sábado, 28 de enero de 2012

Crema Catalana Sticks

I found this delicious "Turrón de Crema Catalana" an Spanish Specialty which we love, I dicided to do something about the last two packages I had so here´s the recipe and how-to, I hope you like it, my family loved it, in fact they´re very nice and almost always like what I do ha ha ha, its a fun way to make something out of delicious treats and left overs we enjoy during Christmas Season
First you have to find this Turrón, there are other brands, you can always use "Turrón de yema" too
it looks like this when you open it
you cut it in sticks wide or narrow ,that depends on how you like them
Prepare a chocolate ganache, I did a small portion, 100grs of semi-sweet chocolate and 3 Tbsp of whole milk, you heat the milk and add the chocolate in pieces, you integrate both with a spoon and the ganache is ready! you can always add( butter, 1/2 a tsp. and rum 1Tbsp, instead of 2 Tbsp. of milk)
cover half the sticks with the chocolate ganache
I also had some leftover chocolates, so I cut them in small pieces, you can also use walnuts, almonds, pistachios or dried fruits
and you sprinkle some chocolate pieces over the chocolate ganache and arrange them over some lined paper so when the chocolate sets you can put them somewhere else

sábado, 14 de enero de 2012

S´mores Truffles

S´mores Truffles.... mmmm I can´t think of anything yummier!
I had some truffle ganache left over and wanted to try this recipe long time ago, where marshmallows are covered with creamy chocolate ganache and covered with  graham crumbs. I´m always trying to develop recipes which can offer something intresting, in this case I think the different textures play an important role.
I always recomend to use high quality chocolate for great truffles
  This recipe yields about 2 dozen truffles.

9oz. bittersweet chocolate finely chopped (about 1.25 cups)
2/3 cup cream
4 graham cracker sheets
1/2 cup miniature marshmallow

How to

1.Crush the graham crackers in a food processor
2.Place the cream in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.
3.using a whisk, gently stir to combine the cream and chocolate.
4.Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.
5.to form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out.
Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate.

6.Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs
7.Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week.
Bring them to room temperature before serving.


miércoles, 4 de enero de 2012

Chestnut Pound Cake

This pound cake is really good, it's so soft and moist. Great with a cup of coffee or tea anytime.
I had french chestnut puree so I decided to use it and it came out very good. Chestnut puree is easy to find, the best comes from France
 Hope you like it.

225 gr. butter
2 cups sugar
6 eggs
439 grs. chestnut puree
   1 tsp. baking powder
1 tbs. vanilla
2 cups flour

 powder sugar

Cream butter in mixer
Add sugar
Add eggs, mix
Add vanilla, mix
Add Chestnut Puree
Add baking powder
Add flour
Bake for 45 minutes on medium heat.
Let stand for 30 minutes

Sift some powder sugar for decoration.