Tuesday, March 10, 2015

Chocolate Hazelnut Mousse Tart

So apparently Canadians are crazy. Don't worry, I have a logical complaint about why we are.


I had found a recipe recently that I wanted to make that involved hazelnuts. Of course with my luck we had none at my house. In the midst of grocery shopping we were looking for hazelnuts and it seemed as though there were none. Giving up, we ventured to an alternate store in hopes to find them. Still nothing! We asked an employee there to help us look and all I heard her say was, "The Filberts were here yesterday".
She pointed at a shelf, and what would you know, there they were, the almighty 'Filberts'. What??
Why do we call them that? It sounds like an old grandpa's name rather than the delicious nut that it is.
Anyways here is that Chocolate Filbert Mousse Tart you ordered.

Chocolate Hazelnut Mousse Tart

Makes one 15x4" rectangular tart

Hazelnut Crust

90g                            butter, softened
70g                            icing sugar
1 egg
30g                            hazelnuts, ground
pinch                          salt
50g                             all purpose (a.p) flour
150g                          cake/pastry flour

In an electric mixer, combine the butter and icing sugar until smooth. Do not beat rapidly. Add the egg and beat to combine. Next add the hazelnuts, salt and a.p flour. Beat to combine. Add the cake flour and combine. Transfer the dough into plastic wrap and place in the fridge to chill, about an hour. Once chilled roll the dough to 1/4" thickness between two pieces of plastic wrap so it doesn't stick to the counter. Transfer the dough into the butter tart tin and press to get rid of air bubbles. Poke a couple holes in the bottom of the crust. Place in the fridge to chill for 30 minutes. Preheat the oven to 325 degrees. Line the crust with parchment paper and fill it with rice or beans. This is called blind baking, it doesn't allow the bottom of the crust to rise. Bake for about 20 minutes, remove the rice and bake again for another 5 minutes or until golden brown. Let it cool.

Hazelnut Praline Mousse

3/4 cup                      heavy cream
1/2 cup                      cream cheese
1/4 cup + 2 tbsp        hazelnut praline paste (here)     
1 tbsp                        brown sugar
1 tsp                          vanilla

Into a medium mixing bowl pour the cream and refrigerate for 15 minutes. Once chilled with a whisk attachment beat until it forms soft peaks. In another medium bowl, beat together the cream cheese, praline paste, and brown sugar together. Add the vanilla. Scrape down the sides and add 1/4 of the whipped cream and beat in on low. Now fold in the rest of the whipped cream until fully incorporated. Pour into the cooled prepared crust and using an offset spatula smooth the surface so that it's level. Refrigerate for 1 hour before putting the glaze over it

Ganache Glaze

1/4 cup                      heavy cream
8 oz.                          bittersweet chocolate, chopped
1 tsp                          vanilla

In a small saucepan bring the heavy cream to a simmer whisking constantly so it doesn't form a skin. Meanwhile chop the chocolate and place in a heatproof bowl. Once the cream has come to a simmer, pour over the chocolate and let it sit for a minute. Then add the vanilla and whisk until glossy.
Then pour the ganache over the top of the cooled hazelnut praline mousse. Spread it out with a offset spatula. Let it set.

Caramelized Hazelnuts (optional)


1/2 cup                     sugar
8-10 hazelnuts

Pour the sugar into a small saucepan. Stir it constantly until it becomes a liquid that's light caramel colour. Turn the heat off and remove it from the stove or it will burn. Use long wooden skewers to poke into the hazelnuts. Dip them into the caramel coating them thoroughly. Place newspaper into the ground under where the caramel may drip. On the edge of a counter so that they hang over the end, place the skewers under a heavy wooden cutting board so they don't fall off. Let them hang so that the caramel hardens and forms a long trail of caramel. Once cooled carefully remove the wooden skewers from the hazelnuts and place on top of your prepared tart. Serve right away and store leftovers in the fridge. Enjoy!


Tarts have always been my favorite. Mine certainly aren't perfect but quite enjoyable. The crust has always been the hardest part for me. I have learned a lot of tricks along the way and they are getting easier. Hopefully you too will try them out and see for yourself.
Hopefully it won't take you as long of a time to find those pesky 'Filberts'.

Elanne Boake

Friday, February 27, 2015

Dulce de Leche Chocolate Tart

I recently learned a valuable lesson in baking.
Evaporated milk is in fact not the same as condensed milk. Who would have thought.
I'm sure I am the only one (and my dad) who did not realize this. But, I had never baked or used either of them before, so how was I supposed to know? Read the label? Pfft.


