Saint Honore Cake ( Saint-Honoré aux crèmes chiboust )

Saint Honore Cake

Saint Honore was first created by chef Chiboust,  who worked for a  pastry shop located   in  Saint-Honoré st., and also in honor of St. Honoré, the patron saint of bakers and pastry cooks.

saint honore

Ingredients :

For the Puff Pastry:
450g Store-bought frozen puff pastry

Thaw pastry in the refrigerator overnight. Roll puff pastry out on a lightly floured surface into a 0.11 inch (3mm) thick sheet.

Prick pastry using a fork  to prevent dough from puffing up too much.  Cut pastry sheet into 3.5 inch (9cm) individual disk using a cookie cutter and refrigerate. to prevent the disks from shrinking, cover with parchment paper and top with a plate or a tray.

     

For the Choux Pastry (Pâte à Choux)
1/2 cup (125ml) water
1/2 cup (125ml) milk
8 Tbsp (125g) unsalted butter
1 tsp (5g) salt
2 tsp (10g) sugar
1 cups (150g) all-purpose flour
4 to 5 ea. (200g to 250g) large eggs

Method:
Bring water, milk, butter, sugar and salt to a boil in a medium saucepan. Use a wooden spoon to   stir in flour. Cook over medium-high heat, stirring constantly, until mixture for a bout a minute until the mixture leaves a mark on the bottom of the pot.

Transfer to the bowl of an electric mixer fitted with the paddle attachment or just leave until it cools down a bit before you start adding the eggs. Mix on low speed for about 1 minute to get the steam out and cool down a bit, then add one egg at a time and mix after each addition, check for consistency after adding the forth egg, if the dough drops easily from the paddle attachment when lifted then you won’t be needing to add the fifth egg. if not, beat the fifth egg and add gradually while mixing until you reach the right consistency.

   

 

Saint Honore Piping :
Pipe a thin 1/2 inch (1.2cm) thick ring of dough on the edge of the pastry.  this will strengthen the base of the cake and stabilize the filling. Pipe out 30 or more small puffs.

Bake in a preheated 350ºF (180ºC) oven. Bake pâte à choux in the middle of the oven for 40 minutes; one sheet at the time. Do not open the oven door during baking or it will deflate. Then, turn oven off leaving the door ajar for 15 minutes. The small puffs might take less time to bake (about25 min.) and they  won’t need more time to dry out. Remove from oven and let cool completely on wire rack.

سانت أونوريه    

   

Chiboust Cream (the filling) :

2 cups (500ml) whole milk
1 Tbsp (15g) sugar
1/2 Tbsp (7.5ml) vanilla extract
4 ea. (80g) egg yolks
2 Tbsp (30g) sugar
2 Tbsp (20g) AP flour
2 Tbsp (20g) corn starch

Italian Meringue :
4 ea. (120g) egg whites, at room temperature
1/2 tsp (2g) cream of tartar or lemon juice
Sugar syrup :
150g sugar (granulated or cubes)
3 Tbsp (45g) water
A few drops of lemon juice or 2 Tbsp (30ml) of corn syrup.

Method :
Bring milk, sugar and vanilla to a simmer. Meanwhile, beat yolks and sugar to blend. Add flour and corn starch. Turn off the heat. Pour in hot milk gradually into the yolk mixture whisking constantly. Return saucepan to the stove. Bring to boil and cook for 2 minutes whisking swiftly. Turn off .

spread the pastry cream on a tray lined with plastic wrap and cover with plastic wrap tightly so the air does not come in contact with the cream ans form a crust, set aside.

 

  

In a clean mixer bowl, combine  the egg whites   with the cream of tartar or lemon juice. Set mixer speed to medium-low and beat until slightly foamy. cook the sugar syrup on medium high heat for 5 minutes. Continue to cook until syrup reaches 240/250ºF (118/121ºC). Pour hot syrup in a thin stream down the side of the mixer bowl. Increase speed to high and whip until the meringue is formed but not too firm(until its temperature is 50°c). In the mean time, transfer the pastry cream to a clean bowl and  mix in one-third of the Italian meringue; Then, with a rubber spatula fold in half of the remaining meringue then the other half. Transfer Chiboust onto a clean baking tray. Use it warm or at room temperature. Fill puffs and refrigerate.

