HAZELNUT DATE TRUFFLES - TRUFFES AUX DATTES ET NOISETTES

SPRING HAS SPRUNG

She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
Winter is dead.
- A.A. Milne, When We Were Very Young

It is spring again. The earth is like a child that knows poems by heart.
- Rainer Maria Rilke

It’s official, spring is finally upon us! One must be a fool not to have witnessed nature’s boisterous reawakening. The signs are omnipresent and unless you live in a cave or you are deaf, dumb and blind (not in the medical sense, but in the spiritual one), it is quite impossible to miss them.

Yes, spring is here and there’s no denying it. From morning to evening the birds are chirping hysterically, trees are blossoming rapidly, a cacophony of lush flowers has invaded the lawns and meadows, the air smells of honey and mowed grass, market stalls are looking more vibrant than ever, afternoon temperatures flirt with the twenties (celsius), the mountains are losing their snow, warm sunshine graces our skin again, the longer days have arrived and most of us are struggling with seasonal fatigue or hay fever.

Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.
- Charlotte Brontë, Jane Eyre

Something in the air this morning made me feel like flying...
- Eileen Granfors, And More White Sheets: An expanded text edition

I find this time of the year quite thrilling, revitalizing and inspiring as once more life takes over and grim darkness, decay and silence is supplanted by bright light, joyfullness, efflorescence and excitement. After an extensive period of hibernation, suddenly each living being, without exception, is shaken from its torpor and fuelled with new energy.

Spring, the season of transformation and resurrection, revives our hopes and dreams, blows away our fears as well as doubts and brings positive change in our existence. It is a fresh beginning for us all and like a phoenix that has risen from the ashes, we are ready to take a leap into the unknown, conquer the world and discover unexplored horizons.

I, myself am no stranger to the sheer euphoria that takes hold of us humans when we turn over the third page of the calendar, spot the very first primrose or hear the melodious morning song of blackbirds. As soon as the vernal equinox occurs, I become as restless and impatient as a small child on Christmas Eve and I cannot wait for the big transition to happen.

Unfortunately, the blooming period is ephemeral - I am always surprised by how fast things go and how soon summer arrives - and the tender and luxurious colors of spring are fastly replaced by dark shades of green. This is the reason why I try to be mindfully attentive to my surroundings and fully savor every single moment that is offered to me…

En tout être comme en toute chose se côtoient et s’imbriquent Lumière et Ténèbres. Dans une datte que vous croquez, la chair nourrit votre corps, mais le goût suave et le parfum et la couleur nourrissent votre esprit. La Lumière qui est en vous se nourrit de beauté et de connaissance, songez à la nourrir sans arrêt, ne vous contentez pas de gaver le corps.
- Amin Maalouf, Les Jardins De Lumière

Speaking of time passing fastly, Easter is once again upon us and I hope that you all have wonderful plans for the long weekend ahead. Well, in case you still don’t know what treat or snack to prepare for the April celebrations, you might be interested in giving my “Hazelnut Date Truffles” a try.

These refined bites are easy to prepare (a real lifesaver) and aside from tasting divine and being addictive, they are also healthy (no guilty conscience here!) - this is a perfect after dinner or teatime nibble, especially if you have been eating rich food all day long.

Hopefully you'll attempt to make them as they are an absolute crowd pleaser (even kids love them) and besides, this recipe is highly adaptable (extra fun in the kitchen)...

Hazelnut Date Truffles
Recipe by Rosa Mayland, April 2014.

Makes about 16-20 truffles.

Ingredients:
1 1/3 Cup (about 22) Pitted & chopped Medjool dates
2/3 Cups (80g) Toasted Hazelnuts (or any other nut of your choice)
1 Tbs Whisky (or water)
1 Tsp Pure vanilla extract
3 Tbs Unsweetened cocoa powder, plus more for coating the truffles
A pinch fine sea sealt
1/4 Cup (45g) Small chocolate (dark, milk or white) chunks/drops

Method:
1. Put the dates, hazelnuts, whisky and vanilla in a food processor and run until a fine and sticky paste forms.
2. Add the cocoa powder and sea salt and pulse a few more times.
3. Incorporate the chocolate chunks/drops.
4. Shape into 2.5 cm (1 inch) balls and coat with cocoa powder.

Remarks:
Add a little water (or whisky) if the paste is too dry and crumbly, or add a little cocoa powder if the paste is too wet and sticky.
The whisky can be replaced by water or any other alcohol of your choice.
Flavoring Options (add at the same time as the cocoa powder): 1 tsp finely grated orange zest or 1 tsp instant espresso powder or 1 tsp ground cinnamon or a pinch ground tonka beans or 1/2 tsp ground chipotle chili powder.
These truffles can be made 1 week ahead and they must be stored in an airtight container in the fridge.

Serving suggestions:
Serve the truffles (at room temperatures) with a small glass of liquor or a good cup of coffee.

Truffes Aux Dattes Et Aux Noisettes

Recette par Rosa Mayland, avril 2014.

Pour environ 16-20 truffes.

