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Posts tagged ‘powdered sugar’

Strawberry Mascarpone Jelly Roll

I am starting off my Sunday morning with dessert.  You heard right!  I have been thinking about making a jelly roll for a while and adapted this recipe from Martha Stewart’s Cooking School.  The building block for a jelly roll is genoise, a French sponge cake.  Genoise relies solely on eggs beaten with sugar until thick and doubled in volume instead of chemical leaveners.  To finish my roll, I spreaded a thin layer of strawberry jam and thick layer of mascarpone whipped cream over the sponge cake before rolling it.  I let the jelly roll sit in the fridge for at least 30 minutes so all the flavors have the chance to meld together.  This dessert was absolutely amazing, or shall I say breakfast!  The cake was light and fluffy while the sweetness of the jam balances with the richness of the mascarpone cream.  Sometimes, you gotta start the day with dessert!

Ingredients

2/3 cup sifted cake flour
A pinch of salt
3 large whole eggs and 2 egg yolks
½ cup of sugar
4 tbsps butter (1/2 stick) melted, room temp
1/3 cup of strawberry jam
1 cup of heavy cream, whipped
4 oz mascarpone cream
¼ cup of powdered sugar and more for dusting
Fresh strawberries for garnish

Directions

Preheat the oven to 375F.  Bring about 2 inches of water to a simmer in a small sauce pan.  Place the mixing bowl over the simmering water making sure the bottom is not touching the water.  Whisk the eggs, yolks, and sugar until the sugar has melted, about 5 minutes.

Attach the bowl to mixer and beat on high speed until the mixture is pale and doubled in volume, about 5-7 minutes.  Sift flour and salt over egg mixture.  Use a spatula, fold in the flour.  Pour the melted butter down the side of the bowl and gently fold, making sure not to deflate the batter.

Pour the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until golden brown and springy to touch, about 7 minutes.

Loosen the edges and turn the cake out onto a paper towel.  Fold the towel over the edge of the cake and roll up.  Let it cool at room temp.

Whisk the heavy cream until soft peaks form.  Add in the powdered sugar.  Add in the mascarpone and continue whisking.

Unroll the log and spread a thin layer of jam.  Layer the mascarpone cream mixture on top.  Reroll the cake and put in the fridge for at least 30 minutes before serving.

Garnish with fresh strawberries and dust with powdered sugar when ready to serve.

Thomas Keller’s Bite Sized Brownies

After 15 days of work, I asked my boss for a day off to relax and catch up on my sleep.  When I woke up, I was craving for chocolate, a rather unusual feeling.  Maybe it was the residual chocolate craving after that dinner at Ruth’s Chris.  I wanted something simple and flipped through Ad Hoc at Home by Thomas Keller when the recipe for brownies caught my eyes.  Brownies remind me of comfort food, something so simple yet likeable by everyone, from little kids to the grandparents.  Brownie is a perfect pick me up after a long day of work or a lazy Sunday morning, something you can pair with a glass of cold milk, rich vanilla ice cream, or by itself.  I adapted the brownies recipe from Ad Hoc at Home but substituted applesauce for two thirds of the butter, a much healthier alternative!  It was my first time baking with applesauce so I was a bit nervous.  I was pleasantly surprised when I had the first bite.  The brownie was rich and retained all of its goodness even with the applesauce!  My husband could not taste the difference either!  I am happy to report that it was a successful batch of brownies filled with gooey goodness!

Ingredients

¾ cup all purpose flour
1 cup unsweetened cocoa powder
1 stick of butter, melted (save half the stick for buttering the muffin pan)
1 ½ cup of applesauce
3 large eggs
1 cup of granulated sugar
1 tsp vanilla extract
1 ½ cup of chocolate chips
raspberries and powdered sugar for garnish

Directions

Preheat the oven to 350˚F.  Sift flour, cocoa powder, and salt.

Mix the eggs and sugar on medium speed, and then pour in the vanilla.  Add the applesauce and continue mixing.

On low speed, pour in half of the dry ingredients and mix well.  Add the butter and continue beating.  Mix in the remaining dry ingredients.

Add the chocolate chips and mix well.

Pour about 2 tbsps of batter into each buttered well of a mini muffing tray and bake for 12-15 minutes.

Let them cool at room temperature for 5 minutes and garnish with raspberries and powdered sugar.

