Archive for the ‘Baking’ Category
Chocolate Souffle
I haven’t had time to write here lately, but I have been diligently taking pictures of the things I do want to post here, so eventually I will unleash an onslaught. In the meantime, here is a belated Valentine’s Day dessert that can be made ahead of time, stored in the fridge, and popped into the oven when “company” arrives. This kind of thing is too rich for me, but sure to please anyone who enjoys a decadent chocolate dessert. I should have filled the ramekins a bit more to get the desired “poof” of a souffle, but… well, I didn’t. So there.
- 200g dark chocolate, roughly chopped
- 1/2 cup plus 2 tablespoons (150g) unsalted butter, melted
- 6 eggs
- 3/4 cup (175g) sugar
- 1 cup (125g) flour
- (optional) pinch of fleur de sel
- Preheat oven to 350 degrees with the rack positioned in the center.
- Place the chocolate and melted butter in a heat resistant bowl. Bring a small pot with a shallow amount of water to a boil. Turn off the heat, place the bowl over top, and stir until smooth. Set aside./li>
- In a separate bowl, whisk together the eggs and sugar until they become pale and ribbony. Sift and fold in the flour, then fold in the chocolate.
- Lightly grease four medium or six small ramekins and divide the batter evenly between them. At this point, you can cover and refrigerate these until ready to bake.
- To bake, place the ramekins on a baking sheet and bake for 12-15 minutes, or until the top has set to a crust, but you can gently shake the ramekins and they jiggly slightly.
- Remove them from the oven, sprinkle with fleur de sel, if desired, and allow to cool slightly before serving warm. The middle should be pudding-like and the outside should be cake. Serve with coulis or whipped cream.
To make a simple coulis, puree berries in a food processor with caster sugar and a squeeze of lemon juice, then strain through a fine sieve. No cooking required.
To make a simple whipped cream, add a few tablespoons of icing sugar to 35% whipping cream in a mason jar, seal and shake until the mixture no longer ‘shakes’ because it has thickened so much. Alternatively, do this in a bowl with a whisk or electric mixer, but you cannot over whip in a jar and I enjoy the workout.
Panforté (Siena Cake)
Forgive me for saying this, but as a Canadian that had never had panforté before I made it myself, the closest thing I can compare it to is an Eatmore, and, as a notice to anyone who has not tried this Italian version of fruitcake, this is also a wholly inaccurate comparison. However, the chewy, honey and chocolate nougat that suspends all of the ingredients together is not all that dissimilar in texture and few things are otherwise comparable.
This dessert is an amalgamation of all the little things I made an effort to do for Christmas this year. The candied orange zest, candied ginger and blanched nuts all come into play here to officially signal an end to my Christmas baking, into one delicious cake culminating all things Christmas but a warm fire and a glass of Brandy.
Like the European/North American fruitcake, there’s no definitive recipe for what to be included in a panforté, just spices, nuts and dried fruit of your favor. Figs and pine nuts might be more welcome and prominent here, but your usual candied fruit, pecans and currants are not out of place. Also like our fruitcake, the flavor of panforté tends to mature, so it’s best to make it ahead of time before you’re preparing to serve it to guests.
- 1 heaping tablespoon cocoa powder
- 2/3 cup (82.5g) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup sliced almonds
- 1 cup hazelnuts, blanched and toasted
- 1 cup pecans, toasted
- 2 cups mixed dried fruit (apricots, figs, prunes, cranberries, currants and/or raisins), chopped
- 1/4 cup candied ginger, chopped
- 1/2 cup candied oranges, chopped
- 3/4 cup sugar
- 2/3 cup mild honey
- Preheat oven to 300 degrees with the rack positioned in the center.
- Grease the inside and bottom of a 9″ springform pan, then line it with parchment paper, grease it again and dust all greased portions with cocoa powder, shaking off any excess.
- In a large bowl, combine the cocoa powder, flour, spices, salt, nuts, dried and candied fruits and mix well. Set aside.
- In a large saucepan over medium heat, stir together the sugar and honey until dissolved. Then, continue to cook undisturbed until it registers 240 degrees (soft ball stage for sugar).
