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Makes approximately 24 éclairs Cream Puff Batter 1 cup water ½ cup unsalted butter 1 cup all-purpose flour 4 large eggs Ganache ½ cup heavy cream 1 cup semisweet chocolate chips 1 tablespoon light corn syrup - Preheat oven to 425° F. - In a medium saucepan, bring water and butter to a boil. - Quickly add flour and stir with a wooden spoon. A ball of dough will form. Lower the heat and cook for about 1 minute while mixing constantly. Remove from the heat and allow to cool for several minutes. - Add eggs, one at a time, mixing to incorporate with each addition. The dough should hold its shape and not be too loose. - Fill a pastry bag fitted with a large plain pastry tip half full of dough. - Onto 2 parchment lined sheet pans, pipe about 3-4 inch lengths in rows leaving a 1 inch space between them. - Place the éclairs into the oven and bake for 15 minutes. Reduce the oven temperature to 350o and continue baking for another 15 minutes or until the eclairs are brown and puffed. - Remove from the oven and allow to cool. - Inject each cooled eclair with some vanilla pastry cream (recipe follows) using a pastry bag and a small plain tip. - To make the ganache: In a small saucepan, bring the heavy cream to a boil. Remove from the heat and whisk in chocolate chips and corn syrup until the chocolate is melted and the mixture is smooth. - Gently dip the tops of each éclair into some warm ganache and place ganache side up onto a wax paper lined sheet pan. Chill until ready to serve. Vanilla Pastry Cream Makes 2 ½ cups 1 cup whole milk removing 2 tablespoons and set aside ½ cup heavy cream 3 large egg yolks ½ cup granulated sugar 2 tablespoons + 1 ½ teaspoons cornstarch 1 teaspoon vanilla extract - In a heavy, medium non-aluminum saucepan bring the milk (minus the 2 tablespoons) and cream to the boil. - In a heatproof stainless steel or tempered glass mixing bowl, whisk egg yolks, sugar, cornstarch, and 2 tablespoons of reserved milk until there are no lumps. - Slowly drizzle the hot milk mixture into the egg yolk mixture, whisking constantly until all the milk has been added. Pour the mixture back into the saucepan and place it over medium high heat. Bring to a boil, whisking all the time. The mixture will become thick. Boil and whisk for 1 minute. Do not allow the custard to burn. - Remove the mixture from the heat and whisk in the vanilla extract. Pour the custard into a bowl and place a piece of plastic wrap directly onto the custard to prevent a skin from forming. Place it in the refrigerator until cold, about 3-4 hours. The custard filling can be made 1 day in advance and should be kept chilled in the refrigerator. Makes 1 10-inch tart Crumb Crust: 2 cups chocolate cookie crumbs (any crème filled chocolate sandwich cookie will do, finely ground in a food processor) 7 tablespoons unsalted butter, melted - Place the cookie crumbs and melted butter into a medium mixing bowl. Using a spoon combine the mixture until it is the consistency of moist sand. - Press the crumbs evenly onto the bottom and sides of a greased 10-inch false bottom tart pan. Place the tart pan on a sheet pan with sides and chill in the refrigerator until needed. Filling (Peanut Butter Layer): 4 tablespoons unsalted butter 2 tablespoons (1 ounce) cream cheese 2 tablespoons light corn syrup 1 teaspoon vanilla extract 1 cup creamy peanut butter 3/4 cup sifted confectioners’ sugar - In the bowl of an electric mixer using the paddle attachment, combine the butter, cream cheese, corn syrup, vanilla, and peanut butter until smooth and creamy. - On low speed, add the confectioners’ sugar and blend until light and fluffy. Using an offset spatula, spread filling evenly over the bottom of the chilled crumb crust. - Place the tart back into the refrigerator to set. Chocolate Layer: 1 cup heavy cream 1 tablespoon granulated sugar 1 tablespoon light corn syrup 1 1/2 cups (9 ounces) semisweet chocolate chips - Whisk together the heavy cream, sugar, and corn syrup in a heavy medium saucepan. Bring the mixture to a boil. - Remove from the heat and whisk in chocolate chips. - Allow the mixture to cool for 10-15 minutes and pour evenly over the peanut butter filling. - Chill the tart for 2-3 hours or until the chocolate layer has firmed up. - Remove from the tart pan and place onto a serving platter. Makes 1 10 inch torte Linzer Dough 2 cups walnuts 1 cup cake scraps or other firm white cake 1 cup + 4 tablespoons granulated sugar 12 ounces (3 sticks) unsalted butter, softened 2 large eggs 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon - In a food processor, finely grind the walnuts and