So, what do you do as you are waiting for your dinner rolls to proof? Well, If you have an 11 pound bag of chocolate, 60 pieces of 1”x1” caramel, making salted chocolate covered caramels is a good way to pass the time.
I cut the caramels a day ago, tempered the chocolate, dipped and drained the coated caramel and sprinkled some Maldon flaked sea salt on each.
The chocolates were setting as the first proof of the rolls completed. The proofed dough weighed 1,553 grams, so to make 24 rolls, each had to weigh about 63 g. I weighed each, formed them into a small ball and rolled them on the counter to tension the surface of the roll.
I arranged them 4×6 in a glass baking tray and baked at 375 deg until the internal temperature was 180 deg. (about 20 min.) Once out of the oven, a light brush with melted butter and boom. Excellent dinner rolls! The recipient and methods for both the dinner rolls and chocolates are found elsewhere in this blog.
I figured there must be something I could do while my Rye Bread Part 2a a loaves were proofing. I also figured there must be something I could do with the 4 Tbl of seedless raspberry coulis I had in the fridge. Also, if you remember I want to use more of the 11 lbs of bittersweet chocolate I have, so I decided some nice raspberry fondant filled bonbons would be a good way to kill a couple of hours this morning.
I tempered a cup of chocolate and poured it into one of my molds before draining the extra back into the bowl of liquid chocolate.
While the tempered chocolate was setting I mixed the raspberry fondant. I only made a half recipe but doubled the amount of raspberry coulis and halved the amount of sugar. I wanted the filling to be very soft. The recipe below does NOT reflect my modifications.
Once complete, I piped each chocolate coated well about 2/3rds full and let it set. Once set, I re-tempered the chocolate, poured it over the filled chocolate and let it almost set before scraping the bottom clean. It’s always a challenge to bang the finished chocolates out of the mold, but just keep banging them and eventually they will release.
Raspberry (or any) fondant center
INGREDIENTS • 2½ tablespoons butter, softened • 2½ tablespoons light corn syrup • 1 teaspoon pure vanilla extract • ¼ teaspoon salt • ¼ cup seedless raspberry coulis, (but you can use your favorite.) • 3 cups powdered sugar
In the bowl of a stand mixer fitted with the paddle attachment beat the butter, corn syrup, jam, vanilla extract and salt until smooth.
Add the powdered sugar and mix on slow until completely combined. Turn the mixer up to medium and beat the mixture until smooth.
Use the filling right away, or store in the fridge in an airtight container for up to a month. (I have it in a piping bag, sealed on both ends.)
I was shown a picture of a Jack ‘O Lantern cake, found the tutorial and more of less followed it. It is supposed to be one of those plastic buckets used to collect your spoils during Trick or Treat. I am satisfied with my first attempt. The recipe called for chocolate cake, so I used my Extreme Chocolate Cake. I also used my recipe for buttercream frosting and marshmallow fondant.
While a little time consuming, most of the individual elements can be prepared well in advance. I made the cakes almost a week early and frozen them. When thawed they are every bit as good as fresh. Fondant needs to rest overnight and buttercream will stay in the fridge for several days before use.
Mark a 4” circle on the top and the mid-point down the cake. Try your best to carve a half a sphere, evenly around the center of the cake. I put a 4” flat plastic disk to serve as a base. The QC department suggested the top of a round plastic storage container that worked perfectly. Take a deep breath, hold the cake tight and flip it end for end. Repeat the same carving on what will now be the top of the cake, making a perfect sphere, or in my case a slightly distorted, but acceptable, ovoid.
Make the cakes and cool, or if frozen, let warm to room temp.
Mix the buttercream.
Before coloring I set a piping bag full aside to frost some birthday party cupcakes I made.
Frost between the layers, smooth any seepage and refrigerate overnight.
Carve the cool cake and crumb coat, back to the fridge.
Frost the cake and yup, refrigerate again.
Make the marshmallow fondant, break off some of the un-colored fondant and set aside.
Knead in the orange food coloring. Protect your work surface to avoid stains. I like to wear gloves for this.
