MINCEMEAT PIES: WHEN THE THIRD TIME IS A CHARM

Posted in Desserts, Desserts, Sweets by sallybr

If you don’t live in the UK, the idea of mincemeat pie as a dessert item sounds very unappealing, to put it mildly. The thought of having ground meat encased in pastry after dinner? Or with your afternoon tea? But, of course, we should all know better. Mincemeat, a delicacy that dates back to the 15th century is a mixture of dried fruits, spices, some alcohol like wine or brandy, and traditionally beef suet or venison. Modern versions use other types of fat, I made mine with butter. Since I had never tried or even seen a mincemeat pie in person, I was a bit nervous about making them, but decided to take it as a technical challenge. Then I proceeded to bake one catastrophic batch, one reasonably ok but not great, and finally a third version that I was happy with. No, not all in the same day, I have not fully lost it yet. I share what I learned from this self-imposed challenge in the comments.

MINCEMEAT PIES
(adapted from Irish Times and Nancy Birtwhistle)

Makes 10 to 12 little pies, depending on how thin you are able to roll the pastry.

Prepare your muffin pan: place a thin strip of parchment paper inside each hole, to facilitate removal of the pies after baking).

for the mincemeat filling:
200g raisins
50g dried apricots, finely diced
50g dried cherries, finely diced
120g brown sugar
120g unsalted butter
70ml sherry
Finely grated zest of 1 large orange
1 tsp cinnamon
1/8 tsp nutmeg
pinch of ground cloves

Combine the fruit with the sugar, butter, sherry, orange zest, and spices in a saucepan and put on a gentle heat for a few minutes until the butter melts and the fruit softens slightly in the buttery syrup. Bring to a gentle simmer and simmer until it gets thick, with not much liquid floating in the surface. Cool and use to fill the little pies.

for the pastry:
310g all purpose flour
30g powdered sugar
pinch of salt
170g butter (chilled and cut in small cubes)
3 egg yolks mixed with very cold water to make a volume of 6 tablespoons

Heat the oven to 375F.

Put the flour, sugar and salt in food processor then add the butter and process until the butter is in small pieces. With the motor running add the mixture of egg yolks and cold water. Stop the mixer before the pastry forms a ball, remove it from the processor and gently bring it all together with your hands over plastic wrap. Shape into a flat disc and leave it in the fridge for 30 minutes.

Roll out the pastry to a thickness of about 3mm. I like to do it in between two plastic sheets (I cut the four sides of a large ziplock bag leaving just the bottom part attached, open it and roll the pastry inside it). Cut out circles with a 9 cm (about 3.5 inches) round cookie cutter. Place them carefully inside the prepared muffin cups. Cut out 7 cm (a little less than 3 inches) lids which should fit right over the top. Use a small star shaped or round cookie cutter to make a hole in the middle of the pastry lids.

Fill each base with the mincemeat, brush a little water on the edges of the pastry and gently lay the top over. No need to apply pressure, and no need to brush the top with egg wash. Bake for about 25 minutes until the mince pies are light golden. Allow to cool slightly before removing them from the muffin cups. Dust the mince pies with icing sugar.

ENJOY!

to print the recipe, click here

Comments: The mincemeat. You can find it in jars, and you can find it in little boxes to be reconstituted with water. I bought a small box, followed the instructions to bring it to life, and tried a taste. No way I would add that to my pies. Maybe the brand was not the greatest? I don’t know. But I advise you to make your own or get a brand that is recommended by some very experienced mincemeat pie baker. If you make the filling, keep in mind that you’ll need to simmer it down to the point that it gets thick, with not too much liquid floating around. And that each little pie should not be filled to the top. Which brings me to mistake #1.

The picture above shows my very first batch in the making. Instead of a muffin tin, I used a little tart pan, with a very small volume, which I filled to the top. Not a wise move. But then, there was also mistake #2.

I added the top, and it was not the right size, it should have been slightly bigger in diameter to fully cover the bottom. I won’t share a picture of these babies after baking, because not only the filling exploded through the edges and the top, but the mismatch between pastry bottom and top made them quite sad to look at. Paul Hollywood would have dragged me out of the tent while mumbling “how could you? how could you?” Undeterred, next day I rolled my sleeves up and tried again.

