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Daring Bakers ...Vol au Vents ( Duck Livers,Mushroom,Spinach in Cognac Cream and Hazelnut Chocolate Mousse)

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
I vowed to do this months challenge after missing a few.Also I believe this month I start my third year with the Daring Bakers! While some people cringe and cower in fright at puff pastry, I love to make it. Maybe I was emboldened by all my pastry classes this summer at French Pastry School. The idea of filling Vol au Vents with sweet or savory was also pleasing to me, as this wouldn't be a challenge that would go to waste. Vol Au Vents could be a meal or dessert. And I just may have some extra dough to freeze for later.
The more and more I make puff pastry , the easier it gets. However I wont say the shaping of these Vol au Vents were easy. I did have some misshapen ones, but they were all good. Currently I am working on some holiday stories for my writing for Ebony As a result, the weekend I tackled the Daring Bakers, I had also roasted a duck. I decided to use those delectable duck livers for one savory filling with spinach, mushrooms,cream and cognac. The other decadent filling was a hazelnut chocolate mousse topped with candied hazelnuts. I love that you can vary the shape size from appetizer portion to entree. I fell in love with hazelnut mousse in my pastry class. Perhaps there is just to much Julia Child influence in me these past few months. Certain Someone was home for a hot second and fed him a quick brunch of the savory Vol au Vents. He did his quiet grumble of approval before he flew off. Not his type of food per se, as he would have put some sausage in there, but good. So with that I take it that they were good.
Duck Liver , Spinach, Mushroom and Cognac Cream Vol A Vents

Take a few cooked duck livers and giblets and chopped them. In a skillet brown them in a little butter or duck fat with chopped mushrooms. De glaze pan with some cognac. Add some duck or chicken stock. Then add washed fresh spinach leaves and cook until wilted. At this point our in some heavy cream or half and half. In a small dish mix some 1 tablespoon cornstarch and water . Add to cream mixture in and and cook until slightly thickened. Fill mediu, size Vol au Vents. You can omit the duck liver and just use mushrooms. You can also use chicken livers as a replacement.

Hazelnut Chocolate Mousse Vol au Vents

This is a recipe I'm saving for a later article. But the basics mousse composition is making a Pate a Bomb ( cooked egg yolks, and hot sugar whipped into a froth). I then made a hazelnut praline . Candied hazelnuts are ground into a paste with a little addition of oil to help along. I heated the half of my heavy cream with bloomed gelatin and poured on top of dark chocolate to soften. I whipped the other half of heavy cream into soft peaks and folded with my Pate a Bomb. The Pate a Bomb mixture is then folded into chocolate ganache mixture. Chill to set, and then pipe. Top with additional candied hazelnuts.

Be sure to check out the other Daring Bakers to see their take on Vol au Vents.

