Generous apple brioche

DSC02122-001
DSC02129-001

A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

DSC02127-001

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

DSC02104-001

It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

DSC02110-001

On top, sliced almonds, sugar, cinnamon.

DSC02118-001

Really, be patient, as it gets so much better a whole day after baking.

DSC02131-001

Craditionnal trumpets. Nearly…

DSC09836-001DSC09848-001

Let’s make those bee wax textured British pancake. Not sure they are the real thing. That’s the easy way, but I will show you how you can fail them anyway… You need a circle (a heart, any shape) and the rest is probably in your pantry already.

Batter per crumpet :
1/2 cup (100 ml) of lukewarm coconut milk, 1/4 ts of yeast, 1/4 ts of sugar. When bubbly, 1/2 cup of flour, enough water to get a liquid cream. Blend. Cover.

DSC09799-001

One hour later if it’s a hot day. A little salt, a few sprinkles of baking soda on top, stir slowly. Heat a pan or a hot plate.

DSC09803-001

Grease a circle of about 8 cm wide. Grease it better than I did. Place it in the hot greased pan.

DSC09810-001

DSC09808-001

Start on very low heat. Pour the dough till 3/4 of the mold.

DSC09809-001
DSC09811-001

Cover. After 5 minutes, pass on low heat. Let 10 minutes.

DSC09815-001

At this point, one side is done. Take away the circle. And flip. If you can…

2013-09-23

DRAMA ! Yep, the circle was not well greased.

DSC09820-001

Rescue : I’ve saved it. Cook 2 more minutes.

DSC09822-001

Done !

DSC09832-001

The inside is fully crumpeted.

DSC09841-001

Serve tea. You can do that later and toast the sliced crumpet to reheat it.

DSC09843-001

Tarte alsacienne à la fraise et à la myrtille (double berry cake)

DSC01717-001
DSC01706-001

It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.

DSC01699-001

Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.

DSC01718-001

And there is some streusel on top.

DSC01715-001

Savarin battle

DSC01043-001

Savarin is the crown cake.

DSC01096-001

Well, the crown sponge. LOL.

logo

Blog-checking lines:Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

There will be several posts about it :

DSC01072-001 Stohrer’s old baba

DSC00238-002 baba au chocolat

DSC01124-001 Plaza baba

DSC01151-001 au rhum et creme anglaise

sesame Ali-Baba

DSC01246-001Baba Osaka

DSC01086-001

The classic French “savarin” or “brillat-savarin” was made with the help of the famous food writer Brillat-Savarin, and named like him to thank him.
It has this shape in small. The large one is a huge donut, which represents a crown, and the hole is not filled as you would not be able to serve it nicely. The syrup is kirsch (cherry liquor flavor). The chantilly (vanilla whip cream) is a decoration or can be served as a side. Creme anglaise (vanilla custard sauce) is an optional side. When it’s not a savarin, it’s a baba. Well, that doesn’t matter.

On the photo, it’s nearly classic. I had no kirsch so I’ve used crème de framboise (raspberry liquor).

************************

I compared Natalia’s recipe for the challenge with mine.

So this is the battle of the two savarin doughs :

*New* is the challenge’s recipe. The big difference :
The *classic* is 50 g of egg per 100 g of flour (all purpose or cake flour) and of course, hand made (light kneading). So about 1/2 the amount of egg. It’s replaced with milk. My classic batter was harder.

DSC01016-001

I have only individual savarin molds. I’ve used a mini-cannele mold to make “babas bouchons” (cork babas), and a small kouglof mold.
They were baked the same time, which was short due to size.

2013-04-26

From the outside, the new is more regular, nicer, looks more pro.

DSC01017-001

Inside that looks similar. The new is dryer. Maybe it’s convenient if you want to soak it the same day.
So the new recipe might seem better in appearance.
For the taste, the difference is big. The new one tastes of egg mostly. The classic tastes more of butter. The syrup covers most of the taste anyway. As I usually eat a few dry, I prefer the classic.

