Tag Archive for 'Chef Kayci Edwards'

Apple Galette

Apple Galette: Cream cheese dough, seasoned apples, vanilla bean ice cream and a divine caramel sauce. If you are not drooling yet, you are not human. You may remember back in March 2011 when I introduced you to Pastry Chef Kayci Edwards

and her decadent Chocolate Tart recipe which garnered rave reviews.

To celebrate the return from my blogging hiatus, and show my appreciation for your patience while I was disconnected, I am posting this second coveted recipe of hers. Edward’s Apple Galette is a wonderful variation of the traditional 4th of July Apple Pie. This recipe will inspire your inner gourmet goddess, as each bite is filled with all of those flavors that make your mouth explode! There are a few steps involved but many of them can be done ahead of time such, as the cream cheese dough and caramel sauce.

(Note: Be sure to read over the entire recipe as there are FOUR ingredients lists and FIVE sets of directions.)


Apple Galette

Cream Cheese Dough

Dough Ingredients

12 oz cream cheese, room temp

1 lb unsalted butter, room temp

4 1/4 cups All-Purpose Flour

Dough Directions

Note: The dough can be made up to a day in advance; let it sit on the counter a few minutes before rolling out.

Cream together cream cheese and butter until completely combined. Add flour all at once and mix until just combined. Wrap dough in plastic and let chill before use.


Streusel Ingredients

1 cup plus 1 1/2 TBS All-Purpose Flour

1/2 cup granulated sugar

3/4 cups brown sugar (light or dark will work)p>

1 TBS salt

1 TBS cinnamon

15 oz unsalted butter, chilled

Streusel Directions

Combine all dry ingredients and mix until combined. Cut butter into cubes and add all at once to dried ingredients. Combine until the mixture just starts to come together, it will look crumbly. Butter pieces should hardly be visible. Do not over mix – it will result in a bowl of dough!

Caramel Sauce

Carmel Sauce Ingredients

1 cup granulated sugar

1/4 cup corn syrup

1/4 cup water

1 cup heavy cream

Caramel Sauce Directions

Combine sugar, corn syrup and water in a sauce pan and bring to a boil. Cook until mixture reaches a medium amber color. When it’s the desired color, stop the cooking process by adding the cold heavy cream. USE CAUTION the sugar will boil and spit up as you add the cream so use a whisk with a long handle. If some of the caramel seizes, turn the heat on low and whisk slowly until the caramel is smooth.

Note: To make a decorative plate design similar to Edward’s, transfer cooled caramel into a squeeze bottle and decorate your plate; alternatively the sauce can be added around the plate.

Apple Mixture

Apple Mixture Ingredients

1 lb. Apples (preferably Granny Smith)

5 oz unsalted butter

1/4 cup corn starch

1 cup sugar (more to taste if necessary)

1 tsp cinnamon (more to taste if necessary)

dash of ground cloves

lemon juice, to taste

1 tsp salt

Apple Mixture Directions

It is important to taste this recipe along the way to find that optimum balance between the sweetness of the ingredients and tartness of the fruit. Combine all ingredients and let sit until all the sugar liquefies, stir occasionally.

**Dessert Assembly**

Once the dough has chilled, place it on a lightly floured surface and, using a floured rolling pin, roll it into a 6-inch circle (about 1/4 inch thick). Transfer to a parchment-lined baking sheet.

Add 3/4 of a cup of apple filling into the center of the dough, leaving a 1-inch border.
Fold the edges of the dough over the apples filling and pleat the dough as you go. Bring the first piece down and as your bringing the top piece, pressing firmly so it stays folded. When assembled there should be five folks and five sides.

Galettes will cook for 30-40 minutes. To test for readiness, it is important that it can be lifted up with a spatula. Once the bottom is golden brown color and top is bubbling, the dessert is ready to enjoy! For that extra flavorful experience, be sure to add a dollop of vanilla bean ice cream.

These individual serving galettes are best served warm. To reheat, place in a pre-heated 350°F oven for 10 minutes.

Chocolate Tart – An Ooh La La Dessert

This recipe is really exciting for me to post. Last October, while out to dinner with a friend at a locally acclaimed restaurant called The Lark Creek Tavern, (formerly the Lark Creek Inn), I had the honor of meeting the pastry chef. She had created a recipe that was so unique, utilizing so many wonderful seasonal ingredients, I eagerly awaited the next time I could connect with her. Kayci Edwards is the woman behind the divine sweets featured at the Lark Creek Tavern. She graciously invited me to The Lark, not only to talk about the recipe I had devoured that night (which unfortunately was no longer in season and on the menu), but to try out two of her latest creations. Today’s post is bursting with chocolate and amazing flavor pairings that could be an ideal dessert as we head into Easter, Passover, Mother’s Day – you name it. Guests will be ooh la la-ing it with each bite!

