Category Archives: Sweet

Everything I made that is sweet and eadible

My very first gingerbread house

So busy again as usual around Christmas.
I had full internship week, and also working at 2 jobs.

At my internship we made about roughly 200~300 dessertcakes of 1 sort.
Two days I was assigned to something specific like crème and chocolate whipped cream. (and made that like 7 times or more in huge volumes)

But for the first time I finally got time to experiment again. 😀
And I experimented with a gingerbread recipe.

This is what I made:
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It says happy holidays!

It looks a bit amateurish and I don’t know if I got the right recipe at all.
But it tastes great and it is also somewhat sticky/chewy.

Found the recipe on some german site and then followed half of the instructions and added some other things here and there.
(And besides coming short of certain ingredients I just guessed the oven temperature and time :P)

But it looks like a real gingerbread house at least, even though I never tasted one, saw one in real life or have even seen it made before.
My recipe:

  • 180 gram flour
  • 120 honey
  • 1 egg
  • 3/4 teaspoon baking powder
  • 1 whole egg
  • 1 1/2 coffeespoon cacao powder
  • a little bit of cinnamon
  • 1 ground up clove
  • a little bit of ginger and nutmeg

Add it all into a bowl and mix until you got a ball, let it sit overnight in the refrigerator.
Next day roll it out to 3 mm (it will rise in the oven) and cut out the desired shapes. (Do make the roof a bit longer since mine was way to short.)
Bake it at 150 degrees celsius for 15 minutes.

If you have a better recipe, please let me know ^^ thank you!
Have a merry Christmas!!

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Filed under Cookies, etc., Sweet

Meringue week

This whole week was only about meringue!
We were divided into several groups and our group had meringue.
Me and 2 other classmates had to do a presentation about it.
We had a report about meringue existing of 25 pages full of words, going from the ingredients to the regulation.

And still the teacher had material to fill up ours!

old picture

old picture

The above picture is very old, but I learned before I wanted to be a pastry chef that meringue can handle fillings.

Now I know that there are four types of meringue. (after having added the shift sugar)

  1. Raw (dutch) : just put sugar in while it turns
  2. Heavy (german): get the sugar with a little bit of water to 45 degrees celsius and add to the turning egg white
  3. Cooked (Italian/French): cook the sugar with a bit of water to 118 degrees celsius and add it (in one tiny stream) while it turns slow
  4. Hazelnut (with small broken hazelnuts in it)

What sugar does to the product and where to look out for, when making meringue.

  1. Powdered sugar (except for the ones ment for freezers or moist) : good and lots of air compositions, but can make the meringue sandy.
  2. Crystal sugar: good, less air composition, but is overall used for heated meringue.
  3. Other sugars like brown sugar and such isn’t used, because of the oil layer around them or any added stuff.
    Remember! egg white is sensitive for any pollution into it.

First of all, and this is the most important, make sure you’re material you use is cleansed. (tat and filth free)
Since we were making meringue in school, we constantly had the teacher telling us that we needed to measure the egg white straight into the mixing bowl, because if we use a measuring cup we could get the egg white polluted that disturbs the albumin that gets air into it.

And apparently (a test to do for in class maybe) the ash of a cigarette can save a collapsed meringue, the problem is you then got ash into your food. (not recommended to do for food purpose, but rather an experiment if you want to know the connection)

I think I could rattle on for several blogs like this. 😀
but hey it is reading material and maybe useful as well.

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Filed under etc., Sweet

More truffles and things I follow

Yes again truffles.
We had to decide what we wanted to make and I wanted to make hollow chocolate figures.
Sadly my class didn’t care and just grabbed the easiest for themselves.
So they made hollow figures and full chocolate letters. (to easy)
So a friend of mine and I both made truffles with vanilla in it, and made praline filled letters and chocolate bonbons.
Then they started to complain we should hurry up and clean since they were already done. Eventhough we only took a 5 minute break instead of 15 like they did.
But we didn’t get disturbed by them that easily since we got the best truffles.
And a lot of them as well! (even the teacher sneaked out a few)


But besides making stuff at school.
I also follow some blogs.
Mostly food related :P, but just take a look maybe you find them just as interesting.

Bakerella
Maangchi
Aeriskitchen
Browneyedbaker
TheUnorthodoxEpicure
MyDearBakes
Daisy’sWorld
SimplySpeedySnacks
Maggie’sOneButtKitchen (currently not updating since the kitchen is under construction)

More are under the page: Links
And I still need to put some of these dear bloggers underneath it, since I really think they deserve the attention.
That and they have good recipes.

