Dessert First

Daring Bakers Challenge - Danish Delight

Just when I was falling into a breakfast rut and getting tired of the usual cereal or granola for breakfast, along comes the monthly Daring Bakers Challenge to fill my table with Danishes. Thanks to Kelly of Sass and Veracity and Ben of What's Cookin'?, and an excellent recipe for Danish dough, I am now reminded of the joys of homemade breakfast pastries. 

Sherry Yard's The Secrets of Baking has held an honored spot on my bookshelf for years, and I still find myself referring to her book when I have a baking question. If any of you Daring Bakers, or home bakers in general, don't own it, I'd highly suggest putting it on your list - it's an invaluable resource. (Yard's latest book, Dessert by the Yard, is also an excellent cookbook as well.) I'd made her puff pastry and brioche dough before and devoured the results, so it was certainly with happy expectations that I approached her Danish dough.

Thank goodness that the heat wave broke, which made putting this dough together much easier. Nothing more challenging that trying to put together a laminated dough in hot weather! I will say, though, that I was pleasantly surprised by how agreeably workable the Danish dough was. After making croissants in a bakery for about a year, I can say that the added eggs in a Danish dough make it much more pliable and easier to work with (of course, it could also be the fact that I was making a home batch of dough and not struggling to roll out an industrial mixer-sized portion of croissant dough!)

The Danish dough came together beautifully, and while the kitchen was still pleasantly scented with yeast and spices I pondered what to make with it after doing the braid. The most delightful - or devilish - thing about Danishes is just how many tempting forms they can take, leaving one in an agony of gustatory indecision. I certainly didn't have enough dough to make all the types of Danishes I wanted! Buttery, fluffy-soft, lightly spiced, the Danish dough is an ideal backdrop for all sorts of fillings.

 

I made the Danish braid with half of the dough and apple filling, topped with turbinado sugar- I can't decide if I like this or the apple turnovers better - they're both perfect combinations of crunchy, flaky, buttery pastry and sweet, tender fruit. I really liked creating the braid - a simple and elegant form that looks much harder to make than it really is. Of course, now all the Daring Bakers are in on the secret!

 

Among some of the other things to do with Danish dough (as with any other laminated dough, it is a pastry crime to waste any piece of it, especially when you think of all the work that went into its making). Some quick and easy things you can do with a square include envelopes, where you fold two opposite corners together in the middle, and pinwheels, where you make a cut along each diagonal and fold one side down to make a pinwheel form. Here, pinwheels with fresh cherry filling and envelopes with apricot jam and sliced almonds.

Finally, one of my very favorite ways to indulge in pastry for breakfast - the bear claw. I can't sing the praises of frangipane enough - simply spread a little of this almond ambrosia on a rectangle of Danish dough, fold in half, and slice little cuts along the edge to make the "claws". Sprinkle with sliced almonds, bake, and you'll have some very happy people at the breakfast table.

Thanks again to Kelly and Matt for a great Daring Bakers Challenge!

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe) 
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:  Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1.    Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients 
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.    Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2.    Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3.    Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.  Next, fold the bottom “flap” up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.    Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.    Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Thinking about Pastry School?

June has been quite the whirlwind  - I feel like someone's put my life into a KitchenAid and turned it on high. Obligations and distractions abound, all conspiring to keep me out of the kitchen. I made some frozen yogurt popsicles last week and I still haven't managed to get a post written about them.

What I have managed to do, though, and what makes me very very happy, is finally completing a post I've been meaning to do for literally a year. This post has been germinating ever since I got my first e-mail asking about pastry school, and has been living as scribbles on sheets, half-organized thoughts, and occasional exclamations of, "I've got to get this post done so I can refer readers to it!" for months and months.

Some of the most oft-fielded questions I get revolve around my experiences in pastry school. How did I decide to go? How did I choose a school? Did I enjoy it? What was it like? Was it worth it? What advice do I have for people looking to go to pastry school?

I had a great time in pastry school, and I love talking about it to anyone who's interested. But after answering these questions over e-mail several dozen times, I thought, there's got a be an easier way.

So now I have created a page titled Want to Go to Pastry School? There's a permanent link to it on the top right corner of my page, and I hope it will answer many questions I get from pastry chefs in the making, as well as providing a bit more background on myself, for those interested parties.

