Lemon Cake

A beautiful and wonderful friend of mine kindly gave me her recipe to the most amazing lemon cake. 

It is truly delicious and very easy to make. I made it last night and it was a hit! Everyone loved it! 

  

Ingredients:

1 cup flour
2 eggs
1/2 cup sugar
1 stick unsalted butter, softened
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon grated lemon zest (1 lemon)

For the syrup:
1/3 cup sugar
1/3 cup fresh lemon juice

For the glaze:
1/2 cup confectioners' sugar
4 tablespoons lemon juice

Preheat oven to 350 degrees.
Line a 8 by 4 loaf pan with parchment paper.

In a small bowl, mix all dry ingredients (flour, baking powder and salt)
In a bowl of electric mixer fitted with the paddle attachments, cream the butter with the sugar.
Add one egg at a time. Continue mixing.
Add vanilla extract and lemon zest. Continue to mix.
Slowly add the dry ingredients to the butter mixture. Continue to mix further.
Pour in the prepared pan.
Bake for about 25-30 minutes.
Remove from oven and let cool for few minutes on a rack.

For the syrup: In a small saucepan combine sugar and lemon juice.
Cook on medium heat for few minutes, until sugar dissolves completely.
Spoon the syrup over the cake. Let cake cool.

For the glaze: mix confectioners' sugar and lemon juice.
You may add 1 teaspoon cold water at a time, if too stiff.
Pour over completely cooled off cake.

Enjoy!

Chocolate Chip Biscotti

Did you know that Biscotti is plural for biscotto. These cookies originated in the city of Prato, Italy.
The word originates from the Latin word .... bis for twice and coctus for baked/cooked.
All I can say is ... Biscotti .... Te amo!

Ingredients:
For 12-14 large biscotti

8 tablespoons unsalted butter, at room temperature
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups semi-sweet chocolate chip - I used mini chocolate chip


Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a medium bowl, mix flour, baking powder and salt.
Using an electric mixer,  beat butter and sugar.
At low speed, add eggs one at a time.
Add vanilla.
Slowly add the dry ingredients.
Stir in the chocolate.
Place dough on baking sheet, shape it into a log about 12 by 2
Bake for about 20 minutes or until golden.
Remove from oven.
Using a serrated knife, cut the warm log diagonally into 3/8 inch thick.
Arrange slices on the sides - you might need an extra baking sheet lined with parchment paper.
Bake for about 15 minutes further.
Transfer to a wire rack to cool.
Can be kept in an air tight container for 2 weeks.
But I bet they won't last that long!
Enjoy!

Poached Pear Frangipane Tart

Frangipane:

1 1/2 cup almond flour

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon Almond extract

In an electric mixer, beat butter and sugar.

Add egg and egg yolk, mix well.
Add almond flour, mix well.
Add Almond extract.
Refrigerate 1 hour.

Pâte Sucrée:

1 3/4 cups flour

1/2 cup (100 grams) butter, cubed and softened

1 cup confectioners' cugar, sifted

Pinch of salt

2 eggs, at room temperature

Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.

Blind bake for 15 minutes.

Poached Pear:

4 Pears

4 cups water

3 tablespoons honey

1/2 cup sugar

1 teaspoon lemon zest.

1/2 teaspoon All Spice

2 Cinnamon sticks

Peel, slice in half and remove core of pears.

In a medium saucepan, boil water, sugar, lemon zest and honey.

Add All spice and cinnamon sticks.

Add the pears and let it simmer for 45-50 minutes or when pears are very soft.

Disregard the water and let pears cool down.

To assemble:

Line frangipane on your tart.

Place pears over Frangipane.

Bake for 25-30 minutes.

Cool on a wire rack.

Sprinkle confectioner's sugar.

Enjoy!

