tag:blogger.com,1999:blog-89690658239755535932024-03-13T00:26:24.784-04:00Eryn PâtisserieEryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8969065823975553593.post-79184892169810009802016-12-06T10:01:00.003-05:002016-12-06T10:01:48.667-05:00Vegan Meringue<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Hello everyone, I haven't update my blog <span style="font-family: "verdana" , sans-serif;">f<span style="font-family: "verdana" , sans-serif;">or</span> a who-knows-how lon<span style="font-family: "verdana" , sans-serif;">gggggg... time. Hopefully this time I am planning to<span style="font-family: "verdana" , sans-serif;"> u</span>pdate more often.<span style="font-family: "verdana" , sans-serif;"> I have heard vegan meringue for quite a whi<span style="font-family: "verdana" , sans-serif;">le</span> and finally I have <span style="font-family: "verdana" , sans-serif;">time to try <span style="font-family: "verdana" , sans-serif;">to make some. The major challenge is to use some<span style="font-family: "verdana" , sans-serif;">thing other than egg white wh<span style="font-family: "verdana" , sans-serif;">ich can whisk and become foam<span style="font-family: "verdana" , sans-serif;">y :) <span style="font-family: "verdana" , sans-serif;">After lots of searching</span>, <span style="font-family: "verdana" , sans-serif;">the a<span style="font-family: "verdana" , sans-serif;">mazing chickpea liquid seems to be the most reliable <span style="font-family: "verdana" , sans-serif;">substitute</span> for egg whites! Yes, <i>chickpea liquid</i> <span style="font-family: "verdana" , sans-serif;">ak<span style="font-family: "verdana" , sans-serif;">a <i>aquafaba</i> t</span></span>he liquid wh<span style="font-family: "verdana" , sans-serif;">ich chickpeas sitting in a can...<span style="font-family: "verdana" , sans-serif;"> let's start!</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">F</span>or <span style="font-family: "verdana" , sans-serif;">one</span> batch of </span><i style="font-family: Verdana, sans-serif;">Vegan Meringue </i><span style="font-family: "verdana" , sans-serif;">(roughly a <span style="font-family: "verdana" , sans-serif;">bit more than a half baking sheet</span>), </span><span style="font-family: "verdana" , sans-serif;">you need...</span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">75</span> aquafaba</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">9</span>0 g <span style="font-family: "verdana" , sans-serif;">suga</span>r</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">2 g <span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">raspberry</span> powder</span></span> </span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;">few drops of rose essence</span></li>
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<span style="font-family: "verdana" , sans-serif;">These tasty </span><i style="font-family: Verdana, sans-serif;">vegan meringues</i><span style="font-family: "verdana" , sans-serif;"> are
quite easy to make, just a few simple steps and we are done, <span style="font-family: "verdana" , sans-serif;">my s</span>teps of making this wonderful <span style="font-family: "verdana" , sans-serif;">little treats</span>...</span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: justify;">my directions...</span></div>
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<li><span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">firstly, beat aquafaba until foamy</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">add <span style="font-family: "verdana" , sans-serif;">sugar gradually</span> until <span style="font-family: "verdana" , sans-serif;">medium</span> peak</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">add <span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">raspberry powder and keep beating till firm peak</span></span></span></span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">add rose essence and fold until your mixture is homogeneous</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">pipe mi<span style="font-family: "verdana" , sans-serif;">xture on baking sheet and bake</span></span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-jpQyxXfQ5QR8opo4FYeoaGVq8cjKR1TmKm700D9FsfzFg00bv1_q3VyGstTHPUtJdage_TAR_nHv74nVVomvkBXEuhwmZSuDZg4JhEFdnDzxQScqyr0llzigW_dEhY0edLWilLu5YU/s1600/DSC04010.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-jpQyxXfQ5QR8opo4FYeoaGVq8cjKR1TmKm700D9FsfzFg00bv1_q3VyGstTHPUtJdage_TAR_nHv74nVVomvkBXEuhwmZSuDZg4JhEFdnDzxQScqyr0llzigW_dEhY0edLWilLu5YU/s200/DSC04010.2.jpg" width="200" /></a><span style="font-family: "verdana" , sans-serif;"> Firstly, <span style="font-family: "verdana" , sans-serif;">have your a<span style="font-family: "verdana" , sans-serif;">quafaba <span style="font-family: "verdana" , sans-serif;">at room temperature </span></span></span>before baking and p</span><span style="font-family: "verdana" , sans-serif;">re-heat
your oven to <span style="font-family: "verdana" , sans-serif;">220</span>F. <span style="font-family: "verdana" , sans-serif;">Start beating aquafaba in yo<span style="font-family: "verdana" , sans-serif;">ur</span> standing mixer until kind of soft peak. Believe me, it look like you<span style="font-family: "verdana" , sans-serif;">r beating is going <span style="font-family: "verdana" , sans-serif;">nowhere when it starts, but after a while the aquafaba looks alive and <span style="font-family: "verdana" , sans-serif;">becomes foamy<span style="font-family: "verdana" , sans-serif;"> and you are good to go!</span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7DwV5I1yDw2i3S-i4_Xqu_oI7bVcYlqSK-QT74lCzINO0wdGVNUaqeINPmn2W1aXO4Ga5_SSGQIO-oKpDQjEFaayah7DT9RlCrwUQJ1pieuK_ZfqeFln-knTNaPRIWH3plsODTILQro/s1600/DSC04014.2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7DwV5I1yDw2i3S-i4_Xqu_oI7bVcYlqSK-QT74lCzINO0wdGVNUaqeINPmn2W1aXO4Ga5_SSGQIO-oKpDQjEFaayah7DT9RlCrwUQJ1pieuK_ZfqeFln-knTNaPRIWH3plsODTILQro/s200/DSC04014.2.jpg" width="200" /></a><span style="font-family: "verdana" , sans-serif;">Now, slowly add sugar, <span style="font-family: "verdana" , sans-serif;">raspberry</span> and rose essen<span style="font-family: "verdana" , sans-serif;">c</span>e until your mi<span style="font-family: "verdana" , sans-serif;">x</span>ture become stiff peak... its actually feels like normal meringue m<span style="font-family: "verdana" , sans-serif;">ixture from egg white.</span> <span style="font-family: "verdana" , sans-serif;">You can see it looks like a good <span style="font-family: "verdana" , sans-serif;">homogeneous</span> texture under my spatula...</span> <span style="font-family: "verdana" , sans-serif;">H</span>ave your piping bag<span style="font-family: "verdana" , sans-serif;"> and </span>baking sheet ready for <span style="font-family: "verdana" , sans-serif;">the</span> next step. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUirmhBrtq1vkeUdqe8fedx-Zv7IgtDZ4srghqcx0c15_yt8tXs73mac4_Yav3R51eO7SzdhQpfTSJ8N2X5J_R49N5S-d5hyu9Bhh4nQdEaDenl16AbrQBrhAIlcSBqWEsqZFhDYWrEPw/s1600/DSC04015.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUirmhBrtq1vkeUdqe8fedx-Zv7IgtDZ4srghqcx0c15_yt8tXs73mac4_Yav3R51eO7SzdhQpfTSJ8N2X5J_R49N5S-d5hyu9Bhh4nQdEaDenl16AbrQBrhAIlcSBqWEsqZFhDYWrEPw/s200/DSC04015.2.jpg" width="200" /></a><span style="font-family: "verdana" , sans-serif;">I
used a small star tip <span style="font-family: "verdana" , sans-serif;">to <span style="font-family: "verdana" , sans-serif;">pipe</span> these little treats </span>and I baked them for about 80 - 90 minutes and let them rest<span style="font-family: "verdana" , sans-serif;">ed in my oven until they a<span style="font-family: "verdana" , sans-serif;">re cool.<span style="font-family: "verdana" , sans-serif;"> After sometime, <span style="font-family: "verdana" , sans-serif;">m</span>y kitchen is filled with a wonderful aroma and its time to get my coffee ready!</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJoowpHminMozgD5B1YHM7n9xdKDnqd9_N_boQsJdswtVXtB9RgTVeH2D5V8e_EdhH6a4A0MN8tIWwpon1daB6se7fWT_KCrPOGVfoZg-5qPcSxP_QqqYB7whVC64Wbdzm_KiMeCTcmM/s1600/DSC04016.2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJoowpHminMozgD5B1YHM7n9xdKDnqd9_N_boQsJdswtVXtB9RgTVeH2D5V8e_EdhH6a4A0MN8tIWwpon1daB6se7fWT_KCrPOGVfoZg-5qPcSxP_QqqYB7whVC64Wbdzm_KiMeCTcmM/s200/DSC04016.2.jpg" width="200" /></a><span style="font-family: "verdana" , sans-serif;">Finally, <span style="font-family: "verdana" , sans-serif;">these amazing cuties are ready and</span></span><span style="font-family: "verdana" , sans-serif;"> I can't wait and have to try a bite. Hmm... <span style="font-family: "verdana" , sans-serif;">they </span>taste amazing and just like egg based <span style="font-family: "verdana" , sans-serif;">cousin</span>, amazingly there is no <span style="font-family: "verdana" , sans-serif;">hint of <span style="font-family: "verdana" , sans-serif;">c<span style="font-family: "verdana" , sans-serif;">hickpea at all</span></span></span>. They t<span style="font-family: "verdana" , sans-serif;">aste </span>so good with my coffee. One is definitely
not enough and I had <span style="font-family: "verdana" , sans-serif;">quite a</span> f<span style="font-family: "verdana" , sans-serif;">ew</span> haha! I save the rest in airtight
container and probably they will all vanish <span style="font-family: "verdana" , sans-serif;">very soon</span>!!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><i>Enjoy!</i></span></div>
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<br />Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-90788446241569871462014-12-25T18:15:00.000-05:002014-12-25T18:15:10.274-05:00Yule Log & Happy Holidays!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Happy Holiday everyone! Time goes so fast and we are in Christmas already, is one of my favourite holidays! To celebrate this special holiday, I made this traditional <i>Yule Log,</i> I know there are millions of different kinds, of course mine has all those lovely ingredients and goodies I like. Tell you the truth, by the time I am writing this, half log has gone already.... I wonder should I make another logs??? </span><br />
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<span style="font-family: Verdana, sans-serif;">for two lovely <i>Yule Logs</i> (about 12 inches long each)</span><span style="font-family: Verdana, sans-serif;">), </span><span style="font-family: Verdana, sans-serif;">you need...</span><br />
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>one half sheet biscuit chocolat noisette (chcolate hazelnut biscuit)</i></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>500 g chocolat ganache (I use 66% Valrhona Caraibe)</i></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>630 g framboise crème au beurre (raspberry buttercream)</i></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>Kirsch sirop (Kirsch flovored syrup)</i></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>chopped pistachios</i></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>macarons (rose and raspberry, pistache for decoration)</i></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>dark chocolate sprinkles (decoration)</i></span></li>
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<span style="font-family: Verdana, sans-serif;">This time I cheated a bit about the making process and skipped straight to tasting. Just cutting through this lovely log I know it will taste good. Hmmm.... rich raspberry buttercream plus smooth and fruity ganache, texture and amazing taste makes me feel like I have a wonderful and fantastic gift in my mouth. May I have another slice please?</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>Enjoy & Happy Holidays!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-75848938228495693182014-12-18T16:12:00.000-05:002014-12-18T16:12:13.586-05:00Palet Breton<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">First thing first I am feeling so sorry I haven't update my blog nearly a whole yearrrrr! My job is very busy, family....... and I virtually have no time to bake at all until now. My apologies :( It seems to me that I have to start everything about pastry and my blog all over again.... feeling a bit rusty! So let me start with something easy, simple and most important.... super yummy! <i>Palet Breton</i> just come out of my mind instantly.... simple to make, rich, a bit crunchy, smell so great and I can always eat few in a row without guilt, let's get started!</span><br />
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<span style="font-family: Verdana, sans-serif;">for a batch of </span><i style="font-family: Verdana, sans-serif;">Palet Breton </i><span style="font-family: Verdana, sans-serif;">(roughly a dozen), </span><span style="font-family: Verdana, sans-serif;">you need...</span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">160 g sugar</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">220 g all purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 teaspoon baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">three egg yolks</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 teaspoon of salt</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">140 g unsalted butter (room temperature)</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">egg wash</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">l teaspoon rum or liqueur of your choice like <i>Chambord</i> or<i> Cassis</i></span></li>
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<span style="font-family: Verdana, sans-serif;">Tasty </span><i style="font-family: Verdana, sans-serif;">Palet Bretons</i><span style="font-family: Verdana, sans-serif;"> are quite easy to make, just a few simple steps and we are done, the only special equipment you need are tart rings. I use stainless steel ones with a size about 80mm in diameter. Its always handy to have a few for tarts, cookies, molds.... Steps of making this wonderful dough...</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: justify;">my directions...</span></div>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">firstly, beat egg yolks with sugar together</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">add butter and beat until fluffy</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">sift flour and add salt and baking powder into your fluffy mixture</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">fold until your mixture is homogeneous</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">fold in rum or liqueur </span></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">gather your mixture into a big fat disc, wrap it with film and refrigerate till next day</span></li>
