WORDLESS WEDNESDAY - JOYFUL NATURE

CANNELÉS BORDELAIS - LAROUSSE CUISINE BOOK REVIEW

Book Review - Critique De Livre

I don't know if it's the same for you, but sometimes there are specialities I dream of making, yet for no apparent reason I never get to test them as fast as I wish. For example I have been dreaming of tasting and baking "Cannelés Bordelais" since the day I started blogging in 2005. I have been drooling over that French cake for long and every time I saw a post on that subject I promised myself to make them, but somehow never got to it (until lately). Finding the correct mold already took me a couple of years (Switzerland isn't a great place for amateur bakers) and then I needed a few months to finally get cracking. Well, I am known for being a big procrasitinator. I guess that is my problem... /// Je ne sais pas si vous êtes comme moi, mais beaucoup de fois je vois une spécialité que je désire tester et il me faut un certain temps avant de mettre la main à la pâte. Par example, ça fait un bon bout de temps (depuis que j'ai commencé à bloguer en 2005) que je salive à l'idée de faire des "Cannelés Bordelais" et que je me promets d'en préparer chaque fois que j'en vois sur vos blogs. Pourtant jusqu'à aujourd'hui je n'ai pas réussi à en confectionner. Il m'a déjà fallu plusieurs année pour dénicher le moule (en Suisse on est pas gâté lorsqu'il est question de matériel de cuisine), puis encore quelques mois avant de finalement me décider sauter le pas. Je suis une vraie procrastinatrice et je pense que c'est ça mon problème...

So, when the Editions Larousse kindly sent me their latest book "Petits Cannelés.... A Dévorer" I had no more excuse not to drag my sorry ass into the kitchen and whip up some cute cannelés. /// Alors quand Les Editions Larousse m'ont gentiment fait parvenir le livre"Petits Cannelés.... A Dévorer" (une de leurs récentes parutions), je n'avais plus d'excuse pour ne pas bouger mon popotin et m'activer à la création de cannelés.

Catherine Nicolas' dainty book contains gorgeous pictures and gives you the opportunity to prepare many different variations of that heavenly snack. Her 30 recipes for sweet, savory, classic and non-traditional cannelés (original recipe, kourabiedes-, cheesecake-, tapioca pudding-, pomme d'amour-, carrot cake-, chorizo polenta-, speck muffin-style cannelés, etc...) are very imaginative and pleasant. Whether you are a die-hard worshipper of the historic version or you are a more adventurous baker I'm pretty sure that you'll have fun creating those lovely petits fours which will meet a great success at your table when served for teatime, brunch or as an apperitive. /// Le mignon petit livre de Catherine Nicolas est merveilleusement illustré et nous donne la possibilité de réaliser multiples variations autour de ce délicieux gâteau. Les 30 recettes sucrées, salées, classiques et non-traditionnnelles qu'elle nous présente sont très imaginatives et séduisantes (cannelés d'amour, cannelés aux pruneaux, cannelés en pâte de fruits, cannelés en robe de chocolat, cannelés à la crème d'avocat, cannelés moelleux aux lardons, cannelés de chèvre aux courgettes). Que vous soyez un(e) grand(e) amateur(amatrice) du cannelé original ou que vous adorez la nouveauté je suis sûre que vous prendrez beaucoup de plaisir à créer ces petits fours qui seront les stars incontournables de tous vos cafés gourmands, brunches, goûters ou appéritifs.

For my part I decided to try her "Cannelés Bordelais" in order to put an end to my years of craving for that humble treat. Although this experiment proved me once again that my reasons for loathing those damn silicone pans (they stink, stick and my cakes always get squashed when I try to unmold them - the old-fashioned metal molds/pans work perfectly and never let me down) are grounded, I was nonetheless really happy with the end result. Even if my cannelés were quite fugly, they nonentheless tasted divine and had the most orgasmic of textures. /// Pour ma part, j'ai décidé d'essayer la recette pour les "Cannelés Bordelais" classiques afin de mettre fin à ces années passées à saliver devant les images de cette humble gourmandise. Bien que cette aventure m'ait encore une fois prouvé que ma haine contre les moules en silicone est fondée (ils puent, collent et mes gâteaux sont toujours écrasés lorsque je les éjecte du moule - les bons vieux moules métalliques ne me laissent jamais tomber), j'étais tout de même contente du résultat final. Mes cannelés étaient assez moches, mais cela ne les a pas empêché d'être divins et d'avoir une textures des plus orgasmiques.