Please feel free to leave questions and comments on the page - I suspect it will be a work in progress but for the moment I'm just glad to have something up. I'm happy to expound more on any and all topics, it's just that the initial page is long enough already! I'm very, very flattered by all of you who have written me asking for advice, and I hope I can continue to help you in the future! Enjoy - and I hope to regale you with the story of my yogurt pops soon!

Pandan Cheesecake Pops - An Alluring New Flavor

Elle of Feeding My Enthusiasms and Deborah of Taste and Tell, two blogs I totally adore, picked something quite playful and adorable for this month’s Daring Bakers – cheesecake pops from Sticky, Chewy, Messy, Gooey by Jill O'Connor.

Elle and Deborah gave us quite a bit of leeway in customizing our pops, which I’m sure has resulted in a dazzling display of creativity among all the Daring Bakers. For my part, I found this recipe an opportunity to play with an interesting new addition to my pantry: pandan leaves.

Pandan leaves, or screwpine leaves, as they as also called, come from Southeast Asia, and are used in a variety of ways, from flavoring savory dishes to scenting jasmine rice. Pandan possesses a uniquely nutty, floral flavor, quite unexpected from the leafy green fronds. This subtle sweetness also makes pandan a natural for baking: one classic dessert is pandan chiffon cake, a fluffy, angel-food like concoction distinguished by its spring green hue which comes from the pandan leaf juice itself.

So where are pandan leaves found outside of Asia? Surprisingly, they were almost under my nose – frozen pandan leaves are often carried in Asian supermarkets, and I actually found fresh ones in Chinatown! Another reason why I love living here – there’s always something new to uncover. If you can’t find pandan leaves, there is also pandan extract and pandan paste – in fact, many recipes will often call for these substitutes instead. Having found both at the supermarket, I purchased them to do a little comparison baking in the kitchen.

Onto the recipe itself: I must confess that this was not my favorite recipe. The cheesecake was easy enough to make and set nicely, but I had difficulty forming it into balls for dipping. The cheesecake was a little too soft to work with, although I think it was an excellent texture for cheesecake: if I had baked it longer, I think it might have turned rubbery. So it was a good cheesecake, but I just had trouble getting it into its final form.

Dipping the cheesecake balls in melted chocolate proved not too tricky either, but I think these pops might store better in the freezer than the refrigerator. Storing them in the fridge kept the cheesecake centers a little too soft so the wooden skewers did not stay in very securely. Ultimate verdict: this is a nice recipe, and very nicely adaptable, but I think I enjoyed it more for the chance to experiment with flavors than actually making them.

In working the pandan leaves, I wasn’t convinced at all initially that these long leaves would actually work as described. They had a grassy smell (naturally), and after blending them with some water to get pandan juice, it still smelled grassy – and tasted that way too. I was certainly glad I had some pandan extract at this point!

I added the juice to half the batter, which fortunately did not change color – I was afraid I’d be breaking the challenge rules! Apparently it takes a lot of pandan juice to add color to a dish – many recipes call for food coloring or pandan paste in addition to achieve the verdant hue. Pandan extract and pandan paste usually have food coloring that will most certainly turn whatever they’re added to quite green!

I added a teaspoon of pandan paste to the rest of the batter and sure enough, it immediately turned bright green. Here’s an image of the two cakes for comparision:

Tastewise, I had yet another surprise. Both cheesecakes tasted very similar. I was so certain the one with pandan juice would taste grassy, but in fact it somehow transformed in the oven into a smooth, creamy cake with an elusive, sweet flavor almost like a floral vanilla – and it no longer smelled like grass. The cheesecake with pandan paste tasted a little stronger, perhaps because of the amount of paste I added, but the flavor itself was quite close. What a pleasant discovery! So I can recommend using pandan extract or paste if you can’t find leaves, as the results are close enough to be indistinguishable.

I’ve almost used up the leaves, but the paste will last me a long time – and now I’m curious to keep playing around with this intriguing new flavor!

Thanks for another fun Daring Bakers Challenge!

Cheesecake Pops

Makes 30 – 40 Pops   

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks 

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening   

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional   

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed.  Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.   

