SWISS ROLL with THREE STARS

Today is a very special occasion, Liam's friend, SHAW has a BIRTHDAY and BIRTHDAYS for Liam,including, his own are so thrilling...

Liam surprised SHAW with a song on his violin and he order a special cake for him....

SWISS ROLL with THREE STARS....so, Shaw was the special STAR....

SHAW with his SWISS ROLL THREE STARS

Here are the ingredients: 10 slices

For the sponge cake

5 eggs

125 g sugar

1 pkg vanilla sugar

1 pinch of salt

150 g flour

sugar for dropping the cake on a kitchen towel

For the filling

800 g heavy cream

3 cups of Cappuccino powder

100 g Mocca Chocolade

***

                                Deliciouse to the TASTE!

Let's start.....

Part 1:

Divide egg yolks and egg whites. Add egg yolks in your mixing bowl and add 5 tbsp water. 
Pour 75 g sugar and vanilla sugar in the bowl and mix until the mixture change its color to white and foamy.

***

Part 2:

Transfer the egg yolk mixture to a clean bowl. Wash you mixing bowl and start beating your egg whites, by adding a pinch of salt and during mixing add 50g sugar and beat until stiff. Do not over mix!

***

Part 3:

Transfer your meringue to the egg yolk mixture and gently fold it in. Sift you flour on top of your egg yolk/meringue mixture and gently fold it in.

***

Part 4:

Prepare a baking tray with parchment paper and pure your dough mixture on it. Use a spoon to smooth it out and bake it for 10 mins. until golden brown.

***

Part 5:

Use a clean kitchen towel and scatter sugar on top of it then carefully drop your sponge dough on your kitchen towel, remove parchment paper and roll it to a log and let it cool.

****

The Filling

Part 6:

125 ml Coffee (the rest you can drink) and add sugar until dissolve. Let it cool.
Whip heavy cream  add your powder and whip until peak. Then spread inside and outside the log.

DONE!

Leave it to cool in the fridge...

                     Delicious to the TASTE!

CRÉME brulée The Traditional WAY?

....NOOOO.....Heating milk...beating egg yolks with sucre until your arms are dropping to your knees...NOOOO....

My husband bought this great machine called NIJA and why not using it....so I decided to experiment and here it goes with this blender or any kind of blender...

Lets's start.....

Here are the ingredients: 4 portion

1 vanilla bean or use vanilla extract (use your lid measure 1 lid cup)

Preheat the oven to 300 F (148 C)

2/3 cup sugar (some we will use for later)

1 cup milk

1 cup heavy cream or if you have creme fraiche you can use this as well

***

Part 1:

Split vanilla bean and scrape out the seeds or add vanilla extract into the blender and your yolks with 1/2 cup sugar and beat (use the key "blend")

Then beat in the cream and milk, if you like you can add orange liqueur

***

Part 2:

Prepare you bain-marie (use a deep tray and fold in a towel)

Before you pour in the custard make sure the ramekins fit in your tray....

Cook water...you need this to add the hot water in your bain-marie...

PAY ATTENTION > That no WATER gets in your custard<

***

Part 3:

Then pour into heatproof ramekins. Bake for 30 mins.

Allow to cool completely ( at least 30 min. )

***

Part 4:

Sprinkle your custard with the remaining sugar and put them either under your broiler or you have a small torch

Voila...DONE!...

After you sprinkle your custard with sugar...the BEST part is yet to come...

THE usage of the TORCH

                                                                 Mmmm....Delicious to the TASTE!

CINNAMON MASCARPONE BUNS

Our Saturday Cinnamon buns has been with us the last months and I think it will stay for more....

I finally improve my first cinnamon bun recipe and I was rewarded with my patience. It takes time that is the whole secret to this recipe.

To get these kind of results...just look at these buns...here are some pictures....

Let's dive in....

