New York Times Chocolate Chip Cookies: The Hype and The Truth August 16, 2011

Anyone who’s into chocolate chip cookies knows about the NYT recipes from Jacques Torres.  Some swear by it.  Last night, I was struck with cookie inspiration and decided to finally try it. My overall impression is that it makes for great texture, meh flavor. Here’s what I’ve found out so far:

No need to be so fancy

•  Flour: It calls for, by weight, half bread flour and half cake flour.  Depending on the flours you use (their contents vary by brand), I think this amounts to using all all-purpose flour.  Perhaps Jacques had some good reason for writing the recipe this way, but until further notice, I’ll assume it was just to look fancy.  I didn’t have enough bread or cake flour on hand (most of my bread flour is whole wheat because most of it goes to making, you know, bread), so I used all-purpose flour, and I was perfectly satisfied with the result.
• Chocolate: I hope I don’t even have to tell you that you can use whatever bits of yumminess you want in these cookies. High quality chocolate tastes good, but I used regular old chocolate chips and they taste just as good as they always do.
• Size: The NYT recipe wants you to make enormous cookies.  Well, sure, cookies the size of my head can stay soft for a while, but I like my cookies normal size, and I want a recipe that produces well-textured normal size cookies. So I test mine with somewhere around a tablespoon of dough per cookie.  The results are good: the success of the NYT recipe is not due to a size trick. It makes good normal size cookies, too.
• Timing: The NYT recipe says to chill the cookie dough for 24-36 hours before baking. What a pain, I wanted cookies last night! So I decided to find out if it really matters. I baked one sheet of the cookies last night right after making up the dough – I stuck them in the fridge for 5 or 10 minutes just because the preheated oven was making the room hot and I wanted them to have a fair chance. Then I put one log of cookie dough in the fridge to be baked tonight, and another log (it makes a lot of cookies!) in the freezer for a rainy day (like yesterday, and today…).  I will report on the results of a blind taste test soon. But already I can tell you, unchilled NYT cookies are plenty good. Not too flat or hard or crispy, pretty much just how I like them.

It succeeds in making a cookie that’s chewy, not crispy or cakey.

• It uses a little more brown sugar than white sugar, as a chocolate chip cookies should, in my opinion. Brown sugar is brown because it has molasses in it, and molasses has water in it, so it’s a way of making your cookie a little softer.
• I like to compare cookies to the Nestle Tollhouse recipe, which I’ve had memorized for I don’t know how many years.  My Nestle cookies always come out too hard when cool, and kind of greasy. Here’s approximately how to make NYT cookies from a Nestle recipe (all comparisons are by weight):
1. Divide the amount of butter in half.
2. Divide the amount of egg in half.
3. Subtract one fourth the total amount of sugar.
• It’s hard to tell that these are the differences between the two recipes, since they make different amounts.  That’s why putting recipes in baker’s percentage is so handy. But the result is that the flour, leavening, salt, and vanilla play a bigger role in the NYT cookies.
• Why less butter and egg: Cookies that are heavier on flour and lighter on butter stay soft better, but they run the risk of being too cakey and dry.  In fact, I made some like this once and compared that recipe to the NYT recipe.  It turns out that the only difference between the two was that the dry recipe used all white sugar instead of a mix of white and brown, and more egg.  We know that brown sugar makes a cookie wetter and softer, and for reasons I don’t fully understand, eggs make them cakey, even though eggs are wet. So I guess in order to increase the relative amount of flour in the recipe without ending up too cakey, the NYT recipe had to decrease the amount of egg.

My one complaint is the flavor.

• What I don’t know about is the sugar. Does it have to be decreased?  The combination of less sugar and more salt seemed to trick my taste buds into thinking I was eating peanut butter cookies, which I’m sure is right up some people’s alley, but I’d rather have the regular old sweet flavor. So my next task will be to replicate this recipe but with more sugar and less salt. (In Jacques’ defense, I had to estimate the amount of salt, because I was using kosher instead of sea salt, which is less coarse.)

Daring Baker Challenge: Fraisier July 27, 2011

 Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

 

Instead of the Daring Baker recipe, I used this recipe from Food Lover’s Odyssey. It uses genoise cake instead of chiffon, meaning the eggs aren’t separated but are heated and then beaten to make a foam, and it uses an ungodly amount of butter to make the cream stand up instead of gelatin.

