Foccaccia

September 2, 2009

180 x 20 min.

25 x 20cm

250g bread flour
4g dry yeast
3g salt
10ml olive oil
150ml water,warm
1 tbsp thyme tips
3 tbsp olive oil

1.
Measure the warm water into a measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves
and swells.
2.
place flour and salt in a bowl. Add the liquid ingredients
and combine.
3.
Turn the dough onto a lightly floured work surface and
Knead until smooth and elastic; for 9 minutes
(2 minutes at low speed + 5 minutes at medium speed
+ 2 minutes at high speed)
4.
Form the dough into a ball. Put it in a deep oiled bowl,
covered with a plastic wrap.

5. [resting time]
Rest the dough until doubled in bulk, about 80 minutes at
27C.

6.
Punch down once and rest for another 20 minutes.
7.
Roll out the dough with a rolling pin into rectangle.
Place the dough on a baking tray.

8.[Proofing time]
Rest the dough about 50 minutes, covered with a plastic bag.

9.
Press dimples in the dough with your knuckles and brush with
the olive oil.
Sprinkle with the thyme tips.
10.
Bake for 20 minutes.

Marron Chocolate Cake

September 4, 2009

190 x 12 min.~

25 x 27cm cake sheet pan

:biscuit chocolat:
120g egg whites
80g sugar
50g cream (35%)
100g egg yolk
20 sugar
40g flour, shifted
10g cocoa powder

1.
Cover the bottom and the side of a cake pan with baking paper.
Sift flour and cocoa powder together.
Pour the cream in a bowl. Set the bowl over a bain-marie.

2.
Beat the egg yolk and add 20g sugar. whip until it's creamy.
Whip the egg whites until foamy and add 1/3 of sugar.
Whip until soft peaks form with the remaining sugar.
3.
Add the 1/4 of meringue into the egg yolk mixture.
Mix well.Carefully fold the remaining whipped egg whites into
the yolk mixture.
Add the flour and cocoa powder and fold gently, then add the cream.

4.
Immediately spread the batter evenly over a prepared pan.
Divide the batter into the cake pan and spread evenly.
Bake until baked through.

---

:chocolate cream: see this

30g chocolate/ 30g cream(47%)/ 120g cream(35%), whipped

Put the cream in a pan and bring to a boil. Add the chocolate and
stir gently; set aside.Whip the 140g of cream to soft peaks;
(140g for chocolate cream / 20g for Marion cream)
Add the 1 scoop of whipped cream into the chocolate and mix well.
Add the chocolate mix into the whipped cream and mix until combined.
(Refrigerate until use.)

---

:maroon cream:

180g maroon paste/ 20g cream, whipped/ 1/2 tsp rhum

Cream the maroon paste and add the 20g of whipped cream.Mix gently.

---

:sugar syrup:

200ml water/ 30g sugar/ 2 tsp kirsch (optional)

Put the water in a pan and add the sugar and krsch.Bring to a boil
and cool completely before use.

---

:decoration:
chocolate cream (180g)/ maroon cream (200g)/sugar syrup(about 200ml)/
Cut the biscuit chocolat sheet into 3 pieces.(20cm x 8cm x 3 pieces)

1.
Place the first layer on the tray and brush the cake with the sugar syrup.
Spread 70g of the chocolate cream evenly over the first layer sponge.
Place the second sponge layers on the chocolate cream and
press down lightly to even the tops.
2.
Brush again with the sugar syrup and spread 70g of the chocolate cream
evenly over the second sponge.
Spread the remaining chocolate lightly over the top and side of the cake.
Place the cake in the fridge, covered, until the cream is firm.

3.
Cover with the maroon cream on the side,
using a pastry spatula.
Pipe the maroon cream on the top of
the cake with a multi-hole pastry tip.

Bitter Chocolate Cakes

August 31, 2009

160 x 45 min.

18cm cake pan

30g cocoa powder
20g flour, shifted
90g cream (35%)
50g butter
90g bitter chocolate
80g egg yolk
70g sugar
120g egg white
80g sugar

1.Cover the bottom and the side of a cake pan with baking paper.
Sift the flour and cocoa powder together.

2.Combine the butter and the chocolate in a bowl. Set the bowl
over a bain-marie. Melt them together, stirring.(Do not overheat.)
Beat the egg yolk and stir the chocolate, butter and cream.

