tag:blogger.com,1999:blog-86806256802368883632024-03-05T00:52:11.214-05:00Tablier tachéIvelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-8680625680236888363.post-75219664276542133572023-09-05T20:54:00.008-04:002023-09-05T21:45:26.049-04:00Apricot Dulcey Pressed Tart<p><b style="font-family: "Helvetica Neue"; font-size: 20px;">Apricot Dulcey Tart</b></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7n8MkIOzXEjd5PA8zjAmPx0NtRBjRb0APsUS5kvRuTHtIvwkxOlbZCBLVijoPJKjnyanITpSep3HGiuB1b9eVu_DMur-kn5RU8h0ae7w2po_zSHhSeu6QUXKsozIMmjAma5U343ZBp6mZGpqXsPa4Zgw7NG-2FMzrLUEa29HKsHYKH5l8UVdgEr_I8dI/s1350/1S9A4565blog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7n8MkIOzXEjd5PA8zjAmPx0NtRBjRb0APsUS5kvRuTHtIvwkxOlbZCBLVijoPJKjnyanITpSep3HGiuB1b9eVu_DMur-kn5RU8h0ae7w2po_zSHhSeu6QUXKsozIMmjAma5U343ZBp6mZGpqXsPa4Zgw7NG-2FMzrLUEa29HKsHYKH5l8UVdgEr_I8dI/s16000/1S9A4565blog.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><i>Pressed Sablé</i></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<div style="text-align: left;">170 g sweet shortcrust pastry</div>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">75 g Dulcey</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">27 g butter</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">22 g eclat d’or</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">vanilla bean</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><i>Apricot Confit</i></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">180 g apricot pulp +</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">30 g apricot cuts +</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">8 g glucose = warm to 50 C</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">6 g sugar +</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">6 g pectin NH = mix </p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">8 g lemon juice </p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><i>Basic custard</i></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">40 g egg yolks </p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">16 g sugar</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">82 g milk</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">82 g cream</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">cook the custard to 82 C </p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><i>Dulcey Crémeux</i></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">216 g basic custard </p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">1.6 g gelatin 200</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">190 g Dulcey </p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><i>Neutral glaze</i></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><i>Crunchy glaze</i></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">142 g Dulcey</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">17 g eclat d’or</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">14 g grape seed oil</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wzHy-Ph1Zf927y43eNarZCj-AjNjmPIXXIDeOcxm30znmkmKbPEBxldf8XsZ4A3WQuzsUCWi7m6JN2u5AralDbBC7nni-G5slX1fMxeSDmTbg5YRee0T-KEU0x-W_xp33ad_INmj2s4tQLB63qI6xETj0ZdjrpvmNBRwP5gjDmaQG1VHqbuqj3AZf4g/s1350/1S9A4568b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wzHy-Ph1Zf927y43eNarZCj-AjNjmPIXXIDeOcxm30znmkmKbPEBxldf8XsZ4A3WQuzsUCWi7m6JN2u5AralDbBC7nni-G5slX1fMxeSDmTbg5YRee0T-KEU0x-W_xp33ad_INmj2s4tQLB63qI6xETj0ZdjrpvmNBRwP5gjDmaQG1VHqbuqj3AZf4g/s16000/1S9A4568b.jpg" /></a></div><br /><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><i><span>A</span>ssembly</i></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<ol>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">150 g pressed sablé in 16cm tart ring - form a base</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Pipe 120 g apricot confit.</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Pipe 200 g crémeux</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">decorate</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">freeze</li>
<li style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">glaze</li>
</ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipitaBiQp5H-jmnOuej-RXpK90-zM_qbFrJ4Sf6aC-7LMdyrEIC431oCevfxGMn8h1ukLAIXgQZdKu3BWFH4op3XCq38w62ZuGCHvSPivUKq8-a60Selg0xSaQJZPe9KR9IqwRNYxHxZv96btzMxmvnHNsFcSUZdhg4yWVGra47lR7jrevaiPA0KVzNOM/s1350/1S9A4580bl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipitaBiQp5H-jmnOuej-RXpK90-zM_qbFrJ4Sf6aC-7LMdyrEIC431oCevfxGMn8h1ukLAIXgQZdKu3BWFH4op3XCq38w62ZuGCHvSPivUKq8-a60Selg0xSaQJZPe9KR9IqwRNYxHxZv96btzMxmvnHNsFcSUZdhg4yWVGra47lR7jrevaiPA0KVzNOM/s16000/1S9A4580bl.jpg" /></a></div><br /><span style="font-family: Helvetica Neue; font-size: x-small;"><br /></span></div>Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-22980837694176154422018-03-21T10:02:00.001-04:002018-03-21T10:02:27.576-04:00Lemon Curd and Raspberry Cupcakes 🍋<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJz-hLTd8980oiqNVO2oUa0ByLuUYZMmL7HdxEwn4cNIVsGRQdrsVoDLhm-d0QazwfsmbYvrbPWJcU8a6o4UoPaZwljyrpDZlHkpE1HDw7-6tKP_DE-56ez605X6dWk8aLspJf019BQc/s1600/IMG_1946resTT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJz-hLTd8980oiqNVO2oUa0ByLuUYZMmL7HdxEwn4cNIVsGRQdrsVoDLhm-d0QazwfsmbYvrbPWJcU8a6o4UoPaZwljyrpDZlHkpE1HDw7-6tKP_DE-56ez605X6dWk8aLspJf019BQc/s1600/IMG_1946resTT.jpg" /></a></div>
<br />
The 'Lemon Tree' saga in its deliciousness:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63iifUt10ZIXEBuEqLiVWKCR9Po7mq_BwxA_3HzehwV17FbVpDebvB8N_FietaxsVp5ebIYJxsqz6LIYQY4_F9HN4cpPoLlezQUSL7yWTWdtMJJOKW4h5rlzBEmHHK4EqoqnCdwlJJvU/s1600/IMG_1941resTT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63iifUt10ZIXEBuEqLiVWKCR9Po7mq_BwxA_3HzehwV17FbVpDebvB8N_FietaxsVp5ebIYJxsqz6LIYQY4_F9HN4cpPoLlezQUSL7yWTWdtMJJOKW4h5rlzBEmHHK4EqoqnCdwlJJvU/s1600/IMG_1941resTT.jpg" /></a></div>
<br />
These cupcakes are nice and soft, filled with lemon curd and topped with raspberry buttercream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7VLewCWbHhfhtprwoNFc_szLSP37K18yFPP9nQ1tAvEDievNrshFayTjNSSFn3TCQF-wBSgFAnGF4GAYFfwSVDk45ucDaB5Edsj-9iIrMehxIAmL28ygJJk5Xo0juprUC3CdxrI-MZM/s1600/IMG_1945resTT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7VLewCWbHhfhtprwoNFc_szLSP37K18yFPP9nQ1tAvEDievNrshFayTjNSSFn3TCQF-wBSgFAnGF4GAYFfwSVDk45ucDaB5Edsj-9iIrMehxIAmL28ygJJk5Xo0juprUC3CdxrI-MZM/s1600/IMG_1945resTT.jpg" /></a></div>
<br />
<span style="color: #ea9999;"><i>for the cupcakes:</i></span><br />
<br />
Preheat the oven to 180 C<br />
<br />
125 g butter - softened<br />
125 g sugar<br />
2 Tbsp lemon zest<br />
<br />
1 large egg + 1 egg white<br />
3 Tbsp milk at room temperature<br />
<br />
150 g cake flour<br />
1/2 tsp baking powder<br />
pinch of salt<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBFEoI1ZJqEyQlWWDvzu_Qj1wxT4erb1RaLHaDqw95JocTkW0LcbVg3PUe8HgZMv09SOTSVO9dyeTFRePo-CBr1rtBF46scrGoKXj-E0PFy2ZQqsv_x3pLH2rGQtZPqHpMSMr6kX8tm8/s1600/IMG_1953resTT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBFEoI1ZJqEyQlWWDvzu_Qj1wxT4erb1RaLHaDqw95JocTkW0LcbVg3PUe8HgZMv09SOTSVO9dyeTFRePo-CBr1rtBF46scrGoKXj-E0PFy2ZQqsv_x3pLH2rGQtZPqHpMSMr6kX8tm8/s1600/IMG_1953resTT.jpg" /></a></div>
<br />
<span style="color: #ea9999;"><i>prepare the cupcakes:</i></span><br />
<br />
1. Beat the butter and sugar together until the mixture is very light.Add the lemon zest and mix again.<br />
2. Add the eggs, one at a time and beat after each addition to fully mixed in the butter.<br />
3. Combine the dry ingredients together.<br />
4. Add the milk and few table spoons of the flour mixture and mix well.<br />
5. Fold in the rest of the flour.<br />
6. Divide the batter into ten baking cups and bake until toothpick comes out dry.<br />
<br />
Fill the cupcakes with homemade lemon curd and top them with raspberry butter cream. Decorate with fresh raspberries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB8O3GDdlxB67C35GuvdXhCIQL366MUKaAYOaM9Cb9p-nKDWaBToOIlVOtDnUgFADd-osgIpT2O_ZDtKOp0bTQVa6KP4v7YpsV4RU-4lLKbjHgm9IGIQDH7siMjeKKceesJSViLuqwXY/s1600/IMG_1971res+TT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="577" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB8O3GDdlxB67C35GuvdXhCIQL366MUKaAYOaM9Cb9p-nKDWaBToOIlVOtDnUgFADd-osgIpT2O_ZDtKOp0bTQVa6KP4v7YpsV4RU-4lLKbjHgm9IGIQDH7siMjeKKceesJSViLuqwXY/s1600/IMG_1971res+TT.jpg" /></a></div>
<br />
Enjoy them with great company!<br />
<br />
<span style="text-align: justify;"> </span><span style="background-color: white; text-align: justify;"><span style="color: #ea9999; font-family: inherit;">♥</span></span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; text-align: justify;"> </span><span style="text-align: justify;">Ivelina</span><br />
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<br />Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-60718538403072916612018-01-07T11:10:00.000-05:002018-01-07T11:10:17.516-05:00Exotic Fruit Macaron CheesecakeOne cake, that was inspired by this beautiful Yuwa fabric collection.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwIr4aU90ufajG7X9M4wGI9Lszy1WxeqT0ZFdOjHqG-bHQfN62da6mcOC5HV0OEsY8Lp7twJerQY5z_N0U7k2YSoD17TF6s1pmTgNM53CtrmcF54DDv_W_Pxk9FZ5LFrQ6CK0tslikmk/s1600/IMG_1382restt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwIr4aU90ufajG7X9M4wGI9Lszy1WxeqT0ZFdOjHqG-bHQfN62da6mcOC5HV0OEsY8Lp7twJerQY5z_N0U7k2YSoD17TF6s1pmTgNM53CtrmcF54DDv_W_Pxk9FZ5LFrQ6CK0tslikmk/s1600/IMG_1382restt.jpg" /></a></div>
<br />
<span style="color: #990000;"><i>for the cake:</i></span><br />
<br />
use one recipe of <a href="https://ivynik.blogspot.ca/2013/04/genoise-cake-for-cake-pot-with-diameter.html" target="_blank">Genoise Cake</a><br />
you will need one teacup of strawberry jam at room temperature or slightly warmed, if too hard<br />
you will need 60 ml of strong espresso with 15 ml 'Cointreau' to syrup the middle layer<br />
<br />
<span style="color: #990000;"><i>for the cream cheese icing:</i></span><br />
<br />
100 g unsalted butter at room temperature<br />
500 g cream cheese at room temperature<br />
140 g sugar<br />
1 tsp lemon juice<br />
<br />
600 ml whipping cream<br />
<br />
<i><span style="color: #990000;">prepare the icing:</span></i><br />
<br />
1. Beat the butter with half the sugar until creamy and light.<br />
2. Add the softened cream cheese in two portions and beat at low speed after each addition to incorporate well.<br />
3. Add the rest of the sugar and the lemon juice. Beat well to form a foamy light cream. Set aside.<br />
4. In a separate bowl, whip the cold heavy cream.<br />
5. Fold in the whipped cream into the cream cheese icing. Make sure you start with small portions.<br />
6. Use immediately!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7o8noFUP7_Z6KRZ754p-qnxiPJsrw62G04oFlxz69PrY8molKjEhVK5igggW6ZCGUgoDwiVGi4eP6gopRcUWdIVyYW7JbBI0DWZZMa9x6OLXPPQFh-aDMjNTYUi0KwC51oWM-WHbudGg/s1600/IMG_1435restt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7o8noFUP7_Z6KRZ754p-qnxiPJsrw62G04oFlxz69PrY8molKjEhVK5igggW6ZCGUgoDwiVGi4eP6gopRcUWdIVyYW7JbBI0DWZZMa9x6OLXPPQFh-aDMjNTYUi0KwC51oWM-WHbudGg/s1600/IMG_1435restt.jpg" /></a></div>
<br />
<span style="color: #990000;"><i>Tailoring:</i></span><br />
<br />
<i>1.</i> Cut the baked Genoise in three layers (after well cooled).<br />
<i>2.</i> Place the first layer on a cake plate. Spread half of the strawberry jam on top of the layer.<br />
<i>3.</i> Ice with one third of the cream cheese.<br />
<i>4.</i> Place the second layer and press lightly.<br />
<i>5. </i>Syrup the layer with the coffee and ice with second third of the cream cheese.<br />
<i>6.</i> Top with the third layer of cake and spread the rest of the strawberry jam.<br />
<i>7.</i> Ice with a thin layer of cream cheese and cover the sides of the cake evenly.<br />
<i>8. </i>Cover the sides with grated chocolate (optional) and top the cake with macarons.<br />
<i>9. </i>Store in a refrigerator (if there is something left for storing :)).<br />
<br />
Have sweet winter days,<br />
<span style="background-color: white;"><span style="color: #990000; font-family: inherit;">♥</span></span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;"> </span>Ivelina<br />
<br />
<br />
<br />Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-15592751972503329542017-04-05T12:35:00.001-04:002017-04-05T12:35:16.295-04:00Tiramisu Stracciatella<div style="text-align: justify;">
For you, who have followed me for quite a while now, it won't be a surprise that I mix my passion and knowledge for baking with fabric and stitches. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is amazing to be in love with so many things, that it is hard to choose what to do first. My mind is constantly working, creating new projects. The wish list of things to do is so long... my life would never be long enough...</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
But here and now, I promised my fellow<a href="https://monetui.blogspot.ca/" target="_blank"> Mon étui </a>readers that I will have the recipe for this delicious Tiramisu, so I share it with you. It is a must-to-try one. </div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpS9xt4vy32hRRxyet0oPbCeZRq1_CVrvqgETQE0Y5Nve3rIIuZWrT7MbEVYcIK-MpE6pFcdMGinRJ1bWgEELDSelPFzRXXRHCRo-RxX6FRedeYPDdbnvoi-Wu0CU-IBL32s3qa8kUKFA/s1600/IMG_7022sharpTT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpS9xt4vy32hRRxyet0oPbCeZRq1_CVrvqgETQE0Y5Nve3rIIuZWrT7MbEVYcIK-MpE6pFcdMGinRJ1bWgEELDSelPFzRXXRHCRo-RxX6FRedeYPDdbnvoi-Wu0CU-IBL32s3qa8kUKFA/s1600/IMG_7022sharpTT.jpg" /></a></div>
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #783f04;"><i>for the cake:</i></span></div>
<div style="text-align: justify;">
<i>(size cake pan: 20cm/ 8")</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
90 g egg whites</div>
<div style="text-align: justify;">
95 g caster sugar</div>
<div style="text-align: justify;">
60 g egg yolks</div>
<div style="text-align: justify;">
95 g all purpose sifted flour</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><span style="color: #783f04;">for the espresso syrup:</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
150 ml espresso coffee, freshly brewed</div>
<div style="text-align: justify;">
25 g caster sugar</div>
<div style="text-align: justify;">
60 g dark rum</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #783f04;"><i>for the mascarpone mousse:</i></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3 g gelatin sheet</div>
<div style="text-align: justify;">
40 g egg yolks</div>
<div style="text-align: justify;">
75 g caster sugar</div>
<div style="text-align: justify;">
200 ml heavy cream 35%</div>
<div style="text-align: justify;">
275 g mascarpone</div>
<div style="text-align: justify;">
1 tsp vanilla extract</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPw5HJCp4rj3YyeneAHSgdA44HVju5gHKsrPcxE04eYd8NhpvPoI63kaCyHsmSMH30FTCsAGKWhp-gSg7b8oZtzLDILjN7itqOzieL2n-IGEGVjwa-uwOIDpFwlW8uakIrlHftQW_K2Y/s1600/IMG_7016sharpTT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPw5HJCp4rj3YyeneAHSgdA44HVju5gHKsrPcxE04eYd8NhpvPoI63kaCyHsmSMH30FTCsAGKWhp-gSg7b8oZtzLDILjN7itqOzieL2n-IGEGVjwa-uwOIDpFwlW8uakIrlHftQW_K2Y/s1600/IMG_7016sharpTT.jpg" /></a></div>
<br /></div>
<div style="text-align: justify;">
<span style="color: #783f04;"><i>prepare the cake:</i></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Whisk the egg whites with the sugar until soft meringue is formed.</div>
<div style="text-align: justify;">
2. Slightly beat the egg yolks and gradually add them to the egg whites.</div>
<div style="text-align: justify;">
3. Fold in the flour.</div>
<div style="text-align: justify;">
4. Pour the mixture in the covered with parchment paper cake pan and bake at 180 <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;">°</span>C until a toothpick, insert in the centre of the cake comes out dry.</div>
<div style="text-align: justify;">
5. Take the cake out of the oven, leave it to cool for 5 min in the pan. Turn it upside down over a wire rack to cool completely.</div>
<div style="text-align: justify;">
6. Cut the cake in two layers. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><u>Note</u>: You have to have everything ready, prior to the mousse. Once you have the mascarpone mousse ready, you have to work fast, assembling the cake before the mouse is set completely.</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #783f04;"><i>prepare the espresso syrup:</i></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Make the strong espresso.</div>
<div style="text-align: justify;">
2. While hot, dissolve the sugar.</div>
<div style="text-align: justify;">
3. Add the rum and cover. Set aside until needed.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #783f04;"><i>prepare the gelatine:</i></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Fill a bowl with very cold water.</div>
<div style="text-align: justify;">
2. Add the gelatine sheet. Let it stay for 5-10 min or until you prepare the sabayon. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #783f04;"><i>prepare the mascarpone mouse:</i></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Beat the cream to soft peaks. Refrigerate.</div>