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<span style="font-family: Verdana, sans-serif;">A day's over and next day already :) Firstly, take your dough out from your fridge couple hours before baking and p</span><span style="font-family: Verdana, sans-serif;">re-heat your oven to 325F. Have your tart rings ready, divide your dough into 12 equal pieces, roll them into balls and place them into tart rings. Then use your fingers to flatten them into a disc within tart rings, roughly 1/2 inches thick. Make sure they are completely flat so they can bake happily!</span><br />
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<span style="font-family: Verdana, sans-serif;">Now, we can use a pastry brush and paint your <i>palets</i> with some egg wash and score some crisscross pattern with a fork. Wow, they look amazing and ready to be baked! Bake them in your pre-heated oven for about 15-20 minutes until they become golden....hmm, time to make coffee now!</span><br />
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<span style="font-family: Verdana, sans-serif;">I can smell a fantastic aroma in my kitchen... hmm smell so good... Can't wait to see these cuties and they are ready in no time. I let them rest inside tart rings for a while first, although I really want to taste a bite rightaway. However, its important to let them rest so they won't break, but at least I can enjoy their amazing colour for now!</span><br />
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<span style="font-family: Verdana, sans-serif;">Finally, a</span><span style="font-family: Verdana, sans-serif;">fter some resting they will shrink a tiny bit and its time to let them out! I should let these little treats rest a bit longer on a rack until they cool completely, but I can't wait and have to try a bite. Hmm... a bit crunchy, rich, buttery, taste so good with my coffee. One is definitely not enough and I had two so far haha! I save the rest in airtight container and probably they will all vanish in a couple days!!</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-24403654843085980552014-01-30T14:14:00.001-05:002014-01-30T14:21:24.131-05:00The Daring Bakers' January, 2014 Challenge: Baumkuchen<br />
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<span style="color: #660000;"><span style="font-family: Verdana, sans-serif;">For the April Daring Bakers' Challenge, Francijn of "<a href="http://kokenindebrouwerij.blogspot.ca/" target="_blank">Koken in de Brouwerij</a>". She challenged us all to bake
layered cakes in the tradition of Baumkuchen (tree cake) and
Schichttorte (layered cake).</span> <span style="font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">We were to follow the</span></span><span style="font-family: Verdana, sans-serif;"> Baumkuchen (tree cake) and
Schichttorte technique of smearing thin layers of batter on top of each
other, and baking them one by one, so creating a layered cake structure.<span style="line-height: 14.953125px;"> Originally, </span></span><span style="font-family: Verdana, sans-serif;">Baumkuchen is supposed</span><span style="font-family: Verdana, sans-serif; line-height: 14.953125px;"> to bake on a big spit and this challenge recipe is a layered cake version. I am very excited as this is my first Bakers' challenge in 2014 and I have been away for a while and can't wait to get back! I have tried a couple </span><span style="font-family: Verdana, sans-serif;">Baumkuchen </span><span style="font-family: Verdana, sans-serif; line-height: 14.953125px;">recipes but they always on dry side, this recipe looks amazing, so I am going to try it!</span></span></div>
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<span style="color: #660000;"><span style="font-family: Verdana, sans-serif;">For this amazing </span><span style="font-family: Verdana, sans-serif;">Baumkuchen</span><span style="font-family: Verdana, sans-serif;">, I follow most of the original recipe and scale it down by one third since my cake pan is a bit smaller, </span></span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">you need</span></div>
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<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">four large eggs (room temperature and separated)</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">pinch of salt</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">80 g sugar </span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">100 g marzipan (crumbled)</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">134 g softened unsalted butter</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">38 g butter (room temperature) and more for mold</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">67 g confectioner's sugar</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">5 g vanilla powder (suppose to use vanilla sugar)</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">67 g AP flour (sifted)</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">nappage (see recipe below)</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">dark chocolate glaze</span></li>
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<span style="color: #660000;"><span style="font-family: Verdana, sans-serif;">Making this amazing Baumkuchen </span><span style="font-family: Verdana, sans-serif;">needs a bit time, patience and preparation. Once you get your batter ready, you need to bake your cake layer by layer. Okay, let's start my </span><span style="font-family: Verdana, sans-serif;">Baumkuchen</span><span style="font-family: Verdana, sans-serif;"> time....</span></span><br />
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<span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">First thing is to preheat your oven to 450 F, grease you cake pan with butter and line it with parchment paper. Beat egg white in a clean dry bowl until foamy, add salt when it become soft peak. Add sugar in a few additions and beat until it become stiff.... about five minutes or so. Hmm my egg whites looks like snow white now....</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">Have another bowl and crumbled marzipan ready. Beat butter until creamy, add confectioner's sugar, vanilla powder and marzipan. Add egg yolks one at a time and beat it well..... hmm color looks nice! Unfortunately, my marzipan is not good and kind of dry and coarse....next time I'll use another brand...</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">Next step is important, we need to put together our batter. I mix one third of egg white into butter-egg-marzipan mixture, then fold it and flour back to my remaining egg white. Its important to fold it gently so it won't deflate too much....of course a bit deflation is inevitable!</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">Now, we are heading to the fun part.... bake our cake in 10 to 12 times to build up lovely layers. First I weight my batter and smear one tenth of my batter by weight in the pan. I baked each layer for about 5 minutes... tell you the truth, kind of labour intensive and need some patience... but worth it. Make sure you have enough time, so after an hour or so of repeating baking all my batter.....</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">Wow.... a lovely golden brown Baumkuchen is born! It looks so amazing.... my cake layers look a bit uneven, as I told you guys before, my marzipan a bit dry and coarse, but it still looks great and smellll yummy! I let my cake sit on a rack to cool down , trim it and wait for the final step.... later!</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">I am nearly done.... feel so exciting. Just need to re-warm my nappage and cover the top; then re-heat my dark chocolate glaze, pour and spread a thin layer on top and that's it. Hmm... my Baumkuchen looks really pretty now! As usual, its better to wait until next day before taste a bite.... but this cake just need to store at room temperature air-tight and it will be fine... I've tried store my previous one in fridge but they turn out to be bone dry! Freezing is okay as long as you wrap it properly. Let me have a sweet dream about Baumkuchen...... yummy...... yummy..... zzzzz</span><br />
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<span style="color: #660000;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Time for tasting, I have a nice cup of Kusmi Earl Grey ready. Slice it carefully and decorate with a small edible gold foil on a nice plate... hmm almond flavor layers, a hint of orange liquer and dark chocolate making this Baumkuchen taste</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> amazing! I wonder I should get a bigger cake pan instead of scale down the recipe, because I think I don't have enough </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Baumkuchen!</span></span><br />
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<span style="color: #660000; font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
<span style="color: #660000; font-family: Verdana, sans-serif;">Notes and recipe within recipe.....</span><br />
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<i><span style="font-family: Verdana, sans-serif; font-size: x-small;">nappage (glaze)</span></i></span><br />
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<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">67 g apricot jam</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">47 g water</span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">20 g orange liquer (or any liquer you like)</span></li>
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<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;">heat your jam with water until it melts</span></li>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com1tag:blogger.com,1999:blog-8969065823975553593.post-15332851862728380682014-01-28T12:14:00.001-05:002014-01-30T12:10:26.679-05:00Gâteau S'mores<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #660000;"><span style="font-family: Verdana, sans-serif;">S'mores is one of my favorite treats since little, fun, tasty and playful! Me and my best friend were thinking its so so cold</span><span style="font-family: Verdana, sans-serif;"> this January, some </span><span style="font-family: Verdana, sans-serif;">S'mores will definitely help to warm us up, plus a cup of hot chocolate will even make us feel better :) </span><span style="font-family: Verdana, sans-serif;"> Of course I would like to have more fun in making </span><span style="font-family: Verdana, sans-serif;">S'mores.... so instead of small S'mores, how about a Gâteau S'mores? Sounds like an amazing idea to me, as usual it will be a little bit different from a small </span><span style="font-family: Verdana, sans-serif;">S'mores sandwich. Luckily I have all the ingredients I need to make this fun and tasty cake..... let me grab them right now!</span></span><br />
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<span style="color: #660000; font-family: Verdana, sans-serif;">you need</span></div>
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<li><span style="font-family: Verdana, sans-serif;"><i><span style="color: #660000; font-size: x-small;">graham cracker crumbs </span></i></span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;"><i>unsalted butter (melteded)</i></span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;"><i>vanilla paste and pinch of salt</i></span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif;"><span style="font-size: x-small; font-style: italic;">dark chocolate ganache ( I use 72%</span><i><span style="font-size: x-small;"> Valrhona Araguani or you can use any chocolate you prefer) </span></i><span style="font-size: x-small; font-style: italic;"> </span></span></li>
<li><span style="color: #660000; font-family: Verdana, sans-serif; font-size: x-small;"><i>Swiss meringue</i></span></li>
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<span style="color: #660000; font-family: Verdana, sans-serif;">Lets start to make this lovely cake, steps are quite simple. Preheat your oven to 325 F, combine graham cracker crumbs, melted butter, vanilla paste and salt. Press mixture down on a spring-form pan and baked your crust about 15 mins. My crust has a nice golden brown color, let it rest until completely cool and I am going to get a cup of tea now! </span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif;">Next step is fun, chocolate time. First thing to do is to line your pan with an acetate ring, let it sits firmly on top of your crust and pan. Have your freshly made chocolate ganache handy, pour it carefully on top, you may need to shake it a bit to get rid of any bubbles. Let it sit in fridge for a few hours until it completely set, I let mine sit overnite :)</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif;">Now we're not too far away from finishing line! Gently separate spring-form pan and acetate sheet and sit it nicely on your serving plate. See.... my cake looks lovely, you may notice my crust is THICK, just because I love lots of graham crackers crumbs, of course you can use less to make a thin crust.</span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif;">Now the fun part starts.... have your Swiss meringue ready in your piping bag.... I use a small star tip and pipe little pretty stars on the cake... it looks beautiful and I keep piping.. piping.. piping and piping (your hand may hurt!). More and more starts now and stars are getting higher and higher and eventually become.....</span><br />
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<span style="color: #660000; font-family: Verdana, sans-serif;">Yes, that's it.... a mountain! Snow white and pretty, and that should be enough to go with rest of my cake. I baked my remaining meringue to little meringue rings... good for snack or with tea :) Final part.... blow-torch time!! Just torch your meringue to any color you like...of course no burning! Sometimes I feel is kind of dangerous too to let a girl plays fire in kitchen :)</span><br />
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<span style="font-family: Verdana, sans-serif;">Ta-da! Wow, finally finished my </span><span style="font-family: Verdana, sans-serif;">Gâteau S'mores....looks so pretty! Toasted meringue, amazing ganache and lots of graham cracker crumbs... hmm a perfect treat in this cold cold January, let me go make hot chocolate now!</span></span><br />
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<span style="color: #660000; font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
