Chocolate Chiffon Pie

Since darling hubby dislikes fruit (I know!!! How unfair is that!!!) I make him a chocolate pie during the holidays.  He will eat pumpkin pie and lemon meringue pie as well, but chocolate is his favorite.  I've got a recipe I've always used for chocolate cream pie (courtesy of Betty Crocker) that I've always made in the past but this year I wanted to try a different recipe.  I thought I would give the Chocolate Chiffon Pie a try that is in my Fannie Farmer Cookbook.  While chocolate cream pie uses cornstarch as a thickener, the chiffon pie relies on plain gelatin.  The pie was rather luscious.  I used a simple graham cracker crust, but it would work in a precooked pastry crust, cookie crust, or whatever other crust you crave.

Chocolate Chiffon Pie      
adapted from Fannie Farmer Cookbook
Graham Cracker Crust
 1 1/2 cups fine graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter.

Chocolate Chiffon
4 eggs, separated
1 and 1/2 cups milk
1 envelope PLAIN gelatin (Knox brand is what I used)
1/2 cup sugar
1/4 tsp. salt
6 tablespoons unsweetened cocoa, sifted
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees F.
Mix the crumbs, sugar and butter together in a bow.  Press the crumb mixture into a 9 inch pan, including up the sides.  Bake 8-10 minutes; or until lightly toasted.
Using a heavy 2 quart pan, pour in the milk and sprinkle gelatin over it; let soften for about 3 minutes.  Add the sugar, salt, and egg yolks to the milk mixture and beat with beater to blend thoroughly. Cook and stir over low heat until slightly thickened (do not boil); add the cocoa and mix completely.
Remove from heat. Chill until thickened slightly further.

Meanwhile, beat the egg whites until they stand in soft peaks–like you would for a meringue. GENTLY fold beaten whites into the chocolate mixture–you want there to be plenty of air bubbles, and yes, it will look a little strange.  Spoon into prepared crust and chill until ready to serve

Thyme Gougères

Were you supposed to bring an appetizer for Thanksgiving and forgot about it?  Have no fear!  This is a quick and easy recipe that is sure to impress.

I found the original recipe on Bon Appetit and made some adjustment using what I had on hand.  My daughter and son in law loved them! 

Thyme Gougères

adapted from bon appetit

Ingredients

1/4 cup (1/2 stick) unsalted butter

1 cup all-purpose flour

Large pinch of cayenne pepper

Large pinch of kosher salt

1 cup grated sharp cheddar

1/2 plus 3 tablespoons cup grated  Parmesan regiano cheese

2 teaspoons fresh thyme leaves plus more for garnish

5 large eggs

Preparation

Preheat oven to 400°. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat.

 

 Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute.

Transfer mixture to a stand mixer fitted with a paddle attachment. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.Add 1 cup sharp cheddar and 1/2 cup parmesan regiano cheese, and 2 tsp. thyme; beat on low speed to blend. 

Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1"–1 1/4" rounds, spacing 1" apart. For the record, I am quite lazy and just spooned out the dough using my tablespoon cookie scoop! 

Whisk remaining egg with 1 Tbsp. water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 Tbsp.Parmesan. Garnish each with a few thyme leaves.

Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20–25 minutes. Let cool slightly and serve. DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325° oven until hot, 10–15 minutes.

Zucchini "Apple" Pie

With my abundance of zucchini this year, I decided to break down and try a recipe I have saved for many a year for Zucchini Pie.  Rumor had it that this pie tasted like apple pie.  I was skeptical.  I was very skeptical. However, I was running out of ideas with what to do with zucchini and I did find this recipe to be quite intriguing. I read a few different reviews online and took a few of the tips; use small zucchini and boil it.
The end result was quite fabulous.  In fact, I was so amazed by how this tasted that I had to take over three pieces to my in-laws to try and Neil's grandmother.  My father in-law is brutally honest and I suspected that he would find something to say about it.  Wrong! He practically licked the plate clean! They were all surprised by the taste and couldn't believe zucchini could taste like an apple pie. Feeling a little skeptical yourself?  I can't blame you.  But if you are willing to take the chance than this pie would be a pleasant surprise!

