Chestnut Log

Make ahead no cooking festive dessert. I like to serve it with red seasonal berries. 

The "Bûche de Noël" (the Christmas log) is the traditional Christmas dessert in France. It's a sponge cake type filled with chocolate buttercream, rolled in a log shape, frosted and decorated. There are hundreds of recipes that you can choose from, and as many flavors and decorations for this dessert. Since Christmas is passed, I chose a less traditional "bûche". This one is a flourless chocolate and chestnut, no cooking, quick and easy to make. I like it because it is not too sweet nor too heavy.

Ingredients
1 pound canned chestnut purée
4 squares Baker’s style dark chocolate (around ¼ lb)
¾ cup 35% cream
¼ cup unsalted butter
1 cup + 2 tablespoons icing sugar (confectioners's sugar)
2 teaspoons vanilla extract

Directions

1. Melt together the chocolate, butter and cream over low heat.
2. Mix in the chestnut purée, 1 cup of sugar and vanilla. Blend to make it smooth.
3. Prepare a sheet of aluminum foil folded in two and pour the mixture in the center to form a cylinder.
4. Roll it using the foil to help you form a nice log.
5. Refrigerate overnight until the log is firm.
6. Remove the foil gently and turn on a serving plate.
7. Using a fork, sculpt lines lengthwise to imitate tree bark patterns. Cut a diagonal slice off one end of the cake and use it to decorate the cake.
8. Dust with confectioners' sugar on top to simulate snow.

Notes:

1. You may put more decorations preferably edible such as meringue or marzipan mushrooms, or fruits such as raspberries, strawberries, pomegranate, etc… 
2. If you want the cake to be ready for the same day, just put it in the freezer for 2 hours then transfer to the fridge. It has to be soft enough for serving.

Melt-In-Your-Mouth Apple Cake

Very light and soft. The only downside to this cake is it disappears too quickly! 

Ingredients
For the caramel:
1/3 cup granulated sugar
3 tablespoons water

For the apples:
5 apples
2 tablespoons brown sugar
1 teaspoon unsalted butter

For the cake:
3 eggs
1/2 cup granulated sugar
2/3 cup all purpose flour
1/3 cup corn starch
1 tablespoon baking powder
2 tablespoons vegetable oil
2 tablespoons rum
3 tablespoons orange juice

9 inch round pan

Directions
Making the caramel

1. Get ready : the caramel gets very hot and needs to be handled very quickly when it's done. So have the mold that you will be using next to you and oven mitts to handle it.
2. Heat 1/3 cup sugar and 3 tablespoons water in a saucepan over medium heat.
3. Stir with a wooden spoon. When the sugar begins to melt in the water it will form crystals. Swirl the pan to collect all the sugar that may be stuck to the sides. You want to make sure all the crystals melt at the same time.
4. As soon as the crystals melt, it will turn from white to amber. From now on watch it carefully, as it will turn darker very quickly. You want it to be slightly golden.
5. Immediately remove from the heat and pour it very carefully into the mold. Handle the mold with the mitts as it gets very hot.  Swirl the mold to coat the bottom and the sides evenly.

Cooking the apples
Peel, core and slice the apples around 1/3 inch thick. Place in a saucepan with the brown sugar and butter. Mix gently and cook over medium heat, stirring from time to time, until the apples start to caramelize.

Making the cake

1. Heat your oven at 375 degrees F
2. Separate the egg whites and yolks
3. In a large bowl beat the egg yolks and sugar with an electric mixer. You should obtain a pale yellow color
4. Gradually add the oil, then the rum and juice, while still beating
5. Whisk the flour and baking powder together and add to the sugar and egg mixture, mixing until well blended
6. Arrange some of the cooked apple slices decoratively on top of the caramel in the mold
7. Fold in the remaining cooked apples into the batter
8. Beat the egg whites until firm and fold in delicately
9. Pour batter onto the apples slices in the mold
10. Bake at 375 degrees F (200 degrees C) for 30-35 minutes
11. Let the cake cool in pan for about 10 minutes. Run a thin spatula or knife around the edge of the cake to loosen the sides from pan and shake to unmold. Invert the cake over on a plate and let it cool completely.