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According to the legend, this treat dates back to the 17th century and was invented by nuns of the convent of The Annonciades (today, nuns of the convent of Mercy) in Bordeaux. Back then cannelés were called "canelas" or "canelons", were long thin cakes wound around a stick ("canne" in french, hence the name) and fried in lard. Apparently they are very closely linked to the making of red wine. This beverage was filtered through whipped egg whites and as the personnel of the castle did not know what to do with the leftover egg yolks, they donated them the cloister.

This marvelous pastry has gone through ups and downs since the day it was invented. Its origin is still unclear and the word's ethymology is very enigmatic. The name "Can(n)elé" (pronounced "kah-nuh-leh" and meaning "fluted") is very recent. In 1970 it does not appear in the “Guide Gourmand de la France” by Gault and Millau and it is only when, in 1985, the brotherhood of the Canelé of Bordeaux sees the day of light that the name becomes a collective brand. Ten years later, this goodie is once again very popular and many manufactures are built (about 1400) in Aquitaine and Gironde. Today this wonder of the French culinary patrimony is so fashionable and beloved that it can be found in numerous bakeries in France and around the world (it can even be bought at Bordeaux's McDonalds -*ugh*).

When it comes to cannelés there are a lot of secrets surrounding them, but one thing is for sure, there is absolutely no mystery to why those unique confections meet such a success. It is absolutely impossible to doubt their deliciousness. They are just irrefutably fantastic and irresistible.

Made with a revamped crêpe batter, "Cannelés Bordelais" are a bit like a cross between a pancake, waffle, pudding, popovers and clafoutis. Their moist, spongy and custardy insides, crisp, crusty, chewy and caramelized outsides as well as amazing flavor redolent of vanilla and rum will enchant your tastebuds and conquer your heart. This delicacy is so exquisite that you'll be incapable of forgetting it and will bake them on a regular basis.

Oh, why did it take me so long to discover those wonderful babies? When I think that I have wasted so many years dawdling, it makes me rip my hair out in utter desperation. So, please do me a favor, don't be stupid like me and postpone the sampling of "Cannelés Bordelais" (or anything else for that effect). Run into your kitchen and make the immediately!

~ Cannelés Bordelais ~
Recipe adapted from "Petits Cannelés.... A Dévorer" by Catherine Nicolas.

Makes 12 mini cannelés or 7 medium cannelés.

Ingredients:
1 Pod vanilla or 1 1/2 Tsp Pure vanilla paste
200ml Full-fat milk
20g Unsalted butter, at room temperature
1 Big egg
90g Granulated sugar
1 Tbs Dark rum
45g All-purpose flour
1 Pinch Fine sea salt

Method:
1 . Put the milk in a small pan. Add the split and scraped vanilla pod (or the vanilla paste). Bring to the boil, remove from the heat and let rest for 10 minutes.
2 . In a medium bowl, cream the butter together with the sugar.
3 . Add the egg and mix well (use a whisk).
4. Incorporate the rum, then the flour and salt. Whisk well (there should be no lumps left).
5. Slowly pour the warm milk into the mixture while mixing gently.
6. Put the batter in the fridge (in a closed recipient) for 12 hours minumum.

7. The next day, preheat the oven to 210° C (410 ° C).

8. Pour the batter into the cannelé compartments about 3/4 of the way.
9. Bake for about 1 hour (or 45 minutes if you are using the mini molds).
10 . Once you've removed the cannelés from the oven, proceed to unmoold. Let cool on a wire rack.

