tag:blogger.com,1999:blog-53552105374266385672024-03-19T14:17:14.079+07:00Welcome to Talita's KitchenTalitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-5355210537426638567.post-33054951026064420652015-08-03T16:54:00.000+07:002015-08-05T14:47:05.117+07:00BEAU part 1<div dir="ltr" style="text-align: left;" trbidi="on">
Hi long time friends.<br />
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It's been a while since I posted on this blog, thought I'd catch you up on what I've been up to since the last time we chatted, and about why I decided to open my own bakery!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWU4vlVbSXes-075D90LTYz5aRylxSy-9XVAvDuk58FYdRF_nLPg1u4kvE36Dwu8fS53pgrmw9LL3DfUsbCzw2ppyw0yP345e01ewDWNFbzXI1qIusfKw43NX8oHL3AfMOI9ckqemnaFt/s1600/Screen+Shot+2015-08-03+at+4.28.45+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWU4vlVbSXes-075D90LTYz5aRylxSy-9XVAvDuk58FYdRF_nLPg1u4kvE36Dwu8fS53pgrmw9LL3DfUsbCzw2ppyw0yP345e01ewDWNFbzXI1qIusfKw43NX8oHL3AfMOI9ckqemnaFt/s400/Screen+Shot+2015-08-03+at+4.28.45+PM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">pic by thefoodiemag.com</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4vXRbNu9dJmBh-TYAIKZ06mo_9EAUSMNvoxgcy8XEmk5rLLZpX0-VBcR3-Cb3oHdmaVQkQgs-sIT6P-Pn2NklIcO5kPhp-IfOyRerAopG3BD_CHxunEMezfoxIrMtDx6NMT6W7dI2ONz/s1600/Screen+Shot+2015-08-03+at+4.29.06+PM.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4vXRbNu9dJmBh-TYAIKZ06mo_9EAUSMNvoxgcy8XEmk5rLLZpX0-VBcR3-Cb3oHdmaVQkQgs-sIT6P-Pn2NklIcO5kPhp-IfOyRerAopG3BD_CHxunEMezfoxIrMtDx6NMT6W7dI2ONz/s320/Screen+Shot+2015-08-03+at+4.29.06+PM.png" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">Me in the BEAU kitchen</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTmHDUnOQiMTzbkJRHDbqB9ReVr8w9LQsyN1q5pcK2GXdabMcuN94E2aAJ5txpK0WU9LIBBfXf8Ddxx3XBTJnwHuld1WVU7PcM1z7DKC3utyDfksBXVDZBF8vFxc_JjjshDzvCyuRxlKJ/s1600/Screen+Shot+2015-08-03+at+4.30.00+PM.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTmHDUnOQiMTzbkJRHDbqB9ReVr8w9LQsyN1q5pcK2GXdabMcuN94E2aAJ5txpK0WU9LIBBfXf8Ddxx3XBTJnwHuld1WVU7PcM1z7DKC3utyDfksBXVDZBF8vFxc_JjjshDzvCyuRxlKJ/s320/Screen+Shot+2015-08-03+at+4.30.00+PM.png" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">Ian Chin @bakingchin</td></tr>
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Since my return to Jakarta in late 2013, I'd been busy planning and working on opening a bakery / patisserie of my own. The collection of ideas, inspirations and wishes from my travels became what is now succinctly called "<a href="http://www.beaujkt.com/">BEAU</a>". After months of trial and error with <a href="http://www.instagram.com/bakingchin">Ian Chin</a> - a friend from Le Cordon Bleu, and later joined by <a href="http://www.instagram.com/minychefy">Christina Min</a>, a <a href="http://www.yourdictionary.com/rogue">rogue</a> pastry chef from Hawaii, we came up with a repertoire for the bakery.<br />
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<tr><td class="tr-caption" style="text-align: right;">Christina Min @minychefy</td></tr>
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These days I wear many hats, I wear a chef’s hat to create new cakes and products, am an entrepreneur to ensure the smooth running, creative development and expansion of my business. I am easily bored and love it when I am challenged. People say I am a perfectionist, but I don’t think this is the case, because I am a big believer in letting things happen. My father always says that business is an art; I just have a very strong idea of how our brand needs to be represented through our products and services.<br />
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Overseas, being a baker and pastry chef is seen as a respected occupation that feeds, serves and entertains society. People take huge ownership and pride in their work; their individuality is expressed through their products and style. However, when I came back to Indonesia, I saw a lot of the same products repackaged and resold in establishments. My experiences abroad encourages me to think of pastries and breads as “creations”, and that respect to the technique, fundamentals and applying originality is important, like any other creative field. This was one of the reasons why I wanted to open my own bakery in Indonesia.<br />
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Added to this, growing up on my mother’s cooking, I feel like I have an Indonesian palate. I have a good grasp on what Indonesians like to eat, and which flavor profiles that evoke a feeling of comfort and nostalgia. I like to give a local twist on our products by using local ingredients wherever possible. Like music, I believe that food is a universal language. At an international stage, it is about making sure our products have a strong message, impactful and meaningful. Really owning our heritage and being proud of our national identity can achieve this.<br />
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One of the chefs I respect very much is Dominique Ansel. I respect Ansel’s work because it is an amalgamation of both of his worlds – being a French chef in New York. He marries his sensibilities as a Frenchman as well as influences living in New York and creates things that are reflections of his own experiences. He is able to funnel his many years of experience and expertise into something that is ingenious and so simple! Legendary jazz bassist Charles Mingus once said that “Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity." I truly believe Ansel’s creativity was in the way he was able to make something that is so complicated into something that appears to be so simple and “no-brainer”. This is what we try to achieve with our own products at BEAU.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2hlDZ23z4AjOqZpJLqSfaV4zofGx5gRn_pLMzCrcF_Hi9bpbnmFF0No1rzxAnqfTb5SIYtigB83wJApqi9DLxPBLw_6jv8g0dh5r9YeMlxJ5zBcIEHU-6zJbg4hTN0cL-PGHakKYU0tx/s1600/Screen+Shot+2015-08-03+at+4.31.58+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2hlDZ23z4AjOqZpJLqSfaV4zofGx5gRn_pLMzCrcF_Hi9bpbnmFF0No1rzxAnqfTb5SIYtigB83wJApqi9DLxPBLw_6jv8g0dh5r9YeMlxJ5zBcIEHU-6zJbg4hTN0cL-PGHakKYU0tx/s400/Screen+Shot+2015-08-03+at+4.31.58+PM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">Our pastry line up; all free from artificial colourings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKh_WA68cdHTM9svfBp_-7DXVnorH5gnBkro7UnLpUxOArvxQ_CR4J6AmxqVVB5AIqEor0QoofogTsaT9C7ZckfK7bbps32mFZIVyvH7WbAVW26RltSaxpWNz9mIts-gvjLTM8RrzP1U8f/s1600/Screen+Shot+2015-08-03+at+4.32.46+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKh_WA68cdHTM9svfBp_-7DXVnorH5gnBkro7UnLpUxOArvxQ_CR4J6AmxqVVB5AIqEor0QoofogTsaT9C7ZckfK7bbps32mFZIVyvH7WbAVW26RltSaxpWNz9mIts-gvjLTM8RrzP1U8f/s400/Screen+Shot+2015-08-03+at+4.32.46+PM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">Our viennoiserie collection</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL7m9RR32kzS6teFdhLRp_WWDUbtdrdIReqdlDlWL7lCCrC6RkkhpgpfBqh_IRIB8CMWUuTTKgF5To5-zNMImXe0bFrhVW2XBU5aJik6DhlGQD-Qb4jIbGYqjAlK3s-1BJwUg3dYl5dBP/s1600/Screen+Shot+2015-08-03+at+4.32.13+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL7m9RR32kzS6teFdhLRp_WWDUbtdrdIReqdlDlWL7lCCrC6RkkhpgpfBqh_IRIB8CMWUuTTKgF5To5-zNMImXe0bFrhVW2XBU5aJik6DhlGQD-Qb4jIbGYqjAlK3s-1BJwUg3dYl5dBP/s400/Screen+Shot+2015-08-03+at+4.32.13+PM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">Our artisan breads</td></tr>
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I take the most pride in the creation of original cakes for our bakery. In my opinion, the art behind the design and fabrication of entremets can be summed up using our bakery’s tagline #tastetextureform. There are many factors that need to be weighed when deciding on components for an entremet. Taste, structure, flavor balance and aesthetic all need to be considered individually, as well as how they would taste together in a bite. Each layer needs to have a function and needs to contribute to the overall taste and texture of the cake as a whole.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5tJK5Kn_0th2GzAadi5OXHbNoIXOT14SCUyvKHlZZWiymBnmU7GGQ4yhzggZIPzFh17uP3tl2jTOpRhFi6fUUJdgNLUvkwQi5gj6THAuKOd9fzCBGhXK4dtME7yo4UviAg7OCTvAga1f/s1600/Screen+Shot+2015-08-03+at+4.30.53+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5tJK5Kn_0th2GzAadi5OXHbNoIXOT14SCUyvKHlZZWiymBnmU7GGQ4yhzggZIPzFh17uP3tl2jTOpRhFi6fUUJdgNLUvkwQi5gj6THAuKOd9fzCBGhXK4dtME7yo4UviAg7OCTvAga1f/s400/Screen+Shot+2015-08-03+at+4.30.53+PM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ASTRID: Raspberry, pistachio, white chocolate and yogurt</td></tr>
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So an entremet needs to:<br />
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<li><b>TASTE</b> balanced,</li>
<li>have contrasting <b>TEXTURES</b> and </li>
<li>be structurally sound and look good aesthetically with good <b>FORM</b>. That is the challenge and what makes it fun! They are the most time consuming of any pastry that we make. Usually taking one whole day to make each of the components. There can be up to 8 components in a cake, which need to be made and layered separately and neatly.</li>
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At BEAU, we also offer a wide selection of artisan breads. The bread that is commonly found in Indonesia is the filled bun, usually soft and sweet. At BEAU we try to keep our breads as classically European as possible. We make traditional sourdoughs, French baguette as well as traditional Italian breads such as ciabatta, focaccia. These kinds of breads are delicious to use in sandwiches, and as a hearty accompaniment to any meal. We also do not use any kinds of preservatives, bread improvers or pre-mixes in any of our breads. We also use whole-wheat flour and a plethora of seeds and grains in a number of our products. This ensures that our breads are as authentic, natural and healthy as they get.The intriguing thing about sourdough bread is that its “starter” is naturally cultured through the natural fermentation of flour and water. Unlike normal bread, which uses commercialised yeast, we are able to obtain a “signature” taste using our leaven through our unique processes.<br />
Each loaf is also hand shaped, hand scored and then baked in a steam injected deck oven. This means that no two loaves look the same; as our bread is artisan made. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAODLgzrpMlVVZbJR0flw6BfAmjsspPmB2CwJXW3J__VrtnN95EfY4p5T4CQZ3mdFT5ZHlfXlq6kGTjTJQY1zpt8798SQ4SXtX6yy8Ew8AtFzgbrGb4tF7mzj8B4kZIwlLT7OTO4gUMjk7/s1600/Screen+Shot+2015-08-03+at+4.30.23+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAODLgzrpMlVVZbJR0flw6BfAmjsspPmB2CwJXW3J__VrtnN95EfY4p5T4CQZ3mdFT5ZHlfXlq6kGTjTJQY1zpt8798SQ4SXtX6yy8Ew8AtFzgbrGb4tF7mzj8B4kZIwlLT7OTO4gUMjk7/s400/Screen+Shot+2015-08-03+at+4.30.23+PM.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">Bread by BEAU</td></tr>
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The amazing man behind our bread is Ian Chin. I met Mr Chin during my studies in Le Cordon Bleu in Paris. He was working in New York City and we hung out several times during my few months there studying bread. At the time he was working long hours at Sullivan Street bakery and had expressed to me discontent about his work. I had mentioned half-jokingly that he should come to Indonesia to help me get the bread section of the bakery started. It turned out he took it seriously and now he’s here. When he first came to Jakarta, my kitchen wasn’t yet ready due to construction delays. So we ended up testing our recipes at home using my small home oven. He would test and tweak his bread recipes one at a time using a combo cooker. Every day we’d slice them open and analyse each bread to see what can be improved. It took us about 4 months to come up with a sourdough recipe we were happy with.<br />
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Our bakery has a motto we always stand by: Respect the technique, respect the ingredient and respect the customer.<br />
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<li><b>Respect the techniques: </b>we need to get the fundamentals right before anything. There’s no use doing all the fancy stuff if you don’t know the big picture and how it relates back to the core concept and ideas behind each individual product. For example, we respect the age-old way of baking sourdough using natural leaveners instead of just using premixes and selling it as authentic “artisan sourdough”. </li>
<li><b>Respect the ingredients: </b>We are blessed with noble ingredients that we should treat with care. It is only right as chefs that we learn how to process each ingredient to make full use of its flavor and potential. We want to always choose the best ingredients and make sure that the products that feature them are able to represent the ingredients in a successful and impactful way. </li>
<li><b>Respect the customer: </b>We need to treat our customers as discerning people. Every so often, sub-par products are sold to customer because the producers think that the customers do not care or cannot perceive the differences. I also believe that I would only serve them products that I would serve my to my own kids in the future, products which are wholesome and healthy. This means they don’t contain anything that might harm your health such as artificial colouring, flavourings, additives and preservatives. </li>
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Because I trained as a jazz musician, I perceive pastry as being my “instrument” I can create and compose with. I couldn’t really explain what drew me to choose the double bass as my instrument, but only to say that it represented my voice and that I am able to express myself thoroughly with it. Both music and pastry need a happy heart while you are making it, or else the products will not be good. Both need to be done wholeheartedly with a heart full with passion to be carried out the right way. Both call for a good amount of creativity and ingenuity to find new combinations, new techniques and reach new grounds. To me, both are a reflection of your lives, personality, tastes and culture. If you are able to learn more about yourself, your culture as well as your own likings and inclinations, you would be able to create something that is truer and nearer to your heart.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kTSgkJURn_c763z6-veQ-XZ9OiUv9ilH_HCBYQLTA0FMdLcv9lNa5V1tILSeoun9O9fi4GTIObnAKyCV1uN9Q7R_V6MggBQ4XzWy7w0pUcIEpkZQ3zCpqI2JDNWuhTPZKYYp1fuOEfMe/s1600/Screen+Shot+2015-08-03+at+4.28.13+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kTSgkJURn_c763z6-veQ-XZ9OiUv9ilH_HCBYQLTA0FMdLcv9lNa5V1tILSeoun9O9fi4GTIObnAKyCV1uN9Q7R_V6MggBQ4XzWy7w0pUcIEpkZQ3zCpqI2JDNWuhTPZKYYp1fuOEfMe/s400/Screen+Shot+2015-08-03+at+4.28.13+PM.png" width="391" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;">BEAU's opening team April 2015</td></tr>
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Anyway thanks for taking the time to read this long blog post folks! Part 2 is coming soon where I'll talk about our pastry products in more detail! For the time being you can find our more about us on our <span id="goog_1056800254"></span>website <a href="http://www.beaujkt.com/">www.beaujkt.com</a><span id="goog_1056800255"></span> and you can also find us on instagram <a href="http://www.instagram.com/beaujkt">@BEAUjkt!</a><br />
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Always keen to hear from like-minded, passionate chefs from around the world, especially if you're keen to join us in Jakarta! Please email me at <a href="mailto:talita@beaujkt.com">talita@beaujkt.com</a> to chat more :)<br />
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x Tal</div>
Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com114tag:blogger.com,1999:blog-5355210537426638567.post-27116784534586051562014-06-05T20:29:00.003+07:002014-07-22T13:35:03.766+07:00JAVA CARAMEL CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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It sure doesn't feel like it, but I've been back in my birth country of Indonesia for a little over a year now. Friends still laugh at my tries at talking in colloquial "Bahasa Indonesia", call me a "tourist" when I get lost on the roads and are always super worried when I eat food from street vendors. Haha! But I think having spent most of my life overseas, has allowed me to appreciate this country a lot more. This is especially true with the kinds of ingredients that I get to experiment with on a daily basis. The common ingredients that are usually taken for granted, I still approach with a mind full of curiosity and questions. I didn't believe it when one of my role models <a href="http://www.willpowder.net/">Will Goldfarb</a> (pastry chef of <a href="http://www.mejekawi.com/">Mejekawi</a> and Room for Dessert in Bali) said a year ago, that Indonesia is the best place to do pastry. But the more I explored the local ingredients, the more I agree with Will. I think he's truly onto something.</div>
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Yes, life in the metropolitan city of Jakarta has been pretty fast-paced and hectic. As fellow bloggers would attest to, writing and uploading blog posts can be quite a laborious feat that I sneakily keep putting off! But after receiving an email from the now-London-dwelling-cool-as-Kiwi-chick <a href="http://www.nataliesmith.net/">Natalie Smith</a> about a collaboration between <a href="http://www.instagram.com/talitasktchn">Talita's Kitchen</a> and <a href="http://www.baileys.com/en-row/home.html">Baileys Irish Cream</a>, I couldn't possibly turn it down! I thought it would be the perfect opportunity to combine local and Western ingredients into a cake that is truly new, unique and delicious. </div>
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Well this is what I came up with:</div>
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<i>Baileys Java Caramel Cake</i><br />
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This cake is comprised of arenga sugar and white chocolate sheets (inspired by pastry guru Goldfarb himself), caramel sponge cake, Baileys mascarpone cream, caramelized "sisir" mini bananas, and some oh-so-French caramel tuiles to top the confection off. Stacked and layered like a Mille-Feuille I feel like this cake is a delicious amalgamation of the east and west.</div>
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Watch me make this cake on Episode #11 of Junior Masterchef Indonesia that aired on June 15th 2014<br />
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<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/FIxr_61q0uQ" width="459"></iframe><br />
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x Tal</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com163tag:blogger.com,1999:blog-5355210537426638567.post-31642533298799922452014-01-16T22:41:00.000+07:002014-01-16T23:00:37.288+07:00Coco Mango Lassi Entremet<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New Year valued readers! I hope you've all had a lovely holiday season with your loved ones. A new year usually means new resolutions to live healthier lives. Though I always try to balance my sweet toothed tendencies with a relatively active lifestyle, due to Jakarta's gridlocked traffic and being in the car for hours everyday this is not always easy. So when Rian from <a href="https://www.facebook.com/thefoodiemagazine?fref=ts">The Foodie Magazine</a> asked me to come up with a guilt-free dessert, I jumped at the opportunity to do so. I thought it would be good for me to start to find ways to limit my use of sugar and flour and still make a visually appealing and tasty cake to satisfy my cravings.</div>
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I am pretty happy with the cake that I came up with. It's great to be able to use local mangoes and freshly grated coconut flesh in this cake for added nutritional value and fiber. To replace the sugar I used stevia, and used honey to lightly sweeten the mango mousse. My friends have commented that the resulting cake did not taste "healthy" at all, and that they couldn't believe that it was guilt-free. Well though the cake is certainly not "calorie-free" it is free of refined sugar and processed white flour. That alone for me, is a pretty cool achievement. So try this cake out for yourself at home, and let me know what you think!</div>
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x Tal</div>
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COCO MANGO LASSI ENTREMET</div>
by Talita Setyadi<br />
Makes one 22 x 22 cm cake - can be cut to any size (mine is 12 x 3 cm)<br />
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GLUTEN, SUGAR FREE COCONUT SPONGE<br />
4 eggs<br />
80 g stevia powder<br />
100 g unrefined coconut oil<br />
1 vanilla bean pod, seeds scraped<br />
- - -<br />
200 g fresh grated coconut<br />
180 g coconut cream<br />
- - -<br />
130 g brown rice flour<br />
20 g corn starch<br />
50 g arrowroot<br />
1 1/2 tsp baking powder<br />
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Heat the oven to 150 degrees C<br />
Place eggs and stevia in the bowl<br />
Using a whisk, mix until stevia has dissolved and eggs are slightly lightened in colour<br />
While whisking, drizzle in the melted coconut oil to make a smooth emulsion<br />
Add in the vanilla bean seeds and whisk to disperse<br />
Add in the grated coconut and coconut cream and whisk to combine<br />
Sift and mix all the dry ingredients together, pour into the bowl and whisk until just combined<br />
Line two baking trays with wax paper<br />
Spread out onto each tray 5 mm thick<br />
Bake for 10-12 minutes until set but not browned<br />
Cool completely and cut into square sheets using a 22 x 22 cm entremet ring<br />
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HONEY MANGO LASSI MOUSSE<br />
400 g Mango Gedong Gingcu flesh - pureed (around 4 mangoes)<br />
160 g thick unsweetened greek yoghurt<br />
- - -<br />
40 g egg whites<br />
60 g honey (I used Javara Mango Blossom Honey)<br />
30 ml water<br />
- - -<br />
6 sheets gelatin<br />
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Place the gelatin sheets into a bowl of icy water<br />
Whisk egg whites in a mixer with a balloon whisk until soft peaks form<br />
Heat up honey and water until it comes to a hard boil<br />
Pour the honey syrup into the egg whites with the mixer on low speed<br />
Put the mixer on medium/high speed and whisk until meringue is firm and shiny<br />
Meanwhile, warm up mango puree until it comes to a simmer, take off heat<br />
Squeeze the softened gelatin to remove excess water, add to the mango puree, whisk until combined<br />
When both the meringue and puree have cooled down to 35 degrees C, whisk in the greek yoghurt into the puree<br />
Add in the meringue and fold to incorporate silicon spatula or a large whisk<br />
Mixture will be quite runny, use immediately to achieve even layers<br />
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ORANGE, LEMON JELLY<br />
340 ml freshly squeezed orange juice<br />
60 ml freshly squeezed lemon juice<br />
1 tsp agar-agar powder<br />
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Combine all ingredients, bring to a boil, skim foam with a spoon<br />
Strain and use while warm but not hot<br />
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HONEY-CANDIED ORANGE PEEL<br />
Julienned peel of 2 oranges<br />
50 g honey<br />
100 ml water<br />
vanilla bean<br />
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Bring julienne of orange peel in some cold water to a rolling boil<br />
Strain and add more cold water, bring back to a boil and strain<br />
Mix and boil the honey and water, add in the blanched orange peels<br />
Simmer until orange peels are translucent, shiny and candied<br />
Reserve in syrup until use<br />
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MANGO GEDONG GINCHU FLUID GEL<br />
100 g Mango Gedong Gingcu flesh - pureed<br />
1/4 t agar agar powder<br />
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Whisk to combine both ingredients, bring to a good boil<br />
Pour into a small bowl, cling wrap and leave to set in the fridge<br />
When the jelly has set, place in a small food processor and puree again<br />
Place into a piping bag, cut off the tip and use to decorate the cakes<br />
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MONTAGE<br />
Crystal jelly glaze<br />
Mint leaves<br />
Mango fluid gel<br />
Candied orange peels<br />
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Place a sheet of coconut sponge at the base of a 22 x 22 cm entremet ring<br />
Pour in half of the mango mousse and tap onto the counter to level out the mixture<br />
Place in the fridge/freezer until the mousse has set<br />
Place the other sheet of coconut sponge on top of the mousse, press down firmly<br />
Follow by pouring the other half of the mango mousse mixture, tap again to level out<br />
Place again in the fridge/freezer until the mousse sets<br />
Pour the warm orange and lemon jelly mixture over of the mousse, freeze completely<br />
Remove carefully from the ring, trim edges to expose the layers<br />
Give the top of the cake a light brushing of crystal jelly glaze for shine<br />
Cut into desired sizes (3 x 12 cm) or leave whole<br />
Decorate with mint leaves, mango fluid gel, candied orange peel<br />
Leave to defrost in the fridge before eating</div>
Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com18tag:blogger.com,1999:blog-5355210537426638567.post-57158678687999219422013-12-13T15:17:00.003+07:002013-12-14T13:45:34.471+07:00Milk Chocolate and Jasmine Tea Eclairs <div dir="ltr" style="text-align: left;" trbidi="on">
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It's the rainy season in Jakarta. With it so dark and stormy outside, I'd resolved to work from home this day. The dreaded Friday traffic jams, coupled with rain and flooding is a recipe for a sure case of car-cabin fever. But enough talk about those gloomy things, let's talk about pastry.</div>
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Well, the eclair is still one of my favorites. The "cream-puff" oftentimes is one's first exposure to the wonderful world of pastry. To me it brings back childhood joys of savoring the crispy, buttery shell and sweet creamy center of "kue sus" (Indonesian-style cream-puff) my grandma used to make. During my stay in Paris, a trip to the neighborhood boulangerie for the daily baguette would more often than not include a sneaky purchase of dark chocolate eclairs I'd bite into, as soon as I step out of the shop.</div>
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They're so simple, nostalgic, classic and beautiful. But so hard to get just right! The shell has to be crispy with just the right amount of salt to offset the sweet pastry cream. The cream has to be thick and gooey with a balanced milky richness. Eclairs are usually finished with a generous layer of fondant, but the recipe I'm going to share with you today omits this and puts in its place a "craquelin" crunchy crust. The "craquelin" popularized by Philippe Conticcini of Patisserie des Reves adds a gorgeous crunchy texture and "umami" element to these pastries. Made with flavorful sugar such as palm or muscovado sugar will make these eclairs dangerously addictive. Proceed to the recipe with caution, dear friends. You have been warned!</div>
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x Tal</div>
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<i><b>Milk Chocolate and Jasmine Tea Eclairs</b></i></div>
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<i>Makes 12</i></div>
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<i><u>Craquelin</u></i><br />
<i>55 g butter - room temperature</i><br />
<i>60 g white sugar</i><br />
<i>20 g palm sugar</i><br />
<i>80 g all-purpose flour</i><br />
<i><br /></i>
<i>Cream butter and sugar with paddle attachment until soft but not too creamy</i><br />
<i>Add in flour and cinnamon powder and mix only until incorporated. </i><br />
<i>Roll out between two sheets of baking paper to a thickness of 2 mm.</i><br />
<i>Freeze well.</i><br />
<i>Using a large knife, cut out rectangles and place onto the eclairs before baking</i><br />
<i><br /></i>
<i><u>Choux Pastry</u></i><br />
<i>90 ml full-cream milk</i><br />
<i>90 ml water</i><br />
<i>3 g sugar</i><br />
<i>70 g butter</i><br />
<i>3 g salt</i><br />
<i>90 g bread flour</i><br />
<i>3 large eggs</i><br />
<i><br /></i>
<i>Combine water, milk, salt and sugar in a saucepan</i><br />
<i>Add cubed butter and bring to vigorous boil </i><br />
<i>Off heat, quickly add the flour in one go and stir with a wooden spoon to incorporate</i><br />
<i>Return saucepan to low heat and keep stirring to draw out moisture until the dough unsticks easily from the spatula and the sides of the pan</i><br />
<i>Place dough into a clean bowl, mix in the eggs 1 at a time with a wooden spoon (this step can also be done on a stand mixer with a paddle attachment).</i><br />
<i>Using a 12mm piping tip, pipe logs onto a baking sheet</i><br />
<i>Place a rectangle of frozen "craquelin" on top.</i><br />
<i>Bake at 175 degrees C for 15-20 minutes until golden, and cool completely on a rack.</i><br />
<i><br /></i>
<i><u>Milk Chocolate and Jasmine Tea Pastry Cream</u></i><br />
<i>350 ml full cream milk</i><br />
<i>150 ml whipping cream</i><br />
<i>4 egg yolks</i><br />
<i>40 g sugar</i><br />
<i>45 g cornstarch</i><br />
<i>1/2 tsp pure vanilla essence</i><br />
<i>2 tsp jasmine tea leaves</i><br />
<i>1/2 tsp jasmine extract</i><br />
<i>- - - </i><br />
<i>150 g milk chocolate - cut into chunks</i><br />
<i><br /></i>
<i>On medium heat, warm up milk and cream in a saucepan to a simmer</i><br />
<i>Add in the jasmine tea leaves, take off heat and infuse for 10 minutes</i><br />
<i>Strain out the tea, place back on the element and bring to a simmer once more</i><br />
<i>Using a whisk, whisk egg yolks and the sugar, then add custard powder and vanilla</i><br />
<i>Temper the egg mixture with half of the simmering milk to loosen, and pour the batter back into the saucepan</i><br />
<i>Whisking constantly, bring the mixture to a boil and keep whisking for 2 minutes until dense</i><br />
<i>Move into a clean bowl, whisk in milk chocolate chunks until melted and incorporated</i><br />
<i>Cover with plastic wrap (in contact) so skin will not form, cool in fridge</i><br />
<i>Place into a piping bag with a small star tip</i><br />
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<i><u>Montage</u></i><br />
<i>Baked and cooled eclairs</i><br />
<i>Chocolate and jasmine pastry cream</i><br />
<i>Fresh organic jasmine flowers and chocolate for decoration</i><br />
<i><br /></i>
<i>Pierce three holes underneath the choux pastries </i><br />
<i>Fill choux pastries generously with a small pastry tip</i><br />
<i>Decorate with chocolates and jasmine flowers</i><br />
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com25tag:blogger.com,1999:blog-5355210537426638567.post-8116204508696230262013-12-06T11:25:00.000+07:002013-12-06T11:41:34.201+07:00White chocolate, Strawberry and Pomegranate<div dir="ltr" style="text-align: left;" trbidi="on">
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When I received the email bearing the offer to contribute a few recipes to <a href="https://www.facebook.com/FeminaMagazineIndonesia?ref=ts&fref=ts">Femina</a> magazine, I couldn't click that reply button fast enough to say a big fat "YES". I'd been lucky enough to have recipes featured on a few publications, but for me Femina is very special. Why? Because it's the magazine that my mother has been getting weekly eversince I was a kid. It's the magazine I use to see lying around all around the house, and it's the magazine I would see her try recipes out of from time to time. I guess you can say that Femina holds a fair amount of my sentiment. So to not only be featured in the 2014 Annual edition of Femina but also be placed alongside my bold and talented friend <a href="https://twitter.com/ArnoldPoernomo">Arnold Poernomo</a> and the sweet Amelia Listianawati is pretty damn unreal! (And I don't swear that often on this blog)<br />
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So today I will share a variation of one of the recipes that is currently featured in the magazine. The White Chocolate, Strawberry and Pomegranate Tart. </div>
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One cannot deny that the contrast of the red pomegranate over the smooth white chocolate glaze is super eye catching and intriguing. Perhaps it will entice you to give this recipe a go. </div>
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x Tal<br />
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<i><b>WHITE CHOCOLATE, STRAWBERRY AND POMEGRANATE TART</b></i></div>
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<i><u>Sweet tart base</u></i><br />
<i>200 g all-purpose flour</i><br />
<i>100 g butter - cold, cubed</i><br />
<i>50 g ground almonds</i><br />
<i>85 g powdered sugar</i><br />
<i>1 egg</i><br />
<i><br /></i>
<i>Sift and combine all the dry ingredients</i><br />
<i>Add in cubed butter and work into the dry ingredients with fingertips to resemble small crumbs</i><br />
<i>Add in the egg and work into dry ingredients until half-incorporated.</i><br />
<i>To achieve a homogenous dough, smear the crumbs onto the counter with the heel of your hand. Careful not to overwork the dough!</i><br />
<i>Dough will be very soft, wrap up with a sheet of baking paper, and refrigerate until firm.</i><br />
<i>Butter tart rings well (I am using 8cm tart rings).</i><br />
<i>When cooled, place dough onto a floured working surface.</i><br />
<i>Roll out with a rolling pin and with the help of flour to a thickness of 2-3mm </i><br />
<i>Line the tart rings, pressing well onto the sides. Make sure the bases are at a right angle.</i><br />
<i>Cut off excess dough with a small knife</i><br />
<i>Rest tart shells in the fridge for at least 30 minutes before baking</i><br />