cake scraps with the sugar. Transfer the mixture to the bowl of an electric mixer. - Add the softened butter to the ground nut and sugar mixture. Using the paddle attachment, blend the mixture on medium speed. - Add the eggs and blend well. - In a small bowl, whisk together the flour, baking powder, and cinnamon. - On low speed, add the dry ingredients into the butter and nut mixture. Blend well. - Wrap the dough in plastic wrap and chill it in the refrigerator for at least 3 hours to firm up. Assembling the Linzer 1-1 1/2 cups (approximately) seedless raspberry jam - Preheat the oven to 325°F. - Crumble 1/3-1/2 of the firm dough into a 10-inch false bottom tart pan patting it evenly over the bottom and up the sides. - Spread enough of the jam until the level of the jam is the same as the level of the sides of the tart dough. - Roll out the remaining dough into a rectangle on a lightly floured work surface. - Using a pizza cutter, cut the dough into long strips approximately 1/2 inch thick. - Place 5 strips across the filling, spacing them out, and trimming the edges to be flush with the tart pan. - Cut another 5 strips of dough and place them 45° across the other strips forming diamond-shaped openings as the strips crisscross each other. Trim the ends to be flush with the tart pan. - Bake for approximately 30-45 minutes or until the crust is brown and the jam is bubbly. Remove the Linzer from the pan. Serve warm or at room temperature, dusted with Macarons(French Macaroons) Makes about 60-65 macarons or about 30-32 sandwiched cookies 1 1/3 cups blanched, sliced almonds 2 cups confectioners’ sugar 4 large egg whites, room temperature Food coloring as desired 3 tablespoons granulated sugar - Cover two large sheet pans with parchment paper. - In a food processor, combine the almonds and confectioners’ sugar together and process until the almonds are finely ground. Scrape down the sides and around the bottom of the processor occasionally, using a rubber spatula. - In the bowl of an electric mixer using the whip attachment, beat the egg whites on high speed until very foamy. Add a few drops of food coloring as desired. Gradually add the granulated sugar and continue beating until the whites form stiff peaks. - Transfer the egg whites to a large mixing bowl and pour the ground almonds over them. Using a rubber spatula, blend the mixture together. The mixture will be very stiff. - Using a pastry bag fitted with a ½ inch diameter plain round tip, pipe about 1-1 ½ inch diameter rounds onto the prepared sheet pans, spacing about 1 inch apart. Allow the macaron rounds to dry for about one hour. - Preheat oven to 300° F. Bake one sheet of macarons at a time placing them on the center oven rack. - Bake for 15-20 minutes or until the macarons are set, puffed and only slightly cracked on the tops and sides. They should not move from side to side nor should they look moist when you try to lift one off the parchment paper. If they appear moist, return them to the oven. - Cool completely. Gently remove from parchment paper and place onto a clean wax paper lined sheet pan. Ganache Filling ½ cup heavy cream 1 cup semisweet chocolate chips - In a small saucepan, bring the cream to a boil. Remove from the heat, and add the chocolate chips. Using a whisk, mix gently until chocolate is melted. - Allow ganache to cool and thicken at room temperature about 1-2 hours. You can also put the ganache over a bowl of ice water to thicken it more quickly. It should be thick enough to spread. - Sandwich two macarons together bottom sides together using about ½-1 teaspoon of ganache. - Place sandwiched macarons onto the waxed paper lined sheet pan and chill for 1-2 hours or until the ganache has set. Note Jams can also be used as a filling such as raspberry or apricot in place of the ganache. Variation Mexican Hot Chocolate Macarons – add 3 tablespoons cocoa powder and ¾ teaspoon ground cinnamon to the almonds and sugar in the food processor. Tips for Success - Be sure the almonds and sugar are finely ground almost to a powder. - Beat the egg whites to firm peaks. A stiffer macaroon batter spreads less in the oven. - Allow the macarons to dry out for about an hour before baking to prevent cracking. - Macarons can be stored at room temperature in an airtight container for up to 4 days, or frozen in an airtight container separating each layer of macarons between sheets of waxed paper. Freeze for up to 3 months. Coconut Macaroons Makes 2 ½ dozen macaroons 4 cups shredded, sweetened coconut 1 cup +1 tablespoon granulated sugar 1 heaping teaspoon light corn syrup ½ teaspoon coconut extract 2 tablespoons +1 teaspoon all-purpose