Busy Bakery Day

Here are some samples of one and two bite pastries I am making for a party of about 200 people. We are meeting tonight for a party progress meeting. I decided to give the group a sample of some of the varieties of desserts I am baking for the event.

 

I have both lemon and mango curd filled profiteroles, cream patisserie filled eclairs and tartlets, vanilla cake with pink icing and raspberry drizzle and vanilla cake with chocolate drizzle. There are mini-raspberry cheesecakes, blueberry and apply mini pie bites, chocolate brownie cups with chocolate mousse and a raspberry drizzle. Some of these were made ahead and frozen until today. The tartlets, eclairs, profiteroles and all icings, drizzles and frostings were made this afternoon.

A productive bakery day!

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Not My Waterloo

85C73474-EA5B-44BD-83C5-6C3FA75720CFNeapolitans, not Napoleons, one-bite Blueberry Pie and Caramel Sauce while sporting a new Ugandan Youth Center produced apron Neil picked up for me on his trip to Africa last month, made for a good week in the bakery (not to mention the sandwich and NY rye breads… which I did just mention, didn’t I? Sorry ’bout that.)

9E3D9EB7-31C6-4056-A2E2-EB98E5A96B0BThe Neapolitans are chocolate cookie based with a white cheesecake center and raspberry buttercream frosting, cut into 1” squares. Next time, I need to keep any skin from forming on the cheesecake. It kept the frosting from adhering properly.

F226223A-A147-4E15-B8F6-5E3FBAA9DA1AThe Blueberry Bites should be dusted with some coarse sugar after being egg washed to add some sweetness and shine.  The caramelized sugar should add both. I may add a little lemon zest for a little tang.

084CBE55-B2CD-4C2E-9F93-326140831A39The Caramel Sauce will be used later for a Peanut Butter/Caramel/Salted Chocolate petit four, but I had the time and it will keep in the fridge for a longtime so why not? The rest of the dessert will come later this week.

NEAPOLITAN CHEESECAKE COOKIES

https://www.frugalcouponliving.com/neapolitan-cheesecake-brownies/#_a5y_p=4163544

INGREDIENTS (Half Recipe)

COOKIE

  • 1 cup butter, softened (1/2)
  • 2 cups white sugar (1)
  • 2 eggs (1)
  • 2 teaspoons vanilla extract (1)
  • 2 cups all-purpose flour (1)
  • 3/4 cup unsweetened cocoa powder (6 Tbl)
  • 1 teaspoon baking soda (1/2)
  • 1/2 teaspoon salt (1/4)

VANILLA LAYER

  • 16 oz Cream Cheese
  • 2 Eggs
  • 1/2 cup Sugar

STRAWBERRY LAYER

  • 1/2 cup softened Butter
  • 6 cups Powdered Sugar
  • 1/2 cup Strawberry Preserves (optional)
  • 4-5 drops Red Food Coloring

METHOD

COOKIE

  1. Preheat oven to 350.
  2. Line a 13×15” pan and set aside. Be sure the paper extends over the sides of the pan.
  3. In a large bowl, cream together the butter and sugar until smooth.
  4. Beat in the eggs one at a time, then stir in the vanilla.
  5. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
  6. Bake for 12 to 16 minutes in the preheated oven, until top of cookies are completely set.
  7. Remove from oven and allow to cool for 30 minutes.

VANILLA LAYER

  1. Cream together cream cheese, sugar and eggs until well blended.
  2. Spread cream cheese mixture evenly over brownie layer.
  3. Bake for 25 – 30 minutes or until cheesecake layer is set. 1st try took 25 min
  4. Remove from oven and allow to cool at least 30 minutes until top is no longer warm to the touch.

STRAWBERRY LAYER

  1. Beat butter (and strawberry preserves if using) while slowly add in powdered sugar.
  2. Add in food coloring to achieve pink color, then whip to get uniform color.
  3. Frost cheesecake layer by spreading frosting with a spatula to completely cover.
  4. Refrigerate at least 2 hours before serving.

