Tiramisu Crepe Cake

                                                    

I made this last summer for a party and just came across the recipe and I'm telling you it is like going to HEAVEN....Imagine a cloud. Now imagine a cloud that dissolves in your mouth leaving behind whiffs of vanilla, coffee and chocolate, impossibly decadent and light at the same time. Excited yet? I was too.

For the Crepes:
6 tablespoon (82.5 gm) butter
3 cups (720 ml) milk
6 eggs
1 1/2 cups (192 gm) flour
6 tablespoon (75 gm) sugar
Pinch of salt
3 tablespoon (45 ml) Kahlua/Baileys/brandy (I used Kahlua)

For the Tiramisu (cream):
3 large eggs, separated
3/4 cup (150 gm) sugar
1 (8-oz/240 gm) container mascarpone cheese
1/2 cup (125 ml) chilled heavy cream
1/3 cup (75 ml or according to taste) Kahlua/Baileys/brandy (I used Kahlua)
3 oz (85 gm) dark chocolate (I used Lindt 60%)
pinch of salt

Make the crepes:
THE DAY BEFORE (I write this in caps because I usually miss this instruction, start off excited with a new recipe and 20 hungry guests showing up in 2 hours, only to discover that such-and-such needs to marinate/rest/relax for 6)
1. Brown the butter in a heavy bottomed saucepan, scraping the pan occasionally. (I usually stand over mine like a mother hen to ensure it doesn’t burn.) It’s done when it’s brown obviously, but the heady, nutty aroma should give you a clue that you’re getting there.
2. Heat the milk in another saucepan until it comes to a gentle simmer. Remove pan from heat and cool for 10 mins.
3. Dump eggs, flour (I sift mine directly into the jar), sugar, salt, liqueur into a blender and beat on medium speed just until you get a smooth batter. Add the milk and butter slowly and give that thing another whirl.
4. Refrigerate for 6 hours or overnight. (This is so the gluten developed during beating can get time to relax.)

5. Take the batter out and allow it to come to room temperature.
6. Heat a 6-8 inch (whatever suits you) non-stick or seasoned pan. Brush the surface lightly with butter. (I brush my butter stick directly over the pan.) Pour a scant 1/4 cup of batter and lift and swirl the pan quickly but gently so that the batter coats the pan evenly. Cook until the bottom just begins to brown, about 1 min. Then loosen the edge with a knife, pick up the crepe with your fingers and flip it over. (Trust me, this is much easier than it sounds.) Cook the other side for about 10 seconds. Flip the crepe onto a baking sheet/plate lined with parchment. The recipe says to repeat until you have 20 perfect crepes. I don’t know about the perfect, but you will get 20 crepes from the batter.

Make the tiramisu cream:
1. Beat the egg yolks with 1/2 cup sugar over a double boiler at medium speed until pale and think, about 2 mins. (Keep the heat gentle, we don’t want sweet scrambled eggs.) Keep aside to cool.
2. Clean the beaters (don’t be lazy here). Beat egg whites with a pinch of salt just until soft peaks form. 3. Add remaining 1/4 cup sugar a little at a time and beat just until stiff peaks begin to form.
4. Clean the beaters (I know!). Beat cream in another bowl just until soft peaks form.
5. Beat mascarpone and liqueur into the cooled egg yolk mixture just until combined.
6. Fold cream gently into the mixture, then fold in the egg whites.
7. Chill, covered, for 1-2 hours.

Assemble the cake:
1. Start with a crepe, spread a thin layer of mascarpone cream over (about 1 1/2 tablespoon) and finely grate chocolate over that. Repeat, finishing with the last crepe.
2. Chill layers and remaining cream for about an hour.
3. Frost the top and sides of the cake with remaining cream. Finely grate chocolate all over.
4. Chill for at least 2 hours before serving.

                                                                                         

White Chocolate & Raspberry Tart...

My all the time favorite dessert. Perfect for a Sunday afternoon with a nice, chilled glass of Chardonnay.
If this doesn't bring smile to your face, I don't know what does! :-)

Ingredients:                                                                                    

Shortbread Crust

• 2 1/4 cups (560 ml) flour
• 1 pinch of salt
• 1/2 cup (125 ml) sugar
• 3/4 cup (180 ml) unsalted butter, chilled and cubed
• 4 egg yolks
• 1 tablespoon (15 ml) ice water or 35% cream
• 1 tablespoon (15 ml) lemon juice

Filling:

• 3/4 cup (180 ml) 35% cream
• 4 ounces (120 g) white chocolate, chopped
• 1 egg, lightly beaten
• 1 Tbsp raspberry liqueur or brandy (optional)
• 1 1/2 cups (375 ml) fresh raspberries
• 1 handful White chocolate shavings
• 
  

  Directions:

  Shortbread Crust

1. Place the flour, salt and sugar in a food processor and pulse for a few seconds.
2. Add the butter and pulse until the mixture resembles coarse cornmeal.
3. Add the egg yolks, water or cream and lemon juice.
4. Pulse until the mixture begins to form a ball.
5. Remove the dough from the food processor. Shape into a disk.
6. Cover with plastic wrap and refrigerate for 30 minutes.
7. Pat the dough into a 9-inch (23 cm) pie pan. Refrigerate for another 30 minutes.
8. With the rack in the lowest position, preheat the oven to 375°F (190°C).
9. Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place.
10. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.

• Filling:

1. Preheat the oven to 325°F (170°C).
2. In a saucepan over low heat, gently melt the chocolate in the cream.
3. Lightly beat the egg using an electric mixer on lowest speed.
4. While beating, slowly add the chocolate mixture and liqueur taking care not to incorporate air into the mixture. Beat for 15 seconds more.
5. Arrange 1 cup (250 ml) raspberries on the pie crust with their pointed ends facing up.
6. Gently pour the filling over the berries without covering them completely.
7. Bake until the centre is firm, 30 to 35 minutes.
8. Let stand at room temperature for 3 to 4 hours.
9. Just before serving, garnish with white chocolate shavings and the remaining raspberries. Best if served the same day.
• Bob Appetit 

Paella Valenciana

I am so lucky to have a special friend in my life whom I adore. She is from the Heart of Spain and she is my inspiration for Spanish cooking. Her food and cooking is out of this world. I tried to mimic one of her most popular recipes and I think it is close to what I learned from her and I like to share it with you. 

Enjoy!

                                                                                              

Ingredients

• 4 cups Bomba rice
• 8 cups fish stock
• 2 small chicken breasts cubed
• 8 king-sized prawns/langoustines
• 8 pieces mussels 
• 200 grams shrimp
• 3-6 Piquillo Peppers (sliced into strips) plus a few strips to use as garnish
• 200 grams peas (fresh or frozen)
• 2 tomatoes, skinned and chopped
• 2 cloves garlic, thinly sliced
• 3-30 strands saffron, crumbled (I am Persian so mine is 30) you can use 3 
• Olive oil for frying

Preparation

• Sauté garlic in paella-type pan.
• Add the chicken and cook for 5 to 10 minutes under medium-high heat.
• Add tomatoes, peas, shrimp and saffron.
• Cook for a few minutes.
• Add rice and stock.
• Simmer for approximately 20 minutes.
• Decorate with prawns and mussels a few minutes before rice is cooked.
• Cover paella with a lid.
• Poach seafood for a few minutes.
• Decorate with lemon quarters and Piquillo Peppers.

Enjoy!