Raspberry-Rose Viennese Whirls

Viennese Whirls
If baking is Love made edible, then these Viennese whirls are my billet-doux to St. Valentine, himself – layers of homemade raspberry-rose jam and vanilla buttercream sandwiched between delicate melt-in-your-mouth Viennese cookies. Will you be mine, Valentine?


Raspberry Rose Viennese Whirls

Love made edible – slightly adapted from Mary Berry’s recipe.

Ingredients

    Jam
  • 7 oz. frozen raspberries
  • 7 oz. sugar
  • 4 teaspoons rose water
  • Cookies
  • 9 oz. unsalted butter, very soft
  • 1 ¾ oz. confectioner’s sugar, sifted
  • ⅛ teaspoon table salt (not kosher salt)
  • 8 oz. all-purpose flour
  • 1 oz. cornstarch
  • Buttercream
  • 3 ½ oz. unsalted butter, softened
  • 7 oz. confectioner’s sugar, sifted plus more for dusting
  • ½ teaspoon vanilla extract

Directions

  1. Make the jam: Combine the frozen raspberries and sugar in a small deep-sided saucepan and bring to boil over a medium heat. When the sugar is melted, increase the heat and boil for another 4 minutes. Remove from the heat and add rose water. Transfer to a small container (pass it through a sieve if you’d rather not have seeds in your jam). Leave to cool and set.
  2. Make the cookies: Preheat the oven to 375F. Line 3 baking sheets with baking parchment. Using a 2” round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
  3. Beat the butter, confectioner’s sugar and salt in a bowl until pale and fluffy. Sift in the flour and cornstarch and beat until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Refrigerate cookies for 15 minutes before baking (this will help cookies retain their shape).
  4. Bake in the center of the oven for 13—15 minutes, until pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely.
  5. Make Buttercream: Beat the butter, confectioner’s sugar and vanilla until fluffy and smooth. Spoon into a piping bag fitted with a medium star nozzle.
  6. Assemble: Spoon a layer of jam onto the flat side of 12 of the cookies and place jam-side up on a cooling rack. Pipe an equal thickness of buttercream over the jam and sandwich with the remaining cookies. Dust with confectioner’s sugar. Share the love.

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Walnut Cake with Cherry Filling

Walnut Cake
With a natural design esthetic that falls along the line of Egon Schiele and Edvard Munch, it’s challenging to content myself with royal icing roses and buttercream doll cakes. I realize, however, as an utter decorating novice, I’m obliged to acquire the basic skills first. I’ll discover my particular decorating style once I’ve mastered gum paste pigs and delicate string work. Today, I’m struggling to learn a technique called “brush embroidery,” although the final product reminds me of porcelain rather than embroidery. I’ve learned much on my initial flawed attempt.

With my first cakes, I’ve been practicing rolled fondant. While I appreciate the smooth finish fondant delivers, I’m not an admirer of the lackluster, tooth-achingly sweet flavor. When served a slice of fondant-covered cake, I typically peel off the fondant before eating the naked cake. As a counterbalance to fondant’s sweetness, I came up with this minimally sweet walnut cake and tart Morello cherry filling; no fondant peeling needed.


Walnut Cake with Cherry Filling

Use your favorite vanilla buttercream recipe with this cake

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • ⅓ cup light brown sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • ¾ cup buttermilk
  • ½ cup water
  • 1 teaspoon vanilla extract
  • 4 large eggs beaten, room temp
  • 1 cup chopped walnuts
  • Vanilla Buttercream
  • 1 jar Morello cherries in light syrup (available at Trader Joe’s), drained and dried on paper towel.

Directions

  1. Preheat oven to 350 degrees F. Butter and flour two 9” round cake pans. Whisk together flour, sugars, baking soda, baking powder and salt. Stir in the oil, buttermilk, water, vanilla and beaten eggs until no lumps remain (don’t overmix). Stir in walnuts.
  2. Pour batter evenly into pans.  Bake for 20-22 minutes or until a few moist crumbs cling to a toothpick inserted into the center of the cake. Cool in pans on wire rack for 15 minutes. Turn cakes onto racks and cool completely.
  3. Fill cake with buttercream and a layer of Morello cherries. Frost top and sides of cake with remaining buttercream. Cover in fondant, if desired.


Cake Decorating

Practicing “Brush Embroidery”

Lemon Verbena Shortbread

Lemon Shortbread
When someone learns I’m a chef and food blogger, one of the first questions is usually, “What is your specialty?” I’m never quite sure how to respond – Everything edible?