<div style="text-align: justify;">
2. Slightly beat the mascarpone in a separate bowl .</div>
<div style="text-align: justify;">
3. Place the yolks and sugar in a heavy bottomed pan over a water bath. With a whisk, work the sabayon over the water bath until the sugar is dissolved and the mixture is light in colour. Take it off the heat. </div>
<div style="text-align: justify;">
4. Squeeze the gelatine sheet to get rid of the water and add to the hot sabayon. Continue whisking for a minute. </div>
<div style="text-align: justify;">
5. Add one third of the sabayon to the mascarpone and mix until smooth. Add the rest and incorporate well.</div>
<div style="text-align: justify;">
6. Fold in the cream.</div>
<div style="text-align: justify;">
7. Use immediately. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><span style="color: #783f04;">Tailoring:</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. On a serving cake plate, place the first layer.</div>
<div style="text-align: justify;">
2. With a table spoon spread evenly half of the syrup over the layer.</div>
<div style="text-align: justify;">
3. Spread evenly half of the mascarpone.</div>
<div style="text-align: justify;">
4. Top with the second layer. Repeat the procedure with the syrup and mascarpone mousse. </div>
<div style="text-align: justify;">
5. Cover the sides of the cake with a little bit of the mousse. </div>
<div style="text-align: justify;">
6. Grate some dark chocolate and distribute it around the cake.</div>
<div style="text-align: justify;">
7. Sift instant coffee powder/cocoa powder on top.</div>
<div style="text-align: justify;">
8. Decorate as desired.</div>
<div style="text-align: justify;">
<i><br /></i></div>
<div style="text-align: justify;">
<i><u>Note</u>: I used the irresistibly smooth Lindt Stracciatella - Italy's classic flavour. Yummy... Garnished it with fresh raspberries.</i></div>
<div style="text-align: justify;">
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Enjoy the Tiramisu, dear friends!<br />
Check my blog for craft, and designs I do with the wonderful HAORI fabric.<br />
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Be happy and do whatever pleases you and makes you and the others happy!<br />
<span style="background-color: white; text-align: left;"><span style="color: #783f04; font-family: inherit;">♥</span></span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; text-align: left;"> </span>Ivelina</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-26944741786426915072017-02-06T09:35:00.000-05:002017-02-06T09:43:37.843-05:00❄ Snowflakes Winter Cookies ❄<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">These snowflakes are a variation of the <a href="http://ivynik.blogspot.ca/2013/12/viennese-snowflakes-and-linzers.html" target="_blank">viennese</a> delicate cookies. They are not so light and crisp as the viennese snowflakes, resemble a texture of simple sugar cookies, but with less density. Creaming method is used for making these, which develops the gluten in the flour and that is why they do not keep </span><span style="font-family: inherit;">perfectly their shape during baking. The snowflakes winter cookies are easier to make compared to the viennese ones. </span></div>
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Winter was quite generous to us this year. Not very many super cold days. </div>
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I love winter though, and I miss the real snowfalls that last for days, the super cold temperatures afterwords, that almost stop my breath, the bright sun rays that play with the blindingly white snow and bounce straight back into the pupils, making me see colourful circles. This is the time when you can see the true structure of a snowflake - just hold your hands open until a crispy lacy snowflake lays down and explore ... It is a magical moment! It doesn't melt right away - that is how cold it is. Your palm can not melt it for few seconds and it shines in its beauty. You know that every snowflake is different - they all have different DNA, just like us... </div>
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Oh, yes ... the recipe...<br />
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<span style="background-color: white; font-family: arial, sans-serif;"><span style="color: #9fc5e8;">❄</span></span><span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;"> </span><i><span style="color: #9fc5e8;">for the cookies:</span></i><br />
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227 g butter<br />
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270 g superfine sugar</div>
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grated rind of one orange</div>
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pinch of salt</div>
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2 large egg yolks</div>
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1 tsp vanilla extract</div>
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420 g flour</div>
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<span style="color: #9fc5e8;"><span style="background-color: white; font-family: arial, sans-serif;">❄ </span><i>prepare the dough:</i></span><br />
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1. Beat the butter and sugar to cream.<br />
2. Beat in the orange zest and salt.<br />
3. Add the egg yolks and cream after each addition. Add the vanilla extract.<br />
4. Fold in the flour.<br />
5. Divide the dough and two and roll each half between two sheets of parchment paper or cling foil.<br />
6. Refrigerate the sheets overnight.<br />
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<span style="color: #9fc5e8;"><i><br /></i></span><span style="color: #9fc5e8;"><span style="background-color: white; font-family: arial, sans-serif;">❄</span><span style="background-color: white; font-family: arial, sans-serif; font-size: x-small;"> </span><i>prepare the cookies:</i></span><br />
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1. Roll the dough to about 3 mm thickness.<br />
2. Cut the snowflakes out.<br />
3. Bake at 180<span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;">°</span> C until very light golden.<br />
4. Arrange on a wire rack to cool down completely.<br />
5. Store in an air tight container.<br />
6. Sift icing sugar before serving.<br />
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Happy snowy days, dear sweet readers!<br />
<span style="background-color: white; font-family: "arial" , sans-serif;"><span style="color: #9fc5e8;">♥ </span></span>Ivelina<br />
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-26855154405753075292017-02-04T08:58:00.000-05:002017-02-04T08:58:03.364-05:00♥ Chocolate Truffles<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; text-align: justify;">
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<span style="font-family: inherit;">The most elegant way to declare your love to someone is with chocolate. The warmth and deliciousness of the chocolate has been never comparable to the diamonds. The chocolate is an art creation. Fine senses and strong feelings are needed for understanding this pure food of Heaven. </span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">Self-made chocolate truffles are best present for St. Valentine. They are very easy to make - the only skill needed is ... love.</span></span></div>
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<span style="font-kerning: none;"><span style="color: #c27ba0; font-family: inherit;"><i>for the truffles:</i></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">220 ml whipping cream</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">30 g sugar</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">250 g bittersweet chocolate</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">37 g unsalted butter</span></span></div>
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<span style="font-kerning: none;"><span style="color: #c27ba0; font-family: inherit;"><i>for the coating:</i></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">250 g dark chocolate (72% cocoa solids), tempered</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">cocoa powder (optional)</span></span></div>
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<span style="font-kerning: none;"><span style="color: #c27ba0; font-family: inherit;"><i>prepare the molds:</i></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">polish the mold with a clean soft cotton cloth</span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;"><span style="color: #c27ba0;"><i>prepare the truffles</i></span>:</span></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Bring the cream and sugar to boil.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Have the chocolate chopped in a bowl.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Pour the hot cream over the chocolate and let it stay for 5-7 min.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Stir with a flexible spatula to homogenize well until glossy mixture of ganache is formed.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Pour the ganache in the mold. Refrigerate for at least 4 hours, or preferably - overnight.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Remove the hearts from the mold: you will need a pan that could accommodate the mold. Pour hot water in the pan. Place the mold in the pan for 3-4 sec, making sure that the hearts are not in contact with the water. This will soften the ganache slightly and will ease the heart removal. Use a flat thin spatula to help this process. The hearts will have a rough look, which is completely normal. The truffles have this imperfect, almost ugly look , but still are delicatessen. We will polish the hearts, because of the special occasion of St, Valentine, or by your choice, you could make traditional truffles, coated with cocoa powder. </span></span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmIJOY26IYsqLwYzTs5_OvJOqenhCoK7d_zWjYk-YZBAQI4Q3VwRgjX9BZCB0kgW2QIbe8XPed6IiYur_undkSw2axRdoqLrGjOKa4aoh6V4HIK1KWhmmNRmPicc_cUlKo8Dag2xReHg/s1600/4res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmIJOY26IYsqLwYzTs5_OvJOqenhCoK7d_zWjYk-YZBAQI4Q3VwRgjX9BZCB0kgW2QIbe8XPed6IiYur_undkSw2axRdoqLrGjOKa4aoh6V4HIK1KWhmmNRmPicc_cUlKo8Dag2xReHg/s1600/4res.jpg" /></a></div>
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<i style="color: #c27ba0; font-family: inherit;">temper the chocolate:</i></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">Tempering the chocolate is a science and art combined. You will need a candy thermometer. This unit is important, so you follow closely the temperature change and no sugar crystallization is formed on the final product (the small white spots that sometime appear on chocolate, when it was not stored properly).</span></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Chop the chocolate in a stainless steal bowl and place it over a pot with boiling water (it would be better if you do not bring the water to boil). </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Stir the chocolate with a flexible spatula, until it reaches 45-50<span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; text-align: left;"> °</span> C. </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Remove the bowl with the chocolate from the heat and let it cool until it reaches 29<span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; text-align: left;"> °</span> C.</span></span></li>
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</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu14wYFDLHHbWFTkJ86dqsY2a1BV86uLrN_9Gfe6cSgNinc5EO_URhTVOPKGJNnj9QZ_7btX_0WgDM5zn2akTCDhhcnCMyCSXeN4FGiW273U1S9CHUgbtum6rYQ8srIS0ZrjGZ0NNG2Hc/s1600/5res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu14wYFDLHHbWFTkJ86dqsY2a1BV86uLrN_9Gfe6cSgNinc5EO_URhTVOPKGJNnj9QZ_7btX_0WgDM5zn2akTCDhhcnCMyCSXeN4FGiW273U1S9CHUgbtum6rYQ8srIS0ZrjGZ0NNG2Hc/s1600/5res.jpg" /></a></div>
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<span style="font-kerning: none;"><span style="color: #c27ba0; font-family: inherit;"><i>Coat the truffles:</i></span></span></div>
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<span style="font-kerning: none;"><span style="font-family: inherit;">prepare a shallow dish, filled with cocoa powder</span></span></div>
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<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Remove the chocolate bowl together with a pot with simmering water over a counter and start coating the hearts one by one, placing them in the tempered chocolate. Make sure the hearts are evenly coated and remove them from the chocolate with a fork (preferably - dipping one). </span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">Place the coated truffles on a silicon mat or acetate sheet.</span></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px; text-align: justify;"><span style="font-kerning: none;"><span style="font-family: inherit;">If you want a chocolate covered hearts for more formal presentation, you could leave them chill for about 4 hours. Arrange them in a small box, tie a ribbon and garnishing with a saying “I love you” card. G</span></span><span style="font-family: inherit;">ive as a present to a loved one.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVl-Je5IYE7OqmRfDujfCjUPT8lzbBGw1yOxu_qcQLTuN4LOmgeNctKUJAw-l2gwVDPhKb5c1Ka3l62zfT7cc28I0opPwxtJU5ZdCUwVK6rF374MPcRaNsdhoUcGLTuMeHGEazTFJJMg/s1600/7res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVl-Je5IYE7OqmRfDujfCjUPT8lzbBGw1yOxu_qcQLTuN4LOmgeNctKUJAw-l2gwVDPhKb5c1Ka3l62zfT7cc28I0opPwxtJU5ZdCUwVK6rF374MPcRaNsdhoUcGLTuMeHGEazTFJJMg/s1600/7res.jpg" /></a></div>
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<span style="font-family: inherit; text-align: justify;">If you decide to coat them with cocoa powder, after you take the truffles out of the chocolate, place one by one in the dish with cocoa powder. Let it stay for few seconds, just so the chocolate sets a little bit and it is not in so running consistency. Roll the heart until it coats evenly and let it rest in the refrigerator for few hours on a silicon mat or acetate sheet. Arrange them in a small box, tie a ribbon and garnishing with a saying “I love you” card, give as a present to a loved one.</span></div>
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<span style="font-family: inherit;"><span style="font-kerning: none;"></span>Have an amazing St. Valentine celebration with your loved ones! Thank you for being mu guest! </span><br />
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<span style="background-color: white; font-family: "arial" , sans-serif; text-align: left;"><span style="color: #c27ba0;">♥</span></span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; text-align: left;"> </span><span style="font-family: inherit;">Ivelina</span><br />
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<span style="font-family: inherit;">Listening to the Beatles hit 'All you need is love' while writing the post... </span><br />
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-27715847847422056322017-01-25T15:33:00.001-05:002019-01-04T14:29:18.904-05:00Poire Bordaloue<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3RbxD9p0pDPogdyoH5HpTguGPDmGQmtRVrP-4GPbPBqE_gH-waZUHvCyJCNaM10BV5gZER3ZrnLaqXGNxAPu88VIQyoZ3P6evNApFMOYyh7dK2Y59FTXkkCd71RMi-H0BCP9anRt6XA/s1600/IMG_5603res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3RbxD9p0pDPogdyoH5HpTguGPDmGQmtRVrP-4GPbPBqE_gH-waZUHvCyJCNaM10BV5gZER3ZrnLaqXGNxAPu88VIQyoZ3P6evNApFMOYyh7dK2Y59FTXkkCd71RMi-H0BCP9anRt6XA/s1600/IMG_5603res.jpg" /></a></div>
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This pear tart is a twist of the traditional 'Entremets Bourdeloue', created in mid XIX (th) century in Paris. The 'Entremets Bourdaloue' is a sweet pastry crust, filled with almond cream. A century later the tarts started being made with all kind of different fruit fillings. Some of them only have sweet crust and fruit with caramelized sugar or thick syrup, others are combination of cream and fruits.</div>
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I made tart with almond cream few times already and I have to admit, I like a lot the traditional 'Entremets Bourdeloue'. I used the combination of almond cream and the fruit in the <a href="http://ivynik.blogspot.ca/2014/09/peach-tart-with-almond-cream.html" target="_blank">Peach Tart</a>. And the tarts with the almond cream and fruit never disappoint. </div>
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In this case, I have decided to make the tart with poached pears and fresh vanilla. The result is just a majestic explosion of flavour - the pears, poached in vanilla infused sugar syrup are the queens of the delicacy. Enhance the senses by adding a scoop of vanilla ice cream! </div>
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I hope you are having a flavourful day!<br />
Thanks for visiting!<br />
