Framboise disque: Raspberry Jam Filled Cookie

I like the cuteness of these cookies, the jam inside is like a little jewel. The recipe is from ............ These cookies are in petite four part (Petits fours secs) or the small treats to accompany the tea or coffee.

But I change the main ingredient from strawberry jam to raspberry jam. Which is great for almost everything, in my opinion, and I always have it in the fridge. It’s not so sweet like strawberry, and I like the fragrance of it too.

The cookies are good to have with a hot tea because of the jam.

Note: The photographs of how-to look a bit strange in color, =*=, my own camera was run out of the battery when I made the cookie. So, I had to borrow my brother camera, and you can see the results now.

Framboise disque: Raspberry Jam Filled Cookie

Makes about 20

60g	Unsalted butter
40g	Icing sugar
1	Egg yolks
1½ tsp	Milk
100g	Cake flour
	A dash of salt
	Egg wash (1 yolk + 1 tbsp of water)
	Icing sugar for sprinkle the top of the cookies
¼ cup	Raspberry jam

Beat the butter until soft and lighten in color, then add the icing sugar, beat until light in color.

Add the egg yolk, beat until combine, and then add the milk.

Sift the flour into the butter mixture and mix until combine.

Place the dough on the waxed paper and Roll out dough to 1/8-inch thickness.

Refrigerate for 1 hour.

Pre-Heat oven to 180°C

Cut half the dough into 1½ inches disc, and the other half into disc with the 1inch hole. (Re-roll the scrap until you using up all the dough. If the dough soft put it in the refrigerator before cutting again)

Place the dough on lined baking sheet.

Brush the egg wash over the cookie and wait for the egg wash to dry.
When the egg wash dry, bake the cookies for 15-18 minutes or until golden brown.

Cool the cookies completely on wire rack.

Sprinkle icing sugar over the cookie top.

And place the top of the cookies over the base of the cookie.

Put jam in microwave safe bowl, and heat for 30-40 second, or until the jam boils and liquidizes.

Spoon the jam into the cookies and let the cookies rest until the jam is cool.

Framboise disque: Raspberry Jam Filled Cookie

Whipped Cream Cup Cakes with Caramel Whipping Cream Frosting

I’m never bored with cup cakes. Because they’re easy to bake with, no pan preparation, easy for transportation, they are cute and most of all they’re welcomed by everyone. So, this time, I change the original recipe from layer cake to cup cake. The whipped cream layer cake from .................Actually the photo of the cake is so tempting and but I was so lazy to do anything more than taking the paper cups from the cupboard. This recipe is very easy, and the result is great. The cake is so soft and it goes very well with the soft and not too sweet caramel whipped cream. You can make your caramel darker than mine, but beware of the bitterness (but if that the taste that you like goes for it, this is your cake anyway).

Whipped Cream Cup Cake with Caramel Whipping Cream Frosting

Makes 16 cup cakes

WHIPPED CREAM CAKE BATTER
175 g	all-purpose flour
200 g	Sugar
2 tsp	Baking powder
⅛ tsp	Salt
1 cup	Whipping cream
1 tsp	Vanilla
2	Eggs
CARAMEL WHIPPED CREAM
75 g	sugar
½ tsp	Water
2 cups	Whipping cream
1 tsp	vanilla extract
DECORATION
CARAMEL SAUCE
75 g	sugar
½ tsp	Water
½ cup	Whipping cream
	Almond, lightly toasted

1. Set a rack in the middle of the oven and preheat to 180°C, prepare 16 paper cups, set aside.

2. For the cake batter, combine the flour, 100g of the sugar, the baking powder, and salt in a bowl and stir well to mix.

3. Put the cream and vanilla in a large bowl and whisk by hand until thickened and stiff.

Whisk in the eggs, one at a time. Whisk in the remaining 100 cup sugar. Whisk in the flour mixture in 3 separate additions, whisking smooth after each addition.

4. Pour the batter into the prepared cups and smooth the tops. Bake until they are well risen, deep golden, and firm in the center when pressed with a fingertip, 20-25 minutes.

5. Cool the cup cakes on racks.

6. While the cup cakes are baking, prepare the caramel whipped cream. Combine the sugar and water in a heavy saucepan and stir well to mix. Put ¼ cup of the cream in a second small saucepan (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.

Stir in the remaining 1¾ cups cream and the vanilla and chill until you are ready to finish the cake (this can be made the day before).

7. Prepare the caramel sauce. Combine the sugar and water in a heavy saucepan and stir well to mix. Put the cream in a second small saucepan (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel at arm’s length, averting your face-the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.

To finish the cake, whip the cream mixture by hand or with an electric mixer until it holds a firm peak. Decorate the cake as you like.

Whipped Cream Cup Cakes with Caramel Whipping Cream Frosting

COOKED HONEY CREAM WITH STRAWBERRY COMPOTE: CELEBRATING 30 YEARS ANVERSARY OF VOGUE ENTERTAINING AND TRAVEL

I really love this magazine: Vogue Entertaining and Travel, I buy every issue since I know it. This issue (October/November) is the 30 anniversary and it’s beautiful as always. I started my affection about 6 years ago, (it’s funny that the size of the magazine is now a lot bigger than the old one) and each time that I look at the older issues I still love them. Most of the recipes in each magazine are reliable (I have to use the word most ^ ^, you know that I didn’t test them all haha). I love the photographs, they are not only beautiful but they seen to be real. I love the imperfection in the dishes or in the cakes; I love the feeling that they are real food which we can make it at home.

After starting my blog I try to pick the recipe from each issue to make, and I’m not disappointed. Each recipe brings the smile to my face, and new recipe to my recipe note book. This issue, I pick this one, the soft, lightly sweet, and fragrance cream is great when pairing with the sweet and sour strawberry compote. I adjust the recipe to suit the ingredients which I have at home (I made only 1/3 of the original recipe, and changed the rhubarb to strawberry).

Adaptation from: Vogue Entertaining and Travel October/November

COOKED HONEY CREAM WITH STRAWBERRY COMPOTE

Serves 5 (small portions)

Cooked Honey Cream
200 ml	Whipping cream
65 ml	Milk
30 g	Honey
30 g	Caster Sugar
4 g	Gelatin powder
Strawberry Compote
130 g	Frozen strawberry
50 g	Sugar
130 g	Fresh strawberry, hulled

Bring cream, 50 ml of milk, honey and sugar to the boil in a saucepan over medium heat, stirring to dissolve sugar. Bring out of the heat and set aside.

Mix the 1tbsp (15ml) of milk and 2tbsp of boiled mixture then add the gelatin. Stir to dissolve the gelatin powder. Add to cream mixture and stir until dissolved.

Cool mixture slightly, then pour into moulds and refrigerate overnight until set.

Put the frozen strawberry and sugar in a small pan. Bring the pan to a simmer over low heat until the sugar dissolves and the mixture thickened.

Drain syrup from the strawberries into a small saucepan, add fresh strawberries, bring to a simmer over low heat, and cook for 5-6 minutes or until strawberries are just soft but holding their shape.

Cool, the strawberries then combine with the soft strawberries (from the first boiling) and refrigerate until needed.

To serve, turn out the cooked honey cream onto a platter. Spoon over some of the juices and arrange strawberries on top.

COOKED HONEY CREAM WITH STRAWBERRY COMPOTE