My second batch seemed quite a bit more promising. I matched bottoms and tops with the precision of a NASA engineer, but still committed two major sins. First, the filling was obviously too liquid so it bubbled all over the top. Second, I forgot to add paper strips to the bottom of the muffin tin, which made removing them from the pan a real nail-bitter of a task. One broke into pieces right in front of my eyes. Much to the delight of certain pups that happened to be circling around the kitchen. Mincemeat? Did you say mincemeat?

I cannot bring myself to show you what the pies looked like after baking – the best way to describe is a micemeat crime scene – even after a dust storm of powdered sugar, you can see the stains of filling over the top.

Chef Sherry Yard was right when she kept telling us that powdered sugar covers a multitude of sins, but still, I wanted to get it right. Next day I took a deep breath and started by simmering down the mincemeat filling, until it was really thick and luscious. Cooled it down, made more pastry dough, and baked them at a lower temperature, 375F. Worked like a charm!

They baked perfectly in about 25 minutes, no bubbling over, and the paper strip trick (thank you, Nancy) worked like a dream, I could remove them one at a time without any problem.

Of course, a little powdered sugar makes a little pie even nicer!

So there you have it, my friends. It took me three attempts to get this bake right, but I am glad I kept trying, because it is much easier to tweak things when you have all the issues fresh in your mind. I loved the filling and the texture of the pastry, which was also very easy to work with. Can I say one more time thank you, Nancy? Since on my third attempt I made just a few pies, I used the leftover dough to make a chocolate tart, and it turned out quite tasty too. You will see it in the blog soon, I promise.

ONE YEAR AGO: Shibari Bread]

TWO YEARS AGO: Incredibly Simple Times Four – January 2018

THREE YEARS AGO: Two Salads and a Blog Award!

FOUR YEARS AGO: When Three is Better than Two

FIVE YEARS AGO: Somebody Stop Me!

SIX YEARS AGO: Zucchini Pasta with Cilantro-Cashew Pesto

SEVEN YEARS AGO: Bran Muffins, Take Two

EIGHT YEARS AGO: Brown Butter Chocolate Chip Cookies

NINE YEARS AGO: Mogo Mojo

TEN YEARS AGO: Slow-Roasted Chicken Thighs: an Ice-Breaker

30Nov2019

BRAZILIAN PAO DE MEL

Posted in Brazilian cooking, Desserts, Desserts, Sweets by sallybr

In case you’ve missed my big announcement:
12 days to showtime!

Want to say it as a native? Pay attention to the nasal sound of PÃO… and repeat after me…

Pão de mel translates literally as “honey bread.” However, it is definitely not a bread, and honey might not be the first flavor that comes to mind once you take your first bite. I admit the name is misleading, but I am thrilled to share this recipe with you, because it is a real classic in my home country. It has flavors I adore (that ginger, spicy thing), enclosed in a nice chocolate shell. The ones I grew up with were a bit on the dense side. My family had no tradition of baking, so I only had pão de mel that you get in stores, wrapped in plastic for who knows how long. This version is so good, very soft, tender, sweet and spicy. I made two kinds, the traditional, covered with a shell of chocolate, and a little departure from the classic, in bundt shape. You decide which one you like best.

PÃO DE MEL
(from the Bewitching Kitchen, adapted from several sources)

1 egg
250mL whole milk
90 g sugar
270 g honey
30 g butter, melted and cooled
240 g all purpose flour
7 g baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/4 teaspoon salt
½ teaspoon of nutmeg
1/4 tsp ground cloves
3 tablespoons cocoa powder (Dutch process is fine)

for the filling;
dulce de leche (store bought or homemade)

for covering:
tempered bittersweet chocolate, about 500 g

Mix the egg with milk, sugar, honey and butter in a large bowl. Whisk well. In another bowl, stir in the remaining dry ingredients and sift them slowly over the egg mixture in three portions, stirring well after each addition until a smooth, homogeneous mixture is formed. Place batter in fridge for 15 minutes.