- Working quickly now, remove the pot from the heat and add all of the ingredients, mixing to ensure everything is adequately covered and no dry specks of flour and cocoa remain. Quickly scrape this into the prepared pan and, with a greased spoon or lightly wetted hands, press evenly into the mold so that it is flat and covers the surface area.
- Place the pan on a baking sheet and bake until the sides begin to puff up and the surface looks matte, about 45-50 minutes. Remove from the oven and cool completely before removing the spring coil, inverting and removing the parchment paper.
- Once cooled, wrap in wax paper and place in a sealed bag for a week for the flavors to mature, then/or dust lightly with powdered sugar and cut into thin slices.
Butter Tarts
I do not know of many desserts that are officially deemed “Canadian”, but butter tarts are definitely one of them. Sometimes you’ll find them made with corn syrup, a la pecan pie, to yield a softer, runnier filling, but I like them to bake up a bit firmer than that, lest I feel I’m just tapping a tree and pouring buttery syrup directly into my mouth. If something rings in at 300 calories a mouthful, I want to at least chew it and savor it a second.
As humble and ubiquitous as butter tarts are, you can quickly dress them up to be something really special. By substituting the almond and clementine-infused pastry from the Mince Pie recipe to line a tart shell, adding the zest of a lemon and orange to the filling, and substituting the raisins for chopped walnuts, you can have an exceptional tarte au sucre to serve with the fanciest meals. Dust with icing sugar or serve with candied oranges and slivered almonds for even more fancification (note: not a real word.)
I don’t think I’m going out on a limb here by saying that a butter tart is not a butter tart if the pastry and filling are not made with butter. Butter, real butter, makes all the difference here.
For the Pastry
- 1 1/4 cups (175 grams) all-purpose flour
- 1 tablespoon (15 grams) granulated white sugar
- 1/2 teaspoon salt
- 1/2 cup (113 grams) cold unsalted butter, diced
- SQ ice water
- Combine the flour, sugar and salt in a bowl, then cut in the diced butter with a fork or pastry blender until the mixture is crumbly and all the butter is covered with flour.
- Add the ice water with a fork, a tablespoon at a time, until you can press the dough together in your hand and it holds together instead of crumbling apart.
- Press the dough into a disk between plastic wrap and refrigerate for at least an hour before using.
For the Filling
- 1/3 cup (70 grams) unsalted butter, room temperature
- 1 cup (210 grams) light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup half and half cream
- Place the butter and brown sugar in a large bowl and cream together with an electric mixer. Whisk in the eggs, one at a time, until the mixture is light and fluffy, then add the vanilla and cream.
Assembly
- 1/2 cup raisins
- flour, for dusting
- Preheat oven to 375 degrees with the rack positioned in the center.
- Lightly flour a work surface and roll out the pastry to 1/8″ thickness. Cut twelve circles with a fluted 4″ cutter and press into a twelve cup muffin tin. Chill in the freezer for a few minutes so that they do not shrink while baking.
- Place a scant portion of raisins in the bottom of each tart shell, then pour the prepared filling into each, coming almost to the top.
- Bake until the pastry has browned and the filling has puffed up, about 15-20 minutes, then remove from the oven and allow to cool. They will deflate, so don’t be concerned when it looks like you have overflowing domes of filling.
The original incarnation of this recipe can be found on Joy of Baking
Mince Pies
Gone are the days of being intimidated by pastry. It’s really not as finicky as everyone makes it out to be. In fact, it was actually worrying about it being so finicky that ever caused me any problems to begin with. Now I just press it all together with my bare hands, flatten it into a disk and I’m done with it. (By done with it, I mean ready to work with it, of course, since a flattened disk of unbaked pastry isn’t so appealing.)
This was the first year I made mincemeat from scratch and I wanted to utilize it in several ways, one of which is mince pies. Mincemeat Strudel is also on the menu. Who knows what else I’ll come up with. Anyway, in the interest of having leftover mincemeat after both of these recipes, I only made a half batch of mince pies and saved the remaining dough for a sort of tarte.
