♡ Irma Pastry : 2016

Ingredients

Pâte Sucrée

200 gr room temperature butter
120 gr icing sugar
30 gr honey
60 gr egg yolks
2 gr salt
333 gr all purpose flour
orange and lemon zest

Lemon curd

adopted from

joyofbaking

6 large eggs
160 ml fresh lemon juice
300 gr sugar
170 gr room temperature butter
zest of 3 lemons
2 sheets of gelatine.

Italian Meringue

125 gr egg whites
25 gr sugar
50 ml water
175 gr sugar

INSTRUCTIONS

Pastry

Cream the butter with the icing sugar. and honey the lemon and the orange zest.
Add the egg yolks with the salt and beat until combined.
Add all the flour and mix for few sends until all the flour has been absorbed (don't over mix or you will end up with a really tough dough.
place the dough in the fridge for 2 hours or overnight.
roll the dough and place in a tart pan i used 22 cm.
Blind bake the pastry for 20 minutes at 200 c. (392f)
Then reduce remove the baking beans from the tart and reduce the temperature to 180 c (350f) and bake for an additional 20 minutes.
Let cool.

INSTRUCTIONS

Lemon curd

In a stainless steel bowl whisk together the eggs, sugar, and lemon juice until blended. Meanwhile soak the gelatine in cold water.
Place over a saucepan of simmering water, and cook, stirring constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (175 degrees F or 79 degrees C on a thermometer)
Remove from heat and immediately pour through a fine strainer to remove any lumps. Add the gelatine. Whisk the butter into the mixture until the lemon curd is smooth and creamy. Add the lemon zest. Immediately pour the lemon curd into the baked and cooled crust and smooth the top.

INSTRUCTIONS

Italian Meringue

In a pot bring to a boil the water with the 175 grams of sugar.
When the syrup starts to boil begin to whisk in a stand mixer the egg whites with the 25 of sugar.
When the syrup reaches 121c (250f) put your mixer at the slowest speed and add all at once to the egg whites, now turn your mixer to the maximum speed and beat for 5 minutes or until it has cool and has increased volume.
Dollop the meringue on the top of the Tart creating some peaks Torch the meringue to give it that cotton candy flavor and roasted marshmallow effect. Enjoy!

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I've always loved making cakes, especially celebrations cake, i always love the imagine the cake first in my head then i make a drawing so l know what i want the cake to look like before i start, this one was really easy to imagine in my head because i combined all of my favorite flavors together, orange, chocolate, almond and raspberries :)

Orange Chocolate Cake:

Before you start this recipe make sure all of your ingredients are at room temperature.

PREHEAT your oven at 170 c

this recipe makes two 20 cm 8" cakes

Ingredients:

200 grams of all purpose flour

110 grams butter

80 ml vegetable oil

180 grams sugar

4 eggs

40 grams cocoa powder

zest of 2 oranges

juice of 2 oranges (you should get about 200 ml of juice)

8 grams baking powder

2 grams bicarbonate of soda

1/2 tsp salt

1 tsp Vanilla extract

for all the instructions go here

Vanilla almond Cake

Preheat your oven at 180c

this recipe makes two 20 cm 8" cakes

Ingredients:

100 gr. almond meal

290 gr. cake flour

4 eggs

300 gr. sugar

10 gr. grams baking powder

160 gr. greek yogurt

160 ml. vegetable oil

a pinch of salt

1 tsp Vanilla extract

Zest of one Lemon

for all the instructions go here

Orange flavored Ganache

Ingredients:

300 gr dark chocolate

300 gr milk chocolate

500 ml of heavy cream

zest of one orange

the juice of one orange

50 gr butter

50 gr glucose or honey

1. Chop all the chocolate and put it into a bowl along with the honey.

2. Heat the heavy cream with the zest and the orange juice once it comes to a gentle boil pour it over the chopped chocolate and let it sit for a few minutes.

3. Stir with a spatula or a spoon, if there are still some pieces left use an immersion blender to break all the remaining pieces, add the butter and stir to incorporate.

4. Let it sit overnight so it becomes thick, if the ganache is still a bit liquidy you can put it into the fridge to set a little bit.

Raspberry Mousse

Ingredients:

Recipe credit Gretchen's bakery

360 ml heavy cream

4 gelatine sheets

3 egg yolks

1 egg

42 gr sugar

240 ml raspberry puree

1. Bloom the gelatin sheets in cold water

2. Whip the heavy cream to medium-soft peaks- reserve in the refrigerator until needed

3. Combine the whole egg, egg yolks & sugar over a double boiler and whip constantly until you reach 180°F 82 c

4.Squeeze the excess water out of the gelatin sheet then add to the hot egg yolks, whip smooth to dissolve the gelatin Add the warm (approximately 70°F 21 c) puree to the egg yolk mixture and whip smooth

5. You can adjust the color with a touch of red food color if desired

6. Once the raspberry mixture has cooled to approximately 70°F fold in the whipped cream.

Chocolate drip

100 gr 70 % chocolate
65 gr butter

Instructions:

1. Melt over a doucle boiler the chcolate and the butter
2. Let it sit until it reaches 28° c

Assemble the cake

If your cakes has a dome cut it off, you'll have four layers of cakes two vanilla cakes and two chocolate orange cakes.

