Chicken farm bakers' project: Banana and caramelized white chocolate freckles ice cream

Chicken farm bakers' project is coming back !!!!!!!!!! ^^, well I'm so happy to post the project again.

Chicken Farm Baker's Project # 46 - let's bake your favorite tart: Raspberry and meringue tart

 Oh, I really miss the Chicken Farm Baker's Project, I already skip 2 of them because of many problems. Finally, I can do it now.

Chicken Farm Baker's Project # 43 : Meringue....Whip me if you can!!!!!!, "MarronChoco"

Last week, I just couldn't make anything like this, haha, well because of a cold, I have to rest than playing around in my kitchen.

Chicken Farm Baker's Project # 42: February Snack Box: Open it and fall in love (with ME), again: "This is my love".

 The sweetness of this month is still lingering in the air, ^^, and you can see that I just can't stop it, haha

Chicken Farm Baker's Project # 42: February Snack Box: Open it and fall in love (with ME), again: Mocha Nama Chocolate (モカ生チョコ)

 Chocolate and Valentine are true companion. May be it comes from the fact that delicious chocolate is a labor of love^^

Chicken Farm Baker's Project # 42: February Snack Box: Open it and fall in love (with ME), again: Strawberry cube cake

 I think that even a man can be melted but something this sweet too ^^. Strawberry and pink color, hehe

Chicken Farm Baker's Project # 41 : Makeover Bread Pudding, Crêpe Suzette Bread pudding

 

 Due to the flood, Chicken Farm Baker's Project was out of service for 2 months, ^^, but now when everything back to almost normal (hehe) here we are again.

Chicken Farm Baker's Project # 40 : Play me please!!, Pâte à choux, Éclairs Forêt Noire

 It's not easy for me to create anything fancy at this moment, well, there are a lot of bad news on the television, so I'm not in a happy mode -*-.

Anyway, life goes on, we can't stop anything by ourselves, give other people a hand when you can, it's the most important thing that you can do at this moment. My family bought a lot of drinking water, food and some clothes and send them to the people who face (and still facing) with heavy flood, it's the best thing that we who still live a normal life can do. 
So for this month, Chicken Farm Baker's Project # 40 : Play me please!!, Pâte à choux. I felt like I lacked of an energy to make it. Well, like every month I have a lot of idea and a long list. Pâte à choux is very interesting, making it is different from other kinds of the pastry, it's a cooked flour mixture with a lot of egg! I once read that the Pâte à choux will be very good if you can add as many egg as you could into it. So you can see that when making the pastry, we need to stir the flour mixture over the heat to dry it and when the batter become dry, it can accept a lot of egg too.
Baking it is quite tricky too, the key is to make it puff up as much as it can and dry it until it holds its shape. I choose to use high heat at first part of baking and reduce the heat to dry it, but you can go on with lower heat (180°C) and bake longer than me. Remember that don't open the oven door until you're sure that the choux start to hold its shape or your choux pastry will collapse in front of your eyes.
  Actually I really think about making the Choux Pastry Mille feuille, by using the Pâte à choux instead of puff pastry but I really can't concentrate. My aunt came to stay with me because her house has a fat chance to be under the water too, so she watches the news on the TV all the time and and it makes me concern too.  

So finally, I choose to make something easier "Éclairs Forêt Noire", it's a simple éclair with a new filling idea and lovely decoration. It's a mixture of  Pâte à choux, Crémeux au chocolat, cherries, Crème chantilly, and some chocolate decoration. 
Because I made this for my niece too, so I skip the kirsh, but you can add it if you like, by mix 10ml of it into the Crémeux au chocolat after mix in the chopped chocolate. 
If you love chocolate and like black forest cake, this éclair will be a great idea to try ^^, and I hope that you will love it too.

Éclairs Forêt Noire

Makes about 15 pieces 

 Pâte à choux
160ml ................................. Water
3g ........................................ Sugar
70g ...................................... Unsalted butter, cut into small pieces
3g ........................................ Sea salt
15g ...................................... Milk powder
90g ...................................... Bread flour (or all purpose flour)
3 ........................................... Eggs (about 160g)
Egg wash
1 ............................................ Egg mix with 1tbsp of water 
Crémeux au chocolat
110g ..................................... Dark chocolate (70%), chopped
150ml .................................. Milk
160g ..................................... Whipping cream
3 ............................................ Egg yolks
15g ........................................ Sugar
½ tsp .................................... Vanilla paste
Filling
200g ..................................... Dark cherries in heavy syrup, drained and cut into small pieces
Crème chantilly
190g ...................................... Whipping cream
10g ........................................ Icing sugar
Decoration
500g ..................................... Dark chocolate, tempered and cut into 13x3 cm pieces
............................................... Chocolate curls



Preheat the oven to 200°C
Sift the flour and set aside.
Line the sheet pan with baking paper.

