tag:blogger.com,1999:blog-27563988791836692742023-11-15T20:20:47.394+01:00Aeroflot Reh - Baking, Cooking, RecipesBaking, cooking and sharing recipes - as healthy as possible.Leahttp://www.blogger.com/profile/09470886648275679152noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2756398879183669274.post-64120133055717714422011-04-26T17:57:00.000+02:002011-04-26T17:57:27.801+02:00Mac Attack #18: Dark Chocolate-Espresso Macarons<div style="text-align: center;"><br />
</div>I'm still obsessed with baking macarons.<br />
And yes, I know, I still have not posted my basic recipe, but it just takes a lot of time, a lot of pictures, and so on. I will definitely try to post my version of the French Meringue method within the next two weeks....<br />
<a href="http://www.flickr.com/photos/61438575@N08/5657478981/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="DSC_0990 von AeroflotReh bei Flickr"><img alt="DSC_0990" height="167" src="http://farm6.static.flickr.com/5069/5657478981_6c3b1d16a0.jpg" width="250" /></a> Yesterday, the <b>Mac Atttack</b> challenge #18 ended (I would have posted it back then if I hadn't though that I have to post it on the 27th...).<br />
It's my second challenge on Mac Attack, and it was quite a common theme: <b>Chocolate</b>. It was so common, I really didn't want to come up with something new, creative and crazy, so I took one of the two chocolate macarons recipes that I make a lot: Dark chocolate and Espresso macarons!<br />
<br />
I started to love dark chocolate only about two years ago, same with coffee. But now I love both, especially, of course, when they are paired together! But again, I have to admit, I don't make macarons because I want to eat them, I make them because of the process of making them, because I want to give them away, hoping someone likes them, too! But of course, I eat them, too.<a href="http://www.flickr.com/photos/61438575@N08/5658052610/" title="DSC_0994 von AeroflotReh bei Flickr"><img alt="DSC_0994" height="300" src="http://farm6.static.flickr.com/5265/5658052610_c1778e0503.jpg" width="450" /></a><br />
<a name='more'></a>I always make only a small (one egg white) batch of macarons, otherwise it would really be too much.<br />
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Does anyone else know the problem that chocolate macarons shells (with cocoa powder in them) tend to be more flat?<br />
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For the filling, I used the ganache that I used for these macarons since I first made them. Nothing very special... The amount of cream and chocolate always varies a bit. I have it written down, but I always forget how I wanted to change it a little for the next time. I will write down the one I will do next time.<br />
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The macarons are very yummy and have a rich, bitter flavour... the filling is not sweet!<br />
For an extra strong coffee flavour in the chocolate filling, I use extra strong espresso coffee and additionaly dissolved some instant coffee in it.<br />
If you don't want a strong coffee flavour, you can use normal coffee.<br />
<br />
For the shells, some confectioner's sugar is replaced and ground with a bit of cocoa powder and instant coffee. They are baked a little shorter on a little higher temperature. Recipe follows.<br />
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<a href="http://www.flickr.com/photos/61438575@N08/5658052792/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="DSC_0991 von AeroflotReh bei Flickr"><img alt="DSC_0991" height="233" src="http://farm6.static.flickr.com/5028/5658052792_021e8b15f0.jpg" width="350" /></a><br />
<table border="0" style="width: 100%;"><tbody>
<tr> <td colspan="3" width="100%"><b>Dark chocolate-Espresso Ganache</b> (fills about 12 macarons)<br />
<br />
</td></tr>
<tr> <td width="18%">40 g</td> <td width="82%">dark chocolate 72 %</td> </tr>
<tr> <td width="101">40 ml</td> <td width="35">heavy cream (35 % fat)</td> <td width="850"><br />
</td> </tr>
<tr> <td width="101">2 tbsp</td> <td width="35">strong espresso</td> </tr>
<tr> <td width="101">1 tsp</td> <td width="35">butter</td> </tr>
</tbody></table><br />
<b>Instructions</b>:<br />
<ol><li>Break chocolate into pieces and place it with the cream in a very small saucepan.</li>
<li>Let them melt together while stirring on very low heat.</li>
<li>Stir in the espresso and maybe some instant coffee.</li>