Remarks:
I recommend you to use a traditional metal cannelé pan (no silicone).
If you don't have a cannelé pan then you can use a popover pan.
Cannelés are ready when they are crusty and looking caramelized as well as dark on the outside.
Eat rapidly. They are best when eaten fresh and still a little warm.

Serving suggestions:
Serve for dessert with some whipped cream and a fruit salad or alone for breakfast or teatime.

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~ Cannelés Bordelais ~
Recette adaptée de "Petits Cannelés.... A Dévorer" par Catherine Nicolas.

Pour 12 mini cannelés ou 7 cannelés moyen.

Ingrédients:
1 Gousse de vanille ou 1 1/2 CC de Pâte de vanille pure
200ml de Lait entier
20g de Beurre non-salé, ramolli
1 Gros oeuf
90g de Sucre cristallisé
1 CS de Rhum brun
45g de Farine blanche
1 Pincée de Sel de mer fin

Méthode:
1 . Mettre le lait dans une casserole. Y ajouter la gousse de vanille (fendue en deux et raclé - ou la pâte de vanille pure) et ses graines. Porter à ébullition, puis éteindre le feu et laissez infuser 10 minutes à couvert.
2 . Dans un bol moyen, mélanger ensemble le sucre et le beurre mou. Les battre en pommade.
3 . Ajouter l'oeuf et bien mélanger à l'aide d'un fouet.
4. Incorporer le rhum, puis la farine et le sel. Bien mélanger (il ne faut plus qu'il y ait de grumeaux).
5. Verser le lait petit à petit tout en remuant doucement avec le fouet.
6. Mettre la préparation au frigo (dans un récipient fermé) pendant au moins 12 heures.

7. Le lendemain, préchauffer le four à 210° C (410 ° C).
8. Remplir les moules à mini cannelés aux trois quarts.
9. Enfournez et faites cuire pendant 1 heure (45 minutes pour les petits) environ.
10 . Démouler les cannelés au sortir du four et faire refroidir sur un grille. Servir tiède ou à température ambiante.

Remarques:
Je vous conseille de cuire ces cannelés dans des moules métalliques.
Les cannelés sont prêts quand leur croûte est bien caramélisée et sombre.
Cette spécialité est meilleure fraîche et juste sortie du four (mais refroidie un peu).

Idées de présentation:
Servir au dessert avec de la crème chantilly et une salade de fruits, ou pour le petit déjeûner ou à l'heure du thé (sans accompagnement).

WORDLESS WEDNESDAY - THE BEAUTY OF TREES

KORVAPUUSTIT - FINNISH CINNAMON BUNS

Scandinavia is a place which's fascinating and tumultuous Viking past, unique culture, scenic grandeur and epic landscapes particularly speak to me. For some reason or another, I am mesmerized by the "land of the midnight sun". It could very well be due to the fact that I have Nothern roots and share berserker blood with its inhabitants. As a matter of fact, on my mother's side, I have English ancestors (some might have been Danish as well as Russian if you dig deep in the past) and probably also Danish origins thanks to my Swiss father (my family name seems to originate from Danemark). Anyway, Scandinavia has a certain romantic and nostalgic "je-ne-sais-quoi" that captivates my interest and touches my soul deeply...

In fact, my attraction to this penninsula dates since my early teenage years (quite a while now, LOL). My passion for this part of Europe started when I discovered Norwegian Black Metal in 1993, began to correspond with penpals who shared the same love for this sound-style and send letters all over the planet. Then, most people didn't have computers and the only way of keeping in touch was either by snail-mail or telephone.

It was an incredibly exciting period of my life because this musical movement was at it's beginning, still very underground and unspoilt by the big labels who only think about money rather than art. The music I listened to was not sold in stores and most musicians used flyers (which were placed in our letters and endlessly passed around) in order to let people know of their existence. I was in contact with many bands, bought lots of demos as well as fanzines (the printed version of blogs - I also contributed to a few of them with articles and interviews) and traded loads of tapes. I really enjoyed the secretive atmosphere and the feeling of belonging to a "hidden" group of avant-garde and alternative people.

