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.)
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.
Half of our Q.C. department requested we make some scones. Having never tried our hand at them we finally made some this morning. I found a recipe and modified it to suit my needs. They will become a regular treat here!
These are 3 berry drop scones. They are 3 berry ‘cause I forgot I was making raspberry/blueberry scones and added blackberries. Once I realized what I did I added a half cup of blueberries.
Once mixed, large tablespoon portions are “dropped” onto a parchment covered baking sheet. I ended up baking them for the full 19 minutes at 400F. It was just about right. I forgot to sprinkle some coarse or turbinado sugar, but they didn’t really need it.
Raspberry/Blueberry Drop Scones
Ingredients • 2 1/2 cups all purpose flour • 1 tablespoon baking powder • 3/4 teaspoon kosher salt • 1/3 cup sugar • Zest of 1 small lemon (or half a large lemon) • 1/2 cup unsalted butter, chilled and cut into cubes • 3/4 cup fresh blueberries • 3/4 cup fresh raspberries • 1 cup heavy cream • Coarse or turbinado sugar for topping
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, salt, sugar and lemon zest. Pulse a few times to incorporate.
Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
Spoon the dough into 12 equally-sized pieces on the parchment-lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.