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.   

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.   

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.   

Refrigerate the pops for up to 24 hours, until ready to serve.

 

Tagged with: Jill O'Connor + pandan cheesecake pops + pandan + daring bakers

Bite This!

Perfection, Once Again

It looks like I came back from New York just in time for Daring Bakers! I need to do a report on my favorite dessert spots in the Big Apple, but of course how could I not participate in this month's baking extravaganza, especially when it involves Dorie and a cake dear to my heart!

I made this cake before for my blog birthday, and I'm more than pleased to have a reason to make it again. It is a wonderful recipe that turns out a gorgeous cake with snowy good looks, elegant crumb, and pert, clean flavor. I'm afraid I didn't have time to get creative with the flavors as I'm sure many other Daring Bakers did; freshly home from my trip, I was just glad there was a jar of raspberry jam in the refrigerator and flour in the cupboard!

Never mind jet-lag woes: the cake is a snap to throw together even in a zombie-like post-trip trance. The cake is luxurious; moist and flavorful and yet firm enough to hold its form and cut cleanly. I was particularly enamoured with the pairing of lemon and raspberry flavors the first time I made it, so I was happy to repeat the combination - besides, the raspberry jam does look so pretty next to the pristine white of the cake. It also gives the cake a light freshness, even with four layers.

Dorie's buttercream recipe is also a winner to me; fast, simple, and nearly foolproof. No need to muck about with cooking sugar or whipping egg whites, and I find its buttery smoothness complements the cake as well. If you're looking for tips on frosting cakes, be sure to read my post on working with buttercream.

Thanks to Morven for reminding me of how much I adore this cake. And now, I should mention why I'm also so happy that a Dorie recipe got picked for this month - because I met up with Dorie in New York! Of course, I asked her if she knew about the Daring Bakers, and her immediate response was, "They're doing that Perfect Party Cake, the one where the cake doesn't rise!" Apparently she found that many people doing the recipe were using self-rising cake flour, which paradoxically led to collapsing cake layers that ended up flatter than intended. Note to all who attempt this recipe: DON"T use self-rising cake flour, and be sure you beat the butter and sugar together thoroughly, as well as the final combined batter, to properly aerate. I've never had a problem with having the cake layers rise - then again, when the cake is four layers, you don't need to worry too much about your layers being too thin! No worries Dorie, I'm a lifelong fan of this cake!

Dorie is basically the most awesome person ever - sweet, funny, ready to take on any pastry (we ate our way through several plates at Payard), and with the best taste in accessories! AND a Daring Baker fan! She was so excited to know that so many people in the blogosphere were being inspired to bake - and here's the proof!

My present to all you Daring Bakers out there from me and Dorie: Go Daring Bakers!

I'm looking forward to next month's recipe!

Perfect Party Cake

adapted from Dorie Greenspan's Baking: From My Home to Yours

makes 12 to 14 servings

Cake

9 oz cake flour

1 tablespoon baking powder

1/2 teaspoon salt

10 3/4 fl. oz. buttermilk

4 large egg whites

10 1/2 oz sugar

2 teaspoons grated lemon zest

4 oz unsalted butter, room temperature

1/2 teaspoon lemon extract

Buttercream

7 oz sugar

4 large egg whites

12 oz unsalted butter, room temperature, cut into 1-in pieces

2 1/4 fl. oz. fresh lemon juice

1 teaspoon vanilla extract

For finishing

2/3 cup seedless raspberry preserves

1 1/2 cups sweetened shredded coconut

Preheat the oven to 350 degrees F. Spray or butter two 9" x 2" round cake pans. Line the bottom of each cake pan with a buttered parchment circle.

For the cake: Sift together the cake flour, baking powder, and salt.

Whisk the buttermilk and egg whites together in a separate bowl.

Combine the sugar and lemon zest in a stand mixer bowl and rub together with your fingers until the sugar is moist and smells like the lemon.

Add the butter to the mixer bowl and beat together with the sugar for 3 minutes on medium speed until the mixture is fluffy and light.

Add in the vanilla extract.

Add in the flour and buttermilk mixtures in alternating additions, starting and ending with the flour mixtures. Be sure each addition is fully incorporated before adding the next.

