Daring Bakers finally…..made MACARONS .

presents…..

PLAIN but nevertheless …..Roasted almond macarons with chocolate ganache

If you have been reading even one food blog these days, you cannot escape macarons ( A good history lesson here ) I  can speak for the food blogosphere , Macarons are a rage these days. I had been dreaming of eating these and dreading baking these myself. I kept reminding the husband what is a must eat…..whenever we visit Paris . Mon Paree is a soft spot with me (as anyone who knows me is aware ). It’s one place I never want to visit on a budget . David Lebovitz’s 10 Insanely Delicious things you shouldn’t miss in Paris will be a starting point .

Anyway , moving on, Ami finally chose macarons for this month’s daring Bakers challenge, finally giving the weak hearted like me an incentive to try it out. The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

In Ami’s words “French macaroons are notorious for being difficult to master. Type in “macaroon,” “French macaroon” or “macaron” in your search engine of choice, and you will be inundated not only with bakeries offering these tasty little cookies, but scores and even hundreds of blogs all attempting to find the perfect recipe, the perfect technique. Which one is right? Which captures the perfect essence of macaroons? The answer is all of them and none of them. Macaroons are highly subjective, the subject of passionate, almost Talmudic study and debate. Chewy? Crisp? Age your egg whites? Ground the nuts or use nut meal or nut flour? Cooked sugar syrup, or confectioners’ sugar? In the words of a therapist, what do you think is the ideal macaroon? The answer lies within you.

Will French macaroon supplant the cupcake as the next sweet trend? There’s no way to know. I couldn’t have predicted the resurgence of leggings, yet here they are.”

I am sorry Ami , I did not use the recipe given. I read each and every post on the daring bakers forum and everybody seemed to be getting more success with Helen’s recipe and so…….I decided to tread carefully on my first experiment.

Oh..I have come to know that these are often called macaroons in United States though they also refer to another coconut cookie as well.

Ok ….now to my “Hurrah” moment. I got it right the first time. Reason: I have made it a 100 times in my head. It was completely different when I actually made it yet I knew what I was doing. What I should be doing and what can lead to what. Two people require special mention and thanks as without them, I would not have been able to complete the challenge: 1. Helen of Tartelette and 2. Audax Artifex of Audax Artifex.  The recipe and instructions I used to make my first macarons are Helen’s. The explanations, clarifications, warnings and encouragement……..even conversions are from Audax. He provided so much information that I did not have to even use my brains for menial conversions.

Roasted Almond macarons: (Makes approx. 11 macarons and hence around 22 shells)

• Egg White 1 (approx. 32 g …aged 4 days in the refrigerator) brought to room temperature before whipping
• Icing Sugar 64 g
• Granulated Sugar 16 g (3 1/2 tsp. )
• Roasted almond meal 35 g

1. I measured these with my tipsy weighing scale (which my kids have fiddled with well) and the least count of which is 25 g …….so do not get deterred by the weighing scale (oh…only if you are like me ) and take the plunge. It was fun .

2. First I toasted the almonds under the broiler and kept checking every two minutes. When the almonds were browned uniformly, removed them for the oven and let them cool. Once the almonds were cool, I used my blender to grind them along with the icing sugar. This helps the almonds not clump up. Audax also mentions that the grinder should not get  hot. Well! mine did…..I was scared but after sifting, the mix seemed fine to me.

Sifted Ground almonds and icing sugar

3. I whipped the egg white to a firm foam. Then added the granulated sugar till the egg whites were firm and glossy. I had heard that if the egg whites are whipped right, the bowl can be turned upside down and it won’t fall off. Well! I took  the plunge with confidence and here we are:

Whipped Egg Whites…..without sugar and after addition of sugar

There is whipped egg in there….really……

4. I then used this video to learn how to fold the almond mixture in the egg whites. I may have required 10-12 strokes to get it to magma like consistency. The key is that when the mix is dropped back in itself. It should mix with the mix soon and no trace should remain.