Save remaining Chibloust for the St Honoré.

 Caramel :
1/4 cup (60ml) light corn syrup or glucose or add a few drops of lemon juice
1/4 cup (60ml) water
1.1 lb. (250g) sugar

Method :
In a small saucepan combine corn syrup, water and sugar. Cover and cook mixture on high heat for 5 minutes; this will self clean the sides of the saucepan. Avoid stirring mixture. Remove the lid, reduce heat to medium high and cook to light amber caramel; 335°F (165ºC). Immerse the bottom of the saucepan in cold water quickly to stop cooking.

 

Saint Honore Assembly :
Dip one-third of each filled puff in caramel and place it head side down on a silicone mat or greased parchment paper. If caramel hardens, reheat it. When the caramel  has set, begin to assemble the cake. Dip each bottom puff in caramel and place them side by side on the ring of dough;   Fill St honoré with a thick layer of Chiboust and top with a nice finish using the St Honoré pastry tip (optional).

Saint Honoré cakes are better served the same day.

                    

 

 

 

How to roast garlic in the oven

How to roast garlic in the oven

Roasting garlic brings out its natural sugars, and gives garlic  a deep, mellow, nutty flavor and soft texture.  roasted garlic is  much easier to digest than row garlic.

The punch and taste of roasted garlic transfers any savory recipe, add them to pasta dishes, mash them up and spread them over toast, use them in  salad dressings, sauces, or vegetable dips. You can also use roasted garlic in place of fresh garlic in soups and baked  dishes

Method :

1- Set the garlic bulb on its side and slice off about half an inch of the pointed top, you should expose the tops of the clustered cloves.

2- Set the bulbs cut sides up in a baking tray lined with wax or parchment paper.

3-Drizzle the bulbs with olive oil and some salt and pepper, using your fingers to rub the olive oil over all the cut.

4- Cover the baking tray  with a lid or tin foil and bake at 400° for 40 to 50 minutes.  When the garlic is soft and golden  brown it’s done.

5- Once the garlic bulbs are roasted, take all the warm cloves out of  the heads by squeezing them between your finger and thumb , then smash the soft garlic cloves  with a fork.

6- freeze the roasted garlic in food containers or zip-lock bags

  

 

  how to roast garlic in the oven

 

 

How To Make The Perfect Brown Butter

 How To Make The Perfect Brown Butter

Butter is about 80% fat and 20% milk solids and water, when you cook butter over heat for several minutes, some of the moisture evaporates and the sugars in the milk solids begin to caramelize.

The milk solids undergo the mallard reaction and turn brown.

The method to achieve this, is by melting the butter over medium heat and cooking it to the point where the color of the butter is golden brown with a nutty aroma, paying attention not to over-cook the butter and burn it, it is recommended to use a light colored pan for this purpose.

Brown butter can be used in jut any recipe that calls for regular butter, but the taste is significantly enhanced and enriched by the use of brown butter.

It may take some trials to master the technique of browning butter, but the results are worth the effort.

Method :

1-Cut butter into cubes then start the cooking process on medium heat in a light colored pan for best results so you can notice the change in color.

2- At first when the butter cubes  completely melt, it will begin to foam and  you will notice the forming of bubbles and  hear  the sizzle as the water evaporate.

3- when all the water evaporate, the browning process begins.

4- The milk solids start to brown gradually, and the butter is tinted with light orange color, after some time (about 5 minutes), the orange hue becomes darker and the aroma starts to get nutty and very pleasant, in fact, every one in the house will be wondering about this irresistible smell !!

5- Continue cooking the butter until the milk solids turn into dark brown, and the color of the butter is golden brown. It  could be  a bit tricky to know when to stop cooking and avoid the burning of the brown butter, but practice will get you there.

6- Transfer the brown butter to a clean bowl without the milk solids, you can use a finr mesh strainer or a cheesecloth to achieve that, then again, some people like slightly burnt taste these solids give to the butter! Try it both ways to see what you like.

7- Use immediately or store in the fridge for later use, you can also  freeze it in ice cube trays.

