Wednesday, August 5, 2009 3:16:37 AM
trifle, dulce de leche, chocolate, pastry cream
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Some time ago, my sister was having a breakfast with a friend when this one just said:
- Oh, tomorrow I’ll have a dinner with friends, and I told I’d take dessert. And I neither will I have time to make something nor have I got an idea of what to buy...
- Well... My brother cooks... Maybe you could talk to him and see if he could help you with something.
Although I had only about 2 hours free (from 8am to 10am) the following day, I couldn’t let the opportunity pass. My chance to practice my skills for an unknown taster, as well as to help someone with dessert needs!
Now think... What could be sufficiently impressive, easy and flavorful to whip up in about 2 hours, including shopping time, that could serve about 8 people? That could be a nice task for a Quickfire challenge for Top Chef.
(again, bad focus... But I really was in a hurry... Heheh)
After a long time meditating about the subject, I came to a verdict. A Trifle could be a perfect option. Its layers are beautiful, the recipes are usually easy enough, and it can be as tasty as my imagination. But I didn’t really wanted the average trifle... White and light. I actually wanted something more intense, slightly darker, more appropriate to a cold weather. So, I finally came to this combination.Read more...
Tuesday, April 28, 2009 2:18:33 AM
dulce de leche, Hazelnut, Daring Bakers, Cheesecake
[EVIL MAN: ON]I have once written that, for Macarons, "it's not just following a nice recipe that you'd be able to make 'em at home. One needs to know exactely what he's doing."
Well, same thing happens to Cheesecakes. They have such a straight-forward recipe that one just can't go wrong. WRONG! Cheesecakes only sparkle if they're done correctly, following many specific methods for cooking and cooling. They're quite tricky. Do their steps wrong and you may:
1 - Have an uncooked and gooey center;
2 - Have a crusty and almost burnt corner / top;
3 - Have your Cheesecake deflate like a cold suflée;
4 - Have a huge crack on top of your cheesecake.
All these may happen to your cheesecake, and I have already gone through some of them. After a couple of such bad endings, I had practically given up to make my own cheesecakes again. Until yesterday, due to major forces. [EVIL MAN: OFF/]
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
Jenny says it's Infamous mostly because of this friend of hers, Abbey. But I must add: The recipe is soooo easy to follow, and she made it so well explained, I feel completely infamous for not having got it right before...
But at least, now, I am happy! Her process works perfectly! Even to a twice failed Cheesecaker!Read more...
Wednesday, February 25, 2009 1:28:41 AM
Kit Kat, Copycat, SHF, industrialized
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Each and every month, I fall deeper and deeper in lov for Sugar High Friday! This event, which was created by Jennifer from The Domestic Goddess, and is now in its 52nd edition, and will be hosted by Marija, from Palachinka blog. I love SHF because it always allows us create, be inventive, test new things! Always! And this month's theme, just to test our creativity: Copycat.
That's it, we need to copy some known product that we like. And for that reason, I decided to go with one chocolate candy that's been a looooong time we don't have here in Brazil anymore... Kit Kat!Read more...
Tuesday, December 30, 2008 11:17:05 PM
dacquoise, Ganache, Daring Bakers, Layered
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WARNING: This is an amazingly long post. Don't hurry, take your time, breath deeply and save this page. You'll need that when you feel sleepy...
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Good Lord, this month, I really feared I'd not be able to complete this Challenge. (Actually, I have barely been able to post... ¬¬) And it still is my second time with DBs!!! Will I survive? o.O
But finally I did, after two trips, and one failed attempt, I could complete it on the last day! (Or almost, I'll explain this better, later on, in this post. ^.^'
But anyway, After more than a week without posting, finishing the year with a Daring Bakers challenge is quite an event! And for all the long waiting, my friends, you'll recieve 6 recipes in one!
I'll tell you:
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.
"What is a French Yule Log?", you would ask. And I would answer: "Yule Log is a christmas time dessert made by rolling a cake and then shaping and decorating it as a real wooden log. I could use any rolled cake, or even my Bolo de Rolo! But this is not French... (Don't ask me why, now...) A French Yule Log is like a layered dessert, log shaped."
That would be my answer.
But that's not enough, for Daring Bakers! No, ah, no, it isn't!
Our Bûche du Nöel Française must consist of many layers, on the following order, from down to top:
1 - Almond Dacquoise Biscuit
2 - Chocolate Ganache
3 - Mousse
4 - Crispy Layer
5 - Mousse
6 - Créme Brulée (although not bruléed)
7 - Mousse
8 - Almond Dacquoise Biscuit (optional)
9 - Chocolate Icing
Quite easy, huh? Not at all! HahahahaRead more...
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