When everything is added beat the batter for an additional 2 minutes.

Divide the batter between the two pans and bake for 30 minutes in the oven or until the tops are set and springy, and a cake tester inserted into the centers come out clean.

Transfer the pans to wire racks and let cool for a few minutes, then flip and unmold the cakes (run a knife around the sides of the cakes if necessary). Peel the parchment off and flip the cakes back over right side up on the wire racks to finish cooling.

The fully cooled cake layers can be wrapped in plastic and kept overnight or frozen for up to 2 months.

For the buttercream: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.

Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.

Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.

When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.

Add in the lemon juice and beat until combined. Add in the vanilla.

The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.

To assemble the cake: Using a sharp serrated knife, slice each cake layer horizontally in half - see this post for tips on cutting cake layers.

Stir the raspberry preserves until it is loose and spreadable.

Place a layer on a cardboard cake round, cut side up. Spread about a third of the raspberry preserves on the cake layer.

Spread a layer of buttercream on top of the preserves. Top with a second cake layer. I found that if you have problems with this, you can spread the buttercream on a second cake layer and flip it over onto the preserve-covered layer - but you have to be very careful doing this or you'll break your cake layer!

Spread preserves and buttercream on the second cake layer as you did with the first. Top with a third cake layer.

Spread preserves and buttercream on the third cake layer as you did with the second. Top with the last cake layer, cut side down.

Use the rest of the buttercream to frost the sides and top of the cake.

Press the coconut over the sides and top of the cake.

The cake is best served a couple of hours after it is assembled to let the flavors develop. You can refrigerate it for up to 2 days, but be sure it is well covered or the cake will dry out. You should also let the cake come to room temperature before you serve it as it does not taste as good cold.

 

Tagged with: Dorie Greenspan + party cake + birthday cake + daring bakers

Bite This!

A Visit from Some Well-Traveled Eggs

Ok, so the title sounds a little dodgy, but no, I am not baking these days with stale old eggs! I am instead a lucky participant of the Traveling Egg Meme!

The beyond adorable half-dozen you see above was created by the talented Hannah of Bittersweet for Helene of Tartelette as a gift. Helene, being the generous soul she is, decided instead of keeping the eggs at home she would send them out on a worldwide journey! So these eggs have been making their way around to various bloggers, little eggy ambassadors of happiness.

The eggs arrived on my doorstep along with a host of other gifts from the wonderful Ivonne of Cream Puffs in Venice - thanks so much for everything! I was really thrilled to host these guys at my place, especially as I'd just used up a bunch of my own eggs (just kidding, Hannah and Helene!)

As it was, I was able to offer them some nice luxurious accommodations to sleep in!

They also had a wonderful time in the playground I made for them...well, most of them anyway! Oops...

Ooh, do you recognize these little pastries? Yes, it's the Pierre Hermé miniatures that Carol and Helene have been talking about! I actually got my own full set a while back, but because my apartment is so small, I don't have anywhere to safely display the miniatures without fear of knocking them off a shelf accidentally and breaking them! So most of them are still sitting in their plastic bags until I can think of a storage solution. I did break out one set to offer the eggs though, and they seemed to enjoy them a lot!

Speaking of miniatures, here are the eggs making friends with some other miniatures I have, the cute little cactus pups from Tokidoki. Tokidoki is an adorable Japanese-inspired brand that also vies for the contents of my wallet with their purses, clothing, and toys. I am particularly fond of these puppies dressed up in cactus suits - bizarre, offbeat, but very cute!

And, of course, the eggs helped me out in the kitchen! Here they are taste testing some of the cookies I made for decorating when reviewing Cookie Craft.

We had a wonderful time together and I really didn't want to part with them, but I knew I couldn't deny the meme and the eggs' wanderlust. They have been sent off back into the world, and I hope the next person who receives them will have as much fun with them as I did! Thanks Hannah, Helene, and Ivonne!

My blog has been a little light on recipes lately, I know, but I'm going to rectify that soon - look for another post early next week! Meanwhile, I'm happy to announce that my latest column has appeared in the Baking 911 March newsletter. If you sign up for the newsletter, you'll get my recipe for Lemon Lavender cupcakes - my welcome to spring and Easter!