I used half the amount of butter it calls for – the strawberries in the center of the middle layer did most of the work of holding the cake up.  My boyfriend and I picked the strawberries ourselves! And the blueberries came from the same farm.

The cake shrunk as it cooked, naturally, so my springform pan had a little extra room when I used it as a mold for the center layer. The result was the strawberries hanging kind of low. If I had started with the cream it probably would’ve worked better.

Regardless, it was delicious! Decadent and summery at the same time. We ate it on the Fourth of July. I would definitely make it again, but probably in the structure of a regular cake just to make my life easier.

Daring Baker Challenge: Phyllo Dough and Maple Baklava June 27, 2011

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I was a little daunted by the idea of making my own phyllo dough. Even Alton Brown doesn’t make his own phyllo dough when he makes baklava.  I have now made something more from scratch than Alton Brown.  But I did decide to compromise.  I made the bottom layer myself and used store bought dough for the rest.  I also tweaked the classic recipe by making mine round and using maple syrup instead of spiced honey.  I liked the idea, but I don’t think the spices that you mix in with the nuts complement the maple flavor that well.  I doubt it’s the cinnamon, so it’s probably the allspice or the clove, or both, that’s not playing nice with maple.  That didn’t stop my friends from enjoying it, though.

The dough got pretty thin and translucent.

The full recipe is here.  I’ll just add a tip for rolling out the phyllo dough, if you are ever possessed to do this yourself.  It’s not as hard as you’d think, and you can use a regular rolling pin even though they suggest a wooden dowel.  But when you roll out dough, you create new surface area, and so even though you floured the dough and the counter, you still get sticky areas.  If you’re rolling out something this much, you have a lot of sticky area. So I tried buttering my work surface instead of flouring it.  After rolling a piece, it came right off of my counter instead of needing a lot of gentle prodding like before.  And then I had a head start on the buttering that you do to make the baklava.

I only baked mine once, for about 30 minutes, whereas the recipe has you do that twice.  Mine probably could’ve used some more time in the oven, but I think another full 30 minutes would have been too much.

 

Daring Baker Challenge: Mousse in an edible container April 27, 2011

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com! 

So yeah, it was supposed to be maple mousse.  But I got inspired to have a Red and Black party, so I made chocolate mousse in red tuiles.  I shaped the tuiles by putting some in mini muffin tins and draping others over the tops of wine bottles, so that they made bowls to hold the mousse.  They came out looking like rose petals.

I made my chocolate mousse from David Lebovitz’s adaptation of Julia Child’s recipe.  I tripled the recipe and, of course, made some minor changes, so mine came out like this – but be warned, this is for WAY more mousse than you really want to make.

1. 

   Mixing the chocolate emulsion with the custard.

   Melt butter and chocolate with coffee.

   • 4 sticks butter
   • 510g dark chocolate (fair trade!)
   • 3/4 cup coffee
2. Make zabaglione.  (A sweet custard with an alcoholic liquid.  Traditionally marsala wine; Julia’s recipe used rum; I used cognac and it was delicious.)  This is done by heating the ingredients in a double boiler until thick enough to coat a spoon, and then beating (an electric mixer is a good idea) off the heat (with the bowl in cool water, even) until lighter in color and thick enough that when you drip some, a trail remains.
   • 12 egg yolks (I bought jumbo by accident so I used 10)
   • 510g sugar
   • 6 Tbsp cognac
   • 3 Tbsp water
3. Make meringue.  Beat egg whites; when it’s all opaque, add the sugar.  Keep beating until peaks form but aren’t too stiff.
   • 12 egg whites
   • 3 Tbsp sugar
   • a few pinches of salt
   • 1 tsp cream of tartar
   • 2 tsp vanilla

Blurry picture of finished mousse.

Gently mix the first two together and then fold the meringue into that.  This means you’ll be eating uncooked egg whites.  If you’re not ok with that, make a Swiss meringue instead, which is where you heat the egg whites and sugar to 160F before beating them.

This mousse was amazing, y’all.  Totally worth all the different ingredients and components.  The zabaglione alone was amazing, I’ll definitely make that again.