Variations for simpler versions: skip the caramel making and

1. Add your favorite chocolate frosting, or
2. Just dust the cake with icing sugar once it's cooled down.

Pear Charlotte with Chocolate Sauce

Make-ahead, very refreshing, no cooking. This is a simple and quicker version of the famous pear Charlotte.

Ingredients
For the Charlotte
1 can of pears in syrup (796ml/28 oz)
1-½ cup 35% cream
1 teaspoon vanilla extract
5 gelatin sheets
2 pkgs Lady fingers (around 40)
½ cup rum

For the chocolate sauce
4 oz semi-sweet chocolate (4 squares of Bakers)
1 oz butter (small piece)
1 cup of milk
1/4 cup cream 35%

A mold 6.5 inches diameter, 4 inches deep (if you don’t have any use a deep pan around the same size or pyrex dish).

Ingredients

Prepare the filling:

1. Soak gelatin sheets in 5 cups of cold water for 5 to 10 minutes.
2. Put aside 2 pear halves for the decoration. Dice half of the remaining halves and put on paper towel to absorb any excess juice. Reserve the syrup.
3. Blend the remaining pears. Remove gelatin sheets from the water, press to remove excess water and add to the blended pears. 
4. Heat while stirring gently until gelatin melts completely.
5. Put the mixture in the refrigerator.
6. Whip the cream. Add the vanilla and continue whipping a little more. 
7. Remove the pear mixture from the fridge and mix in the diced pears. Fold in the whipped cream.

Make the Charlotte:

1. Combine the rum and reserved syrup in a wide bowl.
2. Dip one side of the ladyfingers briefly in the syrup mixture and line the sides and bottom of the mold, sugar side out. Cut them as needed to fit, making sure not to leave any gap.
3. Pour the pear mixture inside, cover with plastic wrap and refrigerate overnight, until set.

Finishing the cake:

1. Unmold the Charlotte.
2. Slice the reserved pears and decorate the top.
3. Keep in refrigerator until serving.

Serving:
Serve the Charlotte with a chocolate sauce made by melting together the chocolate, butter, milk, and cream.

Note: You may use fresh pears
Cook 7 pears peeled, halved and cored with ¾ cup sugar and 1 tablespoon lemon juice
Cover with water, bring to a boil and simmer gently around 20 minutes. Turn after 10 minutes.

Spinach and Feta Spinrolls Appetizers

Simple and tasty make-ahead appetizers for your parties. I will post more recipes separately.

Ingredients 
½ lb frozen puff pastry, thawed
1 pack of frozen spinach
¼ pound feta cheese crumbled
1 egg yolk beaten with 3 tbsp of milk
¼ tsp nutmeg
Salt, pepper to taste

Directions

1. Thaw frozen spinach in microwave or by dipping them in hot water. 
2. Drain and squeeze the excess liquid. Chop the spinach. 
• Note: You can also cook a bunch of fresh spinach and use ice to cool them quickly!
3. Add the salt, pepper, nutmeg, and crumbled feta cheese.
4. Flour a working surface generously (table or counter top). 
5. Drop the dough on your surface, and flour the top of the dough as well so it won't stick to the rolling pin.
6. Roll out the puff pastry into a 12"x20" rectangle around 1/8 inch thick. Add flour as needed if the dough sticks to the pin. 
7. Spread the spinach mix over the pastry, making sure to leave an inch with no mixture on one side of the dough (to stick the end of the roll). 
8. Roll up the rectangle (like a jelly roll!) and seal with water. 
9. Wrap each roll in plastic wrap or parchment paper and freeze for one hour. 

Cook the Rolls

1. Line a baking sheet with parchment paper
2. Cut each roll into 3/8"-1/2" slices, place cut side up, on the baking sheet
3. Brush with the beaten egg yolk and milk 
4. Bake at 375°F for 12-15 minutes until golden brown.

