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Gujiyas (Indian Fried Pies or sweet empanada)

Posted by vivnidhi on March 21, 2010

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Gujiyas

This post has been lying in my drafts for months now. Yes, my dear blog turned two this November but I could not post anything or even celebrate for that matter. To make the long story short, we all kept falling sick and prey to almost all the bugs around. This certainly has been a very healthy year for the bugs, specially in Michigan. Let me shut the hypochondriac in my brain who wants to enlist every detail of the past months, starting from the no. of coughs per minutes to the boxes of tissues used and move on to better things I can share with you.

In December I attended Michigan Lady Food Bloggers (MLFB) cookie exchange which was real fun.The no. of cookies I brought back home cheered everyone like nothing else could. Check out  Kate’s blog for the photographs and you can absolutely drool at ALL the cookies ….. All the cookies were delicious! I made (as usual) roasted almond macarons with chocolate ganache. I think almost all got over baked. Yet, with all that sugar, how bad can a badly baked macaron taste ?…….so it wasn’t too bad 🙂 .

Moving on…….to an authentic old Indian treat “Gujiya” . I have interesting stories up my sleeve regarding the gujiya or pirakiya.  I grew up watching my Grandmother (Dadda)  and my Mother make gujiya for most festivals. Dadda would always fill it and close it while my Mom would make the dough, the filling and even fry it. My Mom cannot close a gujiya, she never felt the need to learn it 🙂 . Closing the gujiya or making the ‘curved pattern’ is called “Murri Banana” meaning making murri. The good thing is that I know how to make murri somewhat. [You bet, as if  I will leave the chance to brag 😉 .]  In my grandmother’s generation, when a girl (Indian girls then would be married at a very early age i.e. 13-14…..I am talking 1930’s) would be married, she would be asked to make gujiyas and the way her gujiya looked and tasted would be a measure of her competence in the kitchen. As I heard this story almost every year, I thought I better learn to make it well (lest I be judged on the same basis 😉 ) and so I coaxed Dadda to teach it to me. Well! till my last gujiya making stint with her, she was never really pleased with my murri. She always said mine was ok cause it would not open up but I could do better.  So, see I could have actually done without bragging 🙂 . There’s always a gujiya mold available in Indian stores which seals the gujiya well and one need not make murri etc. but I have never used it. An Empanada mold would be perfect too.

Fast forward to my first year after marriage…….the first year on Diwali, I planned to make gujiyas. I really thought to myself,”big deal” I have always helped Dadda and Mummy make it. I made a few and took them to the husband’s aunt (Masiji’s ) place. Oh, were they sweet(no, not the gujiyas……..my husband’s Aunt & Uncle)….. my gujiyas were really soft and I have blanked out on the filling now. Masiji just put all the gujiyas in the oven and I think transformed it into something edible somehow. Then I kept making gujiyas every year and I doubt I ever really got it right. Either the dough would be soft or I would fry on a higher temperature or I would play with the filling , I was always unsatisfied and a bit hesitant to offer it to others. 3 years later came my Mother-In-Law who actually taught me how to make the real thing. Since then, I have been successful consistently. Nothing beats practice.

The Recipe: (For about 30 gujiyas)

For the Shell:

  • 2 cups All Purpose Flour
  • 4 Tbsp. Canola Oil
  • 1/4 cup Water + /- 2 Tbsp. water

For the Filing:

  • 200 g Khoya/Mava (Indian cooked dried milk) cut in small cubes
  • 1/2 cup dry fruits (cashews, almonds, pistachios) slivered, sliced thin
  • 1/4 cup raisins (green/golden ones are preferable )
  • 1/2 cup sugar
  • 1 Tbsp. Cardamom powder (I even crush the cardamom seeds using a rolling pin when in hurry)
  • Canola/Vegetable  Oil for frying

For the binder:

  • 2 Tbsp. All Purpose flour
  • 1/4 cup water

To make the shell dough:

Add the oil to the all purpose flour and rub the mixture between the palms of your hands. The oil should be uniformly distributed in the flour and should resemble fine bread crumbs.

Add the water slowly to the flour and make a stiff dough. It is important to knead the dough well for good gujiyas. A good tip for all such dough is to set aside a tsp. of oil initially and then at the very end add it in a corner of the plate you are using to knead. The dough is then broken in 2 -3 pieces and then made smooth by touching those pieces with the oil in the corner till all the oil is absorbed. Cover the dough and let it rest for 1/2 an hour while the filling is prepared.

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Stiff gujiya dough

To make the filling:

Heat a wok or a saucepan on medium heat (no. 5 mark) and add the khoya (milk solids) in it.

Use a spatula to break the big lumps of the khoya.

Keep frying the khoya till it turns golden brown. The heat can be reduced a little bit if you are not able to stir all the khoya to (no. 4 mark). Once the khoya turns brown, add the nuts, raisins and cardamom powder.

Let the mixture cool and then add sugar to the mixture. The sugar amount can be varied as per taste too.

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Store bought Khoya / Mawa

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Khoya cut into cubes

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Adding nuts and raisins to fried Khoya….we do not want to brown it too much at this stage

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Khoya, nuts, raisins and cardamom…….filling’s ready…it will be crumbly when dry

 

To make the Gujiyas:

First prepare the binder paste by mixing the all purpose flour and water. Set it aside.

The dough should be more pliable now as it has rested (goes same as humans 😉 ). Break the dough into 30 equal parts and keep rounding them with your palms as you are breaking. Cover the broken and rounded dough with a moist cloth so that they do not dry too much.

Using a rolling pin, roll each dough ball into a round about 2.5″ in diameter.

Apply the binder paste along the edges. Use your index finger to dip in the binder paste and then spread it around the circumference of the rolled out round.

Add about 1 Tbsp. of the filling into the round and fold the round into a semicircle now. At this step, you can either press all the edges hard so that they do not open, or use a gujiya mold ( empanada mold) or make a murri. The murri is made by pulling very small portions of the dough edge and rolling it over the edges. Honestly, it is a little difficult to write about it, its easier to learn when seen. I shall try someday to insert a video here but that has to wait. Keep the prepared gujiya aside and cover with a moist towel while you prepare the other gujiyas.

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Almost round 😉 dough and filling

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Folding and closing in process

The wok or frying pan should at least have 2″ of oil. Start heating the oil on medium heat as you prepare the gujiyas. Once 5 or 6 gujiyas are ready, add them to the oil. Drop a tiny dough piece to check the oil. It should not be so hot that the dough ball comes to the surface at once. The oil should be just hot enough that the dough ball stays immersed for about 30 seconds. You should be able to see the bubbles as you add the dough piece. Lower the heat just a little bit to about medium low (gas mark 4) and fry the gujiyas till golden and crisp.

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Gujiyas in hot oil

Serve hot or at room temperature. These gujiyas keep well for at least 2 weeks in an airtight container.

These gujiyas are sometimes further dipped in sugar syrup. The consistency of the sugar syrup varies. The sugar syrup can be quite dry or even a little liquid resulting in different tasting gujiyas. I most often like it without the extra sugar though the other kinds have their own place in my heart 😉 .

If you have made any dumpling, empanada, sweet pie before, please do try this simple filling. It is extra-ordinary. No coconut, semolina….yet these will taste quite good. Most North Indians make it on Holi, the festival of colors….ah well for the next year now!

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Only pictures for now 😉

 

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Posted in -All Purpose flour, -Almonds, -Canola Oil, -Cardamom, -Cashews, -Khoya/Mava (Milk solids), -Pistachios, -Raisins | Tagged: , , | 4 Comments »

Daring Bakers 2010 : Nanaimo Bars

Posted by vivnidhi on January 27, 2010

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Nanaimo Bars

This is the only picture I was able to take…..took them to a friend’s potluck and forgot to take photos

All the Daring Bakers are headed to Canada for winter Olympics. Of course, I can’t fool you….no……we are not going….just celebrating 😉 by making nanaimo bars. OK, I also had never heard of these until………..”The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month.”