In the meantime, turn the oven on at 360 F. If using non-stick mini cake pans, you don’t need to do anything. Otherwise grease and flour the pans lightly. Ideally you need a 6 cm round tin (a bit less than 2.5 inches). Pour the batter halfway through the tin, do not fill more than half. Bake for 15 to 20 minutes. Unmold the still warm rolls and let them cool completely on a rack. Cut them in half and stuff each with the dulce de leche.

Temper chocolate and cover each little pao de mel.

Alternatively, bake the batter in mini bundt pans, fill the central hole with dulce de leche and decorate with a drizzle of tempered chocolate. Mini bundt pans will take slightly longer to bake. Cool them in the mold before unmolding.

ENJOY!

to print the recipe, click here

Comments: If you want to make your own dulce de leche, there are many methods to do so. Pressure cooker, slow oven, even the microwave. I opted for sous-vide and must say it was perfect. Simply pour the contents of 1 can of condensed milk into a bag, seal it and cook it at 185F for 12 to 16 hours. When the time is up, simply cut the bag and pour the contents into a container. Into the fridge ready for any dulce de leche emergency.

Homemade dulce de leche is a real treat, I highly recommend you give it a try, but of course, the canned product will work well too. Pão de mel can be frozen for a couple of months without the filling and chocolate covering. You can also simplify the process and skip the filling. The simplified version is actually more common to buy in Brazil. But normally, when people make them at home, they go the extra mile. A very sweet mile, if you ask me.

Which version was better, classic or mini-bundt? I honestly have a hard time deciding. The mini-bundt is a lot easier to make because once you un-mold the little cakes the hard work is done. You can conceivably even get by without tempering chocolate, just melting it gently and drizzling it all over. But of course, the traditional version is the one that brings fond memories of my past. It’s your turn now, make both and let me know what you think…

For those interested: this is the pan I used to bake the cakes. I love it!

ONE YEAR AGO: Stir-Fried Chicken in Sesame Orange Sauce

TWO YEARS AGO: Monday Blues

THREE YEARS AGO: A New Way to Roast Veggies

FOUR YEARS AGO: Two Takes on Raspberries

FIVE YEARS AGO: Spice Cake with Blackberry Puree

SIX YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

SEVEN YEARS AGO: Chicken Parmigiana, the Thriller

EIGHT YEARS AGO: Wild Mushroom Risotto

NINE YEARS AGO: Tartine Bread: Basic Country Loaf

TEN YEARS AGO: Pugliese Bread

4Nov2019

SCARY GOOD RECIPES FOR YOUR NEXT HALLOWEEN

Posted in Cookies, Desserts by sallybr

Halloween will be back in only 361 days, so I am here to help you get into proper mood for it. Truth is, I had so much fun making these recipes, I cannot stand the idea of waiting for months and months to share. Let me introduce you then to some Friendly Ghost Cookies, Witches’ Fingers, and a Gingerbread Coffin with a chocolate cake inside so delicious that a dead body will rest forever happy.

FRIENDLY GHOST SUGAR COOKIES
(from the Bewitching Kitchen)

360 g all-purpose flour (about 3 cups)
2 teaspoons baking powder
215 g granulated sugar
2 tsp orange zest
¼ tsp salt
227 g cup butter, cold and cut in pieces
1 egg
3/4 tsp Fiori di Sicilia extract
1/2 tsp cardamom

for icing:
4 Tablespoons meringue powder
½ cup water
1 pound powdered (confectioner’s) sugar
1 tsp light corn syrup (such as Karo)
a few drops of almond extract

Heat oven to 360F. Make the cookie dough. Combine the flour, baking powder and salt, set aside. Cream the sugar and butter. Add the egg, Fiori di Sicilia, orange zest and cardamom, mix well. Scrape the sides of the bowl. Add the flour mixture and beat just until combined.

Dough can be rolled right away in between sheets of parchment paper. Roll to about 1/4″ thick, and cut into shapes. Place on parchment-lined baking sheets, freeze for 5 minutes. Bake for about 12 minutes. Transfer to cooling rack and cool to room temperature before icing.

Make the Royal icing. In the bowl of a KitchenAid type mixer, with paddle attachment the water and meringue powder for a couple of minutes. Add the powdered sugar (sift over the bowl), corn syrup and almond extract. Beat on high speed for about 5 minutes.

