Dark Chocolate and Plum Clafoutis…

 

I’ve been completely addicted to stone fruit recently… not just because they are naturally sweet and succulent.. but they are also very much seasonal which equals very much affordable… something that has been especially important since the move down to Sydney where grocery prices are exorbitant to say the least… luckily I had an excellent excuse to bake this week… worship ministry meeting!

 

 

 

Worship ministry is a ministry in our church that is responsible for the inspiring church services every week… and as corny as it sounds work a little bit like this tasty clafoutis… separately all the ingredients are pretty bland (except maybe the plums and chocolate)… but by bringing them all together using the right processes and finesse… equal a truly remarkable experience!

 

 

Clafoutis is originally a french dish from the Limousin region… traditionally made with dark, sweet cherries (pips left in for added flavour) this twist on a classic takes these beautiful ruby blood plums and transforms them into a concentrated little gem perched in a moussy and rich chocolate pillow… this recipe is so simple to make and yet the results are truly incredible… I expected a light sponge style cake but was surprised to cut into a spongey, thick and warm dessert with the consistency of thick double cream… this ones a keeper so get in quick while the plums are fresh and frugle…

 

Dark Chocolate and Plum Clafoutis
Adapted from: Donna Hay’s Seasons
Serves: 8

Ingredients
1/3 cup plain flour
1/4 cup cocoa
1/3 cup castor sugar
1 tsp vanilla extract
3 eggs
1 cup cream
175g dark chocolate, chopped
20g butter
5 blood plums

Method

  1. Place dry ingredients into a large bowl and mix wet ingredients in a jug.
  2. Whisk the wet ingredients in the dry and stir in the dark chocolate.
  3. Melt the butter in an oven proof fry pan then fill with the batter.
  4. Slice the plums in half and top with the plums.
  5. Bake in a preheated oven at 180 degrees for 30 minutes or until puffed up and cooked through.

Happy Baking!

Daring Bakers Challenge January 2011…

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

You will be comforted to learn that my head hangs precariously in shame as I write this post… Yes, the last post was a Daring Bakers Challenger… Yes, this post is a Daring Bakers Challenge… No, I am not kidding you here and yes I have been incredibly slack in blogging and have no legitimate excuse for leaving you in such cyberspace suspense for so long and am thoroughly embarrased that all I’ve managed to syphon from my brain through to keyboard is a couple of poor excuses for Daring Bakers Challenges which were motivated by pure “do it or you’ll get kicked out of the Daring Kitchen” reasons… alright shameful apologies aside let me get to the very exciting challenge for this month! ENTREMENT!

Fantastique! Uh huh huh hu (spoken in the nasaliest accent I can muster)… yes french patisserie… *sigh* I heart all things french so upon learning that Entrement was french for extremely difficult but wow factor attractive sweet treat I was eager to get started… Entrement was a term originally used to describe a small dish served between courses and often a dessert… as time passed Entrement has evolved to a rather sophisticated piece of pastry architecture that typically signifies the end of a meal.. Entrement is characterised by what is called a Joconde Paste, a thin layer of sponge that lines the base and sides of the filling… the filling is typically a mousse or cheesecake but can be as adventurous as trifle layers, gelatins, pastry creams, pudding, Bavarian cream, fresh fruit, chocolate, curd…. the list is endless… which is why I love the freedom of this dessert…

For my dish I chose to recreate the traditional Joconde sponge…. I recreated the plain sponge with cocoa Decor paste even down to the typical diagonal stripe design… Of course this section of the dessert is entirely customisable also… you can colour the Decor paste or Joconde paste any way you like and with many different flavours… though the assembly looks tricky it is suprisingly simple… the Joconde and Decor pastes take a little prep time but once all is together it bakes quickly and is easy to set in the mould… I decided to keep it simply with an orange flavoured mousse with a mandarin jelly layer…

the mandarin jelly was a bit of a cheat using canned mandarins then setting the juice with a little gelatin but worked well with the light, airy texture of the mousse… When assembling the dessert make sure to leave ample time for the mousses or gelatins etc. to set… this makes it super simple because all parts can be created and assembled 24 hours in advance which is nice…

Though I wasn’t a huge fan of the orangey flavour it seemed to go down a treat with friends and family…. I caught my mum having a massive helping the next two nights… My recommendation? Don’t be intimidated and give it a shot! It’s easy to cut corners and get a good result… plus you can experiment with billions of different tasty combos!

Happy Baking!

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs – about 5⅓ oz/ 150g
3 large egg whites – about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

  1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
  2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
  3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
  4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
  5. Fold in melted butter.
  6. Reserve batter to be used later.

Patterned Joconde-Décor Paste – This is how we recieved the recipe but I divided it by three because there was far to much! Simply weigh the egg whites to get a third.

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (icing) sugar
7 large egg whites – about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

  1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
  2. Gradually add egg whites. Beat continuously.
  3. Fold in sifted flour.
  4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

  1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
  2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
  3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
  4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
  5. Bake at 250ºC until the joconde bounces back when slightly pressed, approx. 7 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
  6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
  7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)
  8. Then it’s up to you to fill any way you like with as many flavour combination’s as you can handle!

Daring Bakers Challenger December 2010

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.