flour 4 large egg whites - Preheat oven to 375° F. Line 2 large sheet pans with parchment paper. - Bring a large saucepan filled with 3 inches of water to a simmer. - In a heatproof bowl large enough to sit on top of the saucepan, place the coconut, sugar, corn syrup, almond extract, flour and egg whites. - Using a metal or wooden spoon stir together over the hot water until a thermometer inserted into the mixture reaches 120° F. - Using a 1 tablespoon ice cream scooper, scoop the batter onto the sheet pans leaving a 1 inch space between each. - Bake for 16-18 minutes rotating the sheet pans halfway through baking. The macaroons should be nice and brown. - Cool completely. Chewy Almond Macaroon Horseshoes Makes up about 20 cookies 2 8 ounce packages almond paste, crumbled into pieces 1 cup granulated sugar 2 large egg whites 2 teaspoons all purpose flour 2 cups sliced almonds, lightly crushed between the fingers - Preheat oven to 375° F. Cover two large sheet pans with parchment paper. - In a food processor, pulse almond paste and sugar until almond paste has broken down and blended into the sugar. There should be no lumps and the mixture should look like white sand. Add egg whites and process until well combined. The dough should look like wet clay. Transfer the dough to a large cutting board that has been dusted with 1 teaspoon of the flour. - Divide the dough in half with a knife and place one half on the cutting board rolling it into a 12 inch long log. - Using a small knife cut the log into 10 equal pieces. - Place half the crushed almonds onto a medium sized plate or pie pan. - Roll one of the pieces of dough to a 5 inch long log. Do not use anymore flour or the almonds will not stick to the dough. Place the log into the crushed almonds and roll it gently to coat all sides, pressing gently to help the almonds to adhere to the dough. - Bend the dough in half and curve it to look like a horseshoe. Place the cookie onto one of the prepared sheet pans. - Repeat rolling and shaping the remaining 9 pieces of dough leaving a space between each as they are placed onto the sheet pan. - Repeat steps 3-7 with the remaining half of dough. There should be 10 horseshoes on each of the 2 sheet pans. - Allow the horseshoes to dry out at room temperature for about 15 minutes. - Bake for 15 minutes, rotating the pans halfway through the baking time. The horseshoes should be a light brown. Be careful that the almonds do not burn. The cookies will firm up as they cool. - Cool completely and store in an airtight container between sheets of waxed paper for up to 5 days or in the freezer for up to 3 months. Makes one 9- inch round layer cake feeding about 18 people Chocolate cake 1 cup unsweetened cocoa powder 2 cups hot brewed coffee 2 ¾ cups all-purpose flour ½ teaspoon baking powder 2 teaspoons baking soda ½ teaspoon salt 1 cup unsalted butter, softened 2 ½ cups granulated sugar 4 large eggs 1 ½ teaspoons pure vanilla extract - Preheat oven to 350° F. Spray two 9-inch round cake pans with nonstick cooking spray. Cover the bottom of each pan with a parchment paper circle and spray again. Sprinkle 1 teaspoon of flour in each pan. Rotate to coat all surfaces and knock out excess. Set pans aside. - In a medium bowl, combine cocoa and brewed coffee, mixing with a whisk until smooth. Set aside to cool completely. - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - In the bowl of an electric mixer using the paddle attachment on medium speed, cream butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla. - On low speed, beat in one third of the flour mixture followed by one half of the cocoa mixture. Add another third of the flour mixture followed by the remaining cocoa mixture. Blend in remaining flour mixture. Combine well. - Evenly divide the batter between the pans and bake for 40-50 minutes or until a small knife inserted into the center of each cake comes out clean. Cool cakes until barely warm and remove from pans. Chocolate Fudge Icing 3 cups heavy cream 3 cups semi-sweet chocolate chips 3 cups milk chocolate chips - Bring heavy cream to a simmer in a large saucepan. Remove from heat and add both chocolates. Whisk until melted. - Cool down by whisking over an ice water bath or chilling in the refrigerator until frosting is of spreading consistency. Assembly of the Cake Additional whole chocolate covered coffee beans to decorate the top of the finished cake - Place 1 cake layer onto a serving platter. Spread about ¾ cup of Chocolate Fudge Icing evenly over the entire layer using an offset spatula. - Place second cake layer on top of the icing. Press down gently to seal. - Frost the top and