Chocolate Eclairs from the Daring Bakers

This months Daring Bakers challenge was to make Chocolate Eclairs. It was hosted by Meetak from What's for Lunch Honey and Tony Tahhan. This sounded like a great challenge. I love eclairs for one and the last time I made Pate a choux was when I was about 13 years old. That time I made a ring of dough that puffed up very nicely and then filled it with chocolate mousse. The center of the ring was filled with cut up strawberries. It was delicious!

I had great plans of making the eclairs with a non-chocolate filling and adding in some fresh fruit like bananas, but then the weekend got away from me and I only had time to make the recipe as given.

The dough came together fine. When I got to the point of piping the dough onto baking sheets , I realized the tip that I had was a little on the small side. So I used it and made very petite eclairs. This worked out well since I was planning on taking them to a party that evening. I used a star tip instead of a plain tip and I liked the wavy effect on the finished shells.


I had grand plans of making splitting the pastry cream in half and making one part rum flavored and the other half chocolate, but in the end, I decided the added chocolate gave it a better texture for filling. I still added 2 Tbsp of rum which made it delicious! I had never made pastry cream before, but it turned out very well. Since the recipe uses cornstarch, the filling went from runny to very thick in an instant and I was lucky I didn't over cook it since I was trying to melt the chocolate at the same time (a little step that I had initially overlooked).

For the glaze, I didn't want to deal with the multi-step process that was part of the original recipe since I was running out of time . The original recipe called for making a chocolate sauce that was then incorporated into a glaze with more chocolate. Instead, I made a simple glaze of bittersweet chocolate and cream, heated together to melt the chocolate. It turned out fine and my daughter had fun helping me glaze all the tops while I filled the bottoms with pastry cream. The finished product was wonderful, and was a hit at the party.

Rainbow Pizza

After my daughter refused to eat a perfectly good dinner and I completely lost it, I had her look through a new cookbook that I recently bought: The Great Veg Challenge, based on the blog by the same name (The book ended up costing $35 with the lousy exchange rate and shipping). The blog is written by a mom who got her two kids to try a range of vegetable based dishes starting with the letter A and going on through Z. I constantly have aspirations of getting my kids to try different dishes and this seemed like a good place to start.

Gina looked through the book and settled on Rainbow Pizza, a pizza made with chopped up rainbow chard stems, garlic and lots of cheese. I didn't have high hopes that she would like it, but she was enthusiastic about making it and did help me put it together. I used pizza dough from Trader Joe's. She helped me chop up the chard stems, and then I sauteed them in olive oil and garlic.

The sauteed chard looked pretty in the pan with the little bit of green among the pink and orange stems. The kids helped spread the oil on the dough, sprinkle the parmesan cheese and then the chard. Some slices of mozzarella cheese on top and it was ready for the oven.

The final product wasn't as colorful after baking but I thought it was good. Dylan also ate it and finished off his piece. As for the other two, no go. Andrew wouldn't try it in the end (big surprise) and Gina didn't like the finished product. Back to the book to try something else.

Th

Rocket Cake

For A's 4th birthday, he wanted a rocket cake. It was easy to find all different kinds of cakes on the internet, but after going to Michael's I settled on this cake which needed a football shaped pan (so now I am set for all those Super Bowl parties).

I have a great recipe for chocolate cake in my Greystone Bakery Cookbook, one that I used to know by heart, but now I can't remember it exactly or where the cookbook disappeared to. So I tried making a chocolate cake using this recipe from baking Bites. It is a wacky cake which doesn't have eggs or dairy and relies on baking powder and vinegar to make it rise. Well, it didn't rise much and was very dense when it came out of the oven. Maybe my baking powder was too old or the batter needed to spread out more to bake correctly. So back to the drawing board on Saturday morning...

Saturday morning I headed over to Safeway for a box of chocolate cake, which baked up just fine. I split it in two and spread a thin layer of huckleberry jam (from our recent visit to Montana) and then made a layer of whipped chocolate ganache. I just estimated the amounts: a large handful of bittersweet chocolate chips and some cream, warmed on top of the stove to melt the chocolate. I let it cool and then tried to whip it in my mixer. I think it need to be colder since it was getting thicker but not thick enough for a cake. Into the freezer it went. And then I forgot about it for a while. When I took it out, it was definitely frozen. I broke up the chunks a bit and then started whipping. I added more cream to loosen up the chunks and finally it came together with a spreadable consistency.