Nanaimo Bars are a classic Canadian dessert created in none other than Nanaimo, British Colombia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate. They are extremely rich and available almost everywhere across the country.

Lauren wanted us to bake the Graham Crackers gluten free. I used all  whole wheat pastry flour (atta) instead of the gluten free flours as I am too lazy. These are absolutely divine. You will not want to buy store bought after trying these out. Superlative praises for these graham crackers. I stopped buying Indian Glucose biscuits long long back because of Trans fats. These graham crackers will certainly fill that craving. Please visit Celiac Teen or the other daring bakers this month for some great gluten free versions.

Recipe Source: Graham Wafers — 101 Cookbooks (http://www.101cookbooks.com/archives/000126.html) I adapted it to be gluten-free. The adapted recipe is below.
Nanaimo Bars — City of Nanaimo (http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html)

The Recipe:

Preparation time:
• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars: 30 minutes.

Equipment required:
• Food Processor
• Bowls
• Parchment paper or silpats
• Cookie sheets
• Double boiler or pot and heatproof bowl
• 8 by 8 inch square pan
• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
• Saucepan

  • For  Graham Wafers
    Ingredients
    2 1/2 cups + 2 Tbsp. Whole wheat pastry flour (atta)
    1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
    1 teaspoon (5 mL) Baking soda
    3/4 teaspoon (4 mL ) Kosher Salt
    7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
    2 Tbsp. Honey, Mild-flavored such as clover.
  • 3 Tbsp. Molasses
    5 tablespoons (75 mL) Whole Milk
    2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, molasses, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with atta and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of whole wheat pastry flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

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Graham Crackers

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We loved our graham crackers with some nutella and whipped topping……….Husband can’t have enough of it 🙂

Nanaimo Bars
Ingredients:

For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut  unsweetened

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

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Making of the Nanaimo Bar………bottom layer

(This is the only photograph I have :-)) )

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My Tweaks to the recipe:

  1. Used whole wheat pastry flour (atta) for the crackers.
  2. Substituted molasses for some  honey as I was out of honey.
  3. I made double the middle layer (mistake..) and double the chocolate (bring on more 🙂 )

Additional Information:

These bars freeze very well, so don’t be afraid to pop some into the freezer.

The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.

If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes OR even 10.

For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!

Information on Celiac Disease: http://www.mayoclinic.com/health/celiac-disease/DS00319

Information on Vancouver 2010: http://www.vancouver2010.com/

City of Nanaimo: http://www.nanaimo.ca/EN/index.html

Gluten Free Flour Information: http://glutenfreemommy.com/gluten-free-grains-101-the-best-flour-blend/

Video on making Nanaimo bars: http://www.youtube.com/watch?v=x5aqa6R1jIM&feature=fvsr

Recipe and video for Vegan Nanaimo Bars (you didn’t think I’d leave you guys out?): http://www.everydaydish.tv/index.php?page=recipe&recipe=159

Recipe for gluten-free and vegan Graham Wafers: http://www.thesensitivepantry.com/the-sensitive-pantry/2009/8/3/grahams-…

 

Nanaimo bars disappointed me because of the middle layer. A bit too sweet. I will try other buttercreams or some custard as filling the next time. The husband was pretty impressed with the texture of the middle layer though and wanted me to just follow the recipe and make the amount of filling given.

For the funny attempts at decorating. I used plastic chocolate. I will post the plastic chocolate recipe separately later.

It’s after ages I am posting a daring baker challenge on time. I also hope that I shall continue to do so in the coming months and blog a little more….I have dozens of posts half written which have not yet made it to the blog.

Expenditure:

Heavy Whipping Cream 1/2 pint ……….$1.99………….from Meijer

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Total………………………………………$1.99

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I just received this photo…..it certainly looks better than the first

Posted in - Confectioner's Sugar, -Almonds, -Butter, -Coconut, -Cream, -Dark Brown sugar, -Honey, -Molasses, -Semisweet Chocolate, -Vanilla, -Whole Wheat Pastry flour, Baking Soda, Daring Bakers, Eggs, Milk, Sugar, Vanilla Pudding mix | Tagged: , , , | 4 Comments »

Macarons………..

Posted by vivnidhi on October 27, 2009

Daring Bakers finally…..made MACARONS .

measure_w180x180 presents…..

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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.

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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:

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

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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.

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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.

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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.

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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.

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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 🙂 .

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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 | Tagged: , , , , | 8 Comments »

Daring Bakers Bake Dobos Torte

Posted by vivnidhi on August 27, 2009

Whisk at 180 x 180 (largest)presents

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My bejeweled Dobos Torte

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

So, what is the Dobos Torta (or Torte)?

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners’ and Gingerbread Makers’ Chamber of Industry, providing that every member of the chamber can use it freely.

Equipment

  • 2 baking sheets
  • 9” (23cm) springform tin and 8” cake tin, for templates
  • mixing bowls (1 medium, 1 large)
  • a sieve
  • a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
  • a small saucepan
  • a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
  • metal offset spatula
  • sharp knife
  • a 7 1/2” cardboard cake round, or just build cake on the base of a springform tin.
  • piping bag and tip, optional

Prep times

  • Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
  • Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
  • Caramel layer: 10-15 minutes.
  • Assembly of whole cake: 20 minutes

Sponge cake layers

  • 6 large eggs, separated, at room temperature
  • 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
  • pinch of salt

Chocolate Buttercream

  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine or superfine white) sugar
  • 4oz (110g) bakers chocolate or your favorite dark chocolate, finely chopped
  • 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

  • 1 cup (200g) caster (superfine or ultrafine white) sugar
  • 12 tablespoons (180 ml) water
  • 8 teaspoons (40 ml) lemon juice
  • 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

  • a 7” cardboard round
  • 12 whole hazelnuts, peeled and toasted
  • ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

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Whipped egg whites and yellows whipped with sugar

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Divide the egg whites in 4 parts

First pic: first part of egg whites mixed in Second pic: Folding in of the last part of egg white

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First pic : Folding in flour & second pic: 3/4 cup cake batter in a spring form pan

 

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

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Chopped chocolate and eggs with sugar

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Whipped eggs and boiling water ready for cooking

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Cooking buttercream on double boiler and the finished product

 

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-colored caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

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Preparation for caramel layer

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Assembling the cake

I brushed hazelnut coffee(unsweetened) on the layers as I found the buttercream a tad too sweet

 

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavor.

I used ground cashews and pistachios for topping. I even topped the caramel layer with these nut powders and then caramel or chocolate on top.

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Well! It’s been cut

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Here’s a slice…..The top layers are our favorite……:-))……you won’t like it if you do not like sticky, chewy….the sonny and I do :-))

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My favorite picture : Just playing with caramel

Verdict :

The cake overall tasted pretty good. I am not sure if I will make it again.

Too many eggs 🙂 . The sponge layers were easy to work with but would not have tasted good without some liquor brushed on it.

The buttercream is quick and easy but again I found it less firm than other buttercreams I have worked with. I don’t think I would make it again.

A lot of daring bakers did not like the lemony sticky chewy caramel. I LOVED it. The son and I can’t get enough of it. Of course I let him eat it cause I should not ….right 😉 . I will make this a lot of times 🙂 .

I may have made better components of this cake but all assembled together and chilled well, we all really enjoyed the cake. Thanks a lot Angela and Lorraine.

Expenditure:

Bakers semisweet chocolate (8 oz.) …….from Walmart…………………$2.88

Butter (1 lb.)………………………….from Walmart………………….$1.98

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Total…………………………………………………………………….$4.86

Not bad at all for such a delicious end product. Do not forget to check out the other daring bakers on the blogroll. Outstanding cakes….you will be surprised.

