Sins of Pastry /-/ Buttery Doughnut Sugar Muffins with Jumble Berry Chia jam

I am having one of those weeks. One week were the world or (at least my oven) has it out for me. Blaming the tools is the sign of bad chef or baker however I think this does not apply to macarons. Over the weekend I am fulfilling an order for over 500 macarons. Yes only me making them and my sisters packing them for the joint business we have. How many have you made at one time? 100? 200? 50? Try making 6 batches of 50 macarons over the weekend on 7 trays, one tray at a time and in particular part of the oven. 

That is only half!

 

From my record with macron making you would think this is easy for me; however I am using Italian method. 

They say this method is better for beginners as it is hard to over mix and get wrong; LIES! I have shed more hair this month because of these macarons. They always come out with loop sided feet. No cracking or the shells, fine chewy texture but the shape was not right. That is number one peeve with macaorns is ugly ones. After 2 months of swapping trays, drying time, more mixing, oven changes and me changing my stoke technique; I finally got them to work! SO proud!

I don’t care if people think macaron are so over and that they have become something for the trend bin. A good macaron is hard to come by in commercial and pastry world.

Can we list the sins in one post? I will try; so let me draw on my experiences with some worst macarons I have tasted in Sydney.

Big ass super markets or fast food chain starting to buy pre made frozen macarons to serve as real “treats”- NO! NO! I can’t get over how bad these actually taste. Stale almond meal and overly sweet even with my black coffee.

Once went to a demonstration of macaron making to general public from a small bakery. I really dislike demonstration classes as I am fully a hands on person however I kept my mind open to improve my skills (all knowledge helps). Skip the boring commentary; I came to the conclusion that these were the most sub-par macarons I have seen in a bakery.

Not only did they use corn flour in their almonds meal mix; they were not piped evenly, had cracked feet or no feet, hollow middles, crunchy shells and a presence of almond essence was in the shell.  I must admit the use of flavouring oil in them did make them taste like apple and bubble gum none the less artificial additives are not cool.  A sinner of a macaron was tasted that day.

My number one pet peeve is Macarons that are not two even shells on each side. So you get bridge over the edge and the macaron does not sit right. – Why? Why would you do such a disaster of a product to actually sell for 3 dollars a pop? 

I am cool and fully recommend bakers using the all shells at home; the taste of a macaron is still very satisfying and I do not want people to waste materials. It is only naturally that most first time macaron makers will not get 100 % success but they are not selling it for profit. Ugly wonky macarons are not fit for sale.

I pond the question after having these two experiences; are the pastry shops and macaron speciality shops are any better?

Conclusion: Not likely

In baking spirit, I will not call out the places with very bad macarons but you can expect that high tea places to one of the worst offenders.  Are you as obsessed with a dessert as I am? Please make me feel better.

Doughnut muffins are the product of the lazy and fearful baker. I need some easy and NO fail after 2 months of fails. These muffins are delightful tender thanks to the butter soaked topping and the technique of folding only! I only use a maximum of 20 stoke for my batter to achieve this light texture but 5 more stokes will not harm it. You may see I have used Self-raising plain flour here. Self-raising flour may get a bad rep but it is easy way to get great muffins with milk, oil and butter. Plus who wants to always measure out 16 g of baking powder and 8 grams bi carb? Not me!

The oil and butter combo is a recent discovery for tender cakes that are weight downed, by well, fat.

Buttery, sugar coated muffins which are easier than the fried alternative. You can thank me later when you a batch of fresh baked muffins in under a 45 minutes. Freeze them if you have too many but I hardly doubt you will have a problem getting rid of them when the combination of buttery and cinnamon move through the house.

 Chia jam is not new but I am convinced of it jam setting abilities. A delicious fruit mix of left over berries in quick jam is deserves to be spread on muffins!

Buttery Doughnut Sugar Muffins with Jumble Berry Chia jam

225 ml milk
85ml rice bran oil

85ml unsalted butter. Melted, cooled
1 large egg

2 yolks

1 tsp vanilla extract

6g cinnamon

350 g self-rising flour

30g oat bran
190 g caster sugar
100 g unsalted butter
150 g granulated sugar

Preheat the oven to 200ºC, and use muffin liners in 2 muffin tins.