My final macaron batter

5. Then I piped it on marked parchment paper. Here was the problem. I did not have a big enough tip with my piping bag. Next time, I will just use a ziploc cut in a corner. 

6. Left the piped macaron shells to dry out for half an hour. Up to an hour is fine I believe. Meanwhile preheat the oven to 300 F . When the shells have formed a skin on top, I used another baking tray under the piped one (another Audax tip…..to ensure even heating) and slid them in the oven. In spite of the fact that I had all kinds of sizes, baking for 10 minutes was good.

Please do not look at their amoebic shapes, they will be better next time……oh, this is after the skins have formed on top……….30 minutes after piping

7. When warm, the macarons like to stick well to the parchment paper. I used Helen’s tip and sprinkled/sprayed a few droplets of water under the parchment on the tray while still warm. Then I used a plastic knife to slide the macaron shells off the parchment. Worked very well for me.

Out of the oven… oh… what joy,

I was almost expecting flat grainy biscuits…..but I got this……..

and because I can do it………….U can too

Chocolate Ganache Recipe:

I used unsweetened chocolate cause I knew that the macaron shells are very sweet (yes I love licking all my cake batters and by now know before hand , how the baked product will taste based on the batter)

• Unsweetened chocolate 2 oz. grated or chopped fine
• Sugar 1/4 cup
• Butter 1 Tbsp.
• Whipping Cream 1/4 cup
• Vanilla extract 1/4 tsp.

1. Add chocolate , butter and whipping cream in a bowl.

2. Heat the whipping cream and sugar in a heavy bottomed pan on low heat. Do not let it boil or form a skin. Keep whisking to dissolve the sugar.

3. Add hot cream in the bowl with the chocolate and mix well. Whisk to achieve a smooth texture.

4. As it cools, the mixture thickens. Pipe it on top of half the shells. Cover the piped chocolate ones with plain shells and you are ready to munch.

Please do try one …………(These are all that were left by the time I could take pictures)

Bottom line is : Macarons are quite do-able. As Helen says…..” if you find a recipe that works for you, stick to it, no matter whose it is, especially if you are new to macarons and don’t make them that often.” I will stick with hers…….. . My opinion is that one must not get intimidated by macarons and do try them at home unless you can afford Laduree’s all the time .  Some may find it too sweet but kids love it. Here we are in the sniffles season so kids taste buds are very difficult to please……macarons made my work easier as there were smiles all around. My son couldn’t say enough of “Thank you Mama” AND ‘I just want half more” . Well! if you have kids ….do make these………until we visit Paris ….that is……..I like to dream .

Bad light……..but great taste

Before I close, I really must thank Ami for the challenge, Helen for  such a foolproof recipe and Audax for the tremendous support. This has been a great challenge and I loved learning a great skill. I have 5 days aged 3 egg whites in he refrigerator. This time I will be playing as I am not that scared. Looking forward to the adventure. If I find the time, I will certainly update with better pictures.

Update Nov. 1 : I did forget the expenses; didn’t I ?

Expenditure :

Confectioner’s Sugar ……..$2.74 ……from Kroger (I am absolutely done with this store….too rude for me to handle)

Posted in - Confectioner's Sugar, -Almonds, -Butter, -Cream, -Egg Whites, -Unsweetened Chocolate, -Vanilla, Eggs, Sugar ]]> http://charchechaukeke.wordpress.com/2009/10/27/macarons/feed/ 7 vivnidhi measure_w180x180 100_4145 100_4121 100_4123 100_4124 100_4126 100_4127 100_4128 100_4129 100_4158 100_4135 http://charchechaukeke.wordpress.com/2009/01/29/sailing-the-pink-seas/ http://charchechaukeke.wordpress.com/2009/01/29/sailing-the-pink-seas/#comments Thu, 29 Jan 2009 17:31:42 +0000 vivnidhi http://charchechaukeke.wordpress.com/2009/01/29/sailing-the-pink-seas/ ]]>