<li>Take away from heat and pour into a small glass. Let melt in a bit of butter and let it cool. When it is cool, put it in the fridge just until it has a good consistency for filling the macarons!</li>
</ol><div style="text-align: center;"></div><br />
<a href="http://www.flickr.com/photos/61438575@N08/5658052516/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="DSC_0992 von AeroflotReh bei Flickr"><img alt="DSC_0992" height="250" src="http://farm6.static.flickr.com/5069/5658052516_373d998cd6.jpg" width="250" /></a>When the consistency is right (shouldn't be too hard, it should be smooth but not too liquid! Otherwise it will run down your shells) I place some ganache with a teaspoon (I don't use piping bags for that) on a shell, and place another shell on it. Put in the fridge for a day and take out 30 minutes before serving! <br />
Time makes them get better.<br />
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Link to the challenge: <a href="http://mactweets.blogspot.com/2011/04/mac-attack-18-everything-is-coming-up.html">here</a>.Leahttp://www.blogger.com/profile/09470886648275679152noreply@blogger.com30tag:blogger.com,1999:blog-2756398879183669274.post-52956331999244041842011-04-04T18:07:00.004+02:002011-04-07T09:38:55.013+02:00Nut-filled Coffee Cake & Homemade Almond MilkThe March 2011 Daring Baker’s Challenge was hosted by Ria of <a href="http://riascollection.blogspot.com/">Ria’s Collection</a> and Jamie of <a href="http://lifesafeast.blogspot.com/">Life’s a Feast</a>. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.<br />
<a href="http://www.flickr.com/photos/61438575@N08/5587958535/" title="DSC_0831 von AeroflotReh bei Flickr"><img alt="DSC_0831" height="325" src="http://farm6.static.flickr.com/5171/5587958535_529f418f2a.jpg" width="331" /></a><br />
Now, when I first read the task, I though it was a cake filled with something coffee flavoured. I'm not familiar with the term coffee cake, and it's also quite unusual to drink some afternoon coffee with a slice of cake, here.<br />
<br />
<a href="http://www.flickr.com/photos/61438575@N08/5588565408/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="DSC_0893 von AeroflotReh bei Flickr"><img alt="DSC_0893" src="http://farm6.static.flickr.com/5307/5588565408_e8139e7a4f_m.jpg" width="225" /></a>I was a bit concerned about the meringue. I don't really like meringue, especially when it's not hard. It's a miracle, it seems some international recipes always need to make some meringues here, some baisers there; I feel this is rather unusual here.<br />
<br />
But I was really looking forward to participate in that challenge, as I love working with yeast, even though often, my doughs just won't rise.<br />
I was only making half of the dough! <br />
Looking through the thread in the forum with the finished coffee cakes was great. It was a challenge where everyone came up with an individual filling.<br />
Even though the though of a chocolate filling (I mean, when the chocolate is molten into the dough!) was very tempting, I decided not to do something with chocolate.<br />
I had something else in mind which I wanted to try out since long ago. In Switzerland, it's a quite common kind of filling in storebought products, as in the "Nussgipfel" (croissant with nut filling) or "Nussschnäck" (looks quite like a cinnamon roll, but is also filled with nuts).<br />
So, I was sure I wanted to do such a nut filling.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://www.flickr.com/photos/61438575@N08/5588550886/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0890 von AeroflotReh bei Flickr"><img alt="DSC_0890" src="http://farm6.static.flickr.com/5069/5588550886_3cc0c6cb72.jpg" /></a></div><a name='more'></a><br />
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And I also wanted to make the dough with some nuts. I had no idea if yeasted dough would be rising if it consisted of nut meal, at least partially.<br />
By the way, I used fresh yeast. We are always having some packages of dried yeast, but if we have fresh yeast, of course, I use that. <br />
<a href="http://www.flickr.com/photos/61438575@N08/5587958293/" title="DSC_0867 von AeroflotReh bei Flickr"><img alt="DSC_0867" src="http://farm6.static.flickr.com/5297/5587958293_6ab4ae31a2.jpg" /></a><br />
So, I just replaced a rather small part of the flour with almond meal. I was optimistic. People alsways intend that yeasted dough without all-purpose flour but with whole wheat or rye flour wouldn't rise as good, but I mostly bake breads without any all-purpose flour, and they rise perfectly.<br />
