Cannelés bordelais: Surefire Classis Canelé Recipe

 

Finally, I'm ready to share a Surefire Canelé Recipe with you.

Classic Financier

 

Financier is one of my all-time favorite cakes.

Baking with kid: Easy Honey Madeleine

 There are so many recipes that you can let your children make it for you, haha.

Opera Cake: Homemade classic cake

 The first time that I made the Opera cake is about 7 years ago, that time I made pistachio opera cake.

French Onion Soup: Little soup to warm your heart

There are so many things that bring memory (well, both good and bad). For me French onion soup always bring a smile on my my face.

Happy Cooking with LG SolarDom: Happy morning with Croque Monsieur

 I always love the warm feeling of breakfast, ^^. Hot cup of coffee and a delicious bread, how can you resist it?

Sweet sticky rice with mango macarons: Macarons Khao Neeo Mamuang

 I love to play with food ^^, let my imagination go and don't use any reason at all, haha.

Strawberry Pistachio Charlotte: My Cute and Delicious Hobby!

I miss it !!!!!!!!!!! I can tell you that I really love to make all these, the cake or dessert that needs a lot of preparation (and time), well you can say that I'm crazy, haha.

Mille feuille: Delicious, crunchy, sweet and bitter, you have them here.

It's a long time since I started blogging ^^, I never know that I still have many things which I want to test (and taste, haha), and make. It will take a lifetime and more to try them all.

Guimauve à la vanille: Vanilla Marshmallow, I feel like a happy kid again!

If anyone ask me why I have to do this little treat by myself, the only thing that I can say is "it's fun and more delicious!" I love this kind of sweet since I was a kid, (ok, it's a long long time ago haha).

At that time I really didn't know about it, how it made or what it made from, just eating it with a big smile. When I was  very young, my aunt always bought us many of delicious treats (at that time she liked to buy the imported one, well even the price was higher than local sweet but it's more delicious). I think because of her that I become the person I am today, I love sweet so much, ^^. Marshmallow is one of favorite. But when growing up, I felt the one that I buy from the supermarket is not delicious as it was when I was a kid, and I stopped eating it.
I had made it once for the DB challenge (Mallows) but it's a cookie and marshmellow with chocolate, and at that time my marshmallow is very soft, so I didn't think about making it again, even I have a lot of the recipe for making it.
Until last week, I really think about it, I believe that it's not too hard to recreate it at home and if I can make Italian meringue, I can make marshmallow too, because it uses the same basic. 
After thinking about it in this way (I start to believe the words from one of talent pastry chef  小山 進 (Koyama Susumu) "10 basic knowledge is better than 100 recipes"), I know I can do it.
Then next step is to find the basic recipe for the marshmallow. There are 2 kinds of marshmallow, the one with egg white and the other is without it, I choose the one that contains egg white as it's the same method as making the Italian meringue.
And the result is very good, I love it, the marshmallow is soft and puffy, I feel like a happy little kid again (don't laugh at me, I'm always in a happy mode or feel like a kid when I'm eating something that I like). 
So, I'm really happy to share this recipe with all of you (I believe that you have a little kid inside you too, ^^), and all of us will become a gang of happy kids together.


This time I try my best to write the recipe in Japanese too, let's take a look if you like.
Guimauve (ギモーヴ) = 生マシュマロ
今回は初めて日本語のレシピ書いた，どうかな思って，でも頑張ります＾＾。

Guimauve à la vanille (バニラ のギモーヴ)

(Vanilla Marshmallow)

Make 1 15x15cm pieces

- Gelatin mixture -
15g .................................. Gelatin powder
30ml ............................... Water

- Syrup -

15g ................................. Glucose syrup

150g ............................... Granulated sugar

50ml ............................... Water  

60g ................................. Egg whites


1tsp ................................ Vanilla extract


- Dusting mixture -
30g ................................. Corn flour
30g ................................. Icing sugar


1.Line the base of 15x15cm pan with baking paper.
Sift corn flour and icing sugar together, then sprinkle over the baking paper.

2.Put the gelatin powder and water in a heat-proved bowl and stir until the gelatin become moist.
Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl).
When the water boil take the sauce out of  the heat and place the gelatin bowl inside, stir until melt completely (when it melted you can let it sit in the pan and process the next  step).

3.In a sauce pan, put the sugar, glucose syrup and water and bring to boil over medium low heat.

4.When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until the meringue is warm to touch pour the gelatin mixture into the meringue, and continue whisking it.