Chocolate Tart

I've been in the mood for a nice chocolate tart. You know, the kind that makes you want to have another slice but your mind tells you don't or you will regret it. I came upon Paul A Young chocolate tart recipe. Paul A Young is a British chocolatier .... I've personally never had the pleasure of tasting any of his creations but I do own his beautiful book called "Adventures with Chocolate". This recipe is from his book. I did make some adjustments to it.
Also, please take a moment to watch his video at the bottom of the page .... He seems to be a passionate man, an artist, and I think a romantic.... and he LOVES chocolate!

This chocolate tart is so delicious .... trust me ... give it a try!

Chocolate dough:

12 tablespoons unsalted butter, at room temperature

1/3 cup sugar

2 egg yolks

2 tablespoons water

1 3/4 cup flour

3 tablespoons cocoa powder

Chocolate filling:

6 ounces 64% chocolate

1 cup light brown sugar

3/4 cup heavy cream

Dough:

In an electric mixer, cream butter and sugar until light and creamy. 

Add egg yolks and water, mix well.

Gradually add flour and cocoa powder until a dough is formed.

Wrap dough in plastic wrap and refrigerate for 1 hour.

Set oven to 350 degrees.

Cut out a round parchment paper that will fit in your tart pan.

Roll out dough on a lightly floured surface.

Line the pan with the dough.

Prick the dough few times with a fork.

Refrigerate dough for 15 minutes.

Place parchment paper over dough and fill with a layer of pie weights.

Bake for 18 minutes.

Remove parchment paper and pie weights.

Bake for another 8 minutes.

Cool for at least 2 hours.

Filling:

Place chocolate and sugar in a medium heatproof bowl.

In a small saucepan bring cream to a boil.

Pour cream over chocolate and let it rest for 30 seconds.

Whisk until glossy and thick.

Pour over cooled tart shell.

Refrigerate for 2 hours.

Enjoy!

Chocolate Truffles

I usually have a box of my favorite chocolate and truffles (Leonidas) in the refrigerator ... but to my surprise and profound sadness, I found an empty box of Leonidas!  I guess I must have finished it all couple of days ago! 

Well, since I was in desperate need of a little happiness .... I decided to make my own chocolate truffles. I followed Pierre Hermé's recipe .... and they came out perfect! 

I enjoyed couple of them .... and they brought me pure joy!  

Ingredients:

9 ounces chocolate - I used Valrhona 61% - finely chopped

1 cup heavy cream

3 1/2 tablespoons butter, at room temperature, cut into 4 pieces

Dutch-processed cocoa powder  for dusting - I used Valrhona

Put the chocolate in a heatproof bowl that can hold all ingredients.

In a small saucepan, bring cream to a full boil.

Pour cream on the chocolate

With a spatula, gently stir the cream into the chocolate until the ganache is smooth.

Allow ganache to rest for couple of minutes.

Add butter 2 pieces at a time, stirring gently.

Pour ganache into a bowl.

Cover and refrigerate for at least 3 hours.

Pour cocoa powder on a plate.

Dust your hands with some cocoa powder.

Scoop out a teaspoon of the ganache and with your hands shape it into a ball.

Drop the ganache ball in the cocoa powder and coat it with powder.

Shake off excess powder.

Can be served immediately or stored in the refrigerator for up to 2 days.

Strawberry, Blueberry and Raspberry Tart

 I absolutely love a nice strawberry tart. I came across these beautiful strawberries at the market and since I already had some raspberries and blueberries, I decided to make a berry tart. The filling is so delicious ..... it's a mix of crème pâtissière and crème chantilly. 

Michel Roux Recipe
Crème Pâtissière:

6 egg yolks
1/2 plus 2 tablespoons sugar
1/4 cup flower
2 cups milk - I used 1%
2 tablespoons vanilla


Whisk egg yolks and sugar in a bowl to a light ribbon consistency.
Whisk in the flour.
In a pan, heat milk and vanilla.
As soon as it comes to a boil, pour it onto the egg yolk mixture, stirring as you go.
Mix well, return to the same pan.
Bring to a boil over medium heat, stirring non stop with a whisk.
After few minutes, you should have a thick consistency.
Pour it in a bowl and cover it with plastic wrap.
Once cooled, store it in the refrigerator for up to 3 days.

