Liège Waffle

These waffles are a fusion of brioche and waffles topped with caramelized crunchy sugar and they are so good, totally addictive…

– Have you ever heard of Liège waffle?

Well, I have not until I bumped into it when searching for something on the internet and started to read about it…

These are originally from Belgium and do not taste like your traditional waffle or even Belgian waffle.

– What’s the difference between Liège waffle and Belgian waffle?

Belgian waffle uses batter and Liège waffle uses yeasted dough, yes, yeasted dough like bread and has pearl sugar in it which caramelized once in the waffle iron.

– Why you need to try Liège waffle?

Because they are unique as every bite of the waffle contains crunchy caramelized sugar…which makes these waffles super special.

– How do you serve Liège waffle?

You can serve as you would serve pancakes, American waffles, Belgian waffles…but I like it plain…just as it is…

– How long it takes to make Liège waffle?

Like bread, these waffles use yeast raised dough therefore will require more time than your traditional waffles (batter), but worth the time and effort.

And because contains a lot of butter like brioche it is recommended to use a stand mixer.

– Can I freeze the Liège waffles?

Absolutely, I like to freeze the raw dough already divided and let it thaw in the refrigerator overnight. In the morning, place the dough on the counter for 10-15 minutes and directly to the waffle iron…super easy.

– How did I come up with the recipe?

After looking into many recipes in details, I realized that the percentage of butter varied from 15-51%, yes, some recipes called for 51% of butter when compared to the flour content…I like butter, but do not wanted to have my arteries clogged while eating this waffle, so I adapted to about 35%.

– Would you like to try it?

Here we go…

Ingredients:

  • 4 oz butter (113 g)
  • 320 g bread flour
  • 1 jumbo egg (approximately 65 g)
  • 1 ½ teaspoon yeast
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 20 g honey
  • 150 ml milk
  • 150 g Belgian pearl sugar

Method:

In the bowl of an electric mixer fitted with the dough hook, combine all the ingredients except for the butter and Belgian pearl sugar.

Mix until well combined, it will be very sticky, do not add more flour.

On low speed, add the butter, and scrape down the bowl as needed, making sure that all the butter is incorporated in the dough. Increase the speed to medium and knead until the dough is smooth and elastic, between 10 to 15 minutes.

Remove the dough and place in a bowl and cover tightly with a lid or plastic wrap. Let rise until doubled, about 2 hours.

Punch the dough down, flatten the dough with your fingers and spread the Belgian pearl sugar on the dough. Cut the dough in half and place one on top of the other. Again, cut the dough in half and top it on the other half.

Divide the dough into approximately 16 equal pieces (50 g) and gently roll each piece into a ball.

At this point you can freeze the waffle dough…first on the baking sheet. Once the waffle balls are frozen place them into a freezer quality plastic bag and store for future use.

Or, let the waffle dough sit for 15-20 minutes and place the waffle dough on the waffle iron according to the manufacturer’s instructions. Place the waffle dough in the middle of the waffle iron and cook at medium low for about 4 to 5 minutes until cooked through and golden brown. The time will vary depending on the heat.  Make sure to watch carefully as the sugar can burn if the temperature is too high.

Carefully transfer the waffle to an iron rack and serve warm or keep in a warm oven of approximately 225oF.

Make sure to clean the waffle iron, while warm as the sugar will caramelized and stick to the iron once is cooled. You can use a spatula and damp cloth.

– Care for more recipes using waffle iron?  Please check on these…

Thank you for visiting Color Your Recipes…have a colorful week!




Yogurt Panna Cotta with Nectarine Jelly and Compote

This creamy and light dessert is totally fat-free…combining layers of yogurt panna cotta with nectarine jelly…so good!

You will not believe that this dessert is totally, I repeat, totally fat-free…it is creamy, light, and so aromatic with the nectarine jelly and compote, a perfect match!

I know…I know, panna cotta is translated from Italian as “cooked cream”, and there is not a drop of cream in this panna cotta…but it has been thickened using gelatin…therefore its name…

You can make it into a big mold or little individual cups like I did…it is fun and super cute! This recipe was inspired by this video from YouTube.

By the way, I used the homemade yogurt, which you can take a look HERE.

– Fat-free dessert?

Yes, fat-free homemade yogurt with fat-free milk…it is so creamy that you will not miss the “fat”.