 Bring water, butter, salt and sugar to a boil. Add the milk powder and bring back to boil.
Remove from heat, add flour all at once, blend well, stir vigorously with a wooden spoon until mixture no longer sticks to pan and forms into a ball. Reduce heat to low and return pan to stove, beating for 3-4 minute Remove from heat. Whisk in eggs one at a time (a little at a time, you might not need all of them).

When the batter is smooth and glossy, test with your finger, you will be able to stretch it.
Fill a pastry bag with the pastry and, using a 2.5cm star nozzle, squeeze the pastry to make 12.5x 2.5 cm éclairs on to the prepared baking sheets allowing space for them to rise separately.
Brush with egg wash.

Bake for 20minutes  then lower the heat to 180°C and bake for another 15-20 minutes or light and holds its shape.


 Make Crémeux au chocolat:

Whisk the egg yolks, sugar and vanilla paste together in a small saucepan, boil the milk and cream, then slowly whisk it into the egg yolk mixture.
Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan off the heat and stir in the chocolate, stir until melt.
Place some Clingfilm over the surface and chill until required (the Clingfilm will prevent a skin from forming)


Fill the éclairs:

Use a 8 mm nozzle to cut small holes under the éclairs.
Push the cherries into the holes, about 6-8 small pieces per 1 éclair.
Filled with Crémeux au chocolat and chill in refrigerate.


Decorate:
Make Crème chantilly by whipping the whipping cream with icing sugar.
Pipe small amount of the Crème chantilly over the top of the éclair and place 1 piece of the chocolate on top of it.
Pipe the Crème chantilly over the chocolate and place another piece of chocolate on top.
Dot a small amount of Crémeux au chocolat on the chocolate and decorate with chocolate curls.

Chicken Farm Baker's Project # 40 : Play me please!!, 

Pâte à choux, Éclairs Forêt Noire

Chicken farm bakers' project # 39 : Mon Entremets, Café panaché: Everything starts from basic

If I say that I don't feel excited for this month project, it's a lie, haha, because this month I'm the host and I'm thrilled that I have a right to tell other members to do whatever I want.

Chicken farm bakers' project # 38 : Egg white free, gluten free and also non dairy dessert, Allergen free Boston cream cake

It's not easy for me to make this project, the Chicken farm bakers' project # 38 : Egg white free, gluten free and also non dairy dessert, I had to thrown away the first trial of my cake.

Chicken farm baker's project# 37: My roll cake, Raspberry chocolate roulade

This month we gonna roll ^^, because the Chicken farm bakers' project's host think that roll cake will be a good thing to make. Actually roll cake is one of my favorite cake too.

Chicken Farm Baker's Project # 35: Sweet Enhancer! Rum and coffee mini Bundt with chocolate sauce

 Oh! I know that there are so many things in life that I want to do and I almost forgot about the Chicken Farm Baker's Project of this month, ^^". Lucky for me that, my friends always remind me about it and when I come home, I know that I have to do it.

Chicken Farm Baker's Project # 34 : Boost your body with Yummy Sweet, Five spices macaron with roasted Chinese pear and ginger custard sauce

Chicken Farm Baker's Project # 34 : Boost your body with Yummy Sweet, sounds good to your health, right? And yes, this month we will bake something special that good for your body. 

Chicken Farm Baker's Project # 33 Thai delicious desserts :Kanom Piak Poon, Black coconut husks sweet pudding

I rarely make Thai desserts, both in my blog and in my life, not that I don’t like it but I always think that Thai desserts need a lot of understanding than other kinds of desserts.

Chicken Farm Baker's Project # 32: !!Life is always bittersweet!! Espresso Thimbles

 Because life is bittersweet ^^, well, I really believe in this sentence. And to make all of you believe in it too, this month Chicken Farm Baker's members, we will show you the bittersweet side of the sweet world!!!!!!!

Chicken Farm Baker's Project # 31: My dream wedding Cake; baked and frosted my dreams, Traditional Fruitcake Wedding Cake

My dream wedding Cake; baked and frosted my dreams, Traditional Fruitcake Wedding Cake, I know that it's such  a long name, haha. Anyway for this month a month of Love and Love, we will go on dreaming.

