Sweetness, Sparkle and Christmas Eats

There is lots of excitement around our home these days. Counting the days until we can share food with friends and children tearing through a sea of packaging. Happens every year, but every year feels new.

Our menu will include butternut squash soup, lobster, avocado and citrus salad, tenderloin, broccoli rabe, tortilla, panettone bread pudding, trifle and lots and lots of cookies. What about you? Any family traditions?

So for all of you who celebrate Christmas, and even those who don't, I wish you peace and a day filled with family warmth.

Zorionak.

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Sweetness, Sparkle and Christmas Eats

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A Mexican Getaway and A New Year

As you might know, we spent Christmas in Mexico this year in the small town of Platanitos in the Nayarit Riviera, about two hours outside of Puerto Vallarta. Our dear friends Paul and Robyn built their oceanfront dream house Casa Lagarto about three years ago and ever since we have been anxious to visit. It has been a trip in the making until all chips fell into place a few weeks before Christmas this year. What a great experience this was.

We got to really see and experience a real slice of Mexican life. No American resort with American food buffets, but real rural Mexico with local produce markets, freshly-caught oyster stands on the side of the road and even mariachis at 6 o'clock in the morning. Needless to say, I was blown away by the hospitality, generosity and natural beauty.





We spent our time in the pool, at the beach, cooking and baking, conversing, watching the whales swim close to the shore, napping and some sightseeing. We had no watches or clocks and any time any of us asked what time it was, all we would do is look at the sun and try to guess how much time we had until sunset. We woke up with the roosters at 6 o'clock in the morning and went to bed soon after sunset.





This was my first time ever in Mexico and I had heard about how poor some areas of the country are. I can say it is true. Small towns like Otates are very poor with no paved streets, tin roof homes, living off fishing and agriculture, barefoot children on the streets, but what I noticed is that these people are happy to live this way. I realized there is no real desire to accumulate things and that it is ok to live day to day as long as your friends and family are close. These are people who really appreciate friendship ties.

I was blown away by the generosity, which was very clear one morning when at 6am I was woken up by the mariachis who had surprised Paul and Robyn's neighbor Richard on his birthday. The mariachis showed up at Richard's door with a guitar, an acordeon and a bottle of tequila to wish him a happy birthday. That was a gesture that really said a lot.



All the kids had a fantastic time running around naked, swimming, enjoying hot chocolate at sunset and feeling free. This trip has made me reflect on many things and I have come away from it realizing that it's ok to let go sometimes and just live the moment a bit more. This will be my resolution for this new year. Live my life a bit more.

I wish you peace and health this new year and thank you.

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A Mexican Getaway and A New Year

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Daring Bakers and A Buche de Noel

This will be a short post as we have just arrived home from a week long vacation in Mexico, where I had the most relaxing time in years. Our friends Paul and Robyn were kind enough to share their vacation house Casa Lagarto outside of Puerto Vallarta. Lots of food, sun, peace and great conversation. I will share some photos from our trip soon, but first it is time for December's Daring Bakers challenge.

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.

I made this yule log before we left for our trip during a very busy month full of other commitments and parties. It all seems like a blur now, but I can tell you this yule log was delicious and it was devoured in one day, in one seating. A layer of lemon crème brulee with gianduja praline feullentine, dark chocolate ganache, hazelnut dacquoise, dark chocolate mousse and covered in dark chocolate glaze.



Here are the recipes for it and please visit other Daring Bakers for other fabulous interpretations. Now I am off to bed...

Hazelnut Dacquoise

2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds). Sift the flour into the mix.

Beat the eggs whites, gradually adding the granulated sugar until stiff.

Pour the almond meal mixture into the egg whites and blend delicately with a spatula.

Grease a piece of parchment paper and line your baking pan with it. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).

Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. Let cool and cut to the desired shape.

Dark Chocolate Mousse

2.5 sheets gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)

Soften the gelatin in cold water.

Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white). Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.

In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth. Whip the remainder of the cream until stiff.

Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

Dark Chocolate Ganache Insert

1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).

While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.

Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Praline Feuillete Insert

3.5 oz (100g) gianduja
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

Melt the gianduja and butter in a double boiler.

Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.

Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Lemon Creme Brulee Insert

1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
Zest of half a lemon

Heat the milk, cream and lemon zest to just boiling.

Whisk together the sugar and egg yolks (but do not beat until white). Pour the milk over the sugar/yolk mixture. Mix well.

Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.

Dark Chocolate Glaze

4g or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

Soften the gelatin in cold water for 15 minutes.

Boil the rest of the ingredients and cook an additional 3 minutes after boiling. Add gelatin to the chocolate mixture. Mix well.
Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

Assemble the Yule Log

Pipe one third of the Mousse component into the mold.

Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.

Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.

Pipe the last third of the Mousse component on top of the Praline Insert.

Freeze for a few hours to set. Take out of the freezer.

Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.

Close with the Dacquoise.

Freeze until the next day.

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Daring Bakers and A Buche de Noel

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Christmas and A Trip

We are off to a far, far away location to spend Christmas with our friends and family. I hope you are enjoying this time of year whether you are celebrating any of the holidays or just enjoying some down time. See you in a week!

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Christmas and A Trip

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A Holiday Bakesale, Christmas Parties and Non-Stop Baking

December is always a busy month for everybody and this year has been no different for me. This year, for the first time ever in my life, we will spending Christmas away from home. We will be with close friends and family, but nevertheless, away. That means I have to be a lot more organized with my time and get every detail ready before the trip.

The month has been full of office parties, dinner parties and bakesales. Of course, I always volunteer for the dessert buffets. I can never get tired of doing it. So here is a little sampler of what I have been busy with the last week.




Curly-cue's school had a fund raising bakesale for which I made some mini chocolate cupcakes. I was impressed with the amount of work that many parents put into these events and I wish I had my camera with me to show you the incredible treats that everyone brought that day.

We also had a combined Christmas and Hanukkah party at my dear friend Deena's house. My friends seem to really like tarts and comfort desserts so I made a classic apple and hazelnut frangipane tart that we served with vanilla ice cream. Simple but delicious.

And finally, I made a large batch of chocolate chip cookies for all the kids that attended the different parties. I wrapped them individually in glassine paper with the custom holiday tags that Suann made from me. I love them.



I hope you are enjoying these days of planning, cooking and dining!

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A Holiday Bakesale, Christmas Parties and Non-Stop Baking

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Turron Macarons and some Christmas Memories

Growing up, one of the first things that really signaled the beginning of Christmas season was the display of all the different varieties of turron on the shelves of grocery stores, pastry shops and pantries. Turron duro is a hard nougat covered in wafer paper and normally comes from Alicante. Turron blando on the other hand, is a soft paste also made with ground almonds, honey and sugar and this usually comes from Jijona.

My fondest memories come from sitting down in my family's pastry shop and watching everyone peel the blanched almonds for the turron by hand. Sacks and sacks of almonds were ordered, blanched, peeled and ground by hand in the pastry kitchen right before Christmas. We all helped as much as we could, even us kids. This was a very busy time and still is, with tons and tons of holiday orders to fill. My family still makes turron every year and how I wish I could be there to help.




So I really wanted to make some macarons with those flavors in mind. Although I have talked about making nougat in this blog several times already, I did not make the turron this time since it is available in our store straight from Spain. I made a paste by grinding it in the food processor and mixed it in with buttercream to create a nutty and creamy filling for the macarons. I hope you try them.



Turron Macarons

180 grams almond flour
245 grams powdered sugar
140 grams egg whites
3 grams egg white powder
2 grams of finely ground sea salt
80 grams granulated sugar
edible gold luster or chopped almonds for the topping

In a large bowl, sift together the almond flour, powdered sugar and salt. Set aside.

In the bowl of an electric mixer, add the egg white and the egg white powder. Whip in medium speed until egg whites start to increase in volume. When the egg whites are almost fully whipped and very fluffy, slowly start adding the sugar. After all the sugar is incorporated, continue to whip the meringue in high speed now until semi stiff peaks have formed. Add the food coloring now and whip.