Zucchini "Apple" Pie 

no known source, have had this recipe for years

6 cups zucchini

1 cup granulated sugar

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cream of tartar

2 tablespoons cornstarch

1/2 teaspoons salt

1 teaspoon vinegar

1/2 tablespoon butter

pastry for two crust pie

Directions 

Peel the zucchini, cut lengthwise, remove seeds and slice 1/4 inch thick

Cook zucchini slices in boiling water for 2 minutes.  You want the zucchini to still be tender and a bit firm. Drain zucchini.  Make sure the zucchini is well-drained and cool or else the sugar mixture will be a mess.  Tip: Mine still was quite liquid even after letting it cool and drain.  It did not affect the pie.

In a bowl, toss the zucchini with the sugars, cinnamon, cream of tartar, cornstarch and salt until well blended.

Place pastry in 9-inch pie pan.  Fill with zucchini mix.  Dot with butter and drizzle the vinegar of the the zucchini mixture.  Top with crust.  

Bake for 12 minutes at 475 degrees F.  Reduce heat to 350 and bake for another hour. Tip: I forgot to cover my pie rims with tinfoil and they burned slightly.  Be sure to keep rims covered until last half hour of baking.

The Daring Bakers July 2011 Challenge: FRESH FRAISIERS!

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine

I had my son-in-law’s birthday coming up and I just felt that this month’s Daring Baker’s challenge would be perfect for him. It came out delicious and would make it again.  I’m not overly fond of the simple syrup addition nor the almond paste, but those could easily be omitted (although then it wouldn’t be a true Frasier!!). 

While I chose to go with the simple strawberry, the fruit possibilities are endless.  Check out theDaring Kitchen website to see everyone else’s fabulous creations.

Basic Chiffon Cake:

Ingredients:
 1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
 1 teaspoon (5 ml) (4 gm) baking powder
 3/4 cups (180 ml) (6 oz /170 gm) sugar
 1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
 1/4 cup (2 fl oz/60 ml) vegetable oil
 3 large egg yolks
 ⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
 1 teaspoon (5 ml) pure vanilla extract
 3/4 teaspoon (3¾ ml) (3 gm) lemon zest, grated
 5 large egg whites
 ¼ teaspoon (1¼ ml) (1 gm) cream of tartar

Directions:

1.Preheat the oven to moderate 325°F (160°C/gas mark 3).
2.Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.

3.In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
4.In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
5.Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
6.Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.

7.Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
8.Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
9.Removed the cake from the oven and allow to cool in the pan on a wire rack.
10.To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

I didn't have an 8 inch spring form pan so I made a collar for my pan as I would a souffle!

 Pastry Cream Filling:
Ingredients:
1 cup (8 fl oz/250 ml) whole milk
1/2 teaspoon (2½ ml) pure vanilla extract
1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher
2 tablespoons (30 ml) (10 gm)cornstarch
1/4 cup (60 ml) (2 oz/55 gm) sugar
1 large egg
2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
3/4 teaspoon (3¾ ml) (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup (8 fl oz/250 ml) heavy cream

Directions:

1.Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
2.Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
3.Add the eggs to the sugar and cornstarch and whisk until smooth.
4.When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
5.Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
6.Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
7.Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
8.Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
9.In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
10.Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
11.Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
12.Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
13.In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup:
Ingredients:
1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar, flavored or white
1/3 cup (2⅔ fl oz/80 ml) of water

Directions:

1.Combine the water and sugar in a medium saucepan.
2.Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
3.Remove the syrup from the heat and cool slightly.
4.Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Fraisier Assembly:

Components:
1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup
2 lbs (900 g) strawberries
confectioners’ sugar for dusting
½ cup (120 ml) (5 oz/140 gm) almond paste

Directions:
1.Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.

Here's a tip... when slicing a cake in half ,
use toothpicks as your
guideline.

2.Cut the cake in half horizontally to form two layers.
3.Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
4.Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
5.Pipe cream in-between strawberries and a thin layer across the top of the cake.

6.Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
7.Place the second cake layer on top and moisten with the simple syrup.

rolling out the almond paste

8.Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
9.Cover with plastic wrap and refrigerate for at least 4 hours.
10.To serve release the sides of the spring form pan and peel away the plastic wrap.
11.Serve immediately or store in the refrigerator for up to 3 days.

 

THE DARING BAKERS’ JUNE, 2011 CHALLENGE: FROM PHYLLO TO BAKLAVA

Blog-checking lines: Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.


I must confess that the thought of making my own phyllo dough was a bit terrifying.  The dough just seemed so fragile and looked like it would be quite complicated so why bother when it was available at the grocery store? While there are numerous steps to the process, though dough itself was easily conquered.  Sure the stuff at the store is convenient, but if you are looking to all out impress someone with your culinary talents, by all means give the home made dough a try!