<br />Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-5242981930222273882014-01-02T14:54:00.002-05:002014-01-02T14:56:05.983-05:00Pistache Eclairs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Happy New Year to everyone! Time goes by so fast and we're in 2014 already, I had a great holiday time, shopping, sleeping and probably like many ate too much haha! Still I would love to make some nice treat for myself.... since I am recovering from those big meals, I just make something simple...hmm maybe eclairs, easy to make and taste amazing! What flavor.... of course my favorite pistachios!!</span></div>
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<li><span style="font-family: Verdana, sans-serif;"><i><span style="font-size: x-small;">eclairs (4 to 5 inches long)</span></i></span></li>
<li><i style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">pistache crème au beurre</span></i><i style="font-family: Verdana, sans-serif; font-size: small;"> </i><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>(pistachio buttercream)</i></span></li>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>extrait de pistache</i></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>chopped pistachios</i></span></li>
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<span style="font-family: Verdana, sans-serif;">To make these little beauties is quite easy... just have to have all the above ingredients handy. First thing to do is to split all my <i>eclairs</i> lengthwise, pipe my lovely </span><span style="font-family: Verdana, sans-serif;"><i>pistache crème au beurre</i><span style="font-size: x-small;"><i> </i></span></span><span style="font-family: Verdana, sans-serif;">with a startip. Second step is even more easier, mix a bit </span><i style="font-family: Verdana, sans-serif;">extrait de pistache </i><span style="font-family: Verdana, sans-serif;">into </span><i style="font-family: Verdana, sans-serif;">pouring fondant<span style="font-size: x-small;"> </span></i><span style="font-family: Verdana, sans-serif;">and glazed all my piped <i>eclairs</i>, sprinkle them with a bit chopped pistachios and I am done! Wow, time to sit back and enjoy!!</span><br />
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-44795511367309816712013-11-25T15:57:00.001-05:002013-11-25T16:01:01.501-05:00Meyer Citron Macarons<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Today is nearly the end of November....wow! I haven't been update my blog for quite and now I am back :) Last few months was really busy for me doing my another job but now I am good and ready again to start-up fire baking again! Meyer lemon is one of my favorite citrus fruit for cooking and baking, a bit sweeter than normal lemon, they used to be not easy to get hold of but now many places carry them. Meyer lemon tart is one of my lovely treats.... but today I am going to make a small and cute sweetie.... <i>Meyer Citron macarons. </i>I really can't wait after such a long time of making macarons and ready to jump in my kitchen now!</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">First thing first is to make my macaron shells. There is no change at all for my <i>tant pout tant , </i>however weather is getting much colder now and I have to adjust my oven temperature a bit in order to make my shells come out nicely. Also, I have to be extra careful not overbake them... a brownish-lemony-macaron will looks a bit weird. Hmm, they look nice and so cute and are ready to be filled up with my lovely Meyer lemon ganache.</span></div>
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<span style="font-family: Verdana, sans-serif;">I have tried a few different fillings for lemony macarons like <i>la crème de citron</i> <span style="font-size: x-small;">(</span></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">lemon cream)</span>, </span><span style="font-family: Verdana, sans-serif;"><i>crème au beurre de citron</i> <span style="font-size: x-small;">(</span></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">lemon butter cream) </span>.... L</span><i style="font-family: Verdana, sans-serif;">a crème de citron taste</i><span style="font-family: Verdana, sans-serif;"> great but have to eat them fast otherwise they will become soggy, </span><i style="font-family: Verdana, sans-serif;">crème au beurre de citron </i><span style="font-family: Verdana, sans-serif;">taste good too but somewhat heavy</span><span style="font-family: Verdana, sans-serif;"> for my liking. Finally I settle with a lovely Meyer lemon ganache, infused with Meyer lemon and its zest. Let me fill them up quickly and they looks so lovely, bright and light.... as usual, let them sit a bit before I can taste them!</span></div>
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<span style="font-family: Verdana, sans-serif;">Haven't tried any new macarons come out of my oven for a while and I am super super excited! Let me try one bite now....hmm fantastic texture with a lovely Meyer lemon flavor, not very sweet and a bit brightness from lemon zest... I can have five in a row!!!</span><br />
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-28715519122883445132013-08-22T10:38:00.000-04:002013-08-22T10:38:10.723-04:00 Charlotte aux Fraises <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I am feeling so bad I have not been updating since June! Last month was so so busy busy for me.... holidays, family, friends get together.... amazing time! I can't believe is August already, time really flies! I am thinking what should I make.... hmmm maybe a <i>Charlotte aux Fraises</i>. I was inspired by a kind-of-deconstructed-strawberry-shortcake while I was in PEI on holidays. Of course I love my cake pretty... so no deconstruction cake for me but a beautiful one. This cake is quite simple to make, good for me to start baking after my amazing holiday and here we are....</span><br />
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<li><span style="font-family: Verdana, sans-serif;"><i><span style="font-size: x-small;">boudoirs (home made ladyfingers)</span></i></span></li>
<li><i style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">pistache crème au beurre</span></i><i style="font-family: Verdana, sans-serif; font-size: small;"> </i><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>(pistachio buttercream)</i></span></li>
<li><span style="font-family: Verdana, sans-serif;"><i><span style="font-size: x-small;">crème fouettée (whipped cream)</span></i></span></li>
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<span style="font-family: Verdana, sans-serif;">My first step for this delicious cake is quite easy...I lined my five inches cake mold with acetate and a layer of ladyfingers<i> </i>on side and bottom. Then I spread a thin layer of </span><span style="font-family: Verdana, sans-serif;">pistachio butter cream (my favorite!) on bottom to give more support.</span></div>
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<span style="font-family: Verdana, sans-serif;">Next step is making <i>crème fouettée</i></span><span style="font-family: Verdana, sans-serif;">. I use 35% whipped cream, a bit sugar, vanille, tiny bit of Kirsch and gelatin. I find its important to have whipped cream stabilize so my cake will not collapse nor become soggy. Final touch is to fold in some fresh strawberries. Wow, my </span><i style="font-family: Verdana, sans-serif;">crème fouettée </i><span style="font-family: Verdana, sans-serif;">l</span><span style="font-family: Verdana, sans-serif;">ooks really amazing, I can't wait and taste test it a bit!</span></div>
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<span style="font-family: Verdana, sans-serif;">Next step is much faster than I expected. I place my </span><i style="font-family: Verdana, sans-serif;">crème fouettée </i><span style="font-family: Verdana, sans-serif;">into the middle, even it out and decorate with some fresh strawberries. This step should be quick</span><span style="font-family: Verdana, sans-serif;"> because </span><i style="font-family: Verdana, sans-serif;">crème fouettée</i><span style="font-family: Verdana, sans-serif;"> with gelatin will set in about 15 to 20 minutes. Last thing to do is to glaze my lovely strawberries with <i>nappage</i> and my cake is ready to go!</span><br />
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<span style="font-family: Verdana, sans-serif;">Now take a look of my cake.... I add a ribbon and a bow... it looks like a pretty gift, what a beauty! I can't wait to taste it!!! Its perfect to have this cake for a hot summer day, light and fruity.... and I can lying under the sun and enjoy this cake the same time....</span><br />
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<span style="font-family: Verdana, sans-serif;">Time for tasting now, let me slice a piece of this lovely charlotte. Hmm.... airy and lightly sweet ladyfingers, velvet and silky cream, fresh strawberries and nutty pistachio buttercream... taste amazing! I should make a bigger version next time cause this wonderful cake finish so so fast!</span><br />
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<i style="font-family: Verdana, sans-serif;">Enjoy!</i></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com1tag:blogger.com,1999:blog-8969065823975553593.post-84270030630911738302013-06-27T23:12:00.000-04:002013-06-27T23:12:45.300-04:00The Daring Bakers' June, 2013 Challenge: Life of Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Rachael from </span><a href="http://pizzarossa.wordpress.com/" style="font-family: Verdana, sans-serif;" target="_blank"><i>pizzarossa</i></a><span style="font-family: Verdana, sans-serif;"> was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! For a chocolate and caramel lover like me, of course I pick chocolate and caramel pie (or <i>chocolat et caramel tarte). </i>Although I have made similar tarts before, this recipe is totally different from mine and I would love to take the challenge....and of course another treat for this week. I have all the ingredients in hand and the recipe is good enough to make two, let me start one first and save some for next week!</span><br />
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<span style="font-family: Verdana, sans-serif;">you need</span><br />
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<li><span style="font-family: Verdana, sans-serif;"><i style="font-size: small;">pâte sablée</i></span></li>
<li><span style="font-family: Verdana, sans-serif;"><i style="font-size: small;">caramel</i></span></li>
<li><span style="font-family: Verdana, sans-serif;"><i style="font-size: small;">mousse au chocolat (chocolate mousse filling)</i></span></li>
<li><span style="font-family: Verdana, sans-serif;"><i style="font-size: small;">la poudre de cacao (cocoa powder)</i></span></li>
<li><span style="font-family: Verdana, sans-serif;"><i style="font-size: small;">one Callebaut marble callet</i></span></li>
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<span style="font-family: Verdana, sans-serif;">Instead of using tart pan in the suggested recipe, I used a 180 mm tart ring. Since I've started learning to use tart ring, I use them nearly for all kinds of tarts and pies, big or small. I had my </span><i style="font-family: Verdana, sans-serif; text-align: justify;">pâte sablée </i><span style="font-family: Verdana, sans-serif; text-align: justify;">dough rest a bit in fridge, then rolled it on marble and transferred it carefully to my ring, trimmed my shell nicely, docked its bottom and its ready to bake. See... my pie shell looks great, it should come out nicely very soon... after baking I let my shell rest a bit and I have second step waiting...</span></div>
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<span style="font-family: Verdana, sans-serif;">Next step is making <i>caramel</i>. I used to kind of stay away from caramel or something alike. Because in my past time I always thought its kind of difficult and dangerous! But now I am quite comfortable making it. For this </span><i style="font-family: Verdana, sans-serif;">caramel, </i><span style="font-family: Verdana, sans-serif;">I use</span><span style="font-family: Verdana, sans-serif;"> a simple dry method and heavy cream. Wow, its amber colour looks really amazing!</span></div>
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<span style="font-family: Verdana, sans-serif;">Let me pick up the pace and fast forward my steps a bit... I filled my already lightly baked pie shell with <i>caramel, </i>then <i>mousse au chocolat</i> on top and back into oven for another 30 minutes... I use 72% Valrhona Araguani for this mousse, I love its dark yet fruity flavor! When the pie is done, its may still looks a bit jiggling a bit. I let it cool off and decorated it with cocoa powder and a marble chocolate callet.</span><br />
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<span style="font-family: Verdana, sans-serif;">I really want to taste my pie now but I am too tired to move....even pick up my knife how about chocolate pie for breakfast? Sounds like a great idea... when I woke up its next morning already! I feel I have so much energy and refresh now... Okay, tasting time.... hmm rich and decadent dark chocolate mousse, amazing caramel with a light and crumbly crust! I can have this pie for my daily breakfast!!</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com3tag:blogger.com,1999:blog-8969065823975553593.post-85517557084597830592013-06-22T12:57:00.003-04:002013-06-22T12:57:58.905-04:00Framboise Macarons.....French meringue version<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Me and my friends were talking about making macarons the other day... and we went through about <i>French meringue</i> method. Our conservation reminds me I haven't use this method for ages... now I only use <i>sucré cuit</i> (or <i>Italian meringue) </i>method for my macarons. But why not make some with French meringue for fun? I spare no time and like old memories... French meringue macarons again! I should say this method takes less time since I don't have to cook sugar but <i>macaronage</i> sometimes maybe nerve racking....so let me start!</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">First thing first is to make my <i>tant pout tant</i>, I incorporated a bit raspberry into it and my shells look nice!<i> </i>Since there is no cooked sugar, my macarons<i> </i>shells look a bit coarse compare to those make with </span><span style="font-family: Verdana, sans-serif;">sucré cuit. Actually the <i>macaronage</i> is quite straight forward, I fold my <i>TPT</i> until right consistency then that's it... my experince is don't over or under work my <i>tant pour tant</i>. See</span><span style="font-family: Verdana, sans-serif; text-align: left;">, they look nice on my silpat now and ready to bake.</span><br />
