Archive for June, 2009

End of month and another challenge must come up. Just that this hectic month almost left me without a challenge. All month I thought about what to use in my tarts, but completely forgot what date we are in. But I managed to pull it off somehow, and there you have it.

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800′s in England.
Thank you both for such a great challenge.

For the dough

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

For the frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow color.

*Note: I have divided the frangipane and used almonds for the blueberry-cardamom one and pistachios for the raspberry-rose one

For the blueberry-cardamom jam
250 g blueberries
50 g brown sugar
ground cardamom

Combine all ingredients and place over medium heat, stirring until the sugar dissolves. Increase the heat and allow it to simmer for about 15-20 minutes, stirring to prevent scorching. When it thickens remove from heat. It makes enough for 5 10 cm tarts.

For the raspberry-rose jam
300 g raspberries
50 g brown sugar
10 rose buds

Proceed as above.

To assemble and bake

Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

*Note: As my experience has taught me (or is it my oven??), I have first baked the shells for 15 minutes. I let them cool and followed the assembling steps.

To serve
I have piped some yogurt mousse on top and served it with fresh fruit. Please wait for them to cool before piping anything on top. I didn’t wait as I was already late and you can see the mousse melting .

Going to the farmer’s market is not for the insane, fruit obsessed people like yours truly. When I get there, it like paradise, fresh fruit all over: strawberries, sweet cherries, sour cherries, bitter cherries, apricots, peaches, melons, to name a few. But if that was not enough, blueberry season is here. They were like smiling at me, fresh, wild blueberries. Could you resist this? Would you turn your back? No, no. I smile back and want to take them all home with me.
When I got home, I just started spooning them down, until I was all blue. But I had so many that turning them into deserts (and breakfast, and dinners) was the only good option. I am just enjoying a perfect blueberry and rhubarb cobbler and last night we had the most perfect scones: blueberry scones. But what I was dreaming to taste was a moist cake with blueberries and yogurt mousse. It is the perfect summer dessert. Refreshing, smooth……

For the cake base
adapted from the wonderful Jen

*this is for 2 28*42 cm baking sheets. For this cake I baked the whole recipe, but used only 1/4 of it. The rest is well wrapped and frozen for other cakes

295 g flour
85 g cocoa powder
125 g powdered sugar
14 g baking powder
240 ml milk
170 g melted butter
3 eggs (about 180 – 190 g)
375 g egg whites (about 9-10 eggs) and you can use the 2 of the yolks for the mousse and the rest to make some ice cream maybe
150 g sugar

Preheat the oven at 190 degrees. Butter the baking sheets and line them with parchment paper.
Sift the flour, powdered sugar, cocoa and baking powder. Mix the butter, eggs and milk and add them to the flour mixture. Whip the egg whites to soft peaks and slowly add the sugar and beat until stiff. Add 1/3 of the whites to the above mixture and gently fold them in. Add the rest of the whites and fold until completely incorporated. Divide the batter between your pans, shake or bang them on the counter. Bake for about 20 minutes – a tester should come out clean and the cake should spring back when pressed. Let the cake cool completely.

For the blueberries
400 g blueberries
30 g brown sugar
50 g lavender honey
1-2 tsp edible lavender buds
10 g cornstarch

Place the blueberries and the sugar in a pot over low medium heat. Place the lavender buds in a tea infuser and place it in the pot as well. Cover and simmer for about 10 minutes. Take off the heat and let it steep for 10 minutes more. Remove the tea infuser, add the honey and the cornstarch (mix it with some water first). Return to low heat and simmer while constantly whisking until it thickens a bit. Let cool to room temperature before using.

For the syrup

Make an infusion of lavender and sweeten it according to taste.

