Chocolate Almond Braid

Ok this guy was amazing.  I started drooling when this came out of the oven, and had to remind myself to wait until DF got to the apt.  Chocolate and Almond Filling rolled inside a delicious, flaky, buttery crust?? The house smelled incredible.

Definitely use semisweet chocolate, as the bittersweet was actually a little too bitter? Strange, I know.  There's no sugar in the puff pastry, and only a little sprinkled on top.  I thought the sugar in the Almond Filling would balance it out, but I was also trying to not overwhelm the chocolate with the almond (the filling needed to be tweaked a little, it had too much extract in it) so I didn't put a super ton of filling in this.

Puff Pastry recipe is found under the Pinwheels post, as is the Almond Filling, and all I did was sprinkle about 1-1 1/2 c bittersweet chips underneath, and crumble the AF on top of that.

Roll half of the recipe of Puff into a rough rectangle about 10x12.  Spread the filling ingredients (you can use jam, make something savoury, cheesy, fruity, whatever you want) in the center of the rectangle, leaving a border about 2-3 inches along each long side, and 2 inches on each short side.  Cut diagonal strips (about 3/4 inch, doesn't have to be exact) from the corners of the short side in towards the filling, stopping at the edge of the filling, and keeping an even number of strips on each side.  You should have what looks like a trapezoid at the top and bottom of the rectangle (short sides), with the short side of the trapezoid bordered by the filling.

Brush the unfilled border with egg wash (or egg white wash) and fold the top trapezoid downa and the bottom trapezoid up, and tuck the corners down into the filling.  Fold the first strip (pick a side, say the right) down over the filling, slightly diagonal angling down (like a braid....) and then fold the opposite strip (on the left side) slightly diagonal angling down over that.  Continue alternating strips in this fashion until you run out of strips, and don't worry about that last strip hanging loose on top - no one will notice once it's baked.

Brush the entire braid with egg wash and sprinkle with coarse sugar, or not, and/or sprinkle with nuts if you've used nuts inside the filling (so people know what is inside).  Bake about 20-25 mins at 375F or until the top and bottom are golden brown.

Flaky Fudgy Cakey Brownies

These brownies are amazing.  I love them.  They're incredible! That flaky top that brownies should have, kinda fudgy and a little cakey with just a little chew to them even though your teeth sink right through them... How can they miss? 

Honestly, if I want to eat fudge, I'll make fudge! When I want a brownie, it needs to be more than just fudge.  Recipes that call for no baking powder, just don't do it for me.  This recipe is a one-bowl wonder, with no need to break out a mixer.  So when you need a quick fix (and even when you don't!), this is definitely the one to go to.

We tried this last night with Tollhouse chips and a little less sugar (I don't like my desserts uber sweet), but the texture is a little different. I find that Tollhouse has a little extra added stuff to help it keep the shape of the chip which is good for cookies, but not for melting applications, whereas Ghirardelli chips are easier to melt and come in bittersweet. The recipe below is not the Tollhouse version, but my favourite original version where I used the Ghirardelli chips (any other kind of nice melting chocolate, bar, or whatever, will work - I just don't like Tollhouse for things like brownies, ganache, or frosting).

I've made tons of brownie recipes, recipes people have been handed to them from their families, and just read too many recipes to count.  This is what I've ended up with, and with "the secret" to getting the elusive flaky top!

Flaky Fudgy Cakey Brownies

1 c butter (2 sticks)

2 c bittersweet chocolate chips

1 c white sugar

1 c light brown sugar

4 eggs

1/2 c cocoa powder

1/2 tsp salt

1 tsp baking powder

1 tsp espresso or coffee powder, or kahlua*

1 TB vanilla extract

2 c all-purpose flour

*optional, but darker, deeper flavour if added

Oven - 350F, greased and parchment lined 9x13 metal pan

In a large, microwaveable bowl, put the butter and chocolate chips.  Microwave on medium-high heat until melted, stirring frequently so the chocolate doesn't burn.  When completely melted, add the sugars to the bowl, and whisk in.  Microwave for another 30-45 seconds, stirring in between (melting more sugar into the mixture is what gets the flaky top).