– What is used so set the “fat-free cream”?

Gelatin, an almost flavorless and odorless protein…which is a cooked form of collagen.

– What is collagen?

Collagen is very important for the human body. Our body produce endogenous collagen which are found in bones, skin, connective tissues, cartilage, joints and gut barriers.  As we age the collagen production decreases.

– How can you use gelatin?

Gelatin can be used in many different recipes. Anything from dessert gel to thickening sauces and soups.

– Is gelatin healthy?

Yes, gelatin might promote nail and hair strength, support joints and bones and skin health.

– How is the texture of panna cotta?

It is completely up to you, I like it creamy, custardy… just a little firmer than cream, very jiggly…almost collapsing. If you care for a firmer consistency just add a bit more of gelatin.

– Ready for the recipe?

Ingredients:

Yogurt Panna Cotta

  • 450 ml fat-free milk (organic)
  • 350 g fat-free yogurt, homemade
  • 30 g sugar (more if you like sweeter)
  • 30 g honey
  • 6 g unflavored gelatin powder (more if you like it firmer)
  • Lemon peel

Nectarine Jelly and Compote

  • 2 – 3 nectarines, washed and cut into slices
  • 500 g water
  • 70 – 90 g sugar (more if you like sweeter)
  • 1 ½ tablespoons fresh lemon juice
  • 5 g unflavored gelatin powder

Method:

Yogurt Panna Cotta

In a small bowl or cup place 2-3 tablespoons of milk and sprinkle the gelatin on it. Let is bloom for approximately 5 minutes.

In the meantime, in a small pot add the milk, sugar, honey and lemon peels.  Cook in medium heat stirring constantly until small bubble appear on the side of the pot (approximately 185oF).

Stir dissolved gelatin into the milk. Mix until all the gelatin is fully dissolved.

Cool the milk/gelatin mix in a bowl of ice water, stir gently until the milk is totally cool.

Gently dispense the milk into small cup and refrigerate for at least 6 hours or overnight.

Nectarine Jelly and Compote

In a small pot add the sliced nectarines, water, lemon juice and sugar. Cook on low heat until the sugar is all dissolved. Let is simmer for 5 minutes. Remove from the heat and let it cool

Pass the nectarine syrup through a sieve and set aside the nectarine.  You should have close to 400 ml of nectarine syrup.

In a small bowl of cup place about 40 g of the nectarine syrup and sprinkle the gelatin. Let is sit for 5 minutes until all the gelatin is absorbed.

Warm the gelatin in the microwave for 30 seconds, mix until all the gelatin is fully dissolved.

Add the dissolved gelatin into the remaining nectarine syrup and mix until the gelatin is completely dissolved into the syrup.

Take the cups with the yogurt panna cotta from the refrigerator and gently pour the nectarine jelly into the cups.

Place the cups in the refrigerator for at least 6 hours or overnight.

In the meantime, cut the sliced nectarine into small bite size and place it in the refrigerator.

To serve, gently place the nectarine compote on top of the jelly/yogurt panna cotta.

Serve cold.

– Looking for more dessert recipes?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Indonesian Vanilla Chiffon Cupcake

These chiffon cupcakes are soft, moist and loaded with vanilla flavor…they melt in your mouth…and yes, perfect for any occasion.

I was approached by Nilsen-Massey to review one of their latest products, Ugandan Pure Vanilla Extract or Indonesian Pure Vanilla Extract…I decided on the Indonesian Vanilla as it was described “as perfect for high-heat applications and for its strong flavor with woody, smoky notes”.

Please note that I received the sample of the product free of charge for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

In this recipe I separated egg whites from the yolks, therefore, I thought it was a great opportunity to share “How to Separate Eggs and Whisk” with you, as this video is part of the, “Better Your Bake” campaign.

Nielsen-Massey extracts are my favorite. I have been using them sinceI  was introduced to it years ago…and yes, they have a variety of extracts that can accommodate all your baking needs.

– Why should you make these Indonesian Vanilla cupcakes?

Not only these cupcakes are perfect for any occasion, most importantly you can eat them plain or dress them anyway your heart desire…

– How these cupcakes taste?

They are light, super soft and melt in you mouth, and yes, they can be store in the refrigerator for days  in airtight containers without loosing its texture.

