0 WELSH CAKES - GÂTEAUX GALLOIS

Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else would you eat grits in Madison, New Jersey?
- Jeff Smith 'The Frugal Gourmet Keeps the Feast' (1995)

Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.
- Charles Pierre Monselet (1825-1888)

There are some memories which we simply cannot forget or erase. They stay forever inked in our brains and branded in our heart, no matter what happens to us in life or how we feel now about the people they imply...

My mother and father are awfully manipulative, considerably messed up, highly harmful, terrifyingly tyrannic and disfunctional, but although I have not spoken to those two beings since eight years and I don't regret cutting off all contact with them (the only solution left for me if I wanted to get healthy again, to maintain my sanity as well as to reclaim my independence), certain past events just can't be washed away that easily, especially if they are enjoyable and linked to food - one of my biggest pleasures and weaknesses.

I might not have been blessed with selfless, non-narcissic, affectionate and dedicated parents who had a healthy relationship with one another or their children and who were capable of ridding themselves from their demons, yet I have to admit that regardless of all the stuff they have put me through and how much they have hurt me, treated me disrespectfully, caused me to doubt myself, brought me to my knees, supressed my self-confidence, transformed me into a willing "slave", vampirized me and deeply bruised my ego, soul as well as body, I still recall the rare and happy moments when what was left of their kind nature transpired through the thick veil of toxic poisoning that kept them emprisoned in frustration, hate and affliction.

Being a person who prefers to dwell on the positive side of things instead of choosing to get galvanized by negative thoughts, I cherish those cheerful and peaceful times and try not to focus on events that caused me a lot of pain and distress even if I know I'll never be able to obliterate them totally from my mind. Their hurtful legacy has marked me for the rest of my existence and there's nothing I can do about that, nonetheless, even if they didn't bring me up conventionally I have to point out that, at least, they have taught me to cultivate a fervor for quality fare and fine dining. This passion later turned into a serious hobby to which I am a 110% dedicated and which I need to survive. I am grateful for this heritage as it has got me through the tough periods in my existence (read article on that subject here).

It seems many emotionally handicapped people show their feelings for their kids by feeding them like kings. It is their way of expressing their emotions and thoughts. I guess it is for that reason that eating is often associated with well-being and is quite regressive. In my case, I know that what graced my plate never failed to bring a smile on my face and had the same effect on me as the warm kisses on the cheeks or an affectionate hugs I sadly never received and always dreamt of getting - until today, it is a mystery whether they truly love me or not.

For instance, I will always remember coming back home from school to an apartment smelling gorgeously of homemade dishes and freshly baked goods that my mum had been preparing while I was arduously studying. This filled me with joy and lifted my spirits. A breath of fresh air after a hard day of learning in an environment that was quite depressing for the outsider and social misfit that I was. Food transported me to another world and had a strong impact on my mood - it still does nowadays.

There was one sweet chow I particularly liked to find on the kitchen table when I got home in the afternoon: "Welsh Cakes", a wonderful speciality which hails from Wales in the UK. I can't think of something more soothing and addictive than those round doughy delights. One little bite of them babies was enough to make me forget my exam stress and the fact that I was singled out by my peers and didn't have many friends. As if by magic, all my problems vanished and I was overwhelmed with pure contentment.

A genial hearth, a hospitable board, and a refined rusticity.
- William Wordsworth

Unlike other patisserie products, "Welsh Cakes" are never baked in an oven. Actually, they are very shortly cooked on a bakestone, a hot plate or in a heavy metal pan. This humble confection is made from butter (or lard and margarine when it comes to the cheap version), self-raising flour (or plain flour to which baking powder has been added), castor sugar, currants, eggs as well as a little milk and salt. They are a variant of the flat griddle-breads and scones found throughout the western and northern parts of Britain, though they are flatter and a lot denser in mass and texture than the latter.

In the past, "Pice Ar Y Maen" (Welsh for "cake on the stone", also called "Cacennau Cri") were fried in a cast-iron skillet or in a kind of Dutch oven (three-sided tin oven) placed in front of the flames of the kitchen fire. At this time, yeast was used as the raising agent as baking powder appeared only after the mid 19th century. Each family prepared them slightly differently and had their own secret formula which was passed from down to daughters (some included honey, mace, cinnamon, nutmeg, currants or even ginger).

"Welsh Cakes" are lusciously soft and humid on the inside, delightfully crispy on the outside and have a nice chewy touch thanks to the moistened dried fruits. It is recommended to eat them while they are fresh and still warm as it is then that they are at their best. Unless you have tasted that artisan deliciousness, you'll never be able to imagine how fabulous it is or to understand why the Welsh folk venerate this afternoon tea delicacy so much as it is quite incomparable.

As a matter of fact they are absolutely irresistible, incredibly ambrosial, gustatively fullfilling and so moreish in a manner only warm pastries can be. It is impossible not to stuff your face with them and end up exploding after having giddily swallowed your upteenth "Welsh Cakes" in a row. Once you start, there's no stopping you.

