Falling in love with Petits Beurre

I just got a new little book with a very cute stamper ,the recipe and the way to make

this cookie was very interesting to me so i shouldn't skip this part : )

This cookie is very easy to do and also delicious
they are crispy but not much "frolla" as usal

Recipe

Butter  115  g
sugar  80  g
Fleur de sel  2  g
all purpose flour  200  g
baking powder  3  g
whipping cream  20  ml.
Petits-Beurre extract  4  ml. (or u can use vanilla extract and vanilla bean just fine)

In a sauce  pan , bring the butter on low heat just to melt it, 
then take off the heat, add salt , sugar and whipping cream 
stir just to melt the sugar and salt it will take aboout 5 minutes.
then add Petits-beurre extract stir just to combine.

sift flour and baking powder together,
then add melt butter with the sifted dry ingredients

mix just to combine and don't over work the dough

roll in to parchment paper and then leave it in the fridge about 1-2 hours.

before cutting the cookie dough , preheat the oven at 170°C 

cut the cookie in pieces before and then use the rubber stamper on it.

Bake at 170°C about 10-12 minutes.

the cookie taste better after cooked and keep in air tight container before serving 
one night.

Buon appetito !

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Raspberry seedless jam shortbread

I know fews people that close to me have allergy this kind of stuff, i know it's simple

thing but sometime simple can make you suffer.

so today i try to make cookie doesn't contain gluten , i use 3 kinds of flour instead of

all purpose flour.

Thank you Thomas keller  for an advice in his new release book to create this flour version.

i mixed rice flour, potato flour and cornstrach 1:1:1 for this part 

 

For Raspberry seedless jam

Raspberry  100  g

sugar  75  g

Mash the berries with sugar over low heat 

after it boiled keep  boiling about 5-8 minutes 

then tip the cooked raspberry into the sieve over the bowl

stir vigorously with a wooden spoon to extract as much juice and pulp

 as possible or

until you are left with just the seeds

leave it cool before filling the cookie

For shortbread 

soft butter ..........................110  g 

caster sugar .....................70 g

salt.................................. 1  g

egg yolk ..................... 1

vanilla extract ....................1/2 ts

all purpose gluten free mix  170  g

sift all purpose glueten free mix  ,set aside

Beat the butter and sugar , salt and vanilla extract at hight speed about 1 minute

add egg yolk beat til combine 

pour sifted flour and mix to a smooth dough 

gently roll in a parchment paper and put in a fridge for about 1-2 hours

use cookie cutter as your's desire and bake at 170°C for about 30 minute

leave it cool before filling the jam.

buon appetito

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Homemade dog treat - Chicken liver biscuit

I made a promise with my dog that i gonna do cookie for him once a month.

so today i have a new biscuit dog treat for you.

I already made sweets for people whos around me and now

look like starting to my pet. haha

  

This recipe adapted from the privous Dog treat last month, well i did't translate on this site

anyway here they are the recipe.

Home made dog treat - Chicken liver biscuit

chicken liver ............. 325  g 

egg ............................ 2 

whole wheat flour......450  g

corn meal................  140  g

chicken stock............  200 ml

Make your own chicken stock , i used about 1 kg of chicken bone 

and add water just enogh to cover it , soft boil about 40 minute - 1 hr.

no need to add any seasoning or ever salt.

cook the chicken liver , just add a little of chicken stock if it to dry

add a little bit more, then leave it cool down.

Bring cooked chicken liver to food processer add 2 eggs and blend it.

In another bowl mix whole wheat flour and corn meal together

make a hold in the center , add chicken stock then add

liver paste, knead till smooth with your's hand.

Roll the dough about 1/2 inch thick,use cookie cutter

as your desire.

Bake at 180°C about 20-25 minutes

Leave it cool before treating your's lovely dog!

Store in air tight container in refrigerator.

I'm not much confidence and think what about if my dog don't like it!

what can i do or what should i do , haha

May i ask my beloved dog, what's wrong???

Lucky me that he's love it!

buon appetito

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Gâteau Moka - coffee cake in a very hot day

Before i went to holiday i had update this recipe in thai language but didn't get a chance to write in English version one and here they are,

For coffee syrup

I used  illy Ground roasted coffee for moka


Expresso coffee  ...........150   ml. 

sugar .......................... ....50   g
coffee liqueur..................30   ml

After you get expresso coffee , pour sugar and stiring  then keep in low heat about 10 minutes,

leave to cool, pour coffee liqueur , set aside

For  biscuit Joconde ( 40 x 30 cm.)

almond........................90 g
icing sugar...................90 g
corn strach...................10 g
all purpose flour..........20 g
melt butter...................25 g
whole egg......................1
egg yolk.........................1
For meringue
egg white.......................3
sugar ..........................20 g

 
Preheat oven at 175°C  line the parchment paper on baking tray.
 
