Daring Bakers January- Tuiles

Monday, February 02, 2009

I had a lot of fun this month with the challenge. And I was extremely happy to have learned over the recipe... it started off badly and by the end I had perfected it. Plus I had a great time making a dessert to showcase the challenge-- the best cake I've ever made!
I've listed all recipes here.

I decided to celebrate a work milestone with this dessert... we are (probably) going to be working on redeveloping the website for Kew Gardens which will be an incredible project to be involved with! So the dessert is a chocolate soil cake, with green cocoanut grass, tule trees and mint leaves!

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.





Tuiles

• 65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
• 60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
• 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
• 2 large egg whites (slightly whisked with a fork)
• 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
• 1 table spoon cocoa powder/or food coloring of choice
• Butter/spray to grease baking sheet
  

Oven: 180C / 350F
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored.
Bake in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time.

Notes:
Parchment paper did not (!!) work for me. The first three sheets were ruined because of it, but I quickly learned and started using butter instead directly on the baking sheets. The next challenge was to shape them (I was only doing three shapes per baking sheet, but even that was too many to shape before they hardened!). By the end I was making them like an expert... rushing them out of the oven, using a spatula to take one off (very easily removed once sheet was buttered), chuck the sheet with the remaining two back into the oven, quickly shape around a chopstick... and repeat. Exhausted... but I am so pleased this was successful! And the taste is fantastic-- the thinner the better.

Cake filling/frosting:

• 1 cup Heavy whipping cream
• 1/2 tsp Vanilla extract
• 2.5 Tb sugar
• 1.5 T cocoa
  add all together and chill in fridge w/ beaters for 1 hour. Beat the mixture until stiff peaks form.

Chocolate Blackout Cake: (from http://dozenflours.com/)

• 1 1/2 cups (6.4 oz/181 g) all-purpose flour such as Droste
• 1 cup (2.9 oz/85 g) non-alkalized cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups (14 oz/400 g) granulated sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (1 stick/4 oz/113 g) unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot brewed coffee

Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour, tapping out the excess.
In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and, using the paddle attachment, mix at low speed until blended.
In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract. While mixing the dry ingredients at low speed, add the egg mixture in a steady steam.
Scrape down the sides of the bowl with a rubber spatula, then beat at medium speed for 1 minute, until well blended. Add the hot coffee at low speed, mixing just until blended. Remove the bowl from the mixer stand and stir the batter from the bottom of the bowl a few times to thoroughly blend the batter. Scrape the batter into the prepared pans, dividing it evenly. Smooth the batter in each pan and bake the cakes for 30 to 35 minutes, until a cake tester inserted into the center of each cake comes out clean. Cool the cakes in the pans set on a wire rack for 10 minutes.
Invert the cakes onto the rack and cool completely.


Marshmallow Frosing: used to cover cake (from http://dozenflours.com/)

• 2 cups confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 6 large marshmallows or 3/4 cup marshmallow fluff
• 4 tablespoons (1/2 stick) butter
• 1/4 cup whole milk or whipping cream
• 1 teaspoon pure vanilla extract

Sift the sugar and cocoa powder together into a large mixing bowl.
Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

Daring Baker Challenge: French Yule Log

Thursday, January 01, 2009

(click on photos to see them enlarged)

I am so excited! I've never made a more beautiful dessert!

This was an incredible challenge and one that requires a full weekend. It is delicious. It really is. I'm exhausted and I'm in love with this challenge!!

This Yule Log requires 6 recipes... most of which could be a dessert on their own. They are layers assembled in a bread loaf tin which you'll understand when you see the photos below. From bottom up, the order is:

• almond cake (dacquoise)
• layer of ganache
• mouse
• layer of prailine crisp (feuillete)
• mouse
• layer of creme brulee
• mouse
• icing

(This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand)

what happened:

almond cake

First I made the almond cake. It was simple and quick to do and I started off with gaining a bit of confidence. (tasty too!) I used ground almond which I think must be close to almond meal but I didn't have a chance of finding almond meal locally.

prailine feuillete

Then I cooked the prailine. I, again, had no chance of finding prailine in the way

the French would use it (different to Americans) so I ended up just chopping up some hazelnuts. I would next time do macadamia nuts since I'm not a fan of hazelnuts. I opted for the short cut in the recipe (considering I had about 14 more hours of this dessert-making) and used rice krispies instead of making lace crepes (gavottes). Thankfully the recipe offered the cereal

alternative. This recipe was very fast and simple again... more confidence...

mouse

I then made the mouse which Simon gave two thumbs up to, which is important! I would next time make more mouse since I ran out in the assembly of the cake.

creme brulee

This didn't go so well. Not sure what happened but it didn't want to harden. I think part of the problem was that it cooks with parchment paper in the oven, but as it cooks the paper bends down and rest a bit on the edges of the creme brulee... and it remains soft there. Anyway, after freezing it for a few hours it was stiff enough to add to the mouse.