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<span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small;">♥ </span>Ivelina<br />
<br />Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-45127539293764843902016-12-25T17:09:00.001-05:002016-12-25T23:11:48.618-05:00Christmas Cookies<div class="separator" style="clear: both; text-align: justify;">
The whole house smells like Christmas - wood burning and spices. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmvdjXpUVUbXXqhutRktohBCu2dZTF3DGi3RPFoZsFQ-sXx5BDQRt1I64qfVWGgs8wH_r7oLLc2jVfsdXe9TEwGGpJrPvbtlslIl5GrKZxvZXLxaqu8FUcubhrBcOvvJIDGazSUGEqX4/s1600/IMG_4931s+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmvdjXpUVUbXXqhutRktohBCu2dZTF3DGi3RPFoZsFQ-sXx5BDQRt1I64qfVWGgs8wH_r7oLLc2jVfsdXe9TEwGGpJrPvbtlslIl5GrKZxvZXLxaqu8FUcubhrBcOvvJIDGazSUGEqX4/s1600/IMG_4931s+res.jpg" /></a></div>
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The signature Christmas cookies are served - some hanging on the tree, some in a nicely decorated box. What I love the most about these cookies is not so much preparing them, not even baking them, although the heat helps all the aroma to gently fill every corner of the house. The strongest tease to all my senses is opening the cookie box. After few days of aging in the air tightly closed container, the cookies exude the most perfect aroma - the combination of the spices blooms the nicest smell. No need to have a bite even - so satisfying! </div>
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I kept the old tradition this year of making the <a href="http://ivynik.blogspot.ca/2014/11/old-fashioned-lebkuchen-stars-and-hearts.html" target="_blank">old-fashioned Lebkuchen cookies</a>. I am on a journey to make it a family tradition of baking these for every Christmas. While I was growing up in Bulgaria, they were simply called honey cookies. In North America a variation of these is popular under the name of gingerbread, or 'spicy bread' in France, but everywhere they are baked, they bring the sense of Christmas with their warm aromatic flavour. I stick to the German name, out of respect towards the origin of this recipe. And because this particular one is unique to this certain region of Europe.</div>
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Grab your favourite winter cookie cutter(s) and treat yourself and your family and friends with a recipe easy to perform, and so satisfying.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrRqzubr-sNTMEvpG3KZcSM0Yp8ocjak0vO7jMLdJ1pcIRMXaQE9k-QbMS7yhn8tnMqnxwVCMPWO6cOzNmapxygH-by9IR-_KUcbSk1Up-bp8-rQZkOyimAZT7q7T0m-LJycPHJ0l3-c/s1600/IMG_4900s+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrRqzubr-sNTMEvpG3KZcSM0Yp8ocjak0vO7jMLdJ1pcIRMXaQE9k-QbMS7yhn8tnMqnxwVCMPWO6cOzNmapxygH-by9IR-_KUcbSk1Up-bp8-rQZkOyimAZT7q7T0m-LJycPHJ0l3-c/s1600/IMG_4900s+res.jpg" /></a></div>
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<span style="color: #b45f06;"><i>for the cookies: </i></span></div>
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490 g all purpose flour</div>
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1 tsp baking soda</div>
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1 tsp baking powder</div>
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1 Tbsp cinnamon</div>
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1 tsp cardamom</div>
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1/2 tsp ground cloves</div>
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1/2 tsp powdered anise</div>
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1/2 tsp grated nutmeg</div>
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1/2 tsp ginger</div>
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225 g honey</div>
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160 g light brown sugar</div>
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134 g unsalted butter</div>
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1 large egg</div>
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<i>1.</i> Sift the flour in a bowl.</div>
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<i>2.</i> In another bowl, sift all the spices.</div>
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<i>3.</i> Heat the honey, sugar and butter in a heavy bottomed pan over a low heat. Stir to dissolve the sugar. Do not allow to boil.</div>
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<i>4.</i> Remove the butter from the heat and stir in the spices.</div>
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<i>5.</i> Beat in the flour, reserving a handful of it in the bowl. Let the dough cool a little bit.</div>
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<i>6. </i>Lightly beat the egg and add to the dough. </div>
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<i>7. </i>Knead the dough with hands, using the reserved flour.</div>
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<i>8.</i> Wrap the dough in clean foil and let it rest at room temperature overnight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGtUzJ402VqOr9G8OewJ1OEQrU2SyqdnMtxeoNNFAhGVBzl9xK7kpkr8p4BX8xoH429SwI0HczTy3Wexcb5IIUhvp31L5_-9MuSjuo0IX9lOMHKMeIgP4ANVpjwJJ82uifaAeZKcXrLc/s1600/IMG_4907s+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGtUzJ402VqOr9G8OewJ1OEQrU2SyqdnMtxeoNNFAhGVBzl9xK7kpkr8p4BX8xoH429SwI0HczTy3Wexcb5IIUhvp31L5_-9MuSjuo0IX9lOMHKMeIgP4ANVpjwJJ82uifaAeZKcXrLc/s1600/IMG_4907s+res.jpg" /></a></div>
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<span style="color: #b45f06;"><i>Tailoring:</i></span></div>
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Follow the instructions for tailoring the <a href="http://ivynik.blogspot.ca/2014/11/old-fashioned-lebkuchen-stars-and-hearts.html" target="_blank">Lebkuchen cookies</a>.</div>
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Have wonderful Christmas day and warm tasty cookies with family and friends!</div>
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<span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; text-align: left;">♥ </span>IN</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-87231745810095732362016-12-22T21:10:00.000-05:002016-12-22T21:10:18.839-05:00Vínarterta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6CgUQ5Nx9hYHdEugoWam4LCK_MYgjvvfgc-eVUaqe1Z0-5jUeqr3J2r0OFVqUben6EwnYPZ8EzkI0sE86vAkDsIDAS-h-1lCk9gWasfXIVscPMvm1IxCS1NItpoPzMxhnVla73tHTc0/s1600/IMG_4736sh+c+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6CgUQ5Nx9hYHdEugoWam4LCK_MYgjvvfgc-eVUaqe1Z0-5jUeqr3J2r0OFVqUben6EwnYPZ8EzkI0sE86vAkDsIDAS-h-1lCk9gWasfXIVscPMvm1IxCS1NItpoPzMxhnVla73tHTc0/s1600/IMG_4736sh+c+res.jpg" /></a></div>
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The things we learn from people are amazing! How important is communication, how enriching! This cake was mentioned to me last week. After six years of visiting Ana's violin teacher, I got to learn that his heritage is Icelandic. The Icelanders had the tradition of making this cake for Christmas. I only received a rough description of the cake, but got inspired to look for it - many layers of cake and dried-fruit filling is something that is worth researching.</div>
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My research led to a crossroad. It was like opening the Pandora box. Instead of finding out the information and sinking into reading, I had to choose what road to follow. Apparently there are different variations of this cake. The original recipe is from sometime of 1860. The most interesting fact is, that today's Icelanders themselves have not heard of this cake. I guess, the tradition got lost in Iceland through the centuries, but very well kept here, in Canada, in the families with Icelandic heritage. </div>
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What a treat it was for me to hear about the cake! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxsaArTEBhB4RLM1f7a1ShJ7iG6ZSzDGG1SIwCSoF5917PQ2cIiSGwRa-wPSrU2AQLOVPdxohQ70m-KuwinMYRjjsyhENtT0UnkSZS7EfszJpBDHHamA67zYTtIhzfnvilNwQ8l9LJgE/s1600/IMG_4727sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxsaArTEBhB4RLM1f7a1ShJ7iG6ZSzDGG1SIwCSoF5917PQ2cIiSGwRa-wPSrU2AQLOVPdxohQ70m-KuwinMYRjjsyhENtT0UnkSZS7EfszJpBDHHamA67zYTtIhzfnvilNwQ8l9LJgE/s1600/IMG_4727sh+res.jpg" /></a></div>
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I remember the years of my childhood, when the chocolate was a pure treat. It is not because I am 120 years old, but because I used to live in a country, behind the iron curtain, where everything imported was forbidden. We had the chocolate production and, a really competitive one - the recipes for the chocolate were very original. There was a variety of chocolates. My favourite one was fine milk chocolate - an original recipe to die for. Now is a real treat to find a fine milk chocolate. And I have no explanation why, but it is the real life we live in. </div>
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To be able to buy a bar of chocolate at 80's was a celebration of life. My grandmother, as a hard working lady, living in a village, used to make an amazing "chocolate" out of dried plums. She puréed them, made them into a paste, rolled them out to a 5 mm sheet, leaving it to dry. Afterwords, she used to cut the sheets into bars and called them "Grandma's chocolate". This tradition was popular in Bulgaria when I was a child - a memory, kept from our grand grand parents. The taste to these dried-fruit bars was uniquely similar to what I got to taste in this cake.</div>
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The cake is a simple layered structure of cookie sheets with a spread of dried fruits jam in between. I found, after tasting it, that the jam would be more powerful if consisted of walnuts. This is what I will try next time. Surely, it won't be an original vínarterta any more, but it would be more adventurous one. Besides, as it turned out, the original recipe is quite questionable.</div>
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Here is the recipe the way it pleases my taste ... for now:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbD35hvOE8eIXVi2F2XhUm1VcmYSy2xl3RvED3Wtwzr1Jro8HRzU5EkaMQXPsdSQ7VAwNkO_oiA8tS42LEb-zVjfJ7mjKl2BoeWUqtv9rQ95ZdULI9V6YkSqDWMHeWOaAmOkADvPjmgko/s1600/IMG_4763sh+c+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbD35hvOE8eIXVi2F2XhUm1VcmYSy2xl3RvED3Wtwzr1Jro8HRzU5EkaMQXPsdSQ7VAwNkO_oiA8tS42LEb-zVjfJ7mjKl2BoeWUqtv9rQ95ZdULI9V6YkSqDWMHeWOaAmOkADvPjmgko/s1600/IMG_4763sh+c+res.jpg" /></a></div>
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<i><span style="color: #4c1130;">for the cookies:</span></i><br />
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225 g butter, at room temperature<br />
300 g sugar<br />
1 tsp vanilla extract<br />
1 tsp almond liquor<br />
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2 large eggs<br />
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600 g flour<br />
1 tsp baking powder<br />
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3 Tbsp heavy cream 35%<br />
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<i><span style="color: #4c1130;">for the filling:</span></i><br />
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1 kg prunes, dried plums<br />
60 g sugar<br />
450 ml water<br />
1 Tbsp lemon juice<br />
1 tsp cardamom<br />
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<i><span style="color: #4c1130;">for the frosting:</span></i><br />
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100 g butter soften<br />
150 g cream cheese<br />
50 g orange syrup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL0FGRo1XwlowwXec4HyBPojUkR7E_xRBI5lXBRAidYMgwks0C_bW6DzngzzH14H6WJOJ_1i5niDA78d9DdfbWTnWBmfXtQ22dqB7o-CnDEb7jyIp9EYgBRN6cNvB8aWNt4vz_zVpanA/s1600/IMG_4747sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL0FGRo1XwlowwXec4HyBPojUkR7E_xRBI5lXBRAidYMgwks0C_bW6DzngzzH14H6WJOJ_1i5niDA78d9DdfbWTnWBmfXtQ22dqB7o-CnDEb7jyIp9EYgBRN6cNvB8aWNt4vz_zVpanA/s1600/IMG_4747sh+res.jpg" /></a></div>
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<i><span style="color: #4c1130;">prepare the cookie layers:</span></i></div>
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1. Beat the butter to cream consistency. </div>
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2. Add the sugar and beat well to mayonnaise consistency. </div>
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3. Add the vanilla extract and the almond liquor, beat to homogenize.</div>
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4. Add the eggs one by one, beating after each addition.</div>
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5. Combine the flour and the baking powder in a bowl. </div>
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6. Add half of the dry ingredients and one Tbsp of cream to the butter mixture. Fold in, without mixing thoroughly.</div>
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7. Fold in the rest.</div>
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8. Divide the cookie dough in seven equal pieces. Roll each one in a perfect 20cm x 20cm (8' x 8') square.</div>
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9. Bake at 175<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;">°</span> C one by one, or two at once, if you are using convection. Keep the rest in a cool place.</div>
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10. Once baked, leave each cookie layer to cool completely on a wire rack.</div>
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11. You can store them for two days, before assembling the cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UAjy1gpj3D7_Ss1aKBnbUALmGQHKugnVfY0a9ImGVq71Q_KFvB2GIrcFcokuLsoPZY_-ohvTSByNA-Ot8Ld6AyEsi6N8EGS34EwXt6fylpQ8WAVy4W0FJrU51c8E9iY-ELBA51ruFaI/s1600/IMG_4735sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UAjy1gpj3D7_Ss1aKBnbUALmGQHKugnVfY0a9ImGVq71Q_KFvB2GIrcFcokuLsoPZY_-ohvTSByNA-Ot8Ld6AyEsi6N8EGS34EwXt6fylpQ8WAVy4W0FJrU51c8E9iY-ELBA51ruFaI/s1600/IMG_4735sh+res.jpg" /></a></div>
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<i><span style="color: #4c1130;">prepare the filling:</span></i></div>
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1. Combine the prunes and the water in a heavy bottomed pan. Place over a medium heat. Bring to a boil. Reduce the temperature if needed. Cook for about five minutes. </div>
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<i><span style="color: #4c1130;"><b>Note:</b> This step very much depends on the quality of the prunes used. I remember that the dried plums from the my childhood were really dry - not a drop of life in them - almost skin and pit. Now the prunes on the market are very juicy and pretty much 'alive'. The cooking times would depend on how dry the prunes are.</span></i></div>
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2. Add the sugar, stir to dissolve. Cook for few more minutes. The mixture would thicken to jam consistency. Add the freshly squeezed lemon juice and the spice</div>
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3. Pulse the jam in a blender to smoothen it. Use warm, but not hot.</div>
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<i><span style="color: #4c1130;">prepare the frosting:</span></i></div>
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1. Beat the butter and the cream cheese to homogenize.</div>
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2. Add the syrup and mix well.</div>
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3. Use immediately</div>
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<i><span style="color: #4c1130;">Tailoring:</span></i></div>
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1. Place one cookie layer in a parchment paper.</div>
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2. Evenly spread some of the filling.</div>
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3. Repeat with the rest of the cookies and jam, leaving the last cookie plain on top of the cake.</div>
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4. Cover in plastic wrap and keep in a cool place for a week. This cake needs to age. The cookie layers will become softer.</div>
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5. Cut in 16 cubes, each 5 cm x 5 cm (2' x 2')</div>
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6. Pipe rosettes of the frosting. Garnish with halved pecans.</div>
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7. Store in a cold place. Serve at room temperature.</div>
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I would like to hear your experience with this beauty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DKNp4te5uBt9xCA-C5cRgdNS-XJBDN0Hw5vxwiz6EEZJsbgdNI-dcWQM65pgWz3niuilVlBCqIjLA4p1GwCwpD0FyzJPlTHa7f0G3QawBJs-K24VixfRQ49DG_sURY0pUrGs8xIe43Y/s1600/IMG_4759sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DKNp4te5uBt9xCA-C5cRgdNS-XJBDN0Hw5vxwiz6EEZJsbgdNI-dcWQM65pgWz3niuilVlBCqIjLA4p1GwCwpD0FyzJPlTHa7f0G3QawBJs-K24VixfRQ49DG_sURY0pUrGs8xIe43Y/s1600/IMG_4759sh+res.jpg" /></a></div>