sides of the cake with the remaining Chocolate Fudge Icing. There will be extra to decorate the top of the cake. - Fill a pastry bag fitted with a large star tip half full with the Chocolate Fudge Icing and pipe stars or rosettes on top of the cake decoratively. Top each star or rosette with a chocolate covered coffee bean. Chill until ready to serve. Note: Any extra Chocolate Fudge Icing can be stored in an airtight container and frozen for up to 6 months. It can be melted down in the microwave and used as a chocolate sauce over ice cream or cake. Tips for Success: - When creaming the butter and sugar in the electric mixer, do not rush the process. It may take 3-5 minutes. The butter and sugar mixture should be light, fluffy and the color will lighten as air becomes incorporated. These air cells help create the fine texture of the cake. - When combining the dry ingredients, be sure to whisk them thoroughly. This will ensure the chemical leaveners, baking powder and baking soda, are evenly distributed throughout the batter. - Remove the cakes from their pans when they are barely warm. They will be easier to remove when not completely cooled. Makes about 12 rolls 5 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons salt 1 cup plus 1 tablespoon warm water (110° F) 2 1/2 teaspoons fast rising dry yeast (1 envelope) 1/4 cup vegetable oil 2 large eggs 1 large egg yolk Cornmeal for sprinkling Egg Wash 1 large egg beaten with a whisk Black and white sesame seeds or poppy seeds for sprinkling, optional - In a bowl of an electric mixer, place the flour, sugar, and salt. Using the paddle attachment, mix the ingredients on low speed. - In a mixing bowl, whisk the yeast into the water. Add the oil, eggs, and egg yolk. Whisk well. - On low speed, add the liquid ingredients into the electric mixer with the dry ingredients. - Mix the dough for about two minutes on medium speed until well combined. - Place the dough onto a work surface and knead well until smooth and elastic, about 3-5 minutes. Place the dough in a large mixing bowl that has been sprayed with nonstick cooking spray. Flip the dough over so the greased side is facing up. - Allow the dough to rise until it has doubled in volume, about 1 hour. - Using a dough cutter, divide the dough into 12 equal pieces. Roll each piece out until it is about 8-9 inches long. - Form each roll into a knot and place the knot onto a parchment paper lined sheet pan sprinkled with cornmeal. - Repeat rolling out and shaping the remaining 11 pieces of dough. Place them onto the sheet pan as above spacing them about 2 inches apart. - Cover the rolls lightly with plastic wrap and allow the rolls to rise until they have doubled in size, about 1 hour. - While the dough is rising, preheat the oven to 375° F. Using a pastry brush, egg wash each roll. - Bake for 5-10 minutes and egg wash one more time. Sprinkle each roll with some of the sesame or poppy seeds, if using. Return to the oven and continue baking rolls for another 10-15 minutes or until they are golden brown. Cool on a rack. Rolls Makes 8 Servings Flaky Pastry 1 cup all-purpose flour ½ cup whole wheat flour 1/8 teaspoon salt 12 tablespoons cold, unsalted butter, cut into ½ inch cubes 1/3 cup plus 1 teaspoon ice water 1 teaspoon apple cider vinegar Filling 3-4 medium crisp apples such as Gala or Granny Smith peeled, quartered, cored, and thinly sliced ¼ cup granulated sugar ¾ teaspoon ground cinnamon 3 tablespoons all-purpose flour ½ cup coarsely chopped walnuts, toasted 3 tablespoons cold, unsalted butter cut into tiny pieces 1 egg, lightly beaten (to use as a glaze) ¼ cup granulated sugar for sprinkling Make Flaky Pastry - In a food processor, pulse both flours, salt, and butter until butter is the size of peas. - Add the ice water and vinegar all at once and pulse just until water is incorporated. - Pour the mixture into a medium bowl and gently gather into a ball. Wrap in plastic wrap and flatten into a 1 inch thick disk. Chill for 20 minutes. Assembly - Preheat oven to 400° F. - On a lightly floured surface, roll out the pastry to a rough 12-14 inch circle. - In a small bowl, combine ¼ cup granulated sugar, cinnamon, flour, and walnuts. - Scatter the sugar and nut mixture all over the rolled out crust leaving 2 inches of the edge uncovered. - Arrange sliced apples on top of nut mixture. Scatter tiny butter pieces all over the apples. - Using a pastry brush, brush border of crust with beaten egg. - Fold the edges of the tart up over the apples creating a 1½-2 inch border, pressing down gently. Transfer the tart to a large pizza pan covered with parchment paper. - Brush the edges of the tart with the