Wednesday, September 29, 2010

Aircast Torn Ligament




The cranberries and me is a story that goes back 5 years. I say cranberries cranberries and not because if it was under this name that I met them the first time on the blog of Estelle is under their English name I learned to tame these small berries that so intrigued me.
Especially when a few days later, I was surprised to find trapped among other red fruit in my supermarket.

Excited by my first attempt at a cake- cobbler particularly appreciated, I quickly renewed and frozen stock: cake, bars, candy crystallized , foam, dessert, crumble, creme brulee , muffins, iced ... never wanted the cookies to go around full of desserts "cranberrisés.

But there's no secret, I needed dried cranberries and if today it is fairly easy to find the radius dried fruits in supermarkets, the whole problem for me since they remained they do not have a guarantee kosher.
Fortunately, transmission of thought is working in the family and that's my little sister that I owe the happiness of these delicious gourmet shortbread where the flux and the crunchy almond sparking with mellow acidity of cranberries.
You see, you also tell him thank you: her name is Valerie!


(for a quarantine of shortbread)

  • 170g softened butter (or margarine without milk)
  • 125g icing sugar
  • 2 yolks eggs
  • 2 tsp lemon juice 190g flour
  • 110g of almonds
  • 110g cranberries (cranberries) sweetened dried
  • a handful of blanched almonds and / or pistachios blanched

Note: If you're among the lucky ones to own a robot type Kitchenaid (free publicity but if a sales representative goes through there, I will receive the Artisan in test), you can prepare the dough using the sheet.


Cut butter into small pieces, place in large bowl or a bowl and work vigorously with a wooden spoon to give it a consistency ointment.
Pour the icing sugar and beat vigorously until the bleaching unit and obtain a creamy and smooth.




Add egg yolks and lemon juice and whisk until fully incorporated.
Pour the sifted flour and almonds and mix until a thick paste but without working the dough too much (too much dough makes the cookies worked harder to cook).
Stir in dried cranberries kneading by hand to a more homogeneous distribution. Divide dough into 2 pieces of the same weight and shape roughly into a loaf shape.


Finely chop the blanched almonds (and / or pistachios according to taste), preferably with a knife and spread on half aluminum foil.
Place one of two strands of dough on the ground almonds and roll the dough to lengthen the rod over a length of about 20-22 cm (during the operation, ensuring from time to time to press the ends of the coil to center to drive out any air bubbles and to have a uniform thickness over the entire length).
Wrap the roll of dough in the foil and twist the ends to tighten everything. Repeat the same with the second piece of dough and remaining almonds (or pistachios) chopped.

Refrigerate flat the 2 strands of dough for several hours (preferably overnight) or the time they are firm enough to be cut.


Note: the rolls of dough can be kept well wrapped in the fridge 3 days or frozen.


Preheat oven thermostat. 6 (180 ° C). Garnish with 2 hotplates with parchment paper.
Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. Using a large sharp knife, slice the dough roll into slices about 5-6 mm in width and drop pucks As on the cooktop, leaving a wide space between them.

Bake about 12 minutes. Allow a minute on the plate before transferring the cookies on a rack until completely cooled.
Store shortbread in an airtight container and try to resist .. but I promise you nothing!

Source: Rehabilitation of Cookies and Cupcakes , Marabout

Tuesday, September 21, 2010

Japanese Subway Molestations

Cranberries Almond Milk Bread Baker Soft - Batch 2010! Scones

(cocktail napkin Lotus courtesy Dounia)

A few days if I remember correctly, it will be 5 years that this blog sprinkles his sails of flour, kneaded the dough, chocolate ax, and rises from the white whipped cream ...
Five years of passion and sharing in which the essence "baking" of the blog originally was gently slid into the sweet pastry department, who sinning.

I assure you, no matter out by plugs and Confetti "bloguiversaire" or even make a balance sheet or linger to philosophize about his "evolution" unexpected and its future as it had any interest!

Just an aside as a preamble to say that if the blog has somehow "shifted", the passion that binds me to the bread, its magic and its history is still intact and a joy to share.

I have a lot of fun to think that the message has gone well since, casting a glance at the pages of the most visited Petrin, those are all related to recurrent the bakery: baguette tradition, baker's bun, hamburger buns and .. scones.