Tuile Boats with whipped cream and strawberry cream

This month’s Daring Bakers challenge was French Tuiles. Light and fragile as can be. I can definitely not call this month a success cause we were a part of several mishaps as we waded our way in making these fragile bits. First my one year old chanced upon the chocolate sauce bottle as I was playing with refrigerating tuile dough and baking tray. Next thing we had a delicious choco-baby and chocolate floor (right when I was using the tuile stencils). Thank God for my 3 year old(who loves to keep an eye on such situations and raises the alarm only when the deed is done;-) )………otherwise I would not even have noticed and continued my play. Next, when I thought I had learnt how to roll these exactly as I wanted to……….kept the last batch in the oven ………………………………….and ………….forgot to take it out ………until it turned into crisp , dark brown ………..yes, burnt.

Anyway, in spite of all this , as usual with daring bakers, the tuiles were delicious and very fragile. They paired beautifully with the strawberry cream I made. I learnt a fabulous way to garnish in future. I will certainly use these in my desserts.

I paired these with Light and easy strawberry Cream. The strawberries were courtesy of Locavorious. I must say that they were better than store bought frozen ones and my son just loves to snack on them plain. A very big thank you to Rena Basch who gave these to us free of cost. I joined a fabulous group of Michigan Lady Food Bloggers and through them I came to know of locavores. I will try and join them next season.

Local Strawberries

Light & Easy Strawberry Cream

The Recipe:

• Strawberries 1 cup (fresh /frozen)
• Sugar 1 tsp.
• Sugar Free Strawberry gelatin 6 oz (1 pack)
• Water 1/2 cup
• Fat free Whipped Topping 2 cups thawed

This is an extremely simple recipe. Dissolve the gelatin in 1/2 cup hot water. Puree the strawberries in the blender with 1 tsp. sugar. No need to thaw the strawberries. Add the strawberry puree to the gelatin and mix well. Put  this in the refrigerator for half an hour. When it has started to set a little, add the whipped topping and fold it in the gelatin mixture carefully. Back it goes in the refrigerator for at least 4-6 hours. Ready!! Pair it with tuiles and a sprinkle of best aged balsamic vinegar and we have a classic dessert ready.

Light & Easy Strawberry Cream

For a little shaping up after the holidays, we’re adapting an air of lightness, adding a touch of crisp and maybe even go nuts. A challenge that’s more about technique than about baking a recipe. With the choices given, we think you’ve got plenty of options to chose something that’s individually challenging. You are allowed every flavor in the universe, you may go round or square, roll or fold but you need to shape up!
So here we go; January – something light… Tuiles – what could be lighter??
Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they’re named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that’s about to roll on. And of course the batter is sometimes called tulip-paste….

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

About the shaping: you don’t need to buy anything especially for this challenge, I made the stencils I used for the butterflies myself out of thick plastic sheet and cut out the desired shape. You can use anything you have handy in your kitchen/house like broomsticks, knitting needles, cups, cones.. use your imagination.

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Recipe:

Yields: 20 small butterflies/6 large (butterflies are just an example)

Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

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

Oven: 180 C / 350F
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
Bake butterflies in a preheated oven (180 C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.
If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Anything you’d like to know and more: http://www.pastrysampler.com/Questions_ … /tuile.htm

There are more alternative recipes too  Nougatine, Chocolate Tuiles, Savory tuile/cornet recipe. These recipes can be found at host’s blogs here. To check out who has made what , check out the Daring Bakers’ blogroll.

Wish I had done the savory…..the husband wanted me to but I couldn’t some other time:-) Not a great start to 2009 but then there’s hope………I see it just behind the snow

Expenditure:

Parchment paper : $ 2.84 from Walmart lots left

And a huge big thank you to Rena for the strawberries!

I would have never known of this and certainly not attempted to make a FRENCH YULE LOG had I not joined Daring Bakers. December has been a wacky month with my mind just unable to concentrate on anything at all. And here was a challenge which required immense amount of planning and precision.

