Thursday, 21 September 2017

Brown Butter Peach Tea Cake with Honey Mascarpone


It rained for the first time in a long time this past weekend. It rained, it got a lot colder, and condensation formed on the window panes. It inevitably led me to believe accept the fact that it is no longer summer. The mere thought of bidding farewell to farmer’s markets, berry tarts, and sunlit après dinner strolls immediately put me in some sort of denial mode. What do you mean summer is coming to a close?

I am not a fall person. I may not win the popular vote in that front but I have no fear in admitting that I am not a fall person. Golden-hued leaves, crisp morning air, and fall baking, separately and collectively, do not pull at my heart strings. I love a slice of apple pie or luscious pumpkin with chantilly cream but they will almost always come second to a slice of strawberry rhubarb à la mode or no-bake summer berry cheesecake.

I do recognize that I will come to a point (usually in October) where I can no longer deny the arrival and existence of fall. I ease myself into fall. I will not trade peach pie for pumpkin pie overnight. I ease myself by creating transitional treats. This is one of them. I am not willing to let go of summer peaches just yet because we get the best local peaches here. End of summer peaches meet a brown butter and cinnamon type of situation. Brown butter is always a good idea and especially so when it is fall. It is warm and it has nutty undertones that pair so beautifully with warm spices. I did not want to go overboard (just yet) so I took the dash of cinnamon I always add to my peach pies and added it to the brown butter cake. The cake is also made with Pure Leaf Peach Iced Tea and this is where the peach flavour comes in. Each cake layer also gets brushed with the tea before getting enrobed in the most velvety honey mascarpone. Sometimes I would dice some peaches, cook it down into a compote, and fold it into the honey mascarpone. Both version are equally delicious and will let you hang onto summer for just a tad longer.













Brown Butter Peach Tea Cake with Honey Mascarpone
Yields four layer 6-inch cake

Brown Butter Peach Tea Cake
3 1/2 cups flour
3 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1 1/4 cup brown butter, room temperature
1 3/4 cups sugar
4 egg whites
1 egg
1 teaspoon vanilla extract
1 cup whole milk

Preheat oven to 350ºF and prepare four cake pans.

In a small bowl, combine flour, baking powder, cinnamon, and salt. Set aside. 

Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Beat in egg whites and full egg one at a time, until well combined. Mix in vanilla extract. 

On low speed, alternate adding flour mixture with the milk and peach iced tea, beginning and ending with the flour. Mix just until combined.

Evenly distribute batter among the four cake pans. Bake for 26 – 28 minutes.

Peach Iced Tea Soak

Honey Mascarpone Frosting
1 cup whipping cream
275g mascarpone, room temperature
1/3 cup honey
Pour whipping cream into bowl of standing mixer. With the whisk attachment whisk the whipping cream until it becomes fluffy and forms stiff peaks. Transfer whipped cream into a different bowl.

With a paddle attachment on your mixer, beat mascarpone until light and fluffy. Gradually add in honey and beat for 2 - 3 minutes. In the same bowl, gently fold in the whipped cream.

Assembly
With a pastry brush, brush on Peach Iced Tea before layering the brown butter cake layer with frosting. Alternate between cake layer, tea soak, and frosting until you finish off with the final cake layer. 

Using a bench scrapper, apply more frosting on the sides of the cake and smooth it out. 

Garnish with flowers and macarons.


Thank you PURE LEAF for supporting Constellation Inspiration!


Sunday, 17 September 2017

End of Summer Fruit Tart (and a Trip to the Farmer's Market)


It is September. It is September (so basically Fall) but I have not posted more than one summer tart and I have definitely made more than one this season. I have posted this strawberry cream cheese tart but where did the post on the fig and earl grey mascarpone tart, this mango tart or this rhubarb tart with crème pâtisièrre go? I got a bit too into making the tarts instead of posting about them, but I think I am okay with that. I have accepted the fact that I want to use all this summer produce when it is at its peak even if it means that the blog post will be a bit delayed. I promise I will eventually have the recipes and photos all up though.

All these summer fruit tarts have been the direct result of me visiting the farmer's markets on the weekends. I visited a farmer's market for the first time earlier this summer and since then, I have been hooked. Vancouver is littered with farmer's markets all throughout the warmer months and has been for a long time. I do not know why it has taken me this long to visit my first one. It started with my quest to find pink pearl apples. Pink pearl apples were not in season yet (and hard to find in general) but I was smitten by all the jewel-toned berries that were in season. 


Visiting the farmer's market early in the morning right when it opens is the best - you get the largest variety of produce. The biggest perk of going early in my opinion is that you can pick up a coffee and a fresh pastry while it is still warm to start off your day. My pastry of choice at farmer's market have been a savoury scone or bun. A warm feta and chive scone, to be specific. 