Phyllo Dough: 
*Note 1: To have enough to fill my 9” x 9” baking dish with 18 layers of phyllo I doubled this recipe. 
*Note 2: Single recipe will fill a 8” x 5” baking dish.  
Note 3: Dough can be made a head of time and froze. Just remove from freezer and allow to thaw and continue making your baklava

Ingredients:
1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour
1/8 teaspoon (2/3 ml) (¾ gm) salt
1/2 cup less 1 tablespoon (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon (2½ ml) cider vinegar, (could substitute white wine vinegar or red wine vinegar but could affect the taste)

Directions:  
1. In the bowl of your stand mixer combine flour and salt
2. Mix with paddle attachment
3. Combine water, oil and vinegar in a small bowl. 

Rolling your Phyllo  
* Remove all rings and jewelry so it does not snag the dough**
Use whatever means you have to get the dough as thin as you can. I used a 3/4 inch pvc pipe which I cut down to a good rolling size.  You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you. 
1. Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.

2. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.
3. Roll out the dough a bit to flatten it out..

4.Wrap the dough around your rolling pin/dowel

5. Roll back and forth quickly with the dough remaining on the dowel
6. Remove; notice how much bigger it is

7. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.
8. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine. Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.

Baklava Recipe  
Adapted from Alton Brown, The Food Network
30 servings
Ingredients 
For the Syrup
1 1/4 cups (300 ml) honey
1 1/4 cups (300 ml) water
1 1/4 cups (300 ml) (280 gm/10 oz) sugar  
1 cinnamon stick 
1 piece fresh citrus peel (lemon or orange works best
a few cloves or a pinch of ground cloves 
When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled 


Directions 
1. Combine all ingredients in a medium pot over medium high heat. I did not leave my citrus peel whole, I zested it and used it that way.  Stir occasionally until sugar has dissolved
2. Boil for 10 minutes, stir occasionally.                                                                

3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks

Ingredients for the Filling:

1 (5-inch/125 mm piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons (10 ml) (8 gm) ground cinnamon
15 to 20 whole allspice berries ( I just used a few pinches)
3/4 cup (180 ml) (170 gm/6 oz) blanched almonds
3/4 cup (180 ml) (155 gm/5½ oz) raw or roasted walnuts
3/4 cup (180 ml) (140 gm/5 oz) raw or roasted pistachios
2/3 cup (160 ml) (150 gm/ 5 1/3 oz) sugar
phyllo dough (see recipe above)
1 cup (2 sticks) (240 ml) (225g/8 oz) melted butter ** I did not need this much, less then half**

 Directions: 

1.Preheat oven to moderate 350 F/180 C/gas mark 4.

2. Combine nuts,sugar, spices in a food processor and pulse on high until finely chopped. If you do not have a food processor you may chop the nuts with a knife, but it would be best to use ground cinnamon and ground allspice. Set Aside.

 3. Trim you phyllo sheets to fit in  your pan. 

4. Brush bottom of pan with butter and place first phyllo sheet

5. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)                           

6. Sprinkle 1/3 of the nut mixture on top.                                                                     7. Continue Layering phyllo dough and buttering, repeating process 4 times.                     8. Sprinkle 1/3 of the nut mixture on top.     

9. Continue layering phyllo and buttering repeating 4 times10. Sprinkle 1/3 of the nut mixture on top
11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.
12. Once you have applied the top layer tuck in all the edges to give a nice appearanc

13. With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. A 9x9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge

14. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)

15. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava

Next morning all syrup is absorbed

16. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.
17. Serve at room temperature

Freezing/Storage Instructions/Tips: There are a few ways to store your Baklava. It is recommended that you store your baklava at room temperature in an airtight container. Stored at room temperature your baklava will last for up to 2 weeks. You will notice as the days pass it will get a little juicier and chewier. You may choose to store it in the fridge; this will make it a little harder and chewy, but does increase the shelf life. You can also freeze your baklava and then just set it out at room temperature to thaw.

THE DARING BAKERS JANUARY 2011 CHALLENGE: BISCUIT JOCONDE IMPRIME/ENTREMET

First off, I want to tell you that while I completed this challenge, I felt it was an epic failure. Ok, maybe that is a bit extreme.  I mean, the cake was edible and quite tasty but it was the whole decorative paste that I somehow managed to mess up.  Sad to say, the design is not visible.  I've learned from my mistake and in the future I hope to recreate this dessert and have total success!

