CONFECTIONS OF CELIA’NOR

[libertyybelle 6187]

CONFECTIONS OF CELIA’NOR

 

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Whilst under the mentorship of the Princess, I have learned and enjoyed the lessons of sweets the most. It is well known that Her Highness’s favorite meal consists of many confectionery items. In kindness, she has taught me some of the ones she enjoys the most, so I present to you the recipes so that you might make them yourself.

 

Valyris’s Vanilla Pudding

A dish inspired by the Arch-Princess, this sweet delicacy is unique in it’s flavor, silky-smooth texture, and blissful aroma. A stirred vanilla pudding with hints of purple food coloring, topped with a dollop of whip cream and a singular clump of crystalized sugar to mimic a purple geode.

 

Spoiler

What you will need:

3 cups whole milk, divided

3 tablespoons cornstarch

Pinch of salt

¾ cup sugar

3 egg yolks

1 tablespoon butter

1 teaspoon pure vanilla extract

 

In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.

 

In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.

 

While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly. 

 

Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.

 

Remove from the heat and whisk in the butter and vanilla. 

 

Pour into individual serving dishes. Top each with a layer of plastic wrap touching the top of the pudding to prevent a skin from forming and serve warm or allow to chill for several hours before serving.

 

For the sugary purple geode, simply stir water and sugar together with some purple food dye until the sugar becomes hard and crystallized.

 

 

Chocolate Cherry Tart

A tender, sweet pastry case, with a layer of sweet cherries and dark chocolate ganache. This tart is lined with cut cherries and purple pansy flower petals. In the middle is a scoop of whipped cream, topped altogether with a drizzle of chocolate syrup.

 

Spoiler

What you will need:

For the Crust:

2 cups (240 g) all-purpose flour

1/2 cup (63 g) powdered sugar

1/4 tsp. salt

10 Tbsp. (143 g) butter, cool and not completely hard

1 large hard boiled egg yolk, grated

1 large egg yolk

3 Tbsp. heavy whipping cream

1 tsp. vanilla extract

 

For the Filling:

1 lb. dark cherries, washed and pitted

2 Tbsp. Cherry Sauce

1 Tbsp. vanilla extract

1/2 cup white sugar

1 tsp. lemon juice

1 1/2 Tbsp. cornstarch

 

For the Chocolate Ganache Layer:

8 oz. chopped dark chocolate

6 oz. (3/4 cup) whipping cream

1 cup heavy whipping cream

1/4 cup powdered sugar

 

To Make the Crust:

 

Fit your stand mixer with the paddle attachment. In it’s bowl, combine the flour, powdered sugar, and salt. Stir on low to combine. Cut the butter into small chunks, and add them to the flour mixture one at a time while the mixer is running. Continue to mix until it is all worked into the dry ingredients, and the mix looks like slightly clumpy sand.

 

Stir in the grated egg yolk, then the raw egg yolk, cream, and vanilla extract. Stir until a dough is beginning to form. The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball.

 

Remove it from the bowl to a sheet of plastic wrap and press it together gently to form a ball, then wrap it with the wrap and press it into a disc. Refrigerate for at least 2 hours before rolling and baking. It can be kept in the refrigerator for up to three days.

 

To bake, remove the dough from the refrigerator and, on a lightly floured surface, roll it into a round 1/4″ thick. Carefully lift the dough into your tart pan and press it into edges and side. Allow any extra dough to hang over the sides, and either run your rolling pin over the edges to remove it or cut it off with a sharp knife. If any cracks are visible, press a bit of the excess dough into it with your fingers to fill it in. Put the crust back in the fridge for another hour.

 

Preheat the oven to 375F. Poke the crust 10-15 times with a fork, then line the crust with a sheet of parchment paper and fill it with baking weights, dry beans, sugar, or rice. Bake for 10 minutes, then remove it from the oven and lift the parchment paper with the weights from it. Return the crust to the oven and bake for another 5-8 minutes, or until the bottom crust is no longer shiny. The edges should be golden brown. Remove it from the oven and cool completely before filling. 

 

For the Cherry Filling:

 

Stir together the cherries, sauce, sugar, vanilla extract, and lemon juice in a medium saucepan. Allow them to sit and macerate for about 30 minutes. The sugar will bring out the juices in the cherries and help you create a sauce.

 

Heat the cherries over medium low heat for 5-8 minutes, stirring frequently, until the sugar has dissolved and the juice is simmering and bubbling. Mash the cherries gently as you stir. 

 

Place the cornstarch in a small mixing bowl and pour about a half cup of the hot juice over it. Mix until there are no lumps of cornstarch left, then pour it back into the simmering cherries. Stir and continue cooking for another 3-5 minutes, or until the liquid has thickened and is no longer cloudy. Set it aside to cool, but don’t refrigerate it to the point of being cold.