Chicken Farm Baker's Project # 30 : A Valentine’s Baking Treat for My Sweetheart, Devil food cake with Pink buttercream and Dark chocolate Ganache

Baking for someone is very special (well I mean "baking, itself), the feeling when you thinking about it, and the feeling when you making it, I think they are all important. So, for this month the Chicken farm members have an important project, we have to bake for the Valentine’s Day.

Chicken Farm Baker's Project # 29 : Traditional Cake for Father's Day, CHO: Chocolate, Honey and Special Honey Orange cake!

The project of this month is very special, we will bake for our father because the 5th of this month is a father's day. So the host of this month "Beam" told us to bake a "Cake" with this event in mind and the most important thing for this project is we have to use Thai fruit or products.  

At first, I really wanted about using the coconut, but after thinking about the flavor, well I didn't want to make the coconut mousse with coconut milk -*-. Because if I make for my dad, I want to make something more refreshing for this special event. There are a lot of Thai fruits or products, but using them in the cake is not easy, I really have to think about the taste of the fruit when combine with milk or butter. 
As I think a lot of it, my project for this month comes so late, haha, but now after running in my own head, I choose this special fruit, the fruit that my dad love to eat fresh on hand: Special Honey Orange. This orange called Sai nam pueng (nam pueng, น้ำผึ้ง= Honey) in Thai, or Special Honey Orange. This orange has a thin peel and very sweet taste, it comes from Northern part of Thailand. Because this orange is very sweet, I don't have to use any sugar in my jelly at all ^^.
So, after I can choose the main ingredient for my cake, the next thing is what kind of cake that I want to make, and I have a mousse and jelly cake in my mind. Because I want the taste of the orange to be the main character, so the orange will be the jelly (real taste of orange without any addition). The mousse must be something that makes the cake soft and fragrance, the best base for the orange jelly, and when the name of this orange is honey, the honey mousse is a good idea. But the sweetness will be boring if there is nothing to cut it down a bit so for the cake I use the chocolate sponge cake, that will be soaked with the Grand Marnier syrup to make the cake go together with other flavor in the cake.
Anyway I never make the cake with the jelly over the sponge cake before, I almost shocked when I pour the jelly mixture over the cake to make the finish jelly layer, because the sponge soaked all my jelly mixture! I stand back and think about what should I do? At last I came up with the solution, I pour 1tbsp of the jelly mixture over the cake and let the cake firm up (by the jelly) in the fridge, before pour another layer of jelly over it. ^^
Finally I got my cake, nice and beautiful with 3 layers of chocolate cake, honey mousse and orange jelly, most of all my dad taste it and said "Delicious!" I think it's the most beautiful thing that I want to hear after having a lot of headache. I hope that you and your dad (or your children's dad ^^) will love this cake too.
Note: You can use any orange that you have on hand but if it's not very sweet add about 10-30g of sugar when boiling the orange juice. 
Adaptation from: many books in my collection ^^", really can't tell you exactly.

CHO: Chocolate, Honey and Special Honey Orange cake  

Makes 6 (7cm cake)

Chocolate sponge cake

70g .................................. Cake flour

15g .................................. Cocoa powder

3 ...................................... Eggs

90g ................................. Sugar

30g ................................. Unsalted butter (melted)

......................................... a pinch of salt

Simple Syrup

50g .................................. sugar 

50cc ................................. water

Grand Marnier syrup

50g ................................. Simple syrup

1tbsp .............................. Grand marnier

Honey mousse

120ml ............................. Milk

3 ...................................... Egg yolks

20g ................................. Sugar

5g ................................... Gelatin sheet

50g ................................. Honey

140ml ............................ Whipping cream

Orange jelly

400ml ............................ Orange juice (from "Special Honey" orange)

6g ................................... Gelatin sheet

Preheat the oven to 180°C. 

Line 30x30 cm.pan with baking paper.

Using hand mixer, beat the eggs with sugar and salt (add the sugar gradually) until ribbon stage.

Sift the flour and cocoa powder into the bowl and fold to combine.

Pour the melted butter into the bowl, and fold lightly to combine, then pour the batter into the prepared pan.

 Bake for 16 minutes or until the top is spring lightly when touch.

Let the cake cool on the wire rack.

Make the syrup:

Put the water and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.

Make the honey mousse:

 Bloom the gelatin in cold water.

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks and sugar  together and whisk in a heavy‐bottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture thicken.

Squeeze the water out of the gelatin, put the gelatin into the hot mixture, stir to combine, then mix in the honey stir to combine.

