tag:blogger.com,1999:blog-57037529460465843412023-11-16T04:11:11.502-08:00Time and LemonadeClarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-5703752946046584341.post-31601716722476508012014-07-20T23:00:00.003-07:002014-07-20T23:02:29.196-07:00Hey guys!<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;">Hi everyone! So obviously I've been VERY inactive lately... haven't posted in almost a year. I'm really sorry, but after while, updating my blog felt like a job. It was harder to commit to than I thought it would be. Plus, my posts gradually stopped becoming appealing to me. I preferred vlogging. I found it to be much more enticing and interesting to follow along than reading a bunch of pointless words. I have wanted to make that change for a really long time, but again, easier said than done. </span><br />
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<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;">So my point is that this blog will be deleted and I will start another one. I want a fresh new start with less words and more fun videos. You can soon find me on youtube once I finally come up with another blog name, which again, is very difficult to come up with since all of my favourite names have already been taken. :'(</span><br />
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<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;">Anyways! I'm really sorry for the inactivity but there will be much more to come! (:</span><br />
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<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;">Cheers,</span><br />
<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #c27ba0; font-family: Trebuchet MS, sans-serif;">Claire</span>Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-64432067933958040392013-08-16T14:16:00.000-07:002013-08-16T14:16:26.820-07:00Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">I ♥ Key West, Florida. It is the most beautiful place. I miss dancing in the pouring rain, their famous key lime pie, the warm (but very salty) ocean water, key lime pie, walking around town, key lime pie, cod fritters, and enjoying a big slice...or two...of key lime pie under the sun. I didn't want to leave because I would've loved to eat key lime pie all day, everyday. But, unfortunately, we had to. Before we flew off back to Vancouver, we took some <a href="http://www.keywestkeylimepieco.com/shop/key-lime-pie-mix/" target="_blank">Key Lime Pie Mix</a> to taste a bit of Key West at home. However, it came out more of a curd than a dense, creamy pie. So, I went searching for the ultimate, perfect, mouth-watering, scrumptious, and most fab key lime pie. And on my third try, I had finally found <a href="http://www.epicurious.com/recipes/food/views/Pepes-Cafe-Key-Lime-Pie-394349" target="_blank">the one</a>.</span></div>
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">This pie is light, creamy, and of course, limey. With the addition on whipped egg whites, the filling is more fluffy and light than the original pie. The limey-ness from the filling isn't too over powering that it forces you to make</span><span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> that hideous face, just like if you ate a lemon. :D</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgOoHd989Y2c41F_alnSjZy7AI4dcfSHpjffUeB9zpFHSFDe3XjYKBeyeNhDHz8zybD5uZavUrBH71xtMhhduTgdOvYqJbscz4tam86eHdh5CpZzK-yjH2pkvmhW5pktIfCxEOh0sqqI/s1600/key+lime+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgOoHd989Y2c41F_alnSjZy7AI4dcfSHpjffUeB9zpFHSFDe3XjYKBeyeNhDHz8zybD5uZavUrBH71xtMhhduTgdOvYqJbscz4tam86eHdh5CpZzK-yjH2pkvmhW5pktIfCxEOh0sqqI/s640/key+lime+pie.jpg" width="640" /></a></div>
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">~from <a href="http://www.blogger.com/"><span id="goog_1752069451"></span>Pepe's Cafe Key Lime Pie<span id="goog_1752069452"></span></a></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Makes one 9-inch pie.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>You'll need a pastry bag with a 1/2-inch star tip.</i></span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>for the graham cracker crust:</i></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 1/2 cups graham cracker crumbs from about (2 1/4-inch by 4 3/4-inch) crackers</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1/4 cup sugar</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 teaspoon ground cinnamon</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">5 tablespoons unsalted butter, melted</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Preheat the oven to </span><span style="background-color: white;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 20px;">350°F. In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the pie plate. Bake until set and golden brown, about 10 minutes. Transfer to a wire rack to cool completely. Leave the oven on.</span></span></span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>for the filling</i></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">2 large egg whites</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">4 large egg yolks</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 (14-ounce) can sweetened condensed milk</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1/2 cup fresh or bottled key lime juice</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk of hand mixer, beat the egg whites until the hold stiff peaks.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">In a large bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until combined. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>to finish</i></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 cup whipping cream</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">3 tablespoons icing sugar</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and sugar until medium peaks form. Fill the pastry bag and pipe stars around the edge of the pie.</span><br />
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<span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">Bon app</span><span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 21px; text-align: justify;">étit!</span><br />
<br />Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-55778960256362935732013-03-30T22:28:00.000-07:002013-08-15T23:43:01.153-07:00Dulce de Leche Lava Cakes<div class="separator" style="clear: both; text-align: left;">
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">These lava cakes are easy to make and very delicious. </span><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">I paired these cakes with my <a href="http://time-and-lemonade.blogspot.ca/2013/03/roasted-strawberry-ice-cream.html" target="_blank">roasted strawberry ice</a></span><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">. The only thing about these cakes is that you have to watch them bake. Don't overcook them. I did, and ended up with cakes, just plain cakes, not molten lava cakes, just plain cakes. I didn't have any ramekins so I just used a cupcake tin, which worked out perfectly. </span></div>
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<span style="line-height: 19px;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Makes six cakes.</span></span><br />
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<span style="line-height: 19px;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">unsalted butter for the ramekins</span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span class="quantity" style="line-height: 19px;">2 1/2</span><span style="line-height: 19px;"> </span><span class="unit" style="line-height: 19px;">tablespoons</span><span style="line-height: 19px;"> </span><span class="name" style="line-height: 19px;">all-purpose flour plus more for ramekins</span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span class="quantity" style="line-height: 19px;">2</span><span style="line-height: 19px;"> </span><span class="name" style="line-height: 19px;">large egg yolks</span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span class="quantity" style="line-height: 19px;">1</span><span style="line-height: 19px;"> </span><span class="name" style="line-height: 19px;">large egg</span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span class="quantity" style="line-height: 19px;">1 1/3</span><span style="line-height: 19px;"> </span><span class="unit" style="line-height: 19px;">cups</span><span style="line-height: 19px;"> </span><span class="name" style="line-height: 19px;">canned dulce de leche</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span class="name" style="color: #e06666; line-height: 19px;">1 teaspoon vanilla extract</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span class="name" style="color: #e06666; line-height: 19px;">1/2 teaspoon kosher salt</span></span><br />
<span style="line-height: 19px;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">strawberry or vanilla ice cream, or, any ice cream of your choice</span></span><br />
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<span style="line-height: 19px;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>You'll need six 4-oz. ceramic ramekins.</i></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e06666; font-weight: normal;">Preheat oven to 425°. Butter and flour ramekins and transfer to a rimmed baking sheet. </span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">Using an electric mixer, with the whisk attachment, beat the egg and egg yolks until doubled in volume and forms a ribbon and slowly disappears, about 2 1/2 minutes. Add dulce de leche and mix until well blended, then gradually add the flour; mix until well blended. Divide batter among ramekins.</span><span style="font-weight: normal; line-height: 19px;"><br /></span></span><br />
<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; line-height: 19px;">Bake the cakes until the outsides are golden brown in color but the centers still jiggle, 10–14 minutes. </span></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.</span></span></div>
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<span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 21px; text-align: justify;">Bon appétit!</span>Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com7tag:blogger.com,1999:blog-5703752946046584341.post-58683625411372988222013-03-27T21:42:00.000-07:002013-08-16T14:10:26.482-07:00Chocolate Eclairs<span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span>
<span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;">I've always been a fan of cream puffs. I still am. The more whipped cream, the better. Éclairs on the other hand, I never found them appealing, until I saw Thomas Keller's <a href="http://us.rendezvousenfrance.com/sites/default/files/eclairs.jpg" target="_blank">Dulce de Leche </a></span></span><span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"><a href="http://us.rendezvousenfrance.com/sites/default/files/eclairs.jpg" target="_blank">Éclair</a>.</span><span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;"> It's so pretty that it made me want to make some.</span></span><span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> </span><span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;">The traditional </span></span><span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">éclair is filled with pastry cream and dipped in a shiny chocolate glaze but Thomas Keller suggested chocolate pastry cream.</span><span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> </span><span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Its just an explosion of chocolatey-ness in your mouth. </span><br />
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<span lang="EN-US"><span style="font-family: 'Trebuchet MS', sans-serif;">Makes 12 </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">éclairs.</span></span><br />
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<span lang="EN-US" style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;"><i>You'll need a pastry bag with an Ateco #867 French star tip</i></span></span><i style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">, a spray bottle, a 1/4-inch plain tip, a pastry bag with a 1/2-inch plain tip, and a candy thermometer.</i><br />
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<span style="color: #e06666;"><span lang="EN-US"><i style="font-family: 'Trebuchet MS', sans-serif;">for the Pâte à Choux for Eclairs: makes </i></span><i><span lang="EN-US"><span style="font-family: 'Trebuchet MS', sans-serif;">785 grams/28 ounces.</span></span></i></span><br />
<span style="color: #e06666;"><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">175 grams (1 </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">¼cup</span><span style="font-family: 'Trebuchet MS', sans-serif;">) all-purpose flour </span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span lang="EN-US">33 grams (2 tablespoons + 2 teaspoons) granulated s</span><span lang="FR-CA">ugar<o:p></o:p></span></span></div>