And to be honest, I'm not surprised: the bread softer, less rich brioche, scones are better suited to sweet than salty, the breakfast that in taste, are eaten plain or with spreads and the perfect size to fit into the schoolbag!
dint of making regular, the original recipe, published in 2005 has changed a little: a little richer, more flavor and so much more mellow.

blog 5 years, it was worth although a new batch ... I mean batch, is not it?


IMG_3576
(for 26 scones baking size)

  • 1kg flour T55 or T45
  • salt 18g sugar 100g
  • (*)
  • 30g fresh yeast Bakery (3.5 tsp dry yeast)
  • 380 to 400g of milk (or soymilk)
  • 4 eggs (200g)
  • 250g softened butter (or margarine)
  • dark chocolate bars or chips, sugar grain

(*) out of habit, I still very little sugar pastries of my partly because they are often designed to be spread with jam or chocolate paste and secondly, because they can serve as a troubleshooting bun sandwich or shuttle. If you want a sweet bread pudding, use a higher amount of sugar as that proposed between 150 and 180g maximum


Rich in eggs and butter, this dough will work much better and faster especially the robot (with hook) or in the bottom of the MAP. By hand, patience and a good elbow grease will do too!

Pour the sifted flour in the processor bowl, add salt, sugar (and dry yeast if it is instantaneous). Whisk or hand the sheet and then dig a fountain, pour fresh crumbled yeast (or mixed with a little warm milk in winter) if you use it, warm milk or 350g of temperate and eggs (if slightly whipped you work at hand).
Mix first at low speed to incorporate the flour gradually, then increase speed and knead for a few minutes time to assemble the elements into a stiff dough that is uniform but off the walls soon enough: adjust hydration small little with the remaining milk to soften the dough and give it a consistency bastard neither too soft nor too firm.

When the dough seems homogeneous and well detached from the walls, add the softened butter in small plots and incorporate by kneading vigorously (if you're on the hook to the robot) after each addition and continue to knead a few minutes Once the butter completely incorporated to obtain a smooth paste, soft and smooth.

Cover with plastic wrap and let point 30 to 45 min. Make a flap (remove a portion of the dough, lifting and back to then fold down) and then refrigerate overnight, making sure to cover it with plastic wrap to prevent the formation of a crust.


Sprinkle 2 large baking sheets with parchment paper.
Transfer the dough on a lightly floured worktop and divide into pieces of about 80g. Cover with a clean cloth and allow to relax from 5 to 10 min.
Shape dough one by one into a sausage shape with slightly tapered ends (shuttle or ellipse) by following the procedure already explained here.

Note: If you want to add bars or chocolate chips, place them on the dough before being folded flat for shaping (2 bars on the first flattened dough, the second after the first withdrawal)

Place dough on prepared baking sheets, spacing them at least 5 cm. Cover with a clean dry cloth and let stand 1h30 to 2h depending on the temperature of the room.

Note: in a well protected from dust and air currents (eg oven) you can brown the dough before primer and let rise, uncovered

Preheat oven thermostat. 6-7 (200 ° C). Gently brown the rolls filled with a whole egg or egg yolk diluted with a little water or milk. Sprinkle with sugar and grain may cut the surface with sharp scissors dipped in gold plating to form small spikes.

Bake about fifteen minutes. Cool on a wire rack. Bon appetite!



These buns may be frozen slightly warm and well packed tightly in a freezer bag. Best eaten the same day they are still soft the next day by keeping it in a freezer bag or wrapped in plastic film.

Thesis rolls go to Susan and Her inspiring Yeastspotting !

Friday, September 17, 2010

World History And Patterns Of Interaction

Indian Summer Blueberry & White Chocolate Torta Caprese

I think I've never been so disappointed that the time I tasted my first scone! Actually, I not sure what to expect: between images of Epinal English tables filled in the hour of tea time , photos of small golden balls filled with cream and jam served in porcelain and precious that the scones are among Anglo-Saxon classified in the category of quick breads (quick breads), I had imagined a soft texture and sweet rolls in the sweet smell of pastries!

Obviously once past the "disappointment" and especially better prepared, I have consistently resisted the temptation to put the scones on the menu at brunch or lunch, testing whenever new variants, new tastes nature, Apple , based cream with chocolate chunks in U.S. version ...

To be honest, is the speed of preparation I was most often motivated this summer with snacks daily to prepare for a handful of children on holiday always asking, I have more once jumped at the chance ... although sometimes worn by the enthusiasm of new recipes and new flavors I left a little surprise as the time for this recipe.