Stir the cocoa powder into the mixture.  One at a time, slowly whisk in the eggs, and then stir in the vanilla and espresso powder.  Add the flour on top of the batter, followed by the salt and baking powder, and whisk everything in until smooth.  The batter will be really thick.

Pour into 9x13 greased, parchment lined baking pan and smooth the batter evenly around the edges of the pan.  Bake in 350F preheated oven for 30 mins, until a toothpick comes out with crumbs still clinging to it.  If the brownies are still very wet at 30 mins and you aren't sure, give them another 3 mins, but no more than that.  I almost never leave mine in for more than 30. Cool at least 30 mins before cutting and eating, otherwise the brownies will fall apart when you try to pick them up :)

Chocolate Almond Brioche Bread Pudding

After a weekend of open water diving, I'm sunburned to heck and back, and just wanting something light and sweet to celebrate the month of June! No more no-sweets May :) I had made the brioches a tete earlier in the week, and was surprised they hadn't molded yet, so I stuck them in the fridge over the weekend knowing I was going to make bread pudding.

I looked at a ton of recipes online, didn't see one that I liked, so I decided to make something up.  This happens fairly often (unfortunately) and hence is why I started just blogging it so I could refer back later.  This bread pudding will work with any kind of egg bread (challah, brioche, etc) and probably a white bread (cut off the crusts) but don't quote me on the white bread bit.  I haven't tried it yet, so I can't verify.

I don't particularly care for dense bread pudding that sits like a rock on the plate.  I also didn't want to add any butter to the custard (as apparently some people like) because the brioche was plenty rich enough!  I did want a really creamy custard, so I used whole eggs and cut the milk with some heavy cream.  Did I mention this was absolutely delicious?

Chocolate Almond Brioche Bread Pudding

12 oz brioche, cut in cubes

6 large eggs

3 c whole milk

1 c heavy cream

1/2 c brown sugar

1/2 c white sugar

1 tsp vanilla

1/2 tsp almond extract

1 c semisweet chocolate (chips or chopped)

3/4 c sliced almonds

Oven - 350F

In a large bowl, whisk the eggs together with the sugars until there are no more lumps.  Slowly whisk in the milk and then the heavy cream.  Add the extracts and mix until well blended.  Add the bread cubes and let soak 20 mins, every so often stirring and pushing the cubes down so every piece is well-soaked in the custard.

At the end of 20 mins, add the chocolate and almonds and stir until everything is evenly mixed.  Don't worry - it's supposed to look lumpy.  Pour into a greased 9x13 or casserole of at least 3 quarts since the pudding will puff a little.  I used an oval casserole that was smaller than a 9x13 but was 3 inches deep.  Put into another baking pan that is slightly larger than your dish, either a roasting pan or deep baking sheet, and pour very hot or boiling water into the outer dish to make a water bath.  Put the whole thing into a preheated 350F oven and bake until a knife inserted into the center comes out clean, about 1hr for a 9x13, more for a deeper pudding.  The top will be golden brown and puffed.

Mock Hostess Cupcakes

I randomly crave chocolate.  Given a choice of dessert, I'll generally go after the vanilla or fruity option simply because I feel like chocolate is so overpoweringly....chocolate.  It covers the taste of anything else that tries to play sidekick, and thus is pretty forgiving.  Vanilla or fruit has so much possibility, and so I feel it takes that much more talent and creativity (not to mention execution!) to accentuate and engage the flavours.

But, like any woman, I still crave chocolate sometimes.  So, in hopes of making something similar to the Hostess Cupcakes of childhood, I put these lovely little cakes together with a favored recipe (incredibly fluffy) and some help from Dorie Greenspan's Baking book that I got for my birthday.  The frosting is simply a chocolate ganache that was stirred a few times as it cooled in the fridge until it became spreadable.  YUM!  Make your cakes first, then the frosting, and then the filling, as the filling really needs to be used as soon as it is made.