 

  brown butter

 

 

 

Buche de Noel Cake

Bûche de Noël with Chocolate Swiss Meringue Buttercream

The Bûche de Noël cake comes from  an old European tradition of burning a huge log at the winter solstice to end the year and bring good luck, and later  during the Christmas season to celebrate Christmas. Whether the cake is religious or a celebration of a season, it really doesn’t matter , In any case, everyone now can enjoy them.

 

INGREDIENTS :

For The Cake :
    • 4 eggs
    • 50g cake flour
    • 30g cocoa
    • 30ml oil
    • 100g sugar
For The Ganache :
    • 225g dark chocolate
    • 1 cup heavy cream (240ml)
      To make Ganache:

      Chop chocolate into very small pieces and put in a medium bowl. Heat heavy cream to just before boiling. Add to chopped chocolate and leave for a couple of minutes without disturbing. Stir well with a spatula until completely mixed. Let it sit at least 3-4 hours to set, preferably overnight.

                       

   

For The Swiss Meringe Buttercream :
  • 8 oz (227g) egg whites
  • 16 oz (454g) granulated sugar
  • 16 oz (454g) unsalted butter,  softened
  • 2 Tbsp vanilla extract

To make the buttercream :

  1. Combine the egg whites and sugar in a heatproof bowl or the top of a double boiler and set over simmering water, stirring every now and then , until the sugar is dissolved and the temperature reaches 160° F (71° C).
  2. Remove from heat and cool to 60-65° F (16-18° C). This can be done in the freezer, refrigerator, an ice bath, or at room temperature.
  3. Transfer the egg whites-sugar mixture to the bowl of a stand mixer and use the paddle attachment  to cool it down.
  4. After it reaches the room temperature, reduce speed to medium-low and gradually add the butter pieces two pieces at a time to the egg whites-sugar mixture, taking care that the pieces are completely incorporated into the mixture before adding more.
  5. After all the butter pieces are fully incorporated, add the vanilla extract and scrape down the sides of the mixer bowl , beat on low for five more  minutes until creamy and satiny.

Buche De Noel

To make cake:
      1. Preheat oven to 350°F (175C°). Line an 11″ (28cm) square baking pan with parchment paper.
      2. Divide eggs into whites and yolks. Sift cake flour and cocoa together.  Set all aside.
      3. Beat yolks and 1/3 of sugar until  light colored .
      4. In a different bowl, whip egg whites. When the egg whites  are foamy, start adding the rest of the sugar in 3 parts. Whip until almost  stiff peaks.
      5. Add 1/3 of the whipped egg whites to  the beaten yolks, and mix in carefully without deflating the foam. Add this mixture to the rest of the meringue, and carefully mix in the same way.
      6. Add flour mixture, sifting it into the egg mixture, and carefully mix. Finally add the oil and mix again.
      7. Pour the batter into the prepared baking pan, spread evenly, and bake for 10-12 minutes. Take out from the oven, cool in the pan completely, then flip on another sheet of parchement paper. Peel off the the parchment paper from starting from one corner carefully.

      8. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.

      9. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.

      10. Roll the cake up in the parchment while it’s still hot, so it rolls up easier later.

      11. To make frosting : Mix the swiss meringue buttercream with the ganche (use as much ganche as dark as you want your filling to be).

To assemble the cake :

    1. Unroll the cake, then spread the filling all over, leaving a 1-inch border all around the edges.

    2. Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, making sure the filling stays inside.

    3. If you like, cut out pieces of the cake with round cookie cutters to make branch stumps. Fill the holes with the frosting, and place round cake pieces on top.
    4. Decorate as you wish, you can make  lines like the surface of trees using a fork and circles on the ends and stumps then sprinkle cocoa powder and/or powdered sugar.

Note : I made some chocolate barks using tempered chocolate , i also used the sugar dough to make the mushroom and rosemary for decoration,  but that’s optional

  

    

 

     

  

 

 

 

 

 

Pumpkin Sourdough Brioche Rolls

Pumpkin Sourdough Brioche Rolls

Buttery and rich with extra seasonal punch from pumpkins, these pumpkin  sourdough  brioche rolls have a thin, crisp crust, a cloud-soft interior and a rich, buttery taste.

