daring bakers-filbert gateau whit parline buttercream

From Great Cakes by Carol WalterFilbert Gateau with Praline Buttercream1 Filbert Genoise 1 recipe sugar syrup, flavored with dark rum1 recipe Praline Buttercream½ cup heavy cream, whipped to soft peaks1 recipe Apricot Glaze1 recipe Ganache Glaze, prepared just before using3 tablespoons filberts, toasted and coarsely choppedFilbert GenoiseBecause of the amount of nuts in the recipe, this preparation is different from a classic genoise.1 ½ cups hazelnuts, toasted/skinned2/3 cup cake flour, unsifted2 Tbsp. cornstarch7 large egg yolks1 cup sugar, divided ¼ & ¾ cups1 tsp. vanilla extract½ tsp. grated lemon rind5 lg. egg whites¼ cup warm, clarified butter (100 – 110 degrees)Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cook the cake completely.*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.Sugar SyrupMakes 1 cup, good for one 10-inch cake – split into 3 layers1 cup water¼ cup sugar2 Tbsp. dark rum or orange flavored liqueur In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.Praline Buttercream1 recipe Swiss Buttercream 1/3 cup praline paste1 ½ - 2 Tbsp. Jamaican rum (optional)Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.Swiss Buttercream4 lg. egg whites¾ cup sugar1 ½ cups (3 sticks) unsalted butter, slightly firm1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice1 tsp. vanillaPlace the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.Refrigerate 10-15 minutes before using.Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together. Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.Praline Paste1 cup (4 ½ oz.) Hazelnuts, toasted/skinless2/3 cup SugarLine a jelly roll pan with parchment and lightly butter. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.Apricot GlazeGood for one 10-inch cake2/3 cup thick apricot preserves1 Tbsp. waterIn a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.Ganache GlazeMakes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake **Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.6 oz. (good) semisweet or bittersweet chocolate, like Lindt6 oz. (¾ cup heavy cream1 tbsp. light corn syrup1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)¾ tsp. vanilla½ - 1 tsp. hot water, if neededBlend vanilla and liqueur/rum together and set aside. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!Assembling CakeCut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes. Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

min första kokbok..haha!

Detta är min första kokbok,som min mamma köpte till mig genom jultidningar!Och jag har faktiskt gjort något recept därifrån!Den är i från 1986....jag va väl ca 8 år då..hahaha!!!

jag hittade den hos mamma och hon frågade om jag skulle ha den..KLART att jag ska, sa jag!!

lite kul med elvis....

En av mina favoriter!!!!

klicka på bilden,så ser ni vad som stå!!=)

Fina burkar...

Va ute på en sida som heter favoritsaker.se och hittade dessa söta burkar!De vill jag gärna ha men de va givetvis slut på lager,får hem dem i slutet av juli.Men visst har de en läcker stil!Jag gillar detta stuket på prylar,jag har nog fastnat i 50-60 talet tycker det är hur fint som helst.Ville bara visa dem för er som läser min lilla blogg!Gå gärna in på favoritsaker.se de har hur mycket prylar som helst!!

Butterscotch Cookies

Another cookie from the book big,soft,chewy cookies by jill van cleave. a simple cookie to do,so try this.

1 cup (2sticks) unsalted butter,at room temperature

1½ cups packed dark brown sugar

1 large egg

3 tabelspoons whipping cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup cake flour

1 teaspoon baking soda

½ teaspoon salt

1) Heat oven to 375°F

2)In amixing bowl,cream butter and sugar until smooth.Add the egg,whipping cream,and vanilla and blend.

3)In a separate bowl,mix both flours with the baking soda and salt.Add to creamed mixture.

4)Using either an individual 1/4-cup measure or a 2 ounce ice-cream scoop,scoop level amounts of dough and drop 2 inches apart onto ungreased cookie sheets.

5)bake until cookies are golden and firm to the touch,about 15 minutes.using a spatula,transfer cookies to a rack and let cool.Makes about 18 cookies.

Pollykaka

Detta recept har jag fått från matplatsen.org ,som har en hel del goda recept som ser underbara ut!Detta är en typ av kladkaka,brownie med polly i,man kan inte misslyckas!!Servera med grädde eller glass till!!