So, here’s the result ………shoddy work, but a sincere effort nevertheless. It was a delicious dessert undoubtedly (even with the kind of work I have done.) The next time it will definitely be better looking than this;)……….I only have to figure out an occasion that deserves such a lot of work:))

Here’s my Log!

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

A French Yule Log!!!
SO, what is a French Yule Log you say and how is it different from the cake roll Yule Log made last December by Daring Bakers.

In France you can buy two kinds of Yule log, either the Genoise and Buttercream type that we made last December, or what is more commonly purchased which is a frozen Yule Log very reminiscent of an ice cream cake, only often it’s not made of ice cream but rather frozen mousse of some sort. In French this is called an entremets which is sometimes loosely translated in English as simply a cream dessert. This also means that this recipe is not holiday-specific, it is also just a scrumptious dessert recipe.
This recipe comes almost entirely, except for one small labeled portion and some of the variations courtesy of our dear Daring Baker Fairy Tartelette, from the website: Florilège Gourmand (address above) which belongs to Flore (who has not disclosed her last name to me in my exchanges with her) and is unreal. Her website is in French and different portions of the recipe have been pulled from the recipes in the entremets section.
So, to the business of our Yule log:

THE CHALLENGE RULE is that you MUST MAKE ALL 6 of these elements for the log:
1)  Dacquoise Biscuit-               Almond
2)  Mousse-                                   Dark Chocolate with Orange Curacao
3)  Ganache Insert-                   White Chocolate with orange undertones
4)  Praline (Crisp) Insert-      Milk Chocolate & almond praline
5)  Creme Brulee Insert-        Vanilla with orange undertones
6)  Icing-                                       DARK chocolate
The assembly will essentially be a Dacquoise Biscuit at the bottom, and the inserts inter-layered with mousse, with an icing finish.
That’s about it for rules. Oh yeah, please have fun!

FRENCH YULE LOG OR ENTREMETS RECIPE by Flore of Florilège Gourmand

Element #1 Dacquoise Biscuit (Almond Cake)
Preparation time: 10 mn + 15 mn for baking
Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper
Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.
Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar
1.    Finely mix the almond meal and the confectioner’s sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2.    Sift the flour into the mix.
3.    Beat the eggs whites, gradually adding the granulated sugar until stiff.
4.    Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5.    Grease a piece of parchment paper and line your baking pan with it.
6.    Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc…) and to a height of 1/3 inches (8mm).
7.    Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8.    Let cool and cut to the desired shape.

This was really really delicious! I could eat the whole thing alone. I made a normal almond dacquoise with almond meal made at home. Yes, I had the skins on the almonds. You think I’d not eat that fiber

Element #2 Dark Chocolate Mousse
Preparation time: 20mn
Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula
Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.
Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar.
1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.
Ingredients:
2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)
1.    Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2.    Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a.  Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b.  Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c.  Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3.    In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5.    Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6.    Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

I added 1/2 tsp. of orange extract and 1 Tbsp. Orange Curacao………..to please the hubby and he loved it;) I cannot rave enough about this, it is among the most delicious mousse I have ever made. The alcohol just makes it perfect!!

Element #3 Dark Chocolate Ganache Insert (I made a white chocolate ganache)
Preparation time: 10mn
Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.
Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Variations on the Dark Chocolate Ganache Insert listed above:
White Chocolate Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
5 oz (135g) white chocolate, finely chopped
4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)
1.    Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2.    While the sugar is melting, heat the cream until boiling.  Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3.    Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

OK, here I just did not realize that I had to reduce the cream by a Tbsp. My weighing scale is messed up, thanks to the Sonny Boy and so my ganache just never set. BUT, do you know, I loved the caramely gooey ganache, you can’t see a layer of that, but I could taste it:)). Failure in some sense, but I do not mind it one bit.