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<span style="font-family: Verdana, sans-serif;">Baking <i>French meringue</i> based macarons is similar to those with sucré cuit. I just have to keep an eye on them, cause their color may change more easily. Let see how they looks, wow amazing shells! However, they usually looks not as smooth as those made with </span><span style="font-family: Verdana, sans-serif;">sucré cuit, but this method realy save time and hassle to handle hot sugar! Okay, I let my macaron s</span><span style="font-family: Verdana, sans-serif;">hells cooling rack and ready to be filled with raspberry ganache.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tasting time now! Hmm... they are amazing! Other than methods, F<i>rench meringue</i> based macarons do taste a bit different from sucré cuit ones</span><span style="font-family: Verdana, sans-serif;">... French one's shells are a bit thinner and inside a tiny bit softer too, vs </span><span style="font-family: Verdana, sans-serif;">sucré cuit ones has crispier, smoother and more pretty shells yet still chewy. Anyway, </span><span style="font-family: Verdana, sans-serif;">its okay for me as long as I have my treats!</span><br />
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com1tag:blogger.com,1999:blog-8969065823975553593.post-53550230708670971772013-06-07T12:16:00.000-04:002013-06-07T12:16:15.335-04:00Eden - Framboise et Pistache Gâteau<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Eden... Garden of Eden, paradise, ultimate happiness... long list of definition, I think I will choose all of them for this cake. Since last time I had my macaron-based cake <i>Harmonie... </i>this is the one I will keep in my recipe book! An amazing cake made with all flavors I love, raspberries, pistachios, crème au beurre, ganache... a paradise for me! If making macaron is challenging, making a macaron cake is even more challenging, but luckily I succeed! I have tried a few times but they didn't look pretty to me at and I just ate them as snack. Also, to get it ready at its peak time to enjoy is another whole story... I can say this Eden cake is amazing and I will definitely make it again for some special occasions!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">two 12 cm raspberry macaron discs</span></div>
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<span style="font-family: Verdana, sans-serif;">First thing to do is to bake two raspberry macaron discs. I use a bit raspberry in my <i>tant pour tant </i>to enhance my cake flavor, however the batter has to be a bit thicker than that for normal macarons. See, I piped a giant pink-flattened-snail on my Silpat! Looks kind of funny... I let them rest for a while and bake them as usual.</span></div>
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<span style="font-family: Verdana, sans-serif;">After my macaron discs cooled off, next step is to assemble my cake. I got my mise en place first and laid down one disc and piped a small ring of pistachio ganache. Then a circle of fresh raspberries was laid gently and secured on on top of it. Don't know why this picture turns out a bit yellowish... hmm maybe the light???</span></div>
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<span style="font-family: Verdana, sans-serif;">This step is more fun part... I piped a thin layer of pistachio butter cream inside my raspberries circle, and put a small disc of raspberry gelée in the centre. My cake is coming to shape now! I prefer to have my filling have a nice mouth feel, so my raspberry gelée is made of fresh raspberry puree, sugar and gellan. This gelée may looks a bit firm but when I bite into it, it just get soft and become liquify... hard to describe it but taste amazing!</span></div>
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<span style="font-family: Verdana, sans-serif;">Okay, my cake is nearly finish. I piped more butter cream on top of the gelée, another circle of pistachio ganache on the raspberries, then I gently laid another macaron disc on top. Another dot of ganache on top, last but not least, I decorated my cake with a small pinkpeppercorn raspberry macaron and my Eden cake is done! But still, I need to wait a bit to let its flavors blend together before I can taste it. Story continues, my friend came over for dessert after dinner and I can finally taste my cake. Omg, its wonderful... all the flavors and different textures blend together taste like paradise. I should have take a picture but it finished very fast.....</span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-9968737604964317622013-06-03T11:50:00.003-04:002013-06-03T11:50:43.419-04:00Lavande et Earl Grey Macarons<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Earl Grey tea is one of my favorites. I think I make Earl Grey tea nearly everyday. But so far I have tried many different brands and I love Kusmi and Mariage Frères the most. I make this special macaron which combines two of my flavors I love into a harmony... lavande and Earl Grey. Its amazing to have the strong Earl Grey go with aroma of lavender... like having a small pretty tea treats in my hands, and they looks so pretty...another plus. I can't wait and head straight to kitchen now!</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">Its my first time using my new food processor bowl, it arrived just in time. I think I can still use my old one to make something not as delicate as macarons. This time I use dried lavender for my <i>tant pout tant </i>for some really nice lavander aroma. I also tint them a bit for a nice lavender color. Wow, they look nice on my silpat now and ready to go.... into my oven.</span></div>
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<span style="font-family: Verdana, sans-serif;">Baking this amazing macarons shells is same as my other macarons, just have to be careful not to burn or brown them... not only lighter color, some color like lavender seems to change a bit more during baking, its important to keep an eye on them... Yeah, amazing macarons shells line-up on my cooling rack and ready to be filled.</span></div>
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<span style="font-family: Verdana, sans-serif;">For my Earl Grey ganache, I infused it with my favorite Kusmi Earl Grey noir... the flavor of tea is strong and yet not overpowering, just perfect with a bit aroma from my lavender shells. See how pretty they looks! Let me taste them, a pack of amazing tea flavor, like a cup of tea in my fingers, only one word - fantastique</span><span style="font-family: Verdana, sans-serif;">! I should have a few more with my tea...</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-16307074279296565192013-05-28T11:54:00.001-04:002013-05-28T11:54:15.664-04:00Gâteau Breton <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Gâteau Breton or Brittany butter cake has become one my latest favorite cakes. When I first saw this recipe, I think hmm.. maybe its just another butter cake but I am glad I was wrong. Its much more than that, taste exceptional rich in butter and has a texture in between shortbread and pound cake. Kind of hard to describe, crumbly and a bit chewy.... but I can only say this cake is amazingly delicious. Although it look kind of huge but it stays good at room temperature for couple weeks and its buttery flavor gets better with time too. Okay let me start some baking now!</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients of this cake is really simple, I have flour, sugar, egg yolks, pinch of baking powder, vanilla extract and <i>beurre salé </i>(salted butter)<i>. </i>The most important thing is to use a high percentage butterfat butter, luckily I have some 84% fat salted butter in hand. First thing is to blend everything in a large bowl, I use a scraper to mix everything together. Its better to use a scraper than a standing mixer, but at the end my hands are a bit tired... that's the traditional way.</span></div>
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<span style="font-family: Verdana, sans-serif;">Next step is a easy step. I scrape my cake dough into an eight inch fluted tart pan (a traditional shape) and smooth the top. Then glaze the top with some reserved egg yolks and use a fork to make lines on top. My Gâteau Breton looks very pretty now... everything is ready and time for baking. I baked mine in 350 F oven for about 35 to 40 minutes until the top of my cake looks crispy brown (or lighter color depends on what you would like) and its side starts pulled away from my tart pan.</span></div>
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<span style="font-family: Verdana, sans-serif;">My buzzer went off and now its time to get my cake out of oven. Hmm..its smells so good! I let it sits for about thirty minutes and release it from my pan. Wow! Looks perfectly pretty with a shiny layer on top, see its crumbly side too? I can't wait to try it now but have to let it cool completely. I better go do something to take my mind off about my lovely Gâteau Breton for now. What I am going to do ....?</span></div>
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<span style="font-family: Verdana, sans-serif;">Yeah, tasting time now! I have my coffee ready, let me cut a slice to see how my cake looks. Oh, it looks perfect and smell so so good. Its rich yellow color from creamy-rich butter and egg yolks is really attractive, I can't wait and have a bite. Hmm, taste amazing... crumbly yet a bit cakey, plus a bit caramelized outer shell make this Gâteau Breton fantastic! I hope it can last for a while...</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-75693848148397292472013-05-18T10:22:00.004-04:002013-05-18T10:22:39.388-04:00Macaron à la Rose<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Macaron à la Rose... sounds like a magic tune to me! A tune that will make me happy :) I think I will never get tired of making them, they look so pretty, smell and taste so good. Whenever I am low in stock of rose macarons, its time to make another batch no matter how busy I am. This time I would like to have more intense rose with a bit fruity tease for my rose macarons. Hopefully, I make enough for this coming long-weekend... maybe have only one a day!</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">Its always fun and delightful to make these cute rose macarons, more the better. But I need to get another food processor to grind my almonds, maybe just to replace my old one or help me to speed up my time. I use organic rose petals for my <i>tant pout tant </i>as they always give me best rose flavor and a little hint of slight pink to my shells. They look nice on my silpat now and soon ready to bake... can't wait!</span></div>
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<span style="font-family: Verdana, sans-serif;">This couple days we have some pretty nice weather which help for baking, especially for macarons, they don't like humid weather at all.... Okay, baking is done, wow! A perfect army of rosy macaron shells are ready for service! In the mean time, let me get my fruity tease ready for them...</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">This time I use an intense rose ganache which has rose water and natural rose extract, but I have to be careful not making it taste like hand cream... although I love rose hand cream. To balance out sweetness of my ganache, I have raspberry </span><span style="font-family: Verdana, sans-serif;">gelée as my fruity tease. I really like Pierre Hermé's philosophy of playing and balancing out flavors... I love to incorporate it in my version... Lets see how my macaron à la Rose taste... hmm.. wonderful intense rose flavor... taste so amazing that make me smile!</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com1tag:blogger.com,1999:blog-8969065823975553593.post-44563274136342392022013-05-16T12:23:00.000-04:002013-05-21T10:56:44.385-04:00Canelés de Bordeaux, copper episode...<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Here is my other post about lovely Canelés. As promised from my other <a href="http://erynpatisserie.blogspot.ca/2013/05/caneles-de-bordeaux-beginning.html" target="_blank">post</a> about making them with silicone mold, this time I finally get my hands on these copper molds for Canelés. C</span><span style="font-family: Verdana, sans-serif;">ause they are not easy to locate locally, </span><span style="font-family: Verdana, sans-serif;">I ordered these fantastic two inches standard Mauviel c</span><span style="font-family: Verdana, sans-serif;">anelé </span><span style="font-family: Verdana, sans-serif;">molds with tinned interior online. Couldn't wait to open the box when they arrived... looks fantastic and much bigger than the mini silicone ones I use... maybe one or two is good enough for my tea time. </span></div>
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<span style="font-family: Verdana, sans-serif;">See how nice the molds are... they looks so shiny, perfect<span style="font-size: x-small;"> </span>and heavy too! But before I can bake anything, I have to season them first. I need to bake them with some oil in my oven for about an hour....then they are ready! </span></div>
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<span style="font-family: Verdana, sans-serif;">Next step is a bit more tricky. Traditional </span><span style="font-family: Verdana, sans-serif;">Canelés not only have to use copper mold, and also use a kind of beewax coating in order to bake perfect </span><span style="font-family: Verdana, sans-serif;">Canelés. I have been struggled a bit about using beewax or not cause some recipes called for just plain butter for lining the molds. As to stick to tradition and my desire for perfect </span><span style="font-family: Verdana, sans-serif;">Canelés, I go with beewax coating. Luckily, I get some organic food grade beewax... have my beewax coating ready and coat the molds slightly... they looks really nice and ready to bake.</span></div>
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<span style="font-family: Verdana, sans-serif;">Let me fast forward a bit... after making batter, baking for high temperature for a while and its time to see my </span><span style="font-family: Verdana, sans-serif;">Canelés.<span style="font-size: x-small;"> </span>Since they need to be turned out rightaway after baking, I make sure I won't burn myself as the molds are extremely hot... Wow, my </span><span style="font-family: Verdana, sans-serif;">Canelés looks perfect! Nice dark brown colour and they smell really wonderful! Okay, let them sit a bit on the rack before I get a bite...</span></div>
