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.
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.
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)
6 Tbsp cognac
3 Tbsp water
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
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.
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.
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)
Cream butter and sugar.
Add dry ingredients.
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.
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
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
Whisk dries together (not granulated sugar).
Add whole eggs.
Add melted butter. (Another place where I disagree with the recipe. I did it this way, nothing exploded.)
Separately, beat egg whites. When frothy, add granulated sugar. Beat to stiff peaks.
Fold egg whites into batter.
Take the frozen paste out of the freezer.
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.
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.
Cool for a couple of minutes, then flip onto parchment paper.
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).
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
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)
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
Melt butter and chocolate.
Add sugar, corn syrup, egg, and cocoa powder.
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.
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.
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.
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and
Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and
Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa
chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice
Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s
“The Perfect Scoop”.
I had never browned butter before and was a little nervous about burning it, but it went fine. I just put it all in the pan – didn’t even worry about cutting it up – and heated and stirred and heated and stirred until the milk solids turned brown. Then got it out of that hot pan quick, because they get browner and browner really fast.
The annoying part is cooling the butter just enough to where it’s solid but soft for creaming with the sugar. From there, it’s just a regular creaming method pound cake. A breeze in my stand mixer :).
Zabaglione Ice Cream
I thought a French vanilla would go well with the brown butter cake, and I looked through The Perfect Scoop for something like that but a little more exciting. Enter zabaglione ice cream. Zabaglione is a poured custard made with egg yolks, marsala wine, and sugar. I adore it. We used it in the DB tiramisu challenge. But Lebovitz’s recipe says to use 1/2 cup of dry marsala for a 1 quart recipe (he just substitutes it in for 1/2 cup of the dairy), and that seemed like a lot. Alcohol makes ice cream softer, and I wanted mine to stay frozen during the baking and flambeing, plus I wasn’t sure if my guests would love the flavor as much as I do; some people don’t go for it as much. So I used 1/4 of a cup. This is even less when you consider that I increased the recipe to make 1.5 quarts. I still tasted it, though; I think it might have been a little overpowering if I had used as much as he said, but a little more would have been fine.
Besides that, I followed his recipe, egg yolks and all. I found that when I use light cream, as I am wont to do instead of all heavy cream or Lebovitz’s mix of whole milk and heavy cream, the yolks don’t make it too fatty. I had some freezing issues due to not having frozen my ice cream maker’s core early enough, so I couldn’t judge this ice cream very accurately, but I think it turned out pretty well.
I could make meringue in my sleep, which was good to know because I decided to wait until my guests had arrived to make it. That was a Good Idea; I piped, baked, flambeed, and served one baked Alaska before doing the same to the next one, and in the meantime, the quality of the meringue had noticeably declined. It was less satiny, starting to separate I guess. But not too much – purely an aesthetic issue at that point. Having the stand mixer do the beating for me made doing this mid-party less of a hassle.
I tried to do some pretty piping but I wanted to make sure to cover every little cranny since the meringue is an insulator for the ice cream, and that necessitated going over some spots multiple times. But all in all, not too bad.
Don’t know how to make meringue? Commit this to memory:
Beat room temperature egg whites with a few sprinkles of cream of tartar and cornstarch. When they start to turn opaque, add sugar (1/4 cup or 60 g per white is customary for meringue shells; in this case, about half that much*) and keep beating. Stop when they stick out pretty straight from the beater when you stop it and pull it out of the foam.
There, now you can make meringue in your sleep, too.
*1/4 cup or 60g per white is twice as much sugar per egg white by either volume or weight. This recipe used slightly less than an equal weight of egg whites and sugar. It was a nice amount.
Heat up the broiler and put the Alaska under it for five minutes. My ice cream was definitely starting to melt at this point, which didn’t matter since my Alaskas were so horizontal, but one of those tower-type ones might have had trouble.
I was kind of afraid to flambe them, because I had never done it before, but it’s so easy. Just pour a little alcohol – at least 40% abv, I think; I used cognac – into a pan, heat it until it just starts to bubble, pour it on the dessert, and light it with a long match. I had better luck lighting the pan of alcohol, actually, and then poured the flaming alcohol onto the dessert. It sounds dangerous, but it went fine. It looks really cool if you turn out the lights.
This part is unnecessary and actually not traditional for baked Alaska; mine were technically bombe Alaska because I did this. But it makes a great show! And the leftover booze that soaked in tasted good.
