Sunday, May 10, 2015

Cinnamon Sugar Churros

 

Happy Mother's Day! I hope you have spent the day wisely; cherishing and flattering your mothers in every conceivable way.
The only other possible way to make this day great would be to give her a bouquet. A bouquet of churros that is. And to be honest, these smell and taste much better than flowers anyways. So, I don't really know what you are waiting for.

Cinnamon Sugar Churros

1 cup                   water
2 1/2 tbsp            sugar
1/2 tsp                 salt
2 tbsp                  oil
1 cup                   a.p flour
1/2 litre               olive or vegetable oil
1/2 cup                sugar
1 tsp                    cinnamon

In a small saucepan, over medium heat, combine the water, 2 1/2 tbsp of sugar, salt and 2 tbsp of oil. Let is come to a boil and then take off the heat. Add the flour and mix with a spoon until it forms a ball. Transfer into a pastry bag fitted with a star tip. Set aside.
Pour the 1/2 litre of oil into a small saucepan (the oil should fill half of the pot). Using a candy thermometer, bring the oil to 360F or 180C. Next, pipe the batter into long strands, hovering over the oil. Use a knife to detach it from the piping bag and let it fall softly into the oil. Use a pair of tongs to turn the churros while cooking. Fry until golden brown (make sure they are cooked all the way through) and transfer them onto a paper towel to blot.
Mix the rest of the sugar and cinnamon in a small bowl and roll the blotted churros in the sugar.
These are best eaten the same day. Enjoy!


I've been wanting to make churros for a while now, and I'm glad I got around to trying them because they sure are delicious (when you actually cook them all the way through oops). I have never fried anything before so this was a new experience to me, and it was quite fun, even though the burner caught fire just a little bit... Something every Mom would love to hear! <3

Elanne Boake

Saturday, April 18, 2015

Chocolate & Marshmallow Ruffle Cake


Cake has never really been my favorite. I know, quite shocking. 
But quite recently I have took a liking to them.

They are awfully pretty and when made right they can be fairly delicious too.
I have been plotting the creation of this cake for a while now, and I finally decided on my master plan: a ruffle cake.
I have seen these cakes all over the place, gorgeous pastel ruffles made of buttercream, or fondant. The other hard part was deciding what kind of ruffle. There were so many great designs, it was hard to choose. But I opted for the vertical ruffles with a flower petal-y top. Despite how it may seem, this cake was too easy. Once you figure out the basic technique it's smooth sailing. The recipe for the cake I got from Sweetapolita.

Chocolate & Marshmallow Ruffle Cake

Makes one 2-3 layer 6" cake

Chocolate Cake

1 1/2 cups                     a.p flour
1 1/2 cups                     sugar
3/4 cup                          cocoa powder
1 1/2 tsp                        baking soda
1 tsp                              baking powder
1 tsp                              salt
1/4 cup                          vegetable oil
3/4 cup                          buttermilk
3/4 cup                          hot brewed coffee
2 eggs                           
2 tsp                               vanilla

Preheat the oven to 350 degrees. Prepare your cake pans by buttering them and lining the bottoms with parchment paper circles, butter the top of the parchment paper as well. Set aside.
Sift all dry ingredients into a large bowl. Add all the remaining ingredients to the bowl and beat with an electric mixer for 2 minutes on medium speed. Divide the batter evenly into your prepared cake pans. You can use a kitchen scale or measuring cups. Bake for 30 minutes, check their doneness by poking a skewer into the center. Try not to overbake. Them them cool. Then loosen the edges with a knife or offset spatula, invert out of the pans and let them cool.
Cut the rounded tops off the cakes, and with a knife or string, cut each cake into two even layers. In the end if you baked 2 cakes you should have 4 layers, and if you baked 3 cakes you should have 6 layers. Or if you choose not to, you can leave the cakes as is.

Marshmallow Frosting

2 egg whites
pinch                               cream of tartar
2/3 cup                            light corn syrup
pinch                               salt
1 tsp                                vanilla
1 cup                               icing sugar

In a stainless steel bowl, place the egg whites and cream of tartar and whip with an electric mixer until fluffy. Meanwhile, place the corn syrup in a small saucepan set on medium heat, with a candy thermometer attached. While syrup cooks, beat the egg whites until firm and slightly glossy. When the syrup reaches 235F (soft ball) turn the mixer on high and pour the syrup into the egg white mixture. Whip until thick and glossy, about 2 minutes. Add the salt and vanilla. Reduce the speed and add the icing sugar.
Once you have placed your bottom layer of cake on your desired cake stand or plate, add marshmallow frosting on top, and spread it evenly. Add the next layer and repeat until the final layer of cake goes on top. Place in the fridge for 30 minutes.

Butter Icing

1 cup                              butter
2 tsp                               vanilla
6 cups                            icing sugar
4 tbsp                             milk
1/4 tsp                            salt
1 drop                             red food coloring (optional)

Beat the butter and vanilla until light and smooth. Add the icing sugar one cup at a time, alternating with the milk. Lastly, add the salt and red food coloring. Beat until fully incorporated.
Using an offset spatula frost the cake with a very thin layer all the way around, in is called a crumb coat. Place in the fridge to cool for 15 minutes.
Transfer the rest of the icing into a piping bag fitted with a straight petal tip (Wilton 104). Frost the cake using this technique. Store cake at room temperature, covered. Enjoy!


I really hope to make more cakes soon, I have a lot of potential ideas that I'd love to create. I have some fondant on hand so maybe you guys will see some of that on here for the first time.
Have a great weekend!

Elanne Boake

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