Divide the Royal icing in three portions, one large will be left white. Two small portions will be dyed black and orange. Flood the cookies with white icing and decorate with black and orange details as shown in the pictures. Allow to fully dry before serving them.

ENJOY!

to print the recipe click here

Comments: The recipe makes quite a bit of cookies, feel free to halve them if you prefer. Rolling the dough and baking is not a big deal, but of course the decoration demands a bit of time. I made them one evening after work and had this little voice talking to myself “why didn’t you make just half?”

The composite picture below shows you how easy it is to make the decoration for the little ghosts. Three lines, wet on wet, and a needle to pull the lines through, first in one direction, then in the opposite direction. I cannot take credit for it, I saw a similar design somewhere in Pinterest world.

The combination of orange zest, fiori di Sicilia and cardamon is really wonderful. I need to think about those flavors for macaron filling.

Moving on……

WITCHES’ FINGERS

Recipe from my friend Karen over at Karen’s Kitchen Stories. Click here to get all the details.

RECIPE STEPS IN PICTURES

Comments: At first I was a bit insecure about how much green dye to use (secret is to use less than you think you need), and how to exactly shape the fingers. Well, don’t worry too much about it, no matter how you do it, the result will be gruesome and horrific. Which is pretty much the goal of the bake, right? They taste delicious, and the ~~nails~~ almonds add a nice flavor to them. As to the jam, I used raspberry jam with a tiny drop of red food color to intensify the effect. The jam by itself was not as red as I wanted.

Moving on to the final bake…

GINGERBREAD COFFIN WITH CHOCOLATE CAKE
(from Bewitching Kitchen, inspired by many sources)

for the gingerbread dough:
660 g all-purpose flour
1 teaspoon Kosher salt
1/2 teaspoon baking soda
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
2 sticks (227 g) unsalted butter, room temperature
200 g granulated sugar
2 large eggs
3/4 cup honey
3/4 cup unsulfured molasses

for icing:
4 Tablespoons meringue powder
½ cup water
1 pound powdered sugar
1 tsp light corn syrup
a few drops of almond extract

for the caramel glue:
200 g sugar
60 mL water
1 tsp corn syrup
1/2 tsp lemon juice

for the chocolate cake:
463 g sugar
1/2 teaspoon salt
70 g Dutch process cocoa powder
1 teaspoon baking soda
1 cup (237 g) water
3/4 cup canola oil
2 teaspoons vanilla paste
220 g all-purpose flour
4 large egg yolks
2 large eggs
1/4 cup buttermilk

for the chocolate icing:
8 ounces bittersweet chocolate (I used Lindt 70%)
1/2 cup unsalted butter
1 Tablespoon light corn syrup

for the Royal icing decoration:
(same recipe as sugar cookies)

Make the gingerbread dough. In a large bowl, whisk together flour, salt, baking soda, and spices. In another large bowl, with an electric mixer on medium-high, cream butter and sugar for about 3 minutes. Beat in eggs, one at a time, then honey and molasses.

Slowly add the flour mixture until well combined. Divide the dough into 3 pieces, wrap each in plastic wrap, and refrigerate for about one hour.

Heat oven to 350°F. Working with a third of dough at a time, roll out to ¼-inch thickness on parchment paper well dusted with flour. Cut the pieces you need for the coffin, and transfer the cut pieces to the freezer for about 10 minutes. Bake cookies for 12 to 15 minutes. They must be crisp and dry but not getting dark.

Cool them completely before icing and once the icing is dry, assemble the coffin using caramel.

Make the caramel. Put the sugar and water in a large, low-sided frying pan over a medium-high heat. Without stirring, bring to 320 F. If you don’t have a thermometer, the syrup is ready when the sugar has dissolved and it turns a golden color, not too dark. Swirl the syrup gently in the pan to even out the color. Take the pan off the heat and leave to cool for a few moments to thicken slightly to the consistency of honey. Dip the edges of the pieces you intend to glue and assemble them. Drizzle additional caramel if needed using a small spoon.

If the syrup begins to harden in the pan, put it back over a gentle heat until it has returned to the required consistency.

Make the chocolate cake. Heat oven to 350F. Spray a 13 x 9 pan with nonstick cooking spray. Line the pan with parchment paper, extending the paper out of the pan to facilitate removal of the cake after baking.