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Have a very Merry, sweet, and generous in love Christmas!</div>
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<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;">♥ </span>Ивелина</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com1tag:blogger.com,1999:blog-8680625680236888363.post-18925336488775487602016-12-12T09:35:00.000-05:002016-12-12T09:35:44.784-05:00"Twelve Days till Christmas" Cake<div style="text-align: justify;">
12 days till Christmas! And the snow has just arrived!!! </div>
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It is so clean out there... </div>
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It is white! It is quiet! Our every day running is slowing down - our hearts beat normal. Our worries got buried under the heavy blanket. </div>
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The Earth is moving at a normal pace. The air is so crisp and clean - the children's laughter is ringing, the tree branches are singing, the birds wings are drawing pictures in the clouds. The chimneys' smoke is knitting a sweater to the wind. The footprints are writing a poem.</div>
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It is so white! Our souls are sparkling white! We are better people! It feels like rebirth and a white beginning. It feels like a fairytale. It feels like a miracle.</div>
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12 days till Christmas! The white canvas out there temptingly invite us to write our story, to make our wishes, because the magical season has started. </div>
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Happy Christmas, everyone! What did you wish for today?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifF172KdKK2RVfj0BwtIvXqSOK6rDsw0IdCSlVxP8-6OitDYkXnF4fdFV7W2IKR5-YaNiPUmvce_Er0yuAmNDkpGU_cBs3by5eRc_3bmJPV73L_Ge5w_1_j818Fc3quSZd0HxX-GobpHA/s1600/IMG_4549sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifF172KdKK2RVfj0BwtIvXqSOK6rDsw0IdCSlVxP8-6OitDYkXnF4fdFV7W2IKR5-YaNiPUmvce_Er0yuAmNDkpGU_cBs3by5eRc_3bmJPV73L_Ge5w_1_j818Fc3quSZd0HxX-GobpHA/s1600/IMG_4549sh+res.jpg" /></a></div>
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<span style="text-align: justify;">My seasonal Christmas cake - surely very much chocolaty, and garnished with vanilla soft hearted, crunchy topped mini puffs. It is very warming and dreamy...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RLN5Wr_N5lAr4rVFTeyC7_2EzcTlWNwFQm3LoI07xmRH6tH6g4iBuJIpzrweqjJK5WF3gG27ECAuldxIx9IBCwIvrNEakPNqyehMZ3H50Nr_CehCuRWRuOFOMBitTZigey8eeaQt_Zg/s1600/IMG_4537sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RLN5Wr_N5lAr4rVFTeyC7_2EzcTlWNwFQm3LoI07xmRH6tH6g4iBuJIpzrweqjJK5WF3gG27ECAuldxIx9IBCwIvrNEakPNqyehMZ3H50Nr_CehCuRWRuOFOMBitTZigey8eeaQt_Zg/s1600/IMG_4537sh+res.jpg" /></a></div>
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<i><span style="color: #660000;">for the cake:</span></i><br />
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use one recipe of <a href="http://ivynik.blogspot.ca/2013/04/genoise-cake-for-cake-pot-with-diameter.html" target="_blank">Genoise cake</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVHr1li_wt0hnuX10FfU9pQiaCuFg2h_1Z0HiSLSEkPBDFrX29ShABWYTD5bwPm3zUaUO8DVevEoshZRucB7tm05n1iGBPALPfZXtTATcThUZN-ZWP6zoo57i-Qy4smGq5q8Lou2X__g/s1600/IMG_4540sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVHr1li_wt0hnuX10FfU9pQiaCuFg2h_1Z0HiSLSEkPBDFrX29ShABWYTD5bwPm3zUaUO8DVevEoshZRucB7tm05n1iGBPALPfZXtTATcThUZN-ZWP6zoo57i-Qy4smGq5q8Lou2X__g/s1600/IMG_4540sh+res.jpg" /></a></div>
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<i><span style="color: #660000;">Note:</span> I baked most of the batter in the 15 cm (6') cake pan. I also used a small amount from the batter to bake a thin layer of cake at 20 cm (8') cake pan. I need the extra 20 cm layer for future project. You could bake the whole batter in the 15 cm cake pan, building a 'wall' of parchment paper inside the pan and your cake will be 5 layers, instead of four; or you could use a 20 cm cake pan and make not so high cake of three layers. </i></div>
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<i><span style="color: #660000;">for the chocolate ganache:</span></i></div>
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<br /></div>
<div style="text-align: justify;">
400 g heavy cream - 35%</div>
<div style="text-align: justify;">
250 g milk chocolate - 30%<br />
150 g dark chocolate - 75%</div>
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50 g butter<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHsBixl1HZq6Hjc7AmyJNVVBLkg_9SZyCPkobRpmxQBig3CQQlE18JcBmVxUm4s_IENqwm6ucDGOHD8SrY3CiTuhBan2uiQ5R9Q1InfPiR806v4lYpdRov3ypf1XskHVabi3pCmtcYns/s1600/IMG_4567sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrHsBixl1HZq6Hjc7AmyJNVVBLkg_9SZyCPkobRpmxQBig3CQQlE18JcBmVxUm4s_IENqwm6ucDGOHD8SrY3CiTuhBan2uiQ5R9Q1InfPiR806v4lYpdRov3ypf1XskHVabi3pCmtcYns/s1600/IMG_4567sh+res.jpg" /></a></div>
<br />
<i><span style="color: #660000;">prepare the chocolate ganache:</span></i><br />
<br />
1. Bring the cream and the sugar to boil.<br />
2. Have the chocolate chopped in small pieces in a bowl.<br />
3. Pour the boiling cream over. Let it stay for 5-6 min.<br />
4. Stir carefully with a silicon spatula to incorporate any cream until the ganache is smooth and glossy.<br />
5. Stir in the softened butter. Cover with plastic foil and let harden to piping consistency at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoVdOlDba74w34hbANAAPIaCXA4j-mT0zesSBr5nDRSl50DxhF8J0qBVGltSOSLyPP8P-zjH5rRRorEdJZ-imFE9jt-mHJ74RMN05phTuaLUcCBxUTPRo9lIXXoXuhYbEhjedqGObkzw/s1600/IMG_4569sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoVdOlDba74w34hbANAAPIaCXA4j-mT0zesSBr5nDRSl50DxhF8J0qBVGltSOSLyPP8P-zjH5rRRorEdJZ-imFE9jt-mHJ74RMN05phTuaLUcCBxUTPRo9lIXXoXuhYbEhjedqGObkzw/s1600/IMG_4569sh+res.jpg" /></a></div>
<br />
<i><span style="color: #660000;">Tailoring:</span></i><br />
<br />
1. With a serrated knife, cut the cake in 4 layers.<br />
2. Spread the ganache evenly between the layers, leaving just enough to cover the cake and make some rosettes for decoration.<br />
3. Decorate as desired.<br />
4. Refrigerate.<br />
5. Before serving, make sure you temper the cake at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyWqtkCdQ3HE2bk_SCmbyi01NNt7T8I26cupUewFbIf1JqvVSk3bMA_8VBF9Cs9tFw8ENgJiDZ6QH_fLxm64yIcFFLeh-duQx0CVGynGLj7P7prIsW8GVqCMcfg7jtw8yUNdYqgWPTpU/s1600/IMG_4563sh+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyWqtkCdQ3HE2bk_SCmbyi01NNt7T8I26cupUewFbIf1JqvVSk3bMA_8VBF9Cs9tFw8ENgJiDZ6QH_fLxm64yIcFFLeh-duQx0CVGynGLj7P7prIsW8GVqCMcfg7jtw8yUNdYqgWPTpU/s1600/IMG_4563sh+res.jpg" /></a></div>
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</div>
Have a chocolate Christmas, everyone!<br />
<br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; text-align: left;">♥ </span>IN</div>
Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com1tag:blogger.com,1999:blog-8680625680236888363.post-28897234561385101392016-12-04T00:12:00.000-05:002016-12-04T00:12:41.070-05:00Christmas Cake with Caramelized-Apple Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgkDOrZbpjxQ8cid_8ECEWm4bEO3AJqj78A2oE3-2SsTSUC6qoswe5dPj3FDEA8M5XAsalmFmhg0J07IKNnmJKyAFPgFeOqaLQAv65RuOL7jARRuVDREwFQcQYoURj2OZyfCh1VpXA-E/s1600/IMG_4381res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgkDOrZbpjxQ8cid_8ECEWm4bEO3AJqj78A2oE3-2SsTSUC6qoswe5dPj3FDEA8M5XAsalmFmhg0J07IKNnmJKyAFPgFeOqaLQAv65RuOL7jARRuVDREwFQcQYoURj2OZyfCh1VpXA-E/s1600/IMG_4381res.jpg" /></a></div>
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It is this time of year, when the fragrant spices are very popular in my kitchen. There are certain types of spices that I use only at Christmas time. I feel that I ignore them for the rest of the year, but this is something I am not forcing myself on doing, it just happens...</div>
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I reach for the cinnamon from time to time (rarely) in a non-seasonal time, but definitely it is the queen of the spices at Christmas time. The nutmeg is present in my savoury cuisine through the year, but I do not touch the cloves and the cardamom in any other time of the year, but for Christmas. In this cake, all these spices meet together and really bloom the taste. </div>
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It is an easy and fast desert, baked in a bundt cake form and topped with a light cream cheese frosting. The apple caramel sauce makes it extraordinary and certainly delivers the warm and cosy sense of Christmas.</div>
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<span style="color: #fce5cd;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKO5kkhYn_lQ3dhjjOsl2jXbrsx5PfmoG4a4IvwPhUYe9yZRW6uLLK_ePAG2ttmwY5GCFN7mb4ojZUyqM-1m7Jd_flHK5d0nUHy9r286RpFQf6yJHL6e5nkKxXm8WaRU1aX4NvYibjfqA/s1600/IMG_4385res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKO5kkhYn_lQ3dhjjOsl2jXbrsx5PfmoG4a4IvwPhUYe9yZRW6uLLK_ePAG2ttmwY5GCFN7mb4ojZUyqM-1m7Jd_flHK5d0nUHy9r286RpFQf6yJHL6e5nkKxXm8WaRU1aX4NvYibjfqA/s1600/IMG_4385res.jpg" /></a></div>
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<div style="text-align: justify;">
<i>for the cake:</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
225 g unsalted butter at room temperature</div>
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380 g custard sugar</div>
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<br /></div>
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2 eggs</div>
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1 tsp vanilla extract</div>
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<br /></div>
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60 g cocoa powder</div>
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150 ml cold water</div>
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<br /></div>
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250 g plain yogurt </div>
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1/2 tsp baking soda</div>
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<br /></div>
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250 g flour</div>
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1 tsp cinnamon </div>
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1/2 tsp powdered ginger</div>
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4 g salt</div>
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a pinch of nutmeg</div>
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a pinch of clover</div>
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a pinch of cardamom </div>
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a pinch of four peppers </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-iq1uP4hS9Y1n3cbfiG42fH8uFHbbnzagHmGYYra8uBVgRAqjJNI9A8M2w9GOybpe7I155VPBaefRG1HXlvas9y8aE2F6Wa2I62Jw4P2QuZz0Jp4wmVfaTeBTsgDIaOnce-5Tc74NYk/s1600/IMG_4387res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-iq1uP4hS9Y1n3cbfiG42fH8uFHbbnzagHmGYYra8uBVgRAqjJNI9A8M2w9GOybpe7I155VPBaefRG1HXlvas9y8aE2F6Wa2I62Jw4P2QuZz0Jp4wmVfaTeBTsgDIaOnce-5Tc74NYk/s1600/IMG_4387res.jpg" /></a></div>
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<i>prepare the cake:</i></div>
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<br /></div>
<div style="text-align: justify;">
1. Prepare the cocoa mixture: In a bowl. scale the cocoa and stir in the cold water to a paste consistency.</div>
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2. Prepare the yogurt: Scale the yogurt and add the baking soda. Stir well. Leave aside until needed.</div>
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3. Prepare the dry ingredients: Scale the flour in a medium bowl. Add all the spices. Stir well.</div>
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4. In a bowl of a self-standing mixer, beat the butter until creamy. Add the sugar and beat until mayonnaise consistency is reached.</div>
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5. Add eggs one by one, beating after each addition. Add the vanilla.</div>
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6. Add the cocoa mixture.</div>
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7. Mix in half of the yogurt mixture. Fold in half of the flour mixture, followed by the rest of the yogurt. Gently fold in the rest of the flour. Mix to homogenize well. </div>
<div style="text-align: justify;">
8. Bake in the bundt form at 180<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;">°</span>C, until a toothpick check comes out clean (about half an hour).</div>
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9. Leave in the pan to cool for 20 min.</div>
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10. Turn the cooled cake over a wired rack to cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NpM0wHMTKQVy1oxXFS0qNAEVEb6yvDU3tDZRrDH4e3Nay5wV3TeADtRueh0s7W0saHOcrUJCLoY1cFqiRm9Wzlzr8ygL4uz3n2V9KU9UppN4GsFhxck9IoT21eDE11C-By2Ume3VouY/s1600/IMG_4390res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NpM0wHMTKQVy1oxXFS0qNAEVEb6yvDU3tDZRrDH4e3Nay5wV3TeADtRueh0s7W0saHOcrUJCLoY1cFqiRm9Wzlzr8ygL4uz3n2V9KU9UppN4GsFhxck9IoT21eDE11C-By2Ume3VouY/s1600/IMG_4390res.jpg" /></a></div>
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<i>for the frosting:</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
half a cup of caramelized apple sauce </div>
<div style="text-align: justify;">
200 g cream cheese at room temperature</div>
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<i><br /></i></div>
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<i>prepare the frosting:</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Beat the cream cheese until light.</div>
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2. While mixing, incorporate half of the caramel sauce. Add the rest and beat to homogenize.</div>
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3. Leave at the refrigerator to cool and prepare for piping.</div>
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<i><br /></i></div>
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<i>tailoring the cake:</i></div>
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<br /></div>
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1. Place the cooled cake in a serving plate.</div>
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2. Sift icing sugar on top.</div>
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3. Pipe the cream cheese as desired. I used St. Honoré piping tip.</div>
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4. Garnish with pomegranate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhki7qddvtFZg4HuNfp-L8Yo68vItjS2QloIQka5JjfMUOyRXrMpyEKHmART89zKGM3siQQpTYRqNhbB2OxSdu289FB-3KquFFNFO7QGAnhm9KcNVfuxiujOPBOV_-PZhnftvf4bO_SBfE/s1600/IMG_4393res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhki7qddvtFZg4HuNfp-L8Yo68vItjS2QloIQka5JjfMUOyRXrMpyEKHmART89zKGM3siQQpTYRqNhbB2OxSdu289FB-3KquFFNFO7QGAnhm9KcNVfuxiujOPBOV_-PZhnftvf4bO_SBfE/s1600/IMG_4393res.jpg" /></a></div>
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Serve chilled.</div>
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Store in a cool place.</div>
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<br /></div>
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Have a sweet day,</div>
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<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;">♥ </span>IN</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-43115120966426755722016-10-15T13:20:00.000-04:002016-10-15T13:23:27.001-04:00Soft Rolls<div style="text-align: justify;">
These homemade rolls are fast and easy to make. After you prepare the dough, you have one and half hour to work on something that is in your schedule for the day. Then, it is all about baking the rolls, and enjoying the smell of fresh bread in the house. </div>
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<br /></div>
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I make these regularly, with all kind of flour mixture, because they serve my kids with freshness at school lunches. Sometimes, when I am out of ideas for the lunch bag, it is just a bread roll with some cream cheese. Usually this is in the menu on the day, after I bake them. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2s0rFpETx3tDjeANgSAYDNGZy6EYsWjVDit5KMVqt52tuKXIINZ3GYUP_QUZ3dICKY8-BwXgLooiT0wRiQTDPRsgCst3aB1MQwqU1NeVkU11fMaVUwfxMWZag4NQG9U5apMHEnblZbM/s1600/IMG_3472logores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2s0rFpETx3tDjeANgSAYDNGZy6EYsWjVDit5KMVqt52tuKXIINZ3GYUP_QUZ3dICKY8-BwXgLooiT0wRiQTDPRsgCst3aB1MQwqU1NeVkU11fMaVUwfxMWZag4NQG9U5apMHEnblZbM/s1600/IMG_3472logores.jpg" /></a></div>
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<span style="color: #e69138;"><i>for the dough: </i></span></div>
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<br /></div>
<div style="text-align: justify;">
750 g white unbleached flour</div>
<div style="text-align: justify;">
18 g olive oil</div>