Ingrédients:
22 Dattes Medjool dénoyautées et hachées 
80g de Noisettes torréfiées (ou tout autre noix de votre choix) 
1 CS de Whisky (ou d'eau)
1 CC d'Extrait de vanille pure 
3 CS de Cacao en poudre non-sucré, et plus pour enrober les truffes 
Une pincée de sel de mer fin 
45g de Chocolat (noir, au lait ou blanc) coupé en petits cubes ou de pépites de chocolat

Méthode: 
1. Mettre les dates, les noisettes, le whisky et la vanille dans un mixeur et les broyer assez finement afin d'obtenir une pâte collante et fine. 
2 . Ajouter le cacao et le sel, puis mixer encore un peu. 
3 . Incorporer les pépites de chocolat.
4 . Façonner en boules d'environ 2,5 cm et les enrober de poudre de cacao.

Remarques: 
Ajouter un peu d'eau (ou de whisky) si la pâte est trop sèche et friable, ou ajouter un peu de poudre de cacao si la pâte est trop humide et collante.
Le whisky peut être remplacé par de l'eau ou tout autre alcool de votre choix. 
Vous pouvez aussi arômatiser vos truffes avec 1 CC de zeste d'orange finement râpé ou 1 CC de café en poudre (instantané) ou 1 CC de cannelle en poudre ou une pincée de fève tonka râpée ou 1/2 CC de piment chipotle poudre.
Ces truffes peuvent être fabriquées 1 semaine à l'avance et elles doivent être entreposées au réfrigérateur, dans un contenant hermétique. 

Suggestion d'accompagnement: 
Servir les truffes (à température ambiante) avec un petit verre de liqueur ou une bonne tasse de café.

ISABELLE'S ARTISANAL OREOS - ORÉOS MAISON D'ISABELLE

A fellow who does things that count, doesn't usually stop to count them.
- Albert Einstein

A bit of fragrance always clings to the hand that gives roses.

- Chinese Proverb

The blogosphere is brimming with heartwarming suprises and extraordinary individuals. Since I have started Rosa's Yummy Yums in 2005 it has never ceased to amaze me and blow my mind. This ever-growing community of culinary geeks and fanatics who share the same passion for cooking and baking is like a second family to me.

Throughout the years, I have met a load of fascinating people and made some very good friends among my fellow bloggers, some of which I have been lucky enough to meet physically and others I still dream of having a cup of coffee with in the future.

Of course, I am not exactly so naive as to believe that everything is shiny, pink and perfect in this virtual world. As a matter of fact, it is without a doubt no different from reality. Concurrence is big there too, so you'll sometimes come across a lot of rip-offs as well as mean and jealous trolls with a complex of inferiority and be the favorite target of anonymous psychos who get thrills out of insulting and harassing you.

Nonetheless, even if there were days when I felt discouraged, disgusted and depressed because a sad and ugly mofo with a twisted mind decided to vent his/her spleen on me in order to relieve himself/herself of his/her frustration, anger, hate and low self-esteem by bringing me down and making me feel bad, I have not let this adversity destroy me. What kept me going was the awareness that there is also a lot of kindness and generosity out there to outbalance the negativity.

Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.
- Leo Buscaglia

One man practicing kindness in the wilderness is worth all the temples this world pulls.
- Jack Kerouac

For example, last week, when I was feeling rather low-spirited and wrote about my life story, I received many supportive and attentionate comments as well as personal messages which showed me that I was not alone, gave me hope, encouraged me to follow my path and brought back a smile on my face. This display of attention touched me deeply and I wish to thank my readers and colleague foodies for their sympathy, solicitude and friendship. You rule!

Lately, I have also been blessed to win a few giveaways and to be offered a bunch of wonderful cookbooks. Speaking of which, a few months ago Isabelle Lambert of the popular "Les gourmandises d'Isa" sent me an exemplary of her first publication. How nice and thoughtful of her. I was extremely thrilled that she had thought of me...

I have known this young woman for quite long now - we started blogging and joined The Daring Bakers practically at the same time - and have followed every step of her journey as a gourmande, so it is a enormous honor for me to present her work on my site.

Isabelle was born in France and has been living in Québec (Canada) for about a decade. She hails from a family of professional bakers/pâtissiers, butchers/pork butchers and caterers, and grew up being surrounded by cuisine enthusiasts who produced their own fare, hence it is no wonder that she cultivates a strong interest for the arts of the table.

This bubbly and dynamic lady decided to start a blog to stock all her recipes and constantly have them to hand, but after a while, comments came in and she began to realize that what she created impacted on others. As a result, she began to take this activity more seriously and put together posts with more detailed explanations and better pictures. Over the years, she gained many followers and ranks among the most influential French-speaking bloggers on the internet.

In her book, Isabelle shares 150 of her favorite recipes inspired by her love for Québecois and North American chefs. It is chock-a-block full a ideas for delectable savory dishes such as quiches, Flemish beef stew, caramel pork, rillettes de Mans, monkfish blanquette, chicken tajine with dried apricots, lobster rolls as well as  abunding with marvelous sweet treats (2/3 of the book is dedicated to desserts) such as piña colada muffins, maple syrup bars, creamy orange tart, bacon toffee, coffe éclairs, churros, salty caramel spread and many more.

Provided that you can read and understand the language of Molière (no translation exists), "Les Gourmandises d'Isa" is a lovely compendium of family-style, easy-to-achieve and tasty specialitise which will satisfy your appetite for fullfilling and comforting grub.