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<span lang="FR-CA"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">240 grams (1 cup) water<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">120 grams (4.2 ounces) unsalted butter, at room temperature<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">2.5 grams (3/4 + 1/8 teaspoon) kosher salt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">250 grams (1 cup) eggs</span></span><br />
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Combine the flour and sugar in a small bowl. Set up a stand mixer with the paddle attachment.</span><br />
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<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Combine the water, butter, and salt in a medium saucepan, place over medium heat, and using a wooden spoon, stir as the butter melts. (Staring at too high a temperature will evaporate some of the water before the butter has melted.) Once the butter has melted, increase the heat to medium-high and bring to a simmer, then remove the pan from the heat and, stir in all of the flour. Continue to stir for about 2 minutes, or until the mixture has a paste-like consistency, then place over med heat and stir rapidly for 1 to 2 mins, until the dough pulls away from the sides of the pan and the bottom of the pan is clean; the dough should be glossy and smooth, but not dry.</span></span></div>
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<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Immediately transfer the dough to the mixer bowl and mix on low for about 30 seconds to release some of the moisture. Slowly begin adding the eggs, about 50 grams or 3 tablespoons at a time, beating until each addition is completely absorbed before adding the next one. Continue adding the eggs, reserving 25 grams or 1/2 tablespoon, until the dough comes away from the sides of the bowl when pulled with the paddle but then grabs back on again.</span></span></div>
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<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Increase the speed to medium and mix for 15 seconds to make sure all of the eggs are incorporated. Stop the mixer. When the paddle is lifted, the dough should form a bird’s beak-it should hold its shape and turn down itself but not break off. If the dough is too stiff, add the reserved egg.</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e06666;">Transfer the dough to a pastry bag and refrigerate until cold before using.</span></span></span><br />
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<span lang="EN-US"><span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">NOTE ON FREEZING:</span><span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"> </span><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Pâte à choux for </span></span><span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;">é</span><span style="font-family: 'Trebuchet MS', sans-serif;">clairs is not ideal for freezing before baking because the lines created by using the French star tip can be compromised when you wrap or cover the dough in order to freeze it.</span></span></div>
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<span lang="EN-US"><span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Position the racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Fill a small bowl and the spray bottle with water.</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6; font-size: x-small;">TO MAKE A TEMPLATE:</span><span style="color: #a64d79;"> </span><span style="color: #e06666;">The guidelines for the éclairs should be visible through the lighter portion of a Silpat. Using a fine-tip marker, draw six 6-inch lines 2 inches apart on a large piece of parchment paper. Place the parchment on a sheet pan and position the Silpat over it. Or, if you don't have a Silpat, flip the parchment upside down so the pencil marks are facing the pan.</span></span></span></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">TO PIPE AND BAKE THE ECLAIRS: </span><span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;">Starting at the side of the Silpat farthest</span><span style="font-family: 'Trebuchet MS', sans-serif;"> from you, hold the tip of the pastry bag 3/4 inch above the Silpat and apply gentle, steady pressure as you pipe the first </span><span style="font-family: 'Trebuchet MS', sans-serif;">é</span><span style="font-family: 'Trebuchet MS', sans-serif;">clair. When the </span><span style="font-family: 'Trebuchet MS', sans-serif;">éclair is about 6 inches long, begin to lessen the pressure, and then stop it as you bring the dough back over itself, leaving a 1/2 inch curl at the end of</span><span style="font-family: Trebuchet MS, sans-serif;"> the éclair. Pipe 5 more éclairs on the Silpat. Carefully slide out the template and repeat with a second sheet pan and Silpat. Wet your finger and press down the tip of each éclair, then spray them lightly with water. Place the sheet pans in the oven and immediately lower the oven temperature to 350°F. Bake for about 40 minutes, until the éclairs are beginning to brown; rotate the pans halfway through (unless your using a convection oven). Lower the temperature to 325°F and bake for an additional 20 minutes, or until golden brown. Lower the temperature to 300°F and bake for 10 minutes longer, or until the puffs are light and feel hollow. If you break one open, the center should be completely cooked. Set on a cooling rack and cool completely before filling or freezing.</span></span></div>
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<span style="color: #e06666;"><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><i>for the Chocolate Pastry Cream: makes 775 grams/3 1/2 cups</i></span></span></span><br />
<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">167 grams (5.8 ounces) 70% chocolate, coarsely chopped, preferably Valrhona Guanaja</span></span><br />
<span style="color: #e06666;"><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">25 grams (0.8 ounce) 100% unsweetened chocolate, coarsely chopped, preferably Valrhona Pure P</span></span><span style="font-family: 'Trebuchet MS', sans-serif;">âte de Cacao</span></span><br />
<span style="color: #e06666;"><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">25 grams (2 tablespoons + 2 teaspoons) </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">all-purpose flour </span><span style="font-family: 'Trebuchet MS', sans-serif;">or </span><span style="font-family: 'Trebuchet MS', sans-serif;">custard powder</span></span><br />
<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">25 grams (1/4 cup + 1 tablespoon) unsweetened alkalized cocoa powder</span></span><br />
<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">60 grams (1/4 cup) egg yolks (approximately 3 egg yolks)</span></span><br />
<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">87 grams (1/4 cup + 3 tablespoons) granulated sugar</span></span><br />
<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">500 grams (2 cups) whole milk</span></span><br />
<span lang="EN-US"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">52 grams (1.8 ounces) unsalted butter, cut into 1/2 inch pieces, at room temperature</span></span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>(Note: use either chocolate pastry cream of pastry cream! You will not be needing both!)</i></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span>
<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;">Melt the two chocolates together. In a small bowl, c</span><span style="font-family: 'Trebuchet MS', sans-serif;">ombine the custard powder or all-purpose flour and the cocoa powder. Set up an ice bath. Place a medium bowl in the ice water and set a fine-mesh strainer over the bowl.</span></span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Put the yolks in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 30 seconds. Reduce the speed to low and slowly pour in the sugar, then whisk on medium speed until lighter in color, about 1 1/2 minutes. Scrape down the sides and bottom of the bowl, then whisk on medium-high speed for about 3 minutes, until the mixture is pale yellow and thick. When the whisk is lighted, the mixture should form a ribbon and hold it for about 5 seconds.</span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Reduce the speed to low, add the custard powder of flour mixture, and mix for 30 seconds. Scrape down the sides and bottom of the bowl. With the mixer running on low speed, slowly pour in the milk. Scrape the bowl again and mix for another minute, or until combined. </span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Pour the mixture into a large saucepan, set over medium heat, and stir gently until it begins to thicken. Switch to a whisk and whisk as the cream comes to a simmer, rotating the whisk around the bottom to keep the cream from scorching. Once you see bubbles breaking the surface, cook for about 5 minutes longer, whisking constantly, until the pastry cream has thickened.</span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Pour the pastry cream through the strainer, pressing gently to push the thickened cream through. Whisk for about 1 minute to cool slightly, then whisk in the butter in 2 additions. Scrape down the sides and bottom of the bowl. Add the chocolate in 2 additions, whisking until incorporated.</span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Pour into a covered container and press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate for at least 1 hours. The cream can be refrigerated for up to 4 days.</span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">When ready to use the cream, transfer to a bowl and stir gently until it has a creamy consistency.</span><br />
<span style="color: #e06666;"><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>for the Pastry Cream, if you don't want Chocolate Pastry Cream: makes 810 grams/3 2/3 cups</i></span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">160 grams (1/2 cup + 2 1/2 tablespoons) egg yolks (approximately 8 egg yolks)</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 vanilla bean, split lengthwise</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">133 grams (1/2 cup + 2 1/2 tablespoons) granulated sugar</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">100 grams (1/2 cup + 3 12 tablespoons) custard powder or all-purpose flour</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">666 grams (2 1/2 cups + 2 1/2 tablespoons) whole milk</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">33 grams (1.2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature</span><br />
<span style="color: #e06666;"><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></span>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Set up an ice bath. Place a medium bowl in the ice water and set a fine-mesh strainer over the bowl.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Put the yolks in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean, add them to the yolks, and mix on medium-low speed for about 30 seconds. Reduce the speed to low and slowly pour in the sugar, then whisk on medium speed until lighter in color, about 1 1/2 minutes. Scrape down the sides and bottom of the bowl, then whisk on medium-high speed for about 3 minutes, until the mixture is pale yellow and thick. When the whisk is lifted, the mixture should form a ribbon and hold it for at least 5 seconds.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Reduce the speed to low, add the custard powder of flour, and mix for 30 seconds. Scrape down the sides and bottom of the bowl. With the mixer running on the lowest speed, slowly pour in the milk. Scrape the bowl again and mix on low speed for another minute, or until combined.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Pour the mixture into a large saucepan, set over medium heat, and stir gently until it begins to thicken. Switch to a whisk and whisk as the cream comes to a simmer, rotating the whisk around the bottom to keep the cream from scorching. Once you see bubbles breaking the surface, cook for about 5 minutes longer, whisking constantly, until the pastry cream has thickened.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Pour the pastry cream through the strainer, pressing gently on it to push the thickened cream through. Whisk for about 1 minute to cool slightly, then whisk in the butter, in 2 additions.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Pour into a covered container and press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate for at least 1 hour. The cream can be refrigerated for up to 4 days.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">When ready to use the cream, transfer to a bowl and stir gently until it has a creamy consistency.</span><br />