Element #4 Praline Feuillete (Crisp) Insert
Preparation time: 10 mn (+ optional 15mn if you make lace crepes)
Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).
Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K
1.    Melt the chocolate and butter in a double boiler.
2.    Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3.    Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

I did make my own praline, with almonds (skinned) this time but could not achieve a paste with it. It was more like a fine powder, again tasty nevertheless;) I used Special K for the feuillete as I did not have time to make gavottes. BUT my feuillete never really set. I made it twice and both times it was a crumbly mass and it fell both times. Anyway, I refrigerated it well the second time and I could get like big set pieces of it! This makes the final result so very delicious!

Element #5 Vanilla Crème Brulée Insert
Preparation time: 15mn + 1h infusing + 1h baking
Equipment: Small saucepan, mixing bowl, baking mold, wax paper
Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc…
Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean
1.    Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2.    Whisk together the sugar and egg yolks (but do not beat until white).
3.    Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4.    Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won’t matter as much since it will be covered with other things)….BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now…since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5.    Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

I again added 1/2 tsp. of orange extract. Lovely. Mine cooked as per the directions and tastes very good.

Element #6 Dark Chocolate Icing
Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)
Equipment: Small bowl, small saucepan
Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.
Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder
1.    Soften the gelatin in cold water for 15 minutes.
2.    Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3.    Add gelatin to the chocolate mixture. Mix well.
4.    Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

This is a great icing recipe. Changed nothing but did make 1.5 times the quantity specified. Had leftovers:)

How To Assemble your French Yule Log
Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.
1)    Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.
You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:
2A)  Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A)  Pipe one third of the Mousse component on the Dacquoise.
4A)  Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A)  Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A)  Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A)  Pipe the last third of the Mousse component on top of the Praline Insert.
8A)  Freeze for a few hours to set. Take out of the freezer.
9A)  Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A)  Close with the last strip of Dacquoise.
Freeze until the next day.
OR
2B)  Pipe one third of the Mousse component into the mold.
3B)  Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4B)  Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5B)  Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6B)  Pipe the last third of the Mousse component on top of the Praline Insert.
7B)  Freeze for a few hours to set. Take out of the freezer.
8B)  Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9B)  Close with the Dacquoise.
Freeze until the next day.
If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1)  Dacquoise
2)  Mousse
3)  Creme Brulee Insert
4)  Mousse
5)  Praline/Crisp Insert
6)  Mousse
7)  Ganache Insert
8)  Dacquoise
If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1)  Mousse
2)  Creme Brulee Insert
3)  Mousse
4)  Praline/Crisp Insert
5)  Mousse
6)  Ganache Insert
7)  Dacquoise
If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:
1)  Dacquoise
2)  Ganache Insert
3)  Mousse
4)  Praline/Crisp Insert
5)  Mousse
6)  Creme Brulee Insert
7)  Mousse
8 OPTIONAL) Dacquoise
THE NEXT DAY…
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc…
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

That’s for December………..2009 will be beautiful!

Mine has dacquoise on top and bottom and one crisp insert. Overall, the almond, chocolate and orange flavors merged so well that this cake tasted absolute top rate. IN SPITE of my mistakes. This should be tried (even by the faint of heart) cause it will be delicious! A big thank you to the hosts! Wanna see more of these…….check it out here Daring Bakers Blogroll

Expenditure:

• Confectioner’s Sugar 2 lb. ……………$2.19 from Kroger……..tons left
• Sugar 4 lb………………………….                    $2.25 from Kroger………..yes left but we will eat it up!
• Dark Chocolate 8 oz. (Bakers)…..    $2.50 from Kroger……..couple of oz. left
• Heavy cream 1 Quart………………        $5.99 from Kroger …………hardly any left:(

——————————————————————————————

That’s it…………………………                                                $12.73……….ah,I know how much I spent!

This month’s Daring Bakers challenge was the chocolate eclairs. Thanks to Meeta of What’s For Lunch, Honey? and Tony Tahhan of Olive Juice, who were hosting this month’s challenge.

Mini Eclairs basking in the sun……….not for long though;)

Many many years ago, I had bought a French eclair (it looked so good) at a bakery in India…….cause I was celebrating something. It was a celebration, cause I was using my first hard-earned paycheck to pay for it. One bite into it and I was like “OK, this ain’t my typpa dessert” ………so I kept away from eclairs from  that day on until August 13th. Meeta and Tony had challenged me to make it and I had to……….. The recipe was from Chocolate Desserts by Pierre Herme .

