The first time we spied Buddah Dog a bit back, in the little town of Picton, On. Although Picton is small, it’s up and coming with well classed wineries, inns fabulous farms and food.
Of course Buddhists are vegetarian, but we’re guessing the name comes from being as close to zen as a hot dog can get - and I suppose, for some, it was about time hot dogs made their journey.

All of the food is locally grown and produced by local artisans and organic as possible. Resisting the temptation to go on and on, sounding like an ad but the secret is in the sauce.

All the good stuff certainly starts it, but it’s the seasonal flavourings that make it. Sure they have ketchup, but they make it and about 3 varieties on any given day. (Our day? Tomato Basil Balsamic, Smokey and Cherry Ketchup.)

Very nice, seeing I’d ventured over to their Toronto location, kids in tote for a “real” hot dog day.
My last dog? A creamy artisan maple chevre with a balsamic peach reduction. $2.

Being September, my latest finds at the market were glorious figs and purple peppers. The figs were met with lavender sugar and some caramelized sweet onion with rosemary and the peppers became the classic sweet - spicy jelly, only of a more spectacular hue.

This month’s challenge was chosen by Natalie and Shellyfish. The lavash crackers were quick fun and versatile; cut them into strips or break off pieces as you go. We were given suggestions for great flavor toppings of various spices or seeds which I thought was a great option for one of my halves of dough. Rosemary + Sea Salt and crushed pumpkin seeds down the middle - see versatile.
Just look at some of the other Daring Bakers dips and toppings.

This will definately on my “will bake again” list.

LAVASH CRACKERS
The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread
Peter Reinhart.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

or

2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

or

4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.

5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

Shopping locally, I was sheepish to display my wares from my recent Asian market excursion.
As excited as I get about a home bound autumn harvest there was an equally impressive display of sugar apples, lychees, rambutans and of course these mangosteens.

I was going to make something with these. Really, I was.
Jelly or a sorbet. But I ate them. All of them.
They were fabulously tarty sweet and perfect.

Maybe because I do, really do love éclairs and wanted to be able to eat (and share, yes that too) them while they were still delicious, crisp and light as air?

Of course on the eve of the big post, I found myself laid up in a hospital emergency room with a back so surprisingly and unexpectedly painful that I could neither walk nor stand over a warm stove, glazing these delightful puffed fancies.

Now awoken from my Percocete high, I’ve shuffled back to my favourite spot and begun to bake and write again.

Having tried to learn from my past tight deliveries, I had made the Pâte à Choux, piped, frozen and waiting. I’d even made the pastry cream, really. All that was left was the assembly….

Head down in anguish, I thought about baking the pastry and how I would lend my creative flair. And no, I had not yet been medicated to cause this craziness. I just sat and begged for a shot of demerol to go along with a walker as I day dreamed about Pierre Hermé.

Needless to say, it’s better late than never. And I am feeling better.
Much, much better.
Thanks to Meeta and Tony for choosing such a delicious and make ahead challenge!
Don’t forget to check out all of the other (punctual) Daring Baker’s some just look divine!

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

[bNotes:[/b]
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104  F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or  a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

Caramel Glaze

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Fleur de Sel for Sprinkling
Prepare your mise en place. Premeasure and have everything ready to go.
Melt the sugar in a large sauce pan. Once it begins to melt, shake the pan or stir with a whisk.
Once it is all melted it will have begun to turn an amber colour, add the butter and whisk until it’s fully incorporated.
Remove from the heat and add the cream, it will bubble, but your large saucepan should hold. Don’t be frightened. Keep whisking it will go down.
Once it has cooled slightly, brush or spoon over the top éclair halves.
Sprinkle with fleur de sel.

One of the healthiest foods on Earth. Preserved.

Another ground nut, torte-like cake this month. But not just any other - Hazelnuts, my favourite.
The nut so good, it tastes like chocolate.  …So much so we’ve all been blessed by that fantastic concoction of Nutella.

Even with my love for hazelnuts, I was a little miffed by what I figured to be a cooler weather cake. Of course I’d do anything for my beloved Daring Bakers - They’re global, so it’s not like our good friends down under don’t deserve some good seasonal comfort food too.

