Daring Bakers: Vols au Vent

First things first, whip out Wikipedia:

"A Vol-au-vent (French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit, or cheese, but they are almost always savory."

Almost always savory my butt. Of course mine aren't "savory". Anyways, ....

Remember when I tried puff pastry before? Remember how they didn't really work... Ok, ok. They didn't work at all. Well, I actually paid attention to the recipe this time; I chilled and rolled and turned just like Julia said. And it worked! Not as nice looking as some other bloggers (I haven't even checked my favorite bloggers yet today. I wanted to post before I looked at theirs and felt embarrassed by my own.)

See, they looked puffed!(ish)

They're really very good. My only issue? They're awfully buttery. I mean, I know. The recipe calls for an entire pound of butter, but it was a little overwhelming. At least I can claim some small amount of success. And now I'll go back to store bought.
Bon appetit!

My friend and I did not believe the "place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells" part of the directions.
But it is necessary, see?! These came out lopsided!

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

Zucchini Cupcakes and the Farmer's Market

Look at how beautiful these tomatoes and plums and raspberries are. La Tartine Gourmande agrees the purple black cherry tomatoes are gorgeous. They're better than jewels, aren't they?

I made these cupcakes a few weeks ago, and beats me what I put in them, but I'm sure any number of googled recipes are good. It's a fluffier version of zucchini bread. I put a slice of plum in the bottom of the cupcake before they were baked, and topped them with cream cheese buttercream and a raspberry. All the best ingredients from the Farmer's Market. :)

Daring Bakers: Dobos Torte

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

I completely forgot that today was DB day, until I starting seeing the posts pop up this morning. In fact, my first thought was, "Cheaters, why are they posting today?" And then, "Ohhhh.... crap." I did do the challenge, I just forgot all about it. It's been that kind of month. :p

This cake, however, is NOT to be forgotten. This is probably my second favorite DB challenge ever (after the Yule Log). It is a pain (but that's why it's fun!), and it didn't come out perfect (how do you get the caramel to not just sink into the cake wedges?), but the spongy vanilla cake with the subtle chocolate buttercream was perfect. I don't like vanilla cake as a rule, especially with chocolate buttercream, but the torte is not only an exception, it is a rule unto itself. Mmm mmm.

Recipes found here.

Strawberry Mango Macarons

Still missing all the dancing...

500 Days of Summer was fabulous...

March can't come fast enough...

Either I'm getting very impatient, or I've encountered an inordinate number of idiots recently...

Currently obsessed with Lost in Austen ... where is my magic bathroom door to Mr. Darcy?...

Unfortunately, the mangos in the buttercream weren't very good, otherwise these would have been quite lovely...

And, hint hint, Daring Baker's this month is wonderful...



Strawberry Macarons
3 stale egg whites
125 g confectioners sugar
70 g almond flour
35 g strawberry powder
40 g granulated sugar
optional: little bit of pink food coloring

Sift together the confectioners sugar, almond flour, and raspberry powder. In a separate bowl beat the egg whites until foamy, then start slowly pouring in the granulated sugar. Continue beating until the egg whites are stiff. Fold the food coloring and 1/3 of the egg whites into the dry ingredients. Add the rest of the egg whites. Do not over beat. The consistency should be flowy, but if you lift a spoonful out of the batter, it will break off, not drizzle off.
Pipe the macarons onto your silpat mat or parchment paper. Set the oven to 320 F. Let the macarons sit for 10 min or so. Place in oven and bake for 5 or 6 minutes at 320 F. After that, turn the oven down to 270 F, and prop the oven open with the handle of a wooden spoon. Bake for another 7 - 8 minutes. Remove from oven, and let cool for at least 10 minutes before trying to remove from the silpat/parchment. Let completely cool before filling.

Mango IMBC
2 egg whites
3 oz granulated sugar
2 T water
2 (more) T granulated sugar
6 oz unsalted butter, room temp
1/2 c mango puree (or to taste)

Bring 3 oz sugar and the water to 245 F in a pot. Meanwhile, start whipping the egg whites. After they are foaming, slowly add the 2 T sugar. Whip to firm peaks. When the sugar reaches 245 F, slowly pour it into the meringue, while still beating. Continue beating until cool, about 10 min. Add the butter, one tablespoon at a time. Continue beating, at least 5 min. It will "curdle" at first, but just keep going! Add the mango.