Fluffy Chocolate Cake

2 oz unsweetened chocolate, melted and cooled

1/2 c butter, soft

2/3 c granulated sugar

2/3 c brown sugar

2 eggs

1 tsp vanilla

2 TB cocoa, unsweetened

1 3/4 c all-purpose flour

1/2 tsp salt

1 tsp baking soda

1 c ice water

Oven - 350F

2 x 8" rounds, greased and parchment lined on the bottom, or 24 cupcakes

In a medium bowl, stir together the flour, baking soda, and salt.  In a large bowl or the bowl of a stand mixer, cream the butter with the sugars until light and fluffy.  Add the vanilla and eggs, one at a time, beating after each addition until well incorporated.  Whip until very smooth and light, and the volume increases, about 3 minutes.  Add the melted chocolate and the cocoa, and mix until combined.  In three additions, beat in the flour mixture alternately with the iced water, mixing well between each addition.

Pour into pans or scoop into lined muffin tins and bake at 350F.  Approximately 25 minutes for rounds or 18 minutes for cupcakes, or until a toothpick just comes out clean.  Cool before frosting.

Marshmallow Creme Filling

adapted from Dorie Greenspan's Baking: From My Home to Yours

2 large egg whites, about 1/4 c

1/2 tsp cream of tartar

1/2 c granulated sugar

1/2 c water

1 tsp good vanilla extract (since this is the only flavouring)

Note: You will need a candy thermometer for this, as the syrup must be boiled to a high enough temperature.  Or you can do it old-school with ice water and cook the syrup to the beginnings of firm ball, but a thermometer is so much easier.

Put the room temperature egg whites in the bowl of a stand mixer (cold ones will not mount properly, so if you must warm them, place them in the bowl and put the bowl in a sink of warm water, and swirl them around).

Put the sugar, cream of tartar, and water in a heavy bottomed pot.  Stir to combine, and then bring to a boil and slap a lid on the pot for 3 minutes.  After 3 minutes, take the lid off and clip on the candy thermometer (hopefully the probe reaches far enough down - if not, you'll have to tip the pot to the side - be careful! culinary napalm!).  Cook over medium to medium-high heat until the syrup reaches 242F.

While the syrup is cooking, monitor the temperature carefully.  When the syrup reaches about 225F, begin whipping the egg whites on medium speed.  If they reach firm peaks before the syrup is ready, keep them beating on low speed.  As soon as the syrup reaches 242F, turn the mixer to medium and slowly (carefully) pour the syrup into the whipping whites, between the beaters and the bowl.  Do not stop to scrape down the bowl or anything that touches the sides. Whip on high for 5 minutes.  The filling should be looking shiny and fluffy.  Continue beating for another 5-10 minutes, or until the filling reaches room temperature.  Use the filling immediately for best consistency.

Ready a piping bag (I used a Wilton #10 tip) and fill it with the frosting.  Punch the tip into the top center of the cupcake, and squeeze about a tablespoon of filling into it.  You will see the cupcake begin to expand, and as this happens, slowly pull the tip out as you lightly squeeze a little more to fill the hole.  Cover with frosting.

Chocolate Frosting

1 1/4 c semisweet chocolate

1/2 c heavy cream

1 TB butter

1 tsp vanilla

In a microwaveable bowl, melt the chocolate, cream, and butter together, stirring every 20-30 seconds depending on the strength of your microwave.  When it is smooth, stir in the vanilla, and refrigerate, stirring every 10 minutes, until the ganache is a spreadable consistency.  This makes enough for 24 cupcakes, or it multiplies easily to make more for a cake.

Should you desire to pipe the loop pattern on top (I was too lazy and I just wanted to eat them), you can make a simple icing of powdered sugar and milk, but make sure it is very thick so it pipes and holds its shape.