Beat milk, eggs, egg yolks, butter, oil and essence in a large bowl. Place flour, sugar, cinnamon and oat bran in another bowl. Fold wet mixture in to dry mixture. Only fold until it is combined (lumpy is ok). Using an ice cream scoop, divide mixture into each cup.

Turn down oven to 180C. Bake in oven for about 20 minutes until a skewer comes clean. Makes 18- 20 muffins.

Brush butter on muffins. Immediately roll in sugar.

Move to cooling rack after 5 minutes.

Jumble berry Chia jam

Inspired by Nigella Lawson’s Jumble berry crumble

Adapted recipe from The Kitchn 

144g black berries

75g raspberries

75g currents

1 lemon, juiced and grated zest

1 table spoon maple syrup

2 tablespoons chia seeds

In a small saucepan combine the berries, zest and lemon juice. Bring to boil over low medium heat. Using a spoon or fork break up the fruit into a puree. Continue to do this for 5 minutes stirring occasionally to prevent burning.  

Remove from heat and add maple syrup. Add the chia seeds and stir to combine. Set aside for 5 minutes to thicken. Place in sterilised jars. Keep in fridge; good for 2 weeks.

Death by kindness /-/ Salted Dark Chocolate Poached Pear Brownie Cake

In any hospitality course the number one rule is to keep the customer happy, within reasonable restraints. Well duh I am not going to give you a free meal every time someone complains but on the house desserts or drinks are call for.  The one thing that has stuck with me throughout this year of getting into the hospitality industry is this phase, “kill them with kindness”.

 You probably know this concept if you work in industry too. The basis of this theory is used when you have break bad news to a difficult customer or rowdy patron, especially concerning alcohol. Being courteous to a paying customer is a not rocket science however you can apply this to real life and use it to your advantage. 

 

Contrary to belief that nice guys finish last, I guess this is a post about how being kind and nice DOES get you places. For example, my life will be the test subject.

I am not the most confrontational person; my normal reaction to any argument is to back away and let them win. Sure, this does not always work in my favor (I am talking to you lady who push me to back of the line in a meat shop).

Being a sweet baker and amateur cook; the payoff is when you bring in sweets or baked goods into a workplace.  Nothing gets a crowd of “hangry”, stand off- ish people to listen to you when the smell of muffins wafts in to room. This also works if you want to get people on your side. I cannot count the number of times that people has done me favours in exchange for baked goods. I did not even ask for them but favours do come in handy

 Also  if you went to university like me; you would know nothing breaks the ice of a tense group project than someone bringing in a meal to share with the group (Well, you need to know the dietary requires of them but most Uni students will eat anything homemade). I hate group projects but bring in a plate of choc chip cookies does allow you to get your word in while they are using their big mouths to munch away. Even the most obnoxious student will listen to the submissive girl if you give them a cupcake. 

This is a real life example too, First year psychology; paired up with a girl who refused to listen to collaborate with me on the basis, she through I was one of those exchange students with limited English. Me no English? Re-dic-u-lious! (Please detect the sarcasm here)

Next time any of you have a problem with someone, try being extremely nice to them. it is hard to get mad and have a reason to be mad at someone who is only nice to you. Also if they hate you, they have no reasonable proof you are being aggressive. Double Win!

One thing that wins over people has to be brownies. Simply anything with chocolate does this but brownies especially.  I wanted to post this yesterday but something came up for a course I had to do. I am now certified to serve you booze and monitor gambling within Australia! Roll up people!

Australia is entering spring, so these are made with pears that are on brink of extinction. The reason I have these is because I forgot about them in the bottom of the fridge draw.  Oh my poor organisation skills.

This salted dark chocolate poached pear brownie cake is the fantasy hybrid of a spoonable pudding and cake. Roasted maple hazelnuts are little sweet pops against the intense dark chocolate base, which is then soften by the caramelised juices of a spice poach pear. Baked in loaf pan this a slice of this cake has the shiny, crusty top of a brownie with a pudding like center when warm. 

