Danish

30 May

It has been a while which I posted. School is over and work is done. I am relaxing these days getting over a nasty cold. The weather was gorgeous over the past week that I went out to bask in the warmth of it. Now with some free time I decided to blog again.

I have been taking a baking course called Basics 8 at the Pacific Institute of Culinary Arts. My intention was to home in my skills with tips from the instructors there. Indeed, I did get some tips. On the second week we made danishes. Danishes were quite similar to croissants in which it is a laminated yeast dough but richer as it contains eggs and sugar. They are time consuming to make but well worth the effort.

Keys to Laminating the dough:
-make sure the beurrage is pliable and at the same consistency with the detrempe
-3 turns is optimal
-Resting the dough for 1 hour in the fridge between turns or 30 minutes in the freezer. This allows the gluten to relax
-once shaped allow to relax again prior to proofing, 45-1 hour
-proof at 84F in the oven
-preheat the oven to the 400F to 425F this allows butter to melt creating steam and puff up the dough
-create steam when placing the danishes in the oven by spraying water on the bottom of the heated oven



Danish

Detrempe
650 g all purpose flour
80 g sugar
13 g salt
40 g fresh yeast
20 g butter
345 g milk, cold
70 g eggs

Beurrage
310 g butter soft
25 g flour

Pastry Cream
500 ml whole milk
120 g egg yolk
100 g sugar
2.5 g salt
30 g cornstarch
4 g vanilla extract

Result: When baked you do see layers in the danishes. Resting was crucial in laminating the dough. The baked product was nice, light and buttery and perfectly paired with pastry cream.

Advertisements

Caramel Eclairs-Christophe Adam

25 Apr

It’s Spring again….my time flies. Easter was just last week and I had made chocolate bunnies and eggs as gifts. There is something beautiful about Spring as the birds are chirping again and the trees and flowers are in full bloom. It is the time of year were signs of life is emerging again after a dreary winter. While it has been a month, I finally decided to add to my blog.

I have always been a fan of Parisian pastries in particular eclairs. I recently bought a beautiful book by Christophe Adam, L’Eclair Genie. He is known for his creative and beautiful eclairs. The book was quite well done as each page there photographs and step by step instructions. As I flip through the pages filled with gorgeous eclairs, I stopped at the caramel eclairs.

Caramel Cream
3/4 tsp unflavoured gelatin powder
2 1/2 tsp cold water
2/3 cup whipping cream
1/2 tsp fleur de sel
9 tbsp granulated sugar
8 oz marscapone cheese

Choux Pastry
2/3 cup water
2/3 cup whole milk
1 3/4 tsp vanilla extract
3/4 cup butter
3/4 tsp salt
295 ml flour
5 large eggs

Result: It was very creamy and the caramel was not over powering. I will surely do another one of his recipes.

Pierre Herme Mango Tart with Coconut Cream

25 Feb

I had some time this week to flip through Pierre Herme’s recipe book “La Patisserie de Pierre Herme. He is known for creative yet delicious pastries. As I flipped through the pages, I stopped at the fruit tart w/ coconut cream and instantly fell in love.

dsc_0604

Coconut Cream
400 g butter
500 g confectioner’s sugar
200 g powdered almonds
300 g grated coconut
50 g custard powder
50 g dark rum
300 g light cream

Result: This is a delicious tart. Delicate and light, it carries hints of coconut. Definitely a keeper.

Valentines-Raspberry Pistachio Frangipane Tart

18 Feb

It was Valentines this week. To make this week special, I decided to make something sweet for my friends and family. I recently bought 2 boxes of raspberries. Initially I was going to make a cheesecake but at the last minute I craved tart. Tart it is. I have not made frangipane for a while thus I decided to make a frangipane tart with pastry cream.

Tips:
1. For a stronger pistachio taste, toast the pistachios first
2. Pour the hot milk into the eggs not the other way around.