I did run into a hitch – my chocolate emulsion broke.  I googled around about this and came to the conclusion that humans do not fully understand chocolate, because what I found didn’t make a lot of sense.  But basically, I think it broke because I heated it too much, and what ended up working was cooling it in the fridge, and then heating it again, very slowly.  I tried this trick where I took just a little of it and mixed it with some heated corn syrup.  That bit re-emulsified, but as I added more of the broken mixture to the fixed mixture, it got fixed and then I added too much and it all broke again.  So I guess that last addition of broken mixture lowered the temperature too much.  So, chop your chocolate and butter before starting, so everything can melt fast and evenly, and if you run into this problem, cool and reheat slowly.

Rose petal tuiles.

Now the tuiles.  I used this recipe without the almonds, and multiplied by 4.  These were really simple, and I had been so worried!  I used LOTS of red food coloring, and flavored them with cinnamon, but then added a little cocoa powder too because I wanted the red velvet color to come out right.  I didn’t add any liquid to the recipe to make up for this; maybe if I had they would’ve come out a little crispier, like I expected, but the texture they had was good for shaping them.  I’d skip the cinnamon next time; I wanted a red flavor to go with the red color, but I wasn’t crazy about the result.

Finally, I made some cayenne syrup to go on top.

• 1.5 cups water
• 1.5 cups sugar
• 1 teaspoon cayenne pepper

Boil until the thread stage, 130F.  Unfortunately, even though I stopped at the thread stage, mine eventually crystallized.  But it was a nice mixture of hot and sweet, and I love spice with my chocolate.

The official drink for the party was something that’s apparently called Devil’s Blood – it’s a vodka cranberry with black vodka.  I layered it by pouring the vodka from a measuring cup over the back of a spoon onto the cranberry juice, which worked well.

Layered cocktail.

Daring Baker Challenge: Yeasted Meringue Coffee Cake March 27, 2011

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Recipe here.

All ready for my guests to dive in.

I used 545g of bread flour (the recipe gave a range for the amount of flour, and didn’t specify the type), and it was perfect.  The dough started out sticky and wasn’t anymore at the end of kneading.

I changed the shape of the bread/cake.  It was supposed to be rolled into a log and then made into a ring, exactly like the December challenge (especially because I filled my December challenge bread with this method instead of by mixing things into the dough).  I decided I would rather have my friends share the work with me and try something new, so I had a few people over and we each took part of the dough and rolled it up croissant-style: cut into an acute isosceles triangle, put fillings on it, and roll from the short edge to the point.

I decided mine was too big and cut it in two.

We didn't skimp on the filling.

I’m in a cold climate, and since I was having people over to shape the bread, I wanted to make sure it rose on time.  So for the first rise, I put the bowl of dough in the oven with just the pilot light on.  It worked great.

For fillings, we used meringue, chocolate chips, chopped pecans, and dried cranberries.  Delicious.

I tried to do an egg wash the lazy way: rub some meringue on top.  It came out looking like bread with a little meringue rubbed on top, haha.

Yum.

I baked mine for about 18 minutes, which is shorter than the recipe says, which is expected given that mine had more surface area, and that my oven is crazy.  My thermometer read about 205F when they were done.

You’re supposed to let bread cool first, but we ate them hot, and they were great!  I had no problems with this dough, so I would definitely use that recipe again.

The meringue left me with three egg yolks, which is just the right number for making lemon curd.

Very well-behaved dough.

Daring Baker Challenge: Entremet with Joconde January 27, 2011

Now you know what the margins of my notebooks look like.

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.

It’s my first Daring Bakerversary!  I’ve been a Daring Baker for a whole year now.  Yay.

Normally I just post the pdf of the recipe and leave it at that, but this recipe needs some tweaks, I think.

It says to make the sponge cake batter first and then the decorating paste that goes under the sponge cake as it bakes, even though the batter runs the risk of deflation and the paste needs to be frozen for 15 minutes before baking.  That’s just silly.

So first, make the decorating paste.  But unless you’re planning to forget the whole joconde thing and make 3 dozen cookies out of it, for goodness sake don’t make as much as they say.  I halved it and had way too much.  Here’s half of the cocoa version (ie, what I made):

• 7 tablespoons/100g unsalted butter, softened
• 100g Confectioners’ (icing) sugar
• 100g egg whites (I used the kind in a carton so I didn’t have to worry about fractions of eggs)
• 85g cake flour
• 30 g cocoa powder (sifting this with the cake flour is not actually necessary)

1. Cream butter and sugar.
2. Add eggs.
3. Add dry ingredients.
4. Pipe or otherwise make a design on a Silpat on a jellyroll pan.  I bought a Silpat especially for this, because parchment paper usually gets warpy in situations like this.  They say to put the jellyroll pan upside down; that’s fine, but it’s also ok to do it right-side up if you have an offset spatula.
5. Freeze for 15 minutes, till hard.

