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Baking Techniques

The Ultimate Caramelized Apple Cake

By Denise Pare-Watson

Urb’n’Spice Ultimate Recipe Series

Homemade apple cake is a favourite any time of the year.  What makes it so appealing is the versatility of how these delicious cakes can be served.  There is a multitude of apple cake recipes to be found, but I wanted to give you a recipe that kicks up the flavour, texture and versatility up another notch. My Ultimate Caramelized Apple Cake uses a unique technique as well as a distinctive ingredient that is all about building flavour.  This special apple cake will be a hit for breakfast, or that next coffee party, or served warm for dessert with softly whipped cream or a scoop of vanilla ice cream.  You are going to love it as much as we do!

Ultimate Caramelized Apple Cake | urbnspice.com
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Filed Under: Baking Techniques, Breakfast Items, Cakes, Desserts and Sweets, Fruit, Gluten Free Recipes, My Recipes, Urbnspice Ultimate Recipe Series Tagged With: Apples, Cakes, Coffeecakes, Fruit

A Sweetheart Chocolate Torte with Feuillette

By Denise Pare-Watson

My absolutely most favourite holiday is coming up – Valentine’s Day.  I am simply an incurable romantic.  Valentine’s Day gives me all kinds of reasons to get creative with desserts for two.  This year, I have developed a rather whimsical  Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry. The torte has a deliciously chocolate flavour because it uses both bittersweet and semi-sweet chocolate to create a rich and dense dessert that can only be described as memorable.  This little torte would also be an excellent choice for an anniversary celebration or for a chocoholic’s birthday. 

To take this little torte over the top, I made a tasty garnish that is like edible paper.  I often made this garnish when competing in dessert competitions because it is somewhat unusual. It is easy to make and delicious to nibble on.  It is a very delicate yet striking garnish.  For this torte, the feuillette garnish is constructed on the topping while the ganache is still soft.   As the ganache sets up, it secures the edible paper in place, creating a crown of sorts.  Try this Sweetheart Chocolate Torte together with the Feuillette of Chocolate or Strawberry – it is unforgettable.

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The torte is not difficult to make but does require three distinct steps:  the chocolate pastry; the bittersweet chocolate filling and finally, the shiny semi-sweet chocolate ganache topping.  The torte is lovely with just the shiny ganache topping but can be gorgeous with a simple baby rose or two on top, or you can make the feuillette of chocolate or strawberry (the recipe is included below).

A Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry

Yield:  one 5 – 6-inch torte

INGREDIENTS:

The Chocolate Pastry:

  • ½ cup (62 g) all-purpose flour
  • 2 tablespoons (30 g) sugar
  • 1 ½ tablespoons (10 g) Dutch process cocoa powder
  • ¼ teaspoon baking powder
  • 2 tablespoons (26 g) unsalted butter
  • 1 egg

The Chocolate Filling:

  • 8 oz. (226 g) bittersweet chocolate
  • ½ cup (125 ml) heavy whipping cream
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) brandy 

The Chocolate Ganache Glaze:

  • 8 oz. (226 g) semisweet chocolate
  • ½ cup (125 ml) heavy whipping cream

METHOD:

For the Chocolate Pastry:

  1. Preheat the oven to 350oF.  Set the rack in the middle of the oven.
  2. Prepare the 5 or 6-inch springform pan by greasing the bottom and the sides. Cut a circle of parchment for the bottom and strips of parchment for the sides of the springform pan.
  3. Mix the dry ingredients together in a bowl.  Work in the butter. 
  4. Beat the egg with a fork and work into the mixture.  Press the mixture into the prepared spring form pan.
  5. Bake for 10 minutes or until the pastry is set.  Cool the pastry in the pan while you are preparing the filling.  The filling is placed on top of the cooled chocolate pastry crust. 

For the Chocolate Filling:

  1. Cut the bittersweet chocolate into small pieces and place them into a medium-size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Cover and leave at room temperature until the mixture starts to set (it should be about the consistency of toothpaste).  This will take about 30 minutes, depending on the room temperature. 
  4. Using a mixer with a paddle or a whisk attachment, beat the chocolate mixture on medium speed until light and fluffy.  Add the vanilla and the brandy and beat to incorporate.
  5. Spread the filling over the cooled chocolate pastry.  Using an offset spatula, level the top of the filling.  Refrigerate the torte for at least one hour.  Remove from the refrigerator when you are ready to prepare the glaze.
  6. Remove the cake from the springform pan, peeling the parchment paper from the sides and bottom of the torte. Place the torte on a cookie rack over a baking sheet.  Prepare the glaze.