To make the tart, I first made the pate sucre. The frangipane came next. I wanted a roasted pistachio taste to the frangipane so I toasted some pistachios and gournd them till fine. A coffee grounder will do the trick. Butter was then measured and heated. Whipped cream, sugar and eggs where mixed in with the pistachios to form a semi paste and then the cooled butter was poured in. I baked the tart shell for approx 15 minutes first. When done, raspberry jam was spread over the bottom of the tart shell. The Pistachio frangipane was then poured into the tart shell and baked some more. ** I suppose I could blind bake the tart shell with the frangipane in it. But will leave it till next time I make it. Once the pistachio frangipane and tart shell is cooked. The pastry cream was next to come. Once the pastry cream was done. Set it to cool. Once cooled pour over the pistachio frangipane tart and garnish with raspberries. Voila!!!

dsc_0598

dsc_0600

Pistachio Frangipane

1 stick butter unsalted
1/2 cup cane sugar
1 cup ground pistachios
2 eggs
1/4 cup heavy cream

Creme Patiserrie
1 1/4 cups milk
1 egg
2 egg yolks
2 table cornstarch
1/4 cup sugar
1/2 vanilla bean

Pate Sucre

1 stick butter
2/3 cup icing sugar
1 vanilla bean
3 tablespoon ground almonds
1 pinch salt
1 egg
1 2/3 cup flour

Bon Appetit!!! Happy Valentines Day.

Baked Tapioca Pudding w/ Pineapple Bun Crust

28 Jan

We celebrated my brother’s birthday over the past few weeks by dining at a chinese restaurant. The meal was decent for the price they were charging but the dessert was very good. It was a baked tapioca pudding; the ones you see being served at dim sum. It had a crust similar to the ones seen on the pineapple crust bun. The tapioca had a smooth texture and tasted sweetened milk. Yummm….

I have seen recipes for the baked tapioca pudding from time to time but this time was different as I wanted to make it. Off I went to find recipes of baked tapioca pudding w/ pineapple bun crust. Alas I found one here.

Tips when making the tapioca pudding:

1. When cooking the tapioca make sure to cook it till maybe 75 percent cooked only. Take of heat and immediately rinse with cold water to stop the cooking. Set aside. I used the sieve for the tapioca and ran cold water over it.
2. Measure out the milk. Half for the custard powder and egg mixture. Half for the sugar, evaporated milk and butter mixture.
3. Heat the milk/butter/sugar mixture and pour onto the egg mixture. Return to heat and cook until thickened.
4. Only add the tapioca to the custard when thickened as the tapioca will continual cooking.

Crust:
1. Combine the flour, butter and lard first and mix until sand like texture. Then add the rest of the ingredients. This will ensure a flaky crust.
2. The dough is quite soft, so I rolled it out in 2 pieces of saran wrap. The alternative is to refrigerate it until not as soft then roll out.
3. To ensure the round cookie shape use a round cookie cutter.
4. Egg white wash the cookie.

Bake at 375F for 15-20 minutes.

Voila

dsc_0593

Ingredients

Tapioca Pudding

50-60 g small whole tapioca pearls
250 ml milk, divided into 100 ml and 150 ml
2 tbsp custard powder
1 large egg lightly beaten (set some egg white aside to paint over the crust)
50 ml evaporated milk
45 g sugar
20 g unsalted butter

Pineapple Bun Crust

110 g all purpose flour
80 g sugar
1/4 tsp baking soda
1/4 tsp baking powder
20 g unsalted butter, softened
40 g vegetable shortening
1 egg yolk, slightly beaten
1 tbsp evaporated milk

Results: This is a amazingly light dessert and not too sweet. There are variations of it with red bean, black sesame, taro and lotus paste. Next time I think I shall try lotus paste with the pudding. The evaporated milk gives the pudding a fragrant taste while the lightness and crispness of the crust compliments each other well. A keeper!!!

Bon Appetit.