Meanwhile, make the cake batter.

• ¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal
• ½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
• ¼ cup/ 60 ml/ 1 oz/ 25g cake flour
• 3 large eggs – about 5⅓ oz/ 150g
• 2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
• 3 large egg whites – about 3 oz/ 90g
• 2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar

1. Whisk dries together (not granulated sugar).
2. Add whole eggs.
3. Add melted butter. (Another place where I disagree with the recipe.  I did it this way, nothing exploded.)
4. Separately, beat egg whites.  When frothy, add granulated sugar.  Beat to stiff peaks.
5. Fold egg whites into batter.
6. Take the frozen paste out of the freezer.
7. Pour cake batter onto jellyroll pan.  Spread into an even layer (using offset spatula if you have one).  Remember cake decorating technique: pour it all in the middle and then spread from the middle.
8. Bake at 475F for 7 minutes.  They said 15 minutes; clearly that was too long for my crazy oven, but I think that’s too long for anyone.  We’re talking about less than a half-inch of sponge cake here.
9. Cool for a couple of minutes, then flip onto parchment paper.
10. Cut into strips with the same width as the height of your mold (or the height that you want your joconde to be, if not the full height of the mold).

An unintentionally dramatic photo, with a flower pot from my Catalan friend in the background.

The fillings were up to us.  I made what was supposed to be a brownie, with my very own recipe! I looked at several other brownie recipes to get a general idea of how much chocolate should go into them, and then brownie-fied Smitten Kitchen’s Blondie recipe using MATH.  Here’s the Blondie recipe:

• 1 cup flour
• 1 cup sugar
• 1 stick butter
• 1 egg

Here’s the rationale behind my browniefication thereof:

• 1 cup flour minus 1/3 cup, to be replaced by cocoa powder
• 1 stick butter minus 1 Tbsp, to be replaced by the fat in the chocolate I use
• 1 cup sugar minus 2 Tbsp, to be replaced by corn syrup, which is more hygroscopic (will keep it moist)
• 1 egg

And my final brownie recipe:

• 2/3 cup flour
• 1/3 cup cocoa powder
• 7 Tbsp butter
• 30g dark chocolate
• 7/8 cup sugar
• 2 Tbsp corn syrup
• 1 egg

1. Melt butter and chocolate.
2. Add sugar, corn syrup, egg, and cocoa powder.
3. Add flour.
4. Bake at 325F for 30 minutes.

It turned out denser than I expected, but definitely not dry and definitely very chocolatey.  I never thought I’d do this, but I might add a little baking powder next time.

I also made champagne mousse using this Epicurious recipe.  I added a little extra champagne and that wasn’t the greatest idea, because it didn’t thicken much until I gave up and let it cool.  But it worked.  It was very sweet, probably due to the sweet pink champagne I used.  It doesn’t make very much.

I put a layer of my joconde sponge cake on the bottom (so the bottom of your slice is pretty!), then some strawberry jam, then the brownie, then a layer of the chocolate decorating paste (since I had so much extra), then the champagne mousse, and there was still room.  So I made some whipped cream with very little sugar, as a nice light finish to a very rich and sweet dessert.

Daring Baker Challenge: Cranberry Spice Stollen December 28, 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, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, and Martha Stewart’s demonstration.

The Recipe: I altered the flavors and mix-ins.  I used 1 tsp of cinnamon, 1 tsp of cardamom, 1/2 tsp of allspice, and a 1/2 tsp of nutmeg.  I kept the vanilla and orange extracts.  For mix-ins I used slivered almonds, candied ginger, and Craisins, and I mixed them in differently.

