Happy Holidays from D!

It's Christmas!!!

and the best part: the dessert!!!

 

Who doesn't love a decadent Buche de Noel? It's one of my personal favorites. You have a lot of variations of this famous yule log but the classic chocolate genoise with  chocolate whipped cream will always have a special place in my heart <3 .





 

 

I'll admit, the rolling part of the cake took me some time (and several cakes!) to master, but the result definilty worth the trouble. 

 

 

Other than that, the cake is pretty straightforward to make. Just bake your favorite genoise sheet cake , spread some chocolate whipped cream and roll!

 

Some green and red fondant holly will look great on top. But maybe next year I'll try baking some meringue mushrooms.

 

 

Happy Holidays Everyone!! May the coming year bring us even sweeter things...

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A million sheets of heaven: Mille Feuilles

Photo Credit: Diana Loutfy

Mille Feuilles: Puff pastry with French cream and a topping of powdered sugar! Is there a more perfect combination?

I found in this recipe in the Cake Boss's book. (I plan of trying out all his recipes! There's a 100 of them =D ) But he calls these Napoleons. The only difference is the topping. I used powdered sugar, whereas his had icing on top.

My family has been asking for this dessert for a long time now, and I've always been afraid of how the puff pastry will turn out. It's a bit hard to control, but once you know how to work with it, you'll get the results you want.

Anyway, I made this dessert by following these steps:

1. I baked two rectangle puff pastry sheets.

Photo Credit: Diana Loutfy

2. In order to make French Cream, I mixed both Italian Custard Cream with Whipped Cream. Whipped Cream is simply 1 cup Whipping cream to 1/4 cup sugar whipped until thick. The Custard is bit more complicated but the basic idea is that you should simmer some milk with vanilla essence on medium low heat. In a separate bowl, whip up egg yolks, sugar and cake flour. Then mix both together until thick. After taking of beat, you add a LITTLE bit of butter and refrigerate. (I'll make a more detailed recipe soon and add it to the index :) )
3. You cut up the puff pastry and assemble!
4. Sprinkle some powdered sugar on top.

Photo Credit: Diana Loutfy

Bon Apétit! 

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