“For me, NBM and nature are very closely related. It is synonymous with the mystique and magic of Norway."
- Peter Beste, Photographer

As a rule, Heavy Metal music (black, death, pagan, viking, folk, thrash, etc...) is very popular in the North of Europe. In Norway the Black Metal subgenre (the "2nd wave of BM" saw the light of day there at the beginning of the 199o) is quite possibly one of the country's n°1 musical/cultural export since the last 20 years and the negative tabloid coverage regarding the unfortunate events of the 90's didn't stop people from buying records or the Norwegian television channel NRK and medias from supporting this kind of Extreme Metal (live reports from festivals are made, documentary are being shown, musicians are being invited on TV shows, articles are posted on Norways's official site in the UK and photographies are being exhibited). Sweden, Danemark and Iceland have brought some amazing music and have a big scene too with very popular bands, but it's Finland that has the biggest Metal scene. It is the only country on the globe where Metal is mainstream (there are 3 million metal fans in a population of 5 million)...

"Why Heavy Metal? Perhaps it's something in our hearts and we are very passionate people!"
- Madame President of Finland

Nowadays, I still listen to a lot of Black Metal and Metal in general, but my love for Nordic culture has expanded to embrace other artistic genres. Lately I have discovered a growing interest for Scandinavian cinema which offers a big number of well-produced and refreshing films (nothing like the big Hollywood productions) as well as talented actors (Kristoffer Joner - one of my favorite, Aksel Hennie, Stellan Skarsgård, Alexander Skarsgård, Samuli Edelmann, Peter Franzén, Bjørn Floberg, Fares Fares, Mads Mikkelsen, Kim Bodnia, Torkel Petersson, Michael Nyqvist, Björn Starrin, etc... ) and filmakers. In addition to that, I have become extremely enthusiastic about their food and culinary customs. Being a foodie with an open mind and in constant search for novelty it is all naturally that I am strongly drawn to Scandinavia's unique cuisine and savors.

Bamboo plate supplied by Restauranware.com (plastic plates & catering supplies).

Being an amateur baker and having heard many words of praise regarding Béatrice Ojakangas' "The Great Scandinavian Book Of Baking", her cookbook has been on my mind and I have been dreaming of possessing it since a while. Happily, after much aching for that masterpiece I finally bought it for my birthday last December. Even if it is not a new publication and although it is a softcover devoid of photos this book is a real jewel. There are dozens of fabulous Norwegian, Swedish, Danish, Icelandic and Finnish recipes for delightfully hearty breads, divine yeasty coffeetime confections, rich and delicate cookies as well as cakes, scrummy pies and savory treats.

Until now, I have tested four specialities (Finnish "Rieska", "Pulla" and "Korvapuustit", and Norwegian "Butter Horns") and was really satisfied with the results. All were easy to bake, the measures were accurate and the methods were extremely straight-forward. Very encouraging. Now, I am looking forward to trying more of her awesome recipes.

Today, I have decided to present you a Finnish pastry named "Korvapuustit" (also called "Kanelli Pulla" when turned on their side and not sitting on their bottoms) and which consists of cardomomy sweet yeast dough filled with sugar and cinnamon. In Finland, you'll find them in every café or bakery. They are very popular with both Finns and foreigners alike.

Those rolls are similar to Sweden's "Kanelbullar" and to the American "Cinnamon Rolls", yet they differ a little from both. The differences lie within their ear-like shape (hence the name "Korvapuustit" meaning "little ear buns"), flavor (cardamom in the dough and a lot less sweet than their US counterpart), texture (less gooey than "Cinnamon Rolls") and size (relatively small compared to the oversized American rolls).

"Korvapuustit" are damn good and extremely irresistible. Once you've eaten one you can be sure that you'll come back for more and will not stop gobbling dem babies until you are literally exploding and feel stuffed like a pig!

