French Macarons

Hazelnut Macarons with Praline Buttercream

I took a class at Sur la table to master the art of french macarons and learned so much. My favorite recipe was this delicious and crunchy hazelnut cookie and smooth creamy filling made with nutella. Incredibly irresistible Let's be honest, macarons are moody. The humidity has to be perfect, the egg whites need to be at room temperature and you cannot overmix the batter. Once you get the method down, the end result is so satisfying. It's light with the perfect sweetness and perfect if you are hosting an oscar party this weekend. Elegant, dainty little cookies that are worth the effort.

Tip: this is one of those times where investing in a kitchen scale is worth the money.

Hazelnut Macarons with Praline Buttercream Recipe
Recipe from Sur la table

Hazelnut Macarons:
7 oz powdered sugar, divided
2.5 oz almond flour or meal
1.5 oz hazelnut flour or meal
4 large (4 oz) egg whites, room temperature
Pinch of cream of tartar
3.5 oz granulated sugar
Brown food coloring (optional)

* Use a digital scale to measure everything.

Praline Buttercream:

4 oz egg yolks, room temperature

1 1/2 oz plus 8 oz granulated sugar, divided

pinch of salt

2 oz water

2 1/4 tsp corn syrup

20 oz unsalted butter, softened, cut into 1 inch pieces

1/4 cup nutella spread

Prepare parchment paper macaron templates. Line baking sheets with silpat silicone mats and top with parchment paper templates.  These templates can be printed and found here.

Pulse 1/3 of the powdered sugar with all the almond flour and hazelnut flour in a food processor to form a fine powder. Sift sugar mixture 2 times. Sift remaining powdered sugar 2 times. In a medium mixing bowl, combine all dry ingredients. Set aside.

In a bowl of a stand mixer fitted with a wire whip attachment, whisk whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl and increase speed to high, whisking until stiff, firm, glossy peaks form.

To complete the macaronnage step (macaronnage: the technique of mizing flour and meringue to make macarons), sift the almond flour mixture 1/3 at a time over the egg white mixture and fold using a large silicone spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check to see that the batter is nicely firm and drips slowly from the spatula.

Transfer batter to a pastry bag fitted with a 1/2″ plain round tip (#12) and pipe 1 1/3 inch rounds on the parchment-lined baking sheets. Rap bottom of each sheet on work surface to release any trapped air. Let macarons stand at room temperature for 30 minutes. Meanwhile, preheat your oven to 375 degrees while waiting for the macarons to dry. Place the rack in the lower thirds. Macarons are ready to bake when they no longer stick to a finger when lightly touched. 

Stack the baking sheet with the macarons on top of an empty baking sheet. Bake one sheet at a time, rotating halfway through, until macarons are crips and firm, about 10-15 minutes. If the macarons are still soft inside, lower oven to 300 degrees, over with aluminum foil and bake for a few more minutes.
Let the macarons cool on baking sheets for 2-3 minutes and transfer to a wire rack to cool completely before filling.

For the buttercream: place the yolks, 1 1/2 oz sugar, salt in the bowl of sa stand mixer fitted with a wire whip and beat on high speed until it reaches the ribbon stages or is light in color, thick and foamy.

Meanwhile, combine water, 8 oz sugar, corn syrup in a small saucepan.  Stir once to combine, then wash down the sides of the saucepan with a silicone pastry brush dipped in water.  Bring to a full boil and cook until the mixture reaches the thread state or 235 degrees on an instant read thermometer.  Remove from heat.

With the mixture running on medium high, pour the cooked sugar in a slow, steady stream into the yolks.  Don't let the sugar hit the whisk or the side of the bowl which will result in lost cooked sugar.

Once all the cooked sugar is incorporated  reduce speed to medium and beat until mixture has cooled to about 100 degrees or warm to the touch.  Reduce speed to low and add butter, 1 piece at a time, whisking after each addition.  Once all the butter is incorporated, return to medium high an whisk for a few minutes until fluffy.  Add vanilla extract and nutella, whisking to combine.

Use the buttercream immediately or cover an refrigerate.  To fill macarons, transfer buttercream to a 12 inch pastry bag with a medium round pastry tip and pipe between two macarons.