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<span style="font-family: Verdana, sans-serif;">Omg<span style="font-size: x-small;">! </span>They taste soooo... good! A very crispy shells with rich caramelized flavor and extremely creamy custardy inner fluffy texture. I can't just have one and I ate two... hmm so satisfying! I think my copper molds really pay off for these perfect, cute and delicious </span><span style="font-family: Verdana, sans-serif;">Canelés, although they are expensive but worth my money. From now on... copper mold is my way for </span><span style="font-family: Verdana, sans-serif;">Canelés! Maybe I should get some more molds...</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-68615636320226746332013-05-12T12:00:00.000-04:002013-05-12T12:00:05.528-04:00Japonais Sésame Noir Grillées Macarons<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Roasted Japanese black sesame... a very interesting ingredient, I should say you either love it or not crazy about it. But I really love it, an amazing seeds which taste both good for savory and sweet stuff. Of course for an adventurous girl like me I would definitely try it in my favorite treats... macarons... and this wonderful ingredient turn out into a great, bold and amazing taste!</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">Making this asian flavor macaron shells is fun and exciting. In order to have strong flavor, I incorporate enough roasted black sesame in my <i>tant pout tant</i>. Let me sprinkle more on top, maybe a little overkill but they do looks nice!</span><br />
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<span style="font-family: Verdana, sans-serif;">Baking these little cuties is straight forward, but I need to keep and eye don't let them burnt! Okay, here they are done...wow! My roasted Japanese black sesame macaron shells looks perfect, let me assemble them together and I can taste them very soon... </span><br />
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<span style="font-family: Verdana, sans-serif; text-align: left;">Making filling for these cuties took me a while to figure out what will be good. Eventually, I find roasted black sesame ganache goes really well with these amazing shells. Now, tasting time... just a small bite... a huge burst of roasted Japanese black sesame is dancing in my mouth! Let me make a green tea to go with this little treat!</span><br />
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<span style="font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-64708672053954904802013-05-11T09:48:00.001-04:002013-05-11T13:19:58.305-04:00Gâteau L'Opéra<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">This week is a super busy Mother's Day week... I was baking like there is no tomorrow in my kitchen for my macarons! Thank you everyone's support for my sweeties :) After all my hard work, I have to make a nice treat for myself... a L'Opéra. I know I need more sleep but I do really need to treat myself! I love Opera very much, although is on the rich side, I just try not to eat more than two pieces in one time...but this one maybe more! Traditionally, this cake use almond <i>jaconde, </i>layered with coffee buttercream, ganache , soaked with coffee syrup and covered in a chocolate glaze... of course I always give my sweets a twist.. like a new life. Here is my version...</span><br />
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one half sheet <i>jaconde de noisette</i> (hazelnut jaconde) cooled</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">150 g <i>pistache crème au beurre </i>(pistachio buttercream)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">300 g <i>café crème au beurre </i>(coffee buttercream)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">120 g crème fraîche ganache (I use 66% Valrhona Caraibe)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">50 g chocolate lacquer glaze (I use 100% Valrhona cocoa)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">70 ml coffee syrup</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one Callebaut marble callet and four Valrhona dark chocolate crispy pearls (optional)</span></li>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">cut the cooled hazelnut jaconde into four pieces</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">lie one piece of jaconde on a parchment lined sheet and soaked with syrup</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">spread crème fraîche ganache on your syrup soaked jaconde and let set a bit</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">gently lay second layer of jaconde on top and soaked it</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> with syrup </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">spread half of your coffee buttercream on your second layer and let set</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">lay your third layer of jaconde on top again and soak it with syrup...I know kind of repeating myself</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">spread your pistachio buttercream on top and let set</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">lay your last layer jaconde on top, soaked with syrup and spread remaining coffee buttercream on top, smooth your buttercream as smooth as possible and let your cake rest in fridge until it firm up</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">warm up your chocolate lacquer glaze just slight warm and pourable, put your firmed up cake on a rack and glaze it, and let set in your fridge for a few hours (don't worry about the sides cause we'll trim it later)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">use a sharp and warm knife and trim four edges (trimmings are tasty as your cake, just not as pretty), decorate your lovely cake and you're done!</span></li>
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<span style="font-family: Verdana, sans-serif;">Wow! A lovely glossy and pretty cake! I wait till next day as I know it will certainly taste better after all the flavors mellow together... Hmm, let me try a bite... sooooo good, rich, smooth, amazing blend of nutty hazelnut, pistachio, chocolate and coffee together! If you love coffee and nuts you will certainly love Gâteau L'Opéra... it goes perfectly with my Darjeeling tea, maybe I should have one always ready in my fridge!</span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com1tag:blogger.com,1999:blog-8969065823975553593.post-39991607733990023522013-05-03T15:31:00.002-04:002013-05-03T15:33:57.957-04:00Ispahan Macarons<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Ispahan... originally a word from Persian called Isfahan - capital of Isfahan province of Iran. Maybe the flavors rose, lychee, raspberry?... inspired Pierre Hermé created an outstanding and amazing dessert in the pastry universe. I should say this is 'the one' which pull me into the abyss of macaron! I can't tell how many time I've made this amazing macaron and sometimes the bigger sister... a two to three inches macarons filled with all my goodies and fresh raspberries. I can tell I never get tired of making them , especially this smaller and portable version... always set aside a few just for myself!</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">I always use organic rose petals for my rose macaron shells. They looks nice and their aroma is exceptional... Good by themselves just for snack but of course these cuties will become amazing Ispahan macarons... hmm I ate a couple not so perfect looking one...can't help it!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR_g8162tmRHsPKU_-_uMtP1OTnjFJUf2Y1jnXrV3HW9vceLUmBQUo3a8Te9NhH3GNIRXDD0NCV8yVdvh44WyjUf1bNyeViXYO8stO-dEDcWin9sTUJB2Nh7Gb9v_NacAOejQb7I-Zgs/s1600/DSC01945.1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR_g8162tmRHsPKU_-_uMtP1OTnjFJUf2Y1jnXrV3HW9vceLUmBQUo3a8Te9NhH3GNIRXDD0NCV8yVdvh44WyjUf1bNyeViXYO8stO-dEDcWin9sTUJB2Nh7Gb9v_NacAOejQb7I-Zgs/s200/DSC01945.1.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">Time to put these cuties together. </span><span style="font-family: Verdana, sans-serif;">I made some organic raspberry gelée</span><span style="font-family: Verdana, sans-serif;"> ahead of time and cut it into small pieces. Instead of using rose and lychee cream in my other post about <i><a href="http://erynpatisserie.blogspot.ca/2013/04/rose-et-litchi-macarons.html" target="_blank">rose et litchi macarons</a>, </i>I use rose and lychee ganache for this amazing Ispahan. My a bit acidic and fruity raspberry </span><span style="font-family: Verdana, sans-serif;">gelée</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">go really with rose & lychee ivoire ganache!</span><span style="font-family: Verdana, sans-serif;"> Tasting time! Omg I love Ispahan so so much... rose, lychee and raspberry melt in my mouth, like magic... even my body feels lighter now!</span><br />
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-38529763452942161902013-05-02T14:37:00.003-04:002013-05-27T11:26:20.199-04:00Canelés de Bordeaux, the beginning...<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Canelés de Bordeaux or Cannelés Bordelais... are one of my favorite treats other than macarons; delicious, enclosed by a caramelized shell with a very rich, custardy, vanilla and rum interior... They may sometimes looks dark brown, mahogany or even nearly black, kind of unattractive, but they are really amazing! These little treat has a long history, most believe it was originally invented by nuns in Bordeaux making use of donated eggs yolks and rum... and the rest is history. I love them so much so I have a separate topic about </span><span style="font-family: Verdana, sans-serif;">Canelés here!</span><span style="font-family: Verdana, sans-serif;"> But searching for these cuties is not an easy task, only one or two places in Toronto sell these little treats. And after I've tried them they are just okay. I can't blame them because </span><span style="font-family: Verdana, sans-serif;">Canelés taste the best a few hours after they are baked, maybe they are not as popular as other sweeties. So another adventure for me! First thing first is to get the special mold to bake them, but of course I am not going to get that special copper mold (not yet!)... so silicone it is to try out. I got a couple molds from amazon for making mini ones, then another hurdle come up... the recipe. Recipe of </span><span style="font-family: Verdana, sans-serif;">Canelés is a bit different from many small cakes I've made before, it called for a very very thin batter made of milk, eggs, sugar, rum, vanilla and flour, then bake at a high temperature for a long time...easy? No, a</span><span style="font-family: Verdana, sans-serif;">fter reading and reading of books and search online like... Paula Wolfert, Chez Pim, </span><span style="font-family: Verdana, sans-serif;">Pierre Hermé, Ladurée...etc. And after many hours of tears and sweat, I settle with the one by </span><span style="font-family: Verdana, sans-serif;">Pierre Hermé, also </span><span style="font-family: Verdana, sans-serif;">recommended by Chez Pim but I change a little. I am quite happy with it and they taste great! However, you can still see from my photos some looks quite good with a nice caramelized shells but some are not... I think probably is due to my mini silicone molds which cause uneven baking, maybe my oven...etc?? My next challenge will be in a proper copper mold... more sweat!</span></div>
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<span style="font-family: Verdana, sans-serif;">for about 45 mini </span><span style="font-family: Verdana, sans-serif;">Canelés (using silicone mold) you need...</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">(recipe adapted from </span></span><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">Pierre Hermé and </span><span style="font-family: Verdana, sans-serif;">Chez Pim)</span></span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">500 g organic whole milk</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">50 g butter</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">100 g cake flour</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">250 g confectioners sugar</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 g salt</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">two large eggs</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">two large egg yolks</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">60 ml Rum</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one vanilla pod or four teaspoons vanilla extract (extract can add at the end)</span></li>
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<span style="font-family: Verdana, sans-serif;">batter preparation...</span><br />
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">heat milk, butter and split vanilla pod together until it boils and cool till warm to touch</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">sift cake flour, sugar and salt together in a big bowl</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">slightly beat eggs and yolks together and add into flour-sugar mixture</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add your warm milk mixture into eggs and flour mixture (if you use vanilla pod, just take it out)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">blend your mixture until homogeneous and strain it into another container</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in Rum (and vanilila extract) and mix to become a very thin liquidy batter</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">chill in your fridge at least 24 hours until baking</span></li>
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<span style="font-family: Verdana, sans-serif;">baking time...</span><br />