DSC01048-001

Challenge’s recipe from Daring Bakers

Savarin

Servings: 8/10

Ingredients
2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour
2 tablespoons (30 ml) water, lukewarm
6 (320 gm) large eggs at room temperature, separated
½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
4 teaspoons (20 ml) (20 gm) sugar
2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional)
1 teaspoon (5 ml) (6 gm) salt
¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan

Directions:

Sponge
In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes

Dough
1.After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min
2.Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)
3.When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour
4.Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour
5.Raise the speed a little
6.Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour
7.Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later
8.Mix the dough until is elastic and makes threads
9.Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour
10.Keep on mixing till the dough passes the window pane test
11.Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.
12.You can prepare the Pastry cream now if you chose to use it, and refrigerate it
13.While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it
14.Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter
15.Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun
16.Make a hole in the center with your thumb and put it in the prepared pan
17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour
18.Pre-heat oven to moderate 340°F/170°C/gas mark 3
19.Bake the Savarin for about 40 minutes until the top is golden brown
20.Meanwhile prepare the Syrup
21.When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan
22.You have two choices now : you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.
23.To immerse it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip
24.The soaked Savarin gains in flavor the next day
25.Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side
26.Enjoy it !

DSC01052-001

Mine (you know me, it’s shorter) :

Gourmande’s baba/savarin
A :
100 g flour (all purpose or cake or a mix. Roughly 9 or 10% protein)
50 g beaten egg
50 g milk
1 tbs honey (liquid or melted in the milk)
1/2 ts yeast in 1/4 cup of milk, 10 minutes before
1 tbs vanilla extract
(more milk)
B :
30 g butter (salted) or add a pinch of salt

Mix the ingredient A in a bowl. Let 15 minutes. Turn slowly with a pair of bamboo chopstick or a wooden spoon to knead the dough, till it gets a bubble gum texture.
Melt the butter without cooking it, combine with the dought, knead a little more. Let covered in a hot place (40 degrees),
When it raises, put in molds, let raise, bake.

DSC01097-001

Sakura an-pan, blossom sweet bread

DSC08377-001

DSC08350-001

The sweet bread of the season is topped with a cherry blossom !

DSC07220-001 pickled sakura

It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :

anpan

2013-03-29

A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.

DSC07671-002

DIY sakura bean paste (click here)

DSC08355-001

Baked 20 minutes at 180 C. OK, the shapes are… what they are.

DSC08359-001

Only one had a perfect aspect, but they were all delicious. I didn’t make enough.

DSC08386-003

Nonnettes et flocons de neige, fluffy December sweets


Double dessert, but so light that they could fly…

Plain nonnettes, the soft ginger bread. (recipe here).
These are not filled, only glazed in a syrup of kurozato black sugar.

Mini Flockensahne tortes, topped with sesame seed streusel. It’s light low-fat plant based cream and vanilla for the whip.

Coucou Saint-Nicolas ! Nonnettes aux kakis

It’s Saint-Nicolas today, in the tradition of North Europe. So let’s make those nonnettes (ginger-bread small cakes).
For a quick nonnette recipe click here.
This year’s is made over 2 days, but it takes only 5-10 minutes of your time.

logo

It’s my belated participation:

Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

The filling is made of kaki (persimmons).

Passed in the blender (after taking away seeds), they become that paste. I’ve added dry mikan orange peel too, but no sugar.

Sugar is added to the batter. It’s Okinawan black cane sugar. It already has a spicy taste.

Simple batter :
-kurozato black sugar, lukewarm water, yeast, let 10 minutes
-add bread flour, salt, more lukewarm water with diluted sugar to get a very soft dough, stir with chopstick.
-let raise 1 hour at 28 degrees (oven dough program), then overnight in the fridge (or the kitchen, it’s the same here)
-stir a little, flavor with cinnamon

In muffin molds, the dough stuffed with kaki.

After they raised, I baked at 180 degrees C. Well, I could I filled them less.

The other side. I’ve cut the excess to get the cylindric shape of nonnettes. And painted with water + kurozato sugar.

They are not too sweet and very soft inside.