<i>Poke bases with fork to prevent from rising</i><br />
<i>Bake at 175 degrees C for about 15-20 minutes. Cool completely.</i><br />
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<i><u>White Chocolate Mousse</u></i><br />
<i>100 gr white chocolate</i><br />
<i>100 gr whipping cream</i><br />
<i>1 vanilla bean's pulp</i><br />
<i>- - - </i><br />
<i>250 gr whipping cream</i><br />
<i><br /></i>
<i>Place white chocolates in a bowl and melt in a microwave</i><br />
<i>Bring 100 gr of whipping cream and vanilla bean pulp to a simmer</i><br />
<i>Pour hot cream over the chocolates and stir with a whisk</i><br />
<i>Set aside to cool to room temperature</i><br />
<i>Whip the remaining cream until firm</i><br />
<i>Using a whisk, slowly incorporate the cooled chocolate mixture into the cream</i><br />
<i>Using a piping bag, pipe into silicon moulds and freeze completely</i><br />
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<i><u>Strawberry Bavarian Cream</u></i><br />
<i>10 gelatin leaves</i><br />
<i>- - - </i><br />
<i>250 ml full-cream milk</i><br />
<i>4 egg yolks</i><br />
<i>40 g sugar</i><br />
<i>- - -</i><br />
<i>600 g strawberries</i><br />
<i>45 ml lemon juice</i><br />
<i>- - -</i><br />
<i>375 ml whipping cream</i><br />
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<i>Soak gelatin leaves in a bowl of icy water until soft, squeeze and set aside until needed</i><br />
<i>Put the milk in a saucepan and bring to a simmer</i><br />
<i>Whisk the egg yolks with the sugar until lightened in colour</i><br />
<i>Pour in part of the warm milk into the egg yolks and whisk</i><br />
<i>Place the egg yolk mixture into the milk and cook over low heat with a wooden spoon until creamy and coats the spoon</i><br />
<i>Take off heat, whisk in the softened gelatin </i><br />
<i>Place into a blender bowl and add in the strawberries and lemon juice</i><br />
<i>Blend all together until mixed and strain into a clean bowl</i><br />
<i>Cool to room temperature</i><br />
<i>Whip the 375 ml of cream to until soft peaks</i><br />
<i>Fold through the strawberry mixture into the cream until incorporated</i><br />
<i>Place into a piping bag and use immediately</i><br />
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<i><u>Pomegranate Jelly</u></i><br />
<i>300 ml fresh pomegranate juice</i><br />
<i>75 g sugar</i><br />
<i>3 gr neutral agar-agar powder</i><br />
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<i>Mix agar-agar with the sugar, set aside </i><br />
<i>Place pomegranate juice into a saucepan, whisk in agar-agar and sugar</i><br />
<i>Bring to a boil</i><br />
<i>Take off heat</i><br />
<i>Pour into cake pan 6 mm high</i><br />
<i>Freeze completely, cut into circles with a cookie cutter</i><br />
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<i><u>White Chocolate Glaze</u></i><br />
<i>400 g white chocolate</i><br />
<i>150 g whipping cream</i><br />
<i>20 g glucose</i><br />
<i>350 g neutral jelly glaze</i><br />
<i><br /></i>
<i>Melt the white chocolate</i><br />
<i>Bring the cream and glucose to a boil, pour into the white chocolate</i><br />
<i>Use a whisk to incorporate</i><br />
<i>Add in glucose and neutral jelly glaze</i><br />
<i>Mix with an immersion blender</i><br />
<i>Set aside and use at 35 degrees C</i><br />
<i><br /></i>
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<i><u>Montage</u></i><br />
<i>Baked and cooled tart shells</i><br />
<i>Strawberry bavarian cream</i><br />
<i>Frozen pomegranate jelly discs</i><br />
<i>Frozen white chocolate mousse discs</i><br />
<i>White chocolate glaze</i><br />
<i>Corn syrup</i><br />
<i><br /></i>
<i>Pipe in a spiral of strawberry mousse at the base of each tart shell</i><br />
<i>Place frozen pomegranate jelly discs on top, press down slightly</i><br />
<i>Place a little corn syrup on top of the jelly disk to stick the chantilly disc</i><br />
<i>Glaze the frozen chantilly discs with white chocolate glaze</i><br />
<i>Place the glazed white chocolate mousse discs on top of the ensemble</i><br />
<i>Decorate with fresh strawberries and pomegranate seeds</i><br />
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com7tag:blogger.com,1999:blog-5355210537426638567.post-83825699259961451882013-11-10T20:47:00.003+07:002013-11-21T20:11:19.944+07:00The Astrid<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello my dearest kitchen dwellers, how are you all doing? I am writing this post filled with a lot of excitement, eager to show you all this latest cake of mine. I've been thinking a lot lately about how to construct a successful entremet. I've tasted some wonderful layered cakes in the past, but have also tasted ones that did not live up to their colorful promise. There are many factors that need to be weighed when deciding on components for an entremet. Structure, texture, balance and aesthetic all need to be considered individually, as well as how they would taste together in a bite. Each layer needs to have a function and needs to contribute to the overall taste and texture of the cake as a whole. For me, it was a fun challenge trying to balance pistachio, white chocolate and raspberry so that no flavor would overpower the other. I wanted the fragrance of pistachio, the acidity of the raspberry and the sweet, roundness of the white chocolate to work together in a nice tasty symphony.<br />
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The cake that I came up with is by no means perfect, but I am very proud of it. This cake was tasted by 15 foodie friends and most of them thought that the balance was right and that the flavors work well together. They found also that the pop-rocks in the "pistachio crunch" as a nice wee surprise and adds playful texture to the cake. I topped the cake with some freeze-dried raspberries and pistachio sand to add a burst of color and flavor while still keeping the decor simple and minimalistic.</div>
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The layers are as follows:</div>
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White chocolate brownie</div>
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Pistachio sand, pop-rock crunch</div>
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Raspberry cream</div>
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Raspberry jelly</div>
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Pistachio dacquoise</div>
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Vanilla Creme Brulee</div>
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White chocolate cream</div>
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White chocolate glaze</div>
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Pistachio sand and freeze-dried raspberries</div>
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<i>Bon Appetit!</i></div>
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Feel free to talk to me or let me know what you think on twitter or instagram @TalitaSetyadi</div>
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x Tal</div>
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ps. sorry I've decided to keep the recipe secret for this one ;) </div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com63tag:blogger.com,1999:blog-5355210537426638567.post-9631231110616601222013-10-06T16:10:00.001+07:002013-10-06T22:19:33.084+07:00Apple, Caramel and Walnuts<div dir="ltr" style="text-align: left;" trbidi="on">
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Dearest beautiful people, it has been too long since my last post. For that I do apologize, things have been pretty hectic down my way. It has indeed been a challenge juggling pastrying with postgraduate studies and work responsibilities. </div>
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Last week I taught 2 back-to-back pastry classes at <a href="https://www.facebook.com/pages/Pantry-Magic-Jakarta/38545776115?ref=ts&fref=ts">Pantry Magic</a> in Kemang, Jakarta. On the menu were Chai and caramel choux, thyme and mushroom gougeres, mango and mint tarts, strawberry and mascarpone tarts and green tea/raspberry financiers. Though I was utterly exhausted by the end, I had an incredible sense of pride and relief, surviving my first pastry classes in Jakarta in one piece.</div>
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Just when I thought I'd finally get some rest over the weekend, a friend of a friend asked me to prepare some pastries for her birthday luncheon on Sunday. Though usually I don't accept orders outside of direct friends and family, I was compelled to accept the request as I have been wanting to experiment making Apple Tatins! So here's a nice, shiny new blog post for you all, my rendition of a French classic; Pomme Tatin aux Noix Caramélisées.</div>
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Just to remind you again, you can find me on <a href="https://twitter.com/TalitaSetyadi">twitter @TalitaSetyadi</a> and <a href="http://instagram.com/talitasktchn">instagram @TalitasKtchn</a></div>
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Have fun with the recipe guys and girls.</div>
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<i><b>Pomme Tatin aux Noix Caramélisées</b></i></div>
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<i>Makes 20 single servings</i></div>
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<i><u>Sweet tart base</u></i></div>
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<i>400 g all-purpose flour</i></div>
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<i>200 g butter - cold, cubed</i></div>
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<i>80 g ground almonds</i></div>
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<i>200 g powdered sugar</i></div>
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<i>2 eggs</i></div>
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<i>Sift and combine all the dry ingredients</i></div>
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<i>Add in cubed butter and work into the dry ingredients with fingertips to resemble small crumbs</i></div>
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<i>Add in the egg and work into dry ingredients until half-incorporated.</i></div>
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<i>To achieve a homogenous dough, smear the crumbs onto the counter with the heel of your hand. Careful not to overwork the dough!</i></div>
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<i>Dough will be very soft, wrap up with a sheet of baking paper, and refrigerate until firm.</i></div>
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<i>Butter tart rings well.</i></div>
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<i>When cooled, place dough onto a floured working surface.</i></div>
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<i>Roll out with a rolling pin and with the help of flour to a thickness of 2-3mm </i></div>
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<i>Line the tart rings, pressing well onto the sides. Make sure the bases are at a right angle.</i></div>
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<i>Cut off excess dough with a small knife</i></div>
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<i>Rest tart shells in the fridge for at least 30 minutes before baking</i></div>
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<i>Poke bases with fork to prevent from rising</i></div>
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<i>Bake at 175 degrees C for about 15-20 minutes. Cool completely</i></div>
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<i><u>Apple Tatin</u></i></div>
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<i>18 granny smith apples - peeled, cored, sliced 2mm thick</i></div>
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<i>200 g sugar</i></div>
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<i>75 ml water</i></div>
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<i>250 ml water</i></div>
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<i>20 g sugar</i></div>
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<i>25 g butter</i></div>
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<i>30 ml lemon juice</i></div>
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<i>salt</i></div>
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<i>vanilla bean</i></div>
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<i>Boil 250 ml of water, 20 g sugar, 25 g butter, 30 ml lemon juice, salt and vanilla bean to make the syrup</i></div>
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<i>Brush softened butter onto a 30x40cm baking sheet</i></div>
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<i>Pour 75 ml of water into a saucepan, add 200 g sugar and caramelize</i></div>
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<i>Pour caramel onto the baking sheet </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBtElJAIXFmrCDZHH0zyMeYmmPWLWsyMltlm5xlX93CYgOuC0CDqO8y-8UNh09RDk900QyxP3mC4embcJ2ILU0zKZ9gbKGZkq2U-MmOtDlMDi1ybmseW1kFHq7-N9cDcnv5oz3apc72-F/s1600/IMG_6057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBtElJAIXFmrCDZHH0zyMeYmmPWLWsyMltlm5xlX93CYgOuC0CDqO8y-8UNh09RDk900QyxP3mC4embcJ2ILU0zKZ9gbKGZkq2U-MmOtDlMDi1ybmseW1kFHq7-N9cDcnv5oz3apc72-F/s320/IMG_6057.jpg" width="320" /></i></a></div>
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<i>Arrange apples on top until you get to the top</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfLjEtMJRg_AebYp5j8IKiM7sieF9JSLTLlL1XJg5CgmJqS1vWZVnYrmU3DjqOZnfJY2QXFtiIMHVjpD41dfj8r0rRJVRWhflZDnfrOMWWNHzh_DxF7hnEXNZV2VwNSUL84ciUaj2AsFw/s1600/IMG_6058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfLjEtMJRg_AebYp5j8IKiM7sieF9JSLTLlL1XJg5CgmJqS1vWZVnYrmU3DjqOZnfJY2QXFtiIMHVjpD41dfj8r0rRJVRWhflZDnfrOMWWNHzh_DxF7hnEXNZV2VwNSUL84ciUaj2AsFw/s320/IMG_6058.jpg" width="320" /></i></a></div>
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<i>Pour in syrup, bake for 45 minutes at 170 degrees C</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPndNmSXGKaCF1ytdgIrsoxFpZr9MelIIwsAVdg9myHRAVgLOlwt3Sp9ekfVUfbFGznxa59N0hVMc6QgYPjkw7PF11pvcyIfkfWrrDH5VH-CEd_XrePty5fegGZ9ewGKrwDPT_76M-QkG/s1600/IMG_6059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPndNmSXGKaCF1ytdgIrsoxFpZr9MelIIwsAVdg9myHRAVgLOlwt3Sp9ekfVUfbFGznxa59N0hVMc6QgYPjkw7PF11pvcyIfkfWrrDH5VH-CEd_XrePty5fegGZ9ewGKrwDPT_76M-QkG/s320/IMG_6059.jpg" width="320" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRz2F0YNWDbn-vIthyowqMPMg-AsP4IeLsAy_rdPAbZYkuBBvV9uKmQ3CdhzdSisdrns0d5vb_4WDU3x5q_JCkzNYL5V3Mrs80PBs7BUCIkzDl9Ffv-RocgSDlDlSZaWnPJx-M_wpvRl7/s1600/IMG_6064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRz2F0YNWDbn-vIthyowqMPMg-AsP4IeLsAy_rdPAbZYkuBBvV9uKmQ3CdhzdSisdrns0d5vb_4WDU3x5q_JCkzNYL5V3Mrs80PBs7BUCIkzDl9Ffv-RocgSDlDlSZaWnPJx-M_wpvRl7/s320/IMG_6064.jpg" width="320" /></i></a></div>
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<i>Cool to room temperature, freeze completely</i></div>
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<i><i>Use cookie cutters to cut into desired shape</i></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Ib_brZVdmJnCeevk-VuQ17_J9GTWCA65RQiXnwrwBNgk9BqgzTmsYn3Uq28bOOHWGMQ7tpo8M0h2uaJLpgW6UobKv0oP-2b1DNp_bWcp8MOi8ty1-ISN2MwHfsV_qOr7aVAUS78FF57o/s1600/IMG_6066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Ib_brZVdmJnCeevk-VuQ17_J9GTWCA65RQiXnwrwBNgk9BqgzTmsYn3Uq28bOOHWGMQ7tpo8M0h2uaJLpgW6UobKv0oP-2b1DNp_bWcp8MOi8ty1-ISN2MwHfsV_qOr7aVAUS78FF57o/s320/IMG_6066.jpg" width="320" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUNkYLBg-EG4oJFPbVCBByFgIEoVGFxEJzlyC8vRYGqFTqGxKJxfADTOX3pBr3eNfEdfnFxZ_-s3-0E7H_ljHb6-HP1GyaiaoR9kmNNmBteo57YdV84rLXkKvF7RR735Psd2vH1P10IB0/s1600/IMG_6067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUNkYLBg-EG4oJFPbVCBByFgIEoVGFxEJzlyC8vRYGqFTqGxKJxfADTOX3pBr3eNfEdfnFxZ_-s3-0E7H_ljHb6-HP1GyaiaoR9kmNNmBteo57YdV84rLXkKvF7RR735Psd2vH1P10IB0/s320/IMG_6067.jpg" width="320" /></i></a></div>
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<i><u>Walnut Sponge Cake</u></i></div>
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<i>70 g egg yolks</i></div>
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<i>30 g sugar</i></div>
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<i>20 g cornstarch</i></div>
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<i>20 g cake flour</i></div>
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<i>25 g chopped walnuts - lightly toasted</i></div>
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<i>40 g warm melted butter</i></div>
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<i>70 g egg whites</i></div>
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<i>20 g sugar</i></div>
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<i>vanilla bean</i></div>
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<i>salt</i></div>
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<i>Preheat oven to 180 degrees C</i></div>
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<i>Sift and combine cornstarch and flour</i></div>
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<i>Blanche egg yolks with the sugar until lightened in color and ribboning</i></div>
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<i>Whisk egg whites, sugar, vanilla bean pulp and salt until firm</i></div>
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<i>Add cornstarch and flour into egg yolks, whisk until just incorporated</i></div>
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<i>Add butter and whisk again</i></div>
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<i>Add in meringue in several additions, folding with a large spatula</i></div>
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<i>Spread out onto a baking sheet lined with baking paper, 5mm thick</i></div>
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<i>Sprinkle with chopped walnuts, bake for 7-8 minutes until browned</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn88dQEtneSVaa3xI6tFUEw_ECZX33Gop0RKuyNcBsLrbla05mE2hAwXvoWREC2rlt-mFw6fYsmzujjN0_Vig5YG6CSo_6-nWaKZGwkuJW3kbgj5pE7ZPYRdOgPRHsyZtnsPhomEliUm1/s1600/IMG_6080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn88dQEtneSVaa3xI6tFUEw_ECZX33Gop0RKuyNcBsLrbla05mE2hAwXvoWREC2rlt-mFw6fYsmzujjN0_Vig5YG6CSo_6-nWaKZGwkuJW3kbgj5pE7ZPYRdOgPRHsyZtnsPhomEliUm1/s320/IMG_6080.jpg" width="320" /></i></a></div>
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<i>Cool completely, cut into discs using a cookie cutter</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWuA9VWZoVe2ngTveJegxiiURJZE6tr7LSco1c0B0XtQ6Y2lsY2mNH300xvIT0oHSrd_ba0n0zJRCISGb7TqhXJ7KnDQjmmmx7kGxNvL0b3K2xJGylMgmIKSTytYUm1rqWx8mZ9l943d1/s1600/IMG_6082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWuA9VWZoVe2ngTveJegxiiURJZE6tr7LSco1c0B0XtQ6Y2lsY2mNH300xvIT0oHSrd_ba0n0zJRCISGb7TqhXJ7KnDQjmmmx7kGxNvL0b3K2xJGylMgmIKSTytYUm1rqWx8mZ9l943d1/s320/IMG_6082.jpg" width="320" /></i></a></div>
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<i><u>Caramel Imbibing Syrup</u></i></div>
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<i>60 g sugar</i></div>
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<i>20 ml water</i></div>
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<i>- - - </i></div>
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<i>120 ml hot water</i></div>
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<i>Make a dark caramel with the 60 g sugar and 20 ml water</i></div>
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<i>Deglaze with 120 ml hot water</i></div>
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<i>Cool to room temperature</i></div>
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<i><u>Vanilla pastry cream</u></i></div>
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<i>220 ml milk</i></div>
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<i>30 g egg yolks</i></div>
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<i>30 g sugar </i></div>
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<i>10 g cornstarch</i></div>
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<i>- - - </i></div>
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<i>40 g butter</i></div>
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<i>vanilla</i></div>
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<i>Whisk egg yolks and sugar until slightly pale. Add the cornstarch and whisk well.</i></div>
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<i>Heat up milk to a gentle simmer. Pour a third of the hot milk over the egg mixture, whisk together and pour whole thing back into the saucepan. </i></div>
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<i>Bring to a boil while stirring and mixing well with a whisk.</i></div>
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<i>Remove from heat, transfer to a mixing bowl and allow to cool for 10 minutes. Add butter, and whisk. </i></div>
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<i>Cover with plastic wrap (on contact to prevent a skin forming) and set aside until needed for the mascarpone cream.</i></div>
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<i><u>Vanilla Mascarpone Cream</u></i></div>
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<i>560 g cream</i></div>
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<i>40 g sugar</i></div>
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<i>100 g egg yolks</i></div>
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<i>vanilla</i></div>
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<i>3 gelatin sheets - soaked and drained</i></div>
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<i>500 g mascarpone</i></div>
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<i>Vanilla pastry cream</i></div>
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<i>Warm up cream and vanilla to a simmer</i></div>
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<i>Blanche egg yolks and sugar, add to cream and cook to 84 degrees C</i></div>
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<i>Add in the gelatin off heat, strain if needed</i></div>
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<i>Add in mascarpone and pastry cream - use immersion blender for extreme smoothness</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jyBV91LU6gGQ_4wPScs-_ZM5ZIH8-ATcw6xHj8GhhE95h9Ixvg5hoF3eqDfgXxcUpfE2_WYcl8dgiF4yZkdcT59eN00_ePqXbB2dAOgMAke1kVFzOV6qkgqIWh7F0xHZ2L4cfjVywr2P/s1600/IMG_6072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jyBV91LU6gGQ_4wPScs-_ZM5ZIH8-ATcw6xHj8GhhE95h9Ixvg5hoF3eqDfgXxcUpfE2_WYcl8dgiF4yZkdcT59eN00_ePqXbB2dAOgMAke1kVFzOV6qkgqIWh7F0xHZ2L4cfjVywr2P/s320/IMG_6072.jpg" width="320" /></i></a></div>
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<i>Cool completely in the fridge, whip up firm</i></div>
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<i><u>Caramelized Walnuts</u></i></div>
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<i>75 g sugar</i></div>
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<i>15 ml water</i></div>
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<i>75 chopped walnuts</i></div>
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<i>Make a light caramel with the sugar and water</i></div>
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<i>Add in chopped walnuts, stir until caramel darkens</i></div>
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<i>Pour contents onto a sheet of baking paper, leave to cool</i></div>
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<i>Break apart with fingers</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFVz0Jqhzb9aYsNRSOGgskZgqO6q4ughlHdKKFDAQ6_A0yiEGeBx3hwNvwgDCh1hR_AQpz1sn5CLz1_1SwcBh6dk6g-DCdqfMvoIxVS8OCdycjnRZO_Mb87B2iEZrMttIcF5vujVjmW1y/s1600/IMG_1028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFVz0Jqhzb9aYsNRSOGgskZgqO6q4ughlHdKKFDAQ6_A0yiEGeBx3hwNvwgDCh1hR_AQpz1sn5CLz1_1SwcBh6dk6g-DCdqfMvoIxVS8OCdycjnRZO_Mb87B2iEZrMttIcF5vujVjmW1y/s400/IMG_1028.jpg" width="400" /></i></a></div>
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<i><u>Montage</u></i></div>
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<i>Cooled tart shells</i></div>
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<i>Vanilla mascarpone cream</i></div>
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<i>Walnut sponge cake discs</i></div>
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<i>Caramel imbibing syrup</i></div>
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<i>Apple tatin discs</i></div>
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<i>Natural jelly glaze (store bought)</i></div>
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<i>Caramelized walnuts</i></div>
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<i>Pipe in a spiral of vanilla mascarpone cream at the base of each tart shell</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG79gdxHqQDulrFnNp6BLRoQdCDtC3bUpxI8FJeWfDBYpjiEN5GPnyWxuBf5R1hJ58IXPcQPm-nmKossmaVUsdIQPIH-8ihKumdWsivNqJDsX0vJW7CROsMQz58SAGMl5qhyM8RhoMC9aX/s1600/IMG_1014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG79gdxHqQDulrFnNp6BLRoQdCDtC3bUpxI8FJeWfDBYpjiEN5GPnyWxuBf5R1hJ58IXPcQPm-nmKossmaVUsdIQPIH-8ihKumdWsivNqJDsX0vJW7CROsMQz58SAGMl5qhyM8RhoMC9aX/s320/IMG_1014.jpg" width="320" /></i></a></div>
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<i>Imbibe the walnut sponge cake discs and place on top, press down slightly</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GKhkvQUQFPV2Q3QdUz-awP721ROPxlPdD5W7gOgOd2jmw2QrjnS1WBHrmTJolnrfddbPkGE3vClOzS_Zst8smXbtIv2za5W7duLV1yXE9QgBomaJ5Q7b_6XQXOr59dVINPGTo2mU4XqX/s1600/IMG_1021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GKhkvQUQFPV2Q3QdUz-awP721ROPxlPdD5W7gOgOd2jmw2QrjnS1WBHrmTJolnrfddbPkGE3vClOzS_Zst8smXbtIv2za5W7duLV1yXE9QgBomaJ5Q7b_6XQXOr59dVINPGTo2mU4XqX/s320/IMG_1021.jpg" width="320" /></i></a></div>
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<i>Pipe on more mascarpone cream on top </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaacl2wKdcsJss39p9gcEzUPEv7K6Iofo-2TdWOg9OT7mTgf6WEPvu-o9eH1kZVrGT_xN4BWAoLoJAxUlfULajQaLMPDMAO4ANafKfWb53GYMSlBhyphenhyphenc4Tuu4p08bCsRKOOofNCj-ms55qw/s1600/IMG_1023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaacl2wKdcsJss39p9gcEzUPEv7K6Iofo-2TdWOg9OT7mTgf6WEPvu-o9eH1kZVrGT_xN4BWAoLoJAxUlfULajQaLMPDMAO4ANafKfWb53GYMSlBhyphenhyphenc4Tuu4p08bCsRKOOofNCj-ms55qw/s320/IMG_1023.jpg" width="320" /></i></a></div>
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<i>Place the frozen apple tatin disc on top of the ensemble, brush with neutral jelly glaze</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YvxqjMQr_Ho-it8SZ_9IV7-q9l-8oDAsuxQL0C78F_JKEPOAT87CFAADqXU6-eCpLbgiKt-lRN22lGV6cB2TiSzeY1j__f9vyVUMFg2VmwCkU9anwIMWXpBPbWxJN6ZAnpfr35EvQz_B/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5YvxqjMQr_Ho-it8SZ_9IV7-q9l-8oDAsuxQL0C78F_JKEPOAT87CFAADqXU6-eCpLbgiKt-lRN22lGV6cB2TiSzeY1j__f9vyVUMFg2VmwCkU9anwIMWXpBPbWxJN6ZAnpfr35EvQz_B/s320/IMG_1024.jpg" width="320" /></i></a></div>
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<i>Decorate with candied walnuts, chocolate and gold leaves</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1B0AAH_PGi86CDgRrg-6F4XJ6-Z4LKxgeAtQO_PPPXyz4th0OR96Rj8AYB_vPYwc5B794EePPkLJN9_QC-YP9vaQKyRLh6uh4n8l0JfurEQabKRoaM3mk8LHmsKCWcRtRPGn0G20BLNi/s1600/IMG_1099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1B0AAH_PGi86CDgRrg-6F4XJ6-Z4LKxgeAtQO_PPPXyz4th0OR96Rj8AYB_vPYwc5B794EePPkLJN9_QC-YP9vaQKyRLh6uh4n8l0JfurEQabKRoaM3mk8LHmsKCWcRtRPGn0G20BLNi/s640/IMG_1099.jpg" width="640" /></i></a></div>
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I love a good sectional cut.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDnpm_rPtWpgcZp_ZuzEN0Z8Ev74nznmAMcC3dapDm5xgRetSoYKmWm_OtF87YfxadAXJhz_c2Rx_9yTmKDz3cR-E4Gja3u0wktketJcgfQrx_sw3ePgoeZto_fNvyt6rQMvhUY5QL44j/s1600/IMG_1108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDnpm_rPtWpgcZp_ZuzEN0Z8Ev74nznmAMcC3dapDm5xgRetSoYKmWm_OtF87YfxadAXJhz_c2Rx_9yTmKDz3cR-E4Gja3u0wktketJcgfQrx_sw3ePgoeZto_fNvyt6rQMvhUY5QL44j/s400/IMG_1108.jpg" width="400" /></a></div>
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You guys need to make this..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nQgsePX8Vh4IvuCOjOwIZckTLoO9-H2k0uN1-sQ49qFeWB4BmHtXQsMtJEXbpCSw_-ZdGJ_jPqbHLe4zPTQzjAilBNpyoP-OgNqolfW1n75BP2aaU35YZv5mxjgiKhxRf9pn-KiMkhXj/s1600/IMG_1056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nQgsePX8Vh4IvuCOjOwIZckTLoO9-H2k0uN1-sQ49qFeWB4BmHtXQsMtJEXbpCSw_-ZdGJ_jPqbHLe4zPTQzjAilBNpyoP-OgNqolfW1n75BP2aaU35YZv5mxjgiKhxRf9pn-KiMkhXj/s640/IMG_1056.jpg" width="426" /></a></div>
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Remember, an apple a day keeps the doctors away.. (haha)</div>
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x Tal</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com18tag:blogger.com,1999:blog-5355210537426638567.post-91411800323611445542013-09-12T17:54:00.000+07:002014-06-10T10:43:28.878+07:00THE WHOPERA<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello my sweet-toothed friends. I hope you've all been having a good a week as I have been having so far! I've just returned from a week's stay in my second home of Bali meeting some friends from New York and showing a buddy from Seattle around a bit. Bali is the place that I intend to open up my first cafe/bakery in a couple of years. So I've taken it upon myself to get to know the island well and visit as many of its awesome (and some not so awesome) restaurants, bakeries cafes as I can. So it's always a pleasure to show off the place to visitors, it really is still one of the most cultured and beautiful places in the world.</div>
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One thing that annoys me about being in Bali though, is that there is no oven installed in our villa. While that of course needs to be changed ASAP, I spent most of my idle times there fantasizing about the kind of cake to make upon my return to Jakarta, especially with my mum's birthday coming up the very next day. So, during my Balinese massage and full-body papaya scrub, this is the cake I came up with, something that I was sure my mum and family was sure to love:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A99S9cg4OcvtuO9j9spguLGxZEPpVdOCFvrwlBGul8mN_BiCPznlnkVh4dz6VqiuCMqGBYtJczRjgDA1SIXqBWcn8ZsJtFFjqPokD-FNUphsS9UU7g9pqodoltloz1aa0CfV5RXC0bR6/s1600/IMG_0983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A99S9cg4OcvtuO9j9spguLGxZEPpVdOCFvrwlBGul8mN_BiCPznlnkVh4dz6VqiuCMqGBYtJczRjgDA1SIXqBWcn8ZsJtFFjqPokD-FNUphsS9UU7g9pqodoltloz1aa0CfV5RXC0bR6/s640/IMG_0983.jpg" height="640" width="426" /></a></div>
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Keeping the flavors classic and simple, I layered coffee-imbibed chocolate joconde biscuit with bitter chocolate ganache and caramel mousseline. As the French don't seem to like to make their cakes too high, the inspiration for this cake is the Indonesian delicacy "Lapis Legit" which translates to "sweet layers", a delicate cake composed of layers upon layers of delicious buttery sweet cake. So this cake is sort of like my version of a chocolate Opera cake x 3..<br />
I think I'll call it the Whopera.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk6vVhhOLvV2B4lMan-OUPwkQqctMn6H3w-9u59JY7rZmsj0PYDifCWONKcTZmqCJpCGnr6newhfGQTIW9yznIUkhSU2LUu5F1RzrOLFJIZ8dy2db0IMAWJiu4TAzQ7DGstR6XAhjB0sO/s1600/mums+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYk6vVhhOLvV2B4lMan-OUPwkQqctMn6H3w-9u59JY7rZmsj0PYDifCWONKcTZmqCJpCGnr6newhfGQTIW9yznIUkhSU2LUu5F1RzrOLFJIZ8dy2db0IMAWJiu4TAzQ7DGstR6XAhjB0sO/s640/mums+cake.jpg" height="426" width="640" /></a></div>
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Eat eat eat...</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com9tag:blogger.com,1999:blog-5355210537426638567.post-4388974795162214232013-08-31T15:15:00.000+07:002013-10-08T09:09:20.458+07:00A Mango Cake<div dir="ltr" style="text-align: left;" trbidi="on">
Hello dears, how are you all doing? So I've been back in Jakarta for about two months now, thought I'd give you a general update on how I've been faring. In a few words, it has been an awesome time! Last night a visiting French friend pointed out aptly to say that there is no recession here and everyone looks happy and positive. Though there are of course still many underlying problems in this country, the general aura of the masses is good. Therefore, returning to my birth country after 15 years abroad, I feel welcomed and optimistic. The people I've been able to meet in the industry so far have been so supportive and encouraging towards my passion, and I am pumped to finally start a career here.<br />
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Since I did my last post on the ubiquitous banana, today's cake utilizes another one of Indonesia's best fruits - MANGO! (Relax guys, it's not the durian post yet. Lol.) The mangoes in Indonesia are truly some of the best in the world! There are many different varieties such as the aromatic Harumanis, citrusy-sour Gedong and sweet Manalagi. Mangoes come in season when climate reaches its hottest and driest, so right now is the perfect time to make yourselves a mango mousse cake!</div>
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This mango cake is comprised of mango mousseline, vanilla syrup genoise, sour red fruit and hibiscus compote and crunchy almond and brown sugar layer. It is decorated with macaroons, for which you can find the recipe in my previous blog post. </div>
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Before we go to the recipe, I'd just like to remind you that you can follow me on <a href="https://twitter.com/TalitasKtchn">TWITTER</a> and <a href="https://www.facebook.com/TalitasKitchen?ref=ts&fref=ts">FACEBOOK</a> and <a href="http://instagram.com/talitasetyady">INSTAGRAM</a> to be the first to hear about new recipe posts.</div>
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Thanks guys, enjoy the mango cake!</div>
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x Tal<br />