<a href="http://www.flickr.com/photos/61438575@N08/5588551198/" title="DSC_0882 von AeroflotReh bei Flickr"><img alt="DSC_0882" src="http://farm6.static.flickr.com/5053/5588551198_143efd0003.jpg" /></a><br />
And so did it this time, I was quite surprised that it rose that well. I let it rise for about an hour, only covered with a wet kitchen towel, as I always do. Unfortunately, I forgot to oil the bowl in which I let it rise, so it was a tiny bit deflating and tearing apart when I took the dough out of the bowl. But after the second rise, it was perfectly risen and big again. Of course, it had not the "smooth, sexy and elastic" texture and handling, but with those ingredients I really could not and did not expect that.<br />
<a href="http://www.flickr.com/photos/61438575@N08/5588550988/" title="DSC_0884 von AeroflotReh bei Flickr"><img alt="DSC_0884" height="253" src="http://farm6.static.flickr.com/5146/5588550988_92e556733e.jpg" width="380" /></a><br />
I think it would have probably been better if I had ground the almond meal before, I think it would help improve the texture, even though I though it was pretty good.<br />
Further, I used both all-purpose and whole wheat flour. Instead of the milk and water for the dough, I took some almond milk which I have made the days before. Recipe is below. And, as always, I replaced the butter with margarine and took a bit less of it, hoping the almonds in the dough will also add some fat and moisture to the dough. For only using whole eggs, I made less meringue so that I only had to take one egg white (I only made half of the whole recipe), the left over yolk was for the egg wash.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/61438575@N08/5587957991/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="DSC_0886 von AeroflotReh bei Flickr"><img alt="DSC_0886" height="167" src="http://farm6.static.flickr.com/5105/5587957991_55795d6c1b.jpg" width="250" /></a></div><a href="http://www.flickr.com/photos/61438575@N08/5588551140/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="DSC_0885 von AeroflotReh bei Flickr"><img alt="DSC_0885" height="167" src="http://farm6.static.flickr.com/5175/5588551140_567a72eba9.jpg" width="250" /></a>For the filling, which consisted of roasted nuts, sugar, cream, water and lemon juice, I had used both almond meal and hazelnut meal, but also chopped almonds and hazelnuts. <br />
When I flattened the dough, it was no way near 25*50 cm, this was just not possible, but it got very big, so maybe these are wrong numbers? It also teared a few holes, which made me even more afraid the filling would ooze out, but this didn't happen.<br />
<br />
<a href="http://www.flickr.com/photos/61438575@N08/5587958105/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="DSC_0887 von AeroflotReh bei Flickr"><img alt="DSC_0887" height="280" src="http://farm6.static.flickr.com/5222/5587958105_d2e7a306de.jpg" width="280" /></a>I was reading a lot about the filling oozing out, making everything wet and sticky. I was concerned. <br />
I spread the meringue over the dough and then spooned my cooked nut filling over it, so that it was evenly distributed, leaving out the very edges as mentioned.<br />
I rolled it up by hands and sealed the edges, and then transformed it very carefully on the sheeted baking tray.<br />
<br />
I sealed the ends and closed a few holes, where the meringued seemed to look out, and then cut all around in with large scissors. Again, I put a wet kitchen towel on it and let it rise for the second time.<br />
<br />
NOTHING oozed out! It has risen very big. I made the eggwash and sprinkled some sliced almonds on top of the cake, then put it in the oven and took it out when it was perfectly dark brown and shiny.<br />
(By the way, my dough was <b>vegan</b>)<br />
<a href="http://www.flickr.com/photos/61438575@N08/5587957943/" title="DSC_0889 von AeroflotReh bei Flickr"><img alt="DSC_0889" height="234" src="http://farm6.static.flickr.com/5189/5587957943_8ed3518ff8.jpg" width="380" /></a><br />
<a href="http://www.flickr.com/photos/61438575@N08/5588551374/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="DSC_0895 von AeroflotReh bei Flickr"><img alt="DSC_0895" height="160" src="http://farm6.static.flickr.com/5070/5588551374_20aa800df6_m.jpg" width="240" /></a><br />
We were cutting the first slices when it was already cooled. It looked great from the inside and from the outisde.<br />
I was a bit disappointed. The filling was delicious and as I imagined it should be, but the dough was not sweet enough, so we had to use some confectioner's sugar to top the slices, then it was good.<br />