You can start building your cake now!

Start with the vanilla one by applying a ring of the chocolate ganache and add the raspberry mousse you just made with the piping bag with the end cut off.

If you like and want to keep your cake fresh for a longer period of time you can use some simple syrup on top of your cakes.

Then add the chocolate cake on top and repeat (ganache ring and raspberry mouse in the center) you'll need to repeat this with the rest of your cakes.

Chill the cake in the fridge for 15 minutes.

Take the cake out of the fridge and start applying the chocolate ganache

Do a crumb coat of your cake and chill agin for 30 minutes.

Now you can start applying the final coat using a offset spatula apply generous amount of your ganache all over the cake and using a bench scraper smooth your cake.

If needed wash your bench scraper with very hot water and wipe off the excess water (this will melt a little bit the chocolate and will create very smooth sides.)

If you want to have the effect i had on my cake you will have to mix in a little bowl a little bit of gold luster dust with vodka, dip a brush inside the bowl and splatter all of it in your cake.

For the chocolate drip effect pour the 28°chocolate over the cake and with an offset spatula pour it over the side of the cake.

For the decorations i used some crushed freeze dried raspberries, gold luster dust and 1G tip and 8B tip by Wilton.

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Here they are FINALLY after 5 batches of failed macarons
I've made many Macarons but i once wanted to try a recipe that didn't required them to rest so i tried.. it was a big fail they were all cracked on top, i will never make them again using that technique.
then i went back to my recipe but i ended up over mixing the batter and my hands were shaking like a lot during piping, they were a big disaster and i was so sad and frustrated about it.

Chocolate Macarons

Ingredients:

Adopted from JoyOfBaking

100 gr. almond meal

170 gr. powdered sugar

15 gr. cocoa powder

100 gr. egg whites

1/4 tsp. cream of tartar

35 gr. superfine sugar
*****

Instructions:

1. Prepare 3 baking sheet with parchment paper and print this macaron template i made that i always use to make the macarons all the same size.

2. Began to sift the powdered sugar with the almond meal in a bowl so you won't have any lumps in your macarons and they'll get a really smooth finish.

3. Place the egg whites with the cream of tartar in a bowl and start whipping them once they start to get foamy begin to add the superfine sugar one teaspoon at time, continue to beat on medium-high until the meringue holds stiff peaks.

4. Once the meringue is ready you can start the macaronage, add the almond/sugar mix into your meringue in 2 additions, (Using a rubber Spatula) when folding make sure to cut through the meringue and rotate the bowl, make sure to scrape the sides of the bowl, the mixture is ready when it falls like a ribbon into itself and will take approximately 10 seconds to disappear into the batter.

5. I find that it's actually better to under mix a little bit than over mix and ruining the batter.

6. Now you can start piping your macarons!

7. Have ready a piping bag with a 1cm plain piping tip, when piping make sure to hold your piping bag straight towards the baking sheet.

8. Once you piped the macarons tap the baking sheet to break any air bubbles.

9. Let the Macarons rest so they are no longer wet for approximately 30/60 minutes it will depend on the humidity.

10. Start preheating your oven at 155 c fan

11. When the Macarons are no longer tacky bake them for 13/14 minutes (it will depend how big you piped your macarons) the bigger you piped them the longer you'll have to bake them.

12. The Macarons are done when you using a offset spatula you can separate easily from the parchment paper, if they stick to the paper you need to bake them for longer time.

13. Transfer the Macarons in a cooling rack right after the come out the oven (so they don't harden up with the heat from the baking sheet)

White Chocolate Raspberry Ganache

Ingredients:

200 gr. white chocolate

60 ml. heavy cream

2 tsp freeze dried raspberries powder

pink food coloring (optional)

Instructions:

Finely chop the white chocolate and place it in a bowl

Heat the heavy cream with the raspberries powder once its hot place it over the white chocolate and let the chocolate melt if you'd like to have a bright pink color you could add a few drops of pink food coloring.

Cover it with plastic wrap and let it rest for about 3 hours so it gets pipable.

Assembling:

Take two macarons of the same size and start filling one of them with the ganache then sandwich them together.

TIPS:

* When making Macarons is very important to have everything measured out before starting.

* Make sure to use room temperature ingredient (eggs should always be a at room temperature in baking)

* Clean all of your utensils with few drops of lemon juice or white vinegar as the egg whites to whip to their max volume want everything to be super clean!

* Do NOT USE old and warped baking pans use ones that are new and strong.

* Some people prefer to use baking mat (silpat) over parchment paper i've only tried the paper and it gives me awesome result, once ill try baking mine on baking mat (silpat) i will let you know.

* As Plastic bowls retain more grease only use glass or stainless steel bowls.

* I've made my first macarons using homemade almond meal that i grind with the icing sugar and i was still able to make them, but you have to be very careful to not grind them for such a long time or they will become like a butter!

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Ingredients

Pâte Sucrée

Lemon curd

adopted from

joyofbaking

INSTRUCTIONS

Pastry

INSTRUCTIONS

Lemon curd

INSTRUCTIONS

Italian Meringue

INGREDIENTS

Jam cookies

INSTRUCTIONS

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