For the Chocolate Ganache Glaze:

  1. Cut the semi-sweet chocolate finely and place it in a medium size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Pour the glaze over the torte; making sure that the entire cake is covered.
Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The Feuillette of Chocolate and Strawberry

While it is not essential to garnish the cake with the feuillette, I think that you would enjoy the experience of making this unique garnish.  You will need a scale to make the paste.  The chocolate feuillette paste is made using cocoa powder.  I made the strawberry feuillette paste using a powder made from pulverizing dried strawberries in my coffee grinder (I used my food dehydrator to dry thinly sliced strawberries, which took about two hours to dry to a crisp in my dehydrator).  The subsequent strawberry paste made from this powder is delightfully tasty!  Take care not to over bake the strawberry feuillette as they will lose their delicate pink hue.  I did not use any food colouring in my paste recipe, however, you can add a drop or two of pink or red food colouring to achieve the desired colour.

Dried Strawberry Slices | urbnspice.com
Dried Strawberry slices are pulverized into a powder to make the paste
Strawberry Feuillette Paste | urbnspice.com
A closeup of the feuillet of strawberry

INGREDIENTS: 

  • 21 g all-purpose flour
  • 77 g icing sugar
  • 12 g cocoa powder or strawberry powder
  • 20 ml water
  • 32 g butter, unsalted, melted

METHOD:

  1. Sift the dry ingredients together.
  2. Gradually add the water, then the melted butter.  Stir to combine into a smooth paste.
  3. Spread the paste in a thin layer on Silpat baking mats using an offset spatula.  Start from the bottom of the feuillet and spread upwards.  The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
  4. Bake in a 350oF (325oF Convection) for 5 – 6 minutes.  The feuillette will look bubbly and will not have any moist spots. They will crisp up as they cool.
  5. Allow the feuillette to come to room temperature.  Using an offset spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet.  Place the feuillette gently on a cookie rack until you are ready to decorate the torte.  CHEF TIP:  These garnishes are very fragile, light and almost see-through delicate.  Make as many as you need at a time (make a few extra to allow for breakage).  Store any unused paste in a covered container in the refrigerator.  Bring the paste to room temperature before using.
  6. To Decorate:  Decorate the torte with feuillette while the glaze is still moist.  Place the feuillette randomly on top, alternating between the chocolate and the strawberry feuillette, setting the next feuillet to hold up the previous one.  If you have a few dried strawberries remaining, decorate the sides of the cake, if desired.  Allow the ganache topping to set at room temperature.  CHEF TIP:  The chocolate torte (and any chocolate cake) is best served room temperature.  The feuillette are best used the day that you make them.  They will remain crisp and papery when decorated close to the time that you serve the cake.
  7. Refrigerate any leftovers. 

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Cutting Tarts and Cakes
  • Oven Temperature Accuracy
    __________

You Might Also Enjoy these Urb’n’Spice recipes:

An Irresistible Valentine

Silky Strawberry Balsamic Soup with Yogurt Drizzle

Decadent Dark Chocolate Tarte

Raspberry Mini Cheesecakes

A Unique Cheesecake: Double Chocolate Raspberry Torte Cheesecake with Chocolate Pecan Crust

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

Raspberry Cream Cheese Coffee Cake

If you try my recipe for Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry, please leave me a comment below with your feedback. Tag me @urbnspice on Instagram and hashtag #urbnspice  Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

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Original content here is published under these license terms: X 
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Filed Under: Baking Techniques, Cakes, Chocolate, Dessert Garnish, Food Fun, Gluten Free Recipes, My Recipes Tagged With: Birthday Cakes, Cakes, Chocolate, Chocolate Cakes, Chocolate Desserts, Valentine's Day

Ricciarelli – An Italian Almond Cookie

By Denise Pare-Watson

Ricciarelli – An Italian Almond Cookie

 

A few years ago, I was fortunate enough to be hired as the opening pastry chef of a new Italian restaurant.  I say fortunate because I was given the freedom to introduce a dessert menu that would highlight Italian desserts, which are some of my favourites!  Traditional Tiramisu, Panna Cotta, Zabaglione and biscotti cookies are always popular choices, however, I wanted to add menu items that were not as well known in Canada.  That is why Ricciarelli was considered – An Italian Almond Cookie that soon became a customer favourite on the menu.