Mix-ins, evenly distributed

1. Mix yeast and water, wait five minutes.
2. Add other wet ingredients.
3. Add dry ingredients.
4. Add dried fruit and nuts. (I didn’t yet.)
5. Knead.
6. Refrigerate overnight.
7. Let come to room temperature for 2 hours.
8. Roll into a big rectangle. (Mine didn’t make it to 16×24 in.  Also, I learned that rolling gluten-full dough on top of wax paper doesn’t work, because it shrinks and pulls the paper with it into lots of crinkles.  It worked so much better on a clean bare countertop.)
9. My way of mixing in: Put mix-ins on top of rectangle and then run a rolling pin over them.
10. Roll dough like a jellyroll, starting from one of the shorter sides so you end up with a long log.
11. Bring the ends of the log together, and fit one into the other.  Shape into a nice circle.


Dough ready for the oven.

12. Slash the outsides of the circle every 2 inches or so.
13. Let rise for 2 hours.
14. Bake for 40-50 minutes at 350F, rotating pan halfway through, until bread is 190F.
15. Cool.
16. Brush melted butter on top.
17. Sift powdered sugar on top.

My method of mixing stuff in was probably nicer to my hands and the gluten since there weren’t slivers of almond involved in the kneading.  But I did seem to underestimate how much to use.  I guess the bread rose enough that the amount of mix-ins got diluted.  It was good, though, and the flavors were not at all overpowering.  In fact, I wish I had tasted more cardamom.  But it was a really fun challenge, to make something so seasonal and have it come out looking like it should.  Happy holidays!

Everything you ever wanted to know about crêpes, but didn’t know enough French to ask December 23, 2010

I adore crêpes.  But I’ve had a hell of a time figuring out how to make them well.  Lucky for you, now that I’ve put in the time and untold gallons of milk, you can just read this post and make perfect crêpes tomorrow morning.

Ingredients

You can’t have a crêpe without flour, liquid, and eggs.  You can’t have a crêpe that tastes right without a dash of salt, too.  Everything else is optional.

• Flour.  All-purpose flour is the standard choice.  Whole wheat flour works great.  Buckwheat flour is used to make galettes; I suspect this means buckwheat flour mixed with wheat flour, but I’ve only made regular crepes.  I also can’t speak on the effectiveness of different gluten-free crepe mixes.  I wouldn’t recommend bread, cake, or pastry flour, because I think AP flour gives a good balance of tenderness and strength, but you could probably get away with bread flour.
• Liquid.  Usually this is milk.  I’ve used whole and 1% and have been equally pleased both ways.  I’ve also used part wine, and the Epicurious recipe uses part brandy.  Many recipes use half milk and half water, and I’ve supplemented some milk with water when I ran out.  I haven’t experimented beyond that, but I believe that if you choose a water-based liquid that you like the taste of, and that has a viscosity in the ballpark of milk’s, you’ll be fine.
• Eggs.  Yep.
• Salt.  Add a pinch or two if you’re making sweet crepes, maybe a little more if you’re making savory ones.
• Sugar.  This is optional.  A couple of teaspoons is fine for sweet crepes, but don’t add too much, or your crepes will be too delicate.
• Fat.  Also optional.  Many recipes contain a little butter, some call for oil.
• Vanilla extract or other flavoring.  Sky’s the limit!

Proportions

My ratio: 1 part flour, 2 parts eggs, 4 parts milk, by weight. Or, if you don’t want to multiply, here’s a good amount:

• 100g flour (1 cup)
• 4 eggs
• 400g milk (between 1 2/3 and 1 3/4 cup) The volume measurement for the milk is 1.7 cups; nothing bad will happen if you round that up or down.

I estimate that, per egg, you make 3-4 crepes, which I figure is about right for one person, although I can certainly eat more.  So using my ratio-by-weight, set 1 part to the number of people times 25g, because one egg weighs 50g.

My ratio makes a crêpe so thin it lets light pass through it.  But not everyone likes that. Many of the recipes for crêpes out there have less milk (1 part by volume/2.5 parts by weight) and/or less egg (2 eggs per cup of flour/1 part by weight).  Some also have fat, usually butter (2-4 Tbsp per cup of flour/a fourth to half a part by weight).

Mixing

This is one of the biggest problems in making crêpes.  Just mixing everything together creates lumps.  Not to worry, people have figured out how to avoid that, right?  Well, sort of.  Some people strain their batter, which means 1) they have to clean a strainer and 2) they’re losing an undefined amount of flour and 3) they have an extra step.  Some people mix their batter in a blender, which means 1) they have to clean a blender and 2) they have to wait several hours for the bubbles to subside.  Surely there must be a better way.  And there is.  In fact, it’s already a well-established cooking technique used in sauce-making.  It’s called a slurry.