beaten egg and sprinkle the entire tart, including the border, with the remaining ¼ cup sugar. - Bake the tart for 40-45 minutes or until golden brown and the apples are softened. - Serve the tart warm, cut into slices and topped with vanilla ice cream or whipped cream. Tips for Success - Be sure butter and water are very cold to ensure the flakiest crust. - Do not overmix flaky pastry or excess gluten will develop making a less than tender crust. - Once flaky pastry is wrapped in plastic wrap, it can be chilled in the refrigerator for up to 4 days or frozen for up to 3 months. - Although the Apple-Walnut Tart is best eaten the same day it is made, it can be re-heated in a 325° F oven for 10 minutes or until it is warm to the touch. Meringue Mushroom Makes about two dozen large mushrooms 4 large egg whites, at room temperature ¼ teaspoon cream of tartar 1 cup granulated sugar 1 teaspoon vanilla extract Unsweetened cocoa powder for dusting 1 cup (6 ounces) semisweet chocolate, melted - Preheat oven to 225° F. - In the bowl of an electric mixer, beat the whites on medium speed just until foamy, about 30 seconds. - Add the cream of tartar and increase the speed to medium-high until the whites have a soft shape. - Slowly add the 1 cup of sugar, 1 tablespoon at a time. Beat for about 30 seconds between each addition. - Add the vanilla extract and increase speed to the highest. Beat for 7-8 minutes or until meringue becomes quite stiff and sugar has dissolved. - Please a large plain pastry chip into a large pastry bag. - Pipe about 25 large mushroom caps onto a parchment paper lined sheet pans. - Onto a second parchment lined sheet pan, pipe 25 large stems pulling back on the pastry bag to create a peak. - Using a sieve, dust mushroom stems and caps with cocoa. - Bake for 2 hours. Mushrooms should not have any color to them. - Turn oven heat off and prop oven open and leave mushrooms in oven for another hour. - Cool completely. - Using a small, sharp knife, make a hole in the underside of each. Cover the underside with melted chocolate. Stick cap gently into stem and allow to dry on a sheet pan.
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ponedjeljak, 31. kolovoza 2015. Brijuni Nikada nisam posjetila Brijune. U nekakvom mutnom sjećanju mi je da sam jednom, prije desetak godina , možda, projedrila kraj njih i obećala si da ću ih svakako posjetiti. I nekako još nisam, na moju sramotu. Pa sam listajući jednu kuharicu naišla na kolač koji se zove isto kao i moja nesuđena otočna destinacija. I moram reći da sam ostala pomalo razočarana, ne okusom ovog kolača jer u potpunosti korektan, više maštom osobe koja je ovom kolaču nadjenula ime. Nekako za Brijune očekuješ nešto ekskluzivnije i posebnije. No dobro kolač sam probala sad još samo da i zaplovim do Brijuna. RECEPT: Recept za ispis Za tijesto: 5 žumanjaka 200 g šećera 100 g tostiranih mljevenih oraha 6 bjelanjka 2 žlice mrvica ( ja sam koristila usitnjene kekse) 4 žlice ruma 1 prašak za pecivo Za kremu: 300 ml mlijeka 3 žlice oštrog brašna 150 g maslaca 1 žumanjak 150 g šećera 1 vanilin šećer Čokoladna glazura Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Bjelanjke sa 50 g šećera istucite u čvrsti snijeg. Pjenasto istucite žumanjke sa 150 g šećera. U pjenastu smjesu dodajte mljevene orahe, mrvice, rum i prašak za pecivo. Izmiješajte. Umiješajte i snijeg od bjelanjka. Izmiješajte. Smjesu istresite u pripremljeni lim pa poravnajte površinu. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Ohladite. Kuhajte 250 ml mlijeka, šećer i vanilin šećer dok ne provrije. Preostalih 50 ml mlijeka pomiješajte sa žumanjkom i oštrim brašnom. Kada mlijeko provrije umiješajte u njega pripremljenu smjesu sa brašnom pa kuhajte na umjerenoj vatri, uz stalno miješanje, dok ne provrije. Ohladite. Mikserom pjenasto istucite maslac pa mu primiješajte ohlađenu kremu. Izradite da dobijete glatku kremu. Dobivenom kremom premažite ohlađeni biskvit. Stavite kolač u hladnjak dok pripremite čokoladnu glazuru. Prelite kolač čokloladnom glazurom i dobro ga ohladite. Narežite po želji. Objavio/la Petra Kranjica u 19:00 4 komentara: četvrtak, 27. kolovoza 2015. Kruh sa pivom i poljskim predtijestom Već stvarno dugo nisam objavila recept za neki kruh. Istina je da sada već neko vrijeme nisam ni pekla kruh, nekako mi ove vrućine ubiju želju ne samo za domaćim kruhom nego za hranom uopće. I dalje istražujem ovu pekarsku kuharicu . Jako volim recepte koji u sebi sadrže alkohol, ne zato što sam prikriveni cuger neko volim taj okus koji ostane kada alkohol ishlapi. Tako da ni ovaj kruh nije izuzetak, a najbolje na njemu je korica, divno hrskava. RECEPT: Recept za ispis Za