Posted in - Confectioner's Sugar, -Butter, -Canola Oil, -Cashews, -lemon, -Pistachios, -Semisweet Chocolate, -Vanilla, Eggs, Sugar | Tagged: , , , , | 9 Comments »

Last of the oldies: Daring Bakers June Challenge : Bakewell Tart….er…Pudding

Posted by vivnidhi on August 10, 2009

Perhaps the pictures I took were so bad that I never felt like posting. But, nevertheless, I must say that I made this delicious dessert in the month of June when I was supposed to, I don’t know why I did not post it. It was my first time making frangipane……..”it was lovely indeed” ……….as the English would say 😉

It’s easy and quite delicious. The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.  You can read all about the bakewell tart on these blogs and it is a very interesting read. I am just on one of my “too tired to write sessions” today.

The Mighty Flame at 180 x 180 (largest)presents:

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Bakewell Tart ….er pudding

Looks plain but trust me ….tastes delicious

The recipe:

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it’s overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It’s a pretty popular popular cake, so you shouldn’t have any troubles finding one in one of your cookbooks or through a Google search.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavored your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

  • 225g (8oz) all purpose flour
    30g (1oz) sugar
    2.5ml (½ tsp) salt
    110g (4oz) unsalted butter, cold (frozen is better)
    2 (2) egg yolks
    2.5ml (½ tsp) almond extract (optional)
    15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

  • 125g (4.5oz) unsalted butter, softened
    125g (4.5oz) icing sugar
    3 (3) eggs
    2.5ml (½ tsp) almond extract
    125g (4.5oz) ground almonds
    30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

We had gone strawberry picking that weekend and so of course I prepared some quick strawberry jam. No pectin, nothing but strawberries, sugar and lemon juice….that’s it and folks at home could not have enough of it…..actually there wasn’t t enough of it as I used it up in the tart 🙂 .

Optional element: Home made jam or curd
We know several amongst us are rather jammy with making their own jams and preserves. Go ahead get wild and creative or simply showcase whatever’s local and in season. If you haven’t jammed before and want some hints or recipes, take a look at Bernardin’s homecanning.ca. If you want to just make some jam for this challenge and not go through sterilizing jars and snap lids, you can try a pan jam, similar to Jasmine’s Blackberry Pan Jam. If you do use homemade jam, please include your recipe or the link to the one you used in your post.

Quick Strawberry Pan Jam (similar to Jasmine‘s pan jam)

  • Strawberries 2 cups cleaned and quartered (measured after cutting)
  • sugar 1 1/2 cups
  • Lemon Juice 1 Tbsp.

On a heavy bottomed pan, heat the strawberries till they boil and add the sugar and lemon juice. Let this cook on medium heat till a  successful plate test can be done. For the plate test, place a plate in the freezer or chill it well. Pour a big drop of jam on this cold plate and give it 30 seconds. If the jam has reached the right consistency, it will very slowly spread a little. More about jam making here.

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Strawberry Pan Jam

I also made some strawberry leather ( I mentioned we went strawberry picking, so, yeah I had a bounty)  for “decoration” which looked good but bad pictures…. Anyway, the boy is nuts about this fruit leather and I prefer making it at home to avoid preservatives and less sugar compared to store bought. Very simple to make, patience is the only virtue required in making fruit leather. Most types of fruits can be used to prepare fruit leather. Please leave melons :-)). I have made fruit leather out of strawberries and kiwi fruit so far. It’s basically like aam papad that we would eat just with other fruits….kids love it. Unfortunately, I have no pictures…next time.

Strawberry Leather:

The Recipe:

  • Strawberries 2 cups cleaned, hulled and pureed
  • sugar  1/4 cup
  • Lemon juice 1 tsp.

1. The same ingredients as jam but tastes quite different. Lemon juice is required both here and in jam to reduce crystallization of sugar. I remember jam bottles which would have rims covered in sugar. Anyway, so far I have only made in small quantities which lasts me about 3-4 weeks in the refrigerator and no sugar crystallization so far. Anyway, puree the strawberries and strain them. I just add the strawberry seeds to the jam….I like the crunch in it .

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Strawberries for strawberry leather

2. In a heavy bottomed pan, add sugar, strained puree and lemon juice and heat on medium heat. Stop after about 20 minutes or until the mixture has thickened considerably yet should be of pouring and spreading consistency. Try your hand at it……..the result will be delicious anyway 🙂 .

3. Cover a baking sheet with parchment paper. Parchment paper is a necessity for making fruit leather. Spread the mix as thinly and uniformly as possible. We don’t want to spread very thin as it will get crisp or worse burn but too thick will take an eternity. About 1/4 inch is good enough.

4. Preheat the oven to 200 F. Keep the baking sheet in the oven and forget for at least an hour. After the first hour (for a small batch) I like to check every half hour. The mixture keeps drying and when it’s ready, there won’t be any soft portion left & will also not be very sticky.

5. Let it cool completely and store wrapped in parchment. Can be cut as desired. The result is worth the effort.

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Bad attempt really……bakewell tart was delicious with some whipped topping

The red stuff is strawberry leather roses…..bet it didn’t look as bad as here 🙂

We all thoroughly enjoyed this bakewell tart…..er..pudding. It’s a great & easy make ahead dessert. We liked it better the next day. 

Did not cost me anything as I made half the quantity and had everything at home.

Posted in - Confectioner's Sugar, -All Purpose flour, -Almond extract, -Almonds, -Butter, -lemon, -Strawberry, Eggs, Sugar | Tagged: , , | 3 Comments »

More than a month late : Daring Bakers May: Apple Strudel

Posted by vivnidhi on July 5, 2009

This was the May’s Daring Baker Challenge. No, its not a case of dementia……..just pure procrastination. Its been strange strange past months, I would make Daring Bakers & Cooks challenges with a lot  of enthusiasm and then not post them. Everybody in the house seems to be suffering from a severe case of Writer’s Block. I really hope Lis and Ivonne don’t kick me out of the group. This month (whole of June), I sat and pondered and planned what I would do with the recipe……..but the truth is : I haven’t made it yet.

Anyway, often in life I have gone in my self-created shells and each time emerged stronger. So, I am hoping that the same would happen this time too. Cooking and baking has kept me sane all these years when I have not paid any particular attention to my career. I remember hearing somewhere (blame the radio for all my weird stories) that the happiest workers are those who work in creative fields. You bet, the only creativity I have is in the kitchen:-). This is the very thread that keeps me excited about the next day. When my mother was here a year back, she was surprised beyond belief to hear my then 2 year old son tell her all about Indian spices, where his Mom kept them, which utensils she used for what purpose.

Oh , now that I have blabbered about everything else, let’s get on with the strudel. I found it to be delicious and a perfect spring-summery light dessert.

Vanilla at 180 x 180 (largest)presents:

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Mini Apple Strudel topped with candied apple peels and caramel sauce

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
– Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;
– The tablecloth can be cotton or polyster;
– Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
– To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
– Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

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Milk Bread for bread crumbs

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This is what happened to the bread

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Sliced apples, flour, bread crumbs and chopped nuts

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Here’s  the dough

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This is what I could do with it

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And, here’s  the result……yeah at least some of it

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Decided that I do not like sliced apples, minced them up with the rest of the stuff and it stayed marinated in rum for a good 3-4 days…………:-)

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Here’s the result …hot out from the oven

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Oh..this is what I did with the apple peels………candied them 🙂 ………..sliced the peels, blanched them in boiling water for a bit, threw the water and then reduced them with sugar, spread them on parchment and let them dry. Topped them on the strudels in the last 5 minutes of baking. (My son could not stop eating these 🙂 )

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Loved these mini strudels topped with candied apple peels and caramel sauce

Have a bite……

It’s a shame I did not post this scrumptious strudel on time even though I made and took pictures way before the challenge date. Yet I am posting it now:-). Hopefully I will post on time henceforth( don’t apply this to the June challenge for which I am late already:-) ). Thank you Linda and Courtney for a delicious challenge.

