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Author Topic: If you are on a diet, don't open this thread  (Read 160473 times)
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alek0
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« on: December 06, 2008, 07:29:06 AM »

This week, I made these:

Lemon tuile, filled with fresh fruit, and raspberry sauce:


Almond cake, with sour cherries&mixed berries&lemon cream:


Pancakes/crepes (one with chestnut flour, others with added green tea powder), filled with raspberry jam and chestnut cream with Baileys, decorated with pulled sugar and candy:


If anyone is interested in recipes, let me know. Cake is a bit more complicated, the rest is rather simple.
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Sandi K
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« Reply #1 on: December 06, 2008, 07:36:11 AM »

Oh Alek, thanks a million, I had just lost 4 lbs and gained it all back just looking at these pics!   Grin  Heck with the recipe, I could never accomplish such grandieur, cant you just mail me one of those cherry cakes?   Grin  Your cake looks like a elegant castle, mine would come out looking like a country shack.   Cheesy
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karvskitties
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« Reply #2 on: December 06, 2008, 10:56:12 AM »

Wow, quite impressive.
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tesla
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« Reply #3 on: December 06, 2008, 01:46:41 PM »

Alek0, your creations as usual are remarkable.  You are so talented.  Don't take this the wrong way, but I'm glad I don't live in your house.  I would be as BIG as a HOUSE if I did with all your scrumptious food choices. Grin Grin
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straybaby
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« Reply #4 on: December 06, 2008, 02:20:26 PM »

Ohhhhhhh, I'd like the Lemon tuile recipe!!! 

I have a shipment of organic citrus arriving on Tuesday including Myer Lemons  Grin I also have berries frozen from my CSA. And some canned as chunky berry sauce I made. I love finding new things to do with them  Cheesy
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purringfur
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« Reply #5 on: December 06, 2008, 04:59:56 PM »

What works of art!  Masterpieces!  I, too, would love to have the lemon tuile w/ fruit recipe!  Now, I'm hungry!
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trudy1
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« Reply #6 on: December 06, 2008, 05:29:04 PM »

This food is driving Me crazy. I want one of everything. And it's so beautiful.
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« Reply #7 on: December 06, 2008, 07:05:52 PM »

Ah man, I knew I shouldn't have opened this thread LOL. 
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JustMe
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« Reply #8 on: December 06, 2008, 07:17:15 PM »

Your latest creations are magnificent, too!  When do you find the time?  Amazing! 
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Eventually they will understand,
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catwoods
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« Reply #9 on: December 06, 2008, 10:10:56 PM »

It's like edible sculpture. Did you ever think of a career in art?
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lesliek
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« Reply #10 on: December 06, 2008, 10:20:09 PM »

They all look good,but I would love to have the lemon tuile with fruit recipe. Its a good thing you don't live near me,I'm already overweight !
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alek0
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« Reply #11 on: December 06, 2008, 11:23:01 PM »

Thank you!

Here is the recipe for tuiles, I'll type in original (from Advanced Professional Pastry chef book) and then list modifications for different colours and flavors.

I normally make 1/4 of this quantity, which is quite enough. The paste itself can be stored in the fridge for a week, baked tuiles are best eaten fresh when they are still crispy.

Basic vanilla tuile

Ingredients:
8 ounces (225 g) unsalted butter
8 ounces (225 g) powdered sugar, sifted
1 cup (240 ml) egg whites
1 teaspoon vanilla extract
8 ounces (225 g) sifted cake flour

Cream butter with powdered sugar, slowly incorporate egg whites, then vanilla and in the end the flour, mix just enough to get a smooth paste.

Spread thinly in a desired shape on a silpat mat (if you don;t have it, non-stick baking paper may work, but if you bake things regularly, silpat is a good investment), and bake at ~390-400 F (around 200C) until you see some golden spots or edges start to turn golden. Since they are very thin, baking time is quite short, typically under 5 min.

For getting different shapes, you can either spread it by hand, or make stencils out of cardboard (cake boxes work well for this purpose).

Green tea tuile
Replace some of the flour with green tea powder (no more than 1/3).

Chocolate tuile:
Replace up to about a 1/3 of the flour with cocoa powder.

Lemon tuile
Replace vanilla extract with natural lemon flavouring and add a teaspoon of finely grated lemon zest.

Making patterned tuiles
Use chocolate or green tea tuile and a decorating bag or cake comb to make desired pattern. Put silpat mat in the fridge for a few minutes to set. Then spread vanilla or lemon tuile paste over the pattern and bake.

Making tuile cones
Prepare the molds for cream horns. If you don't have any, wrap ice cream cones with aluminum foil, that can do as a replacement.
Make thin tuile paste circles, bake them, and when they are one switch off the heater of the oven but leave silpat with tuiles in warm oven and take them out with a spatula one by one and while they are warm roll them around the mold or ice-cream cone covered with aluminum wrap. In a similar maner, you can make tuile baskets, just put one circle in a small bowl or brioche mold, and press with another bowl or mold on the top. Tuiles are very flexible when they are hot. When they are cold, carefully remove from the mold.

For tuile cones with fruit, use fresh fruit not frozen, wash it and dry it, berries work best or anything that won;t release much fruit juice. You want the cones to stay dry an crispy, so they should be filled wth fruit right before serving.

Serve with raspberry or other fruit sauce, and the sauce should be spread in front of the tuile cones so they don't get wet, i.e. stay crispy.

Straybaby, since this requires only lemon zest, you need any other recipes? I got one really nice and simple lemon cream, very strong lemon taste, from book Dessert University by Roland Mesnier, he was white house pastry chef. Got that lemon cream in this cake, one of early works with quite a few mistakes in decorating, but it was tasty:

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JJ
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« Reply #12 on: December 06, 2008, 11:47:16 PM »

Do you think of these designs before you make them or do you have a sort of guideline that you elaborate on and change up? You are so talented and everything is so unique. You need to have an art career or go into the wedding design bakery end of things. I can just imagine how really mind boggling your wedding cakes would be - ummmmm can taste them now, so delish!!!
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alek0
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« Reply #13 on: December 10, 2008, 06:17:48 PM »

Thank you again! Here is another one, just finished last night, not much decoration since I didn;t have time. Normally I make cakes on weekends only but this time previous cake disappeared by Tuesday, so...



Close-up of the finished gumpaste rose:

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JustMe
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« Reply #14 on: December 10, 2008, 06:39:52 PM »

Okay, alek0.  Enough is enough!  You have to stop torturing us with your beautiful edible creations.   Tongue Tongue   Grin Grin

Yummy.
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Eventually they will understand,
Replied the glorious cat
For I will whisper into their hearts
That I am always with them
I just am....forever and ever and ever.
Poem for Cats, author unknown

"A kitten in the animal kingdom is like a rosebud in a garden", author unknown
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