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">preheat your oven to 475 F</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">slightly spray silicone molds with non-stick spray (seems work best for me)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">transfer your chilled batter into a small pouring cup like pyrex</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Pour your batter carefully into each mini mold, you may need to stir your batter form time to time since it may settle a bit. If you have some batter dripped outside your mold, just wipe it clean. See they looks nice and neat and ready to go into oven. Each mold can make 18 mini </span><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Canelés and I bake two trays at a time, so you'll have 36 cuties very soon!</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Another thing is to fill up your mold just about 5 mm from the top, because they will puff up a bit during baking and you don't want to see they climb out! It happened before and its kind of tragedy to see that happen... you can see how thin the batter and they are so small, about 30 g each, but don't worry, they'll soon come out nice and yummy!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Now, put them in your pre-heated oven, turn down to 450 F and bake for 15 minutes (turn once), then keep baking for another 35 to 40 minutes at 375 F (turn twice). When they turn to dark brown color (or even nearly dark dark brown like black if you like), then your </span><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Canelés are ready! Turn them out rightaway and let them cool for about 30 minutes, make some coffee and tea in the meantime for you treats!</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Okay, tasting time now! Caramelized crispy shell, rum and vanilla flavored custard inner centre is amazing! I can eat like ten in a row... make me thinking spending lots of time and make not a lot... definitely worth my time, maybe I finished them too fast! Hmm I should try make those normal 2 inches size </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Canelés, of course I won't use a bigger silicone mold again but instead a proper copper mold. Just simply because I found no matter changing my recipe, playing with temperature, baking time, oven issue... not all my </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Canelés come out from </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">silicone mold perfect. On a mission to make my perfect </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Canelés, I will try traditional copper molds, I know they are expensive, still sounds like a good investment for me, can't help it... they are coming soon!</span><br />
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-80748987821852541832013-04-30T10:30:00.000-04:002013-04-30T10:30:10.370-04:00Intense Chocolat Macarons<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Last week was such a busy week for me! I have to bake for my Daring Bakers' challenge and also for some orders of my macarons, thanks for your support! But still I managed to make some fantastic macarons... <i>intense chocolat macarons. </i>I have not made chocolate macarons for a while and I think this is about time cause my inner chocolate goddness is calling. This macaron I use 72% Valrhona Araguani dark chocolate...from a Venezuelan origin with a flavor of currant and honey (from description of Valrhona), I do taste fruity, dark and rich but not bitter at all. So let me start making them although its in the evening already! Don't know why I usually make my macarons in daytime, kind of funny??</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">Making chocolate macaron shells is tricky like shells with other nut flours. Or I should say even more difficult since cocoa butter may make your <i>tant pour tant</i> has a higher oil content which is an enemy for good macaron shells. I have tried different different kinds of cocoa powder, chocolat....etc, but I settle with 100% pure cocoa mass which give me best taste and perfect <i>tant pout tant</i>. See how they looks after piping... they looks amazing.</span></div>
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<span style="font-family: Verdana, sans-serif;">But still, sometimes you never know how your shells are going to come out after baking... like someone said once a while, pâtissier may zap by the "Macaron God"! Okay baking is done, wow! My chocolate macaron shells looks perfect, let me assemble them together and I can taste them tomorrow... For filling, I just make a simple </span><span style="font-family: Verdana, sans-serif;">72% Valrhona Araguani dark chocolate ganache, I always find a good quality ingredient will shine by itself! Let me see how they taste... omg amazing rich chocolate shells go with fruity and rich chocolate ganache... I have to hide some for myself!</span></div>
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<i><span style="font-family: Verdana, sans-serif;">Enjoy!</span></i></div>
Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-29750908301162616002013-04-27T12:30:00.000-04:002013-05-03T16:47:09.966-04:00The Daring Bakers' April, 2013 Challenge: Savarin !<br />
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<span style="font-family: Verdana, sans-serif;">For the April Daring Bakers' Challenge, </span><span style="color: #442200; font-family: Verdana, sans-serif;"><span style="line-height: 14.953125px;">Natalia of <a href="http://gattifiliefarina.blogspot.it/" target="_blank">Gatti Fili e Farina</a> challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! I am very excited as this is my first Bakers' challenge and I can't wait to start, however, I was so busy and finally able to make this wonderful savarin couple days ago! I have made savarins and her smaller version baba au rhum a few times before but this recipe is different, takes a bit more time but I think really worth my extra time and effort. Because this Savarin taste wonderful and has an amazing texture!</span></span></div>
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<span style="font-family: Verdana, sans-serif;">For this wonderful Savarin, I stick with original recipe and only scale it down by half since I won't be able to finish a normal size one, you need..</span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">sponge rising - 60 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">mixing dough and resting - 30 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">first rising - 3 hours</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">shaping and forming - 20 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">second rising - 60 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">baking - 30 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">finishing - about 60 minutes</span></li>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">a Savarin mold, I use a ring shaped mold instead</span></li>
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<span style="font-family: Verdana, sans-serif;">Savarin</span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">175 g bread flour</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">15 ml lukewarm water</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">three large eggs (room temperature and separated)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 g instant yeast</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">10 g sugar</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">38 g butter (room temperature) and more for mold</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 Meyer lemon zest</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 g salt</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Darjeeling and rum syrup (see recipe below)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">nappage (see recipe below)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">chocolate whipped cream (see recipe below)</span></li>
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<span style="font-family: Verdana, sans-serif;">Making this amazing Savarin needs a bit organization and preparation, once you get your rich dough ready, you have lots of time to prepare your syrup, nappage and whipped cream. Or you can prepare your syrup and nappage a day ahead and finish your whipped cream for the final step. Okay, let's start my Savarin time....</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">First thing is to make my sponge. My last few savarins has no sponge at all but I can assure you its definitely worth your time to do it! You will see it very soon! In a small bowl, mix 15 ml luke warm water, 13 g flour and yeast, cover them with cling film and rest and rise for 60 minutes</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">About 30 minutes time you can start make the dough. Put your three egg whites in mixer bowl, start from low speed , add 112 g of flour until it forms a soft and tacky dough. Cover it with cling film and rest for another 30 minutes. Then you can add your sponge and lemon zest to dough with another 10 g of flour at low speed. Lots of adding ingredients? Yes, more to come too :)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Hmm, my mixer is working overtime today! But everything is getting there... Once dough starts pulling away from bowl we can start adding my first egg yolk, when yolk has absorbed, add 10 g of flour. Then, add another yolk and 10 g of sugar, once they absorbed, add 10 g of flour. Raise your mixer speed a bit, again, add another yolk and 3 g of salt, once they absorbed, add another 10 g of flour.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Keep mixing until your dough forms sticky elastic threads, then add your butter, once they absorbed, add last 10 g of flour. Yay, I finally finish my dough... Cover it up with cling film and I let my dough rest for 3 hours. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">It will be amazed to see how it looks after this long long 3 hours... I go take a nap now!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Let me see how my dough goes...omg! It rise up and getting not 2 times bigger but I think 4 or 5 time, holy molly! Okay, now turn it on your work surface and fold it about three times, cover it and let it rest for another 15 minutes, in the mean time butter your mold and sprinkle lightly with a bit flour.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Form your dough into a ball, make a hole in the middle and gently place it into your buttered mold. Cover it up with cling film and let it rise in a warm spot until your dough reach to top of your mold... about 60 minutes. Pre-heated your oven to 340 F, bake your Savarin for 30 minutes (turn once). It should be golden brown and its done! And my baked Savarin looks like a monster now!! I let mine rest for about 10 minutes, turn it over and leave it overnight at room temperature before my last few steps. Okay, time to bed cause its nearly midnight and I got no more energy, nighty nighty!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Time to do some sweet stuff now... soaking your Savarin! I trimmed off the bottom of mine and put it back into my mold, then pour my syrup until it reaches nearly the rim of mold and let it sit for about 10 minutes. Now my Savarin is full of syrup, I turn it on a rack and let all the excess syrup drip out, then transfer it to a nice plate. Warm up your nappage and glaze your Savarin and let it cool off... Then the last step, I put chocolate whipped cream into a pastry bag with a star tip and fill the hole, pipe some on the top, decorate it with some Valrhona milk & dark chocolate crunchy pearls and some fresh raspberry. Finally my Savarin is done but I better wait till next day to let it gain more flavor... okay wait a bit longer then. Take a closer look... just amazing!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXUormQeDLRyJjds_CPhLI38AthlTs03_8M2qNMBbRKUvtifMkIRQer-9FmTSbhDW53kzyw9wB7K9aW0aRIx3LNRcoBYKEf9Pbw8iXKzMTWYUfhE1YXf4DsubA8K0zKEQqJSMieC2JDM/s1600/DSC01958.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXUormQeDLRyJjds_CPhLI38AthlTs03_8M2qNMBbRKUvtifMkIRQer-9FmTSbhDW53kzyw9wB7K9aW0aRIx3LNRcoBYKEf9Pbw8iXKzMTWYUfhE1YXf4DsubA8K0zKEQqJSMieC2JDM/s400/DSC01958.1.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">After a day's rest, not me but my Savarin... I can finally taste my Savarin and all I can can say its amazing, unlike my previous ones.This Savarin is rich with a good texture, a tiny bit of that yeast dough makes this cake exceptional. And this Savarin doesn't feel dry nor bland like my previous ones. I will certainly make this again or smaller baba au rhum. My first Bakers' challenge is really a fun, although it takes about 5 hours or so but my time is well spent!</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Notes and recipe within recipe.....</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>Darjeeling and rum syrup</i></span><br />
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">two tablespoons of Darjeeling tea by Mariage Frères</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">725 ml water</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">250 g sugar</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one cinnamon stick</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">three tablespoons of Rum</span></li>
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<i><span style="font-family: Verdana, sans-serif; font-size: x-small;">directions</span></i><br />
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<ul>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">heat up 475 ml of water (not but not boiling) and steep your tea leaves for about 10 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">heat 250 ml of water with sugar and cinnamon until sugar dissolves and let it rest for 20 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">strain your tea and sugar syrup into a container</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">stir in rum, let cool and you are done</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">you can use your syrup now ore keep in your fridge for a couple days</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><i><span style="font-family: Verdana, sans-serif; font-size: x-small;">nappage (glaze)</span></i><br />
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">45 g apricot jam</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">40 g water</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">5 g Rum</span></li>
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<i><span style="font-family: Verdana, sans-serif; font-size: x-small;">directions</span></i><br />
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">heat your jam with water until it melts</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in your rum, keep cooking gently a bit</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">strain your nappage and you're done</span></li>