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<b><i>Mango Mousse Cake with Hibiscus and Red Fruit Compote</i></b><br />
<i>Makes an 8-inch cake</i><br />
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<i><u>Red fruit and hibiscus chunky compote</u></i><br />
<i>100 g raspberry puree</i><br />
<i>100 g strawberries - cut into quarters</i><br />
<i>30 g sugar</i><br />
<i>1/4 t hibiscus extract</i><br />
<i>1 leaf gelatin - soaked and drained</i><br />
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<i>Prepare a 6 inch mousse cake ring with cling film at its base.</i><br />
<i>In a saucepan, cook raspberry puree, sugar and strawberries until strawberries are soft.</i><br />
<i>Add gelatin and hibiscus extract off heat.</i><br />
<i>Pour in to cake ring - thickness 5mm.</i><br />
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<i>Freeze completely.</i><br />
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<i><u>Genoise</u></i><br />
<i>120 g flour</i><br />
<i>4 eggs</i><br />
<i>120 g sugar</i><br />
<i>20 ml melted butter - lukewarm</i><br />
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<i>Heat the oven to 180 degrees C, butter and line a 9 inch cake pan.</i><br />
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<i>Prepare a bain marie (hot water bath).</i><br />
<i>In a metal bowl, whisk eggs and sugar until sugar is dissolved.</i><br />
<i>Place atop the bain marie and whisk until it reaches the temperature of 45 degrees C.</i><br />
<i>Take off heat and whisk by hand or by machine until thick and ribboning.</i><br />
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<i>Add flour and fold with a large spatula.</i><br />
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<i>Lastly, add in melted butter and fold with spatula.</i><br />
<i>Place into cake pan and bake for about 15 minutes until golden brown and cooked.</i><br />
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<i>When cooled completely, split cake in half.</i><br />
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<i>Cut using a 7 inch cake ring into 7 inch circles.</i><br />
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<i><u>Vanilla syrup</u></i><br />
<i>50 g sugar</i><br />
<i>100 ml water</i><br />
<i>1/8 t vanilla powder</i><br />
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<i>Bring all ingredients to a rolling boil, set aside to cool completely.</i><br />
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<i><u>Mango mousseline</u></i><br />
<i>400 g mango puree</i><br />
<i>200 g butter - room temperature</i><br />
<i>3 egg yolks</i><br />
<i>140 g sugar</i><br />
<i>15 g corn or potato starch</i><br />
<i>225 g whipped cream</i><br />
<i>1 leaf gelatin - soaked and strained</i><br />
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<i>Whisk egg yolks and 80 g sugar until lightened in colour, add cornstarch and mix again.</i><br />
<i>Heat up the mango puree and 60 g sugar until bubbling pour into the egg mixture while whisking.</i><br />
<i>Return to the saucepan and bring to boil while mixing with a whisk.</i><br />
<i>Boil for 2 minutes to cook the starch.</i><br />
<i>Add in the gelatin off heat and whisk again.</i><br />
<i>Place mixture into a clean bowl, cling film in contact, cool completely in the fridge.</i><br />
<i>Whip the butter with the paddle attachment on your mixer or by hand until soft and creamy.</i><br />
<i>Add in the mango mixture in 4 additions until mixed.</i><br />
<i>Lastly, fold in the whipped cream with a large spatula.</i><br />
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<i>Place into a piping bag.</i><br />
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<i><u>Almond crunch</u></i><br />
<i>50 g almond butter - unsweetened</i><br />
<i>1/4 cup palette feulletine</i><br />
<i>30 g sugar (skip if almond butter is sweetened)</i><br />
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<i>Combine all ingredients, use immediately</i><br />
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<i><u>Montage</u></i><br />
<i>Mango mirror glaze</i><br />
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<i>Prepare mousse cake ring with acetate tape and place on top of a cake board.</i><br />
<i>Pipe a ring of mousse at its base circumference.</i><br />
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<i>Place a genoise circle at its base and imbibe with vanilla syrup.</i><br />
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<i>Add a layer of almond crunch, pipe a thin layer of mousse.</i></div>
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<i>Fill with layer of mousse, smooth up to the top.</i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxTNskqDHCA4iNZXWl1jky4YFQY28BxYlBcRON79XLG7RZ8sJUMQE5anr6OCPfRFgYWqR9Bd3f0dKjc5s2PkuetUVVYujI2G_Kd2ooZ1ubsuki63BI_4RKAGgMFqMXJx8P-L88zDVpQIX/s1600/IMG_0814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxTNskqDHCA4iNZXWl1jky4YFQY28BxYlBcRON79XLG7RZ8sJUMQE5anr6OCPfRFgYWqR9Bd3f0dKjc5s2PkuetUVVYujI2G_Kd2ooZ1ubsuki63BI_4RKAGgMFqMXJx8P-L88zDVpQIX/s320/IMG_0814.jpg" width="320" /></a></i></div>
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<i>Place another genoise cake on top and imbibe again with vanilla syrup.</i><br />
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<i>Place the compote insert on top of the genoise.</i><br />
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<i>Cover neatly with more mango mousse, freeze completely.</i><br />
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<i>When frozen, glaze with mango glaze, remove ring and acetate tape.</i><br />
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<i>Stick macarons on its side using mango mousse, decorate as you please.</i><br />
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Delicious. </div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com22tag:blogger.com,1999:blog-5355210537426638567.post-18700168911992767382013-08-28T08:32:00.002+07:002013-08-28T15:03:15.493+07:00Secret Macaroon Video<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello sweetlings, how are you all doing? So, I've got to come clean about something.. I've been sitting on a French macaroon instructional video for several months…! I know, I'm sorry for holding out on all of you. You see, it was my first attempt at an instructional video and it contains many 'cringe' moments! But recently, I was assured by a Youtuber friend of mine that nobody's expecting perfection from a Youtube video as long as the content is good. So after some thinking, I've finally gathered the courage to let this video go live on the blog.. a lot of hard work went into it after all.</div>
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This vid was shot at my house in Auckland by some good friends of mine <a href="https://www.facebook.com/clintonphotographynz">Clinton Chang</a> and <a href="http://traxparis.tumblr.com/">Martin Paris</a>. I wrote the song playing in the background, and it's called "<a href="http://teacupsmusic.bandcamp.com/album/ever-upward">This Winter</a>". It is performed by my band <a href="http://teacupsmusic.bandcamp.com/album/ever-upward">Teacups</a> and recorded by another buddy of mine <a href="http://www.littlemonsterstudio.co.nz/">David Parker</a>. If you like it, you may download our record <u><a href="http://teacupsmusic.bandcamp.com/album/ever-upward">here</a></u>.</div>
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So here's my "Secret Macaron Video" for all of you lovely readers..</div>
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Ssshhh...<br />
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<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/l_zKLnuIC8Y" width="459"></iframe><br />
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<a name='more'></a><i><b>French Meringue Macaroons</b></i><br />
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<i>Yields about 60 shells or 30 filled macarons</i><br />
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<i>125gr ground almonds</i><br />
<i>175gr icing sugar</i><br />
<i>125gr egg whites (approx 4 size 6 eggs)</i><br />
<i>pinch of salt</i><br />
<i>75g caster sugar</i><br />
<i>gel food colouring</i><br />
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<i>1)<span class="Apple-tab-span" style="white-space: pre;"> </span>Prepare three baking trays with the piping templates and baking paper. Organize your piping bags and piping tips ready for use.</i><br />
<i>2)<span class="Apple-tab-span" style="white-space: pre;"> </span>Sift together ground almonds and icing sugar in a bowl and set aside. (If you own a food processor you could process both into a fine flour.)</i><br />
<i>3)<span class="Apple-tab-span" style="white-space: pre;"> </span>With the wire whip attachment on the electric mixer, beat the egg whites, salt and meringue powder on low speed. Start to increase speed as the egg whites rise, and gently shower in the caster sugar. Add the food colouring little by little until desired depth of colour is reached.</i><br />
<i>4)<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove the bowl of meringue from your mixer. Add 3 to 4 tablespoons of the flour mixture into the meringue and gently fold with a rubber spatula. When the flour almost disappears into the mixture, add another 3 to 4 tablespoon of flour and begin folding again. Do this until the flour mixture is exhausted.</i><br />
<i>5)<span class="Apple-tab-span" style="white-space: pre;"> </span>Keep folding the mixture until the batter falls in a wide ribbon when you hit the spatula onto the rim of the bowl. Do not oevermix! It is much better to undermix than overmix using this method!</i><br />
<i>6)<span class="Apple-tab-span" style="white-space: pre;"> </span>Using the piping template, pipe dots of batter onto the baking tray. If you end up with peaks that remain on the discs after piping, the batter is slightly undermixed. Hold the baking paper down and tap down the baking tray onto the counter to eliminate some of these peaks. This also helps to get rid off air bubbles in your shells.</i><br />
<i>7)<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat your oven to 135 degrees celcius. Leave the trays of macarons to rest for about 30 minutes until the batter does not stick to your finger when touched.</i><br />
<i>8)<span class="Apple-tab-span" style="white-space: pre;"> </span>Bake for 17 minutes, after the first 5 minutes pull the oven door open briefly to let the steam out. Bake only one tray at a time and place in the centre of the oven.</i><br />
<i>9)<span class="Apple-tab-span" style="white-space: pre;"> </span>When cooked, place whole sheet of baking paper on the counter to cool before peeling off the macaron shells and placing them on a cooling rack.</i><br />
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<i><u>Dark chocolate, lavender ganache</u></i><br />
<i>300gr dark chocolate - chopped</i><br />
<i>200gr heavy cream</i><br />
<i>1T cooking/organic lavender</i><br />
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<i>1)<span class="Apple-tab-span" style="white-space: pre;"> </span>Place cream into saucepan and bring to boil over medium heat</i><br />
<i>2)<span class="Apple-tab-span" style="white-space: pre;"> </span>Add in the lavender and leave to steep for 10 minutes</i><br />
<i>3)<span class="Apple-tab-span" style="white-space: pre;"> </span>Strain off the lavender and bring the cream back to a simmer</i><br />
<i>4)<span class="Apple-tab-span" style="white-space: pre;"> </span>Pour into the chocolate, stir with a whisk to combine with the chocolate.</i><br />
<i>5)<span class="Apple-tab-span" style="white-space: pre;"> </span>Place in fridge until completely cool.</i><br />
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<i><u>White chocolate cream ganache</u></i><br />
<i>200gr white chocolate - chopped</i><br />
<i>200gr heavy cream</i><br />
<i>50gr unsalted butter – in room temperature</i><br />
<i>1 vanilla bean pod, scrape the pulp</i><br />
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<i>1)<span class="Apple-tab-span" style="white-space: pre;"> </span>Place cream into saucepan and bring to boil over medium heat</i><br />
<i>2)<span class="Apple-tab-span" style="white-space: pre;"> </span>Add in the vanilla bean and pulp and leave to steep for 10 minutes</i><br />
<i>3)<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove the vanilla pod and pour into the chopped white chocolate.</i><br />
<i>4)<span class="Apple-tab-span" style="white-space: pre;"> </span>Stir slowly with a whisk to incorporate.</i><br />
<i>5)<span class="Apple-tab-span" style="white-space: pre;"> </span>Place in fridge until completely cool.</i><br />
<i>6)<span class="Apple-tab-span" style="white-space: pre;"> </span>When ganache is cool, beat butter until light in colour.</i><br />
<i>7)<span class="Apple-tab-span" style="white-space: pre;"> </span>Add in the ganache and beat again until you have a light fluffy cream.</i><br />
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com28tag:blogger.com,1999:blog-5355210537426638567.post-22095736516950784402013-08-25T17:09:00.001+07:002013-08-26T00:10:06.151+07:00Plantains and bananas<div dir="ltr" style="text-align: left;" trbidi="on">
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The origins of the cuisines of the world really fascinate me. Just like how different species of animals evolve in response to their habitat, cuisines develop depending on the kinds of produce available in each part of the world. </div>
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One of my favourite fruits in Indonesia is "rhino-horn plantains" or "pisang tanduk" in Indonesian. In Indonesian cuisine, plantain can be prepared in a myriad of ways: fried in batter, baked into breads/rice cakes, boiled in sweet porridges, fried into chips or simply steamed. As I dug into a plate of steamed plantains a couple of days ago, I began thinking of ways of how to turn it into a new dessert. So I saved a few segments and went on to design a rhino-horn plantain and banana tart. </div>
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In the tropical country that is Indonesia, most desserts and sweets are comprised of a combination of these three main ingredients: coconuts, bananas/plantains and palm sugar. I decided to make a coconut "crème légère" using coconut cream crème pâtissière folded through whipped cream. I included a dark chocolate ganache to balance the all the sweetness with a little bitterness. Presentation-wise, It took me a while to think of a way to present bananas in an appetizing manner on a tart. But staying true to a method I picked up in France, if in doubt.. CARAMELIZE! </div>
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So at the end this is what I came up with:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovaiKgsUvY-JzCl9txLh-QoxnsWxBtY49NZ68r35OMpHPwwepBrypfhjUeqhPKHHgggoeTIKn4g6V3D733rh0z5vif5vUI5PWSB2aqtU98_y4qDVDTey1oAVfPt6id8IrsictWKdE6OFR/s1600/IMG_0632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovaiKgsUvY-JzCl9txLh-QoxnsWxBtY49NZ68r35OMpHPwwepBrypfhjUeqhPKHHgggoeTIKn4g6V3D733rh0z5vif5vUI5PWSB2aqtU98_y4qDVDTey1oAVfPt6id8IrsictWKdE6OFR/s640/IMG_0632.jpg" width="640" /></a></div>
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<i>Rhino-horn plantain and banana tart with coconut and dark chocolate!</i></div>
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It might be a little difficult to find rhino-horn plantains in some parts of the world, but you can easily substitute the steamed plantains for normal raw bananas!</div>
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So here's the recipe if you want to give these a try at home:</div>
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<a name='more'></a><b>Rhino-horn plantain and banana tart with coconut and dark chocolate</b><br />
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<i>Makes 6</i><br />
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<i><u>Sweet tart base</u></i><br />
<i>200 g all-purpose flour</i><br />
<i>100 g butter - cold, cubed</i><br />
<i>40 g ground almonds</i><br />
<i>100 g powdered sugar</i><br />
<i>1 egg</i><br />
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<i>Sift and combine all the dry ingredients</i><br />
<i>Add in cubed butter and work into the dry ingredients with fingertips to resemble small crumbs</i><br />
<i>Add in the egg and work into dry ingredients until half-incorporated.</i><br />
<i>To achieve a homogenous dough, smear the crumbs onto the counter with the palm of your hand.</i><br />
<i>Careful not to overwork the dough!</i><br />
<i>Dough will be very soft, wrap up with a sheet of baking paper, and refrigerate until firm.</i><br />
<i>When cooled, place onto a floured working surface.</i><br />
<i>Butter tart rings well</i><br />
<i>Roll out with a rolling pin and with the help of flour to a thickness of 2-3mm </i><br />
<i>Line the tart rings, pressing well onto the sides. Make sure the bases are at a right angle.</i><br />
<i>Cut off excess dough with a small knife</i><br />
<i>Rest tart shells in the fridge for at least 30 minutes before baking</i><br />
<i>Poke bases with fork to prevent from rising</i><br />
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<i>Bake at 175 degrees C for about 15-20 minutes. Cool completely</i><br />
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<i><br /></i>
<i><u>Steamed Plantain</u></i><br />
<i>1 rhino-horn plantain</i><br />
<i><br /></i>
<i>Cut into 5 cm segments.</i><br />
<i>Steam for 15 minutes until cooked and sweet.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIH-cTUQeCRwiJcXU9LUe9DYgjWX8XA3tjdGOWcnA96kP6XKohDM0YiAzPMoqmdChhuw6a-PM7rqseq2kGMaJexsZbmxaSoPD73IMjNP1_1l8L-2SQiLJxvyHUvF6tAZD4UlzoKsLz8Kg/s1600/44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyIH-cTUQeCRwiJcXU9LUe9DYgjWX8XA3tjdGOWcnA96kP6XKohDM0YiAzPMoqmdChhuw6a-PM7rqseq2kGMaJexsZbmxaSoPD73IMjNP1_1l8L-2SQiLJxvyHUvF6tAZD4UlzoKsLz8Kg/s320/44.jpg" width="240" /></a></div>
<i>Cool completely. </i><i>Peel and slice into 3 mm pieces.</i><br />
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<i><u>Dark Chocolate Ganache</u></i><br />
<i>60 g dark chocolate</i><br />
<i>60 g cream</i><br />
<i><br /></i>
<i>Partly melt dark chocolate.</i><br />
<i>Heat cream into a simmer, pour over chocolate.</i><br />
<i>Stir carefully with a whisk, use right away.</i><br />
<i><br /></i>
<i><u>Coconut Crème Légère</u></i><br />
<i>200 g coconut cream</i><br />
<i>2 egg yolks</i><br />
<i>50 g sugar (or palm sugar)</i><br />
<i>15 g flour</i><br />
<i>pinch of vanilla powder/essence</i><br />
<i>140 g whipped cream - firm</i><br />
<i><br /></i>
<i>Using a whisk, blanche the egg yolks, sugar, vanilla and flour in a bowl.</i><br />
<i>Heat up coconut cream into a simmer, pour into the egg yolks while whisking.</i><br />
<i>Return into the pan and stir briskly with a whisk until the mixture boils.</i><br />
<i>Place into a clean bowl and cover with a cling wrap, cool completely.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5CulJKSqMWx65Q_XySs930Z__Ybr9IgVg9TIcW4dsqj6uLswkvU2Tar8WhdnEJOLUsfDErQPAN_3EX_oAY-ONQhDoMOGMUxyV28ybNd1WS-tDvCIsBfo2HspQ68jBZDpZg3z9WdJ6XW-R/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5CulJKSqMWx65Q_XySs930Z__Ybr9IgVg9TIcW4dsqj6uLswkvU2Tar8WhdnEJOLUsfDErQPAN_3EX_oAY-ONQhDoMOGMUxyV28ybNd1WS-tDvCIsBfo2HspQ68jBZDpZg3z9WdJ6XW-R/s320/3.jpg" width="240" /></a></div>
<i>When cooled, use a whisk to combine the coconut crème pâtissière with the whipped cream. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8H-FrXalTUdfgQrsJzlObZHOXVmyrzMXnZ5dt11YYrRmY4Do7Bh9LU_Yo6_Uq2ZzMRaVLb7emteuKIOImaWit2SHnwgaeGLvmOHrCi8_YLmd3mtP3gKOutmO0dJG7ySsYAM_xYX30jpQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8H-FrXalTUdfgQrsJzlObZHOXVmyrzMXnZ5dt11YYrRmY4Do7Bh9LU_Yo6_Uq2ZzMRaVLb7emteuKIOImaWit2SHnwgaeGLvmOHrCi8_YLmd3mtP3gKOutmO0dJG7ySsYAM_xYX30jpQ/s320/1.jpg" width="240" /></a></div>
<i>Use immediately.</i><br />
<i><br /></i>
<i><u>Montage</u></i><br />
<i>3 bananas - sliced to 1 mm pieces</i><br />
<i><br /></i>
<i>In a cooled tart shell, arrange slices of plantain at its base.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8Qxozr4UaorehAuoIlJLi_M9Fmja1StZRKkMvVFCxnDYr1Bs3O9EDpvj_h_VlhYZP2TsmQZilHN_UNfHMxpa3GtG1zVjw8YpdUQABpHZ2yroxxuzoNgOLlAZBhwJi95RtPEotaN8lEGE/s1600/photo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8Qxozr4UaorehAuoIlJLi_M9Fmja1StZRKkMvVFCxnDYr1Bs3O9EDpvj_h_VlhYZP2TsmQZilHN_UNfHMxpa3GtG1zVjw8YpdUQABpHZ2yroxxuzoNgOLlAZBhwJi95RtPEotaN8lEGE/s320/photo+2.jpg" width="240" /></a></div>
<i>Spoon or pipe on a thin layer of ganache, cool in the fridge until set.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0h8LfY2980MrQjT7Qihofo5gdConFt2lirGs1cdEbmNRGFAA1ZtqzNNuSHE789TSClILGC304vU0-7R5ipcMgcWLS5cbqMlAkmpwCVBH8FODq0N4wmLemuFwZvKRtOSKSirrtTlC7e6i3/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0h8LfY2980MrQjT7Qihofo5gdConFt2lirGs1cdEbmNRGFAA1ZtqzNNuSHE789TSClILGC304vU0-7R5ipcMgcWLS5cbqMlAkmpwCVBH8FODq0N4wmLemuFwZvKRtOSKSirrtTlC7e6i3/s320/2.JPG" width="240" /></a></div>
<i>Using a spatula, add on the coconut crème légère over the ganache - slight domed shape.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrmmyN27S-qAbkrFKiYd0fMkxMWbDaXxXaWzr3oc7VOq0qL4h52hPgsUa3rj2Ayvf46bd-FUzO5uVUtjAlSxnaO7LfgWzNHT_9clKnWX_9ex_a3ScW9Ct33aG2qDLMWWCMHSVNhqYfqzf/s1600/aa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrmmyN27S-qAbkrFKiYd0fMkxMWbDaXxXaWzr3oc7VOq0qL4h52hPgsUa3rj2Ayvf46bd-FUzO5uVUtjAlSxnaO7LfgWzNHT_9clKnWX_9ex_a3ScW9Ct33aG2qDLMWWCMHSVNhqYfqzf/s320/aa.JPG" width="320" /></a></div>
<i>Arrange banana pieces over the coconut crème légère, place in the freezer for 30 minutes to harden the cream.</i><br />
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<i><br /></i>
<i>Sprinkle with powdered sugar and caramelize with a blow torch.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxd3C47NYFF6M-ZpcHC4RU8gT_uO4pY-UBbNvKDsMqJgg7VaK9jRBGiGmdrAeXgCZeP1aZrzrCoEx0QJ4mQa5unBRXW1S8k9FRWdTb8v2dU4mDG2CzOKhZsE31IqplhM-bM0nZXtoTIppm/s1600/IMG_0613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxd3C47NYFF6M-ZpcHC4RU8gT_uO4pY-UBbNvKDsMqJgg7VaK9jRBGiGmdrAeXgCZeP1aZrzrCoEx0QJ4mQa5unBRXW1S8k9FRWdTb8v2dU4mDG2CzOKhZsE31IqplhM-bM0nZXtoTIppm/s640/IMG_0613.jpg" width="425" /></a></div>
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<i>Serve!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCNF3Tec9CzGXdrPxpFWKYM2tqFY-H5qr_ovClRhxgULMzpH0vcUpJQXv_o2sE8jSHggOGYJZAYsJZj_asdT8ASuUiiaAA95ipdg47aBIXfAbuRB5WIqMXWPswZbEqz1SfF2zXfx0dQlX/s1600/IMG_0674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCNF3Tec9CzGXdrPxpFWKYM2tqFY-H5qr_ovClRhxgULMzpH0vcUpJQXv_o2sE8jSHggOGYJZAYsJZj_asdT8ASuUiiaAA95ipdg47aBIXfAbuRB5WIqMXWPswZbEqz1SfF2zXfx0dQlX/s640/IMG_0674.jpg" width="640" /></a></div>
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Here's some more pictures to get you to bake these:</div>
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Thanks for reading! Be back soon with another sweet recipe! </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
x Tal</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com11tag:blogger.com,1999:blog-5355210537426638567.post-65293185726355853572013-07-27T23:28:00.001+07:002013-08-26T00:47:24.367+07:00So Good #10<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Hello again. Long time no see! I feel like I've just logged back in to my long dormant neopets account to find all these poor hungry pets waiting to be fed. Apologies for the long hiatus, hopefully I can make it up to you all with a gorgeous new recipe today.<br />
<br />
It has been a pretty interesting few months to say the least. I've just returned to Jakarta from a sojourn in New York City where I braved its frosty winter to gather inspiration and study restaurant management at <a href="http://internationalculinarycenter.com/">ICC</a>. It was surreal to finally visit the bakeries and restaurants I've been dying to check out from my nightly stalkings of <a href="http://grubstreet.com/">grubstreet</a> and <a href="http://ny.eater.com/">eater</a>. It was 5 glorious months of bagels, pretzels, pork buns, cupcakes and cocktails with a little shopping and bootcamp on the side to balance it all out.<br />
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<a href="http://www.babycakesnyc.com/">Babycakes</a>, <a href="http://milkbarstore.com/">Momofuku Milk Bar</a>, <a href="http://www.magnoliabakery.com/">Magnolia Bakery</a>,<a href="http://www.georgetowncupcake.com/"> Georgetown Cupcake</a>, <a href="http://dominiqueansel.com/">Dominique Ansel's CRONUTS</a>.. Oh, it sure was hard to leave the 'States. But with all the sweetness and indulgences of New York City, it was <a href="http://www.tartinebakery.com/%E2%80%8E">Tartine Bakery</a> in San Francisco that truly stole my heart with the best d*mn toasted sandwich and croissant of my life.<br />
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Talking about amazing foods, I trust that you all are familiar with <a href="http://www.sogoodmagazine.com/magazines">So Good</a> magazine by now? A biannual publication aimed at professionals of the pastry and dessert industry, it remains as the best source of inspiration to me. The magazine's features of the best pastry chefs and their recipes is an indispensable resource for us kids just starting out. Through the step-by-step explanations and interviews, we can learn about the man/woman behind the wonderful desserts and their creative processes.<br />
<br />
Now, after hearing how amazingly important this magazine is to me, imagine my reaction when I received an email from them about featuring me and my blog on their next issue about 6 months ago. I think I frantically called about 4 people to freak out about it before realizing I may have been jinxing the good fortune by blabbing about it (haha). So I put the phone down, knocked on a bit of wood, and just smiled giddily for the rest of the night.<br />
<br />
Months of nervous days and nights ensued in anticipation for the release of So Good #10. But now that it is finally out, I am grateful and excited! I can't believe I was given the opportunity to be able to be in the same issue as my idols <a href="https://www.facebook.com/pages/Philippe-Conticini/101025623390415">Philippe Conticini</a> and <a href="https://www.facebook.com/FrankHaasnoot?ref=ts&fref=ts">Frank Haasnoot</a>, both of them are legendary pastry connoisseurs. Though I am unworthy of such honor, I will work hard to one day be more deserving of such recognition.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkDY8uykPWuRy8SIyuxBviDmyVeAPWL_nPRW0EIVi8_vWXvB6VeM-kTwMXQ3wZLl_fi0R50rLg7IbBJSrBl3Dgd8Kbf_I77BktvC3m0bfBS9xRGbcry6BZFygBlWHLZaE1DUK3ffSnxbF/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkDY8uykPWuRy8SIyuxBviDmyVeAPWL_nPRW0EIVi8_vWXvB6VeM-kTwMXQ3wZLl_fi0R50rLg7IbBJSrBl3Dgd8Kbf_I77BktvC3m0bfBS9xRGbcry6BZFygBlWHLZaE1DUK3ffSnxbF/s640/photo.JPG" width="640" /></a></div>
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Here's the recipe that was featured in the magazine. If you want to read about the story behind this cake, you can buy the magazine <a href="http://www.sogoodmagazine.com/magazines/number/10">HERE</a> and read the article for yourself, eh. They ship around the world, and they're not a huge company or anything, just some girls and guys really passionate about pastry. They would be very appreciative of your support of their publication.<br />
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OK. Talk again soon, buddies. Enjoy the rest of your weekend.<br />
<br />
<br />
x Tal<br />
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<a name='more'></a><br /><br />
<i><b>Rhubarb, Raspberry and Hibiscus Cake</b></i><br />
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<i><br /></i>
<i><u>Lime and poppy seed pâte sucrée</u></i><br />
<i>100 g all-purpose flour</i><br />
<i>50 g butter - cold, cubed</i><br />
<i>25 g ground almonds</i><br />
<i>40 g powdered sugar</i><br />
<i>zest of 1 lime - finely chopped</i><br />
<i>10 g poppy seeds</i><br />
<i>1 egg yolk</i><br />
<i>10 ml lime juice</i><br />
<i><br /></i>
<i>Sift and combine flour, ground almonds and powdered sugar with the poppy seeds. Add in the zest and rub together with the dry ingredients until aromatic. Add cubed butter and work into the dry ingredients with fingertips to resemble small crumbs. Add in the egg and lime juice and lightly work into a dough by hand. Dough will be very soft, wrap up with a sheet of baking paper, and refrigerate until firm - about 30 minutes.</i><br />
<i>When cool, roll out to a thickness of 3mm. Place in the freezer to freeze completely. Cut into desired size while still frozen. Bake between two baking sheets at 180 degrees C for 15-20 minutes until browned all over.</i><br />
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<i><u>Spiced Rhubarb Purée </u></i><br />
<i>800 gr rhubarb - cut into chunks</i><br />
<i>100 g sugar</i><br />
<i>juice of 1/2 lemon</i><br />
<i>1/2 teaspoon of grated ginger</i><br />
<i>3 cardamom pods </i><br />
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<i>Place all ingredients together in a heavy-bottomed pan, heat to a simmer. Cook for 5-10 minutes until rhubarb is soft. Strain and remove the syrup, set it aside to use in the glaze. Using an immersion blender, blend the remaining mixture to use in the mousse.</i><br />
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<i><u>Raspberry jelly layer</u></i><br />
<i>150 g raspberry purée</i><br />
<i>1 gelatin leaf - soaked and strained</i><br />
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<i>Warm up half of the purée to a gentle simmer. Add in the gelatin leaf off-heat and whisk to incorporate. Add in the rest of the purée and stir to combine. Cool to 30 degrees C before using. </i><br />
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<i><u>Hibiscus ganache</u></i><br />
<i>300 g white couverture chocolate - melted</i><br />
<i>100 g heavy cream</i><br />
<i>100 g raspberry purée</i><br />
<i>a few drops of hibiscus aroma</i><br />
<i>2 wild hibiscus flowers (in syrup) - chopped</i><br />
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<i>Heat up cream and rhubarb and raspberry purée to a simmer. Combine with the white chocolate. Add a few drops of hibiscus aroma and chopped hibiscus flowers and stir to incorporate.</i><br />
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<i><u>Rhubarb Mousse</u></i><br />
<i>300 g spiced rhubarb purée</i><br />
<i>30 g sugar</i><br />
<i>5 gelatin leaves - soaked and strained</i><br />
<i>450 ml heavy cream</i><br />
<i><br /></i>
<i>Heat purée and sugar up to a simmer. Add in gelatin leaves off heat and whisk to incorporate. Cool down to 40 degrees C. Whip heavy cream to soft peaks. Using a spatula, fold the puree and cream together.</i><br />
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<i><u>Rhubarb and Hibiscus Glaze</u></i><br />
<i>12 gelatin leaves - soaked and strained</i><br />
<i>60 g glucose</i><br />
<i>45 g water</i><br />
<i>340 g sugar</i><br />
<i>150 g rhubarb syrup</i><br />
<i>450 g heavy cream</i><br />
<i>225 g cold application mirror glaze</i><br />
<i>a few drops of hibiscus aroma</i><br />
<i>red natural food coloring</i><br />
<i><br /></i>
<i>Simmer rhubarb syrup and heavy cream. Bring glucose, water and sugar to a boil and deglaze with rhubarb syrup and heavy cream off heat just before it starts to caramelize. Using a whisk, ensure mixture is smooth and well combined. Add gelatin off-heat and whisk to incorporate. Using an immersion blender, mix in the mirror glaze, hibiscus aroma and red food coloring. Set aside to cool and use at 30 degrees C.</i><br />
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<i><u>Montage:</u></i><br />
<i>In a silicon ingot mold, pipe in the rhubarb mousse using a pastry bag and freeze to set. Spread on a thin layer of raspberry jelly and cool again until set. </i><i>Fill up to the top with hibiscus ganache and smoothen with a spatula. Freeze until completely set. Remove cakes from mold and glaze with rhubarb and hibiscus glaze. Place on top of the lime and poppy seed base. Decorate with organic edible flowers and gold leaves.</i><br />
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com7tag:blogger.com,1999:blog-5355210537426638567.post-25391448655723960542012-12-24T12:08:00.000+07:002012-12-24T12:26:46.272+07:00A tea party<div dir="ltr" style="text-align: left;" trbidi="on">
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Can you believe there's only 1 day left until Christmas? In this fast-paced world, time seems to only accelerate with each passing year! But for me, being back in Jakarta after a brief stint in Auckland and Sydney, I am relieved to finally be able to empty my suitcase and relax with the family.</div>
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Recently, I received a large folder of pictures in my inbox of my high tea fundraiser in Auckland taken by power couple <a href="http://www.flickr.com/photos/clint_c/">Clint and Jo Chang</a>. To give you international folks a snapshot of the lovely event, a blog post was no doubt in order. So let's look through the pictures and recount a beautiful summer afternoon of tea and cakes in Auckland's Grey Lynn.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU51i27H2-zyWcPoBTBzlfDI8ucl5wpS0i0XqpH2VMxyxVSHOVRnHsl9f6r7_iwbaRdFhzxCL0AEJtGg1QKrMAp1CuETXjtr-yS3708ea0NscZY0R-40xi-nBU4trphYqhL5vSk8QXxfmt/s1600/20121208-IMG_4714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU51i27H2-zyWcPoBTBzlfDI8ucl5wpS0i0XqpH2VMxyxVSHOVRnHsl9f6r7_iwbaRdFhzxCL0AEJtGg1QKrMAp1CuETXjtr-yS3708ea0NscZY0R-40xi-nBU4trphYqhL5vSk8QXxfmt/s640/20121208-IMG_4714.jpg" width="426" /></a></div>