After a lot of hard-thinking and endless flipping through the pages of this softcover (taking decisions isn't my strong point), I finally decided that I was going to share with you Isabelle's own version of the famous Oreos.

I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.
- James Beard

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
- Julia Child

I occasionally buy the original cookies when I come across a packet in my supermarket and moderatly appreciate that confection, yet I can't say that I entirely understand the fad about them nor that I can really say I find them as irresistible as everybody does. Originally, I was attracted to them because I have an open mind, thus I like trying new things and because they are a symbol of a country - USA- I dream of visiting and which's gastronomy I adore. However, I prefer not to consume junk on a regular basis (only rarely and there are still things I categorically refuse to touch) as I try to ban as much industrial "food" as possible from my diet. As a result, Oreos have only graced the shelves of my cupboard twice and I am seriously considering ending my relationship (if there was ever one, though) with them right now considering that they can easily be replicated at home.

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
- Alfred E. Newman

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?
- Annita Manning

Homemade Oreos are by far my drug of choice. Not only are they made with 100% natural ingredients, but they have a finer taste too. It is impossible to compare them with those produced by Nabisco, a division of Kraft Foods and another big corporation whose interest is not your health, but rather to create monopoly control over the food system.

Unlike the palm oil-loaded, additive-ladden, nutrient-poor and fashionable wafers, Isabelle's Oreos (which I have slighty altered - salt added to the filling and I substituted the margarine with butter) don't have a cardboardy/dusty flavor or fail to deliver oomph. Those "Artisanal Oreos" are not overly sweet and offer an intense aroma of cocoa, vanilla and butter. Once you've bitten into one, you'll get hooked and will forget your addiction for the manufactured stuff. It is definitely worthwhile investing efforts into the baking of those babies as store-bought biscuits cannot compare to these!

~ Artisanal Oreos ~
Recipe adapted from Isabelle's book, "Les Gourmandises d'Isa".

Makes about 20 Oreos.

Ingredients for "Cookies":
80g (5 Tbs + 1 Tsp) Unsweetened cocoa
113g (7/8 Cup) All-purpose flour
1 Pinch Fine sea salt
125g (1/2 Cup + 1 Tsp) Unsalted butter
200g (5/8 Cup - 1 Tsp) Castor sugar
1 Big Egg (~ 63g)
1/2 Tsp Pure vanilla extract
Ingredients For The "Filling":
125g (1/2 Cup + 1 Tsp) Unsalted butter
125g (1 Cup + 1 Tsp) Icing sugar
1 Tsp Pure vanilla extract
1/2 Tsp Fine sea salt

Method For The "Cookies":
1. Sift the flour, cocoa and salt together. Set aside.
2. Cream the butter and sugar together in order to obtain a pale, fluffy and creamy mixture.
3. Add the egg and vanilla. Mix well until fully incorporated.
4. Add the dry ingredients and using a spatula, mix well until just blended (don't knead).
5. Wrap the dough in clear plastic wrap and store in the fridge for 15 minutes.
6. Preheat the oven to 160° C (325° F).
7. Sprinkle your work surface with cocoa, then roll out the dough to a thickness of 5 mm.
8. Using a fluted round cookie cutter (4 cm/1.6 inch in diameter), cut the dough into about 40 rounds (you can re-roll the scraps).

9. Place cookies on prepared baking sheets 2.5 cm apart.
10. Place the cookie sheets in the freezer for 15 minutes.
11. Bake the cookies in the middle of the oven for 15 minutes.
12. Remove them from the oven and let them cool on a wire rack.
Method For The "Filling":
13. Beat the butter, until light and creamy.
14. Add the powdered sugar, vanilla and salt, then beat well until smooth.
Method For "Assembling The Oreos"
15. After cookies have cooled, put 1 1/2 Tsp of the filling between two cookies, putting bottom sides together.

Comments:
It is very important to freeze the pastry rounds if you do not want the cookies to spread out while baking.

Serving suggestios:

Eat your Oreos with a glass of ice cold milk.

 ~~~~~~~~~~~~~~~~~~~~~~

~ Oréos Maison ~

Recette adaptée du livre "Les gourmandises d'Isa" par Isa du blog "Les Gourmandises d'Isa".

Pour environ 20 oréos.

Ingrédients Pour Les "Cookies":

80g de Cacao non-sucré

113g de Farine blanche
1 Pincée de Sel de mer fin
125g de Beurre non-salé
200g de Sucre cristallisé
1 Oeuf (~63g)

1/2 CC d'Extrait de vanille pure
Ingredients Pour La "Garniture":

125g de Beurre non-salé
125g de Sucre glace/en poudre
1 CC d'Extrait de vanille pure

1/2 CC de Sel de mer fin
Méthode Pour Les "Cookies": 
1. Tamiser ensemble la farine, le cacao et le sel. Mettre de côté.
2. Battre le beurre et le sucre en pommade, jusqu'à obtention d'une crème légère et pâle.
3. Ajouter l'oeuf et la vanille. Bien incorporer.
4. Ajouter les ingrédients secs et bien incorporer à l'aide d'une spatule, mais sans pétrir.
5. Réserver la pâte 15 minutes au frigo.

6. Préchauffer le four à 160° C.

7.  Saupoudrer le plan de travail avec du cacao, puis abaisser la pâte sur une épaisseur de 5 mm.
8. À l'aide d'un emporte-pièce rond cannelé de 4 cm de diamètre, couper la pâte en ~ 40 cercles (vous pouvez rouler les retailles).

9. Déposer les biscuits sur les plaques préparées, en les espaçant de (2,5 cm).

10. Mettre les plaques à biscuits au congélateur pendant 15 minutes (opération très importante, si on ne veut pas que les biscuits s'étalent).

11. Cuire les biscuits au centre du four pendant 15 minutes.

12. Les sortir du four et les laisser complètement refroidir bien à plat sur une grille.
Méthode Pour La "Garniture": 

13. Battre le beurre, jusqu'à l'obtention d'une préparation légère et crémeuse.

14. Incorporer le sucre en poudre, la vanille et le sel, puis bien battre le tout, jusqu'à obtention d'une texture homogène et légère.
Méthode Pour Le "Montage Des Oreos":
15. Retourner la moitié des biscuits à l'envers et couvrir chacun d'eux avec 1 1/2 CC de garniture.

16. Poser les autres biscuits sur le dessus de la garniture en pressant légèrement pour former des sandwichs.

Commentaires:

Il est impératif de mettre les ronds de pâte au congélateur car sans cela, il vous sera impossible de les cuire sans qu'ils ne s'étalent.

Idées de présentation:

Déguster avec un verre de lait très froid.

CHOCOLATE & SALTED VANILLA WHOOPIE PIES - TREND AVERSION

Sometimes the best things happen when you least expect them. They fall upon you like a blitz of lightening, magically enlightening your confined and small world, and instantly reloading your happiness batteries with enough energy to fill you with a gleeful feeling of intense euphoria, and hope that will last many months. An exhalirating suprise effect that makes you savour those unexpected events even more. Not knowing what tomorrow holds for us doesn't always have to be linked to sadness and despair, but can also bring joy and that is exactly what happened to me a few weeks ago when I was contacted by a journalist of the RSR (Radio Suisse Romande - an enterprise unit within public broadcasting corporation responsible for the production and transmission of French Language radio programmes in Switzerland)...

One sunny morning of May, while browsing through my e-mails, I stumbled upon a message from a reknown radio personality. I was so not waiting for it to happen that it left me speechless for a few minutes. Then, when I recollected my spirits, my astonishment and disbelief gave way to agitation and heart palpitations. Sure, I felt extremely honored that my blog had sparked her interest, but at the same time, her offer terrified me since I'm shy, seriously lack self-confidence and I'm the biggest chicken on earth. I am the kind of individual who prefers to back out of things instead of facing my fears and to take my courage in both hands.

I thought to myself, oh lordy, she wants to interview me for a summer program about people who are passionate about food. Me, the girl the least capable of showing off and speaking about herself lovingly! I am indeed crazy about anything in relationship with the culinary arts, yet the idea of talking with a microphone in front of your face and knowing that it will be broadcasted on one of the most listened-to stations in Suisse Romande is enough to freak me out and make me ventilate like a hysterical woman!

Before making up my mind, I wanted to think about it all thouroughly, weigh the positive and negative aspects carefully and chatt with the woman in question. I didn't want my uncertainty and stupidity to influence my final decision. After a lot of tergiversing, I finally decided to jump into the cold water and I said "YES". I knew that if I had refused her offer, I might have regretted it all my life as such a rare opportunity doesn't present itself often when you are a common mortal and a relatively obscure blogger like me who is rarely under the spotlight. I was not going to be foolish to the point of letting my angst cloud my judgement and take control of my brain as it had done in the past. At least, not on this occasion...

A few weeks later, I was anxiously waiting at home for the reporter to ring my doorbell and enter my chaotic den in order to record my thoughts and to observe me while I nervously cooked for/in front of her (I stress a lot when people see what "dirty kitchen secrets" I have ;-P). I was prepared for the worst!

Thankfully, it seemed that the gods were with me on that day as everything went smoothely and no hell broke lose. My "Fish Rendang" curry dish was perfect and a total hit. I could express myself intelligently without going through a painful outbreak of word diarrhea and felt really relaxed. As a matter of fact, I spoke so much that the correspondent had more than enough material for her 25 minutes show. I can be a real blabbermouth and always tend to try to fill the silence with my voice when adrenalin flows through my body...

As I usually like to greet me guests in a warm manner, I thought that it would be a wonderful idea to bake a goodie that will help break the ice and show this friendly lady that I am not only a "excellent" cook, but also a "talented" baker (well, I hope that's what people think of me...). So, although I had never made "Whoopie Pies" before (even if I had been dreaming of trying that treat since at least 4 years - I know, I'm slow), I decided to speedily whip up a batch of those luscious retro babies. Seeing that they were also much appreciated made my day.

Unless you live under a stone, you might have noticed that those old-fashioned sandwich cookies are definitely the latest food craze. Yes, I baked "Whoopie Pies" despite being allergic to trends and abhorring them like the bubonic plague! Bear a grudge against me for being weak and succumbing to temptation if you wish, but to my defense, it was pure coincidence. In no way did I sell my soul to the devil and suddenly stopped being a wildly unconventional creature who worships diversity and dislikes mass movements.

