8/31/2008

Daring Bakers' August Challenge

Daring Bakers' August Challenge.
Chocolate Éclairs by Pierre Hermé



This month Daring Bakers challenge was Paté au choux, although I have my own recipe that works beautifully and we Love it, you can see it. http://faerys-kitchen.blogspot.com/2008_03_01_archive.html . I took the challenge to make Pierre Hermes’ pate au choux, this month hosts this month are Tony Tahhan and MeetaK we had a lot of support from other daring bakers and it made this challenge very easy. I noticed this challenge was also very cheap, this time I had all the ingredients at home and did not have to run from store to store asking for some ingredients, that most of the times are “rare” (in the town where I live) in the supermarkets shelves. I really enjoyed this challenge because my brother and his family are spending the holydays here at home; the family is here : D , they all said these were sooo good. Thank you so much Meeta and Tony






The verdict: D-licious...



Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)
Cream Puff Dough. Recipes below
Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds bypositioning the racks in the upper and lower half of the oven.
Line two baking sheets withwaxed or parchment paper.
2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.
3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip thehandle of a wooden spoon into the door to keep in ajar. When the éclairs have been in theoven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continuebaking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total bakingtime should be approximately 20 minutes.
Notes:1) The éclairs can be kept in a cool, dry place for several hours before filling.
Assembling the éclairs:
Chocolate glaze
Chocolate pastry cream
1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside thebottoms and place the tops on a rack over a piece of parchment paper.
2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40degrees C, as measured on an instant read thermometer).
Spread the glaze over the tops ofthe éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill thebottoms with the pastry cream.
3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottomswith enough cream to mound above the pastry. Place the glazed tops onto the pastry creamand wriggle gently to settle them.
Notes:1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to createbubbles.
2) The éclairs should be served as soon as they have been filled.
Pierre Hermé’s Cream Puff DoughRecipe.
from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)
½ cup (125g) whole milk
½ cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
¼ teaspoon sugar
¼ teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to theboil.
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to mediumand start to stir the mixture vigorously with a wooden spoon. The dough comes together veryquickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. Youneed to carry on stirring for a further 2-3 minutes to dry the dough. After this time the doughwill be very soft and smooth.
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using yourhandmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again donot worry. As you keep working the dough, it will come back all together again by the time youhave added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.
4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.
Notes:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined bakingsheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer thepiped shapes into freezer bags. They can be kept in the freezer for up to a month.
Chocolate Pastry Cream Recipe from Chocolate Desserts by PierreHermé
2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature
1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
Notes:
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.
Chocolate Glaze Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)
1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.
Chocolate SauceRecipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)
4½ oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
½ cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar
1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

8/20/2008

Faery’s Corn Dog.

Faery’s Corn Dogs.
and an award filled with love.

I saw this on the web and wanted to try this recipe, so I decided to “create” my own corn dogs. They are sooo delicious that I will be making these corn dogs over and over again, We simply LOVE them.











Ingredients.


¾ cups yellow corn meal
¾ cups self raising flour.
1 cup buttermilk
1 large egg.
¼ cup water (if needed).
½ teaspoon salt.
¼ cup white sugar.
½ teaspoon baking soda.
Flour to coat the sausages.
10 small sausages
10 chopsticks .

Sauce.


You can buy one you like, I bought German sauce (a favorite with hot dogs in my country), in case you want to make it, mix mayonnaise, gherkins in vinegar (drained), parsley, and garlic and onion powder, salt to your taste.

1- Mix all dry ingredients in a bowl.
2- Whisk buttermilk and egg.
3- Whisk the dry and liquid ingredients, if you notice that the batter is to thick add the water a little at a time until you get a thick but fluid batter, if it is too thick it will crack when frying.
4- Dry the hot dogs off on paper towels then Dust them with flour, coating them completely and tap well to remove any excess. Place each hot dog on chopsticks and set aside.
5- Transfer the batter into a tall drinking glass, use the chopsticks to pick up the hot dogs and deep them (one at a time), in the batter, fry them in hot oil; remember to turn them to evenly fry all sides. I used a small but deep saucepan, when they are golden brown; roll them over paper towel to remove excess oil.
6- Serve and enjoy.



Award.




Thank you so much Donna of Made In Heaven for this award it means a lot to me.
WYLDE WOMAN AWARD The rules of this award are:
1. You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post.
2. Link back to this blog site http://tammyvitale.typepad.com/ Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy.
It’s been a blessing and an inspiration to meet all of you through your wonderful blogs
I award the "Wylde Women and Man Award" to:
The Airy Fairy Cupcakes.

8/17/2008

Faery’s Tranche Cake

Faery’s Tranche Cake.
and Awards.




Ingredients.
6 egg whites.
6 egg yolks.
11 tablespoons self raising flour
3 tablespoons cocoa powder.
3 tablespoons corn starch.
3 tablespoons melted butter or margarine.
1 tablespoon vanilla extract.
½ teaspoon cream of tartar.

Rum Syrup.

1 cup of peach syrup.
2 tablespoons peach marmalade.
¼ cup rum.
1 teaspoon vanilla extract.

Filling.

2 tablespoons peach marmalade.
2 tablespoons sweetened condensed milk.
2 cups whipped cream.