<br />
<a href="http://www.flickr.com/photos/61438575@N08/5588550918/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="DSC_0892 von AeroflotReh bei Flickr"><img alt="DSC_0892" src="http://farm6.static.flickr.com/5190/5588550918_b39666154a_m.jpg" /></a>I know, using almond meal and whole wheat impacts the texture, but I primarily use such flours, especially in bread doughs. But after seeing all those white, airy doughs in the forum, I knew I had to use more all-purpose flour next time, less hole wheat flour and also less almond meal, ground.<br />
It was also a bit dryer than I thought it would be, and it needed a bit more filling.<br />
Worst of all was that at least 1/4 of the cake (!) was more or less completely without filling! It was probably around the sealing area, but why so much?! I really didn't wanted to eat that much without filling. Has anyone an idea how to prevent that?<br />
<br />
<a href="http://farm6.static.flickr.com/5063/5588565366_09066389c6_m.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="DSC_0891x" border="0" height="160" src="http://farm6.static.flickr.com/5063/5588565366_09066389c6_m.jpg" width="240" /></a>All in all, the coffee cake was yummy, but not good enough for my taste, so I will have to do it again and improve my recipe.<br />
I won't post it until then, I think it's gonna be soon, because you probably won't need it the way it is now ;-)<br />
<br />
<br />
<br />
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If you want to read the original recipe, you'll find it <a href="http://thedaringkitchen.com/sites/default/files/u11/53_Meringue_Filled_Coffee_Cake-DB_Mar_2011.pdf">here</a>.<br />
<br />
<br />
I'm posting the recipe for the <b>homemade almond milk</b>. I think it's great if you want a liquid with a nutty flavour or if your are lactose intolerant or vegan. Drinking it, it sure tastes better than soy milk does, but, of course, not as good as milk or butter milk. You can sweeten it to your taste. I will use a bit more agave syrup the next time <br />
<br />
<a href="http://www.flickr.com/photos/61438575@N08/5588551456/" title="DSC_0829 von AeroflotReh bei Flickr"><img alt="DSC_0829" height="160" src="http://farm6.static.flickr.com/5021/5588551456_33eab854e2_m.jpg" width="240" /></a><br />
<br />
<table border="0" style="width: 100%;"><tbody>
<tr> <td colspan="3" width="100%"><b>Homemade Almond Milk</b> (yields 2 cups or ½ l)</td> </tr>
<tr> <td colspan="3" width="100%"></td> </tr>
<tr> <td width="18%">2 cups</td> <td width="12%">0.5 l</td> <td width="70%">filtered water</td> </tr>
<tr> <td width="18%">1/2 cup</td> <td width="12%">70 g</td> <td width="70%">whole almonds</td> </tr>
<tr> <td width="18%">pinch of salt</td> <td width="12%"></td> <td width="70%"><br />
</td> </tr>
<tr> <td width="18%">1 tbsp or more</td> <td width="12%"></td> <td width="70%">agave syrup</td> </tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/61438575@N08/5588551566/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0849 von AeroflotReh bei Flickr"><img alt="DSC_0849" height="150" src="http://farm6.static.flickr.com/5294/5588551566_96d4b67caa.jpg" width="450" /></a></div><br />
<br />
<b>Instructions</b>:<br />
<ol><a href="http://www.flickr.com/photos/61438575@N08/5588551490/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="DSC_0833 von AeroflotReh bei Flickr"><img alt="DSC_0833" height="300" src="http://farm6.static.flickr.com/5107/5588551490_f1cd4058b5.jpg" width="150" /></a>
<li>Place almonds in a small bowl and cover with water for at least four hours. Drain them.</li>
<li>Place drained almonds in a blender and add the filtered water.</li>
<li>Pulse until the almonds are ground, that takes about 20 seconds.</li>
<li>Now, strain that mixture so that no almond pieces are left in the liquid. Squeeze out the excess almond milk from the pulp.</li>
<li>Pour into the blender again, add a pinch of salt and, to your taste, some agave syrup for sweetening. Mix it.</li>
</ol><br />
You can drink it or, as I did, use it as milk or water sibstitutions in bread doughs, cake batters or whatever comes to your mind. It's not only vegan, it's also very healthy (as nuts are).<br />