Here are the ingredients:

1/2 cup milk

7 tbsp. unsalted butter

1 tbsp dried yeast

3 cups of all- purpose flour, sift

1 cup of spelt flour, sift

1 tsp. salt

1 large egg plus 2 large egg yolks, at room temperature

***

For Filling and glaze:

2 tbsp. cinnamon

1/2 cup light brown sugar

2 tbsp. unsalted butter, melted

***

Mascarpone filling:

4 tbsp. mascarpone

1 tsp lemon juice

1 pck vanilla sugar

1 -2 tbsp heavy cream

***

Part 1:

In a pan , heat 1/2 cup water, milk and butter until just melted. Let it cool off a little.

When just warm, whisk in yeast and a tablespoon of sugar. Cover for 10 minutes. Afte 10 mins. you should see bubbles which comes from the yeast. If not do not worry. Just add again some yeast and wait.

Part 2:

Place flour, salt, remaining sugar in a large bowl. Form a well in the center of the dry ingredients and pour in the warm milk mixture. In a separate bowl whisk eggs and egg yolks and add to the mixture.

Combine to form a rough dough. Knead for about 10 minutes. If it is too sticky add flour. Put it in an oiled bowl, cover with plastic wrap and keep in a warm place for about 2 hours till well risen.

Part 3: (there are two different ways...you choose...)

1. Way: Mixing 2 tbsp of cinnamon with brown sugar 

or my way

In a sauce pan add brown sugar a little bit water, cinnamon, vanilla all together....then set it aside....

***

Mascarpone filling:

Mix all the ingredients together and chill in the fridge. Stir it again when needed.

***

Part 4:

After risen and proofing turn the dough to your floured work surface and gently knock it back. Roll it out to a rectangle about 16 x 12 in ( 40 x 30 cm)...then brush with melted butter...

Spread your mascarpone filling on the dough and pour on top your cinnamon sugar filling make sure that it is just lukewarm.

If you chose just the cinnamon sugar filling without warming up the sugar...just scatter the cinnamon sugar on top of your dough. Leave about a 1/2 in ( 1 cm) border on one side and brush it with egg.

Press the sugar mixture with the palm of your hand to make sure that it sticks to the dough.

Roll the dough up or start rolling it towards you. Everyone does it differently. Do not roll too tightly.

Cut into 10 -12 equal pieces and pack in the roll in a muffin form which was greased before.

Cover and proof for 1 -2 hours until well risen.

***

Part 5:

Meanwhile, preheat your oven to 350 F ( 180 C). After risen brush your cinnamon buns with egg and bake for about 25 - 30 minutes. The last 5-10 minutes pour the remaining cinnamon sugar liquid on top of your buns and finishing baking.

***

Part 6:

Glace with sugar...heat 3 tbsl water and 2 of sugar until dissolved and brush the glaze on the rolls or sprinkle cinnamon sugar over the warm cinnamon buns...Mmmmm....

BUNS ON THE LOG....

                                                                        Delicious to the TASTE!

LEMON CREAM ROLL on ICE

A BISCUIT OR SWISS ROLL OR JELLY CAKE named in different countries even in China, Japan and other countries you can find this roll. Pretty interesting the first roll was found in New York, US 1852....

I always thought as a kid that it was a European thing....but...wiki helpped me to fill this gap...

It is an easy recipe, however, it is very sensitive and you need to pay attention to the process. The second part is to roll the sponge cake after baking. That is the tricky part. Once you have practice and done more than one sponge roll it is simple.


To get a taste of what we are doing this is mine Lemon Creme sponge roll. The Lemon Cream is from Chef Bruno Albouze and it is realllly good!

Here are the ingredients: Bake on 400 F (200 C) 10 -12 mins or until it is done....carefully some oven are to hot and it only takes less then 10 mins.

***

For the sponge:

5 eggs

125 g granulated sugar

1 pck Vanilla sugar

125 g flour

extra sugar for turning the dough upside down

***

For the Filling:

Lemon cream:

2 lemon zest

1/3 cup + 1tbsp. lemon juice

1/3 granulated sugar (70 g)

2 ea eggs 

3/4 ( 90 g ) unsalted butter, cubed & chilled 

***

Let's start....