Icing.

Whipped cream.
You will also need:
1 can peach in syrup.
Red candied cherries.
Directions.

1- Drain and cut into slices the peaches, set aside.
2- In a small saucepan put the peach syrup and peach marmalade and boil until the marmalade dissolves, set aside to cool.
3- In a bowl whisk the egg whites with the cream of tartar until it forms soft peaks, gradually add half cup of sugar and continue whisking until it forms stiff peaks.
4- In other bowl whisk the egg yolks until pale and fluffy, add the melted butter and whisk, then with a spatula gradually foil the sifted flour, then add ¼ of the egg whites and gently fold, add another ¼ of the egg whites and finally the rest of the whites.
5- Evenly spread this batter onto the jelly roll pan.
6- Bake 180°C until and inserted in the cake comes out clean, take it out of the oven and let cool.
7- Trim the sides of the cake and Divide cake lengthwise into 3 equal strips, (also cut the parchment paper, it will help you to handle the cake).
8- Place one strip of cake onto a plate (up side down) carefully peel off the paper, drizzle with the rum syrup spread half of the filling and repeat this process, for the last strip of cake drizzle with the rum and cover with the whipped cream and decorate with the slices of peach and candied cherries.
9- Place in the refrigerator for 1 hour before cutting.
Awards
Please Grab a copy of the award from the right colum of the blog, I had problems loading the pictures here.
I would like to thanks My dear Donna of Made in Heaven http://donna-madeinheaven.blogspot.com/ for giving me the Amazing Frienship award, this is so important because I consider frienship is the most beautiful gift. I pass this awrd on all my firends that visit my blog.
Also my dear Swati of Sati's Sugar Craft India http://sugarcraftindia.blogspot.com/ gave me The Lamp Of Luck, and i consider it very important to have in every kitchen in the world, so I pass this on all my dear friends that visit my blog.
And Kitchen Flavors of Yummy Food http://kitchenflavours.blogspot.com gave me the Billiant Weblog Award, I am so thanfull for this since I think there are really brilliant blogs out there like hers for example, thank you so much for thinking my blog is brilliant.I pass this on to:
Donna of Is She Cooking Or What?
(That you made this blog was brilliant, I love it).
Sinead of Allways Look Into The Bali Side Of Life.
(this blog is brilliant because she is in a foreign country and she is always learning from and enjoying all what life gives her in Bali...even giant beetles ).
Presious Moments
(she has a wonderful blog filled with beautiful creations)
Mara of Lick The Spatula
(Beautiful and yummy blog,I love it)
Tartasacher of Mil Postres.
(I really enjoy her blog , is beautiful, full of all kinds of good food and first of all she is a great person)
Do What I like
(the first blog I visiyed and it was love at the first bite, because her recipes never fail in my kitchen)
Cooking And The City
(I love her blog, she always makes good delicious food too)
Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere.
The rules:
When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back.Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design.Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.Show a picture of those who awarded you and those you give the prize (optional).

8/08/2008

Happy Birthday Mom

Happy Birthday Mom.


Last wednesday it was my Mommy birthday, and I made a small cake, according to the ones that eat it, it was way much better than the ones we buy at the pastry shop...I...I want to believe that I am improving my performance in the kitchen ;D


Faery’s Sponge Cake.

Ingredients.


6 large eggs .
1 cup plus three tablespoons of self raising flour.
1 tablespoon vanilla extract.
¾ cup white sugar.
1- Whisk the eggs until they are pale and fluffy and slowly add the sugar and vanilla extract continue whisking until the batter looks thick and ribbony.
2- Gradually add the flour by sifting it through a sieve and fold in the egg batter with a spatula.
3- Pour into a greased and floured cake pan and bake 180°C until a toothpick inserted in the center comes out clean.
4- Unmold and let cool.
For the syrup: dissolved peach marmalade in water over low heat, when it is cool, add some dark rum and vanilla extract.
For the icing: whipped cream
For the filling: whisk together whipped cream and peach marmalade
Cake assembly: cut the cake lengthwise, drizzle one half of the cake with the syrup spread the filling over it and cover with the other half of the cake, drizzle with rum syrup, spread the whipped cream on top and sides of the cake.

8/07/2008

Beautiful Site Award

Beautiful Site Award.



This beautiful award comes from my DEAR Donna of Made In Heaven, she is a wonderful person with a wonderful blog, in fact three blogs Made In Heavenhttp://donna-madeinheaven.blogspot.com, Made in Heaven Too and Is She Cooking or What. I love all three of them because Donna is a great cook too, thank you so much for you made really happy.

Now I pass this award on to:

Tartasacher of Mil Postres.
http://milpostres.blogspot.com/
Mara of Lick The Spatula.
http://lickthespatula.blogspot.com/
Swati of Sugar Craft India.
http://sugarcraftindia.blogspot.com/
Mar of Todo Caserito 2.
http://todocaserito2.blogspot.com/
Sinead of Tghe Airy Fairy Cupcakes.
http://airyfairycupcakes.blogspot.com/
Donna Is She Cooking Or What.
http://www.madeinheaven2.blogspot.com/

I hope you like it as much as I do.