After preparing and particularly enjoyed combining blueberry muffins and white chocolate in the summer (another recipe in the drafts to be published!), I really wanted to find this association in another dessert and c is quite natural that I turned to the scones.
I was immediately drawn to the recipe for Cook's Illustrated partly because it uses a layering technique as for a puff but much more refined - a technique already tested and approved 2 years ago on scones - and secondly because it was unique in its approach to incorporate the blueberries, tender fruits that have a tendency to leave streaks in the dough and give it a bluish color not very engaging: the result, scones light, subtly laminated, rich in fruit and flavor.

Be especially not scared by the length of the text of the progress of the recipe: as usual, I give many details but they take longer to write and read the recipe to be done (the evidence, I have not hesitated to repeat blackcurrant dark chocolate version).
And as a bonus, I offer the same recipe pictures !


Black currant & chocolate chips Scones
to 8 large scones

  • 280g flour 70g sugar
  • 2 teaspoons baking powder
  • 1 / 2 teaspoon salt
  • 1 / 4 tsp bicarbonate of soda 110g butter
  • cold or frozen
  • 120ml milk 120ml
  • cold cream cold
  • 1 tbsp lemon juice 65g
  • blueberries fresh or frozen (Or currants)
  • 70g white chocolate chips or chopped (or chocolate)


Note: This recipe for scones features a rather unusual method of using frozen grated butter. The goal is to incorporate it quickly into the dough evenly (hence the cheese) but without the mix completely so that it remains intact in the dough (hence the frozen) to give its slightly flaky texture. If you lack the time, you can also use cold butter straight from the fridge, cut into small pieces and incorporate with your fingertips into the dough by working as little as possible.


Place the whole butter and packed in freezer how long it has sufficiently cured and then grate it (preferably with large holes of a grater), place in a bowl and return it to freezer or freezer until use.
Weigh fruit (blueberries or currants choice) as well as chocolate chips or chopped into pieces, place in separate bowls and set aside in the freezer while you prepare the batter.
Combine milk, cream and lemon juice and book cool.

Preheat oven thermostat. 6-7 (200 ° C) and sprinkle a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Add grated frozen butter and incorporate with your fingertips just until it is completely covered with flour.
Pour milk / cream into the bowl and mix roughly with a wooden spoon or rubber spatula just until the liquids are absorbed.

Transfer contents of bowl on a work surface generously floured surface, sprinkle the dough (which will stage is sticky and has no cohesion) and the excess work without bringing all the pieces to form a soft ball enough and heterogeneous (add flour in small quantities if the dough is too sticky and does not collect).

Flour plane again work, return the dough and flour over the surface and roll out to form a square about 30 cm. With the help of a pastry cutter to lift the dough if it sticks a little to the work plan, fold portfolio as a single round of pastry. Giving without spreading first a simple turn to the rectangle of dough thus obtained (from the short side): the dough is folded into a square about 10 cm. Place dough on a plate and place in freezer or freezer for 5 minutes to firm up a bit.

Flour the work plan, remove the pastry square and spread again in a thirty square cm. Pour frozen blueberries (or currants), the spread over the entire surface of the dough by pressing them lightly to push them roughly. Proceed in the same way with chocolate. Roll the dough on itself with the help possibly the pastry to enclose the fruit and chocolate, pressing as much as possible so as to form a strand of dough.


For long triangle scones (blueberry version here - white chocolate), roll the dough into a rectangle join below 30 cm to 10. Cut with pastry cutter or floured knife lengthwise into 4 equal rectangles and then cut each rectangle diagonally to form 2 triangles.
To round triangle scones (currant version here - dark chocolate), cut the sausage into 2 and form each piece into a rough ball. Flatten gently with the flat of the hand and cut out each disk of dough into 4 parts.

Transfer the scones on the baking sheet, spacing them a few inches, brush the surface with cream or melted butter and sprinkle with sugar.

Note: At this point, the scones wines can be refrigerated overnight to be baked the next day or frozen first on the plate and then transferred into a freezer bag once they are cured) for a subsequent cooking. In this case, cook right out of the freezer and lengthen the cooking time about ten minutes

Bake in center rack and cook for twenty minutes or as long as the surface and bottom are golden brown. Cool ten minutes on a rack before serving.