– Can I use different size?

Absolutely, you can use the conventional cupcakes liner, any size, just make sure to adjust the baking time.

– Ready for the recipe?

Ingredients:

  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 55 g milk
  • 1 teaspoon Indonesian Vanilla Extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 85 g sugar

Method:

Preheat oven at 325oF.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cupcakes on a wire rack to cool completely.

Frost the cooled cupcakes as desired. Best to keep them in the refrigerator until time to serve.

– More cake recipes? Check these out…

Did you know that vanilla is derived from a species of orchid? According to Wikipedia, vanilla is the second most expensive spice after saffron. There are three major species of vanilla, Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.

Thank you for visiting Color Your Recipes…have a colorful week!




Japanese Cotton Cheesecake with Mango Glaze

This cotton cheesecake is a cake made with cheese as the name indicates, you will not find pie crust because it is a cake and not a pie or tart.

I had posted similar recipe years ago…throughout the time I kind of change slightly the recipe/method and I believe that has improved a bit…

– Why the hype with the Japanese cotton/souffle cheesecake?

The texture of this cheesecake is cottony, soft, and very…very light…if you are looking for the traditional New York cheesecake you will be disappointed…it is a marriage between chiffon cake and cheesecake.

– Is this the Japanese cheesecake that “jiggles”?

Yes, it will jiggle when out of the oven…but it will not jiggle at it best…cold.

– How to achieve such a texture?

The texture of the Japanese cheesecake is a marriage between chiffon cake and cheesecake…it is mainly the addition of cream cheese into the chiffon cake batter. Baked under lower heat and in water bath (bain marie).

– Do I need to glaze?

Absolutely no…it is up to you, but I find it prettier dur to the shiny layer and the hint of a sweet/tart with the light cheesecake just adds an extra sensation to the cake.

– Should we explore the recipe?

Here we go…

Ingredients:

Cheesecake

  • 227 g cream cheese (8 oz)
  • 140 g sugar
  • 6 large or 5 jumbo size eggs, separated
  • 100 g milk
  • 60 g butter
  • 60 g cake flour
  • 20 g corn starch
  • 10 g white vinegar
  • 40 g lemon juice
  • 1 teaspoon vanilla extract

Mango Glaze

  • 2 tablespoons mango jam (or any jam of your preference)
  • 1 tablespoon water
  • Fresh mango and blueberries for garnish

Method:

Cheesecake

Preheat oven at 285oF.

Prepare the baking pan by layering parchment paper at the bottom. Wrap the pan with aluminum foil, double it to prevent water to enter the pan as the cheesecake will be baked in bain-marie.

In a small bowl measure the cake flour, corn starch and add a pinch of salt.

In a double boiler melt cream cheese, butter, and milk. Let the mixture cool a little and fold in the egg yolk.  Add the lemon juice and vanilla extract and then sift the flour mixture and mix gently until well blended. Set aside while preparing the egg white meringue.

Whisk egg whites with the vinegar until foamy. Add in the sugar into thirds and whisk until soft peaks form.

Fold in approximately ⅓ of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated.

Pour the mixed cream cheese mixture to the remaining of the egg white and fold in very gently not deflating the egg white.

Pour the batter into the prepared cake pan(s).  Tap the pan on the counter a couple of times to remove the air bubbles trapped in the batter.

Place the cake pan(s) in a tray and add hot water (bain marie).

Bake the cheesecake at 285oF for the first 15 minutes, then lower the temperature to 275oC and bake for another 15 minutes. The last 15 minutes at 250oC, total of 45 minutes.

Turn off the oven and leave the oven door slightly open for 5 minutes.

Remove the pan(s) from the oven and gently remove the cheesecake(s) from the pan(s).  Let it cool completely before coating the top with the mango glaze.

Mango Glaze.

In a small pan add the mango jam and water. Mix and cook under low heat until an even mixture. Pass the mango mixture through a fine mesh.

Let it cool slightly.

Assembly

Gently brush the top of the cheese cake with the mango sauce.

Place the cake in an air tight container and refrigerate overnight.

Garnish with fresh mango and blueberries or any other fruit of your preference.

Serve cold.

– More recipe like this?