Blog-checking lines: The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert

There are two steps needed to make the cake itself: The Jaconde Sponge and Patterned Joconde-Décor Paste. 

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
        *Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

     1.In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
     2.Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
     3.On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
     4.Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
     5.Fold in melted butter.
     6.Reserve batter to be used later.

Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid *
   * If you wish to make a Cocoa Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:
1.Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2.Gradually add egg whites. Beat continuously.
3.Fold in sifted flour.
4.Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

     1.Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
     2.Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
     3.Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

     4.Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
     5.Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
     6.Cool. Do not leave too long, or you will have difficulty removing it from mat.
     7.Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

This is where I failed... I must have had too thick of a bottom layer on my silpat.

     Preparing the MOLD for entremets:

You can use any type of mold.The suggestions were:
        1.Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
     2.A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
     3.Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good.  Astheroshe store would cut them for her. Cling wrap and parchment line, as outlined above.
     4.Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:
Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:
     http://www.youtube.com/watch?v=ca4eLDok-4Q
     1.Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
     2.Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
     3.Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
     4.Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
     5.The mold is done, and ready to fill.
     *Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Entremet- Filling Options:
Astheroshe gave several suggestions:
http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related
     It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.
     Suggestions:
     Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.     I made an ice cream filling... not traditional I guess but I was too frustrated at this point to really care!

You can see the design colors at the top.  Notice the too thick cake layer hiding the actual design.



I have the top of the cake upside down since you couldn't see the design anyway. Flipped over you can at least see that the disign did exist!  I had left over truffle mix that I layered above the ice cream. 



Look closely and you can see the barest markings of my design.

 

November Daring Bakers Challenge: Pasta Frolla

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

All things amazing can happen in a pasta frolla!  I've been browsing through the Daring Kitchen Forums and have been astounded by the variety of crostatas out there.  I'm telling you this... if you want amazing then you have to follow the amazing Daring Bakers!  Please don't begin to think that I put myself into this catagory of amazing bakers.  True, I am part of the challenge but I have a long way to go before I am in some of their playing fields!

Hubby hates fruit and I hate eating things by myself, especially if that is an entire crostata.  So I did what any other good wife does (sharing the wealth of fat around) and found this recipe for a chocolate crostata made by Alexander Guarnaschelli on the Food Network.  I wanted to be fair and do one of the pasta frolla options Simona gave us so I combined the two recipes.  It was rich and amazingly good... something the entire family ate :-)

My adorable grandsweetie and her momma checking things out!

Simona offered us to versions of the pasta frolla and I chose the first version.  I don't have a big enough food processor (Christmas and birthday hint family :-) ) but that's ok as I've gotten along this far without one and my doughs always come out fine.
Version 1 of pasta frolla
•1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1) or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
•1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
•a pinch of salt
•1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
•grated zest of half a lemon
•1 large egg and 1 large egg yolk, lightly beaten in a small bowl

Making pasta frolla by hand:
1.Whisk together sugar, flour and salt in a bowl.

2.Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

3.Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).

4.Add the lemon zest to your flour/butter/egg mixture.

5.Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.

6.Knead lightly just until the dough comes together into a ball.

7.Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Ganache for Filling:

1 cup heavy cream
1/4 teaspoon ground cinnamon
1/2 orange, zested
1 1/4 cups semisweet chocolate (I had Hershey's brand on hand)

Ganache: In a small pot, over low heat, heat the cream with the cinnamon and orange zest. Use the pot of cream as the bottom of a double boiler and melt the chocolate, in a bowl, over the cream. When the chocolate has melted and the cream is heated, transfer the cream to a bowl and allow the chocolate and cream to cool slightly and separately. When somewhat warm, whisk the cream and the chocolate together to combine. Put the ganache in the refrigerator to cool.

 Putting it all together:


before baking

Preheat the oven to 350 degrees F.

Brush any excess flour off the dough before putting a spoonful of the cooled ganache in the center of each circle. Fold the sides up around it, making the chocolate the center of a small "money purse." Arrange them in a single layer on a baking sheet and bake until golden brown, about 12 to 15 minutes. Remove from the oven to a serving platter. Put any remaining ganache in the cavities of the crostada. Serve immediately with sour cream, whipped cream, or ice cream, if desired. Sift some powdered sugar over the crostata and garnish with a pinch of ground cloves, if desired.

Fresh from the oven!