Date & Raisin Butter Biscuits

Dates! They have been cultivated for thousands of years since ancient times, and what a blessing they truly are! They have been used extensively in Middle East and the Indus Valley since then.

As for me, I have consumed  a fair share of dates in my early days. 😀  My mother made sure we had these growing up as they are quite healthy and a good source of energy! What with school and the after-school play time activites! My younger brother would play cricket for hours at a stretch under the scorching sun on holidays, he needed these most.. 😉 My gandfather loved Khajoor, as they are called in Hindi, and he would always make sure we never ran out of these sweet goodies!

I don’t cook much or rather not at all with dates and love to eat them in the raw form. However, this time I have dared to come out of my comfort zone and used them in biscuits. You will find half and half of dates and raisins in this recipe, but these can be made with dates solely. They were quite delicious and the dates impart a richness and not to forget, nutrition to these swet buttery, crumbly, melt in the mouth cookies! They are perfect to serve with tea. I have used the same recipe I used for these Butter Biscuits.

Butter Biscuits

 

Ingredients:
Biscuit Dough:
125 g all purpose flour
100 g butter, cut into small pieces and slightly softened
50 g icing sugar, sifted
pinch of salt
1 egg yolk

Filling:
100 g dates,seedless or dried figs
100 g raisins
120 ml heavy cream

Instructions:
Biscuits:
Heap the flour on the work surface and make a well. Put in the butter, icing sugar and salt.
With your fingertips, mix and cream the butter with the sugar and salt, then add the egg yolks and work them in delicately with your fingertips.

Slowly, draw the flour into the center and work the mixture delicately with your fingers until you have a homogeneous dough.

Using the palm of your hand, push the dough away from you 3 or 4 times until it is completely smooth.
Roll into a ball, wrap in cling film and refrigerate for 30 minutes.

Filling:
Finely chop the dates and raisins. Add the cream and stir until smooth. Ideally this should be done in a food processor until the mixture has a smooth creamy consistency.

Date & Raisin Butter Biscuits
Line a baking tray with parchment paper.
On a lightly floured surface, flatten the chilled dough and roll the dough into a rectangle about 1/8th inch thick.
Trim the edges so you have a neat rectangle.
Place it on a baking tray with parchment paper and chill for 15 minutes.

Remove from the refrigerator and spread the date cream evenly over the dough with a spatula.
With the long side facing you begin rolling up the dough tightly. Chill until firm, at least an hour.

Preheat the oven to 180C. Line a baking tray with parchment paper.
Cut into small slices and transfer them to the prepared baking tray. Bake for about 10 minutes or until lightly browned.

Bon Apetit!

Cardamom (Elaichi) Macarons

“Well mam…Your perfume is driving me crazy. Is there anyway we can expedite this order?” said he. She replied, “May I correct you, sir. It is not perfume. It is cardamom.
We live next to a spice merchant and he grinds cardamom all day. It gets in all our clothes.” If anyone has seen the movie “Outsourced”, I’m sure this dialogue would ring a bell! Over the last few days, I have been missing my mother terribly and I knew if there is one spice that can describe her it is Cardamom.

Not only does cardamom have a deep, rich and distinct taste, but also an aromatic fragrance. My mother, a strong individual with her own identity, extremely humble and the most giving and caring person has always been the biggest source of inspiration for me. Missing her terribly, I decided to recreate one of her famous loved desserts, the custard (crème pâtissière). Most of the times, she would use the pastry cream and make it in a lot of different ways to create gorgeous trifles. As for myself, I’ve made a humble effort to use cardamom, ubiquitous in her custard preparations.

