Palets Breton – French sugar cookies

Classic French biscuits served for a long time at teatime. There consistent of few simple ingredients and are easy to prepare however slightly differ from typical shortbread cookies. These are thicker than usual, real buttery but not fat and crunchy because of granulated sugar. They originated from northern region of France – Brittany hence the name. They are yummy just so but you can also use them as a base to another desserts. Enjoy!

 

11 cookies

 

Ingredients:

  • 2 egg yolks
  • ½ cup minus 1 tablespoon sugar
  • 1/3 cup butter, softened
  • 1 cup minus 2 tablespoons flour
  • 1 teaspoon baking powder
  • 2 pinches of salt

 

In the bowl of a stand mixer place egg yolks and sugar and beat until light and fluffy. Mix in butter. In a separated bowl mix together flour, baking powder and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and roll on a floured surface with your hands to shape a jelly- roll such diameter as desired cookies. Pretty shaped roll wrap in a cling film and place in the fridge for 2 hours or overnight.

Preheat oven to 350°F and line a large cookie tray with parchment paper.

Once the roll is cooled becomes to be stiff and easy to cut. Slice it into 3/8-5/8 inch wide slices. Place cookies onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Bake for 20 minutes until golden in colour with slightly darker edges. Cool on a wire rack.


 

The recipe comes from the book 'Afternoon tea'.

Category: Cookies.

Tags:

Very chocolate sponge covered with lime panna cotta

Very tasty, light and delicate cake for less official occasions or even for everyday coffee time. On the bottom we have very chocolate, moist but still light sponge. On the top cloud like airy lime panna cotta. The taste combination did good, the texture differences match perfectly so ready, steady … bake! And my home inspectors (kids) who love store bought sweets ate 3 pieces each.

 

springpan ø 8 inch

 

Sponge:
  • ½ cup + 1 tablespoon( 120 g) butter, softened
  • ½ cup + 2 tablespoons (120 g) granulated sugar
  • 2 eggs
  • ½ cup + 2 tablespoons (100 g) flour
  • 2 tablespoons dark cocoa (alkalized)
  • 2 teaspoons baking powder
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract

 

Panna cotta:

  • 4 tablespoons freshly pressed lime juice (from 2 limes)
  • 2 tablespoons gelatine
  • 300 ml whipping cream
  • zest from 1 lime
  • ½ cup (100 g) sugar
  • 200 g Greek yogurt

 

Decoration:

  • 50 g dark chocolate
  • chocolate drops or balls

 

Grease and line the springpan (bottom only). Preheat oven to 325°F.

Sponge: in a medium bowl, whisk together flour, cocoa powder and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until light and fluffy. Add eggs, one at time, beating well after each addition. Mix in flour mixture. Stir in vanilla extract and sour cream.  Spoon cake mixture into prepared pan and even the surface. Bake for 25-35 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 1 hour then transfer into a wire rack and cool completely.  

Make panna cotta: place the gelatine powder in a small bowl and pour over the lime juice. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. In a small saucepan heat the cream with lime zest until hot (do not boil). Place the sugar in a heatproof bowl and pour over the cream. Mix until sugar is dissolved. Mix in liquid gelatine and mix until combined (you can slightly heat the mixture if needed). Mix in the Greek yogurt and beat together until smooth.  

Remove the parchment paper from the sponge. Clean the springpan and grease and line sides only (important). Place the sponge back to the pan. Pour the panna cotta mixture over the sponge. Place the pan in a fridge for 4 hour at east (or overnight).

On the next day remove the cake from the pan and discard the paper. Melt the chocolate in a double boiler or microwave. Place it in a piping bag and decorate the top of panna cotta. Sprinkle with chocolate drops or balls.


 

Category: Layered.

Tags: chocolate, lime, yoghurt.

White chocolate frozen domes

It is sophisticated and impressive dessert which usually we can see in a cafe or buy in cake stores. It seems to be complicated to prepare but it is not. Maybe it is not for beginners but if you have some practise in baking you will manage it. This dessert is not easy to explain because In the frozen dome is hidden home made custard with white chocolate and whipped cream. Because of custard this dessert is delicate and velvety even direct from freezer. Glossy glaze on the top is made of one ingredient only. Enjoy!