I initially wanted to try making homemade Dulce de Leche. Which you might have guessed didn't work out, due to the fact that I tried using evaporated milk. Personal tip: don't do that.
If you already happen to know the difference between the two, you can use this tutorial here, to make your own homemade Dulce de Leche!

Dulce de Leche Chocolate Tart

Makes one, 9" round tart

Crust

1 1/4 cups                  a.p flour
1/3 cup                      cocoa
1/2 tsp                       salt
1/4 tsp                       baking soda
8 tbsp                        butter
1/2 cup                      icing sugar
1/4 cup                      brown sugar
2 egg yolks

In a medium bowl, whisk the flour, cocoa, baking soda and salt together. Set aside. In a food processor blend the butter, icing sugar and brown sugar until smooth.Add the dry ingredients and pulse to combine. Lastly, add the egg yolks one at a time and blend together, scraping down the sides of the food processor in between each addition. Once combined, place the dough on plastic wrap and form into a disk. Wrap it up and refrigerate for 1 hour.
Preheat the oven to 400 degrees. Once chilled, unwrap the dough and place it between two sheets of parchment paper. Roll it out so that it will fit the size of your 9" tart tin. The dough should be about 1/4" thick. Remove one side of the parchment paper and carefully flip it into the tart tin. Press the dough up against the sides and bottom and trim excess. Poke a few holes in the bottom of the crust. Line the tart with parchment paper and fill with baking beans or rice, this is called "blind baking". Place in the oven on a baking sheet and bake with the weights for 20 minutes. Then remove the weights and continue to bake until the crust sets, about 5 minutes more. Let the finished crust cool.

Filling

8 oz.                          bittersweet chocolate, chopped
1 tsp                          instant coffee
2/3 cup                      heavy cream
1/3 cup                      evaporated milk
2 eggs
1 tsp                          vanilla
3/4 cup                      dulce de leche

Place the chopped bittersweet chocolate and instant coffee in a medium heat proof bowl. In a small saucepan add the heavy cream and evaporated milk, let it simmer. Then, pour the hot cream over the chocolate and whisk together until smooth. Whisk in the eggs and vanilla. Set aside.
Preheat the oven to 325 degrees. When the crust has cooled, pour the dulce de leche into the shell, making an even coating along the bottom. Pour the chocolate filling over top and bake in the newly preheated oven for 25-30 minutes. The sides should be set, but slightly wobbly in the center. Let it cool completely. Right before serving, sprinkle with salt. Enjoy!


I really hope you try this recipe. It's for sure a keeper! But, don't make the same mistakes I did. Read the labels and don't listen to your father's theories about boiling milk until evaporated, thus condensing it. I was very doubtful but yet still fell for it.

Elanne Boake

Thursday, February 19, 2015

Pink Lemonade Macarons

I hope everyone had a good Valentine's Day! No one let that commercial holiday go to their head I hope? If you didn't get a gift from that special someone, don't sweat it. There isn't only one day a year you can show affection, you know! So, if you didn't get something this year, (or even if you did) you can still make yourself some lovely macarons.


I can't take all the credit for this recipe. The Pink Lemonade flavour was my sister's idea. They are tart but slightly sweet and packed with lemon flavour. They are so cute too! Would you just look at the colour? They just cheer "love"!

Pink Lemonade Macarons

Shells

100g                         ground almonds
200g                         icing sugar
100g                         egg whites
4 tbsp                        castor sugar
2-3 drops                  red food coloring

Sift the ground almonds into a medium sized bowl. Dispose of any large lumps. Measure them out again, add more if needed, sift again with the icing sugar. Set aside. In a large bowl whip the egg whites until foamy. Add the sugar 1 table spoon at a time and whip until it holds stiff peaks. Dump 1/3 of the dry ingredients into the egg whites. Fold from top to bottom scraping down the sides. Add the second 1/3 and repeat. Add the last 1/3 and fold until it forms ribbons. When dropped from a spoon it should take 15 seconds to flatten out. Don't over mix!
Fill a piping bag fitted with a large round tip. Pipe onto a trays lined with parchment paper. Don't pipe too big, 1" is enough. Preheat your oven to 325 degrees. Let your cookies sit at room temperature until they form a dry "skin", this will help for feet. When you tap them it shouldn't be sticky. Bake for 8-10 minutes. You can test by touching the sides, if they wobble they are not done. Let the shells cool before removing from the sheet.