Blueberry Scones

Blueberry Scones

These blueberry scones have a layer of strawberry jam in the middle which is my secret to keeping the scones moist and soft.  Who wants a tough scone on Valentine's day or on any day for that matter?  Valentine's day is not just about spending time with a lover.  The essence is to show the people who are important to you how much you care.  It can be as simple as making a blueberry scone from scratch.  Don't feel the need to plunge for the heart shaped box with the overpriced chocolates or buy flowers that will die in a week.  Do something different for those special people and impress them with your baking skills!

Therapeutic topic of the week: Psychological benefits of a piece of chocolate?

Usually we only allow ourselves small amounts of fattening or sweet foods or limit it to special occasions.  Here's some food for thought: enjoyment actually affects the nutritional value of food.  The greater  the pleasure, the more nutrients are absorbed.  Think about it, food is something we do regularly that manages to please all of our senses at once.  It can be the scent of freshly baked bread, a sizzling fajita plate in a restaurant or  a beautiful arrangement of fruit on a plate.  These invoke our taste buds on our palate giving you a heightened sense of liveliness  --- but only if you allow yourself the time and freedom to appreciate it.

A recent German study gave women a chocolate bar to eat at any time in their day.  Once they ate the chocolate there was a significant increase in mood when compared with those who ate an apple or nothing at all.  The women with the chocolate bar said that they were energized and happy.  Okay, so that's nothing new we all know we feel good after we eat chocolate.  But it doesn't end there.  The benefits lasted for over half an hour which researchers reported was because of the taste and experience of eating it.  Not a neurochemical change that it may have brought that created the sensory delight.  The best part was that these sensory qualities reduced any further cravings for chocolate.

Blueberry Scones Recipe

Ingredients
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

1/2 cup of strawberry jam

cinnamon and sugar mixed together for topping

Directions
Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick.  Spread a layer of strawberry jam.  Roll the dough up into a log.  Seam side down, flatten the dough  to a 12 x4 inch rectangle.  Using a floured knife, cut into four 3-inch squares or  use a cookie cutter of your choice. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with cinnamon sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

Adapted from Martha Stewart

Berry Bagel Puffs

Berry Bagel Puffs

So I have neglected the blog long enough and now I'm getting back into the swing of things.  Recently I have been obsessed with these super soft bagels that are packed with flavor.  And everyone knows, there is nothing more disappointing than a hard chewy bagel.  So I went on a quest to find a bagel recipe that achieved the texture I was looking for.  I found it but gave it a twist to your original bagel by putting the filling inside.

We had some good rain in the past few weeks which helped the berry crop immensely.  Which is why this bagel is filled with fresh blueberries, strawberries and a hint of cream cheese.  The house filled with an intense aroma of sweetness and the taste was incredible.  The purple berry filling oozing out of the top ensures you will get a delicious bagel puff.  It's the perfect breakfast on the go and the kids will eat it up too.  Berry bagel puffs are a fine line between inventive and traditional and that's what makes them so irresistible. 

Berry Bagel Puffs Recipe

From Kelsey Nixon

INGREDIENTS
1 1/2 cups warm water
2 tablespoons plus 2 teaspoons sugar
One 1/4-ounce package dry active yeast
2 tablespoons sugar, plus 2 teaspoons
1 1/2 cups warm water
4 1/4 to 4 1/2 cups all-purpose flour, plus more for kneading
2 teaspoons kosher salt
8 ounces fresh strawberries, chopped
6 ounces fresh blueberries
8 ounces cream cheese, softened
2 tablespoons Mary-Yum's jam or store bought jam
1 large egg
2 tablespoons turbinado sugar

DIRECTIONS
Combine the water, sugar and yeast iIn the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Allow to stand until bubbly, about 5 minutes. Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes. Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 4 minutes. Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour.

In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside.

Heat oven to 375 degrees F. Divide dough into 12 pieces. Cook Tip: To portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, then cut the two halves in half leaving you with 4 equal pieces. Cut those pieces into thirds which will give you 12 even portions. Take one piece of dough and flatten it into a 4 inch circle. Place 2 1/2 tablespoons cream cheese mixture (or filling variation - see below) in the center. Fold up the ends of the dough and pinch closed like an empanada or potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling. Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls. Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar. Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool prior to serving Add one 6-ounce package blackberries, sugar, instant tapioca and water to a small saucepan. Bring to a boil over medium heat and cook until saucy, about 10 minutes. Remove the syrup off the heat. Put the remaining blackberries into a large bowl and pour the syrup. Toss to combine and set aside to cool prior to filling bagel dough.