Ground almond,corn strach , all purpose flour and icing together , then sift them all, set aside



in a bowl of dry sifted ingredient , add whole egg, egg yolk and melt butter , fold just to combine.


beat egg white with 20 g of sugar until firm peak .


pour 1/3 the fisrt mixture to meringue  fold just to combine, pour the mixture back to the first bowl , fold again just to combine.


pour batter in to baking tray that you already line the parchment paper,and bake about 8- 10 minutes.


leave it cool then cut in 15x 15 cm size for 5 layer , well actully you will get full 4 layer of 15x15 cm size, the last one you have to cut in 2 pieces and join them together  .


For coffee butter cream
Adaption from  Le larousse des desserts - Pierre Hermè

whole egg ..................1 (about 53-55 g)
egg yolk......................1 (about 18-20 g)
sugar.......................... 68 g
water...........................20 ml
soft butter..................120 g
Fleur de sel ................. 1 g
vanilla extract ..............1/2 ts
instant coffee ...............3  g
coffee liqueur .............10 ml.


bring sugar and water to boil until temperature reach at 118 °C
 
meanwhile when the temperature reach at 110 °C start whisking the eggs
when the temperature reach at 118 °C pour the syrup and whisking until cold,
add salt, then butter a little at a time , whisking till fluffy and light in colour,

mix instant coffee with coffee liqueue then pour in butter cream,add vanilla extract
beat until combine.

to assemble the cake - sprinkle coffee syrup on the cake then spread coffee butter cream,place another cake layer and  repeat all this step until the last one.

Refrigarate at least 1 hr. before cutting

Decoration as you like!

 

Buon appetito!

my son helping me to make pizza dough

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Black forest roll cake

For kirsch syrup
20  g..................sugar
20 ml.................water
15 ml.................kirsch


bring water and sugar to boil , leave to cool before pouring kirsch liqueur.


For chocolate spong cake (for 20x25 cm )

110  g.......................whole eggs
50    g.......................sugar
25    g........................cake flour
15    g........................cocoa powder (dutch process)
2      g........................baking powder
10    ml......................milk
15    ml......................vegetable oil
5      g........................melt butter
1/2   ts.......................vanilla extract
a pint of salt


Preheat the oven at 170°c


make a parchment paper tray 20 x 25 cm


sift  flour,cocoa powder,salt,baking powder together , set aside


stir eggs and sugar together and bring to over medium low heat, keep stiring just to warm
turn of the heat and pour the mixture to another bowl  
then beat an egg until get thick ,pale ,ribbon stage

add vanilla extract and pour sifted flour , fold  just combine
melt butter and milk together  in microwave about 15-20 seconds then pour vegetable oil,
the mixture will become just warm

add some small quantity of chocolate batter in to  warm melt butter mixture about 3-4 tb spoon then pouring back the mixture to the chocolate butter, fold just combine

pouring batter in prepared parchment paper tray
bake at 170 °C about   8  minutes

leave to cool compleately 

meantime prepare cream chantilly

For cream chantilly
200  ml.....................whipping cream
15     g.......................sugar
1/2   ts.......................vanilla extract


whip whipping cream ,sugar and vanilla extract together until  firm peak .

For filling
Amarena  fabbri brand

sprinkle the syrup over the cake then spread the chanilly cream with amarena on it, roll up cake.

  




























spread left over chantilly cream cover on rolled cake and garnish with shaving 
chocolate and amarena

 

Buon appetito

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Duo berries charlotte

This cake is raspberry & strawberry mousse which  i add a little creamcheese to avoid
gelatin texture, it's so smooth and creamy.

For  raspberry liqueur syrup

20  ml   water

20  g     sugar

20 ml    raspberry liqueur 

bring water and sugar to boil , leave it cool then pour raspberry liqueur ,set aside

For  Biscotti savoiardi 

2      egg  white
40    g  sugar
2      egg  yolk
35    g   all purpose flour
15    g  potatostarch
1/2   ts  vanilla extract
1/8   ts   salt

30   g  icing sugar

sift  all purpose  flour, potato starch   , salt  together , set aside

beat egg white and gradually add sugar beating until grossy stiff peak

add yolk one by one at a time and mix till combine.

add  vanilla extract and pour sifted flour fold to combine ( do not overwork)
pour the batter in to the piping bag with 0.5 cm round tip

pipe round shape about 12 cm diameter and for the side
about 3-4 cm tall
 

 sift 15 g of icing sugar on top of the batter and meantime preheat the oven to 170°C

when the oven temperature is ready sift another 15 g of icing sugar on it again

and bake about 8-10 minute, leave it cool

then cut and round  the side of mousse ring mold

For creamcheese berries mousse

140  g   raspberry
140  g   strawberry
2     ts   lemon juice
80    g   caster sugar
1           gelatin sheet
42    g   creamcheese
126  g   whipping cream


bloom gelatin in cold water about 10 minute

bring raspberry ,strawberry ,sugar and lemon juice to boil
then keep it boiling over low heat about 5 minute
pour the mixture pass a sieve to a cleaning bowl
add gelatin mix until combine

beat whipping cream and creamcheese together until soft peak
pour the 1/3 of cream in to berriese mixture  fold to combine
then pour it back to cream bowl fold to combine


sprinkle the syrup over the cake  , pour berries mousse then regrigerate for 4 hours.

    make a decoration with fresh raspberry or as you desire

Buon appetito

 my little son try to read a story

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