Gateau de Savoie (French Sponge Cake)

This is very simple and quick cake to make and that fresh lemon taste, definitely my favorite flavor!

The story of the Gateau de Savoie (from L'Histoire du Gâteau de Savoie .) This cake was invented in 1358 in Savoy a region in South-East of France, hence its name. The Count of Savoy was receiving at his table his emperor Charles IV of Luxembourg (Savoy was not French at that time). The Count asked his pastry chef, Pierre, to make a cake as light as a feather, likely to appeal to the emperor. Pierre had the idea of ​​beating egg yolks and sugar long enough until they became very pale yellow, and lightening the preparation further by adding the egg whites and flour. Since there was no thermostat yet, he baked the cake in wooden plate to allow for softer cooking, giving the dough time to develop his proverbial lightness.
Note that this cake doesn't contain any fat apart from half a teaspoon to butter the pan.

Ingredients
6 eggs
1-1/4 cup granulated sugar
1 cup all purpose flour
1/3 cup corn starch
3 tablespoons luke warm water
Zest of one lemon (preferably organic)
9 inch savarin mold (or a regular pan)
Butter for the pan
2 tablespoons icing sugar for decoration

Directions

1. Preheat oven to 375 degrees F 
2. Separate the egg whites and yolks 
3. In a large bowl beat the egg yolks and sugar with an electric mixer to obtain a pale yellow colour. 
4. Add the water and lemon zest and mix few more seconds. 
5. Gradually add the flour and starch while still beating. 
6. Whisk the egg whites until very firm and fold in delicately in the flour mixture, a small quantity at a time. 
7. Butter the mold and pour in the batter. 
8. Bake at 375 degrees F (200 degrees C) for 5 minutes, then turn down the oven to 350F and continue cooking for another 40 minutes. 
9. Poke the middle of the cake with a skewer or a toothpick to check if it’s done. If it comes out clean, the cake is ready. 
10. Run a thin spatula or knife around the edge of cake to loosen the cake sides from pan and shake to unmold. Invert the cake onto a cooling rack. 
11. When it’s cooled, transfer to a plate then dust the surface with sifted icing sugar.

Cinnamon Brioche

Very easy to make especially if you are using a “food processor”.

Ingredients
4 cups all purpose flour
2 tablespoons dry yeast
¾ cup warm milk
½ cup sugar
1/3 cup butter
2 eggs
Pinch of salt

Decoration
1 teaspoon cinnamon (or more if you are crazy about it)
½ cup brown sugar
Heavy cream (optional)

Directions

1. Warm half of the milk in a small bowl with ½ teaspoon of sugar. Add the yeast, mix well and let it sit around 15 minutes or until it becomes foamy.
2. In the meantime warm the remaing milk with the sugar and butter just enough to melt the butter. Do not let it boil.
3. Add the eggs and salt to the butter and mix.
4. Put the flour in the food processor and mix for few seconds.
5. With the machine still running, pour the liquid mixture and the yeast into the flour. Keep the food processor running for 2-3 minutes.
6. Remove the dough from the food processor and put it into a slightly oiled bowl. Cover and let it rise in a warm place for 30-45 minutes.
7. Knock down the dough and divide it into two equal pieces.
8. Form it into buttered tart molds, preferably. Make holes with the tip of your fingers
9. Let it rise a second time until it doubles in size.
10. Optional step: fill in the holes with cream
11. Sprinkle with a mix of brown sugar and cinnamon.
12. Bake in a 375 deg F for 20-25 minutes.

Enjoy with a nice cappucino!

Brioches Nadou

These brioches are one of many specialties of my sister Nadou. You can shape them as in the picture or simply make small buns. I like to serve them for breakfast with jam or Nutella.