Although I feel I’ve been making a near career of grinding various nuts lately, skinning these hazelnuts were a task onto it’s own. The first batch of nuts I needed for the actual cake, I tried the Julia Child method of simmering them with a touch of baking soda for a minute or two. Half of the skins came off very well, leaving the others to pick and scrape at after retoasting. The next nut batch, I just put straight into the oven, figuring I’d have a little less mess, which was true, however I was distracted by my new 2:30am burn from pulling them from the oven to add to my collective “Scars of Pride”.

Being that it IS summer here, I’ve been desperately trying keep my expanding <<Daring Baker>> butter belly at bay and I halved the recipe, aiming for just double layer from an 8″pan. As Murphy’s Law would predict, my classic oober planning left me one lemon short. I figured it may not be quite as fresh, but I opted for a quick shot of lemon extract to pick it up in a pinch. The recipe also calls for an apricot fruit glaze, which I simply don’t have. I was sure it would make for an interesting flavour, not just one I was willing to buy especially for my beloved hazelnuts.

As luck would have it, I happen to have a lovely Swiss neighbour who loves chocolate and too shares a fondness for hazelnuts. I’d asked her about Swiss pairing traditions and she let me know that apples and plums are the popular match reached for by many Swiss bakers, however, seeing it’s not quite season here for either, I opter for the freshly picked raspberries I still had in my basket from only days before. Glaze and “no fresh fruit” was a rule for the month, but it is summer and that is when the best of rules tend to be broken. I did a test flavour run with my homemade Nutella, topped with a few ripe berries, squished in for good measure.
Mmmm. To those Swiss baker’s I offer a suggestion.

Any matching liquor was, of course, changed to Chambord, except for the ganache, which honoured two hits. One of the Chambord and another of Brandy, just ’cause.

Although freightened of the cake’s assembly, the praline buttercream was a scrumptious hit, which totally balanced my fears of lobsidedness. I made the full recipe of the ganache and good thing too. Making everything, in the long run, a success. Chilling is manditory in a sturdy construction, however, even liquid nitrogen couldn’t have kept my ganache from passing over the sides, skipping over and pooling at the bottom, as if it were taking it’s lead from the movement of Niagara Falls. The recipe called for the beveling of the top layers edge to aid in a consistant flow but no matter what or how I’d tried, I didn’t have much luck and opted for camoflage.

This was a totally surprising cake, which when willing to submit the time, I will certainly bake again.
Thanks for the recipe Chris, I never would have baked it without you.

I swear I’ll do it every month and every month I still find myself daringly baking away through the last week prior to posting. Maybe just a bad habit I guess, but these challenges continue to challenge themselves and the time they are taking to complete. All fine and good if I’d not been away leaving me, to my surprise, without many of the key ingredients, like say, um, flour.

Getting my elbows deep in to the pastry for the Danish Braid challenge hosted up by Kelly of Sass & Veracity, and Ben of What’s Cookin’?, I realized I had to make a decision between the dribble of milk in my morning coffee or in the dough. Also, I didn’t have an orange, and had to sift out the bran from my whole wheat to make up for the other 2 cups of that missing flour. Brilliant.

Day two into the challenge I had to finally decide on a filling for the Danish Braid. Thankfully I’d had a general idea, which my pantry was able to make up for with the ingredients I had on hand. Since I’d never made a Danish Braid, I wanted to read up on what might be a classic filling and pair with something seasonal.

I went for a frangipane with fresh raspberries. At first I was thinking of childhood memories and thought that an almond based custard might be not quite my speed but when I blitzed it up and taste tested it, I had to keep reminding myself of the raw egg in the mix to keep my fingers out of the bowl.

To proof my braided dough faster, I covered it and put it into the shade of the muggy summer day. I baked and rotated leaving my house to smell like a hot buttery heaven. The pools of melted butter under the golden braid urged me to eagerly lift the pan from the heat of the oven. I photographed to resist the temptation of diving in, getting my fingers burned and brew a fresh cup of coffee.