BLUEBERRY PIE BITES

https://www.sugardishme.com/blueberry-pie-bites/

INGREDIENTS

  • 1 refrigerated pie crust
  • about 45 blueberries
  • 2 Tbl raw or turbinado sugar
  • 1 egg + 1 teaspoon water (egg wash)
  • Special Equipment Required:
  • 1½” biscuit cutter
  • pastry brush

METHOD

  1. Preheat the oven to 450. Line a baking sheet with parchment paper. Use a pan with an edge so the pie bites don’t roll away when you place them in the oven.
  2. Lightly flour a clean work surface and unroll the refrigerated pie crust.
  3. Use a 1½” biscuit cutter to cut all your little pie bite circles out of the refrigerated pie crust.
  4. Place 1 blueberry in the center of each circle. Sprinkle each one with a little sugar (you probably won’t use all the sugar).
  5. Fold up two sides of one of the circles like a taco. The grab the adjacent sides and pinch the corners. This makes a little pocket for the blueberries. You can dip your fingers in egg wash to pinch the corners if you can’t get them to stick.
  6. Brush each bite with the egg wash. Place each bite on the prepared baking sheet.
  7. Sprinkle with a little more sugar and bake for about 10 minutes.

CARAMEL SAUCE

16 Servings, Prep Time: 10 Minutes, Cook Time: 15 Minutes

 

INGREDIENTS

  • 1/3 cup water
  • 1 1/2 cups white sugar
  • 2 tablespoons unsalted butter
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

METHOD

  1. Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
  2. Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.

 

Which Way to Carnegie Hall?

Everyone knows how to get to Carnegie Hall, right? I am considering making bite size desserts for a gala at our temple with about 200 people expected to attend. Conventional wisdom indicated I will need 4-600 individual desserts. Perhaps you can see why I have not yet committed to this task. Allotting 2-3 desserts per person I should also have 5 or 6 dessert options, too many and it’s overwhelming (for the attendees and the baker!)

blueberry lemon and mango keylime profiteroles

So, back to Carnegie Hall. Practice, practice, practice. For anyone who follows my blog you know mistakes to not leave the house, so I practice everything first. I also experiment with different flavors and combinations. For instance, I made profiteroles last week. One was to be a mango/key lime and the other a lemon/blueberry. They were fine, except the key lime overpowered the mango. I will have to try again. Practice, practice, practice. The lemon was fine, if a bit intense.

vanilla cake and swiss meringue buttercream frosting

A couple of days ago I made some vanilla cake bites with Swiss Meringue Buttercream frosting. It was a new cake recipe, I was looking for something a bit lighter, plus a new buttercream. This one uses a Swiss meringue (egg whites and sugar whisked over simmering water in a bain marie. The frosting was delicious but a bit of a pain in the butt. I would use this if I could have  several desserts that use the same frosting. I may just divide it into aliquots and color them differently to make an easy differentiation.

chouxI make choux fairly often so don’t really need to practice, but the little choux pastries are a good way to try the different filling flavors and icings. I made these choux in an hour or two last week, used a dozen or so for experimenting and froze the other 4 dozen. If I decide to do this project I will take a day and make 200 or so. I just need enough freezer space.

This morning I decided to add two new pastries File Jan 10, 10 17 21 AMto my portfolio. The first, and easiest was the chocolate cookies with chocolate mousse filling. I decided to add some shaved milk chocolate and white chocolate over some of them and since I had some raspberry coulis in the fridge, I drizzled that over some to add more color.

pineapple upside down bites.jpeg

Once those were complete and I finished cleaning the kitchen, (yes, I clean everything up between each bake) I started the one bite Pineapple Upside Down cakes. I used the same vanilla cake recipe as last week. It was a little tricky miniaturizing everything and keeping them looking good. Next time I will reduce the amount of pineapple and use a quartered cherry so there will be more room for the cake.

Swiss Meringue Buttercream

INGREDIENTS

  • 7 large (210 grams or 7 oz) egg whites
  • 2 cups (400 grams) granulated sugar
  • 1½ cups (3 sticks or 340 grams) unsalted butter, softened*
  • 2 tsp vanilla extract
  • ¼ tsp salt (we use non-iodized fine sea salt)

METHOD

  1. In a medium pot, add at least 1-inch of water and bring to simmer.
  2. Thoroughly wash and dry the stainless-steel mixing bowl from your stand mixer* (you don’t want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together.
  3. Place mixing bowl over pot of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
  4. Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
  5. Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
  6. Add 2 tsp vanilla extract and ¼ tsp salt and mix on med-high until incorporated (about 1 min).

Notes

*Butter should be softened at room temp about 1 hour (more or less depending on your room temperature). It should be slightly cool to the touch and not overly soft or warm. If too soft, refrigerate for 10 minutes at a time.