Wait until it has completely cooled.

Whisk cream just to soft peaks.

 Gently fold 1/3 of the cream into the honey cream base.

Gently fold back the the honey cream base and cream mixture into the cream. The mixture will be quite loose. Put the mixture into piping bag with large plain nozzle.

Cut the cake into 12 small rounds (7cm/rounds).
Mix simple syrup with Grand marnier
Place the cake round into the cake rings, and sprinkle with Grand marnier syrup.
Pipe honey mousse in the cake rings, and cover with another piece of cake round.
Refrigerate until ready to use (or at least 30 minutes).
Make orange jelly:

Bloom the gelatin in cold water.
Boil 100ml of orange juice, take of the heat, squeeze the water out of the gelatin and put the gelatin into the hot orange juice.
When the mixture cool, mix with the rest of the juice.

Sprinkle the syrup over the cake, pour about 1tbsp orange jelly over the cake, then refrigerate for 30 minutes.
Pour the rest of the jelly over the cake and refrigerate until firm (about 12 hours).
Take out of the mold, decorate with chocolate pieces, and serve cool.

Chicken Farm Baker's Project # 29 : 

Traditional Cake for Father's Day,

 CHO: Chocolate, Honey and Special Honey Orange cake!  

Chicken Farm Baker's Project # 28 : Tiramisu in my style: Mocha Oreo Tiramisu

I know you will say, "What a long recipe! ^^", well, it's long, haha. 
Actually when I see the theme of this month "Chicken Farm Baker's Project # 28 : Tiramisu in my style", I started thinking ^^ "What kinds of the Tiramisu that I really want to try?".
You can see that I really love Tiramisu, very very much, I make it again and again, so, the traditional Tiramisu is the best for me. But when I got this project, I have to think about it in a new way. Anyway, it's not hard for me because there are so many possibility to create by combining this delicious cream with anything else.
And for me I think that I really want to mix this cream with the Oreo and coffee mousse, well, it's a classic with a little twist. The Oreo is one of my favorite, and coffee is my beloved flavor too, I think they will be great together in one cup with the delicious mascarpone cream. But for me, I always want to try something, so I choose to make the crumbs by myself. It's very easy to make and the taste is more deep (it's very chocolately haha), and adding the meringue on top balance everything in the cup.


So I give this recipe as a suggestion, you can do exactly the same as me or you can go on the short-cut that I will tell you now and create this dessert a lot faster than me, ^^. Because you can use the Oreo and store-bought meringue, so it will left you to make only 2 kinds of cream, and a chocolate disk. But for the chocolate disk, it's great for presentation, because it will divide the chocolate crumbs layers with the mascarpone cream, so you can skip it without having any problem with the taste of the dessert.
Now that you know the express way to this delicious dessert, don't just sit and read my blog, ^-^, let's go to the kitchen, and create this Tiramisu at home and yes a lot faster than me.


Note on flavor: For this dessert I have to make a note for you, so that you can create the dessert that you will love ^^.
1. If you love the coffee flavor you just follow the amount  of the instant coffee that I give you, but if you just want a less bitter flavor, reduce the instant coffee to 6g, and reduce the sugar to 10g.
2. The meringue is not for the presentation only, it makes the dessert taste better, so please adding it in yours.
3. Let the dessert rest for 12-24 hours for the more delicious dessert.

Mocha Oreo Tiramisu

Serves 6 

-Crème Cappuccino-

40g ................................. whipping cream (A)

8g ................................... Instant coffee powder

1 ..................................... egg yolk

15g ................................. granulated sugar

75g ................................. whipping cream (B)

60g ................................. white chocolate

25g ................................. whipping cream (C)  

-Mascarpone Cream-

200g .............................. Mascarpone cheese

30g ................................. egg yolks (about 1½ yolk)

1tsp ................................ Kahlua® or other brand coffee liqueur 

45g ................................. egg whites (about 1½ white)

45g ................................. granulated sugar

-Homemade Oreo Crumbs-

30g ................................. Unsalted butter

50g ................................. granulated sugar

¼tsp .............................. vanilla extract

40g ................................. semisweet chocolate (about 50%cocoa mass)

50g ................................. all purpose flour

25g ................................. Cocoa powder

......................................... A pinch of salt 

-Meringue-

50g ................................. Egg whites

100g ............................... Sugar

20cc ................................ Water

-Chocolate Disk-

50g .................................. Milk chocolate

Make the meringue:

Note: You will get more than you want for this recipe but don't worried you will be happy to eating it on its own or with a bowl of whipping cream ^^.