predtijesto: 125 g mlake pive 125 g brašna 5 g svježeg kvasca Za kruh: svo predtijesto 750 g brašna 50 g integralnog brašna 5 g svježeg kvasca 500 g vode 15 g soli Za predtijesto pomiješajte sve sastojke u prikladnoj posudi ( neka bude veća je ćete kasnije u njoj i umijesiti kruh). Prekrite je rastezljivom folijom pa je ostavite na sobnoj temperaturi 3-5 sati dok se smjesa lijepo ne digne i pojave se mjehurići. U zdjelu u kojoj ste napravili i dizali predtijesto dodajte obje vrste brašna, kvasac i vodu. Miješajte dok se smjesa ne poveže. Povezanu smjesu istresite na radnu površinu pa je nastavite mijesiti rukama 10-ak minuta. Dodajte sol pa nastavite mijesiti dok ne dobijete glatko i elastično tijesto. Dobiveno tijesto stavite u zdjelu koju ste prethodno malo pobrašnili, prekrite je čistom kuhinjskom krpom pa ga stavite na toplo mjesto da se diže 1 sat. Pobrašnite radnu površinu pa na nju istresite dignuto tijesto. Premijesite ga i oblikujte po želji. Od ove količine tijesta dobiti ćete dva oveće kruščića. Lim za pečenje obložite papirom za pečenje pa na njega stavite oblikovane kruščiće. Prkrite čistom kuhinjskom krpom pa dižite na toplom mjestu dva sata. Zagrijte pećnicu na 250 C. Na najgornju policu pećnice staviti prazan lim koji je potrebno zagrijavati zajedno sa pećnicom. Dignuti kruh staviti u zagrijanu pećnicu a u prazan lim uliti 2 dcl vode i brzo zatvoriti vrata pećnice. Nakon pet minuta pečenja smanjiti temperaturu pećnice na 220 C pa nastaviti peći kruh još 35 minuta. Objavio/la Petra Kranjica u 19:00 Nema komentara: četvrtak, 20. kolovoza 2015. Nutella torta Uvijek su mi bile simpatične , kako ih ja zovem, američke torte. To su vam one male promjerom ali visoke. Nekako se nikada nisam odlučila pokušati je napraviti sve dok Tanja nije objavila recept za ovu Nutella tortu. Odmah vas upozoravam ovo nije neka nježna torta, ove je više ubila me čokolada torta, samo da znate. Možda je ovo torta za muške polovice... RECEPT: Recept za ispis Biskvit: 75 g maslaca 220 g šećera 2 jaja 1 žličica arome vanilije 270 g brašna 60 g kakaa 1,5 žličica praška za pecivo 1,5 žličica sode bikarbone 150 ml espressa 225 ml mlijeka 4 žlice mlijeka malo pekmeza od marelice Krema: 400 g Nutelle 125 g maslaca 200 ml vrhnja za šlag Čokoladni ganache: 100 g čokolade 100 ml vrhnja za šlag 1 žličica meda 1 žličica maslaca 1 žlica ulja Za ukras: 100 ml vrhnja za šlag Zagrijati pećnicu na 170 C. Namastiti i pobrašniti dva okrugla kalupa promjera 20 cm. Maslac i šećer pjenasto izmiksati, dodati jedno po jedno jaje, vaniliju i polovicu espressa. U drugu posudu prosijte brašno pomiješano sa kakaom, praškom za pecivo i sodu bikarbonu. Prosijane suhe sastojke, mlijeko i preostali espresso postupno umiješajte u smjesu maslaca i jaja, mješajući na nižoj brzini dok se sastojci ne povežu. Podijelite na dva dijela pa stavite u pripremljene kalupe i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 30-ak minuta. Ohladiti. Ohlađene biskvite prerezati na pola, tako da dobijete dva lista od svakog, ukupno četiri. Svaki list navlažiti sa malo mlijeka pa ih premazati tankim slojem pekmeza od marelice. Za kremu prvo vrhnje za šlag istući u čvrsti šlag. U drugoj posudi pjenasto izmiksati nutellu i maslac. Ručno umiješati šlag u kremu sa nutellom. Sastavite tortu, na tanjur za posluživanje stavite prvi list biskvita, premažite ga četvrtinom kreme, pa ponoviti postupak za preostala tri lista. Stavite tortu u hladnjak dok ne pripremite čokoladni ganache. Čokoladu narežite na manje komadiće. Vrhnje stavite u prikladni lonac pa ga zagrijavajte na umjerenoj vatri dok ne provrije. Maknite sa vatre pa dodajte čokoladu, med i maslac. Miješajte dok se svi sastojci ne otope i ne dobijete glatku smjesu. Prohladiti. Premazati tortu čokoladnim ganacheom, i po vrhu i sa strane. Vrhnje za šlag za ukras istući u čvrsti šlag. Ukrasno naštrcati na tortu. Dobro ohladiti prije posluživanja. Objavio/la Petra Kranjica u 19:00 Broj komentara: 5: Oznake: čokolada, nutella, torta, vrhnje za šlag ponedjeljak, 17. kolovoza 2015. Klavir kocke Još jedan od onih recepata za kolač koji su nekada bili tako popularni a sada su već pomalo zaboravljeni. RECEPT: Recept za ispis Za biskvit: 6 jaja 6 žlica šećera 6 žlica brašna 4 žlice tostiranih mljevenih oraha 4 žlice kakaa 1 prašak za pecivo Za roladu: 6 žlica šećera 1 žlica ulja 2 žlice tople vode 5 žlica brašna 1 prašak za pecivo Nadjev za roladu: 150 g tostiranih mljevenih oraha 100 g rastopljene čokolade 100 g maslaca Krema: 750 ml mlijeka 5 žlica oštrog brašna 200 g šećera srž mahune vanilije 200 g maslaca Čokoladna glazura Zagrijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Mikserom istucite jaja i šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. Prosijte brašno sa kakaom i praškom za pecivo. U pjenastu smjesu jaja umiješajte orahe i prosijanu smjesu sa brašnom. Smjesu stavite u pripremljeni lim pa zagladite površinu. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Ohladite. Za roladu papirom za pečenje obložite veliki plitki lim dimenzija 33 x 33 cm. Zagrijte pećnicu na 180 C. Mikserom istucite jaja sa šećerom dok smjesa ne posvijetli i udvostruči joj se volumen. Prosijte brašno sa praškom za pecivo. U pjenastu smjesu umiješate orahe i prosijanu smjesu brašna. Istresite u pripremljeni lim za pečenje pa pecite u prethodno zagrijanoj pećnici 10--ak minuta. Još vrući biskvit zarolajte u oblik rolade. Ohladite. Za nadjev za roladu maslac mikserom istucite u pjenastu smjesu pa u njega umiješajte rastopljenu čokoladu i orahe. Izmiješajte pa dobivenom smjesom premažite roladu. Ohladite. Ohlađenu roladu narežite na šnite. Za kremu u prikladan lonac stavite 500 ml mlijeka, šećer i srž mahune vanilije. Kuhajte na umjerenoj vatri dok ne provrije. Preostalih 250 ml mlijeka pomiješajte sa brašnom . U provrelo mlijeko ulijevajte smjesu sa brašnom u tankom mlazu uz stalno miješanje. Kuhajte dok se se smjesa ne zgusne. Ohladite. Mikserom pjenasto izmiksajte omekšali maslac. Dodajte ohlađenu kremu pa dobro izradite dok ne dobijete glatku smjesu. Izvadite ohlađeni biskvit iz kalupa pa ga prerežite na pola tako da dobijete dva lista. Jedan vratite u kalup pa po njemu rasporedite polovicu dobivene kreme. Na kremu složite roladu narezanu na šnite pa premažite ostatkom kreme. Na vrh stavite drugi list biskvita. Prelite čokoladnom glazurom i ohladite. Prije posluživanja narežite na kocke. Objavio/la Petra Kranjica u 19:00 Nema komentara: Oznake: čokolada, kocke, orasi, recepti iz bilježnice četvrtak, 13. kolovoza 2015. Pjenasta torta Jedna baš prava ljetna torta. RECEPT: Recept za ispis: Za biskvit: 4 jaja 100 g brašna 150 g šećera 100 g gustina prstohvat soli 1/2 praška za pecivo Za nadjev: 12 listića želatine 1,5 kg breskva 1 limun( sok i naribana korica) 500 ml vrhnja za šlag 100 g šećera 50 g čokolade Za ukras: 300 ml vrhnja za šlag 1-2 žlice šećera u prahu Zagrijte pećnicu na 175 C. Namastite i pobrašnite okrugli kalup za tortu. Odvojite žumanjke od bjelanjaka.Bjelanjke sa prstohvatom soli istucite u čvrsti snijeg. Žumanjcima dodajte šećer pa ih mikserom istucite dok ne dobijete pjenastu smjesu.Pomiješajte brašno sa gustinom i praškom za pecivo pa sve prosijte. Umiješajte u pjenastu smjesu žumanjak. Na kraju umiješajte i snijeg od bjelanjka. Istresite u pripremljeni kalup za torte, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 25-30 minuta. Ohladite. Za kremu želatine stavite u posudu, prelite je hladnom vodom pa je ostavite da nabubri. Breskve operite. Jednu breskvu sačuvajte za ukras a ostale očistite od koštice i narežite na četvrtine. Usitnite ih štapnim mikserom u glatku kašu. Umiješajte šećer i koricu i sok limuna. Želatinu ocijedite pa je sa malo vode otopite dok ne postane tekuća pa je umiješajte u kašu od breskva. Naribajte čokoladu pa i nju umiješajte u breskve. Ostavite da odstoji 10-ak minuta da se smjesa počne želirati. U međuvremenu vrhnje za šlag mikserom istucite u čvrsti šlag. Na tanjur za posluživanje stavite biskvita a oko njega obruč od kalupa za tortu. Kašu od breskvi pomiješajte sa šlagom. Na pripremljeni biskvit stavite kremu i zagladite površinu. Stavite tortu u hladnjak da se dobro ohladi, najbolje preko noći. Odstranite obruč oko torte. Istucite vrhnje u čvrsti šlag. Dio ga sačuvajte za ukras a ostatkom premažite vrh i stranice torte. Dio šlaga koji ste stavili sa strane ukrasno naštrcajte na tortu. Breskvu koju ste stavili sa strane narežite na šnitice pa njome dekorirajte tortu. Oznake: breskve, čokolada, torta, vrhnje za šlag ponedjeljak, 10. kolovoza 2015. Premaz za limove Izuzetno korisna stvar i stvarno odlično radi, puno bolje nego premazivanje limova maslacem i onda posipavanje brašnom. Već sam nekoliko puta nailazila na recepte za ovakav premaz ali nisam nikada ranije probala jer sam mislila da nema potrebe za tim. Probajte ja sam se razuvijerila možda ćete i vi. RECEPT: Jednaka količina ulja, brašna i biljne masti. Sve dobro pomiješajti. Lakše je ako biljnu mast ostavite vani da omekša. Spremite u bočice i čuvajte u hladnjaku pa koristite po potrebi. četvrtak, 6. kolovoza 2015. Juli pita Jedan stari provjereni recept iz one obiteljske zapackane bilježnice u kojoj su recepti pisani rukom, kakvu svatko od nas ima doma. RECEPT: Recept za ispis Za tijesto: 5 jaja 150 g šećera 100 g tostiranih, mljevenih oraha 100 g naribane čokolade pola praška