Sasha's Pastries: 2009

Sunday, November 15, 2009

Steelers Cupcakes -Chocolate Cupcakes with Peanut Butter Icing

These cupcakes were made by request for a party. Although I love the combination of chocolate and peanut butter, I never made peanut butter icing. I was very excited.

Here is the recipe that I used for the Peanut Butter Icing:

1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl and mix with an electric mixer until combined. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add enough cream until it reaches the desired consistency, and beat on high speed until the mixture is light and smooth.

If you like chocolate and peanut butter, you need to make these cupcakes!

Monday, November 2, 2009

Chocolate Bread Pudding with Bacon Creme Anglaise

The other night I turned on Food Network, and Throwdown with Bobby Flay was on. It was a bread pudding challenge against NYC's Dessert Truck. This is one of my favorite episodes because I love the idea of selling upscale desserts, not in a restaurant setting, and for a lower cost. I immediately went on the food network's website for the recipe, but it wasn't there. I was glad that I decided to search again, because I found it!! If you want to check out this recipe and other desserts with bacon, go to: http://www.time.com/time/arts/article/0,8599,1870700-5,00.html. I made it this past weekend and it was very delicious, and pretty easy to make.

Bread Pudding: (serves 8)

1 loaf of bread (I used a pullman loaf)

3 c. heavy cream

140 g (½ cup plus 2 tbsp.) granulated sugar

38 g (1 1/3 oz.) 61% chocolate
38 g (1 1/3 oz.) 72% chocolate
100 g (3½ oz.) egg yolks
Pinch of salt

Preheat the oven to 350 degrees. Cut the crust off of the bread, and cut into 1/2 inch cubes. Fill 8- 4 oz. ramekins halfway with bread cubes. In a large saucepot bring heavy cream and sugar to a boil. Take the pot off the heat, add the chocolate and whisk until smooth, then whisk in the yolks and salt. Pour the chocolate mixture over the bread, until 1/4 inch from the rim. Bake for 30 minutes, or until it jiggles.

Bacon Creme Anglaise:

4 strips of bacon (I used applewood-smoked bacon)
2 cups half-and-half
75 g (2 2/3 oz.) granulated sugar
100 g (3½ oz.) egg yolks

Cook the bacon until caramelized. Take it out of the grease and lightly blot the bacon and set aside. Bring half and half to a boil, take off the heat, add the bacon and cover, and let sit for 15 minutes. Pour about half of the mixture over the yolks, whisk together, then pour back into the saucepot. Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon. Strain the custard into the bowl on the ice bath(ice and water) and let cool to room temperature. Refrigerate until cold. Store for up to 3 days.

Tuesday, October 20, 2009

Pecan Pie

This was the first time that I ever made a pecan pie. It was for a birthday, so I was hoping that I wouldn't make a mistake. When I took it out of the oven, it looked and smelled great. Unfortunately, I had nothing to compare it to.

Overall it was an easy recipe, and I would make it again.

Here is a link to the recipe that I used: http://www.foodnetwork.com/recipes/food-network-kitchens/pecan-pie-recipe/index.html

Thursday, October 1, 2009

Baguette Normal

When I was in culinary school, my very first class was on breads. Everyday of class was an amazing experience. The first bread I made was a simple white pan bread. I remember how excited I was to taste it, but I had other classes and didn't have time to until I got home. Finally after a full day of classes, I went home, ran inside, and sliced a piece for myself, and another piece, and another piece until the whole loaf was gone! That was only the beginning. When it was time to learn about Baguettes, the same thing happened. This time I shared it with B when I got home, and we devoured the whole thing, breaking off pieces, and spreading it with creamy butter. We were in heaven. To this day, we reminisce about the days when I brought home all the bread.

Finally, after all this time, I am going to make baguettes and hopefully surprise B! The recipe I am using for Baguette Normal was found in this amazing book called Local Breads by Daniel Leader. He clearly explains each step of the bread making process, and I would highly recommend this book to anyone. (You need to buy a baking stone, and cast iron skillet, but it is well worth the investment)

Get all your ingredients ready...