Now, onto the buttercream. I ended up using an Italian Meringue Buttercream from Martha Stewart. I made the sugar syrup, whipped up the egg whites, and slowly poured in the hot syrup. It made a big fluffy mass of whipped egg whites. Then I added the butter and it deflated into a butter soup. I had waited 5 minutes for the whites to cool down, but maybe it should have been a few minutes longer? Instead of stopping, I kept added the butter and slowly it turned into frosting. At one point, it looked fairly curdled, but from my Daring Bakers experiences with Buttercream, more beating should fix the problem. So more beating and it came together.

I colored most of the frosting with violet food coloring, and left some out for the smoke and fire at the bottom. For the fire at the bottom, I made yellow icing and orange icing and then put them into the decorating bag together without mixing. One idea that I got from some other site was to put Andrew's picture in the window of the rocket. I cut one of his school pictures into a circle and then wrapped it in saran wrap. It ended up looking pretty good and tasted good with the filling.

Daring Bakers: Opera Cake

This month the Daring Baker Challenge was for an Opera Cake, a nutty sponge cake with layers of buttercream and mousse, topped off with a silky glaze. It seemed a little complicated with all the different parts, but we were also given a lot of latitude in the flavoring of the different components.

I made the cake with ground almonds. The recipe called for ground blanched almonds, but Trader Joes almond meal isn't made from blanched almonds so the cake was a little darker than it should have been. It tasted great though, and G really like it too.

For the buttercream filling and syrup for brushing on the cake, I decided to do lemon. I added 2 Tbsp lemon juice to the syrup and 2 Tbsp juice and grated zest to the buttercream. The buttercream came together really well, I've learned to really wait for the eggs/sugar mix to cool down before adding the butter. I really liked the flavor and texture of the buttercream too, I may have to make this one again.

For the mousse layer on top, I wanted strawberry flavor. I melted the white chocolate with some cream first. It ended up separating but a little bit more cream made it smooth. I sliced up 1 cup of strawberries and then mashed them a bit with a potato masher so there would still be pieces of strawberries. I stirred this into the white chocolate. Now, white chocolate is not white, it is more yellow in color and after stirring the strawberries in, it wasn't a very pretty color. But, I went ahead and whipped up the cream and then folded it into the white chocolate/strawberry mix. The color definitely improved and it tasted good too. I think next time I would use less white chocolate though, it is very sweet.

Assembling the cake was fairly straight forward. One layer of cake, then buttercream, another layer of cake, then the rest of the buttercream. At this point I came up with the idea of adding blueberries to this layer. This seemed like a good idea, but the buttercream wasn't very thick so the blueberries stuck up and the two layers didn't hold together as they should. Next time I would add some sweetened whipped cream or mousse to this layer. On the very top I put the strawberry mousse. For the glaze on top I melted less white chocolate that what was in the recipe but as it cooled, it got really thick. I was hoping for a thin layer of glaze but I ended up with a thick, not very smooth layer. Next time I would add more cream to thin it out a bit.

I took the cake to a small get together and everyone said that it tasted good. I wished it looked a little better, next time I will trim the side and cut it into smaller pieces.

Opera Cake Recipe:

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

• 2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans[1]
• a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
• parchment paper
• a whisk and a paddle attachment for a stand mixer or for a handheld mixer
• two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature

2 tbsp. (30 grams) granulated sugar

2 cups (225 grams) ground blanched almonds[2]

2 cups icing sugar, sifted

6 large eggs

½ cup (70 grams) all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1. Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2. Preheat the oven to 425^◦F. (220^◦C).

3. Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5. If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6. Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8. Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

• a small saucepan

Ingredients:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1. Stir all the syrup ingredients together in the saucepan and bring to a boil.

2. Remove from the heat and let cool to room temperature.

For the buttercream[3]

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

• a small saucepan
• a candy or instant-read thermometer
• a stand mixer or handheld mixer
• a bowl and a whisk attachment
• rubber spatula

Ingredients[4]:

1 cup (100 grams) granulated sugar (Used to say 2 cups but should be 1 cup)

¼ cup (60 grams) water (Used to say ½ cup but should say ¼ cup)

seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract[5]

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature (Used to say 1¾ cups of butter but it should be 1¾ sticks).