The pumpkin adds a smooth and luxurious texture to these rolls.

These pumpkin brioche  rolls  get extra moisture and color from seasonal pumpkins, giving it a slightly orange-kissed hue.

I made these rolls  with White Whole Wheat flour for a lighter effect but feel free to substitute it with whole grain  flour or a mixture of both flours.

This recipe was adapted from here    based on lazy man’s brioche recipe, but i substituted the instant yeast for sourdough starter.

It was a bit challenging for me, as it was my first time to convert a recipe based on commercial yeast into sourdough  starter based recipe. In order to achieve this, i used Chocolate & Zuccini converting method, which worked just fine for this recipe!!

INGREGIANTS :

(Makes about 12 pumpkin sourdough brioche rolls)

500g strong bread flour

100g previously fed 100% hydrated  sourdough starter  (8-12 hrs ahead)

50 g sugar

5g salt

50g oil

55g unsalted butter, cut into small pieces

150 g pumpkin puree

90g whole milk

2 eggs

2 Tbsp sesame seeds

Egg Wash :

1 egg yolk

1 Tbsp milk

mix together with a fork

METHOD :

In order to calculate the amount of sourdough starter needed to ferment the dough, i added the amount of flour/flours to the amount of milk, as follows :

500g flour + 90ml milk =5090

The starter is 100g which consists of 50g flour + 50ml water

So i removed 50g from the flour and 50ml from the milk and substituted them for the starter.

Next, i added the remaining milk to the starter and dissolved it, then i added the rest of the ingredients except for the salt, and kneaded the dough  in  the bowl of a stand mixer using the dough hook attachment for about 10 minutes.

I noticed that the dough is wetter than it should be due to the moisture coming from the pumpkin puree, so i added a table spoon of flour at a time until i got the right dough texture and consistency.

The kneading process took about 20 minutes

( If necessary,  stop the mixer and push it back down into the bowl. It tends to crawl up the dough hook)

The gluten strands were not well-developed, so i performed the S&F technique  ( this video demonstrates the technique) for about 5 minutes or so, then i made the window pane test and the dough was ready.

I  covered the dough and let it autolyse   for about half an  hour, then i added the salt with 1 tsp of water and i kneaded until it was well-incorporated, i let the dough rest covered in the oiled bowl for 3 hours, the dough  did not rise much which was normal or common for sourdough bread.

Afterwards, i divided the dough to equal-sized balls each weighed 70g , put them in a baking pan, covered with plastic wrap and refrigerated them over night.

The next day, i took the rolls out of the fridge and let them come bake to room temperature, then i put these rolls in a warm closed oven , the rolls took about 3-4 hours to double in size.

Next, i brushed them with egg wash and i sprinkled some sesame seeds on top.

I baked the pumpkin  sourdough brioche rolls in a preheated oven(375°F/190°C) for about 20 minutes until they were golden brown.

window pane test

pumpkin sourdough brioche rolls

 

 

 

 

 

Madeleine Cake

 Classic French Madeleine Cookie

madeleine cake

Madeleines are little cakelike cookies,the name “Madeleine” according to some was given to the cookies by French King Louis XV to honor  Madeleine  Paulmier who was his father in-law’s cook  around 1755. That is how long they have been a French  favorite cake.

génoise cake  batter is used. The flavor is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground  nuts, usually  almonds. A variation uses  lemon  zest , for a pronounced lemony taste, orange zest is sometimes used or vanilla.

English madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, the cakes are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.

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INGREDIENTS :

4 medium-sized eggs  (200g).

3/4 cup (175g) granulated sugar.

2 cups (280g) all-purpose flour, sifted.

1 Tbsp (15g) baking powder, sifted.

2 sticks (230g) unsalted butter, melted.

The zest of 2 lemons.

madeleinecake2

METHOD :

1- Melt butter and add lemon zest to it ; keep warm.

2- Gently beat eggs with sugar for about 4-5 minutes,  then incorporate the sifted flour and baking powder.