Equipment:-food processor (will make mixing dough easy, but I imagine this can be done by hand as well)-rolling pin-pastry brush-metal bench scraper (optional, but recommended)-plastic wrap-baking sheet-parchment paper-silicone baking mat (optional, but recommended)-set of round cutters (optional, but recommended)-sharp chef’s knife-fork-oven-cooling rack
Prep Times:-about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns…it can be stretched out over an even longer period of time if that better suits your schedule)-about 1.5 hours to shape, chill and bake the vols-au-vent after your puff pastry dough is complete
Forming and Baking the Vols-au-Vent
Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent
In addition to the equipment listed above, you will need:-well-chilled puff pastry dough (recipe below)-egg wash (1 egg or yolk beaten with a small amount of water)-your filling of choice
Line a baking sheet with parchment and set aside.
Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)
On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.
(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d'oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)
Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)
Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)
Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.
Fill and serve.
*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to "glue"). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.
*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.
*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).
Michel Richard’s Puff Pastry Dough
From: Baking with Julia by Dorie GreenspanYield: 2-1/2 pounds doughSteph’s note: This recipe makes more than you will need for the quantity of vols-au-vent stated above. While I encourage you to make the full recipe of puff pastry, as extra dough freezes well, you can halve it successfully if you’d rather not have much leftover.
There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). They do seem to give slightly different ingredient measurements verbally than the ones in the book…I listed the recipe as it appears printed in the book.
Ingredients:2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour1-1/4 cups (5.0 oz/ 142 g) cake flour1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)1-1/4 cups (10 fl oz/ 300 ml) ice water1 pound (16 oz/ 454 g) very cold unsalted butter
plus extra flour for dusting work surface
Mixing the Dough:
Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.
Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)
Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.
Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.
Incorporating the Butter:
Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.
Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.
To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.
Making the Turns:
Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).
With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.
Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.
Chilling the Dough:
If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.
The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.
Steph’s extra tips:
-While this is not included in the original recipe we are using (and I did not do this in my own trials), many puff pastry recipes use a teaspoon or two of white vinegar or lemon juice, added to the ice water, in the détrempe dough. This adds acidity, which relaxes the gluten in the dough by breaking down the proteins, making rolling easier. You are welcome to try this if you wish.
-Keep things cool by using the refrigerator as your friend! If you see any butter starting to leak through the dough during the turning process, rub a little flour on the exposed dough and chill straight away. Although you should certainly chill the dough for 30 to 60 minutes between each set of two turns, if you feel the dough getting to soft or hard to work with at any point, pop in the fridge for a rest.
-Not to sound contradictory, but if you chill your paton longer than the recommended time between turns, the butter can firm up too much. If this seems to be the case, I advise letting it sit at room temperature for 5-10 minutes to give it a chance to soften before proceeding to roll. You don't want the hard butter to separate into chuncks or break through the want it to roll evenly, in a continuous layer.
-Roll the puff pastry gently but firmly, and don’t roll your pin over the edges, which will prevent them from rising properly. Don't roll your puff thinner than about about 1/8 to 1/4-inch (3-6 mm) thick, or you will not get the rise you are looking for.
-Try to keep “neat” edges and corners during the rolling and turning process, so the layers are properly aligned. Give the edges of the paton a scooch with your rolling pin or a bench scraper to keep straight edges and 90-degree corners.
-Brush off excess flour before turning dough and after rolling.
-Make clean cuts. Don’t drag your knife through the puff or twist your cutters too much, which can inhibit rise.
-When egg washing puff pastry, try not to let extra egg wash drip down the cut edges, which can also inhibit rise.
-Extra puff pastry dough freezes beautifully. It’s best to roll it into a sheet about 1/8 to 1/4-inch thick (similar to store-bought puff) and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.
-You can also freeze well-wrapped, unbaked cut and shaped puff pastry (i.e., unbaked vols-au-vent shells). Bake from frozen, without thawing first.
-Homemade puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a singe “turn” and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary (such as palmiers, cheese straws, napoleons, or even the bottom bases for your vols-au-vent).
u Vents

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Winner of Julia Child , A Life Book Giveway

Two weeks ago I did a book review for the book Julia Child, A Life. The winner is the lovely Rose from South Africa. Rose being from South Africa is new to whole Julia Child legend. Enjoy Rose. I Hope it inspires.

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New Post on Ebony Jet

Check out my latest adventures in Cake Decorating and some helpful tips and direction.

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Pecan Apple Honey Challah

One of my favorite breads has to be a egg based bread called Challah. This bread is Jewish in origin and eaten mainly on the Sabbath and high holy days. Normally its braided into one loaf. For the Jewish New Year , Rosh Hashana, its formed into a more circular pattern to symbolize the cycle of the year.Apples and honey symbolize a sweet new year . So a Challah made with apples and honey is loaded with symbolism and reference. One doesn't have to be Jewish to appreciate this. I saw a Apple Honey Challah in the September issue of Martha Stewart Living Magazine. Seems a lot bloggers have already given this recipe a go . I decided to toss my dough into the ring. But rather than stick to Martha's recipe , I added a handful of chopped pecans. The recipe is pretty good. Just note if you are not experienced with bread making this is a wet dough. The recipe doesn't explain that. I used a bit more flour and my my Kitchen Aid, You don't want a non wet dough, but it should be well kneaded and smooth. A well buttered rising vessel is essential. I used a spring form cake pan as my baking pan. I also noted several bloggers had difficulty in the size of apples. I had dried some apples earlier in the week and used those chopped with chopped fresh. This made it more manageable than slices. The pecans are optional but I think they are fantastic and take the bread to another level. This would be great for coffee or tea and even french toast.