Holiday Cake Project II: Gateau St. Honore

4 Jan

Nothing says winter quite like being snowed in and resting up wih a nice cup of milk tea while watching the snow come down. Yes it is New Years Eve. Ha ha you might wonder why it took longer to write this. I’ve got no answer except been busy baking. As the holidays are coming to an end, I decided to add in a couple of baking projects with the first being a Gateau St. Honore. With a batch of freshly made puff pastry dough in the fridge, I decided to revisit this classic.

To make the base I used inverted puff pastry. The dough was rolled out, circle and placed in the fridge to rest. By resting, the dough relaxes. While the dough is resting I made the choux paste. When that was done I piped it over the puff pastry. I also made smaller choux puffs to decorate the gateau with.

dsc_0572

I baked it at 385 for 30-35 minutes.

dsc_0573

Once the puff pastry/choux paste base had baked, I proceeded to make the pastry cream. When done, I cooled the pastry cream and spread it one the gateau. I made a dry caramel. The caramel was ready when it reached a golden amber colour. The little choux were then dipped into the hot caramel. Once the caramel has hardened, pastry cream was piped into the choux and then dipped into the caramel again to stick on the gateau. Lastly, I whipped up some whipped cream and pipped in on pastry cream.

Voila

dsc_0576

Recipes:
Pate a Choux

All purpose flour ( I used bread flour) 175 g
Granuated Sugar 33 g
Water 240 g
Unsalted Butter 120 g
Salt 2.5 g
Egg 250 g

Inverted Puff Pastry

340 g bread flour
220 ml Water
10 g butter

6 g Salt
450 g Butter
150 Bread Flour

Pastry Creme: Vanilla
500 ml Milk
100 g Sugar
40 g Corn Starch
2 piece Egg Yolks
.5 piece Vanilla.

Result: Stunning. This cake has the flakiness from the puff pastry as well as the softness from the cream puff. It is creamy and fragrant. While it is time consuming to make the results are well worth it.

Holiday Cake Project-Mont Blanc-Angelina (Paris) Version

27 Dec

Key in making the chestnut puree:
1. Boil in chestnuts in water (milk) till tender aprrox 30 minutes. Sometimes, it will require more liquid depending on the size of the chestnuts.
2. Food process until you can pipe it and it will maintain its shape. Add the sugar syrup while processing.

Ingredients:

1.4 kg chestnuts ( I used 700 g chestnuts)
175 ml water ( I used milk)
1 vanilla bean ( I used 2 vanilla beans)
65 ml sugar

Result: Excellent version of chestnut puree. It was subtle and sweet and had a vanilla flavour. As an option I would add rum into the mixture. This recipe is a keeper.

Butter Baking

A blog of baked goods, custom cakes and desserts

Jo the tart queen

food, travel & photography

NOW, FORAGER

Teresa Floyd Food & Photography

Hello Sweet Dessert

baking . cooking . et al

Jay Voclain - A sweet story

A Young pastry chef who aspires for more, decides to push her luck by moving to Los Angeles and starts her own company.

gretacooks

Life is short. Eat well.

Mon Voyage Culinaire

Nana's Culinary Journey

My Baking Cottage

where sweet & savory meets!

The Curious Baker

Gluten Free . Seasonal Recipes . Alternative Flours . Interesting Combinations

thebountifulplate

learn.savour.laugh

Cooking without Limits

Food Photography & Recipes

eat sweet. by carla sue

the blogging adventures of a 20-something teacher who loves to bake and create.

My husband cooks

A tasty look at the food he makes, and I eat

The Pleasure Monger

Telling It As It Is

fête

adventures in food, travel, and photography

Liege Waffle Recipe / Gaufre de Liège Recette Blog

Liege Waffle Recipe / Gaufre de Liège Recette

Bicil The Baker

Sugar.High.

My kitchen of love ~

What's behind my kitchen door

thelittleloaf

Homemade Memories