Add the sifted dry ingredients to the meringue. Fold until we achieve a shiny mass that is a bit runny but still leaves ridges. We are looking for a mass that spreads a little but not too much otherwise our macaroons will be flat. Test a couple to see if you need to mix some more.

Pipe the mass onto half sheet pans lined with silpats. Sprinkle the wet macaroons with chopped almonds or edible gold luster. Let the macarons sit at room temperature for about 45 minutes so they dry. We want the tops to not stick to our finger when we touch them. This will ensure a crack-free macaroon.

Preheat oven to 350F. We will bake one sheetpan at a time. When you are ready to bake the first one, lower the oven temperature to 300F. Bake for 10 minutes. Rotate and bake for another 8 minutes or so. Check to see if they are done by lifting one from the silicon mat. It's ok if they stick a bit, but just a bit. As they cool on the hot sheetpan, they continue to dry. It's a matter of trial and error.

Turron Buttercream

50 grams egg whites
100 grams sugar
150 grams butter, room temperature
50 grams of turron paste

In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath until sugar is dissolved and the mixture is warm to the touch. Bring bowl to the electric mixer and whip until stiff peaks form. Add butter, a tablespoon at a time while whipping. It might seem like the buttercream breaks, but continue whipping as it will come together. Add the turron paste and mix until combined.

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Turron Macarons and some Christmas Memories

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Bonbon Oiseau and my Candy Cane Marshmallow

This is the story about another blogsphere friendship that developed over some matcha diamant cookies. It's about the lovely and super talented Deb and her delicate jewelry Bonbon Oiseau and my interpretation of what her pieces represent.

I have admired Deb's work ever since I found her blog "Your Destiny is Stone Golden" a few months ago. We started exchanging emails and as time went on, we decided that one day we would collaborate somehow. Deb asked me if I could photograph her work. Her necklaces are very delicate and almost angelic. I didn't know if I would be able to capture her essence, until I decided to pair them with something that I made. Suddenly, marshmallow entered my mind.

So here is my ode to you Deb, my ode to your fabulous work with some peppermint candy cane marshmallow.



Holidays are here and if you are looking for a perfect gift for a friend, loved one or even yourself, please checkout her fabulous shop. Deb has been kind enough to agree to offer a 20% discount on her pieces to all Cannelle Et Vanille readers until December 10th. Please visit her shop and mention the code "Cannelle Vanille" at checkout.



Peppermint Candy Cane Marshmallow

This recipe makes one layer of the marshmallow, so you will need to make it times two if you want to just make one color, or two times for the bicolor effect; one recipe with food coloring, the other without.

I used a 14"x14" square frame

320 grams sugar
12 grams glucose or corn syrup
130 grams water
40 grams powdered gelatin
130 grams water
45 grams egg whites
pinch of cream of tartar
20 grams sugar
1 tsp peppermint oil (optional)
5-6 drops of natural red food coloring (optional)

In a small saucepan with tall sides, combine the sugar, glucose or corn syrup and water. Cook to 126C.

In the meantime, whisk the powdered gelatin and 130 grams of water together and let the gelatin bloom.

Place the egg whites and the cream of tartar in the bowl of an electric mixer and start whipping in medium speed. When the egg whites are almost fully whipped, add the 20 grams sugar and continue whipping in slow to medium speed depending on how far the sugar syrup is from reaching the desired temperature.

When the sugar syrup reaches 126C, turn the heat off and add the bloomed gelatin (will be a solid mass) to the saucepan. It will bubble up so be careful. Whisk until the gelatin dissolves completely in the syrup.

Add the syrup with the gelatin into the whipped egg whites while whipping in low speed. When all has been added, turn the speed up to high and let it whip until ribbons start to form. Add the flavoring and food coloring at this point. We don't want the marshmallow to cool completely because we want to be able to spread it. Remove from mixer and pour into the square frame that has been placed over a silicon mat. Let it harden.

If making the bicolor marshmallow, repeat the recipe and pour on top of the first layer.

If it becomes sticky, sift together half cornstarch and half powdered sugar and lightly dust this over marshmallow. Roll in crushed candy cane powder.

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Bonbon Oiseau and my Candy Cane Marshmallow

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