Dark Chocolate Truffels

En till smaskig tryffel! Choklad kan man aldrig få för mycket av. Denna kommer också från Chokladfabrikens bok. Ingredienserna är angivna i gram för att proportionerna ska bli bra! Ett tips: Ju godare konjak du använder, desto godare blir tryfflarna!

Ingredienser:

200 g mörk choklad
200 g grädde
40 g glykos (1 3/4 msk)
20 g rumsvarmt osaltat smör
25 ml konjak

Tillagning:

Hacka chokladen fint. Koka upp grädde och glykos och häll över chokladen. Klicka i smöret och låt det smälta. Rör massan slät och häll i konjaken. Låt massan smalna och forma till kulor som du rullar i kakao.

Another delicious truffles! You can never get too much of. chocolate This recipe also comes from Choklafabriken’s book. The ingredients are listed in grams make the proportions good! A tip: The tastier brandy you use, the tastier truffles you will get!

Ingredients:

200g dark chocolate
200 g cream
40 g glucose (1 3/4 tablespoons)
20g softened unsalted butter
25ml brandy

Directions:

Chop the chocolate finely. Boil the cream and glucose and pour over the chocolate. Add the butter and let it melt. Stir the paste smooth and pour in the brandy. Allow the cool in the fridge so it gets a firmer texture and shape into balls that you roll in cocoa.

Hotel Breakfasts

I love Hotel Breakfasts! But I guess everyone does? Here are some of the hotel breakfasts I’ve had during the summer. 

Crème Brûlée

Ännu en fransk klassiker! Smidigare att göra än vad man kan tro och en   riktigt smaksensation! Originalreceptet kommer ifrån Mia Öhrn’s bok Franska Bakverk men jag har här valt att byta ut vaniljsmaken mot kanel och kardemumma. Självklart kan man byta ut kanelstågen och kardemumma kärnorna mot en hederlig vaniljstång ifall man föredrar det eller smaksätta med något annat, kanske apelsin? Använd med fördel råsocker när du bränner brûléerna för en extra knäckig yta! Receptet räcker till fyra portioner.

Ingredienser:

6 äggulor
1 dl strösocker
3 dl vispgrädde
1 dl röd mjölk
1 kanelstång
5 kardemumma kärnor
ca 2 msk råsocker eller strösocker till topping

Tillagning:

Sätt ugnen på 125 grader celsius. Rör ihop socker och äggulor i en bunke. Vispa ihop vispgrädde och mjölk i en kastrull, tillsätt kanelstången och kardemumma kärnorna. Låt koka up. Dra kastrullen från plattan och vispa ner den heta mjölkblandningen i äggsmeten. Häll sedan smeten genom en sil och fördela den i små ungsfasta former. Placera formarna i en större ungsform eller långpanna. Ställ in formen i nedre delen av ugnen. Fyll på med 1-2 cm varmt vatten. Grädda puddingarna i cirka 50 minuter. De ska fortfarande kännas lite dallriga. Låt svalna och sedan kallna ett par timmar i kylen. Strö ett tunt och jämt lager socker över puddingarna. Bränn av med en liten gasolbrännare för att karamellisera sockret.  Servera direkt!

Another French classic! Easier to do than you might think and a real taste sensation! The original recipe comes from Mia Öhrn’s book Franska Bakverk. I chose to replace the vanilla flavour with cinnamon and cardamom. Of course you can replace the cinnamon stick and cardamom seeds with a decent vanilla bean if you prefer, or flavour with something else, maybe orange zest? Preferably use brown sugar when burning the puddings for an extra crispy surface! The recipe is enough for four servings.