Note: If you desire a chocolate crème pâtissière, add 3 oz melted semisweet chocolate to the crème pâtissière before cooling.

Crème Chantilly:

1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar

Whip cream and sugar until you get a thick consistency.
Store in the refrigerator until ready to use.

Pâte sucrée:

1 3/4 cups flour
1/2 cup (100 grams) butter, cubed and softened
1 cup confectioners' cugar, sifted
Pinch of salt
2 eggs, at room temperature

Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.


Preheat oven to 350 degrees
Have a 10 inch tart pan ready.
Cut out a 10 inch parchment paper.
Unwrap dough and roll out to a large circle, on a lightly floured counter.
Line the tart pan with the dough.
Cut out the edges.
Prick the pastry base few times with a fork gently-you don't want to make holes in the dough
Line the tart shell with the round parchment paper.
Fill with a layer of pie weights.
Bake for 20 minutes.
Remove pie weight and parchment paper.
Bake for another 10 - 12 minutes.
Remove form oven and let it completely cool on a wire rack.


To assemble:

Fold in 1/2 of your crème pâtissière with the crème chantilly.
Fill the tart shell with the mixed crème.
Arrange berries as you wish over the crème.
Sprinkle some toasted almonds.
and enjoy!

Tarte Tatin

This morning it felt cooler than usual. There was a breeze in the air and I had to grab my jacket on my way out the door..... I really can feel the change of season. Fall is very fast approaching.

This delicious Tarte Tatin is my way of welcoming the Fall season.... My all-time favorite season and my all-time favorite apple recipe!  

The apple sauce for this Tarte Tatin can be made 1 day ahead and kept in the refrigerator. 

The apple recipe is adapted from Christophe Michalak's recipe.

The pâte Sablée is adapted from Michele Roux recipe. 

Apple Recipe

4 Golden delicious apples, peeled and finely diced

50 grams honey

30 grams butter

100 grams sugar

45 grams whipping cream

2 gelatin sheets

Have a muffin pan ready to use.

In a small pot, melt butter and honey.

Add diced apples.

Cook on medium heat until apples are translucent-  5 minutes.  

In a small bowl, mix some cold water with gelatin sheets.

In a medium, melt half of the sugar. Once melted, add the other half. It should turn a nice brown color.

Add whipping cream and gelatin sheets (make sure water has been squeezed out of them) 

Add apples and cook for about 2 minutes - mix well

Equally divide between your muffin or cupcake pans.

Refrigerate for at least 2 hours. 

Pâte Sablée

1 3/4 cups flour

1 cup butter, cut into small pieces and softened

1 cup confectioner's sugar, sifted

2 egg yolks

pinch of salt

Egg wash - 1 egg beaten mixed with 1 tablespoon milk

Place flour on your counter and make a well. 

Place butter, sugar and salt in the middle of the well.

With your fingers, mix the butter, sugar and salt.

Add the egg yolks and mix further with your fingers.

Carefully bring the flour into the center and mix further until you have a smooth dough.

Using the palm of your hand, push the dough away from you 4 times, until completely smooth.

Roll into a ball, wrap in plastic and refrigerate for 1 hour.

Roll out the dough on your counter.

Cut circles out with a round cookie cutter - just make sure the diameter of the cookie cutter is the same as the muffin pan circles.

Brush egg wash mixture on each cookie.

Place on baking sheet and bake for about 8 minutes at 340 degrees.

To assemble:

Place a cookie on a plate.

With a sharp knife,  unmold the apples.

Place on top of the cookie... and enjoy!

Chocolate Layer Cake

I love chocolate ... Whenever I'm sad, I eat chocolate. Whenever I'm happy, I eat chocolate. Whenever I'm stressed, I eat chocolate. After dinner, I eat chocolate. Lately, I've been craving a good chocolate cake. This recipe caught my attention.It is truly one of the best chocolate cakes I've ever had.... Moist, rich and so sinful!