For the yogurt mousse
2 egg yolks
65 g sugar
40 ml water
1 vanilla bean
5 g gelatin powder
250 g thick yogurt (or use half yogurt and half cream cheese)
250 g whipped cream

Place the gelatin with some cold water and let it bloom. Whip the heavy cream and set aside. Place the yogurt at room temperature.
Place the yolks in a bowl and whip them a bit. Place the sugar, vanilla bean and the water in a covered pot over medium high heat until the sugar dissolves. Uncover and let it cook to 240 degrees F (122 degrees C). Melt the gelatin in the microwave. Remove the vanilla bean and scrape the seeds over the yolks. Pour the sugar syrup over the yolks while beating on medium speed. Pour in the gelatin as well and continue whipping until the mixture is cold and thick. Slowly fold in the yogurt. Then fold in the cream.

To assemble

Place the cake in a 20 cm square pastry ring. Brush it lightly with the syrup. Pour and level the blueberries over the cake (I reserved a few teaspoons for the top). Pipe the mousse over the fruit and level it. Place in the fridge to set. Decorate as you see fit.

Time…Why does time constantly become my number one enemy?
I would love to be able to post every day, but something else comes up every time and my “to be blogged” folder increases beyond acceptable limits. Going like this, I will post about strawberry and cherry desserts in the middle of winter.

I had some really full days: first my mom came to visit, then I had my little one’s kindergarten graduation party and on top my tooth works stepped in again (I needed a gum graft and I had surgery on Monday).
The first two events were really awesome and time wouldn’t want to stop there (does it ever listen to anyone?). I looked at my (“not anymore”) little one and I just could not understand when she became the precious missy she is now. My precious baby is now all independent and knows exactly what she wants. At the party they all had to choose a costume to wear. Everybody expected that all the girls would come as fairies or princesses. Wrong expectations . She was a pirate, a wonderful pirate if I may add.
She loves to be different, she loves to draw attention, she is so like me .

Another thing we have in common is the love for chocolate (the darker the better) and for cardamom.

For the cake base
I used this recipe and baked it in a 29*38 cm pan.
Freeze the cake as directed and cut out the circles when frozen.

For the lemon mousse

4 g gelatin powder
cold water for the gelatin
310ml milk (either whole or skim or part skim)
1 vanilla bean
3 large egg yolks (50-60 g)
50 g brown sugar
40 g cornstarch
60 ml lemon juice (I used 2 lemons for this)
250 ml whipped cream

In a small bowl put the gelatin and water and let it bloom until you prepare the rest.
Place the milk and the vanilla bean on medium heat and bring to a boil. In the meantime mix the egg yolks and the sugar. Add the cornstarch and mix well. When the milk is boiling, take it off the heat, remove the bean and scrape the seeds in the milk. Slowly pour the milk over the yolks, whisking continuously. Return to low heat and cook until it thickens. At this point add in the lemon juice and cook another 30 seconds or so. Melt the gelatin (in the microwave on LOW or over a pot of boiling water) and immediately add it to the milk – lemon mixture. Let it cool to room temperature, and when cool enough add the whipped cream.

For the chocolate cardamom mousse

This is from the wonderful Aran
3 egg yolks
112 g sugar
30 g honey
60 ml water
85 g cocoa nibs dark chocolate
225 ml whipped cream
4 g gelatin + 30 ml water
1 tsp ground cardamom
Make the pate a bombe (this makes more than you need – around 160 g. I usually make more and refrigerate or freeze it depending when I know I will use it again).
Place the sugar, honey and water into a pan and over medium high heat cook them to 115 C (240 F).
Place the yolks into a clean bowl and whip them until pale. Add the sugar syrup while still beating the yolks. Whip this mixture until it is pale, thick and cool.

Place the gelatin and water in a bowl and let it bloom.
Melt the chocolate over a pot of hot water. Set aside.
Whip the cream and cardamom together – not fully. Melt the gelatin and slowly add it to the cream and whip just until combined.
Measure 56 g from the pate a bombe above and add it to the cream. Them add the melted chocolate and slowly fold it in.

