Bread like a cake…
A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…
Topped with almond slices, cinnamon, sugar.
I’ve let raise too much before baking, but only the shape is affected.
It’s even better the next days… if there is some left.
A delicious brioche sweet bread, ideal fruity treat for the season.
It’s garnished with one of these superb akibae apples.
To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk
It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.
On top, sliced almonds, sugar, cinnamon.
Really, be patient, as it gets so much better a whole day after baking.
A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.
The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.
Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.
That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.
Then I baked them at 160 degrees, about 30 minutes.
A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.
A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).
I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.
The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.
Toppings : raw pear slices and a chip of 100% cocoa mass.
It’s addictive… I already made it 3 times.
The idea of this delight is not from me. It’s from the shop. Walnut brownie…mmmm…. ice cream…mmm. I had to try that.
Actually, it lacked flavor of chocolate, there was nearly no bits of walnut. Names are always mouth watering but I find most commercial ice creams disappointingly bland, mostly fat and sweet. So I made mine.
Super easy :
Slice and freeze 2 small bananas. Place them in a blender with 3 tbs of good unsweetened cocoa, a pinch of instant coffee a 1/3 cup of water. Blend it into a cream. Mix in a handful of walnuts broken in big pieces.
Pour in 3 cups. You can eat them immediately if you like soft cream type.
Cover with a film and place in the freezer at least one hour and your have an ice-cream texture.
And you can really feel the chocolate and walnut brownie melting in your mouth. The banana flavor is extremely light, it simply brings sweetness and enhances the nuances of the cocoa.
GOURMANDE in OSAKA 