I thought maybe the bakery in India really didn’t do a good job of making the eclair! I would certainly do better;). Ha , the innate optimism one has!! I think I did a fair job of it and I don’t think the Indian bakery I ate the eclair at……did a bad job either. Conclusion on 31st August…….its a great dessert, some people should like it……BUT “it ain’t my typpa dessert:)) “

Anyway, it was truly a fabulous experience to learn about Pâte à Choux. As you will read ahead you will realize that I played too much!! A big thank you to the DB’s for yet another fabulous lesson:).

I prepared for the eclairs when the husband was away and the eclairs were kept ready for him when he returned:). He loved it!! My job’s done , right;). Here’s the detailed recipe with my experiences in black:).

The Recipe:

(makes 20-24 Éclairs)

Chocolate Éclairs by Pierre Hermé

Éclairs consist of 3 elements:

- Pâte à Choux, also known as Choux Pastry or Cream Puff Dough
- Pastry Cream
- Chocolate glaze

• Cream Puff Dough (see below for recipe), fresh and still warm
1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.
2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.
3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.
Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

For my first batch, I used my pastry bag without the tip. Felt that the eclairs were too fat and turned up really huge after baking. Baking times are not really perfect in this recipe, would certainly need tweaking. My fat eclairs needed a lot of time to bake otherwise they would be under baked and would deflate. I did not use the wooden spoon in the oven door method. I always baked one tray only at one time.

I also made some gougeres and for that I used a normal ziploc bag, the dough just started oozing out from all places as I was piping it.

For my last batch in which I made mini eclairs …….I used a heavy duty bag……and it worked beautifully. Who said “Third time’s the charm” ?

Ok, if anybody tries to bake these babies, heed my advice. Use a baking tray filled with water at the bottom rack to aid baking the eclairs. Begin with 400F temperature. Bake for 18 minutes. Rotate the pans and lower the temperature to 375F. Poke each eclair with a skewer for moisture to escape and bake for another 5 minutes till it is crisp and brown. Leave them in the oven only to cool with the oven door fully open. Learnt from the fabulous Vera of Baking Obsession!

Assembling the éclairs:
• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)
1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.
2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.
3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.
Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.
2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)
• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.
4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.
Notes:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

This was certainly eggy in taste. Since I did not have any idea about the choux pastry, I stuck with the recipe and used as specified. With chocolate pastry cream and chocolate glaze , one doesn’t notice the egg one bit though!

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé
• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature
1) In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.
5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
Notes:
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Pastry Cream’s ready!!

This is the best! No doubt about it, if anyone wants to try the Chocolate Pastry cream for anything, this is the recipe and so easy too!! Don’t change a thing.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104  F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)
• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar
1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or  a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

The making of the chocolate sauce

I did not like the chocolate sauce much and even  the chocolate glaze was ok. Too much effort for the result. The ganache used in the filbert gateau here is a better glaze and tastes great too!

I made some gougeres too……….with the choux pastry and fine gruyere cheese. In ultimate fusion food………had the gougeres with cilantro chutney:)).

Individual paris brests with chopped hazelnuts……….I found these the best!

Some Ugly ducklings here sitting on kiwi paper and sweetened creme fraiche filling……

The son had a blast assembling these!!

Ultimate fusion food……..Gougères with Chutney!!

With the gougeres recipe, I did not add garlic, wanted the original cheese taste. Thankfully, I did not attempt anymore pastry types or glazes otherwise this post would be longer:)).I had coffee in mind but decided to stick with the original at the last minute. Now, you really need to thank me:) .