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<br /></div>
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7 g dry yeast</div>
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140 g lukewarm water</div>
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12 g salt</div>
<div style="text-align: justify;">
330 g lukewarm water</div>
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<i><span style="color: #e69138;">for the glaze:</span></i></div>
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<br /></div>
<div style="text-align: justify;">
1 egg white</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #e69138;"><i>prepare the dough:</i></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Scale the flour and olive oil in the bowl of a mixer</div>
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2. In a glass, scale the yeast and first quantity of water. Stir to dissolve the yeast.</div>
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3. Scale the salt in a small coffee cup.</div>
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4. Scale the rest of the water.</div>
<div style="text-align: justify;">
5. After the yeast is dissolved, add the liquid to the flour mixture. </div>
<div style="text-align: justify;">
6. With a hook on the mixer, start stirring on slow, adding the rest of the water. </div>
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7. Before the last addition of water is added, add the salt, while mixer is working, trying to avoid contact with the yeast. Salt is a strong inhibiter of the yeast. They do not love each other at all.</div>
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8. Finish the mixing in about five minutes. </div>
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9. Cover the bowl with clear plastic film and leave to rise in a warm place or sunny spot in the house for an hour and a half.</div>
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<br /></div>
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Now is your time - finish all the things you have in mind before this next step in:</div>
<div style="text-align: justify;">
<br /></div>
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<i><span style="color: #e69138;">tailoring the rolls:</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Have your oven hot at 210<span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px;">°</span><span style="background-color: white; color: #252525; font-size: 14px;"><span style="font-family: inherit;">C</span></span>.</div>
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<br /></div>
<div style="text-align: justify;">
1. Divide the dough in 12 small pieces. Form the rolls. Make sure you add flour when working on these steps, just enough so the rolls do not become dense. </div>
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2. Arrange the rolls on a slightly floured baking pan.</div>
<div style="text-align: justify;">
3. Cut a cross on each roll with a serrated knife. </div>
<div style="text-align: justify;">
4. Brush some egg white on each one and place the pan in the oven.</div>
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5. Rotate the pan halfway through baking.</div>
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6. Bake until very light golden.</div>
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Leave the rolls on a wire rack to rest, after baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMn8x0owFOCfPjCSCbz2MwgGnnKuhyK1VIWizOvwtrUaPDDiglI8KJID6WNTcm0sZPZ1A8AnO5nWKK2JMGI39KCpRSC_Q17YD2ApYjQAFYQ0yKxgycvu7OpEXJnDGze-DtXRTz4VT6vQ/s1600/IMG_3468res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMn8x0owFOCfPjCSCbz2MwgGnnKuhyK1VIWizOvwtrUaPDDiglI8KJID6WNTcm0sZPZ1A8AnO5nWKK2JMGI39KCpRSC_Q17YD2ApYjQAFYQ0yKxgycvu7OpEXJnDGze-DtXRTz4VT6vQ/s1600/IMG_3468res.jpg" /></a></div>
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Enjoy!</div>
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Thanks for visiting!</div>
<div style="text-align: justify;">
IN</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com2tag:blogger.com,1999:blog-8680625680236888363.post-80287733325416045222016-10-09T14:29:00.000-04:002016-10-15T13:22:27.334-04:00Thanksgiving LeavesAnother Thanksgiving, another day to share the things we are thankful for.<br />
<br />
How unfortunately late this autumn is! I was barely able to find colourful leaves in my garden. Only the roses are ready for their winter relax.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gnDhoMJfBdoxoJFfLib6KuzOK7_aM6xCZc3dlr_PXo9xl04isbpP5hFEnf1jtCFVEfDJ-6kclvASvJkWHvqUGhAs_DTc8E7kMIQwuYjHb2TYyAStRW6nfj2zVdq2yPgmCPipMRy7x_s/s1600/IMG_3396res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gnDhoMJfBdoxoJFfLib6KuzOK7_aM6xCZc3dlr_PXo9xl04isbpP5hFEnf1jtCFVEfDJ-6kclvASvJkWHvqUGhAs_DTc8E7kMIQwuYjHb2TYyAStRW6nfj2zVdq2yPgmCPipMRy7x_s/s1600/IMG_3396res.jpg" /></a></div>
<br />
Happy Thanksgiving everyone!<br />
<br />
Thank you for visiting!<br />
INIvelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-33351546685898232362016-09-27T10:08:00.000-04:002016-10-15T13:22:53.458-04:00Rhubarb Lattice Tart <div style="text-align: justify;">
The rhubarb pie I have never tried before. Then I was involved into a conversation at work how perfect the combination between rhubarb and strawberry is. There still was some time before the strawberry season was over, I thought it is time to try this.<br />
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkKTlS9mvOghQ7owz2gf_MwE9go2MMO-Akut4kwV6GH9o-2Gcuwy3iVCfQjRHzXwxc6t-DbPk4ojb-LxGXVH9DcXa9wPDMj-caEFvc7llubWPKU1w7JJgdL6AvnFvSk0XZTF-7_mA05E/s1600/IMG_3065res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkKTlS9mvOghQ7owz2gf_MwE9go2MMO-Akut4kwV6GH9o-2Gcuwy3iVCfQjRHzXwxc6t-DbPk4ojb-LxGXVH9DcXa9wPDMj-caEFvc7llubWPKU1w7JJgdL6AvnFvSk0XZTF-7_mA05E/s1600/IMG_3065res.jpg" /></a></div>
<br /></div>
<div style="text-align: justify;">
<span style="color: #ea9999;"><i>for the pâte sucrée:</i></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
190 g all purpose flour</div>
<div style="text-align: justify;">
70 g confectioners' sugar</div>
<div style="text-align: justify;">
25 g almond meal</div>
<div style="text-align: justify;">
115 g unsalted butter, softened</div>
<div style="text-align: justify;">
1/2 tsp vanilla extract</div>
<div style="text-align: justify;">
25 g egg (half large egg)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1sqZq9drSrNk9D0V2rGfXx2rDufIlqOuW5DCf_mu2GFo9ljMcPdFB9lyXxhb3nlokUSqwIoF3e_J9MOZnl6-IJ95pLOBrRHL-sAH-H1cRyiz9f0vha0z0PSPBCLFDMF8h9UXrXOFMhk/s1600/IMG_3055res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1sqZq9drSrNk9D0V2rGfXx2rDufIlqOuW5DCf_mu2GFo9ljMcPdFB9lyXxhb3nlokUSqwIoF3e_J9MOZnl6-IJ95pLOBrRHL-sAH-H1cRyiz9f0vha0z0PSPBCLFDMF8h9UXrXOFMhk/s1600/IMG_3055res.jpg" /></a></div>
<br />
Few strawberries in my garden are trying to be kissed by the late summer sun, playing 'hide-and-seek' under the big leaves of the plant. I found even one flower - happily blooming in its proud beauty, but unfortunately never to produce any fruit. Nights are getting colder - all the perennial plants in the garden prepare for their long winter sleep.<br />
<br />
My beautiful roses, of course, require much more attention than any other plant. This is their strongest season - no harmful insects, crisp fresh air, warm day sun. I love the roses in the early autumn. Their flowers are so festive, stating out loud that there is beauty in every season and summer is not forgotten.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLvlhMxvpp_Buoj0bK8X9oJ7MH-sKroFmUC7tOOiKyNo3d8hPR_wbQqGIcR3lvVTcN0zjRXmLm7d02gOgHxPi-mkeCFF90NW9MDiD_1gQGbjmLAgOq9_eagNH2799VqHenKe6IvlrXYA/s1600/IMG_3064res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLvlhMxvpp_Buoj0bK8X9oJ7MH-sKroFmUC7tOOiKyNo3d8hPR_wbQqGIcR3lvVTcN0zjRXmLm7d02gOgHxPi-mkeCFF90NW9MDiD_1gQGbjmLAgOq9_eagNH2799VqHenKe6IvlrXYA/s1600/IMG_3064res.jpg" /></a></div>
<br />
<i style="color: #ea9999;">prepare the tart shell: </i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Weigh the flour, half of the sugar and the almond meal in a bowl.</div>
<div style="text-align: justify;">
2. Beat the butter until very soft and fluffy</div>
<div style="text-align: justify;">
3. Add the rest of the sugar to the butter and beat until very light consistency.</div>
<div style="text-align: justify;">
4. Scrape down the sides and the bottom of the bowl, adding the vanilla extract.</div>
<div style="text-align: justify;">
5. Add the dry ingredients in two additions, beating briefly in between.</div>
<div style="text-align: justify;">
6. Incorporate the egg. </div>
<div style="text-align: justify;">
7. Roll out the formed dough into a rectangle, wrap in foil and refrigerate for at least 1 hour or overnight.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8. Take the dough out of the fridge. Roll it thinly (about 4 mm) to size that covers a rectangular tart pan 11 x 35 cm. Place the dough in the tart dish and form the shell, slightly pressing the dough to fit the dish evenly.<br />
9. Refrigerate.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsC_NVahHu5hBvcya3mUD85CZd815fsarokM6ytP9u6jVhBjZes0m1mWdbzwLxzduhfYy47WgOsfwlSt5UgdQng9uSobIGU0EabqSfJKDul0C9Lx69o-GLF75SMZOQyeg0_TyIrfueGKM/s1600/IMG_3066res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsC_NVahHu5hBvcya3mUD85CZd815fsarokM6ytP9u6jVhBjZes0m1mWdbzwLxzduhfYy47WgOsfwlSt5UgdQng9uSobIGU0EabqSfJKDul0C9Lx69o-GLF75SMZOQyeg0_TyIrfueGKM/s1600/IMG_3066res.jpg" /></a></div>
<br />
For the tart filling I used Frangipane.<br />
For the rhubarb lattice, I was inspired by talented Allie from <a href="http://bakingamoment.com/" target="_blank">Baking a moment </a>.<br />
<br />
<span style="color: #ea9999;"><i>for the rhubarb lattice:</i></span><br />
<br />
250 ml water<br />
70 g sugar<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwxR72dYFpmfznuiRpMIRR0FGGw2Jb2b1vz5Kr873IF4HcGM8RgjxTI0oRGe1ye9giQzFH_0OyDdu_RK2FszQL7OycsVfeUBHMOk504kP8BHnzP8ZMgAr9MXS9tDCpUlUozZgT5aDfvI/s1600/IMG_3083res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwxR72dYFpmfznuiRpMIRR0FGGw2Jb2b1vz5Kr873IF4HcGM8RgjxTI0oRGe1ye9giQzFH_0OyDdu_RK2FszQL7OycsVfeUBHMOk504kP8BHnzP8ZMgAr9MXS9tDCpUlUozZgT5aDfvI/s1600/IMG_3083res.jpg" /></a></div>
<br />
<span style="color: #ea9999;"><i>prepare the rhubarb lattice:</i></span><br />
<br />
1. With a vegetable peeler, slice the rhubarb length wise.<br />
2. Prepare the sugar syrup: Bring the water to boil. Add sugar and stir until dissolved. Reduce the heat to medium.<br />
3. Add 3-4 rhubarb slices at once. Cook for 4 min. Drain on a paper towel.<br />
4. On the baked and slightly warm tart, make the lattice top. I have that in pictures for the apple tartelettes <a href="http://ivynik.blogspot.ca/2013/07/caramelized-apple-tartelettes.html" target="_blank">here</a>.<br />
5. Bake the whole finished tart for 7 more minutes.<br />
<br />
Glaze with warm apricot jam.<br />
Serve and store at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgtE8RBbzeYX4jvi2KxhYz0auR8bAlGPFTuhpTHJpZS6cX-riDV4M0CYP7Noedrl5fTXvZS09UIZZwpFFRQqWCTQD5bWjngLemPa_O7J3ISOiGvyxPj3kKHfZ11Cvc7iyTXwVxf7l01g/s1600/IMG_3080res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgtE8RBbzeYX4jvi2KxhYz0auR8bAlGPFTuhpTHJpZS6cX-riDV4M0CYP7Noedrl5fTXvZS09UIZZwpFFRQqWCTQD5bWjngLemPa_O7J3ISOiGvyxPj3kKHfZ11Cvc7iyTXwVxf7l01g/s1600/IMG_3080res.jpg" /></a></div>
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🍓Have a sour and sweet day, everyone!<br />
<br />
💕 IN<br />
<br />
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<br /></div>
Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-45016470421439862012015-12-11T22:20:00.000-05:002015-12-11T22:21:40.158-05:00Truffle Cake<div style="text-align: justify;">
December 9th, the Eastern Christianity celebrates St. Anne. The name comes from Hebrew "Channah", meaning "favour" or "grace". St. Anne, mother of Mary and grandmother of Jesus is an emblem figure, keeper of the families, guardian angel of all mothers. </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaw8rgjxKfJZrg4VBxFMaqFnPNqYo8mvI9kkqT_4iMYzOOKLDwxd4lB7ot4O81ONB1OpVwzVQGbjqQzPgRe2VdrbCtuqgo8Tspxupk3Xtm32slb8-p-DO9ktE0nMAEAU9ch3a6mD0jD4/s1600/IMG_1457res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaw8rgjxKfJZrg4VBxFMaqFnPNqYo8mvI9kkqT_4iMYzOOKLDwxd4lB7ot4O81ONB1OpVwzVQGbjqQzPgRe2VdrbCtuqgo8Tspxupk3Xtm32slb8-p-DO9ktE0nMAEAU9ch3a6mD0jD4/s1600/IMG_1457res.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It happens, that we celebrate this name holiday, because of a special little family member. Our Ana is blessed with her name and we are blessed to have that magnificent creature for a daughter. I am sure her name suits her perfectly. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
What Ana loves the most as a dessert? Chocolate, may be some chocolate and a bit of chocolate, garnished with chocolate. I decided to make this truffle cake for her and knew it will become her favourite. What is truffle cake without truffles? I am very happy to use the formidably looking and delicately delicious truffles from Ferrero Rocher. They complete my recipe perfectly. </div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHfVNtMcHhjeJRcYxFEuP9rLMtWhmq_rHi1JUw5O5qjS9zK3JmwoiAPq0r0KJYcmU7oBWEcFJXcMO6w8OcUA3Nx8ujTvznBGRk_U2D_E1FUBoosbhycJeJFNhXJIQR1Ocq4KVM4bZX-0/s1600/IMG_1448res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHfVNtMcHhjeJRcYxFEuP9rLMtWhmq_rHi1JUw5O5qjS9zK3JmwoiAPq0r0KJYcmU7oBWEcFJXcMO6w8OcUA3Nx8ujTvznBGRk_U2D_E1FUBoosbhycJeJFNhXJIQR1Ocq4KVM4bZX-0/s1600/IMG_1448res.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<span style="color: #660000;"><i>for the cake:</i></span><br />
<br />
60 g chocolate<br />
100 g unsalted butter, softened<br />
1 tsp vanilla extract<br />
pinch of salt<br />
5 egg yolks<br />
<br />
4 egg whites<br />
125 g sugar<br />
<br />
110 g flour<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHH2Fp_TOZAQz0NAycvHizcfh-QMTR2LkRN-P1y3kRvCMfBu8R8G1VcAp-kL1UXa-dx6IwP1ht1XRwaFYSBkegQrQZEmSDg6VPDnCQfLN_WHFSJEgXYEF0y-OUH_-apBh58sHHVuP4t4/s1600/IMG_1459res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHH2Fp_TOZAQz0NAycvHizcfh-QMTR2LkRN-P1y3kRvCMfBu8R8G1VcAp-kL1UXa-dx6IwP1ht1XRwaFYSBkegQrQZEmSDg6VPDnCQfLN_WHFSJEgXYEF0y-OUH_-apBh58sHHVuP4t4/s1600/IMG_1459res.jpg" /></a></div>
<i><span style="color: #660000;"><br /></span></i>
<i><span style="color: #660000;">prepare the cake:</span></i><br />
<br />
Preheat the oven to 190<span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px; white-space: nowrap;">°</span>C. Line an 8" cake pan.<br />
<br />
1. Melt the chocolate at medium heat over a bain-marie. Set aside.<br />
2. Beat the butter and salt until very creamy. Add the vanilla extract. Beat well.<br />
3. Beat in the melted cooled chocolate.<br />
4. Add the yolks one by one, beating well after each addition.<br />
5. In a separate bowl, beat the egg whites and sugar, until soft peaks are formed.<br />
6. Fold in the whites to the butter mixture, alternating with the flour, finishing with the whites. Work gently to keep the volume of the whites.<br />
7. Transfer to the pan and bake until the cake inserter comes out dry.<br />
8. Leave the cake to cool completely on a wire rack.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-q3x8uo78vUUD0Bk6_OXsI1uFKr9W-mXciH5esXlghz3xwFIbj9JQURYP9AOuiybgXfNdRWnjWQkwImnoxtn82i9B6Vfs1qy4gaXHBI5bOSks1mBVXd6-XruFem77_wijPFOoirYVDCo/s1600/IMG_1472res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-q3x8uo78vUUD0Bk6_OXsI1uFKr9W-mXciH5esXlghz3xwFIbj9JQURYP9AOuiybgXfNdRWnjWQkwImnoxtn82i9B6Vfs1qy4gaXHBI5bOSks1mBVXd6-XruFem77_wijPFOoirYVDCo/s1600/IMG_1472res.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7_XV-Nea0ilgYQkS9rhhgYZnpGP7NpGIJdwN0MscJYGqoFIJvBZUigZO-Xx9f4z3uOGGBkbQeaBHuBh2-X0AspfocWL0BGIgwd0ovNivi-k9s4wp2JNX6zO8cPI73f85Ukp7WiGqx3M/s1600/IMG_1494res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7_XV-Nea0ilgYQkS9rhhgYZnpGP7NpGIJdwN0MscJYGqoFIJvBZUigZO-Xx9f4z3uOGGBkbQeaBHuBh2-X0AspfocWL0BGIgwd0ovNivi-k9s4wp2JNX6zO8cPI73f85Ukp7WiGqx3M/s1600/IMG_1494res.jpg" /></a></div>
<br />
<div style="text-align: justify;">
<span style="color: #660000;"><i>for the filling:</i></span></div>
<br />
570 ml heavy cream<br />
450 g dark chocolate Lindt<br />
<br />
<span style="color: #660000;"><i>prepare the filling:</i></span><br />
<div style="text-align: justify;">
<br />
(prepare the filling a day in advance)</div>
<div style="text-align: justify;">
<br />
1. Chop the chocolate in a bowl.</div>
<div style="text-align: justify;">
2. Bring the cream to a boil.</div>
<div style="text-align: justify;">
3. Pour the hot cream over the chocolate and stir until smooth and glossy.</div>
<div style="text-align: justify;">
4. Refrigerate overnight or at least for 6 hours<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbViMr2I17gQ1S23Ky6AwFSArC7mxUxS7xKcV9mkR1QybSOqDtMFp4cWNgK0E2wd-4fyO7JRdtPfoIWZPiGBNF8zvreAPrLsB7hjtpNuVDsXde5BepNSvrf8cygiFyW9ZimCqIRS3lpYk/s1600/IMG_1477res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbViMr2I17gQ1S23Ky6AwFSArC7mxUxS7xKcV9mkR1QybSOqDtMFp4cWNgK0E2wd-4fyO7JRdtPfoIWZPiGBNF8zvreAPrLsB7hjtpNuVDsXde5BepNSvrf8cygiFyW9ZimCqIRS3lpYk/s1600/IMG_1477res.jpg" /></a></div>