Preheat the oven to 110°C

Line 1 baking sheet with baking paper.

In a sauce pan, put the sugar and water and bring to boil over medium low heat.

When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

Put the meringue into piping bag with 1.2cm nozzle, and pipe the meringue into sticks.

Bake for 2 hour, then turn off the oven, and let the meringue cool completely in the oven before storing it in an airtight box.

Make the milk chocolate disk:

Temper the chocolate in microwave:

1. Place two thirds of the amount of chocolate that you are going to temper into a bowl; the third will be used later in the tempering process. You will need to use a microwavable plastic bowl as porcelain will become too hot.

2. Place the bowl into the microwave ad heat for 30 seconds on half power. Stir the chocolate and then return it to the microwave for another 30 seconds. Repeat this as many times as required until the chocolate has melted. Don’t be tempted to rush this stage of the process as the chocolate may burn if heated too long.

3. You will notice that the chocolate will start to melt slowly. When the chocolate has melted completely it should be around 45°C.

4. Add the remaining third of the chocolate to the melted chocolate and stir gently (don’t over-stir the chocolate). The cold chocolate will melt into the warm chocolate, lowering the temperature slightly.

5. The chocolate will become thicker and the cool chocolate may not melt completely. If this is the case, use a hairdryer or heat gun to slowly melt the chocolate, stirring at the same time. Take care not to overheat the chocolate. Just before all the chocolate has melted stop heating it and let it finish melting by itself.

6. Test the temperature of the chocolate to make sure you have tempered it correctly. If you have a thermometer the temperatures should be  29°C.

Note: If the chocolate is too hot, more cool chocolate needs to be added in order to cool it down.

Pour the chocolate over the plastic (or aluminium foil), and spread it over. let the chocolate firm up, check frequently when the chocolate stop sticking when touch it lightly with your finger tip, cut it into round circle (the same size as your glass). Put the chocolate sheet in the  refrigerator, for 10-20 minutes then take the disks out of the sheet.

Keep until require by placing between a sheet of wax paper in the refrigerator.

Make the Homemade Oreo crumbs:

Melt chocolate and butter in a bowl over a warm water.
Sift the flour, salt and cocoa powder together.

Pour the melted chocolate and butter over the flour mixture and stir to combine.
Refrigerate for 2 hour or until firm.


Preheat the oven to 180°C
Line 1 baking sheet with baking paper.

Break the dough into small pieces (or use a knife to cut it if it becomes too firm).
Bake in the oven for 10 minutes, then reduce the temperature to 150°C and bake for 5 minutes more.
Take the crumbs out of the oven and let them cool completely before storing it in an airtight box.

Make Crème Cappuccino:

Put the instant coffee and whipping cream (A) into a small saucepan and bring to boil, meanwhile beat the yolk with the sugar until combine.
When the whipping cream boil, pour it into yolk mixture, drop by drop and whisk constantly until fully combine.

Pour the mixture back into the saucepan and put over low heat, whisk until thicken, then take out of the heat and set aside. 

Melt white chocolate  in a bowl over a warm water, pour whipping cream (C) and stir to combine.

Whip the whipping cream (B) until soft peak form.

Scoop ¼ of the whipped cream into white chocolate mixture, and fold to combine. Pour the mixture back into whipped cream bowl and fold to combine.

Scoop ¼ of the whipped cream and white chocolate mixture into coffee mixture and fold to combine. Pour the mixture back into whipped cream bowl and fold to combine.

Put the mixture into a piping bag, and pipe the Crème Cappuccino into glasses.
Refrigerate while preparing the next step.


Make the Mascarpone Cream:

Beat egg yolks and 25g of the sugar in a large bowl. Add the mascarpone and 1 tsp of coffee liqueur, mixing gently until just combined.

Note from dailydelicious: When mixing the cheese and egg, folding then using the spatula is the better way to smoothen the cheese without breaking down the fat.

Beat egg whites with the rest of the sugar in a medium bowl until medium stiff peaks form. 

Using a large metal spoon or rubber spatula, gently fold egg whites into the mascarpone mixture.

Put the mixture into a piping bag, and pipe the Mascarpone Cream over the Crème Cappuccino and place the Oreo crumbs on top.

Place the milk chocolate disk over the crumbs, and pipe the Mascarpone Cream over the disk, Refrigerate until ready to serve.
When serving, arrange the meringue over the Mascarpone Cream.

Chicken Farm Baker's Project # 28 : 

Tiramisu in my style: Mocha Oreo Tiramisu