My coffee rolls were dreamlike, fabulously soft, gorgeously moist, wonderfully buttery, divinely spicy and soothingly sweet. One bite into these luscious bundle of pleasure will bring a smile on your face. An blissfull feeling will descend upon you and ecstasy will submerge you. Are you ready to get experience that? There's no time to procrastinate, heaven is waiting for you so get busy baking!

~ Korvapuustit ~
Recipe adapted from "The Great Scandinavian Book Of Baking" by Beatrice Ojakangas.

Makes 10-12 rolls.

Ingredients For The "Dough":
1 Package (7g) Active dry yeast
1/2 Cup (120ml) Lukewarm water
1/4 Cup (60g) Unsalted butter, melted
1/4 Cup (50g) Castor sugar
1 Big egg, slightly beaten
1 Egg yolk
1/2 Tsp Fine sea salt
3/4 Tsp ground cardamom (optional)
2 1/4 -2 1/2 Cups (~ 300g) All-purpose flour
Ingredients For The "Filling":
1/4 Cup (60g) Unsalted butter, softened
1/4 Cup (50g) Castor sugar
1 Tbs Ground cinnamon
Ingredients For The "Glaze":
1 Egg, slightly beaten
1 Tbs Milk
Pearl sugar

Bamboo plate supplied by Restauranware.com (plastic plates & catering supplies).

Method For the "Dough":
1. In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes.
2. Stir in the butter, sugar, egg, yolk, salt, cardamom and 2 1/4-1/2 cups flour, then knead until dough is smooth.
3. Cover and refrigerate 2 to 24 hours.
4. Turn out the dough onto a lightly floured surface and roll out to a rectangle of 30x60cm (12 inches by 24 inches).
Method For The "Filling":
5. Spread with the butter, then sprinkle with sugar and cinnamon.
6. Roll up, starting from one of the 60cm (24-inch) side.
7. Cut the roll diagonally into 12 pieces (each piece will be about 1.3cm/½ inch on one side and 7.6/3 inches thick on the other side).
8. With two thumbs or the handle of a big wooden spoon, press down the middle of the side of each roll (by doing that the two cut edges will be forced upward/the rolls will resemble two “ears”).
9. Cover a baking sheet with parchment paper or lightly grease it.
10. Place the cinnamon ears on prepared baking sheets. Cover them with a humid towel.
11. Let rise for about 40 minutes, until the rolls are puffy and have doubled in size.
12. Preheat the oven to 200° C (400° F) after 20 minutes of rising.

Method For The "Glaze":
13. Once the rolls have risen, mix the egg and milk together.
14. Brush each roll with this mixture and sprinkle with the pearl sugar.
15. Bake for 8 to 10 minutes or until lightly golden.

Remarks:
You can replace the castor sugar by light brown sugar.
This recipe can be easily doubled.

Serving suggestions:
Eat those delicious rolls at any time of the day or night (!!!) and serve with a cup of good coffee or tea.

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Bamboo plate supplied by Restauranware.com (plastic plates & catering supplies).

~ Korvapuustit ~
Recette adaptée de "The Great Scandinavian Book Of Baking" par Beatrice Ojakangas.

Pour 10-12 brioches.

Ingrédients Pour La "Pâte":
1 Sachet (7g) de Levure sèche
120ml d'Eau tiède
60g de Beurre non-salé, fondu
50g de Sucre cristallisé
1 Gros oeuf, légèrement battu
1 Jaune d'oeuf
1/2 CC de Sel de mer fin
3/4 de CC de Cardamome en poudre (en option)
300g de Farine blanche
Ingrédients Pour La "Garniture":
60g de Beurre non-salé, mou
50g de Sucre cristallisé
1 Tbs Ground cinnamon
Ingrédients Pour La "Dorure":
1 Oeuf, légèrement battu
1 CS de Lait
Sucre perlé