Please take a look at the following…

Did you know that the term bain-marie came from a famous alchemist named Marie? Bain-marie or water-bath is a scientific method used in laboratories and industry where any substance solid or liquid is submerged into another container with water without having any contact with the water.  The substance will never reach a temperature above 100oC when using boiling water. In culinary is often used when making delicate sauces to create gentle and even heat throughout the process.

Thank you for visiting Color Your Recipes…have a colorful week!




Mocha Chiffon Cake

Light and airy cake made with chocolate and a hint of coffee…perfect for the afternoon tea or make it elegant by decorating as you like.

I have been baking lots of cake lately and chiffon cake still one of my favorites…it is so easy and stays fresh and moist for days…depending on my mood I serve the cake with fresh fruit, some confectionary sugar or when needed I dress the cake with fresh whipped cream or layers of ganache.

The combination of flavors is unlimited, chocolate, coffee, orange, lemon, strawberry, vanilla… just to give some examples.

– What is chiffon cake?

Chiffon cake is very light, airy and fluffy cake made mainly with vegetable oil, eggs, sugar, cake flour and any liquid from milk to juices.

– What is the method used for chiffon cake?

Chiffon cake does not use any baking agent or butter, only vegetable oil and egg whites beaten into meringue as a leavening agent.

– Why should you make chiffon cake?

Because the texture is super soft, light and moist and almost melts in your mouth. Moreover, you can make it with all kind of flavors and serve plain or with any kind of frosting you desire.

– Why you should not be intimidated by chiffon cake?

There is really no secret…just mix the egg yolk portion with all the liquids and flour, set aside and beat the egg white to meringue until the soft-stiff peaks forms…fold gently and bake…

In my opinion the trick is to beat the meringue to the right stage and fold correctly…other than these two steps, there is really nothing scary about the baking the perfect chiffon cake or any kind of foam cake.

– Should we look at the recipe?

Ingredients:

  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon instant coffee
  • ½ teaspoon vanilla extract
  • 65 g cake flour
  • 15 g cocoa powder
  • 1 pinch salt
  • 6 g white vinegar
  • 80 g sugar

Method:

Place a tray with water in the oven and preheat oven at 325oF.

In a small bowl, mix cake flour, cocoa powder and salt, set aside.

Add the instant coffee into the milk, stir until all the coffee granules are dissolved.

In a medium bowl, stir together egg yolks, oil, milk with coffee, vanilla extract. Add the sift the mix of cake flour, cocoa and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into a 7 x 4 ½ inch angel cake pan and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at 325oF for 30 minutes and lower the temperature to 300oF and bake for another 15 minutes.

Remove cake from the oven and invert the pan (turn the cake upside down) and place on a cup or any surface so the cake is suspended. Let it cool completely before removing the cake from the pan.

Remove the cake by gently running a thin spatula around the pan releasing the cake. Run the spatula along the base to remove the cake completely from the pan.

Decorate as desired.

– Looking for more cake recipe? Please check the recipes below…

Did you know that chiffon cake is a kind of foam cake? Foam cakes are basically made with eggs, sugar flour and very little oil. These cakes are light and airy due to the egg whites which are beaten separated from the egg yolks.

Thank you for visiting Color Your Recipes…have a colorful week!




Guava Swiss Roll

This soft and delicate chiffon base cake rolled with a layer of guava jam is super delicious, an exotic fusion between Latin and Asian…all in one bite.

– Why this guava swiss roll is different?

The recipe is a mix of Asian inspired chiffon cake filled with the very popular Latin American guava jam/paste., and the combination is a sweet and distinct guava jam in between a super soft and moist chiffon cake.

– Guava paste/jam?

Well, back in Brazil we used to have all sort of desserts with guava paste (goiabada) in cakes, pies, cookies, donuts you named it, and it could be by itself or with cheese, yes, you read it right, cheese…which it’s called Romeo and Juliet…the combination of the sweet guava paste and the saltiness of the cheese is amazing…it really wakes your palate…with all this said, when I saw the guava jam in my refrigerator I got the inspiration to use as a filling for the cake roll.

– Can I make this roll is advance?

Absolutely, you can make a couple of days in advance, store in the refrigerator and remove two hours before serving and let it reach room temperature or serve it cold. The cake is delicious accompanied by a cup of tea of coffee.