I picked up a large flat of mixed berries, knowing that they were meant for a tart that would show off all their colours. A rich chocolate tart, a classic vanilla custard, adorn with all the fresh berries piled high and a few apple roses, was exactly what I wanted. Besides the sweetest organic strawberries I have tasted all year, my favourite find from this Saturday market was a bouquet of edible flowers. There was this one small stall at the market that sells fresh herbs. Compared to the other vendors, her stall was on the smaller side, with only a limited amount and types of offerings. At the very end of the wooden table she used to display all the herb plants, there was a tiny section that displayed a few bouquets of edible flowers. She had a selection of pink edible roses but all the shapes and colours being shown off by the variety bouquet was what my heart was after. I picked up her last variety bouquet that was predominately herb-based, but had more than enough roses, lavender, lemon thyme, chive blossoms and wild bergamot. There was even a small raspberry sharing a stem with a flower. The vendor said she only has two or three bouquets each week and that they really vary each time. 




End of Summer Fruit Tart
Yields 9-inch tart

Chocolate Pâte Sablée
8 tablespoons unsalted butter, room temperature
1/3 cup powdered sugar
1 large egg yolk
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon salt

In a medium-sized bowl, whisk together, flour, cocoa powder, and salt. Set aside.

Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.

Beat in the egg yolk and mix until fully combined.

With the mixer on low speed, beat in the dry ingredients just until the dough comes together and there is no more visible flour. Careful not to overmix. Remove dough from the bowl and press the dough into the tart pan, making sure it is evenly distributed. Using a fork, prick the bottom of the tart shell to prevent the bottom from puffing up when baking.

Wrap the pan loosely in plastic and chill 30 minutes.

Bake the tart shell at 410F for 15 minutes. Remove carefully from oven and let rest on a wire rack. Let cool completely before filling with custard.

Vanilla Custard
1 cup milk
1 cup cream
1 vanilla bean 
4 egg yolks
1 tablespoon cornstarch
2 tablespoon granulated sugar

Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks, cornflour, and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 10 -15 minutes or until custard thickens and coats the back of a metal spoon.

Let custard cool completely before filling the tart shell and garnishing with berries.

Garnish
1 cup blueberries
1 1/2 cups strawberries
1 cup blackberries
3 Italian plums, quartered
1 apple, quartered then sliced thin with mandolin
Edible flowers


Wednesday, 23 August 2017

Peach Melba Sundaes with Cheesecake Ice Cream


Traditionally, Peach Melba is a dessert of peaches, vanilla ice cream, and raspberry sauce. This dessert was invented by Auguste Escoffier and for the first rendition of this dessert, all three components of it were served in an ice sculpture of a swan. You will not find an ice sculpture of a swan here on the blog today unfortunately, but you will find a Peach Melba-inspired sundae. I say 'inspired' because apparently Escoffier said that "any variation on this recipe ruins the delicate balance of its taste" and I do not want to be angering any well-respected French chef. That is not the purpose of my blog post today.


I have been going to quite a few farmers market this summer. Prior to this year I have not really been to an outdoor market even though Vancouver is littered with them throughout the summer months. It was a mixture of two things that started my love for these markets - how they remind me of the les marchés that my Mom and I explored daily when we spent ten days in Paris and how the market provides endless sources of inspiration for seasonal baking. It is a also quite a nice date idea, sharing freshly baked pastries and coffee while you stroll around the market on a warm summer morning.

Quite a few stone fruits are in season right now (did you know that raspberries are stone fruits?!). A perfectly ripe peach is my weakness and when I saw all the perfectly lined up green containers of local peaches at the market, I knew peaches would be the star of the next blog post. I wanted to stray away from peach pie because I did not want to be dealing with keeping pie dough chilled in this summer weather. After some extensive 'research' (aka. ask my friend Tessa for peach dessert ideas) I decided on Peach Melba, but with a few twists. I kept the peaches as they were because I cannot be messing around with the peach of Peach Melba, but had some fun with the other components of the classic. The base of the sundae is composed of a layer of cubed buttery pound cake. A traditional Peach Melba does not have any form of cake but when I get to add cake to a dessert, I will always happily do so.  It is then topped with two scoops (maybe three if you wanted the extra fun, but never just a sad single scoop please) of homemade velvety cream cheese ice cream. Fresh peaches and raspberries from the market garnish the sundae. You might find an occasional fig slice in mine because I love a ripe fig in the summer as well. To play on the raspberry sauce component, the sundae is finished off with a raspberry iced tea syrup. This raspberry tea syrup is so good. It will remind you of a chilled glass of iced tea in the summer, but better. It is much like a concentrated iced tea, with all the pleasantly bitter components of iced tea but it also has a sweetness that ties the sundae together.












Peach Melba Sundaes with Cheesecake Ice Cream
Yields 6 - 8 individual sundaes

Vanilla Pound Cake
4 large eggs
1 cup unsalted butter, at room temperature
1 1/8 cup granulated sugar
2 teaspoons vanilla extract
1 cup minus 1 tablespoon (227g) all-purpose flour

Preheat the oven to 325F and grease a 8 x 4-inch loaf pan.

In a bowl of a standing mixer, cream the butter, sugar and vanilla until smooth. Add the eggs and continue beating.

Gradually add the flour and mix until just incorporated.

Pour the batter into the pan and level it. Bake for 50 - 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool before slicing.

