Saturday, February 26, 2011

teaching :PUFF PASTRY DOUGH, how to buy, how to make

Puff pastry dough is a very difficult dough, to make, it is labelled "FOR EXPERTS", to make.

I am using a lot this dough, and I know how to make it but is ready made, easy to buy and is a very exceptional good dough to buy.


If you buy "pepperidge farm" dough, it is full of chemicals, stabilizers, preservatives.... and so on and so on...

"Stop and shop" grocery store has this line of products "SIMPLY ENJOY"  that is by far less chemicals and is a very good puff pastry dough and has folowing ingredients (on the box)
ingredients: wheat flour,  water,  salt,  margarine (palm,coconut,sunflower oils+water+mono+
+Di-glyceride+citric acid

It is very unhappy they use margarine, instead of real  butter, which is  much, much healthy for you... but still it is very low in chemicals and stabilizers.

The "simply enjoy" puff pastry dough box has 2 sheets inside of box, that you can use it.

I heard that "TRADER JOE" and "WHOLE FOODS" have their line of puff pastry, that is free of chemicals and very good to use.

Just in case you venture to make your own "puff pastry dough" there is a very good video, at UTUBE that maybe you want to follow:

 The recipe is a very short of ingredients and it is very difficult to execute. If you follow exactly.
the preparation: folding, keeping in refrigerator, folding and keeping in refrigerator in  between folding,
The key word is: COLD, COLD AND COLD...any time you use this dough, keep in refrigerator until next step.

The ingredients  of making this dough , are here:

1. Butter Block Ingredients

1 lb + 3 1/2 T (510g) cold unsalted Butter
2 t (10ml) Lemon Juice
pinch of Salt
1 c (130g) Bread Flour

2.Dough Ingredients

3 c (400g) Bread Flour, approximately
3 1/2 T (55g) soft unsalted Butter
2 t Salt
1 c (240ml) cold Water

Using the puff pastry dough, desserts:

A perfect baked pastry is made by layers and layers of dough. Add a layer of vanilla pastry cream and be creative with a lot of berries!

 FRESH BLUEBERRY TART, from my mother's garden: (my cooking blog)


Sunday, February 13, 2011

CHOCOLATE MOUSSE TORT Valentine day /perfect fit /


I have seen a picture of this cake at Martha Stewart’s “living” magazine.

Looked so rich, chocolaty…inviting…. beautiful… I had to make it!!

So “ Valentine Day” is the perfect day to make it, and serve it…perfect! 
The house smell like chocolate, and the wait is rewarding.
I get first the recipe:


• 12 ounces bittersweet chocolate, (preferably 75 percent cacao), chopped

• 3 cups heavy cream( 1 ½ cup cream +1 ½ cup whipping cream)

• 3 tablespoons sugar

• 12 ounces crisp oval butter wafer cookies, (20 total)

Good-quality unsweetened cocoa powder, for dusting

I make the chocolate mousse first: Put chocolate in a large bowl, and set aside.

Heat 1and 1/2 cups cream over medium-high heat in a medium saucepan until cream

is steaming and small bubbles form on edges. Pour cream over chocolate.

Stir until mixture is smooth. Let cool completely. 

Add whipping cream, slowly in a folding manner.

Assemble torte:  (Martha Stewart recipe): Line a 9-by-5-by-3- inch loaf pan with plastic wrap, leaving an overhang on sides. Spread enough mousse (3/4 to 1 cup) over bottom of pan to cover.

Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary. Spread enough mousse (3/4 to 1 cup) on top to cover; smooth into an even layer. Repeat process with remaining cookies and mousse until pan is full.

      Press plastic wrap directly onto surface, and refrigerate torte until firm, at least 3 hours or up to 2 days.

 Invert torte onto a serving plate; unmold, using overhang to coax it out.
 Remove plastic wrap. Dust with cocoa.

Optional, add raspberries. Happy Valentine day!



Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL.  O ne...