Hannah's Perfect Pavlova

In my last post I mentioned that I'd been at a Scottish Country Dance camp recently. I met tons of fabulous people. One of these fabulous people is Hannah. In my schedule booklet there were a couple pages at the end to write notes - ostensibly dance notes. But what did I write on them? Recipes of course! Recipes I stole from Hannah ;D

If you've been to your farmer's market recently then you know that it's currant season. I adore red currants. I used to buy them from the produce vendor on the street in St. Andrews. Amidst the rain and dark clouds, a handful of little bright red berries really picked up my day. So I couldn't resist buying an entire case of red currants (and a little basket of white) at last Saturday's market.

But even after making 5 jars of jelly, there were still lots and lots of currants left. I also have some mascarpone waiting to be used for something exciting, so Hannah's pavlova is perfect. She auctioned one at camp for, I can't remember how much, but at least $150. I had told her that I struggle with baked meringues, but I have to say, no problems at all with her recipe.

Hannah with her pavlova at Pinewoods '09
(pic yoinked from Meyer, it was the only one I could find!)

Perfect Pavlova

5 egg whites
pinch salt
1/4 t cream of tartar
1 1/4 c granulated sugar

Pre-heat the oven to 225 F
Beat the egg whites, add the salt and cream of tartar when the whites start to get foamy. Continue beating to soft peaks. While still beating, slowly add the sugar. Continue beating until firm.
Pipe the meringue onto parchment/silpat mat. Bake for one hour or until just browned. Turn off the oven, and leave in with the oven door closed for two hours.

Mascarpone Cream Filling
1 pint whipping cream
8 oz mascarpone cream cheese, room temp

Beat the cream and mascarpone together until thick. Spoon into the hollow of the pavlova. Top with berries.

Strawberry Mousse Cups and Pinewoods '09

It's hot hot hot, and while chocolate always sounds good in theory, a fruit dessert was really the best option. A nice light happy dessert to finish our discussion of the dark and depressing Wuthering Heights ;)


Ok, not exactly food related, but I just got back from the Scottish sessions of Pinewoods Dance Camp, and I'm sad it's over :(

Key Lime White Chocolate Pots de Creme and Elderflower Cupcakes

I keep reading that if you keep whipping your Italian Meringue Buttercream (IMBC), it will work. Just keep whipping, just keep whipping (a la Dorrie from Finding Nemo). Ok, ok. So I tried again, and after what seems like too much beating (regular buttercream can get over whipped), it finally looked right. The flavor still throws me off a teeny little bit, because it tastes so strongly of the butter, but I can get over that. The texture is so amazing, I could overlook anything else.
But now I have an IMBC with nothing to put it on, and lots of leftover egg yolks. I had a request for cupcakes, and I've been wanting to make pots de creme, so why not do both. Happy Fourth of July!


Key Lime White Chocolate Pots de Creme

10 oz white chocolate
1/2 c whole milk
1 c heavy cream
6 egg yolks
2 T granulated sugar
3 tsp key lime juice

Melt the white chocolate in a double boiler. While melting, combine the whole milk and cream in a pot, and heat until just before boiling. Whisk the yolks and sugar until light in color; add the melted white chocolate (it will act like it is seizing, but just keeping stirring, it will be ok). Slowly pour in the heated cream while whisking. Return the mixture to the stove, and continue cooking over medium heat until it coats the back of your spoon, stirring the whole time. Add the key lime juice. Strain the mixture into cups (to remove any bits of cooked egg). Let set up in the refrigerator at least 2 hours.

Italian Meringue Buttercream
2 egg whites
3 oz granulated sugar
2 T water
2 (more) T granulated sugar
6 oz unsalted butter, room temp

Bring 3 oz sugar and the water to 245 F in a pot. Meanwhile, start whipping the egg whites. After they are foaming, slowly add the 2 T sugar. Whip to firm peaks. When the sugar reaches 245 F, slowly pour it into the meringue, while still beating. Continue beating until cool, about 10 min. Add the butter, one tablespoon at a time. Continue beating, at least 5 min. It will "curdle" at first, but just keep going! Add flavoring (I added 2 T elderflower syrup.) Can be frozen and used later (it thaws beautifully).