Since this recipe has so many ingredients it is best to compile a full shopping list. This is not a recipe that you should try to do the day of your party, while it can be done, it is best to make it at least 2 days prior so you do not feel rushed when preparing the rest of your meal.

Chef Kayci Edwards

Executive Pastry Chef The Lark Creek Tavern

Bay Area local, Pastry Chef Kayci Edwards, found her passion for pastry at an early age baking and cooking dinner with her mom and has studied with Susan Principe for about a year and Maggie Leung, Executive Pastry Chef for San Francisco’s acclaimed Masa’s Restaurant, for about two years, allowing her to hone her skills and develop a one-of-a-kind style as represented by her fantastic creations at the Lark Creek Tavern.

A graduate of The California Culinary Academy’s Baking and Pastry Arts program, Edwards excels in creativity and a passion for the freshest ingredients. She is known for her Pecan Sticky buns which she learned from baking with her mom when she was growing up.

After graduation, Edwards worked for The Lark Creek Inn Restaurant group at the former Lark Creek Inn and also when it reopened as the Tavern at Lark Creek in Larkspur, CA. As the Executive Pastry Chef at the Tavern at Lark Creek, she is responsible for creative development of the desserts as well as the morning pastries for brunch, which change weekly, and the continued quest for new product.

Chocolate Tart

Chocolate Sucre Ingredients

1/2 lb powdered sugar

1 lb unsalted butter, room temperature

1/2 TBSP vanilla extract

2 eggs

1 lbs (6 oz) flour

2 oz cocoa powder

1 tsp salt

Chocolate Sucre Directions

Cream together butter, sugar and salt. Add eggs one at a time then add the vanilla extract. Combine flour, cocoa and salt and add to butter mixture and mix until combined. Wrap in plastic and chill until firm. Roll out and poke holes in the bottom of the tart shell to keep it from creating bubbles. Bake 350 degrees in a convection oven for 5-6 minutes, let cool then pour the ganache.

Chocolate Tart Filling

1 lb dark chocolate, chopped

6 oz butter

4 eggs, lightly beaten

1 2/3 cup heavy cream

1/2 cup sugar

Chocolate Tart Directions

In a large-size saucepan, combine chocolate and butter and melt over medium heat.

In a bowl, combine sugar, 2/3 cup of the heavy cream and eggs, whisking to combine. Slowly add chocolate mixture to egg mixture whisking continuously. Note: the remaining 1 cup of whip cream will be used upon serving the tart.

Pour filling into pre-baked shell and bake at 350 or 20-25 minutes. Bake until the filling, one inch from the edge, is set but the center is still wobbly when gently shaken.

Caramel Sauce Ingredients

2 cups sugar

1/2 cup corn syrup

1/2 cup water

2 cups cream

Caramel Sauce Directions

Combine the sugar, corn syrup and water and bring to a boil. Cook until sugar reaches a medium amber color. Add the cream slowly to stop the caramel. Use a long whisk because the caramel will splatter and put off harmful steam.

Candied Walnuts Ingredients

8 oz walnuts, rough chopped

Pinch of cinnamon

Pinch of cayenne pepper

Brown sugar to coat

About 1/2 of an egg white (keep the whole white as you may need a little more then half.)

Candied Walnuts Directions

Weigh out the walnuts and give them a rough chop. Whip the egg whites until foamy, they do not need to hold a stiff peak.

Add your spices to the white, then add the walnuts, stir to coat. Add brown sugar until the nuts look like they’re dry. Initially the brown sugar will begin to moisten because of the egg white and turn dark, but as you add the sugar it will become lighter as it no longer soaks up the moisture. Bake at 350 degrees until walnuts start to turn a light amber color and they no longer look moist, they do not need to be stirred.

To Assemble

Take remaining 1 cup of whip cream and add 1 tsp vanilla. Whip until firm. Add caramel sauce to the plate, to make it more decorative you can place in a zip lock bag, snip off one small end and have fun decorating the plate with it. Place a piece of chocolate tart on top, garnish with a generous dollop of whip cream and sprinkle with candied walnuts. Then sit back and watch your guests eyes light up like fireworks on the fourth of July. It is magic.

Refrigerated cake will keep well wrapped in plastic and refrigerated.

As a Foodily Ambassador; I’ve assembled a wonderful Easter menu that I hope you will enjoy. Here’s a menu teaser….

-Green Beans With Anchovy & Soft Egg

-Lemony Prawn & Pea Pasta

-Snapshots From Italy: Roman Easter Soup

-Easter Lamb Recipe

-Potatoes Antico Modo

-Indian-spiced Mixed Nuts

-Easter Meringue Cups

I hope you will join me in discovering Foodily.com! Fine print: It’s true, I am a compensated Foodily Brand Ambassador.