Cocoa Vanilla "Sablés"

Vanilla sable dough:

• 300g all-purpose flour
• 200g tempered butter
• 100g icing sugar
• 25g of an egg beaten
• 1 tea spoon vanilla extract or 1 grated vanilla bean

In a bowl cream (get a sable action like) the flour, the butter and the sugar together.
Stir in the egg and the vanilla, and work on the dough until you get a smooth dough.
Wrap the dough in plastic wrap and chill for one hour (at least).

Chocolate sable dough:

• 225g all-purpose flour
• 150g tempered butter
• 75g icing sugar
• 25g of an egg beaten
• 20g cocoa powder

In a bowl, mix and sift the flou and cocoa powder. Then cream (get a sable action like) the previous mix, the butter and the sugar together.
Stir in the egg and work on the dough until you get a smooth dough.
Wrap the dough in plastic wrap and chill for one hour (at least).

Setting:

Chestnut Bread

Last week end I made chestnut breads.



Ingredients :

• 180 g Ground Chestnut flour
• 155 g T65 Wheat Flour
• 155 g T110 Wheat Flour
• 10 g Gluten
• 13 g Salt
• 200 g Liquid Levain (100% hydratation)
• 300 g Water (autolyse) + 25g Water
  

Step by step :

• Autolyse T65 + T110 + gluten + 300g water for 45 minutes
• 1st fermentation about 1h30
• Division (280g loaves) and pre-shaping ,
• 30 minutes rest,
• Shaping in batards,
• Proofing for 2h30 minutes,
• Scoring the batards with one main cut or two cuts
• 240°C + steam, reduce the oven temperature to 200°C after 15 minutes

Carrot and Hazelnut Cake

I got this recipe from Pierre Hermé's book. There are a lot of step for preparing the cake batter but it is worth doing it.I like the chocolate cigarette paste wrapping but there are still few step of the recipe I have to write such as preparing the cigarette paste.





The quantities should fill in two half-cylindrical cake moulds (35 cm x 8 cm x 5,5 cm)

• 125g egg yolks
• 75g caster sugar
• 25g invert sugar
  

Beat together

• 325g egg whites
• 100g sugar
  

Beat adding the sugar progressively. Mix with the egg yolks once beaten.

• 150g powdered hazelnut slightly toasted
• 150g powdered almonds slighlty toasted
• 50g crushed toasted hazelnuts
• 200g grated carrots
• 125g carotte purée
  

Mix with the previous preparation.

• 100g flour
• 10g baking powder
• 1g salt
• 1/2 orange rind finely chopped
  

Sift the flour together with the salt and the baking powder. Add together with the lemon rind to the previous mixture.

Cigarette chocolate paste:

• 50g sifted icing sugar
• 50g butter
• 40g flour
• 15g cocoa powder
• 55g egg whites
  

Cream the sifted icing sugar with the butter. Combine cocoa powder and flour, then sift it over the buttered sugar. Add the the whites.

Setting: cut a silicone sheet or a parchment paper 8cm wide to the size of a half cylindrical mould. Spread over the cigarette chocolate paste and comb it.



Line the mould and cool for about 30 minutes. Fill up to 3/4 with the preparation. Bake at 170-180 Celsius degrees for 45 minutes.

Finishing: unmould and remove the silicone sheet. Once completely cold, the cake should be wrapped in a plastic film to avoid drying.

My first post

I have not really thought at what I should post first.
I think I will write my posts in english but some of my friends, here, may not like that :-)

I already have pics and recipes to upload so let's write a real post.