Friday, 24 May 2013

Brie in Brioche




An amazingly delicate brioche hugging a mouth melting delicious round double-creamed brie. It is a temptation that wonderfully combines two irresistible creations for which the world is ever grateful to French chefs.

60 g milk
5 g dry yeast
60 g bread flour
150 g eggs (2 large eggs + 1 egg white. Save the third yolk for the egg wash at the end)
240 g bread flour
15 g sugar
4 g salt
150 g butter at room temperature

Warm up the milk. Dissolve the yeast. Add the flour. Stir and let stay covered till doubles its volume. Put the mixture in a mixer bowl. Add the eggs and the dry ingredients. Using a paddle attachment, work the dough until forms. Add the butter in small portions after each portion is nicely absorbed.


The result will be a soft, sticky dough.

Scrape the walls and the bottom of the bowl with a silicone spatula. Cover with foil loosely and let stay at room temperature (25° C) for about 20-30 min.

The dough won't be handled too much so the longer fermentation is not needed.


Have the brie cheese prepared. The recipe is for brie with a diameter 14 cm. Keep it cool until the dough is proved.

Roll the dough in the eccentric way - the ends of the dough need to "hug" the brie cheese without overlapping too much.

Place the cool brie cheese in the centre.  

Cover it completely with the ends of the dough, smoothing the seams with a bit of egg if needed. The dough is very soft and easily follows the round shape of the brie. 

Turn the covered cheese upside down and place it in a tart pan. Any pan could do the trick for baking. The important thing is to have an edge. Sheet pans do not work well. Sometimes, if the crust of the brie cheese is not strong enough, it brakes during baking. Melted cheese is free to evacuate. No loses will be suffered with a tart pan. Ceramic is the most appropriate one for baking this delight.

Brush with egg yolk. No need for proofing at this time. The brie can be baked immediately at 190° C at convection bake. Cover with aluminum foil after the crust turns golden brown (after about 25-30 min). Continue baking at 180° C for another 10-15 min or until well done. 


Serve with cherry jam (blueberry or apricot) or fresh fruits and enjoy with red Bordeaux!
















Thursday, 9 May 2013

Buttercreams

Meringue-type Buttercream


300 g butter
4 ml vanilla extract

Have the butter at room temperature to soften while working on a meringue.

for the meringue:

250 g egg whites
400 g granulated sugar
125 ml water

Dissolve the sugar into the water in a heavy bottomed pan over heat. Bring to boil. Cook the syrup for 2 min. While the syrup is cooking, beat the whites until soft peaks. Keep the mixer running and add the syrup very slowly until use all of it. Continue beating the egg-sugar mixture until cool to a room temperature and firm peaks are formed.

Cream the butter and vanilla extract until light. Add the meringue a little at a time, combining very well.  The emulsion has to be formed - creamy soft and light texture. If it is too soft, refrigerate a bit but not too much - just enough to be able to ice the cakes. 


Easter Table

Easter Story



A colourful Orthodox Easter, celebrated home was a way of celebrating the long waited Spring. She has rushed through the doors of our backyards, has invaded spaces, has poured rejuvenated rain, has kissed the trees and sat on the ground to rest. Her warmth wakes the animals and arouses the flowers, kindles the colours, brings happiness and love in our souls. We are blessed!








What better way to celebrate Spring but with colours. She has a lot on her own. And the green... Oh, my God, the green comes from Heaven. It is a canvas where the Spring brushes all the other colours in a magnificent colourful embroidery. What has left for us is an inspiration, desire and love.
















Springtime

In the distant woods are blowing
Tender buds and blossoms sweet,
Fragrant Leaves and grasses glowing
From the touch of fairy feet.
In the woods a spirit singing
Stays and touches every tree,
And to loving branches clinging
Flowers open tremblingly.

by Dollie Radford







I feel alive, rich and existing. My eyes hurt from the green but I open them wider, my hands hurt from hugging the land but I squeeze even tighter. My senses are blessed!






Spring



The lawn green silk is softly drawn
About the garden beds,
Pinned here and there with daisy disks,
And dandelion's heads.
O! I would be a thing with wings 
Forgotten or despised!
If only I might fly an hour
Under the warmSpring skies!


by Nellie Seelye Evans





My spring is celebrated with orange sugar cookies. I used the nicely organized and generously provided tutorial by Amber @ SweetAmbs for making the roses bloom on my cookies in a great celebration of Orthodox Easter. I would highly recommend to visit her artistic and inspiring place - there is a lot to be learned there.



The cake is not just an addition (neither the cookies). Everything is a part of the core of the Spring.


Easter Cake


1 recipe plain Genoise Cake (omit the butter)

Cut the baked cake in three (after levelling the top of the cake - discard the top, or dry it use for crumbs if you will need to make a crumbling for some other recipe). Colour the Butter Cream as desired and ice  each cake level. Refrigerate the cake for at least two hours. Ice the whole cake. Decorate with small cookies, gum-paste flowers or Butter Cream piped flowers. The decoration totally depends on the way you wish to celebrate.

Note: The quantity of the Buttercream may look too much, but for being able to ice the cake nicely, you will need extra cream. Also, if you use some cream for piping a decoration, that quantity will work wonderfully. In my event Easter Table, I used the extra quantity of the Cream for decorating the flowery shaped cupcakes with small rosettes.

Easter Bread

The recipe for it here.

There are colours, flowers, bird songs, aromas and joy, but what is everything without loved people. The party would be incomplete.