<a href="http://www.flickr.com/photos/61438575@N08/5588551512/" title="DSC_0839 von AeroflotReh bei Flickr"><img alt="DSC_0839" height="200" src="http://farm6.static.flickr.com/5295/5588551512_d694dd52bc.jpg" width="400" /></a>Leahttp://www.blogger.com/profile/09470886648275679152noreply@blogger.com16tag:blogger.com,1999:blog-2756398879183669274.post-45647269695454887272011-03-25T18:42:00.005+01:002011-04-04T18:04:29.310+02:00Mac Attack #17: Fruits & Spices<a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0838.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0838.jpg" width="225" /></a>I'm obsessed with baking macarons., even though I have not posted my recipe yet, but I will do that within the next week. <br />
Recently I discovered <b>Mac Attack</b>, of course I had to become a member, and the first challenge was: fruits and spices, so I made a brain storming. I had no idea which flavours I should use. I don't know much about spices or how to pair them.<br />
Of course, everyone know the combination of apple and cinnamon, but that was just too boring, so is anything with vanilla. I was thinking about an avocado cream. Also, I don't wanted to use ginger with something like orange or lemon, I just wanted something more special... I wanted to use sesame / tahina but I really didn't know what to pair with.<br />
<br />
I ended up choosing<b> pineapple and curry.</b> Probably not that special, too.<br />
<a name='more'></a><br />
<br />
I didn't have much time to think about how to do the filling, and as I had made some mascarpone before, I thought I'm going to use that. <br />
<br />
<a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0843.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0843.jpg" /></a>As often, it was quite a challenge to get the shells the "curry" color that I wanted it to have (I use gel food coloring), but it worked out. <br />
I made a macaron batch with just one egg white (as always).<br />
For the shells, I added one tsp of curry to the confectioner's sugar. After piping them onto the parchment paper, I sprinkled some curry over them.<br />
For the filling, I used a weird mix of mascarpone, pineapple, molten white chocolate und curry.<br />
I didn't really used any measurements. I pureed the pineapple and mixed it with the mascarpone cheese and added some curry. As it got a bit too runny, probably because of the pineapple's juice, I melted some white chocolate and mixed that in, too.<br />
I topped the filling with a small, thin slice of pineapples.<br />
I just ate one so far, and I must admit, it tastes quite unusual. Maybe because of the filling ingredients, maybe because I mostly don't like the combination of pineapple with something not sweet as the cheese and curry.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0835.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0835.jpg" width="320" /></a></div><br />
I shouldn't have put in the pineapple slice, it was definitely too wet. It got quite soaky on the inside of the upper shell. It still tastes the same, but they are more difficult to handle.<br />
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<br />
<br />
<br />
<div class="" style="clear: both; text-align: left;"><a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0853.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0853.jpg" /></a>I really don't know if I would recommend this filling idea, but if you like Pizza Hawaii and all that stuff (paired with the sweet macaron shells! ...) you can try it :-)</div>Link to the challenge: <a href="http://mactweets.blogspot.com/2011/03/mac-attack-17-sugar-spice.html">Here</a>.Leahttp://www.blogger.com/profile/09470886648275679152noreply@blogger.com11tag:blogger.com,1999:blog-2756398879183669274.post-1837939776731334372011-03-02T11:10:00.012+01:002011-05-06T09:46:12.204+02:00Florentine CookiesThe February 2011 Daring Bakers’ challenge was hosted by Mallory from <a href="http://www.asofainthekitchen.com/">A Sofa in the Kitchen</a>. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0475-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0475-1.jpg" /></a></div><br />
I must admit, I only know the florentine cookies from the supermarket, probably Swiss brand "Wernli". And even these, I had them very rarely and the last time I ate florentine cookies, I can't remember it. Some years ago.<br />
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I think this was really an easy challenge. There were some confusions about some ingredients and how to substitute them (this is just what I expected, this just happens when a Swiss uses preferably non-european recipes), as we don't have dark corn syrup (nor bright) here. People suggested to do some syrup with sugar, but I chose maple syrup. People wrote this wasn't a good substitute as it would be too sweet, but I reduced the sugar, or better: I didn't really use some.<br />