Excitedly, I chose my props; plates, napkin and garnish. I sliced in to set up my next set of shots and my coffee break - only to find a gooey, yeasty dough waiting, unbaked surrounding the almond and berry filling. I thought I’d read the method wrong, but no. I thought it could have been my substitutions or my choice of filling, but I’d noticed others had softly filled their braids before me… Back to the pseudo drawing board and into the oven, tented in foil, it went again.

Time consuming, yes but it’s given my promise and a glimpse in to the flaky world of croissants and other puff pastries. Plus it was just in time to greet my Mom who was getting out of the hospital and sick of bad food.

DANISH BRAID
(Full of substitutions)

For the dough (Detrempe):

1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk, I only had 1%
1/3 cup sugar
zest of 1 orange, finely grated, optional - I skipped it.
3/4 tsp ground cardamom, optional - at least in my case
1-1/2 tsp vanilla extract
1/2 vanilla bean, split and scraped, you guessed it - I didn’t have one
2 large eggs, chilled
1/4 cup fresh orange juice, optional - I replaced it with more milk
3-1/4 cups all-purpose flour, 1 cup All Purpose & 2-1/2 cups well sifted whole wheat
1 tsp salt

For the butter block (Beurrage):

1/2 pound (2 sticks) cold unsalted butter, mine was organic goat butter
1/4 cup all-purpose flour

For the egg wash:

1 large egg, well beaten

To make the dough:

Combine yeast and milk in a bowl of a stand mixer on low speed or a with a whisk.
Add sugar, vanilla extract, (orange zest, orange juice cardamom, vanilla seeds, if using) and eggs; mixing well.
Sift flours and add in batches, along with the salt.
When the ingredients have been incorporated, knead the dough until it becomes smooth, around 5 to 7 minutes, adding more flour if the dough is sticky.
Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

To make the butter block:

Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

After the detrempe (dough) has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Assembling:

Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.

Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Spray cooking oil onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.

Near the end of proofing, preheat oven to 400°F. Position a rack in the center of the oven.

Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350°F, (I didn’t & left it at 400ºF) and bake about 15-20 minutes more, or until golden brown. (Check the center for doneness and return, rotated for another 5 minutes, tented in foil, if necessary.)
Cool and serve the braid either still warm from the oven or at room temperature.

I have to admit my jaw dropped just a little when I saw the announcment for this months Daring Bakers challenge. I mean an Opera cake, wow. Layers of a torte like almond meal jaconde sandwiched between sweet buttercream, syrup, mousse and a white chocolate glaze. So yes, I was intimidated but thank you so very much to my hosts this month, Fran of Apples Peaches Pumpkin Pie, Shea of Whiskful and of course, Lis & Ivonne for being so patient and kind to the real daring baker like myself who dare to attempt such a cake, for intricately spelling out and testing these details. God bless you. Really.

Once I carefully read through the instructions (four or five not quite hundred times) I was ready and really, it wasn’t so bad. Broken down then recreated in stages, just like the cake, the layers came together just like any other.

I started with the cake itself, my first challenge as I didn’t have the exact sized baking sheet. Ah well, my cake plate is smaller too, so no big deal… The instructions indicated I could adjust my oven’s racks and bake both cakes I needed at once. With one cake overdone and the other barely baked, this is the one and only thing I would have changed and taken the time to do separately.

With the all of the cakes baked and cooling I was still on the fence for flavourings. Our only rule was to keep it light. Traditionally, L’Opéra cake was flavoured with chocolate and coffee. Finding the opposite of that and thinking of a Taste of Yellow, which is the LiveStrong Event hosted by fellow Daring Baker, Barbara of Winos and Foodies, I settled on Earl Grey and Lemon with a white chocolate glaze.

The buttercream method was new to me. It was an alteration from the original recipe and as informed, it was creamy. With a hint of lemon and my Earl Grey syrup ready I was just about set for assembly.

Chilled and firm, I prepared to trim the edges. You’d think I was about to carve a turkey not a cake the way I prepared my blade to meet the side of this cake.