Méthode Pour La "Pâte":
1. Dans un grand bol, dissoudre la levure dans l'eau et laisser reposer pendant 5 minutes.
2. Ajouter le beurre, le sucre, l'oeuf, le jaune d'oeuf, le sel et la cardamome. Battre ensemble, puis ajouter la farine et pétrir jusqu'à obtention d'une pâte lisse et douce.
3. Couvrir et mettre au frigo pendant 2 à 24 heures.
4. Mettre la pâte sur une surface farinée et la rouler en un rectangle de 30x60cm.
Méthode Pour La "Garniture":
5. Etaler le beurre mou et saupoudrer avec le sucre ainsi qu'avec la cannelle.
6. Rouler la pâte pour en faire un boudin assez serré (en commençant par l'un des côtés de 60cm).
7. Couper le boudin diagonalement en 12 tronçons.
8. A l'aide de vos pouces ou du manche d'une grosse cuillère en bois appuyer au centre de chaque tronçon (de cette manière les côtés coupés sont exposés et les brioches ressembleront à des "oreilles").
9. Recouvrir une plaque de cuisson avec du papier sulfurisé.
10. Mettre les brioches sur plaque et couvrir avec un linge humide.
11. Les faire lever pendant environ 40 minutes, jusqu'à ce qu'elles aient doublé de volume.
12. Vingt minutes avant d'enfourner les brioches, préchauffer le four à 200° C.
Méthode Pour La "Dorure":
13. Battre ensemble l'oeuf avec le lait.
14. Peindre chaque brioche avec la dorure et saupoudrer avec le sucre perlé.
15. Cuire 8 à 10 minutes ou jusqu'à ce que les brioches soient légèrement dorées.

Remarques:
Le sucre cristallisé peut être remplacé par du sucre brun clair.
Cette recette peut être facilement doublée.

Idées de présentation:
Mange à toute heure du jour ou de la nuit (!!!) et servir avec un bon thé ou café.

Bamboo plate supplied by Restauranware.com (plastic plates & catering supplies).

WORDLESS WEDNESDAY - SLOWLY, BUT SURELY

MERINGUE COFFEE CAKE - THE DARING BAKERS

Where have the last weeks gone? Is it possible that April is knocking on our door and that spring has already arrived?! The end of the month is nearing again, yet it feels as if I baked my last Daring Bakers challenge yesterday and not four weeks ago. I have the impression that I'm perpetuously running after time and can never fully take pleasure in what I'm doing because I can't even enjoy the present moment to the fullest and constantly have to project myself in the future...

Anyway, when I discovered the new DB recipe and found out that two of my favorite foodblogger friends had chosen it I was really thrilled and was looking forward to getting my robust Kitchen Aid working as it sounded very promising! The March 2011 Daring Bakers' challenge was hosted by Ria of "Ria’s Collection" and Jamie of "Life’s a Feast" who challenged us to bake a yeasted "Meringue Coffee Cake".

Being somebody with a strong penchant for pastries and anything bready, yeast risen coffee cakes represent the summum of pâtisserie bliss for me. I cannot resist such wonderful treats as they are extremely addictive and dreamlike. As a matter of fact, once I start eating one of those baked goodies you can be sure that I'll finish it in a flash and will not leave it to dry on the countertop (a blasphemy). If you want to make me happy, then consider baking or offering me a yummy rich bread (Panettone, Kougelhopf, Danish Pastries, Stollen, etc...). That'll immediately bring a smile to my lips and improve my mood. There is something so perfect, soothing and comforting about those soul-uplifting bakery items...

Well, speaking of droolworthy delicacies, I must make a confession regarding that subject. Those of you who have been following my blog Rosa's Yummy Yums since a while might be aware that I am an atypical and unique individual who separates herself from the flock, likes being different from the others, loathes what is mainstream, so-called trendy and boringly conventional. In this way, some of my wildest dreams are a far cry from other people's dreams. Mine are mostly food-oriented and say a lot about my enthusiasm for the culinary world as well as my attachment to all things gourmet.