ganache insert

This was when I started to get nervous. I'd never made ganache and after my last month's disasters melting sugar, I wasn't looking forward to this. It ended up going well but during the assembly in the pan it dripped fully to the sides and there was no mouse around its edges. Not a big problem...

assembly & freeze

First I lined the bread tin with cling film (saran wrap) and I started with piping the mouse in (not ideal method... but rubber scraper didn't work since it kept sticking to it) and then used parchment paper over my hands to press it down to try to make a solid layer. Then in went the creme brulee, more mouse, prailine, more mouse, ganache, then almond cake. I figured once it was all covered with icing it wouldn't matter so much what it looked like, but the layers were definitely not evenly distributed. No biggie. Into the freezer overnight.

icing

The only mistake was my first icing attempt. There was so little cream anad so much sugar and cocoa that it burned easily when boiling. I redid it with melting the cream first (heavy cream in the UK is super thick) and then added the other ingredients. It turned out perfect and beautiful. Best tasting icing!

final assembly

I could cry with happiness at this stage. Iremoved it from the freezer and tipped it onto the wire rack. I could then see how I had done the previous day with the layers... again, not even but it shouldn't matter.

One thing I've learned recently from baking and seeing other Daring Bakers' blogs is that it's all about the presentation! I was inspired by one member and ended up copying her idea of the sliced up chocolate bar on top. All dark chocolate was fantastic Green & Black's (Simon bought it!) and that makes it so yummy.

The icing poured on perfectly and I then chopped up some chocolate to add to the top. I can't explain how happy I was at this stage. After so many hours of working on it... it actually came out beautifully!

Daring Bakers November: Caramel Cake

Sunday, December 07, 2008

My first Daring Bakers challenge! Caramel Cake. I felt such pressure and I did pretty well considering it was my first and I'm not much of a confident baker. I thoroughly enjoyed the challenge and LOVED the tasty result!

I had a heck of time getting the caramel syrup to work! Something is tricky in caramelizing sugar and I finally got it on the third go, but also wasn't sure what "caramel syrup" should be like... I assumed it was supposed to be thicker than what I finally settled for but it worked out fine. Then I had a disaster with the cake pan... I bought a new cake pan for this recipe and opted for one with a removeable bottom (like a cheesecake pan, but different) so I can easily remove it and present it beautifully. But somehow, the cake leaked out through the bottom and into the oven!! I realized this when I had lost half of the cake, so quickly put a pan under the cake and was able to keep the remaining half of the cake. But it resulted in a mini cake. I cut the 9" square into four 3" squares and piled them up for a 4 layer cake!

Beautiful taste and I was proud of the result, although I have a lot to learn about decorting a cake!

---
The recipe for Caramel Cake with Caramelized Butter Frosting is courtesy of Shuna Fish Lydon (http://eggbeater.typepad.com/), as published on Bay Area Bites (http://blogs.kqed.org/bayareabites/).

CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.
Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

Take 1 (hardened clumps!):

Take 2 (liquid with clumps):

Take 3 (success!):

CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste
Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
Pour cooled brown butter into mixer bowl.
In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light(recipes above courtesy of Shuna Fish Lydon)

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
10 Tablespoons unsalted butter at room temperature1
1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperaturesplash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature
to do:
Preheat oven to 350F Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform. Sift flour and baking powder. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.} Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

The cake on the bottom of the oven:

Dutch Baby

Saturday, September 20, 2008

Dutch Baby
4 teaspoons butter
1/2 cup all-purpose flour
1/2 cup whole milk
2 large eggs
1/2 teaspoon vanilla extract
Pinch salt
Powdered sugar
Fresh fruit, crushed macerated fruit filling, etc.

Preheat oven to 425 degrees with rack in center.

Whisk flour, milk, eggs, sugar, vanilla, and salt together until smooth. Place 1 teaspoon butter into each of 4 small shallow ceramic dishes (or all butter into one 10" glass plate) and place into oven until dishes are hot and butter has melted (but not browned).

Quickly remove dishes from oven and while still hot, pour 1/3 cup batter into each dish (or all into large dish) without stirring into melted butter. Return to oven and bake until golden and puffed, about 20-25 minutes.

Serve immediately from oven. Sprinkle with powdered sugar and add filling of choice.

Fresh Margaritas

Fresh Margaritas!

4 teaspoons grated lime zest
1/2 cup lime juice (from 2-3 limes)
4 teaspoons grated lemon zest
1/2 cup lemon juice (from 2-3 lemons)
1/4 cup superfine sugar
Pinch salt
2 cups crushed ice
1 cup 100% agave tequila, preferably reposado
1 cup Triple Sec

Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4-24 hours.

Divide 1 cup crushed ice between 4-6 margarita glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20-60 seconds. Strain into ice-filled glasses and serve immediately.

Makes about 1 quart, serving 4-6

Watermelon Curry

Sunday, September 14, 2008

This is an interesting recipe from Rajasthan, India. The flavor should be hot, sweet, and sour, hence the large amount of chili powder. Quite interesting to eat with rice, or as a side dish.