Cream Cheese Ice Cream
1 (8 oz) package cream cheese, softened
1 cup whole milk
1 cup heavy whipping cream
1 cup granulated sugar
2 teaspoon vanilla
1/4 teaspoon salt

To make the ice cream, combine the cream cheese, milk, cream, sugar, salt, and vanilla, in the bowl of a large food processor fitted with a blade attachment.

Blend on high speed until smooth.

Transfer the mixture to the bowl of an ice cream maker and churn according to the manufacturer's instructions.

When ice cream in done churning,  spoon it into a freezer safe container. Allow ice cream to rest in the freezer for at least 3 hours until firm.

Raspberry Iced Tea Syrup
1 1/2 cup Pure Leaf Raspberry Iced Tea
1/3 cup granulated sugar

In a small sauce pan over medium heat, combine Pure Lead Raspberry Iced Tea and sugar.

Keep reducing the iced tea until roughly 1/3 cup of liquid remains.

Transfer to heat-safe container to let cool.

Note: syrup will become much thicker when cooled.

Assembly
For each sundae, cube a slice of pound cake into 1/2 inch cubes and place at the bottom of the sundae cup. (You will have leftover pound cake from the recipe, but it is a great cake to eat on its own.)

Top each sundae with two generous large scoops of cream cheese ice cream.

Garnish with peach slices, raspberries, or any other fruits that are in season.

Drizzle with raspberry iced tea syrup and serve immediately.



Thank you PURE LEAF for supporting Constellation Inspiration!

Sunday, 23 July 2017

Lemon Tea Cake with Lemon Curd and Vanilla Cream Cheese Frosting


This is summer. Ranunculus stems, farm-fresh berries, cotton candy skies, and the blithe nature of it all. Those are some of the things I treasure the most in summer. This summer, though, has been one quite different than the ones in the past. I learned more, laughed more, loved more, and grew up the most. I learned to love fully. Love deeply. I also learned all of that can come with the greatest ease.

This cake is my summer cake. It is a frosted glass of ice cold iced tea with a lemon wedge, a refreshing tangy lemon curd bright enough to make you pucker a little, a cheesecake bar at your favourite bodega. This cake is a few of my summertime favourites rendered into one. It starts off with three layers of fluffy Lemon Tea Cake made with Pure Leaf Lemon Iced Tea. They sandwich a brightly-hued tart lemon curd. A cream cheese frosting, because a classic never goes out of style, enrobes the cake. It dresses it only partially because that’s been the theme of cakes here ever since day one. The cake is adorn with stems of ranunculus and garden roses because I like my cakes to also serve as a seasonal greeting of some sort.

I am particularly thrilled by the summer qualities of this cake because everything I have been baking recently have been quite the opposite of ‘summer’. If you follow me on social media you will see that the past weekend was filled with many snippets of what appeared to be Christmas cookies. Apparently, but not surprisingly, editorial (!!) work has to be done much in advance and it is really up to you to find fresh cranberries in the summertime and candy canes while everyone traded those in for summer ice pops a few months back. It was a challenge I happily accepted and look forward to seeing the fruition of. I will keep you posted, I promise.









Lemon Tea Cake with Lemon Curd and Vanilla Buttercream
Yields one 6-inch three layer cake

Lemon Tea Cake
3 1/2 cups all-purpose flour
3 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
4 egg whites
1 large egg
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup PURE LEAF Lemon Iced Tea

Preheat oven to 350F and prepare three cake pans.

In a small bowl, combine flour, baking powder and salt. Set aside.

Using a mixer, cream butter and sugar on medium speed until light and fluffy. Beat in egg whites and full egg one at a time, until well combined. Mix in vanilla extract.

On low speed, alternate adding flour mixture with the milk and lemon iced tea, beginning and ending with the flour. Mix until just combined.

Evenly distribute batter among the cake pans. Bake for 36 - 38 minutes, or until insert comes out clean.

Lemon Curd
2 lemons (for the zest)
1/2 cup granulated sugar
1/2 cup fresh lemon juice
3 large eggs, whisked
6 tablespoons unsalted butter, cubed, at room temperature
Pinch of salt

Zest two large lemon. Combine the lemon zest and sugar in a small bowl and using your fingers, rub the zest and sugar together until it becomes aromatic. Set aside.

Whisk the three eggs before tempering.

Prepare a double boiler. In the double boiler, whisk together juice, lemon-sugar, and eggs together until sugar has melted. Stir in butter and continue whisking frequently. Cook the curd in the double boiler until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 10 minutes.

Transfer lemon curd to a bowl and chill.

Vanilla Cream Cheese Frosting
8 tablespoons cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
2 1/2 cups confectioners sugar
2 tablespoons whole milk
2 teaspoon vanilla extract

Using an electric mixer, beat the cream cheese and butter together until smooth.  With the mixer on low, mix in the remaining ingredients until just combined.  Once incorporated, turn up the mixer to medium-high and beat until fluffy.  Adjust the sugar and milk until frosting is at desired consistency.


Thank you PURE LEAF for supporting Constellation Inspiration!