Ok… so maybe I’m a little late with this challenge but I’ve been very busy socializing and enjoying the company of my extended family :D… I’m sure you’ll forgive me for that! I was very excited about this challenge because I very much enjoy baking bread.. and when Adrian’s mum asked if I could make something for the neighbour I was very happy too! So my stollen has gone to a good home and I’m very proud of it!

The idea for the challenge was to make a traditional german Christmas bread a.k.a stollen (pronounced: schto-llen cool huh) and instead of the traditional loaf to make it into this delightful wreath shape… luckily Martha Stewart has a video of how to shape Stollen bread into a festive wreath… and it was incredibly helpful at turning my hideous lump of dough into a delightfully fashioned and famously festive wreath… it’s quite simple really… roll the dough out into a big rectangle… then roll up like a sponge roll.. grab the ends and moosh them together (in a fair more delicate manner than I did please)… then after its left to rise use some kitchen scissors to cut little snips all around and gently tug them out to create an unusual ring shape that will come out of the oven smelling and looking like Christmas!!

Dust with icing sugar and a festive bow and voila… a perfect (post) Christmas gift… Unfortunately, I didn’t get to taste the finished product because I think it would have been slightly uncouth to pass on a half scoffed stollen… but it doesn’t matter! That’s what Christmas is about! Sharing! I hope you shared a wonderful Christmas and some wonderful or not so wonderful (it doesn’t really matter) food… with you family and friends and those who are important to you! I just wish Christmas came more than once a year so I could see my family a whole lot more…

Happy Baking!

Ingredients:

¼ cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first – then sift- plus extra for dusting)
½ cup (120 ml) (115 gms) sugar
¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
1¾ cup mixed fruit
3 tablespoons (45ml) rum or 1 tsp rum extract
12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath

Method:

1. Soak the mixed fruit: In a small bowl, soak the mixed fruit in the rum (or in the orange juice from the zested orange) and set aside.
2. Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.
3. In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium – low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
4. Lightly beat eggs in a small bowl and add lemon and vanilla extracts.
5. In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.
6. Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
7. Add in the soaked mixed fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!
8. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn’t enough to bind the outside raisins onto the dough ball.
9. Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
10. Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the dough and Baking:
1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.
5. Starting with a long side, roll up tightly, forming a long, thin cylinder.
6. Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.
7. Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.
8. Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap.
9. Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
10. Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Oh so frenchy… Oh so chic… Vanilla Macarons with an Orange and White Chocolate Ganache…

For those of you who’ve been watching Masterchef as avidly as I have you would know that in just over 1hr 15minutes they are going to be making mountains upon mountains of Macarons… Very exciting! Thus I was inspired and decided I NEEDED make my own frenchy little almond delights… It may also have been some unusual desire to prove that I also was Masterchef quality… N.B I didn’t have a piping bag… It’s not an excuse I swear.. just.. take it into consideration…

The thing I love about these tasty little morsels? Not only are they moorishly delicious but they are extremely versatile… add a few drops of food colouring and you have some amazing coloured little treats… add a few different flavours or colours to the filling and you can have as many different morsels as you can imagine! So I did a little research last night and found some different recipes but I was a little limited in my ingredients so nothing fancy here just a few little adjustments I made to the recipe below to fit what was in the cupboard (these macarons were a little spur of the moment)…

but I cannot wait to start experimenting with different flavours and colours! Luckily… my Mum turns 50 next month… and I think these would make a perfect addition to the dessert spread….

see the teeny little flecks of vanilla bean? YUMMO!

Now don’t be stressed and don’t feel to daunted but I’m going to provide a little video (they are a lot prettier than mine)…. not because they are super hard to make but because it just shows some different ways of doing things and is also fun to watch… if you’re a food show addict like I am!

Vanilla Macarons with an Orange and White Chocolate Ganache

Adapted from Raspberry Chocolate French Macaroons at Epicurious and Orange Ganache from Happy Flour

For Macarons
  • 2 cups blanched almonds
  • 1 1/2 cups icing sugar
  • 3 large egg whites
  • 3/4 tsp salt
  • 3 tblsp sugar
  • 1 vanilla bean
Recipe

1. Line 2 baking sheets with baking paper.

2. Pulse almonds with 1/2 cup icing sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup icing sugar, stirring to combine.

3. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Scrape the inside of the vanilla bean into the whites and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

4. Spoon batter into piping bag with a large round nozzle. Pipe peaked mounds of batter (about the size of a 20 cent coin) onto lined sheets about 5cm apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

5. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 140°C.

6. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

For Ganache

  • 120g white chocolate
  • 50g thick cream
  • Grated rind of 1 orange
  • 2tbsp orange juice

Recipe

1. Heat cream in a saucepan.

2. Pour over white chocolate.

3. Whisk in orange rind and juice, whisking until smooth.

4. Allow to cool.

To Assemble

1. Fill a piping bag with ganache and a medium round nozzle.

2. Pipe from the inside making an even swirl coming just about 3ml short of the edge of the macaron.

3. Gentle push another macaron on top.

4. Share them with all your friends and work mates because they are very high in calories and guaranteed to cheer up even the crankiest boss…

N.B More pictures to come… I was just in a bit of a rush for this post!

Also… Macarons isn’t a spelling mistake.. in fact it’s the actually french way to spell and technically to say it… though I don’t have the sultry french accent together yet…

My little macaron with his best friend Cappucino...

Happy Baking!