• ¼ large watermelon
• 1½ tsp red chili powder
• Pinch of turmeric powder
• ½ tsp coriander powder
• 1 tsp garlic purée
• Salt
• 2 Tbl oil
• ¼ tsp cumin seeds
• 2 - 3 tsp lime or lemon juice
• Sugar to taste (optional)

1. Cut up the watermelon, and remove the seeds. Peel off the skin, and chop the flesh into 1½-in cubes. Take 1 cup of the chopped watermelon, blend, and make juice. To the juice add the chili, turmeric, and coriander powders, garlic purée, and salt, to taste.
2. Heat the oil in a wok, and add the cumin seeds. Within 20 seconds, add the watermelon juice. Lower the heat, and simmer for 5 minutes or so, so that the spices cook completely and the liquid is reduced by 2/3. If using sugar, add it now, then add the lime or lemon juice, and cook for 1 minute.
3. Add juice compliation to the watermelon cubes. Serve.

Footnote: Serves 2

Goa Pork Vindaloo, Rice Pulao, & Potatoes in Yogurt,

Goa Pork Vindaloo

Vindaloo is a dish made with chilis, garlic, garam masala, and vinegar. The vinegar and oil in this dish act as preservatives, and it freezes extremely well. It can also keep in the refrigerator for 2 days and will, in fact, be better the day after cooking. You can also make just the spice paste in large batches and freeze it, using small amounts as and when needed. This dish is equally good using lamb or beef. Enjoy!

• 15 - 20 whole red, dried chilis
• 3½ tsp cayenne pepper
• 1 tsp cumin seeds
• 6 cloves
• 2-in cinnamon stick
• 10 peppercorns
• ¼ star anise
• 1 tsp poppy seeds
• 2 x ¼- in piece of fresh ginger
• 6 plump garlic cloves
• 1 Tbl tamarind pulp
• 4 tsp cider vinegar
• ½ cup oil
• 3 medium onions, finely diced
• 1½ lb. stewing pork, cubed
• Salt
• 15 curry leaves, or 1 Tbl curry powder
  

1. Soak the chilis in a little water to soften. Then mill all the spices, ginger, garlic, and tamarind with the vinegar in a food processor to make a smooth paste. Rub a little of the spice paste on the pork and marinate for 15 minutes.
2. Heat the oil in a large skillet or Dutch oven, and fry the onions for about 20 minutes until brown. Add the spice paste and fry for another 5 minutes, stirring continuously and adding 2 tablespoons water if necessary.
3. Add the pork and sauté in the spice mixture for 5 minutes. Add 4 cups water and salt to taste, and cook over a low heat until tender. Stir in the curry leaves (or powder), and simmer for 3 - 4 minutes. The vindaloo is now ready to be served.

Footnote: Serves 4

Pulao Rice (pictured) This is a good side dish to the Goa Pork Vindaloo.

• 1 cup Basmati rice (white or brown)
• 1 small onion, sliced finely
• 2 Tbl oil
• 1 Bay leaf
• ½-in cinnamon stick
• 1 clove
• 2 cups boiling water

1. Heat oil in small skillet or Dutch oven. Fry the onions until deep brown, about 25 minutes, stirring occasionally to keep them from sticking.
2. Add the rice, bay leaf, cinnamon stick, and clove, and sauté for 2 minutes, stirring continuously.
3. Add water to rice mixture. Turn heat to low, and cover.
4. Cook for 10 - 15 minutes until rice is soft and fluffy. Turn off heat and stir rice around in skillet to keep from sticking. Keep covered until ready to serve.

Footnote: Serves 4

Potatoes in Yogurt (pictured) Another good accompaniment to the Goa Pork Vindaloo.

• About 18 oz brown potaotes
• 2 medium onions
• 2 oz coconut, grated (fresh, if you dare; else, use bagged)
• 6 - 8 green chilis (serranos or jalapeños)
• 2 garlic cloves
• 1 x ½-in piece of fresh ginger
• 1½ tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp red chili powder (cayenne or other)
• 2 Tbl full-fat yogurt
• 2 Tbl oil
• 1/8 tsp mustard seeds (or ground mustard)
• A few curry leaves (or 1 Tbl coriander leaves)
• Salt
  

1. Peel the potatoes, and cut crossways into round slices about ½-in thick.
2. Purée the onions, green chilis, garlic, ginger, coriander, cumin, half the turmeric powder, and the red chili powder with 2 Tbl water in a food processor.
3. Whisk the yogurt well with a fork, and set aside.
4. Boil the potatoes with the remaining ¼ tsp turmeric powder and salt to taste (about 1 tsp). When 75% done, drain and cool.
5. Heat the oil in a wok, and add the mustard seeds (or ground mustard). When they crackle, put in the curry or corainder leaves, followed by the puréed spices. Fry for 8 - 10 minutes, stirring from time to time.
6. Add the whisked yogurt, and mix well. Now add ¼ cup water, taste, and season with salt. Add the sliced potatoes, and cook over a low heat until done (about 15 minutes).

Footnote: Serves 4