Also, I have no idea what quick oats are and google couldn't really help me out, but I used "fine" oats.<br />
<img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0463-1.jpg" /><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0464-1.jpg" /><br />
I made half of the recipe, unsandwiched, but I only got about 15 cookies, not 2 1/2 dozen!<br />
<br />
Also, it was the first time I made something out of oats, and it's even the first time I bought them. I often read about oats in cookies, but I really didn't know how good that was and how crispy the cookies get!<br />
I added almonds and used dark chocolate, but for more, scroll down!<br />
And, they are quite healthy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0486.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0486.jpg" /></a></div><br />
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<a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0461-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0461-2.jpg" /></a></div>I substituted a part of the oats with slivered almonds, as I thought: no florentine cookies without almonds, and I still had some in my freezer (leftover from the 6th of january Swiss king cake).<br />
Instead of butter I took margarine, as (almost) always. I don't know why people are intending that doesn't work.<br />
For the chocolate, I took dark oone (72 %). I started to love dark chocolate in the last few years, and, again, I think it's a lot healthier and I just don't like it too sweet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>So I had some cookies that were really not too sweet, which I like. I always try to "healthen up" recipes a bit, and I think my cookies are comparatively quite healthy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0468-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0468-1.jpg" /></a></div><br />
<b style="color: #e06666;">My recipe (for the original recipe, the directions and of course the recipe for the panna cotta! <a href="http://thedaringkitchen.com/sites/default/files/u11/52_Panna_Cotta___Florentine_Cookies_-_DB_Feb_2011.pdf">Here</a>.)</b><br />
<br />
As stated, I made half of the original recipe and it yielded 15 cookies. Here I doubled the recipe back:<br />
<br />
<table border="0" style="width: 100%;"><tbody>
<tr> <td colspan="3" width="100%"><b>Florentine Cookies, adapted</b> (yields 30 cookies)</td> </tr>
<tr> <td colspan="3" width="100%"></td> </tr>
<tr> <td width="18%">1/2 cup</td> <td width="12%">115 g</td> <td width="70%">margarine</td> </tr>
<tr> <td width="18%">1 1/3 cup</td> <td width="12%">100 g</td> <td width="70%">fine wholemeal oats</td> </tr>
<tr> <td width="18%"></td> <td width="12%">80 g</td> <td width="70%">sliced almonds</td> </tr>
<tr> <td width="18%">1 tsp</td> <td width="12%"></td> <td width="70%">honey</td> </tr>
<tr> <td width="18%">1/3 cup</td> <td width="12%">40 g</td> <td width="70%">whole wheat flour</td> </tr>
<tr> <td width="18%">1/4 cup</td> <td width="12%">60 ml</td> <td width="70%">maple syrup</td> </tr>
<tr> <td width="18%">1/4 cup</td> <td width="12%">60 ml</td> <td width="70%">milk</td> </tr>
<tr> <td width="18%">pinch of salt</td> <td width="12%"></td> <td width="70%"></td> </tr>
<tr> <td width="18%"></td> <td width="12%">80 g</td> <td width="70%">72% dark chocolate</td> </tr>
</tbody></table><br />
For the instructions, look at the original recipe linked above.<br />
My cookies had a diameter of 6 cm / 2.5 inches.<br />
I baked them a longer, for about <b>10-12 minutes</b>.<br />
<br />
<b>Then I tempered the chocolate</b>:<br />
<ol><li>Melt half of the chocolate over a bowl of hot water</li>
<li>Put the bowl away from heat and add the leftover chocolate, in small pieces, and let both melt together.</li>
<li>Place each cookie with one side in the bowl of molten chocolate until it is completely covered with chocolate (one one side), then take them out.</li>
<li>Let them cool, upside down, on a piece of parchment paper</li>
</ol>Now, all cookies arecovered on one side with shiny, dark chocolate!<br />
<br />
Please try the version with almonds, I think it makes it a lot more special and yummy!<br />