Ingredients:

  • 3 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 45 g vegetable oil (I used sunflower)
  • 45 g milk
  • ½ teaspoon vanilla extract
  • 60 g cake flour
  • 1 pinch salt
  • 6 g white vinegar
  • 60 g sugar

Method:

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

In the meantime, add a little water to the guava jam, and cook until smooth. Let it cool.

Assembly

To peel off the parchment paper, place another piece of parchment paper or silicone mat on the cake with a pan, flip the cake and remove the parchment paper from the cake.  Place the parchment paper again on the cake and flip the cake one more time. Remove the silicone mat of the parchment paper.

Roll the cake from the short end and let it settle for 10 minutes. Unroll the cake and spread a layer of guava jam (or any of your preference), gently re-roll the cake back while peeling the parchment paper off. Cut the edges from both sides.

Transfer to a serving plate. Serve at room temperature or chilled.

– If you enjoy this recipe, you might want to take a look at these…

Did you know that guava is rich in vitamin C and dietary fiber? Because guava contains high amount of pectin it is commonly used to make jams, paste, preserve.




Kumquat Marmalade with Vanilla Bean

This kumquat marmalade is amazing, it is sweet and tart at the same time with a hint of vanilla, great on biscuits, toast and everywhere you enjoy a touch of sweetness.

These little miniature oranges are a lot of fun and great as a marmalade, specially because they can be very sour to be eaten fresh. I grew up with it and remember everyone making face when eating the flesh… therefore great as marmalade or candied…

We have a dwarf kumquat tree in our backyard and every year the little tree will have fruits, some years more than others…this year we had a lot…I was even able to give some to my mom and kept part of it to eat fresh and make marmalade.

– What is kumquat?

Kumquats are little oranges and it shapes can be round or like olive. It is translated to “golden orange” from Chinese. Kumquat has its origin in Asia and native to Taiwan, Japan, Korea and China. In traditional Chinese medicine, kumquat is great for treating coughs and sore throats.

– How do I eat kumquat?

The pulp of this fruit is tart and the skin sweet, therefore you don’t peel, you eat the peel.  The interesting thing about eating kumquat is the big contrast between the sour flesh and the sweet peel as often only the peel is eaten.

– Is kumquat healthy?

Yes, like all the citrus, kumquat is loaded with vitamin C. The peel is rich in fiber and high in polyphenols which are antioxidants.

– Can you grow kumquat tree?

Kumquat trees are very resistant to cold weather as compared to other citrus trees, therefore it should be easy to grow almost anywhere…and yes, I have a dwarf kumquat tree in my back yard and had been giving me kumquats for years.

– Why you should make kumquat marmalade with vanilla bean?

Not only because it is pretty, the little vanilla bean specks in between the see-through orange color marmalade as well as the flavor…the combination of the sour and sweet with a hint of vanilla is very special…

– How you serve kumquat marmalade?

The same way you use orange marmalade…in ice cream, on toast/biscuit/muffins, with yogurt, in crepes, in oatmeal, with cheese…

– Ready to try kumquat marmalade?

Before I continue, I would like to disclose that I have been given “Tahitian Pure Vanilla Bean Paste” as part of a product review through Nielsen-Massey. Although the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company. Okay…back to the marmalade.

When the company contacted me to see if I would like to try the vanilla paste, I did not hesitate and took the offer in a heartbeat…imagine not need to cut the vanilla pod and scrap the seeds in your recipe…I was so excited to try it…so here I am…

Ingredients:

Method:

After kumquats being washed and dried, cut the ends and discard them. Slice the kumquats into approximately 2.5-3 mm (⅛ in) with a sharp knife and remove the seeds in it.

In a medium pot place the sugar and water. Bring to boil and reduce the heat to medium, mix gently until all the sugar is dissolved. Add the sliced kumquats and the vanilla bean paste.

Cook in medium heat for approximately 15 minutes until the sliced kumquats are translucent. Remove from heat and let it cool before pouring the marmalade into a jar. Refrigerate the marmalade.

If you feel that the syrup is too thin, you can strain the sliced kumquat and place the syrup back in the pot and simmer until the desired texture. Pour back the kumquats and let it come to boiling point. Remove from the heat and let it cool before pouring into a jar.

– Looking for more recipes using citrus fruits? Take a look at these…

Did you know that kumquat is a symbol of good luck and prosperity? Kumquat trees reach its height during the Chinese New Year (Lunar New Year), and yes, the kumquats in our tree were at their prime during the Chinese Lunar Year.