For me trends are "cultural" dictatorships that are created by the industry who profits from them. I am too much of a free spirit and nonconformist to follow them as they are ephemeral, clannish as well as limitating and bridle people's creativity, imagination and strips them of their personality. I don't want to fit the mold and be a pale copy of everybody else, I just want to be me!

Unfortunately, the culinary world is also afflicted by this epidemic. Chefs, magazines, stores, bloggers and foodlovers of all kinds are dragged into the spirals of the latest fads. Some feel complied to follow it and others freely accept to surf on the wave of fashion and embrace the tyranny of uniformity.

I have never understood why something which has for no reason been despised in the past can suddenly become the center of attention, be adulated for a while and then once again fall into oblivion as soon as it has been decided that it cannot be "in" anymore. That is so stupid! Either you like something as it speaks to your soul or you disapprove of it as it leaves you cold, but you cannot adore or loathe something because the general concensus tells you to. There's no way you can glorify something one day and hate it the next day, unless your love for it isn't real.

How many people do what society tells them to do in order to not be considered "losers"? A myriad, regretfully. Just look at the quantity of human beings who rave about foie gras, because it is something pricy that is acknowledge as being classy and is therefore a must-have. I am sure that most of those folks who gobble foie gras as if there was no tomorrow are disgusted by offals and always smirk when they see fat on their meat. Well, this delicatessen is just geese or duck liver that is saturated with fat. Does it still sound glamorous and appealing now? I'm sure not! Strange that a product can have an incredible success when in fact it is an aquired taste. Speak about psychological wizardry or mental manipulation...

Take macarons. That French confectionery is without a doubt divine and cute, therefore it is an ideal dessert/snack, yet why should it be regarded as the most exceptional treat ever to have graced this earth and have the monopoly over all other pastries or candies? It is indeed an amazing pâtisserie item that deserves recognition, nevertheless it would be blasphemous to affirm that it is the exceptional and exhalirating delight that has ever existed. It would be so sad to eclipse all the other fantastic yummy delicacies with this one's overblown mediatic popularity. And to be honest with you, I'm sure that the money they generate is as interesting as their incredible versatility and ambrosiality. If it didn't sell like like hot breads, would they still be produced on a massive scale and be found everywhere? I believe not. However, would they be less of a culinary show-stopper? No! A very controversial theme, isn't it?

The same goes with cupcakes. They have existed since long in Anglo-Saxon countries and had fallen into disuse until the stylish heroins of "Sex & The City" made them popular again when they visited Magnolia Bakery (see video here). Muffins and "Whoopie Pies" have known a very similar treatment. Now, you'll find them in every bakery or cheap supermarket and cannot escape reading about them in nearly every newspaper, magazine or site. Brainwashing that is.

It is so sad that your tastebuds cannot speak for themselves, instead of being at the mercy of somebody who instructs you on what to consume and what to enjoy. Aren't we mature and intelligent enough to make our own choices, stand behind what we are nuts about and decide for ourselves? I hope so...

Anyway, I guess you've had enough of my rantings and want to learn more about those litigious and ambrosial "Chocolate & Salted Vanilla Whoopie Pies". Well, let me tell you that they deserve a lot of attention whether they are hip or out as this speciality is unique and orgasmically good and terrifyingly addictive!

For my first experimentation with that cookie I wanted to be assured that they would get satisfying results, so I opted for Tish Boyle's recipe for traditional "Whoopie Pies" (chocolate & vanilla) as I cherish her cookbook "The Good Cookie" since it has never deceived me.

As expected, my little cake-like dessert biscuits were very pretty and tasted even better than they looked. They were pleasantly crispy on the outside and exquisitely soft as well as moist on the inside. The ever so slightly salty-tasting vanilla filling that can be compared to frosting paired terribly well with the light bitterness of the cocoa-based cookie shells. Sensational!

~ Chocolate & Salted Vanilla Whoopie Pies ~
Recipe adapted from "The Good Cookie" by Tish Boyle.

Makes about 28 sandwich cookies.

Ingredients for the "Shells":
2 Cups (255g) All-purpose flour
1 Cup (90g) Belgian cocoa powder (unsweetened)
1/2 Tsp Fine sea salt
1 Stick (120g) Unsalted butter, softened
1 Cup (210g) Granulated sugar
1 Large Egg yolk
1 Tsp Pure vanilla extract
1 Tsp Baking soda
1/2 Cup (120ml) Hot water
1/2 Cup (120ml) Buttermilk
Ingredients for the "Filling":
2 Cups (240g) Confectioners’ sugar
4 Tbs (60g) Unsalted butter, softened
3 Tbs Heavy cream (35%)
1 Tsp Pure vanilla extract
1/2 Tsp Fine sea salt
Method for the "Shells":
1. Position a rack in the center of the oven and preheat the oven to 200° C (400° F). Cover two baking sheets with baking paper or silicone mats.
2. In a medium bowl, mix together the flour, cocoa powder, and salt until well blended. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium-high speed until soft, pale and fluffy, about 2 minutes.

4. Add the egg yolk and beat again until the mixture is homogenous (scrape down the sides of the bowl if necessary) and repeat with the vanilla extract.
5. Stir the baking soda into the hot water.
6. Adding one-third of each ingredient at a time, alternately add the hot water mixture, the buttermilk, and the dry ingredients (you have to end with the dry ingredients). Mix just until combined.
7. Using moistened hands, shape the dough into 2.5 cm (1-inch) balls and place them 5cm (2 inches) apart the baking sheets. Using your palm, flatten each of them into a 3cm (1 1/4-inch) round.
8. Bake the cookies, one tray at a time, for about 5 to 7 minutes, until their surfaces are cracked.
9. Transfer the cookies to a wire rack to cool completely.
Method for the "Filling":
10. In the bowl of an electric mixer, using the paddle attachment, beat the confectioners’ sugar with the butter at medium speed until the mixture is crumbly, about 1 minute.
11. Add the cream and beat at high speed until smooth, then incorporate the vanilla extract and salt and beat until blended.
12. Using a small offset metal spatula or butter knife, spread each of the bottoms of half of the cookies (14 all in all) with the equivalent of teaspoon of filling. Top with the remaining cookie shells and press them together gently.
13. Voilà, you can enjoy your Whoopie Pies!

Remarks:
The baked cookies will still be quite soft when coming out of the oven, but their exterior will firm up as they cool (crispy outside and soft inside).
Store the cookies in an airtight container at room temperature, for up to 5 days.

Serving suggestions:
Serve for teatime, dessert or snack.

