Chestnut Flan with Double Chocolate and Crystalized Ginger Biscotti

Forgive me if I have been a bit absent the last few days. The cold and flu season has hit us hard this year. We even had to spend three days in the hospital with little M. due to a virus she caught from her brother. Lesson learned here; do not let a 3 year old boy stick his nose in his sister's mouth. Yes, indeed. It was just a scare and M. is well. Thank goodness.



The cold weather finally arrived this week and as soon as we were released from the hospital, we came home and roasted some chestnuts. What would winter be without some roasted chestnuts with a bit of sea salt? Not the same. Reminds me of the tiny wooden stall that sits in the middle of my hometown square, which only opens during winter and exclusively sells roasted chestnuts. In brown paper bags, of course. The smell permeates every corner and puts us all in the holiday spirit.



We made these chestnut and rum flans that we ate after one of our daily walks. Nothing like custard in the middle of the afternoon.

The double chocolate and crystallized ginger biscotti are part of the holiday treat boxes we are making this year. Life is a bit crazy and unfortunately, time is a scarce resource around here. We haven't been able to do much in that sense, but a little something is better than nothing.

Hope you are enjoying this time a year whether you are covered in snow or lying on a beach somewhere.



Chestnut Flan

makes 4-6 oz ramekins

125 grams chestnut puree
125 grams chestnut paste
50 grams butter, room temperature
50 grams sugar
6 egg yolks
2 eggs
50 grams heavy cream
25 grams dark rum
1 tsp vanilla extract
pinch salt

In the bowl of an electric mixer, cream the chestnut puree, chestnut paste and butter until smooth and lump free. Add the sugar and mix.

In a separate bowl, lightly whisk together the egg yolks and eggs and add them to the chestnut base. Mix until combined. Add the heavy cream, rum and vanilla.

If it seems lumpy, you can strain the custard through a fine sieve. Pour the custard into the ramekins and bake at 325F for about 30 minutes or until center done.

Double Chocolate and Crystallized Ginger Biscotti

150 grams butter, room temperature
200 grams sugar
Zest of 1 orange
3 eggs, room temperature
415 grams flour
25 grams cocoa powder
12 grams baking powder
pinch of salt
70 grams crystallized ginger, small dice
50 grams chocolate chunks

Cream the butter, sugar and zest together. Add the eggs one at a time and scrape the bowl.

Whisk together the flour, cocoa powder,baking powder and salt and add it to the mixer. Mix until combined. Add the ginger and chocolate chunks until well distributed.

Transfer the dough into a half sheet pan lined with parchment and form into a log that is about 12"x4" approximately. Bake at 350F for about 25 minutes or knife inserted in the center comes out clean.

Let the log cool completely and then slice it into 1/4" thick pieces. Place the cookies on the sheet pans and bake at 325F for about 10 minutes. Then flip the cookies over and bake an additional 10-15 minutes or until dry.

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Chestnut Flan with Double Chocolate and Crystalized Ginger Biscotti

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Peach Crème Caramel, Amama and Summer Memories

One thing I didn't tell you about in my last post is how my trip to Boston also had a bittersweet note to it. The afternoon before I left, my grandmother, my amama Miren passed away in her sleep. It was not a sudden event and in a way, we were expecting it, but having to leave so quickly and being so far away from the rest of my family really didn't allow for me to mourn her passing until I came back home.

As I am writing this, there is some sadness left in me, but mostly, I am simply thankful for having the opportunity to have known her as I did. She was a quiet, hard working woman who endured difficult times in her life, but somehow managed to always have a positive outlook and a smile to share.



As I was thinking about her this morning, many memories of my childhood with her crossed my mind. Endless hours watching her cook and bake at the pastry shop. Simmering milk, kneading brioche late in the evening when everyone else had already left for the day, peeling apples or just simply blowing our noses.

But there is one summer that I remember clearly when we took a day trip to the small town of Sartaguda to visit my uncle who had rented a summer house by a peach orchard. I must have been about 6 or 7 years old. I remember the car ride there and resting my head on her abdomen and how much I liked doing that. She held my hand while we walked and spoke about her garden when she was growing up. I remember how she picked the peaches right off the tree and cracked them open with her hands to feed them to me.



She was a fantastic cook and baker, but if I had to pick a dessert that described her essence, this would be it. Custard, caramel and summer fruit, her favorites. And so this is for her, for my amama Miren who taught me so much more than I could have ever imagined.



