Friday, February 14, 2014

HAPPY VALENTINE'S DAY | BON APPÉTIT BOX № 2

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The Valentine's version of the "Bon Appetit Box" is finally ready (and just in time for Valentine's Day!). So much effort has gone into this post, from the recipe testing to the photography editing to the recipe writing . . . The whole process took a lot of time, but I enjoyed the challenge and am relieved that I was able to complete it. At the moment, I am in a euphoric state and am ready to just relax and get away from my screen for a while. Hope you enjoy the recipes (even though I know you won't be able to use them for this Valentine's; next year, I promise I will get things up here earlier), and happy happy Valentine's Day!


LA BON APPÉTIT BOX {a valentine's version}
* french butter cookies
* valentine's cookies
* honey & lemon madeleines
* chocolate financiers


— continue reading for the recipes & more photographs of the Bon Appétit Box


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HONEY & LEMON MADELEINES
* { recipe based on madeleines by the cook's atelier }
{ ingredients } makes about 30 madeleines
< for the cake sponge >
140g unsalted butter
3 eggs
1 egg yolk
90g granulated sugar
2 tablespoons honey
pinch of salt
175g cake flour
1 teaspoon baking powder
zest of 1 lemon
1/4 teaspoon vanilla essence
{ make sure all ingredients are at room temperature }

< for the lemon glaze (optional) >
150g confectioner's sugar
2 tablespoons freshly squeezed lemon juice

{ method }
1. {preparations} Place the butter in a small saucepan over low heat, and melt until it starts to turn slightly brown. Remove from heat and cool. Using a pastry brush and a little of the melted butter, grease the madeleine tin(s) generously. Dust with flour (make sure to spread the flour evenly, and also to tap out the excess), and place the tins in the refrigerator. Preheat the oven to 200℃.
2. Place the egg, egg yolks, sugar, and salt in a large bowl, and whisk well until the mixture becomes thick. Add the honey and whisk well.
3. Sift in the flour and baking powder into the mixture. Holding the whisk upright in the middle of the bowl, move in circles to combine the wet and dry ingredients. (Make sure to scrape and combine the dry ingredients around the sides of the bowl.) Add the lemon zest and vanilla essence to the cooled butter, then slowly pour it into the batter, whisking as you do. When all of the butter is incorporated to the batter, cover by placing plastic wrap directly on the surface of the batter and chill in the refrigerator for about 2 hours.
4. Fill each mold of the prepared madeleine tin(s) about three-quarters full with the batter. No need to spread, just drop the batter with a spoon. Bake for 10-13 minutes (or until golden brown, depending on your oven) in the upper rack of your oven. Transfer the pan to a wire rack to cool for a few minutes, then remove from the molds while they are still warm, and cool completely.
5. Stir together the confectioner's sugar and lemon juice until thick and glossy. When the madeleines are completely cool, apply the glaze to the scalloped sides. Leave on a wire rack until the glaze has set, and serve dusted with confectioner's sugar.

* the lemon glaze & confectioner's sugar are optional


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CHOCOLATE FINANCIERS
* { recipe adapted from : "フィナンシェの本" by noriko fujiki -- カカオフィナンシェ }
{ ingredients } makes 18 financiers
130g unsalted butter
5 egg whites
90g almond meal
180g confectioner's sugar
25g cake flour
25g unsweetened cocoa powder
cacao nibs for garnishing

{ method }
1. {preparations} Using a pastry brush, grease the financier tin(s) generously with melted butter, and place in the refrigerator. Preheat the oven to 180℃.
2. Place the butter in a small saucepan over medium heat and melt completely. Set aside to cool.
3. Lightly beat the egg whites in a bowl and set aside.
4. Sift in the almond meal, confectioner's sugar, flour, and cocoa powder together into a large bowl. Make a well in the center and pour in the egg whites. Holding a whisk upright in the middle of the bowl, move in circles to combine the egg whites with the dry ingredients. (Make sure to scrape and combine the dry ingredients around the sides of the bowl.) Add the melted butter and vanilla essence. Whisk until the batter is smooth and has no lumps.
5. Using a spoon, fill each mold of the prepared financier tin(s) almost to the brim with the batter. Garnish the top with cacao nibs.
6. Bake for 10-15 minutes or until the edges are slightly crisp (a toothpick inserted in the center of a financier should come out clean). Transfer the pan to a wire rack to cool for 5 minutes, then remove from the molds while they are still warm, and cool completely.

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