Ingredients
5 cups of flour
1 cup of sugar
1 cup vegetable oil
2 eggs
2 tablespoon dry yeast
1/3 cup warm mils
1 orange (juice and zest)
1 tablespoon vanilla

Decoration
1 egg yolk
Sesame seeds

Directions

1. Warm milk in a small bowl with 1/2 teaspoon of sugar. Add the yeast, mix and let sit around 15 minutes or until it becomes foamy.
2. In the meantime put the flour and sugar in the food processor and mix for few seconds.
3. Mix the beaten eggs the eggs with the dissolved yeast. Add the vanilla, orange juice and zest.
4. Pour the liquid mixture into the flour, with the food processor running. Mix until you get a nice, smooth dough. The sides of the bowl should be clean.
5. With the machine still running, pour the oil slowly and continue mixing until it is incorporated. The whole process should take no more than 1 minute.
6. Remove the dough from the food processor and put it into a slightly oiled bowl. Cover and let it rise in a warm place for 30-45 minutes.
7. Divide the dough into two equal pieces. Roll each piece into a rope of same thickness. Cut each rope into 6 equal pieces.
8. With the cup of your hands, roll each piece into a smooth 1/2 inch long rope, then tie each rope into a knot tucking both ends together under the roll.
9. Place each roll on a lightly oiled baking sheet. Cover with a clean towel and let it rise until the rolls have nearly doubled in size.
10. Heat the oven to 400 deg F.
11. Mix the egg yolk with 1 tablespoon of milk to make an eggwash. Brush the rolls with this mixture and sprinkle with sesame seeds.
12. Bake the rolls for 15 minutes, or until they have a nice golden color on the top.

Spinach Boureks using pizza dough

I already posted a bourek (meat filled) recipe with filo pastry and meat filling.
Here I am using pizza dough and spinach. You can buy ready-made frozen pizza or roll dough from a supermarket or make it yourself. I am providing my recipe if you choose to make it yourself.
They make excellent lunches.

For 12 boureks
Ingredients
2 bunches spinach (stems removed) washed and chopped
1 tablespoon olive oil
1 tablespoon butter
2 french shallots or 1 small onion chopped
4 garlic cloves crushed
4 eggs + 1 yolk
Salt, pepper
Pinch nutmeg
1.5 cup grated cheese such as emmenthal, or feta

Directions
Sauté the onion with the olive oil in a saucepan over medium heat until translucent, around 10 minutes.
Add the garlic crushed, salt and spices and saute for another minute. Be careful not to let the garlic burn.
Add the butter and the spinach. Season and continue cooking until the liquid from the spinach is absorbed.
Remove from the heat and add the cheese. Mix well. Put aside and let cool Beat the 4 eggs and cook in omelette until just set.

Separate the dough in 6. Using a rolling pin, roll out each piece in a rectangle around 5 inches wide and 1/8 inch thick. Cut 8 inches long rectangles (approximately.)
Place your filling near the bottom edge of each rectangle leaving space for sealing, add a piece of omelette on top.
Fold the sides of the sheet over the filling to give it a moon shape. Moisten the edge to seal it.
Put aside, covered with a towel.
Repeat with remaining dough until you have used all the filling or all the dough.
Mix the egg yolk with one tablespoon of milk and brush the boureks with this mixture to give them a nice golden colour.
Cook in the oven 20-25 mn at 400F

Homemade Dough
For 12 boureks
4 cups flour
2 tablespoons margarine (or 1 margarine and 1 olive oil)
2/3 cup milk
2/3 cup water
1.5 teaspoon salt
1 teaspoon sugar
1 tablespoon yeast

Warm the milk in a small bowl with 1 teaspoon of sugar. Add the yeast, mix and let sit 10-15 minutes or until it becomes foamy.
Put the flour and salt in the food processor and mix for few seconds.
Add the flour, salt and margarine (or margarine and oil), mix to incorporat.e
With the machine still running, pour the yeast into the flour, then the water. Keep the food processor running for 2-3 minutes.
Remove the dough from the food processor and put it into a slightly oiled bowl. Cover and let it rest in a warm place for 15-20 minutes.

Note : I use a food processor to make the dough, but you can make it by hand, it doesn't require a lot of kneading.