Two of the students (one former) in our department recently got married, and tonight we toasted to them. I asked the bride what she’d like, and she said she likes anything chocolate. When people tell me that, I think chocolate cake just won’t cut it – not chocolatey enough. So I decided to make a flourless chocolate cake. Before googling or foodgawking (foodgawkering? I can’t decide) for a recipe, I checked my bookmarks, because I keep a store of recipes I’ve seen and want to try. Sure enough, I had a chocolate tarte recipe saved in my bookmarks that looked delicious. The recipe is from Côté Maison and is in French, so I’ve translated it.
pâte sablée (already made – I didn’t use one)
156.3 B% 250 g crème fraîche liquide (I used heavy cream)
18.8 B% 30 g butter
78.1 B% 125 g chocolate
15.6 B% 25 g sugar (I added two tablespoons to this)
62.5 B% 2 eggs
37.5 B% 3 yolks
a little unsweetened cocoa powder (I used powdered sugar instead, but it melted into the cake by the time I served it)
32.5 B% 5 cl cognac
I added a pinch of salt and a teaspoon of vanilla.
I did it without a crust and doubled the recipe, which made a thin cake in a 13×9 in pan. It served 12 people with a little left over. Sadly, I don’t think the flavor of the cognac came through in the final product. It tasted great in the batter, but I guess the cognac couldn’t take the heat. If I make it again, I’d use a lighter cream, because I think too much fat can cover the flavor of the chocolate. Here’s how I made it – mostly following the instructions, but you know me, I always have to change something:
Heat cream, butter, sugar, salt, and chocolate in a saucepan until everything is melted and dissolved. Remove from heat.
Lightly beat eggs and yolks.
When cream mixture is cool, mix eggs, cognac, and vanilla together. Pour into pan.
Bake at 350F (180C) for 20 minutes.
Cool, then sieve powdered sugar on top.
It came out moist, but cuttable (rather than needing to be spooned). I should have checked it earlier, but thought it would need longer than 20 minutes (at slightly less than 350F) since I made twice as much, but then, I made it in a larger pan. Twenty minutes was just right or possibly a minute or two too long. It didn’t weep, so the eggs hadn’t coagulated, but I suspect it would have been a little smoother a couple of minutes earlier.
When I took it out of the oven, it had huge bubbles that sank into valleys upon cooling. One of the sunken spots even caused a crack (the other, smaller crack is where I checked for doneness). I think it went like this: the beaten eggs had lots of bubbles in them, and during cooking, they coalesced into big bubbles, which grew due to the heat into monster bubbles, which pushed a little of the batter out from under them, so that when the high spots sank, they sank even lower than the areas around them. It did not make for a pretty cake. (But everyone ate it anyway, bless their hearts!) So take it from me: don’t overbeat your eggs – we’re not going for fluffy here – and let the batter sit for a while, maybe hit the pan on the counter a few times, to get rid of bubbles.
Overall, it’s hard to go wrong with a rich chocolate dessert, but I think this recipe could be improved upon.
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
I was kind of lukewarm about this challenge, because I had already tried chocolate pavlovas before. I never got around to posting them, so maybe I’ll put them up soon for comparison. This one involved a ganache-mascarpone mousse and a creme anglaise, though, so that was exciting. I had never made creme anglaise before and it. is. delicious.
So here are some issues I have with the recipe (which have nothing to do with taste – no complaints there!):
1. It isn’t really a recipe for a pavlova. It’s a recipe for chocolate French meringue, cooked until dry, as if for meringue shells. Which are great! But not pavlovas. Meringue shells are egg whites and sugar, beaten to stiff peaks, and baked at a low temperature, say 200F, until hard and dry, say 2 hours. Pavlovas are large mounds of the same, baked in an oven that was preheated at a higher temperature, say 350F, to make a nice crust, and then lowered to around 300F for maybe 45 minutes to an hour, so that the inside stays moist and marshmallowy.
I went for a pavlova, but I forgot to start the oven off at a high temperature because the recipe, of course, specified a low temperature, so I ended up with something not quite the same as either a pav or a meringue shell. This mixture had a lot of cocoa powder in it, and I think that may have changed the texture, too. It was almost cakelike.
2. The creme anglaise required 6 egg yolks, and the “pavlova” called for 3 egg whites. Now that’s kind of silly. So naturally, I doubled the amount of pavlova so I’d use up all my eggs. I could have forgiven the silliness, though, if it weren’t for the fact that, even with twice the amount of meringue, I had about three times as much of both toppings as I could use. Maybe I was supposed to dump them on, but I served the extra toppings with the pavlova and encouraged my friends to add more, and I still ended up having to throw a lot away. (The mousse is great with the sweet pavlova but not sweet enough to eat on its own, and the creme anglaise is delicious but I couldn’t find many things to put it on that went with its eggy flavor.)
This recipe had some interesting flavors: Grand Marnier in the mousse and Sambuca in the creme anglaise mixture. I didn’t have Grand Marnier on hand, but I did have Cointreau (made margaritas on Cinco de Mayo :)) and brandy, and since Cointreau is orange flavored nondescript liquor and Grand Marnier is orange flavored brandy, I thought a little of those two would have a similar effect. It tasted great!