Turtle Brownies with Caramel Sauce

Kinda fudgy, a little cakey, dry flaky top with a moist center... sounds like the perfect brownie to me!  Adding some chopped pecans, chocolate chips, and caramel make these Turtle Brownies pure decadence.  I needed to satisfy a chocolate craving yesterday, and these sure did it!

Next time, I might try cutting down on the amount of actual solid chocolate or adding a touch more flour for structure.  I let these bake longer than normal because the center wouldn't set - possibly because of a little too much chocolate (did I really say that?).  The homemade caramel was (still is) wonderful.  Next time, I won't be afraid to let the sugar darken even more!

(I realize the picture would've turned out better if I'd taken the time to put the caramel in a squeeze bottle or plastic bag to drizzle it more professionally, but I just wanted to eat it!)

Turtle Brownies

1/2 c. butter

1 1/2 c. semisweet chips (reducing this to 1c next time)

2 TB unsweetened cocoa

1 1/4 c. sugar

2 eggs

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking powder

3/4 c. all-purpose flour

1/2 c. semisweet chips (additional to above)

1/2 c. chopped pecans

1/4 c. caramel, cold (recipe follows)

Oven - 350F

8x8 greased pan, one bowl wonder

In a large, microwaveable bowl, melt the butter and 1 1/2 c. chocolate chips together in the microwave - carefully! since chocolate burns fast. Add the sugar and whisk to combine, then microwave another 30 seconds more to dissolve more of the sugar (this is what gives the nice flaky top).  Add the cocoa and whisk in completely, then whisk in the vanilla and eggs.  Put the flour, salt, and baking powder on top of the mixture, in that order, then whisk until smooth. Stir in the pecans and 1/2 c. semisweet chips.

Pour half of the batter into the greased pan and smooth out to the sides.  Spoon the caramel over the batter (it doesn't have to be even).  Pour the other half of the batter over the caramel, trying to get even coverage, and smooth it out to the sides.  Bake in preheated 350F oven for 30-40 mins.  A toothpick inserted halfway to the center should come out clean.  You may sprinkle more nuts and chips on top of the brownies, and drizzle with caramel if you like.  Let cool before cutting.

Caramel

3 c. granulated sugar

1 c. water

2 c. heavy cream, at room temperature

Makes 3 1/2 cups, keeps 1 month in fridge

In a medium saucepan with a heavy bottom, stir the sugar and water together with a wooden spoon.  Cook over medium heat until the sugar is completely dissolved (syrup will turn crystal clear), stirring occasionally.  When the syrup turns clear, stop stirring, and quickly dip a pastry brush in cold water and wash down the crystals from the sides of the pot - you'll dip and wash several times to get all of the sides clean.  As soon as this is done, put a lid on the pot and turn the heat up to high.  Keep the lid on for 3 minutes, so the steam can condense and wash down the sides of the pot to pick up anything you missed.

After 3 minutes, uncover the pot and continue to cook on med-high to high, until the syrup turns a deep amber colour, about 15 mins.  You may swirl the pot occasionally for even browning, if your pot doesn't cook evenly, but be careful not to splash yourself - this is culinary napalm!  When the syrup begins to colour, it goes pretty quickly after that so keep a close eye on it.

When the syrup is deep amber, remove from heat, and slowly pour in the cream while whisking constantly.  Be very careful as there will be a lot of steam and bubbling, and maybe some splattering.  Return to low heat and whisk until smooth, about 1 min.  Use immediately over ice cream, cakes, cobblers, etc, or cool to room temp. before refrigerating.

Buttermilk Cupcake and Chocolate Frosting

I'm still searching for the perfect chocolate frosting.  Chocolate frostings made with only powdered cocoa somehow taste a little....raw to me.  Using only solid chocolate makes it hard sometimes to get the right chocolate taste - it usually turns out sort of mocha to me.  Chocolate frosting just never tastes chocolate enough! I can't figure this out.