 The loaf style is for convince (take it to your friends to share) but it helps keep the ratio of crunchy top to pudding molten inside just right.  Depending if You are lazy baker or not you can core them but I am not bothered and  I think the core is the best part to a fruit (after the skin of course). The courtesy of the poached pear recipe from the Gourmet travel which you can find here. Please go to link to find it, I changed nothing. The inspiration for this actually first came from Nigella Lawson’s Chocolate sponge pear pudding but design was looking up pear and chocolate in Google images. Ahh! Google saves me again.

Salted Dark Chocolate Poached Pear Brownie Cake

Pear recipe from Gourmet traveler

Brownie recipe adapted from Taste.com.au

Inspired by Nigella Express and google.

90g raw hazelnuts

40ml maple syrup

250g 80% dark chocolate, chopped and divded ( save some for topping)

300g brown sugar

2 tsp vanilla extact

5g salt

170g plain four

3 eggs

30 dutch cocoa

3 poached pears, (recipe here and above from Gourmet traveler)

 CAKE

Preheat oven to 180°C. Line a baking tray with baking paper. Toss hazelnuts and maple syrup in a bowl. Spread on tray and bake for 10 minutes stir half way till brown.

Line a 12cm x 34cm loaf pan with baking paper, extending paper 2cm above edge of pan.

Melt butter and chocolate a medium to large pot over low heat to. Cool for 10 minutes.  Vigorously whisk in sugar, eggs  ( ine at a time) and vanilla extract. Sift flour and cocoa over chocolate mixture.  Use the whisk to fold it in to combine. Fold in hazelnuts.

Pour half of the brownie mixture into pan. Place pears in to the batter about 4 cm apart, length ways. Pour over remaining batter.  Top with more chocolate chunks and sea salt Bake for 35 minutes or until just set. Cover with foil if pears are burning

Set aside to cool in pan before cutting.Makes about 12.

Please Explain /-/ Pop Rocking Balsamic Strawberry Mousse Gateaux

I guess I owe you (my very loyal readers) a reason for my absence. No I have not gone on a holiday nor am I suffering writer or cooks block. Over the last 14 days I have been in the kitchen catering for two events. Anyone who has done a dessert table or catered of any kind would understand the pressure you feel when making the food. It has to be perfect. 

The icing must not be smudged or over beaten. The sides have to be dead straight and every cupcake swirl must sit in a perfect circle. However the most important factor is that these cakes, desserts, cookies etc. are a reflection of you. 

 

I might be a dramatic but I really care about what I give to others, even if it just out of blue. Embarrassing as this is, I am only one who would become angry and throw out a whole batch of macaron shells if they did not look perfect. I mean really little problems; they did not all rise the same or some of them are slightly out of shape. I blame pinterest and instagram for its filtered moody perfection and sweet immaculate cakes.  

 

  

Another reason is that these two events were run by two people very close to me. The first was my middle’s sister daughter’s First birthday! She has cake like this birthday sprinkle ice cream cake, Up Up and away cake and this Blueberry chocolate masterpiece. So as you can see I had a lot to live up to. If you have noticed my instagram feed you would of have seen a sneak peak at the body of this cake. Yes that is two full layers but wait for it I have the photos ready for a post come up soon! I will report on everything the whole group of helpers did for her birthday; it was simply stunning.

After I was told of very sad news. During that week the neighbour of mine, who had become another member of the family, passed away. He had really supported us earlier this year, when I lost my dad. I knew he was old and his was in ill health but I held on to the hope that he might be able to get by for another few years. 

 

None the less, knowing this does not make it easier when you are enlisted to cater for the wake two days away.  In typical Belinda form, I got busy in the kitchen making, bread rolls, cheese scrolls, coconut raspberry cookie bars, scones, 4 types of finger sandwiches, mix sweet biscuits,  gluten free banana bread, lamingtons and a lot of other small nibbles. 

 

So I was both emotionally and physically drained after these two very close events. However I am back and I bring you cake as sorry gift. This was one I made a few months back in September for my Eldest sister’s birthday. Pop Rocking Balsamic strawberry mousse gateaux is fancy pants take on  the normal mousse cake; however the extra steps of roasting berries is well worth the effort. 