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<i><span style="font-family: Verdana, sans-serif; font-size: x-small;">chocolate whipped cream</span></i></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">25 g Valrhona Caraibe 66% dark chocolate</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">25 g sugar</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">120 g heavy cream</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><i><span style="font-family: Verdana, sans-serif; font-size: x-small;">directions</span></i></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">place your chocolate in a heatproof bowl</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">heat up heavy cream with sugar, once it starts boiling, pour it right into your bowl with chocolate</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">whisk your chocolate cream until very smooth</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">cover and chill until its completely cool</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">whip it right before you are going to use it</span></li>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com14tag:blogger.com,1999:blog-8969065823975553593.post-3021578635974407492013-04-25T11:55:00.004-04:002013-05-03T16:43:49.229-04:00Pistache et Framboise Petite Madeleines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzFXcKfcVI6KlYo6ThLM0o4nRSugbuIvsy4sgNguJ1N8OW9QZlYAVL8Uh1PMEi2xPz5ekXLJdE_6pV4g8s4AYqx-Scn7fFTHCUWtEfYnKvetLrZKJtj1x80W0nDvzR8ePHA3xLJasnsw/s1600/DSC01834.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzFXcKfcVI6KlYo6ThLM0o4nRSugbuIvsy4sgNguJ1N8OW9QZlYAVL8Uh1PMEi2xPz5ekXLJdE_6pV4g8s4AYqx-Scn7fFTHCUWtEfYnKvetLrZKJtj1x80W0nDvzR8ePHA3xLJasnsw/s400/DSC01834.1.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Weekend went by so fast and its middle of the week already. Don't know why the last few days I was crazily making small tea cakes... maybe I really need something for my coffee! Madeleine is always one of my favorite teacakes, especially mini ones... small and cute with a little hump on its back, can also incorporate many different flavors... here is mine pistache et framboise petite madeleines or mini pistachio and raspberry madeleines. They are super delicious, only using a few simple ingredients, another good thing is you can always make a batch in fridge and can have freshly baked madeleines whenever you like!</span></div>
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<span style="font-family: Verdana, sans-serif;">for 60 mini madeleines, you need...</span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">140 g sugar</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">110 g cake flour or all purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 teaspoon baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">a pinch of salt</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">two large eggs (at room temperature, slightly beaten)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">110 g unsalted butter (melted and cool)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">25 g chopped toasted pistachios</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one teaspoon natural raspberry extract</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaWM19ajTDITb3snLhJDtTfctq1DlH1dHYhdNpMkAkrRjWPexG7eKcq8w7IYTL8fqGStxKBZgT2woSCkSmBy1QMoB6nUZDmYo3BbE2rTRP_WtM0Hb9D3dsnHfTapq3llpox0d2Pn0g7I/s1600/DSC01822.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaWM19ajTDITb3snLhJDtTfctq1DlH1dHYhdNpMkAkrRjWPexG7eKcq8w7IYTL8fqGStxKBZgT2woSCkSmBy1QMoB6nUZDmYo3BbE2rTRP_WtM0Hb9D3dsnHfTapq3llpox0d2Pn0g7I/s200/DSC01822.1.jpg" width="200" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The method of making these cuties is quite easy, just a few simple steps and you are nearly there... the only special equipment you need is a madeleine mold. I use a non stick one which I find easier to clean up, however, it still need to be buttered and floured before filling up with batter to bake. If you really like madeleine like me, you should get a madeleine mold cause I promise you will use it again and again whenever you have a chance!</span></div>
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<span style="font-family: Verdana, sans-serif;">my directions...</span></div>
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<ul>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">firstly, sift, sugar, cake flour, salt and baking powder into a bowl</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif; text-align: left;">fold you slightly beaten eggs into dry ingredients gently</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif; text-align: left;">fold in melted butter into you batter</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif; text-align: left;">fold in raspberry extract</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif; text-align: left;">fold in chopped pistachios until you have a homogeneous batter</span></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">cover your batter and let it rest in fridge at least one hour or up to 3 days</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">when your are ready to bake, preheat your oven to 400 F and set a rack in middle</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">butter and flour your madeleine mold</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">pipe your batter into mold nearly full or you can use a small spoon to scoop batter into mold</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">put your madeleines in oven and bake about 7 minutes (don't open your oven!)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">you will see them rise up like a small mountain and get a nice golden brown colour then they are done</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">take them out from your oven and turn them over rightaway on a rack to cool</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">make some coffee or tea and enjoy!</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwJfn4-6rTBZAW6-NF3F_hgPr-TzZ14TQLfYweZ_09ObP8DEb6x_iGlxF-eSSz4i4-mF_v5nGsRb0AHdEewkGxiZciVdsZxmfIhiz7-T6uoy5YZ6GpA3SW7a4SlKWOq4SLL-a__VI3Ow/s1600/DSC01840.1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="109" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwJfn4-6rTBZAW6-NF3F_hgPr-TzZ14TQLfYweZ_09ObP8DEb6x_iGlxF-eSSz4i4-mF_v5nGsRb0AHdEewkGxiZciVdsZxmfIhiz7-T6uoy5YZ6GpA3SW7a4SlKWOq4SLL-a__VI3Ow/s200/DSC01840.1.jpg" width="200" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Wow, they look amazing! Best thing is you can try them rightaway and they taste best the same day they are baked, although you can save up uneaten ones airtight for a couple days (I doubt if you have any!). These cuties looks so perfect and taste so yummy... I can finish at least five or so with my coffee. I love their nutty pistachio flavor, little spongy buttery feel and a faint raspberry aroma...hmm...I have to make another coffee now!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0JCT9bOBO_Lci8FatdiSur4O8P02pZiCWkGuAk2FkzcLYS18cVvWT3HMrMQz75Zb-HG4l-xZcSKqif2mJ8CPf5Wx0IfwxOIitLGGTzSPAZizrHEppnFJqm_IHZ7l5adGdwMLnbu1ypA/s1600/DSC01839.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0JCT9bOBO_Lci8FatdiSur4O8P02pZiCWkGuAk2FkzcLYS18cVvWT3HMrMQz75Zb-HG4l-xZcSKqif2mJ8CPf5Wx0IfwxOIitLGGTzSPAZizrHEppnFJqm_IHZ7l5adGdwMLnbu1ypA/s400/DSC01839.1.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i>Enjoy!</i></span></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com3tag:blogger.com,1999:blog-8969065823975553593.post-76245104361672918812013-04-19T15:20:00.000-04:002013-04-19T15:20:12.001-04:00Vanille Bourbon de Madagascar Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP5WutXyUcFEq9eqqC3sr8fqSxjgNMQOfKBV7GHjkkXECeXuGuQH1IgkyQdVR3ieVExHLTJodCgODTjnrXzBvoO-4MfotJiONBjjAmli3DBz0gL2kXFvU4odDR_eQTw0kC_hxUO_AkGQ/s1600/DSC01686.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP5WutXyUcFEq9eqqC3sr8fqSxjgNMQOfKBV7GHjkkXECeXuGuQH1IgkyQdVR3ieVExHLTJodCgODTjnrXzBvoO-4MfotJiONBjjAmli3DBz0gL2kXFvU4odDR_eQTw0kC_hxUO_AkGQ/s400/DSC01686.1.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This very cute macaron actually has a little story... a few days ago me and my friend were chatting about Spring has finally arrived, we love this season's trendy teal, orange...color. Out of no where here it came my light-bulb-time... how about vanilla sky macarons? We are so excited and here we come my vanilla sky macarons or Vanille Bourbon de Madagascar macarons. They came out perfect, that peaceful, calm, and Tiffany alike color make these cuties look amazing! A reminder to me Spring that is here!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0vAN4RZs7fdoZYUipJb7AZL2l_aAYVWq0usFowAvrVw7bIJ1EfwFeIvPe7ebtMmE4GdhRJm9epsl_UZSCFG55g0ug1hlCfM-UEpxqiL04nYlH8N51Wr7Ns-LDueZ9RlHPVEfK9vxqh8/s1600/DSC01648.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0vAN4RZs7fdoZYUipJb7AZL2l_aAYVWq0usFowAvrVw7bIJ1EfwFeIvPe7ebtMmE4GdhRJm9epsl_UZSCFG55g0ug1hlCfM-UEpxqiL04nYlH8N51Wr7Ns-LDueZ9RlHPVEfK9vxqh8/s200/DSC01648.1.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">They may looks cute and innocent but </span><span style="font-family: Verdana, sans-serif; text-align: left;">don't let them fool you. Making macaron shells is always fun but still challenging no matter how many times you make it. Each one has a subtle difference, but I love that cause its the whole thing of handmade pastries. Okay, back to our shells, this time I incorporate Madagascar Bourbon vanilla seeds to give my shells a nice flavor of vanilla and they are piped and ready to bake!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdUui-09J36oBtVJuITlPuMDfh1lt2tttAjLnNlyBx9RFryrG_fR7K5sTpir0XGgPubuoQ6J-uBCc2OzJD4xy7X53xI5irzd7BdNlOQlplY1NPLKOrYVZjClEeFS_J2ERfm6Axxh5-fE/s1600/DSC01653.1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdUui-09J36oBtVJuITlPuMDfh1lt2tttAjLnNlyBx9RFryrG_fR7K5sTpir0XGgPubuoQ6J-uBCc2OzJD4xy7X53xI5irzd7BdNlOQlplY1NPLKOrYVZjClEeFS_J2ERfm6Axxh5-fE/s200/DSC01653.1.jpg" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">Hmm... just a short while and my macaron shells are ready, they looks amazing and ready to be filled. I made a very rich, creamy and luxurious Madagascar Bourbon vanilla ganache. I love vanilla a lot and use it in most of my desserts, sometimes even a bit in savory dish too! But Madagascar is the one I love the most compare to Tahitian and Mexican... okay everything is ready and see how they going to look and taste after I put them together.</span><br />
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<span style="font-family: Verdana, sans-serif;">Wow! I have to stop talking because they taste so so great! My first bite into the shells can taste the lovely vanilla already... then my creamy Madagascar Bourbon ganache melts together makes me feel I am floating in vanilla sky!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJaHGcWDYyxDH4vWGH4iGesLtE5aYOGzxaH9ShsBg4YkCvcth4Ve78ykWxp5QMSx0NgkCDy-bS7FM3U49FytQS-FsRb8LlOVLcMhMzn7zQJFgJR9CV0yA2QTx2SSg0RFA1D6ymtOtdqg/s1600/DSC01695.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJaHGcWDYyxDH4vWGH4iGesLtE5aYOGzxaH9ShsBg4YkCvcth4Ve78ykWxp5QMSx0NgkCDy-bS7FM3U49FytQS-FsRb8LlOVLcMhMzn7zQJFgJR9CV0yA2QTx2SSg0RFA1D6ymtOtdqg/s400/DSC01695.1.jpg" width="400" /></a></div>
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<i><span style="font-family: Verdana, sans-serif;">Enjoy!</span></i></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com0tag:blogger.com,1999:blog-8969065823975553593.post-76086654685623983762013-04-18T10:46:00.003-04:002013-04-18T10:46:51.573-04:00My Gâteau au Chocolat<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I love chocolate, especially chocolate cake...I am not sure how many I have in a year but I do know I always have one in my fridge. So, I won't have to worry any running-out-of-chocolate-cake-crisis! Since Easter...my chocolate cake went so fast and its time again to make another one. This time I was inspired by a book Heavenly Cake by Rose Levy Beranbaum... actually its the cake on its cover, but of course I would have my own surprise...so my Gâteau au Chocolat has born!</span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one six inch chocolate génoise (I use 100% Valrhona cocoa)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">60 g Crème de Cassis syrup</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">210g light pistachio buttercream</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">160 g crème fraîche ganache (I use 66% Valrhona Caraibe)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">200g chocolate lacquer glaze </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">(I use 100% Valrhona cocoa)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">20 g white chocolate for decoration (I use Valrhona </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ivoire)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one Callebaut marble c</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">allet and raspberries for decoration</span></li>
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<span style="font-family: Verdana, sans-serif;">First thing I need to do is to bake my </span><span style="font-family: Verdana, sans-serif; text-align: left;">chocolate génoise a day before I assemble my cake. It needs to firm up before slicing and frosting. </span><span style="font-family: Verdana, sans-serif; text-align: left;">I slicde my </span><span style="font-family: Verdana, sans-serif; text-align: left;">génoise's dome top (I ate it in bread pudding already!!)</span><span style="font-family: Verdana, sans-serif; text-align: left;"> and sliced it into four 5mm thick layers. Each layer was then soaked with a lovely </span><span style="font-family: Verdana, sans-serif; text-align: left;">Crème de Cassis syrup and frosted with a thin layer of light pistachio buttercream... I love to have a bit suprise in this </span><span style="font-family: Verdana, sans-serif;">gâteau</span><span style="font-family: Verdana, sans-serif; text-align: left;">, so no chocolate ganache... yet!</span><br />
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<span style="font-family: Verdana, sans-serif;">Okay, I let my cake rest a bit in fridge, and getting ready to frost it with an amazing </span><span style="font-family: Verdana, sans-serif; text-align: left;">crème fraîche ganache. I used 66% Valrhona Caraibe, cause I like a bit darker chocolate for my liking. Love using</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif; text-align: left;">crème fraîche a lot... no matter savory or sweet dish...that extra tangy kick make this ganache </span><span style="font-family: Verdana, sans-serif;">taste even better. I crumb coated my cake and coated it again until it looks smooth and let it sleep overnight to firm up till next day... feeling sleepy now!</span><br />
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<span style="font-family: Verdana, sans-serif;">Another step which is very important is to glaze my cake! I love my cake looks pretty! I have tried quite a few glaze formulas but this one by Rose works pretty good. I gently laid my cake on a rack and glazed it quickly, however, I found I need to use a bit higher temperature, around 87 F instead of a lower one suggested in the book. It looks so so great and shiny...let it rest a bit before going to my cake stand.</span></div>
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<span style="font-family: Verdana, sans-serif;">Wow, my cake looks so great on its stand now... shiny like a mirror and I can see myself too! Okay need another little time to firm up before I do my finishing touch. This glaze looks great within the first eight hours but will looks dull a bit, but its okay for me cause it will go into my tummy!</span><br />
