January 27th, 2012
Here is my latest article from Bonjour Paris. Hope you enjoy it.
Meli-Melo: January 15
By BP Editor
Mocha interior of Jacques Genin chocolate boutique. Photo by Jacqui Guglielmino
A Visit with Jacques Genin, Master Chocolatier in Le Marais
by Jacqui Guglielmino
At one end of rue de Turenne, a short stroll from Place de la République, is la chocolaterie Jacques Genin—named for its self-described fondeur en chocolat. This is a Parisian chocolate and pastry experience you will never forget.
From the moment you enter his beautiful boutique you know you are in for something special. Every detail has been considered in design and presentation. Since being in Paris I have visited five times and each time I enjoy myself just that little bit more.
To conitinue reading follow this link http://www.bonjourparis.com/
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January 26th, 2012
With Valentines Day only a couple of weeks away, I thought I would try and inspire some romance between all those couples out there. Romance doesn’t have to cost a fortune, or involve gold or diamonds (though that would be nice), romance is the thought that someone puts into something that will please their partner. Something like these cute little cupcakes popped into a lunch box or served with a cup of tea would surely make your loved one happy.
The icing hearts are made by rolling out the fondant and then using a cookie cutter to cut the shape. I made a few different colours and some extra for another occasion.
Preparation time: 20 minutes
Cooking time: 20 minutes
125g butter, softened
1 cup (200g) caster sugar
11/2 cups (225g) self raising flour
1/4 cup (60g) cream
150g frozen raspberries, lightly crushed
2 cups (300g) icing sugar mixture
10g butter, softened
1 tsp rosewater essence
1 tbs milk
Roll out fondant icing and use heart shaped cookie cutter to cut shapes.
- Preheat oven to 180°C. Line muffin tin with paper cupcake cases
- Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the self raising flour, cream and beat again until combined. Add mashed raspberries and fold through the cake mixture.
- Spoon mixture evenly among the lined pans and smooth the surface. An ice cream scoop is perfect for this as it measures enough mixture for each paper case. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
- To make the icing, combine icing sugar and butter in a bowl. Add rosewater and enough milk to make a smooth paste.
- Spread the icing over each cake and top with icing heart if desired.
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January 22nd, 2012
As much as I love French patisseries and cakes, it is great to see the more rustic and generous cakes that are available in Brisbane. I visited Pearl Café last week and it’s a joy to see what cakes are on offer. This time there was a cake the looked crumbly and was dusted with icing sugar and toasted pistachios. It looked so inviting that I ordered a piece. It was delicious. When we stayed with my husband’s relatives in Sicily they often made cakes like these full of seasonal fruit and nuts grown on their own farm.
When I returned home I did a little research and added a few touches of my own and came up with this recipe and I’m very pleased with the results. The cake has a crumbly base and top that sandwiches a ricotta chocolate and chopped dried fig filling. It is fresh and not too sweet.
3 Cups All-purpose Gluten Free Flour (You can use normal flour)
2 Cups Almond Meal
1 Cup Castor Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
Zest from one lime
250 grams of unsalted butter, Cut Into Cubes
1 Large Egg
500 grams of Ricotta Cheese
1/2 Cup Castor Sugar
1 Tablespoon Amaretto Liqueur (or liqueur of choice)
1 Large Egg
3/4 Cup Finely Chopped Semi Dried Figs
3/4 Cup Dark Chocolate Chunks or Chips
Preheat oven to 350 degrees F and lightly grease an 11 inch (28 cm) spring-form or tall sided tart pan with removable bottom.
Combine the flour, almond meal, castor sugar, baking powder, and salt in a food processor and pulse.
Add the butter cubes and pulse just until the mixture turns into crumbs the size of breadcrumbs. Add zest of one lime. Add the egg and pulse until mixed throughout. (Your mixture will still be very crumbly at this time, but you should be able to press it together with your fingers).
Divide the crumb mixture in half and place in two separate bowls.
Add the ricotta, sugar, and egg to the food processor and pulse just until combined.
Add the chopped figs and chocolate and pulse until the fruit and chocolate are still lumpy but well mixed into the ricotta mixture.
Take half your crumb mixture and press it into the bottom of your prepared pan and about 1 1/2 inches to 2 inches up the sides.
Spoon in your ricotta mixture and smooth it evenly over the bottom crust.
Sprinkle the other half of the crumb mixture over the ricotta filling, pressing it gently into the ricotta.
Bake for 1 hour to 1 hour and 10 minutes, or until the cake is golden brown and just beginning to crack on top.
The center may still be a little soft when pressed with your fingertips, but the outer edges should be firm.
Allow to cake to rest in the fridge before releasing from spring form tin.
Serve in wedges either slightly warm or at room temperature.
Store leftover cake well wrapped in the refrigerator.
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