~~~~~~~~~~~~~~~~~~~~~~

~ Whoopie Pies Au Chocolat Et Leur Garniture A La Vanille Salée ~
Recette adaptée du livre "The Good Cookie" par Tish Boyle.

Pour environ 28 cookies sandwichés.

Ingrédients pour les "Coques":
255g de Farine blanche
90g de Cacao non-sucré
1/2 CC de Sel de mer fin
120g De Beurre non-salé, ramolli
210g de Sucre cristallisé
Le jaune d'un gros oeufs
1 CC d'Extrait de vanille pure
1 CC de Bicarbonate de soude
120ml Cup d'Eau chaude
120ml Cup de Babeurre (lait battu)
Ingrédients pour la "Garniture/Crème":
240g de Sucre en poudre
4 CS (60g) de Beurre non-salé, ramolli
3 CS de Crème double (35% de mat. grasses)
1 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
Méthode pour les "Coques":
1. Placer une grille de cuisson au milieu du four et le préchauffer à 200° C. Recouvrir 2 plaques de cuisson de papier sulfurisé ou avec des silpats.
2. Dans un bol moyen, mélanger ensemble la farine, le cacao et le sel. Mettre de côté.
3. Dans le bol de votre mixeur (batteur plat), battre le beurre et le sucre à vitesse moyenne, pendant 2 minutes afin d'obtenir un mélange pâle, homogène et léger.

4. Ajouter le jaune d'oeuf et battre à nouveau afin d'obtenir un mélange lisse (râcler les bords du bol si nécessaire) et répéter le même procédé avec la vanille.
5. Dissoudre la bicarbonate de soude dans l'eau chaude.
6. Ajouter en alternant l'eau chaude, le babeurre et les ingrédients secs (1/3 chaque fois), mélanger afin qu'ils soient juste incorporés.
7. Former des boules de 2.5cm avec la pâte (mains mouillées) et les placer sur les plaques à 5cm d'interval, puis les applatir avec la paume de vos mains en un disque de 3cm de diamètre.
8. Cuire les cookies pendant environ 5 à 7 minutes, jusqu'à ce que leur surface soit craquelée.
9. Mettre les cookies cuits à refroidir sur une grille.
Méthode pour la "Garniture/Crème":
10. Dans le bol de votre mixeur (batteur plat), battre ensemble le sucre en poudre avec le beurre pendant 1 minute afin d'obtenir un mélange grumuleux/sablonneux.
11. Ajouter la crème et battre à grande vitesse jusqu'à obtention dun mélange lisse, puis incorporer la vanille et le sel. Battre à nouveau pour que la garniture soit homogène.
12. A l'aide d'une petite spatule ou d'un couteau à beurre, étaler 1 CC de garniture sur 14 des 28 cookies (sur la partie plate). Refermer avec le 14 autres cookies non-glacés, puis presser légèrement afin de coller les deux parties ensemble.
13. Voilà, vos Whoopie Pies sont prêts à être savourés!

Remarques:
Les cookies cuits seront assez mous à leur sortie du four, mais après un certain temps ils durciront (croustillant à l'estérieur et moelleux à l'intérieur).
Garder ces cookies dans une boîte hermétique, à température ambiante, pendant pas plus de 5 jours.

Idées de présentation:
Servir vos Whoopie Pies à l'heure du thé, pour le goûter ou en guise de dessert "fun".

CHOCOLATE TARTLETS & BOOK REVIEW

BOOK REVIEW - CRITIQUE DE LIVRE

I've always been a sucker for pastries of all kinds and love the way the house is filled with wonderful scents during my baking sessions, so when the Editions Larousse proposed to send me Isidora Popovic's French version of "Popina's Book of Baking" ("Gâteaux Maison", collection Les Authentiques) I was delighted by their kind proposition... /// J'ai toujours eu un faible pour les pâtisseries en tous genres et j'adore la manière dont mon appartement embaume lorsque je prépare des gâteaux, alors quand les Editions Larousse ont proposé de m'envoyer le livre "Gâteaux Maison" d'Isidora Popovic (traduit de l'anglais, collection Les Authentiques) une immense joie m'envahi...