Ricciarelli - An Italian Almond Cookie | urbnspice.com

What appeals to me about Ricciarelli is that it is a rustic cookie with rugged edges and a light, crunchy texture.  Another interesting aspect of why I included this cookie on the menu was that I have always adopted a no-waste approach to food preparation.   Since there is always an abundance of egg whites left over in the fridge from the tiramisu and other menu items that required only egg yolks, I needed a way to incorporate the egg white surplus into my dessert repertoire; hence, the introduction of Ricciarelli, Italian Almond Macaroons, Amaretti and Twice Baked Meringue Cookie Crisps to the menu.  I know that you will love this Ricciarelli recipe as much as my restaurant customers did!  Ricciarelli is excellent with espresso or gelato, or just on its own.

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Filed Under: Baking Techniques, Cookies, Desserts and Sweets, Gluten Free Recipes, Grain Free Recipes, Holiday Baking, My Recipes Tagged With: Almonds, Cookies, Gluten Free Desserts, Gluten Free Recipes, Italian Cookies, Italian food

Gluten Free Pate Brisee

By Denise Pare-Watson

As a pastry chef, Pâte Brisée became one my favourite go-to pastry recipe because of its buttery, flaky texture.  I use this pastry to make all types of pies and tarts. This pastry adapts well to gluten-free, hence my sharing of this Gluten-Free Pate Brisee. You can prepare this pastry using an electric mixer, or by hand using a pastry cutter.  One of the benefits of making this pastry is that you can use it right away – not the usual case for typical pastry doughs because most need to be refrigerated before you can use them. You will find that the results are excellent as the pastry holds up and browns well in the oven, which is commonly an issue with many gluten-free pastries.

Gluten Free Pate Brisee tarts | urbnspice.com

Gluten Free Pate Brisee Mini Pickle Pie

 

Refer to my links for creative ways to use this gluten-free pâte brisée such as Pickle Pies or Australian Meat Pies, or even the Ultimate Maple Butter Tarts. I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour for my gluten-free baking….

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Filed Under: Baking Techniques, Gluten Free Recipes, My Recipes, Pastry Tagged With: Baking, Baking Tips, Gluten Free, Gluten Free Recipes, Gluten Free Techniques, Pastry

Shortcrust Pastry

By Denise Pare-Watson

One of my favourite doughs for meat pies, tarts, hand pies or meat turnovers is a Shortcrust Pastry because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, leaner pastry is most suitable. In this post, I will guide you through how to make a shortcrust pastry.  I also include a gluten-free option. The tips and techniques provided will simplify the overall process to inspire the chef in you.

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Blenditarian Turnovers | urbnspice.com

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Original content here is published under these license terms:  X 
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Filed Under: Baking Techniques, Gluten Free Recipes, My Recipes, Pastry Tagged With: Baking, Baking Tips, Doughs, Gluten Free, Pastry

Caramelized Prune Plum Frangipane Galette

By Denise Pare-Watson

Prune Plums are tasty blue and purple plums with a green flesh.  These flavourful plums are in season right now in the Okanagan and there are so many ways to use them.  In this post, I am sharing a Caramelized Prune Plum Frangipane Galette recipe that has a unique caramelized plum filling that you will enjoy trying.  Roasting the plums transforms the flesh into a pretty rose colour and a distinct fragrant flavour.  I have developed this recipe to include almonds, caramel and vanilla bean extract, all of which pair extremely well with plums.Prune Plums | urbnspice.com

Plums are also noted for their health benefits:  they are low calorie and contain over 15 vitamins and minerals, in addition to dietary fibre and antioxidants, which are helpful in reducing inflammation and controlling blood sugar. Examples of sweet dishes plums can be used in are a plum paste (delicious with cheese) or as a filling in pastry; in a confiture, tart or cake or plum kuchen, to name a few.  Examples of savoury dishes are perogies with plum filling, pork tenderloin with plum sauce, and plum chutney.

Caramelized Prune Plum Frangipane Galette | urbnspice.com

Caramelized Prune Plum Frangipane Galette

Galettes are a great way to start experimenting with pastry because they do not require the precise care that is taken with a tart or pie shell.  They are free-form pies, rustic in nature and delicious. Give it a try!