While pondering and studying a bunch of recipes I found, I happened across this lovely frosting on RecipeZaar that had really wonderful reviews.  I modified it a bit because I am not a fan of having to cut into a stick of butter for only 1-2 TB (or using only the egg yolk and ditching the white, etc except I do have a ton of frozen egg whites....).  The buttermilk cupcake was incredibly moist and light, for only having a half stick of butter in the entire batch!  And the combination together? Can't beat that with a stick!

Buttermilk Cake

1 1/4 c sugar

1/2 c butter

2 large eggs

1 egg white

2 tsp vanilla

2 c all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 c buttermilk

Oven - 350F

18-20 cupcakes

In a large bowl, cream the sugar and butter together with a mixer until light and fluffy.  Beat in the eggs and egg white one at a time, until combined.  Beat in vanilla.  Add APF, baking soda, and salt to the mixture, and slowly beat together while pouring in the buttermilk.  Stir until well combined.  Pour into tins and bake until a toothpick comes out clean, about 18-20 mins.

Chocolate Frosting

1/2 lb bittersweet chocolate

6 oz unsalted butter

1 tsp espresso powder dissolved in 1 TB hot water

2 tsp vanilla

1 1/2 c powdered sugar

3 TB cocoa

4 oz unsalted butter

1/4 tsp salt

1 c heavy cream

Melt chocolate and 6 oz butter together, either in a microwave or double boiler (metal bowl over pot of simmering water).  Whisk together until combined.  Stir in espresso and vanilla. Cool to room temp.  In the bowl of a stand mixer (or workbowl of food processor), cream the remaining 4 oz butter with half of the powdered sugar, cocoa, and salt.  Scrape down the sides and add the rest of the sugar.  As the mixer starts, slowly pour in the cream.  With the mixer on low, slowly pour in the chocolate mixture and mix until it becomes shiny and smooth.  (It will look like it's coming together, then it will break down and look completely curdled and your heart will start to pound as you think you did something totally wrong, but have faith! It will become the most fluffy and luxurious frosting you've ever had)

Makes a ton of frosting - Plenty for a layer cake.  I frosted all 20 cupcakes and had a quart of frosting left for the freezer.  Frosting also freezes and thaws well.

Croissants and Pains au Chocolat

Who doesn't love a golden brown and delicious, flaky, buttery pastry?  Maybe if you're in line for the next heart attack, it isn't the best, but this recipe from Le Cordon Bleu's Professional Baking book really did turn out pretty amazing.  This was a first try at any of the recipes out of this book, after I've studied it for the past few months.  Not so bad!

The daunting thing about croissants from scratch, is the fact that it is a laminated dough - meaning that the butter is rolled between layers of dough and then everything is rolled together over and over.  The yeast helps with rise and flavour, but the bulk of the rise comes from the water evaporating from the butter, separating the layers of dough.  This isn't so hard if you have the butter and dough at the right (and same) temperature (I think somewhere right around 60-65F where the butter isn't so cold it's stiff, but not so warm that it's going to ooze and melt).

Last time I attempted croissants, it was a big FAIL.  My apt didn't allow air conditioning (miserable place, don't go there) and my work table was a folding table (wobbly and in danger of falling over if you blew on it).  Not ideal work conditions.  This time, however, working on my new butcher block and in lovely cool temperatures, it turned out wonderfully!  Fwiw, even if you think it's going to be bad, press on and go for the goal.  I thought these were going to be completely wrong, worried endlessly that the dough and butter had simply fused together into one layer and that there wouldn't be any flakes, but lo and behold, layers upon layers of flaky golden goodness!