Expenditure: Zilch

I had everything at home, specially the big box of granny smith apples(approx. 20 lb for $2) I picked up at Joe’s Randazzo on my early morning finds.

Posted in - Bread Flour, -All Purpose flour, -Bread crumbs, -Butter, -Cider Vinegar, -Cinnamon, -Granny Smith, -Raisins, -Vegetable Oil, Alcohol, Daring Bakers, Sugar | Tagged: , , | Leave a Comment »

YES….Asparagus bread with Parmesan cheese and Walnuts and uh… Arugula

Posted by vivnidhi on June 26, 2009

It’s been a long time that I wrote anything on the blog. Not even posting more photographs of the gnocchi , not posting about the daring bakers and cooks challenges. Past couple of months have been absolutely crazy. It’s an absolute surprise how time flies by, really…….doesn’t the time ever get tired of just ticking. Oh, I get crazy running after it, never really making it. I want to be on top of situations and reach appointments early……….but the reality is …I am mostly running late. If I wake at 5 am in the morning, the day and the task list gets longer……..I start thinking…..”Oh, why didn’t I wake up at 4″ And……I don’t even work outside the house……..I don’t know what is wrong and do I even have the time to think of it…..ha?

Anyway, now that I have opened up my heart, written a full paragraph without interruption……….(ah, lets not count the fact that I have a fidgety 1 year old who landed up on my lap scribbled a little on the table till I actually handed her “writing book”) OK OK……focus, focus………I just had to break my silence on the blog and I have been so excited this past month about the Bread Baking Babes.

I baked the bread they blogged about and it just tasted superb. I had to blog about it and yeah………..today is the last day if I want the badge. I always manage doing things…….it’s ok if on the last minute. A friend a few years back illuminated me about the JIT….Just in Time Theory. Well, I am a perfect practitioner.

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Asparagus, walnuts, parmesan cheese and baby Arugula/Rocket

I was going to bake this month’s BBB bread no matter what cause I love baking breads and these folks bake great looking breads:-) . I was out of almost every bread baking ingredient so I bought a lot of stuff. It was fun. Baked the bread yesterday…..and was really thankful that it was not difficult. The only added activity for me was shelling the walnuts but I better use them before they go bad.

The Recipe:

Asparagus Bread (with Parmesan Cheese and Walnuts)

2 small loaves

This bread goes very well with a cold meat and salad buffet.

125 g green asparagus ……..9 pieces for me

25-30 g rocket

50 g walnuts,

50 g freshly grated parmesan cheese

450 g strong bread flour (you can also use half whole wheat and half white or white whole wheat if you can get that)

12 g fresh yeast or 1 1/4 tsp dry instant yeast

250-270 g water

25 g olive oil…….1 1/2 Tbsp for me

10 g (sea) salt………….1 1/2 tsp. for me

  • Boil 3/4 liter of water with a pinch of (sea) salt. Clean the asparagus, set two of them aside, cut the rest into 4 pieces. Boil these pieces for 2 minutes in the water, scoop them out (so you can use the water for the rocket as well) and rinse under cold water (to stop them cooking).
  • Put the rocket in the boiling water for a few seconds (until wilted), drain and rinse under cold water and drain again.
  • Press the water our of the rocket, chop it coarsely and cut the asparagus into 1/4 inch (± 1 cm) long pieces, set aside.
  • Crush the walnuts coarsely and grate the parmesan.
  • Measure the flour and yeast in a large bowl, mix in most of the water and knead for a few minutes (on low speed), add the olive oil and knead for 10-12 minutes. Add the salt and knead on medium speed for 5 minutes until very elastic.
  • Let the dough rest for 10 minutes. Work the asparagus pieces, rocket, walnuts and parmesan in with care so that they’re evenly distributed. The dough should be very supple and elastic, hence the long kneading time. For me the best way to incorporate all the ingredients is to spread the dough out into a large slap, sprinkle all the ingredients on and roll it up. Let it rest for 5-10 minutes, press flat and fold… rest 5-10 minutes press flat and fold. Shape into rounds.
  • Place the dough in a greased container, cover and let rise for about 2 hrs.
  • Divide the dough into 2 equal parts.
  • Make round balls, cover with a tea towel and let rest for 10 minutes.
  • Flatten the balls and fold into taut breads with slightly tapering ends. Lay one asparagus in lengthwise in the middle of the bread and press in slightly. Sprinkle with wheat flour and cover to rise for 70 minutes or until doubled. Before baking you can sprinkle a little grated cheese on the bread if you like (optional).
  • Preheat the oven (preferably with stone) to 460ºF.
  • Place the loaves directly on the stone. Spray with water (or poor some hot water in a metal container on the bottom of the oven that you preheated to create steam)
  • Lower the temperature after 5 minutes to 400ºF. Open the door after another 10 minutes to let some air in. Repeat twice during baking.
  • Bake for 40-45 minutes and cool on a wire rack.

(adapted from: “Artisan Bread” -Jan Hedh)

Original post can be found on the blog “Notitie van Lien” ©2009.

www.notitievanlien.blogspot.com

I used half whole wheat and half bread flour. I followed the recipe exactly except for these changes: Mixed with hands, mixed flour, yeast , salt and water together and then knead in oil.  After letting the dough rest for about minutes, I incorporated the greens and walnuts , shaped the dough and left it to rise. No excessive resting allowed in this house. Next I shaped the bread for final rising on the sheet I was going to bake it in. I do not have a stone, so I baked the breads on a normal baking sheet. Sprayed some water on the loaves before baking and baked for 40 minutes. The bread tasted fabulous. One thing I’d change about my recipe is that I would spread some cornmeal instead of the whole wheat flour I put under the loaves as I was in a rush (always!!)

One more note about the ingredients: I should admit that I am not an asparagus fan at all and the husband has very limited likes in the vegetable world. But, what do you do if you have an adamant wife determined to put all kinds of vegetables on the plate:-) ? And the husband can’t even complain these days cause the 31/2 year old catches it instantly …….”even Papa doesn’t like broccoli” . So, I these days find the husband eating broccoli and actually saying  that he likes it:-)………even when there are other choices:-). Ok, gist of the matter…..everybody at home enjoyed the bread thoroughly. This is a delicious bread, do try it…..and it’s even good for beginners as the recipe is so simple. Thanks Lien!

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After the second rise, before baking

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Baked loaves

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Pick a slice………….

Expenditure:

Asparagus………………….1.57 lb. …………$3.12 ,        from Busch’s………lots left

Arugula……………………5 oz………………$ 3.99        from Busch’s………lots left

Argentine Parmesan……..0.62 oz……………$5.57          from Busch’s………lots left

Whole wheat flour(KA)…. 5 lb………………..$3.22          from Walmart…….lots left

Bread flour………………..5 lb……………..$2.64         from Walmart…….lots left

——————————————————————————————————–

Total………………………………………….$18.54………..

That’s an expensive bread! The pleasure I got out of baking and eating it……….priceless……

 

Posted in - Bread Flour, -Arugula/Rocket, -Asparagus, -Olive Oil, -Walnuts, -Whole wheat flour | Tagged: , , | 6 Comments »

Daring Bakers Layered Chocolate Amaretto Cheesecake

Posted by vivnidhi on April 27, 2009

Spatulla at 180 x 180 (largest)Oh Yeah, it was the E L Spatulla’s magic this month!

Apr_84

Perfectly layered Chocolate Amaretto Cheesecake

I must admit here that cheesecake is the ultimate dessert for me. Yes, I am extremely fond of custards and the like…..and if you bake it………I can eat it all the time. This is my all time favorite cake. And I had never eaten it all these years when I was in India! Ah! what a waste………I wish I could have eaten it without the guilt ……..calories…….look at yourself……..you still have 10 lbs to lose………look at all the plain sugars you are putting in your body!! UFF!!!  So, when now I baked it and placed it on the table……..in spite of the fact that I was pleased no end that the cake did not crack one bit and was layered exactly as I wanted………the husband’s look said something else.