Cardamom, being so rich, I thought that macarons would be a fitting tribute. There might be other recipes for cardamom macarons, this is my version of the cardamom macaron filled with a rich vanilla custard! My home was smelling heavenly just as I removed the macarons from my oven. Who needs to use a room freshener after all? 🙂

I was a bit skeptical as to how they would be received. Much to my surprise, they vanished in the twinkling of an eye making me wonder if I made enough? 😉

Elaichi Macarons

 

Makes 24-30 depending on the size

Ingredients :

For the pâté à macaron :
93 g icing sugar, sifted
93 g ground almonds
1 medium free-range egg white
Ground Cardamom, 1/2-1 tsp as per taste

For the Italian meringue :
1 medium free-range egg white
1 drop lemon juice or 1/8 tsp cream of tartar
93 g caster sugar
1.5 tbsp water
Green Food coloring (optional)

Pastry Cream:
2 egg yolks
33 g caster sugar
7 g plain flour
8 g cornflour
175 ml milk
½ tsp pure vanilla extract
icing sugar, for dusting
Pistachios/ nuts of your choice, finely chopped (optional)

Instructions :

Heat the oven to 170C/325F/Gas 3 and line two baking trays with baking paper.

Pâté à macaron:
In a large bowl, mix the icing sugar, ground almonds, ground cardamom and egg whites to form a paste.

Italian meringue :
Whisk the egg whites and cream of tartar(or lemon juice) in a kitchen mixer on a medium speed.

Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage.I do not own a thermometer so I just tell when the bubbles are almost the same size, that’s the stage we are looking to achieve here.

Reduce the speed on the mixer to its lowest setting and pour the sugar syrup from the sides of the bowl onto the firmly whipped egg whites.
Increase the speed to high and continue to whisk for 1 minute.
Now add the food colouring and whisk again until the meringue is colored uniformly.

Fold the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface. Do not over-mix or the macaroon will crack when cooked.

Place the mixture in a piping bag fitted with a 8mm/¼in nozzle.

Pipe on 3cm/1in discs on the baking trays, at least 2cm/¾in apart. Tap the tray on a work surface to release any air bubbles. Let the macarons rest for 20-30 minutes before baking.

Bake in the oven for eight minutes.As soon as the macaroons form feet open and shut the oven door to release some steam.
After eight minutes remove from the oven and then leave on a cooling rack until completely cold.

Pastry Cream :
In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.

Add the chopped nuts if using and fold into the pastry cream.

Assembling the macarons :

Spoon or pipe the pastry cream onto the flat side of a cooled macaroon and top with another macaroon to make a sandwich.

These will make for a delightful gift as well!

Bon Apetit!

The quintessential “Opéra” Cake

Opéra

Glazed Chocolate and Coffee Layer Cake

Who doesn’t love the Opera cake? When I would walk into a patisserie to buy a croissant or macarons, my eyes would always fall on the rich, dark, mysterious cake.  It is almost as if I was falling in love with it over and over again.  They look so attractive and always make you test your will power….. 😉 Just a bite of these dreamy little cakes can take all worries off your mind. Literally!

I haven’t eaten the Opéra cake in a long time and when I found myself thinking about it for days together, I decided it was time to get baking! 🙂 They sure do have a lot of elements, but time flies when you make these and the effort is totally worth it. It would make for an outstanding dessert to finish off a dinner party.

This recipe has been adapted from Cristophe Felder’s “Patisserie”. If I have to make this again, I would eliminate the egg yolk buttercream from the buttercream recipe and use just butter, coffee and italian meringue. I have used half of the recipe and made a small cake.
The cake turned out moist and light, with perfectly tempered chocolate. What more can one ask for? 😉

Makes 16 by 12 inch cake
Ingredients:

Coffee Syrup : ( I have made 1/4 of the recipe)
400 ml warm coffee
150 g caster sugar

Jaconde Cake: ( I have made 1/2 of the recipe)
8 eggs, 4 whole, 4 separated
220 g ground almonds
275 g sugar
100 g all purpose flour

Chocolate Ganache : ( I have made 1/2 of the recipe)
170 g dark chocolate (60% cocoa)
120 ml milk
40 ml heavy cream
2 tbsp butter, softened

Coffee Buttercream:
20 ml espresso or strong coffee, at room temperature
Italian Meringue:–
62 g sugar
1.5 tbsp water
1 egg white
Egg Yolk Buttercream:
2.5 egg yolks
120 g sugar
50 ml water
180 g butter, softened

Chocolate Glaze: ( I have made 1/2 of the recipe)
400 g chocolate (%2% cocoa)
50 g vegetable shortening (replaced with butter)
50 g grapeseed oil (replaced with butter)

Instructions :

Coffee Syrup :

Combine the coffee and sugar and stir until the sugar dissolves. Keep aside.