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Out of a desire to share the delicious foods I have been posting on this blog with readers and friends who have shown great support for my sweet endeavors, a tea party seemed like a fun way to share the love. The profits of the event has gone towards the production and pressing of my band <a href="http://www.facebook.com/pages/Teacups/25475357891">Teacups</a>' final record, as because of me being away in Paris this past year, we were unable to perform any gigs and therefore have no money. With the help of the ever resourceful Sarah Firmston from <a href="http://breadandbutterletter.co.nz/">Bread and Butter Letter</a>, we were able to attain a few sponsorships which helped the event to take shape and materialize. </div>
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Amanda from <a href="http://thevintagetable.co.nz/">The Vintage Table</a> allowed us the use of her precious vintage china. Believe it or not, every single delicate cup, saucer and plate set out we were using were all unique! After all the tables were set and the people were seated in their seats, the only thing that we seemed to be missing was the "Mad Hatter" himself.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRcXvA1OUNXNjOVJs2jcbmFXBscyfjV2LHYrGWvqXEmy0HPyDFkwFCy0TUBzK1tW-Z0A_Kmn0z16qzv6NxExTlNzQsdSyZbGyMljfBNQeuKJQwwd_hXjGa0L2fMkYPytcv9T-hcBIp05R/s1600/20121208-L1000555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRcXvA1OUNXNjOVJs2jcbmFXBscyfjV2LHYrGWvqXEmy0HPyDFkwFCy0TUBzK1tW-Z0A_Kmn0z16qzv6NxExTlNzQsdSyZbGyMljfBNQeuKJQwwd_hXjGa0L2fMkYPytcv9T-hcBIp05R/s640/20121208-L1000555.jpg" width="640" /></a></div>
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The<a href="http://informaltea.co.nz/"> Informal Organic Tea Company</a> kindly sent us several packets of their aromatic teas for the guests to enjoy between bites of decadent cakes and cookies. The most popular tea of the day was the "Fresh Mint". The combination of organic Spearmint and Peppermint with the earthiness of Rosemary, with notes floral Lavender left lasting impressions on many of our guests.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6mcHMN6oRt4KZ_bzJVWLGeGynNH6rHLHJy2FntrSIftBKzdwxubR1zVSzFRJQN5tctOm1MCtQOtVLNigVBxCH8AnXr1JR-DnmkOp68201NYj5XHdau0nyjQkd3NltBJzdDtE6sjU1ffO/s1600/20121208-IMG_4751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6mcHMN6oRt4KZ_bzJVWLGeGynNH6rHLHJy2FntrSIftBKzdwxubR1zVSzFRJQN5tctOm1MCtQOtVLNigVBxCH8AnXr1JR-DnmkOp68201NYj5XHdau0nyjQkd3NltBJzdDtE6sjU1ffO/s640/20121208-IMG_4751.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfmV-kVkPNu202MJzSe7gERfH7L7z3SoMPtxF9uPXizvVA4oW_UWEJsoYIWX0hCRRYKWWBtdcs2gpGlYOqrhYvBE0DwpzUHT_i2FW4DOfLRdTD73AC-C2scw_YzXx_6dLIzo9F4CIruSV/s1600/20121208-IMG_4720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfmV-kVkPNu202MJzSe7gERfH7L7z3SoMPtxF9uPXizvVA4oW_UWEJsoYIWX0hCRRYKWWBtdcs2gpGlYOqrhYvBE0DwpzUHT_i2FW4DOfLRdTD73AC-C2scw_YzXx_6dLIzo9F4CIruSV/s640/20121208-IMG_4720.jpg" width="426" /></a></div>
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<a href="http://thecaker.co.nz/">The Caker</a> sure needs no introduction. Jordan Rondel's baby-cakes were a huge hit at the party! Though the red velvet ones were the first to go, I managed to sneak in a couple of bites of both and thought that they were both equally scrumptious!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWFMUVMsdYIYQyaHdvVQRb0GYxOVWoY2m3XhDGLKlVPmRF_SNL5vfBJB-hZqVNTPdyOYwsB63kRzjlGFx3gp-t_ta4i2YTy_hxrlSCHd5qhIofYs0RiXs381N9FVqBgFxLScEWQ1mws8k/s1600/image-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWFMUVMsdYIYQyaHdvVQRb0GYxOVWoY2m3XhDGLKlVPmRF_SNL5vfBJB-hZqVNTPdyOYwsB63kRzjlGFx3gp-t_ta4i2YTy_hxrlSCHd5qhIofYs0RiXs381N9FVqBgFxLScEWQ1mws8k/s400/image-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Caker's gluten free chocolate and red velvet baby cakes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIeGnHPo5qY8K7Mcd9razInZA4ghio43JVrLT07wIOAVR9HnxF185tmsoKX1yP5UAcUEk6RjOpjowmTPA4NUZ8AjIqwohzkaPXYgb_e1thZPuwNMwT09FbHSSBAO_uZwFl9t-D4zpjS65/s1600/20121208-IMG_4770.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIeGnHPo5qY8K7Mcd9razInZA4ghio43JVrLT07wIOAVR9HnxF185tmsoKX1yP5UAcUEk6RjOpjowmTPA4NUZ8AjIqwohzkaPXYgb_e1thZPuwNMwT09FbHSSBAO_uZwFl9t-D4zpjS65/s640/20121208-IMG_4770.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten free chocolate baby cake</td></tr>
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<a href="http://www.littlemonsterstudio.co.nz/">Dave Parker's </a>beautiful gingerbread house was the centerpiece of the occasion. If you look carefully, you'll see that it was filled with gingerbread men!</div>
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And here is a taster of what I whipped up for the afternoon:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mXtgjDVKdvBtBymTEohWrzEB4sRHw3vLb_REAdG9E9ygekuuPKR8XsV3HaXuf7iCXyIFNTmiiMPFoUTKrvQwPITHJ0K9-7KihFtdFqwNuT4jWRfJhVpupbF2R1EQhq3HBfn6pTRnalH8/s1600/20121208-IMG_4734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mXtgjDVKdvBtBymTEohWrzEB4sRHw3vLb_REAdG9E9ygekuuPKR8XsV3HaXuf7iCXyIFNTmiiMPFoUTKrvQwPITHJ0K9-7KihFtdFqwNuT4jWRfJhVpupbF2R1EQhq3HBfn6pTRnalH8/s640/20121208-IMG_4734.jpg" width="426" /></a></div>
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Hokey Pokey macarons, </div>
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Lemon diamants, </div>
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Cheese and basil scones</div>
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Smoked salmon and cream cheese blini</div>
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Rhubarb compote and lemon cream tartlets with pistachio base </div>
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Beetroot sandwiches,</div>
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Almond croissants</div>
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Dark chocolate brownies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy_hOtaiVZlwkT7yFqrsAjqXAOZevfiU0Ck2lNmdVBdAz3WIXVSRBWk8uwUo_AvZcy7-kXocOn2kRYM5oDR2QT_U2omHxtA8De3GZro_XcnPxX23c4FnpTHnnCp5RRSGzWj7Qv_xQjrBj/s1600/20121208-IMG_4819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy_hOtaiVZlwkT7yFqrsAjqXAOZevfiU0Ck2lNmdVBdAz3WIXVSRBWk8uwUo_AvZcy7-kXocOn2kRYM5oDR2QT_U2omHxtA8De3GZro_XcnPxX23c4FnpTHnnCp5RRSGzWj7Qv_xQjrBj/s640/20121208-IMG_4819.jpg" width="640" /></a></div>
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Lavender opera cake</div>
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Triple chocolate bavarian cream cups</div>
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I enlisted the help of some of my more musical friends for some light entertainment. The music provided by these talented cats really helped set the relaxed atmosphere. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuXAx_Ru1gXa-5APbSpjxAPG4AW3v0oxvEBNy3R8WDY6iEtWkTA4fL4GlbHntDD0L5stjk4zqcZ8d_g0KpUt3__huTDsC0LvnRcWCoIfgyFxmq0-V3gyeUytyhGBn7lVz1GQoQmfkVwOa/s1600/20121208-IMG_4672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuXAx_Ru1gXa-5APbSpjxAPG4AW3v0oxvEBNy3R8WDY6iEtWkTA4fL4GlbHntDD0L5stjk4zqcZ8d_g0KpUt3__huTDsC0LvnRcWCoIfgyFxmq0-V3gyeUytyhGBn7lVz1GQoQmfkVwOa/s640/20121208-IMG_4672.jpg" width="426" /></a></div>
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<a href="http://www.facebook.com/joceetuckmusic?fref=ts">Jocee Tuck with Sung Jin Hong</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpOTWpUed0FvVa5yXT2Rc5jeMwZadxE9p8Y5HrgaKcEIIv4wVvHkJd9Dw2passgCKu22-0_BELCgu2gWDuHo4y_03SqllvnwYPDoMHUhZlh-jKkAeqrovyrhsNjoApttvZ5PwyAscbOI6/s1600/20121208-IMG_4792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpOTWpUed0FvVa5yXT2Rc5jeMwZadxE9p8Y5HrgaKcEIIv4wVvHkJd9Dw2passgCKu22-0_BELCgu2gWDuHo4y_03SqllvnwYPDoMHUhZlh-jKkAeqrovyrhsNjoApttvZ5PwyAscbOI6/s640/20121208-IMG_4792.jpg" width="640" /></a></div>
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<a href="http://www.facebook.com/rebeccamelrosemusic?fref=ts">Rebecca Melrose</a></div>
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and the smooth sounds of..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqtT-lERyHPOoe0bVxEoRkaEUap5Mh2fNCoaXBANJ7cyJIcDaxMCwXXxfLZDa7oL2hK-291mj9R6tut6wapx13NUxI3S6KfSPlOQSUkm8OnqM69U9LqVhuOJMHKJf6VR7abQi3iA9GNiH/s1600/20121208-IMG_4798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqtT-lERyHPOoe0bVxEoRkaEUap5Mh2fNCoaXBANJ7cyJIcDaxMCwXXxfLZDa7oL2hK-291mj9R6tut6wapx13NUxI3S6KfSPlOQSUkm8OnqM69U9LqVhuOJMHKJf6VR7abQi3iA9GNiH/s640/20121208-IMG_4798.jpg" width="640" /></a></div>
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<a href="http://www.facebook.com/samallenmusic?fref=ts">Sam Allen</a></div>
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So all in all it was a magical afternoon filled with many happy faces and satisfied tummies. </div>
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Will you please come next time?</div>
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Merry Christmas everyone :)</div>
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x Tal</div>
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<i>A massive thank you to Martin Paris, Hongi Luo, Chelsea Metcalf, Nici Metcalf and Liz Stokes for their helping hands which made this event a success!</i></div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com13tag:blogger.com,1999:blog-5355210537426638567.post-24843678084984773432012-12-11T16:23:00.000+07:002012-12-13T04:40:11.265+07:00LYCHEE, ROSE AND RASPBERRIES<div dir="ltr" style="text-align: left;" trbidi="on">
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It sure is good to be back in the southern hemisphere; about to have me a summer Christmas like I'm used to. To me, December means lazy days at the beach, long lunches with friends and super cold bottles of summer cider. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQX5PKdzf5Ql-okiVT2j9CZAt4Mylwg5LAnvftXoFBUxbrLAjjyjToup_RQdILAx__Q08X30OEyybCTomzHzXfJLIoch056oqw4Bk_7sK6c2ZsMljGnJTE-tRebn-GBsF5pFOKtdvE0ByS/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQX5PKdzf5Ql-okiVT2j9CZAt4Mylwg5LAnvftXoFBUxbrLAjjyjToup_RQdILAx__Q08X30OEyybCTomzHzXfJLIoch056oqw4Bk_7sK6c2ZsMljGnJTE-tRebn-GBsF5pFOKtdvE0ByS/s640/image.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some friends and I enjoying lunch at <a href="http://www.facebook.com/pages/The-Oyster-Inn/395212440489834?fref=ts">The Oyster Inn </a>in Waiheke Island.</td></tr>
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To mark the start of the summer season, a friend had asked me to create a simple raspberry tart to be featured on the <a href="http://blog.glassons.com/talitas-kitchen/">Glassons blog</a>. I wanted the tart to be fresh, simple and feature the freshness of this season's latest harvest. </div>
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After coming across reasonably priced punnets of plump red raspberries, I decided to have a little play with Pierre Hermé's classic flavor combination, the Ispahan. It must have been a moment of divine inspiration when Monsieur Hermé had the idea to combine lychee, rose and raspberries together. The trio of aromas just blends and blooms together so nicely on the palate, you should really give him a well deserved pat on the back next time you see him.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbK2j2qop9Oc7EMu-onQ9bwMLIbspxtQb6pqdGAw0hRFZgrDAM1uGywYWyD7ceHb3IYBAKAOIKQMNWRmHJMlMxNIKNc8MoyrEJ-58j1cPN7hRGV8fiL1qYcNX_km-hJ6BG5Q-bCpmyKDt/s1600/IMG_0405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbK2j2qop9Oc7EMu-onQ9bwMLIbspxtQb6pqdGAw0hRFZgrDAM1uGywYWyD7ceHb3IYBAKAOIKQMNWRmHJMlMxNIKNc8MoyrEJ-58j1cPN7hRGV8fiL1qYcNX_km-hJ6BG5Q-bCpmyKDt/s640/IMG_0405.jpg" width="426" /></a></div>
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<i><b>My Ispahan Tart</b></i></div>
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<u><i>Almond tart base</i></u><br />
<i>200 g all-purpose flour</i><br />
<i>100 g butter - cold, cubed</i><br />
<i>40 g ground almonds</i><br />
<i>100 g powdered sugar</i><br />
<i>1 egg</i><br />
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<i>Sift and combine all the dry ingredients</i><br />
<i>Add in cubed butter and work into the dry ingredients with fingertips to resemble small crumbs</i><br />
<i>Add in the egg and work into dry ingredients until half-incorporated.</i><br />
<i>To achieve a homogenous dough, smear the crumbs onto the counter with the palm of your hand. Be careful not to overwork the dough!</i><br />
<i>Dough will be very soft, wrap up with a sheet of baking paper, and refrigerate until firm.</i><br />
<i>When cooled, place onto a floured working surface. </i><br />
<i>Roll out with a rolling pin and with the help of flour to a thickness of 2-3mm </i><br />
<i>Pick up the dough by rolling it up with the rolling pin and place onto a buttered tart ring or mould. </i><br />
<i>Press well onto the sides. Make sure the bases are at a right angle.</i><br />
<i>Cut off excess dough by going over the top of the tart ring with a rolling pin.</i><br />
<i>Prick holes at the base with a fork. </i><br />
<i>Rest in the fridge/freezer for at least 30 minutes to prevent shrinkage.</i><br />
<i>Bake at 180 degrees C for 15-20 minutes browned all over.</i><br />
<i>Set aside to cool completely</i><br />
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<i><u>Lychee and rose crème légère</u></i><br />
<i>565g can of lychee in syrup (will yield 150g of lychee puree)</i><br />
<i>10 ml rose water</i><br />
<i>2 egg yolks</i><br />
<i>50 g sugar</i><br />
<i>30 g flour</i><br />
<i>100 g heavy cream</i><br />
<i>a few drops of natural lychee essence (optional)</i><br />
<i><br /></i>
<i>Drain the can of lychee in syrup, place the fruits into a blender and blend until smooth. Strain to remove brown bits. You should end up with about 150 grams of lychee purée. </i><br />
<i>Place the purée into a saucepan and add the rose water.</i><br />
<i>Place on medium heat until it comes to a light simmer.</i><br />
<i>In the meantime, whisk the egg yolks and sugar together until it has slightly lightened in colour. </i><br />
<i>Add flour to sugar and eggs, loosen with a little purée if need be.</i><br />
<i>When the purée has come to a simmer, pour it into the egg mixture and whisk well to combine. </i><br />
<i>Pour this mixture back into the saucepan and whisk well until it comes to a boil. Be careful not to let the mixture burn.</i><br />
<i>Place the mixture into a clean bowl and cover with plastic wrap. </i><br />
<i>Cool completely in the fridge. </i><br />
<i>When the lychee and rose mixture has cooled completely, whip up the cream with a whisk until firm. </i><br />
<i>Loosen the lychee and rose mixture with a whisk to get rid of lumps. </i><br />
<i>Place 1/3 of the cream into the lychee and rose mixture and whisk until smooth. </i><br />
<i>Add the rest of the cream into the lychee/rose mixture and fold with a spatula until just incorporated. </i><br />
<i><br /></i>
<i><u>Montage</u></i><br />
<i>A cooled tart shell</i><br />
<i>Lychee and rose crème légère</i><br />
<i>2 punnets of raspberries</i><br />
<i>Chopped pistachios (optional)</i><br />
<i><br /></i>
<i>Scoop the lychee and rose crème légère into a piping bag that has been fitted with a large circular piping tip.</i><br />
<i>Pipe a swirl of lychee and rose cream onto the base of the tart.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoEFU3FL6B1-Jlm6euUIetuL1UL_LLa11JghBNl32_w_kMfGUnbB4toBGe6uRSjk6lfxJ_lsGTIDBvRwHuTaKmlxdU7ml-omME4cmSID2w7sxRK2X6cViW1ykuCTR7KALf8q9IXfSU_cN/s1600/IMG_0280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoEFU3FL6B1-Jlm6euUIetuL1UL_LLa11JghBNl32_w_kMfGUnbB4toBGe6uRSjk6lfxJ_lsGTIDBvRwHuTaKmlxdU7ml-omME4cmSID2w7sxRK2X6cViW1ykuCTR7KALf8q9IXfSU_cN/s640/IMG_0280.jpg" width="640" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1YTLLqHf8hjCQU3un-xnlwlTRhX31xquqAYQpSrx5gNwfkvXDrZqgKtfWo262bXUKkOM3gPTdFhc7gXfEwUd0xKZUCpWu44gdIPZ7RqU9C_ZyYECIBXq7VeYOCo-7wX0VZ0VikTkXtj3/s1600/IMG_0285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1YTLLqHf8hjCQU3un-xnlwlTRhX31xquqAYQpSrx5gNwfkvXDrZqgKtfWo262bXUKkOM3gPTdFhc7gXfEwUd0xKZUCpWu44gdIPZ7RqU9C_ZyYECIBXq7VeYOCo-7wX0VZ0VikTkXtj3/s640/IMG_0285.jpg" width="640" /></i></a></div>
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<i>Top loosely with fresh raspberries.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0l_ce2Qnc3kIX1PPbktgZULFlGHwm_iyljRWN0D5Pz0bIsPxZTqmrW4bFLIP4XSuzr-6mCLUgR4yiXY3TZwluHZdlGkouSajkhcBS60GsiDaydh_1Mi9eea0DmuGzlNxg-2pxnXQzs2c/s1600/IMG_0291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0l_ce2Qnc3kIX1PPbktgZULFlGHwm_iyljRWN0D5Pz0bIsPxZTqmrW4bFLIP4XSuzr-6mCLUgR4yiXY3TZwluHZdlGkouSajkhcBS60GsiDaydh_1Mi9eea0DmuGzlNxg-2pxnXQzs2c/s640/IMG_0291.jpg" width="640" /></i></a></div>
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<i>Garnish with chopped pistachios for a little colour contrast. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6-21KX5SWg1dP3bWhg56iwIyoBOhrkdBFHxvOHi4xQKZlKhkdHP-5t0Ug4d1QuJikldLTY6gLiSxbeAl7f5SvCGbLEdKg1MUBP_bioqZkhlNi_H3pOYHwMEItIutLkgZcPZMqqsCseHG/s1600/IMG_0321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6-21KX5SWg1dP3bWhg56iwIyoBOhrkdBFHxvOHi4xQKZlKhkdHP-5t0Ug4d1QuJikldLTY6gLiSxbeAl7f5SvCGbLEdKg1MUBP_bioqZkhlNi_H3pOYHwMEItIutLkgZcPZMqqsCseHG/s640/IMG_0321.jpg" width="640" /></i></a></div>
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Serve!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tjwv8H16CK2OX3Mg-_snaGAbLVaO8iroVX9ZBmQ9hA1Om7p_34SFO2rja2CVKMjRdzlcVLdydNbsWBOfwGwQhVZSKCH8PWXR_jvsVJeo-7EwTkPf676l-4qxh5aw4iX_x7PQEKjoIVRt/s1600/IMG_0341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tjwv8H16CK2OX3Mg-_snaGAbLVaO8iroVX9ZBmQ9hA1Om7p_34SFO2rja2CVKMjRdzlcVLdydNbsWBOfwGwQhVZSKCH8PWXR_jvsVJeo-7EwTkPf676l-4qxh5aw4iX_x7PQEKjoIVRt/s640/IMG_0341.jpg" width="640" /></a></div>
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Eat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr98BjPp9UtiCN-MQwAvMugRJWbgBIxpwvA-kxr_Tl3dF8r9nWt03RiHCByjeTqVUOh95tgLJln7aN5V9VGLRzot0JRHquXq24fJZCKPChJI9QKVS3saAel9sdLKXkX7zLzLr4LVAzbRC/s1600/IMG_0482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr98BjPp9UtiCN-MQwAvMugRJWbgBIxpwvA-kxr_Tl3dF8r9nWt03RiHCByjeTqVUOh95tgLJln7aN5V9VGLRzot0JRHquXq24fJZCKPChJI9QKVS3saAel9sdLKXkX7zLzLr4LVAzbRC/s640/IMG_0482.jpg" width="640" /></a></div>
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But that goes without saying...</div>
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x Tal</div>
</div>
Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com12tag:blogger.com,1999:blog-5355210537426638567.post-17316046316301318812012-11-08T01:17:00.001+07:002014-06-27T21:33:13.727+07:00La Mûre Noire<div dir="ltr" style="text-align: left;" trbidi="on">
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On my way home from the gym, I walk past a really great fruit shop which always has amazing local and fresh produce on display. Sometimes I like to pick up a "barquette" of blackberries or some mandarins to nibble on as I walk home for my post-gym hunger pangs and for a little antioxidant and vitamin fix. As I approached my apartment one night, I had the idea to combine the two fruits into a delicious dessert. So I got out a pen and paper and went on to design a cake which I think will be worth sweating on the treadmill for. </div>
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<div style="text-align: center;">
La Mûre Noire</div>
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I hid a tab of dark chocolate and orange cremeux inside a tart blackberry mousse, and covered the cake with blackberry 'ganache'. I also had the idea of using chocolate covered cereal balls (Crispearls) to recreate the drupelets of the blackberry before I placed the cake on a disc of sablé breton with candied orange peel. The cake is then garnished with a fresh blackberry round up the look. </div>
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I am pretty proud of this latest cake, even though it would mean I might need an extra long session at the gym tomorrow!</div>
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<i><b>La Mûre Noire</b></i></div>
<i>-makes 5 (using 7 cm diameter dome silicon moulds)</i><br />
<i><br /></i>
<i><u>Orange and Dark Chocolate Cremeux</u></i><br />
<i>55 ml milk</i><br />
<i>55 ml cream</i><br />
<i>zest of 1 orange</i><br />
<i>1 egg yolk</i><br />
<i>10 g sugar</i><br />
<i>1/2 a sheet of gelatin</i><br />
<i>- - - </i><br />
<i>60 g dark chocolate (60-72% cocoa) - chopped</i><br />
<i><br /></i>
<i><br /></i>
<i>Heat milk, cream and orange zest on a saucepan and bring to a light boil</i><br />
<i>Take off heat and leave to infuse for 10 minutes</i><br />
<i>Meanwhile, whisk the egg yolk and sugar together until lighter in colour</i><br />
<i>After 10 minutes, bring the milk and cream mixture back to a light simmer and pour into the egg yolk while whisking the mixture</i><br />
<i>Pour back into the saucepan and place back onto the element on low heat</i><br />
<i>Stir with a spatula until thickened in texture and cook "a la nappe" until the mixture is able to coat a spoon, and not smear downward when you drag a line across it with a finger.</i><br />
<i>Strain mixture into a bowl with the dark chocolate and stir with a spatula or a whisk to combine</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokt5BMqgXYOOoVzL7-WCqPtr5eY0AyMiaOh3WIN44J0o9L4PnZ5tFicPqyASyMPE-5Na1fq9MTKPiDhLhFlHxy1y_LsdIeX0IMFQ3gSzuR59jNjm0jbMVXUS1sgiIx9hZeZ11_XOA3hju/s1600/IMG_0150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokt5BMqgXYOOoVzL7-WCqPtr5eY0AyMiaOh3WIN44J0o9L4PnZ5tFicPqyASyMPE-5Na1fq9MTKPiDhLhFlHxy1y_LsdIeX0IMFQ3gSzuR59jNjm0jbMVXUS1sgiIx9hZeZ11_XOA3hju/s320/IMG_0150.jpg" height="213" width="320" /></i></a></div>
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<i>Place into a piping bag and pipe into small hemispherical silicon moulds </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekP8umA2b4ormPLDsmC4Ri1ssFxENuRcIftwxJ52v-p5I4RT5L36pjA3fKGdjUpCh-xU8gWiUaoP6g803Q_NuEos8kLzt-bY_800jDG6oAKYpRole24E07oS8Uk8Tdbf9-VOz2x5-Bq_H/s1600/IMG_0151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekP8umA2b4ormPLDsmC4Ri1ssFxENuRcIftwxJ52v-p5I4RT5L36pjA3fKGdjUpCh-xU8gWiUaoP6g803Q_NuEos8kLzt-bY_800jDG6oAKYpRole24E07oS8Uk8Tdbf9-VOz2x5-Bq_H/s320/IMG_0151.jpg" height="213" width="320" /></i></a></div>
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<i>Freeze completely</i><br />
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<i><u>Blackberry Purée</u></i><br />
<i>200 g fresh or frozen blackberries</i><br />
<i>20 g sugar</i><br />
<i>lemon juice</i><br />
<i><br /></i>
<i>Place blackberries in a saucepan, add sugar and a squeeze of lemon juice</i><br />
<i>Bring to a boil, simmer for 4-5 minutes until berries are soft</i><br />
<i>Place into a blender and blend until smooth</i><br />
<i>Strain into a clean bowl to remove seeds, cover with cling wrap in contact</i><br />
<i>cool completely in the fridge</i><br />
<i><br /></i>
<i><u>Blackberry Mousse</u></i><br />
<i>80 g blackberry purée</i><br />
<i>30 g sugar</i><br />
<i>2 leaves of gelatin - softened and strained</i><br />
<i>- - - </i><br />
<i>200 ml cream (30-35% fat) - lightly whipped</i><br />
<i><br /></i>
<i>Bring purée and sugar to the boil</i><br />
<i>Quickly take off heat and stir in the softened gelatin</i><br />
<i>Set aside until cooled to 30-35 degrees C</i><br />
<i>Incorporate 1/3 of cream to purée and stir with whisk</i><br />
<i>Pour in purée mixture back into the cream and fold through with whisk</i><br />
<i>Mixture should be voluminous and airy</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxm_oEJkHLW7ggHGYQ8sXWAq3s3Ko-qlaCOyA-6LpRZrGY626g6KJbGE02Aw_GU7ZlnkXxaYEYEiyEfCSCfvjcG1ezC-kos-DeJ6hIALKcJIIxZk8643xOK0b3kmdfZvSAREe9XlMLhUx/s1600/IMG_0159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxm_oEJkHLW7ggHGYQ8sXWAq3s3Ko-qlaCOyA-6LpRZrGY626g6KJbGE02Aw_GU7ZlnkXxaYEYEiyEfCSCfvjcG1ezC-kos-DeJ6hIALKcJIIxZk8643xOK0b3kmdfZvSAREe9XlMLhUx/s320/IMG_0159.jpg" height="213" width="320" /></i></a></div>
<i><br /></i>
<i>Transfer to a piping bag, cut off tip</i><br />
<i>Pipe into hemispherical moulds - halfway up</i><br />
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<i><br /></i>
<i>Add in a frozen orange-chocolate cremeux, and add more mousse </i><br />
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<i><br /></i>
<i>Flatten the top with an offset spatula and freeze completely</i><br />
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<i><br /></i>
<i><br /></i>
<i><u>Candied Orange Peel Sablé Breton</u></i><br />
<i>40 g egg yolks</i><br />
<i>80 g sugar</i><br />
<i>115 g plain flour</i><br />
<i>4 g baking powder</i><br />
<i>1 pinch of salt</i><br />
<i>80 g butter - softened</i><br />
<i>Candied orange peel</i><br />
<i><br /></i>
<i>Beat the egg yolks and sugar until lightened in colour</i><br />
<i>Combine the flour, baking powder and salt - sift if needed</i><br />
<i>Add the softened butter to the egg and sugar mixture and whisk well</i><br />
<i>Add in the dry ingredients and lightly work into a dough - do not knead or overwork the dough! </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-nku5K13eMBfs-jv20FtqH-OOOY0sEeot7OexvIofTamdOl48A_GO-qvOI8mnNiHdC1urH9_iNx2o1a0wbekDX0SwQ-PBM6hPaJN2pULjIdcSqF6HfU8MPWI1EWt_8VC5IuR6OL2P_Lq/s1600/IMG_0176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-nku5K13eMBfs-jv20FtqH-OOOY0sEeot7OexvIofTamdOl48A_GO-qvOI8mnNiHdC1urH9_iNx2o1a0wbekDX0SwQ-PBM6hPaJN2pULjIdcSqF6HfU8MPWI1EWt_8VC5IuR6OL2P_Lq/s320/IMG_0176.jpg" height="213" width="320" /></i></a></div>
<i><br /></i>
<i>Roll between a two sheets of baking paper to a thickness of 5mm (place in fridge if too soft)</i><br />
<i>Sprinkle on candied orange peel over the top and press down a little bit to lodge inside the dough</i><br />
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<i><br /></i>
<i>Bake at 150 degrees C until browned all over and cooked through</i><br />
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<i><br /></i>
<i>Cool completely</i><br />
<i>Use circle cutters at the same diameter as the silicon moulds to cut discs</i><br />
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<i><br /></i>
<i><br /></i>
<i><u>Blackberry ganache</u></i><br />
<i>100 g blackberry purée</i><br />
<i>100 g dark chocolate</i><br />
<i><br /></i>
<i>Melt dark chocolate in the microwave or over a hot water bath</i><br />
<i>Heat blackberry purée - bring to a simmer </i><br />
<i>Pour into the melted dark chocolate and stir to combine with a spatula</i><br />
<i><br /></i>
<i><u>Montage</u></i><br />
<i>Blackberry ganache</i><br />
<i>Crispearls - chocolate covered cereal balls</i><br />
<i>Gold powder, gold leaf</i><br />
<i><br /></i>
<i>Unmould frozen mousse cakes</i><br />
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<i><br /></i>
<i>Using a small spatula, cover domes with a thin layer of blackberry ganache</i><br />
<i>Quickly cover with crispearls before the ganache sets</i><br />
<i>Place onto a disc of sable breton</i><br />
<i>Finish with gold powder and a gold leaf</i><br />
<i>Serve cool - <u>not</u> frozen</i><br />
<i><br /></i>
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Mmm.. delicious!</div>
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Happy baking everyone!</div>
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x Tal</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com13tag:blogger.com,1999:blog-5355210537426638567.post-16560966154338287612012-11-02T02:20:00.002+07:002012-11-04T04:08:26.257+07:00My Lavender Opéra<div dir="ltr" style="text-align: left;" trbidi="on">
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I can't believe it's November already! It's less than two months till Christmas and two weeks until I pack up and leave this beautiful city of love. I have about 30kg of cookbooks that I have accumulated this past year that I am currently a little stressed about shipping.. I know I have been imprudent about my book hoarding but I really couldn't help myself! The latest addition to my collection is the "<a href="http://www.amazon.fr/La-patisserie-r%C3%AAves-Philippe-Conticini/dp/2324003260">La pâtisserie des rêves</a>" cookbook by "Philippe Conticini". I've always loved the Japan-influenced design of the pastries from <a href="http://www.lapatisseriedesreves.com/">La Pâtisserie des Rêves</a> (translation: "The pastry shop of dreams"! Cute right?) for their subtle whimsicality.</div>
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I've had several friends ask me about the steps I take to design and create my own cakes. I think it is really important to read as many books/magazines as you can! You could even start a Pinterest account and pin everything that catches your eye. I think once you've decided your aesthetic and figured out what it is about a particular thing that you like, it is really easy to start to create your own products. </div>
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For this latest cake, I've decided to approach one of the French patisserie staples; the "<a href="http://www.talitaskitchen.com/2012/01/importance-of-being-well-imbibed.html">Opera</a>" and give it my own twist. The classic <i>gateau Opera</i> was invented by <a href="http://www.dalloyau.fr/les-patisseries/les-patisseries-au-choco/opera.html">Maison Dalloyau</a> 1955. It is composed of 3 layers of joconde biscuit which are imbibed with coffee syrup, 2 layers of coffee buttercream and a layer of dark chocolate ganache. I think this cake is perfect, simple and super delicious. You would find this cake in any pastry shop around the world. To be honest, I wouldn't change a thing. But for me, the concept of a "Lavender Opera" became too hard to ignore.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D5bSrUwi6dRiZcffRQQMVCHbVNzmGxKC_QEaCcSd87VpEuU7JL5CV3l9qJvoOQYfBzoZA1FI9uUbLo51zFQkVsfV0wBOmfdLFWTUt820zi6UDaHQtfSIcSZWO1-4EvYMkaW7EgWVFgP1/s1600/OperaDalloyau.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0D5bSrUwi6dRiZcffRQQMVCHbVNzmGxKC_QEaCcSd87VpEuU7JL5CV3l9qJvoOQYfBzoZA1FI9uUbLo51zFQkVsfV0wBOmfdLFWTUt820zi6UDaHQtfSIcSZWO1-4EvYMkaW7EgWVFgP1/s400/OperaDalloyau.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Opéra - Création Dalloyau 1955</td></tr>
</tbody></table>
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If you are a regular reader of my blog, you would know that I am rather fascinated by floral flavors. I think a subtle floral element can really pique the eater's curiosity and has the potential to turn the act of eating into an experience. So for the past few weeks, I've been trying to think up ways to work lavender into a cake. Lavender has a strong aroma that can easily overpower any other flavors that it is paired with. However, I then had the idea of using earl grey tea to balance it out. In my mind the fragrant bergamot will hold its own against the lavender while also providing a nice foundation of which the lavender can really shine. </div>
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So here is my floral interpretation of the French classic:</div>
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For my cake, I used 2 layers of joconde biscuit which I imbibed with earl grey syrup, a layer of chocolate financier, 2 layers of earl grey mascarpone cream and a gorgeous layer of lavender infused ganache. I gave the cake a light spraying of cocoa butter, a sprinkling of dried flowers and candied violets to finish. I gotta say, I'm pretty proud of this one :)</div>
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Are you feeling a little skeptical about lavender in a cake? Why don't you try the recipe and see if you like it? I sure did!</div>
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<i><b>My Lavender & Earl Grey Opera Cake</b></i><br />
<i><br /></i>
<i><u>Earl grey mascarpone cream</u></i><br />
<i>150 ml cream</i><br />
<i>1 earl grey tea bag (I used Twinings)</i><br />
<i>250 g mascarpone</i><br />
<i>40 g powdered sugar</i><br />
<i>dash of vanilla</i><br />
<i><br /></i>
<i>Bring cream to the boil, quickly take off heat</i><br />
<i>Add in the tea bag and steep for 4 minutes</i><br />
<i>Squeeze tea bag and remove, strain cream into a clean bowl</i><br />
<i>Refrigerate until cold</i><br />
<i>Mix cream, mascarpone, powdered sugar and vanilla until thickened in texture</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rKQSPIIqbbIhNsAww91TXlDqx_9zwwDVJRhyphenhyphenIDuFN-r9_7Zrr06mO20V1xqL87hy6DbMaBW0jY-gw7QhgKLb6hbB-c9RjyHlJxp2BoGxWtTH3SGxBH28jxhJ-OSFoQb1voHcVqPBiA0/s1600/IMG_0019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rKQSPIIqbbIhNsAww91TXlDqx_9zwwDVJRhyphenhyphenIDuFN-r9_7Zrr06mO20V1xqL87hy6DbMaBW0jY-gw7QhgKLb6hbB-c9RjyHlJxp2BoGxWtTH3SGxBH28jxhJ-OSFoQb1voHcVqPBiA0/s320/IMG_0019.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Keep cool</i><br />
<i><br /></i>
<i><u>Earl grey syrup</u></i><br />
<i>150 ml water</i><br />
<i>1 earl grey tea bag</i><br />
<i>80 g sugar</i><br />
<i><br /></i>
<i>Bring water to the boil in a saucepan</i><br />
<i>Steep tea bag in water for 4 minutes</i><br />
<i>Squeeze tea bag and remove</i><br />
<i>Add in sugar and stir to dissolve</i><br />
<i>Bring back to a rolling boil</i><br />
<i>Pour into a clean bowl and cool completely</i><br />
<i><br /></i>
<i><u>Lavender Ganache</u></i><br />
<i>150 ml cream</i><br />
<i>100 g dark chocolate - chopped</i><br />
<i>1 t dried lavender</i><br />
<i><br /></i>
<i>Bring cream and dried lavender into a light boil</i><br />
<i>Take off heat and leave to infuse for 5 minutes</i><br />
<i>Bring back to a simmer and strain cream into dark chocolate</i><br />
<i>Stir with a whisk to combine</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRdtzUR2GIlXesOF_OcnlUSuu4NbjJbixsAeLqCmgPCqmQfWXSLb3EI4A0QYoBwloEeYkVcZNkvwnuuhbaoUvaYQbHhbiBgAetm6SIOjMezRmIUBtNrStSzWw-SXLXbP0nO8ZGGolyMs/s1600/IMG_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRdtzUR2GIlXesOF_OcnlUSuu4NbjJbixsAeLqCmgPCqmQfWXSLb3EI4A0QYoBwloEeYkVcZNkvwnuuhbaoUvaYQbHhbiBgAetm6SIOjMezRmIUBtNrStSzWw-SXLXbP0nO8ZGGolyMs/s320/IMG_0014.jpg" width="320" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cKLVP1oQeXtHhgnTmnhqn5ITLFMjuyDCeQgOL780GN9wcMvvhZo8ONNcQx8WPX5fNKBsFSx-hAmepj3Bldi0QX_rJLTvcVkjG0yNyi8ZC_aUre3o1f-EMnffNeIc6-BCKWbtnfvvJTk/s1600/IMG_0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cKLVP1oQeXtHhgnTmnhqn5ITLFMjuyDCeQgOL780GN9wcMvvhZo8ONNcQx8WPX5fNKBsFSx-hAmepj3Bldi0QX_rJLTvcVkjG0yNyi8ZC_aUre3o1f-EMnffNeIc6-BCKWbtnfvvJTk/s320/IMG_0016.jpg" width="320" /></i></a></div>