If I’m honest, I should respond that I’m really, really skilled at whipping up a batch of cookies somewhere around midnight because, well, it amounts to the almost nightly use of my oven. One bowl, a handful of ingredients, a sheet pan and, viola, late night sweet treats – to the detriment of my waistline.

Take, for example, these Lemon Verbena Shortbread cookies, last night’s recent addition to my “Cookies at Midnight” series.


Lemon Verbena Shortbread

  • Servings: 16 cookies
  • Print
If you don’t have access to lemon verbena, these would also be tasty with a ¾ teaspoon of lemon zest instead.

Ingredients

  • ⅓ cup sugar
  • 8 to 12 lemon verbena leaves
  • ¾ cup flour
  • 6 Tablespoons cold butter, cut into small cubes
  • 2 Tablespoons cornstarch
  • ¼ t. salt
  • Colored crystal sugar for decoration, optional

Directions

  1. Preheat oven to 300 degrees F. In a food processor, pulse sugar with lemon verbena leaves until sugar is highly fragrant and flecked with green. Add leaves as needed to get desired flavor.
  2. Add flour, cold butter, cornstarch and salt and pulse until mixture resembles fresh breadcrumbs (dough will be very dry).
  3. Pour dough into an 8” spring form pan and press down firmly. Sprinkle liberally with crystal sugar and press into dough. Pierce dough all over with fork.
  4. Baked until pale golden, about 35-40 minutes. Cool 5 minutes, release sides of pan and then cut shortbread into 16 wedges. Using a spatula, carefully transfer shortbread to a platter or cooling rack.

Easy Shortbread

Marshmallow Fondant

Fondant

I’m no longer a fondant virgin – I believe Mary Berry would say in her polite British way, “it’s a bit informal”

If she had requested 100 mini-tartlets, my answer would have been yes. But she didn’t. She wanted cupcakes, 100 of them – and a small personal cake for the birthday girl – all covered with piped ombré rosettes. Piped?  Ombré?  Rosettes? Another lucrative catering gig missed  – my lacking skill-set convincing me to pass it up. This isn’t a case of false modesty – I bake tasty shit. I’m confident I could give her a mouthwatering dessert to remember, but…cake decorating? That’s its own animal – and one that I’m not familiar with. I’ve probably piped buttercream on 10 cakes my entire life and never-have-I-ever worked with fondant. Sure, I’d attempt it for a friend, but not for a paying customer – no way, José.  I image being one of those horror stories on Cake Wrecks – “This first photo is the cute cake we found on Pinterest…and this scary mess is what the so-called professional caterer gave us!”

Ugh! So, after declining the catering job, I decided to school myself on how to prettify my tasty cakes and cupcake. It’s gonna take many hours of practice, practice, practice.  The cake above is my first crack at fondant – not catering pro worthy, but a valiant first try.

My first lesson learned: Fondant does NOT cover a multitude of sins. Make sure your cake and buttercream are thoroughly smoothed and leveled – it will make a decided difference.


Marshmallow Fondant

  • Servings: covers one 2-tiered 9-inch cake
  • Print
I’ve heard store-bought fondant is almost flavorless. With a bag of marshmallows and box of powdered sugar, it’s so simple (and better tasting) to make your own, although a bit sweet.

Ingredients

  • 8 ounces marshmallows (4 cups not packed, or half of a 16-ounce bag)
  • 2 Tablespoons water
  • 1 pound powdered sugar (4 cups), sifted, plus extra for dusting
  • Food coloring or flavored extracts, optional

Directions

  1. Place marshmallows and water in a microwave-safe bowl. Microwave on high for 1 minute until the marshmallows are puffy. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some un-melted marshmallow pieces remain, return to the microwave for 30 seconds, continuing to heat and stir until the marshmallows are entirely smooth and free of lumps.
  2. Transfer melted marshmallows to the bowl of an electric mixer. With the mixer on low, add the powdered sugar, a little at a time adding more as the powdered sugar is incorporated. Continue on medium until sugar is fully incorporated and the fondant is smooth.
  3. Scrape the fondant onto a work surface dusted with additional powdered sugar. Dust your hands with powdered sugar and knead the fondant until it loses its stickiness. Once the fondant is a smooth ball, wrap it in cling wrap and set it aside at room temperature until you are ready to use it.
  4. If you want to add coloring or flavoring to your fondant, flatten it into a round disc, add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball. Knead the ball until the fondant is a uniform color.  To use,  roll fondant into a large enough disk to cover the entire cake and transfer to cake, cutting away any overlap and gently smoothing fondant over top and sides of cake.

Gibassier

aquiA basket of Gibassier
Oh, little-known gibassier, how I adore thee!