Like all scones, these are best eaten the same day but if any remain, just wrap them individually in foil and store in a airtight container in the refrigerator or freezer. For taste, the place cleaned aluminum foil in a preheated th. 6 (180 ° C) and let heat ten minutes or twenty depending on whether they have kept cool or frozen. The scones are crusty on the surface again.
Enjoy!

Good luck for the fast of Yom Kippur begins tonight.

Monday, September 6, 2010

Multiplication Table Of 100 X 100

& the Myth is Born ..


At 1 year, her mom still inexperienced commanded him a good chocolaty dessert
At 2 years old, his mother in the throes mounted cake recipe he concocted the great Hermes, a mixture of meringue and chocolate mousse
At 3 years old, his mother offered him the momentum a Concorde whose nimble fingers thrilled imprisoned a heart melting chocolate
At 4 years old, his mother influenced modernized from a fine creme brulee vanilla cake vintage chocolate
At 5 years, the mother found her swamped in an alliance proven conventional almonds and chocolate bodied
At 6 years, the mother chose uninspired simplicity repeating the torta caprese the past year and by writing a winning ticket.

The Torta caprese is a bit of Capri and the Amalfi coast all that the sachertorte to Vienna is a must for the dessert of the region so symbolic that she even took the name.
Not content to celebrate a tradition of popular cooking simple, local produce the torta caprese also owes its fame to its origins brought by a fuzzy body and soul legend defended by the inhabitants of the island. In his book
zeppole, struffoli rosso e rag, author Cecilia Coppola native of Sorrento says that in the 20s, when he preparing an almond cake for American tourists, the chef Carmine Di Fiori simply forgot to add the flour and thus gave birth to him in spite of what would become the famous torta caprese .
Added to this the delightful story that American tourists in question were henchmen of Al Capone came to the island to buy gaiters big boss, a myth was born ..

Recipes for torta caprese even with only 5 basic ingredients, you'll find almost as families on the island or blanched whole almonds, chopped or ground, whole eggs or separated, or melted butter creamed ... I chose one of his trilogy in Alba Pezon School of Italian Cuisine (DuchĂȘne Editions) course because at the time of the anniversary of man, I'd just like to receive and said earlier that I was overwhelmed mom opted for simplicity.

But this is not because it's simple you can not make it complicated:

(8 persons)

  • 200g dark chocolate 70% quality
  • 150g butter 4 eggs
  • means (200g) sugar 100g
  • 200g whole almonds or powder (see note)
  • decoration: cocoa powder or sugar

Note: the recipe for Pezon Alba uses almonds but if you have time, I strongly urge you to use whole blanched almonds, preferably toasted that use either chopped with a knife (as in most recipes Neapolitan) or ground in food processor with 1 or 2 tablespoons sugar until the desired fineness. At worst, roasts in the oven a few minutes your almonds. Roasting like a grind fresh exudes the aromas and gives more taste to the fruit dry. Moreover, the fact that to grind the almonds yourself can add to the cake a crunchy note if we choose a coarse or incomplete almonds.


Preheat oven thermostat. 6 (180 ° C). Grease a 23 cm and line bottom of a disk of buttered parchment paper.

Chop the chocolate with a knife, place in a bowl or heatproof bowl. Add the butter cut into pieces and melt in a water bath, stirring occasionally until the mixture is smooth and creamy. Remove from heat but leave the bowl resting on the water bath.


In a large bowl, whisk the eggs and sugar with electric mixer for 5 minutes at medium speed first and then at high speed to incorporate the maximum air: the device must blanch, take the volume and form a ribbon when beaters are lifted.

Gently stir in the almonds spatula in 3 or 4 times, lifting the dough while turning the Saldias: incorporation must be comprehensive but fast so as not to fall unit.

Add chocolate / butter mixture in batches and stir in the same way as for almonds, lifting the spatula from the bottom up and stopping immediately after the preparation of uniform so as not to drop the dough .

Pour batter into pan, bake and cook about 25 minutes: the surface of the torta to begin to crack and be fairly firm to the touch.

Note: For a creamy texture and slightly "wet" it is important not to over-cook torta but at the same time, the interior must be "firm" and not runny. To control the cooking, I check the firmness to the touch on the edges of the cake and I gently shake the pan: the center should be just firm but not flashing.


Let cake cool before turning out on serving platter. Sprinkle with cocoa powder or icing sugar or let nature and serve with a scoop of ice as suggested by Alba Pezon with a small glass of limoncello ice.