 

Tagged with: traveling eggs + baking 911

Bite This!

Death By Chocolate - Vote and Win!

I'm excited to tell you about this contest I've entered, not just because I think it's a fun competition, but because all of you can also have a chance to win just by helping me out!

Culinate is holding a Death By Chocolate contest, where everyone is invited to vote on their favorite blog post about chocolate. Right now the contest is still open to entries and voting doesn't start until next Monday, but the exciting part is that there will be two winners: one will be the blogger with the best post, the other will be drawn from everyone who has voted in the contest. So just by voting, you have a chance to win a trip to Napa, California, and attend Copia's annual Death by Chocolate Festival!

I have submitted one of my favorite posts on chocolate, about a Chocolate and Vietnamese Coffee Tart.
I hope you enjoyed it, and if you did, I am going to shamelessly ask you to please vote for me. The top ten vote-getting blog posts will move on the final round, where the winner will be chosen by a blue-ribbon panel of culinary and chocolate experts.

So please, Dessert First readers, consider voting for me and get yourself a chance to win as well in the process!

To participate, go to the Culinate contest page and register on their site. This will automatically get you one chance to win.

Then, go back to the site on Monday, February 4th and vote for your favorite chocolate post. This will get you another chance to win in the drawing.

Thank you all so much! Your support means everything to me!!

I'll end with a teaser image of my latest recipe in Baking911's newsletter, coming out in February: Rosewater Meringues with Roasted Strawberries. Yes, I've been working a lot with whipped egg whites this month!

Two Years, Too Sweet

It came as a huge surprise when I looked at the calendar and realized that Dessert First was about to turn two years old. Has it already been so long? I still remember when I started this blog, several months out of pastry school, with no idea of what was out in either the pastry world or the blogosphere, only that I loved to bake and that I really wanted a space to share what I was baking with the rest of the world.

Well, it's been two years later and I never would have imagined all the things that could have occurred to a girl with a kitchen, a camera, and a computer. First, and most importantly, I've met some of the most wonderful people ever through Dessert First: bloggers, readers, writers, photographers, cooks, bakers -  of course all them fellow dessert lovers. I've been introduced to some truly inspiring blogs out there and also received some wonderful compliments from virtual strangers. I still remember the first time I got a comment from someone I didn't know; it was the most unexpected pleasure, like a butterfly landing on my shoulder, discovering that someone out there who didn't know me was moved to reach out. Today I'm still surprised at the e-mails I get asking me for pastry advice. It's truly amazing to me - a heartfelt thank you to all of you who've written in!

I've made desserts that I would have never dreamed of doing, especially with the Daring Bakers urging me on, I've discovered that no matter how hard I resisted the lure of food photography was too tempting, and I realized that creating a webpage was only opening the door to opportunities I'd never imagined.

I've gotten to work with professional food photographers and done my very own professional photo shoots. I've gotten to judge a baking contest. I've had articles published in magazines. I'm writing a monthly column for Baking911.

And finally, the top secret project that I've hinted at, the reason my online presence has been so sadly diminished these last few months...I'm writing a cookbook that's coming out at the end of the year!!

Yes, this is a real book being released by an established publisher; I am collaborating with another co-author and we have been hard at work on the manuscript, which is due quite soon - that's why I've been so quiet in the blogosphere! It's been an intense, exhausting, and very fun project, one that I'm very proud to be a part of and I can't wait to tell you all more about it as it unfolds! I can mention the subject of the book though, which is...cookies:)

With the book occupying the bulk of my free time, I haven't been able to devote as much time to Dessert First as I would have liked. There's so many things I'd love to do with this site: more recipes, more photos, more features. Many of you have written me with suggestions, and I've taken lots of them to heart: there are tons of ideas I'd really like to implement here, and hopefully they'll occur in the not-too-far-future!

So thank you all again for your encouragement and support! To celebrate Dessert First's 2nd birthday and all the other exciting news I've shared, here is a creation inspired again by my recent trip to Hong Kong (I'm on an Asian kick, can you tell?) It's another classic combination, green tea cake layered with red bean filling, two of my favorite flavors. The green tea cake is same one I used in my matcha opera cake, a Macbook Air-thin layer of genoise flavored with the smoky intensity of green tea. The filling is simply whipped cream with sweetened red beans folded in; red beans are a staple of the Asian dessert repertoire with their earthy, distinctive sweetness. They give the whipped cream a deep, sensual flavor without the overpowering richness of a buttercream. Elegant, light, not overly sweet: all hallmarks of Asian patisserie, and a beautiful way to celebrate.