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<i><br /></i>
<i>Cover with plastic wrap in contact</i><br />
<i>Let cool to room temperature</i><br />
<i><br /></i>
<i><u>Chocolate Financier</u></i><br />
<i>75 g good quality dark chocolate</i><br />
<i>35 g sugar</i><br />
<i>40 g unsalted butter</i><br />
<i>20 g flour</i><br />
<i>20 g ground almonds</i><br />
<i>2 egg whites</i><br />
<i>pinch of salt</i><br />
<i>dash of vanilla</i><br />
<i><br /></i>
<i>Preheat oven to 180 degrees C</i><br />
<i>Melt chocolate and butter in the microwave or a hot water bath</i><br />
<i>Sift and combine all the dry ingredients</i><br />
<i>Add egg whites into the dry ingredients and combine with a whisk</i><br />
<i>Lastly, add chocolate and whisk until incorporated</i><br />
<i>Spread out thinly onto a baking sheet </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmYlOX2WN0knGtVAgEpKJnZbxuMZYyaeO7wWfG241t2Di7i64c4nU1mdrxqo5Y9IvTdhKfDFFR1oDkL2bn7sS_hz58SayXaRlE69DGHf3tmgtZ3x_gwCie_KeXgQDu4S1fceZ83uqz9Y/s1600/IMG_0533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmYlOX2WN0knGtVAgEpKJnZbxuMZYyaeO7wWfG241t2Di7i64c4nU1mdrxqo5Y9IvTdhKfDFFR1oDkL2bn7sS_hz58SayXaRlE69DGHf3tmgtZ3x_gwCie_KeXgQDu4S1fceZ83uqz9Y/s320/IMG_0533.JPG" width="213" /></i></a></div>
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<i>Bake for 6 to 8 minutes until set</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2VxB3TUwtCW0_oFSumxtSh8nfKB1KSIhh0Tr9nzAhtq9Hnk_sKbuoP32gxbUhgMon3VLj7Hz_lmlENybOf0AWoMQ5Eu_HqTgisui8q6MK7RvV6I1MFSdJXXU6bhwuCMOXMBQlMCTzUg/s1600/IMG_0536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2VxB3TUwtCW0_oFSumxtSh8nfKB1KSIhh0Tr9nzAhtq9Hnk_sKbuoP32gxbUhgMon3VLj7Hz_lmlENybOf0AWoMQ5Eu_HqTgisui8q6MK7RvV6I1MFSdJXXU6bhwuCMOXMBQlMCTzUg/s320/IMG_0536.JPG" width="213" /></i></a></div>
<i><br /></i>
<i>Cool completely </i><br />
<i><br /></i>
<i><u>Joconde</u></i><br />
<i>2 eggs</i><br />
<i>70 g ground almonds</i><br />
<i>60 g powdered sugar</i><br />
<i>20 g flour</i><br />
<i>60 g egg whites</i><br />
<i>20 g white sugar</i><br />
<i><br /></i>
<i>Preheat oven to 200 degrees C</i><br />
<i>Prepare a baking tray and baking paper</i><br />
<i>Combine ground almonds, powdered sugar and flour</i><br />
<i>Add in 2 eggs and whisk until combined</i><br />
<i>Whip egg whites and white sugar until stiff peaks</i><br />
<i>Add a 1/2 cup full of the meringue into the almond mixture and whisk to lighten the mixture</i><br />
<i>Add in the rest of the meringue into the almond mixture and fold until only just incorporated</i><br />
<i>Spread out onto a baking sheet (5mm thickness)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_MV4y8C2fy1HIe1yT1WWOVLSeF0MpkIN0p1OgNT9N9E3e6it6ku7FejaqRq2h6pZE3tKFXscRDfrJZuphLbg1JnYOD84PxkzEut7ATckXXkwU1MG_f4qS3-AlvCPcUnZGIOA64nmNYE/s1600/IMG_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_MV4y8C2fy1HIe1yT1WWOVLSeF0MpkIN0p1OgNT9N9E3e6it6ku7FejaqRq2h6pZE3tKFXscRDfrJZuphLbg1JnYOD84PxkzEut7ATckXXkwU1MG_f4qS3-AlvCPcUnZGIOA64nmNYE/s320/IMG_0004.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Bake for around 10 minutes until lightly browned</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zndEa__YdZ2Z12p0DKXy8V6wCRabDKDqZM5mayjuwkXam7KCppEYUeAYTlNZKf1pejFTZuiYkawtfn6a3TTounZf6AJ1rW_oDVF-ICmO8_4WjdfOryLpt9zedYcw5ipXmTTH5h_Aj5I/s1600/IMG_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zndEa__YdZ2Z12p0DKXy8V6wCRabDKDqZM5mayjuwkXam7KCppEYUeAYTlNZKf1pejFTZuiYkawtfn6a3TTounZf6AJ1rW_oDVF-ICmO8_4WjdfOryLpt9zedYcw5ipXmTTH5h_Aj5I/s320/IMG_0010.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Cool completely</i><br />
<i><br /></i>
<i><u>Montage</u></i><br />
<i>75 g dark chocolate - melted</i><br />
<i><br /></i>
<i>Remove paper from underneath the joconde</i><br />
<i>Cut in half lengthwise</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLVSxaDWRF0G5wv4sWNrGHOg8U_5qkPs8J7Lr22TOZXs4DsnYMC5VwK5IIOZseKjmtiN_HtjyyGFhLHEkQoqFDGf_yYMgT2kUmx0_7lQC0jR6BRCydpA1zqI5tqqmuRk5IBXimxtnhCM/s1600/IMG_0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLVSxaDWRF0G5wv4sWNrGHOg8U_5qkPs8J7Lr22TOZXs4DsnYMC5VwK5IIOZseKjmtiN_HtjyyGFhLHEkQoqFDGf_yYMgT2kUmx0_7lQC0jR6BRCydpA1zqI5tqqmuRk5IBXimxtnhCM/s320/IMG_0023.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Using an offset spatula, spread a thin layer of dark chocolate on the underside of the joconde</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ujW1Y-iFIo2J6mFbi68pvVnxb3EufqfGRdwwRcR35ivvUzpBdTw_Ob8VZsygVjcrESC_SGMoKeJ439gaohSrfVvsW27zsd4HCG5r5Df_iF-XTEfTh3U3P-actDiCrUZzwyvkpaXJUCI/s1600/IMG_0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ujW1Y-iFIo2J6mFbi68pvVnxb3EufqfGRdwwRcR35ivvUzpBdTw_Ob8VZsygVjcrESC_SGMoKeJ439gaohSrfVvsW27zsd4HCG5r5Df_iF-XTEfTh3U3P-actDiCrUZzwyvkpaXJUCI/s320/IMG_0025.jpg" width="213" /></i></a></div>
<i><br /></i>
<i>Place a piece of baking paper on the chocolate and turn it around so the chocolate side is facing down on the counter. This step is done so that the sticky joconde will not stick on plates or serving boards.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwH3sY2gLEnYLHO233H2M5bLbBGNX6aLcWfegHZBwwk_V07K20D_LcMA4D38CnliUT7L2JGE5pePt8HRvTnH3-beQGvmtNnU_r8h67t8nF5W2a860rEJPN7gC_FtMg_0wD3DhUr-oQ0t4/s1600/IMG_0026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwH3sY2gLEnYLHO233H2M5bLbBGNX6aLcWfegHZBwwk_V07K20D_LcMA4D38CnliUT7L2JGE5pePt8HRvTnH3-beQGvmtNnU_r8h67t8nF5W2a860rEJPN7gC_FtMg_0wD3DhUr-oQ0t4/s320/IMG_0026.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Imbibe the joconde well with earl grey syrup and a clean brush</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJfQzd-wuTszTIrfEbQvjRUp62uORuBZtfCfSbjsbdiPfBojApeRTkM9DQu7TrvHryZUJGbapmE9NhWgWKpDmKmi_yDtJCGHk5vmqD6VVNVChbFI5pHua4_kJpuK82y679VFG7cx_U8k/s1600/IMG_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJfQzd-wuTszTIrfEbQvjRUp62uORuBZtfCfSbjsbdiPfBojApeRTkM9DQu7TrvHryZUJGbapmE9NhWgWKpDmKmi_yDtJCGHk5vmqD6VVNVChbFI5pHua4_kJpuK82y679VFG7cx_U8k/s320/IMG_0030.jpg" width="320" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHvuF4H4u0GnPUwvURrcrTlcSdXMA1y5DudojgwOxw5s49IsdFBarphFgLiPIHyEZYqI7O0McOjFzGaQSclDm1fAF-ELufjABylag4huu7z7hq6mVgsdPKvi8ft5oaEEzbEfJdMIQ3gE/s1600/IMG_0029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHvuF4H4u0GnPUwvURrcrTlcSdXMA1y5DudojgwOxw5s49IsdFBarphFgLiPIHyEZYqI7O0McOjFzGaQSclDm1fAF-ELufjABylag4huu7z7hq6mVgsdPKvi8ft5oaEEzbEfJdMIQ3gE/s320/IMG_0029.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Spread on half of the earl grey mascarpone cream</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtwuxGZYEOWvE8NXxvTs7BOSyBOTWfBtyTb6TNEurGayVcFl2u-a4bZ_8l6yzC3-UFiBdhesplVA9__FPfg9Kqc2xvbiT3dbLSR5xcPkKZyeoUceveAhNqW2QZBNXlX5qVybrhpF1lZI/s1600/IMG_0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtwuxGZYEOWvE8NXxvTs7BOSyBOTWfBtyTb6TNEurGayVcFl2u-a4bZ_8l6yzC3-UFiBdhesplVA9__FPfg9Kqc2xvbiT3dbLSR5xcPkKZyeoUceveAhNqW2QZBNXlX5qVybrhpF1lZI/s320/IMG_0031.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Place the chocolate financier on top</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyPtF5MXLNz-WxwPhEKfJYUpqmGzd13roQQytgeQ0IlcQMMNdMTq9kmz5TDqbFRI87EcBijVn_vt9jUe1igF_9hOjAOcGQgxENVsJJnSywW7cHLx0x58riwwawKrxacSSj7F-VTO8_sg/s1600/IMG_0032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyPtF5MXLNz-WxwPhEKfJYUpqmGzd13roQQytgeQ0IlcQMMNdMTq9kmz5TDqbFRI87EcBijVn_vt9jUe1igF_9hOjAOcGQgxENVsJJnSywW7cHLx0x58riwwawKrxacSSj7F-VTO8_sg/s320/IMG_0032.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Spread on all the lavender ganache over the financier</i><br />
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<i>Imbibe the underside of the other half of the joconde</i><br />
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<i>Place it on the ganache imbibed-side down and imbibe the top of the joconde</i><br />
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<i>Spread on the rest of the earl grey mascarpone and freeze until cream is set</i><br />
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<i>Spray with white cocoa butter</i><br />
<i>Cut into desired size</i><br />
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<i>Decorate with dried / candied flowers</i><br />
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Well that's all folks :)</div>
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Thanks for reading!</div>
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x Tal</div>
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ps. I've contacted the winners for the Teacups album giveaway! Thank you all who had entered and congrats to the winners! Your albums are on the way :)</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com14tag:blogger.com,1999:blog-5355210537426638567.post-21586108334575271432012-10-17T04:51:00.000+07:002012-10-19T06:35:01.549+07:00The cherry on top<div dir="ltr" style="text-align: left;" trbidi="on">
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Ok, I know it's not exactly cherry season right now.. But I came across some really amazing <a href="http://www.pcb-creation.com/en/moules-entremets-individuels/858-4-sheets-of-10-moulds-entremets-cerise-individuals.html">cherry cake moulds</a>. I knew I had to get them right away and recreate the cutest cake ever.</div>
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So dear friends and readers, I present to you my interpretation of <a href="http://www.lapastisseriabarcelona.com/">Josep Maria Rodriguez Guerola's "La Cirera"</a>which I read about on <a href="http://www.facebook.com/sogoodmag?ref=stream">So Good Magazine</a>,<br />
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The Cherry and Lime Cake</div>
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I used frozen sour cherries (griottes) for this recipe because not only they are cheaper, they taste just as good and they come already pitted! I made a lime cream and berry compote insert to place inside the cherry mousse, and placed the fruit shaped cake atop a platform of chocolate financier and berry/white chocolate crumble. The cake is finished by a good spraying of red cocoa butter, a chocolate stem and a touch of gold leaf for good measure. </div>
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The lime, cherry and chocolate combination is nothing short of a triumph for the taste buds! This cake has a lot of components and takes a bit of time to complete, but the end result will no doubt impress and surprise the any dessert lover. </div>
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If you have a free weekend and would like a dessert project that would put your baking skills to the test, then feel free to read on, my ambitious friends..</div>
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<i><b>Cherry and Lime Cake</b></i><br />
<i>Makes 5 or 6</i><br />
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<i><u>Lime Cream</u></i><br />
<i>50 g sugar</i><br />
<i>45 ml lime juice (about 1 lime)</i><br />
<i>1 large egg</i><br />
<i>75 g unsalted butter - cold and cubed</i><br />
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<i>Combine sugar, lime juice and egg together and while whisking constantly, heat up to 80 degrees C until the egg has coagulated. (This step can be done straight onto the element with a saucepan as I have done, or in a bowl over a hot water bath)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0k9ohs5vtFr6djDe1cdmaN_IHNXBY5Oj6DaAhY3V2tA6gdNuEfU46U1Xp2Ws_7px6ojuIfxKlSn_PR-_3ae_1PBW0Wp4k-GA-Wx8wdTdWsn_V34BPT3nnAxIid7BvXLLJjQGPwDzqjso/s1600/IMG_0557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0k9ohs5vtFr6djDe1cdmaN_IHNXBY5Oj6DaAhY3V2tA6gdNuEfU46U1Xp2Ws_7px6ojuIfxKlSn_PR-_3ae_1PBW0Wp4k-GA-Wx8wdTdWsn_V34BPT3nnAxIid7BvXLLJjQGPwDzqjso/s320/IMG_0557.jpg" width="320" /></i></a></div>
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<i>Strain the mixture into a small food processor or a blender to remove the zest</i><br />
<i>Add in cubed butter and mix until smooth</i><br />
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<i><u>Berry Compote</u></i><br />
<i>200 g mixed berries (can be frozen)</i><br />
<i>20 g sugar</i><br />
<i>lemon juice</i><br />
<i>1 sheet of gelatin - soaked and drained</i><br />
<i><br /></i>
<i>Place berries in a saucepan, add sugar and a squeeze of lemon juice</i><br />
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<i>Bring to a boil, simmer for 5 minutes until berries are soft and half of the liquid has evaporated</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhQiEnh_FmAcwv9ptGR95W2uP3TXdDeSU7Jlu5UH_U85Ri56_N-EvdxUolpB33bJ8Ntt9w1waEi2cM73wrrkRcmtPJgMWcWhc1_d3kuxgMLiekSEHbesEzPu7_lYj5eSLLm0gzAE55_I/s1600/IMG_0574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhQiEnh_FmAcwv9ptGR95W2uP3TXdDeSU7Jlu5UH_U85Ri56_N-EvdxUolpB33bJ8Ntt9w1waEi2cM73wrrkRcmtPJgMWcWhc1_d3kuxgMLiekSEHbesEzPu7_lYj5eSLLm0gzAE55_I/s320/IMG_0574.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Take off heat, add soaked gelatin leaves and stir to combine</i><br />
<i>Pour into a clean bowl, cover with cling wrap in contact</i><br />
<i>Place in the fridge to cool completely</i><br />
<i><br /></i>
<i><u>Cherry Purée</u></i><br />
<i>250 g fresh or frozen sour cherries</i><br />
<i>25 g sugar</i><br />
<i>lemon juice</i><br />
<i><br /></i>
<i>Place cherries in a saucepan, add sugar and a squeeze of lemon juice</i><br />
<i>Bring to a boil, simmer for 5 minutes until berries are soft and half of the liquid has evaporated</i><br />
<i>Place into a blender and blend until smooth</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJpsIMn3SaJTzGBQyEOCekTz_IqWbCZmECWJc1pih0Xwe5OBue8CzMiDo-NkK-dZ-cj54QagO1UtEre0XuyPLvIlsynqPHQRhsjPtGK7CMCNdp_iY1PquN2Ckx1FSk_gcBW6rchLpqz8/s1600/IMG_0531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJpsIMn3SaJTzGBQyEOCekTz_IqWbCZmECWJc1pih0Xwe5OBue8CzMiDo-NkK-dZ-cj54QagO1UtEre0XuyPLvIlsynqPHQRhsjPtGK7CMCNdp_iY1PquN2Ckx1FSk_gcBW6rchLpqz8/s320/IMG_0531.jpg" width="213" /></i></a></div>
<i><br /></i>
<i>Pour into a clean bowl, cover with cling wrap in contact</i><br />
<i>Place in the fridge to cool completely</i><br />
<i><br /></i>
<i><u>Cherry Mousse</u></i><br />
<i>225 g cherry purée</i><br />
<i>80 g cream</i><br />
<i>45 g egg whites - at room temperature</i><br />
<i>50 g sugar</i><br />
<i>3 sheets gelatin - soaked and drained</i><br />
<i><br /></i>
<i>Heat up half of the cherry purée to a boil, quickly take off heat </i><br />
<i>Add gelatin sheets and stir to combine</i><br />
<i>Stir in the rest of the puree and set aside to cool to 20 degrees C</i><br />
<i>Lightly whip the cream and keep in the fridge until needed</i><br />
<i>When puree is cooled, whisk egg whites and sugar into a firm meringue</i><br />
<i>Fold together the meringue and purée carefully with a whisk</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvuVcswcyC3nLhjvl1Fmyw0lqS76lbTD3VzVZj2bNkb4UQWOr3YY0EZqwGtZ4Kyja_EmVjOFySw5tisbSF13LZ8bzpV9F5B2aHKJF74fUGxKQjLf2G7wIpvxoFmqV9u92Ek1X7Ea_GRc/s1600/IMG_0592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvuVcswcyC3nLhjvl1Fmyw0lqS76lbTD3VzVZj2bNkb4UQWOr3YY0EZqwGtZ4Kyja_EmVjOFySw5tisbSF13LZ8bzpV9F5B2aHKJF74fUGxKQjLf2G7wIpvxoFmqV9u92Ek1X7Ea_GRc/s320/IMG_0592.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Add in the lightly whipped cream and fold until just incorporated</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUloLFbHzV8oORHdnr2BTDz24vJHiCKunYLwihYcYzLFEAxWuY7T78NkayibMT0UomKEszJm7gnqX8wGze07LeBgtR8LqjO9L8SjJdoiUhDahXxZwst9ULu1nLLit7gYryTdFoprjc9M/s1600/IMG_0593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUloLFbHzV8oORHdnr2BTDz24vJHiCKunYLwihYcYzLFEAxWuY7T78NkayibMT0UomKEszJm7gnqX8wGze07LeBgtR8LqjO9L8SjJdoiUhDahXxZwst9ULu1nLLit7gYryTdFoprjc9M/s320/IMG_0593.jpg" width="320" /></i></a></div>
<i><br /></i>
<i><br /></i>
<i><u>Berry and white chocolate crumble</u></i><br />
<i>75 g flour</i><br />
<i>75 g ground almonds</i><br />
<i>75 g unsalted butter - cold and cubed</i><br />
<i>15 g sugar</i><br />
<i>pinch of salt</i><br />
<i>dash of vanilla</i><br />
<i>- - - - - - </i><br />
<i>55 g white chocolate - melted</i><br />
<i>15 g berry jam (or leftover berry compote)</i><br />
<i><br /></i>
<i>Preheat oven to 170 degrees C</i><br />
<i>Place the first 6 ingredients in a food processor and process until a dough is formed</i><br />
<i>Roll out the dough thinly between 2 pieces of parchment paper</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKlOi7d1EgPpug8zmvAI7HNfPnLaP-DlwAIdD2AS6eBNOtlru2h_9XM-9a8eOfWxRmFX6IW9iCu4Z7CXyVEmyr4ohqmRvUd0-r0_TDFXZRntIsGIZXiVVaZmy_S3nzpOqYSMSBvDFPKA/s1600/IMG_0579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKlOi7d1EgPpug8zmvAI7HNfPnLaP-DlwAIdD2AS6eBNOtlru2h_9XM-9a8eOfWxRmFX6IW9iCu4Z7CXyVEmyr4ohqmRvUd0-r0_TDFXZRntIsGIZXiVVaZmy_S3nzpOqYSMSBvDFPKA/s320/IMG_0579.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Bake in the oven until golden brown - about 10 minutes</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJE5S9-Zj82RudSK4Vt2gBZgBl8le9gaGvJ0k3J4MfZasnn5j4uDpT-cT_feeycOxnCRKy9sSieYI3_WL7ijairhuLFwbFkDyeFAzTg1Id8UYtWx2dwC8TryxLWC0k0I854SHaoBYifc/s1600/IMG_0580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJE5S9-Zj82RudSK4Vt2gBZgBl8le9gaGvJ0k3J4MfZasnn5j4uDpT-cT_feeycOxnCRKy9sSieYI3_WL7ijairhuLFwbFkDyeFAzTg1Id8UYtWx2dwC8TryxLWC0k0I854SHaoBYifc/s320/IMG_0580.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Cool slightly until you can touch it</i><br />
<i>Break up into crumbs with fingers</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkD7a2KzEZ65cOey6fIn2T_UBib3pOvA9l368Hmph7Mhz6ydBD1bmgG3jAnVDU5i0deckRBVnM31SKD3v8ts4JLGr0zHyFEMx5oSd9w-V9Q6yqt-E98JV0HDJ-5sTx1bOk9NeZ7GttAc/s1600/IMG_0582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkD7a2KzEZ65cOey6fIn2T_UBib3pOvA9l368Hmph7Mhz6ydBD1bmgG3jAnVDU5i0deckRBVnM31SKD3v8ts4JLGr0zHyFEMx5oSd9w-V9Q6yqt-E98JV0HDJ-5sTx1bOk9NeZ7GttAc/s320/IMG_0582.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Combine warm crumbs with melted white chocolate and berry jam</i><br />
<i>Mold into shape right away and cool completely in the fridge </i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZlghrld34RAj4gzyl0mOWWslaaa0xHB8QlXtyWVXW7hACjXdU5j9zdMECmaeb9lwhrelUW6ttvfDFPhrUTiXUZTMrr4o8Lg7AtZmsMjr1Rrgrk9pTzMVHNRrB2WyevsDZKEWsIeSn9w/s1600/IMG_0585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZlghrld34RAj4gzyl0mOWWslaaa0xHB8QlXtyWVXW7hACjXdU5j9zdMECmaeb9lwhrelUW6ttvfDFPhrUTiXUZTMrr4o8Lg7AtZmsMjr1Rrgrk9pTzMVHNRrB2WyevsDZKEWsIeSn9w/s320/IMG_0585.jpg" width="320" /></i></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9IYfT3C0IGUVDqhnzFx4DM9upKfCbK79uz3WSlTwKyaCRMSypKg2ozvZdpcAxx1uy7M1JaP3Z1hphRqCD_3695GGX6DtTLvehw4e_hHUojjMdSJr3_n0vh8yPY2_KJZYL9sOjYa1fDc/s1600/IMG_0589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9IYfT3C0IGUVDqhnzFx4DM9upKfCbK79uz3WSlTwKyaCRMSypKg2ozvZdpcAxx1uy7M1JaP3Z1hphRqCD_3695GGX6DtTLvehw4e_hHUojjMdSJr3_n0vh8yPY2_KJZYL9sOjYa1fDc/s320/IMG_0589.jpg" width="213" /></i></a></div>
<i><br /></i>
<i><br /></i>
<i><u>Chocolate Financier</u></i><br />
<i>75 g good quality dark chocolate</i><br />
<i>35 g sugar</i><br />
<i>40 g unsalted butter</i><br />
<i>20 g flour</i><br />
<i>20 g ground almonds</i><br />
<i>2 egg whites</i><br />
<i>pinch of salt</i><br />
<i>dash of vanilla</i><br />
<i><br /></i>
<i>Preheat oven to 180 degrees C</i><br />
<i>Butter 5 or 6 8cm wide tart rings</i><br />
<i>Melt chocolate and butter in the microwave or a hot water bath</i><br />
<i>Sift and combine all the dry ingredients</i><br />
<i>Add egg whites into the dry ingredients and combine with a whisk</i><br />
<i>Lastly, add chocolate and whisk until incorporated</i><br />
<i>Place mixture into a piping bag</i><br />
<i>Pipe out mixture into tart rings - about 5 mm high</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUeCH96AIHBPFtC1UuX5884Tj_y5byXkHF8K8ljCyu5DaLUdrlWY0pvKlTpXZkIsFTO4qpWRl9UD6Keq4MH8bXbE7VVYYzUU1jeJb0GG9H0TmCGJJkLkIF-czSPbeBRHAW7-BL5vzZ0Q/s1600/IMG_0538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUeCH96AIHBPFtC1UuX5884Tj_y5byXkHF8K8ljCyu5DaLUdrlWY0pvKlTpXZkIsFTO4qpWRl9UD6Keq4MH8bXbE7VVYYzUU1jeJb0GG9H0TmCGJJkLkIF-czSPbeBRHAW7-BL5vzZ0Q/s320/IMG_0538.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Bake for around 8 minutes until no longer sticks to finger when touched</i><br />
<i>Cool completely and cut into desired disc size (6-7cm)</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqorrX0vwtbayaUnhLwXsdgVU7NS-LUKEZhIRS4uDb1rBGucSflq3a7iImU-GmHYkSIr_fp_mS4GHLtMhdz1NEcw5aJciwMm2kGzCdCodPKi-18ls_65jgy54ZbbFAwyUCotDoahf-3c4/s1600/IMG_0552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqorrX0vwtbayaUnhLwXsdgVU7NS-LUKEZhIRS4uDb1rBGucSflq3a7iImU-GmHYkSIr_fp_mS4GHLtMhdz1NEcw5aJciwMm2kGzCdCodPKi-18ls_65jgy54ZbbFAwyUCotDoahf-3c4/s320/IMG_0552.jpg" width="213" /></i></a></div>
<i><br /></i>
<i><br /></i>
<i><u>Montage</u></i><br />
<i>Melted, tempered dark chocolate</i><br />
<i><br /></i>
<i>In a silicon mould for mini-muffins, fill 2/3rd of the way up with lime cream, firm up in fridge</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueiGVHj9-Wbyz8xGIQAv_DRGmy0epjM-zTDA68cpukwlZy3p98gpUTCaR3dQZ9xpn6V99hban-f4d2iniQqga2ww2Ppfxguo7l_iMy9Xilg9vvZKFmziRgyxI9reSln-oK-FJmJjZq2g/s1600/IMG_0562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueiGVHj9-Wbyz8xGIQAv_DRGmy0epjM-zTDA68cpukwlZy3p98gpUTCaR3dQZ9xpn6V99hban-f4d2iniQqga2ww2Ppfxguo7l_iMy9Xilg9vvZKFmziRgyxI9reSln-oK-FJmJjZq2g/s320/IMG_0562.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Top with compote, freeze completely</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYa1GohraDHPjwqWWijA-xXSQKbp16A8vME94ojGfQ6ZoCe0D9xVoIkDgIUzRsb0V3zrQXu88ISbQWm0bjv2ZawgcIQf5ckFOZeLwy0sitMX4GjHo3o0BVfFssmQgzx3tS8LhbH1-iJg/s1600/IMG_0575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYa1GohraDHPjwqWWijA-xXSQKbp16A8vME94ojGfQ6ZoCe0D9xVoIkDgIUzRsb0V3zrQXu88ISbQWm0bjv2ZawgcIQf5ckFOZeLwy0sitMX4GjHo3o0BVfFssmQgzx3tS8LhbH1-iJg/s320/IMG_0575.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Unmould inserts when well frozen</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8498pYFgQvMZRjCr-9KyfntF1ma-sVtMdhdl24fADqZLh1Dkhe3CfjBOgmPvqP7VL4P3n6BQ6NXNuZmUvlfY6e-C_C5aWhBqSRoccCAY_XReJkmRSXvm-VgBg_j-QoKG2gCoOJJ_pLA8/s1600/IMG_0595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8498pYFgQvMZRjCr-9KyfntF1ma-sVtMdhdl24fADqZLh1Dkhe3CfjBOgmPvqP7VL4P3n6BQ6NXNuZmUvlfY6e-C_C5aWhBqSRoccCAY_XReJkmRSXvm-VgBg_j-QoKG2gCoOJJ_pLA8/s320/IMG_0595.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Fill cherry moulds 1/2 high with cherry mousse</i><br />
<i>Add in the lime and compote insert</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabNv59SJg4w5wEl8pfpL_c3CU-yiPUOmt8SGyJpT_WF94irNT_9gVeceqi6JjgbB_bKfx3WWhj14DNJEItcsPK8xo4RKBjnjfuJLI8RKbnEzZvvvLN5SBj4kbOlrRKjslcr0zGcjawMo/s1600/IMG_0597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabNv59SJg4w5wEl8pfpL_c3CU-yiPUOmt8SGyJpT_WF94irNT_9gVeceqi6JjgbB_bKfx3WWhj14DNJEItcsPK8xo4RKBjnjfuJLI8RKbnEzZvvvLN5SBj4kbOlrRKjslcr0zGcjawMo/s320/IMG_0597.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Fill up the moulds with more mousse, tap against the counter and flatten with an offset spatula</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kXh0Rzw1SxG-q9ghxDdUGCCcLPTmTyAFWz7SEGbul6ddMtQIA9Ec4ti7s0jo98nOhtoztm4YVIh8PI0Akrx9j50rmKiFeTgJcJOPDVVpniSWS3VlcXFPMddYg0P0FeG1wk0mkEZbgTk/s1600/IMG_0601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kXh0Rzw1SxG-q9ghxDdUGCCcLPTmTyAFWz7SEGbul6ddMtQIA9Ec4ti7s0jo98nOhtoztm4YVIh8PI0Akrx9j50rmKiFeTgJcJOPDVVpniSWS3VlcXFPMddYg0P0FeG1wk0mkEZbgTk/s320/IMG_0601.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Freeze completely</i><br />
<i>Pipe out stems using melted chocolate onto a plastic sheet</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ecZ7N1v_poH27CXk009368SDN1MBkjrztPoes2Mu8U_eqhWQrK5yTc7MgWY3pHVtPiO9OujyJ_M6nHaiey-PoyZDlhGZ-UCTbkn5KbNmcVcxp8DhHdXxS6AV65qpaqwjeXMmkbL6o8/s1600/IMG_0614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-ecZ7N1v_poH27CXk009368SDN1MBkjrztPoes2Mu8U_eqhWQrK5yTc7MgWY3pHVtPiO9OujyJ_M6nHaiey-PoyZDlhGZ-UCTbkn5KbNmcVcxp8DhHdXxS6AV65qpaqwjeXMmkbL6o8/s320/IMG_0614.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Unmould cakes carefully</i><br />
<i>Spray with red cocoa butter</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2-C_LSZRM8zrJEFiHG5n0_-wVJjeLYg-7PJuw0Ao2jsfZ4x70urXXQK4uqG24swqqBBQPgiduQXQZ3y_SDqJYP56QEl24J5E04LovzDzqNZj4ijZz0R0ABRivbuiM8FHRGSbg8ZTNV8/s1600/IMG_0610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2-C_LSZRM8zrJEFiHG5n0_-wVJjeLYg-7PJuw0Ao2jsfZ4x70urXXQK4uqG24swqqBBQPgiduQXQZ3y_SDqJYP56QEl24J5E04LovzDzqNZj4ijZz0R0ABRivbuiM8FHRGSbg8ZTNV8/s320/IMG_0610.jpg" width="320" /></i></a></div>
<i><br /></i>
<i>Place a financier disk on top of the crumble</i><br />
<i>Place the sprayed cake on top</i><br />
<i>Insert the stem to the middle of the cake</i><br />
<i>Gold leaf to finish</i><br />
<br />
<div style="text-align: center;">
Just how cute is this cake?</div>
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This has to be my favourite cake I've made thus far.</div>
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Super delicious too...</div>
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Yum.</div>
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Thanks for reading, guys! And thanks to those who has entered my <a href="http://www.facebook.com/pages/Teacups/25475357891?fref=ts">Teacups</a> album giveaway so far!</div>
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If you haven't yet, click <a href="http://www.talitaskitchen.com/2012/10/free-forest-fiction.html">here</a> to see how you could be in to win :)</div>
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x Tal</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com31tag:blogger.com,1999:blog-5355210537426638567.post-48808534628105179882012-10-11T00:36:00.001+07:002012-10-11T00:37:00.084+07:00Rosewater and sour cherry cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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I don't know why I've never made cheesecakes before. I'm sure you'll agree that the combination of tangy cream cheese, sour fruits and a rich biscuit base create nothing less than a symphony in the mouth. On my recent trip back to Auckland, I was pleasantly surprised by the new bakeries and cafes that have popped up around town. One that I have been raving about to everyone I've met ever since is <a href="http://www.facebook.com/Littlebirdorganics?fref=ts" target="_blank">"Little Bird Organics"</a> on New North Road. They like to call themselves an "unbakery" because not only is everything in the cafe organic, it is also completely raw! I have to be honest, at the beginning, I was a little cynical. Just how can you have a raw bakery? Even the concept is oxymoronic! So of course I made the trip out to Kingsland to taste test their creations and feed my curiosity. I purchased some delicious coconut macaroons, some organic white tea and a raspberry mini cheesecake. The mini cake was the triumph of the day as it reminded me of how simple and delicious cheesecakes can be. The experience has been playing so much in my mind ever since, that I knew I had to try to make my own when I got back to Paris. </div>
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I then remembered that <a href="http://magicsurrounds.blogspot.fr/" target="_blank">Natalie Smith</a> had asked me to base a cake on another object after I had done the <a href="http://www.talitaskitchen.com/2012/08/a-floral-wedding-dessert.html" target="_blank">"candle cake"</a> for <a href="http://www.curionoir.com/" target="_blank">Curio Noir</a> for the <a href="http://store.simonjamesdesign.com/blog/?p=823" target="_blank">Simon James Design blog</a>. My muse this time is the bow ring by London-based fine jewelry designer <a href="http://www.jessicamccormack.com/" target="_blank">Jessica McCormack</a>. I tried to think about the kind of flavors that can be associated with diamond rings, and couldn't really come up with anything that wasn't so farfetched. So I did a little research and found out that these bow rings were inspired by the 1983 collection by French fashion house YSL. </div>
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The dresses featured huge pink bows which combined playful femininity and classic symbolism. So from this, a flavor profile slowly started to come together.</div>
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I knew I wanted to use rosewater to symbolize the classic and romantic nuances of the ring's design. I paired it with a compote of French sour cherries "Griottines" - a very traditional french ingredient, which will emphasize the origins of the ring's muse YSL. For the base, I used girly pink ladyfinger biscuits from "Massion Fossier" called <a href="http://www.fossier.fr/biscuits-roses-de-reims_c1.html" target="_blank">"Biscuits Roses de Reims"</a> which I ground up into a fine powder. I moulded the whole thing in an adorable <a href="http://www.pcb-creation.com/en/moules-entremets-individuels/853-3-sheets-of-6-moulds-entremets-noeud.html" target="_blank">bow-shaped PVC cake mould</a>. For the decoration, I went with a simple rose petal and a sugar diamond to give it a bit of regal quality. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYZHw4AGOHtoWbXcu1YRyevhaWr5YhbGnNAApWypRSQ1ECaXtB8_eLE_UmnMrK7M7ohm63bTthDrTLO6eA2B2zxaq8VSUGbLiRLSIGt4eMTAjHp4fmXKkfGihKEmuHMio0fyfAeqObiw/s1600/IMG_0401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYZHw4AGOHtoWbXcu1YRyevhaWr5YhbGnNAApWypRSQ1ECaXtB8_eLE_UmnMrK7M7ohm63bTthDrTLO6eA2B2zxaq8VSUGbLiRLSIGt4eMTAjHp4fmXKkfGihKEmuHMio0fyfAeqObiw/s640/IMG_0401.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini cheesecakes and mini "Biscuits Roses de Reims"</td></tr>
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I think this cake would be perfect served in a wedding banquet, especially if the bride herself was wearing the ring that the cake is based on. Don't you think it'd be a great idea for the guests to be able to experience the piece of jewelry that holds a special significance to the happy couple? I think I may be onto something here.</div>
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So here's the recipe. You can use any cake moulds for this cheesecake. This recipe will make 6 mini cakes or a 6 or 7 inch round cake.</div>
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<i><b>Rosewater and Sour Cherry Cheesecakes</b></i><br />
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<i><u>Sour cherry (griottines) compote</u></i><br />
<i>300 g fresh/frozen cherries</i><br />
<i>45 g sugar</i><br />
<i>a squeeze of lemon juice</i><br />
<i>1.5 sheets gelatin - soaked in cold water and drained</i><br />
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<i>Cut the cherries into quarters</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeZgFxHGFuPJujJ5jyUDY9xLHYm2ruMyTViEFlkneNe7XtjpUovYJrFP07rFR6pEjgVDFEXn6acfpibOlrGwmNQpR3Xgo9YnGWANm-wylN6CqcWsiNaJa803yoj5G8oO3qGsjp8QPWqE/s1600/IMG_0311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeZgFxHGFuPJujJ5jyUDY9xLHYm2ruMyTViEFlkneNe7XtjpUovYJrFP07rFR6pEjgVDFEXn6acfpibOlrGwmNQpR3Xgo9YnGWANm-wylN6CqcWsiNaJa803yoj5G8oO3qGsjp8QPWqE/s320/IMG_0311.jpg" width="320" /></i></a></div>
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<i>Place into a saucepan, add sugar and a squeeze of lemon juice</i><br />
<i>Bring to a boil, simmer for 10 minutes until cherries are soft and half of the liquid has evaporated</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4L7eOqUVQUBLV3OK75B1S9MKlSNfsCbeuKbBxrOFe0FchMe9yUbJ26x30sbPwCX-i-DDwDEizWsOQu7r8k4l6AgRZsUf-VB_0lHa5HZHl7gEdRV_a_kQrgMAaWR7oIZMTgAqYzKifrE/s1600/IMG_0317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4L7eOqUVQUBLV3OK75B1S9MKlSNfsCbeuKbBxrOFe0FchMe9yUbJ26x30sbPwCX-i-DDwDEizWsOQu7r8k4l6AgRZsUf-VB_0lHa5HZHl7gEdRV_a_kQrgMAaWR7oIZMTgAqYzKifrE/s320/IMG_0317.jpg" width="320" /></i></a></div>
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<i>Take off heat, add soaked gelatin leaves and stir to combine</i><br />
<i>Pour into a clean bowl, cover with cling wrap in contact</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfi1_eRi_b1CkUdbx6P9R2cRoVlXzDO_jayV1wH1Q1mhhCjwxP8gzxq8m2NwaFgZTB8Ryrcb_QqO2rvxJeF0CmO1OiZBpWZPd9K912q4VemY0_mCDLjSsnYTNX_dH6trfs3vd3u8M0LAs/s1600/IMG_0320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfi1_eRi_b1CkUdbx6P9R2cRoVlXzDO_jayV1wH1Q1mhhCjwxP8gzxq8m2NwaFgZTB8Ryrcb_QqO2rvxJeF0CmO1OiZBpWZPd9K912q4VemY0_mCDLjSsnYTNX_dH6trfs3vd3u8M0LAs/s320/IMG_0320.jpg" width="320" /></i></a></div>
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<i>Place in the fridge to cool completely</i><br />
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<i><u>Rosewater filling</u></i><br />
<i>150 g regular cream cheese</i><br />
<i>90 g heavy cream</i><br />
<i>15 ml rosewater</i><br />
<i>25 g caster sugar</i><br />
<i>1.5 leaves gelatin - soaked in cold water and drained</i><br />
<i>20 ml boiling water</i><br />
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<i>Place softened gelatin leaves in a bowl and pour in the boiling water, leave to cool slightly</i><br />
<i>In a food processor, mix cream cheese, sugar and rosewater well until the sugar is dissolved</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAx-7SXi_YBulGNujOgagoJjOTW-CtqsqU5i3KT7Qh5kIQKPtnd-HoITA0Iy4cMq-cDnw4V7qa7DnwwDh6Kj-YmCzdgIBk18GSM48RRnIvvvhxe4UBh63yePCA9mZMV1EE8kZlHcq6Xvg/s1600/IMG_0322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAx-7SXi_YBulGNujOgagoJjOTW-CtqsqU5i3KT7Qh5kIQKPtnd-HoITA0Iy4cMq-cDnw4V7qa7DnwwDh6Kj-YmCzdgIBk18GSM48RRnIvvvhxe4UBh63yePCA9mZMV1EE8kZlHcq6Xvg/s320/IMG_0322.jpg" width="320" /></i></a></div>
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<i>Add in the gelatin mixture and whizz again until well combined</i><br />
<i>Whip up heavy cream with a whisk or a hand mixer until slightly thickened</i><br />
<i>Add in the cream cheese mixture and whisk until combined</i><br />
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<i><u>Biscuit base</u></i><br />
<i>100 g "Biscuits Roses de Reims" - (can also use lady finger biscuits)</i><br />
<i>50 g unsalted butter - melted</i><br />