Ingredients:

6 yolks
1/4 cup granulated sugar
1 1/3 cup heavy cream
1 cup whole milk
1 cinnamon stick
5 cardamom seeds
about 2 tablespoons raw sugar or granulated sugar for topping

Directions:

Preheat the oven to 125 degrees celsius. Stir together sugar and egg yolks in a bowl. Whisk whipping cream and milk in a saucepan, add the cinnamon stick and cardamom seeds. Let boil up. Take away the pan from the heat and whisk in the hot milk mixture into the egg mixture. Then pour the batter through a sieve and divide it into small heat resistant molds. Place the molds in a bigger roasting pan. Set the pan in the bottom of the oven. Fill with 1-2 cm hot water. Bake the puddings during 50 minutes. They will still feel a little shaky. Let cool and let rest for a few hours in the fridge. Sprinkle a thin and even layer of sugar over the puddings. Burn with a small propane torch to caramelize the sugar. Serve immediately!

Tarte Tatin

Tarte Tatin är en klassisk efterrätt som har sitt ursprung från Frankrike. Olikt många andra bakverk gräddas denna äppelkaka i en gjutjärnspanna och har en härlig knäckig smak! Jag brukar själv alltid tillsätta kanel när jag gör Tarte Tatin för jag tycker att det ger en extra härlig smakkombination! Äppelkakan tar även inte så lång tid att göra, vilket gör den till en enkel efterrätt att imponera på dina vänner!  Receptet kommer från Allt om Mat’s recept på Tarte Tatin.

Ingredienser:

Smördeg
100 g smör
2 msk smör
2 1/2 dl vetemjöl
2 äggulor

Fyllning
1 1/4 dl råsocker
4 st äpplen
50 g smör
2 tsk kanel  

Blanda mjöl och smör. Tillsätt socker och äggulor och arbeta snabbt ihop till en smidig deg. Platta ut degen lite och linda in den i plastfolie. Låt den vila i kylen ca 30 min. Sätt ugnen på 175°. Skala äpplena. Kärna ur dem och skär i tjocka klyftor. Låt socker och smör till fyllningen smälta ihop i en ugnssäker stekpanna. Lägg äppelklyftorna i sockerblandningen och låt puttra på medelvärme ca 15 min. Rör om då och då. Kavla ut pajdegen på lätt mjölad arbetsbänk till en rundel något större än stekpannan. Lägg äpplena i pannan i ett fint mönster och täck dem med paj-degen. Tryck försiktigt in degen längs kanterna. Grädda i nedre delen av ugnen 30–35 min, tills pajdegen fått lite färg. Dra en kniv runt kanten på tarten. Lägg ett uppochnedvänt fat på stekpannan och stjälp upp så att äpplena hamnar överst. Var försiktig, karamellsåsen är riktigt het. Låt svalna och servera sedan pajen med vaniljglass.

Tarte Tatin is a classic dessert that has its origin from France. Unlike many other pastries this apple cake is baked in a cast iron pan and has a lovely toffee flavour! I always add cinnamon when I make Tarte Tatin because I think it adds an extra lovely flavour! This apple cake does not take a lot of time to do, which makes it an easy dessert for you to impress your friends with! The recipe comes from All About Food’s recipe for Tarte Tatin.

Ingredients:

Pastry puff
100g butter
2 tablespoons butter
1 cup flour
2 egg yolks

Filling
0.5 cup brown sugar
4 apples
50g butter
2 tsp cinnamon

Mix the flour and butter. Add sugar and the egg yolks and work quickly together to form a smooth dough. Flatten the dough slightly and wrap in plastic wrap. Let it rest in the fridge for about 30 minutes. Preheat the oven to 175 °C. Peel the apples. Core them and cut into thick wedges. Let the sugar and butter to the filling melt together in an ovenproof skillet. Add the apple wedges in sugar mixture and let simmer on medium heat for about 15 minutes. Stir occasionally. Roll out the pastry on a lightly floured workbench to a circle slightly larger than the pan. Place the apples in the pan in a nice pattern and cover them with pie dough. Carefully press the dough along the edges. Bake in the lower part of the oven 30-35 minutes, until the pastry lightly browned. Drag a knife around the edge of cake. Place a plate upside-down on the frying pan and turn out so that the apples are on top. Be careful, the caramel sauce is really hot. Let cool and serve with vanilla ice cream.

