Tuesday, January 31, 2012

GATEAU ST HONOREE- the best dessert ever!





 
When I saw this picture first time by:  Susan Feniger and Mary Sue Milliken from: “City restaurant", Los Angeles, CA, I thought this is the most deliciously cake and I have to make it!



St. Honoré Cake is a cake named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens.



This cake is built upon the following pastry items:



Puff pastry,

Pate a Choux (Cream Puffs),

Saint Honore Cream,

Caramel and whipped cream.



In this picture, Susan Feniger and Mary Sue Milliken   replaced the traditional "Saint Honore Cream" (crème pâtissière with stiffly beaten egg whites folded into it) with a wonderful dark Chocolate Cream.

They finished this cake with whipped cream (two colors).


 
1.You should buy 30 cream puffs;  there are ready made from Bruxelle, very good  cream puffs.





2  “PUFF PASTRY SHEETS” This is a dough for experts and it is very good to buy 
           a box from grocery store : you need one sheet only, for the base.
 Roll the puff pastry out to 1/8 inch (3 mm) thick, 12 inch square (30 cm). Place on a sheet pan lined with parchment paper. Refrigerate covered at least 20 minutes.

Bake the puff pastry  at 400F (205C) until the the sheet has puffed, about 30 minutes.




3. Caramel: 8 oz sugar (240 gr):

1 cup sugar, 3 tbs water, few drops of lemon juice.

Cook until golden brown. Immediately remove from heat.

Using a fork, half dip each cream puff  TWICE  and arrange them along the edge of cooled puff pastry to form a wall.



4. use the CITY CHOCOLATE CREAM to fill up the space in-between the cream puffs 
    and  puff pastry base (recipe follows)

            CITY CHOCOLATE CREAM for gateaux St. Honoree

City restaurant, Los Angeles, CA; Susan Feniger and Mary Sue Milliken




brandy 1 ½ tbs

golden raisin 1 ½ oz

semisweet chocolate 9oz

unsalted ROOM TEMP butter 7 oz (14 tablespoons)

eggs (separated) :5

 ATTENTION!! Use butter at room temp, not cold, the cream will separate into
                         butter and water!



a.      Combine the brandy and the raisin in a small dish and microwave for one minute. Reserve aside.

 b. Chop the chocolate into small pieces and melt with butter over Bain Marie. Remove from heat and mix with raisin and brandy.

c. Whisk  in the yolks, until combine.

d. Whisk the egg white until soft peak forms. Gently fold the whites into the  chocolate  mixer in two stages.



            Poor over the cake, as liquid as it is, will be of a  hard consistency, later.







5 . Whip one cup of heavy cream and teaspoon of sugar to stiff peaks

    Place the whipped cream in pastry bag fitted with a #5 (10mm) star tip.
    Pipe a border of whipped cream around and all over  the top of the cake.    


 




To arrange the cake:

1.Bake the puff pastry sheet, at 400F, for about 20-25 minutes, until is puffed and brown.


2. Make sugar caramel (see above, recipe) and dip the puff pastry in, and arrange nicely around, to make as a  wall.


















3. Make the Chocolate Cream (as above) and poor: it is liquid, when is warm, will be solid when cool down. 

















4. Poor the cream on top of puff pastry using cream puffs as a wall, not to poor out.

Leave it to cool down for 5-10 minutes.


.



 5. Add wiped cream, any shape you like, using only white or half mixed with a little chocolate powder to make 2 colors, to decorate this great cake.







Bone appetite! 


PROFESSIONAL GATEAUX ST. HONOREE CAKE:


Traditional made "Gateau St Honore", by "Konditor Meister " pastry in  Braintree, Massachusetts.



Chocolate cake "Gateau St Honore " by “City restaurant", Los Angeles, CA.

Saturday, January 21, 2012

bread baking challenge: # 16 KAISER ROLLS

 KAISER ROLLS.




These rolls remind me of my childhood school time, when they were the everyday sandwich, in my school bag. They were puffy, deliciously, white, with seeds: poppy, sesame…this is all I remember.
Reading this recipe I realized they are like any bread dough but it is a way to bread them to be tall and puffy. This is the challenge in this recipe.

Ingredients:

1 and ½ cups pate fermente
2 and ¼ unbleached flour
¾ teaspoon salt
1teaspoon malt syrup
1 large egg
1 and ½ tablespoon oil
¾ cups water

Directions:

Pate fermente should be in your refrigerator, leftover from bread that you baked few days (up to 3 days) ago. You can use it in this recipe cold, because it will be warm enough during the dough preparation.

You mix all the ingredients and put in an oily bowl, covered with plastic, to double in size (about an hour).




I used the bread machine, dough cycle, to have a nice, raised dough, in 2 hours.


 
You make flat dough and cut long slices so you can start breading in a special shape. In the Reinhart book that we follow in this challenge, it is a very good picture, which I follow to shape my Kaiser rolls:






I put all of the rolls on oily parchment paper or on parchment paper covered with corn meal and leave to proof, covered with plastic wrap, at room temp for about 45 minutes.  






Bake the rolls after proofing at 425F, in a steamed oven for 10 minutes and 20 minutes at 400F to be brown and crunchy outside. Inside of the rolls temp should be 200F.


 
If you have any bread dough in refrigerator these rolls are very quick and easy to bake for a very good winter soup, or sandwich for picnic on the summer beach.

It is so nice to wake up and the house smells of fresh baked rolls!


I PUBLISHED THIS POST IN:
 http://www.wildyeastblog.com/category/yeastspotting/

and you are very welcome to publish, too.



LINZER TART

As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart  named after the town...