<div align="center"><img border="0" height="133" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0478-1.jpg" width="200" /><img border="0" height="133" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0467-1.jpg" width="200" /></div>Leahttp://www.blogger.com/profile/09470886648275679152noreply@blogger.com14tag:blogger.com,1999:blog-2756398879183669274.post-11677561335959288712011-02-27T22:17:00.008+01:002011-04-04T18:04:49.665+02:00Joconde Imprimé<a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0543.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0543.jpg" /></a>The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog <a href="http://astheroshe-accro.blogspot.com/" target="blank">accro</a>. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.<br />
This was going to be my first challenge at the Daring Kitchen, and, I must admit, at first, I really thought that I wasn't going to make this one. But then, I took a closer look at the recipe and wanted to give it a try. <br />
<br />
Now, that it became that good, I know, I will definitely do this one again.<br />
I want to try more flavours. Maybe something more classical with flavours like hazelnut, vanilla, coffee, chocolates, and something with different fruits like banana, orange, lemon cherry, or even more exotic fruits like mango & co! There are just too much possibilities. But this one was so good, I don't know if I'd manage to get away from the rhubarb/raspberry/blueberry fillings.<br />
<br />
<div style="text-align: left;"><a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0563.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0563.jpg" /></a>It was so delicious, I love desserts with fruits! A friend of mine said it's "the best cake she has ever eaten".</div><br />
<a name='more'></a>I must admit, I had absolutely no problems making the joconde, even though I couldn't let the decor paste freeze as the baking sheet was way too big for our freezer (how do you gyus do that? I mean, your jelly roll pan is even bigger as mine, our bigger ones are 29*33 cm).<br />
I made mine on parchment paper on a baking sheet. There weren't any burnt edges, it was a perfect rectangle, there was almost nothing that I had to cut away. But the hint of the red gel food coloring (I want a soft pink) somewhat disappeared while baking the joconde batter. I made the decor paste a cocoa version.<br />
So, even preparing the mold and filling was totally easy! I was a bit scared because I read so many bad things that could happen, but I think the batter/sponge was just good and I put it quite tightly in the mold which probably was a huge advantage.<br />
I made a smaller batch of the joconde batter (according to the size of my pan) and 2/7 of the decor paste. But I quite adapted both of the recipes, put more almonds in and so on. And I coloured the joconde pink, but unfortunately, it wasn't too visible when baked.<br />
<br />
<a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0545.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0545.jpg" /></a> Oh, my selfmade "paper pastry comb" sucked. Has anyone a better idea how to create one? I don't know where to buy one. In every shop I go I look for them, but if they have pastry combs, they only have the zig zag ones.<br />
So, then came the filling. I made fruit mousses and was afraid that it wouldn't set, as I have never made fruit mousses or any kind of mousses before and I never work with gelatine. And I had no recipe for the mousse, so I created my own! As it wasn't ready after 2-3 hours, I left it in the fridge until the evening of the next day. And: the consistency was PERFECT!<br />
I was so stupid to decorate the top with some hazelnut brittle (that was no problem) and blanc battu (which was also in the mousse). But the blanc battu "lost water". But, it wasn't that bad. I wasn't expecting a perfect lookg joconde.<br />
<br />
<a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0551.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0551.jpg" /></a>From bottom to top:<br />
Rhubarb mousse,<br />
blueberry mousse, <br />
raspberry mousse.<br />
<br />
<div style="color: #e06666;"><b style="color: #e06666;">My recipe (for the original recipe and the directions: </b><b style="color: #e06666;"><a href="http://thedaringkitchen.com/sites/default/files/u11/51_Biscuit_Joconde_Entrement_-_DB_Jan_2011.pdf">Here</a>.)</b><br />
<b style="color: #e06666;"><br />
</b></div>The following recipe is my version and scaled down for a smaller jelly roll pan (29*38 cm)! <br />
<br />
<table border="0"><tbody>
<tr> <td colspan="3" width="100%"><b>Joconde Sponge</b> (yields a <b>29*38 </b>cm jelly roll pan)<br />
<br />
</td></tr>
<tr> <td width="18%">2/3 cup</td> <td width="12%">70 g</td> <td width="850">almond meal</td> </tr>