Classic Swedish Cinnamon Rolls

Svenska klassiska kanelbullar kan man aldrig tröttna på! Speciellt inte när de är hembakta och får
hela huset att dofta ljuvligt! Detta recept ger cirka 40- 50 riktigt smarriga kanebullar, de kan frysas in
och sparas till senare men godast är de såklart nygräddade med ett glas kall mjölk till. Receptet är
från Ingrid Eriksson.

 

 

 

 

 

 

 

 

 

 

 

 

Ingredienser:

Degen
5 dl mjölk
50 gram jäst, för söta degar
1,5 dl strösocker
0,5 tsk salt
1 tsk kardemumma, malen
15 dl vetemjöl, -16 dl
125 gram smör, rumstemspererat
1 ägg, till pensling
pärlsocker, till garnering

Fylllning
125 gram smör
1,5 dl strösocker
2 msk kanel, mald

Tillagning:
Ljumma mjölken till ca 37 grader. Smula ner jästen i en degbunke. Häll på mjölken och rör om tills det mesta av
jästen har lösts upp.Tillsätt socker, salt, kardemumma och det mesta av vetemjölet men spara lite mjöl till
utbakningen. Klicka i smöret. Arbeta kraftigt till en smidig deg. Täck med bakduk och låt degen jäsa till dubbel
storlek, ca 30 minuter. Rör samman fyllningen.Ta upp degen på mjölat bakbord och arbeta samman den. Dela
den i två delar.
Kavla ut varje del till en platta, ca 25×50 cm. Bred på fyllningen och rulla ihop längs långsidan. Skär rullen i ca 2
cm breda bitar och lägg dem i bullformar. Låt bullarna jäsa övertäckta i 20–30 minuter. Värm under tiden ugnen till
250 grader.
Pensla bullarna med uppvispat ägg och strö över pärlsocker.Grädda i mitten av ugnen i 8–10 minuter. Låt bullarna svalna övertäckta med bakduk.

Swedish classic cinnamon rolls is something that is impossible to get tired of! Especially not when
they are homemade and makes the whole house smell lovely! This recipe yields about 40-50
delicious cinnamon rolls. They can be refrigerated and saved for later but they are best when they
come straight out from the oven together with a glass of cold milk. The recipe is from Ingrid Eriksson.

 

Ingredients:

The Dough
2.1 cups milk
50 grams of yeast for sweet doughs
0.6 cups powdered sugar
0.5 tsp salt
1 tsp cardamom, ground
6-7 cups flour,
125 grams butter, softened
1 egg, to glaze
Pearl sugar, for garnish

Filling
125 grams of butter
0.6 cups powdered sugar
2 tablespoons cinnamon, ground

Directions:
Warm the milk to about 37 degrees. Crumble the yeast in KitchenAid or similar. Add the milk and stir
until most of the yeast has dissolved. Add sugar, salt, cardamom and most of the flour but save a
little flour for later. Add the butter in small cubes. Work vigorously to a smooth dough. Cover with a
kitchen towel and let dough rise until doubled size, about 30 minutes. Stir together the filling. Take
the dough on a floured surface and work on it. Split it in two.
Roll out each portion into a rectangle, about 25×50 cm. Spread out the filling and roll up along the
long side. Cut the roll into about 2 cm wide pieces and place them in the muffin forms. Or roll out the
dough to a plate that is about 35×40 cm. Let buns rise uncovered for 20-30 minutes. Meanwhile, heat
oven to 250 degrees.
Brush the buns with beaten egg and sprinkle with pearl sugar. Bake in center of oven for 8-10
minutes. Let the buns cool covered with a kitchen towel.

Vanilla Truffel

Denna vaniljtryffel får sin smak från vaniljstång och vitchoklad. Receptet kommer från Chokladfabriken, vilket är en av de bästa ställena i Stockholm för den som älskar Choklad. Detta recept är en stor favortit, det går snabbt att göra och smakar fantastiskt!