To assemble
Line your pastry rings with parchment paper. Place the cake circle inside the ring. Pipe lemon mousse. Refrigerate for a while until set. Pipe a layer of chocolate mousse and level it. Place in the fridge to settle. Unmold when ready to serve and decorate as you see fit.

The weather here is finally getting warmer. We had a week of rain and very low temperature that really got to me. When it is cold and rainy I just can’t function normally. I have been baking a few things but couldn’t get around to post about anything.
But this weekend the sun came back to us and I engaged in making one of my favorite doughs ever: puff pastry, in fact chocolate puff pastry. I just love it. I love making it, I love watching the miracle that happens in the oven when it bakes and the flaky layers of goodness reveal themselves.
Chocolate puff pastry and pate feuilletee inversee were om my mind for some time, but this time I have chosen the chocolate one from Pierre Hermes.

Chocolate puff pastry

Détrempe

500 g flour
10 g salt
220 g water (or 215 g water and 5 g white vinegar)
85 g melted an cooled butter

Beurrage

450 g butter, cold but slightly soft
75 g cocoa powder, unsweetened, sifted

To make the détrempe, melt the butter and set aside to coll. Dissolve the salt in water. Sift the flour and the water and stir to combine. Add the cooled butter and mix everything to make a ball of dough. Knead it for a couple of minutes. Roll into a rectangle (aprox 25 cm/ 15 cm). Wrap in cling film and refrigerate for at least 2 hours.

Next, prepare the beurrage: cream the butter and then add the sifted cocoa powder and mix until combined. Form the butter into a smaller rectangle than the dough (12cm/ 13 cm). Wrap in cling film and refrigerate for at least 2 hours.

Remove the dough from the refrigerator and roll it to about 1 cm thick, and 2 times longer than wider (aprox 35 cm/ 20 cm). Take the butter out and pound it with the rolling pin so that it has more or less the same consistency as your dough. Place the butter block on the bottom half of your dough, bring the upper part over it and seal the edges. With your pin, press the package so that the butter is evenly distributed to all corners.
Wrap in cling film and refrigerate for at least 1 hour.

Flour your work surface (it is important that the dough does not stick but make sure to brush off any excess flour). Take the dough out and roll it into a rectangle that is 3 times longer than wide (60 cm/ 20 cm). It is very important to keep the edges very straight to get even layers. Measure the dough and optically divide it in 3. Fold the bottom third over the center and then the upper third over it. This is the first single turn. Mark it on the dough (make an indentation with your thumb) or write it somewhere to keep track of the number of turns you have already done. Wrap the dough and chill for at least 1 or 2 hours. Give it 5 more single turns, chilling it after each turn.
After the 6th turn, refrigerate the dough for at least 4 hours. You can freeze the dough for one month at this point.

Preheat the oven at 200 degrees Celsius. Take the dough out, roll it to 3 cm thick. Cut the dough in rectangles the size you desire (use a very sharp knife and cut without sewing to avoid sticking the layers together). Prick the dough with a fork all over. Lower the oven temperature to 175 degrees and bake for 10 minutes. After 10 minutes, rotate the baking sheet and put a cooling rack or a small baking pan over the rectangles to not allow them to rise that much (for my first batch I did not do this but pressed them with my palms before layering with mousse). Bake for another 10 minutes. Remove the cooling rack and let them bake another 5 minutes. Let the rectangles cool before piping the mousse.

When I had them baked I could not decide what mousse to pipe inside. As I was starring at my fridge, my little princess proudly brought me the first rose from our garden and instantly I said rose mousse and it was a perfect pairing with the fresh lychees waiting to be noticed in my fridge.

For the mousse

I used this recipe.

To assemble

Peel the lychees or drain if using canned and set aside. Pipe two rows of mousse on a puff pastry rectangle. Place lychee pieces between the mousse rows and top with another puff pastry (yummy flaky) rectangle. Generously dust with powdered sugar and enjoy them as I can assure you we did.

For an excellent tutorial on how to handle puff pastry, visit the fabulous Fany.