5.When the meringue cool whisk in the vanilla extract, then pour into the prepared pan, smooth the top.

6.Let it sit for 12 hours.
Sprinkle the dusting mixture over the work surface.
Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.

- Puffy and lovely Marshmallow - 

バニラ のギモーヴのレシピ
- Gelatin mixture -

15g .................................. 粉ゼラチン（ゼラチンパウダー）

30ml ............................... 水

- Syrup -

15g ................................. 水あめ

150g ............................... 砂糖

50ml ............................... 水  

60g ................................. 卵白

1tsp ................................ バニラエッセンス

- Dusting mixture -

30g ................................. コーンスターチ

30g ................................. 粉砂糖

1.15×15cmの型をしきコンスターチと粉砂糖をあわせたものを振るっておく。 
2.ボウルに粉ゼラチンと水を加え混ぜ合わせる。
 小鍋に水を入れ　沸騰時に火が止まります。鍋の中にゼラチンを湯にあて混ぜながら溶かし。
3.鍋にグラニュー糖と水あめ、水を加えて加熱す る。
4.鍋の温度が100℃を過ぎたら、ﾎﾞｰﾙの卵白を泡立て始めます。
鍋の温度が117℃を超えたら火を止まります。立てのﾒﾚﾝｹﾞに、少～しずつ(糸状)ｼﾛｯﾌﾟを加えながら泡立て続けます。
ゼラチンが入れ泡立て続けます。　
5.バニラが加える泡立て　ﾒﾚﾝｹﾞが冷めるまでしっかり泡立て続ければできあがり。型に流して半日くらい休ませます。
6.型で抜くか包丁で切って、Dusting mixtureをまぶす。

Guimauve à la vanille: 

Vanilla Marshmallow, I feel like a happy kid again!

Salted Financier: Delicious salty sweet tea companion

Salt is the ingredient that we rarely use in the dessert or sweet, most of the time, we use a tiny amount of it to bring out other flavor (a bit of salt will balance the flavor).

I think salt is very important, so, most of the time when I see the recipe without the salt in the ingredient list I will add it ^^. But this time the salt is not come as the flavor helper, it’s the main flavor!
This financier has saltiness as the key, and it’s great! Everyone who tastes it told me that they are surprise by the taste; the sweetness and the saltiness come along together so well that they just can’t stop eating it.
The only change that I make for this time is the kind of salt, while the book suggest the “fleur de sel” I have only the Maldon sea salt, so I use what I have, haha. So, if you don't have any kind of the salt that I talk about, just use any sea salt that you have on hand.

The recipe come from ........................ I really like this book, because most of the dessert and baked goods in this book are easy to make at home while some of them have look great enough to be a show stopper, but anyway we will talk about the book later, haha.


I really want everyone to this recipe, because you will wander how salt can turn simple little cake into something very special ^^.
The taste of this financier is salty sweet, it’s great to serve this little cake with a cup of hot tea (the Chinese tea is a good companion), and be prepared your guest may think they never have enough of it.

Salted Financier

Makes 10 (6.2x6.2cm individual brownie pan)

15g .................................Almond powder
30g ................................ Hazelnut powder
113g .............................. Icing sugar
45g ................................ Cake flour
2g .................................. Salt
113g .............................. Butter
113g .............................. Egg white
11g ................................ Invert sugar (or honey ) 

....................................... Maldon sea salt 

Put the butter into saucepan and melt over medium heat, then lower the heat and let the butter brown (you can see that the milk segment will turn into brown bit).
Let the butter cool (you can speed this process by place the saucepan over the ice bath).

Preheat the oven to 150°C then roast the almond and hazelnut powder for 15 minutes.
Let the nut powder cool a bit before using it.
Meanwhile turn up the heat to 230°C.

Sift the roasted nut powder with flour and icing sugar.
Pour half of the egg white into the flour mixture.

Put the rest of the egg white into a bowl; pour the invert sugar (or honey) into the bowl. Place the bowl over warm water, stir the mixture until the temperature turn into 40°C, and the invert sugar melted.

Brush the pan with butter.

Pour the egg white mixture into the flour mixture, follow by the melted butter, stir to combine.
Divide the batter into the prepared pan, and sprinkle with the salt.
Put the pan into the oven and turn down the heat to 190°C.
Bake for 16 minutes or until the financier is brown.