za pecivo 1 paket lisnatog tijesta od 500 g Krema: 300 ml mlijeka 3 žlice brašna 1 žlica škrobnog brašna 1 vanilin šećer 100 g šećera 150 g maslaca šećer u prahu za posip Zagijte pećnicu na 180 C. Namastite i pobrašnite dublji lim za pečenje. Pripremite i još jedan veći lim i obložite ga papirom za pečenje. Najčešće se lisnato tijesto sastoji od dva lista. Dakle jedan list razvaljajte malo veći nego što su dimenzije dubokog lima pa ga stavite na ovaj veći lim koji ste obložili papirom za pečenje. Nabockajte ga vilicom i lagano nožem zarežite tako da dobijete kockice veličine otprilike koje biste željeli da su vam gotove kockice kolača. Pecite u prethodno zagrijanoj pećnici 15-20 minuta dok tijesto ne dobije lijepu boju. Drugi list lisnatoga razvaljajte na dimenzije dubokog lima za pečenje koji ste pripremili. Položite ga na dno lima i nabockajte vilicom pa ga stavite sa strane. Odvojite bjelanjke od žumanjaka. Bjelanjke istuvite u čvrsti snijeg pa mu žlicu po žlicu dodajte šećer. Umiješajte i jedan po jedan žumanjak. Prosijte brašno sa praškom za pecivo pa umiješajte u smjesu. Na kraju umiješajte još i naribanu čokoladu i orahe. Izmiješajte. Dobivenu smjesu prelite preko pripremljenog lisnatog tijesta i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 25- 30 minuta. Ohladite. Za kremu u 100 ml mlijeka razmutite brašno i gustin. Preostalih 200 ml kuhajte sa šećerom i vanilin šećerom dok ne provrije. U vruće mlijeko ulite pripremljenu smjesu. Kuhajte uz stalno miješanje dok se smjesa ne zgusne. Ohladite. Mikserom pjenasto izradite omekšali maslac pa mu primiješajte ohlađenu kuhanu kremu i sve dobro izradite. Premažite kremom ohlađeni biskvit i poravnajte površinu. Na vrh stavite pečenu, zarezanu koru lisnatog tijesta pa sve stavite u hladnjak da se dobro ohladi. Prije posluživanja narežite i posipajte šećerom u prahu. Objavio/la Petra Kranjica u 19:00 4 komentara: Oznake: čokalada, kocke, lisnato tijesto, orasi, recepti iz bilježnice ponedjeljak, 3. kolovoza 2015. Čokoladna pita Ako se dobro sjećam negdje prošle jeseni sam na HRT-U naišla na kulinarsku emisiju sa Tomom Kerridgeom. Nekako mi je sjeo na prvu izgleda baš dobroćudno i veselo. Ima i koju kilicu viška ali po tome odmah znate da je to što skuha fino, kaj ne? Odmah sam naručila i njegovu kuharicu koja ima stvarno krasnih recepata. Ovo je bila rođendanska "torta" i pokupila je same pohvale. RECEPT: Recept za ispis Za tijesto: 175 g brašna 40 g kakaa 80 g šećera u prahu 140 g maslaca 2 žumanjka Za nadjev: 750 g čokolade 260 ml vrhnja za šlag 120 ml amaretta Za kremu od kave: 2 žlice instant kave otopljene u dvije žlice vode 200 ml vrhnja za šlag 50 g šećera u prahu Za posip: 100 g badema 125 g šećera naribana čokolada Za tijesto u prikladnu zdjelu prosijte brašno, šećer u prahu i kakao. Narežite maslac na manje komadiće pa ga utrljajte u brašno, dok tijesto ne počne nalikovati na krušne mrvice. Dodajte žumannjke pa miješajte dok se smjesa ne poveže u glatko tijesto. Po potrebi dodajte malo hladne vode ukoliko vam se tijesto čini suho. Omotajte tijesto prozirnom folijom pa ga stavite u hladnjak na minimalno 1 sat. Zagrijte pećnicu na 170 C. Namastite i pobrašnite kalup za pite. Razvaljajte tijesto na dimenzije kalupa pa ga stavite u njega. Izvaljano tijesto prekrite papirom za pečenje pa na njega stavite rižu (slijepo pečenje). Pecite u prethodno zagrijanoj pećnicu. Nakon 15 minuta odstranite papir za pečenje sa rižom a tijesto vratite da se dopeče još 10 minuta. Ohladite. Za nadjev na vodenoj kupelji otopite nasjeckanu čokoladu. U prikladnom loncu pomiješajte vrhnje za šlag i amareto pa kuhajte na umjerenoj vatri dok ne provrije. Provrelu smjesu ulite u smjesu otopljene čokolade pa sve pomiješajte. Ulite u ohlađeni pitu pa stavite u hladnjak da se u potpunisti stvrdne. Za posip prvo tostirajte bademe u pećnici zagrijanoj na 190 C 10-ak minuta. Izvadite ih iz pećnice i ohladite. Šećer pomiješan sa dvije žlice vode stavite u tavicu debelog dna, pa kuhajte dok ne dobijete zlatno žuti karamel. Umiješajte badema pa dobro izmiješajte , kako bi karamel obložio svaki badem. Izlite smjesu na lagano nauljeni lim za pečenje pa ih rasporedite u jednom sloju. Ohladite. Za kremu u posudi od miksera pomiješajte kavu sa vodo. Dodajte i šećer u prahu i vrhnje za šlag pa mikserom sve istucite u čvrsti šlag. Dobivenu smjesu stavite u dresir vrečicu pa je ukrasno naštrcajte na ohlađenu pitu. Ohlađene badema nasjeckajte na manje komadiće pa posipajte po pitu Na kraju pitu posipajte još i sitno naribanom čokoladom. Objavio/la Petra Kranjica u 19:00 1 komentar: Oznake: amaretto, bademi, čokolada, pita, vrhnje za šlag Pretplati se na: Postovi (Atom)