Expenditure:

• Unsalted butter : $ 2.74 from Walmart…. 1 stick left
• Semisweet Chocolate: $ 8.30 from Kroger 1 oz. left
• Heavy cream: $ 2.50 from Kroger some left
• Sour Cream : $ 1.19 from Kroger some left
• Gruyere cheese: $ 4.83 200 g.  from Morgan & York very little left

Total: $ 19.76…………..somehow I make it to the amount of $ 20. The expenditure would have been less had I not made 3 attempts. Justification: I did not exceed my budget:) Hope I am better in September.

Now check out the Daring Bakers’ blogroll !

]]> http://charchechaukeke.wordpress.com/2008/08/31/chocolate-eclairsand-the-likes/feed/ 13 vivnidhi 100_2474 100_2373 100_2379 100_2382 100_2383 100_2385 100_2387 100_2388 100_2369 100_2370 100_2372 100_2397 100_2401 100_2412 100_2416 100_2418 100_2421 http://charchechaukeke.wordpress.com/2008/07/30/i-am-a-daring-baker-too/ http://charchechaukeke.wordpress.com/2008/07/30/i-am-a-daring-baker-too/#comments Wed, 30 Jul 2008 21:00:12 +0000 vivnidhi http://charchechaukeke.wordpress.com/2008/07/30/i-am-a-daring-baker-too/ ]]>

This post is long.

Filbert Gateau with Praline Buttercream

You bet, I am a Daring Baker too! Otherwise why would anybody with such limited skills and equipment attempt this…………:). I am so glad I am a part of Daring Bakers now……..because I learnt a lot from one challenge itself and learning  is a lot of fun. So, this month’s challenge was hosted by  Chris of Melle Cotte and the challenge was : Filbert Gateau with Praline Buttercream. I was really glad that my first challenge turned out to be a cake. I love cakes, so I was really excited about making it.

Even though a little expensive, I wanted to try the recipe as is with hazelnuts. The husband remarked ” Didn’t we stop buying mixed nuts cause they have hazelnuts in them” Yeah! but nutella has plenty of hazelnuts. I had made my mind so we bought a pound:). Thankfully, the husband had dark rum and orange Curacao in his bar otherwise that would have added to my expenditure too……

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1. 1 Hazelnut Filbert Genoise
2. 1 recipe sugar syrup, flavored with dark rum
3. 1 recipe Praline Buttercream, flavored with dark rum and Orange Curacao
4. ½ cup heavy cream, whipped to soft peaks
5. 1 recipe Strawberry Glaze
6. 1 recipe Ganache Glaze, prepared just before using, flavored with Orange Curacao
7. 3 tablespoons filberts (hazelnuts), toasted and coarsely chopped

The 1st day I prepared the sugar syrup, toasted and tried to skin the hazelnuts as much as I could and coarsely chopped the few I could. So item no. 2 & 7 were done. I toasted the hazelnuts in a preheated oven at 350 degrees F for 15 minutes. Removed and immediately put them in a wet towel and rubbed to remove as much as I could. Not a lot of success there. Earned a blister too trying to take the hazelnuts skins off. What is with cakes and my blisters?

Day 2  Tried to skin more hazelnuts and I succeeded!! Thanks to a fellow Daring Baker who wrote about boiling them with Baking soda, skinning and toasting again. That worked, Phew!! So prepared the praline. Mine got darker than it should but it was so…….. good with the buttercream. Guess the praline flavor came out well because of the darkness.  Prepared the strawberry glaze.

Day 3 : The genoise day. Everything was fine until I dropped the butter I was trying to clarify. Not a lot fell but some did. So 2 Tbsp was the clarified butter and 2 Tbsp. was ghee I had at home. The cake took longer to come off the pan but thankfully it did, without breaking. Made the buttercream. Chilled the bowl in which I made the Swiss buttercream. This is the star!! The best buttercream I have ever made. Mixed with praline, its heavenly.

Day 4 : Finally, assembled the cake. Could not slice the layers uniformly. Used floss to cut the cake.  Whipped heavy cream, prepared the ganache. And yes, I got to pipe anything seriously for the first time. Not impressive but good for me:) . All is fun, that is fun when done, right ??

