Tuesday, July 27, 2010
Oh my! I didn’t realise it’s the 27th already! Well in fact it’s almost the 28th!
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an Ice-cream filled Swiss Roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home
I pretty much followed the recipe and directions (strange for me I know)… maybe I’m growing up…
The Swiss rolls:
• 6 medium sized eggs
• 1 C / 225 gms caster sugar /8 oz+ extra for rolling
• 6 tblsp / 45gms/ 3 oz of all purpose (plain) flour + 5 tblsp/40gm /2.5 oz of natural unsweetened cocoa powder, sifted together
• 2 tblsp /30ml / 1 fl oz of boiling water
• a little oil for brushing the pans
For the filling:
• 2C / 500 mls/ 16 fl oz of whipping cream
• 1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
• 5 tblsp / 70gms/2.5oz of caster sugar
Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down. Repeat the same for the next cake as well. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick. Divide the cream mixture between the completely cooled cakes. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine). Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
The only different things I’ve made is that I used a milk chocolate ganache instead of the chocolate fudge and I added cherries to my whipped cream for filling the swiss roll. My ice creams were ginger and cherry, and they were beautiful together!
Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ). Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes). Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour). Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. ( at least an hour). Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.
Want a slice? Or the whole thing maybe? I know I would eat it again if I still had it...
Thursday, July 15, 2010
1st: I love cookies (you didn’t know that, right?)
2nd: I always seem to have leftover cookie dough around (not literally around me, it’s usually frozen, although the other day I went to the gym with a bit of dough stuck to my elbow, gross I know…)
3rd: I love to come up with different way of using said leftover dough (as you may have noticed here, here, here or even here)
I also imagine you can add a lot more things to the filling to make these extra yummy. Things like bananas, peanut butter, jams, caramel (or all of them together) will work really well too.
I like my ravioli with tomato sauce, so for fun I served these with raspberry jam. What do you usually do with leftover dough? And have you counted the times I wrote dough?
Sunday, June 27, 2010
I have 2 friends that were virgins. Baking virgins, that is! Cookies, cakes, pastries, all new stuff to them… Poor things, they had no idea!… I’m talking of not knowing what a pinch (of salt) means. I’m talking about not knowing what creaming butter is or the difference between mixing and whisking. Really, they needed help! They needed a big sweet help!
• 125 gr butter
• 125 gr sugar
• 250 gr flour
• 1 egg
• ½ tsp baking powder
• 1 tsp vanilla
Mix the butter with the sugar, add the egg whisked with the vanilla. Mix the flour with the baking powder then add to the butter-sugar-egg mixture. Mix just until well incorporated. Take to the fridge for a couple of hours. Roll the dough, cut in the desired shapes and bake in a pre heated oven at 180ºC (350ºF) for about 8-10 minutes.
• 100 gr sugar
• 200 gr butter
• 300 gr flour
• 1 lemon (zest)
• ¼ tsp salt
• Cinnamon sugar
While the oatmeal cookies were in the oven we had to take a break to wash the dishes. That was Cristina’s job because she looks stylish doing the dishes, scarf and all…
• 3 eggs
• 1 cup sugar
• 1 cup flour
• ½ cup butter
• ½ cup boiling water
• ½ cup chocolate powder*
• 1/4 tsp salt
• ½ tsp baking powder
* Chocolate powder is highly available in Portugal and used more than actual cocoa powder. It’s a mixture of cocoa powder, with sugar, vanilla and emulsifier. If you want to make it with cocoa powder, just use a bit less (1/3 cup) and you might wanna add a bit of vanilla too.
Beat the eggs with the sugar. Add the melted butter and mix well. Add the powders (flour, salt, chocolate and baking powder) and mix to incorporate. Finally add the boiling water mixing softly until you have a nice uniform batter that will be less thick than most cake batters because of the water. Scoop the batter into muffin cases and bake in a 180ºC (350ºF) preheated oven until a toothpick comes out clean. We had some cinnamon sugar left from the “Areias” and sprinkled that on top before baking them, it adds a nice crunch.
• 1 tbsp baking powder
• 30 gr sugar
• ¼ tsp salt
• 1,5 dl yogurt
• 1-2 tbsp milk
• 60 gr butter
Mix all the dry ingredients (flour, baking powder, salt and sugar) with a whisk. Add the yogurt and softened butter. Mix with your hands (you should not over mix) until it’s all combined. If the dough is a bit dry add 1 or 2 tbsp of milk. If the the dough it to wet add a bit of flour. The dough should be dense but soft and not stick. Roll it high (2.5cm - 1 inch) and cut your scones with a round cookie cutter. Bake in a preheated oven (200ºC - 400ºF) until they’re just golden brown on top.
What a sweet afternoon! We sure had fun… and we sure ate a lot!
Thursday, May 27, 2010
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a Piece Montée, or Croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
Pate à Choux
- ¾ cup (175 ml.) water
- 6 Tbsp. (85 g.) unsalted butter
- ¼ Tsp. salt
- 1 Tbsp. sugar
- 1 cup (125 g.) all-purpose flour
- 4 large eggs
- For Egg Wash: 1 egg and pinch of salt
Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper. Preparing batter: Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely. Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan. Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. Add 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes. It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.
- Piping: Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide. Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top. Brush tops with egg wash (1 egg lightly beaten with pinch of salt).
- Baking: Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool. Can be stored in a airtight box overnight.
- Filling: When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze. Use one of these to top your choux and assemble your piece montée.
- 1 cup (225 g.) sugar
- ½ teaspoon lemon juice
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.
I simply got all my profiteroles filled and caramelized (and drizzled with more caramel) and instead of turning them into a Croquembouche I put them on sticks. I like to put things on sticks. Things look cute on sticks.
Assembly of your Piece Montée: You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best. Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate.
- 1 cup (225 ml.) whole milk
- 2 Tbsp. cornstarch
- 6 Tbsp. (100 g.) sugar
- 1 large egg
- 2 large egg yolks
- 2 Tbsp. (30 g.) unsalted butter
- 3 Tbsp. pistachio paste
- a few drops green food coloring (optional)
Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat. Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook. Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking. Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla. Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.
Crunch, crunch, crunch.......
Wednesday, May 19, 2010
I just finished packing. I should go to bed because tomorrow I leave early, but I’m here instead writing a post. Also in the afternoon instead of doing all sorts of stuff I had to do, I did a little something for you. Why? Well, because you deserve it.
Today I have no recipe, just an idea. And it’s not even my idea, but I just had to share. This is just a cute way to serve Chocolate Chip Cookies, so use your favourite recipe (or check this chart to find a good CCC recipe).
I saw this a while ago in a hotel webpage, just in a picture of one of the rooms. I don’t even remember the hotel, but I do remember the cookie!
So to do it you’ll need cookie dough, shot glasses and round cookie cutters with 2 different sizes. Get your favourite Chocolate chip cookie dough (in my case I used one that I had frozen) and bake your cookies. Use a big scoop to make big cookies (I sprinkled my dough with demerara sugar for extra crunch). Right after you take them out of the oven and they’re still soft press the cutters like in the picture to make a perfect round cookie with a round hole in one side.
Make sure the cutter you use for the hole is slightly wider than your shot glasses, so they fit inside. Fill the shot glass with cold milk, put it in the Chocolate chip cookie hole and serve… or eat it yourself!
I wish I had a few more to eat on my way to Seville tomorrow… Ok, it’s definitely bed time for me now. I’m so gonna have sweet dreams now!