<span style="color: #e06666;"><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #3d85c6; font-size: x-small;">TO FILL THE ECLAIRS: </span><span style="color: #e06666;">With the 1/4 inch plain tip, poke 2 holes, 1 1/2 inches in from each end, into the bottom of each éclair. Fill the pastry bag with the (chocolate) pastry cream. Place the tip of the pastry bag into one hole and apply gentle pressure to begin filling the éclair with pastry cream. (You may begin to see the pastry cream through the second hole; this is okay.) Pipe cream as needed into the second hold until the </span></span><span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;">éclair feels heavy; use about 60 grams/roughly 1/4 cup cream for each </span><span style="font-family: 'Trebuchet MS', sans-serif;">éclair. Repeat with the remaining </span><span style="font-family: 'Trebuchet MS', sans-serif;">éclairs and pastry cream.</span></span><br />
<span style="color: #e06666;"><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>for the Chocolate Glaze: makes 460 grams/1 3/4 cups</i></span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">110 grams (3.8 ounces) 70% chocolate, coarsely chopped, preferably Valrhona Guanaja</span><br />
<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;">10 grams (0.4 ounce) 100% unsweetened chocolate, coarsely chopped, preferably Valrhona Pure </span><span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">P</span></span><span style="font-family: 'Trebuchet MS', sans-serif;">âte de Cacao</span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">300 grams (1 cup) neutral glaze, preferably Caullet </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">112 grams (1/4 cup + 3 1/2 tablespoons) heavy cream</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Melt the chocolates together.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Warm the neutral glaze in a small saucepan over medium heat, stirring as it melts, then simmer for about 4 minutes, until it reaches 140 degrees F (60 degrees C).</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Meanwhile, warm the cream in another small saucepan.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Slowly pour the cream over the chocolate, stirring with a spatula (a whisk would aerate the mixture and make unwanted bubbles) until the mixture is smooth.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Set a fine-mesh strainer over a spouted measuring cup and strain the neutral glaze, then slowly stir the glaze into the chocolate mixture.</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"> </span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Press a piece of plastic wrap against the surface to prevent a skin from forming and cool to room temperature, about 1 hour, before using. The glaze should be fluid but not warm when used.</span><br />
<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;"> </span></span><br />
<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;">The glaze can be transferred to a covered container and refrigerated for up to 1 week. To use, heat the glaze in the top of a double boiler or in a medium bowl set over a saucepan of barely simmering water, stirring until melted and smooth but not hot.</span><i style="font-family: 'Trebuchet MS', sans-serif;"> </i></span><i style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;"> </i><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #3d85c6; font-size: x-small;">TO GLAZE THE ECLAIRS:</span><span style="color: #e06666;"><span style="font-size: x-small;"> </span>Pour the glaze into a deep bowl that is about 7 inches wide, just slightly larger than an </span></span><span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;">éclair. Hold an </span><span style="font-family: 'Trebuchet MS', sans-serif;">éclair parallel to the surface of the glaze and dip it into the glaze to coat the top; pull it out of the glaze, still parallel to it, and turn the </span><span style="font-family: 'Trebuchet MS', sans-serif;">éclair upward, letting the excess run off, then rotate slightly to one side to stop the glaze from dripping. Set on a serving platter and repeat with the remaining </span><span style="font-family: 'Trebuchet MS', sans-serif;">éclairs.</span></span><br />
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<span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;">The </span><span style="font-family: 'Trebuchet MS', sans-serif;">éclairs are best eaten as soon as they are completed, but they can be refrigerated for up to 1 hour.</span></span><br />
<span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Bon app<span style="background-color: white; line-height: 21px; text-align: justify;">étit!</span></span></span></div>
Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-19346082702138648162013-03-26T22:10:00.000-07:002013-08-16T14:12:33.221-07:00Roasted Strawberry Ice Cream<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">This roasted strawberry ice cream is my absolute favorite. It is by far the best ice cream I have ever tasted in my life. The texture is perfect, the color is perfect, the consistency is perfect, and most important of all, it taste delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzOfQ2Mwu2Tat8Q_md8znKqzM0YdHsaxtAip0-h1Tvf2R2qZTt7NMprwB0cEiHHJa5u0erYYq9sRSFM4YmgydIQ4NcmRWBvoHQWm4cy9HJbLz4Zc6Sojy0ILv5UfqyB_8E0Nvre1O6Jw/s1600/IMG_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzOfQ2Mwu2Tat8Q_md8znKqzM0YdHsaxtAip0-h1Tvf2R2qZTt7NMprwB0cEiHHJa5u0erYYq9sRSFM4YmgydIQ4NcmRWBvoHQWm4cy9HJbLz4Zc6Sojy0ILv5UfqyB_8E0Nvre1O6Jw/s640/IMG_0250.JPG" width="640" /></a></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">The technique to make the strawberry flavor way more intense than a commercial ice cream, is to roast the strawberries with balsamic vinegar and sugar, to caramelize the fruit. It is better to roast them because it prevents any ice crystals to form because if you do not roast the strawberries, all the juices will crystallize when you freeze the ice cream, leaving you with ice crystals in your supposed-to-be-creamy ice cream. So, roasting the strawberries removes the liquids. The balsamic vinegar adds a deep flavor to the ice cream and the caramelizing part happens with this and the granulated sugar.</span><br />
<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">For the vanilla base, when you cook it on the stove top you want to get the right consistency, otherwise it won't thicken and your ice cream won't look like ice cream. Click <a href="http://www.delightdulce.com/2012/06/roasted-strawberry-ice-cream.html?showComment=1364076575455#c1258075990274686402" target="_blank">here</a> for the original recipe by Raiza Costa's blog, <a href="http://www.delightdulce.com/" target="_blank">Dulce Delight</a> and check out her amazing videos! =)</span></span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>for the strawberries</i></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 pound fresh strawberries</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 tablespoon balsamic vinegar</span></div>
<div style="background-color: white; line-height: 21px;">
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">2 tablespoon granulated sugar</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">2 tablespoon light corn syrup</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 300°F. Clean the strawberries, but leave them whole. Place them on your Silpat on a baking sheet and coat them with the balsamic vinegar and sugar. Bake for approximately 45 minutes, or until they are very dark color and will be mushy. Depending on the size of your strawberries, the bigger they are, the more you have to bake them.</span></div>
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Collect all the strawberries and the juices released from it. Mash it with a fork or a masher, leaving the size of the chunks you want. Add the corn syrup. It is important that you add the corn syrup so don't leave it out! It won't leave any grains in the ice cream. Then, chill in the refrigerator. </span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>for the vanilla base</i></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 cup whole milk</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 cup heavy cream</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1/2 vanilla bean </span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">5 egg yolks</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">100 grams granulated sugar</span></div>
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">In a large pot, big enough to hold all of the ingredients, combine the whole milk, heavy cream, and the vanilla bean and seeds. Bring to a boil. This process allows the vanilla to infuse the milk with its flavor. When it starts to boil, turn off the heat, and cover the pan with a lid.</span></div>
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<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21px;">Whisk to break the yolks and add the sugar. Whisk until it becomes a pale yellow. Put the yolk mixture close to the milk, still on the stove top. Bring the milk, again, to a boil. </span></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 21px;">Temper the eggs by slowly pouring a little bit of the hot milk into the yolks and whisk nonstop, so you don't end up with scrambled eggs. Keeping on pouring the hot milk into the yolks until about half of the milk is incorporated into the egg mixture. Bring the eggs back to the pan on low heat and keep stirring. The motion with your arm should be an 8 pattern. The lower the heat is, the creamier your ice cream will be. Do not stir quickly; aggressive stirring upsets the egg and your custard</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 21px;"> will be runny. Stir gently. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e06666; line-height: 21px;">To test if your custard is ready, lift your spatula. If the custard is dripping and has not coated the back of your spatula, it's too runny and needs more time to cook. If you can draw a line with your finger on the spatula and it forms a clean channel, it's ready.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e06666; line-height: 21px;">Sieve the custard and immediately place over an ice bath. Keep stirring over the ice bath until there is no more steam. Cover with plastic wrap and refrigerate. The more you leave it in the fridge, the more mature it will get; at least 3 hours but the best way to make it really mature is to refrigerate it overnight. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21px;"><span style="color: #3d85c6;"><span style="font-size: x-small;">FREEZING THE ICE CREAM:</span> </span><span style="color: #e06666;">Add the cold strawberries to the cream and mix to combine. With your ice cream maker running (or, depending on the manufacturing,...) pour it in and mix. After a while, your ice cream will gain body and volume, about 20 minutes. Put it into a bowl, cover with plastic wrap, and put it in the freezer.</span></span></span></div>
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Once your ice cream is firm, take it out of the freezer, and serve! </span><br />
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<span style="line-height: 21px; text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">Bon appétit!</span></span></span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">NOTE: </span><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Remember to always use fresh and good ingredients since the recipe only requires few items, every little thing will strongly affect the final taste. Try to use whole milk, because it adds more fat, which makes the result of your ice cream even more delicious.</span><br />
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Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-6104666469986747182013-03-22T20:42:00.000-07:002013-08-16T14:15:31.236-07:00Banana Crepe Cake with Butterscotch<div class="separator" style="clear: both; text-align: left;">
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">All I want to do all day is eat, sleep, and... eat. Don't you? So when I walked down the stairs and into the kitchen this morning, I thought, just another day I have to cook breakfast, instead of having it already made for you. Well, I stuck my head in the fridge, looked up and down, grabbed some Chinese sausages, fried it, microwaved some leftovers, and sat down and finally ate. I did this for a couple mornings, and thought that I needed something sweeter, maybe something other than rice, something fancy, something pretty, something unhealthy. =)</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">So one night, I thought of making some crepe batter and cooking it the next morning. But then I remembered that <a href="http://smittenkitchen.com/" target="_blank">smitten kitchen</a> had a <a href="http://smittenkitchen.com/blog/2012/04/banana-bread-crepe-cake-with-butterscotch/" target="_blank">banana bread crepe cake</a> thing lookin' all fancy there, so I made that. Knowing me, I'm slow at everything, so I ended up taking about 2 hours(not including making the crepe batter and chilling) until I got to eat it. Oh well.</span></div>