 

For the Chocolate Ganache Layer:

 

Chop the chocolate and place in a heat proof  bowl. Heat the cream in the microwave or in a saucepan until simmering, then pour it over the chocolate. Allow them to sit together for 10 minutes, then stir gently until the chocolate and cream come together in a sauce. It will look grainy and separated at first, but will smooth out as you keep stirring.

 

Pour the chocolate carefully over the cherry layer, being sure to cover all of it. Refrigerate for at least 3 hours. While it is chilling, whip the whipping cream until it reaches medium peak stage, then beat in the powdered sugar. Pile it in swirls on top of the chocolate layer, then add a few more cherries for a garnish.

 

Slice and serve.

 

 

Malaurir’s Confection

A toffee concoction that even has the Arch-Princess demanding for more! This brittle candy has the classic cooked sugar sweetness of caramel with the richness of butter. Inside the somewhat gooey dish are nuts of various forms to add an extra layer of a nutty flavor.

 

Spoiler

What you will need:

1 1/2 cups pecans, or almonds, toasted

1 1/4 cups light brown sugar, packed

2 tablespoons water

1/2 cup unsalted butter, cubed

1 tablespoon light corn syrup

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1/4 teaspoon baking soda

 

Prepare a baking sheet or 9 x 13-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

 

Coarsely chop the toasted nuts, then scatter them in an even layer all over the foil-covered pan.

 

In a medium saucepan on medium heat, combine the brown sugar, water, cubed butter, corn syrup, and salt.

 

Stir until the sugar and butter dissolve, then wipe down the sides with a wet pastry brush to prevent sugar crystals from forming. Insert your candy thermometer.

 

Candy thermometer in a sugar mixture in the saucepan 

Cook the candy, without stirring, until the thermometer reads 285 F / 140 C. Once it hits the desired temperature, immediately remove the pan from the heat.

 

Candy cooking in a saucepan 

Add the vanilla extract and the baking soda. Stir until the baking soda causes the toffee to foam up and become a lighter, opaque color.

 

Add the vanilla extract and the baking soda to the candy in the saucepan 

Pour the toffee in an even layer over the nuts on the prepared pan. Try not to spread it too much with a spatula. The more you work it, the more you will eliminate the air bubbles that give it a light and crispy texture.

 

Candy poured over the nuts on the baking sheet 

Let the toffee cool completely at room temperature, for at least 1 hour.

 

Toffee with nuts on a baking sheet 

Once cool and set, break the toffee into small pieces by hand.

 

Signed by

Linnea Py'lrie

 

Assisted by

Her Highness, Princess Valyris of Celia'nor

 

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OOC Note:

Spoiler

OOC: God knows that I am not an actual baker so here are the sources I have taken directly from! These are real recipes you can make at home if you wish. I made the toffee a week or two ago for Thanksgiving and it was really delicious so I recommend it.

 

Vanilla Pudding recipe source: https://www.mybakingaddiction.com/homemade-vanilla-pudding/

Chocolate Cherry Tart recipe source: https://goodthingsbaking.com/chocolate-and-cherry-tart

Toffee recipe source: https://www.thespruceeats.com/brown-sugar-toffee-521463

 

[VoxyNoir 973]

Illarion smiles at the confectionary missive as he sips his cup of cocktail. "Perhaps  I should contact Remys about these recipes. Illyria might enjoy these treats." His comment was cut short as heard a loud noise near the cookie jar.

[frvma 1014]

OOC: Genuinely going to try some of these out if not all of them omg, bless up for the recipes. 

[Pompilidae 237]

A certain Baroness eagerly skims the flyer. She smiles and whirls about to go bother her husband about it. Perhaps a visit is in order. 

@champ

[Songwitch 1832]

Tally, a wandering bard, passed by Celia'nor in her occasional visit. It did not take long before the elf's attention diverted towards the publishment of these recipes, at which point she longened her stay in the principality. 

The elf made sure to leave constructive criticism (mostly derogatory) on the same parchment that had been pinned upon the nation's tableboard, as if she were trying to compete with the (obvious) high quality of the recipes written here.

[Frisket 4538]

an Elfess tries the tart, as her own handmaiden made it by the recipes 

 

“hmm she’s on to something… something rather sweet and soft…. What words”

[Krugallah 361]

"Where is the 'Scion Stoney Cookie'?" a Paleknight wondered to itself.

[Laeonathan 5889]

27 minutes ago, Aaunic Roleplayer said:

"Where is the 'Scion Stoney Cookie'?" a Paleknight wondered to itself.

A certain aheral lets takes some old cookies out of the box "Not edible" he states, biting on it... "They're as hard as the statue-guards!"

[tadabug2000 4918]

Izelle Py'lrie peeks at the confectionary cookbook. It didn't quite matter that she lived in Celia'nor and these were the usual treats she had, the young Cursed Child wanted more. A wild smile of abandon came across the girls features, sweet tooth in full effect as she'd bug and bother anyone who would listen in their manor until one of these treats are delivered for her!