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<span style="font-family: Verdana, sans-serif;">Now, final finishing time... I melted my </span><span style="font-family: Verdana, sans-serif; text-align: left;">Valrhona </span><span style="font-family: Verdana, sans-serif; text-align: left;">Ivoire and piped three rows of 1mm little dots on top of my cake. It took me a while and my arm muscles nearly go into spasm... but worth my effort! Last touch, a </span><span style="font-family: Verdana, sans-serif; text-align: left;">marble chocolate c</span><span style="font-family: Verdana, sans-serif; text-align: left;">allet in the middle, some raspberries and I am done! Tasting, tasting time soon...my cake looks great and I feel kind of bad to cut through it...</span></div>
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<span style="font-family: Verdana, sans-serif;">Tasting time now....omg..my gâteau au chocolat taste exquisite! Dark chocolate glaze, tangy kick </span><span style="font-family: Verdana, sans-serif; text-align: left;">crème fraîche ganache, smooth light pistachio buttercream plus moist </span><span style="font-family: Verdana, sans-serif; text-align: left;">chocolate génoise with hint of </span><span style="font-family: Verdana, sans-serif; text-align: left;">Crème de Cassis make me go back for more and more... certainly this </span><span style="font-family: Verdana, sans-serif;">gâteau au chocolat will be on top of my </span><span style="font-family: Verdana, sans-serif;">gâteau</span><span style="font-family: Verdana, sans-serif;"> recipes!</span><br />
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<i><span style="font-family: Verdana, sans-serif;">Enjoy!</span></i></div>
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Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com1tag:blogger.com,1999:blog-8969065823975553593.post-84880745473434573362013-04-14T09:00:00.000-04:002013-04-14T09:00:05.561-04:00The Daring Cooks' April, 2013 Challenge: Make No Bones About It!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztGYyHh2NnlLzTA3yc3HYMFNc0JPTgLF1ixsPAcryz3-PGgzwqaNzaM8raFggFv5pY51QVuuNyar_wLw2DGam_3nWANrmX6I-NQY0YB1uwKzQ-A2F9eXXsEnLgEmqebpJs54kvhK4oOc/s1600/DSC01416.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztGYyHh2NnlLzTA3yc3HYMFNc0JPTgLF1ixsPAcryz3-PGgzwqaNzaM8raFggFv5pY51QVuuNyar_wLw2DGam_3nWANrmX6I-NQY0YB1uwKzQ-A2F9eXXsEnLgEmqebpJs54kvhK4oOc/s400/DSC01416.1.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the April Daring Cooks Challenge, Lisa from <a href="http://parsleysagesweet.com/" target="_blank">Parsley, Sage and Sweet</a> has challenged us to debone a whole chicken, using this <a href="http://www.youtube.com/watch?v=kAekQ5fzfGM&noredirect=1" target="_blank">video by Jacques Pepin</a> as our guide; then stuff it, tie it and roast it, to </span><span style="font-family: Verdana, sans-serif;">create a Chicken Ballotine. I am super excited since this is my first challenge of Daring Kitchen, I will try my best to do it! I have been checking out recipes of different savory and baking stuff and its amazing, so finally its time for me to jump in to participate. I never really debone a whole chicken, only some wings and thighs in my past...but I will try this to learn and improve my cooking skills. </span></div>
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<span style="font-family: Verdana, sans-serif;">This challenge is not just cooking a dish but more a journey for me. First thing I need to do is to buy a boning knife, never use one before, I only use my trustworthy chef's knife many years...its time to step up now! I went Junors on Shop on DonMills to see if they have any, lucky me they did and actually they are on sale. Of course I won't say no, I handled a few and bought a small sized one mainly for poultry. But I should say they are ultra sharp, even much much sharper than my sharpened chef's knife, I know I have to be careful not cut myself or lose a finger...ouch I can feel pain even thinking about that! Hmm...sounds not to difficult for my first step, now... my bird... I don't think I can finish up a whole chicken, even with my friend, so how about a partridge, a bird smaller in size, same family as pheasant, lean, with good flavor and most important I can finish my meal! (but later on I found out a smaller bird is actually more challenging) Sorry for this long post but I have to tell everything!</span></div>
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<span style="font-family: Verdana, sans-serif;">For this amazing Ballotine, I tried to stick with original recipe and varied a few things, you need..</span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">debone a partridge - depends on your experience, took me 30 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">my own porcini, leek, barley and figs stuffing - one hour</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Pinot Noir sauce - 25 minutes (see recipe below)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">herb butter - 5 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">roasted root vegetables (parsnip, rainbow carrots and mini squash)- 45 minutes</span></li>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">sharp or debone knife</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">kitchen twine</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">roasting pan</span></li>
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<span style="font-family: Verdana, sans-serif;">Partridge Ballotine</span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one partridge (about 1 1/4 pounds)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">salt and pepper</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">porcini, leek, barley and figs stuffing (see recipe below)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">a small carrot (cut into long strips)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">herb butter (melted, I use rosemary infused butter)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">honey</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">parsley for garnish</span></li>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">preheat your oven to 375 F and lay carrot strips on roasting pan</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">debone my partridge</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">have my partridgelie skin side down on a work surface and sprinkle with the salt and pepper</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">spread my cool porcini and barley stuffing evenly over my bird - don't forget to stuff the legs too</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">roll my partridge up, tie it with kitchen twine, and place it in a roasting pan</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">place partridge on roasting pan, brush with herb butter and roast my Ballotine for about 30 minutes until its centre reach reach 160 to 165 F. I brush my ballotine couple times during roasting and brush it with honey for the last time</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">place it on platter and cover with foil to keep warm</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">assemble sauce and roast vegetables</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">carefully place Ballotine on cutting board, remove twine and slice it and serve it with some parsley as garnish</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknpJ1SDzMJfhLKHHUXAK0qfF6XC-yESqlgNdtBUOiHcrHV0laOqphNVmxDiz3PzJp2G7l8XxR6sLxz07X5UHj3Jv5RavQ_MdV-O-lt9lFz8IEP-mJXYjOX8dJ8Mj9KinZMCkgzoWog2A/s1600/DSC01409.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknpJ1SDzMJfhLKHHUXAK0qfF6XC-yESqlgNdtBUOiHcrHV0laOqphNVmxDiz3PzJp2G7l8XxR6sLxz07X5UHj3Jv5RavQ_MdV-O-lt9lFz8IEP-mJXYjOX8dJ8Mj9KinZMCkgzoWog2A/s200/DSC01409.1.jpg" width="200" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">My partridge has deboned and stuffed! It took me a while cause partridge is much smaller than chicken, and more delicate to work with. I also have to watch out not cutting myself! But finally I got it done, however I think I stuffed it a bit too much and it become too fat!!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yeah, I have my bird roll up and tie it with kitchen twine and my Ballotine is ready to go into preheated oven. Hope it looks as good after roasting too!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Hmm, my Ballotine smell so good! Now let it come out and rest a bit and I will go assemble my sauce and roasted vegetables... then dinner time!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Yay! Everything is ready, let me slice my Ballotine now, I really can't resist, its smell so good in my kitehen. I think I slice my Ballotine into five pieces (I am too hungry and lost count!), just good for dinner of two!</span></div>
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<span style="font-family: Verdana, sans-serif;">Finally my Ballotine is ready to serve. It taste really amazing, the tender & moist meat, tasty porcini barley stuffing and roasted earthy vegetables melted together in my mouth. My partridge has very lean meat and it goes really well with my creamy stuffing and roasted earthy vegetables just balance my dish out! I am so glad I am able to finished my first Daring Kitchen's challenge and a little secret.... I made enough stuffing for couple more birds.... and had one for a cornish hen too! This is a fun, educational and very rewarding experience and I am sure I will take more challenges again!</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">Notes and recipe within recipe.....</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><i>sauce</i></span></span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">375 ml Pinot Noir or any red wine you like (more to drink during cooking and dinner)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one celery stalk (finely diced)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one small carrot (finely diced)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one French shallot (finely diced)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">half small onion (finely diced)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one clove garlic (finely diced with inner green sprout removed)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">about 125 ml chicken stock</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">two tablespoons roux</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">salt and pepper</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">a small dollop unsalted butter</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>directions</i></span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">heat olive oil on sauce pan, add in shallot & onion and sweat them</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in garlic, then celery, shallot, add a bit salt and let them cook until soft</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add your wine and let it cook and reduce to one third</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in chicken stock and reduce to half again</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">strain and discard all solids and return sauce to sauce pan and heat it up</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">whisk in roux to thicken your sauce until it can coat back of spoon, I know nearly done</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">keep your sauce warm, season with salt and pepper</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">just before serving, add in small dollop butter</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>porcini, leek, barley and figs stuffing (good for three small birds like partridge)</i></span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup pearl barley</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">30 g dried porcini (soaked and finely chopped, 50 ml soaking water strained and reserved)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">half small onion (finely chopped)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">half leek stalk (cleaned and thinly sliced)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">250 ml hot chicken stock</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">two tablespoon Rum </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one tablespoon olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one tablespoon butter</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">one teaspoon sweet paprika</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">two tablespoon crème fraîche</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">six dried figs (stalk removed and finely chopped)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">salt, pepper and honey (optional)</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>directions</i></span></div>
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<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">heat butter and olive in a heavy bottom pot on medium</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in onion and a bit salt to sweat</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in leek and cook till it soften up</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in pearl barley and cook for about 2 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in Rum and cook until it evaporates</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in soaked porcini, sweet paprika and cook for another minute</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in hot chicken stock and porcini water in a few addition until pearl barley cooked through, keep stirring and this may take about thirty minutes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add in dried figs when your barley is nearly done</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">add your </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">crème fraîche and keep cooking, nearly there</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">season with salt, pepper, honey and let your filling cool and firm up before stuffing your bird</span></li>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Your sauce and stuffing can make ahead of time and keep it in fridge for a couple days or freeze them for future use. This recipe can vary depend on your taste like different stuffing or different kind of birds (roasting time may varied)...just have fun!</span></div>
Eryn http://www.blogger.com/profile/10051148430347074091noreply@blogger.com5