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<i><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Makes 11 to 12 9-inch crepes, or a 1 1/2-inch cake.</span></i><br />
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<span style="color: #3d85c6; font-size: x-small;">INGREDIENTS:</span></span><br />
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<i>for the banana crepes:</i></span></div>
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<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;">4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan<br />1 large speckly ripe banana (should yield a scant 1/2 cup peeled, pureed)<br />1 cup (235 ml) milk<br />3/4 cup (95 grams) all-purpose flour<br />4 large eggs<br />2 tablespoons (25 grams) light brown sugar<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon table salt<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon freshly grated nutmeg</span><br /><span style="font-family: Trebuchet MS, sans-serif;">Pinch of ground cloves</span></span></div>
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Blend the banana in a food processor until smooth. Add melted butter and blend again. Add remaining ingredients and blend until they are combined. Transfer batter, which will look pretty thin, to a bowl (even easier later if it has a spout), cover with plastic wrap and chill for at least an hour, preferably overnight, and up to two days. When you remove the batter, it will seem surprisingly thick. Stir it to redistribute the ingredients before using it.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 to 3 minutes. Flip the crepe and cook it for 30 seconds on the other side, before transferring it to a plate to cool. Repeat with remaining batter. You can stack your crepes and they should not stick together. Let crepes cool completely before assembling.</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>for the cream cheese yogurt filling:</i><br />8 ounces (225 grams) cream cheese, well-softened<br />1 1/2 cups (345 grams) plain Greek-style yogurt<br />1/3 cup (65 grams) granulated sugar<br />1/2 teaspoon vanilla extract</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Whip cream cheese until fluffy, then beat in yogurt, 1/2 cup at a time. When fully combined, add sugar and vanilla then beat until rich and fluffy, just another minute.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Lay first crepe on </span><span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">a cake plate or serving platter. Spread with 1/4 cup of the yogurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top, as it is the lid.</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>for the walnut butterscotch topping:</i><br />1/2 cup (120 ml) heavy whipping cream<br />1/4 cup (50 grams) packed dark brown sugar<br />1 tablespoon (15 grams) unsalted butter, at room temperature<br />1/2 cup (about 50 grams) chopped walnuts, toasted<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon flaky sea salt, or to taste</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty. Stir in the vanilla and salt, then walnuts. Immediately pour over stack of filled crepes, nudging the butterscotch to the edges with your spoon — if it goes over the edge, so be it.</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Serve immediately, or keep in fridge until ready to serve. Crepe cake keeps for up to 3 days, possibly longer, but good luck with that.<span style="background-color: transparent;"> </span>If you’d like to pass the walnut butterscotch alongside cake servings, rather than drizzling it over the top of the cake, I recommend you double the yield, and keep it warm so it stays pourable. If it still seems too thick, a little extra cream will thin it. The butterscotch sauce can also make do without the walnuts. </span></div>
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Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-23031053024222085452013-03-21T22:05:00.004-07:002013-08-16T14:15:48.578-07:00Black-on-Black Truffles<blockquote class="tr_bq">
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<span style="color: #6fa8dc;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">"Dark<span style="font-size: small;">, velvety, lumpy, bumpy chocolate truffles are as prized as the fungi for which whey were na<span style="font-size: small;">me<span style="font-size: small;">d, and after which they were modeled. These luxurious candies are the simplest o<span style="font-size: small;">f the t<span style="font-size: small;">ruffle family<span style="font-size: small;">, made of nothing more than cream, butter, and bittersweet chocolate. In French, dark chocolate is called <i>chocolat noir</i> or black chocolate, so you can understand why Pierre dubbed these "<span style="font-size: small;">black truffles." Once the black truffles are shaped <span style="font-size: small;">between your palms, they're plunged into <span style="font-size: small;">cocoa powder, giving truth to the na<span style="font-size: small;">me "black on black." <span style="font-size: small;"><i>-</i>quoted from Pierre Her<span style="font-size: small;">mé.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></blockquote>
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<span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Well, Pierre Hermé said pretty much everything about these truffles. I really have nothing else to say... well... other than that I had no idea that truffles are <i>way</i> easier to make than I thought they were. Only four ingredients. </span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Just imagine, eating your very first truffle; you savour every bite, or choke as you stuff your face with more and more truffles, or just live in the moment as it melts in your mouth, wouldn't you want more? I did. But the only truffles thats were left in the Godiva box had nuts and I'm allergic to most nuts. And so I was anxcious to make some truffles and take all the creds for it =) and that's exactly what I did.</span></span><br />
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<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;">-from Pierre Herm<span style="font-size: small;">é'<span style="font-size: small;">s cookbook "<span style="font-size: small;">Chocolate Desserts."</span></span> </span></span></span></span> <br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Makes about 40 truffles. </i></span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>The truffles can be served as soon as they are coated or they can be stored in the fridge for a day or two, covered and away from foods with strong odors. </i> </span><br />
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">INGREDIENTS:</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">9 o<span style="font-size: small;">unces (260 grams) bittersweet chocolate, preferably Valrhona Caraïbe, finely chopped</span></span><br />
<span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">1 cup (250 grams) heavy cream</span></span><br />
<span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">3 1/2 <span style="font-size: small;">tablespoons (1 3/4 ounces; 50 grams) unsalted butter, room temperature<span style="font-size: small;">, cut<span style="font-size: small;"> into 4 pieces</span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">Dutch-processed cocoa powder, preferably Valrhona, for dusting</span></span></span></span></span></span><br />
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">DIRECTIONS:</span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">Put the chocol<span style="font-size: small;">ate in a heatproof bowl that can hold all of the ingredients. Bring the cream to a full boil in a saucepan or microwave oven, then pour the hot cream into the center of the chocolate. Working with a spatula, gently s<span style="font-size: small;">tir the cream into the chocolate in ever-widening concentric circles until the ganache is homogeneous and smooth.<span style="font-size: small;"> Allow the ganache to rest on the counter for a<span style="font-size: small;">bout a minute before adding the butter.</span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Add the butter 2 pieces at a time, stirring gently to blend. When all the butter is blended into the mixture, pour the ganache into a baking pan or bowl. Put the pan in the refrigerator and, when the ganache is cool, cover it with plastic wrap and chill for at least 3 hours<span style="font-size: small;">. The ganache can stay in the refrigerator overnight, if that's better for you.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">When you are ready to shape the truffles, spoon a generous amount of cocoa powder into a bowl, and set out a baking sheet lined with parchment or waxed paper. Remove the truffle mixture from the fridge and scoop up a scant ta<span style="font-size: small;">blespoon of ganache for each truffle; put the dollops of ganache on the paper-lined pan. Dust the palms of your hands with cocoa powder and, one by one, roll the mounds of ganache b<span style="font-size: small;">etween your palms to form rounds. Don't worry about making them e<span style="font-size: small;">ven<span style="font-size: small;">-<span style="font-size: small;">they're supposed to be gnarly and misshapen. As you shape each truffle, drop it into the bowl o<span style="font-size: small;">f cocoa powder, toss it in the cocoa so that it is well coated, and then very gingerly toss it between your palms to shake off the excess cocoa. Alternatively, you can roll the truffles around in a sieve to encourage them to shake off their extra cocoa. As each truffle is finished, return it to the parchment-lined pan, and it's ready to be served!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="background-color: #fefefe; font-family: 'Trebuchet MS', sans-serif; line-height: 19.1875px;">Bon appétit!</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><br />
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<span id="goog_1381641737"></span><span id="goog_1381641738"></span>Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-61342459370605094712013-03-20T21:13:00.000-07:002013-06-24T19:44:20.430-07:00Melt-in-Your-Mouth Shortbread Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">These </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small; text-align: left;">are</span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;"> the easiest cookies that I've </span><i style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">eve</i><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small; text-align: left;"><i>r</i> made.<span style="font-size: small;"> <span style="font-size: small;">You only need four ingredients which you will definitely have in your kitchen<span style="font-size: small;">; butter, icing sugar, cornstar<span style="font-size: small;">ch, and all-purpose flour.<span style="font-size: small;"> Click <a href="http://allrecipes.com/Recipe/Melt---In---Your---Mouth-Shortbread/Detail.aspx" target="_blank">here</a> for the original recipe by <a href="http://allrecipes.com/" target="_blank">allrecipes.com</a><span style="font-size: small;"><span style="font-size: small;"> and nutritional information.</span></span></span></span></span></span></span></span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">One time, way before I'd known this recipe, I was given a cookie that looked <i>exactly </i>the same as this one. When I grabbed it from the goodie bag, it almost completely crumbled in my fingers. I was surprised, I've never had a shortbread cookie like this one, it melts the moment you put it into your mouth. I made shortbread cookies before but it was the exact opposite from these cookies-crunchy and hard-definitely not melt-in-your-mouth. But the shortbread I ate was from a bakery though and I thought I wouldn't ever be able to make a replica of it. That cookie was sooo good though, one of my favorite cookies(the bestest cookie would be Thomas Keller's double chocolate chip cookie). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWAx3SWhqbEw-pFhk4xTd0kmX9-tYBhyphenhyphenB0wunQcBIJIilUKNP7tpsSO3gKgHBIiB8SP7OWUOFUWbYcKILq74VR7C5Rb92v6MN-k1zsu_qjQxVRkSlmrSXMhPOQeTOCL-ZHEfq3UTBysA/s1600/DSC09867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWAx3SWhqbEw-pFhk4xTd0kmX9-tYBhyphenhyphenB0wunQcBIJIilUKNP7tpsSO3gKgHBIiB8SP7OWUOFUWbYcKILq74VR7C5Rb92v6MN-k1zsu_qjQxVRkSlmrSXMhPOQeTOCL-ZHEfq3UTBysA/s400/DSC09867.JPG" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">INGREDIENTS:</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">1 cup butter, softened</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">1/4 cup cornstarch</span><br />
<span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">1/<span style="font-size: small;">2 cup confectioners' sugar</span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">1 1/2 cups all-purpose flour</span></span></span><br />