Croissants (and Pain au Chocolat)

from Le Cordon Bleu's Professional Baking

8 oz milk (by weight)

1 tsp instant yeast

1/2 oz sugar

1/4 oz salt

1 1/2 oz butter, softened, plus 8 oz butter, cold

14 oz bread flour

Oven: 400F

2 day process

2 baking sheets, ~15-20 items, depending on size

Scald the milk (heat until small bubbles form around the edges so that the heat can denature the enzymes) and let cool until lukewarm.  In the bowl of a stand mixer, stir together the flour, yeast, sugar, and salt.  Add the 1 1/2 oz butter and start the mixer.  With the motor running, pour in the milk and mix into a smooth dough, but do not try to develop the gluten.  Rolling in the remaining 8 oz butter will develop plenty of gluten.

Move this into a lightly oiled bowl, cover, and let rest at room temperature until doubled ~1-1.5 hours.  While the dough is rising, go ahead and take out the butter so it can sit for about 30 mins at room temp before you start to try to shape it.  Lightly degas (you don't actually have to punch it) and spread out onto a sheet pan and rest in refrigerator for 30 mins.

While the dough is resting, put the butter on a lightly floured surface and roll them together to form a smooth rectangle, about 8x10".  I like to roll mine between sheets of plastic wrap so it is easy to move around.

When the dough has cooled down to about 60 degrees (about same temp as butter), roll it out on a lightly floured surface to a rectangle about 10x15".  I use my rectangular board as a guideline (it's about 12x16") but use whatever is handy.  Place the butter rectangle on the dough so that it covers the bottom two thirds of the dough (think vertically here) and there is a small edge of unbuttered dough all the way around.  Fold the top (unbuttered) third down so that it covers the middle section, and then fold the bottom third over that so that you have a tri-fold letter shape.  Press the edges together to seam the dough closed so the butter stays in.

Turn 1: turn the dough 90 degrees so that the short end faces you, ie line it up with your board again, long side to long side.  Quickly roll the dough back out into a 10x15" rectangle and fold the top third down over the middle, then the bottom third up to tri-fold into a letter shape again.  Press a finger into the bottom right corner of the dough to indicate 1 turn complete. Cover and let it rest in the refrigerator for 30 mins to relax the gluten and cool the dough back down.  (If you are doing this on a chilled marble slab, you might be able to get 2 turns in before having to rest.)

Do 2 more turns the same way, chilling the dough in between turns, and always turning the worse looking side up.  You can continue to lightly flour the dough if needed, and if you accidentally rip the dough, patch it with flour so the butter doesn't continue to leak through.

After 3 turns, let the dough rest in the refrigerator overnight.

Next day: Let the dough sit on the counter for about 1 hour to take the chill off before you begin to shape.

Croissants:  Roll the dough into a rectangle about 10" wide and about 1/8 inch thick.  Length will depend on how much dough you have.  You may roll the dough out to the size of your board, then slice in half so you can work with one half at a time.  When slicing, remember to pull towards your body in one clean motion so you don't press down all the layers you just worked so hard to make.

Cut the rectangle into triangles (you can cut into rectangles and then cut diagonally) and place a triangle on the space in front of you, point facing you.  Stretch the top corners of the triangle slightly out (L and R) and begin rolling down the triangle towards the point.  Finish rolling and curve the ends of the roll up towards where you first began (away from you).  Place on parchment lined sheet pan.

Pains au Chocolat:  In a small bowl, beat one egg with a tablespoon of water or milk for an egg wash. Roll dough into rectangle as for croisasnts, but cut into rectangles of desired size (mine were about 4x5" and plenty big).  Put a tablespoon or so of semi-sweet chips, or a thin bar of baking chocolate, in the bottom third of the rectangle.  Brush egg wash along the top edge of the rectangle.  Roll the dough from the bottom edge up, completely enclosing the chocolate in dough and finishing with the egg-washed seam.  Press down slightly to flatten and completely close the seam on the bottom.  Place on parchment lined sheet pan.

Lightly spray the items with oil and cover with plastic wrap so they can proof for about 30 mins.  Preheat your oven while they are rising.  Right before putting into the oven, brush them with egg wash, and sprinkle with sanding sugar if desired.  Bake in 400F oven for approximately 15-20 mins.