The talented and award-winning Serbian-born Isidora Popovic is the owner of Popina and the baker behind this popular London-based bakery/brand which was founded in 2000. She started with a grant from Prince Charles' Prince's Trust and a stall in London's Portobello Market. Nowadays this bakery's handmade, organic, additive-free, seasonal, products also grace the shelves of many British gourmet food shops. /// La talentueuse et primée serbe est la propriétaire de Popina et se trouve aux commandes de cette pâtisserie/marque londonienne qui fut créée en 2000. Elle a démarré son business grâce à une subvention du Prince Charles' Prince's Trust et commencé avec seulement un stand au Portobello Market. Maintenant, les créations bios, sans additifs et de saison sont aussi vendues dans de nombreux magasins pour gourmets en Angleterre.

Upon leafing through her publication what comes immediately to mind is the variety of treats that is presented within it's pages. There are more than 70 straightforward and mouthwatering sweet as well as savory artisan-style recipes for all tastes (cookies, tarts, cakes & muffins). Most of the delicacies are Anglo-Saxon inspired, but there are also a few Eastern European treats like strudels and böreks. None of the goodies are difficult to make and there are plenty of great ideas to find in her beautifully illustrated bestseller. /// Lorsqu'on feuillette ce livre gourmand et merveilleusement illustré on s'aperçoit immédiatement qu'il contient un grand nombre de recettes variées (70 en tout/cookies, tarts, cakes & muffins), faciles à réaliser et artisanales qui font saliver. La pupart des spécialités présentées sont d'origine anglo-saxonnes, mais il y a aussi un certain nombre de recettes en provenance d'Europe de l'Est (strudels et böreks).

Even if the specialities shared with us are maybe not the most original, I really love the way Isidora added her unique and personal touch to those classics in order to make them even more scrumptious and tempting. Fact is that it is impossible not to be attracted to her gorgeous creations as everything looks and sounds so droolworthy and appealong. /// Les gâteries qu'Isidora Popovic partage avec nous ne sont peut-être pas vraiment originales, mais néanmoins j'aime beaucoup les petites touches personnelles qu'elle ajoute ici et là afin de rendre ces classiques de la pâtisserie US/british encore plus alléchants et tentants.

I have only been able to test two recipes ("Cranberry and Pecan Cookies" & "Chocolate And Pistachio Tartlets") so far and both turned out impeccably. That cookbook offers so many interesting bakes that I cannot wait to try them all, and especially her "Ginger And Chilli Caramel Biscuits", "Pineapple, Coconut And Lemon Biscuits", "Rhubarb Custard And Crumble Tartlets", "Nectarine And Summer Berry Tart", "Chocolate And Pistachio Tartlets", "Chocolate And Chestnut Tart", "Very Chocolate Cake", "Chocolate And Hazelnut Strudel", "Double Orange Truffle Brownies, "Stilton And Celery Bites", "Honey-Roast Parsnip, Carrot And Shallot Tart" and "Roast Potato And Spring Onion Tartlets" & "Cheese Burek". "Popina's Book Of Baking" ("Gâteaux Maison") is awesome and will rejoice both beginner and experimented hobby bakers alike.

As you can imagine choosing a recipe to blog about wasn't an leasurely task as I had bookmarked many pages and did not know where to start. After having hesitated for a while I finally decided to make Isidora's "Chocolate And Pistachio Tartlets" as they seemed to be particularly luscious and promising. Just what I needed in order to satiate my craving for lush cocoa-based desserts (spring always makes me lust after chocolate)!

The tartlets were slightly time-consuming to produce, but the recipe's steps were easy. No violent swearing or pan-banging was to be heard and it showed in the final result. Their sexy aspect was extremely satisfying and they provided the most voluptuous of pleasures.

At the bottom of each "Chocolate And Pistachio Tartlet" lays a succulent shortcrust pastry that was exquisitely flaky, buttery and which's light bitterness as well as saltiness balanced wonderfully the overall sweetness of that . In their center a soft génoise was embedded, providing airy smoothness. As if that was not decadent enough the tartlets were glazed with a luxurious dark ganache and sprinkled with pistachios. Divine!

~ Chocolate & Pistachio Tartlets ~
Recipe adapted from the book "Gâteaux Maison" by Isidora Popovic, Éditions Larousse 2011.

Makes 8x9-10cm (3.7-inches) tartlets.

Ingredients For the "Chocolate Shortcrust Pastry":
225g All-purpose flour
1 Tsp Fine sea salt
25g Cocoa powder (unsweetened)
125g Unsalted butter, cut into small cubes
85g Light brown sugar
1 Big egg
Ingredients For the "Chocolate Génoise":
70g Light brown sugar
1 Big egg
55g All-purpose flour
1/2 Tsp Baking powder
2 Tsps Cocoa powder (unsweetened)
10g Unsalted butter
35g Dark chocolate (70%), chopped
Ingredients For The "Chocolate Ganache":
50g Dark chocolate (70%), finely chopped
50g Milk chocolate, finely chopped (I used dark chocolate instead)
150g Double cream (35% fat)
1 Handful pistacchios, chopped

Method For the "Chocolate Shortcrust Pastry":
1. Using a stand mixer, mix together the flour, salt, cocoa, butter and the sugar until you obtain a sand-like mixture (coarse meal).
2. Add the egg and continue mixing until the dough has just started to hold together.
3. Remove the dough from the bowl of the stand mixer and shape it into a ball of pastry.
4. Put the pastry on a floured surface and roll it to a thickness of 3-4mm (0.11-013 inches).
5. Preheat the oven to 180° C (350° F).
6. Butter 8 tartlet molds and line them with the pastry. Trim the edges. Put in the fridge.