Vanilla Butter Cake

INGREDIENTS

  • 3/4 cup all-purpose flour, plus more for pan
  • 3/4 cup cake flour (not self-rising)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, room temperature, plus more for pan
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons whole milk Note: I use 1% milk and add the 2 Tbl as whipping cream

METHOD

  1. Preheat oven to 350 degrees. Butter a cast-iron pan, and dust with all-purpose flour, tapping out excess. Sift together flours, baking powder, and salt in a medium bowl.
  2. Beat butter and sugar with a mixer on medium speed, scraping down sides of bowl as needed, until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, and add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture, mixing well after each addition.
  3. Fill pan halfway, and bake until golden around edges (time will vary depending on size of pan). Remove from oven, and let cool in pan for 15 minutes. Transfer cakes from pan to a wire rack. Let cool. Coat each with glaze just before serving.

Chocolate Mousse Filled Chocolate Cookies

INGREDIENTS (Half Recipe)

  • 1 cup butter, softened (1/2)
  • 2 cups white sugar (1)
  • 2 eggs (1)
  • 2 teaspoons vanilla extract (1)
  • 2 cups all-purpose flour (1)
  • 3/4 cup unsweetened cocoa powder (6 Tbl)
  • 1 teaspoon baking soda (1/2)
  • 1/2 teaspoon salt (1/4)

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
  5. Spray Baker’s Joy or similar product into mini cupcake pans and fill ½ full (about a level teaspoon).
  6. Bake for 12 to 16 minutes in the preheated oven, until cookies are set.
  7. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE MOUSSE

INGREDIENTS

  • 4 egg yolks (2)
  • ¼ cup sugar (2 Tbl)
  • 1 cup whipping (heavy) cream (1/2)
  • 1 package (6 ounces) semisweet chocolate chips (1 cup) (1/2)
  • 1 ½ cups whipping (heavy) cream (3/4)

METHOD

  1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  3. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

Choux on This!

choux dough

I make a very nice choux pastry to be used in profiteroles and eclairs. These are usually filled with crème patisserie and iced with a shiny chocolate. I thought it would be a fun exercise to try some variations, so I made some Mango/Key Lime iced with white chocolate and blueberry iced Lemon Curd profiteroles. The recipe I found for the Mango/Key Lime was way too lime dominant. The recipe posted here is adjusted to what I hope will be more mango dominant. I guess it’s just a guess.

Mixing the choux dough is easy, provided you attain the proper viscosity before attempting to pipe it onto a parchment paper lined cookie sheet. This picture shows the characteristic “V” shape of the dough as it hangs off spatula. Too runny and it will flatten out, not runny enough it will be harder to pipe and may not have enough moisture to “puff” up while baking.

Mango Curd

Cook’s note” I made first with ½ cup lime juice as per the recipe. The lime overpowered the mango.

INGREDIENTS

  • 1 ripe large mango, peeled, flesh cut away from pit
  • 1/3 cup water (this is a guess to substitute for the ½ cup lime juice)
  • 1 Tbl fresh lime juice
  • ½ teaspoon kosher salt
  • ¾ cup sugar, divided
  • 1 vanilla bean, split lengthwise
  • 3 large egg yolks
  • 1 large egg
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces

METHOD

  1. Process mango in a food processor until smooth. Transfer to a medium saucepan and whisk in lime juice, salt, and ½ cup sugar. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
  2. Meanwhile, whisk egg yolks, egg, and remaining ¼ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.
  3. Whisking constantly, very gradually stream about half of hot mango mixture into eggs, then gradually whisk mixture back into saucepan. Cook over medium heat, whisking constantly, until curd thickens and whisk leaves a visible trail, 5–7 minutes (do not let it boil). Remove from heat and add butter a couple of pieces at a time, whisking until incorporated before adding more.
  4. Strain curd through a fine-mesh sieve into a large measuring glass bowl or nonreactive bowl and cover, pressing plastic wrap directly onto surface. Chill until cold, at least 2 hours.

Cook’s note: Curd can be made 5 days ahead. Keep chilled.

Lemon Curd

INGREDIENTS

  • 1/2 cup fresh lemon juice
  • 2 teaspoons finely grated fresh lemon zest
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits

METHOD

  1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Note: cook long enough to thicken.
  2. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Cooks’ note: Curd can be chilled up to 1 week.