<br />
<i><span style="color: #660000;">prepare the chocolate shavings:</span></i><br />
<br />
With a carrot peeler, "peel" a block of Lindt chocolate to create chocolate shavings. Reserve at cool place until needed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDk3e3VImZmqSQdh9prsEkipWcS1ZlLGIle9JN6E8wBSoJB9vGsVVYpEsXuschDQHH2M7nqJOOzqcWlazTcv8qyUJHwA1NhJ4F5vadRsOuuHHQHf6XFmR7M4gVQ0vZLnjjqRMh2Cpdpg/s1600/IMG_1465res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDk3e3VImZmqSQdh9prsEkipWcS1ZlLGIle9JN6E8wBSoJB9vGsVVYpEsXuschDQHH2M7nqJOOzqcWlazTcv8qyUJHwA1NhJ4F5vadRsOuuHHQHf6XFmR7M4gVQ0vZLnjjqRMh2Cpdpg/s1600/IMG_1465res.jpg" /></a></div>
<br />
<span style="color: #660000;"><i>Tailoring:</i></span><br />
<br />
1. Cut the cake into four layers<br />
2. Layer the cake, alternating the cake layers and filling.<br />
3.Thinly cover the whole cake with the filling and freeze for an hour.<br />
4. Cover with another thin layer of filling and smooth nicely. Keep it at room temperature. Save some of the filling to pipe the rosettes.</div>
<div style="text-align: justify;">
5. Cover with the chocolate shavings. Pipe twelve rosettes around the edge of the cake. Top each one with a truffle.</div>
<div style="text-align: justify;">
6. Chill for at least 4 hours before serving.</div>
<div style="text-align: justify;">
7. Store in a cold place. Serve cold.</div>
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<br />Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com1tag:blogger.com,1999:blog-8680625680236888363.post-68691573557579448572015-12-06T00:15:00.000-05:002015-12-06T00:16:52.058-05:00Chocolate Cake with Mascarpone Cream<div>
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This autumn was really pretty and stayed for the longest time. I have a feeling it is still fall outside - the flowers still have colours, the wind does not cut your ears when you walk outside, and robins are still chasing each other in the sky.<br />
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My roses were blooming in November. I did not cut them this year, I left them bloom and they really did to some point. Later though, they closed and prepared for the winter sleep.<br />
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In the month of December, there is a strong need for warmth and love. We do not have the snow out yet. But a nice glass of wine and a piece of chocolate cake in a late dark December night is always appreciated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8gUBMli2AgMGiH5qS8aSDUbJrWE2MYPdzC1LBDBJQhwXYo8g8cK5Jg5kmkTkTpVMnfCoODoNLs7bkM-hXnM0PLpLcN19vkT98CUI_rRhHYwFPvQfKuZGMIsaqeCXaDosz8gjSuguFGs/s1600/IMG_1392res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8gUBMli2AgMGiH5qS8aSDUbJrWE2MYPdzC1LBDBJQhwXYo8g8cK5Jg5kmkTkTpVMnfCoODoNLs7bkM-hXnM0PLpLcN19vkT98CUI_rRhHYwFPvQfKuZGMIsaqeCXaDosz8gjSuguFGs/s1600/IMG_1392res.jpg" /></a></div>
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I think <a href="http://smittenkitchen.com/blog/2011/09/red-wine-chocolate-cake/" target="_blank">Smitten kitchen</a>'s idea has a perfect place in my collection of recipes now. </div>
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This cake has a dense texture, but a very light taste. Red wine looses the alcohol during baking. As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity. Tannins leave a unique after-taste to the cake, that makes a perfect combination with the mascarpone topping. </div>
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<i><span style="color: #666666;">for the cake:</span></i><br />
<div>
<div>
<i>(use a bundt cake form for this recipe)</i><br />
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<div>
125 g butter</div>
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<div>
180 g golden brown sugar</div>
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150 g custard sugar</div>
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3 large eggs</div>
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<div>
200 g flour</div>
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60 g cocoa</div>
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1 tsp baking powder</div>
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1/4 tsp baking soda</div>
<div>
pinch of salt</div>
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<div>
180 ml red wine, Merlot</div>
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50 ml tangerine </div>
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20 ml heavy cream</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNaBfAKEO6I-dENMVDjvUoOmPytewtoKLzVzpAW2Wc_A52MGCxT3QBDs5BAKaPKO7GYoEicX8zsSzZy2b562K4Iev5PU3MsKqJp82gaafingJQgw26zzOMFyeM45TqSDSRx_GjDyNQqg/s1600/IMG_1397res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNaBfAKEO6I-dENMVDjvUoOmPytewtoKLzVzpAW2Wc_A52MGCxT3QBDs5BAKaPKO7GYoEicX8zsSzZy2b562K4Iev5PU3MsKqJp82gaafingJQgw26zzOMFyeM45TqSDSRx_GjDyNQqg/s1600/IMG_1397res.jpg" /></a></div>
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<i><span style="color: #666666;">prepare the cake:</span></i><br />
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1. Scale the dry ingredients in a bowl. Set aside.<br />
2. Measure the liquid ingredients in a bowl. Set aside.<br />
3. Beat the butter and both type of sugar, until very light and pale.<br />
4. Ad the eggs - one by one.<br />
5. Add one third of the liquid and then alternate with the dry ingredients.<br />
6. Bake at 180<span style="background-color: white; color: #252525; font-family: sans-serif; font-size: 14px;">°</span>C, until a toothpick in the centre comes out clean.<br />
7. Leave on a wire rack to cool completely.<br />
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<div>
<span style="color: #666666;"><i>for the topping:</i></span></div>
<div>
<br /></div>
<div>
200 g mascarpone cheese</div>
<div>
<br />
30 g confectioners' sugar</div>
<div>
200 ml heavy cream</div>
<div>
<br /></div>
<div>
<i><span style="color: #666666;">prepare the topping:</span></i><br />
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1. Beat the mascarpone slightly.<br />
2. In a separate bowl, beat the well chilled cream with the confectioners' sugar, to soft peaks.<br />
3. Beat well both ingredients until well combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEsdfdFwGA-Obln30jjApgNMt_5McsjAir0nGnMqT95A9mwllI40EPV2ckwQUmbP_3yRu8Sp0V_NwOHRqEYPreGvRTRx1g8Gn0J96Gh7fGCi4c5ecmyiiNa9xPBMfVoFJT0TQrHk6ZLI/s1600/IMG_1407res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEsdfdFwGA-Obln30jjApgNMt_5McsjAir0nGnMqT95A9mwllI40EPV2ckwQUmbP_3yRu8Sp0V_NwOHRqEYPreGvRTRx1g8Gn0J96Gh7fGCi4c5ecmyiiNa9xPBMfVoFJT0TQrHk6ZLI/s1600/IMG_1407res.jpg" /></a></div>
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<span style="color: #666666;"><i>Tailoring:</i></span><br />
<span style="color: #666666;"><i><br /></i></span>
1. Using a star shaped nozzle, fill a piping bag with the topping.<br />
2. Pipe swirls and stars of your choice.<br />
3. Chill the cake for 4 hours.<br />
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-2430107643231043742015-10-25T22:23:00.000-04:002015-10-25T22:23:45.515-04:00Checkmate<div class="separator" style="clear: both; text-align: center;">
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<i>for the yellow cake:</i></div>
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You will need half recipe of <a href="http://ivynik.blogspot.ca/2013/04/genoise-cake-for-cake-pot-with-diameter.html" target="_blank">Genoise Cake</a></div>
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You will need one recipe of <a href="http://ivynik.blogspot.ca/2013/03/the-beginning.html" target="_blank">chocolate ganache</a> </div>
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<i>for the chocolate cake:</i></div>
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4 egg whites</div>
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180 g sugar</div>
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200 g butter, softened</div>
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3 g vanilla extract </div>
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180 g all purpose flower</div>
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40 g cocoa</div>
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1 tsp baking powder</div>
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Heat the oven to 170. Prepare a round 6" cake form.</div>
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1. Beat the egg whites with 2/3 of the sugar, until firm.</div>
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2. Beat the butter with rest of the sugar and vanilla extract until creamy. </div>
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3. Combine the dry ingredients. Add 1/3 of it to the butter. Beat slightly.</div>
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4. Add half of the egg white mixture. Mix. Add the second third of the dry ingredients, followed by the whites, finishing with the last part of the flour.</div>
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5. Bake in the prepared pan for about 30-40 min, or until dry centre.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta9cbdub2kCE7b5UiPn5Eqf-jFn8tUGu4WsiORVGgCxnOcvPEMIjW-p2tFSUJgkzAj2ecXIZwfYosniyNGSvUYq6jAk_WckowOSqmbL-g_R4WPa6RcTQRjR92ThUHsWruAu3ngpldpqQ/s1600/IMG_1085res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta9cbdub2kCE7b5UiPn5Eqf-jFn8tUGu4WsiORVGgCxnOcvPEMIjW-p2tFSUJgkzAj2ecXIZwfYosniyNGSvUYq6jAk_WckowOSqmbL-g_R4WPa6RcTQRjR92ThUHsWruAu3ngpldpqQ/s1600/IMG_1085res.jpg" /></a></div>
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<i>Tailoring:</i></div>
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1. Cut the cooled cakes in two layers. The chocolate cake is cut in three layers. Cut the third layer in small pieces and store in an air tight container. Have the pieces on their own. Perfect tea deserts.</div>
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2. Use two different size glasses or bowls. Using the bigger bowl, cut out the bigger insert of both - white and cocoa cakes. Cut out the smaller inserts from the first cut cakes. </div>
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3. Place the bigger white cake inserts in the chocolate rings, and fill with the chocolate smaller cakes. Fill the white cakes ring with the chocolate bigger cake and fill with the white small cake insert. </div>
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4. Assemble the cake, spreading the chocolate ganache on each layer, making sure the checkmate effect is achieved.</div>
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5. Glase top and sides of the cake with the rest of the ganache.</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-5765045921017804402015-10-12T22:46:00.000-04:002019-10-10T06:35:06.612-04:00Thanksgiving Party<div class="separator" style="clear: both; text-align: center;">
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<br />
You will need:<br />
<br />
<i>one recipe <a href="http://ivynik.blogspot.ca/2013/04/genoise-cake-for-cake-pot-with-diameter.html" target="_blank">Genoise cake</a></i><br />
<i>one recipe <a href="http://ivynik.blogspot.ca/2015/05/almond-cupcakes-with-chocolate-ganache.html" target="_blank">Almond Cupcakes with Chocolate Ganache</a>, in which almonds are substitute for pecans</i><br />
<i>two recipes Pumpkin Cream Mousselin</i><br />
<i>one recipe Pecan Paste</i><br />
<br />
<i>a lot of chocolate leaves</i><br />
<i><br /></i>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrR5qRyAecjafgJotTOItEVmeJRutHWac9RI-sQbH6UArlNucCJubiHTB1QzODyytbxGbkF0I3sp9B_ZPw-1IVV71ftm4dugkCFDZw1Ld-ZCmZ5ZAThTfOBhSsOvSILLJhViEXtfT943k/s1600/IMG_1174res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrR5qRyAecjafgJotTOItEVmeJRutHWac9RI-sQbH6UArlNucCJubiHTB1QzODyytbxGbkF0I3sp9B_ZPw-1IVV71ftm4dugkCFDZw1Ld-ZCmZ5ZAThTfOBhSsOvSILLJhViEXtfT943k/s1600/IMG_1174res.jpg" /></a></div>
<i><br /></i>
<i style="color: #b45f06;">for the Pumpkin Cream Mousselin:</i><br />
<br />
<div style="text-align: start;">
<span style="letter-spacing: 0px;">250 ml whole milk</span></div>
<div style="text-align: start;">
1/2 vanilla bean</div>
<div style="text-align: start;">
<br /></div>
<div style="text-align: start;">
3 egg yolks</div>
<div style="text-align: start;">
100 g brown sugar<br />
<br /></div>
<div style="text-align: start;">
30 g corn starch</div>
<div style="text-align: start;">
<span style="letter-spacing: 0px;">30 g white flour</span><br />
<span style="letter-spacing: 0px;">5 g cinnamon </span></div>
<div style="text-align: start;">
<span style="letter-spacing: 0px;"><br /></span></div>
<div style="text-align: start;">
<span style="letter-spacing: 0px;">130 g butternut squash - rosted </span><br />
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;">120 g unsalted butter, softened </span><br />
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;">1. Roast the pumpkin the day before. Peel the butternut squash and cut in small pieces. Roast on a parchment paper, until softened. Let it cool. Work the pieces in a blender, until purée consistency. Close in a box and refrigerate. </span><br />
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;">2. Scale the dry ingredients in a bowl.</span><br />
<span style="letter-spacing: 0px;"><br /></span>
<span style="letter-spacing: 0px;">3. </span><span style="font-family: inherit;">Beat slightly the egg yolks and two thirds of the sugar . Mix in the dry ingredients.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">3. </span><span style="font-family: inherit;">Scrape the seeds from half vanilla bean into the milk, add the last third of the sugar and bring to boil.</span><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">4. </span><span style="font-family: inherit;">Pour half of the hot milk into the egg mixture, stirring constantly (dissolving the sugar). Pour the yolk mixture back to the pot where the other half of the milk is and place over medium heat. Stir constantly.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">5. </span><span style="font-family: inherit;">Place the pastry cream in a deep dish, cover it with cling foil, (the foil should touch the cream) avoiding crust to be formed. Leave to cool at room temperature. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">6. Beat in the pumpkin purée.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">7. Whip in the softened butter.</span><br />
<span style="font-family: inherit;"><br /></span>
8. Cover with foil and refrigerate, until needed.<br />
<i><span style="color: #b45f06;"><br /></span></i>
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<i><span style="color: #b45f06;">for the pecan paste:</span></i><br />
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200 g pecans<br />
200 g custard sugar<br />
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1. Toast the pecans for 5-7 min at 180 C.<br />
2. Caramelize the sugar. Add the pecans and stir to cover all the nuts in caramel.<br />
3. Spread on a parchment paper and let cool.<br />
4. Brake the pieces of caramelized pecans into a blender and pulse to crush. Continue blending, until the paste is formed.<br />
5. Store in a jar, until needed.<br />
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Thanksgiving is all about giving gratitude, respect and sharing autumn taste. I love this holiday. Everything my sous chef :) and I did, we did with love and devotion. It was the best time spent collecting leaves, making them into chocolate duplicates, testing the recipe, and choosing to sleep less at the night before Thanksgiving, so to manage to finish our gifts. What precious time for me...!</div>
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The combination of dark chocolate and Pumpkin Mousselin cream is just indescribable. A definite autumn taste and at the same time very delicate and high class.<br />
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<br />Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-89766146092452278082015-10-12T19:13:00.000-04:002015-10-12T19:13:43.196-04:00Beautiful Thanksgiving<div class="separator" style="clear: both; text-align: center;">
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What a wonderful autumn is this one. And today was a perfect holiday - a day of giving and thanking the ones, who make our lives different ... in a very inspiring and magical way.<br />
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Thank you, Lord, for blessing me with my family!<br />
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-78759408756612526912015-09-08T23:08:00.001-04:002015-09-08T23:22:49.101-04:00Fried Chicken and Herbal Rice <br />
Well..., I know... unusual topic.<br />
