Morning Glory Coffee and Bakery makes pie poppers & nutella - Los Angeles News | FOX 11 LA KTTV

Morning Glory Coffee and Bakery makes pie poppers & nutella

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Morning Glory Coffee & Pastry Shop is located at 85 Kercheval in Grosse Pointe Farms.

Here are the RECIPES featured on FOX 2 News Morning.

 

Pie Dough8 oz all-purpose flour (about 1 1/3 cups)

1 Tbs Sugar

½ tsp Salt

1 stick (4 oz) unsalted butter (cut into small cubes)

2 Tbs lard or solid vegetable shortening

4 Tbs water (varies)

Sift flour sugar and salt.

In a food processor combine dry ingredients and lard (or shortening) and butter. Pulse till mixture is fine and mealy like cornmeal. Add water a tablespoon at a time till it comes together and is dough consistency (may need more or less than listed in recipe). Form into a flat ball, wrap tightly and refrigerate for at least 30 min before using.Egg Wash

1 Egg

1Tbs water Fruit or flavored pie filling

Nutella (Hazelnut chocolate spread) recipe to followCourse Sugar

Preheat oven to 325

Once pie dough is chilled, roll out till ¼ inch thickness. Use any desired holiday or classic cutters and cut dough into shapes.

Using egg wash, lightly brush one piece of the cut out pie dough. Scoop 1 tsp of filling (depending on size of cutter maybe more) into the middle of the cut piece of pie dough.

Take another cut out piece of dough and lay on top of filling and pinch edges so there is a seal.

Brush top with egg wash and sprinkle with course sugar.

Bake mini pie poppers on parchment lined sheet tray for 12-15 min or till golden brown on top (varies depending oven) Nutella (Chocolate Hazelnut Spread)

1 2/3 cup hazelnuts

1 1/2 cup whole milk

7/8 cup powdered whole milk

2 tablespoons mild-flavored honey

pinch of salt

7 ounces bittersweet or semisweet chocolate, chopped

6 ounces (140g) milk chocolate, chopped (use one that's at least 30% cacao solids)

Spread the nuts on a baking sheet. Toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.

While they are toasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

In a bowl set over a double boil, melt the chocolates together until smooth.

Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don't need to be perfect; just try to get as much off as possible.

In a food processor, grind the warm hazelnuts and almonds until they're as fine as possible. You may not be able to get them completely smooth, depending on your food processor

Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.

*You can strain the paste, to remove little hazelnut pieces to get smooth or leave to keep textured.

Place in a air tight container or jar, and refrigerate for at least 6 hours before use.

 

 

 

Pie Poppers

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