 Ingredienser:

220 g vitchoklad
100 g grädde (1 dl)
25 g glykos (1 msk)
1/2 vaniljstång
15g rumsvarmt smör

Gör så här:

Hacka chokladen fint. Koka upp grädden och glykos med den urskrapade vaniljstången. Häll i chokladen och rör massan slät. Klicka i smöret och låt det smälta. Rör massan slät, låt den svalna och spritsa eller klicka ut den på en plåt. Låt tryfflarna stelna, och rulla dem sedan i kokosflingor eller florsocker.

 

This Vanilla Truffel gets its flavour from a vanilla bean and white chocolate. The recipe is from Chokladfabriken, which is one of Stockholm’s nicest places if you love chocolate. This recipe is a big favourite of mine, it goes fast and tastes delicious! 

Ingredients:

220 g white chocoalte
100 g cream
25 g glykos (1 tbs) 
1/2 vanilla bean
15 g butter at room temperature

Directions:

Chop the chocolate finely. Heat the cream and glucose with the scraped vanilla bean until it boils. Remove from the heat and pour the chocolate and stir it into a smooth mass. Click in the butter and let it melt. Stir the mixture smooth, let cool and then make small balls of the cream and put them on a plate to cool. Let the truffles harden, and then roll them in coconut or powdered sugar.

 

Milk Chocolate Mousse

This tiny and elegant dessert was made on Christmas Eve. It’s very comfortable to do it in advance and have it in the refrigerator until it’s time to eat dessert! The recipe yields 4 bigger portions but if you serve dessert in smaller glasses it yields about 10 portions depending on the size of you glass.

Ingredients:

100 g milk chocolate
50 g cream to boil
200 g cream to whisk
100 g sugar
30 ml water (2 tablespoons)
80 g egg yolk (about 4 egg yolks)

Directions:

Chop the chocolate. Boil the 50 g cream and pour it over the chocolate. Stir until smooth. Let sugar and water boil a little bit. Add the egg yolks into the sugar and water mixture, while the sauce pan is still standing on the stove and you are whisking continuously.Keep whisking for about half a minute after the egg yolks has been mixed. Add the mixture to a bowl and continue whisking with a electric mixer  until it is cool. Whisk the rest of the cream until fluffy and carefully add it into the egg yolk mixture. Then carefully mix in the chocolate mixture until you get a even colour. Put the mousse in glasses and serve. If you want to you can decorate with chocolate and cacao.

Chocolate Bonzana with Orange sauce

This is a lovely recipe that belongs to Caroline Ahlqvist, who won a swedish baking show. You find her blog here. This dessert is perfect to make when you want a good looking and impressive desert. What also is so wonderful about it is that it is easy to make all the pieces before the dinner. The orange sauce really gives this dessert a great taste!

Ingredients:

Brownie:

50 g of almond (I choose to skip the almonds)
100g butter
100 g chocolate 70%
2 eggs
2 dl sugar
1.5 dl flour
1 tsp baking powder
0.5 tsp salt

Milk Chocolate Mousse

300g milk chocolate
3 dl cream

Orange sauce

2 oranges, juice of
1 piece orange peel from
1 tablespoon sugar
2 teaspoons cornstarch
1 tablespoon butter

Candied orange peel

Stripes of the peel of 1 orange

1 cup sugar
1 cup water

Chocolate decoration

50 g chocolate 70%
50g white chocolate

Directions:

Brownie

Preheat oven to 175 degrees. Coarsely chop and roast almonds in about 10 minutes in the oven. Melt butter and chocolate, let cool slightly. Mix in the remaining ingredients, including almonds and stir until smooth . Spread batter into a 20x30cm shape with buttered parchment paper. Bake about 20 minutes, let cool and press out circles with a cookie cutter or glass with approximately 6cm in diameter.