 

6 pieces

 

Base:

  • 6 cookies Palets Breton – recipe here

 Domes:

  • 100 g white chocolate
  • 1 tablespoon sugar
  • 1 egg yolk
  • 1 tablespoon corn starch
  • 100 ml milk
  • 1 tablespoon gelatine
  • 250 ml whipping cream
  • 6 fresh raspberries

 Glaze:

  • 8 tablespoon apricot jam
  • pink food colouring

 

Chop the chooclate, place in a small heatproof bowl placed on a saucepan with boiling water and stir until melted. Set aside to cool slightly.

Custard: pour the milk in a medium sauce pan and heat until boil. In a bowl beat the egg yolk with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Remove from the heat.

Place gelatine in a small bowl and cover with cold water. Heat gently softened gelatine in a double boiler or microwave and stir to dissolve.  

Mix the custard with melted chocolate. Stir in melted gelatine. Cool completely.

Whip the cream until soft peaks. Mix in the cooled chocolate custard. Divide the mousse into silicone domes moulds filling them half full. Place one raspberry in the center of each mould. Spoon the rest of the mouse into moulds filling them full. Place to the freezer for 4 hours at least or overnight.

Heat the apricot jam until melted. Pass through the sieve and discard bigger pieces. Return to the saucepan and mix in the food colouring. Remove frozen domes from moulds and place on a wire rack. Pour the glaze over them. The glaze should set in 1 minute. Serve each dome on a biscuit.


 

The recipe comes from the book 'Afternoon tea'.

Category: Desserts/icecreams.

Tags: chocolate, raspberry.

Black sesame cupcakes with matcha frosting

Easy to make but original sesame cupcakes. We have inside Black sesame seeds and sesame butter (tahini) so the taste is clear but still light. On the top buttercream with matcha tea powder which gives pretty natural colour. The whole dessert is elegant and sophisticated in its simplicity. Enjoy!

 

12 - hole standard muffin pan

 

 Ingredients:

  • 6 tablespoons black sesame seeds
  • 1 ¼ cups all purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 4 tablespoons tahini (sesame butter)
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup milk

 Matcha buttercream:

  • ½ cup butter, softened
  • ¾ cup icing sugar
  • 1 tablespoon matcha tea powder
  • 1 teaspoon vanilla extract

 

Line 12 – hole standard muffin pan. Preheat oven to 350°F.

Grind the sesame seeds into a fine powder using either an electric grinder or mortar and pestle.

In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter, tahini and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in vanilla extracts.

Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture evenly into prepared pan holes. Bake for 24 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Make buttercream: beat together all ingredients until smooth. Place the frosting in a piping bag and decorate the top of each cupcake. Sprinkle with some sesame seeds.


 

The recipe comes from the book 'Food 52 - baking'.

Category: Cupcakes/muffins.

Tags: matcha, sesame.

Buttermilk waffles with fruit powder

The cake mixture for these waffles has a secret ingredient which gives softness and fluffy texture: buttermilk. You can make them in classic version as plain and get yummy traditional waffles. I decided to try new way and added fruit powder (ground freeze-dried fruits) and the result was really impressive. Only one tablespoon is enough to get fantastic fruit taste and beautiful colour of waffles. I used freeze-dried blueberries and raspberries and my waffles tasted like fresh blueberries and raspberries. You need only a bit of icing sugar and fruity dessert is ready. Enjoy!

 

12 waffles

 

 Ingredients:

  • 1 ¾ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups buttermilk
  • 2 large eggs
  • ¼ cup butter, melted
  • 2 tablespoons fruit powder (I got 1+1 blue- and raspberries)

 

In a medium bowl mix together flour, sugar, baking powder, soda and salt. In a separated bowl beat together buttermilk, eggs and melted butter. Pour wet ingredients over dry ingredients and mix well until combined. At this point I divided the mixture to two bowls to have waffles in two tastes. I mixed one half with blueberry powder and the second with raspberry powder. You may have also waffles in only one taste by adding 2 tablespoons of one fruit powder to the whole mixture.

Set aside both mixtures for 5 minutes to rest. Preheat waffle iron and  grease according to manufacturer’s instructions.

Cook each batch of waffles for 6-7 minutes. Serve dusted with icing sugar.


 

Category: Desserts/ice cream.

Tags: blueberry, raspberry.