My fantasies are extravagant and rarely transposable into the real world. They are like scenes out of one of Roald Dahl's burlesque, trippy, strange and delirious children's books. For example, I love to imagine that I am in one of the most fantastic, immense and amazing bakeries that can possibly exist, and a bit like the little boy Charlie Bucket in "Charlie And The Chocolate Factory" (minus the eccentric Willy Wonka and his Oompa Loompas) I am free to wander alone around the laboratory as well as the store and gobble anything I fancy. This not being reality, I would have the capacity to swallow as many creamy entremets, flaky croissants, warm pains au chocolat, melt-in-the-mouth Danish pastries, deliciously savory canapés, flavorful pork pate, luxurious ham croissants, heavenly éclairs, fruitilicious tartlets, comforting pies, exquisite cakes, fragrant breads, toothsome candies and exquisite chocolates as I wish. The ultimate orgy! Just thinking about it makes me drool incontrolably and puts me in a state of trance.

You might think that I've gone totally bonkers and lost my mind, but while some of you wish to own a luxury car, to possess jewels worth a fortune, to be a star in Holywood or to buy designer clothes (like any other woman I love clothes and jewels, but I could never spend a fortune on them) I prefer to daydream about having the opportunity to go on a quest for rare, gourmet and quality ingredients or be lucky enough to taste the most gorgeous dishes and gastronomic creations that this world has to offer.

As you can see I am incredibly passionate about food. Nothing can make me quite as cheerfuly as when I am in my matchbox-sized kitchen buzzing around like a high-spirited bee frolicking effortlessly from one flower to another as if it were a graceful ballarina dancing with incredible lightness and buoyancy. It is a pastime that I cherish as it keeps me sane and balanced...

Bread baking is a particularly healthy activity that can be compared to meditation or yoga. A certain dose of effort has to be put into the task, but method and concentration are also required. Dough needs love, care and attention in order to give good results. If you don't put your heart into the job, there is a big chance that you'll get a mediocre loaf. But, on the contrary, if you are having a blast then the final product will be perfect as it is quite impossible that things will go wrong.

Eventhough life left me a few psychological scars (death of my English grandmother and of my much cherished cat Fridolin, family harrassment, etc...) lately, I still love preparing delectable chows for my friends, boyfriend and myself as this enterprise relieves the tension, makes me feel good and has a positive effect on my soul.

So, although I am still mourning the passing of my granny and kitty, the prospect of putting together a "Meringue Coffee Cake" filled me with joy. I needed to savagely knead some dough in order to evacuated the sadness, stress, anger and frustration that I have been accumulating since the beginning of this year.

This challenge was ideal for take a break from my worries/sorrows as the fabrication of this sweet bread posed no problem and the whole process went smoothly. I got the job done in a relaxed and calm manner. No hysterical effusions of a distempered brain were to be noticed and I didn't even pronounce the word "bloody hell" once (something very rare).

The recipe was followed to the letter, but as we were permitted to operate a few changes flavor-wise I decided to incorporate some ground tonka bean (not legal in the US) to the dough and to add orange zest to the filling. I also refrigerated my dough overnight and used more cinnamon than instructed.

Oh, what a divine and exhalirating smell filled the apartment while my "Meringue Coffee Cake" was in the oven! Waiting for it to get fully baked and cooled was a real torture. I craved this beautiful, fluffy, moist, spicy, buttery and nutty brioche so much that I started pacing up and down my place like an agitated tiger in a cage. I felt as desperate as a dog having to sit quietly and watch his master having lunch. Terrible.

Thankfully, the evening came soon enough and I was finally able to sample that droolworthy coffee cake. Biting into this soft, sweet and scrumptious slice of heaven I reached total zenitude and peace of mind...

This post was submitted to Yeastspotting.

~ Meringue Coffee Cake ~

Makes 2 round coffee cakes, each approximately 10 inches in diameter.