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1. Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2. Continue to cook, without stirring, until the syrup reaches 225^◦F (107^◦C)[6] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3. While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5. Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6. While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8. At this point add in your flavouring and beat for an additional minute or so.

9. Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake)
(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

• a small saucepan
• a mixer or handheld mixer

Ingredients:

7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1. Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2. Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3. In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4. Gently fold the whipped cream into the cooled chocolate to form a mousse.
5. If it’s too thin, refrigerate it for a bit until it’s spreadable.
6. If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

• a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped[7]
½ cup heavy cream (35% cream)

1. Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2. Let cool for 10 minutes and then pour over the chilled cake.[8] Using a long metal cake spatula, smooth out into an even layer.
3. Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Quick Strawberry Ice Cream

I don't remember how I came up with this recipe. I call it ice cream, though it is more like soft serve frozen yogurt and sometimes more like a smoothie. It is a great way to use up strawberries if you end up with a flat and don't use them all right away. I originally made this with just strawberries but it seemed like it needed a little more sweetness, so I started adding pineapple as well. You can also add a small amount of sugar or honey if you don't want to use pineapple. The first few times I made it it was just frozen strawberries and heavy cream, but I like the addition of yogurt. The kids really like this for dessert.

The measurements are all approximations:
1/2 cup diced pineapple (fresh or canned)
2 cups sliced frozen strawberries
1/2 cup low fat Greek yogurt
1/4 - 1/2 cup half and half

In a food processor, mix pineapple and frozen strawberries until combined. Add Greek yoghurt and process for 30 sec or so. Then with the food processor running, slowly pour in half and half until the mixture looks smooth but still very thick. If you add too much half and half, it ends up more like a smoothie, but still good. Serve right away as it melts quickly.

Daring Bakers - Cheesecake Pops

This month I've waited to the last minute to start the Daring Bakers recipe. I had been thinking of it all month but couldn't quite get started on it. After returning from a weekend get away, I finally got the ingredients to start making the Cheesecake Pops. The recipe comes from Sticky, Chewy, Messy, Gooey by Jill O’Connor and the recipe can be found at Taste and Tell and Feeding my Enthusiasms.

I like cheesecake well enough, though I haven't made one in a very long time. The cheesecake for this recipe was actually very straightforward and easy to assemble with the help of the KitchenAide mixer. I halved the recipe to try it out and I baked it in a 9x9 square pan for 40 minutes since a number of baker reported longer baking times for the full recipe. The cheesecake was set and just starting to brown at 40 minutes.

I set it in the refrigerator overnight and then rolled some into balls and cut some into squares. After putting in the lollipop stick, they went into the freezer.

Then it was chocolate time. The kids enjoyed watching me dip the cheesecake into the melted chocolate and then they dipped a few into sprinkles. I didn't have a good way to set the pops down once they were dipped in chocolate so they looked a little lopsided. I also tried putting white chocolate on first and then drizzled bittersweet chocolate over that. Those looked the best.

Verdict from my cheesecake loving husband? A little too much. The cheesecake part was good but didn't need the extra chocolate. I thought they were very good (of course, I love the chocolate part). They would be fun to make for a party.

Meatballs - Two ways

Last weekend I was going through various food blogs and came across this recipe for meatballs. They come from a well known chef, Rocco DiSpririto (though I hadn't heard the name before) and apparently he has made quite a business of selling meatballs made from his mother's recipe. You can order them online or make them yourself from the recipe. Meatballs are not a dish I have made very often though when I described them to G, she said, "I'll try them". With that endorsement, I decided to give them a try. The recipe calls for beef, pork and veal but I ended up using two parts extra lean beef and one part ground dark turkey. The meatball mix seemed a little wet; maybe I should have added more breadcrumbs. They cooked up fine, though it was hard to keep them round.

During the prep time, I talked with V who wasn't too keen on the tomato sauce part. He has made meatballs numerous times, but he never serves them with a tomato sauce. So once all the meatballs were browned, I cooked half of them in Trader Joe's marinara sauce and the other half in Campbells cream of chicken soup with 2/3 cup chicken stock added. I simmered both for about an hour. The meatballs simmered in marinara were great; I served them over penne pasta. Of course once served, G wouldn't try them but baby D thought they were wonderful and polished off his bowl. V enjoyed his meatballs sans tomato sauce. I didn't get a pretty picture, but there are some great pictures at Under the High Chair.