Monday, August 27, 2012

Not that this month's challenge wasn't fun enough itself (thanks to Kat), but I decided to also make a cake (mostly as an opportunity to use some leftovers, so I wouldn't be really precise if a gave detailed recipes) and incorporate the swans as a decorating element. For those who want to have a taste of the dessert as a whole, the cake consists of 3 8x22cm plain spongecake or dacquoise layers, lemon cream and yogurt mousse (also the filling of the swans).
                                 Pâte à choux
                                115 gr                                                     butter
                                240 ml                                                    water
                                ¼ tsp                                                      salt
                                140 gr                                                     all-purpose flour
                                4                                                             large eggs
                               Yogurt mousse
                               400gr                                                        strained yogurt
                               80gr                                                          powdered sugar
                               150gr                                                        heavy cream, whipped to soft peaks
                               5gr                                                            gelatin sheets
pate a choux swans
For the filling stir the sugar in the yogurt, warm some water (a minimum amount for the gelatin to be dissolved in) until hot, add and melt in the gelatin and combine with the previous mixture. At last fold in the whipped cream and refrigerate until set. Proceeding with the swans, put water with butter and salt in a saucepan over heat until the butter has melted, then remove from heat to add at once all the flour and stir. Return to heat and stir with a rubber spatula just until the dough pulls away from the sides of the pot and finally let it quite cool.
 Add the eggs one at a time (you may not need all of them depending on their size, so keep in mind that the dough should be sticky, stable when piped and not runny) and stir to incorporate well. Pipe the dough with a plain round tip in 3-4 transverse parallel lines (for each of the 36 swan bodies) to achieve a curvy edge on the wings and with a filling tip to draw the swan necks. Bake first the necks at a preheated oven to 180C until golden brown and next the bodies for a few more minutes. Let cool, cut each of the bodies horizontally just a bit over the middle and divide the upper piece in two separate wings. Fill the lower parts with the mousse, stick the neck on front and wings on the sides and lightly dust with powdered sugar.

Tuesday, August 14, 2012

                           Pie dough
                           200gr                                                                 butter, cold and cut into cubes
                           315gr                                                                 pastry flour
                           60 ml                                                                 cold water
                           60gr                                                                   powdered sugar
                           5gr                                                                     salt
                          Peach filling
                          60gr                                                                    instant tapioca or cornstarch
                          30ml                                                                   lemon juice
                          30ml                                                                   water
                          600gr                                                                  peach or nectarine slices
                          90gr                                                                    sugar
                          30gr                                                                    honey
                          as preferred                                                        vanilla

For the dough, cut butter into the flour without completely incorporating or melting it, dissolve salt in the water, add the water to the mixture and finally stir without overmixing until the dough quite comes together. Wrap in plastic and chill until use. Meanwhile, combine water and lemon juice with the tapioca needed for the filling, set aside at leat 5min and prepare the fruit, mixing them with the sugar and honey.

peach pie

Combine the peaches with the cornstarch mixture and let it stand at least 30min. In the meantime roll half of the pie dough 3mm thick and cut leaves or other shapes after chilling well. Then roll the rest of the dough, line a 20-22cm-diameter pan, fill with the peaches and arrange the dough pieces on the top. Finally brush with some water, sprinkle with granulated sugar and bake at a preheated oven to 180C for 70-80mim.

Sunday, August 12, 2012

                        Pistachio dacquoise
                        40gr                                                                    egg whites                 
                        40gr                                                                    granulated sugar      
                        18gr                                                                    almond flour
                        17gr                                                                    pistachio flour
                        5gr                                                                      cake flour
                        as preferred                                                        vanilla

                       Coconut and yogurt mousse
                       200gr                                                                   coconut cream
                       100gr                                                                   powdered sugar
                       130gr                                                                   strained yogurt
                       7gr                                                                      gelatin sheets, softened
                       300gr                                                                   heavy cream whipped to soft peaks

                       White chocolate and yogurt cream
                       90gr                                                                     white chocolate
                       90gr                                                                     strained yogurt
                       2,4gr                                                                    gelatin sheets
                       135gr                                                                   heavy cream, whipped to soft peaks
                      40gr                                                                      sugar
                      30gr                                                                      butter
                      50gr                                                                      hot coconut cream, heavy cream or puree
                      20gr                                                                      glucose
                      as preferred                                                          vanilla
                     100gr                                                                     coconut cream
                     50gr                                                                       milk
                     25gr                                                                       water
                     25gr                                                                       sugar
                     100gr                                                                     white chocolate
                     5gr                                                                        gelatin sheets, softened

                    Coconut spongecake
                    1/2                                                                        coconut spongecake
                    30gr                                                                      sugar
                    40gr                                                                      water

First prepare the white chocolate mousse by meting the chocolate and warming the yogurt at least to room temperature. Then heat a minimum amount of water or coconut cream just enough to dissolve in the gelatin and  when hot, add the softened in cold water gelatin sheets. Mix well with the melted chocolate, combine with the yogurt and finally fold in the whipped cream. Seal the bottom of a 20cm-diameter cake ring with plastic wrap, fill it with the mousse and keep in the freezer. Meanwhile prepare the caramel by heating and melting half of the sugar to brown color. Add the cream, butter, and then the rest of the ingredients and boil to 107C. Let cool and refrigerate until use.

coconut and white chocolate torte

For the dacquoise whisk the egg whites with the sugar until stiff, shift in the dry ingredients, fold gently, spread on a 17-20cm-diameter circle on parchment paper and bake at a preheated oven to 180C for about 15min until golden on top. Let cool and optionally trim any protruding edges. Starting with the coconut mousse, mix yogurt with the sugar and then heat some of the coconut cream until hot to dissolve in the softened gelatin. When the gelatin has completely melted, combine with the rest of the cream and yogurt and freeze for a while the mixture until it quite sets and is easily folded into the whipped cream. When ready, start assembling the cake. Remove the frozen mousse from the cake ring (keep it in the freezer), place the dacquoise on the bottom and cover with the first layer of coconut mousse.

Freeze and meanwhile prepare the syrup for the coconut spongecake by bringing water with sugar to boil. Let cool and then place the spongecake over the coconut mousse moistening with the syrup. Pour some more of the coconut filling over it, place the frozen mousse layer on top and cover it with the caramel where you may add chopped pistachios or coconut flakes. Keep in the freezer and prepare the glacage. Combine the sugar, water and milk in a saucepan warming until hot, dissolve in the gelatin, melt in the chocolate and  cool it down adding the coconut cream. At this point return to the cake and finish with the last layer of coconut mousse on top. Freeze again until completely set and meanwhile keep the glacage at room temperature. When set, cover with the glaze, garnish with ground pistachios and refrigerate.