Salted Financier: Delicious salty sweet tea companion

May 2010 Daring Bakers Challenge #40: PIECE MONTÉE

Another month for the Daring Bakers’ challenge, and I have to say I felt sick when I saw the recipe, -*-. Well, most of all I never think about doing this kind of dessert at home 
the croquembouch.  "A croquembouche or croquenbouche is a French cake, a kind of pièce montée often served at weddings, baptisms, and first communions. It is a high cone of profiteroles (choux filled with pastry cream) sometimes dipped in chocolate bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons. They are also often covered in macarons, a small pastry consisting of two layers and a flavored cream or ganache.
The name comes from the French words croque en bouche meaning 'crunch (or munch) in (the) mouth'.The choux buns can also be made with savoury fillings." This is the definition of the croquembouch from the Wikipedia.

So, as the first reason, I'm not in French, and I'm not have a wedding ceremony, haha, I don't see the chance to make it!
Anyway, I find the challenge is an order that I must do (as long as I still want to be the member, hehehe) then I have to find other sources, then I saw that it's more easy to move if you have a pastry as a base (or you can just place the whole PIECE MONTÉE on the plate, but it will make washing the plate more suffer), so I use the Pâte Sucre, which I have it in my fridge, but you can use any recipe that you like.
The other thing that you must have if you want to make the PIECE MONTÉE is the mold, no, I didn't tell you to run out of your home to buy it. You can easily make it using the cardboard and aluminium foil, like the one that I use and the great thing about making it by yourself is you can get the size that you really want ^ ^.


It's not hard to make this kind of dessert, if you can make choux pastry, pastry cream and caramel, but the most important thing to keep in mind is you will have to be very cautious while assemble the PIECE MONTÉE with the caramel, because if the caramel is not not it will solidify but if it's very hot, it can burn your skin. I burn my fingers while making this too, so this is my only warning. Other than this this challenge is a breeze, because my family love to eat the choux pastry and I have done it a hundred time, the point is don't let the color of the pastry fool you, you need the inside of it to be light and airy too, so when the choux pastry is light golden, reduce the temperature and bake for 5-10 minutes more (or open the oven door ajar with a wooden spoon), and check again. If the pastry is light and dry and hold it shape after you taking it out of the oven, it's done!


So, after I have a hard time with a lot of burns, haha, I still think this challenge is great and yes, it's fun! Thank you Cat of Little Miss Cupcake.


The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Croquembouche or PIECE MONTÉE

Make one -hight 23 cm wide 18 cm

For this PIECE MONTÉE:

I prepare the mold, by using the cardboard make the cone shape and cover it with foil.

I also made the Pâte Sucre to use as a base, it will be easy to move the PIECE MONTÉE around.


Make Crème Patissiere:


Ingredients:


1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar (I reduced the amount to 90g) 
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla

Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. 

Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.

Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

Make Pate a Choux 
(Yield: I make a small size, and I got about 40 pieces)


¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs
For Egg Wash: 1 egg and pinch of salt


Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
Preparing batter:

Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

Add 1 egg. The batter will appear loose and shiny. (Note: I use electronic hand mixer, it's easy and quick.)

As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:

Transfer batter to a pastry bag fitted with a 1 cm open tip  (I make a small size). Pipe choux  3 cm-part in the baking sheets.  Choux should be about 2 cm high about 3cm wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Baking:

Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 13 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 5 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.
Use one of these to top your choux and assemble your piece montée.

Make Hard Caramel Glaze:
(Note: you might need more than one batch)

1 cup (225 g.) sugar

½ teaspoon lemon juice

Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.

Assembly of your Piece Montée:

You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place).

When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate.

May 2010 Daring Bakers Challenge #40: PIECE MONTÉE

Chicken Farm Baker's Project #19: Verrines, Trendy and Luxury in a Glass, Délice du Café Noir

 

The chicken farm bakers still fall in love with France, so this time, the dessert that we make has a French name: Verrines. The dessert in a glass that everyone will love.