Here's a slice of cake surrounded by several of my Flickr cards, happy little reminders of all I've done. I look forward to ordering more sets with all new images of the desserts I'll create in the year to come!

Green Tea Cake with Red Bean Filling

Green Tea Genoise

2 eggs, room temperature
2 ¼ oz confectioners' sugar
2 ¼ oz ground almonds
about 1 tsp matcha powder (to taste)
1 oz all purpose flour
2 egg whites, room temperature
1/8 tsp cream of tartar
1 ounce sugar
½ ounce butter, melted

Red Bean Filling

1 cup heavy cream
6 ounces prepared red beans - I didn't have time to prepare my own red beans so I bought a tin of prepared red beans at the Asian grocery - they are already cooked and sweetened and ready to use in desserts. Look for the word "Azuki" on the label; they should be individual beans and not red bean paste.

Preheat the oven to 425 degrees F. Line a half sheet pan (about 12"x16") with a sheet of parchment paper or a Silpat.

Combine the eggs with the confectioners' sugar and ground almonds in a mixer until cream-colored and light.

Add in the matcha powder and combine. You can add more or less depending on your taste, but donâ€'t add more than 1 ½ tsp or it might affect the cake'€™s texture.

Remove from the mixer. Sift the flour over the egg mixture.

Whip the egg whites in a clean bowl on a mixer at low speed until they start to froth. Then add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the sugar and whip for a few seconds longer to incorporate.

Scoop about 1/3 of the egg whites into the egg mixture and fold in gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed. Pour the melted butter over the batter and fold in to incorporate.

Pour the batter into the half sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible.

Bake in the oven for about 6 to 8 minutes, until the cake is just firm and lightly brown but not completely brown – this cake should not be overbaked.

Remove from the oven and run a knife around the edges of the cake to loosen it. Slide the cake off the sheet pan and onto a wire rack to cool. When the cake is no longer hot but still warm, place another rack or sheet pan on top of the cake and flip it over, then carefully peel the parchment paper from the cake to prevent it from sticking to the cake. You can place the parchment paper clean side down or a clean Silpat onto the cake, then flip it back over to finish cooling.

When you are ready to assemble the cake, trim off the edges and slice the cake in half along the short side, then cut each piece in half along the long side so you get four 6"x8" pieces.

Whip the cream to soft peaks. Fold in the red beans gently with a rubber spatula until they are evenly distributed; the cream may take on a light reddish tint.

Place cake layer on a covered cake round and frost the top with a quarter of the whipped cream. It's ok if some of the cream goes over the sides; just try to keep the layer even.

Cover with a cake layer and frost the top with a third of the remaining whipped cream. Repeat until you have assembled all four layers of cake.

Cover the cake and refrigerate overnight.

When you are ready to serve, trim off the sides of the cake to make them nice and even.

Tagged with: green tea red bean cake + book writing

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And the Winner of Dessert First's Prize is...

The winners of the Menu for Hope campaign have been drawn, and I'm happy to announce that Jessica Su is the lucky receipient of the Deluxe Boxed Assortment from Charles Chocolates!

Thank you to all of you who helped make Menu for Hope IV wildly successful - over $91,000 was raised for the UN World Food Programme! Kudos to the food blogging community for pulling together to make this happen - I'm very proud to be a part of it!

I wasn't quite able to pull together a dessert post for this week, but never fear, it'll be up early next week! I'll leave you with a small teaser to start off your weekend...stay warm and dry!

A Little Gift for My Readers

The suitcase is packed, the oven is shut off, the lights are dimmed, and I'm off to Hong Kong! It's been quite a flurry of Christmas card writing and holiday baking, and I'm looking forward to a little rest and relaxation halfway across the world.

I've got a few posts tucked away, though, so do check back here in the next week or so for some more of my holiday treats. And in the meantime, I've got an early holiday gift for all my wonderful Dessert First readers: 15% off your purchase from Charles Chocolates!

