This is different with American type Brownies. Lots of alcohol. I used Cointreau which matches very well with chocolate. I did experimenting using different types of organic flour and even replacing some butter with avocado.
Ingredients: Italian Couverture Chocolate, unsalted butter, organic milk, kampong eggs, organic cake flour, organic oatmeal flour, organic quinoa flour, walnuts, hazelnuts, avocado and Cointreau
Brioche with candied fruits, hazelnuts and crème frangipane filling. Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs.” It has a dark, golden, and flaky crust, frequently accentuated by and egg wash applied after proofing. Brioche is usually eaten for Sunday’s breakfast but sometimes it is treated as cakes as well. In France, there are many traditional cakes made using Brioche dough.
This is made using indirect method, in which the ingredients are combined and the dough is prepared in more than a single phase. Unlike straight/direct dough method, the indirect method uses the poolish, the biga, or the crescente. A poolish is often imprecisely referred to as a sponge in the US. It is made of a mix of water, flour, and yeast, and is normally used as a starter. The poolish is a substantial cultivation of yeasts and acids which is very firm to the touch, cool, and made active by dose of yeast (1%). The rest time of the poolish is commonly from 16 to 18 hours although I rested them for only 25 minutes.
The crème frangipane is made by mixing crème pâtissière and crème d’amande. The scent of vanilla beans and the almost combination were just perfectly made in heaven.
Made during my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan from Aug 18th – 22nd 2014.
A chewy bar filled with the heady taste of honey and the crunch of roasted pistachios, almonds and hazelnuts. Originally from South of France. In France, there are two kinds of nougat: Nougat de Montélimar, which is on the softer side and white from being made with egg whites, and Nougatine, which is darker and made with caramelised sugar. It often has a firmer consistency with more crunch. The process is all about timing. The temperature of the honey and sugar is very important.
These cookies are not only cute but also healthy. Butter-free, sugar-free, eggs-free, baking-soda free and totally gluten-free cookies. Mostly organic ingredients.
I did make the same dough using unsalted butter and as we all know butter gives softer texture and taste but once you’ve tried these butter-free cookies, you will definitely love these! They have coarse-texture but you will enjoy each bite of them and the feelings are unforgettable!