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">DIRECTIONS:</span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">Preheat the oven to 375°F<span style="font-size: small;">(190°C). Line two trays with parchment paper.</span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low speed for on<span style="font-size: small;">e min<span style="font-size: small;">ute, the on high for 3 to 4 mi<span style="font-size: small;">nutes. <span style="font-size: small;">Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.<span style="font-size: small;"> O<span style="font-size: small;">r, if you want them to look much prett<span style="font-size: small;">i<span style="font-size: small;">er, <span style="font-size: small;">pipe the dough in a p<span style="font-size: small;">astry bag <span style="font-size: small;">with<span style="font-size: small;"> a <span style="font-size: small;">large, star tip.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: small;">Bake for <span style="font-size: small;">12 to 15 min<span style="font-size: small;">s. W<span style="font-size: small;">atch that the edges don't brown too much and cool on wire racks.</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="background-color: #fefefe; line-height: 19.1875px;">Bon appétit!</span>Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-71065908199819491292013-03-19T20:59:00.000-07:002013-06-24T19:56:32.514-07:00Triple Chocolate Chunk Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #a64d79;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Okay. So<span style="font-size: small;">,</span> second day of spring break<span style="font-size: small;">, <span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I was flipping through pages <span style="font-size: small;">of cookbooks and came<span style="font-size: small;"> ac<span style="font-size: small;">ross these devils.<span style="font-size: small;"> Death by chocolate if you want to call it. So chocolaty and so buttery<span style="font-size: small;"> and so sweet and so crunchy but so soft and so chewy and so good and so per<span style="font-size: small;">fect.<span style="font-size: small;"> Best<span style="font-size: small;">. Cookie. Ever.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
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<span style="color: #a64d79;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">My sister say<span style="font-size: small;">s</span> they taste exactly like the caf cookies at school. And trust me, the caf cookies are the best. Only 75 cents for a good size cookie and people line up to buy like $10 worth of cookies! I know that's a lot cookies for just one person and that means working out a lot too, to get rid of all those calories. =)</span></span></span><span style="color: #a64d79; font-family: Arial, Helvetica, sans-serif; text-align: center;"> </span></div>
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<span style="color: #a64d79;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Each cookie should weigh 150 grams for a monstrous cookie, 75 grams for a big cookie, 50 grams for a medium-sized cookie, and 15 grams for a small, averaged-sized, cookie. Well, maybe <i>average-sized</i>, but pretty reasonable.</span></span></span></div>
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<span style="color: #a64d79;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-w5vkClw6hqtCFfJq2X5_pF-T1JmrJ2b9FX8UuCX4yFf_Ibt92AaAjgQ4_GAW12pKHbZJiQRS_mMzX0DUqjAe1__VmEMTb759NP1V1t7AkD1rcLRZYgRvmFuia5hdgDzlWc3lKILD0I/s1600/DSC00654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-w5vkClw6hqtCFfJq2X5_pF-T1JmrJ2b9FX8UuCX4yFf_Ibt92AaAjgQ4_GAW12pKHbZJiQRS_mMzX0DUqjAe1__VmEMTb759NP1V1t7AkD1rcLRZYgRvmFuia5hdgDzlWc3lKILD0I/s640/DSC00654.JPG" width="640" /></a></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a64d79;"><span style="font-size: small;">Never got to see the last cookie, since it was finished so quickly. But they were <i>huge. </i>And I mean <i>huge, </i>like <i>massive.</i> Well maybe only for me, I'm tiny. Oh well. These cookies are easy to whip up and you can freeze the dough for up to 1 month. </span></span></span><br />
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<span style="color: #a64d79; font-size: small;"><span style="font-family: Trebuchet MS, sans-serif;">from Thomas Keller's "Bouchon Bakery" cookbook</span></span><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #a64d79; font-size: small;"> </span></span></b></div>
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif; font-size: small;">238 grams (1 1/2 cups + 3<span style="font-size: small;"> tbsp</span>) all-<span style="font-size: small;">pur<span style="font-size: small;">pose flour</span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">2.3 grams (1/2 tsp) baking soda</span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">3 grams (<span style="font-size: small;">1 tsp) kosher salt</span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">134 grams (1/2 cup + 2 tbsp) dark brown sugar, lightly packed</span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">12 grams (1 3/4 tsp) unsulf<span style="font-size: small;">ured blackstrap molasses</span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">104 grams (1/2 cup<span style="font-size: small;"> + 1 tsp) granulated sugar</span></span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;">107 grams (2/3 cup)</span></span></span><span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span>3/8-inch chunks 70% to 72% ch<span style="font-size: small;">ocolate</span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">107 grams (scant 1/2 cup) chocolate chips</span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">167 grams (5.9 o<span style="font-size: small;">un<span style="font-size: small;">ces</span></span>) unsalted butter, at room temperature</span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">60 grams <span style="font-size: small;">(3 tbsp + 2 1/2 tsp---<span style="font-size: small;">approx<span style="font-size: small;">. 1 and a bit</span></span>) eggs*</span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">*lightly beat the egg to break up the yolk and combine it with the white<span style="font-size: small;"> and weigh/measure</span></span></span></span></span></div>
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<span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection or standard). Line two sheet pans with Silpats or parchment paper.</span><br />
<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><br /></span></span></span></span></span>
<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Place the flour in a medium bowl. Sift in the baking soda. Add the salt and whisk together. </span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Place the dark brown sugar in a small bowl and stir in the molasses and granulated sugar, breaking up any lumps; the mixture will not be completely smooth. </span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><br /></span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Place the chocolate chunks in a strainer and tap the side to remove and powdered chocolate, which would cloud the coo<span style="font-size: small;">kies. Mix with the chocolate chips.</span></span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn<span style="font-size: small;"> to medium-low speed and cream the butter, warming the bowl if needed, until it is the consistency of mayonnaise and holds a peak w<span style="font-size: small;">hen the paddle is lifted. Add the molasses mixture and mix for 3 to 4 minutes, until fluff<span style="font-size: small;">y. Scrape down the sides and bottom of the bowl. Add the eggs and mix on low speed for 1<span style="font-size: small;">0 to 30 seconds, until just <span style="font-size: small;">combined</span>. Scrape the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during <span style="font-size: small;">baking and then deflate).</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry in<span style="font-size: small;">gredients<span style="font-size: small;"> that have settled there. A<span style="font-size: small;">dd the chocolates and pulse on low <span style="font-size: small;">speed about 10 times to combine. <span style="font-size: small;">Refrigerate</span> the dough for 30 mins.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Using the ice cream scoop, divide the dough into 6 equal portions, 150 grams each, or smaller depending on your pre<span style="font-size: small;">fer<span style="font-size: small;">ence. Roll each one into a ball.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">The cookies are very large; bake only 3 in a pan. With a short end <span style="font-size: small;">of the pan toward you, place one cookie in the upper left corner, one in the lower left corner, and the third one in the center, toward the right side of the pan. Bring the dough to room temp. be<span style="font-size: small;">fore baking.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="color: #a64d79; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Trebuchet MS, sans-serif;">Bake until golden brown, 14-16 mins in a convection oven, 18-20 mins in a standard oven, reversing the positions of the pans halfway through <span style="font-size: small;">baking. Set the pans on a cooling rack and cool for 5<span style="font-size: small;"> to 10 mins<span style="font-size: small;">, then transfer the cookies to the rack to cool completely.</span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="background-color: #fefefe; color: #a64d79; font-family: 'Trebuchet MS', sans-serif; line-height: 19.1875px;">Bon appétit!</span></div>
Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-67893941177221865962013-03-18T22:19:00.003-07:002013-06-24T19:06:59.259-07:00Fleur de Sel Caramels<div class="separator" style="clear: both; text-align: left;">
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<span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif; font-size: small;">I'll admit it, anything using a candy thermometer, like tempering chocolate, is not my forte. I get scared that I might mess something up. But if something <i>does</i> go wrong.... it's the thermometers fault. Not mine. But when I did my usual recipe-browsing, I came across these funky looking caramels. How could I possibly say no? And plus, it's <a href="http://www.foodnetwork.com/recipes/ina-garten/fleur-de-sel-caramels-recipe2/index.html" target="_blank">Ina Garten's Fleur de Sel Recipe</a> which means it taste yummy.</span><span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif; font-size: small;"> </span><span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">These fleur de sel caramels taste even more delicious then they look; so soft, chewy, sweet and salty, and they melt in your mouth. </span></div>
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif; font-size: small;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_G_g67gESlT2n3tRBdoyTUSF6H97s9N1Twqv1uDvioZOqMnt48HiJ2oO1ZjrsjC8HXovsVkotKezNKoaCqrFiKT1EFt88ePWOHngD84Wjou4MFU0m0oTfIF_bqIRZAlHQcMMIRPrqdc/s1600/DSC00572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_G_g67gESlT2n3tRBdoyTUSF6H97s9N1Twqv1uDvioZOqMnt48HiJ2oO1ZjrsjC8HXovsVkotKezNKoaCqrFiKT1EFt88ePWOHngD84Wjou4MFU0m0oTfIF_bqIRZAlHQcMMIRPrqdc/s640/DSC00572.JPG" width="640" /> </a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibM1SSLiW0DTjyIBlKPIR9tlJ49N0Pw4vP66tCBkeGyTjnGAksgDLpSdFxpNkIHv4FCzv-NVrGOvvgjYzY8HFalQ-ZwddkILnnRURiR6cNPgRCd8AZfQ2ulpPPtoYZDIuR-Bjl4z3diQg/s1600/DSC00581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibM1SSLiW0DTjyIBlKPIR9tlJ49N0Pw4vP66tCBkeGyTjnGAksgDLpSdFxpNkIHv4FCzv-NVrGOvvgjYzY8HFalQ-ZwddkILnnRURiR6cNPgRCd8AZfQ2ulpPPtoYZDIuR-Bjl4z3diQg/s640/DSC00581.JPG" width="640" /></a></span></span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">INGREDIENTS:</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"> Vegetable oil, for the pan<br /> 1 1/2 cups granulated sugar
<br /> 1/4 cup light corn syrup
<br /> 1 cup heavy cream
<br /> 5 tablespoons unsalted butter
<br /> 1 teaspoon fleur de sel, plus extra for sprinkling
<br /> 1/2 teaspoon pure vanilla extract
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">DIRECTIONS:</span><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
<br /><br />In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine
1/4 cup water, the sugar and corn syrup and bring them to a boil over
medium-high heat. Boil until the mixture is a warm golden brown. Don't
stir -- just swirl the pan.
<br /><br />In the meantime, in a small pot, bring the cream, butter and 1
teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat
and set aside.
<br /><br />When the sugar mixture is done, turn off the heat and slowly add the
cream mixture to the sugar mixture. Be careful -- it will bubble up
violently. Stir in the vanilla with a wooden spoon and cook over
medium-low heat for about 10 minutes, until the mixture reaches 248
degrees F (firm ball) on a candy thermometer.