Lemon Buttercream

1/2 cup                      butter
2 cups                        icing sugar
1 tbsp                        lemon zest
3 tbsp                        lemon juice
1 tsp                          milk

In a medium sized bowl, beat the butter until light and fluffy. Beat in the icing sugar one cup at a time, scraping down the sides of the bowl in between each addition. Add the lemon zest and lemon juice, and combine. If the icing is still too thick, add the teaspoon of milk. Transfer the buttercream into a piping bag fitted with a small round tip. Pipe onto the backs of half the macarons. Sandwich two macaron sides together. Repeat with the remaining amount.
Store finished macarons in an airtight container in the fridge. Enjoy!


I have been making quite a lot of macaron recipes lately. Almost every other recipe I post now is a macaron. Hope you guys aren't getting too tired of them! They are just so fun to make. Now that I've had more practice with them they are more enjoyable and less of a hassle.
If you wanna try your hand at some other flavours, scroll to the 'macaron' section here.

Elanne Boake <3

Monday, February 2, 2015

Campfire Bars

This past month I celebrated my birthday, as well as a couple other birthdays! January was full of joy and surprises for me, what about you?


I received a cookbook for my birthday from my lovely friend, and it was called Butter Baked Goods.
It was filled to the brim with colorful pictures of food that looked beautiful and delicious. Each recipe in its own looked incredible and unique, and had it's own little blurb at the top from the author, whom is the owner of the bakery Butter, in Vancouver. It was a very charming book that i was happy to receive. Therefore, I took it upon myself to make a recipe from the book.
This recipe was adapted from Butter Baked Goods.

Campfire Bars

Makes one, 9x 11" pan

Bars

2 cups                      graham cracker crumbs
3/4 cup                     melted butter
300ml                       evaporated milk
3/4 cup                    dark chocolate

Preheat the oven to 350 degrees. Grease with butter and line a 9x11" pan with parchment paper. In a small bowl, combine the butter and graham crackers. Press into the bottom the the greased pan.
In a double boiler, melt the chocolate, then add the evaporated milk. Stir to combine until fully incorporated and melted. Pour over the graham cracker crust. Bake for 15 minutes, or until the chocolate has set. Let it cool and prepare the marshmallow.

Marshmallow

3 packets                 unflavored gelatin
1 cup                       water
2 cups                      sugar
1/2 cup                     light corn syrup
1/2 tsp                      salt
2 tbsp                       vanilla

In a large bowl put 1/2 a cup of the water and the gelatin, let it sit. Meanwhile in a medium saucepan place the sugar, corn syrup, salt and the other 1/2 cup of water. Let it come to a boil and let it continue to boil for another minute. In the large bowl beat the gelatine and water mixture together with a whisk attachment. While mixer is on high add the hot syrup, pouring it down the side of the bowl. Turn the mixer on high and beat together for 10 minutes until it triples in size and becomes light and fluffy.

Smooth the marshmallow over the top of the cooled bars. and let it set. Use a kitchen blowtorch to toast the tops of the bars. Be careful not to burn them. Cut into squares and store in airtight containers. Enjoy!


I would highly recommend these bars, and even this cookbook in general. It is full of unique recipes that anyone could love!
I hope you all had a good January, I'm looking forward to what February has in store for us! I will be looking forward to Valentines day and all the treats that come with it. ;)

Elanne

Friday, January 23, 2015

Oreo Macarons

 Happy New Year! I hope you all had a great Christmas Season and great New Years celebrations!It's 2015, wow. I can't believe I started blogging 2012, it feels like such a long time ago.. almost 3 years.


I hope this year brings much joy and hopefully holds great things for all of us. I have a good feeling about 2015.
I also had a good feeling about these macarons and look how they turned out! They look so cute and tasted so good. The icing was almost an exact copy of Hersey's Cookies n' Cream® chocolate bars. So good.

Oreo Macarons

Shells

100g                         ground almonds
200g                         icing sugar
100g                         egg whites
4 tbsp                        castor sugar
2 tbsp                        finely crushed oreos (without filling)

Sift the ground almonds into a medium sized bowl. Dispose of any large lumps. Measure them out again, add more if needed, sift again with the icing sugar. Set aside. In a large bowl whip the egg whites until foamy. Add the sugar 1 table spoon at a time and whip until it holds stiff peaks. Dump 1/3 of the dry ingredients into the egg whites. Fold from top to bottom scraping down the sides. Add the second 1/3 and repeat. Add the last 1/3 and fold until it forms ribbons. When dropped from a spoon it should take 15 seconds to flatten out. Don't over mix!
Fill a piping bag fitted with a large round tip. Pipe onto a trays lined with parchment paper. Don't pipe too big, 1" is enough. Preheat your oven to 325 degrees. Let your cookies sit at room temperature until they form a dry "skin", this will help for feet. When you tap them it shouldn't be sticky. Bake for 8-10 minutes. You can test by touching the sides, if they wobble they are not done. Let the shells cool before removing from the sheet.