“This is a calorie bomb…..fat, sugar, cheese………what kind of life will you have……. if you eat more of these”

“Well! when temptation rules, the mirror breaks, and I asked the husband to look the other way ….pleeeeeeeease….”

Ah! I so wish we did not have to fight this constant war against cholesterol and high blood sugar. As, I have so often admitted, the husband has to keep a check on his cholesterol and I have to worry about an eventual high blood sugar. And since I am still 10 lbs more than I was pre-second pregnancy, the threat is real for me. I am not overweight, just that I’d do my health and myself a favor if I lost these pounds.

Well! this blog is not about health rants (it so often becomes) ! I absolutely loved this cheesecake. I have baked cheesecakes before (coffee caramel remains the husband’s fav…….he can’t get over coffee and I chocolate)  but this is the best recipe. I had never tried layering the cheesecakes and since I got all daring ……….I tired it out!

Love you Jenny and your famous friend Abbey for sharing a great, easy recipe. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

This is truly an easy recipe and I know this will be made again!

Abbey’s Infamous Cheesecake:

crust:
1 3/4  cups / 240 g chocolate wafers

7 Tbsp. / 3 1/2 oz butter, melted
1/4 almonds ground

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
3 tbsp. Amaretto

7 oz. semi sweet chocolate

The recipe calls for 1 Tbsp of lemon juice, 1 Tbsp. of vanilla extract and 1 Tbsp. of booze. I replace all with amaretto.

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

Apr_39 Apr_40

Crushed Chocolate Wafers, almonds and butter

Apr_43

Chocolate wafer crust

My crust definitely had too much butter. I need to reduce it the next time. This did not compromise the taste but it would be better with lesser butter.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, amaretto and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

Apr_44 Apr_47

Cream cheese on the left and creamed ingredients on the right

Apr_49

3 cups plain Amaretto batter is removed and rest mixed with melted chocolate

I chopped the chocolate well and then melted it in the microwave for 1 minute. Stir the chocolate and check for lumps. Melt further in 15 sec or 30 sec intervals only if there are lumps. Keep stirring after every heating. Removed 3 cups of the batter separately and then added the melted chocolate to the rest of the batter. Mixed with a light hand so as to not overmix.

Apr_54 Apr_55

On top of chocolate wafer crust goes chocolate layer and then sieved very finely ground almonds on top of it.

Apr_57

Ready for the oven

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

Apr_60

The end result! Perfect layers! Hurrah!!

Things I learnt: As I read more on the Daring Baker forum, I realized that my cake top got brown and it should not have browned at all for a perfect cheesecake.

Next My crust indeed got soggy , so I should have either used more foil or used a normal cake pan instead of spring form. Jacque of Daisy lane cakes has very beautifully demonstrated how to use regular pan for cheesecake in her post Sweet Potato Cheesecake.

Some variations from the recipe creator:

** Lavender-scented cheesecake w/ blueberries – heat the cup of heavy cream in the microwave or a saucepan until hot but not boiling. Add 2 tbsp of lavender flowers and stir. Let lavender steep in the cream for about 10-15 minutes, then strain the flowers out. Add strained cream to cheesecake batter as normal. Top with fresh blueberries, or make a quick stovetop blueberry sauce (splash of orange juice, blueberries, a little bit of sugar, and a dash of cinnamon – cook until berries burst, then cool)

** Cafe au lait cheesecake with caramel – take 1/4 cup of the heavy cream and heat it in the microwave for a short amount of time until very hot. Add 1-2 tbsp. instant espresso or instant coffee; stir to dissolve. Add this to the remainder of cream and use as normal. Top cheesecake with homemade caramel sauce (I usually find one on the food network website – just make sure it has heavy cream in it. You can use store-bought in a pinch, but the flavor is just not the same since its usually just sugar and corn syrup with no dairy).

** Tropical – add about a half cup of chopped macadamias to the crust, then top the cake with a mango-raspberry-mandarin orange puree.

** Mexican Turtle – add a bar of melted dark chocolate (between 3 and 5 oz., to taste) to the batter, along with a teaspoon of cinnamon and a dash of cayenne pepper (about 1/8 tsp.). Top it with pecan halves and a homemade caramel sauce.

** Honey-cinnamon with port-pomegranate poached pears – replace 1/2 cup of the sugar with 1/2 cup of honey, add about a teaspoon or more (to taste) of cinnamon. Take 2 pears (any variety you like or whatever is in season), peeled and cored, and poach them in a boiling poaching liquid of port wine, pomegranate juice/seeds, a couple of “coins” of fresh ginger, a cinnamon stick, and about a 1/4 cup of sugar. Poach them until tender, then let cool. Strain the poaching liquid and simmer until reduced to a syrupy-glaze consistency, then cool. Thinly slice the cooled pears and fan them out atop the cooled cheesecake. Pour the cooled poaching syrup over the pears, then sprinkle the top with chopped walnuts and fresh pomegranate seeds.

Some variations from Jenny (from JennyBakes):

**Key lime – add zest from one lime to sugar before mixing with cream cheese. Substitute lemon juice, alcohol, and vanilla with key lime juice.

**Cheesecakelets – put in muffin tins, ramekins, or custard cups. Try baking 20-35 minutes, or until still a little jiggly, and cool as before.

I just melted some more chocolate and piped it lines on top. As I was in a rush, I did not paint the actual leaves with melted chocolate, instead just piped them freehand in leaf shape on wax paper. In the freezer for a quick 15 minutes and the leaves were ready. Remove from wax paper and decorate 😉 .

In spite of the mistakes, this cake was a hit. Loved it a lot and will make again. And guess what the husband visited New York for work and got me a Junior’s cheesecake. Now, I could compare mine against the best. And, I tell you mine was not far from the best. The junior’s cake crust absolutely bowled me over though. I have the junior’s cheesecake cookbook (borrowed from the library) and so I will note down their crust recipe and post when I try it.

If you want to have a look at what all can be done with a cheesecake , please visit the Daring Bakers Blogroll. See imagination and creativity at it best!

r100_3304

Here’s a bite…….enjoy!

Oh, I forgot to list my expenditure:

Cream Cheese 3 (8 oz.) packs ..........$6.18.........from Meijer.......none left
Chocolate wafers ......................$2.50.........from Meijer......all eaten up
Semisweet chocolate....................$2.50..........from Meijer......all eaten up
----------------------------------------------------------------------
Total ................................$11.18

Posted in -Almonds, -Butter, -Chocolate wafer, -Cream, -Semisweet Chocolate, Amaretto, Cream Cheese, Eggs, Sugar | Tagged: , , , , | 31 Comments »

Winter Squash Puli or Coconut Stuffed Gulab Jamun

Posted by vivnidhi on March 12, 2009

Mar_18

Wish you all a very colorful & Happy Holi

Yesterday was the festival of colors Holi. In India, almost every household would be full of unrecognizable children colored with every shade in the spectrum. My Kids here in Michigan managed playing with dry colors and still coloring the kitchen walls and their clothes :-). If you want to know more about Holi this wikipedia article is great! I have written too many essays on “My Favorite Festival” on Holi and the Wikipedia article is quite comprehensive.

One cannot welcome the coming of spring (  😉 Summer in India) without sweets. I wanted something simple and was happy when I discovered a GITS Gulab Jamun pack in the cupboard. Gulab Jamuns are very soft fried dumplings made of milk solids. The milk solid could either be dried milk powder or more traditionally Khoya (very thick milk, almost solid). I find the GITS mix to be the easiest and the best. There are very few things that I use from a premade mix but Gulab Jamun mix is definitely one of those. Its quite foolproof whereas in homemade ones, a little change in ratio can result in the sugar syrup not reaching the center of the sweet.

