Daring Bakers - Jan 2009 Tuiles

This month's challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

I was very disappointed when I was not able to participate in the December challenge. I was really looking forward to it since it was a really challenging. The Flu season took a toll on my family and so I was not able to participate.


So, What are Tuiles, you ask? Tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. We were allowed to make the cookies in any shape we wanted as long as we stayed true to the recipe and technique. And that was my issue, my friends, because I have no power of imagination and creativity what-so-ever.





I decided to stay simple and make a very simple design. The plan was to make a cookie bowl and serve something sweet inside it for a dinner party for our friends. By now, everybody knows my obsession with mango. So, the lucky filling was going to be mango kesari. I found the yummiest recipe online. I could make it in the microwave and it was so easy.... But I digress..

How hard can it be to make a thin almond cookie and shape it. I mean, seriously, this was the smallest recipe we have ever been presented with and since I have been doing this for sometime...... I had a stencil ready to make the cookie. The batter was a breeze to make. The oven was preheated. Everything was ready to go.

You know what they say about Pride that it goes before a fall.And that what this challenge was for me.. It was huge but gradual fall!!!! I had a tough time spreading the batter thin. I tried leaving it in the fridge longer. Still no luck. Anyway, I forged ahead. I got ONE.. count ONE bowl out of the whole batch. The trick was in making it thin and shape it as soon as it came out of the oven. All the my cookies turned out too thick and it broke when I tried to shape it. At least I was able to get one bowl to serve my yummy kesari :) I drizzled little rose syrup for interest. In spite of the 'fall', we liked the taste of the almond cookie. It was pretty mild. I would definitely try again. These would make very elegant dessert cups.

Now, don't let my story stop you from visiting my fellow bakers creations. They are just amazing. You can find the recipe for the tuiles at hostess site. I'll post the kesari recipe soon. It absolutely deserves its own post.

Braids and Challenges

Here is to surviving another Daring Bakers Challenge. This month's challenge was graciously hosted by Kelly of Sass & Veracity, and Ben of What’s Cookin’? . They chose Danish braid as this month's challenge.

The first thing which I noticed in the recipe was Yeast. Now if its one thing which scares me when it comes to baking is Yeast. Its finicky and has its own mind. Dry yeast will not activate if you don't have the right temperature. If yeast is not activated, then what ever you are making is not going to rise and its a disaster in the making. Did I tell you that I was scared of Yeast? So, I gathered all the courage I could find and made the Danish Braid. And it was awesome. There is absolutely nothing to beat home made danish.

We were allowed to fill the danish braid with anything as long as it made from scratch. I chose to make a mango filling and a banana raisin filling. I liked the banana raisin filling better than the mango filling. You can view all the other daring bakers amazing creations here.

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients

For the dough (Detrempe)

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

31/4 cups all-purpose flour

1 teaspoon salt

Instructions

1. 
   
   Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.


2. 
   
   Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.


3. 
   
   Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth.


4. 
   
   You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:

1. 
   
   Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.


2. 
   
   Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.


3. 
   
   Sift flour and salt on your working surface and make a fountain.


4. 
   
   Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain.


5. 
   
   With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.


6. 
   
   When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

Ingredients

For the butter block (Beurrage)

1/2 pound (2 sticks) cold unsalted butter

1/4 cup all-purpose flour

Instructions

1. 
   
   Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

Assembling the dough

1. 
   
   After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.


2. 
   
   The dough may be sticky, so keep dusting it lightly with flour.


3. 
   
   Spread the butter evenly over the center and right thirds of the dough.


4. 
   
   Fold the left edge of the detrempe to the right, covering half of the butter.


5. 
   
   Fold the right third of the rectangle over the center third. The first turn has now been completed.


6. 
   
   Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.


7. 
   
   Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.3. Place the dough lengthwise on a floured work surface.


8. 
   
   The open ends should be to your right and left.


9. 
   
   Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.


10. 
    
    Again, fold the left third of the rectangle over the center third and the right third over the center third.


11. 
    
    No additional butter will be added as it is already in the dough.


12. 
    
    The second turn has now been completed. Refrigerate the dough for 30 minutes.


13. 
    
    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.

Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

My very first Daring Bakers Challenge

I have admired all the wonderful cooking blogs we have in the blogsphere for couple of years now. But there is one forum which stood out among all and was an inspiration to create a blog. Its the Daring Bakers Blogroll. This a group of amazing bakers who tackle one baking challenge a month. This is my first challenge and the five page long recipe had me shaking in the my boots. This month's challenge was Opera Cake hosted by Lis, Ivvone, Fran and Shea.

The first time I made the cake, everything turned out just perfect except for the buttercream. I still assembled the cake. The cake tasted heavenly but it looked pathetic. So, I made the cake again. This time though I started with the buttercream. I was going to make the cake only if the buttercream turned out right. The buttercream turned out perfect. So, I made the rest of the cake and assembled. While the cake looked good, I have to say my first experiment tasted the best.

We were allowed to change the flavors of the cake as long as the colors are light. Dark colors are absolute no-no. So, I made the cake with cashew and mango flavouring. I was planning to make it as a pista and mango combination. But unfourtunately, I was not able to find enough pista to make the cake.

A Taste of Light: Opéra Cake
For the joconde
Ingredients:
6 large egg whites, at room temperature
2 tbsp granulated sugar
2 cups ground blanched almonds
2 cups icing sugar, sifted
6 large eggs
½ cup all-purpose flour
3 tbsp unsalted butter, melted and cooled

Instructions:

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.
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
Ingredients:
½ cup water
⅓ cup granulated sugar
1 to 2 tbsp. of the flavouring of your choice

Instructions:

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
Ingredients:
1 cup granulated sugar
¼ cup water
seeds of one vanilla bean or 1 tbsp. pure vanilla extract
1 large egg
1 large egg yolk
1¾ sticks unsalted butter, at room temperature
1 tbsp flavoring of your choice

Instructions:

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) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] 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
Ingredients:
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream
1 tbsp. liquer of your choice

Instructions:

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.If it’s too thin, refrigerate it for a bit until it’s spreadable.

For the glaze
Ingredients:
14 ounces white chocolate, coarsely chopped
½ cup heavy cream

Instructions:

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. 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

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.

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.

I made the joconade with cashew nuts.The buttercream, syrup and mouusee were mango flavoured.

Here is my result,