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<i>Process biscuits into fine crumbs</i><br />
<i>Add in melted butter and work into the crumbs evenly with a spatula</i><br />
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<i><u>Montage</u></i><br />
<i>Melted white chocolate</i><br />
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<i>Place rosewater filling into a piping bag, cut off the tip</i><br />
<i>Pipe mixture into moulds, tap moulds onto the counter to flatten out the mixture</i><br />
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<i>Place in the fridge for an hour to set the gelatin</i><br />
<i>Spoon on a thin layer of sour cherry compote, place back in the fridge to set</i><br />
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<i>Using a small offset spatula or a spoon, press on the biscuit crumbs to the top of the mould</i><br />
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<i>Cover with a thin layer of white chocolate so keep the biscuit crumbs together</i><br />
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<i>Place in the freezer to freeze completely before unmoulding</i><br />
<i>Decorate with rose petals and sugar diamonds</i><br />
<i>To be served cool, not frozen!</i><br />
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Well that's it!</div>
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Time to visit my lucky neighbour!</div>
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x Tal</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com8tag:blogger.com,1999:blog-5355210537426638567.post-35697083539007311542012-09-23T23:02:00.001+07:002012-09-24T22:21:44.261+07:00 Autumn fruit tarts<div dir="ltr" style="text-align: left;" trbidi="on">
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It's hard to believe autumn has fallen upon us yet again (pun intended - sorry). The changing of seasons is always very exciting for me, as fresh produce I've missed start to appear again in the marketplaces. Right now, the stores are abundant with fall favourites such as plums, figs and passionfruit that I am just filled with ideas for autumnal desserts!</div>
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This morning's market haul includes fresh plums, figs and amazing red "William" pears - all fresh, local and cheap as chips!</div>
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I knew straight away that I wanted to make these fruits into tarts because I wanted to display and preserve their beautiful natural colours. So here are what I've managed to bake up this fine Sunday afternoon:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxp8q6XP2fb3ftJeZKu8biG-OF3HFp9vd0wlMRkbAiwlp33hf1KC3JecP-FxIMcu4eYt488vLVKIYWYvXJaTOG64aXA9gRWkrEK4kyihn-TkIL7YeUgIIgfBQzCC43wOaiSeh6GyfghQ/s1600/IMG_0230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxp8q6XP2fb3ftJeZKu8biG-OF3HFp9vd0wlMRkbAiwlp33hf1KC3JecP-FxIMcu4eYt488vLVKIYWYvXJaTOG64aXA9gRWkrEK4kyihn-TkIL7YeUgIIgfBQzCC43wOaiSeh6GyfghQ/s640/IMG_0230.jpg" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh fig tart with spiced pear </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSF3gUPLGUqebwqA1FulnBiJw4MbwW5-VpJfblu7zGBmOLdl_cH1ibeTn4xuhhLMz6olml1_bDU8ubE0HtC09n0k8FzAI27PpurvP8SM8xNPAfxh9PCOrphSE5dfnCNPr8KPEyzacdhg/s1600/IMG_0258.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSF3gUPLGUqebwqA1FulnBiJw4MbwW5-VpJfblu7zGBmOLdl_cH1ibeTn4xuhhLMz6olml1_bDU8ubE0HtC09n0k8FzAI27PpurvP8SM8xNPAfxh9PCOrphSE5dfnCNPr8KPEyzacdhg/s640/IMG_0258.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red plum tart with hazelnut frangipane</td></tr>
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These tarts are super delicious and easy to make! The tartness of the fruits (pun again?! I am on fire!) are balanced well by the fragrant and rich hazelnut frangipane, whilst the crunchiness from the tart base and roasted nuts makes for no lack of textural contrast. I absolutely adore figs - they have a unique flavour and photograph so beautifully. It really is a shame they are not available in New Zealand! </div>
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So without further ado, it's recipe time!</div>
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<b><i>Red Plum Tart with Hazelnut Frangipane</i></b></div>
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<i><u>Sweet hazelnut tart base</u></i></div>
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<i>200 g all-purpose flour</i></div>
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<i>100 g butter - cold, cubed</i></div>
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<i>20 g ground almonds</i></div>
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<i>20 g ground hazelnuts</i></div>
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<i>100 g powdered sugar</i></div>
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<i>1 egg</i></div>
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<i><i>Sift and combine all the dry ingredients</i></i></div>
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<i><i>Add in cubed butter and work into the dry ingredients with fingertips to resemble small crumbs</i></i></div>
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<i>Add in the egg and work into dry ingredients until half-incorporated.</i></div>
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<i>To achieve a homogenous dough, smear the crumbs onto the counter with the palm of your hand.</i></div>
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<i>Careful not to overwork the dough!</i></div>
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<i>Dough will be very soft, wrap up with a sheet of baking paper, and refrigerate until firm.</i></div>
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<i>When cooled, place onto a floured working surface.</i></div>
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<i>Roll out with a rolling pin and with the help of flour to a thickness of 2-3mm </i></div>
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<i>Pick up the dough by rolling it up with the rolling pin and place onto a buttered tart ring. </i></div>
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<i>Press well onto the sides. Make sure the bases are at a right angle.</i></div>
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<i>Cut off excess dough by going over the top of the tart ring with a rolling pin.</i></div>
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<i>Prick holes at the base with a fork. Rest in the fridge for at least 30 minutes to prevent shrinkage.</i></div>
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Scrunch up a sheet of baking paper as to contour the sides and edges of the tart shell.</div>
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Fill with rice and bake at 180 degrees C for 10 minutes. </div>
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Remove rice and paper, bake for another 5 minutes.</div>
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Set aside to cool completely</div>
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<i><u>Hazelnut frangipane</u></i></div>
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<i>60 g butter - cubed at room temperature</i></div>
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<i>60 g caster sugar</i></div>
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<i>40 g ground almonds</i></div>
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<i>20 g ground hazelnuts</i></div>
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<i>1 egg - room temperature</i></div>
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<i>pinch of salt</i></div>
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<i>vanilla essence</i></div>
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<i>Using a hand mixer, cream softened butter and sugar.</i></div>
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<i>Add in the ground almonds, hazelnuts, salt and vanilla and mix again until well combined.</i></div>
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<i>Add in the egg and mix until completely incorporated.</i></div>
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<i><u>Montage</u></i></div>
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<i>Cut plums into quarters (leave the skin on).</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-_G8les-BEVNtxK6Tn7j5A9VZIHazdJBOdJltHeIDNTX_vimaF47L4QpruUlXDoyTVq-17ih6v2DkiiUxnXr9ujBx-OYh4dnhN51g_b7981EbdSz-omQ1Pn9OFnlPx-iioUasHm0y8U/s1600/IMG_0117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-_G8les-BEVNtxK6Tn7j5A9VZIHazdJBOdJltHeIDNTX_vimaF47L4QpruUlXDoyTVq-17ih6v2DkiiUxnXr9ujBx-OYh4dnhN51g_b7981EbdSz-omQ1Pn9OFnlPx-iioUasHm0y8U/s320/IMG_0117.jpg" width="213" /></a></div>
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<i>Place almond cream into a piping bag and pipe a spiral onto the base of the cooled tart shell.</i></div>
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<i style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeEFYsjCzRvCZJw9x0PaAkg06lqvEi5VKmeBnnqJBna533rmUe35IlXYg5CPTwCQTrbkxfZ1mqjSvMySNlgVhyphenhyphenGhZ9Zio8t-PyNVH3Ild7_2f3Fe89PsjOBnMg1INqWtqPOV-ZYqrZD4/s1600/IMG_0126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeEFYsjCzRvCZJw9x0PaAkg06lqvEi5VKmeBnnqJBna533rmUe35IlXYg5CPTwCQTrbkxfZ1mqjSvMySNlgVhyphenhyphenGhZ9Zio8t-PyNVH3Ild7_2f3Fe89PsjOBnMg1INqWtqPOV-ZYqrZD4/s320/IMG_0126.jpg" width="213" /></a></i></div>
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<i>Arrange plums on top.</i></div>
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<i>Bake at 170 degrees C for another 15-20 minutes until frangipane is puffed and browned.</i></div>
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<i>Drizzle with honey to glaze and top with roasted walnuts, pistachios and dried flower petals. </i></div>
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<i>You can also add on cubes of caramelized pear and a good sprinkling of brown sugar!</i></div>
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<b><i>Fresh Fig Tart with Spiced Pear</i></b></div>
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<i>-makes 4 tartlets</i></div>
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<i><u>Spiced pear</u></i></div>
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<i>1 pear</i></div>
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<i>butter</i></div>
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<i>brown sugar</i></div>
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<i>1/2 a star anise</i></div>
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<i>1 cardamom pod - squashed</i></div>
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<i>cinnamon</i></div>
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<i><u><br /></u></i></div>
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<i>Peel the pear and cut into small cubes</i></div>
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<i>Melt a knob of butter in a saucepan and add in the cubed pears</i></div>
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<i>Add in brown sugar, star anise and cardamom pod and sauté until browned </i></div>
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<i>Lastly add cinnamon to taste</i></div>
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<i>Cool completely</i></div>
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<u><i>Montage</i></u></div>
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<i>Line buttered tartlet rings with sweet hazelnut tart base. </i><i>Prick the bases with a fork.</i></div>
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<i>(Click <a href="http://www.talitaskitchen.com/2012/08/my-ultimate-strawberry-tart.html#more" target="_blank">here</a> to see how to line tartlet rings)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnDVC7Ob_M2D_WskibYbTz6SNyBAsi7RVwnRmCOxU2KJKXt3HppDmsJutIqHiQS6zEw3BaUm2__29SJGa-Q980MlCWN43dwotFYMKIOhxhr-gy4Q7uGbi2FEPFkH-3aB9Ya8huCIcyzM/s1600/IMG_0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnDVC7Ob_M2D_WskibYbTz6SNyBAsi7RVwnRmCOxU2KJKXt3HppDmsJutIqHiQS6zEw3BaUm2__29SJGa-Q980MlCWN43dwotFYMKIOhxhr-gy4Q7uGbi2FEPFkH-3aB9Ya8huCIcyzM/s320/IMG_0089.jpg" width="320" /></i></a></div>
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<i>Scrunch up a sheet of baking paper as to contour the sides and edges of the tart shell.</i></div>
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<i style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgphjnb2eWSsNbserYUVo8m4qKLSH6U8nntw6OFx2hg9PvvkYJBMc4zO8DDbf4ZElFMt5j0yHl0QOA4CjAPcRk1M2usKg13TmkCE-8x0cdbmEihzLDZabOc0GDwczSFfS2V-F8rh0LQgM/s1600/IMG_0094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgphjnb2eWSsNbserYUVo8m4qKLSH6U8nntw6OFx2hg9PvvkYJBMc4zO8DDbf4ZElFMt5j0yHl0QOA4CjAPcRk1M2usKg13TmkCE-8x0cdbmEihzLDZabOc0GDwczSFfS2V-F8rh0LQgM/s320/IMG_0094.jpg" width="213" /></a></i></div>
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<i>Fill with rice and bake at 180 degrees C for 10 minutes. </i></div>
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<i>Remove paper and rice. Cool completely.</i></div>
<div>
<i>Pipe a spiral of hazelnut frangipane into each tartlet base</i></div>
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<i style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_JhyeZMTImoeyYkwezZNyaOUE8tOKnQLLqh5mu7alt2vZD7DcgYLlyMvm7mlZ2ME-gH_RUJIJqtxpbg6LoH5LCmNxooiT0iUJ4HToYfs_yPjmYwTQxvQKjiZgE3ZgMhCWe5RCoYUhmo/s1600/IMG_0136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_JhyeZMTImoeyYkwezZNyaOUE8tOKnQLLqh5mu7alt2vZD7DcgYLlyMvm7mlZ2ME-gH_RUJIJqtxpbg6LoH5LCmNxooiT0iUJ4HToYfs_yPjmYwTQxvQKjiZgE3ZgMhCWe5RCoYUhmo/s320/IMG_0136.jpg" width="213" /></a></i></div>
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<i>Place spiced pear on top.</i></div>
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<i>Bake at 170 degrees C for 10-15 minutes until frangipane is puffed and browned.</i></div>
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<i>Arrange quartered figs on top and drizzle with honey. </i></div>
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<i>Top with roasted walnuts, pistachios, dried flower petals, and</i><i> brown sugar!</i></div>
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Yum!</div>
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So there you have it folks. Don't you think it's cool how you can make two different tarts with similar ingredients? :)</div>
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And I just <u>love</u> the colour of these plums!</div>
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Thanks for reading and happy eating! :)</div>
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x Tal</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com13tag:blogger.com,1999:blog-5355210537426638567.post-85112202216276660742012-09-17T19:30:00.001+07:002012-09-19T18:35:27.003+07:00French market at my house<div dir="ltr" style="text-align: left;" trbidi="on">
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I am currently writing this post on the plane back to Paris after spending three glorious weeks in my hometown Auckland...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAek-kCs2PvLjOhnIqFttuHf8N-OMyUJKxftM68ruWzbhuzoOdEFdAF-sVjxnF0ECfanEyDPCslU4CqPnvkgyPZ3J6topIrmfnEh3cbRDMw5x1qI4lVZqqH5xIXa53GF6jIntPMCj3Wc/s1600/IMG_1075.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAek-kCs2PvLjOhnIqFttuHf8N-OMyUJKxftM68ruWzbhuzoOdEFdAF-sVjxnF0ECfanEyDPCslU4CqPnvkgyPZ3J6topIrmfnEh3cbRDMw5x1qI4lVZqqH5xIXa53GF6jIntPMCj3Wc/s640/IMG_1075.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view from my kitchen..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoyInu1pXxRi2fPZwZnSluhLtjZkmikPb9q31Ty988OyeaQOq0iPeYotrhjrLlP0to3u2h4AC_0p72lEdZzSOOob4MeX_lJOpD_RdTZKWmBrIDIHk_ACvkSvfTacNNyUCQtH-GWBrmlk/s1600/IMG_1072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoyInu1pXxRi2fPZwZnSluhLtjZkmikPb9q31Ty988OyeaQOq0iPeYotrhjrLlP0to3u2h4AC_0p72lEdZzSOOob4MeX_lJOpD_RdTZKWmBrIDIHk_ACvkSvfTacNNyUCQtH-GWBrmlk/s640/IMG_1072.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Martin iPhoning</td></tr>
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It's been wonderful catching up with all the friends I've missed dearly, all brimming with curious and probing questions on the year I've been away. I've also had the pleasure of meeting many new people through my blog, of whom are all very humble and talented on their own rights. I am also very grateful to have had the opportunity to be featured on the media on my few weeks back at home!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5vbsp6CSXbzF6GdPC_qzTnJ00-aeONrqVAsDv9C4ZnIuBeOapb4mZ_3i0GXTtT_aKBMSFcu5HUq0SMrrpehHyOi_m03ZHU1ejaSwZARHjyyEnY5BUH3bbs0YRr_-8L5qWPa5nFD591E/s1600/taste+article+med.jpg" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5vbsp6CSXbzF6GdPC_qzTnJ00-aeONrqVAsDv9C4ZnIuBeOapb4mZ_3i0GXTtT_aKBMSFcu5HUq0SMrrpehHyOi_m03ZHU1ejaSwZARHjyyEnY5BUH3bbs0YRr_-8L5qWPa5nFD591E/s400/taste+article+med.jpg" width="286" /></a></div>
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Natalie Smith of "<a href="http://www.eatherenow.co.nz/">Eat Here Now</a>" and "<a href="http://magicsurrounds.blogspot.com/">Magic Surrounds</a>" fame, very kindly wrote an article about this blog and my everyday life in Paris for the September issue of New Zealand food magazine "<a href="http://www.facebook.com/tastemagazine">Taste</a>". And I am also very excited about the new hits my blog have been getting from its feature on Metro magazine's blog "<a href="http://metroeats.co.nz/blog/in-the-kitchen-with-auckland-pastry-whizz-talita-setyady/">Metro Eats</a>" written by my dear friend Jeremy Olds. Jeremy wrote about the happenings of the weekend's past where I had hosted a French-market breakfast for a few close friends in my humble abode.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ8XWQ26Ga2dk8Rnkcg8x_WtHtVJcu2EKrYb6nE24OMpPW9DSohBEQ-dWg3ztsHuFasMH5eMjUDKSH21cIEyfps3yz37DVG1jzpepDGhSWpThwFD0hQ8fiflPJJL68aMkCL04UH_tMP8/s1600/IMG_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQ8XWQ26Ga2dk8Rnkcg8x_WtHtVJcu2EKrYb6nE24OMpPW9DSohBEQ-dWg3ztsHuFasMH5eMjUDKSH21cIEyfps3yz37DVG1jzpepDGhSWpThwFD0hQ8fiflPJJL68aMkCL04UH_tMP8/s640/IMG_0070.jpg" width="640" /></a></div>
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<a name='more'></a>The idea for this french breakfast came to me the weekend before that, when my boy Martin, a few friends and I were sitting around the long table at the La Cigale during one of their weekly French market days. A good musician/food enthusiast friend of mine <a href="http://www.facebook.com/samallenmusic">Sam Allen</a> was raving about the almond croissants on offer there and says that he downs one or two every Sunday morning as a ritual. Filled with curiosity I had a big bite of his croissant to have a taste. However, I was a little let down because it was made differently to those that are sold in the Parisian pastry shops; they were filled with custard instead of almond cream. So I offered Sam to come over to my house the following weekend so I could bake him authentic butter croissants filled with almond cream and dunked in rum syrup, the way that I have tasted them in many a pastry shop in Paris.</div>
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<tr><td class="tr-caption" style="text-align: center;">After 2 hours of proofing</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After the second 6 hour proofing</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A cross..</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rolled out the four sides</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Big slab of butter!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Encased..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3x-ZCuCfgkcze0K_T9VGYszGwEDcV6KzBGZCJE_dSc-5ZucF3-_G3pfaVZ7ux5HgjIkHykgxvwvz6qYSxJlAQBiyxU55ztXJ0tirQ1G50PeobJ3RULd_1S8Jo7R0ZMt2t1XbqQxhm2Q/s1600/IMG_1019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3x-ZCuCfgkcze0K_T9VGYszGwEDcV6KzBGZCJE_dSc-5ZucF3-_G3pfaVZ7ux5HgjIkHykgxvwvz6qYSxJlAQBiyxU55ztXJ0tirQ1G50PeobJ3RULd_1S8Jo7R0ZMt2t1XbqQxhm2Q/s400/IMG_1019.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled out lengthwise..</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Three simple turns</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Croissants!</td></tr>
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I happily spent everyday of the following week preparing pastries for my very own French Market. Come friday night, I had about 40 croissants, 20 pains au chocolats, and 20 pains au raisins all ready for their final overnight proofing in chilly Auckland. I went to bed that night super excited and curious to see how fat they were going to get in the next morning!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVDmWJwXFqGi9picnx6ca9R2WbjmPAjCPV8U_RzmJ0ECYpSqiERBouZFo3Fk1pc_Ym7fqrAHdWGuWghmFsfvK6M7mKOU7MNlurU0PXHdjpV6fdcfPlVbUFMq6pZn7YAfOvzjlk6-fN60/s1600/IMG_0110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVDmWJwXFqGi9picnx6ca9R2WbjmPAjCPV8U_RzmJ0ECYpSqiERBouZFo3Fk1pc_Ym7fqrAHdWGuWghmFsfvK6M7mKOU7MNlurU0PXHdjpV6fdcfPlVbUFMq6pZn7YAfOvzjlk6-fN60/s640/IMG_0110.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My chubby croissants..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmE3gjx69pBjEWOqXNI7k2zBjaIly4ZE4Vqb0eIbVD3iATHWzvBO3qLQ2nWo21dXjBlonTej3zlfprBtIUMM-AFWlk2p4kcoO5myPHCGv69lqcoTrjSFi0dpJ6jh3Ddp9biW39Dm0uPKQ/s1600/IMG_1039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmE3gjx69pBjEWOqXNI7k2zBjaIly4ZE4Vqb0eIbVD3iATHWzvBO3qLQ2nWo21dXjBlonTej3zlfprBtIUMM-AFWlk2p4kcoO5myPHCGv69lqcoTrjSFi0dpJ6jh3Ddp9biW39Dm0uPKQ/s640/IMG_1039.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little squashed on the tray!</td></tr>
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By 10 am the whole house was warm and full of pastry! Hungry sleepy-eyed friends expressed their delight in being able to smell the freshly baked croissants from all the way down my long driveway. When everyone was seated around my dining table, I put on the kettle and brewed pots of jasmine tea, whilst some friends brought in bottles of fresh orange juice and a can of hot cocoa mix. After a few snaps of photos, I gave the long awaited "go ahead" and everybody made for their pastries like lunch and dinner no longer existed.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbz7FJ2Ql7e9U9Jqe9i2KVGbrmsKrGCdo_KjhgXpgxXu0jxiXmKFJSghRr6kV4ub1EQUcNXrkgL9eep38Y2IiJscguTo-aUSbLPFVHMfbp50OGBl8alZYsR2kQC4Fw09KpcR8g_pGq9Q/s1600/IMG_1076.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbz7FJ2Ql7e9U9Jqe9i2KVGbrmsKrGCdo_KjhgXpgxXu0jxiXmKFJSghRr6kV4ub1EQUcNXrkgL9eep38Y2IiJscguTo-aUSbLPFVHMfbp50OGBl8alZYsR2kQC4Fw09KpcR8g_pGq9Q/s640/IMG_1076.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond croissants in the oven..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rjmgSoQEsrup8rwWTr2n_qKmFvoxtfIwLBPSNix2dDdokhV8uRJnlmhyphenhyphenhyphenhyphenluGxF0nRBq5BQ9CjMPWdey9Rk1G0RzNFaEMdtE8g3UZQ-Jx5lxNZ-ezvgEJp122C8dodYTYHVvVeM47Qc/s1600/IMG_0089.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rjmgSoQEsrup8rwWTr2n_qKmFvoxtfIwLBPSNix2dDdokhV8uRJnlmhyphenhyphenhyphenhyphenluGxF0nRBq5BQ9CjMPWdey9Rk1G0RzNFaEMdtE8g3UZQ-Jx5lxNZ-ezvgEJp122C8dodYTYHVvVeM47Qc/s640/IMG_0089.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Croissants aux Amandes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6LR4yzPbPWu1-CmrfOzTOJBWaofVxB9VsH6TH1VhvUJ9qxXOTtKB6LDiZK7uE47O-42GhGPoCqXB1TyIpa-Gum1ksvW7ayx3Spjh6DK6Y6mDgwglIUgwg9JLcyNlb4_abmTFZSBoXyo/s1600/IMG_0128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6LR4yzPbPWu1-CmrfOzTOJBWaofVxB9VsH6TH1VhvUJ9qxXOTtKB6LDiZK7uE47O-42GhGPoCqXB1TyIpa-Gum1ksvW7ayx3Spjh6DK6Y6mDgwglIUgwg9JLcyNlb4_abmTFZSBoXyo/s640/IMG_0128.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The freshest croissants in Auckland!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65M4L4V4HQQSueXF-V1AUAhAoKzlC-0cT8D7Jd6s2JR47pKiISBsTSfdntpC9lGV86QtOnTgxSZ94aHrYnGMjiaZkmvKf6q_p0uzLB1VUCKdFPWEOhZVZ0-eOI6U4XISEwOrufWvc248/s1600/IMG_1049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65M4L4V4HQQSueXF-V1AUAhAoKzlC-0cT8D7Jd6s2JR47pKiISBsTSfdntpC9lGV86QtOnTgxSZ94aHrYnGMjiaZkmvKf6q_p0uzLB1VUCKdFPWEOhZVZ0-eOI6U4XISEwOrufWvc248/s640/IMG_1049.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92z8vABCrwiWYWwU5btvwDr4Zov0JvnFxcRit_4CwC9WDfVhU4ttF0f707t4I4LXMIhP55WFc_7-Pe2fEF8qPW2lBQy0R9FtH-9mx8pyZ7tfLkSzObyyyiNVfS4-GEp2AcXoGM_5My6c/s1600/IMG_0086.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92z8vABCrwiWYWwU5btvwDr4Zov0JvnFxcRit_4CwC9WDfVhU4ttF0f707t4I4LXMIhP55WFc_7-Pe2fEF8qPW2lBQy0R9FtH-9mx8pyZ7tfLkSzObyyyiNVfS4-GEp2AcXoGM_5My6c/s640/IMG_0086.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pains aux raisins from brioche dough</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzdQpswf0BB5uVMV8kGcJfk0cGc3BZNH6gl34G9V8iI7TWJ2-I2tsE8LlMwFuxo227tb9RMDNLBJfS0vfPWDIhHK3vDhB9BALEt173BbOtn_EDTWm6_p6qklwtBbrkpuMHYpcLGiaCp4/s1600/IMG_0098.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzdQpswf0BB5uVMV8kGcJfk0cGc3BZNH6gl34G9V8iI7TWJ2-I2tsE8LlMwFuxo227tb9RMDNLBJfS0vfPWDIhHK3vDhB9BALEt173BbOtn_EDTWm6_p6qklwtBbrkpuMHYpcLGiaCp4/s640/IMG_0098.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pastry spread</td></tr>
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Seeing the smiling faces of my dearest friends as they tucked into their croissants filled me with much joy and a great sense of accomplishment. It reminded me of why I am working hard towards opening my own restaurant and pastry shop very soon (Bali 2014! More on this soon.) It is definitely a passion of mine to cook, bake and make people happy with lovely good food. After everyone had stuffed their faces enough, they were able to bring a few back home for their flatmates/families too! It was definitely a breakfast to remember, and I had such a great time hosting my very own French market. I think I definitely have to think about redoing this the next time I go back home in December. I know I will appreciate all the extra pastry practice again! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZQQrI5yOkiV9_l06Xuy6faBUFM5FzYC0l1TVLmxdVuI04C-dJ1Zng3Vf_uXBy1paRra_l92nxQFCkVZfEkTlrg0TJytHQVBi7W1ZrbkroM3PnkOu3qoMfeXmAUE2F7vhzGcrvsPrupw/s1600/393487_10151144750268599_1384541246_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZQQrI5yOkiV9_l06Xuy6faBUFM5FzYC0l1TVLmxdVuI04C-dJ1Zng3Vf_uXBy1paRra_l92nxQFCkVZfEkTlrg0TJytHQVBi7W1ZrbkroM3PnkOu3qoMfeXmAUE2F7vhzGcrvsPrupw/s640/393487_10151144750268599_1384541246_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweethearts.</td></tr>
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x Tal</div>
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ps. I will post the recipes soon :)</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com11tag:blogger.com,1999:blog-5355210537426638567.post-45945609824495680792012-09-13T08:16:00.003+07:002012-09-21T14:16:41.817+07:00Honey, I'm home.<div dir="ltr" style="text-align: left;" trbidi="on">
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Kia ora! I have been livin' it up back home in Auckland for two and a half weeks. Spring has just sprung, and though weather is still pretty lousy, but I have been spoilt by the warmth of lovely old friends. Waking up to the sound of the waves and the view of the sea is something I've taken for granted before I'd left for the city life in Paris. I am so happy to be home, and for now, I don't even want to think about going back! As clichéd as it is, I have to say, there really is no place like home.</div>
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On the first weekend that I was back, one of my good friends' Hongi, was to celebrate her 22nd birthday. I thought it would be great to make her a birthday cake and a macaron tower to mark the momentous occasion. She was pretty excited when I told her of my plans, saying she had never been made a birthday cake before, let alone a macaron tower! So that night, I put on my apron and brought my long-dormant home kitchen to life once again. </div>
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I started by making four batches of macarons for the tower. To fill the cone, I needed about 90 macarons, but I made 120 so I could choose the best 90 and have plenty left to nibble on. I had let Hongi choose the flavours, and she went with rose petal, vanilla bean, salted caramel and pistachio. I thought those were a wonderful selection of classic french flavours, and the colours would work beautifully together. </div>
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<tr><td class="tr-caption" style="text-align: center;">Pink macaron shells piped and ready for the oven</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Paired macaron shells ready to be filled!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkxGpQhtAyTxtH2-2mfeXVH8KKpyu3SVIMCT3ABn3TaKsShZVrS3WKJ3XceUm6NUTu7OIqPYf83ScZFApjT2diTXQ42H5kNh5Uf92nzjG0QBLRnxkOnyFdimxT5L_vWXQI7mHOGmszfM/s1600/IMG_0972.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkxGpQhtAyTxtH2-2mfeXVH8KKpyu3SVIMCT3ABn3TaKsShZVrS3WKJ3XceUm6NUTu7OIqPYf83ScZFApjT2diTXQ42H5kNh5Uf92nzjG0QBLRnxkOnyFdimxT5L_vWXQI7mHOGmszfM/s640/IMG_0972.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla bean and white chocolate ganache</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmgVdLszE_7uW-4fe-t2r9qv2ONf2qEVCKtNfOu6G4TVxTnwIkW9w1lUkEYDVAvCjwoMle1f7qVEu1beOdjGWXetvTz3jbjp9iN-shAesTTG6IoHEinPcyx0kuYuCP64aMz_Os5BXr3M/s1600/IMG_0976.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmgVdLszE_7uW-4fe-t2r9qv2ONf2qEVCKtNfOu6G4TVxTnwIkW9w1lUkEYDVAvCjwoMle1f7qVEu1beOdjGWXetvTz3jbjp9iN-shAesTTG6IoHEinPcyx0kuYuCP64aMz_Os5BXr3M/s640/IMG_0976.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love the black vanilla bean specks!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L8PQLwLGgWPL4d75Ok_U6T3FEdYC0J98DFwKixAXn0JHwSYa91W8EFj8q5UJyeqvCqLLM01Vn6taPp_D9Ln1Iesx4qRbA4w13TJ0Gp3PYbRg7qYnUwziskivIgELvYiRRRr3BzCc3-4/s1600/IMG_0957.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L8PQLwLGgWPL4d75Ok_U6T3FEdYC0J98DFwKixAXn0JHwSYa91W8EFj8q5UJyeqvCqLLM01Vn6taPp_D9Ln1Iesx4qRbA4w13TJ0Gp3PYbRg7qYnUwziskivIgELvYiRRRr3BzCc3-4/s640/IMG_0957.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favourite part...</td></tr>
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After all the macarons were filled, I sealed them in an airtight container and left them in the fridge overnight to mature. This is an important step as the filling will soften the inner shells and fuse them together to create the lovely chewy texture we've come to love of these treats.</div>
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The next morning I started work on the birthday cake. Inspired by the <a href="http://www.huffingtonpost.com/2011/12/12/birthday-cake_n_1144274.html">"momofuku birthday cake"</a> I decided to surprise Hongi with a funfetti cake. I couldn't wait to see her expression when she cuts into the cake and reveals the colourful surprise inside! I achieved this by stirring in sprinkles into the cake batter before baking. I frosted the cake with a not-so-sweet italian meringue buttercream which I coloured pink for extra cuteness. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs5Le8vHzgIxeh1-SwERkCr1gCzW00ESnz8_AynBztLGFHr95Sy7E4IZrIqUoq82J8t57qXO5Vs9n9cTeKgkbC1_RHlLMfHNs7n45B_VfkcoCR0oqrZujcxffW1g5h_GK9drc3tfy6SY/s1600/IMG_0979.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs5Le8vHzgIxeh1-SwERkCr1gCzW00ESnz8_AynBztLGFHr95Sy7E4IZrIqUoq82J8t57qXO5Vs9n9cTeKgkbC1_RHlLMfHNs7n45B_VfkcoCR0oqrZujcxffW1g5h_GK9drc3tfy6SY/s640/IMG_0979.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake sandwich!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qSH_iOYRAMU-7Wo_o1eVu49Mq37LfR3jXqVz__fTDd-_8DBdQVCO36gwx5QSAKQW8OCueFBxMs5zT0V26ak2aD0PGWfRxwsw3156hrhpSfDc9u4ORWmAgad3p7x1zJv5TR50NiCaSus/s1600/IMG_0982.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qSH_iOYRAMU-7Wo_o1eVu49Mq37LfR3jXqVz__fTDd-_8DBdQVCO36gwx5QSAKQW8OCueFBxMs5zT0V26ak2aD0PGWfRxwsw3156hrhpSfDc9u4ORWmAgad3p7x1zJv5TR50NiCaSus/s640/IMG_0982.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The surprise is slowly hidden..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3JtPcw22lp6qMQLtpieMybZr9hO403SiXBw_70SaXrMIytsBcT0EsX3zEkDtUWgIfREH4ONnmvmcXx4xtE2T-CybIpnSqUcr1BuJJH5FXQTWXLu3KUeQde21ENVbv0Xgfos6aGHTWVw/s1600/IMG_0989.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3JtPcw22lp6qMQLtpieMybZr9hO403SiXBw_70SaXrMIytsBcT0EsX3zEkDtUWgIfREH4ONnmvmcXx4xtE2T-CybIpnSqUcr1BuJJH5FXQTWXLu3KUeQde21ENVbv0Xgfos6aGHTWVw/s640/IMG_0989.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A simple border to perk up the cake..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjft1Nhv0r85XHseUQ-MgzCtnPBik6318nmjd15NVyqXVwwkkTzpJJYknbhZBAEH_taYtyT2pZxpdmLrUb4ZnhKjxxrTpfquBqLCJeL4xB8Y4_QndxRhuMZGWLl3UqcXdnDHJ22G12VpkU/s1600/IMG_1000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjft1Nhv0r85XHseUQ-MgzCtnPBik6318nmjd15NVyqXVwwkkTzpJJYknbhZBAEH_taYtyT2pZxpdmLrUb4ZnhKjxxrTpfquBqLCJeL4xB8Y4_QndxRhuMZGWLl3UqcXdnDHJ22G12VpkU/s640/IMG_1000.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A sprinkling of sprinkles on top..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TEZdgDwvfgCIjcgbXgBXpw1kc8Rjhjag_J3kzZE9KRmnnS1BSEZeLnuJ8rkuCkMraKJQYQ6gPvCgoNXSd1B7ilQEDF0Q35tQXsdiPFeLOdG2BoZn9PLXtwV8ZZ_s4JMMB9NUBaKu1kk/s1600/IMG_0998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TEZdgDwvfgCIjcgbXgBXpw1kc8Rjhjag_J3kzZE9KRmnnS1BSEZeLnuJ8rkuCkMraKJQYQ6gPvCgoNXSd1B7ilQEDF0Q35tQXsdiPFeLOdG2BoZn9PLXtwV8ZZ_s4JMMB9NUBaKu1kk/s640/IMG_0998.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And the birthday cake is done!</td></tr>
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The cake was finished just in time for the party in Auckland city, I was a little nervous of how I would transport the monster of a cake safely 22km away by car. So I sat with it on the cake stand on my lap and made my boy Martin drive like a grandma. </div>