My relationship with making Gulab Jamuns is very old 😉 . I made Gulab Jamuns for the entire class & the teachers as a team leader in class 8 (part of work experience). You bet that did wonders to my confidence as a cook :-). Then onwards I have made Gulab Jamuns very often. At potlucks I am always asked to get these. While I oblige, I am bored of making more of the same. ( I get bored of cooking the same thing very very easy 😉 ) Now, don’t talk about Roti & Arhar ki Daal, that’s the staple 😉

OK, First though I am rewriting the recipe as per what I did with it, full credit for this recipe goes to Sury’s Ranga Alur Puli of (Lima) Beans and Delhi Cha(a)t and Indira’s sweet potato Gulab Jamuns of Mahanandi. I remembered reading on Indira’s blog (I have read her’s back to front 😉 ) about some sweet potatoes and gulab jamuns so I went back to hers and checked out Sury’s too.

Give all the food bloggers 1 recipe and you will find unimaginable variations as results. That is what happened with me. Now , Ranga Alur Puli in Bengali should certainly mean colored potato sweet treat. I started working on Sury’s and Indira’s recipe and here’s what I ended up making. I don’t know what to call it and don’t care how it looks but it tastes absolutely fabulous. The husband commented that it tastes like coconut laddoo rolled in a gulab jamun :-).

 

Mar_30

What do you want to call it?

Fried pumpkin pie with coconut , anyone? ………..well Stuffed Gulab Jamuns is good enough!

So, I used butternut squash in the mix with Gulab Jamun mix and of course some spices. Stuffed it with coconut, almond, raisin, milk mixture and dunked it in sugar syrup with cardamom.

The Recipe: (Makes 35 large stuffed gulab jamuns )

For the Jamuns/Pulis/Gujiyas (what do U want to call it?)

  • GITS Gulab Jamun mix 250 g (any other brand would be fine, GITS is my favorite)
  • Butternut squash 125 g (cut in half, bake for 1 hour, cool, peel and puree)……….yeah………..that’s it 😉
  • Ground Cinnamon 1 tsp.
  • Ground nutmeg 1 tsp.
  • Canola Oil 2 Tbsp.
  • Oil for frying 3 cups

For the Stuffing:

  • Sweetened flaked Coconut 4 oz. (1/2 cup)  or substitute Fresh grated coconut
  • Fat free Evaporated milk 8 oz (1 cup) or substitute whole milk
  • Raisins 1/2 cup
  • Ground almonds 1/2 cup

For the sugar syrup:

  • Sugar 800 g / 3.5 cups
  • water 1 liter/ 4 cups
  • Cardamom 5 powdered

1. So, one day before making the gulab jamuns, I cut the butternut squash in half, removed the seeds and baked it for approximately an hour till the flesh was really soft. After it cooled , I peeled it and pureed it in a blender. Smooth, silky puree is ready. This puree could be used for soups or gravies also. Baking increases the sweetness of the squash and hence this method. A sweet pumpkin would be a great substitute too. This puree helps make rich gulab jamuns without the use of ghee.

Mar_07 Mar_16

Butternut squash before baking and after baking

2. Mix all the stuffing ingredients in a microwave safe bowl and microwave for a total of 6 minutes. Microwave in 1 minute / 30 seconds intervals initially and mix. When the mixture is sticky and not liquidy, the stuffing is ready.

Mar_13

Coconut stuffing ingredients

3. Mix the gulab jamun mix with the spices and mix well breaking any lumps with the hands. Add the pumpkin puree and mix. The dough will be quite sticky. Take the 2 Tbsp. oil and spread it in the palms of your hands and try to bring the mix together into one mass. Break off 35 pieces from the dough of equal size. Use more oil for the hands as required to avoid the stickiness. Make a thin round from the broken dough pieces using the tips of the fingers. Add 1/2 Tbsp. filling in each round and fold the round into a semicircle. Any shape that pleases the heart would be good. I made it into a semicircle based on Sury’s description and then just raised the edges for some pattern. Make sure there are no cracks on the surface. Cover with a moist towel to prevent drying up of the prepared jamuns.

Mar_23

Stuffed Gulab jamuns…..ready for frying

4. Add the sugar syrup ingredients in a deep vessel and let it heat up on medium heat till the sugar dissolves and then reduce the heat to very low.

5. Heat oil in a fryer or a wok as the sugar syrup is being made.When a very small piece of dough dropped in oil does not stick to the bottom and bubbles up immediately, the oil is ready. reduce the heat to medium. Add the stuffed prepared jamuns one by one slowly and continuously turn them with a very light hand making sure that it does not get broken.

Mar_24

Stuffed Gulab Jamuns frying

6. They should be fried well and reach a dark brown color. Transfer them to the slightly simmering sugar syrup. Fry the next batch as the earlier batch soaks in the syrup. The jamuns increase quite a bit in size as they soak. Remove them on a different plate if there is crowding in the vessel with syrup and transfer them all back to the vessel once all the gulab jamuns have soaked. Put the heat off under the sugar syrup when all the jamuns have finished soaking. Some syrup should remain in  the end and it should not be very thick.

Mar_30

Mar_38

Stuffed Gulab Jamuns

Posted in -Almonds, -Butternut Squash, -Canola Oil, -Cardamom, -Cinnamon, -Evaporated Milk, -Nutmeg, -Raisins, Sugar, Sweets | Tagged: , , , | 5 Comments »

Daring Bakers French Yule Log

Posted by vivnidhi on December 30, 2008

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:))

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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.

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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:(

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

Posted in - Confectioner's Sugar, -All Purpose flour, -Almonds, -Butter, -Cocoa Powder, -Corn Syrup, -Cream, -Dark Chocolate, -Milk Chocolate, -Vanilla, -White Chocolate, Cereal, Chocolate, Eggs, Gelatin, Sugar, Uncategorized | Tagged: , , | 24 Comments »

Chocolate Eclairs………….and the likes:)

Posted by vivnidhi on August 31, 2008

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.

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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.

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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.

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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:)).

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

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

The son had a blast assembling these!!

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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 !

Posted in -All Purpose flour, -Butter, -Cream, -Hazelnuts, Chocolate, Eggs, Sugar | Tagged: , , | 13 Comments »

I am a Daring Baker too!

Posted by vivnidhi on July 30, 2008

This post is long.

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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.

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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.

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The last layer : Thinning out in the middle:)

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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.

Posted in -Butter, -Cake Flour, -Cream, -Hazelnuts, -Strawberry, Alcohol, Chocolate, Daring Bakers, Eggs | Tagged: , , , | 27 Comments »

Amuse Bouche: Apple Peanut Canapé

Posted by vivnidhi on June 30, 2008

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A moniker in my name for a city
A phrase with me will make you cherished
I am so good for you in my utter simplicity
In Medical dictionary the fact so furnished

I am so famous in the world of bytes
Known for many aspects of usage
I am fat and rotund and make crunchy bites
My fame known from many religious traditions – right from the old age

Am, I forbidden? Or mystical ?
or the eternal giver of Youth
I consists of five internal carpels
Am good for good health of your mouth

I am as basic a fruit as you can think of
Or as hard if you don’t try enough
If You eat me on a day to day basis
Then you don’t have worry about anything – be it cold or dry cough

Answer to Open Sesame 2: The Apple

Ever since my high school days when I meddled, a little, into French, I was captivated by their food and , of course , mon Paris:)). After marriage, in the US, I have eaten a few fine French meals, each of which I can recall accurately…..when and where, I ate what. It’s a different matter that my choice is quite limited being a vegetarian:). A restaurant ,rather, a Creperie which is a big favorite near Detroit is Josephine. Excellent food and that is where I came across the term ‘Amuse Bouche’ .