</span><span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm. </span><span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /><br />When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
</span><span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">Starting with a long side, roll the caramel up tightly into an 8-inch-long log. Or just cut it up into small bite-size squares. </span><span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif;">Sprinkle the log with fleur de sel, trim the ends and cut into 8
pieces. (Start by cutting the log in half, then continue cutting each
piece in half until you have 8 equal pieces.) It's easier to cut the
caramels if you brush the knife with flavorless oil like corn oil. </span><span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><br /><br /><span style="font-size: small;">Cut parchment paper into 4-by-5-inch pieces and wrap
each caramel, twisting the ends. Store in the refrigerator
and serve the caramels chilled.</span></span><br />
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<span style="color: #a64d79; font-family: 'Trebuchet MS', sans-serif; line-height: 19.1875px;">Bon appétit!</span></div>
Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com1tag:blogger.com,1999:blog-5703752946046584341.post-71838548324208937582012-11-01T21:11:00.004-07:002013-06-24T19:56:32.518-07:00The Concord<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqugW-mpE_4ldDhFBF9O-EvOKt14uYbf6J3IxXrjIqbv1JwGQmLPaIgSLRN5Wpsxm3zDw-ALicfVkaTHi0SKgvRCrZ9Euz-GV6XISH37r_fOChsKyGxokt5iDDFGesihymu6-gB3S9cQ/s1600/DSC09147.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqugW-mpE_4ldDhFBF9O-EvOKt14uYbf6J3IxXrjIqbv1JwGQmLPaIgSLRN5Wpsxm3zDw-ALicfVkaTHi0SKgvRCrZ9Euz-GV6XISH37r_fOChsKyGxokt5iDDFGesihymu6-gB3S9cQ/s1600/DSC09147.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqugW-mpE_4ldDhFBF9O-EvOKt14uYbf6J3IxXrjIqbv1JwGQmLPaIgSLRN5Wpsxm3zDw-ALicfVkaTHi0SKgvRCrZ9Euz-GV6XISH37r_fOChsKyGxokt5iDDFGesihymu6-gB3S9cQ/s640/DSC09147.JPG" width="640" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">"The Concorde," by Pierre Hermé is a cake assembled with layers of cocoa meringue and chocolate mousse, whereas Dede Wilson's "Chocolate Mousse Meringue Cake," has those two elements plus blueberry jam, whipped cream, and fresh blueberries. So, what I did is I combined these two recipes and made my revised version of "The Concorde." I took the cocoa meringue recipe of Pierre Hermé's cake and the mousse, whipped cream, blueberry jam, and fresh blueberries of Dede Wilson's cake.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dNZ7_vBA3rsOUwRl-EsUKDbCzE8qfEd2fKTTyaE2_VCEPuRHStvDxP9om8vyCEYTUIAbZC3g7Yepyb8X49x_m64xO6eCrLgiwyIhjWkzNM7bJAPZGKuh8OjkycOq-veT1JEm_eFeQWg/s1600/DSC09158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9dNZ7_vBA3rsOUwRl-EsUKDbCzE8qfEd2fKTTyaE2_VCEPuRHStvDxP9om8vyCEYTUIAbZC3g7Yepyb8X49x_m64xO6eCrLgiwyIhjWkzNM7bJAPZGKuh8OjkycOq-veT1JEm_eFeQWg/s640/DSC09158.JPG" width="640" /></span></a></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Here, you can see the different layers(from bottom to top): cocoa meringue, raspberry jam(I <i>love </i>raspberries so used this instead of the blueberries), whipped cream, fresh blueberries, cocoa meringue, raspberry jam, whipped cream, fresh blueberries, and the last cocoa meringue-flat side up. Then, I covered the cake with the chocolate mousse, glued meringue logs to the sides and top of the cake, and sprinkled the remaining fresh blueberries. For the finishing touch, I sifted cocoa powder and confectioners' sugar. In no time, it was finished! </span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">I prefer sticking the meringue logs onto the cake vertically, rather than sideways, diagonal, and in all directions especially on the sides of this cake because I find it much easier to slice by keeping a nice, clean slice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0krue3jeizXbHHwdy57kQ0EfYrG7_1l4q5xrw7BWDtiEWcJF-c9X-7NRmNzS8KqcV8-KfS1dmeKDlRpuQmrCjlfCbOe-XlfHpkJ-Ej-EVmHX3DZIT04B79d3DQ6RdnfZ-cYEOievhLis/s1600/DSC09181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0krue3jeizXbHHwdy57kQ0EfYrG7_1l4q5xrw7BWDtiEWcJF-c9X-7NRmNzS8KqcV8-KfS1dmeKDlRpuQmrCjlfCbOe-XlfHpkJ-Ej-EVmHX3DZIT04B79d3DQ6RdnfZ-cYEOievhLis/s640/DSC09181.JPG" width="640" /></span></a></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif; text-align: center;">The previous cake was made last Saturday for a party and this cake was made the following day, again, for a party. I used the same recipes except for raspberry jam, I used blueberries. Baking all weekend, Monday, and Tuesday, all the work payed off. </span><br />
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<i style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"><u>for the cocoa meringue</u></i><br />
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<span style="text-align: center;"><span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">INGREDIENTS:</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 cup (100 grams) confectioners' sugar</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">3 tablespoons Dutch-processed cocoa powder, preferably Valrhona</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">4 large egg whites, at room temperature</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1/2 cup (100 grams) granulated sugar</span></span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">DIRECTIONS:</span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Position the racks to divide the oven into thirds and preheat the oven to 250°F (120°C). Line two large baking sheets with parchment paper. Pencil the outline of two 8 1/2-inch (22 cm) circles on one piece of parchment and the outline of one 8 1/2-inch (22 cm) circle on the other and turn the sheets of paper over. (If you can't see the outline of the circles clearly now that the paper is flipped over, darken the pencil lines.) Fit a large pastry bag with a plain 1/2-inch (1.5 cm) tip and a smaller bag with a 1/2-inch (7 mm) tip. </span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Sift the confectioners' sugar and cocoa powder together and keep close at hand.</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">In a clean, dry mixer bowl with a clean, dry whisk attachment in place, whip the egg whites on high speed until opaque and form soft peaks. Still whipping on high, add half of the granulated sugar and continue to beat until the whites are glossy and hold firm peaks. Reduce the mixer speed to medium-low and gradually beat in the remaining sugar.</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Remove the bowl from the mixer and, working with a large rubber spatula, gently fold in the sifted confectioners' sugar and cocoa mixture. Work quickly and delicately, and don't be discouraged when your beautifully airy meringue somewhat deflates~it's inevitable.</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Spoon two-thirds of the batter into the large pastry bag and begin piping the batter at the center of a traced circle. Work your way in a spiral to the penciled edge, trying to have each coil of batter touch the preceding coil. Pipe with light, consistent pressure and keep the disks thin-they shouldn't be more the 1/3-inch (1 cm) high. Pipe the remaining disks in the same manner. Fill the smaller pastry bag with the remaining batter and pipe as many long strips of meringue as you can on the baking sheet with the single disk. (You'll use the pieces of meringue strips to decorate the sides and top of the cake.)</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">If there are any spaces or uneven sections in the disks, give them a once-over-lightly with a metal spatula. Place the baking sheets in the oven and insert the handle of a wooden spoon into the door to keep it slightly ajar. Bake the disks for 1 1/2 to 2 hours, rotating the pans front to back and top to bottom two or three times during the baking period. The meringues should be firm, but not colored. Turn off the oven and continue to dry the meringues for another 2 hours, for as long as overnight, with the door closed.</span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="text-align: center;">Transfer the meringues, parchment and all, to racks to cool to room temperature. Run a thin metal spatula under the disks and strips to loosen them from the paper. (The meringues can be made up to 1 week in advance and kept in a cool dry place, such as an airtight box.)</span> </span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><u><i>for the raspberry jam</i></u></span></span></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; font-size: x-small; text-align: center;">INGREDIENTS:</span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">4 cups fresh raspberries</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1/4 cup granulated sugar</span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="text-align: center;">2 teaspoons freshly squeezed lemon juic</span>e</span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">DIRECTIONS:</span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Put the blueberries, sugar, and lemon juice in a medium, nonreactive saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the berries begin to give off juice. Roughly mash the berries with a potato masher or a fork. </span></span></div>
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<span style="color: #e06666;"><span style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Continue to cook, stirring occasionally, until the fruit softens and the juices thicken and begin to evaporate, 10-15 minutes. When you draw a wooden spoon across the bottom of the pot, it should leave a trail where you can see the pot. Cool to room temperature. </span></span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: center;">Refrigerate in an airtight container for about 4 hours, until cold and spreadable. The jam may be refrigerated for up to 2 days.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><u><i>for the chocolate mousse</i></u></span></span></div>
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<span style="color: #3d85c6; font-family: 'Trebuchet MS', sans-serif; font-size: x-small; text-align: center;">INGREDIENTS:</span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">8 3/4 ounces (250 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped</span></span></div>
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<span style="color: #e06666;"><span style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">2 sticks (1 cup)</span></span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: center;"> plus 1 1/2 tbsp (8 3/4 ounces; 250 grams) unsalted butter, at room temperature</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">6 large egg whites, at room temperature</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 tablespoon sugar</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">3 large egg yolks, at room temperature, lightly beaten with a fork</span></span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">DIRECTIONS:</span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Melt the chocolate over-not touching-simmering water or in a microwave oven, then allow it to cool until it feels warm to the touch, 114°F (45°C).It's important that the chocolate not be too hot when it's added to the butter because if it melts the butter, it will make the mousse heavy.</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Working in a mixer fitted with the whisk attachment (or using a hand-held mixer), beat the butter until it is very smooth. Add the cooled chocolate in three additions, beating until the mixture is well blended. Scrape the chocolate mixture into a large bowl and thoroughly wash and dry the mixer bowl and whisk.</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">In the clean, dry mixer bowl, with the whisk attachment in place, whip the egg whites on high speed until they hold soft peaks. With the mixer still on high, add the sugar and continue to whip until the whites hold firm, glossy peaks. Still beating, pour in the yolks and whip for another 30 seconds. The whites will be thinned by the yolks, that's just fine.</span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="text-align: center;">Working with a large flexible rubber spatula, stir 1/4 of the egg mixer into the chocolate to lighten it. Then gently fold in the remaining egg mixture. The mousse, which may remind you of a lightly whipped butter cream rather than a traditional mousse, is now ready to be used, and should be used quickly.</span> </span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif; text-align: center;"><u><i>to finish</i></u></span></div>