Caramel

250 grams sugar
60 grams water

Have an ice bath ready.

Place the sugar and water in a small saucepan and cook until a medium amber caramel forms. Immediately shock the pan in ice water to stop the cooking process.

Pour the caramel amongst six jars. Let the caramel cool and harden before proceeding.

Peach Custard

Note: If peaches are very ripe and juicy, they should be slightly cooked first to eliminate some of the extra water, otherwise the custard might turn too watery.

500 ml heavy cream
500 ml whole milk
200 grams sugar
1 vanilla bean, split and seeds scraped
3 eggs
5 egg yolks
3-4 peaches, peeled and diced into small pieces

Place the heavy cream, milk, half of the sugar and vanilla bean in a medium saucepan. Bring to a simmer.

In a separate bowl, whisk together the eggs, egg yolks and rest of the sugar. Temper the hot milk mixture into the eggs while whisking. Strain the custard through a fine sieve and let it cool in an ice bath slightly. I like to leave the custard in the refrigerator for a couple of hours so all the foam rises to the top and then it is easy to skim off.

Divide the diced peaches amongst the jars and pour the custard over them. The fruit will rise to the top and that is ok.

Place the jars in a water bath and bake at 300F for about 30-40 minutes or until the center is set. Let them cool completely before serving.



Agur amama. Nire bihotz-bihotzetik.

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Peach Crème Caramel, Amama and Summer Memories

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Stone Fruits, Baking Tarts and the Giveaway Winner

I have to admit that every year, I have a hard time adjusting to the summer season here in the South. Once we enter the rainy season, it gets very, very hot, humid and stormy. We spend a lot of time in the pool and indoors away from the scorching sun. Baking becomes almost like a luxury as we try not to over-heat the house too much. But summer also means stone fruit season and that makes it all worth it.

This weekend we found the ripest and most beautiful nectarines and white peaches. I saved some for sorbet and used the rest for tarts. I couldn't resist.



Because I love both custard and frangipane tarts and because I cannot choose one over the other, I decided to make a little bit of both. I used the nectarines for these super simple nectarine and pistachio frangipane tarts and cherries for cherry and cinnamon flan tarts. Both creamy and very flaky.

Even though sometimes I like to experiment with flavors and I am very intrigued by new techniques and cooking methods, I have to admit that a slightly warm fruit tart with some vanilla ice cream is all I could ever ask for. My ideal way to end a meal for sure.



And finally, what most of you might be waiting for... the winner of the raspberry powder giveaway is ibb of Living in a Matchbox (please contact me so I can get all your information). Thank you everyone for participating and commenting. I should have little giveaways like this more often!



Short Dough

Makes enough for about 12 3-inch tart rings

250 grams butter, room temperature
125 grams powdered sugar
1 egg
Zest of 1 orange
370 grams flour
2 grams baking powder
3 grams salt

Cream the butter and the powdered sugar together. Add the zest and the egg and mix until combined. Scrape the bowl and paddle well.

Add the flour, baking powder and salt and mix until combined.

Divide the dough into two disks and wrap in plastic wrap. Flatten the disks slightly with your hands. Refrigerate for at least 2 hours.

Take the dough out of the refrigerator and if it's too hard to roll, let it come to room temperature for about 10 minutes. Roll to 1/8" thick. Cut circles that are larger than your tart rings. Fill the tart rings and place them on a sheetpan lined with parchment.

Let the filled tart rings rest in the refrigerator for at least 2 hours so the dough relaxes and doesn't shrink in the oven.

Pistachio Frangipane

200 grams butter, softened
200 grams sugar
2 eggs
60 grams flour
200 grams pistachios, ground to a fine meal

Cream the butter and the sugar together. Add the egg. Scrape and mix well. Add the flour and the ground pistachios and mix until all ingredients are well incorporated.

If you are only going to use a little bit of bit, you can freeze the leftovers for up to 2 months.

Assemble the Pistachio and Nectarine Tarts

Dock the bottom of the tarts lightly.

Place the pistachio frangipane in a pastry bag fitted with a pastry tip (#5) and fill the tarts about halfway.

Cut thin slices of nectarine and place them on top of the frangipane. Press them lightly into the frangipane.

Bake the tarts at 375F for about 20 minutes or until golden brown.