Amuse Bouche (French: amuse mouth) is/are small one bite morsels served before the first course. In restaurants, it is the signature dish of the chef, and which is not charged for. I can still recollect the cucumber slice served with a creamy topping with minty undertones served at Josephine. That was sheer  perfection:). Amuse bouche is different from hors d’œuvre, in that it is only one or two bites. . Amuse Bouche is something that will leave you feeling “Aw, I wish the chef had sent me a couple more slurp, slurp, slurp:) ” . So, this home chef, that is me, tried my hand at amuse bouche too. Keeping the same tradition at home also, I prepared only 3 bites, one for each.

A canapé or canape (French for couch and known in Italy as tartina) is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. Source: Wikipedia. It is in general salty but I think mine fits the bill too. Yes the name was learnt at Josephine as well:).

I chose a tart, firm, granny smith apple.I love eating apples just the way they are WITH the peal:). So, I created this for Open Sesame 2. This is a very simple and elegant way of enjoying the fruit. Guess what, the husband, after eating my apple peanut canapé said ” I could have eaten a couple more” and Aaaaaaaaaaeeeeeeeeeee was smiling cheek to cheek:).

The Recipe: (4 servings:)

  • Lite cream 1 Tbsp.
  • Chunky Peanut butter 1 Tbsp.
  • Sugar 3/4 tsp.
  • Butter half a pinch
  • Honey 1 tsp.
  • Lemon juice 2 drops
  • saffron a pinch

Whisk together lite cream, peanut butter and sugar till it blends well and gets a little airy. In a separate cup, first mix the tiny speck of butter with saffron. Add honey and lemon juice and whip. Even this small amount can be whipped:).

To assemble, cut the apple longitudinally into 4 thin slices, so that you avoid the seed portion completely. Spread approximately 2 tsps. of the cream and peanut butter mixture on top of  the apple slice. Top it with 3 drops of the honey mixture and swirl ever so slightly, with a sharp edge, like an end of a fork.

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Voila………here it is

It can be prepared and refrigerated. Just make sure it covered airtight so that the apple doesn’t oxidize.

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Tingle your taste buds with Apple Peanut Canapé

This is my simple entry for Open Sesame -2 hosted by Siri and Dhivya . Don’t make a lot, just make a little, leaving people asking for more;)

I would like to send this to Sweetnick’s ARF/5-A-Day a day too as it has the antioxidant rich granny smith apple.

Posted in -Apple, -Cream, -Peanuts, -Saffron | Tagged: , , | 8 Comments »

Masala Coffee Cake

Posted by vivnidhi on April 25, 2008

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Masala Coffee Cake

Flour, Eggs, Sugar and Spice……….a tasty cake that’s low on cholesterol too………..isn’t that nice.

Ok, lame attempt at rhyming. I baked a cake that can be called as my recipe for the first time. I have baked several cakes following other recipes ( and following them to a ‘T’) but this time, I tried to bake a cake as I please……………and succeeded:).   Hurray  !! Ok, let me not brag too much………..I admit the idea was my Mom’s but …………..Mummy had baked a cake with strong clove flavor which was in turn inspired by masala coffee. To me, Mummy’s masala coffee was a revelation too :))

I made a smaller cake (I was experimenting;), not sure, it would turn out this good! )

The recipe: Ideal for 9″ round pan or even a 9″x 5″ loaf pan

  • cloves ground 1 Tbsp/ 10 cloves of cloves ground fine
  • nutmeg  ground 1/2 Tbsp.
  • ginger ground 1 tsp./fresh grated ginger 1/2 tsp.
  • instant coffee 2 Tbsp.
  • sugar 6 Tbsp.
  • milk 1 Tbsp.
  • water 1 Tbsp.
  • egg whites 4
  • margarine/ butter 1/3 cup
  • sugar 2/3 cup
  • vanilla extract 1/2 tsp.
  • all purpose flour 2/3 cup
  • whole wheat flour 1/3 cup
  • baking powder 1 Tbsp.
  • baking soda 1/2 tsp.
  • cashews, raisins and chocolate chips for garnish

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Instant coffee, ground nutmeg, ground ginger and cloves ready to be ground in my shining mortar and pestle

Preheat the oven to 325 degrees Fahrenheit. Prepare the pan by greasing the pan and coating it with flour.

Mix the cloves, nutmeg and ginger with water and heat in the microwave. Add milk, sugar and coffee to the hot spices. I whipped the coffee really well to make it quite foamy. It changed its color from very dark brown to very pale brown. I even earned myself a blister in trying too hard:).

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Spice mix with water and coffee

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Coffee well beaten up!!

Beat the egg whites till soft peaks form. Set it aside. Beat margarine and sugar well. Add vanilla extract and beat again. In a large bowl, mix the flours, baking powder and baking soda. To the flour mixture, add the beaten margarine, sugar mix. Next, fold in the egg whites and the beaten coffee. Pour into prepared pan and bake for 22-25 minutes.One could add the dry fruits in this batter as well, but I added the garnish after the cake was kept in the oven for 20 minutes.

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Here’s my cake batter………..

And, voila……….spicy masala coffee cake is ready!!

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…………And here’s my delicious masala coffee cake……….Enjoy!!

This is my entry to Sunita’s Think spice…Think cloves event hosted by  Canela & Comino ……….author of wonderful Peruvian food blog.

Posted in -All Purpose flour, -Cashews, -cloves, -Ginger, -Nutmeg, -Raisins, -Whole wheat flour, Chocolate, Coffee, Eggs, Flours, Nuts, Spices, Sweets | Tagged: , | 9 Comments »

Choco-Makhana for Jihva for Chocolate

Posted by vivnidhi on January 4, 2008

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Choco-Makhana

I was determined that I will not participate in jihva this time around. No more indulging in sweets….and that too just because I want to blog about it. Yes, I can’t come up with a recipe with chocolate that does not have sugar in it. But blogging is too tempting……..wonder what the motivation is …….No, my idea is not to impress and wow. I just want to participate. It just tingles the creative nerve and forces me to think out of the box. That’s where all the satisfaction comes from. So, here I am, finally with a recipe for Jihva for Chocolate hosted by Deepz. Jihva for ingredients was started by Indira of Mahanandi fame and since I am a big fan of hers, that is another reason to participate;).

Makhanas are a big favorite of mine. Specially since my Mother in Law brought some really huge, puffed up ones from India. You can get them in Indian grocery stores here in the US but the ones from India are really bigger and without blemish. Makhana/Phool Makhana /(Euryale ferox)/Gordon nut is relished in Bihar and also in Uttar Pradesh. I always remember my Mother getting these packed from her mother’s place to enjoy year round. Some really informative sites on makhanas is nifindia.org and makhanawet.com. After reading these, did I realize what a difficult job it is to get makhanas on our plate and so the high price is justified.

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Makhanas

So, let me tell you of  this heavenly choco-makhana recipe I came up with which needs 2-3 basic ingredients and 10 minutes maximum to make. My favorite baking chocolate is Ghiradelli semisweet chocolate baking bar. It really is smooth and rich. If one really is indulging, ghiradelli is quite a favorite. Please do not use chocolate morsels for this as they do melt well because of lesser fat content.

The Recipe:

  • Makhana 1 cup
  • Baking Chocolate 1 oz.
  • Golden raisins 1/4 cup

Makhanas need to be made crisp. The traditional method is to fry it in pure ghee or stir fry in a little ghee. I have found that microwaving it makes it quite crisp without any added fat. I like to microwave it 1 minute at a time and then check. Wouldn’t want them burnt in any way. These choco-makhanas would taste good only if the makhanas are quite crisp.

Spread a parchment paper sheet or even aluminum foil works fine for this on a baking sheet.