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It is every year around this time. After a warm and eventful (or not so much) summer, we all have to adjust back to the routine of the school year. This is the time my world stops spinning with the normal Earth speed rotation, but makes a wild fast detour, resulting craziness, dizziness, madness and chaos. First days are the worst. My biggest problem is the lunch ... What to prepare? How to organize healthy and delicious food? When will I have time to cook lunch, plus the dinner? Time is so limited...</div>
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Here is my suggestion for the first day at school: Bento Box with delicious fried chicken, fresh vegetables and herbal rice.</div>
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<i>for the chicken:</i></div>
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one slightly boiled chicken, cut in pieces</div>
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corn meal</div>
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one egg</div>
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prepare the chicken:</div>
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1. Clean and cold wash the chicken. Place it in big pot, add 1 Tbsp salt, cover with cold water and cook it for 15 min over medium heat.</div>
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2. Remove the chicken in a plate and cut in pieces.</div>
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3. Strain and reserve the broth. </div>
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For a nice crispy crust, cover each chicken piece with corn meal, followed by egg wash. Fry the pieces individually in a very hot oil bath. Leave them on a paper towel, before serving.</div>
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<i>for the herbal rice:</i></div>
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70 g chopped baby carrots</div>
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1 medium onion, chopped</div>
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1 cup Italian sticky rice</div>
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1 small fresh branch of tarragon</div>
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1 small fresh branch of thyme</div>
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5-6 fresh leaves of Mentha Spicata</div>
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4 fresh leaves sage</div>
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1 small bunch of parsley</div>
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1 small branch of fresh savoury</div>
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freshly grounded pepper</div>
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2 cups home made chicken broth</div>
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salt</div>
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olive oil for frying </div>
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1. Place the olive oil in a heavy pan over high heat. Cook the sage leaves until slightly brown. Discard the leaves.</div>
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2. Add the carrots, onion, all the herbs and the pepper. Cook for 2-3 min. Add the rice. Cook stirring constantly, until the rice changes its colour. (My grandpa used to say "Until it becomes pink". I am still trying to find that colour in the rice :( </div>
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3. Remove the pan from the heat. Add the broth and the salt. Return to the heat. Leave it open at the lowest heat setting. If you find that it still boils, reduce the heat even more. </div>
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4. When almost all of the liquid is absorbed, but still has some of it, switch off the stove, cover, and let it stay for half an hour. </div>
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5. Sprinkle more freshly cut herbs. Cover again.</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-65563192209126895152015-07-27T18:26:00.001-04:002015-07-27T18:27:17.788-04:00Lemon Cookie mini-cakes<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6C_fS_c8snEmnKFnedkPEKYHUhF151Qq-b3tvOeq7UMVlGbQe0DHTja3R98V5I2IvRz94s7lx2WmmKf51nxnNuxi5oKx6REkiuVrtUcR_SmPg7qoOF3EKnbYry-eZIJ13lFERPnd-uM/s1600/IMG_0697res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6C_fS_c8snEmnKFnedkPEKYHUhF151Qq-b3tvOeq7UMVlGbQe0DHTja3R98V5I2IvRz94s7lx2WmmKf51nxnNuxi5oKx6REkiuVrtUcR_SmPg7qoOF3EKnbYry-eZIJ13lFERPnd-uM/s1600/IMG_0697res.jpg" /></a></div>
<i style="text-align: justify;"><br /></i>
<i style="text-align: justify;"><span style="font-family: inherit;">for the cookies:</span></i><br />
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">180 g unsalted butter</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">70 g vegetable shortening</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">grated zest from two lemons</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">310 g sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">5 g salt</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">1 large egg</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">8 g vanilla extract</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">60 ml lemon juice, freshly squeezed </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">625 g flour</span><br />
<span style="font-family: inherit;">18 g baking powder</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc4mMd-QxLEa8jhpi205ZmOTpTWrKGaSEhgwoIBwHJ_xzaBapA0g1zXix9yBknE44wxF1DhxcLvBJFQnKL52VFZc9sgUw4IIlYA1JIyK75TTfYlv1R-6XQ0yM59QnGgwYN4LMjUDzx48/s1600/IMG_0719res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc4mMd-QxLEa8jhpi205ZmOTpTWrKGaSEhgwoIBwHJ_xzaBapA0g1zXix9yBknE44wxF1DhxcLvBJFQnKL52VFZc9sgUw4IIlYA1JIyK75TTfYlv1R-6XQ0yM59QnGgwYN4LMjUDzx48/s1600/IMG_0719res.jpg" /></a></div>
<span style="font-family: inherit;"><br /></span>
<i>prepare the cookies:</i><br />
<br />
<div>
1. Cream the butter, shortening and the zest together. Add the sugar and beat until creamy fluffy. Add the salt.<br />
<br />
2. Add the egg. Beat until well combined. Add the vanilla extract and half the lemon juice. Mix lightly.<br />
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3. Incorporate half of the flour, alternating with the other half of the lemon juice and the rest of the flour. Mix until the dough is formed.<br />
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<div>
4. Divide the dough in two. Roll it out between two pieces of wrapping foil. Place on a flat surface and refrigerate for 2-3 hours.<br />
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5. With a round cookie cutter, cut out cookies.<br />
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6. Using a cookie cutter with a smaller diameter, cut the centre of half of the cookies to form a ring. Make the cut out centres into button cookies.<br />
<br />
7. Place all the cookies in a lined with parchment paper sheet pan and bake in a preheated to 180C oven for 8-10 min, or until golden.<br />
<br />
8. Leave the cookies to stay in the pan for 5-8 min and remove on a wire rack to cool completely. Store in an air tight container until assemble the mini-cakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-Pmim09UXa5tc8KF9ulYNsDugFcOj9nnj5dowjZw0YUOQgvphGVL74aR2TDjEzR7-Kz7e5RO55r4sXvlY2zBYo55XSej1_Js6o0Qqf0JFW9k6G8BM_IXD3LkhSovVdTjb3qMMW4_sws/s1600/IMG_0691res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-Pmim09UXa5tc8KF9ulYNsDugFcOj9nnj5dowjZw0YUOQgvphGVL74aR2TDjEzR7-Kz7e5RO55r4sXvlY2zBYo55XSej1_Js6o0Qqf0JFW9k6G8BM_IXD3LkhSovVdTjb3qMMW4_sws/s1600/IMG_0691res.jpg" /></a></div>
<i style="text-align: start;"><br /></i>
<i style="text-align: start;">for the Lemon Filling:</i><br />
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">1 g gelatin sheet (1/2 gelatin sheet)</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">175 g butter, diced in a bowl (1 1/2 stick, 6 oz.)</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">2 eggs</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">135 g sugar (3/4 cups, 5 oz.)</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">130 ml lemon juice (1/2 cup)</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">30 g ground almonds (1/4 cup plus 2 tbsp, 1 oz.)</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">1. Soak the gelatin sheet in cold water until softened.</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">2. In a heavy bottomed pan, combine the eggs and sugar. Whisk lightly.</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">3. Whisk in the lemon juice and cook, stirring constantly over medium heat. </span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">4. Cook the mixture, until thickens. Remove from the heat.</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">5. Squeeze the gelatin dry, add to the lemon cream and stir, until dissolved.</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">6. Strain over the butter. </span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">7. Stir the almonds into the cream.</span></div>
<div style="margin: 0px; text-align: start;">
<span style="font-family: inherit;">8. Cover with plastic wrap and refrigerate for about 2 hours.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVKKt6lBWWgFB7dCDmN3qsLVxntdlKIF1r8njJQHQGyYauwLiPyxyhXH-6yMawzYycg0TTFdkb6ODqCPiEFYafaF6D_CAYX260nLic1SrPpQYELA76oyETWt7PHMUvA8kt44TJrEQpuE/s1600/IMG_0705res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVKKt6lBWWgFB7dCDmN3qsLVxntdlKIF1r8njJQHQGyYauwLiPyxyhXH-6yMawzYycg0TTFdkb6ODqCPiEFYafaF6D_CAYX260nLic1SrPpQYELA76oyETWt7PHMUvA8kt44TJrEQpuE/s1600/IMG_0705res.jpg" /></a></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div style="text-align: justify;">
<i>Tailoring:</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Spread some filling in the centre of each of the plain round cookies. </div>
<div style="text-align: justify;">
2. Cover with the ring cookies. Press down gently, until the filling fills the rings evenly.</div>
<div style="text-align: justify;">
3. Store in a refrigerator.</div>
<div>
<br /></div>
</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-28710142899582294822015-07-26T00:29:00.000-04:002015-07-27T18:05:55.995-04:00Royal 16th Birthday<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvZG6tWxyTjAzx3rZT-0z_H_Ypby_xTtB0XFu-FVfqnbLI9Q9ksDnKtgW-p4-31lTK504KnkXvb1s6KT4vXaw4QZbg6sqYmAIbVAUaPEVPVHkKLDBU6KJVqqzB9oTbbtufyGI9WhOf0U/s1600/IMG_0790-2res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvZG6tWxyTjAzx3rZT-0z_H_Ypby_xTtB0XFu-FVfqnbLI9Q9ksDnKtgW-p4-31lTK504KnkXvb1s6KT4vXaw4QZbg6sqYmAIbVAUaPEVPVHkKLDBU6KJVqqzB9oTbbtufyGI9WhOf0U/s1600/IMG_0790-2res.jpg" /></a></div>
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What is better than chocolate cake? I, truthfully, couldn't think of anything.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
When my sweet angel decided that she wants a chocolate cake for her celebration, I remembered, that she found a Queen Elizabeth's favourite cake recipe posted in Tweeter earlier this year, and thought that this would be a nice coronation for her sweet 16th birthday. I copied the recipe, with slight change of the technic. My birthday girl wanted strawberries, so I added a ring of fresh strawberries. The cake is worth every effort. Every bite is heavenly delicious.<br />
<br />
Here is the <a href="https://mobile.twitter.com/DarrenMcGrady/status/590471999106879488" target="_blank">original</a> recipe. Chef Darren McGrady used "Ghirardelli" dark chocolate. I couldn't find any, but to keep the classy taste, I decided that "Lindt" is not any worse (if not even better).<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho19q1Tu6Dszcf_Df_bFHjqSK5xkq2JVKLKiPm6XYwjkfNXnHm6D6BHWKEO0ckBWdtaoy63LTxIysKeVhSp_gx3uQDEAPwaiT1E2WlY_-Ptf630KLnoGfRvxzw5HesUmZ4tPtUg8uGsvQ/s1600/IMG_0782+res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho19q1Tu6Dszcf_Df_bFHjqSK5xkq2JVKLKiPm6XYwjkfNXnHm6D6BHWKEO0ckBWdtaoy63LTxIysKeVhSp_gx3uQDEAPwaiT1E2WlY_-Ptf630KLnoGfRvxzw5HesUmZ4tPtUg8uGsvQ/s1600/IMG_0782+res.jpg" /></a></div>
<br />
<span style="color: #660000;"><i>for the filling:</i></span></div>
<br />
285 g heavy cream<br />
227 g dark chocolate Lindt<br />
<br />
<i><span style="color: #660000;">for the cake:</span></i><br />
<br />
6 egg yolks<br />
2 eggs<br />
114 g sugar<br />
57 g flour<br />
30 g cocoa<br />
57 g butter<br />
<br />
<span style="color: #660000;"><i>for the topping: </i></span><br />
<br />
285 g heavy cream<br />
227 g dark chocolate Lindt<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi343OrgSF31Oxe2Zvyj3Z6Gs1b-qHwJWYqGbiS9b6_CgH7oZA1a2ZWJIFuS6qo-2SHcV_Ck3uk9u8GzIlVMjYPjE9oltyHUrS48wDczOlnYivdzhZGvJKDa6ysaYK62gIqhJwR13A88aY/s1600/IMG_0789-2res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi343OrgSF31Oxe2Zvyj3Z6Gs1b-qHwJWYqGbiS9b6_CgH7oZA1a2ZWJIFuS6qo-2SHcV_Ck3uk9u8GzIlVMjYPjE9oltyHUrS48wDczOlnYivdzhZGvJKDa6ysaYK62gIqhJwR13A88aY/s1600/IMG_0789-2res.jpg" /></a></div>
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<div>
<span style="color: #660000;"><i>prepare the filling:</i></span><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Chop the chocolate in a bowl.</div>
<div style="text-align: justify;">
2. Bring the cream to a boil.</div>
<div style="text-align: justify;">
3. Pour the hot cream over the chocolate and stir until smooth and glossy.</div>
<div style="text-align: justify;">
4. Refrigerate for 6 hours.</div>
<div style="text-align: justify;">
<i><span style="color: #660000;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="color: #660000;">prepare the cake:</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Scale the flour and cocoa powder in a bowl.</div>
<div style="text-align: justify;">
2. Melt the butter.</div>
<div style="text-align: justify;">
3. Beat the yolks, eggs and sugar until pale and foamy. </div>
<div style="text-align: justify;">
4. Sift the flour and cocoa over the egg mixture, fold in.</div>
<div style="text-align: justify;">
5. Gently fold the melted butter.</div>
<div style="text-align: justify;">
6. Bake in lined with parchment paper 20 cm pan at 180C, until inserted in the centre toothpick comes out dry.</div>
<div style="text-align: justify;">
7. Set on a wire rack to cool.</div>
<div style="text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkwPAVBXVIv8OkRWV_hYbxrNh_vLZJfgCYLLNvhnXC0rTGRwlYfU3OovS0p8b56WyjNeizAmGoCVVsO3wpT2ALMgKHLo7H3xIJXEo2xb_shRZlr9ug3jEyzYq1Yp5doGDIJwLCxFQNjY/s1600/IMG_0815-2res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkwPAVBXVIv8OkRWV_hYbxrNh_vLZJfgCYLLNvhnXC0rTGRwlYfU3OovS0p8b56WyjNeizAmGoCVVsO3wpT2ALMgKHLo7H3xIJXEo2xb_shRZlr9ug3jEyzYq1Yp5doGDIJwLCxFQNjY/s1600/IMG_0815-2res.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i><span style="color: #660000;">prepare the topping:</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
in the same manner as the filling was prepared. Keep it at room temperature. Use it while still slightly warm (not hot).</div>
<div style="text-align: justify;">
<i><span style="color: #660000;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="color: #660000;">Tailoring:</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Cut the sponge in three layers.</div>
<div style="text-align: justify;">
2. Distribute the filling evenly between the layers, leaving some for the top and sides of the cake. Cover the cake completely and refrigerate.</div>
<div style="text-align: justify;">
3. Take the chilled cake out of the fridge. Place the cake on a wire rack. Place the rack over a cookie pan. Pour two thirds of the topping over the cake, making sure that all the top and sides are covered. Refrigerate.</div>
<div style="text-align: justify;">
4. Whisk the rest of the chocolate topping. Spoon it in a piping bag with star attachment.</div>
<div style="text-align: justify;">
5. Pipe small mounds around the top edge of the cake and arrange the strawberry halves. Pipe small star snail shaped edge around the outer edge of the strawberries. Pipe rosettes on the bottom edge of the cake. </div>
<div style="text-align: justify;">
6. Refrigerate. Store in a cool place. Serve cold.</div>
<div style="text-align: justify;">
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<h3>
</h3>
<h3>
<div style="text-align: center;">
Шоколадова торта</div>
<div style="text-align: center;">
(само за кралски особи)</div>
</h3>
<div style="text-align: justify;">
За 16 - тия си рожден ден моята принцера си поръча шоколадова торта с ягоди. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Веднага се сетих за любимата шоколадова торта на кралица Елизабет II. Рецептата беше поместена по-рано тази година в Tweeter. Всяка година, за рождения си ден, Нейно Величество си поръчва тази торта. Според рецептата на главен готвач Darren McGrady, шоколада е "Ghirardelli", но моя избор беше "Lindt", черен шоколад.</div>
<i style="color: #660000; text-align: justify;"><br /></i>
<i style="color: #660000; text-align: justify;">за крема:</i><br />
<br />
285 g сметана 35%<br />
227 g черен шоколад Lindt<br />
<br />
<i><span style="color: #660000;">за тортата:</span></i><br />
<br />
6 жълтъка<br />
2 яйца<br />
114 g захар<br />
57 g брашно<br />
30 g какао<br />
57 g масло, меко<br />
<br />