In a saucepan, stir together the sugar, salt, cocoa, and baking soda. Add to it 1 cup of boiling water, stir well and let it sit for 15 minutes.

Pour the hot cocoa mixture into a mixing bowl, add the oil and vanilla and beat on low speed until combined. On low speed, mix the flour into the batter and then add the eggs, egg yolks and buttermilk. Do not over-mix. Pour the very thin batter into the prepared pan.

Bake for about 35 minutes, rotating the pan after 15 minutes. A toothpick should come out clean when tested in the center of the cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely, then cut in pieces to fit inside the gingerbread coffin. You will have to do some assembling to fit some of the cut pieces in the bottom of the coffin.

Make the chocolate icing. Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately, pouring it gently over the cake, once it’s inside the gingerbread coffin. Allow it to set for a few hours at room temperature. Use Royal Icing to draw a skeleton inside, if you so desire, or use powdered sugar and a stencil.

ENJOY!

to print the recipe, click here

Comments: Your cake will be baked in a 13 x 9 rectangular pan. You should draw a design for the coffin that makes the lid no bigger than 12.5 inches in length. The sides should be 2.5 inches in height. It is a pretty easy design, I made the pieces in cardboard and used those to cut the gingerbread dough. The recipe has a reasonably small amount of baking powder, so that the dough does not change much during baking, but you can always use a Microplane grater to bring the edges into better shape.

Most gingerbread sculptures are assembled with very thick Royal icing. It has its problems – I will discuss those a bit more in a future post. Caramel sounds dangerous because it’s so hot and if you burn yourself it’s not fun at all, but the advantage is that it glues quickly and you don’t have the white stuff joining every piece. That is nice for a house or other structures, but I prefer the coffin to be more austere. Apart from having to clean the pan after making the caramel, I liked the method better than Royal icing for assembling. Live and learn.

The cake was absolutely wonderful even next day, moist, intense, it gave a bit of moisture to the gingerbread base, which I did not roll as thin as I should have. I need a lot more practice with this type of dough, and find that particularly to roll large pieces, I have issues keeping it thin and uniform. At any rate, Karl Lagerfeld did not seem to mind cutting pieces for Spider Woman. And she was delighted for catching him in her dangerous web. They do make a nice match, even if I say so myself. Biased, who moi?

I hope you enjoyed this little roundup of Halloween recipes. It is a scary job, but someone has to do it.

ONE YEAR AGO: Devil Wears Chocolate

TWO YEARS AGO: Slow-Cooker Pot Roast with Potatoes, Carrots, and Fennel

THREE YEARS AGO: The Best, the Very Best Hummus

FOUR YEARS AGO: Cheddar Cheese Crackers

FIVE YEARS AGO: A New Take on Cauliflower Puree

SIX YEARS AGO: In My (NEW!) Kitchen

SEVEN YEARS AGO: The Lab Move and New Beginnings

EIGHT YEARS AGO: Honey-Oat Pain de Mie

NINE YEARS AGO: Carrot and Leek Soup

TEN YEARS AGO: Chicken Parmigiana 101

26Oct2019

FALL-INSPIRED BAKING

Posted in Brazilian cooking, Cake, Cookies, Desserts, macarons by sallybr

Everyone who knows me is well-aware I am a summer-creature all the way. But there’s something about the colors of autumn that fascinate me. I suppose they fascinate all human beings. Growing up in Brazil, I had never seen trees turning color, but used to marvel at photos from Vermont or other places famous for having the most spectacular color change in their trees. Now I enjoy them in our own backyard, Phil planted a beautiful maple tree that is thriving nicely, each year more magnificent, with a more intense red tone in the leaves. Gorgeous. Today I share with you a series of recent bakes inspired by the season.

I will start with the Maple Leaf Chocolate Sugar Cookies, because I loved making them.