3.Whip the egg whites until foamy and add 1/3 of sugar.
Whip until soft peaks form with the remaining sugar.
4.Add the flour and cocoa powder to the chocolate mixture.

5.Add the one scoop of meringue into the chocolate mixture.
Mix well.
Add the remaining meringue into the chocolate mixture.
Fold very gently.
6.Divide the batter into the cake pan.
Bake about 45 minutes.
;When a wooden pick inserted in center comes out clean, bake 5 more minute.

dough

puff Pastry


related:pies & tarts

Pâte brisée

Apple Custard Pie

August 28, 2009

190 x 35~45min. make(18cm x 22cm)

300g puff pastry: see this
63g flour
63g bread flour
3g salt
12g butter
63ml cold water
100g butter
200g pastry cream: see this
1 apple, sliced into 0.5cm thick
:for finishing:
1tsp sugar
2tbs jam

Roll out the dough into a 18cm x 22cm rectangle.
(Gather the scrape pieces of dough, cover, and reserve for another use.)
Place the dough on a baking sheet.
Refrigerate for 30 minutes to relax and firm the dough.

Pipe the pastry cream or spread the pastry cream over the puff pastry piece.
Decorate the sliced apples and sprinkle the sugar.

Bake until the puff pastry is golden brown and baked all the through.
Spread the jam over the apples.

pies
tarts

Puff Pastry Dough

125g flour
125g bread flour
25g butter
125ml water
5g salt
200g butter

dough

1.
Sift the flour and salt into a mixing bowl.Rub the butter (25g) and mix in the water.
Gently knead the dough on a floured surface.Cut a cross halfway into the ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2.
Flatten the 200g of the butter into a rectangle 2.0cm thick.
On a lightly floured surface, open the cut ball of the dough.Roll out the dough into a square. ;slightly thicker in the center than on the sides.
Place the butter block diagonally within the square.
3.
Fold over the dough to cover the butter.
(Wrap the dough in plastic wrap and refrigerate for 30 minutes.)

4.
Roll the dough into a rectangle 1.2cm thick, as carefully and evenly as possible.
On a lightly floured surface, roll out the dough into a rectangle three times the length.
Fold one-thirds of the dough over the middle section, then fold the remaining one-third over the both of them, brushing away the excess flour from the inside as you fold.
:: The dough now has one single turn. ::

5.
Position the dough so that the long sides run horizontally, roll the dough to the same size rectangle as before and make the second single turn.
6.
Give the dough a quarter turn clockwise.
Repeat the process once more and mark on the dough by a finger.
:: Rest the dough in the fridge for at least 30 minutes. ::

7.
Repeat the rolling and turning process twice more, then refrigerate for 30 minutes before using.

important!
When you begin the second turn and third turn,place the dough in front of you
so that the short ends of the rectangle are on your left or right.

direction hints from
*"caking vol.7"
*"Tarts with tops on or how to make the perfect pie"
*"The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition"

Cream Cheese Pie

August 26, 2009

190 x 35 min.( 7cm round x 6 )

puff pastry :see this
300g puff pastry
:cheese cream:
75g cream cheese, at room temperature
5g butter, at room temperature
15g icing sugar
10g egg yolks, beaten
1 pinch of salt
12 frozen raspberries
1 tbsp sugar (optional)

: filling :
Cream the butter and cream cheese.
Add the icing sugar and the egg yolk.

1.
Roll out the dough into 3mm thick.
Using a 7cm and 8cm round cutter,
Cut out 12 rounds ; 7cm x 6 + 8cm x 6.
Place the filling and raspberries on the smaller round dough.
* Gather the scrape pieces of dough, cover, and reserve for another use. * Keep the pieces you are not working on in the refrigerator.

2.
Cover with the larger dough and gently fold the edges of the top round under the edges of the bottom round.
Freeze the pies until the dough is firm.
3.
Crimp the edges to seal ; press with the tines of a fork to prevent the filling from oozing out as it bubbles up in the heat of the oven.

4.
Using a small round cutter or a nozzle, cut a hole in the center of the top to allow steam to escape during baking. ( or slits by a sharp knife )
Brush the egg yolk mixture over the top of the pastry.

5.
Bake until the puff pastry is golden brown and baked all the through.
(optional:
Bake for 30 minutes and remove from the oven.
Sprinkle the surface with sugar and put the pies back to the oven.
Bake until the sugar is caramelised. )