Mousse

Heat the cream and remove from the heat just before it starts to boil. Add the chocolate and let it melt with the cream, stir carefully and slowly so that everything melts evenly. Wipe the bowl inside so that it is clean of chocolate shavings. Cover the surface with plastic wrap and place in the freezer for 20 minutes or in the fridge overnight so it gets really cold. Whip up until it gets really fluffy, I prefer to do this right before I begin with the piping.

Chocolate Decoration

Melt the chocolate separately in water and then out of the wide dark chocolate in a baking paper. Drizzle the white chocolate and then pull a knife into the batter so it will be stylish designs. Put the sheet in the freezer so it hardens. Take out a few minutes for it to be cut into triangles. If you know how to temper chocolate then you can do it for a better result!

Orange sauce

Boil the orange juice, then add zest and cornstarch and whisk until smooth. Then add the butter and let cool.

Candied orange peel

Boil water and sugar. Add the stripes of orange peel and let simmer for about 10 minutes. Place the orange stripes on a plate to cool .

Assemble the dessert

Add brownie bottom of a barrel and pipe the mousse as a half tower in the circular area . Add the chocolate decoration diagonally on the tower and then pipe on the tower so it gets a top. Add some candied orange peel on top of the tower and drizzle with orange sauce around the dessert.

Good blog!

Hi there everyone!

If you are a swedish reader I would really recommed this blogg: http://herrhavreflarn.se ! He is very talented and has a great personality! Enjoy his blog !!

Healthy Appel Madeleines

For a long time I have been trying to make french Madeleines, the cute soft cakes that is famous thanks to Proust. The attempts hasn’t all been that successful, especially since I haven’t had a madeline form before. And without the typical shell shape it’s kind of hard to make the Madeleines feel like real Madeleines, if you see what I mean. So when a went to France this summer my main goal was to find a Madeline form and I did! So now I can make Madeleines that actually looks like Madeleines, yeey!

These madeleines are not the classic version, but they sure are tasty! They aren’t just yummy but healthy! Instead of white flour I’ve used spelt flour and I used stevia sugar instead of normal sugar! I made one big mistake when I was baking these and that was that I only did half a batch. What was I thinking? They ran out in no time. So I will give you the recipe for a full batch, which yields about 22 madeleines. The recipe is adopted from Katie at the kitchen door’s Appel and Honey Madeleines.

Ingredients:

2 apples
1/2 teaspoons vanilla extract
2 teaspoons stevia sugar
2 teaspoons cinamon powder
10 grams butter

85 grams butter
3/4 c. spelt flour
1 tsp baking powder
3 eggs
1/4c stevia sugar (or 1/2c normal sugar)
2 tbs honey

Directions:

Preheat oven to 200°C/400°F.  Peel, core, and dice apples, and place apple chunks in a baking dish with vanilla, stevia sugar, cinnamon, and butter.  Roast in preheated oven for 20 minutes, until completely tender.  Puree in food processor.  Set aside 1/2 cup of puree for madeleines – remaining apple puree can be saved for another use.  Turn off oven. In a small saucepan, melt the 85 gram butter over low heat, then cook until it begins to brown and give off a nutty aroma. Set aside. Sift together flour and baking powder in a small bowl.  In a separate, larger bowl, beat eggs vigorously until pale yellow and thick.  Add the sugar and honey and continue to beat vigorously until thick, for about 2-3 minutes.  Add the flour to the egg mixture and gently stir together.  Stir in 1/2 cup of roasted apple puree and the melted butter.  Use the remaining 1 TBS of melted butter to grease the madeleine pans (set aside any extra for the next batch), being sure to brush butter in all the ridges.  Flour the madeleine pans and tap out any excess.  Set prepared pans aside, and refrigerate madeleine batter for half an hour. Preheat the oven to 190°C/ 375°F.  Spoon the chilled madeleine batter into the Madeleine molds (a muffin tin works as well), filling almost to the top, then transfer to the oven and bake for 11-12 minutes.  Remove the madeleines from the oven, and let cool 1 minute, then remove from pans and set on cooling rack.  Rinse cooled madeleine pans, then re-butter and re-flour before adding more batter. Continue until all madeleines are baked.