Oreo Ganache

260g                          heavy cream
260g                          white chocolate
100g                          finely crushed oreos (with filling)
1 vanilla bean

Pour the cream into a saucepan and scrape the vanilla bean seeds from the vanilla pod. Add the vanilla bean seeds and pod to the cream. Over medium heat let it come to a boil, then strain it over the chopped white chocolate. Wait a minute, then use a rubber spatula and mix until it is completely smooth. Place a piece of plastic wrap directly on the surface of the ganache and refrigerate for at least 2 hours or overnight. Once chilled, chop the oreos into very small pieces and fold them into the ganache. Transfer into a piping bag fitted with a small round tip and pipe onto half of the macarons. Sandwich two together and repeat with the rest of them. Store in an airtight container in the fridge. Enjoy!


These were really fun to make and eat! I hope you try these on your quest in this new year. May it be filled with joy, laughter, love and of course delicious food.
I hope to keep blogging for many years to come, thank you for sticking around and making this all worth while, couldn't have done it without you guys!

Elanne Boake

Wednesday, December 17, 2014

Salted Caramel Macarons

The new year is fast approaching so I've decided to slip in another post before 2015 begins!


Wow, another year gone by, and so fast too! I have done so much this year and had a blast. I've accomplished a lot on my blog as well, that I had never thought I would; like receive close to 70,000 views on this blog, and create a whole bunch of new desserts and try new things. I'd like to give a huge thanks to everyone who reads my blog and makes my recipes, I couldn't have gotten this far without all of you.

Salted Caramel Macarons

Shells

100g                  ground almonds
200g                  icing sugar
100g                  egg whites
4 tbsp                 granulated sugar
3-5 drops            orange/brown food coloring

Grind the almonds in a food processor, sift the almonds into a medium bowl and dispose of any large chunks. Measure them out again and sift more if needed. Sift the icing sugar too and dispose of any large lumps. In a large bowl, whisk the egg whites until foamy. Then, start adding the sugar, one tablespoon at a time until thick and glossy. You should be able to hold the bowl upside down without any falling out, but make sure you don't over-whip them! Dump 1/3 of the dry ingredients into the egg mixture. Fold until incorporated, then add the next 2/3. Once finished the 2/3, pour the rest of the dry ingredients in, folding until it forms slow ribbons. When dropped from a spoon, the mixture should take a few seconds to flatten out, but not be too liquidy. Fill a piping bag fitted with a small round tip with the macaron mixture. Pipe them onto a tray lined with parchment paper. Don't pipe too big, 1" is enough. Let the macarons sit out until they form a dry skin: when you touch the tops your finger should not stick. Preheat the oven to 325 degrees and bake on the middle rack for 8-10 minutes. You can test by touching the sides, if they wobble too much they are not done. Let the shells cool completely before icing them.

Whipped Salted Caramel

175g                    sugar
60ml                    water
120ml                  heavy whipping cream
175g                     butter
1 tsp                     sea salt

In a medium sized pan, combine the sugar and the water. Heat over low, stirring with a metal spoon until the sugar dissolves. Once dissolved turn the heat up to medium high. Allow to come to a boil. In a separate saucepan, whisk the cream over low heat until it starts to boil. Cook the sugar syrup by swirling it (do not use the spoon anymore to stir) until it reaches a light amber colour. Once happy with the colour, take it off the heat and immediatly whisk in the hot cream. be careful because it will bubble a lot, just keep whisking until it calms down. Add half the butter, one cube at a time, whisking until incorporated. Then put the pan in a dish filled with cold water. Continue to add the rest of the butter and whisk until it thickens. Transfer into a medium bowl and put in the fridge until cool.
Once chilled, use a mixer to beat the caramel until it has doubled in volume and has lightened in colour. Stir in the sea salt. Transfer into a piping bag fitted with a small round tip. Pipe the caramel onto half of the backs of the macaron shells. Place another shell on top and slightly press together. Repeat with the rest. Store in an airtight container in the fridge. Enjoy!


Wishing you all the best in the upcoming year! I hope that next year is even better and brings us all much joy. I have a good feeling about 2015.
Cheers,

Elanne Boake