cookies bicolor

January was quite productive ... especially seeing that reach 10 posts! A record for the second year.

Despite the heat, a couple of times I turned on the oven, and many other posts were about things related to the kitchen area (I know! Is the name of a blog !)... except Nemo, But That's Life!
also took advantage of two recipes of challenges: the cake that I served as a birthday cake and the recipe for the cookie carnival , which looked spectacular, and I do not disappoint: a simple, yet captive cookies.

Additionally, you can do several ways, including alfajorcitos. In this case I opted for the window-filled, inspired by so many good pictures of different blogs.
The recipe is similar to butter cookies to decorate I usually do, but there is a difference in the amount of flour, I think that is what makes them much softer and adults, in addition to filling. This difference of flour also makes a little more complicated to work, because the dough is very tender, but cold and well floured surface worth a try!

Besides combining colors are so beautiful ... almost a game of checkers with vintage doily made of board. I can not say how old the tablecloth, but I know that in the early 80's and was old, and I was not going to any school picnic without him and my green apple juice Cipolletti in metal containers ... an antique, especially considering that no longer exists.

Leaving aside the nostalgia, here's the recipe for some cookies that are worth scheduling.

Bicolor filled Cookies
Ingredients
200 grams of butter cream
1 cup sugar
1 teaspoon baking powder
1 / 4 teaspoon salt
1 egg
1 teaspoon vanilla extract
2 cups flour 0000
1 / 4 cup flour extra 0000
1 / 4 cup unsweetened cocoa

Procedure
1. Beat butter and sugar. Add baking powder and salt.
2. Add egg and vanilla and beat until integrated.
3. Add 2 cups flour 2 times. Divide the more aen 2 equal parts.
4. In one part, add the remaining flour, to the other cocoa.
5. Let stand in refrigerator at least 2 hours.
6. Preheat oven to 180 ° C.
7. Roll out dough and cut into desired shapes. If girls are forms, they use a white and a black cap to alfajorcitos. If you cut circles or squares of a considerable size, half of each color caps can make a draft to make it look the filling.
8. Cook approximately 10/12 minutes. Cool. Meanwhile, prepare the filling.

Chocolate Ganache
1 / 2 cup whipping cream
115 grams of chocolate (may be bitter or milk, depends on individual taste)
Heat the cream, pour over chopped chocolate and let stand a few minutes. Mix to incorporate. Cool slightly until spreadable consistency take.
Grease a cookie cap without draft, and put on a cookie with ganache draft of the opposite color.

Biscuit pâté joconde + cigarette = Birthday!

The first daring bakers of the year: a cake based on a joconde biscuit decorated with cigarette pâté, filled with a cream or mousse in layers, interspersed with biscuit. Then the challenge was to prepare a dessert ornamental, composed of different layers of dough and filling, to serve cold.

The final cake took advantage PIEI's birthday, and took advantage to post the birthday of the blog!
Yes! Bake something turns 2!
In these 2 years transformed the blog, there were recipes, crafts, courses, cartoons, previews photo ... also increased the number of followers, comments, my posts, and above all, the friends of the blogosphere that swarm all over the world! And who share their blogs through their experiences, recipes, pictures, skills and sympathy, to generate a community that entertains us and makes us all friends from a distance.

I proceed to tell you about the challenge: the cake was a success, like birthday, and to vary or crumbs were not! The flavors are repeated, but this time I used cream instead of mousse, and I modified the recipe a little group, since for some features of the ingredients and how to work them, preferred to use the recipe from Olivier. It is also almost equal to the challenge, which can be found here .

The January 2011 Daring Bakers' challenge hosted by WAS Astheroshe of the blog Accro . She chose to challenge everyone to make a Biscuit Joconde Print to wrap around an entremets dessert.

Well, now no more, and a day late, I left my prescription.

Pâté cigarette
equal parts (in this case 25 grams) of:
butter cream icing sugar + + + clear flour. In my case, the biscuit was white, so the design had to be dark, so q replace a portion of the flour with unsweetened cocoa.
Blend well and let it rest in refrigerator.
Once in a sleeve cold , is drawn on parchment paper or Silpat a design you want, can also be achieved with a stencil.
Leave the plate in the refrigerator while you prepare the biscuit.
You can also make designs for decorating the cake, which is to cool and cook in a medium oven / high (200 ° C) approximately 10 minutes.