3- Add third of the batter to the warm butter, in order to ease the incorporation of the batter into the butter, then add the rest of the batter to the melted butter and mix  using a spatula.

4-   cover and refrigerate overnight (for best results) before baking.
5- Set the oven rack adjusted to the middle position, and preheat  oven at 500ºF (260ºC).

6-  Grease nonstick madeleine baking pan with  Softened butter then dust with flour.

7- Bake one cookie sheet at a time (12 madeleines). at 500ºF (260ºC). for five minutes, then lower oven temperature to 350ºF (180ºC) and continue baking for 5-7 more minutes .

Note : Madeleine batter can be refrigerated up to 4 days before baking or freeze for months.
8- Store baked madeleines in an airtight container for a few days.

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20161201_115905 madeleine cake

Vegetarian Swiss Chard kibbe

Swiss chard kibbe can be  considered  an appetizer or a side dish and it is typically  served    with tahiniharrisa  sauce, it   is basically a vegetarian dish and by substituting the yogurt in the sauce for dairy-free  yogurt the recipe becomes 100% vegan!!

swisschardkibbe3

This a very famous  traditional dish   in the  coastal regions of Syria, especially in the countrysides.

In the old days, Syrians used to make this dish with khreag an ancient extraction  method of olive oil that is about to  extinct but used to give ta distinguished taste to olive oil.

In the past,  the swiss chard kibbe almost took half a day of preparations!! luckily it’s much easier to make nowadays, but definitely not as tasty as it used to be.

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Vegetarian Swiss Chard Kibbe

 

INGREDIANTS :

For the Kibbe :

300g fine bulgur wheat.

1 medium onion (minced).

2 Tbsp flour (whole wheat or AP).

1 Tbsp dried basil.

2 Tbsp olive oil.

2Tbsp lemon juice.

salt & pepper to taste.

for the tahini-harrisa sauce/dip :

1/4 cup tahini.

2-3 Tbsp harrisa.

1 Tbsp yogurt.

1 Tbsp lemon juice.

1 garlic clove (crushed).

2 Tbsp olive oil.

salt , pepper and cumin powder.

METHOD :

For the kibbe :

1- pour hot water  over the bulgur wheat without soaking, and mix, you will notice that the bulgur  absorbed all the water and doubled in size, you may need to add a little bit more hot water to soften the bulgur.

Alternatively, Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.

2- while the bulgur is softening, wash the swiss chard and remove the stems, then chop to  bite size  chunks.

3- heat the olive oil in a medium size pot and saute  the onion on medium heat until translucent then add the swiss chard all at once , you will notice that the swiss chard quantity is  reduced during the cooking process.

4- cook uncovered until all the water is evaporated then add the lemon juice, the salt and pepper, then  set aside to cool down.

5- drain the swiss chard mix  from any liquids, this step is very important as any presence of liquids may cause cracking in  kibbe during the stuffing process.

6- after the bulgur has soaked and softened, add the onion, the flour, the dried basil, the salt and pepper and knead (knead with wet hands or you may add 1 Tbsp of water to ease the kneading), the dough should hold its shape when formed.

7- divide the dough into balls (the size of walnut).

8- poke a hole in one end of the ball and gently work your finger into the kibbe until you have a 3-inch-long torpedo-shaped shell with 1/3-inch-thick walls. Cradling the kibbe in one hand so that the walls don’t collapse, spoon about 1 teaspoon of the filling into the cavity. Pinch the end to seal, patting the kibbe into a 3-by-1 1/2-inch torpedo. Set the kibbe on a baking sheet lined with plastic. Repeat with the remaining kibbe and filling.  (Use your damp hands to shape balls into small torpedoes) .

9- Boil 1 litre of water and add salt before you carefully  drop the kibbe (4-5 pieces at a time).

10- Lower the heat and boil the kibbe until the pieces start spining and rise to the top.

11- Use a  slotted spoon to remove the cooked kibbe, then reboil the water  before you add the rest of the pieces.

For the sauce :

Mix the tahini,  harrisa,   garlic ,  olive oil, lemon juice, yogurt, the  salt, pepper and cumin to combine .

Note : Swiss chard kibbe is best served at room temperature or slightly chilled.