MAPLE LEAF CHOCOLATE COOKIES
(cookie recipe from Lilaloa and decoration technique from Salt and Serenity)

for the cookie dough:
227 g (1 cup) slightly softened unsalted butter
43 g vegetable shortening (43 grams)
300 g granulated sugar
2 large eggs ( about 100 grams)
1 teaspoon vanilla paste
1/2 teaspoon salt
3/4 teaspoon baking powder
80 g unsweetened cocoa powder
490 g all-purpose flour
(if saving the dough to roll at a later time, use 420 g flour)
for the Royal Icing:
80 g egg whites
420 g powdered sugar
food dye (brown, red, orange, and yellow)

Heat oven to 375 F. Line two baking sheets with parchment paper.
Cream butter, shortening and sugar together in the bowl of a KitchenAid type mixer with the paddle attachment. Add eggs, vanilla, baking powder and salt and mix well.
Stir in the cocoa until well blended.

Add flour and mix until the flour is completely incorporated and the dough holds together in a ball. Roll out on lightly floured surface, cut in the desired shapes.I like to place the baking sheet in the freezer for 5 minutes or in the refrigerator for 15 min before baking. Bake for 7 to 10 minutes, cool completely before icing.

Make the Royal icing: whisk the egg whites and powdered sugar using a KitchenAid type mixer until fully smooth. Adjust if needed with sugar or a little milk. I like to have it at around 15 second-icing consistency, because it works both for piping the edge and flooding, which is all I need for this design.

Pipe the four colors starting with brown, finishing with yellow, but feel free to play with them in other arrangements. Pull the colors with a needle or toothpick, watch the tutorial online for details. Allow the icing to fully set at room temperature.

ENJOY!

to print the recipe, click here

Comments: I urge you to visit Salt and Serenity and watch Cindy’s video explaining how to make this eye-catching design. It is one of those things that seem very complicated until you see how it’s done. Basically, if “I” could do it, you will be able to do it also. Trust me. It is important to use a cookie recipe that holds its shape well, and I was happy with the one I used, especially because you can roll the dough without resting it in the fridge. You know I am not the most patient baker out there.

Moving on to Halloween Brigadeiros…

Brigadeiros are the most typical candy from Brazil, and totally addictive. I used my default recipe and simply coated them with orange and black non-pareils. For the recipe and to read more about them, visit my old post with a click here.

PUMPKIN CUPCAKES
(adapted from many sources)

for the cupcakes:
170 g granulated sugar
130g brown sugar
225 g all-purpose flour
1 + 1/2 tsp baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 tsp salt
320 g canned pumpkin (about 3/4 of a small can)
150 ml grapeseed oil
3 large eggs
for the icing:
120g unsalted butter, softened
190 g cream cheese, at room temperature
675 g powdered sugar
sprinkles to decorate

Heat the oven to 375 F. Place both sugars in the bowl of a KitchenAid type mixer and blend with the whisk so that no lumps remain in the brown sugar. Sift all other dry ingredients and mix well with the sugars.

In another medium bowl mix well the pumpkin, oil and eggs. Add to the KitchenAid bowl and mix with the paddle attachment until smooth. Place paper liners in a 12-muffin baking pan, and fill each about 3/4 of the volume.

Bake until a toothpick comes out clean, about 18 minutes.

Make the icing while the cupcakes bake and cool. Beat the butter and cream cheese with an electric mixer until pale and very smooth. Sift the icing sugar into a large bowl, then add to the butter mixture in three additions, beating well each time.

When the cupcakes are completely cool, frost them using the icing tip of your choice. I used Wilton 1M. Decorate with your favorite sprinkles.

ENJOY!

to print the recipe, click here

Comments: These are deliciously soft cupcakes, with the perfect amount and combination of spices. I used two different styles of piping trying to change things a bit, but the traditional swirl still gets my vote. I suppose if you want to go the more austere route, these cupcakes will shine with just a dusting of powdered sugar, so keep that in mind.

And finally, how could I possibly make a Fall inspired baking post without French macarons?

I used my default recipe, which you can find here, but added orange and brown food color at 4:1 proportion.

PUMPKIN MACARON FILLING

1/2 cup butter, softened
1/4 cup canned pumpkin pureed
2 cups powdered sugar (220 g)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
pinch of allspice
to decorate:
White Candy melts (about 3/4 cup)
black gel food dye
sprinkles of your choice

Cream the butter and pumpkin puree with an electric mixer. Add in the sugar and spices. Mix well and scrape down side of bowl. If needed, thin with a very small amount of milk or heavy cream.