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When we got to the venue, all that was left for me to do was assemble the macaron tower!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VM7n0r1yLHEZj-cfU6C8aduleGnoXk8VoXWIditxIm4f7jpHcnwiI9QyXMyFJdmzax9Bf4lKW-4O1AXWedJdrzBeJ3R12lCUzg4cRSmGpa9tfn7TmupdGV0dy7jwMFTsgQr4LGBES8g/s1600/IMG_5417.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5VM7n0r1yLHEZj-cfU6C8aduleGnoXk8VoXWIditxIm4f7jpHcnwiI9QyXMyFJdmzax9Bf4lKW-4O1AXWedJdrzBeJ3R12lCUzg4cRSmGpa9tfn7TmupdGV0dy7jwMFTsgQr4LGBES8g/s640/IMG_5417.jpg" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Putting on finishing touches surrounded by hungry eyes..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19CtoxG1yOXJXwPocU7znlzjnitv9YbNM_JITeElNq-VJpsSw3PktrrV_zExLoa59Zj2kpdXueWWIwv0Mj-tAeLScMKcYLUo3UhRgs_i2BaKWMTNwvKuGBlXeh7MdHLLZJKum0b1YP1A/s1600/IMG_5424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19CtoxG1yOXJXwPocU7znlzjnitv9YbNM_JITeElNq-VJpsSw3PktrrV_zExLoa59Zj2kpdXueWWIwv0Mj-tAeLScMKcYLUo3UhRgs_i2BaKWMTNwvKuGBlXeh7MdHLLZJKum0b1YP1A/s640/IMG_5424.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">C'est fini!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14AFaEgxXjsutYYuPnPbD_Tq1w2S0maCq2-sPHqvfwNXYYzgpgKjWhKT0qG6kAPSwH8wRqcNlkScWN3FJvbzTmWaGBANu2-ZIYolx0KQZVDc2gcjh50V4wZpBWz-aDdCPk8miosQ52lE/s1600/IMG_5554.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg14AFaEgxXjsutYYuPnPbD_Tq1w2S0maCq2-sPHqvfwNXYYzgpgKjWhKT0qG6kAPSwH8wRqcNlkScWN3FJvbzTmWaGBANu2-ZIYolx0KQZVDc2gcjh50V4wZpBWz-aDdCPk8miosQ52lE/s640/IMG_5554.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A light circling of ribbon to discourage degustation prior to cake-cutting.</td></tr>
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<a name='more'></a>Before long the venue was packed and it came time to light the candles and sing the song!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEs623dIISOgYfqOcVWxi1Tt9q2-qOIYVjgqeAy_bwdeYlwYZ7L7nChBUZpsfxOLmoc8Ack3MWqz5EJgxiisSl8E1Gp5sVHC-A9Wa18AZSAaAMzmL8SaeI5C_7klZQc87QACsSJ2bkmug/s1600/IMG_5613.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEs623dIISOgYfqOcVWxi1Tt9q2-qOIYVjgqeAy_bwdeYlwYZ7L7nChBUZpsfxOLmoc8Ack3MWqz5EJgxiisSl8E1Gp5sVHC-A9Wa18AZSAaAMzmL8SaeI5C_7klZQc87QACsSJ2bkmug/s640/IMG_5613.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">22 candles..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPJDY8TNlLCZ72nZsl8kfZ1SUNQgSZU7_6BnBmk39BLwh25QJ6nuwH-4NteLZhTsbW-cRRHJ255N089WSNsOGHqvCNNAy1411DbPwwwRZ7kzbjZARHgQpP5C2KUxq2b3LkFISREDMbW0/s1600/IMG_5623.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPJDY8TNlLCZ72nZsl8kfZ1SUNQgSZU7_6BnBmk39BLwh25QJ6nuwH-4NteLZhTsbW-cRRHJ255N089WSNsOGHqvCNNAy1411DbPwwwRZ7kzbjZARHgQpP5C2KUxq2b3LkFISREDMbW0/s640/IMG_5623.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beautiful birthday girl!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GwNO8Y1bCa2LqQgeCFIEvhv8lwqICIqtGsE4xlL2VXMfM1Smg2ZV9-4THlVjzdvdaJ8RaDcutu24luKEzxtDxDUScFJojiZuLF2tVFSVfHuPzCcbJmPvYehR383mRvs7YcfcbSj1WXM/s1600/IMG_5633.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GwNO8Y1bCa2LqQgeCFIEvhv8lwqICIqtGsE4xlL2VXMfM1Smg2ZV9-4THlVjzdvdaJ8RaDcutu24luKEzxtDxDUScFJojiZuLF2tVFSVfHuPzCcbJmPvYehR383mRvs7YcfcbSj1WXM/s640/IMG_5633.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The reveal.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwV0BkAwKEXEgTLnADcpsHJhOTgCT2x6Atjz5BCe_8T3017CnPfHkCSOb3FwNyJ6iA3IA4TxR-i7qz2UDMgxASLg2clPQGtX384mdsgEJqiCQvlJLsKdYIEWDBoLyF9p1CemxNuB61srU/s1600/IMG_5779.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwV0BkAwKEXEgTLnADcpsHJhOTgCT2x6Atjz5BCe_8T3017CnPfHkCSOb3FwNyJ6iA3IA4TxR-i7qz2UDMgxASLg2clPQGtX384mdsgEJqiCQvlJLsKdYIEWDBoLyF9p1CemxNuB61srU/s640/IMG_5779.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the carnage.</td></tr>
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Overall it was a wonderful night, and I felt really honoured to have been given the opportunity to do what I love for a friend that I adore. The thing that I love most about baking is for me to be able to help mark the important occasions in people's lives and make it an extra memorable moment with sweets. It was definitely worth the late nights baking to see her smile and get excited about her cakes. I can't wait until another one of my friends have a birthday and I can make more cakes and towers!</div>
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<i>Happy Birthday Hongi!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFr9tg_cRM_ucjFtF8eQIabsvm05E5hZ9WVfGNjd59LbRCanQDF47Hs2qodquNGr9Z7U9btlZyWXGY_4QqaUepcZDlhptiqJVa-GYU2-EBN1_NFp4jvlg0d9cr_ym47ZrvZPqgm4MnEX8/s1600/IMG_5691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFr9tg_cRM_ucjFtF8eQIabsvm05E5hZ9WVfGNjd59LbRCanQDF47Hs2qodquNGr9Z7U9btlZyWXGY_4QqaUepcZDlhptiqJVa-GYU2-EBN1_NFp4jvlg0d9cr_ym47ZrvZPqgm4MnEX8/s640/IMG_5691.jpg" width="640" /></a></div>
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x Tal</div>
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ps. I am currently working on a macaron-making video.. so if you're wondering about recipes, you'll get them soon!</div>
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pps. Thank you to Frana Hollands and Martin Paris for the photos!</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com11tag:blogger.com,1999:blog-5355210537426638567.post-40679231575064322012-08-19T05:57:00.002+07:002012-09-23T23:15:37.699+07:00My ultimate strawberry tart <div dir="ltr" style="text-align: left;" trbidi="on">
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We are in the middle of a HEATWAVE! It was 37 degrees C today, and as I write this post at 11pm at night, it is still 30 degrees outside. There is no air conditioning in my apartment, and baking wasn't exactly the best way to keep the place cool. But I wasn't about to step outside and sweat under the hot sun either. So the lesser of the two evils was chosen, and I set out to make something delicious and summery to make me appreciate this weather a little more.</div>
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My sister Tania had stayed for a week on her way back to New York from Jakarta. When we were strolling on Rue de la Convention a couple of days ago, when we were pleasantly surprised by a small fruit shop that had stayed open during the French summer exodus. In the quaint and quiet shop, Tania commented on how ripe and red the strawberries looked and implored that we purchase some. So today, to be at home with a large punnet of gorgeous red strawberries on an idle afternoon, making strawberry tarts seemed to be the way to go.<br />
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However, it has to be said that working with tart dough in this kind of weather can be tricky! The high ambient temperature means that the dough can soften up and stick to the counter upon rolling. But this problem could be avoided by working very swiftly and line the tart rings as quickly as possible before the whole thing turns into a sticky mess. For my tarts, I decided to use a chocolate "pâte sablée" recipe by Pierre Herme for the tart shells. They were filled with delicious pistachio cream and jellied strawberry puree before topping them off with fresh strawberries. There is a little surprise in the center as well.. You'll see what I mean soon!</div>
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<b><i></i></b><br />
<a name='more'></a><b><i>My Ultimate Strawberry Tarts with Chocolate and Pistachio</i></b><br />
<i>-makes 6 8cm tarts</i><br />
<i><br />
</i> <i><br />
</i> <i><u>Chocolate Pâte Sablée</u></i><br />
<i>100 g unsalted butter - cold, cubed</i><br />
<i>20 g powdered sugar - sifted</i><br />
<i>35 g ground almonds</i><br />
<i>1/4 tsp salt</i><br />
<i>1 large egg</i><br />
<i>20 g cocoa powder - sifted</i><br />
<i>130 g all-purpose flour - sifted</i><br />
<i><br />
</i> <i>Combine all the dry ingredients</i><br />
<i>Add in cubed butter and work into the dry ingredients with fingertips to resemble small crumbs</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DJ7_cMPqx7rBChc8YMPoKYbiWnVbZ9oUOSoEn0gOzIxxZ606ikejp602Xe3O-5ho3i9eAppc61BchvebhnpQc__iPRkMHvt9mhsRc_jsI8dlQRgCJvmEBF7yqIxZrTD5K1Q0HK3pd0M/s1600/IMG_0470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DJ7_cMPqx7rBChc8YMPoKYbiWnVbZ9oUOSoEn0gOzIxxZ606ikejp602Xe3O-5ho3i9eAppc61BchvebhnpQc__iPRkMHvt9mhsRc_jsI8dlQRgCJvmEBF7yqIxZrTD5K1Q0HK3pd0M/s320/IMG_0470.jpg" width="320" /></i></a></div>
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<i>Add in the egg and work into a dough until just incorporated - do not overwork!</i><br />
<i>Dough will be very soft, place onto a sheet of baking paper, wrap up and refrigerate until firm</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDIL8fZlhDgmoYS3N_chuMJTlqcPzEjeWyDzSuXpbk0VxSVRVbOikT7K9LnTZDt2p9WM6YfWfsfFjXBzM-N_CzOd22YsSuH9Cq6K2jtu62RWf6iOyPm2v7uLm-jEU_iNP4fL2ebxfNXw/s1600/IMG_0474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDIL8fZlhDgmoYS3N_chuMJTlqcPzEjeWyDzSuXpbk0VxSVRVbOikT7K9LnTZDt2p9WM6YfWfsfFjXBzM-N_CzOd22YsSuH9Cq6K2jtu62RWf6iOyPm2v7uLm-jEU_iNP4fL2ebxfNXw/s320/IMG_0474.jpg" width="320" /></i></a></div>
<i><br />
</i> <i>Butter tart rings well</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmBv9XMiVMV2JA5OTfshGEpILsm8k9JZreV7UcvyLwK_fWkVX0SvzpuPRQNuaPR19bSF55f9iQAHnQShBgOXY6q2OR2NioWt5mdA5InXwi5ScyDTttfC0Y-QYDr3pXyRIAz-MzrxZroo/s1600/IMG_0490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmBv9XMiVMV2JA5OTfshGEpILsm8k9JZreV7UcvyLwK_fWkVX0SvzpuPRQNuaPR19bSF55f9iQAHnQShBgOXY6q2OR2NioWt5mdA5InXwi5ScyDTttfC0Y-QYDr3pXyRIAz-MzrxZroo/s320/IMG_0490.jpg" width="320" /></i></a></div>
<i><br />
</i> <i>Roll out with a rolling pin and with the help of flour to a thickness of 2-3mm </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ph95GQpSGRzPEQodVBtSXySOznKevHa1XqnQ5QQRiKAizAktnRFZyL3_uz9N3L5ne6lqnFp6GHsEk35XMQq0vdYD9mZ-OHKcGSaTuBccEd6wquLdwmh0FN4YVzZrJshIbGNIQvzCia4/s1600/IMG_0498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ph95GQpSGRzPEQodVBtSXySOznKevHa1XqnQ5QQRiKAizAktnRFZyL3_uz9N3L5ne6lqnFp6GHsEk35XMQq0vdYD9mZ-OHKcGSaTuBccEd6wquLdwmh0FN4YVzZrJshIbGNIQvzCia4/s320/IMG_0498.jpg" width="320" /></i></a></div>
<i><br />
</i> <i>Use a 14cm cake mold to cut portions of the dough</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_bOD_CSqE9QbYE16KoSnLMG3xMOvGG9lvLTS0beotocORwH6jxd0wNpIFt6aYwRLHMbI2b5Chyphenhyphenc_mXK9zjtFJdkGxgBzyccfKaA2nwTQjIPV7Zg2mZjnJKaLM2fvOTpjXkmB-vtS-x8/s1600/IMG_0499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_bOD_CSqE9QbYE16KoSnLMG3xMOvGG9lvLTS0beotocORwH6jxd0wNpIFt6aYwRLHMbI2b5Chyphenhyphenc_mXK9zjtFJdkGxgBzyccfKaA2nwTQjIPV7Zg2mZjnJKaLM2fvOTpjXkmB-vtS-x8/s320/IMG_0499.jpg" width="320" /></i></a></div>
<i><br />
</i> <i>Line the tart ring, pressing well onto the sides. Make sure the bases are at a right angle.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jEgpYzUxohGILSeC1ve2AJbrrYxjPGX2CR6ifK7_x4QAMVCdQkoeJ-eh3v3Dvv-zmXKELu892JOevOBPj58rc9T7FM9x3c0qVqlWTLeCBjHrrxhWWDkUVlLx6qESU0ASrOUu422rRHk/s1600/IMG_0504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jEgpYzUxohGILSeC1ve2AJbrrYxjPGX2CR6ifK7_x4QAMVCdQkoeJ-eh3v3Dvv-zmXKELu892JOevOBPj58rc9T7FM9x3c0qVqlWTLeCBjHrrxhWWDkUVlLx6qESU0ASrOUu422rRHk/s320/IMG_0504.jpg" width="320" /></i></a></div>
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<i>Cut off excess dough with a small knife</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsQ3jkkq3Vmw6nx23PM2WWPicn963txNFHQZ0BVGi635Cyj9RZwHR3gShljxjTvcbDWYMP4lwE1wL_s9NyeVWQ-CQ8JO6XENRMtOeOnOsCaaW3W14Yz3KnH40fMpuU7PKCZoherQWavw/s1600/IMG_0519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsQ3jkkq3Vmw6nx23PM2WWPicn963txNFHQZ0BVGi635Cyj9RZwHR3gShljxjTvcbDWYMP4lwE1wL_s9NyeVWQ-CQ8JO6XENRMtOeOnOsCaaW3W14Yz3KnH40fMpuU7PKCZoherQWavw/s320/IMG_0519.jpg" width="320" /></i></a></div>
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<i>Rest tart shells in the fridge for at least 30 minutes before baking</i></div>
<i>Poke bases with fork to prevent from rising</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoU89WUxCB4COXe5J6TBt_ehbh5o9RPBSf7phyXAXbVcN4rjYhoenNBcAwiyFGO7GppzaVezkxmn3h06jz9Zb4zGRq8sPh3Lkz7dOtWvWs1kFzOUyWxAK3sFT0JKiXYxYCEL3vPfMNWo/s1600/IMG_0571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoU89WUxCB4COXe5J6TBt_ehbh5o9RPBSf7phyXAXbVcN4rjYhoenNBcAwiyFGO7GppzaVezkxmn3h06jz9Zb4zGRq8sPh3Lkz7dOtWvWs1kFzOUyWxAK3sFT0JKiXYxYCEL3vPfMNWo/s400/IMG_0571.jpg" width="265" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqL3W16bBxfNvPp7jGr9MH4WjIJ391vIeCPVWYzWzj0gVDvXDpcflI046mTNBpjzG80KYpZOMZQejKsNQjR6X-WKP13h6D-6jaZuquxmqV5FOBUxFU2UOiLYyX6aGrAMhnS2zFJETn9g/s1600/IMG_0577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqL3W16bBxfNvPp7jGr9MH4WjIJ391vIeCPVWYzWzj0gVDvXDpcflI046mTNBpjzG80KYpZOMZQejKsNQjR6X-WKP13h6D-6jaZuquxmqV5FOBUxFU2UOiLYyX6aGrAMhnS2zFJETn9g/s320/IMG_0577.jpg" width="320" /></i></a></div>
<i><br />
</i> <i>Bake at 175 degrees C for about 15-20 minutes - determine doneness by touch</i><br />
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<i>Cool completely</i></div>
<i><br />
</i> <i><u>Pistachio Cream</u></i><br />
<i>90 g heavy cream</i><br />
<i>40 g white chocolate, melted</i><br />
<i>8 g pistachio paste</i><br />
<i><br />
</i> <i>Combine heavy cream and pistachio paste and bring to a gentle simmer</i><br />
<i>Pour mixture over the melted white chocolate and stir to combine</i><br />
<i>Cover with plastic wrap (in contact) and cool down completely in the fridge</i><br />
<i>Whip or whisk the mixture until voluminous</i><br />
<i><br />
</i> <i><u>Crispy Chocolate Surprise</u></i><br />
<i>20 g dark chocolate</i><br />
<i>15 g nutella</i><br />
<i>15 g feuilletine (crispy flakes)</i><br />
<i><br />
</i> <i>Melt dark chocolate and combine with nutella</i><br />
<i>Stir in feuilletine </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-yCQNZ8CZ59Af1MILokDeXVhYcT73iVYIytDDrFis_IR7gL0K9ZYemgznSFTCRkozGeKoq9abvTTyWiw7hwnDQDk20JiUPz3o2g2DmTWZpw-1Z1xMnuxvTwWuj7f0-TtzArrmcMAWc8/s1600/IMG_0597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-yCQNZ8CZ59Af1MILokDeXVhYcT73iVYIytDDrFis_IR7gL0K9ZYemgznSFTCRkozGeKoq9abvTTyWiw7hwnDQDk20JiUPz3o2g2DmTWZpw-1Z1xMnuxvTwWuj7f0-TtzArrmcMAWc8/s320/IMG_0597.jpg" width="320" /></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMLuwuJK0teHB2aPQ9tUERNniLFSXndmGLbr7lMRvFyQul4Rm2aYwJPdUU8WJGuC1noynS8_WcPK60c2Ui_n7BL27JJdQmhHhQnwB4nfTqFyLyh6_IUIv29f-X-soBjqr4DUFgnPEdRo/s1600/IMG_0601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMLuwuJK0teHB2aPQ9tUERNniLFSXndmGLbr7lMRvFyQul4Rm2aYwJPdUU8WJGuC1noynS8_WcPK60c2Ui_n7BL27JJdQmhHhQnwB4nfTqFyLyh6_IUIv29f-X-soBjqr4DUFgnPEdRo/s320/IMG_0601.jpg" width="320" /></i></a></div>
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</i></div>
<i><br />
</i> <i><u>Jellied Strawberry Purée</u></i><br />
<i>150 g strawberry purée</i><br />
<i>2 gelatin leaves - soaked and strained</i><br />
<i>sugar to taste</i><br />
<i><br />
</i> <i>Warm up half of the strawberry purée into a gentle simmer</i><br />
<i>Add in the gelatin leaves and whisk to incorporate</i><br />
<i>Take off heat and pour into a clean bowl</i><br />
<i>Add in the rest of the purée and stir to combine </i><br />
<i>Cool to 30 degrees C before using</i><br />
<i><br />
</i> <i><u>Montage</u></i><br />
<i>At the base of the tart shells, pipe in a layer of pistachio cream using a piping bag</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtemJpQRg4RGQENTc4SUycmNoeva_cB_gPxRgw0JWNDVwEgBD7otsiLe-jDF59wX9gswD3z4h0RM-4idJeFNa3VTM9Ac7z9p1KvsOQxdIGLURKor7MhfeOwCB9ZibPxGQgQPwfdFH4LU/s1600/IMG_0583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtemJpQRg4RGQENTc4SUycmNoeva_cB_gPxRgw0JWNDVwEgBD7otsiLe-jDF59wX9gswD3z4h0RM-4idJeFNa3VTM9Ac7z9p1KvsOQxdIGLURKor7MhfeOwCB9ZibPxGQgQPwfdFH4LU/s320/IMG_0583.jpg" width="212" /></i></a></div>
<i><br />
</i> <i>Dot on some crispy chocolate onto the pistachio cream and cool in fridge to firm up a little bit</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PpUXLR-i1anlDVzfFmW4gkBUL2XvWutS_iVl40m59_5hwVo-YVzoj43L0WBkUun4aRdxFy2OolxCmu0bpYEDrQCpSZ4FrQsFgusT0CkJkqsJt7ZlwDnFpjzSVNziLsGP6QyMLMnlfeo/s1600/IMG_0616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PpUXLR-i1anlDVzfFmW4gkBUL2XvWutS_iVl40m59_5hwVo-YVzoj43L0WBkUun4aRdxFy2OolxCmu0bpYEDrQCpSZ4FrQsFgusT0CkJkqsJt7ZlwDnFpjzSVNziLsGP6QyMLMnlfeo/s320/IMG_0616.jpg" width="320" /></i></a></div>
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</i> <i>Pour in jellied strawberry purée until pistachio cream and crispy chocolate are completely covered</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZX2Toscr72VhtZbfStsaursW0tBh9m6f2_ZJUY5KTWrmOeN1TtMdiJ778AMjx2_nqcRohaPXJ1wCd5pqpB0NWhyphenhyphenx09G9b7y3P57jCx7yD0kR3P4kRSD6j5oYKxvBMba3Usjn_b_z05ko/s1600/IMG_0627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZX2Toscr72VhtZbfStsaursW0tBh9m6f2_ZJUY5KTWrmOeN1TtMdiJ778AMjx2_nqcRohaPXJ1wCd5pqpB0NWhyphenhyphenx09G9b7y3P57jCx7yD0kR3P4kRSD6j5oYKxvBMba3Usjn_b_z05ko/s320/IMG_0627.jpg" width="320" /></i></a></div>
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</i> <i>Arrange strawberries on top </i><br />
<i>Place tarts in fridge to set the jellied purée</i><br />
<i>Brush on the strawberries with a pastry glaze for shine ("nappage mirroir neutre")</i><br />
<i>A little gold leaf never hurts!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RDZZaQKaUxMRzwc_x4_TzGCWs19Rw7mB6V2OYpFMtMtz9-9Fy9mx6GEzFbzYeMkbbwc8yH2a9a6Q3lFvNKPJDsgi4tYfzxxUQpZXKZmjG5VPUV-4l6_-_nveST1D6H5VNPZFHqUbucQ/s1600/IMG_0723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RDZZaQKaUxMRzwc_x4_TzGCWs19Rw7mB6V2OYpFMtMtz9-9Fy9mx6GEzFbzYeMkbbwc8yH2a9a6Q3lFvNKPJDsgi4tYfzxxUQpZXKZmjG5VPUV-4l6_-_nveST1D6H5VNPZFHqUbucQ/s640/IMG_0723.jpg" width="640" /></a></div>
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I call this my Ultimate strawberry tart because I feel that the flavor and textural combinations work really well, and this tart is super duper good. After taking this cross section pic, I devoured the thing in a couple of bites.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2Qnnp5UOsiwWPLMBiyE3CsfnRoiH9LaAMz7V1acBH4aUQpchf3BLu6OfUpv4ShSRx0qwCNdjxvZYE-NmpOK-HrJb5a7p8BxHtQ_uJs5JP9iJKtVDEdwxPMe41jVZyhShsyxrJLOKVUk/s1600/IMG_0918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2Qnnp5UOsiwWPLMBiyE3CsfnRoiH9LaAMz7V1acBH4aUQpchf3BLu6OfUpv4ShSRx0qwCNdjxvZYE-NmpOK-HrJb5a7p8BxHtQ_uJs5JP9iJKtVDEdwxPMe41jVZyhShsyxrJLOKVUk/s640/IMG_0918.jpg" width="640" /></a></div>
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Ultimate indeed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM_TWEX0_IlWFs2xVFdQ_04lmYjpB-2VZFGjXtfEq5Kfgn7_E02Q8Ln3-lktzCWNtzHFKIePM8Pg-Tjx1ehYAgNzbV-03Rf1t90bEKEJ8RLyn3kMqoFBqqitTxrUWcaWRR4hOxRvr7BU/s1600/IMG_0662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM_TWEX0_IlWFs2xVFdQ_04lmYjpB-2VZFGjXtfEq5Kfgn7_E02Q8Ln3-lktzCWNtzHFKIePM8Pg-Tjx1ehYAgNzbV-03Rf1t90bEKEJ8RLyn3kMqoFBqqitTxrUWcaWRR4hOxRvr7BU/s640/IMG_0662.jpg" width="425" /></a></div>
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x Tal</div>
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Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com28tag:blogger.com,1999:blog-5355210537426638567.post-15660417288769557272012-08-14T02:22:00.003+07:002012-08-14T03:52:50.906+07:00Chocolate, Chai, Caramel<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Bonjour mes amis! All everyone seems to talk about right now is vacation. And all these talk of vacation is making me look forward to my imminent trip back to Auckland even more! I will be there for a couple of weeks before commencing my internship at a hotel in Champs Elysees in late September. It has been a little more than a year since I've left, and I cannot begin to list all the things I've missed about NZ. The flights will be about 26 hours each way - which I am not too happy about. But the thought of seeing all my friends, going to gigs and eating all the delicious foods I've missed will definitely get me through them no problem.<br />
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Two of the faces I simply cannot wait to see again are those of Rosie and Sarah from <a href="http://breadandbutterletter.co.nz/">The Bread and Butter Letter</a>. They have been very supportive with my baking even since the <a href="http://www.facebook.com/pages/Teacups-cake-stall/209207315757818">Teacups' Cake Stall</a> days, that when I needed inspiration for my next cake they were an easy email away. To my delight, they proposed a pair of their new <a href="http://www.breadandbutterletter.bigcartel.com/product/geometric-earrings">super-cute geometric earrings</a> for me to muse upon. Though their triangle-shaped earrings gave me an indication of what form the cakes are going to take, I had no idea what kind of flavors they could possibly have. So I decided to play a little game:<br />
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Triangles have three sides, so I will choose three flavors. To narrow it down even more, I chose elements that begin with the third letter of the alphabet: "C". So dear friends, behold the Chocolate, Chai and Caramel cake!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8Fbga_yRalCPgHHgzAZn8vUiJLpuzckLluJnQM8dS7EvVWbBKc5KrJK5_IrTUtcWQXZb8OU3Qn0-N5Y1JXDpn0jXOSB2x1yU8kbvfVpaNg-8LXh6sJ_1dcyoVTBoFfPQyzRnrwH0Meg/s1600/IMG_0322.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8Fbga_yRalCPgHHgzAZn8vUiJLpuzckLluJnQM8dS7EvVWbBKc5KrJK5_IrTUtcWQXZb8OU3Qn0-N5Y1JXDpn0jXOSB2x1yU8kbvfVpaNg-8LXh6sJ_1dcyoVTBoFfPQyzRnrwH0Meg/s640/IMG_0322.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My White Chocolate, Chai Tea and Caramel Pyramid Cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM6ecX7XDzkPqQlH4yQrwJNYzITIJaO17YQmZ2ei9WPMmcC2gedwq4bvhicdWENjD83lidEEdNCe7c6wYozPvfl6UNKv99qkukrAZvHZsuvy2byuFOs0F9kxQIDatKOV15pXWgqyyk5s/s1600/IMG_0346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxM6ecX7XDzkPqQlH4yQrwJNYzITIJaO17YQmZ2ei9WPMmcC2gedwq4bvhicdWENjD83lidEEdNCe7c6wYozPvfl6UNKv99qkukrAZvHZsuvy2byuFOs0F9kxQIDatKOV15pXWgqyyk5s/s640/IMG_0346.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A pair of cakes to go with the <a href="http://www.breadandbutterletter.bigcartel.com/product/geometric-earrings">earrings</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kq36pJNafe6eKoy3fK257VPOyvQyG24Kx4T2rRjLTA_Xx2m5K0fHchTTzTkGBHEzGfH6yny3i_DtSe4isTXnkhuzj-v-va2WMrzDEsZg6HbqCy6xGYiLGjtTURxUQ4N1JBLW2-cDyGo/s1600/IMG_0389.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kq36pJNafe6eKoy3fK257VPOyvQyG24Kx4T2rRjLTA_Xx2m5K0fHchTTzTkGBHEzGfH6yny3i_DtSe4isTXnkhuzj-v-va2WMrzDEsZg6HbqCy6xGYiLGjtTURxUQ4N1JBLW2-cDyGo/s640/IMG_0389.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, that is a gooey caramel center</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">With this cake I really wanted to experiment more with white chocolate. It was a huge learning experience trying to get the tempered triangle pieces to stick together neatly. A really fun part was when I got to spray cocoa butter at my chocolate pyramids with my newly-acquired paint sprayer for a velvet effect. </div><div class="separator" style="clear: both; text-align: center;">I think the end result looks pretty neat.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYkx-vNRYmlYy6JjtKGd3suwRChcNOIXw-6KR1YzL5Ip4bV9bWHudutaXtH17BtU31qpnanh3LD5xAQf5k964xiHa_sypypBJt0_FxVenguSlirQV2NzSmIVP7tFz4hGjgvECYbNJtsY/s1600/IMG_0364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYkx-vNRYmlYy6JjtKGd3suwRChcNOIXw-6KR1YzL5Ip4bV9bWHudutaXtH17BtU31qpnanh3LD5xAQf5k964xiHa_sypypBJt0_FxVenguSlirQV2NzSmIVP7tFz4hGjgvECYbNJtsY/s640/IMG_0364.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Here's the recipe if you're curious..</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: left;"><i><b>Talita's White Chocolate, Chai and Caramel cake</b></i></div><div class="separator" style="clear: both; text-align: left;"><i>-inspired by Bread and Butter Letter's geometric earrings</i></div><div class="separator" style="clear: both; text-align: left;"><i>Makes 6 (with 7 cm pyramid silicon molds)</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><u>White chocolate cream </u></i></div><div class="separator" style="clear: both; text-align: left;"><i>95 g white chocolate - melted</i></div><div class="separator" style="clear: both; text-align: left;"><i>85 ml heavy cream</i></div><div class="separator" style="clear: both; text-align: left;"><i>pinch of vanilla powder or a little vanilla extract</i></div><div class="separator" style="clear: both; text-align: left;"><i>- - - </i></div><div class="separator" style="clear: both; text-align: left;"><i>250 g cold whipped heavy cream</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Warm up 85 g of cream and vanilla to a gentle simmer, stir into melted white chocolate</i></div><div class="separator" style="clear: both; text-align: left;"><i>Cool mixture to 23 degrees C</i></div><div class="separator" style="clear: both; text-align: left;"><i>Add in a cupful of whipped heavy cream into the mixture and whisk in to incorporate</i></div><div class="separator" style="clear: both; text-align: left;"><i>Place mixture into the whipped cream and fold carefully with a rubber spatula until just incorporated</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><u>Caramel sauce</u></i></div><div class="separator" style="clear: both; text-align: left;"><i>50 ml water</i></div><div class="separator" style="clear: both; text-align: left;"><i>125 g sugar</i></div><div class="separator" style="clear: both; text-align: left;"><i>140 ml heavy cream</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Combine water and sugar in a saucepan, bring to the boil</i></div><div class="separator" style="clear: both; text-align: left;"><i>Keep heating until a dark brown colour is obtained</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlYOz8fvyR6yH32cnh5r60SZaHWP4dJDT0o7sAd35qT9zT5663HoIy6qnppOFYKYC_-YjtuFhzMQkJ2vnx9WuRBVi1ejvI2LHO0iMC9x3CpMXOQTmNu035j-898IuRw82RA2hZ25wOTE/s1600/IMG_0218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlYOz8fvyR6yH32cnh5r60SZaHWP4dJDT0o7sAd35qT9zT5663HoIy6qnppOFYKYC_-YjtuFhzMQkJ2vnx9WuRBVi1ejvI2LHO0iMC9x3CpMXOQTmNu035j-898IuRw82RA2hZ25wOTE/s400/IMG_0218.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Deglaze with cream and stir to dissolve bits of caramel </i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBu9ri2o4v_wDIXMdr3dFm-zOnnrpB6dnS6rT-FH39X1Zirh5c1QpbgGDMWHSXYEdeIsk5KVhGoLn4fwGBlIOZes0Lr5wORHBkFbi0GlGoILMcvEQoh_7DQNW0JZ-71OiW5uhgu9Dg4Dk/s1600/IMG_0216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBu9ri2o4v_wDIXMdr3dFm-zOnnrpB6dnS6rT-FH39X1Zirh5c1QpbgGDMWHSXYEdeIsk5KVhGoLn4fwGBlIOZes0Lr5wORHBkFbi0GlGoILMcvEQoh_7DQNW0JZ-71OiW5uhgu9Dg4Dk/s400/IMG_0216.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Strain into a bowl and place in the fridge to cool completely</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2Xa9UFl2ZntEu7ltWbi3rl7pU83VkMI4flnavmNHSSb1jUnHMihl2rwgdxBLa0EVgnRkBTyjRTXVRU70mhrBkygzKzhFnbeh-Yp-MifKjmNQ5WI76Vty_FOPws60KpqP8aCFXqFIb4A/s1600/IMG_0222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2Xa9UFl2ZntEu7ltWbi3rl7pU83VkMI4flnavmNHSSb1jUnHMihl2rwgdxBLa0EVgnRkBTyjRTXVRU70mhrBkygzKzhFnbeh-Yp-MifKjmNQ5WI76Vty_FOPws60KpqP8aCFXqFIb4A/s400/IMG_0222.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><u>Chai crème brulée</u></i></div><div class="separator" style="clear: both; text-align: left;"><i>400 ml heavy cream</i></div><div class="separator" style="clear: both; text-align: left;"><i>20 g brown sugar</i></div><div class="separator" style="clear: both; text-align: left;"><i>65 ml chai syrup (I used Monin)</i></div><div class="separator" style="clear: both; text-align: left;"><i>6 egg yolks</i></div><div class="separator" style="clear: both; text-align: left;"><i>2 sheets of gelatin - soaked and drained</i></div><div class="separator" style="clear: both; text-align: left;"><i>pinch of cinnamon</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><i>Warm up cream and cinnamon to a simmer</i></div><div class="separator" style="clear: both; text-align: left;"><i>Blanche egg yolks and sugar, add to cream and cook to 84 degrees C</i></div><div class="separator" style="clear: both; text-align: left;"><i>Add in the gelatin and syrup off heat, strain if needed</i></div><div class="separator" style="clear: both; text-align: left;"><i>Cool to 35 degrees C before piping into moulds</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><u>Praline, white chocolate, streusel square</u></i></div><div class="separator" style="clear: both; text-align: left;"><i>250 g of almond and cinnamon streusel (<a href="http://www.talitaskitchen.com/2012/08/a-floral-wedding-dessert.html#more">click for recipe</a>)</i></div><div class="separator" style="clear: both; text-align: left;"><i>100 g white chocolate</i></div><div class="separator" style="clear: both; text-align: left;"><i>85 g praline paste</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Process streusel into fine crumbs</i></div><div class="separator" style="clear: both; text-align: left;"><i>Melt white chocolate with praline paste atop a hot water bath (bain marie), stir to combine</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW9FYb0naKXSY1aRFixr1ZLs7ByPfv7RyAlFFBL8XCT56yNxKUMFBSS2n4Hd5Fo9-ZVSFQL00kJuya4Lw-qrOEPwK8Zh2L1DSSZHEjJmD-rtAAr926_64WDvgfyifj6era5oXgQNgCx0/s1600/IMG_0256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzW9FYb0naKXSY1aRFixr1ZLs7ByPfv7RyAlFFBL8XCT56yNxKUMFBSS2n4Hd5Fo9-ZVSFQL00kJuya4Lw-qrOEPwK8Zh2L1DSSZHEjJmD-rtAAr926_64WDvgfyifj6era5oXgQNgCx0/s400/IMG_0256.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjYwy6H1__RlKDoO5KtHo2kzSAj2G95j0nI9_3RS338X8C4-wAQxAbqXD4nJVWWclYCzGmX4gn_2NINSdVh3VWNqM5RgXhbZNYOtPu8FVwrsAc9p0_4_iHBInfsvaE0fumSoB4URXiRw/s1600/IMG_0259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjYwy6H1__RlKDoO5KtHo2kzSAj2G95j0nI9_3RS338X8C4-wAQxAbqXD4nJVWWclYCzGmX4gn_2NINSdVh3VWNqM5RgXhbZNYOtPu8FVwrsAc9p0_4_iHBInfsvaE0fumSoB4URXiRw/s400/IMG_0259.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Stir praline/white chocolate mixture into streusel crumbs to form a dough like mass</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8wonHYGCL32j3BgvLXh4hFe-e9hfxsi3lXTRD9tQurLhBdttm5516YEPzOvZOopXpmJzybHKY4G7Au4rm3PbI5NNh2cw7PxKREAdb4Nt4voi2E4JotdTupQDiZsq4YtwgcKt3JUI4js/s1600/IMG_0261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8wonHYGCL32j3BgvLXh4hFe-e9hfxsi3lXTRD9tQurLhBdttm5516YEPzOvZOopXpmJzybHKY4G7Au4rm3PbI5NNh2cw7PxKREAdb4Nt4voi2E4JotdTupQDiZsq4YtwgcKt3JUI4js/s400/IMG_0261.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Place onto a silpat and roll out with the aid of wax paper</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbEI3wnQ2N13JJYGNFo-mv2OLHQibyoS5mCo1HwiRdrbYK5Sh2tCkDJOBRBwCzJIJHdt1cyjKMRLNLC7-cyh3Mj7EjMOb0rSb7aIpP8kHJF4ug67G73II2xvGnY39VzBf_WGffAd45lw/s1600/IMG_0263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbEI3wnQ2N13JJYGNFo-mv2OLHQibyoS5mCo1HwiRdrbYK5Sh2tCkDJOBRBwCzJIJHdt1cyjKMRLNLC7-cyh3Mj7EjMOb0rSb7aIpP8kHJF4ug67G73II2xvGnY39VzBf_WGffAd45lw/s400/IMG_0263.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Peel off wax paper (don't worry if it looks dimply) and cool completely in the fridge</i></div><div class="separator" style="clear: both; text-align: left;"><i>Cut into 8 cm squares and use smooth side up</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vxcou6raavDsRtUTucxnfwKuMEdnMXmM3-BdusBOPZX_pp_wzV4_pw1nuUYygCJ_q5uV6NsmP0JUF9_4p4PqRYe4rjLPl10l3rW6bH10aJHTZE71NBNbN4AKpa2ZXZLkscJcEiqHGUE/s1600/IMG_0272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vxcou6raavDsRtUTucxnfwKuMEdnMXmM3-BdusBOPZX_pp_wzV4_pw1nuUYygCJ_q5uV6NsmP0JUF9_4p4PqRYe4rjLPl10l3rW6bH10aJHTZE71NBNbN4AKpa2ZXZLkscJcEiqHGUE/s400/IMG_0272.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><u>White chocolate pyramids</u></i></div><div class="separator" style="clear: both; text-align: left;"><i>200 gr white couverture chocolate</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Prepare triangles out of firm plastic sheets with a base of 8 cm and height of 7.5 cm (you will need 4 per cake)</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMp_oIjEGRT-SnKphumq6BSyrq-kSwkzziXpC8GF0TOHn8Uuuo-wnWMNNeV9ahf-QB7ymVk1If88XAPEjjmQzXECPHSAPzCgHzeuHusn34WcMlExi9mAdHaTmwOCPNaKsxOS7DjP6kHY/s1600/IMG_0239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMp_oIjEGRT-SnKphumq6BSyrq-kSwkzziXpC8GF0TOHn8Uuuo-wnWMNNeV9ahf-QB7ymVk1If88XAPEjjmQzXECPHSAPzCgHzeuHusn34WcMlExi9mAdHaTmwOCPNaKsxOS7DjP6kHY/s400/IMG_0239.jpg" width="265" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>To temper white chocolate, melt over a hot water bath to a temperature of 38-40 degrees C</i></div><div class="separator" style="clear: both; text-align: left;"><i>By stirring over an ice bath or by leaving it out on room temperature, bring the temperature down to 26 degrees C</i></div><div class="separator" style="clear: both; text-align: left;"><i>Bring temperature back up to 28-29 degrees C by placing it back onto the hot water bath</i></div><div class="separator" style="clear: both; text-align: left;"><i>Using a piping bag, pipe out tempered chocolate over the plastic pieces</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2tnz6cOAoRtLoRxYhWC01ogkjPj1fDGbTROoGXsgLxvcc78QhqjBiNdE5smElWwTCMBWRlSH4kvYo5hxJq4_sm597IBWhWZ6PYQmFT52KNemSnv5NSj_fq3zxooDfZ1C79LlRhAm9rc/s1600/IMG_0246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2tnz6cOAoRtLoRxYhWC01ogkjPj1fDGbTROoGXsgLxvcc78QhqjBiNdE5smElWwTCMBWRlSH4kvYo5hxJq4_sm597IBWhWZ6PYQmFT52KNemSnv5NSj_fq3zxooDfZ1C79LlRhAm9rc/s400/IMG_0246.