If you love really cakes that are show stopping one this is for you! The technique of roasted strawberries would change the way you eat them forever. If you get sub-par strawberries never fear! The oven is here. It is like strawberries got the Olivia Newton John makeover in “Grease”. From plain, sweet but boring to dark, sensuous and lustful.  Pair it will light chocolate cake and you have a match made in pastry heaven. It is messy to eat but the taste is well worth it.  

 If you want to make it easier for yourself get any chocolate cake from the super market and just make the mousse; people will not notice the difference.

The decoration totally optional but the pop rock makes just a bit fun. Also who can resist a bit of chocolate loaded with sugar on a cake. 

 

Pop Rocking Balsamic Strawberry Mousse Gateaux

Mousse

 Adapted from this Strawberry, hazelnut Mousse Torte

500g strawberries (2 punnets), hulled and halved.

15ml balsamic Vinegar

30g caster sugar

3 egg yolks

100g caster sugar

700ml thicken cream

9g titanium gelatine (leaf) soaked in cold water.

Pot of boiling water

Chocolate cake

Adapted from Donna Hay

250g butter

200g brown sugar

3 eggs

200g plain (all-purpose) flour

100g almond meal

6g teaspoon baking powder

50g cocoa powder

275ml full fat sour cream

250g dark chocolate, melted

Chocolate ganache

 200g dark chocolate, chopped
100ml pouring (single) cream
20g butter, softened

Decorations (All extra bits on my cake)

1 Punnet of strawberries

700g dark chocolate

50g strawberry pop rocks

Piece of clear plastic

CHOCOLATE CAKE
Preheat oven to 160°C (325°F). Grease a 22cm cake tin.  Cream butter and sugar in the bowl of an electric mixer for 5 minutes or until light and fluffy. Add the eggs, one at a time and beat well. Sift the flour, almond meal, baking powder and cocoa over the butter mixture, add the sour cream and chocolate, and mix until just combined.
Pour into 3 lined and greased 18 cm layer cake pan, making sure they are as even as possible. Bake for 25-35 minutes or until a wooden skewer cake tester comes clean. Cool in tin for ten minutes before turning out on to a cooling rack. Place in fridge to chill. You will only need two cakes. One is just for sampling ;)

MOUSSE

Pre heat oven to 200C. Line a tray will foil. In medium bowl place all the strawberries in the mousse, vinegar and sugar. Toss and allow to sit for 20 minutes. Place in oven and bake for 15 minutes. Allow to cool. Puree roasted strawberries in processor or blender until smooth. Place leaves in a small bowl of cold water and allow to soften for 10 minutes. Whisk egg yolks and sugar in small bowl over a simmering pot of water with electric mixer until pale and thick. While the bowl is still on the stove whisk in soften gelatine till combined. Fold in to strawberry mixture. Beat cream till whipped. Fold in to strawberry mixture.

ASSEMBLY

Spread one of the cakes with a layer of ganache. This will be in the middle.

Line a 23cm spring form cake tin will plastic lining (acetate). Make sure it comes up 5cm above the top of the cake tin. Place the unganached cake layer in the base. Pour the mousse into the tin to cover the cake well. Place remaining cake layer in the pan. The ganched side facing down like the picture. Pour the mouse over this cake to cover the cake well to 1 cm below the plastic lining, you may not use all of the mousse mixture. Fridge overnight.

Make the pop rock chocolate shards. Melt chocolate. Chopped chocolate finely. Place in a steel bowl over a pot of simmering water. Melt chocolate. Line a tray with baking paper and pour 2/3 chocolate on the top. Spread with spatula to create an even surface.  Sprinkle over pop rocks.

Ready to serve, remove collar and tin from the cake.  Transfer to the freezer. To make chocolate collar cut a sheet of baking paper which higher than the top of your cake by 3cm and long enough to go around your cake. You just need a long strip of paper.

Take out the cake.

With your melted chocolate (this part is messy); drizzle chocolate over the collar. Once chocolate begins to set ( lose it shine)  pick up the paper from each side. Wrap around the cake. I normally use the middle of the baking paper strip as the front of the cake and the join at the back of cake. If you want a picture guild I found one here. Once it is one the cake, leave it to set and remove paper,

Serve with pop rock chocolates, cream and strawberries.