LilliPop Girl

Tag: Noël

  • Chocolate hazelnut biscotti

    Chocolate hazelnut biscotti

    In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa,  crisp and do not contain added fat!

    Makes about 50-60 biscotti

    Ingredients:

    • 2 cups unbleached flour
    • 1/2 cup hazelnuts
    • 1/2 cup Dutch-style cocoa powder
    • Pinch of salt
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 4 eggs
    • 3/4 cups sugar

    Directions: 

    1. Preheat oven to 350 ° F
    2. If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
    3. In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
    4. In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
    5. Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
    6. Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.
  • Dark Chocolate Crack Cookies

    Dark Chocolate Crack Cookies

    Yield: 24-30 cookies

    Ingredients: 

    • 3/4 cup (100g) all-purpose Flour
    • 1/2 teaspoon (3g) Baking Powder
    • 1/4 teaspoon (1g) Sea Salt
    • 8 ounces (225g) Dark Chocolate, chopped
    • 3 Tablespoons (45g) unsalted Butter
    • 2 Tablespoons Bourbon or Amaretto
    • 2 large Eggs, room temp.
    • 1/3 cup (65g) Sugar (+ extra for coating cookies)
    • Confectioners Sugar (for coating cookies)

    Directions:

    1. In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
    2. Combine the dark chocolate, butter, and Amaretto in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
    3. Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
    4. Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (about 2 hours).
    5. Preheat oven to 325°F. Line a couple baking pans with parchment paper.
    6. Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
    7. Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
    8. Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

    Source: White on Rice Couple

  • Cannele of Bordeaux

    Cannele of Bordeaux

    The cannelé is a small cake native to the Bordeaux region of France. It is flavored with rum and vanilla and can be served at lunch, snack and dessert. Formats include  mini or regular and silicone molds are much easier to remove than the original copper mold.

    Serving Size: Approximately 14 regular size cannelé

    Ingredients:

    • 500 ml whole milk
    • 1 tsp vanilla extract
    • 2 eggs + 2 egg yolks
    • 180 g sugar
    • 100 g of unbleached flour
    • 25g butter
    • 1 pinch of salt
    • 3  tablespoons of dark rum
    • 1  tablespoons Grand Marnier (optional)

    Directions:

    1. In a saucepan, boil the milk and vanilla extract. Remove from the heat once the first bouillions.
    2. In a bowl, beat the egg yolks with the sugar, then add the eggs, mix and add the flour. Mix well.
    3. Gradually pour the milk into the egg mixture to avoid lumps.
    4. Add butter, stir and when melted, add the rum, Grand Marnier and a pinch of salt.
    5. Let stand at least 1 hour if you want to cook them immediately, but the ideal is to let the mixture in the refrigerator for 24 hr, then pour the mixture to 3/4 in cannelé silicone molds .
    6. Preheat oven to 400F, bake for 20 minutes, then bake at 350F for about 45-50 minutes. Cannelé should be crispy outside and tender inside.
  • Christmas Yule Log

    Christmas Yule Log

    Complex appearance is misleading because it is very easy to make a Yule log. Here is the recipe that I made this year and it was my first log experience. You can do it the day before or the same day.

    Ingredients:

    Chocolate cake 

    • 4 eggs (whites and yolks separated)
    • 125 g sugar
    • 100 g flour
    • 3 c. tablespoons of cocoa

    * You can replace the cocoa with 1 tsp of vanilla extract mixed with the egg yolks if you want a vanilla batter.

    Syrup

    • 100 ml of water
    • 75 g sugar
    • 3 c. tablespoons of whiskey or other alcohol

    Cream

    • 100 g chestnut cream vanilla
    • 175 ml whipping cream 35%

    Caramel sauce

    • 1/2 cup sugar
    • 1/4 of water
    • 1/3 cup 35% cream

    Directions:

    1. Preheat oven to 180 ° C (350 ° F) and line a  38 x 25cm (15 x 10 inches) baking sheet with parchment paper.
    2. Using an electric mixer, beat the egg whites until stiff.
    3. Clean the whips and with an electric mixer, beat the egg yolks and sugar until the mixture is pale and fluffy.
    4. Add the flour and fold in the beaten egg whites to the mix.
    5. Pour the batter in the baking sheet and bake for 10 minutes.
    6. Turn out onto parchment paper or a clean cloth and remove the first sheet of parchment paper.
    7. Roll the cake  with paper or cloth and let cool.
    8. In a small saucepan, boil about 5 minutes the water with the sugar, remove from heat and add the alcohol. Let’s cool.
    9. In a bowl, whip the cream and mix with chestnut cream.
    10. Gently pour the syrup inside the log and spread the cream on top. Roll the log and sprinkle with icing sugar.
    11. In a saucepan, heat water and sugar over high heat until it forms a caramel. Remove the pan from the heat and pour the cream, while mixing to avoid splashing.
    12. Serve the log with warm caramel sauce.

    [box type=”info”] To easily mount your whipping cream, take your bowl and your beaters a few minutes in the freezer. The cold will help to obtain a perfect cream.[/box]

  • Gingerbread Cookies

    Gingerbread Cookies

    A very zen activity to that day at the end of the world, gingerbread biscuits. The storm forced us to stay at home, so what better way to prepare these little Christmas cookie, we can offer to our family and friends. If you have some left, you can freeze them for the months of February and March.

    Yield: 30-40 biscuits depending on the size of your cookie cutter.

    Ingredients:

    • 1/3 cup unsalted butter, at room temperature
    • 1/2 cup brown sugar
    • 1/4 cup molasses
    • 1 egg
    • 2 tablespoons milk
    • 1 1/2 cup flour
    • 2 tsp ground cinnamon
    • 1 teaspoon ground ginger
    • 1 tsp  ground nutmeg
    • 1/2 tsp ground cloves
    • 1/2 tsp of sodium bicarbonate
    • A pinch of salt

    Directions:

    1. In a bowl, sift the flour, baking soda, ginger, cinnamon, nutmeg and cloves.
    2. In a large bowl, beat butter with brown sugar and molasses until a creamy mixture and add the egg. Add milk while continuing to beat.
    3. Add dry ingredients to the creamed mixture and stir with a wooden spoon. Form a ball, wrap tightly in plastic wrap and refrigerate at least 2 hours.
    4. Preheat oven to 350 F.
    5. On a floured surface, roll out the dough with a rolling pin to 1/4 inch (5 mm) thick and cut biscuits with cookie cutter.
    6. Place on a baking sheet lined with parchment paper and bake for 8 to 12 minutes or until lightly browned. Cool on a wire rack.
    7. Decorate with icing. Store cookies in an airtight container away from moisture.