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Displaying items by tag: Baking
Monday, 19 September 2011 10:52

Clafoutis Du Limousin

Ingredients

125g each of plain flour and corn flour, sifted

5 eggs and 2 egg yolks, beaten together

200g caster sugar

250ml each of full cream milk & thickened cream

1 tbs cognac

750g pitted black cherries


Method

Preheat oven to 180°C. Put flours in a Le Creuset 28cm mixing Bowl, make a well in the centre for the eggs. Add sugar and, using a wooden spoon, slowly combine in the milk and cream to make a batter. Add the cognac.

Pour mixture into greased, floured Le Creuset 36cm Oval Oven Dish. Sprinkle cherries over the top and bake for 35–40 minutes, until golden. When cool, dust with icing sugar.


Serves 8

Monday, 03 October 2011 16:49

Berry Shortcake

Ingredients

30g butter or margarine

75g castor sugar

150g self-raising flour

75g plain flour

1 egg

½ tsp vanilla essence

¼ cup (60ml) buttermilk

Cooking Oil Spray

250g strawberries, halved

250g rasberries

250g blueberries


Syrup

80ml water

75g castor sugar

130g raspberries


Filling

400g low-fat ricotta cheese

400g low-fat ricotta cheese

40g icing sugar mixture

½ tsp vanilla essence

¼ tsp ground nutmeg


Method

In a food processor, process together butter, sugar, flours, egg, essence and buttermilk until just combined. Using floured hands, press mixture into base and sides of a 25cm flat tim, which has been coated, with cooking oil spray. Bake in a moderate oven for about 30 monutes.


Syrup:

Combine water and sugar in a small pan, boil uncovered for 5 minutes, add raspberries, boil 2 minutes, push mixture through fine sieve. Remove shortcake from oven and stand for 10 minutes before turning onto wire rack. Brush shortcake with hot syfup; cool.


Filling:

Push cheese through fine sieve, stir in sifted icing sugar, essence and nutmeg.

Spread filling over shortcake and top with berries.


Serves 8

Monday, 03 October 2011 17:04

Chocolate Fudge Cake

Ingredients

50g butter, chopped

1/2 cup milk

180g block dark chocolate, chopped

2 cups raw caster sugar

1 1/2 cups self-raising flour, sifted

1 cup plain flour, sifted

1/4 cup cocoa powder, sifted

2 eggs, lightly beaten

Dark chocolate curls, to decorate (see note)


Ganache

2 x 200g blocks milk chocolate, chopped

2/3 cup thickened cream


Method

Preheat oven to 160°/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper, allowing a 2cm overhang.

Place butter, 1 cup cold water, milk, chocolate and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth and combined. Set aside for 20 minutes to cool.

Whisk flours and cocoa into chocolate mixture. Whisk in eggs until smooth and combined. Spoon mixture into prepared pan. Bake for 1 hour 40 minutes or until a skewer inserted in centre of cake comes out clean. Cool cake in pan.

Make ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth. Refrigerate for 15 minutes or until thickened. 5 using a serrated knife, cut cake into 3 layers. Place base on a plate. Spread with 1/4 ganache. Top with layer of cake, then 1/3 remaining ganache. Top with cake top. Spread top and side of cake with remaining ganache. decorate with chocolate curls. Set aside for 1 hour. Serve.


serves 12

Monday, 03 October 2011 15:03

Clafoutis Du Limousin

Chef Emmanuel Mollois' irrepressible enthusiasm is baked into every page of this gorgeous cookbook.

You'll be tempted by Emmanuel's delicious and easy-to-follow recipes and seduced by photographer Karin Calvert-Borshoff's mouth-watering pictures.


Originally from the Vendée region on the Atlantic coast, Emmanuel established himself as a chef in renowned Parisian restaurants like Pavillon Puebla and Petrus with Jacky Louazé and rolland Cousin. Since arriving in Australia 12 years ago he has worked in La Brasserie in Toorak road melbourne and The Willows in St Kilda road, melbourne. He has been head pastry chef at Alain Fabrègues' award-winning Loose Box restaurant in mundaring, Perth and was proprietor of Le Paris-Brest Pâtisserie Français in Kalamunda, Perth before opening Choux Café in Swanbourne, Perth. The Choux Café in Swanbourne was recently judged 'best in the west' by the Sunday Times.


In keeping with his success to date, Emmanuel has selected some of the most popular French pastries. All the favourites are here: croissants, éclairs, lemon tarts, crème brulee, madeleines, truffles, cherry clafoutis and more.


Here is a great recipe from Chef Emmanuel Mollois.


CLAFOUTIS DU LIMOUSIN


This flan-style recipe dates from 1866, when it was a cake with fresh fruit. Nowadays every region of France has its own version.


Ingredients

125g each of plain flour and corn flour, sifted

5 eggs and 2 egg yolks, beaten together

200g caster sugar

250ml each of full cream milk & thickened cream

1 tbs cognac

750g pitted black cherries


Method

Preheat oven to 180°C. Put flours in a Le Creuset 28cm mixing Bowl, make a well in the centre for the eggs. Add sugar and, using a wooden spoon, slowly combine in the milk and cream to make a batter. Add the cognac.

Pour mixture into greased, floured Le Creuset 36cm Oval Oven Dish. Sprinkle cherries over the top and bake for 35–40 minutes, until golden. When cool, dust with icing sugar.


Serves 8

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