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Six Strand Braided Challah

Six Strand Braided Challah

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Divide you dough into six equal-sized  balls.

Make 6 equally long strands from each ball.

1   2

1- Join the ropes at the top by pinching the ends together.

2- Start by taking the piece on the outer right-hand edge and draping it over the tops of all the ropes.then  take the piece on the outer left-hand edge and drape it over the tops of all the ropes to the other side

3 4

3- Bring the second piece on the left-hand side and fold that into the middle

4- Take the second piece on the right-hand side and drape it over the top.

5 6

5- Take the top piece on the right-hand side and bring that to the middle.

6-   Take the second piece on the left-hand side and drape that over the top.

7 8

7- Take the top piece on the left-hand side and bring that to the middle.

8- Take the second piece on the right-hand side and drape that over the top.

9 10

8- Take the top piece on the right-hand side and bring that to the middle.

9- Take the second piece on the left-hand side and drape that over the top.

11 12

10- Take the top piece on the left-hand side and bring that to the middle.

11- Take the second piece on the right-hand side and drape that over the top.

13 14

13- Take the top piece on the right-hand side and bring that to the middle.

14- Take the second piece on the left-hand side and drape that over the top.

15 16

15- Take the top piece on the left-hand side and bring that to the middle.

16- Take the second piece on the right-hand side and drape that over the top.

17 18

17- Take the top piece on the right-hand side and bring that to the middle.

18- Take the second piece on the left-hand side and drape that over the top.

six strand braided challah

19- Gather the ends of the ropes and tuck them under the loaf.

 

Sourdough Challah Bread recipe

Sourdough Challah Bread

 

Challah is a special Jewish bread that is traditionally eaten on Shabbat and Yamim Tovim (Jewish Holidays).

Challah is one of my favorite traditional breads. A braided loaf of eggy white bread, sometimes topped with sesame or poppy seeds, as a result, it makes an appearance at most special meals.

Sweet sourdough breads are delicious and well worth the time; the sourdough adds a subtle tang to bread, noteworthy, the sourdough bread crumb has a moister, creamy texture that keeps  longer than the yeasted version, soft and tasty even a few days later.

In This recipe, I used the six strand braid  version.

The recipe is adapted from Maggie Glezer’s  book, A Blessing of Bread

Skill Level: Expert

Time: About 20 hours (about 8 1/2 hours on baking day)

Makes: Two 1-pound (450g) challahs , one 1 1/2-pound (680g) Challah plus three rolls, or sixteen 2oz (60-gram) rolls

Note : Make  the sourdough starter and let if ferment overnight for 12 hours.

The day of baking  , mix the dough and let it ferment for 2 hours. Shape it and let it proof for 5 hours.

Mixing the starter:

35g /1.2oz very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier

80g /2.8oz warm water

135g /4.8oz bread flour

For final dough:

60g /2oz warm water

3 large eggs, plus 1 for egg wash

8g  /0.3 oz  salt

55g /1.9 oz vegetable oil

60g /2.1 oz granulated sugar

400g /14oz bread flour

Sourdough starter  (fully fermented)

Evening before baking – mixing the sourdough starter:

Partially dissolve the starer in water, then stir in the flour and Knead this firm dough until it is smooth. Remove 200g /7oz of the starter to use in the final dough and place it in a sealed container or in a bowl covered  with plastic wrap. Let the starter ferment until it has tripled in volume and is just starting to deflate, 8 to 12 hours.

Baking day – Mixing the dough:

In a large bowl, beat together the water, the 3 eggs, oil, and sugar  until the mixture is fairly well combined,  then mix in the bread flour using your hand or a wooden spoon all at once. When the mixture is a shaggy ball,  cover and let it autolyse for one hour before sprinkling  the salt on top of the dough adding one tablespoon of water to help incorporate the salt and mix, add the starter, and knead until the dough is smooth, no more than 10 minutes. This dough should feel almost like modeling clay. therefore, if the dough is too firm to knead easily, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons flour.

Note : The dough should feel smooth and very firm but be easy to knead.

Fermenting the dough:

Place the dough in  a warm bowl and cover it with plastic wrap. Let the dough ferment for about 2 hours. It will probably not rise much.