Some of my favorite items from Charles Chocolates:

The Candied Hazelnut Bar, which combines sweet candied hazelnuts in a 65% bittersweet chocolate - crunchy, smooth, and delectable.

The Tea Collection, truffles infused with Asian teas ranging from robust to floral to fruity - some of the best infused chocolates I've encountered.

The Wine Infused Pâte de Fruit - I am seriously addicted to these sweet little hemispheres of wine. With Gewurtraminer, Merlot, Sauvignon Blanc, Cabernet Sauvignon, and Champagne, they're a heady, delightful treat.

And they've unveiled several luscious new items for the holidays:

The Holiday Collection - Charles Chocolates' signature edible chocolate box with a cute holiday design. What better gift than one where the box can be eaten?

Mini Chocolate Squares - For your chocolate fix on the go, convenient little five gram squares of indulgence.

Artisan Marmalades - The blood orange and Meyer lemon marmalades made in-house for Charles' filled truffles became so popular that now they're canned and sold on their own! Perfect for breakfast or teatime.

Be sure to visit Charles Chocolates' site to see the rest of their lineup.

To take advantage of this offer, simply go to Charles Chocolates' site to place your order. Then type in the promo code DESSERTFIRST when you check out. This offer is good through December 17th.

Don't forget, you also have a chance to win one of Charles Chocolates fabulous new Boxed Assortments, filled with caramels, truffles, and chocolates, in the Menu for Hope campaign. Check it out here.

Happy holidays to all my dear readers - I hope you enjoy this little gift!

Tagged with: Charles Chocolates

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Menu for Hope IV

I'm happy to announce that Dessert First is participating in the 4th annual Menu for Hope, a global fundraising effort to support the UN World Food Programme. Hosted by the marvelous Pim of Chez Pim, Menu for Hope has grown into a hugely successful yearly event on the blogosphere - last year the effort raised over $62,000.

How does it work? Simply put, you (all you readers out there!) can purchase $10 raffle tickets to bid on a fantastic array of food-related prizes. Each ticket gives you one chance to win a prize of your choice. The money from the purchase of the tickets is processed through Firstgiving, a third party online fundraising company, and goes on to the UN WFP. So not only can you win some really great prizes, like dinners at renowned restaurants or signed cookbooks or stellar wine, but you're helping a very worthy cause.

   

I'm proud to present Dessert First's contribution to the raffle, which is a Deluxe Boxed Assortment of chocolates from Charles Chocolates. Those of you who have followed my blog know that I've already written about this stellar Bay Area chocolatier, both here and for Edible East Bay. Charles Siegel, the founder of Charles Chocolates, has been in the Bay Area chocolate scene for over 20 years, and his confections are wonderfully original and wholly delectable. This boxed assortment is a fantastic introduction to his creations, and includes some of my favorites, including the Mojito Heart, Lavender Honey Truffle, and Fleur de Sel Caramels.

If you win this Deluxe Boxed Assortment, you will get in an elegant blue box

-The Classic Collection Assortment, which has two layers of Charles' filled chocolates

-The Handmade Truffle Assortment, which has two layers of truffles in a range of familiar and exotic flavors

-The Fleur de Sel Caramel Assortment, which contains ten plain Fleur de Sel caramels and ten bittersweet chocolate Fleur de Sel caramels.

A truly sweet prize, if you know what I mean.

Please note that all chocolates are made at Charles Chocolates in small batches and shipped out within three days of creation, ensuring that the customer is enjoying these creations at their peak. Because of this, Charles Chocolates has asked that the prize be shipped to an address in the United States only.

The code for this prize is UW09. If you would like to bid on this prize, simply click here to go the Menu for Hope page on Firstgiving, enter in the number of tickets you'd like to purchase, and note the prize code in the comment area.

You can also go to the US West Coast roundup to see the list of prizes for this region, or to Chez Pim for the entire prize listing.

Menu for Hope runs from Dec 10-21, after which the raffle winners will be announced on Pim's blog on January 9, 2008. So happy bidding, and good luck - and do bid on my prize!!

Tagged with: Menu for Hope + Menu for Hope IV

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