Joconde Biscuit
Ingredients
180 grams of TPT (tant pour tant, 50% of ground almonds and powdered sugar 50%, in this case 90 grams each)
yolk 115 grams (about 6)
160 grams of clear (about 3 are 150, but they will overrun a little bit of pâté cigarette, so I can add here)
65 grams sugar
65 grams flour Procedure 1. Preheat oven to 180 ° C. 2. Beat the yolks with TPT. 3. Beat egg whites with sugar until stiff joint. Add to the yolks. 4. Add the flour with encircling movements. 5. Place one hand on the cold side design of the cake, prepare another plate and two disks for the base and inside of it. 6. Bake about 15-20 minutes, until the biscuit is still tender, so it does not break.

Chocolate cream
ganache Prepare a cream with 250 grams and 90 grams of dark chocolate.
Let cool in refrigerator several hours. Beat until mixture forms a creamy consistency. Reserve in refrigerator. passionfruit cream Heat 200 grams of passion fruit pulp (keep some seeds for decoration) with 20 grams of sugar and 7 grams of hydrated gelatin 45 grams of cold water. Remove from heat when gelatin is dissolved. Whip cream and add cold the previous preparation, but before the gelatin begins to solidify. To assemble the cake Put the biscuit icing sugar to prevent sticking. Cut strips of the design. Place the strips around a ring with an acetate. At the base of the ring to accommodate a disc of dough. Pour the chocolate cream. Arrange the other disk, which must be smaller than the base. Finish with the cream of passion fruit, arranging seeds, and reserve in the freezer. If the pâté made ​​cigarette designs, used for decoration before serving.

end of this year 2 | Chocolate Tart by 31

A week after the mini chocolate pecan cookies feet and butter, it was time to try new recipes ...
The 31 is usually more glamorous than the 24 ... or at least in the movies.

The 24 is the family celebration, and the 31 is going to eat out after a party, etc ...
For this issue of Glamour is that I chose a recipe with chocolate, chocolate silk, a kind of truffle Tart with a delicate ganache, which was very bright, in addition to the smoothness of the filling.
This recipe is a blend of French chocolate cake made ​​in the kinds of pastry, Helen Tartlet , and Josie (again) daydreamer desserts ... Josie is that many recipes published Christmas, so I was browsing a lot of your blog, and collecting old recipes.

Furthermore, with the chocolate we will never go wrong! Is 99% foolproof, right?
The mass of the base can be any pate sablee who are accustomed to using, including chocolate can be. I had reserved a little dough for the cookies we made ​​with CAI for nuggets with sweet potato, but as we do, and in January went on vacation with parents, using the complete basis for these chocolate Sedita . Because I used this dough rest, I only left 2 dozen mini Tart, so I scaled the recipe to 1 egg ... I finally ended up doing a dozen more since I left over filling, but as I had I used a sugar cookie dough I had left over from the q ultimate cheesecake, plus a bit of bitter cocoa and melted butter as a base, and finally ganache filling up. A good measure to avoid wasting the delicacy!
Similarly, even though the new year has started, does not seem very different from the previous ... is that I did not take vacation?

Chocolate Cake
Ingredients
for a mass base of 25-30cm cake, cooked in white.
200 grams of bittersweet chocolate or
200 grams of butter at room temperature
50 grams of sugar
60 ml cream
4 eggs Procedure 1. Chop the chocolate and set aside. 2. Heat the sugar and butter until it boils. Pour over chocolate and let stand a few minutes. 3. Add the cream and eggs at a time, mixing well after each addition. 4. Place on pre-cooked white base, and cook for about 20 minutes. 5. Cool completely before covering with the ganache. Ganache 120 grams of chopped chocolate. 1 / 3 cup heavy cream heated to a boil. 30 grams of butter at room temperature. proceed in the traditional way to make a ganache by adding finally the butter. Pour over cool cake ganache still liquid, so that easily covers a whole.