Jaconde Cake:
Preheat the oven to 200°C. Line 3 baking sheets with baking paper. ( I have used 2 baking sheets)

Combine the whole eggs, egg yolks, ground almonds and half of the sugar in a mixing bowl and beat with an electric mixer for 15 minutes.

Whip the egg whites in a bowl until soft peaks. Add the remaining sugar and beat until firm and glossy.

Gently fold the egg whites into the egg-almond mixture.

Gradually sift in the flour and gently fold until smooth.

Spread one-third of the cake batter on each prepared sheet. Bake one sheet at a time for 10-12 minutes until lightly browned.

Remove and let cool.

Chocolate Ganache :

Finely chop the chocolate and place in a bowl.

Bring the milk and cream to a boil in a small saucepan and pour over the chocolate. Add the butter and whisk until smooth.

Coffee Buttercream :
Step 1: Italian Meringue
Whisk the egg whites in a kitchen mixer on a medium speed.

Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage.You can tell when the bubbles are almost the same size, that’s the stage we are looking to achieve here.

Reduce the speed on the mixer to its lowest setting and pour the sugar syrup from the sides of the bowl onto the firmly whipped egg whites.
Increase the speed to high and continue to whisk until the mixture returns at room temperature. Touch the bottom of the bowl, it should not be hot.

Step 2: Egg yolk buttercream :
Whisk the egg yolks at low speed.

Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C/242F or the ‘soft ball’ stage.You can tell when the bubbles are almost the same size, that’s the stage we are looking to achieve here.
Reduce the speed on the mixer to its lowest setting and pour the sugar syrup from the sides of the bowl onto the egg yolks and beat until they are pale. This should be the ribbon stage.

Step 3 :
Whip the butter until it is creamy and smooth.

Step 4:
Add the egg yolk mixture to the butter and beat at low speed until the texture is light.
Beat in the italian meringue at low speed.

COntinue beating at medium speed for about 10 minutes.

Step 5:
Add the espresso to the buttercream and whip at low speed until smooth.

Assembling the Cake:

• Line the cake board with parchment paper. (Optional) I just used some buttercream on the board. 🙂
• Place one sponge cake and brush with coffee syrup.
• Spread half of the coffee buttercream over the cake with an offbeat spatula.
• Place the second sponge onto it and brush with coffee syrup.
• Spread a thin layer of chocolate ganache over it.
• Place the third sponge cake on top. Brush with coffee syrup.
• Spread the remaining buttercream and smooth with the spatula.
• Chill until set, at least an hour.

Chocolate Glaze:
Finely chop the chocolate and place with butter in a bowl. Place over a double boiler and let melt, stiring until the chocolate reaches between 95 and 104° F or 35 to 40° C. Remove the bowl from the heat.

Pour the glaze over the top of the cake, smooth with an offbeat spatula and chill until set.

Decorate as you please… 🙂

Serve:

Dip the knife into hot water and wipe it dry after each cut. Serve with a big smile…:)

Bon Apetit!

Melt in your mouth Cinnamon Meringues

This is a great recipe to use for any leftover egg whites. Why throw and waste when one can make such crunchy, melt in your mouth meringues. These cinnamon meringues are a great accompaniment to a cup of coffee.
I can’t help but smile after eating them and just find myself having more than any one should. 😉

Makes about 35-40 small sized meringues

Meringues :
1 egg white (36 g), at room temperature
approx 72 g caster sugar (double the weight of egg whites)
1 tsp vanilla essence, optional
Cinnamon powder 1/2 tbsp
Cocoa powder 1/2 tsp

Instructions:

Preheat the oven at 105°C.Line a baking tray with baking paper/baking mat.
Use a piping bag fitted with a plain round nozzle.

Make the dry mixture by sifting the sugar, cinnamon and cocoa powder in a bowl.

Put the egg white in a large, clean, grease free bowl and using a hand mixer, beat the egg white at high speed until very stiff peaks form.
Add half teaspoon of vanilla essence if using.
Gradually add the dry mixture , a couple of tablespoons at a time, else the meringue will get soft.