Thank you for visiting Color Your Recipes…have a colorful week!




Buttery Almond Crisp Cookies

These thin and crispy almond cookies are perfect for the afternoon tea…just be aware that you will not be able to stop eating it until they are all gone…

Many many years ago I had posted this recipe, and after a lot of thought I decided that it was time to “revive” and revisit the post with some minor updates…mainly changing the measurements parameters…from spoons to weight and using less sugar without affecting the taste of these delicate and yummy cookies.

– Leftover egg whites?

These cookies are the perfect way to use up the leftover egg whites that you have in your refrigerator…

– Why you should make these cookies?

Every bite of this cookie comes with two layers of flavors, a thin buttery citrus layer topped with crispy nutty sliced almonds…and the uneven shape make them even more appealing. I baked these cookies often to give as a gift or take to parties, and always have been well received.

Even if you do not have leftover egg whites I urge you to try it…no special skill or gadgets needed. You just need to be careful, so they do not burn since they are very thin and delicate.

– Can I store them?

Absolutely, just let the cookies cool completely and store them in an air-tight container, and they are good for a couple of weeks.

– Ready to try these amazing cookies?

Ingredients:

  • 3 egg whites
  • 45 g sugar
  • 35 g all-purpose flour
  • 20 g butter, melted
  • ¼ teaspoon vanilla extract
  • ½ teaspoon orange or lemon zest
  • Pinch salt
  • 1-1 ½ cup sliced almond

Method:

Preheat the oven at 300oF or 275oF if using convection oven.

Mix the sugar with the egg whites until the sugar is dissolved, fold in the sifted all-purposed flour. Mix until the flour is incorporated to the egg whites. Add the salt, vanilla extract and the orange zest. Mix gently and add the melted butter.

Using a spoon, pour half of the batter to a cookie sheet lined with parchment paper or silicone mate and spread the batter throughout the sheet. Repeat the same with the other half batter. Once the batter is thinly spread throughout the sheet gently cover the batter with the sliced almond.

Place the cookie sheet in the oven for 10 minutes and then lower the temperature to 275oF or 250oF if using convection oven and leave it for another 10 minutes. At the end of the 10 minutes turn the oven off and leave the oven door ajar.

Please note that oven temperature varies, so keep an eye while baking, since the layer is very thin it can be burned very easily.

– Care for more Asian inspired recipe? Take a look at these…

Break the pieces randomly and store in an air tight container

Did you know almonds are rich in vitamin E, calcium, magnesium and potassium? Moreover, almond contains healthy unsaturated fats and no cholesterol, making it a great snack. It has been published that almond can reduce cardiovascular disease by reducing LDL (bad cholesterol).

Thank you for visiting Color Your Recipes…have a colorful week!




Grand Marnier Soufflé

The combination of the creamy crème anglaise with the light and aromatic orange flavor soufflé is just divine, and it is much easier to make than you imagine…elegant dessert for any special occasion.

I have been wanted to make soufflé for a while, but always reluctant as it came to me as a very difficult and laborious…well, I bumped into Food Wishes/All recipes and here I am…but please do not laugh at the pictures…

Although my souffle came out of the oven tall and full of pride I was only able to “register” sad and deflated soufflé…I need to learn to be fast and more efficient when taking pictures…moreover, I will update the post with presentable pictures when I have the chance to make it again..in the meantime you will have to take my words…

– What is soufflé?

Soufflé is a French dish based with eggs and mainly two elements.

  1. A thick sauce like cream, bechamel or roux
  2. Egg whites beaten to soft peaks

– Can I make savory soufflé?

Absolutely, and the most well know are cheese soufflé, but they can be of vegetables, meat, poultry and so on.

– Can I make soufflé in advance?

Partially, the sauce component of the souffle can be made in advance and stored in the refrigerator, but the egg white will need to be beaten and folded to the cream just before baking.

– How do I serve soufflé?

Generally, souffle are served hot with sauce such as crème anglaise, fruit sauces, chocolate sauces or ice cream on the side.

– Why my soufflé collapsed?

Unfortunately, even the most perfect and beautiful soufflé will collapse eventually. Soufflés are not like cakes, they will deflate…therefore when making soufflé you have to move fast and serve the soufflés immediately when out of the oven…and be able to see it collapse on the table.

