped almonds and I'm gonna add about
13:36
half of that then I'm gonna slip those
13:39
right in there because I'm gonna be
13:41
using them on the very last step ok so
13:45
you can see how easy that first process
13:48
is and I have to tell you the next thing
13:51
I'm moving on to today is just something
13:53
about a southern girl in a crescent roll
13:56
we can turn it in from everything from
13:59
an entree to a dessert and that's what
14:02
we're gonna use to make our crust out of
14:04
today now I'm going to gently take these
14:07
apart kind of unroll them and I'm gonna
14:10
take two of the triangles you can see
14:14
the triangles I'm gonna lay them down
14:16
and I've got them on a floured surface
14:18
and I'm gonna just dip my fingertips in
14:21
some more flour and I'm just gonna seal
14:23
those together just like that so it'll
14:27
make one solid piece all right now I'm
14:30
gonna take our cream cheese filling and
14:34
I'm gonna frost each one of our crescent
14:37
rolls all right so all we're gonna do is
14:44
just spread that over the entire surface
14:52
alright ok so the next step for us is
14:55
just to roll our crescent rolls up just
15:00
like that and if you don't like almond
15:02
you could flavor the Centers of these
15:05
with anything you wanted so all we're
15:08
gonna do now is throw these onto a plate
15:11
and we're gonna put them in the
15:13
refrigerator and let them chill for
15:14
about thirty minutes sure we'll be good
15:21
alright we'll swap the trays and then
15:30
we're just gonna come down here and
15:33
we're gonna slice our crescent rolls
15:35
into four pieces and to have a better
15:39
eye to keep my sizes straight I first go
15:42
right down the middle and then into the
15:44
middle again so that guarantees me good
15:47
sizes and when these baked they're gonna
15:50
have a swirly top because we're standing
15:53
them on their side I'm gonna go ahead
15:55
and get these started before I do the
15:56
rest of them but we've got one little
15:59
step yet to go I've got an egg white
16:01
right here and I've given a little
16:05
beaten too and I'm just gonna take a
16:07
brush dip it into the egg white and
16:10
brush the crescent rolls with it and
16:13
that's gonna give it a pretty shiny look
16:22
so now that we've got our wash done
16:24
we're just gonna sprinkle the tops with
16:28
the other half of the almonds that we
16:30
put aside you know what I think there's
16:37
a faster way to skin the cat how about
16:40
that all right they're ready to go into
16:45
the oven
16:45
so as I said 350 for 20 minutes
16:56
all right and I've got a pan that's been
16:58
in here about 19 or 20 minutes look how
17:06
pretty those look I'm gonna take these
17:11
off and I'm gonna set them on a wire
17:13
rack that's been lined with parchment
17:16
paper and we've got one more quick
17:19
little step to do all right in this bowl
17:23
we're gonna mix a half a cup of powdered
17:25
sugar and we're gonna add four teaspoons
17:29
of milk and a half a teaspoon of almond
17:33
flavoring now if you weren't gonna serve
17:38
these till tomorrow morning
17:40
you would throw them in the refrigerator
17:42
pull them back out I'd pop them in the
17:45
oven just for a second and then I put
17:47
the glaze on them right when I was ready
17:49
to serve them so all we're gonna do is
17:52
just but I promise you this these are
18:02
better than any store-bought Danish that
18:05
you can buy what do you think I think
18:12
that I want that one right there I just
18:15
love that powdered sugar glaze look at
18:18
these you can see the cream cheese
18:20
wanting to slip out of that twirl
18:32
they're so good please try this recipe
18:35
when we come back I'm gonna show you how
18:38
to make a fresh chocolate mint
18:42
[Music]
18:49
[Music]
18:56
this is one of my favorite tips it's a
19:00
wonderful way to surprise your guests at
19:02
the end of a meal and if you're like me
19:04
you've got a garden and I love growing
19:07
fresh mint it's just so much prettier
19:10
than what I can get at the store all
19:12
right
19:12
I'm using a set of tweezers so that I
19:16
won't get my hands in all the chocolate
19:18
now all I've done is melt some chocolate
19:22
squares depending on the chocolate that
19:24
you prefer you can use a semi-sweet a
19:27
sweet or a dark bitter chocolate and
19:31
we're just gonna let that chocolate
19:33
drain off of them and put them on a
19:36
parchment lined cookie sheet now you can
19:41
put this in the freezer and they'll
19:43
harden very very quickly or you can just
19:46
let them Harden at room temperature on
19:48
the counter although it will take a
19:50
little bit longer and I've waxed paper a
19:54
rolling pin and I'm gonna use that to
20:01
drape some leaves over to give them a
20:04
curve so they'll have a pretty shape
20:06
like I did with these and your guests
20:10
are gonna just love their homemade
20:12
chocolate man
20:17
well have y'all had as much fun watching
20:19
this show today as I did cooking all
20:22
this stuff I hope so and I can't hardly
20:25
wait to dig into every bit of this stuff
20:27
you know I don't know what I want to eat
20:29
first the peach cream tart are the
20:32
Tassie filled cups with lemon curd and
20:35
the almond Danish swirls oh I just can't
20:39
hardly wait and don't forget one day
20:42
when you've got a few extra minutes make
20:45
your own fresh chocolate mints they're
20:47
the perfect ending to a meal until next
20:51
time y'all I want to send you love and
20:54
all kind of sweet dishes from my kitchen
20:57
to yours
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