Shaping and proofing the dough:

Line a  large baking sheet, with parchment paper, then divide the dough into two 1-pound (450g) portions for loaves, one 1 1/2 pound (680g) portion for a large loaf and three small pieces for rolls or sixteen 2-ounce (60g) portions for rolls. Braid or shape them and position them on the prepared sheet,  cover them well with plastic wrap. Let proof until tripled in size, about 5 hours.

Preheat the oven to 350°F (180°C/gas mark 4) , 30 minutes before baking , then  beat the remaining egg with a pinch of salt for glazing the breads.

Baking the loaves:

When the loaves have tripled in size, brush them with the egg wash. Bake rolls for 15 to 20 minutes, the 1-pound (450g) loaves for 25 to 35 minutes, or the 1 1/2-pound (680g) loaf for 35 to 45 minutes, 15 minutes for  smaller sizes until very well browned. After the first 20 minutes of baking, rotate the  loaves if they are not evenly browned; if the large loaf is browning too quickly, tent it with foil, remove the loaves  from the oven and let cool on a rack.

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Summer Berry Layered Pavlova

 

pavlova

Summer Berry Layered Pavlova

Impressive as it looks pavlova makes a pretty incredible statement ! – it’s actually very easy to put together.

Chewy, marshmallow meringue, which goes perfectly with the mascarpone whipped cream and berries. Layering the meringue discs gives this festive  summer dish fantastic texture.

Making a triple layer pavlova is actually quite easy . you can bake the discs the night before and in  the morning  whip the cream and spread  the fruit.

Like all pavlovas, this is best made just before serving although assembly is straight forward – much more straight forward than a regular layered cake as there’s no trimming necessary or icing on the sides. It’s just a bit of sandwiching the  meringue discs  together and adding  some fruit and voila !

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INGREDIENTS :

For the meringue discs :
  • 200 g almond meal/flour
  • 250 g egg whites
  • 300 g caster sugar
  • 2 tsp vanilla extract
     For the filling :
  • 600 ml thickened cream
  • 250 g mascarpone cheese, softened
  • 1/2 cup caster sugar
  • 2 punnets blackberries
  • 2 punnets raspberries
  • 1 punnet blueberries
Note : Make sure  when you separate yolks from whites that no yolk goes into the whites at all, and that the  mixing bowl and beaters are thoroughly clean, any fat or oil on these your pavlova will not beat up stiffly.

METHOD :

Whip  the room-temp egg whites and the salt in electric mixer  on low at first then increase speed gradually until it starts to get fluffy and holds soft peaks. Add  roughly 1/3 of the sugar by the tablespoon and mix . Then another 1/3 of the sugar gradually and beat until stiff and glossy and sugar has dissolved.  Fold in remaining sugar,almond meal, lemon juice and  cornflour.

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Mark three 20cm/8inch circles on three sheets of baking paper.

Spoon the meringue into a thick circle on the  parchment-lined baking sheet, and make a slight depressing in the center with a spoon (just so the edges are slightly higher than the center).

Preheat the oven to 180°C/350°F/Gas 4.

immediately turn down the temp to 130°C. Let it bake for 40 min., or until the meringue is crisp outside, but feels soft yet set inside. (If you notice that the different meringues are not cooking evenly, swap the shelves.) Switch off the oven and leave the meringue to cool down in the oven, Meringues may sink slightly and crack while cooling.

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To make the filling, pour heavy cream into a large bowl and beat on high speed with an electric mixer. Gradually add in half the sugar, the lemon juice and the corn starch, beat until soft peaks form. Add the mascarpone cheese and the remaining sugar, continue to beat until stiff peaks form.

Note : keep the bowl and the beaters or  the whip attachment cold in the refrigerator before use.

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To assemble the pavlova, carefully peel the grease-proof paper off the bottom of the meringues. Place one disc of   meringue onto a large, flat serving plate. Spread one-third of themascarpone  whipped cream onto the meringue and top with some of the  and berries. Top with another meringue disc. Spread another third of the cream onto the meringue and top with more berries and . Top with the third meringue and fill with the remaining cream and berries.

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