Caramelized Prune Plum Frangipane Galette | urbnspice.com

Caramelized Prune Plum Frangipane Galette

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Filed Under: Baking Techniques, Desserts and Sweets, My Recipes, Pastry, Pies and Tarts Tagged With: Baking, Baking Techniques, Frangipane, Pies and Tarts, Plums, Sweets

Whole Grain Gluten-Free Dairy-Free Mini Muffins

By Denise Pare-Watson

What do you do when you have to bake for a young child who is unable to tolerate wheat or dairy? You can bake these delicious 8-grain or 4-grain mini muffins. This recipe for Whole Grain Gluten-Free Dairy-Free Mini Muffins uses a wheat-free hot cereal as a base. The cereal is soaked in non-dairy milk for 10-30 minutes before you add the remaining ingredients. The mini muffins have a wonderful crunchiness that is very pleasing. I have used either of Bob’s Red Mill 8-Grain Hot Cereal, or Mighty Tasty Hot Cereal (4 wheat-free grains) and both provide a very good result.

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Whole Grain Gluten Free airy Free Mini Muffins | urbnspice.com

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Filed Under: Baking Techniques, Dairy Free Recipes, Gluten Free Recipes, Muffins & Quick Breads, My Recipes, Nut Free Recipes, Preservative Free, Refined Sugar Free Recipes Tagged With: Dairy Free, Gluten Free Recipes, Muffins, Refined Sugar Free Recipes, Wheat Free, Whole Grain

Chocolate Chip Banana Bread with Crunchy Topping

By Denise Pare-Watson

Everyone has a favourite recipe for banana bread. This Chocolate Chip Banana Bread with Crunchy Topping is a variation that you will enjoy trying – it ticks all the boxes for moistness, flavour and texture. The crunchy sugar-cinnamon topping is a flavourful addition. Although walnuts are traditionally used in this loaf, pecans pair very well with banana. Don’t forget to toast the nuts first.

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Chocolate Chip Banana Bread | urbnspice.com…

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Filed Under: Baking Techniques, Dairy Free Recipes, Gluten Free Recipes, Muffins & Quick Breads, My Recipes Tagged With: Baking, Bananas, Quick Breads

How to Make Raspberry Mini Cheesecakes

By Denise Pare-Watson

Have you ever noticed that most restaurants offer cheesecake on their dessert menu? It is definitely a favourite choice for many people and also for the restaurants as cheesecake stores and freezes well. I prefer making cheesecake in individualized portions, served simply with a raspberry coulis or a few fresh berries. In this post, I will share a recipe for Raspberry Mini Cheesecakes. This featured cheesecake recipe has a pink hue created by the raspberry puree which is combined with a delicious coconut crust infused with lime zest. For Valentine’s Day, I dress the cheesecakes up by creating a heart swirl decoration before it is baked. The decoration stays attractively suspended on top of the thick cheesecake batter.

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Raspberry Mini Cheesecakes | urbnspice.com

Raspberry Mini Cheesecake

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Original content here is published under these license terms:  X 
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Filed Under: Baking Techniques, Cakes, Cheesecakes, Desserts and Sweets, Gluten Free Recipes, Individual Desserts, My Recipes Tagged With: Baking, Baking Tips, Cakes, Cheesecakes, Desserts, Gluten Free Desserts, Nut Free, Sweets

Easy to Make Decadent Dark Chocolate Tart

By Denise Pare-Watson

Do you have a fear of making pastry crusts? In this post, I want to teach you how easy it is to make a press-in chocolate crust (no rolling pin required), as well as a simple-to-make chocolate ganache filling that is poured into the crust and then baked.  This Easy Decadent Dark Chocolate Tart is rich and delicious and perfect when served with a light dusting of icing sugar or a dollop of softly whipped cream.  For a special event, such as Valentine’s Day, a few fresh berries and a chocolate garnish will make this dessert a real hit.  It is also lovely when served with Raspberry Coulis.

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Plated Decadent Dark Chocolate Tart | urbnspice.com…

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Filed Under: Baking Techniques, Chocolate, Desserts and Sweets, My Recipes, Pies and Tarts Tagged With: Baking Techniques, Chocolate, Gluten Free Desserts, Pies, Tarts

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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