La Mere Poulard Galettes Shortbread cookies from France Metal Gift tin 10.5oz
Dec 31, 2011 Bakery Cookies
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You may not be able to stop once you’ve tasted one of these melt-in-your mouth galettes, or cookies. Made according to a traditional Breton recipe, they are delicious with coffee or tea. Galettes are often compared to shortbread in taste, but in texture they’re thinner and crispier. Net Weight: 13.8 oz.….more info
Tags: Breton, Coffee, Cookies, Cookies Best Sellers, France, from, Galettes, Gift Tin, La Mere Poulard, Mere, Net Weight, Oz, Poulard, Shortbread, Shortbread Cookies, tea, Texture
New Grains Gluten Free Italian Sourdough Dipping Bread
Dec 28, 2011 Bread Bakeries
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New Grains Gluten Free Italian Sourdough Italian Dipping Bread is a spectacular melody of Italian seasonings combined with our exclusive Sourdough base. The texture joined with the aroma teases your palette and gives you a near Italy experience.….more info
Tags: AROMA, Best Sellers Bread, Bread, Dipping, Free, Gluten, Gluten Free, Grains, Italian, Italian Bread, Italian Seasonings, Italy, melody, Palette, Sourdough, Sourdough Bread, Texture
White chocolate, almond and CARAMEL!
Feb 8, 2011 Cupcakes Bakery
My blog turns one year old this week! Looking back at my first posts, I find I have come a long way in this year and still have so much fun baking. Thanks to everyone for the support and critiques of my cupcakes online and off. I appreciate it all. To celebrate my blog’s first anniversary, I decided to make something that has been a challenge for me before: caramel. I decided that this weekend I would try and try again until I got it right! My mom gave me the Larousse des desserts by Pierre Hermé for Christmas. Its like a dictionary for desserts written by a famous French pastry chef, its has everything! So I looked up how to make caramel properly in this book. I was prepared to fail on my first attempt, but to my joyous surprise I did not! I might have cooked the sugar a bit too much before putting the butter and cream in, because there was a layer of hard caramel at the bottom of my pan, but the rest was pretty good. It had a nice colour, texture and tasted great. I have finally succeeded! Here is this week’s recipe for 16 white chocolate, almond and caramel cupcakes:
sugar boiling in soft ball state
cake:
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 1 1/2 cup of almond powder
- 1/2 cups of flour
- 1 1/2 tsp of baking powder
- 1/2 cup of cream
- 110g of white chocolate
- 1 tbs of cacao powder
method:
- preheat the oven to 350
- put the white chocolate cut in small pieces in a bowl
- bring the cream the a boil and pour on the white chocolate, let sit for 3 minutes
- whisk the cream and white chocolate until smooth
- add the cacao powder and whisk until combined, set aside
- start by beating the butter until it is light and fluffy
- add the sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition
- sift the almond powder, flour and baking powder together and combine with the butter/sugar mix
- add the white chocolate
- line a cupcake pan with paper cups
- bake for 24 minutes
my favorite toy making icing
icing:
- 2 egg whites
- 10 tbs of sugar
- 8 tbs of water
- 1 cup of butter cut in 1 inch cubes
- 150g of caramel
method:
- beat the egg whites up in snow adding 1 tbs of sugar midway
- put the rest of the sugar and the water together in a pot and bring to 116 degrees celsius (soft ball state)
- add the sugar syrup to the egg whites while still beating at slowest speed
- beat on high until cooled, touch the bottom of the bowl to make sure its at least body temperature
- add the butter one cube at a time while beating
- beat until you get a nice fluffy texture
- add the caramel
Enjoy 
Tags: 2 Eggs, Almond Flour, Anniversary, Baking Powder, Boil, Cacao, Chocolate Almond, Cup Sugar, Dictionary, French Pastry, How To Make Caramel, Larousse Des Desserts, Paper Cups, Pastry Chef, Small Pieces, Sugar Mix, Tbs, Texture, Tsp, White Chocolate