I’ll never forget the December 2013 morning when I met my first gibassier (pronounced zee-bah-see-ay) over cappuccinos at Portland’s Pearl Bakery. While I devoured these knots of breakfast bread goodness in mere seconds, their sugar-crusted memory lingered with me long after. Best consumed with a steaming hot drink, these yeasty little fists of dough are subtly flavored with olive oil and orange blossom water and studded with candied orange peel and anise seed. Once they emerge hot from the oven, they are given a bath of clarified butter and coated with granulated sugar, giving them a sandy crust worth licking from one’s finger tips. If I could pop one of these in my mouth every day along with my morning cuppa, life would be grand.

But, alas, my waistline doesn’t allow such indulgences and, with an overnight pre-ferment and almost 4 hours of proofing time, my usually hectic schedule does not either. So, starting in 2014, gibassier has become a special Christmas morning tradition – a crackling fire, Ray Coniff Singers’ “Sleigh Ride”, mugs of not-too-sweet mochas, and a heaping platter of oven-warmed gibassier (as well as a loaf of gratuitous marzipan stollen).

Pure contentment – It’s no wonder we’re always late to the mid-day holiday festivities.


Gibassier

This 2017 version has been slightly adjusted from my original 2014 recipe, which was adapted from Ciril Hitz’s Baking Artisan Pastries & Bread.

Ingredients

    Overnight Starter (Biga)
  • 90 grams all-purpose flour
  • 90 grams bread flour
  • 110 grams whole milk
  • 2 pinches from a packet of instant yeast (I use Fleishman’s)
  • 1 large egg
  • Dough
  • Remainder of packet of instant yeast
  • 2 Tablespoons water at 107⁰ F
  • 2 large eggs plus 1 yolk
  • 3 Tablespoons olive oil
  • 2 Tablespoon orange flower water
  • 200 grams all-purpose flour
  • 200 grams bread flour
  • 100 grams granulated sugar
  • 85 grams unsalted butter
  • 3/4 teaspoon salt
  • 1 ½ teaspoons anise seed, toasted and slightly crushed
  • 70-90 grams candied orange peel, cut into ¼” dice – it’s worth making your own
  • Topping
  • 50 grams granulated sugar (don’t use superfine)
  • 113 grams unsalted butter (1 stick)

Directions

  1. Night before baking: Combine overnight starter ingredients in the bowl of a mixer. Combine on low speed until well combined. Put in an oiled bowl, cover with plastic wrap, and put in a warm place (can be on top of an oven that is cooling from previous cooking) draft free place. Let ferment overnight. It will not rise much.
  2. Day of Baking: Bloom yeast in 2 T. water at 107⁰ F. All remaining liquids (eggs, oil, and orange flower water) should be about 60⁰ F.
  3. In the bowl of a mixer, combine eggs, olive oil and orange water. Mix with paddle attachment. Add starter dough and beat slowly until loose and fairly uniform. Change to dough hook and add flour, sugar, salt, and yeast (don’t let salt and yeast touch). Mix for 4 minutes. Add softened butter to dough in 4 stages, incorporating each before adding more. Mix dough until gluten fully develops – the dough will be smooth and soft. When you pull off a piece, it will pull into a “window” rather than breaking. Add the anise seed and candied orange peel and mix on low until combined. When you remove the hook, it should come out completely clean.
  4. Place in an oiled bowl, cover with plastic. Let proof 2 hours in a warm, draft-free place.
  5. Divide dough into 18 parts 65-70 grams each, shape into rounds, and let rest for 20 minutes covered by plastic or a dishcloth.
  6. Shape into semi-circles about 1/2 inch thick (To make shaping easier, I shape them into a torpedo and then pat them into a semi-circle).
  7. Line two baking sheets with parchment paper, and cut each semi-circle with three long slashes on the outer edge curved side, and then with four short slashes (one in between each of the long ones)*. Gently spread the “toes” and place on the baking sheets (8 each). Let proof for 1 1/2 hours in a warm, draft-free place, covered with plastic.
  8. While gibassier proof, clarify 1 stick of unsalted butter for topping. Set aside. Place oven racks on two top positions. Preheat convection (fan) oven to 350⁰ F. Bake gibassier 12-15 minutes, switching baking sheets half-way through baking. When the gibassiers are golden brown (some parts may be lighter than others), remove to a cooling rack.
  9. While still warm. brush generously with clarified butter (once), and roll in sugar (twice). I freeze leftovers and rewarm them in a 200⁰ F oven for 10-12 minutes. Before serving, I give them a final sugar roll.

*The traditional way to shape gibassier is with the three long slashes in the middle and the four shorter slashes on the curved edge.
Gibassier

Gibassier – ready for baking