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<span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">INGREDIENTS:</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 cup heavy cream</span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">2 tablespoon confectioners' sugar</span></span></div>
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<span style="text-align: center;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 1/2 cups fresh blueberries, divided in half </span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 tablespoon cocoa powder, to sprinkle</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 tablespoon confectioners' sugar, to sprinkle</span></div>
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<span style="text-align: center;"><span style="color: #3d85c6; font-family: Trebuchet MS, sans-serif; font-size: x-small;">DIRECTIONS:</span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">In a large bowl, with an electric mixer, whisk the whipping cream until soft peaks. Add the sugar and continue to beat until stiff peaks. </span></div>
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<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;">Place the first meringue layer onto the cake stand, flat side down. Spread half of the jam on the meringue disk, followed by half of the whipped cream. Sprinkle 1/3 of the fresh blueberries on top of the cream. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Repeat</span><span style="font-family: 'Trebuchet MS', sans-serif;"> this process; meringue disk, jam, cream, and blueberries. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Place the last meringue disk on the top on the cake, flat side up. (</span><i style="font-family: 'Trebuchet MS', sans-serif;">tip:choose the largest disk to be on the bottom of the cake and another disk with the flattest bottom to be on the top) </i><span style="font-family: 'Trebuchet MS', sans-serif;">Spread the top and sides on the cake with all of the </span><span style="font-family: 'Trebuchet MS', sans-serif;">chocolate mousse</span><span style="font-family: 'Trebuchet MS', sans-serif;">. </span></span></div>
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<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;">Stick the meringue logs to the sides of the cake and drop them on the top-if you prefer the logs over blueberries. You can place the logs any way you want onto the mousse, but I find that attaching the logs vertically on the sides, looks more pretty and it's easier to slice. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Finally, </span><span style="font-family: 'Trebuchet MS', sans-serif;">sift cocoa power and confectioners' sugar</span><span style="font-family: 'Trebuchet MS', sans-serif;"> over the cake. </span></span></div>
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<span style="color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 1.2em;">Bon appétit!</span></div>
Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-32583698428732768662012-11-01T20:25:00.003-07:002013-08-12T20:56:06.172-07:00Cream Puff Pastry Swans<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Cream puff pastry dough (choux pastry) is used to make </span><span style="background-color: white; color: #e06666; line-height: 20px;"><span style="font-family: Trebuchet MS, sans-serif;">éclairs, profiteroles, gougerès, and cream puffs. The techniques are the same, only the sizes and fillings are different. Éclairs are filled with pastry cream and coated with chocolate glaze, profiteroles are filled with ice cream and chocolate sauce is poured over when served. </span></span><span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">Gougerès are little cheese puffs with no filling and cream puffs are filled with sweetened whipped cream.</span><br />
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<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;">I have always wanted to make these cute, little swans. Most of us wouldn't bother with them because they look a lot harder to make than they are. The tricky part is piping the swan necks and teardrop-shaped bodies. If they turn out funky, just scrape up the dough and put it back in the piping bag and start over.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcp_rtqucRS8-WW4Uxnn0gMGmpPzBuKni_CIitGJajWsRvID4zLrHvUcirO6VKkFUrRpHbyOrry5yOEVT5cE-ZSusbnJlChIzO0p0B_-mMgecCCDWhDdbPjCloy3kPjBfE_WI-5T3W7Q/s1600/DSC09801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcp_rtqucRS8-WW4Uxnn0gMGmpPzBuKni_CIitGJajWsRvID4zLrHvUcirO6VKkFUrRpHbyOrry5yOEVT5cE-ZSusbnJlChIzO0p0B_-mMgecCCDWhDdbPjCloy3kPjBfE_WI-5T3W7Q/s640/DSC09801.JPG" width="640" /></a></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Makes 10 to 12 swans.</span><br />
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<span lang="EN-US" style="background-color: white; color: #e06666; font-family: 'Josefin Sans'; line-height: 20px;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>You'll need 3 pastry bags with a 1/2-inch round tip, 1/8-inch round tip, and a 1/2-inch star tip.</i></span></span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>for the cream puff pastry dough: makes 1 1/2 lbs dough</i></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 cup water</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1/2 cup butter, sliced</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 teaspoon sugar</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 cup flour, sifted</span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">about 4 eggs</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Combine the water, salt, butter, and sugar in a saucepan and bring to a simmer over high heat. There's no need to stir. Turn the heat down to medium and add the flour all at once. Stir with a wooden spoon for about 3 minutes, or until the mixture forms a cohesive mass and pulls away from the sides of the pan leaving a film of flour on the sides of the pan.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Transfer the panade to a bowl or a stand mixer and beat it with a wooden spoon or the paddle attachment for about 1 minutes, or until slightly cooled.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Beat in the eggs, 1 at a time, until you've added 4. Check the consistency of the batter by pulling a wooden spoon through it. When the groove it makes slowly closes in on itself you've added enough eggs. Another way to check is to see if the batter droops from the spoon when it is held sideways and not stick straight out. If you are using a stand mixer, you'll know you've added the right amount of eggs when the dough pulls away from the paddle attachment in a thick rope. If so, it is ready. Add more eggs and little at a time if needed until the batter passes the groove test. The dough is best used right away, but will keep for several hours in the refrigerator.</span><br />
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<i style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">for the egg wash</i><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>1 egg</i></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><i>1/2 teaspoon salt</i></span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Beat the egg and salt.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Preheat the oven to 400</span><span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">°F.</span><span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e06666;"><span style="line-height: 20px;"> Fill a pastry bag with the 1/2-inch round tip with dough. Pipe tiny dollops into the corners of 2 sheets pans and press a sheet of parchment paper onto each one. Working on the side of a sheet pan farthest away from you and holding the pastry bag tip about 1/2-inch above the surface of the sheet pan, squeeze as though you were making a small round. When the round is slightly larger than 1 inch across, pull the pastry bag toward you while squeezing gently so that it forms a teardrop shape, about 3 inches long. Continue until you have between 10 and 12 teardrops. Brush with egg wash.</span></span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #e06666;"><span style="line-height: 20px;">Bake for about 20 minutes, or until golden brown. Turn down the oven to 300</span></span></span></span><span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">°F and bake for 20 minutes more. When you take the teardrops out of the oven, turn it back up to 400</span><span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">°F. Let the teardrops cool for a minute and peel them off the parchment paper.</span><br />
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<span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">Fill the pastry bag with the 1/8-inch round tip with the remaining dough and pipe between 10 and 12 S-shapes onto the second sheet pan, to form the necks. Give a little extra squeeze at the beginning of each <i>S</i> to form the heads. Bake for about 15 minutes, or until golden brown. Let the necks cool for a minute and peel them off the parchment paper.</span><br />
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<span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; line-height: 20px;">Cut the teardrops in half crosswise—the top half will be shorter than the bottom half, which will be the body. Cut the top halves in half down the middle to form the wings.</span><br />
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<i style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">to finish</i><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 cup whipping cream</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">1 teaspoon vanilla extract</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">In a bowl, whip the cream to soft peaks and add the sugar and vanilla. Fill the pastry bag with the star tip and pipe the cream onto the bottom halves of the teardrops, using a slight up and down movement as you pull he pastry bag toward the back of the swan to create a ripple effect. </span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">For each swan, stick the end of the S-shape in the cream, where the neck would be. Place the two halves of the top of the teardrop on the cream to form the wings. Dust with icing sugar just before serving. </span><br />
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<br />Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-79441167279445505492012-10-30T21:28:00.000-07:002013-06-24T19:56:32.519-07:0024-Layer Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Since school started, I have been so busy that when my birthday came...well I happened to make a cake two days later. This year, I wanted my cake to be extra special since I was turning 13 years old;and turning 13 is not <i>just</i> turning 13, its not like all the other previous birthdays. Thirteen is when you become a teenager. :) So, looking through a liqueur magazine called, "Taste," I found a yummy-looking cake. It said, "20-layer cake." I actually had planned to make a cake with fondant, but, this was good enough-and very, very impressive. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7teytHd9pmPeq_9T_190krc3kSJo1powQ9kQYbuRmZLsw49ceSU2aeJRD94gEiAQ55yrJfuQyzp-FU8bk1P_Gh5toY0x4IBBLw8LWf6C5ja2ykIZXaTl6O_Qqu2rUib1v2EwELocdHho/s1600/DSC09816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7teytHd9pmPeq_9T_190krc3kSJo1powQ9kQYbuRmZLsw49ceSU2aeJRD94gEiAQ55yrJfuQyzp-FU8bk1P_Gh5toY0x4IBBLw8LWf6C5ja2ykIZXaTl6O_Qqu2rUib1v2EwELocdHho/s640/DSC09816.JPG" width="640" /></a></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Although it was meant to be a 20-layer chocolate cake, I had extra cake layers I had sliced and decided that: the more the merrier. So, stacking layers and layers of cocoa cake (brushed with simply syrup) and chocolate whipped cream, this cake was inevitable. I assembled it in a cake ring, however, it didn't fit in all the layers-the cake was way too high. </span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Next, was the difficult part: cutting the cake. I was slicing it so slowly to get the prettiest slices. But once the slice was on a plate, we couldn't stop staring at it. With all of the, "ooh's," and, "ahh's," this cake was really pretty and tall. When I took a bite, I realized it was just so moist. Most chocolate cakes I make are not <i>this</i> moist. Sometimes, choking might be necessary, but definitely not with this cake. I have to admit, this is probably one of my best cakes. Although it was bigger, taller, prettier, yummier, and more moist than the other cakes I've made, the down-side to this is that...well...this, has the most calories-no doubt. </span></div>
Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-2825947146695242732012-10-17T21:02:00.003-07:002013-06-24T19:24:27.620-07:00Tres Leche Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Of <span style="font-style: italic;">all</span> the cupcakes in the world, <i>this</i>, "Tres Leche Cupcake," is my absolute, absolute, <i>absolute </i>favorite!!! It's not dense, super moist, and very sweet. </span><br />