Add a small amount of buttercream to a macaron shell, top with another shell. Melt the Candy melts in a microwave or double boiler. Add black food dye. Place in a piping bag, cut a very small hole in the plastic. Pipe lines on top of the macarons, immediately add sprinkles before the drizzle sets.

As always, leave the filled macarons in the fridge overnight before serving them.

ENJOY!

to print the filling recipe, click here

Comments: This is my second version of a pumpkin macaron, and I like this filling better, it has a more complex flavor. For the drizzle with black candy melts I did something a bit different, and unfortunately I am not quite sure how reproducible it is. You are welcome to try it, but if it does not work for you, don’t get mad at me. A couple of months ago I was heating candy melts and used too high power in the microwave. The suspension kind of broke, and I simply tossed it and started all over. Later I learned that you can recover the broken suspension if you add a bit of oil such as grapeseed or safflower. Something mild in flavor, obviously. This time I made the suspension break and brought it back but not to the point that it was fully smooth. I wanted some texture, and I think it worked well, at least it was close to what I had in mind. So, next time Candy Melts play a trick on you, consider using it to your advantage…

I hope you enjoyed my quartet of bakes. Since summer is over, I might as well embrace what’s good about cooler weather: BAKING WITH ABANDON!

ONE YEAR AGO: On a Halloween Roll

TWO YEARS AGO: Pumpkin Macarons

THREE YEARS AGO: Zucchini, Lemon & Walnut Cake

FOUR YEARS AGO: Paleo Energy Bars

FIVE YEARS AGO: Pecan-Crusted Chicken with Honey Mustard Dressing

SIX YEARS AGO: Mozzarella Stuffed Turkey Burgers

SEVEN YEARS AGO: Cashew Chicken Lettuce Wraps

EIGHT YEARS AGO: Clay-pot Pork Roast

NINE YEARS AGO: Panmarino

TEN YEARS AGO: A Classic Roast Chicken

12Oct2019

GIANT COOKIE MEETS MOUSSE

Posted in Cake, Desserts, Desserts, Sweets by sallybr

…and the Entremet Cookie is born! I cannot take credit for it, so before I even start talking about this delicious dessert, let me thank Maxime, from Empreintesucree.fr. She is a professional pâtissière who shares very detailed recipes of her beautiful productions. If you are a bit intimidated by entremet type cakes, this one is an excellent starting point, especially if you simplify the decoration steps (see comments). I guarantee it will still impress your guests.

ENTREMET COOKIE
(slightly modified from Empreintesucree.fr)

for the cookie base:
80 g butter (at room temperature)
65 g muscovado sugar
a pinch of salt
1 egg (55 g)
120 g all purpose flour
2 g baking powder
90 g dark chocolate mini chips

for the chocolate cream:
1 egg yolk
10 g of sugar
100 g heavy whipping cream
38 g dark chocolate (I used Lindt 70%)

for the dark chocolate buttercream:
6 Tablespoons unsalted butter, softened
290 g confectioners’ sugar
90 g unsweetened cocoa powder
1/3 cup whole milk
2 teaspoons vanilla extract
1/4 teaspoon salt

for the chocolate mousse:
180 g Caramelia chocolate (or milk chocolate of your choice) of milk chocolate
250 g heavy whipping cream

for the chocolate velvet spray (optional)
120 g milk chocolate (I used Caramelia)
80 g of cocoa butter

for decoration:
golden stars
chocolate Crispearls

Suggested timeframe: make cookie two days before serving time and freeze it. The day before serving make the mousse, and the chocolate cream. Assemble the cake and save the cream in fridge until cake is un-molded. On serving day make the chocolate buttercream, and the chocolate spray suspension (if using).

Make the cookie base. Heat the oven to 350 F. Cover a cookie sheet with parchment paper and place over it a 20 cm ring. Reserve.

In the bowl of a KitchenAid type mixer, cream the butter with the brown sugar and salt. Add the egg and mix again, then sift the flour with the baking powder and mix gently. Add the mini chocolate chips, and spoon the batter inside the ring. (It is easier to just pour the batter over the parchment paper eye-balling the dimension, then sit the ring on top and use an off-set spatula to carefully spread it uniformly inside the ring).