Here goes the detailed recipe with my comments in black:

Filbert Genoise
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.
1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 large egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees.  Grease and flour a 10” X 2” inch round cake pan.
Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds.  Then, pulse the mixture about 10 times to get a fine, powdery mixture.  You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process.  Set aside.
Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar.  It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step.  When finished, the mixture should be ribbony.  Blend in the vanilla and grated lemon rind.  Remove and set aside.
Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so.  Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.
Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.*  Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds.   Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter.  Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon.  **If collected butter remains at the bottom of the bowl, do not add it to the batter!  It will impede the cake rising while baking.
Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan.  Remove from oven and allow to stand for 5 minutes.  Invert onto a cake rack sprayed with nonstick coating, removing the pan.  Cool the cake completely.
*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Genoise:Straight out of the oven: surface becomes uniform as it cools

This Recipetips link is a very good help in understanding how eggs should be beaten for the cake. It would be a good idea to use parchment paper under the cake as it was difficult to take it out. I used a 9″ pan to bake the genoise.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers
1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake.  *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ – 2 Tbsp. Jamaican rum (optional)
Blend ½ cup buttercream into the paste, then add to the remaining buttercream.  Whip briefly on med-low speed to combine.  Blend in rum.

Swiss Buttercream
4 large. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a large/ bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved.  The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.
Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*
On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute.  Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
Refrigerate 10-15 minutes before using.
Wait! My  buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.
Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed  butter to the buttercream, 1 Tbsp. at a time.
Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

It helps to have the bowl chilled in which you make the buttercream.
Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar

Line a jelly roll pan with parchment and lightly butter.
Put the sugar in a heavy 10-inch skillet.  Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals.  If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides.  Cook until the mixture starts to bubble.  **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor.  Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place.  Do not refrigerate.

Praline is easy to make, as long as you are patient. It gets burnt easily, thankfully mine didn’t even though it got darker than it should. The consistency of the praline paste becomes like peanut butter when processed. This is necessary so that there are no pieces in the buttercream and it is smooth enough to pipe with.

Strawberry Glaze
Good for one 10-inch cake
2/3 cup thick strawberry preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm.  If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake
**Ganache can take on many forms.  While warm – great fudge sauce.  While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.
6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 Tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ – 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.
Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped.  Transfer into a medium sized bowl and set aside.
Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil.  Once to the gently boil, immediately and carefully pour over the chocolate.  Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ – 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake.  Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
Spread the bottom layer with a ¼-inch thickness of the remaining buttercream.  Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake.  Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.
Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake.  Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.
Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-inch blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely.  Chill while you prepare the ganache.
Place a rack over a large shallow pan to catch the ganache drippings.  Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center.  Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance.  The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”.  Let the cake stand at least 15 minutes to set after glazing.
To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream.  Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake.  As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting.  Repeat, making 12 leaves evenly spaced around the surface of the cake.
Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center.  The leaves should overlap.  Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.
Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

The last layer : Thinning out in the middle:)

One last look, not too bad, eh!

Expenditure:

• Hazelnuts- 1 lb $6.69 from Trader Joe’s (about 1/2 a cup left)
• Cake Flour – $3.19 from Kroger Lots left
• Unsalted Butter-$3.09 from Kroger half a stick left
• Semisweet Chocolate 8 oz  $3.30 from Kroger 2 oz. left
• Heavy Cream-$1.50 from Kroger
• Lite Corn Syrup-$1.99 from Kroger lots left

Total: 19.76……not too bad.

Before I forget , this cake is dedicated to my mother whose birthday was on  the 18th and who loves cakes flavored with Rum. It just incidentally so happened that this cake had rum in it.

Even though I didn’t like the nutty texture of the cake initially, it matured on us and we liked it more after a day. It took us 11 days to finish the cake between the 3 of us and it was great till the last day. I know, sounds weird but it took us that long to eat it. I am glad I tried it.

Check out Daring Bakers’ blogroll for much more beautiful pictures and cakes.