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chocolate

Hazelnut Shortbread

June 25, 2010

Hazelnut Shortbread

Given the number of hazelnut recipes I have littered around this place, it’s amply clear that I have a weak spot for these nuts. Give me anything with hazelnuts, and you’re golden in my books. Have you stood around your oven when roasting hazelnuts? It smells like nothing else. Now imagine this smell captured in a bottle. A bottle of pure hazelnut goodness in the form of hazelnut oil.

When I first got a bottle of it, I couldn’t stop sniffing it on and off. It’s good to refrigerate nut oils so that you don’t have to worry about it going rancid (for that matter, you should refrigerate nuts as well, especially if you live in a warmer climate). Hazelnut oil, is a delicate (read: low smoking point) aromatic oil, so it’s best to use it in recipes that don’t require you to heat the oil.  It’s makes for a very popular salad dressing. But add a splash of it on hot pasta, and you’ve got something fantastic. I’ve been thinking of the most flavourful and effective ways to use hazelnut oil (this stuff is expensive!) and I’d love to know how you use your hazelnut oil.

Hazelnut Shortbread

Today, I used them in shortbread cookies. Thought it’s not absolutely necessary to use the hazelnut oil, I indulged. I used a recipe from Bon Apetit that’s backed by excellent reviews, and it did not disappoint. I went ahead and added a tablespoon of cacao nibs to it and loved the extra crunch in the shortbread. Say you don’t want this with a dollop of Nutella?

Hazelnut Shortbread Recipe
Adapted from Epicurious

1 cup / 120g all purpose flour
1/2 teaspoon baking powder
1 tablespoon cacao nibs
1/2 cup (1 stick) butter, room temperature
1 tbsp hazelnut oil
1/3 cup sugar
1/2 cup / 50g finely ground toasted hazelnuts
1 teaspoon hazelnut-vanilla extract (make your own!)

  1. Whisk flour, baking powder, and cacao nibs in medium bowl to blend.
  2. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Fold in flour mixture until just combined.
  3. Bring the dough together and shape it into a log, much like how you would for biscotti. Wrap in cling film and refrigerate for about 30 minutes.
  4. Preheat to 325°F/160°C and line large baking sheet with parchment paper or silicone baking mat.
  5. Cut the log into 1/4th inch thick slices (a little thinner or thicker doesn’t matter, just make sure they are all of the same thickness).
  6. Bake cookies until light golden brown around edges, about 15-17 minutes. Cool on baking sheet for 5 minutes. Transfer to rack; cool cookies completely.
  7. Dollop each shortbread with a little bit of Nutella right before serving!

{ 20 comments }

Jerry and Elaine’s Chocolate Cinnamon Babka

May 28, 2010

Chocolate Cinnamon Babka

Rejoice yeast-o-phobes! I have found the perfect recipe to convert you.

I am one anxious person when I’ve to make bread. I’m never sure if a new recipe I try will work out. Will it rise? Will it get a nice brown crust? Will it smell too yeasty (answer to this: I used to think mixing instant yeast with warm water to start the fermenting would be a good idea, turns out, it does the same job when added to the flour, just a lot less stinky dough).

Babkas originated in Eastern Europe and in several Jewish settlements, though in my mind they were popularised on Seinfeld (The Dinner Party). Jerry and Elaine miss out on the last wonderful chocolate babka, and have to settle for a cinnamon babka. Chocolate vs cinnamon – that’s a tough spot to be in, isn’t it? To eliminate this predicament once and for all, and in honour of this wonderful Seinfeld episode, I decided to make “Jerry and Elaine’s Chocolate Cinnamon Babka”.

The chocolate cinnamon babka recipe from Peter Reinhart’s Artisan Breads Everyday looked too good to be true, so just as a precaution, I halved the recipe. In hindsight, I wish I hadn’t because this was so soft and chocolatey and delicious. (I’ve given the full recipe here).