Old-fashioned Chocolate Layer Cake

Adapted from Cook's All-Time Best Recipes 

Cake

4 ounces unsweetened chocolate
1/4 cup Dutch- processed cocoa
1/2 cup hot water
1 3/4 cups sugar
1 3/4 cups flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons Vanilla extract
4 large eggs
2 large egg yolks
12 tablespoons softened butter, cut into pieces

Frosting

1 pound semisweet chocolate
8 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups heavy whipping cream, cold

For the cake:
Turn oven to 350 degrees
Adjust rack to middle position
Grease and dust with flour a one 9 inch round cake pan.
In a dish, melt chocolate, cocoa and hot water in the microwave
Add 1/2 cup sugar to chocolate.
Stir with a rubber spatula until thick and glossy - about 2 minutes.
Whisk flour, baking soda and salt in medium bowl - set aside.
Combine buttermilk and vanilla extract in a small bowl
Using a mixer, whip eggs and egg yolks on medium speed - about 10 seconds.
Add remaining 1 1/4 cup sugar.
Whip until light and fluffy - 2 to 3 minutes.
Replace whisk with paddle.
Add cooled chocolate mixture and mix further - 1 minute.
Add soft butter, a piece at a time until fully incorporated.
Add flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions.
Scrap down bowl as needed.
Mix a medium speed until combined.
Pour batter into prepared pan.
Bake until toothpick inserted in center comes out clean - 45 - 50 minutes
When cooled, carefully remove cake from pan.
Carefully, slice the cake horizontally in half.
Let cake cool 2 hours before spreading the frosting.

For the frosting:
Melt chocolate in the microwave - careful not to burn it.
In a small saucepan, melt butter. Add sugar and corn syrup, vanilla and salt.
Stir with a rubber spatula until sugar is completely melted - 5 minutes.
In a larger bowl, stir chocolate, butter mixture and heavy cream.
Fill a larger bowl 1/2 way through with ice.
Place chocolate bowl in ice bath and stir with a rubber spatula until it thickens - 8 minutes.
In a mixer, beat frosting until light and fluffy.
Spread 1 cup of frosting on one cake layer.
Top with second cake layer. Gently press down.
Top with 1 1/2 cup frosting making sure to cover all sides of the cake with frosting as well.

Strawberry and Blueberry Galette

This is a wonderful, easy and delicious recipe. It's also a lot of fun to make it with your children.
My daughter really likes to help me in the kitchen. She's only 11 but might have a future in the culinary world ... hopefully, in Paris! But for now, all I can do is to instill in her a love for cooking and baking.

So here's what we made together. Enjoy!  

Pâte Brisée (Recipe Michel Roux)

• 
  
• 1 3/4 cups all-purpose flour
• 2/3 cup unsalted butter - cut into small pieces and softened
• 1 teaspoon salt
• Pinch of sugar
• 1 large egg
• 1 tablespoon cold milk
• Mound flour on your work surface and make a well in the center. Place butter, salt, sugar, and egg in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly sandy dough forms
• Using your fingers, slowly incorporate milk until dough begins to come together
• Using the palm of your hand, knead dough until smooth, 4 to 5 times. Roll dough into a ball, wrap with plastic wrap and refrigerate until ready to use. 

 Berry Mixture:
1 box of strawberries - washed and cut in half
1 box of blueberries - washed
1 tablespoon butter - cut into small pieces
3 teaspoon sugar
1 teaspoon honey
Egg wash  - 1 egg mixed with one tablespoon milk

Set oven to 350 degrees

Mix the berries, sugar and honey in a bowl - set aside.

Roll out the dough. 

Place the berries in the middle of the dough. 

Place butter over the berries.

Fold the edges of the dough. 

Brush the dough with egg wash

Sprinkle with some sugar

Bake for about 40 minutes.

Enjoy!