If you’re going to thicken a sauce with cornstarch, you don’t just dump the starch into the sauce, because it would clump.  So instead, you add the cornstarch to a small amount of liquid, make a thick liquid – a slurry – and then mix the thick liquid with the thin liquid.  The slurry gets thinned out, but no lumps are formed.  Similarly, if you want to make lump-free crêpe batter, or pancake batter or what have you, all you have to do is make a well in the middle of your dry ingredients and make a slurry in that well, like so:

1. Whisk together the dry ingredients in one bowl.
2. Whisk together the wet ingredients in another bowl. (I don’t like to wash more than one, so I add the milk following these instructions and then add the eggs to that.)
3. Make a well in the middle of the dry ingredients.
4. Pour about a third of the wet ingredients into the well.
5. Whisk in the well, just touching the dry ingredients to pull some of them in.  Keep doing this until there’s enough dries in the wets to make a fairly thick batter.
6. Mix another third of the wets into the batter to thin it out, and then start whisking the dries in again.
7. Repeat with the last third of the wets.

I don’t know why it works.  But it works.

There’s one other issue to address: some recipes include melted butter.  If you add melted butter to milk straight from the fridge, you will get unmelted butter, which is not good for making a batter.  I have gotten around this by melting the butter in the milk in a double boiler or the microwave, thus heating both.  But that takes time.  I found that I didn’t notice a difference when I left the butter out, so I haven’t gotten around to trying these methods, but I imagine that mixing the butter with a little of the flour before adding the liquid, or maybe even mixing the butter into the slurry when it’s on the thicker side, might solve the problem.  Alternatively, you could use oil – which sacrifices flavor, and perhaps that’s the only reason the butter is in there in the first place, but try it and see how you like it – or omit the butter.

Spreading

The real Parisian crêpe stands make their crêpes on griddles and spread them with tools made for the job.  I think it would be cool to get one, but I suspect it takes some skill to use it well.  And the reality is, real Parisian home cooks make them like the rest of us: in pans, swirling the batter around until it covers the bottom.  As long as you swirl right after putting the batter in, that works just fine.

Cooking

Many people will tell you that it is an unfortunate inevitability that the first crêpe of a batch always comes out wrong.  I suspect that these people are using too much butter in their pans.  The first crêpe gets funny edges because it’s swimming in butter, but it absorbs some and so the next crêpe has a better time of it.  I for one don’t use butter at all; just a ridiculously nonstick pan.  Seriously: I am not a proponent of nonstick cookware, but for this, I make an exception.  But a little butter (like, rub the stick on the pan real quick) is fine as long as you can keep the temperature stable enough not to burn it.

Flipping

You don’t have to flip your crêpes in the air.  They will taste the same either way.  But your level of awesomeness will increase substantially if you do.  I know.  You’re afraid.  But the worst that can happen is you flip a crêpe onto the floor.  I ask you: are you not willing to sacrifice 25 cents of foodstuff in the pursuit of awesomeness?

This will only work if your pan is seriously nonstick, and even then, you might have to release it from the pan a little first with a spatula.  Once it’s released enough to be able to slide a little in the pan, just move the pan real quick like you see TV chefs do.  It works.  Swear.  The only mistake you’re likely to make is chickening out and not flicking it hard enough.  So go for it.

Filling

I like to have parties where everyone brings a different filling.  There are lots of possibilities:

• butter
• sugar (granulated, brown, powdered)
• lemon curd, and other flavors
• jams and jellies
• Nutella
• fruit
• whipped cream
• crêpe Suzette sauce (that’s another post)
• maple syrup…any kind of syrup
• that wonderful chestnut sauce that I can’t find in the States (yet another post)
• savory stuff…you can tell that’s not my really my thing, but some people dig it…goat cheese would probably be great.

Folding

There are many ways of folding crêpes, and I am unaware of any being held superior to the others.  Here are some options:

• Fold in half one way and then in half again the other way, ending up with a quarter circle.
• Fold the left third in and then the right third in, like a letter.  That’s enough if you’re serving it on a plate, but if you’re going to carry it around, fold it in half long ways or fold the tops and bottoms in, too.
• Roll it up.

Freezing

Indeed, crêpes freeze well.  Layer them in between sheets of wax paper or parchment paper and put in a zip-top bag.  They defrost real quick in the microwave.