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Remove triangle pieces before the chocolate sets and place onto another flat surface</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wsW0cLRBSL5U9nI0RwWn7QDGzFaK3f-M81lMQBV_Lo72kTpV0uoeicXGmv_3gOsvo4q7I9jwm9tCGcHK_x1_PS5Thowi6WxqUes6U87E_0Ec1ah8GRYEEZJAMJ7AJfD0zdR0qP4cR00/s1600/IMG_0255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wsW0cLRBSL5U9nI0RwWn7QDGzFaK3f-M81lMQBV_Lo72kTpV0uoeicXGmv_3gOsvo4q7I9jwm9tCGcHK_x1_PS5Thowi6WxqUes6U87E_0Ec1ah8GRYEEZJAMJ7AJfD0zdR0qP4cR00/s640/IMG_0255.jpg" width="423" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>When chocolate no longer sticks to fingers, cover with wax paper and place a weight on top so chocolate pieces won't deform while crystallizing</i></div><div class="separator" style="clear: both; text-align: left;"><i>When completely set, peel plastic backing off carefully from the corners</i></div><div class="separator" style="clear: both; text-align: left;"><i>Using more tempered chocolate in the piping bag, stick four triangles together into a pyramid and smooth out the edges with the warmth of your fingers</i></div><div class="separator" style="clear: both; text-align: left;"><i>Place pyramids in the freezer for at least 30 minutes before quickly spraying with white cocoa butter</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZxcWuDyXP1bGEhsKKjuoSFbJwuLruNBpOFh3DU70lYfXKaoyqLrUFpOcG9NVEpEeQU5w5d89XlpM2XvMr_tCHSNdC52q10XSBfQ9EV33HJ6OqKzOkSGfJCWax3dm3EOtMQbpzIiaQog/s1600/IMG_0270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZxcWuDyXP1bGEhsKKjuoSFbJwuLruNBpOFh3DU70lYfXKaoyqLrUFpOcG9NVEpEeQU5w5d89XlpM2XvMr_tCHSNdC52q10XSBfQ9EV33HJ6OqKzOkSGfJCWax3dm3EOtMQbpzIiaQog/s640/IMG_0270.jpg" width="640" /></i></a></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><u>Montage</u></i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>Pipe out white chocolate cream onto the onto the bottom and sides of pyramid molds</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizomzBsJ0tgioWf3p9EuVF17VTjN_PXNkrI3WsBtNw2YLID417M1OcBMWBVt5v_Eao32eeFB9nQiNkS3NTg1GizBnCVOPd0cZReAXG3zZih6h26A9HPi5O0tjiF5-1JDeEUIj1VK4awxk/s1600/IMG_0228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizomzBsJ0tgioWf3p9EuVF17VTjN_PXNkrI3WsBtNw2YLID417M1OcBMWBVt5v_Eao32eeFB9nQiNkS3NTg1GizBnCVOPd0cZReAXG3zZih6h26A9HPi5O0tjiF5-1JDeEUIj1VK4awxk/s400/IMG_0228.jpg" width="264" /></i></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>Place into the freezer to set before piping out a little cooled caramel sauce in each</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51in_SjPjBBtqmtSvuh30wlBEnuEMpuhJNOZlG0NPPY-c75uQVfDETDngzOVyu3QHBuvsMCrpEYwfByEvObmq0ez5Q-Fidmgk7SYm5u7fSd2DfZVRn0Lq3Phwc8nr7d9OKKDssBGAN-8/s1600/IMG_0229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51in_SjPjBBtqmtSvuh30wlBEnuEMpuhJNOZlG0NPPY-c75uQVfDETDngzOVyu3QHBuvsMCrpEYwfByEvObmq0ez5Q-Fidmgk7SYm5u7fSd2DfZVRn0Lq3Phwc8nr7d9OKKDssBGAN-8/s400/IMG_0229.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>Place back into the freezer to firm up, then pipe out the chai crème brulée to the very top</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIe3-1fUbQ1hnAm1GQ-DobQQClaKiSwbIkUcxksd_tS5H-ELU14zy9Qu6kV43FCQSaaTHpk92cleG1X-SsPXrLXzP6P9iSTSyUdwmn1FbEey5T5cGCsOOe_DK-RY7KsMkzdogEoGwgD8/s1600/IMG_0237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIe3-1fUbQ1hnAm1GQ-DobQQClaKiSwbIkUcxksd_tS5H-ELU14zy9Qu6kV43FCQSaaTHpk92cleG1X-SsPXrLXzP6P9iSTSyUdwmn1FbEey5T5cGCsOOe_DK-RY7KsMkzdogEoGwgD8/s400/IMG_0237.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>Freeze completely!</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>Unmold, place onto a streusel square</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1AcZjQxAQxMXAN0CE70p0goz9HK0_yfekKBYKYCG2Iuvfy3FzS9tOE3WPl_JRtTw6ppAPge6bjRQJN-YYT5tvR_k_pwjHfNEeUhf9qCwOa5jAPlf2V28sqRWbMiSdvTi6sX-dop5F64/s1600/IMG_0274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1AcZjQxAQxMXAN0CE70p0goz9HK0_yfekKBYKYCG2Iuvfy3FzS9tOE3WPl_JRtTw6ppAPge6bjRQJN-YYT5tvR_k_pwjHfNEeUhf9qCwOa5jAPlf2V28sqRWbMiSdvTi6sX-dop5F64/s400/IMG_0274.jpg" width="264" /></i></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>Pop on a white chocolate pyramid and finish with golden powder and a gold leaf</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcNDa4LpzMaHgk5-zhVgVxd9DCxso97BucgC8Ipzw8nnMYxRfb0WgagJxHm_Sexji5DhPuALPdAYFLwW0dyaytCjvzigkBBsDf7BmoHXVV7sAK7pWJIzpiSO8OEpSM_wGbadPr0CctZ8/s1600/IMG_0293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcNDa4LpzMaHgk5-zhVgVxd9DCxso97BucgC8Ipzw8nnMYxRfb0WgagJxHm_Sexji5DhPuALPdAYFLwW0dyaytCjvzigkBBsDf7BmoHXVV7sAK7pWJIzpiSO8OEpSM_wGbadPr0CctZ8/s640/IMG_0293.jpg" width="423" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Well that's it. Gotta go, I've got to see about this pyramid cake that needs eating.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">x Tal</div></div>Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com15tag:blogger.com,1999:blog-5355210537426638567.post-81430168349911400842012-08-06T05:29:00.008+07:002012-08-10T03:02:13.957+07:00A floral wedding dessert<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">Hello valued readers! It is August and officially vacation season in France. Many of my favourite boulangeries and patisseries are shut down for the summer. Therefore, if there's ever a time to be self-sufficient sweets-wise, it is now! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Before I came to Paris to study cuisine and patisserie, I was a music student in Auckland majoring in Jazz. What I loved most about composing and soloing, is the freedom and virtually limitless possibilities that it afforded me. However, though complete creative free-range is all good and well, it can make it more difficult to focus your ideas. Therefore, I would often look to specific scenes/objects/emotions and other genres of music for inspiration. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In creating and designing my own cakes, I feel as though the same process could be employed. After favorable results and feedback from last week's lipstick-inspired cake, I decided to ask one of my favourite bloggers <a href="http://magicsurrounds.blogspot.fr/" target="_blank">Natalie Smith</a> who blogs for the <a href="http://store.simonjamesdesign.com/blog/" target="_blank">Simon James Concept Store</a>, to suggest an object from which I could base my next pastry. I was a little nervous to be honest, but I knew that opening this up to suggestion would force me to think outside of the box.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Before long, my next delicious mission was set for me:</div><div style="text-align: center;"><i>"A dessert with a wedding focus and inspired by one of the Curio Noir candles."</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">So I jumped online to the <a href="http://store.simonjamesdesign.com/" target="_blank">Simon James Concept Store</a> and scoped out their Curio Noir candles. I was quickly drawn to the <a href="http://store.simonjamesdesign.com/index.php/Homeware/252-Curio-Glass-Tubereuse-Noir" target="_blank">Curio Glass Vetyver</a> - which has notes of orange flower and jasmine along with vetyver and cypress. The choice was easy as I am absolutely obsessed with floral flavours. I would sooner leave Pierre Hermé with a box full of rose and jasmine macarons than anything else! </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EhESRyE57KUIdSoneRjp52-DsAcCrahQs_3DtEKdgaZnL1wkO20Cctoth_uF7nlfbE9201oOmyYMJgEv0YuKZhltuAj6ZTrg8QirOx_zP-QteWoKeajtfCWVOwV1uUywdWdMIoOVqa0/s1600/glass2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EhESRyE57KUIdSoneRjp52-DsAcCrahQs_3DtEKdgaZnL1wkO20Cctoth_uF7nlfbE9201oOmyYMJgEv0YuKZhltuAj6ZTrg8QirOx_zP-QteWoKeajtfCWVOwV1uUywdWdMIoOVqa0/s400/glass2.jpeg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And this is what I came up with!</div><div style="text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEvqIs8QiITp0jkraC-1SvtW6s96kQfeirKoALUd9AciFzoIEpLAnf8d1lb5i6IgABEWYA3fYby0oGkPJzq_BIa-qQhzugP39wd0HM2TU5fX-OUmOr_rKejDuOhubVoGPH7tWBkrW2i8/s1600/IMG_0664a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEvqIs8QiITp0jkraC-1SvtW6s96kQfeirKoALUd9AciFzoIEpLAnf8d1lb5i6IgABEWYA3fYby0oGkPJzq_BIa-qQhzugP39wd0HM2TU5fX-OUmOr_rKejDuOhubVoGPH7tWBkrW2i8/s640/IMG_0664a.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange Flower and Jasmine Cake</td></tr>
</tbody></table><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfJQIBit0w_AISieHuJ06SiqhVEO2kxgOQgoGxrOIwh6dbVBSNUtIvRrG9wNJL4MDbvExOjDfOYedNS7v8dBjlhdleAnVOfsPmdccOXkyr5oOtKLvUSa9h_JUv8f8t2urhDrogUtcGgA/s1600/IMG_0637a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfJQIBit0w_AISieHuJ06SiqhVEO2kxgOQgoGxrOIwh6dbVBSNUtIvRrG9wNJL4MDbvExOjDfOYedNS7v8dBjlhdleAnVOfsPmdccOXkyr5oOtKLvUSa9h_JUv8f8t2urhDrogUtcGgA/s640/IMG_0637a.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOeBl80UhZz8wUVCHRiZau5coj0kozHx41BqElk3DjquE9f7txQ9Y-V4GPki6d6og89mBHNVIGmZGFj4M3p2jw0KKqTJSBtNICEBntM2cmdXwAt15PBkmPp2jxdoTZfT4i-a1_i-A7K8/s1600/IMG_0640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmOeBl80UhZz8wUVCHRiZau5coj0kozHx41BqElk3DjquE9f7txQ9Y-V4GPki6d6og89mBHNVIGmZGFj4M3p2jw0KKqTJSBtNICEBntM2cmdXwAt15PBkmPp2jxdoTZfT4i-a1_i-A7K8/s640/IMG_0640.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGnMRNZuTvMa6tei75W2SGbtEOsf4qAZzdOov73GNloE-iUVXOv-f5-kRRPvY6T76YCiw2EoEiLgLKMjdQWAihDzs-sw2h9ojbhbUVdpXManY66OJmDm7VB0g-4WRJtoCHjVNmBIdPrI/s1600/IMG_0682a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGnMRNZuTvMa6tei75W2SGbtEOsf4qAZzdOov73GNloE-iUVXOv-f5-kRRPvY6T76YCiw2EoEiLgLKMjdQWAihDzs-sw2h9ojbhbUVdpXManY66OJmDm7VB0g-4WRJtoCHjVNmBIdPrI/s640/IMG_0682a.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I incorporated orange flower water lightly into the chiboust cream which has a meringue-like melt-in-your-mouth quality. I chose to make a rich "crème brulée" by infusing jasmine tea into the cream. The two main components are separated by the subtle nuances of the caramelized pear center. The cake is enrobed by an apricot and vanilla glaze which is totally OUT OF THIS WORLD GOOD. It was probably my weekend's proudest moment to have adapted this Adriano Zumbo glaze recipe. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The cube is placed on a square of almond and cinnamon streusel for crumbliness and textural contrast. I topped the cake with a caramel-dipped hazelnut. The reason being because to me, not only does it resemble a burning flame of a candle, it also brings the "glass" element into the dessert. The cake is finished with rose petals for a romantic wedding feel. I am very happy overall with this cake - which I find to be the most flavorfully successful dessert I have created to date :)</div></div><div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I am glad to be able to share the recipe for this heavenly dessert with you! </div><div style="text-align: center;"><br />
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<i><b>Talita's Jasmine and Orange Flower Cake </b></i><br />
<i>- inspired by Curio Noir's Vetyver candle </i><br />
<i>Makes 8</i><br />
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<u><i>Almond and cinnamon streusel</i></u><br />
<i>100 gr sugar</i><br />
<i>100 gr flour</i><br />
<i>100 gr ground almonds</i><br />
<i>1/2 tsp ground cinnamon</i><br />
<i>tiny pinch of salt</i><br />
<i>tiny pinch of vanilla</i><br />
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<i>100 gr butter - cold, cubed</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3cLenndkOY8Jd30CciJ8rPoQx97HfoPXj3DRkAtJPzxc_4cEvfPVlAJ1RzQnwDjrNSlL69bw_lZXFs11UDVAbQNgGM1Rg0Dxs260HcPfawdXWuvgiw54tphS8QqrWHKxkodqp26P6mM/s1600/IMG_0481.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3cLenndkOY8Jd30CciJ8rPoQx97HfoPXj3DRkAtJPzxc_4cEvfPVlAJ1RzQnwDjrNSlL69bw_lZXFs11UDVAbQNgGM1Rg0Dxs260HcPfawdXWuvgiw54tphS8QqrWHKxkodqp26P6mM/s320/IMG_0481.jpg" width="213" /></a><i>Place all dry ingredients in a food processor and combine</i><br />
<i>Add in cold butter and process into a dough</i><br />
<i>Cool in the fridge/freezer until very cold but not frozen</i><br />
<i>Whizz again in the food processor into small lumps</i><br />
<i>Spread out on baking sheet at about 8mm thickness, press down with palm of hand</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxBqNjnYq786Z6zAsenmleU2kfNMYSUo-e2E_oKibm3ga8y-8MtbTTEcO665NY9CYnBsDuhdajZHxF0uVAm9M1hvD71vTq71mMiTd24baLLVuMDvQq-8WZu-bxitVGJo8_O8dZz_6l2s/s1600/IMG_0486.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxBqNjnYq786Z6zAsenmleU2kfNMYSUo-e2E_oKibm3ga8y-8MtbTTEcO665NY9CYnBsDuhdajZHxF0uVAm9M1hvD71vTq71mMiTd24baLLVuMDvQq-8WZu-bxitVGJo8_O8dZz_6l2s/s320/IMG_0486.jpg" width="320" /></a></div><i><span class="Apple-style-span" style="font-style: normal;"><i>Bake at 170 degrees C until golden - about 12 minutes</i></span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-S1T1RLI6zGNrgSgZqbFVcKRwg4EXTCFRigDN63ZSAlMqr86kWvfwDuV4-Hyv1cVZYJR548XZ-UkB6deXBxV12k-Byiv-oq8pD38_PDkd0QZyVUpukhfwKHq4HpSmhBQo26X9gWCCDs/s1600/IMG_0497.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-S1T1RLI6zGNrgSgZqbFVcKRwg4EXTCFRigDN63ZSAlMqr86kWvfwDuV4-Hyv1cVZYJR548XZ-UkB6deXBxV12k-Byiv-oq8pD38_PDkd0QZyVUpukhfwKHq4HpSmhBQo26X9gWCCDs/s320/IMG_0497.jpg" width="320" /></a></div><i><span class="Apple-style-span" style="font-style: normal;"><i>Cool completely and cut into squares slightly bigger than the moulds </i></span> </i><br />
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<i><u>Orange flower chiboust</u></i><br />
<i>80 ml heavy cream</i><br />
<i>20 ml milk</i><br />
<i>20 ml orange flower water</i><br />
<i>3 egg yolks</i><br />
<i>15 g sugar</i><br />
<i>10 g custard powder</i><br />
<i>2 gelatin leaves - soaked and drained</i><br />
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<i>90 g egg whites</i><br />
<i>35 g sugar</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dypgf95-updXz4B1nMkFy3oLoBqd8JIeG1C74r_xiFxIosJtEhK7Tl9WhmLj79VPrHczsJIym4PbpXkGM3RiaPzmd5zqhEpR51wFNjtF84bp9__1NgAcZgZBNP5g3zaN_EN_gCu-Jvo/s1600/IMG_0450.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dypgf95-updXz4B1nMkFy3oLoBqd8JIeG1C74r_xiFxIosJtEhK7Tl9WhmLj79VPrHczsJIym4PbpXkGM3RiaPzmd5zqhEpR51wFNjtF84bp9__1NgAcZgZBNP5g3zaN_EN_gCu-Jvo/s320/IMG_0450.jpg" width="320" /></a></div><i>Whisk egg yolks, sugar and custard powder, loosen with orange flower water</i><br />
<i>Warm up cream and milk to a gentle simmer</i><br />
<i>Pour cream into the egg yolk mixture, whisk and return to saucepan</i><br />
<i>Bring to the boil, whisking to prevent burning</i><br />
<i>Transfer to a clean bowl, cover with cling wrap (in contact)</i><br />
<i>Cool to room temperature</i><br />
<i>Whisk egg whites and sugar to very firm peaks</i><br />
<i>Fold in 1/3 of meringue into the pastry cream with a whisk</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lyjB11FLxnc1I-AK-s4h7VDgNh_FHgkr-3oAkWO88Btn9rK5-GRI0qegvUFxod4Ok0kG1sbAXypsu8U7LOktXS517GhXP8mHzcmjp3AMk29-Ok6fMflBH3DRB8JAozpdYiizXzQZevI/s1600/IMG_0455.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lyjB11FLxnc1I-AK-s4h7VDgNh_FHgkr-3oAkWO88Btn9rK5-GRI0qegvUFxod4Ok0kG1sbAXypsu8U7LOktXS517GhXP8mHzcmjp3AMk29-Ok6fMflBH3DRB8JAozpdYiizXzQZevI/s320/IMG_0455.jpg" width="320" /></a></div><i>Add in the rest of the meringue and fold carefully with a rubber spatula until just incorporated</i><br />
<i>Mixture should be light and voluminous</i><br />
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<i><u>Jasmine tea and brown sugar crème brulée</u></i><br />
<i>600 g heavy cream</i><br />
<i>3 tbsp jasmine tea leaves </i><br />
<i>90 g brown sugar</i><br />
<i>9 egg yolks</i><br />
<i>3 gelatin leaves - soaked and drained</i><br />
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<i>Warm up cream to a simmer</i><br />
<i>Add in the tea leaves, take off heat, add on lid and steep for 10 minutes. Strain.</i><br />
<i>Blanche egg yolks and sugar, add to cream and cook to 84 degrees C</i><br />
<i>Add in the gelatin off heat, strain if needed</i><br />
<i>Cool to 35 degrees C before piping into moulds</i><br />
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<i><u>Caramelized pear</u></i><br />
<i>1 pear - washed, peeled, cubed</i><br />
<i>12 g butter</i><br />
<i>20 g sugar</i><br />
<i>tiny pinch of salt</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PVYgkHGNSbg8RKMX_n5hj9mtwAjHqG7Lw0SYPm_14m8HSHZhP2dhvb9zkUWmuHvJhNm4MNTkRwfyrsjAvkAYOAX2BjNY4EWDzPlADjzyu9XHeyCFZk54J0Yq1Pyg3dhbZjXpw3OHJpk/s1600/IMG_0443.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PVYgkHGNSbg8RKMX_n5hj9mtwAjHqG7Lw0SYPm_14m8HSHZhP2dhvb9zkUWmuHvJhNm4MNTkRwfyrsjAvkAYOAX2BjNY4EWDzPlADjzyu9XHeyCFZk54J0Yq1Pyg3dhbZjXpw3OHJpk/s320/IMG_0443.jpg" width="320" /></a></div><i>Melt butter, add in pear and sugar</i><br />
<i>Cook over medium heat until pear is soft and caramelized </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2eDGT-U8khsLeGRnKdyDLRMgDnOmtbrZKR_lrfGtLZ1DVXv_nbAveITHWh_v6DAvuYJMzU-7QTF7r46kBnVH10Xv-MppnguPgZe0ld941hAP6BUApo_CnUCAS8w3L8jPtL-F8rfKfIo/s1600/IMG_0447.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2eDGT-U8khsLeGRnKdyDLRMgDnOmtbrZKR_lrfGtLZ1DVXv_nbAveITHWh_v6DAvuYJMzU-7QTF7r46kBnVH10Xv-MppnguPgZe0ld941hAP6BUApo_CnUCAS8w3L8jPtL-F8rfKfIo/s320/IMG_0447.jpg" width="320" /></a></div><i>Strain excess liquid, cool completely</i><br />
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<i><u>Vanilla-Apricot Glaze</u></i><br />
<i>40 g glucose</i><br />
<i>35 g water</i><br />
<i>200 g sugar</i><br />
<i>5 gelatin leaves - soaked and drained</i><br />
<i>400 g cream</i><br />
<i>1 vanilla bean, split and scraped</i><br />
<i>150 g apricot flavoured pastry glaze</i><br />
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<i>Warm up cream and vanilla until it almost comes to a simmer</i><br />
<i>Cook glucose, water and sugar in a saucepan until a light caramel - around 170 degrees C</i><br />
<i>Deglaze caramel with warm cream, whisk to dissolve caramel</i><br />
<i>Add in gelatin leaves off heat, stir to combine</i><br />
<i>Add in apricot glaze and blend with an immersion blender</i><br />
<i>Cover with plastic wrap in contact</i><br />
<i>Set aside to cool, use at 20 degrees C</i><br />
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<i><u>Caramel-dipped hazelnuts</u></i><br />
<i>recipe from <a href="http://www.marthastewart.com/345279/caramel-dipped-hazelnuts">MarthaStewart.com</a></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YWL3VLPNp4uLNZNc9a_8QHaTNPIhUZO3EfVeHUpj2J_AtfblVeuJfWZ_9T55wknsM7f-orHjlbmMa8AUQcHzWK3ldOiVHCOPR8VWEfTp-nAWo14tdMVGVQSzZzs98CgNCuL63GIe_ng/s1600/IMG_0525.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YWL3VLPNp4uLNZNc9a_8QHaTNPIhUZO3EfVeHUpj2J_AtfblVeuJfWZ_9T55wknsM7f-orHjlbmMa8AUQcHzWK3ldOiVHCOPR8VWEfTp-nAWo14tdMVGVQSzZzs98CgNCuL63GIe_ng/s320/IMG_0525.jpg" width="213" /></a></div><br />
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<i><u>Montage</u></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFOxGIDTFfcHamcE40DYxDnFV3eyVI1hJegYXZpldQ89eaAPzzcR1WoW2nKk_60Q21Wo-t2QqONCTkjthjwmonqkgz7cMmep635iXpuUXbdtVDMVRiIgptb8WNgzRns_7mGKS4n11_7g/s1600/IMG_0467.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFOxGIDTFfcHamcE40DYxDnFV3eyVI1hJegYXZpldQ89eaAPzzcR1WoW2nKk_60Q21Wo-t2QqONCTkjthjwmonqkgz7cMmep635iXpuUXbdtVDMVRiIgptb8WNgzRns_7mGKS4n11_7g/s320/IMG_0467.jpg" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Fill silicon molds half-way up with orange flower chiboust</i></div><i>Place a teaspoon's worth of caramelized pear over the chiboust - being careful not to touch the sides</i><br />
<i>Freeze until set</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SzZ4EgIPgE_-H51LCA0CTiPQZITZfQXnMTvtrYfFnV_ZV0iGSRX9r6EFkZAT-Edz2qEYd7t5n48grexB65w4zY0-LIqXtwI9YOEDFKXXFc7AdTHnWq5e3h_8WkcAjRYx5ZkKAD6qQeM/s1600/IMG_0493.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SzZ4EgIPgE_-H51LCA0CTiPQZITZfQXnMTvtrYfFnV_ZV0iGSRX9r6EFkZAT-Edz2qEYd7t5n48grexB65w4zY0-LIqXtwI9YOEDFKXXFc7AdTHnWq5e3h_8WkcAjRYx5ZkKAD6qQeM/s320/IMG_0493.jpg" width="320" /></a></div><i>Pipe in the jasmine crème brulée and tap onto the counter to flatten</i><br />
<i>Freeze completely - preferably overnight</i><br />
<i>Unmold cakes and glaze</i><br />
<i>Place on top of a streusel square</i><br />
<i>Decorate with caramel-dipped hazelnut and rose petals..</i><br />
<i><br />
</i><br />
<div style="text-align: left;"><i>Eat.</i></div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmLSmw0jNlZnUI8Fh5PmVxbuN0WTv8kSneejSYnFxkpoJNXubZSQ16Mhj8_B1TY87qgpfjmZn5TiY4tQcPJR9bqK8OJeyuAY02vCRdI26CKbCJEzedBlqInb5H2ejE2ZPdHPpUyrS5bc/s1600/IMG_0615a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmLSmw0jNlZnUI8Fh5PmVxbuN0WTv8kSneejSYnFxkpoJNXubZSQ16Mhj8_B1TY87qgpfjmZn5TiY4tQcPJR9bqK8OJeyuAY02vCRdI26CKbCJEzedBlqInb5H2ejE2ZPdHPpUyrS5bc/s640/IMG_0615a.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXihkHeppfDNtlDuzPvYesS8JkYCGmRclw8ATnbMDKK6L-cxD55wNosS78eCIbeh3H7iiWj_ulU69EdB_7Fkwm5dHpvcD_usKoCkV_A6yylmXtrJY1V3TDzSzwdwn9NXlT1Bjzg5rZBw/s1600/IMG_0702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXihkHeppfDNtlDuzPvYesS8JkYCGmRclw8ATnbMDKK6L-cxD55wNosS78eCIbeh3H7iiWj_ulU69EdB_7Fkwm5dHpvcD_usKoCkV_A6yylmXtrJY1V3TDzSzwdwn9NXlT1Bjzg5rZBw/s640/IMG_0702.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Delicious! So what's next?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">x</div><div style="text-align: center;">Tal</div><i><br />
</i></div></div>Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com44tag:blogger.com,1999:blog-5355210537426638567.post-73952768577783803922012-07-28T01:01:00.005+07:002012-08-06T15:28:19.166+07:00A case of the cassis<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;">Hey guys! First thing's first.. I've been receiving a lot of very kind feedback from fellow students at Le Cordon Bleu regarding my blog. And if you're reading, I just want to say a huge thanks! I wouldn't be writing this if no one cared enough to read it. The fact that I have a groovin' pastry loving community around me motivates me to keep creating! Donc, je vous remercie! :) </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Today's cake is the "Gateau Croustillant au Cassis"</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MU0j-Xh8ALzouWCsT1cYQiuon4TSuLSHGWS616U3ovdek682-HT1WHCbx6oxQuQdi2hpy4G9MTd1gLtW91Q46tCz2ifa0OF-P4pQ-Jgh656X78opAzveYYObE16TCjWNKN6RW5_sfOY/s1600/IMG_0316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MU0j-Xh8ALzouWCsT1cYQiuon4TSuLSHGWS616U3ovdek682-HT1WHCbx6oxQuQdi2hpy4G9MTd1gLtW91Q46tCz2ifa0OF-P4pQ-Jgh656X78opAzveYYObE16TCjWNKN6RW5_sfOY/s640/IMG_0316.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">You might find this a little bit strange, but the conception of this cake was inspired by a fave lipstick of mine: </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFf-IjDYGxPsLUgrEha27Tn9KqmTJkT5DdDC2ZYH8XF_D2sv2wtTB0wr2Fnp3w9TRUNGfhlAAaApxNpbvw7PEnr3LPXfAbVozcySEnn5rFa3HZQH1pewTogSVKaJAdzjoc9I4PkkZ0mM/s1600/IMG_0387.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFf-IjDYGxPsLUgrEha27Tn9KqmTJkT5DdDC2ZYH8XF_D2sv2wtTB0wr2Fnp3w9TRUNGfhlAAaApxNpbvw7PEnr3LPXfAbVozcySEnn5rFa3HZQH1pewTogSVKaJAdzjoc9I4PkkZ0mM/s400/IMG_0387.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Orchid - Tom Ford</td></tr>
</tbody></table><br />
I just love the look of this deep and luscious colour on the lips so much, that I thought there's no reason that it can't look just as luscious as a foodstuff. So I bought myself a big jar of blackcurrant purée and tried to think about what I could do with it.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span">I still had some "sablé breton" left over from the <a href="http://talitaskitchen.blogspot.fr/2012/07/let-them-eat-chocolate.html" target="_blank">"chocolate sphere"</a> recipe, and a roll of frozen puff pastry </span><span class="Apple-style-span">from a pie I had made a few weeks ago. So I decided to use both of those elements as the base of this dessert. And since the base would be crunchy, I chose to use the purée to make a soft and fluffy mousse to go on top.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I had a "deja-scent" moment as I pried open the jar of "purée de cassis" at the commencement of this recipe. It brought me back 13 years to my primary school days at Pakuranga Heights in Auckland. During the summer, us kids would line up at the "tuck-shop" (a New Zealand word for canteen) and purchase fruit-based ice blocks called "<a href="http://shop.countdown.co.nz/Shop/ProductDetails?Stockcode=269512&name=tasman-bay-juicies-iceblocks-wildberry" target="_blank">Juicies</a>" to slowly savor during lunchtime.<br />
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As I grabbed a spoon to taste the purchased purée however, my face immediately contracted from the sheer acidity of the thing. It made me think about how much sugar they must have had to put into our much loved "Juicies" to have made them appealing to children. But I think as one gets more mature, one appreciates a little more sourness and bitterness on food (to complement our life experiences, perhaps? Hahaha). So I kept the sugar quantity low in the mousse to keep in a bit of that mouth-watering acidity.<br />
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</div><b><i>Gateaux Croustillants au Cassis</i></b><br />
<i>-makes 6 (using 8x3cm silicon moulds)</i><br />
<br />
<u><i>Blackcurrant Mousse</i></u><br />
<i>80 g blackcurrant puree</i><br />
<i>2 leaves gelatin - softened in cold water</i><br />
<i>30 g sugar</i><br />
<i>juice of 1/4 lemon</i><br />
<i>- - - </i><br />
<i>200 ml cream - whipped</i><br />
<i><br />
</i><br />
<i>Bring purée, sugar and lemon juice to the boil</i><br />
<i>Quickly take off heat and stir in the softened gelatin</i><br />
<i>Set aside until cooled to 40 degrees C</i><br />
<i>Incorporate 1/3 of cream to blackcurrant purée and stir with whisk</i><br />
<i>Pour in purée mixture back into the cream and fold through with whisk</i><br />
<i>Mixture should be thick but still runny</i><br />
<i>Transfer to a piping bag, cut off tip</i><br />
<i>Pipe into moulds and freeze completely</i><br />
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</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsdXpWBsQc3pOUdDdujrEV2yDtZuM8BGUphfT9l7lNe6mLOXO5_Oa1GSYmysnfH4_drzAJC4QZe3qzh4ABOdvuwki9bkYi2G6cswdu2YbGbcgaJ7e7hmlI9XjoBOqg8xIBpw98Z4YXj0/s1600/IMG_0169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsdXpWBsQc3pOUdDdujrEV2yDtZuM8BGUphfT9l7lNe6mLOXO5_Oa1GSYmysnfH4_drzAJC4QZe3qzh4ABOdvuwki9bkYi2G6cswdu2YbGbcgaJ7e7hmlI9XjoBOqg8xIBpw98Z4YXj0/s400/IMG_0169.jpg" width="400" /></i></a></div><i><br />
</i><br />
<i><u>Caramelized puff pastry</u></i><br />
<i>Sprinkle on some sugar onto a sheet of pre-rolled puff pastry</i><br />
<i>Bake at 180 degrees C between 2 sheets of baking paper and baking sheets to prevent the pastry from rising</i><br />
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</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NBT4q5oAvz5XoXFa8Geb7OxqWWI6XERVb7CsxDfpXoXRXxQRpkQ3DZAr1TJS8Pqa2XclknofJtnRpHjTogzIILagNfNpGIao6EMs7ULZRZ0sy9O1H7EpAV8qJWpQ6k2H2scM92NqCX4/s1600/IMG_0175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NBT4q5oAvz5XoXFa8Geb7OxqWWI6XERVb7CsxDfpXoXRXxQRpkQ3DZAr1TJS8Pqa2XclknofJtnRpHjTogzIILagNfNpGIao6EMs7ULZRZ0sy9O1H7EpAV8qJWpQ6k2H2scM92NqCX4/s400/IMG_0175.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>After about 15 minutes, turn the pastry around and sugar the other side as well</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><i style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVHWlYKOUsVURTJWQscgjUcdY_ivGrBi5_DqHjfEzNECn0Mwfq5HoqpcX_xH5Nni8LAymXS-8yMaB8O_BjVMI7js3trtt2OSwh7ZScFadfOSfwUAyOTmL5vYdNjvL8ru9NaQ0a3tRcX0/s1600/IMG_0192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVHWlYKOUsVURTJWQscgjUcdY_ivGrBi5_DqHjfEzNECn0Mwfq5HoqpcX_xH5Nni8LAymXS-8yMaB8O_BjVMI7js3trtt2OSwh7ZScFadfOSfwUAyOTmL5vYdNjvL8ru9NaQ0a3tRcX0/s400/IMG_0192.jpg" width="266" /></a></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Bake uncovered until the sugar has melted and the pastry is evenly browned all over.</i></div><div class="separator" style="clear: both; text-align: left;"><i>Cool completely</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><u>Sablé Breton</u></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>See the <a href="http://talitaskitchen.blogspot.fr/2012/07/let-them-eat-chocolate.html" target="_blank">"Mango, Apricot and Dark Chocolate Sphere"</a> post for the recipe</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><u>Blackcurrant glaze</u></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>150 g blackcurrant puree</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>225 g white pouring fondant</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>75 g glucose</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>4.5 leaves gelatin - softened in water</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Combine fondant and glucose on a saucepan, bring to the boil</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Add puree, bring back to the boil while whisking well</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Add gelatin off heat, whisk well</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Transfer to a clean bowl and cool to 20 degrees C before using</i></div></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><i><u>Montage</u></i></div><div style="text-align: left;"><i>Warm up the sablé in the microwave until the chocolate has melted - around 45 degrees C</i></div><div style="text-align: left;"><i>Place and spread out the sable with an offset spatula over the caramelized puff pastry</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nwOLVveq9qSmxq9aoZLCX8kGhXaKl_FfwZRSebzlqNqydnLPDOmyHuGyVbezlyeOT3US0h7AE9nHKbpsKWGBOgcWtIQKzXXfij9c05fAzt6-1Vu2djCzg-OCaNY1jJgZqVK2s11oppM/s1600/IMG_0206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nwOLVveq9qSmxq9aoZLCX8kGhXaKl_FfwZRSebzlqNqydnLPDOmyHuGyVbezlyeOT3US0h7AE9nHKbpsKWGBOgcWtIQKzXXfij9c05fAzt6-1Vu2djCzg-OCaNY1jJgZqVK2s11oppM/s400/IMG_0206.jpg" width="266" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>The thickness should be approximately 5 mm</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzFL6apf9Qjcbr1QkpBMqpY5HSc553h8xh3dCUkcOQ_teq3lXbaLEscXBsouHyyBOhgt799zYKxHaJ2czL-dhYuxEPFpLEKcrtNiYyDugzuuRAjwFAH2rTJZY4MNtYUAezOB2ODtg4CA/s1600/IMG_0212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzFL6apf9Qjcbr1QkpBMqpY5HSc553h8xh3dCUkcOQ_teq3lXbaLEscXBsouHyyBOhgt799zYKxHaJ2czL-dhYuxEPFpLEKcrtNiYyDugzuuRAjwFAH2rTJZY4MNtYUAezOB2ODtg4CA/s400/IMG_0212.jpg" width="266" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Place in the fridge to harden completely, then cut into 8.5x4 cm rectangles with a ruler and a large knife </i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-Tyln91nQj6FV-1YmqtVCHQNuZLbUn6xUeGyuHANli3GwQclixoPkxMbknzMd6RQSGahGuipT-EK4CiIbXxqpV2DKaDINSHR7JyUbvu6HwW4_9Xcqyn7tUbNhZEBfTrEz3W1pWlsrGs/s1600/IMG_0221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-Tyln91nQj6FV-1YmqtVCHQNuZLbUn6xUeGyuHANli3GwQclixoPkxMbknzMd6RQSGahGuipT-EK4CiIbXxqpV2DKaDINSHR7JyUbvu6HwW4_9Xcqyn7tUbNhZEBfTrEz3W1pWlsrGs/s400/IMG_0221.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>When the glaze has cooled to about 20 degrees C, unmould the frozen mousse and place onto a grill and a tray for glazing</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3WGUyZglMufosxU2c6rB2e-q2iWExN2aW3fxk84D2wLMGDfEBO6kb-bPyqjseaYboB7qR6lr7Yr5uAISPcFE6CnvoJ2NcfBhndqJUHpyT75pItfYwZEO30eUMk9bRbp_UOeTeUxUdDM/s1600/IMG_0198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3WGUyZglMufosxU2c6rB2e-q2iWExN2aW3fxk84D2wLMGDfEBO6kb-bPyqjseaYboB7qR6lr7Yr5uAISPcFE6CnvoJ2NcfBhndqJUHpyT75pItfYwZEO30eUMk9bRbp_UOeTeUxUdDM/s400/IMG_0198.jpg" width="400" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Glaze with a ladle. Tap the grill onto the working surface to get the excess glaze off.</i></div><div class="separator" style="clear: both; text-align: left;"><i>If the glaze is a little runny, you may need to do a second layer.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvAe-A9BponOoENqVg4T4mJXsK2gW88nu6LPArV9egJPbGvNKW6ozjK12KMFJ0UwGjSwyejqZfQp_wCz4fF0dyUlUFSTWtjiPwZWISOC2EFVOnAPgJeP2RMDjSAhus9kOF3XZoYce008/s1600/IMG_0202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvAe-A9BponOoENqVg4T4mJXsK2gW88nu6LPArV9egJPbGvNKW6ozjK12KMFJ0UwGjSwyejqZfQp_wCz4fF0dyUlUFSTWtjiPwZWISOC2EFVOnAPgJeP2RMDjSAhus9kOF3XZoYce008/s400/IMG_0202.jpg" width="266" /></i></a></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Place the mousse onto the puff pastry and sablé base and decorate with fresh berries!</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4rX6FKG03spLTq_BabzPXZrQ6JbQAr6ihUvHJM7Cbkbum0qlEoQHXNt4lklrr9KJryD6b5qPzPplTaCX3sVXa2-KMPx4DIsmVb9gZ3uaUJW_tEqNeGS-eKeCnAiHuAKw6gwXcpY-eMI/s1600/IMG_0260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4rX6FKG03spLTq_BabzPXZrQ6JbQAr6ihUvHJM7Cbkbum0qlEoQHXNt4lklrr9KJryD6b5qPzPplTaCX3sVXa2-KMPx4DIsmVb9gZ3uaUJW_tEqNeGS-eKeCnAiHuAKw6gwXcpY-eMI/s640/IMG_0260.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I didn't know that white currants existed until last Sunday at the markets. They looked so unique that I knew I had to purchase them to place on cakes. I am glad I did. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">And to me, no dessert is complete without a little gold leaf. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Which also coincidentally, is a colour on the lipstick's packaging! </div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQo1h94zKvqYiLx7UOx-r22lySiclsUuznFXXjpaJVVtONuKI5WvkcCeF3hLLx1tKJWxVqBN6GMoxjPB25SAUNugEzbXDOD8U7aF2jieIlK_FkF-Mi5O_uKBPdSIqIF_ThpSQfrP3MXI/s1600/IMG_0276e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQo1h94zKvqYiLx7UOx-r22lySiclsUuznFXXjpaJVVtONuKI5WvkcCeF3hLLx1tKJWxVqBN6GMoxjPB25SAUNugEzbXDOD8U7aF2jieIlK_FkF-Mi5O_uKBPdSIqIF_ThpSQfrP3MXI/s640/IMG_0276e.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cool.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM3dY246M-fn7Eq3_6P9SQNtehy2Uhlro3umuNYbQ0tJ60C6DXj1fS3ViVMkekaPNp46wTQLjwsr5w-M6EMMmNj4nN3ENC6kjWAOkNyw8C_Fyy51xxwtdJi9rQAzhFuOLSchsNAS5FDw/s1600/IMG_0319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM3dY246M-fn7Eq3_6P9SQNtehy2Uhlro3umuNYbQ0tJ60C6DXj1fS3ViVMkekaPNp46wTQLjwsr5w-M6EMMmNj4nN3ENC6kjWAOkNyw8C_Fyy51xxwtdJi9rQAzhFuOLSchsNAS5FDw/s640/IMG_0319.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">By the way, this blog is now on <a href="http://www.facebook.com/TalitasKitchen" target="_blank">facebook</a> and <a href="https://twitter.com/TalitasKtchn" target="_blank">twitter</a> :)</div><div class="separator" style="clear: both; text-align: center;">Check it out!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">x Tal</div><br />
<br />
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</div>Talitahttp://www.blogger.com/profile/11014556249286215341noreply@blogger.com10