Part 1:

Divide egg yolks and egg whites. Add egg yolks in your mixing bowl and add 5 tbsp water, mix. Pour 75 g sugar and vanilla sugar in the bowl and mix until the mixture change its color to white and foamy.

***

Part 2:

Transfer the egg yolk mixture to a clean bowl. Wash you mixing bowl and start beating your egg whites, by adding a pinch of salt and during your mixing add 50g sugar and beat until stiff. Do not over mix!

***

Part 3:

Transfer your meringue to the egg yolk mixture and gently fold it in. Sift you flour on top of your egg yolk/meringue mixture and gently fold it in.

***

Part 4:

Prepare a baking tray with parchment paper and pure your dough mixture on it. Use a spoon to smooth it out and bake it for 10 mins. until golden brown.

***

Part 5:

Use a clean kitchen towel and scatter sugar on top of it then carefully drop your sponge dough on your kitchen towel, remove parchment paper and roll it to a log and let it cool.

Tip:

Should you have difficulty to get rid off the parchment paper use a cold damp kitchen towel and put it shortly on top of your dough.

***

Meanwhile...start on your favor filling or try this great Lemon filling

Lemon filling:

Bring to boil lemon juice, sugar and zest, add eggs and whisk over medium heat. Let cool down a few minutes and add your butter ( need to be chill) for mixing it use your hand mixer (Zauberstab) until everything is blended ....put a plastic wrap over and chill in the fridge...

***


Part 6:

Undo the log carefully it is pretty fragile in breaking. Spread your lemon cream on top and use your towel to roll it back to a log.

***

Part 7:


To decorate I made an italian meringue, but you can make buttercream or if your do not have the time use icing sugar and dust your log with it.

***

For your buttercream:

300 g butter, soft

300 g icing sugar

pinch of salt

1tsp. vanillia extract or bean

Mix all the ingredients together until they all blended in. Done!

***

Lemon Cream roll on ice!

                                                                    Delicious to the TASTE!

FOCACCIA not the TRADITIONAL ONE - made out of Spelt Flour

FOCACCIA just the name tells you where this flat baked bread comes from....YAP....Bella Italia!

It reminds me of its cousin: PIZZA and it can be topped with herbs or with other great ingredients.

I had some left over ground beef, red cabbage and rutabaga weired combination, but the composition harmonized perfectly.

This is what you need!

Here are the ingredients:

3 tsp. dried yeast

2 1/4 spelt flour ( or all- purpose flour)

plus for dusting

1 2/2 tsp. salt

herbs of your favor e.g rosemary, oregano etc...

1/3 cup extra virgin olive oil, plus extra for greasing

1/4 tsp freshly ground black pepper

Rising and proofing time about 1 1/2 - 2 1/4 hr

***

Part 1:

Sprinkle the yeast over about 1/2 cup of warm water and let it sit for about 10 mins. or until bubbles...

Then in a large bowl, mix flour with salt and make a well in the center.

Add the chopped herbs, 4 tblsp. oil, yeast, pepper, and 1/2 cup luke warm water..and if you need more add another 1/2 cup of luke warm water

Gradually draw in the flour and work it into the other ingredients to form a smooth dough. The texture of the dough is sticky and soft. Do not add to much flour otherwise your will dry it out. Knead about 5 - 7 mins or until dough is smooth. 

Place it in an oiled bowl and let it rise and proof until double the size. Do not forget to either cover with plastic wrap or damp kitchen towel.

***

Part 2:

After proofing time. Place your dough on a floured work surface and knock out the air. Transfer the dough to a baking tray or pizza tray form whatever you prefer. Then flatten the dough to fill the pan evenly. Cover again with a kitchen towel and leave to rise in a warm place for about 30 - 40 mins. until puffed.

***

Part 3:

Heat up your oven to 400 F (200 C) scatter the rest of your herbs on top of your dough and use your fingertips to poke the dough all over to make deep dimples. Pour spoonfuls of the remaining oil all over the dough. Add your left overs if you wish and bake on the top shelf for about 15 - 20 mins. until brown...

