Tag Archives: Vanilla

Apple Vanilla Custard Brioche-Bachour

25 May

Wow it’s May!!!! The days are longer and warmer. Been busy making chocolate. Just recently I had taken a brave step in participating in 2 craft fairs. The first being a fundraising one while the other was a school fair. Prior to both events, I was worried on whether I would sell anything as selling was not my strong suite. Furthermore I was worried about breaking even and connecting with people but with certain individuals encouragement I pushed on. In preparing for the craft fairs, there was late nights and panda eyes but it was well worth it. In the school fair, I noticed I did not need to do hard selling. If people are interested in your craft they will buy. I enjoyed it immensely as I got to promote how I made the chocolates and the process in which I made it and could see people’s reactions. At the end of the day, several boxes of chocolates were sold which was good to cover the supplies cost. Perhaps it is easy to please me but at the same time I was not aiming to make a huge profit as building, connecting and promoting my craft to people was what I was aiming for. Hopefully it will generate interest amongst individuals with sweet tooths. In terms of this experience it was a good one and one I would like to try again.

Aside from preparing for craft fairs, I spent the time honing in my skills on baking. Recently I had taken a 2 day weekend courses in laminating at Mon Paris Patisserie. In that class we made croissants, canneles and brioche. It was an excellent class as we covered the basics of lamination as well as got helpful tips

Brioche is a french style bread in which the key ingredients are eggs, flour and butter. The consistency is almost like a cake as it is very light and soft.

Vanilla Brioche

Brioche
780 g bread flour
70 g sugar
15 g salt
300 g eggs
150 g egg yolks
56 g invert sugar
30 g whole milk
40 g fresh yeast
350 g unsalted butter

Vanilla Bean Pastry Cream
480 g whole milk
2 vanilla beans
120 egg yolks
120 g sugar (I only used 90 g)
57 g cornstarch
56 g unsalted butter

Apples to place on top.

Voila-fresh baked Vanilla Brioche!!!!

Result: MMMMMMMMM…..

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The sweet scent of Canele de Bordeaux-Bachour

4 Feb

Wow it is February now! Can’t believe its almost Valentines. Over the course of the last few weeks, my chocolate making hobby started about again. It is also known as Adventures in chocolate making. In this adventure, I take courses at pastry school or patisseries in order to perfect the craft. It was only last week that I went to chocolate making class at a patisserie. The experience was fascinating as I got to work with chocolate, cast chocolate, decorate chocolate and lastly make the ganache filling. A joyous moment indeed when I finally got to use the airbrush to coat the chocolate molds with coloured cocoa butter. Amazingly it was not as horrific as I thought; there were no accidents. When the class was done, students were given chocolates to bring home. I think I shall play with the airbrush and experiment but that will be the next adventure.

As the title had indicated, I made caneles recently. They are one of my favorite desserts. The first words that come to mind when describing the canele are custardy, rich, sweet and fragrant. If not mistaken, the canele pastry comes from the French region of Bordeaux. They are baked custard cakes flavoured with rum and vanilla; they are caramelized on the outside and creamy on the inside.

Keys:
-for optimal results and flavour, rest the batter in the fridge for 24 hours
-to achieve the desired caramelization on the outside of the cakes, butter the sides of the fluted molds.
-they will rise out of the molds during baking and when they do, use a knife and insert it in them to release the steam
-rotate them during baking

While the caneles are time consuming to make, they are well worth the effort. Voila.

Caneles Recipe
500 g whole milk (I used 2 percent milk)
30 g unsalted butter, diced
1 vanilla pod
105 g all purpose flour
180 g sugar
1 tsp. salt
3 eggs
75 g dark rum

Result: This was my first try at Antonio Bachour’s recipes. So far I am happy with the results.

~Bon Appetit!!!

Baking and HALLOWEEN

31 Oct

Trick or treat…smell my feet, give me something good to eat…. My favorite time of the year was when you see tonnes of children running around the neighbourhood dressed as witches, princess, swordsman and animals in order to get treats. I grew up trick or treating and it was deliciously fun.

I am sitting by here with my bowl filled with candy waiting for the first group of kids run to the door anticipating a large payout of chocolate…yum…. Not too long ago, I was also trick or treating. It was tremendously fun running around the neighbourhood, which was completely decked out in jack o lantern, asking for candy.

Since I am sitting around the computer and waiting for the banging door, I might as well write the next blog. This time it was strawberry friands. Friands were quite similar to financiers. They are mini cakes which when done had a wonderful aroma of strawberry and vanilla. It was a light cake and is the perfect little cake for afternoon tea with friands.

Strawberry Friand (Adapted from here)

125g strawberries, hulled, halved
6 eggwhites
1 teaspoon vanilla bean paste ( I used vanilla extract)
1 1/2 cups (225g) icing sugar mixture, plus extra to dust ( I used only 200 g icing sugar)
1 1/4 cups (155g) almond meal (I used pistachio)
1/2 cup (75g) plain flour ( I used pastry flour)
150g unsalted butter, melted, cooled
Vanillin sugar, to dust

DSC_0571

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I found it amazingly light. When eaten warm, the cake carried the aroma of berries and pistachio. IMHO, I think this cake would be a wonderful addition to afternoon tea.

Happy HalloweenHappy Halloween

Refreshing Ice Cream for Warm Wonderful Weather

28 May

Summer is around the corner as literally every beach is adorned with sunbathers, vball players, runners and strollers. The landscape was beautiful as flowers bloomed at every corner, as the water glistened like diamonds under the brilliant blue sky while birds playfully but gracefully glided like kites. What a majestic scenery it was as onlookers took photos that detailed every inch of Vancouver’s beauty. Even the buildings were sunkissed as their white siding reflected the sun’s rays. Soon the restaurant patios and ice cream parlors will be filled with Vancouverites lining up for a refreshing scoop of ice cream treat or a ice cold cup of juice to accompany a wonderful dinner in the summer sun.

As a prequel in anticipation to the smoldering heat, I decided to undust my ice cream maker to make some refreshing ice cream to combat the warm weather.

Keys to Making Ice Cream:
1. Make sure the custard base when cooked does not exceed 82 degrees celsius. The eggs will curdle with the temperature goes higher.
2. A tip from, ” the Perfect Scoop,” if indeed the eggs curdle, beat with a egg beater and strain for a smoother consistency.
3. Liquors have a lower freezing temperature, so if one wants soft ice cream, add liquor into the ice cream base.
4. Add the whipping cream into the custard as the last step, preferably when the custard base has rested overnight.
5. For a richer and smoother ice cream consistency, leave overnight.

French Vanilla Ice Cream
720 ml milk
1 piece Vanilla Bean
150 ml milk
40 g glucose syrup (prevents crystalization) ( I used honey)
8 egg yolks
280 g sugar
450 ml whipping cream

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This was a wonderful recipe. Nothing tastes better than fresh ice cream. It was creamy, smooth and had a hint of bourbon vanilla. Definitely will hit the spot for some hot and sunny weather Vancouver has ahead. Happy Ice Cream Making!!!

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