Cherry, Cinnamon and Vanilla Flan Tarts

100 ml heavy cream
100 mil whole milk
6 egg yolks
50 grams sugar
5 grams cornstarch
1 tsp cinnamon
2 tsp vanilla extract
Cherries

Use the same short dough recipe but this time, use ring molds that are a bit higher. Fill the ring molds with the rolled short dough and refrigerate for at least 2 hours.

Dock the bottom of the short dough, line the inside with parchment, fill with dried beans and blind bake for 15 minutes at 350F.

Prepare the flan filling by whisking together the egg yolks, sugar and cornstarch. Add the heavy cream, whole milk, cinnamon and vanilla. Whisk until incorporated. Strain this custard through fine sieve.

Cut and pit the cherries. Fill the pre-baked tart shells with the cherries. Make sure you fill them to the top. Pour the custard into the tarts and bake them at 325F for about 20 minutes until bubbly and set.

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Stone Fruits, Baking Tarts and the Giveaway Winner

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Welcome Spring with a Rhubarb Flan and Pistachio Crumble Tart

The first things that come to mind when I think of Spring are cherry blossoms, morning dew and rhubarb. Growing up, I always looked forward to the few sunny mornings we got during Spring. Winter always seemed to linger far too long and when we had one full day of sun without rain, we rushed outside to play. I remember waiting anxiously for the trees to start to blossom and to start getting the first fruits and vegetables of the season.

Even though now I live in a warm climate where the change of seasons is very mild, I still feel the same excitement I did back then when I see new produce arrive or new flowers being planted. This week I spotted my first rhubarb and my head started spinning with all the possibilities.



There are many rhubarb desserts to come, but I really had to start with some kind of custard component. I hope you forgive me for all the eggs and milk that you will be seeing in this blog, but I am still not through with my custard craving.

So here is a tart made with vanilla bean sugar dough, poached rhubarb, vanilla bean flan and pistachio crumble. I love the tart rhubarb against the warm vanilla and the creamy interior with the crunchy topping. Let me warn you, this is best eaten slightly warm.

Have a great weekend!




Vanilla Bean Sugar Dough

250 grams butter
125 grams powdered sugar
1 vanilla bean, scraped
1 egg
370 grams flour
2 grams baking powder
3 grams salt

Cream the butter, sugar and vanilla bean together. Add the egg and mix until combined. Scrape the bowl. add the flour, baking powder and salt and mix until dough comes together.

Form the dough into a disk, flatten it and wrap it in plastic wrap. Refrigerate the dough for at least two hours.

Roll the dough to about 1/16"-1/8". Cut circles larger than your tart rings and fill the rings with the dough. Place the filled tart rings in the refrigerator for at least one hour.

Poached Rhubarb

200 grams water
100 grams sugar
75 grams rhubarb cut into 2 inch pieces

In a small saucepan, make a syrup with the water and sugar until the sugar is dissolved. Turn heat down to barely simmering and gently poach the rhubarb in the syrup for about 3 to 5 minutes until the rhubarb is soft but still keeps it shape.

Remove the rhubarb from the syrup and drain. Be careful not to mush it too much.

Flan

100 grams heavy cream
50 grams whole milk
75 grams sugar
1 vanilla bean, scraped
3 eggs
20 grams cornstarch

In a small saucepan, bring the heavy cream, whole milk, half of the sugar and the vanilla bean to a boil.

In the meantime, whisk the eggs, rest of sugar and cornstarch together. Temper the hot cream into the egg mixture and whisk until combined. Strain through a fine sieve and cool over an ice bath.

Pistachio Crumble

100 grams unsalted butter
100 grams sugar
100 grams flour
125 grams pistachios, chopped
pinch of salt

Cream all ingredients together in an electric mixer. It will be crumbly. Place on a cookie sheet or in an air tight container and refrigerate over night.

Assemble the tarts

Start by blind baking the tart shells. Place a square of parchment paper on top of the dough and fill the ring with beans or pie weights. Bake at 350 for about 20 minutes.

Drain the poached rhubarb really well and fill the pre-baked tart shells with it. Fill the tart with the flan mixture and bake in a 300F oven for about 5 minutes until it is slightly set.

Place the crumble on top of the flan and finish baking at 350F for about another 10 minutes until golden.

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Welcome Spring with a Rhubarb Flan and Pistachio Crumble Tart

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