Chocolate Cinnamon Babka

So why is this recipe so good?  Glad you asked. This chocolate cinnamon babka starts with all the familiar things of making a cake that puts you at ease instantly… cream the butter and the sugar together, add the egg yolks one at a time and then the flour… See? And before you know it, you’ve added the yeast mixed into milk and the dough has beautifully come together! A golden yellow dough (read rich dough full of butter, eggs and sugar!) results and you’re half way through making your bread.

Now you just have to let it rest for about 2 hours (or you can refrigerate it overnight, just make sure to pull it out 2 hours before you want to bake it).  Next, roll it out and spread it with dark chocolate and cinnamon. Roll it. Twist it. Bake it!

Chocolate Cinnamon Babka

And of course, the flavour possibilities with this bread are endless: cinnamon sugar, white chocolate vanilla and (I’m thinking we might get some of the caramelised white chocolate goodness that David Lebovitz raves about), Nutella (!), chocolate with sliced almonds, pistachios, etc. and maybe even some fruits – fresh as well as dried?

Chocolate Cinnamon Babka

Chocolate Cinnamon Babka Recipe

Adapted from: Peter Reinhart’s Artisan Breads Everyday (OMG, I love this book!) (USA | UK | India)

Makes 1 really large loaf or two medium sized loaves.

Bread:
2 tbsp / 19g instant yeast
3/4th cup / 170g lukewarm milk
6 tbsp / 85 butter
6 tbsp / 85g sugar
1 tsp vanilla extract
4 egg yolks
3 ½ cup / 425g all-purpose flour
1 tsp salt
Filling:
1 ½ cups / 225g dark chocolate, coarsely grated
1 tsp cinnamon, ground
1/4th cup / 55g butter
  1. Whisk the yeast into lukewarm milk and set aside for about 5 minutes.
  2. In a large bowl, or the bowl of a KitchenAid, cream together the sugar and butter until smooth.
  3. Add the yolks to the bowl, one at a time, mixing constantly for 30 seconds between each addition.  Add the vanilla and mix until light and fluffy.
  4. Add the flour and salt and continue to mix until it all comes together.
  5. Now mix in the milk + yeast mixture and let it mix until it forms a soft dough.
  6. Knead by hand for another 2-3 minutes. You will have a soft, supple and golden dough.
  7. Let this rise for about 2 hours, or refrigerate overnight, making sure to remove it from the fridge two hours before baking.
  8. For the filling: mix the chocolate, butter and cinnamon together in a bowl.
  9. Once the dough has risen, roll it out into a sheet with a thickness of 1/8th to 1/4th inch. Make sure to keep it dusted well with flour at all times, else it might stick.
  10. Spread the chocolate mixture over it.
  11. Roll the sheet of dough and then pinch the seams to seal it. Roll it to a length of about 24 inches. Either you can keep it this big if you’d like a big loaf, or cut it into half for two medium loaves.
  12. For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.
  13. Now you need to let if prove for another 2 hours, but I skipped this step because I overlooked it. Turns out, you too can totally skip it, if you’re short on time.
  14. Preheat the oven to 350F/175C and bake for 15-20 minutes for medium sized and 20-25 minutes for the large loaf.
  15. The babka tends to brown quickly because of the high(er) sugar content, but you shouldn’t worry. It tastes fab!
  16. Cool for an hour (painful) or eat it right away (delightful!)
  17. The bread stays good for 2-3 days in an airtight box.

{ 71 comments }

Nutella Pop Tarts!

May 10, 2010

Nutella Pop Tarts

I have a confession to make: I have never bought a pop tart in my life, ever. And although I went ahead and made strawberry pop tarts after finding a gorgeous recipe online, I didn’t really have anything to compare them with. So I couldn’t say things like “Oh it was the even better than the store bought one that awfully dry and has a tonne of preservatives and whatnot.” And frankly, it didn’t bother me much because the ones I made got rave reviews from all the eaters and the cutesy photos garnered some Stumble love as well.