This crust goes the all butter route and has the addition of clementine zest and almonds to maximize flavor over flakiness. It also keeps it a bit more structurally sound, I think, which is useful when you’re packing them into tins for a while. If you want a flakier crust, substitute a quarter to half of the butter for lard or shortening, and nix the almonds in favor of pastry flour, and you’ll achieve what you’re after.
Just for my buddy Simon, I’ve included a quick recipe for hard sauce as well, because that’s how he likes it.
- 1 3/4 cup (225g) all-purpose flour, sifted
- 60g ground almonds
- 1/4 cup (60g) sugar
- 2 clementines, zested
- pinch of salt
- 1/2 cup (120g) unsalted butter, chilled and diced
- 1 egg yolk
- SQ ice water
- 250g (8.8 ounces) Mincemeat
- Combine the flour, almonds, sugar, clementine zest and salt in a large bowl. Cut the butter into the mixture using a fork or a pastry blender until all the butter is covered with flour and the mixture appears somewhat mealy.
- Stir in the egg yolk and a teaspoon of ice water, then grab it with your hands. If the dough holds together instead of crumbling apart, you’re good to go. Otherwise, add an additional teaspoon of ice water, mixing it in with your fingers, until you can press the dough into a cohesive mass and it does not fall apart.
- Divide the dough into two and press each into a disk between sheets of plastic wrap. Refrigerate for at least an hour to thoroughly chill.
- After an hour, preheat your oven to 400 degrees with the rack positioned in the center.
- Lightly dust a work surface and roll out one of the pastry disks to approximately 1/8″ thickness. Cut out twelve 3″ circles from the dough and lightly press into a shallow muffin tin.
- Roll the remaining pastry out to 1/8″ thickness as well and cut out twelve 3″ circles with a fluted cutter for the lids.
- Divide the mincemeat between the twelve tarts, then lightly press each pastry lid onto the top of each. Brush with a beaten egg and sprinkle with sugar, if you wish, then cut two slits into the top to allow steam to escape.
- Bake until golden brown, about 12-15 minutes, then remove from the oven and allow to cool slightly before removing from the tin and cooling completely on a wire rack.
- Dust the cooled mince pies with icing sugar and eat as is, or serve warmed with hard sauce.
To make hard sauce (which is basically alcohol-infused icing), cream together 1 stick of room temperature unsalted butter with 1 1/2 cups of icing sugar and an ounce of brandy, rum or whiskey.
This pastry recipe is adapted from BBC Food.
Blonde Coconut Macaroons
My only knowledge of macaroons growing up were the no bake kind that tasted like chalky cocoa powder and Neilson macaroons, which are more like a tainted batch of Hershey’s kisses than anything.
After learning that a macaroon could be just a Swiss meringue-suspended mass of coconut last year, things have changed. Not just for me, but for my wife, who this year has declared the blonde version her new favorite Christmas cookie. They are light and chewy, and just… they taste of coconut. Like it should be.
Of course, if you fancy Chocolate Macaroons, we made those this year too.
- 4 egg whites (120 grams), room temperature
- 1 cup (200 grams) sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (60 grams) all-purpose flour, sifted
- 3 cups (300 grams) coconut, shredded
- Bring a small pot of water to a boil over high heat, then reduce it to a simmer. Place the egg whites in a heatproof bowl over the water, making sure the bottom of the bowl does not touch the surface of the water.
- Whisk or beat the egg whites with an electric mixer until it starts to lighten, then add the sugar and salt. Continue to beat until it becomes white, creamy and doubles in bulk, then remove from the heat, stir in the vanilla, flour and coconut. Cover and refrigerate for at least two hours.
- Preheat the oven to 325 degrees with the rack positioned in the center.
- Remove the macaroon batter from the refrigerator and line a baking sheet with parchment paper. Divide the batter into one ounce portions and roll with lightly wetted hands into balls.
- Place the macaroons on the baking sheet and bake until golden brown, about 18-20 minutes. Remove from the oven and transfer to a wire rack to cool completely.