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Daring Bakers July bring Cookies…….

Posted by vivnidhi on July 28, 2009

Vanilla at 180 x 180 (largest)brings…..

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The boy can’t stop himself 😉 Plum jam cookies and lots more…….

Jaana tha Japan , pahunch gaye Cheen…………Had to go to Japan , and I reached China…. You don’t get it……yeah…..oh well! the daring baker challenge this month was mallow cookies and milanos….long live Pepperidge Farm! I ended up making those and a fusion…..which we all absolutely loved.

These cookies pictured above are truly the best cookies I have ever made. If you liked and ate jam biscuits (called so in India) in your childhood, these cookies will bring those memories back. I surprised myself……..these tasted so good.

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

The mallow cookies were great, I would have never dreamt of making homemade marshmallows but homemade taste so………..good and you can flavor them just as you would want. Thanks a lot Nicole, for this challenge.The mallows biscuit was really delicious. The no. of cookies mentioned in the original recipe is all messed up….which actually worked in my favor 🙂 .  I loved it so much that I made some plum jam and filled them up and loved the result.

Milanos were quite a disappointment and I would certainly not want to make those again. The milanos dough was like tuiles batter yet not even that….I give up.

The husband was quite excited about Milano cookies and so I made them first, in fact packed a few for a friend, but it was a lot of effort in trying to make them the same size…..and the end result was not worth it… I just made about 2 dozen of them.After that I split the batter in half , spread on the parchment on the entire tray and baked for 5 minutes in the oven. Cut them with a pizza cutter in squares and back in oven for 5-7 minutes more. Same with the rest of the batter. Filled them up up with the chocolate ganache and anything with chocolate gets eaten here. I do not recommend this and will not be making them again 🙂 . I should mention the chocolate ganache tasted good and the husband even helped me zest the whole orange. What do you think…….I will need help again some other time too..I must not forget the dear husband 🙂

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Don’t they look cute…….

Milanos for friends…….hope they ate it up soon…..before they turned chewy…….oh no….boo hoo hoo

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Rest of the Milanos……..:-)

 

Here come the mallows…..pretty good cookies , if one is fond of marshmallows. We are not too fond of them, yet no cookies left of the 28 I made.

The recipe:

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

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Marshmallow cookies before the dip in chocolate

I got 28 cookies by using 1/4 of the cookie dough. Made 1/2 the amount of marshmallows and chocolate glaze. Since my glaze eventually bloomed, I covered them up in Milanos ganache…….the Milano cookie filling :-)………yeah that’s me!! Tasted good, nevertheless 😉

Chocolate Ganache:

• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

I also prepared some plum jam….just because I had some plums I had to use. Filled them up in the mallows crust, sprinkled with sugar and loved , loved it! Please do try if you are in the mood to make cookies, true labor of love , forming so many small bites but totally worth it ……..as you will see in pictures below 🙂

Plum Jam Recipe:

  • Plums 2 1/2 cups …..pitted, and chopped fine
  • Sugar 1 1/2 cups
  • Lemon juice  1 Tbsp

That’s it….I added all of this in a heavy bottomed saucepan with 2 Tbsp. water. Cooked it down till I could do the plate test. 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. I made a small quantity, hence it went directly to the refrigerator.

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Pick one up……these are ready for a sprinkling of sugar

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Here are the mallows…..this is how they looked

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Perfect with coffee….for some great mornings………

I just took a picture as the husband had set the table

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Somebody else had a great time too……….

It’s been one whole year being a part of the Daring Bakers for me. I have come a long way…..I remember my first challenge Filbert Gateau….I remember my delight. Now I dare to experiment on my own…..Thank you Lis and Ivonne and the whole Daring Baker community which is the best resource of all.

Expenditure:

Unsalted Butter: ………………….$2.17……….from Walmart, some left

Corn syrup(16 oz.)…………………$1.67……….from Kroger, lots left

Heavy cream(1/2 pint)…………….$2.89…………from Kroger, lots left

Powdered sugar……………………$1.99…………from Kroger, lots left

Bakers Chocolate semisweet(8 oz):$ 3.29………….from Kroger, none left

Orange 1 :-)…………………………$0.64………….from Kroger, ate it up….

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Total………………………………..$12.65

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Posted in -All Purpose flour, -Butter, -Canola Oil, -Cinnamon, -Corn Syrup, -Cream, -Orange, -Plums, -Semisweet Chocolate, -Vanilla, Baking Powder, Baking Soda, Daring Bakers, Eggs, Gelatin, Sugar | Tagged: , , , , , | 14 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 »