Strawberry Macaron Ice Cream Sandwich

I have always admired Tartelette and wanted to try her macaron recipes but the ingredients are measured in metric and without a kitchen scale, I was sure to screw it up.  When we saw a digital kitchen scale for less than $20 at Costco today, I immediately grabbed it.  As soon as we came home, I prepared the macaron ingredients.  I used the exact ratio that Tartelette used for her raspberry mascarpone macarons.  Instead of making the mascarpone filling, I wanted to try something different, ice cream!  I used Wilton rose gel coloring to get the pink for the macarons and then I paired them with homemade strawberry ice cream.  It was a heavenly combination!

Macaron shells

90 gr egg whites (3 egg whites, aged in the fridge for 2 days if possible)
25 gr granulated sugar (2 tbsps)
200 gr powdered sugar (2 cups)
110 gr almonds (1 cup)
1/8 tsp Wilton rose gel food coloring

Strawberry ice cream filling

1 pint strawberries (puree)
1/4 cup sugar
2 cups cold heavy cream
1 tbsp of fresh lemon juice

Directions

Pulse powdered sugar and almond flour in a food processor until combined. Sift mixture 2 times which helps the macarons have smooth tops.

Beat egg whites at medium speed until foamy.  Add sugar gradually and beat on high speed until stiff (when you turn the bowl upside down, nothing falls).  Add the rose gel color and continue beating on high speed until well blended and stiff.

Sift flour over mixture, and fold the dry ingredients into the egg whites in three stages (don’t push down on eggs), continuing to fold until a ribbon forms.

Transfer batter to a ziplock bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.  Let them stand at room temperature for 45-60 minutes.

While you are waiting for the shells to harden, prepare the ice cream by combining strawberry, sugar, cream, and lemon juice in a food processor.  Pour the combination in an ice cream maker and process according to the manufacturer’s instruction.

Once you are done with the ice cream, put it in the freezer while you continue working on the macarons.

Preheat oven 280˚F. Bake until macarons are crisp and firm, and you see feet forming.  This should take about 10-12 minutes.

Let macarons cool on for 2 to 3 minutes, and then transfer to a wire rack.  If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.

Sandwich 2 same-size macarons with 1 tbsp of ice cream.  Serve immediately.

Enjoy!

French Macarons with Chocolate Ganache Filling

I have waited months to reattempt this recipe.  The first time I had French macarons was at Cocola Bakery in San Jose when I was cake tasting for my wedding and saw how beautiful they look in the display.  Macarons in the U.S. pale in comparison to the ones in France.  While we were honeymooning in Paris, we stopped by the famous Laduree bakery and tried their macarons.  They were amazing.  Laduree had just about any combination you can think of.  We thought about bringing some back for our families but still had 5 days of travel before heading home.

Macarons are known as temperamental cookies and require a lot of patience.  I forgot how many failures I had.  The first time I made them, the mixture was runny and the macarons did not rise.  Another time, the oven was too hot and they all cracked.  My friend, Amy, came over for our poker party and gave me her macaron recipe and some awesome tips.  I followed Amy’s recommendation and did not age my egg whites.  Some recipes call for aging them in the fridge for up to 5 days, but I left my egg whites at room temp for a few hours.  After piping the macarons, I let them sit for 45-60 minutes to harden their shells.  I preheated the oven at 350˚F, and then turned the heat to 280˚F for baking to minimize overheating.  Everyone’s oven is different so you have to find your magic temperature.  I was so happy when I caught a glimpse of the macarons with their beautiful FEET through the oven.  FEET equal success.  I was jumping for joy!  Finally, after many attempts, the macarons came out perfect.  Hopefully, these tips will send you in the right direction on your macaron adventure.

Ingredients

1 cup powdered sugar
1 cup almond flour (just ground almond)
2 large egg whites
1/3 cup granulated sugar
1 cup semisweet chocolate
½ cup heavy cream

Directions

Pulse powdered sugar and almond flour in a food processor until combined. Sift mixture 2 times which helps the macarons have smooth tops.

Beat egg whites at medium speed until foamy.  Add sugar gradually and beat on high speed until stiff (when you upside down the bowl, nothing falls).

Sift flour over mixture, and fold the dry ingredients into the egg whites in three stages (don’t push down on eggs), continuing to fold until a ribbon forms.

Transfer batter to a ziplock bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.

Let stand at room temperature for 45-60 minutes.

Preheat oven to 350 degrees and reduce oven temperature to 280 degrees. Bake until macarons are crisp and firm, and you see feet forming.  This should take about 10-12 minutes.

Let macarons cool on for 2 to 3 minutes, and then transfer to a wire rack.  If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.

For the chocolate ganache filling, melt the chocolate and heavy cream in a double broiler, stirring occasionally until well blended.  Let the ganache cool to room temp.

Sandwich 2 same-size macarons with 1 tsp of chocolate ganache.  Serve immediately.

Enjoy!

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