3 1/4 C. All- Purpose Flour ( use King Arthur if Possible)

1 1/2 C. Water (Between 70-78 degrees)

1 t. yeast (active dry, or instant)

1 1/2 t. salt

In a bowl combine the water and yeast, top with flour, and then the salt. Mix with a rubber spatula just until it is all coated and cover with plastic wrap. Let it sit for 20 minutes.

Lightly flour your working area, and turn out the dough. Knead for 10-12 minutes, until smooth. Let the dough rest for 2 minutes if you get tired. Also, if the dough is sticking to your hands, flour your hands. Try not to add too much extra flour to the dough.

Lightly grease a bowl, add the dough, and cover with plastic wrap. Let it rise 1 1/2 times its original size. This will take about 45 minutes. (it may take longer if your house is below 70 -75 degreeWhen the dough has risen 1 1/2 times its size, it is time to turn the dough. Do not punch it down, just pick it up, letting the sides droop down into the bowl, and set the rest down. Cover it and let it rise for another 45 minutes, until doubled.

About an hour before baking, place cast iron skillet on the bottom rack, the baking stone on the middle rack and preheat oven to 450 degrees.

Lightly flour your working area, and turn out the dough. Divide into three equal parts (10 oz each) and shape into a rectangle, and fold in half. Let the dough rest for 10 minutes.

With the long side facing you, fold the dough 1/3 of the way toward the middle on each side. Making a skinny rectangle. Then Fold in half. Remember to press down the seams. Roll the dough to approximately 14 inches long and 2 - 2 1/2 inches wide. Slightly taper the ends. Remember to work the dough as little as possible.

Place a piece of parchment paper onto your peel, or rimless baking sheet, dust with flour and place baguettes on top 2 inches apart and pull the parchment up in between each baguette. Cover with plastic wrap, and let them proof for 30 -40 minutes, until the dough is double and springs back when touched.

Using the peel, slide the baguettes with parchment paper onto the baking stone. Place 1/2 C. of ice into the cast iron pan to create steam, shut the oven door and bake for 15 -20 minutes, until caramel in color.

Bon Apetit!

Tuesday, September 29, 2009

mini Apple Pies

Today in William Sonoma, I came across these adorable Apple Pocket Pie Molds. I just could not resist, and made them when I got home!

If you want to buy the mold, and try it yourself, here is the link: http://www.williams-sonoma.com/products/b318/index.cfm?pkey=cbakeware%2Dnew

William Sonoma provided step by step instructions, along with the pastry dough recipe listed below. Although the first few did not turn out as well as I had hoped, I got the hang of it, and the rest turned out great!

Pastry Dough

2 1/2 C. All-Purpose Flour

1 t. Salt

2 T. Sugar

16 T. Butter

6 -8T. Ice Water

Combine Flour, Salt and Sugar. Cut butter into 1/2 inch dice. Add butter to the flour mixture. Mix until coarse meal (can be done in a food processor, or with a pastry cutter). Add Ice water until the dough holds when squeezed together. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 2 hours, or up to overnight.

*the recipe says you will get 8 apple pie pockets, but I only got 6 with a little dough left over.

Apple Pie Filling

1/2 C. Sugar

1 T. Flour

1/16 t. Salt

1/2 t. Cinnamon

1/8 t. Nutmeg

3 Granny Smith Apples

Peel, Core and slice apples. Combine all the ingredients together.

Monday, September 14, 2009

A Birthday and a Guitar Cake

This past weekend I made an acoustic guitar cake for B's 24th Birthday. I was determined to do a music theme, and it was a success! It is chocolate cake with vanilla buttercream.

This is a time consuming cake, but totally worth it! Check out this link and make one too.

http://www.wilton.com/idea/Acoustic-Guitar-Cake