DB Challenge: Lemon and Mascarpone Panna Cotta with Vanilla Poached Pears

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Daring Bakers January Challenge - Biscuit Joconde Imprime/Entremet

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

November Daring Bakers Challenge – Crostata

Mixed Berry and Almond Crostata

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Prep time : 40 min + chilling

Cooking time : 30 – 35 min

(Serves 6)

Ingredients: 

For dough:

100 g sugar

235 g all-purpose flour

Pinch of salt

115 g unsalted butter, chilled and cut in small cubes

1 teaspoon vanilla sugar

1 large egg + 1 egg yolk, lightly beaten

For filling:

400 g mixed berries

1 egg

100 g ground almond

100 g sugar

60 g butter

2 tablespoons flour

1 teaspoon vanilla sugar

Handful of flaked almonds

2 tablespoons sugar

Method:

For the dough:

 Whisk together sugar, flour and salt in a bowl.

Cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use). 

Add the lemon zest to your flour/butter/egg mixture.

Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.

Knead lightly just until the dough comes together into a ball. 

Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

For the filling:

Combine ground almonds, sugar, egg, butter and vanilla sugar; mix until smooth then set aside.

Preheat oven to 180⁰C. Line baking sheet.

Once the dough has chilled, remove from the refrigerator and roll out until it reaches roughly 45 – 40 cm in diameter. Using a rolling pin, transfer the dough to a baking sheet lined with parchment paper.

Spread almond filling in center, leaving a 5 cm border; top with mixed berries and sprinkle with flaked almonds. Fold border over edge of filling, pleating all around; press down gently to seal. Brush dough with remaining egg wash. 

Bake until the crust is golden brown and berries are soft and thickened, 30 to 35 minutes.

Remove the crostata from the oven and cool 10 minutes before cutting and serving.

Daring Bakers October Challenge – Doughnuts!

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Cream Glazed Baked Cappuccino Doughnuts

(Makes about 15-20 doughnuts)

Ingredients: 

160 ml warm milk

1 ¼ teaspoon active dry yeast

1 egg, lightly beaten

1 tablespoon butter, softened

100 gram sugar

1 sachet cappuccino mix

450 gram all purpose flour, plus extra for kneading

½ teaspoon salt

For the glazing:

200 gram icing sugar

4-5 tablespoons cream

Handful of roasted flaked almonds

Method:

In bowl mix warm milk, yeast and 1 teaspoon of sugar; leave to stand for 5 minutes.

To the yeast mixture add butter, egg, sugar and salt. Then gradually add flour and cappuccino mix. Mix until dough is smooth.

Turn dough onto floured surface and knead a few times. Then place into oiled bowl and leave to rise in a warm place for about 1 – 1 ½ hr or until doubled.

Place dough onto floured surface; punch down the dough and roll it out to 3 cm thickness.

Cut out 10 cm circle and place to lined cookie sheets. Then cut out 5 cm circles form the centre; cover with cling film and leave to rise for about 30-40 minutes.

When ready transfer to the 190⁰ C preheated oven and bake for 8-10 minutes. Leave to cool for a bit.

  

For the glaze, mix icing sugar and cream, whisk until smooth.

When doughnuts are cooled, dip the top of doughnuts into glaze then sprinkle with flaked almonds.

The Daring Bakers’ September Challenge

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

This is my first challenge and I really enjoyed it :) For a quite some time I wanted to try to decorate with royal icing and that was perfect opportunity. 

Basic Sugar Cookies

Makes Approximately 36x 10cm / 4" Cookies

Preparation Time:
30 minutes: Making dough & rolling
1 hour min: Refrigeration
8-15 minutes: Baking per tray depending on size of cookies

Ingredients:

200g Unsalted Butter, at room temperature

400g All Purpose

200g Caster Sugar

1 Large Egg, lightly beaten
1 tsp Vanilla Extract

Method:

In a bowl place butter, sugar and vanilla extract, beat until creamy. Add egg, beat until well combined.

Add sifted flour and beat on low until dough forms.

Knead dough into a ball then divide into 2-3 pieces. In between 2 parchment papers, roll out each piece of dough about 5 mm thick. Refrigerate for 30 min or more.

When ready, peel off parchment paper and transfer on a lightly floured surface.

Cut out cookies with cookie cutters or a knife. Transfer to a lined baking sheet and refrigerate for another 30 minutes.

Bake cookies for 8-15 minutes in preheated to 180⁰C oven.

Once completely cooled, decorate as desired.

Royal Icing

Ingredients:

315 g-375g Confectioner’s sugar

2 large egg whites

2 teaspoons lemon juice

Method:

In a bowl beat egg whites and lemon juice until well combined then sift sugar and add to the egg whites. Beat until smooth and well combined.

Use immediately or store in an airtight container.