That was a long post, but I hope you’ll realize that making crêpes is not a long process.  Put a ridiculously nonstick pan on the heat, put one part flour and a dash of salt into a bowl, gradually whisk in four parts milk and two parts eggs, ladle in enough batter to just cover the bottom of the pan, swirl, cook, flip, cook a little more, fill and eat!  Bon appétit!

Daring Baker Challenge: Crostata alla ricotta e al cioccolato (Cannoli Pie) November 27, 2010

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Crostata with a canal in the background. You might as well be in Italy, right?

Maybe two months ago, I ate a chocolate-dipped cannoli and thought to myself, the filling is divine, the chocolate is delicious, and the shell is…meh.  So I made a mental note to find something else to put cannoli filling into.

Then I saw the Daring Baker challenge to make a crostata.  We could fill the pasta frolla (a sweetened tart dough) with anything – jam, pastry cream, fresh fruit.  I thought of my mental note and wanted to fill it with sweetened ricotta (that’s all cannoli filling is), but I was afraid it would be too much to eat a pie filled with just that.  Then I thought a layer of chocolate in the bottom would help break things up, and be even more like my favorite kind of cannoli.  I searched around and found that ricotta pies actually do exist.  They usually have eggs in them, making the pie a sort of custard.

Pasta Frolla (tart dough) recipe here – I used the first one.  I had to measure by volume because I was at home-home instead of in my apartment at school, where I have my scale.  I dipped the cup into the flour instead of pouring the flour into the cup, and I think that was the wrong choice for this recipe.  It was too dry and I had to add some water.  Then it was too wet to roll out, so I just patted it into a pie dish.  That worked fine, but you’re better off weighing or pouring your flour.  I didn’t blind bake the crust.

Chocolate layer: I just poured a single layer of mini semisweet chocolate chips on top of the pasta frolla before filling it with the ricotta mixture.

Ricotta filling: I based my recipe very loosely on this one from alfemminile (in Italian).  Here’s what I did: Mix 1 15-oz package of ricotta, 1 cup/100g of sugar, and 2 eggs.  Pour into the crust.

Bake: It took mine 35 minutes at 350F.  This was in my home-home oven, which is not as overzealous as my school-home oven, so that number might actually work for you, too.  In fact, it wouldn’t be a horrible idea to cook it longer at a lower temperature, it being a custard and all.  A water bath for the pie pan would also help.  Mine could’ve come out smoother, I’m sure.

 

If I do say so myself, the layer of chocolate on the bottom was a pretty good idea.

Fresh From the Oven Challenge: Brioche September 6, 2010

I still have yet to master slashing.

I’m really late posting this, because I was traveling and then, well, not in a blogging mood.  But the August FFTO challenge was really great, I would make this again in a heartbeat. Chele from Chocolate Teapot gave us this recipe from from the River Cottage Handbook No.3 – Bread.

• 400g strong white bread flour, plus extra for dusting
• 5g powdered dried yeast
• 10g fine sea salt
• 90ml warm milk
• 2 tbsp caster sugar
• 100g butter, softened
• 4 medium free range eggs, beaten

To Glaze

• 1 medium free range egg
• 2 tbsp milk

1. Mix the ingredients.
2. Knead for about 10 minutes, until smooth and shiny.
3. Cover and refrigerate overnight.
4. Shape into two loaves.
5. Let rise 3-4 hours, until doubled in size.
6. Preheat oven to 200C/400F/gas mark 6.
7. Beat egg and milk together for the glaze.
8. Put loaves on baking sheet.
9. Glaze loaves with a pastry brush.
10. Bake 10 minutes.
11. Turn oven down to 180C/350F/gas mark 4 and bake 30 minutes or until golden brown.
12. Cool.

Makes 2 small loaves

I actually followed the recipe exactly – shocking, I know – and it worked beautifully except that my stupid oven burned the bottoms of the loaves.  I seriously have to cook everything in it for ten minutes less than recipes say.  The rest was fine, though.  Even though it looks long, this recipe is really easy.  It’s a great one to try.  This was my first time doing a real glaze and I loved the shininess!  It’s just a shame that I left town right after making it so I couldn’t enjoy it more, but don’t worry, I packed one loaf in my carry-on and took it to the friends I was visiting!

It was nice and soft, but don't overbake yours like I did!