– Ready to explore the recipe?

As stated above, this recipe was based on the Food Wishes recipe with minor adjustments. I served the souffle with crème anglaise.

Ingredients:

For the ramekins

  • ½ tablespoon melted butter
  • Approximately 1 tablespoon granulated sugar

Soufflé

  • 2 large eggs, separated
  • 24 g butter
  • 12 g all-purpose flour, sifted
  • ¼ cup cold milk
  • 1 teaspoon freshly grated orange zest
  • 1 tablespoon Grand Marnier
  • ⅛ teaspoon vanilla extract
  • 25 g granulated sugar

Method:

Preheat oven to 400oF.

Brush the insides of 2 (approximately 8-ounce) ramekins with ½ tablespoon melted butter and sprinkle with approximately 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil, in case of overspill.

Melt the butter in a saucepan over medium-low heat. Stir flour in the melted butter until golden brown and aromatic, about 2 minutes. Pour in milk into the butter/flour mixture, stir continuously, until smooth and thick, approximately 3 to 4 minutes. Remove from the pan and transfer to a mixing bowl, allow to cool.

Add orange zest and Grand Marnier into cooled butter mixture and combined well. Add egg yolks and vanilla, mix until smooth.

In a large bowl, whisk egg whites until frothy. Slowly add half of sugar and continue whisking until combined. Add the remaining sugar and continue to whisk until soft peaks form.

Fold approximately ⅓ of the meringue into egg yolk/butter/flour mixture then fold in the remaining meringue, mix very gently until well combined.

Pour the egg batter into the prepared ramekins, make sure to leave approximately ¼ inch from the top of the ramekin.

Bake in the preheated oven until browned, approximately 15-16 minutes.

Serve immediately.

– Ready for more desserts? Check these out…

Did you know that souffle came from a French verb souffler? According to Wikipedia souffler in French means “to blow”, “to breathe”, “to inflate” or “to puff”.

Thank you for visiting Color Your Recipes…have a colorful week!




Crème Anglaise

This creamy, rich and elegant vanilla custard sauce is very versatile, absolutely delicious added on cake, pie, fresh fruit…in another words, can be added to anything you like.

Have you noticed that most of the pleasures in life are usually the simplest…as is the case of this crème anglaise.

– Have you ever had crème anglaise?

Well, I had the opportunity to try it a few times in French restaurants. I loved the richness and the creaminess of the sauce. I remember the first time I had the crème anglaise…it was served in a dessert called floating island dessert…I can assure you if I was not in a public place I would have licked the bowl clean…

– Is there any trick for such an elegant sauce?

No, it is mainly a thin custard with only a few ingredients. And the trick, if you want to call a trick is to avoid the sauce to curdle…by tempering the egg yolks.

– How should I serve this crème anglaise?

This sauce is so versatile…you can pour it over all kind of dessert, cakes, pies, tarts, souffles, fresh fruits (specially berries), the options are endless.

– Can I add other ingredients besides vanilla?

Absolutely, you can add rum, bourbon, brandy and liqueur, such as Grand Marnier, Amaretto, Cointreau or orange zest, lemon zest, mint, coffee…again, endless choices.

– Did I convinced you to give this crème anglaise a try?

This recipe was mainly adapted from Food Wishes…if you like a lighter version you can substitute the heavy cream with milk or mix milk with heavy cream whichever ratio you like.

Here is the recipe for what I did…

Ingredients:

  • 1 cup heavy cream
  • 1 tablespoon Grand Marnier
  • 2 large egg yolks
  • 3 tablespoons white sugar
  • ¼ teaspoon vanilla extract

Method:

In a medium bowl whisk egg yolks, sugar and Grand Marnier until smooth paste.

In a small pan heat the heavy cream until almost boiling point, until small bubbles begin to appear around the edges of the pan. Carefully temper the yolks by pouring slowly the hot heavy cream to the egg yolk mixture, stirring constantly.

Transfer the custard back to the pan and under low heat stir constantly until the custard thicken.

If necessary, pour the custard through a fine mesh strainer to remove any clumps.

Place the custard into a bowl and let it cool.

Keep in the refrigerator until ready to serve. Good for up to one week in the refrigerator.

– More desserts recipe? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!