Pecan Apple Honey Challah adapted from Martha Stewart's Apple Honey Challah Living September 2009
4 oz. (1stick) unsalted butter , plus more for bowl
3 ½ C. unbleached bread flour, plus more for surface
3/4 C. warm water
2/3 C. honey
2 large eggs, plus 3 large egg yolks
2 t. active dry yeast
2 t. coarse or sea salt
1 ½ apples peeled and cut into ¼-inch-thick slices
1/2 cup chopped pecans
Butter a large bowl, and melt 4 T. butter in a saucepan over medium-low heat; let cool. Combine 2 T. melted butter, the flour, water, 1/3 C. honey, the eggs and yolks, yeast, and salt in a large bowl or stand mixer. Mix until dough forms. Turn dough out onto a floured surface, and knead until smooth or use dough hook and stand mixer, about 10 minutes. The dough will be wet but should be smooth . Transfer dough to buttered bowl, and brush with 1 T. melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 ½ hours. Turn dough out onto a floured surface. Pat into an 8 1/2-by-14-inch rectangle. Top with apples and pecans ; knead to incorporate. Return to bowl. Brush with remaining T. melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.4. Preheat oven to 375°, with rack in lowest position. Butter a 9-inch round cake pan (I used a spring form pan). Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.5. Heat remaining 4 T. butter and 1/3 C. honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.6. Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.Makes one 9-inch round loaf.

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Julia Child, A Life...Review and Giveaway

A month ago, I was asked to review the new Julia Child, A Life by Laura Shapiro from Penguin Lives. Penguin Lives is an” innovative series of biographies pairing celebrated writers with famous individuals who have shaped our thinking.” Laura Shapiro is a celebrated food writer who has done justice with this beautiful concise book on the life of Julia Child. Click here to read her take on the current film Julia and Julia for Gourmet. Penguin Lives timing of the release of this book naturally coincides with the release of the film. There are a few great books on the legendary Julia Child. Besides this, I have read Appetite for Life by Noel Fitch Riley, which Shapiro credits as a reference in her research. For those that want the gist and essence of what Julia is about, this book is for you. A perfect primer if the subject is new to you ands you want delve further.
Reading this book, I fell in love with Mrs. Child all over again. I find my inspiration in that she was late starter like myself, and had the support of a nurturing and supportive partner to cultivate her talent and mission in Paul Child. We share the same philosophy in that “People who love to eat are the best people’… for Julia loving food and loving life were the same”.
With all the hype surrounding the movie Julia and Julia, I suggest you read this gem of book to see who Julia Child was and what shaped and drove her to her success. A lot can be learned from her energetic attitude towards life love, and food.
I am giving away a copy of Julia Child, A Life. Just leave a comment reflecting on Julia child and I will draw one winner by Saturday September 19th. If you promote the giveaway on Twitter @glamah or Facebook with a link to this post, leave another comment to double your chances for winning. Bonne Chance and Bon Appetit!

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This is What I Have Been Up To

It is hard to believe summer is over and the fall season will begin. I will not apologise for not truly blogging, but August was a dozy.Starting with the Boston trip, work, the Foodbuzz Smirnoff Lunch, Foodbuzz Visa Signature dinner at Tru with local bloggers , which I haven't written about, but here is a quick visual tour or a memorable evening.

I also had another night course at the French Pastry School this past week focusing on classic French Cakes, Wedding and Event Cakes with Chefs Laura Ragano and Bob Hartwig. Laura is a protege of the famous Nicholas Lodge.I am just plain fatigued. I haven't even posted the rest of the recipes from the Smirnoff lunch! Certain Someone has been away for most of the summer, and year for that matter. So not much regular cooking going on here. But I haven't been a slacker.

I have chosen a winner for the Best Summer Drinks. Lets hear it for Jen of Aeatwrite! It was so fun to read all of your summer memories.

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