Melt the chocolate squares in a microwave proof bowl. I do it 30 seconds at a time and then stir cause it melts quite quickly.  That’s it, we are done:). Add the makhanas to the melted chocolate, mix well and spread on the prepared baking sheet. Try to separate the makhanas after they get coated well with the chocolate. I like to clean the melted chocolate with raisins and spread it as well in the plate. Leave them for an hour or so and then choco-makhanas can be scraped off and filled in an airtight container. This way, these should stay crisp for at least a week. Makes a great gift as well. The picture does not do justice but the taste is superb!

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Enjoy: Choco-Makhana

Posted in -Raisins, Chocolate, Lotus seeds | Tagged: , , | 6 Comments »

Corn Flakes Bhelpuri

Posted by vivnidhi on December 24, 2007

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I am almost always late to enter the kitchen on Sunday mornings. And , I also like breakfast to be something else but whole wheat slices, sprouts and coffee. It was easier for my Mom , I think, our Sunday breakfasts were always great………samosas, kachoris, fresh mathris……….I can’t keep frying something great each weekend:(.

So, this Sunday morning I wondered what to make and saw Cornflakes. Had no time to waste, chopped a lot of stuff, mixed with masalas, in went chutneys and lo……..cornflakes bhelpuri was ready! Added a piping hot cuppa coffee, and there couldn’t have been a better breakfast on this cold snowy morning.

The Recipe:

  • Cornflakes 2 cups
  • Puffed rice 1 cup
  • Onion 1
  • Tomato 1/2 (as I just had half a tomato left, you could add more,if you want)
  • Tomatillos 2
  • Cucumber 1/2 (of a large one )
  • Cilantro/ Coriander leaves 1/2 cup
  • Potato 1 (scrubbed well & boiled)
  • Peanuts 3/4 cup
  • Salt 2 tsp.
  • Red chili powder 1 tsp.
  • Chaat Masala 1 Tbsp.
  • Green Chutney (cilantro/mint/tomatillo……..any would do as long as its tart and fiery) 2 Tbsp.
  • Sweet Tamarind chutney (sonth in Hindi) 2 Tbsp. (These are available readymade in Indian stores or can  be made as I explain in the note and kept for months in the refrigerator.)

Again the list is long here, but the recipe is really versatile. One can adjust as per what one has on hand. The real quick method of making is here:

1. First fork a well scrubbed potato, wet it well or place it in a microwave container with 2 Tbsp. of water and put it in the microwave for 2 minutes. Microwave times may vary but this is real quick.

2. Meanwhile chop fine all the rest of the veges…..tomato, tomatillo, cucumber, cilantro. Take the potato out and chop it as well. Add to a large container cause these tend to take more space.

3. Peanuts are roasted in the microwave as well. Keep microwaving for a minute at a time and checking continuously till you get them brown per your preference.

4. Puffed rice also goes in the microwave for a minute or more if you need but a minute at a time is the best idea. Its good to have it spread in a plate where you can check it easier. When it gets really crisp, its ready.

5. Let the puffed rice cool for a minute and then add it to the chopped vegetables. Add salt, red chili powder, chaat masala, green chutney and sweet tamarind chutney to the vegetables.  Add the cornflakes and peanuts. Mix really well. Check salt and spice level and adjust according to your taste. You may add lime juice, I didn’t find the need.

And you are ready to serve!! Its difficult for anyone to NOT like this sweet and spicy chaat.

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Note: Sweet Tamarind Chutney/ Imli ki meethi Chutney/ Sonth is quite easy to make with tamarind concentrates available in Indian grocery stores in the U.S.

Mix 4 Tbsp. tamarind concentrate with with about 1/2 cup water and add 1/2 cup sugar to it. Mix it well and check if the sugar level is as desired. It actually is quite sweet in taste. It should also be quite thick like honey. Heat a Tbsp. of oil and add 1/4 tsp. asafetida, 1 tsp. red chili powder and 2 Tbsp. cumin powder. You could also add a handful of golden raisins. Put it in a bottle and keeps well in the refrigerator for months. If using fresh, you could also add finely chopped banana to it but do not add it and refrigerate. Lip smacking meethi chutney is ready which can be used on almost all kinds of chaat.

Posted in -Cucumber, -Green Chutney, -Onion, -Peanuts, -Potatoes, -Puffed Rice, -Sweet Tamarind Chutney, -Tomatillo, -Tomato, Corn Flakes | Tagged: , , | Leave a Comment »

Baked Guna

Posted by vivnidhi on December 10, 2007

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Baked Gunas with a cup of milk and thekuas

Its fun participating in the various events going on this season. That was part of the reason why I wanted to write a foodblog; to be able to participate and chronicle my recipes. So, I have been really excited about participating in the Eat Christmas Cookies event hosted by http://foodblogga.blogspot.com. And, I got a surprising go-ahead from my Doctor when it seems like I am not going to get gestational diabetes this time around. This news definitely called for a celebration!

I have never seen my mother bake a lot except cakes and nan khatai……..the only Indian cookie that could be made at home. But I have seen my mother deep fry a lot of snacks.  As I wanted to try something authentic, I decided to try one of her standard recipes and bake it instead of frying. The result was fabulous, delicious like fried yet healthier.  I also wanted to use a recipe which had whole wheat flour instead of all purpose flour and oil instead of ghee which is almost entirely saturated fat.

Though not a regular everyday snack, Guna is certainly made on Hartalika teej in Uttar Pradesh. It is  accompanied by “mathi” which is plain, unsalted form of Guna made using all purpose flour.  Hartalika teej is a 3 day festival which takes place on the onset of monsoon, the third day of first fortnight of ‘Bhadra’ month based on lunar calendar. Its a festival very dear to the womenfolk cause it celebrates them in a way. Rural parts have fairs and make shift swings seem to spring up on every tree. Women adorn themselves with jewellery, new clothes and its basically fun time.  Mythology states that Goddess Parvati had penanced for a 100 years to be able to unite with Lord Shiv. Goddess Parvati is worshipped on Hartalika teej  as her blessings would lead to marital bliss. The difficult part for married women is that they have to fast, without water on the second day. The next day, fasting women break their fast with guna and mathi. As I do not celebrate teej anymore here in  the US, I can certainly make it as a sweet treat for Christmas. The festive spirit’s the same!!

The recipe:
(Makes 50-60 gunas)

Whole wheat flour 2 cups
Almonds 1/4 cup
Walnuts 1/4 cup
Jaggery 1 cup
Green Cardamom 2
Vegetable Oil 1/4 cup + 2 Tbsp.

I have used jaggery in this recipe cause it gives a very distinct taste to the gunas. First wet the jaggery in as little water as possible, just to make it pliable enough to be mixed with flour. Alternatively you can put small pieces of jaggery in a food processor and mix the sticky jaggery with flour. Soaking the processor container in water for 10 mins will clean it without a hassle. Grind the almonds and walnuts along with cardamom to flour like consistency. A few bigger pieces remaining would be fine. Mix all ingredients really well. This is the most difficult and important part: mix everything really well.

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Flour, oil and grinded nuts

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Mix the ingredients well

If you need to add any water, just keep adding by fistfuls, till you are able to make a hard dough.

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Guna Dough

Make 3 parts of the big dough and roll it with hands till you have a thinner, longer dough piece. There will be oil on your hands as well as the rolling board. Having enough oil is the key to making crisp yet not hard gunas. Break it with hands along the cross section into smaller pieces or use a knife to cut. Heat the oven to 350° F. Flatten the small rounds now using a rolling pin. Line a cookie sheet with aluminum foil and keep putting the flattened rounds on it.  Bake it in the oven for 8-10 minutes. The gunas get crisper as they cool.

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The gunas are ready!

Another sweet called thekuas can be made from the same dough.

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Small rounds are made of the dough. The colander imprint is made by pressing on the colander.

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These are baked at 350° F for about 15-20 minutes.
My personal choice are the gunas. Hope you like them too!

Posted in -Almonds, -Walnuts, -Whole wheat flour, Sweets | Tagged: , , , | 5 Comments »