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">Its unbelievable how much whipping cream, evaporated, and condensed milk you drown these cupcakes in. Unlike a normal cupcake, you bake these in foil-lined parchment liners so the milks will not seep through. Eating the cupcake by itself is delicious, but adding whipped cream makes it taste like heaven!</span></div>
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">-from Martha Stewart's cookbook, "Cupcakes."</span><br />
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<br />Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-87860051384369462492012-08-20T21:45:00.002-07:002013-06-24T19:56:32.521-07:00Black Forest Cake<span style="color: #e06666;"><br /></span>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Black Forest Cake is <i>always</i> made with layer(s) of cherries; hence the name in German, "<i style="background-color: white; line-height: 19.200000762939453px;">Schwarzwälder Kirschtorte,</i>" meaning: <i>Black Forest Cherry Torte.</i> But, I'm not really a fan of cherries so i left that layer out. You <i>could </i>still call it a Black Forest Cake without the cherries or just a German Chocolate Cake layered with whipping cream, but to make it much more exciting, I call it a Black Forest Cake.</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Covered and rosette-piped with whipped cream, dolloped with raspberry jam, and topped off with chocolate sprinkles, all this cake needs is...</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">99% Cocoa shavings! And...</span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Ta-Da!</span></div>
Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com2tag:blogger.com,1999:blog-5703752946046584341.post-16880607249139617622012-07-12T12:33:00.000-07:002013-06-24T19:22:00.491-07:00Raspberry, Lemon, and Mango Sponge Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">Meant to be individual sponge cakes, I made this a three-tiered cake filled with raspberry jam, covered with whipped cream, and topped off with fresh mangoes. I made this for a party and it was finished so quickly. It was such a hit that I made it again for another party the next day. When I took a bite of this cake, I realized it was a little bit dry since I didn't brush the sponge cake with simple syrup. All in all, this Raspberry, Lemon, and Mango Sponge Cake was very delicious.</span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">-from <i>BC Liquor Stores </i>"Taste" Magazine. ("Individual Lemon Raspberry Sponge Cakes")</span></div>
Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com4tag:blogger.com,1999:blog-5703752946046584341.post-71173304178798325112012-07-05T16:04:00.004-07:002013-06-24T19:56:32.516-07:00Chocolate Mousse Meringue Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">This, by far, is the cake I am most proud of. This Chocolate Mousse Meringue Cake caught everyone's attention from all of their "oooo's" and the "aahhh's." From bottom to top, this cake was constructed of a cocoa meringue disk, raspberry jam, whipped cream, fresh blueberries; repeated. Then, it was smothered in chocolate mousse and covered with cocoa meringue logs and fresh blueberries. Finally, it was sprinkled with confectioner's sugar and cocoa powder. Looking so delicate, the most hardest part of this dessert, was slicing it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSAsL_fS4pvbkXXyEMegd-sBK-Gj89u_OXEsFalX2Z-vYkIcDJSM_DW0NSJtnFnFJkBmjUO3VSMoQnfZHeS7KOuHY3zCuElT76Enj2zinbyUDZfWfP2Vur8zwd489_maBFWbRBylxNpE/s1600/DSC07357.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSAsL_fS4pvbkXXyEMegd-sBK-Gj89u_OXEsFalX2Z-vYkIcDJSM_DW0NSJtnFnFJkBmjUO3VSMoQnfZHeS7KOuHY3zCuElT76Enj2zinbyUDZfWfP2Vur8zwd489_maBFWbRBylxNpE/s320/DSC07357.JPG" width="320" /></span></a><br />
<span style="color: #a64d79; font-family: Trebuchet MS, sans-serif;">This recipe is from <i>DeDe Wilson's </i>"Unforgettable Desserts" cookbook.</span>Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com2tag:blogger.com,1999:blog-5703752946046584341.post-54310265904196261062012-07-05T14:00:00.000-07:002013-06-24T19:56:32.510-07:00Tiramisu Biscotti<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">I haven't really been able to eat most biscotti since they usually contain nuts, so I decided to make a nut-free biscotti and Tiramisu was the perfect recipe. With a lot of ingredients and having to bake it twice, biscotti takes a long time to make. But, it was all worth the wait!</span><br />
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<span style="color: #e06666;"><span style="font-family: 'Trebuchet MS', sans-serif;">-from </span><i style="font-family: 'Trebuchet MS', sans-serif;">Better Homes and Gardens, </i><span style="font-family: 'Trebuchet MS', sans-serif;">"The Ultimate Cookie Book."</span></span>Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-70361807494681263322012-07-04T22:41:00.000-07:002013-06-24T19:18:11.338-07:00Angel Food Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Angel Food Cake is very light and airy. Made up of mainly egg whites, sugar, and cake flour, this was really easy to make. What I found to be very interesting was the fact that I had to flip the cake upside down and place it over the neck of a bottle to let it rest for 45 minutes. When I took a bite of my Angel Food Cake, I realized it wasn't as light as I had hoped and expected it to be. Oh well, it was a first!</span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">-from </span><i style="font-family: 'Trebuchet MS', sans-serif;">James Peterson's </i><span style="font-family: 'Trebuchet MS', sans-serif;">"Baking" cookbook.</span></span>Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com0tag:blogger.com,1999:blog-5703752946046584341.post-91884192975235831872012-07-04T22:08:00.001-07:002013-06-24T19:18:01.592-07:00Christmas Pavlova<span style="background-color: white;"><span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></span>
<span style="color: #e06666;"><span style="font-family: Trebuchet MS, sans-serif;">Pavlova is a meringue cake that has a light and delicate crisp crust, soft center, and a mound of whipped cream. Then, it's topped off with fresh fruit and sometimes a drizzle of pomegranate-lemon juice. This lovely dessert gets its appeal from the carefree assembling. Just throw on the whipped cream and generously scatter the pomegranate seeds and kiwi. Adding the fresh fruit makes pavlova delis<span style="line-height: 21px;">h. It adds cheerful colours, contrasting textures, and just the <i>wow</i> factor when you bring it to the dinner table.</span></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 21px;"><span style="color: #3d85c6;"><span style="font-size: x-small;">INGREDIE</span><span style="font-size: x-small;">NTS:</span></span></span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 21px;">8 large egg whites</span><span style="background-color: white; line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">pinch of salt</span><span style="background-color: white; line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">2 1/4 cups (17.5 oz or 500 g) superfine sugar</span><span style="background-color: white; line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">1 tablespoon corn starch</span><span style="background-color: white; line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">2 teaspoons vinegar</span><span style="background-color: white; line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">1 teaspoon rosewater</span><span style="background-color: white; line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">2 pomegranates</span><span style="background-color: white; line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">juice of 1/2 lemon (1 1/2 tablespoons)</span><span style="background-color: white; line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">2 cups (12 oz or 500 mL) whipping cream</span></span><span style="background-color: white; color: #e06666; font-family: 'Trebuchet MS', sans-serif; font-size: 15px; line-height: 21px;"><br /></span><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="font-size: 15px; line-height: 21px;"><br /></span></span><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 21px;"><span style="color: #3d85c6; font-size: x-small;">DIRECTIONS:</span></span></span><br />
<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 21px;">Preheat the oven to 350°F (325</span><span style="background-color: white; line-height: 21px;">°F for a convection oven</span><span style="background-color: white; line-height: 21px;">). Line a baking sheet with parchment paper and draw an 8-inch (20 cm) circle with a pencil.</span></span><br />
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">Beat the egg whites and salt with an electric beater until thick soft peaks form. Beat in the sugar, a scattered spoonful or two at a time, until the meringue is stiff and shiny. Sprinkle over </span><span style="background-color: white; line-height: 21px;">the cornstarch, vinegar and rosewater, and gently fold into the meringue.</span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">Pour a</span><span style="background-color: white; line-height: 21px;">nd scrape the meringue into the middle of the circle — if it is well and thoroughly beaten it should flow no farther than the outer edges of the circle. Using a spatula, roughly flatten the top and smooth the sides. For a more careless look, pour the meringue onto the parchment and add spikes. </span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 21px;">Place in the preheated oven and immediately turn down the temperature to 300°F (275</span><span style="background-color: white; line-height: 21px;">°F on convection</span><span style="background-color: white;"><span style="line-height: 21px;">). Bake for 1 hour and 45 minutes (less time for a convection oven), during which time the meringue will puff up. Turn off the heat, open the door and stick a wooden spoon to </span><span style="line-height: 21px;">keep the oven door slightly ajar. Leave to cool sitting in the oven — it should be left to cool in the oven until shortly before serving, or alternately it can be cooked ahead of time and stored in an airtight container for a week or so.</span></span></span></div>
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<span style="background-color: white; line-height: 21px;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;">When ready to serve, juice and strain half of one of the pomegranates — it's far easier to do this if you have an electric juicer provided you don't juice any of the skin, but pomegranates can also be reamed like lemons with a little bit of muscle. Put the strained juice in a small saucepan with the lemon juice and bring to a light boil. Let bubble for several minutes until the juice thickens slightly. Remove from heat and set aside.</span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;">Remove the seeds from the remaining pomegranate half and whole. There are several methods for doing this, including scoring the pomegranate into quarters and immersing in a large bowl of cool water, then gently prying away the quarters and seeds. Another method, which while messier is much more satisfying and probably a little faster, is to hold a pomegranate half cut side down over a large bowl and bash it with a wooden spoon. The seeds will start to fall out slowly, but after repeated bashing the poor things are practically begging to get out.</span></span></div>
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<span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21px;"><br /></span></span><span style="background-color: white;"><span style="color: #e06666; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21px;">Whip the whipping or double cream until thick and airy but not stiff. Remove the meringue from the oven and gently invert onto a large flat-bottomed plate, peeling off the parchment paper. Pile on the whipping cream without regard for neatness — part of the charm of a pavlova is its carefree appearance. Scatter pomegranate seeds and kiwi cubes generously over the whipping cream — you may have more than you need, but they are terrific snack by themselves. Finally, drizzle over the pomegranate juice and bring it to the table.</span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 21px; text-align: justify;"><span style="color: #e06666;">Bon appétit!</span></span><span style="color: #e06666;"><span style="line-height: 21px;"><br /></span></span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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Clarissa Roquehttp://www.blogger.com/profile/02507751262749387288noreply@blogger.com1