My first taste was of the trimmed edges. Sweet. Very. The flavours were subtle, the sugar, not so much.
Being May, the weather around here is a bit unpredictable but the photographic debut of my cake was delivered a hot, muggy haze, always so perfect for a white chocolate sweat. However, the one perfect thing about photography, at least when I’m doing my own, is eating the props when I’m done.

Back to room temperature, the cake was much nicer, light, lemony and just perfect with a spot of tea.

A Taste of Light: Earl Grey and Lemon Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the Joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Preheat the oven to 425◦F. (220◦C).

2.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans **(or two 10 x 15 -inch rimmed cookie sheets)** with parchment paper and brush with melted butter.

3.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

4.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

5.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

6.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

7.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

8.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

9.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 Earl Grey Tea Bag

1. Bring the water to a boil and steep the tea bag until quite strong.

2. Add the 1/2 cup of tea and sugar to a saucepan and bring to a boil. Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
1/2 teaspoon Lemon Extract
Zest of one Lemon

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add the lemon extract and zest and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (optional)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan
•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquor or flavouring of your choice (limoncello - optional)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): With a 10×15 inch pan, I cut two 7 1/4″ squares and made a test cake from the scraps (to snack on really) but you can cut one larger 10″ square and a 5-inch rectangle from each cake, depending on your baking sheet size.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

If using the mousse, layer it now and chill until firm (2-3 hours) before proceeding with the glaze.

Make the glaze. After it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled.
This recipe will yield approximately 20 servings.

This is twice now that I’ve suddenly noticed Daring Baker posts all over the interwebs a little early. I quickly found that we were able to post three days before the end of the month. Regardless, I learned my lesson in reading the fine print and got to the recipe. … And then I found how many it made. Not typically a huge fan of cheesecake, I decided to reduce the recipe. Shrunken by more than half, the recipe made about a dozen of these little delights and they were fantastic. Even for me - revealing that bite sized portions really are an amuse for my bouche.

I’ve been quite lucky lately getting these great recipes challenges to make with the surplus of birthdays in my house.
My son, my sous chef, turns 3 tomorrow, so the last of the terrible two tantrums were taken out on me not letting him lick the raw batter fast enough. You might assume he enjoyed it - thoroughly.

I wanted to jazz these up a bit for the adults coming to the party who rarely gorge on cake in the same way three year olds can. I’d recently been out specialty food shop browsing and discovered this great line of Belgian chocolate bars. The flavour combinations included, Provincial Lavender, White Pepper and Cardamom from Guatemala and Japanese Matcha, just to name a few. So after dipping the cheesecake pops, I melted down the 1oz Matcha and drizzled it over. Mmmm.

Such a fun recipe co- hosted by Deborah at Taste and Tell and Elle of Feeding My Enthusiams . Even if you’re not in the middle of a birthday mayham, they’re fun and they’re good - give them a try.

CHEESECAKE POPS
Adapted from Sticky, Chewy, Messy, Gooey
by Jill O’Connor
Makes about 10 pops

1 - 8oz Package Cream Cheese
1/2 Cup Sugar
1 Tablespoon All Purpose Flour
Pinch of Salt
1 large Egg
1 Egg Yolk
1/2 teaspoon Vanilla
1 Tablespoon Heavy Cream, 35% whipping
4 oz Semi-Sweet chocolate, good quality chips or chopped chunks
1 teaspoon Vegetable Shortening
Lollipop Sticks or Candy Apple Skewers
Sprinkles, Sanding Sugar or Contrasting Chocolate for decoration

Preheat oven to 325F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed.
Add the whole egg and the egg yolk, one at a time, beating well (but still at low speed) after each addition.
Beat in the vanilla and cream.
Pour the batter into a wide loaf pan, coated with cooking spray. Place the pan in a larger roasting pan and fill the roasting pan with the boiling water until it reaches halfway up the sides of the loaf pan.
Bake until the cheesecake is firm in the center and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet.
Carefully insert a stick or a straw into each cheesecake ball.
Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

In a small saucepan, heat the chocolate and the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. Place the pop on a clean parchment paper-lined baking sheet to set.
Refrigerate the pops for up to 24 hours, until ready to serve.