Today, with some leftover pie dough in my freezer and a bottle of Nutella staring at me from across the room, I realised it was high time I ripped open the seal of that bottle for some Nutella happiness. One spoon for me, one spoon for the pop tarts seemed like a good ratio when it came to dolloping the pie dough with the Nutella; and that’s exactly what I did.

Making Nutella Pop Tarts

All you need is some pie dough and Nutella.
  • Start by rolling out and cutting into 1×3 inch rectangles.
  • Next, dollop some Nutella chocolate cream on the dough, making sure it’s only on one of the short edges and not too close to it.
  • Then fold the other side over the Nutella and seal the edges by gently pinching the sides with your fingers and then crimping the edges with a fork.
  • Pop this into the fridge for about 15 minutes
  • Once that’s done, remove it and bake it in a preheated oven at 170C/350F for 10-12 minutes.
  • Next, pull it out to brush it with a little egg wash for a nice, golden sheen.
  • Pop it back into the oven for another 5-7 minutes.
  • Letting it cool afterward is optional because, well, it’s Nutella! The only thing I’d do differently is find a way to maintain the gooey texture of Nutella instead of letting it dry out into the pie dough. I thought not poking the tops with knives and forks might help  keep the moisture in, but I was wrong. Maybe next time I will thin it down with a little cream. But then I’m afraid, everything will get too mushy. What do you think?

Nutella Pop Tarts

For reference:
Strawberry Pop Tarts
Pie dough 101

PS: I’ve just moved to WordPress over the weekend, so if you face any trouble or find any broken links, please let me know? Thank you!

{ 47 comments }

Rich Chocolate Tart

May 7, 2010

Chocolate tart

I had been craving a chocolate tart for the longest time before I actually made one for myself. I didn’t want something that was simply filled with a soft ganache, but something a little more wicked: something with lots of cream and butter and eggs.

To fulfill this long standing hankering, I found the perfect tart filling recipe on Traveler’s Lunchbox and used the tart base recipe from the Ottolenghi cookbook (a cookbook so colourful, and so refreshing, I wish I used it more often.). The filling turned out to be soft, silky, and intensely chocolate-y; I don’t think I’m going to need another recipe for a chocolate tart. The key to is blind bake the tart, cool it, and then add the filling and bake until the sides look puffed up and the centre is still mushy. I refrigerated mine because I wanted the centre to set, but if you’d like a soft centre, you can eat it while it’s still warm.

This basic recipe can be spruced up depending on what you feel like on a particular day, or what’s in season on your side of the world. I can imagine them tasting so good with fresh raspberries or strawberries and a dollop of softly whipped cream. Another option would be to use your favourite liqueur in the chocolate batter. I used some hazelnut extract I made which was fantastic.

But you know the best part about making this chocolate tart? Watching my petite grandmum (who has an apetite of a bird) polish off two slices of the tart after her dinner! She loved it so much that when I shared it with a few friends the next day, she made me bake some more.

Chocolate tart

Rich Chocolate Tart
Yield: 1 8-9 inch tart

Tart shell
Adapted from: The Ottolenghi Cookbook (USA | UK | India)

In case you’re looking for tips on making the perfect tart dough, head over to Pie Dough 101.

Ingredients:

12 0z (330g) plain flour
3.5oz (100g) icing sugar
6 oz (180g) butter
1 egg yolk
2 tbsp cold water


Chocolate Filling

Adapted from: The Traveler’s Lunchbox

Ingredients:

8 oz (225g) dark chocolate
6 tablespoons (90g) butter, cut into 1/2-inch cubes
2 eggs, lightly beaten
1/3 cup (80ml) heavy cream
1/4 cup (50g) sugar
1 teaspoon hazelnut extract
cocoa powder for dusting

Equipment:

a 9 inch (20-cm) tart pan
Pastry blender (optional)

Method:

  1. Put the flour and icing sugar into a bowl and rub the butter either with your finger with gentle, quick movements or with a pastry cutter until you achieve breadcrumb like texture. Add the egg yolks and cold water until the mixture comes together.
  2. Remove the dough from the bowl and knead gently. Flatten to form a thick disk and wrap it in cling film and chill it for at least an hour.
  3. Roll out the dough to 3-4 mm (1/8th inch) thickness and line the tart pan, making sure you press it well into the pan. Prick the dough with a fork and fill it up with dried beans and bake in a preheated oven at 170C/340F for about 17-20 minutes until it looks slightly golden and firm. Let it cool.
  4. For the filling: Melt the chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from the heat and cool for 5 minutes. Whisk together the eggs, cream, sugar, and hazelnut extract in a bowl. Whisk the chocolate mixture into the egg mixture until combined.
  5. Pour the filling into the cooled crust. Bake until the filling 1 inch from edges is set and slightly puffed but center wobbles when pan is gently shaken, 20 to 25 minutes. (The center will continue to set as it cools.)
  6. Dust with cocoa powder when cool. Eat!

{ 32 comments }

Buttery Buckwheat Nibby Cookies

March 12, 2010

Buttery Buckwheat Nibby Cookies

Or rather, these should be called dangerously buttery buckwheat nibby cookies. I’ve made this cookie recipe a few times ever since my friend Kishi sent me a bag of Valrhona cacao nibs and they’ve been a hit every single time. These buckwheat cookies definitely won’t win a beauty pagent, but that’s hardly going to be a point of contention when you bite into the crumbly cookie and your mouth is filled with buttery richness and nibby nuttiness.

So, what are cacao nibs? Cacao nibs are shelled and roasted cacao beans. They have a crunchy texture with a bitter chocolatey flavour. If you’re a fan of dark chocolate, falling in love with cacao nibs is a no-brainer. Had on their own, nibs seem like a distant cousin of the coffee bean, but only nuttier and more flavourful (note: opinion may be biased because I don’t care much about coffee). And if you really need another reason to buy these then beat this – cacao nibs is one of the top brain health foods.

Ever since I first had cacao nibs in a bar of Scharffen Berger dark chocolate nibby, I’m a fan. I even put some of it in amolten chocolate cake, and my, did the nuttiness of the nibs shine through the silky-smooth texture! You can use them in baked goods just like you use nuts, chocolate chips or poppy seeds! I even used them as a garnish for the lusciouscaramel chocolate tartlets!

But now, back to the cookie – go make it soon! And if you don’t have cacao nibs, dried and ground whole vanilla beans might be fun and supremely flavourful too!

Buttery Buckwheat Nibby Cookies“

Buttery Buckwheat Nibby Cookies

Yield: 40 cookies
Adapted From: Pure Dessert, Alice Medrich

1 1/4th cup (5.6 oz) flour
3/4th cup (3oz) buckwheat flour
1 cup (8 oz/2 sticks) butter (unsalted is preferable)
2/3rd cup sugar
1/3rd cup caco nibs
1 1/2 tsp pure vanilla extract

  1. Preheat the oven to 175C/350F and line a cookie sheet with parchment paper.
  2. Sift together the all-purpose flour as well as buckwheat flour in a bowl. Set aside.
  3. In the bowl of a stand mixer, or in a larger mixing bowl, beat the butter and sugar and salt (if using) until smooth and creamy, but not fluffy.
  4. Mix in the beans and the vanilla.
  5. Stir in the flour and gently knead until it forms a small dough.
  6. Form a 12*2 inches log and then refrigerate it for a few hours or overnight.
  7. Now cut pieces from a log, just like you would for refrigerator cookies.
  8. Lay them out on the cookie sheet and bake them in the oven for 10-12 minutes, or until the edges are golden brown.

Note: The cookies are quite delicate and will be relatively soft when they’ve just emerged from the oven so make sure to let the cookies cool on the parchment before you pick them up! Yep, this is the hardest part!

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Still craving for more Cookie Recipes?!
Nutella Pinwheel Cookies
Black Forest Cookies
Valentine Linzer Cookies
Chocolate Chip Cookies
Milan Cookies
Cheddar Cheese Biscuits

{ 22 comments }

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