Pipe rounds on the baking mat leaving some gap in between.
You could also use a dessert spoon to spoon the mixture on the baking tray if you are running out of piping bags. 🙂

Bake in the preheated oven for an hour.
Turn off the oven and leave the meringues inside the oven to cool completely. This can take about an hour or more.

Bon Apetit !

Note: Meringues will keep very well for upto 5 days in an air tight container.

Faworki (Angel Wings)

Faworki or Angel Wings, are traditional Polish sweet pastries shaped in the form of thin ribbons. They are deep fried and dusted with loads of icing sugar. As legend has it, women in medieval times tied coloured ribbons on their knights’ armour before they went into battle. This was a symbol of good luck and a sweet reminder that they awaited their return. Faworki are named for such “favours”

I came across these sweet, crisp bow pastries in a Polish Piekernia (bakery) and took an instant liking to them. They should be delicate and melt in the mouth. I thought to give it a try and they turned out pretty decent for my first attempt. 🙂

This recipe has been adapted from RECIPES & STORIES FROM A SUMMER IN POLAND.

Angel Wings

Ingredients :

500 g All purpose flour
5 egg yolks
2 tsp white vinegar
4 tbsp sour cream
2 tbsp icing sugar
Vegetable oil for frying

Instructions :

Sift the flour and icing sugar on the work surface.

Make a well in the center and mix in the eggs, vinegar and sour cream to form a dough.
Knead the dough well until smooth.

Divide the dough into chunks and dust the work surface with some flour. Roll out each piece so it is about 4mm thick.
Cut the thin dough into strips about 3 cm wide and 15 cm long.
Dust the pastry with extra flour if it is too sticky to handle.

Cut a slit in the middle of each strip.

Take one end of the rectangle and put it through the center to make a bow shape.

Heat the oil and deep fry till the strips are golden but not brown.

Drain on a kitchen paper and sprinkle with icing sugar before serving.

Bon Apetit!

Strawberry Cream Meringues

Meringues! They look just pretty and I seem to be drawn towards them like a kid to candies in a candy store.I first had these at a baker&Cook, an artisan bakery in Singapore, and they were just delicious.

Having stored a couple of egg whites to make macaroons, only to realize that the weather proved to be a dampener I decided to make meringues instead.When the world throws you lemons, make margaritas.
They turned out pretty good.Jeev brought them to his office and they disappeared quite quickly I heard. 🙂 The meringues melt in your mouth and….perhaps…….No one can have just one. 🙂

Makes about 30

Ingredients:

Meringues :
3 egg whites (108 g), at room temperature
approx 216 g caster sugar (double the weight of egg whites)
Filling :
250 g strawberries
200 ml heavy cream (30% fat)
1 tbsp icing sugar, sifted
1 tsp vanilla essence

Instructions:

Meringues:

Preheat the oven at 105°C.Line 2 baking trays with baking paper/baking mat.

Put the egg whites in a large, clean, grease free bowl and using a hand mixer, beat the egg whites at high speed until very stiff peaks form.

Stiff Peak Stage

Add half teaspoon of vanilla essence.
Gradually add the sugar, a couple of tablespoons at a time, else the meringue will get soft.

Use a piping bag fitted with a plain round nozzle.
Pipe rounds on the baking mat leaving some gap in between.
You could also use a dessert spoon to spoon the mixture on the baking tray if you are running out of piping bags. 🙂

Bake in the preheated oven for an hour.
Turn off the oven and leave the meringues inside the oven to cool completely.This can take about an hour or more.

Out of the Oven

That’s me.Jeev’s first click for the blog!

Filling:
Crush the strawberries with a fork in a bowl.You can also use your food processor.

Chill the whisk and bowl in the freezer for 10 minutes or so.Whisk the heavy cream until it forms stiff peaks and then stop.Gently fold icing sugar,strawberries and half teaspoon of vanilla essence until well mixed.
Refrigerate until ready to use.

When ready to serve, spread a little of the strawberry cream onto the base of a meringue.Top with another meringue pressing gently.Serve immediately.

Strawberry Cream Meringue

Note:Unfilled meringues will keep very well for upto 5 days in an air tight container.

Always assemble the meringue just before serving to prevent them from becoming soggy.

Bon Apetit!