Jill and I had a great time in our Quick Bread class. The class made everything from almond quick bread to zuccini quick bread (Jill tells me her favorite is my apple cream cheese quick bread). A couple of students made pumpkin and they learned how to make several different quick breads from one recipe.

We will post the recipe tomorrow. In the meantime, here are some of my samples from the class.

Mini Almond Quick Breads made with Mandelin almond paste

Mini Cranberry White Chocolate & Banana Quick Breads

Matthew and I had a wonderful time decorating cupcakes with kids on Saturday! We went from baking the cupcakes to decorating with buttercream, sparkly sprinkles, fondant, Kisses, gummi worms and more!

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FLOURLESS CHOCOLATE CAKE

FLOURLESS CAKE WITH RASPBERRIES

Prepare 8” or 9” springform pan by lining with parchment paper on the bottom and spray the sides with non-stick spray. Cover the bottom and sides on the outside of the pan with aluminum foil.

Preheat oven to 325°

Boil small pan of water for water bath.

2 sticks butter
(salted or unsalted)

1 pound chopped chocolate (semisweet or bittersweet)

OPTIONAL: ¼ cup strong coffee or coffee liqueur (like Kahlua)

Melt chocolate, butter and coffee (if using) in a heat-proof bowl set inside a saucepan over 1” of water, over very low heat. Take your time on this step.

Stir until smooth.

Chocolate mixed smooth

melted chocolate and butter

 

Remove from heat.

Place 8 large eggs in mixer.

8 Eggs in mixer

 

Mix eggs on medium-high speed for 3 minutes, until pale yellow.

Increase speed to high and continue mixing until doubled in size, about 2 more minutes.

Eggs after 3 mins

Eggs after 2 more mins on high speed doubled in size

Gently fold 1/3 of eggs into the chocolate mixture.

folding in eggs 1/3 at a time

Fold until very few streaks of eggs are visible. 

 Add another 1/3 of eggs and fold until few streaks of eggs show, and then repeat with the last 1/3 of the eggs.

 Fold until fully incorporated.

To this point add 1/3 more

Fold until fully incorporated

Pour into prepared springform pan.

 Place in roasting pan.

Pour boiling water into roasting pan to about 1”.

Bake at 325° for 30 to 35 minutes, or until  internal temperature of 140°. 

And finish with cocoa or powdered sugar

Place in roasting pan. Pour boiling water into roasting pan to about 1”.

Pour into prepared springform pan.

The center will still jiggle when removing from the oven, but it will firm up as it comes to room temperature. Let it come to room temperature before you refrigerate or freeze (wrapped tightly with cellophane and aluminum foil).

After cooling to room temp remove from pan

From the oven

Dust with cocoa or powdered sugar.

Serve with whipped cream and fresh fruit, or a berry coulis.

I have been baking for Utopia Bakery and here are some of the pastries I have been making lately: raspberry and strawberry Napoleans, individual servings of Black Forest Cake and cupcakes topped with meringue.

I will be teaching the meringue cupcakes in my Thursday night cupcake class on Thursday, July 14th. Click here for the summer class schedule.

I will share more of my creations in upcoming posts. Let me know if you have any questions.

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We canceled our Alternative Baking class next week since we had only a couple of people signed up for the class. Please remember to sign up early so we can plan ahead for the class and prepare!

We have some fun classes coming up this summer that we are excited about! Cookies, cupcakes, and kids classes!  Click here for the links to register.

KIDS CLASSES

CUPCAKE DECORATING
Saturday, July 23
1:00 pm to 3:30 pm

COOKIE DECORATING
Saturday, August 13
1:00 pm to 3:30 pm

ADULT CLASSES

CUPCAKES: Making & Decorating Cupcakes
Thursday, July 14
6:00 pm to 8:30 pm

COOKIES: Making & Decorating Rolled Cookies
Thursday, August 18
6:00 pm to 8:30 pm

I have found that to make a shortbread crust has a much more flavorful and simpler to make crust for tarts.

 

Place into mixing bowl:   

1 ¼ sticks softened butter

¼ cup powdered sugar

1 ½ tbsp sugar                       

¼ tsp salt                                  

 

Add:    1 ½ cup all-purpose flour  

 

 

 

Mix slowly until it clumps when squeezed in hand.  

If too dry, add a few drops of water.

 

 

Press onto sides first.

 

 

 

Then evenly on bottom of pan.

 

Perforate the bottom of the crust with a fork.

 

 

Bake at 350° for 20-25 min until golden brown.

Like with all tart crusts you can coat with chocolate to

help the crust from getting soggy

Slice the bean lengthwise.

Open the bean flat.

Then scrape the nodules from the inside of the bean.

Note the vanilla bean nodules on the end of the knife.

Jill here. I was just uploading some photos of our garden — Matthew and I just spent the weekend planting some pumpkins and tomatoes and I noticed this beautiful photo of a fruit tart!

“The class made that,” Matthew said.

“It’s beautiful!” And I just had to post it!

I was so sorry to have missed the class, I love being Matthew’s sous chef!

See you at the next class!

In this class we made all the recipes needed to make a fruit tart. And us them for a decadent fresh fruit fondue. As well as my take on a parfait.

PASTRY CREAM

DARK CHOCOLATE GANACHE SHORT BREAD TART CRUST

SHORT BREAD CPUST

TART WITH SHORT BREAD CRUST

PASTRY CREAM

 ———————————————————————————————————————————————-

Whisk together

6 Egg yolks

Pinch SaltV

YOLK SALT SUGAR

2/3 cup Sugar

Until mixture is pale and thick

Whisk in

3 Tbsp cornstarch

MIXING IN CORNSTARCH

Set aside

———————————————————————————————————————————————–

On medium burner bring

1 cup Heavy cream

1 cup Half & Half

2 tsp Vanilla or (bean nodules)

CREAM AND VANILLA

BOILING CREAM NOW ADD TEMPERED YOLKS

Just to boil

Take your time on this stage

Temper the yolk mixture
from above by whisking in (1/3 cup) hot cream.

Add tempered yolks to the

TEMPERING YOLKS

Just boiling cream mixture

Stirring constantly until it starts to thicken

TEMPERED YOLKS AND CREAM

Pull from heat and let cool.

You can place in ice bath, or place in freezer.

FINISHED PASTRY CREAM

BRIOCHE


¼ cup warm milk (105° F )

1 package active dry yeast (¼ oz or 2 ½ tsps)

Stir together and let stand until foamy, about 5+ min

______________________________________________________________________________________________________

3 ¼ cups bread flour

1 ½ teaspoons salt

¼ cup sugar or honey

Sift into bowl and form a well in the middle Read the rest of this entry »

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DESSERT DEMONSTRATIONS

Classes & consulting for every baker!

Baking emergency? Call or e-mail any time, any question.

Matthew Mimmack
Arroyo Grande, CA

Phone: (805) 305-9709

E-mail:
mimmack@charter.net

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