Bake for about 15 minutes, until the edges start to get some color. Remove from the oven, and – using oven mitts – immediately make circles with the ring, which will make the cookie base shrink a little bit, as it is still hot. You just want to have the cookie a tiny bit smaller than the ring, so that the mousse will cover the edges fully. Allow the cookie to cool completely before placing it in the freezer.

Make the chocolate cream. Whisk the sugar and the egg yolk in a small bowl. In parallel, heat the cream in a small saucepan. Pour the cream over the sugar/yolk mixture to temper it, then transfer everything back to the saucepan. Cook the custard over low heat until 180 F. Pour the cream over the chocolate until it is slightly melted and mix with a spatula. Place a plastic film in contact with the cream and reserve it in the refrigerator. When ready to assemble, place in piping bag with a plastic adaptor and have two round piping tips ready, of different sizes.

Make the chocolate mousse. Melt the Caramelia chocolate gently in a double boiler. Bring one third of the cream, about 80 g to a simmer in a saucepan. Pour the hot cream over the melted chocolate and mix with a spatula until fully smooth. Whip the remaining whipping cream until it gets the consistency of melted ice cream. Pour half of the cream on your milk chocolate mixture and mix gently with a spatula. Add the remaining cream and mix again until you get a perfectly smooth chocolate whipped cream.

Assemble the dessert. Stretch a piece of plastic wrap on the 20cm circle ring, pulling it well to stretch it nicely. Flip your circle over a baking dish that fits in your freezer and place a strip of acetate film on the inside to facilitate un-molding later. Pour all the mousse into the circle, then smooth roughly. Take the cookie out of the freezer and push it upside down into the foam (the smooth side of the cookie up). The mousse should be flush with the cookie, smooth over what is needed. Reserve the dessert in the freezer overnight.

Make the dark chocolate buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth. Turn the speed to slow, add the icing sugar and cocoa powder and beat until combined. Pour the milk and vanilla extract then add the salt and continue beating until well combined. Increase the speed to high and beat the frosting for a couple of minutes. Place in a piping bag fitted with a 1M tip or another star-shaped tip of your choice.

Make the chocolate suspension for velvet effect. Melt milk chocolate and cocoa butter in a double-boiler. Filter and place the mixture into the tank of your sprayer. Temperature should be 98 F. Un-mold your dessert and immediately spray the chocolate on it. Ideally, do this inside a dishwasher with racks removed. Decorate the cake with the cream and buttercream, add sprinkles of your choice. Leave in the fridge to thaw for at least one hour before serving.

ENJOY!

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Comments: Well, I do realize that it seems a bit of a stretch to post this recipe as simple and then come up with quite a few components to make it. As I mentioned, you can simplify it quite a bit. For instance, you can skip the two different types of piped decoration and do a drizzle of melted dark chocolate all over it. That would work well. A shower of golden sprinkles for fun and a bit of a dressed up look. The velvet spray is also optional. I find it fun to do, though, and it helps me deal with guilty feelings of having a sprayer sitting in the basement just for my patisserie adventures. It’s nice to put it to use.

On that note, three things are worth mentioning. First, you must strain the melted chocolate + cocoa butter before pouring it in the sprayer. If you look at my photo above, you’ll notice how much stuff gets retained in the sieve. That could conceivably clog the sprayer and you don’t want that at all. Second, if you are using a regular paint sprayer for chocolate work, the container is large, so what works very well is to place a much smaller plastic cup inside, so that you don’t need to make a huge amount of chocolate suspension. I used an empty Benecol container. And third, do the spraying inside an empty dishwasher, because it is a messy process and all you need to do after is turn the dishwasher on.

We took this cake to a dinner party at a friend’s home, so I snapped the pictures with my cell phone very quickly. I admit they are not prize-winning shots. At any rate, everybody raved about the dessert. The cookie component goes very well with the creamy mousse, and it had just the right thickness, don’t try to make it thinner because it won’t work the same way. I loved the contrast of the sharp cocoa buttercream with the milk chocolate cream and mousse, but the cake can shine with only one of the piped toppings.

Maxime, thanks for a lovely recipe, I am thinking of many variations in the future.