Method For The "Choco late Ganache":
7. In a medium bowl, mix together the sugar and the egg. Using an electric hand mixer or stand mixer, beat until the mixture becomes pale and light.
8. Incorporate the flour, baking powder and cocoa.
9. Using a bain-marie, melt the butter and chocolate together, then incorporate this mixture to the previous mixture.
10. Add 2 Tsps water and mix well.
11. Remove the tartlets from the fridge and garnish each one of them with 1 1/2 Tbs chocolate génoise.
12. Bake for 15 minutes.
13. Remove from the oven and let cool on a wire rack for 10 minutes.
Method For The "Chocolate Ganache":
14. Put both chocolates in a medium bowl and bring the cream to a boil (at medium temperature without forgetting to stir from time to time).
15. Pour the cream over the chocolate and mix well until you get a thick shiny ganache.
16. Pour the ganache (equally) over the tartlets and sprinkle with the pistachios.
17. Place the tartlets in the fridge.

Remarks:
If you wish you can make a ganache with exclusively dark chocolate or white chocolate.
For a coffee version of those tartlets you can also add 1 Tsp powder coffee to the water (warm) that is used for the chocolate génoise and incorporate 1/2 Tsp powder coffee to the cream that is used for making the chocolate ganache (dark or white).

Serving suggestions:
Serve cold with whipped cream and accompany with a good coffee, ice coffe or a glass of ice cold milk.

~~~~~~~~~~~~~~~~~~~~~

~ Tartelettes Au Chocolat Et Aux Pistaches ~
Recette adaptée du livre "Gâteaux Maison" par Isidora Popovic, Éditions Larousse 2011.

Pour 8 tartes de 9-10cm de diamètre.

Ingrédients Pour La "Pâte Brisée Au Chocolat":
225g de Farine blanche
1 CC de Sel de mer fin
25g de Cacao en poudre (non-sucré)
125g de Beurre non-salé, coupé en petits cubes
85g de Sucre brun clair
1 Oeuf
Ingrédients Pour La "Génoise Au Chocolat":
70g de Sucre brun clair
1 Oeuf
55g de Farine blanche
1/2 CC de Poudre à lever
2 CC de Cacao en poudre
10g de Beurre non-salé
35g de Chocolat noir (70%), haché
Ingrédients Pour La "Ganache Au Chocolat":
50g de Chocolat noir (70%), finement haché
50g de Chocolat au lait, finement haché (je l'ai remplacé par du chocolat à 70% de cacao)
150g de Crème double (35% mat. grasses)
1 Poignée de Pistaches, hachées

Méthode Pour "Pâte Brisée Au Chocolat":
1. Dans un robot électrique, mixer ensemble la farine, le sel, le cacao, le beurre et le sucre brun jusqu'à obtention d'une consistence sableuse.
2. Incorporer l'oeuf et continuer à mélanger afin que la pâte se lie.
3. Retirer la pâte du robot et former une boule.
4. Poser la pâte sur un plan de travail légèrement fariné et l'étaler au rouleau à pâtisserie sur une épaisseur 3-4mm.
5. Préchauffer le four à 180° C (350° F).
6. Garnir 8 moules à tartelettes préalablement beurrés avec la pâte, puis couper les bords qui dépassent. Mettre au frigo.

Méthode Pour "Génoise Au Chocolat":
7. Dans un bol moyen, travailler le sucre et l'oeuf au fouet électrique jusqu'à obtention dans mélange jaune pâle.
8. Incorporer la farine, la poudre à lever et le cacao.
9. Faire fondre le beurre et le chocolat au bain-marie, puis les incorporer à la première préparation.
10. Ajouter 2 CS d'eau et bien mélanger.
11. Sortir les fonds de tarte du frigo, puis garnir chacun avec 1 1/2 CS de génoise au chocolat.
12. Cuire pendant 15 minutes.
13. Retirer du four et faire refroidir sur une grille pendant 10 minutes.
Méthode Pour La "Ganache Au Chocolat":
14. Mettre les chocolats dans un bol moyen puis porter la crème à ébullition dans une casserole (à feu doux en remuant régulièrement).
15. Verser la crème dans le bol et bien mélanger à l'aide d'un fouet afin d'obtenir une ganache onctueuse.
16. Répartir la ganache sur la génoise et parsemer de pistaches.
17. Mettre au frigo.

Remarques:
Si vous désirez, vous pouvez aussi préparer la ganache exclusivement avec du chocolat noir ou du chocolat blanc.
Pour des tartelettes au café, il vous est aussi possible d'ajouter 1 CC de café soluble à l'eau (que vous aurez chauffé) de la génoise et d'incorporer 1/2 CC de café soluble dans la crème pour la ganache au chocolat noir ou blanc.

Idées de présentation:
Servir les tartelettes froides avec de la crème fouettée et un bon café, un café glacé ou un verre de lait froid.