3 ägg

2 dl socker

200 g choklad (helst mörk)

100 g smör el margarin

½ dl vetemjöl (jag tog 1 dl)

1 påse polly orginal

Gör såhär;

1)vispa ägg och socker poröst.Smält smöret och lägg i chokladen och rör tills den också smält.Blanda ner chokladsmeten i äggsmeten och tillsätt mjölet,rör om väl och i med pollyn.

2)häll smeten i en form med avtagbar kanter,fäst gärna ett bakplåtspapper i botten så går det lättare att få ur kakan.

3)grädda i 175°grader,ca 20-25 minuter.Kakan ska vara kladdig.

chocolate chocolate chip cookies

This cookie is impossible for any chocophile to resist!!Makes about 18-25 cookies.Its from the book Big,Soft,Chewy cookies by Jill Van Cleave.

2 ounces unsweetened chocolate,cut into pieces

½ cup(1 stick) unsalted butter,at room temperature

1 cup granulated sugar

1 large egg

1/4 cup whole milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup semisweet chocolate chips

1)heat oven to 350°F

2)Melt chocolate in the top of a double boiler over barely simmering water.Or place in a microwavable dish and melt in microwave set on medium power for 1 to 2 minutes.Stir until smooth and set aside.

3)In a mixing bowl,cream butter and sugar until smooth.Add egg,milk and vanilla and blend.Add melted chocolate and blend again.

4)In a separate bowl,mix flour,baking powder and salt.Add to creamed mixture.Stir in chocolate chips.

5)Scoop dough into 1½-inch balls and drop 2 inches apart onto ungreased cookie sheets.

6)Bake until cookies are firm to the touch, about 15 minutes.Using a spatula, transfer cookies ta a rack and let cool.Store cookies in a airtight plastic storage bag at room temperature for up to five days.

Jag köpte en engelsk bakbok för ett tag sedan,och nu har jag bakat ur den och det blev chocklad kakor,vilket blev så super goda!Lite halvmjuka kakor mmm...jag skrev det på engelska för det blev lite lättare.Men det finns jättebra sidor om måttomvandlingar,jag kan rekommendera recepthjälpen.se vilket jag har haft hjälp ut av!!Jag tycker det är kul att pröva sig fram!!

Låda Italiano

200 g spaghetti

100 g bacon

1 burk tonfisk

1 st gul lök (finhackad)

½ dl persilja

3 msk vetemjöl

2 dl mjölk

1,5 dl grädde (går bra med 5%)

1 st ägg

2 st tomater

1 dl riven ost

Gör såhär;

Koka spaghettin knappt mjuk.Spola av den med kallt vatten och låt det rinna av.

Dela baconet i mindre bitar och gör detsamma med tonfisken.Skala och hacka löken.

Hetta upp en stekpanna.Lägg i baconet och låt steka en stun,sedan i med tonfisk,lök och persilja.Fräs allt en stund.

Strö över mjölet och späd med med mjölkoch grädde.Låt koka 3-5 minuter.Tap pannan från värmen och rör i ägget.

Lägg den kokta pastan i en smord ungsfast form.Häll stuvningen över.Skär tomater och lägg över.Strö över riven ost,in i ugnen i ca 15 minuter i 250°grader

kokos-mums

jag blev inspirerad av marias kakburk!!Jag har alltid velat göra dessa så nu gjorde jag slag i saken!Men bilden blev inte alls bra, sorry

Detta behövs;
4½ dl socker
3/4 dl florsocker
1 äggvita
1½ dl kallt vatten
9 st gelatinblad
1½ dl kokhet vatten

1)lägg gelatinbladen i lite kallt vatten i ca 5 minuter.
2)Blanda socker,florsocker,äggvita och de kalla vattnet.Rör ut gelatinet i det heta vattnet och tillsätt det i sockerblandningen.
3)Vispa med elvisp i ca 30 minuter till en vit pösig smet.

Garnering:
5 dl kokos
1 msk kakao

1)blanda samman kokos och kakao och häll lite i botten av en långpanna (20x30cm).
2)häll i smeten och täck med kokosblandningen.Låt stå kallt tills den stelnat.skär i rutor och doppa snitt ytorna i kokosblandningen!Förvaras svalt eller så kan man frysa ner dem!

MUMS!!!!MUMS!!!!MUMS!!!!MUMS!!!!