Preparation time:
10 - 15 minutes preparation of the dough
8 – 10 minutes kneading
45 – 60 minutes first rise
10 – 15 minutes to prepare meringue, roll out, fill and shape dough
An additional 45 – 60 minutes for second rising
Baking time:
Approximately 30 minutes

Equipment required:
Measuring cups for dry ingredients
Measuring cup for liquid
Measuring spoons
Cutting board and sharp knife for chopping nuts & chocolate if using
2 large mixing bowls
1 small mixing bowl
1 medium mixing bowl for beating egg whites, preferably plastic or metal
1 medium saucepan
Electric mixer or stand mixer
Wooden spoon
Rolling pin
Spatula
Clean kitchen scissors or sharp knife
Plastic wrap & clean kitchen towel
Parchment paper
2 medium-sized baking trays (or 1 large if your oven is large enough)
Cooling racks
Serving platter
Vegetable oil to grease bowl

Ingredients "For The "Yeast Coffeecake Dough":
4 Cups (600g/1.5 lbs.) Plain flour
1/4 Cup (55g/2 oz.) Grannulated sugar
3/4 Tsp (5g/¼ oz.) salt
1/4 Tsp Ground tonka bean
1 Package (2 ¼ Tsp/7g/less than an ounce) Active dried yeast
3/4 Cup (180ml/6 fl.oz.) Whole milk
1/4 Cup (60ml/2 fl. oz.) Water
1/2 Cup (135g/4.75 oz.) Unsalted butter, at room temperature
2 Large eggs, at room temperature
Ingredients For The "Filling":
1 Cup (110g/4 oz.) Chopped pecans
2 Tbs (30g/1 oz.) Light brown sugar
2 Tsp Ground cinnamon
Zest of one orange
1 Cup (170g/6 oz.) Semisweet chocolate chips or coarsely chopped chocolate
Ingredients "For The Meringue":
3 Large egg whites, at room temperature
1/4 Tsp Fine sea salt
1/2 Tsp Pure vanilla extract
1/2 Cup (110g/4 oz.) Grannulated sugar
Ingredients For The "Egg Wash":
1 Egg, beaten
Pearl sugar for sprinkling

Method "For The "Yeast Coffeecake Dough":
1. In a large mixing bowl, combine 1 ½ cups (230g) of the flour, the sugar, salt, tonka and yeast.
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
3. With an electric mixe r o n low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes.
4. Add the eggs and 1 cup (150g) flour and beat for 2 more minutes. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together.
5. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
6. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes ( the rising time will depend on the type of yeast you use).
Method For The "Filling":
7. In a small bowl, combine the cinnamon, sugar, zest, chocolate chips and nuts for the filling.
Method For The "Meringue":
8. Once the dough has doubled, make the meringue. In a clean mixing bowl (ideally a plastic or metal bowl so the egg whites adhere to the side - they slip on glass - and you don’t end up with liquid remaining in the bottom) beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.
9. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.
Method For "Assemling The Coffeecakes":
10. Line 2 baking/cookie sheets with parchment paper.
11. Punch down the dough and divide in half.
12. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 51 x 25.5cm (20 x 10-inch) rectangle. 13. Spread half of the meringue evenly over the rectangle up to about 3/4cm (1/2-inch) from the edges.
14. Sprinkle half of your filling evenly over the meringue.
15. Now, roll up the dough jellyroll style, from the long side.
16. Pinch the seam closed to seal.
17. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down.

18. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
19. Using kitchen scissors or a sharp knife (scissors are easier), make cuts along the outside edge at 2.5cm (6.3 inch) intervals (make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring). Repeat with the remaining dough, meringue and fillings.
20. Cover the 2 coffee cakes with plastic wrap or a humid towel and allow them to rise again for 45 to 60 minutes.
21. Preheat the oven to 180° C (350° F).
22. Brush the tops of the coffee cakes with the egg wash and sprinkle with pearl sugar.
23. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown (the dough should sound hollow when tapped).
24. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks.
25. Allow to cool completely.

Remarks:
These are best eaten fresh, the same day or the next day.

Serving suggestions:
Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling (if not using pearl sugar).
Eat for breakfast or afternoon tea.

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Etant donné que je suis en vacance et que je n'ai pas beaucoup de temps pour bloguer, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)