Knead black food coloring for the face into the white piece set aside.
Find a face you like, or draw your own.
Cut it out, pin it to the cake and cut out holes for the black fondant.
Cut the black fondant to fit the template and fit into the holes on the cake.
Cut a 4” circle on the top about 1/2” deep and line with fondant. (Which ever color you have left over.)
Roll a piece of black fondant out into a long trip. Lay a piece of wire on it and wrap with the fondant, leaving a couple off inches of wire uncoated. Push the clean ends into each side of the top opening.
Place a few pieces of wrapped candy in the shallow hole on the top.
So, I had some puff pastry left over from the torsades last week, AND I had a half pint of fresh raspberries left over from my breakfast cereal. What am I to do?
I know! I can use some of my 11#s of chocolate for Pan Au Chocolat and puff pastry and raspberries for some hand pies. I posted both recipes and methods elsewhere in this blog so won’t bore you with repetition.
I saw a picture of an elongated bread roll, like a hot dog roll, but slashed with a lame and the slashes were filled with lemon curd before baking. Well, I couldn’t find the recipe so decided to create my own. This is the first time I have stepped out of my chemist-trained-recipe-following comfort zone.
I also decided, since I don’t really care for lemon curd, I would instead roll chocolate ala pain au chocolat but using an enriched bread dough instead of puff pastry. This was also an excuse to use some of the 11# of chocolate I bought a couple of weeks ago.
The QC department suggested a less bitter chocolate (64% cacao) and sparkling sugar topping (good suggestion.) QC will have to live with 64% as I do have 11 pounds. Manufacturing suggested no chop the chocolate so small. Something the size of chocolate chips should melt fine and be easier to handle.
Chocolate Filled Bread Buns
INGREDIENTS • 2 teaspoons active dry yeast • 1 cup barely warm milk • 3 cups all-purpose flour • 2 tablespoons butter, melted • 3 tablespoons sugar • 1 teaspoons salt • 2 eggs, one for dough, one for egg wash • 1 tablespoon orange zest • 165g, about 1 cup (4-6 ounces) bittersweet chocolate chopped fine (pulse in a food processor)
In a large mixing bowl, sprinkle the yeast over the warm milk and let sit for 5 minutes.
Add 2 tablespoons melted butter, sugar, salt, egg, and orange zest. Stir until blended and fragrant.
Add 3 cups of flour and mix until the dough comes together. It will be sticky! On a lightly floured surface knead the dough until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead. Or, if you have a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Flatten into an oval then roll to ¼ “ thick rectangle.
Place a stripe of chocolate ½ “ from long end of rectangle. Roll to cover chocolate and place a second stripe of chocolate. Roll up and seal edges and all seams.
Place rolls a on baking sheet coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
Slash diagonally 4x with lame.
Brush 1 egg wash over the rolls. Sprinkle with coarse sparkling sugar.
Bake for 8-12 minutes or until lightly browned. Serve warm or at room temperature.
Well, it ain’t instant pudding, but is sooooo much better!! I made this pudding a couple of times before, each time seemed better than the previous.
If you have read some earlier posts you know I have an 11 lb bag of new chocolate just waiting its turn. I decided to use some of the 70% I had opened (finished it!) to make this home made pudding. It takes a little time and most of it is hands on, but it is so worth it. If you like chocolate and if you don’t mind whisking constantly for a few minutes, try this. It’s delicious. I forgot where I found the recipe and frankly, I don’t care.
Chocolate Pudding from Scratch
Makes 4 cups; serves 8
INGREDIENTS • 4 ounces bittersweet chocolate • 3 tablespoons unsweetened cocoa powder • 3 tablespoons cornstarch • 1/4 teaspoon salt • 1 cup heavy cream • 3 large egg yolks • 2 1/2 cups whole or 2% milk • 1/2 cup granulated sugar • 1 teaspoon vanilla extract
Use a serrated knife to chop the chocolate into fine flakes; set aside.
Whisk the cocoa powder, cornstarch, and salt together in a large, heatproof bowl. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
Whisk the egg yolks into the cream and cornstarch mixture.
Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
Bring the milk to a gentle simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
To temper the eggs, slowly pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
Bring the mixture to a full boil over medium-high heat, stirring frequently. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
Cook for 2 minutes more, whisking constantly and vigorously. Get your whisk into all corners of the pot.
Remove the pot from the heat and whisk in the vanilla. Add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
Transfer the pudding to a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and refrigerate.
So, I started the morning with Pain Au Chocolat, (making, not eating.) I have some opened chocolate I need to use before I open the new bag. To me, baking is a hobby so I like to make everything I can from scratch. I don’t use mixes or other short cuts…. except for puff pastry. In the past I made puff pastry a few times and must admit that what I make is not nearly as good as what is available in the super market.
I buy two brands of puff pastry. Trader Joe sells a box with two 10”x10” sheets. TJ’s is good when you don’t want a huge puff when baked. If you knock it before baking it will puff less than 100%, which is what I used for todays pastry. Pepperidge Farms puff pastry also comes in two sheets per box, but each sheet is conveniently individually wrapped. This pastry puffs 200% if baked without knocking, a little less if you do. Pepperidge Farms is available year round, while TJ’s is only available from roughly Thanksgiving to New Year’s. Buy a few boxes and put them in the bottom of your freezer. I do.
Using Trader Joe’s puff pastry makes Pain Au Chocolat a snap. There is the added benefit it is also delicious.
Pain au Chocolate
INGREDIENTS Puff pastry (Trader Joe’s) Chocolate ( I used Guittard’s 63%) Confectioner’s sugar
Roll out puff pastry
Dust with confectioner’s sugar
Cut into 2” wide (Trader Joe’s Puff Pastry – cut 5 long strips, then cut each in half)
Lay chocolate at one end, roll one time, press down gently and roll again, press gently again
Add second row of chocolate and roll one last time, press gently
Chill overnight or at least 2 hours.
Brush with egg wash
Bake 360 deg 20-25 min on parchment lined baking sheet
As we near the end (of some peoples playing season,) one of my golf buddies invited our foursome and families over for a patio dinner before the weather starts turning cold(er). I offered to bring a cake along to the dinner. This is what I made this morning
It’s my extreme chocolate cake with buttercream frosting.
The trees are gum-paste cones made by wrapping thin gum-paste around a form, then set to dry overnight.
Of course, I rarely hit it straight down the middle!!
I had the occasion to make a batch of meringue cups today and thought I would try a variation to the ganache filling I typically use. While researching another recipe on Allrecipies I saw that if, after the unsweetened, grated chocolate (4 oz) is melted in the just barely boiling heavy cream (1/2 cup) the mixture is allowed to cool to room temperature, then whipped soundly (about the head and shoulders), it will become a lighter whipped ganache which is easy to pipe into designs, or as in my case bitter kisses. The sweetness of the meringue cup paired with the bitter chocolate results in a well balanced treat.
(After taking the picture i decided to add some blue sugar crystals to sweeten the meringue cups up a bit. Obviously, it’s up to you)
Once upon a midnight dreary, while I pondered, weak and weary, Over many a quaint and curious volume of forgotten lore, While I nodded, nearly napping, suddenly there came a tapping, As of some one gently rapping, rapping at my chamber door.
Once, though not at midnight, nowhere near midnight, Perhaps while reading, certainly while napping and My chamber door is almost never closed… I bared my soul and to my everlasting surprise There, hidden deep inside, at the core, was a Crypt Keeper Stout waiting to be poured.
Cool, not cold and impenetrably midnight dark, smooth and sweet with hints of coffee and roasted barley. Gently carbonated with a velvet texture where a sip will fill your mouth with sweet softness. Curiously, were you to reverse the metaphor and put velvet into your mouth it would unlikely bring memories of Crypt Keeper Stout to mind.
As I pondered late one dreary morning on this delight of nature and chemistry, I wondered what would happen if I replaced some of the Weyermann Carafa II malt with chocolate grain and added 4.5 oz of chocolate nibs which were soaked for 48 hours in vodka to the secondary fermenter.