TIP:

The First 10 mins. bake and then add your cheese and onions. Then  brush the crust with oil put it back in the oven for another 10 - 12 mins....

Voila, DONE!

                                                                        Delicious to the TASTE!

I hope you enjoy it as my family did.......

TIRAMISU by Chef Bruno Albouze.....Mmmmmmmmmmmm.....

Tiramisu is one of my husband's favored cake and of course mine too. 

We both love Italian and French food and pastry.
Chef Bruno is not so crazy about tiramisu, but this one, he can dive in... Is really Delicious to the TASTE!

I changed a little bit of his recipe. I made a lemon cream and added the lemon cream to this cake.

Important to know, you need to make this recipe the day before. 

Since we are making our own sponge cake. The sponge cake needs to rest and dry overnight. Then we need to chill tiramisu in the end of it up to 8 hours.

Let's start....Here are the ingredients:

For the sponge cake:

 3 egg whites room temperature

1/4 tsp. cream of tart or lemon juice

1/2 cup ( 100 g)white sugar

Baking time 20 mins. on 375F (190 C)

***

Now for the coffee...I changed Chef Bruno's recipe into:

1 cup dark espresso

1 shot Amaretto liqueur

That will enhance the taste....

***

Mascarpone Filling:

1/3 cup ( 60 g ) icing sugar

2 large eggs

8 oz ( 225 g) Mascarpone cheese

8 oz ( 225 g) heavy cream

***

Additional ingredients: 

Try to buy chocolate coffee beans this will give it a kick for your tiramisu. But you do not have to add them in.

photo source: http://www.mojoescafe.com/chocolate-coffee-beans/

***

Lemon cream:

2 lemon zest

1/3 cup + 1tbsp. lemon juice

1/3 granulated sugar (70 g)

2 ea eggs 

3/4 ( 90 g ) unsalted butter, cubed & chilled 

source of Chef Bruno Albouze: http://www.brunoskitchen.net/baking-recipes/lemon-cream-roulade.html

***

For Decor:

Coco powder & grated dark chocolate

***

Part 1:

Beat egg white, cream of tartar, 1 tbsp. sugar on medium speed until foamy, about 5 min.

Then gradually add remaining sugar and increase speed and beat until stiff and shinny.

Lower speed and add one by one your yolks until combine. In the end of it fold in gently your flour.

Then using a loaf pan to pure in your dough.

Bake your dough for about 375 F (190 C) for about 20 mins.

After cooling time is over ( 3 mins) 

Let it dry overnight!

Next...Part 2:

Make coffee/espresso add your Amaretto liqueur and your coffee beans ( about 4 - 5) and let it melt....

Part 3:

Make the Mascarpone filling by combine sugar and eggs whisk and add mascarpone, heavy cream and a shot of lemon juice. Refrigerate!

Part 4:

Line your loaf pan with plastic wrap

Then cut your cake in 3 layers

Lemon Cream.....Part 5:

Bring to boil lemon juice, sugar and zest, add eggs and whisk over medium heat. Let cool down a few minutes and add your butter ( need to be chill) for mixing it use your hand mixer (Zauberstab) until everything is blended ....put a plastic wrap over and chill in the fridge...

Part 6:

Get your mascarpone out of the frigde and pure it in your kitchen aid bowl. Beat your mascarpone for about 5 mins. on medium speed until firm. Do not over mix or it will break.

Part 7:

Then spread about 1/2 in your prepared loaf pan. Then add your first sponge cake layer on time. Brush the layer with your coffee/amaretto/coffee bean about 1/3 and spread the mascarpone filling on top. Add your coffee beans and choco powder. Then add your second layer soak it with coffee and spread your lemon cream on top. Spread the remaining filling and add coco powder and cover with your third layer of sponge cake and add espresso. Then cover with your plastic wrap and chill for about 8 hours.

After 8 hours...

Take your chilled tiramisu out of the loaf pan and decor it with coco powder and grated chocolate....

Voila.... DONE!

                                                           Delicious to the TASTE!