And my friend really want us to pay a lot of attention to this project, so she order (^ ^, well, in her queen of this month manner), that we should make 3 kind of thing in this dessert and one of them must be baked.
This kind of dessert is what I really want to do, the dessert in a glass, that easy to serve, and lovely to look. So, I really have a lot of fun making this.
I choose to make 4 things (well 3 is not enough for me haha). Start with the caramel chocolate mousse in the bottom, follow with the white chocolate mousse that divide with the coffee soaked chocolate sponge, then top with the chocolate sponge that has been drizzle with a lot of chocolate coffee ganache.
Each time that you dip the spoon into the glass you will be the one who decide, where to stop, ^ ^, the white chocolate mousse that is sweet and soft or go into the deeper taste of the caramel chocolate mousse.
As this is my first verrine, I make two size of it, first one the small size (5.5cmx 8.5cm) and the bigger one (7cmx9cm), both of them have their own benefit, the small one is very cute and easy to finish (well, I think it's not too much to eat it in one sitting haha) the bigger one is beautiful and will make everyone who love to eat the dessert very happy (and if you serve this size at the party, your friend will love you for your generosity).
Anyway, just choose the size that you like (or the glass that you have, ^ ^) and decorate it the way you like, we talk about the trendy and luxury in yours, so show it!


A lot of thank to my friends Koy who gave me the chocoloate sponge recipe.
Adaptation from: Verrines by José Maréchal 

  

Délice du Café Noir

Makes 6 (3x(5.5cmx 8.5cm) and 3x(7cmx9cm)) 

  

Caramel chocolate  mousse

30g ..................... Sugar

70ml ................... Whipping cream

2 ......................... Egg yolks

80g ..................... Dark chocolate (I use 50% cocoa mass), chopped

170ml ................. Whipping cream

1tbsp .................. Icing sugar

White chocolate mousse

150g .................. White chocolate, chopped

125ml ................ Whipping cream

1 ....................... Gelatin leaf (or 2g of powder gelatin)

125ml ................ Whipping cream

1tsp ................... Icing sugar

Chocolate sponge

85g .................... Eggs

42g .................... Superfine sugar

........................... A dash of salt

13g .................... Cake flour

8g ...................... Cocoa powder

20g .................... Corn flour

Chocolate coffee ganache

50g .................... Dark chocolate, chopped

85ml .................. whipping cream

1tsp ................... Instant coffee granules

Chocolate and gold leaf for decoration

Kahlua® or other brand coffee liqueur for sprinkle the sponge

Make the Caramel chocolate mousse:

 

Pour the sugar into the pan and put the pan over medium heat, and heat the 70ml of the whipping cream in the microwave (about 1-2 minutes).

When the sugar turn into amber pour the hot whipping into the pan and stir to combine.

Take the pan off the heat and pour the chocolate into the pan, stir until all the chocolate melt.

Whisk the egg yolk until homogenize, then pour the hot mixture into the egg yolks and whisk until combine, let the mixture cool completely.

  

Whisk the 170ml of the whipping cream with the icing sugar until soft peak form.

 

Put 1/3 of the whipped cream into the chocolate mixture, whisk gently to combine.

Pour the chocolate mixture back into the whipped cream and fold to combine.

Pour the mousse into the glasses.

Put the glasses into the fridge, while preparing the next layer.

Make the chocolate sponge cake:

  

Preheat the oven to 200°C Line 24x34cm sheet pan with paper.
Beat the egg and salt until mix and lighter in color, gradually add the sugar into the egg and beat until ribbon stage (you can see that you can lift the beater and make the letter 8).

  

Sift the cocoa powder, flour and corn flour together. Put the flour mixture into the egg mixture (divide the mixture into 3 parts) and fold gently until combine.

  

Pour into the prepared pan and bake for 7 minutes.

Make the white chocolate mousse:

  

Bloom the gelatin in the cold water.

  

Pour the whipping cream into the pan and bring to boil, when the whipping cream boil, pour the chocolate into the pan and whisk to combine.

When all the chocolate melt, put the gelatin into the chocolate mixture and stir to combine, and let it cool completely.

  

Put 1/3 of the whipped cream into the chocolate mixture, whisk gently to combine.

Pour the chocolate mixture back into the whipped cream and fold to combine.

Pour the mousse into the glasses.

  

Cut the chocolate sponge and place on top of the white chocolate mousse sprinkle with the coffee liqueur and pour the white chocolate mousse on top of the sponge.

Put the glasses into the fridge, while preparing the next layer.

Make the coffee chocolate ganache:

  

Pour the whipping cream into the pan and bring to boil, when the whipping cream boil, pour the chocolate and the instant coffee granules into the pan and whisk to combine.

Finish the dessert:

  

Cut the rest of the sponge into tiny dice and place the sponge in the glasses.

Drizzle with the coffee chocolate ganache.

Decorate with the gold leaf and chocolate.

 

Chicken Farm Baker's Project #19:

Verrines, Trendy and Luxury in a Glass, Délice du Café Noir