<span style="color: #660000;"><i>за заливката: </i></span><br />
<br />
285 g сметана 35%<br />
227 g черен шоколад Lindt<br />
<br />
<i style="color: #660000;">пригответе крема:</i><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Начупете шоколада в купа.</div>
<div style="text-align: justify;">
2. Затоплете сметаната до завиране.</div>
<div style="text-align: justify;">
3. Залейте шоколада със сметаната и разбъркайте, докато оформи лъскав ганаш.</div>
<div style="text-align: justify;">
4. Охладете в хладилника за 6 часа</div>
<div style="text-align: justify;">
<i><span style="color: #660000;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="color: #660000;">пригответе тортата:</span></i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Изтеглете брашното и какаото в купа.</div>
<div style="text-align: justify;">
2. Стопете маслото на слаб котлон.</div>
<div style="text-align: justify;">
3. Разбийте жълтъците и яйцата, докато сместа удвои обема си и избледнее</div>
<div style="text-align: justify;">
4. Пресейте сместа от брашно и какао върху яйчената смес и смесете с леки движения. </div>
<div style="text-align: justify;">
5. Добавете маслото. Разбъркайте.</div>
<div style="text-align: justify;">
6. Изпечете в постлана с хартия 20 cm тава при 180C. Проверете с клечка в центъра на тортата. Ако клечката излиза суха и пандишпана пружинира при допир, извадете от фурната.</div>
<div style="text-align: justify;">
7. Извадете тортата върху решетка да изстива.<br />
<br />
<div>
<i><span style="color: #660000;">пригответе заливката:</span></i></div>
<div>
<br /></div>
<div>
приготвя се по същия начин, както крема. Дръжте на стайна температура, докато изстине малко. Използвайте топла.</div>
<div>
<i><span style="color: #660000;"><br /></span></i></div>
<div>
<i><span style="color: #660000;">Сглобяване:</span></i></div>
<div>
<br /></div>
<div>
1. Разрежете тортата на три слоя.</div>
<div>
2. Намажете една трета от крема върху пърия блат. Покрийте с втория и повторете с половината от останалия крем. Завършете с третия блат и покрийте добре цялата торта с остатъка от крема. Приберете в хладилника да се стегне.</div>
<div>
3. Извадете тортата от хладилника. Сложете върху решетка, а решетката върху тава, която ще събира изтичащия шоколад. Излейте две трети от мекия шоколад върху тортата. Трябва добре да покрие стените също. Загладете с шпатула, ако е необходимо. Поставете в хладилника.</div>
<div>
4. Разбийте остатъка от шоколадовия ганаш. Поставете в торбичка за шприцване, сглобена с накрайник по ваш избор. Аз използвах звездовиден накрайник.</div>
<div>
5. Шприцвайте малки рози върху тортата, които да оформят пръстен. Разпределете разрязаните на половина ягоди върху всяка от розите. Шприцвайте пръстен по външния ръб на тортата, около ягодите. Шприцвайте форми около долния ръб на тортата.</div>
<br />
<div>
</div>
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6. Съхранявайте в хладилник и сервирайте студена.</div>
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<br /></div>
</div>
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<br /></div>
<br />
<div>
<br /></div>
<br /></div>
Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-6667777367602121662015-07-20T23:53:00.000-04:002015-07-20T23:54:33.154-04:00Lemon-Basil Macarons<i><span style="font-family: inherit;">(recipe of chef Christophe Felder)</span></i><br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEife_19poTjps0Ut-3-wFVrvEAebz4t7NOg5Eh2pflNRk2F1oO-muVBL-r7TQw8s3fGU20OhjU3cEq4H-m8zk0-UdGEWxq55ZcvuGQA6KMS2g6U3gweOiiPGkLQRJ38cLniaRkMVsgEqDk/s1600/IMG_5981res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEife_19poTjps0Ut-3-wFVrvEAebz4t7NOg5Eh2pflNRk2F1oO-muVBL-r7TQw8s3fGU20OhjU3cEq4H-m8zk0-UdGEWxq55ZcvuGQA6KMS2g6U3gweOiiPGkLQRJ38cLniaRkMVsgEqDk/s1600/IMG_5981res.jpg" /></a></div>
<br /></div>
<div>
<i><span style="font-family: inherit;">for the macaroons:</span></i><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">200 g ground almonds (2 1/3 cups, 7 oz.)</span><br />
<span style="font-family: inherit;">200 g confectioners' sugar (1 1/2 cups, 7 oz.)</span><br />
<span style="font-family: inherit;">50 ml water (3 1/2 tbsp)</span><br />
<span style="font-family: inherit;">200 g granulated sugar (1 cup, 7 oz.)</span><br />
<span style="font-family: inherit;">150 g egg whites divided (about 5 eggs, 5 1/2 oz.)</span><br />
<span style="font-family: inherit;">yellow food colouring</span><br />
<span style="font-family: inherit;"><br /></span>
<i><span style="font-family: inherit;">Note: check my post for the<a href="http://ivynik.blogspot.ca/2014/07/chocolate-macaroons.html" target="_blank"> chocolate macarons</a> before start working on the lemon-basil ones</span></i><br />
<span style="font-family: inherit;"><br /></span>
<span style="text-align: justify;"><span style="font-family: inherit;">1. Combine the ground almonds and confectioners' sugar in a food processor and pulse to combine. Sift into a bowl. </span></span><br />
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">2. Cook the water and granulated sugar in a heavy bottomed pan over a medium heat until the sugar dissolves. Bring the syrup to boil. If using a thermometer, the right temperature for the syrup should be 118C. Otherwise, boil for couple of minutes and do not let the syrup to thicken. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">3. Beat half the eggs with a whisk attachment until soft peaks. Slowly pour the syrup down the side of the bowl in a thin stream, whisking at the highest speed of the mixer. Whip until the meringue cools to room temperature. Add a few drops of the yellow colouring for a light yellow meringue. The meringue should feel slightly warm to the touch and has a glossy thick peaks. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">4. Mix the remaining egg whites with the powder ingredients (almond mixture). Stir with a wooden spoon until thick paste is formed.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">5. Beat in one third of the meringue to the almond paste. Fold in the half of the remaining meringue. Once it is well incorporated, fold in the remaining meringue. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">6. Have your baking sheet lined with the silicon mat.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">7. Spoon the batter into a piping bag with 8 mm tip. Pipe mounds, on the silicon sheet. Tap the bottom of the baking pan with the palm of your hand to smoothen the surface of the cookies and get rid of the air bubbles. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">8. Bake one sheet at a time at 170C for about 10-12 min or until firm. Rotate the sheet halfway through baking. Let cool completely on the pan. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioD5fMjWNeNXVpCwxzGPNgPgueFHXpsEhygXIYYCtXBuLHIVe10p7fi3gqnPARe-kEpF8ljHIUHJyzv27jxy59e-GHO7iwf-hPVXQ9LKBtWlVjSAwGJSdbnEpQbru4G-XIcCmwxO6IMt4/s1600/IMG_5985res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioD5fMjWNeNXVpCwxzGPNgPgueFHXpsEhygXIYYCtXBuLHIVe10p7fi3gqnPARe-kEpF8ljHIUHJyzv27jxy59e-GHO7iwf-hPVXQ9LKBtWlVjSAwGJSdbnEpQbru4G-XIcCmwxO6IMt4/s1600/IMG_5985res.jpg" /></a></div>
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<br /></div>
<div style="margin: 0px;">
<i><span style="font-family: inherit;">for the Lemon-Basil Filling:</span></i></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">1 g gelatin sheet (1/2 gelatin sheet)</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">175 g butter, diced in a bowl (1 1/2 stick, 6 oz.)</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">2 eggs</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">135 g sugar (3/4 cups, 5 oz.)</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">130 ml lemon juice (1/2 cup)</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">10 medium basil leaves</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">30 g ground almonds (1/4 cup plus 2 tbsp, 1 oz.)</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">1. Soak the gelatin sheet in cold water until softened.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">2. In a heavy bottomed pan, combine the eggs and sugar. Whisk lightly.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">3. Whisk in the lemon juice and cook, stirring constantly over medium heat. Add the basil leaves.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">4. Cook the mixture, until thickens. Remove from the heat.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">5. Squeeze the gelatin dry, add to the lemon cream and stir, until dissolved.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">6. Strain over the butter. </span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">7. Stir the almonds into the cream.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">8. Cover with plastic wrap and refrigerate for about 2 hours.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RqGcijZdB-nMVpQ6o_QxFNCNRP957xoxXXLH30l3S39iQRUGkQPBemCJ1roGwJo7RboJYD6dHcYi95DQeD-P_SkQfclFtz2_dzoxc5f4-rET8QwmMYv8i9OXi4IU2xVJ11YuZDbIneQ/s1600/IMG_6002res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RqGcijZdB-nMVpQ6o_QxFNCNRP957xoxXXLH30l3S39iQRUGkQPBemCJ1roGwJo7RboJYD6dHcYi95DQeD-P_SkQfclFtz2_dzoxc5f4-rET8QwmMYv8i9OXi4IU2xVJ11YuZDbIneQ/s1600/IMG_6002res.jpg" /></a></div>
<div style="color: black; margin: 0px;">
<i><span style="font-family: inherit;"><br /></span></i></div>
<div style="margin: 0px;">
<i><span style="font-family: inherit;">Tailoring:</span></i></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">1. Spoon the cream into a piping bag and pipe mounds onto half of the macaron shells.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">2. Sandwich with a plain macaron and press slightly to spread the filling evenly to the edge.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">3. Chill for at least an hour to develop the flavour and texture.</span></div>
<div style="font-style: normal; margin: 0px;">
<span style="font-family: inherit;">4. Store in refrigerator. Serve chilled.</span></div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-13383814305451264512015-07-20T07:33:00.000-04:002015-07-20T07:33:55.360-04:00Brownie mini-cake with Pistachio Praline Cream and Rainier Cherries<div>
<div style="text-align: left;">
<span style="font-family: inherit; text-align: justify;">These mini cakes are an impressive combination between heavy brownie base, light and nutty pistachio praline and fresh and juicy rainier cherries. </span></div>
<br />
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zaFurgWhKPWUb37D497XJLn7FVNaeIoK1loaeqvo3AJqkcBIV_OhOPWvvzKt7qq1uk9N7U8YQESGEdKKSroLgLexgsH4GhDHi9pG_DSCPD_K5xaCJ-lXqWM9Qj_tUjPKte6L1lBux7s/s1600/IMG_0753res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zaFurgWhKPWUb37D497XJLn7FVNaeIoK1loaeqvo3AJqkcBIV_OhOPWvvzKt7qq1uk9N7U8YQESGEdKKSroLgLexgsH4GhDHi9pG_DSCPD_K5xaCJ-lXqWM9Qj_tUjPKte6L1lBux7s/s1600/IMG_0753res.jpg" /></a></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit; text-align: justify;">I used</span><a href="http://sunshineskitchen.com/" style="font-family: inherit; text-align: justify;" target="_blank"> Irina's</a><span style="font-family: inherit; text-align: justify;"> recipe for the brownies. I found her website a while ago and fell in love with her ambitious perfectionism and artistic skills. She is quite a collector of teasing recipes. I guess, we fall for similar baking products and confections. </span></div>
</div>
<div>
<i><br /></i></div>
<div>
<i>for the Brownie Base:</i></div>
<div>
<br /></div>
<div>
45 g unsalted butter</div>
<div>
85 g dark chocolate</div>
<div>
100g brown sugar</div>
<div>
<br /></div>
<div>
45 g flour</div>
<div>
20 g Dutch processed cocoa powder</div>
<div>
pinch of salt</div>
<div>
<br /></div>
<div>
4 Tbsp milk</div>
<div>
1 tsp vanilla extract</div>
<div>
<br /></div>
<div>
<i>1. </i>Preheat the oven to 180 C.</div>
<div>
<i>2.</i> Butter 7 of the cavities of a whoopee-pie pan. Sift some cocoa powder.</div>
<div>
<i>3.</i> Place the butter and chocolate together in a heavy bottomed pan over a low heat.</div>
<div>
<i>4.</i> Add the sugar and stir to melt. Add the egg.</div>
<div>
<i>5.</i> Add the milk and vanilla extract. Stir to combine well.</div>
<div>
<i>6.</i> Sift over the flour, cocoa and salt. Stir.</div>
<div>
<i>7.</i> Distribute the batter into the cavities and bake for 10 min. Do not let the brownies to dry out.</div>
<div>
<i>8.</i> Place on a wire rack to cool.<br />
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEYH2npFpki9vjvQRP6wK4wmcZbTGrfpO4ir8NpRYeq5395aBrMjBMHT2rzXt8v6s0HJMKTGmCooKHd4igu-VjuAeEEKeTkfhjiejAs1JsDXrQFiWMXwn-g_XjQnh6o8ALxS-sEngnE8/s1600/IMG_0750res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEYH2npFpki9vjvQRP6wK4wmcZbTGrfpO4ir8NpRYeq5395aBrMjBMHT2rzXt8v6s0HJMKTGmCooKHd4igu-VjuAeEEKeTkfhjiejAs1JsDXrQFiWMXwn-g_XjQnh6o8ALxS-sEngnE8/s1600/IMG_0750res.jpg" /></a></div>
<br /></div>
<i>for the Pistachio Praline Cream:</i><br />
<div>
<br /></div>
<div>
500 ml milk</div>
<div>
6 egg yolks</div>
<div>
125 g sugar</div>
<div>
50 g cornstarch</div>
<div>
10 g flour</div>
<div>
50 g butter<br />
4g vanilla extract</div>
<div>
<br />
4 g gelatin sheet</div>
<div>
<br /></div>
<div>
30 g pistachio paste</div>
<div>
<br /></div>
<div>
100 g butter</div>
<div>
40 g hazelnut nougatine crashed</div>
<div>
<br />
<i>Prepare the Pastry Cream first:</i><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>1. </i>Soak the gelatin sheet in cold water.</div>
<div style="text-align: justify;">
<i>2. </i>Heat the milk, but without bringing to boil.</div>
<div style="text-align: justify;">
<i>3.</i> Whip the egg yolks with the sugar, corn starch and flour. Add half of the milk, whisking continuously to dissolve the sugar. Pour the egg mixture back to the pan with the rest of the milk. Place over a bain marie and stir until the cream thickens. Add the butter and vanilla extract, after the pot is away from the heat.</div>
<div style="text-align: justify;">
<i>4. </i>Add the gelatin to the hot cream, discarding the water. Stir to dissolve.</div>
<div style="text-align: justify;">
<i>5.</i> Add the pistachio paste and place in a bowl of a self-standing mixer. Beat the cream with the paddle attachment to cool to ambient temperature.</div>
<div style="text-align: justify;">
<i>6. </i>Whip the butter and hazelnut nougatine to soft peaks. Fold in the pastry cream. Cover with cling foil and place in the refrigerator for at least 4 hours or overnight.</div>
<div style="text-align: justify;">
<i><br /></i></div>
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<i>Tailoring:</i></div>
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<i>1.</i> Place the brownie on a serving dish as a base.</div>
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<i>2.</i> Pipe some of the pistachio praline cream on top of each brownie.</div>
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<i>3.</i> Cut the cherries in half and arrange the around the piped cream.</div>
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<i>4.</i> Cover with caramelized hazelnuts and crushed nougatine.</div>
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<i>5. </i>Serve cold. Store in a refrigerator.</div>
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Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0tag:blogger.com,1999:blog-8680625680236888363.post-3975800359311943522015-05-25T14:28:00.002-04:002015-05-25T14:29:25.891-04:00Brioches Nid d'Abeille<i>adapted from the recipe of Christophe Felder</i><br />
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<i>for the brioche:</i><br />
<br />
250 g flour<br />
30 g sugar<br />
1 tsp salt<br />
3 g dry yeast<br />
3 large eggs<br />
130 g butter, softened<br />
<br />
1 egg, beaten, for the wash<br />
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<i>1. </i>Scale the flour, sugar and salt in a bowl.<br />
<i>2.</i> Add the yeast.<br />
<i>3. </i>Add the eggs and knead to form a dough.<br />
<i>4.</i> Add the butter piece by piece until well incorporated.<br />
<i>5.</i> Cover with foil and refrigerate for 2 hours.<br />
<i><br /></i>
<i>for the huney-almond paste:</i><br />
<br />
100 g honey<br />
80 g butter<br />
80 g sliced blanched almonds<br />
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<i>1.</i> Heat the honey and butter in a pan. Let it cook for about 10 seconds.<br />
<i>2.</i> Add the almonds and stir to coat. Set aside to cool.<br />
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<i>Tailoring:</i><br />
<br />
<i>1. </i>Preheat the oven to 180 C.<br />
<i>2. </i>Take the brioche out of the fridge. Roll the dough 6 mm thick.<br />
<i>3.</i> Using 8 cm round cutter, cut out the rolled dough in small brioches. Let them rise for 2 hours.<br />
<i>4.</i> Give each brioche an egg wash. Spread a teaspoon of the honey mixture on top of every brioche.<br />
<i>5. </i>Bake for about 10 min. Transfer on a wire rack to cool.<br />
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Store at room temperature.Ivelinahttp://www.blogger.com/profile/18236671866631575578noreply@blogger.com0