Enjoy!

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Filed under etc., everything and nothing, School, Sweet

Truffle chocolate

Super glad right now!
Know why?
Well I’ve made chocolate treats at school. ^^
Chocolate truffles and chocolate bonbons.


It is fun to make, but it takes a lot more time to make the interior than the actual chocolate bonbons.
We don’t have a lot of choices for the shape at school and this just so happened to be left.
This one was filled with instant coffee and hazelnut pâte.
(I did taste test in between with the pure coffee and hazelnut pâte, which stunned my tongue for several minutes, so I had to search for victims who could say if there should be more hazelnut in it or not)
In the end I did get the right amount so that none overruled each other. 😛

It is a creme filling btw

And we also made truffles!!

The hardest part was getting them through the chocolate, without letting the creme get soft, and without a too thick layer of chocolate around them.
The first batch of chocolate was too much tempered so it got quicker solid than we could throw in the creme.
The second batch of chocolate was tempered too little so the chocolate didn’t get solid enough resulting in a lot truffles on the plate with cocoa/powdered sugar that couldn’t be picked up quickly.
I learned a lot though.

We even got to spout chocolate letters!
That was actually quite easy as well. And my class had to make an order of 35 letters with 8 persons to spout chocolate.
It resulted in some extra chocolate letters. Luckily chocolate can stay good for quite a long time, while it is conditioned in the right way of course.

Next week we are going to focus on meringue. (Maybe I’m even allowed to make my chocolate – peppermint ones ^^)

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Filed under etc., School, Sweet

If you look closely

Well I had a fine day of work behind me.
I got to make a few strawberry pies, biscuit (even got to set the oven myself :D), fruit pies and then the special ones needed to be done.
I got to make a whipped cream fruit cake filled with of course whipped cream and custard!
On top I had to place the fruit which went better than I thought.

But then I had to make something I never heard of.
It was called the Tart Maison.

I really was clueless what to do. 1. I never made it, 2. I don’t know what it was made off and 3. I never heard of it until now.
It looked really awesome when finished! Don’t you think?
Made from puff pastry shell bottom, custard, fruits, a grid from choux pastry, whipped cream, and top decoration is thin almond slices mixed with something. (I don’t know what but it looks crumbly and smells good)
I should have made a picture of the whipped cream fruit cake I made! D: It looked great.

But I don’t know what I had today but 2 times I let a full plastic container with fruit fall on the ground and a baking tray.

At least I did not let a fully made cake, that also had been divided, fall on the ground like I once did when I just started.
It still is sometimes hard to pick up a pie with a cake cardboard that bends easily with my small hands, compared to the pie/ cake size.

Think I’m going to draw the cakes and pies I see coming by.
There are so many I don’t know and so many that aren’t made because it either is too heavy, too much work or too hard to divide.

Image

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Filed under Cake, Sweet

A lost cake and my garden

Last week I didn’t post anything, because my grandfather got through a rough time.
He was almost pronounced dead and some days later the doctors didn’t think he would survive it that day resulting in a very chaotic weekend. Continue reading

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Filed under etc., everything and nothing, Sweet

Heart cookies :P

I’ve seen stacked cookies come by on the internet a multiple times.
And thought: Why not try myself?
So I wanted to try the decorate part as well, because every cookie should look deliciously cute, no?

So I took my cookie recipe book and thought it was a bit off, then I searched through our schools digital database for a cookie recipe, but I kinda put in too much flour.
So the fresh dough was made of:
97 gram butter (some sort of belgium kind that melts kinda quick :S )
40 gram sugar
A squirt of vanilla flavour (I have a huge bottle :P)
1/3 teaspoon of cookiespice
1/2 teaspoon egg white powder and some water added
120 gram flour

I just kinda followed half /half the recipes and then just added some on feeling.
Think I do that a little bit too much, but you learn when it goes wrong. 😛

So after rolling out and stamping out with my only set of hearts I baked them at 160 degrees celsius for 15 minutes.
Decorated with fondant and silver sugar balls.

Tadaaa!

In close up

I think I should do this recipe some more, because  it tasted like some cookie you can buy here in stores.

Next week I think I will post some cooking again.
Maybe some time in the present I will try out asian food as well. (soo much I want to make from scratch! that you can’t find recipes or ingredients for 😦 at least not so easily)

Eventhough I’m a pastry chef I just love to make food.
For others, with others, to teach, to comfort or just to eat and enjoy.

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Filed under Cookies, Sweet