<tr> <td width="101">1/2 cup + 1 tbsp</td> <td width="35">70 g</td> <td width="850">confectioner's sugar</td> </tr>
<tr> <td width="101">3 tbsp</td> <td width="35">20 g</td> <td width="850">cake flour</td> </tr>
<tr> <td width="101">2</td> <td width="35"></td> <td width="850">eggs</td> </tr>
<tr> <td width="101">2</td> <td width="35"></td> <td width="850">egg whites</td> </tr>
<tr> <td width="101">2 1/2 tsp</td> <td width="35"></td> <td width="850">granulated sugar</td> </tr>
<tr> <td width="101">1/4 stick</td> <td width="35">25 g</td> <td width="850">margarine</td> </tr>
</tbody></table><i><br />
Margarine can be replaced with butter.</i><b><br />
</b><br />
<br />
<table border="0" style="width: 100%;"><tbody>
<tr> <td colspan="3" width="100%"><b>Cacao Décor Paste</b> (yields 29*38 cm jelly roll pan)<br />
<br />
</td></tr>
<tr> <td width="18%">1/2 stick</td> <td width="12%">55 g</td> <td width="850">margarine</td> </tr>
<tr> <td width="101">1/2 cup</td> <td width="35">55 g</td> <td width="850">confectioner's sugar</td> </tr>
<tr> <td width="101">1/4 cup</td> <td width="35">30 g</td> <td width="850">cake flour</td> </tr>
<tr> <td width="101">2</td> <td width="35"></td> <td width="850">egg whites</td> </tr>
<tr> <td width="101">2 tbsp</td> <td width="35">15 g</td> <td width="850">cocoa powder</td> </tr>
</tbody></table><br />
<i>Margarine can be replaced with butter.</i><br />
<br />
For the directions, look at the link above.<br />
Dividing the recipe for the Décor Paste is strongly recommended, else it yields way too much.<br />
<div class="MsoNormal">For the Entremets I used three variations of my own mousse creation:<b> </b></div><br />
<table border="0" style="width: 100%;"><tbody>
<tr> <td colspan="3" width="100%"><b>My fruit mousse, basic recipe</b><br />
<br />
</td></tr>
<tr> <td width="18%"></td> <td width="12%">500 g</td> <td width="850">fruits</td> </tr>
<tr> <td width="101">1/3 cup</td> <td width="35">80 g</td> <td width="850">sugar</td> </tr>
<tr> <td width="101">6 sheets</td> <td width="35"></td> <td width="850">gelatine</td> </tr>
<tr> <td width="101">2/3 cup</td> <td width="35">150 g</td> <td width="850">blanc battu</td> </tr>
<tr> <td width="101">1 cup</td> <td width="35">250 ml</td> <td width="850">heavy cream (35% fat)</td> </tr>
</tbody></table><br />
<div class="MsoNormal"><ol><li><span lang="FR">Puree the fruits mixed with the sugar.</span><span lang="FR"> </span></li>
<li><span lang="FR">Prepare the gelatine according the producer's directions</span>, let it sit.</li>
<li><span lang="FR">Melt the gelatine on very low heat, then add a tbsp of the puree to the pan with the gelatine, and then mix this with the remaining puree.</span><span lang="FR"> </span></li>
<li><span lang="FR">Put it in the fridge until it's firm only at the edges. Mix again.</span></li>
<li><span lang="FR">Fold in the Blanc Battu</span></li>
<li><span lang="FR">Whip cream and fold it carefully in, too.</span></li>
</ol></div><div class="MsoNormal"><span lang="FR"><br />
</span></div><div class="MsoNormal"><span lang="FR"></span></div><div class="MsoNormal"><span lang="FR">It's only a basic recipe which I divided for each layer.</span></div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1222.photobucket.com/albums/dd498/venicequeenf/DSC_0562.jpg" /></a></div>Leahttp://www.blogger.com/profile/09470886648275679152noreply@blogger.com9tag:blogger.com,1999:blog-2756398879183669274.post-88822134268437940912011-01-24T21:44:00.006+01:002011-03-17T16:18:27.154+01:00my new cook-bake-blog!Dear readers,<br />
<br />
This is my first blog!<br />
I spent HOURS on doing the fu..... design and I hope I don't ever have to touch it again.<br />
<br />
So... I love cooking and baking, and I love photography. I always take tons of pictures of good looking food. So I started to document cooking and baking procedures.<br />
<br />
This is what I want to do here. Share pictures and recipes of cooked meals and baked goods!<br />
<br />
I probably wouldn't have made a blog if I wasn't a member of the <a href="http://thedaringkitchen.com/">Daring Kitchen</a>. It just somehow felt necessary, and now I finally made it <br />
<br />
So, if you want and if you are interested, become my reader and share the your blogs with me, too!<br />
<b><span style="color: #e06666;">I love blogs about cooking and baking</span></b>!<br />
I would also appreciate if you share your thoughts and comments or ideas on my posts, recipes and pictures!<br />
<br />
<br />
So long,<br />
<br />
<b>Lea</b>Leahttp://www.blogger.com/profile/09470886648275679152noreply@blogger.com3