The recipe I am presenting today is based on the one that has been followed by both my granny and mama so, as you can imagine, it is very traditional and far from being recent. As a matter of fact, I bet it dates back to the early 50's. Of course, since I am a perfectionist and it is my habit to add my owm personalized touch to things, I fiddled with it in order to ameliorate and customize it a little by ajusting the quantity of milk used as well as by adding a few grams more sea salt and raisins.

This combination of homely ingredients and rich flavors is simply perfect. As a result, my "Welsh Cakes" are dangerously hooking and refined despite their modest origins. So, my question is the following: are you strong enough not to fall under their spell? Nah, I bet not and why bother resisting? You know you'd never win that battle!!

~ Welsh Cakes ~

Recipe by Rosa Mayland, April 2012.

Makes about 14-16 Welsh Cakes.

Ingredients:
225g (8oz) All-purpose flour

1 1/4 Tsp Baking powder

1/2 Tsp Fine sea salt
100g (4oz) Unsalted butter, cut into small cubes
50g (2oz) Castor sugar
60 g (2oz) Currants
1 Egg (63g)
4-5  Tbs (60-75ml) Milk

Peanut oil, for frying

Extra castor sugar for dusting (optional)

Method: 

1. Combine the flour, baking powder and salt together.

2. Rub in the butter.

3. Stir in the sugar and currants.
4. Beat the egg together with the milk.

5. Add this mixture to the one in the bowl and combine in order to obtain a ball of dough. Knead lightly.

6. Roll out the pastry until it is about 5 mm (1/4 inch) thick.

7. Cut into rounds with a 6cm (2.4 inches) fluted cutter and re-roll the trimmings.
8. Fry each pastry rounds in a moderately hot cast-iron pan or frying pan for about 2-3 minutes on each side, or until lightly browned.

9. Let cool on a rack or eat while still warm.

Remarks:
If you want your "Welsh Cakes" to have a spicy edge, then you can add  1/2 tsp mixed spice to the dry ingredients.

Serving suggestions:

Serve them warm or cold, plain or dusted with sugar, with butter or clotted cream and jam.

~ Gâteaux Gallois ~

Recette par Rosa Mayland, Avril 2012

Pour environ 14-16 Welsh Cakes.

Ingrédients:
225g de Farine
1 1/4 CC de Poudre à pâte/lever
1/2 CC de Sel de mer fin
100g de Beurre non-salé, coupé en petit cubes
50g de Sucre cristallisé
60g de Raisins secs foncés
1 Oeuf (63g)
4-5 CS (60-75ml) de Lait
Huile d'arachide, pour frire les gâteaux
Sucre cristallisé, pour saupoudrer les gâteaux

Méthode:
1. Mélanger la farine, la poudre à lever et le sel ensemble.
2. Ajouter le beurre et sabler du bout des doigts.
3. Incorporer le sucre et les raisins secs.
4. Battre l'oeuf avec le lait.
5. Ajouter le mélange liquide à celui dans le bol et bien incorporer à l'aide d'un couteau afin d'obtenir une boule de pâte. Pétrir très légèrement et rapidement.

6. Etaler la pâte à une épaisseur d'environ 5 mm.
7. Découper des cercles à l'aide d'un emporte-pièce cannelé de 6cm.
8. A feu moyen et dans un peu d'huile (1 CS), faire frire chaque rond de pâte dans une poêle pendant environ 2-3 minutes de chaque côté, ou jusqu'à ce que les cakes soient dorés.
9. Les faire refroidir sur une grille ou les manger lorsqu'ils sont encore chauds.

Remarques:
Si vous voulez que vos "Welsh Cakes" aient une saveur épicée, alors je vous recommande d'ajouter 1/2 CC de mixed spice au ingrédients secs (recette: 1 CS cannelle en poudre, 1 CC de coriandre en poudre 1 CC de noix de muscade en poudre, 1/2 CC de gingembre en poudre, 1/4 CC de tout épice en poudre et 1/4 de clous de girofle en poudre).

Idées de présentation:
Servir les Welsh cakes encore chaud ou seulement une fois refroidis.

Ils peuvent être mangés tels quels ou saupoudrés avec du sucre cristallisé ou encore avec de la confiture et du beurre/de la "clotted cream".

0 VICTORIA SANDWICH - A GUEST POST FOR SIA AT "MONSOON SPICE"

I haven’t been following Sia’s site for very long (only a few months), but the little time I have spent on her swell blog has only been placed under the sign of pure enchantment and discovery. Her fragrant dishes look delectable, are always so exotic sounding and a real novelty to me, and the pictures, although free of useless frilly embellishment, are pretty, moody, luminous, colorful and reflect the creator’s straightforwardness. A true breath of fresh air and an awesome source for meat-free Indian recipes. I love everything about the poetically named “Monsoon Spice”. So, the day Sia asked me to write a guest post for her, I was overcome with joy and so thrilled at the prospect of appearing on her truly brilliant space!

This statuesque young woman and mum of one was born and brought up in a beautiful coastal city of Mangalore in the Southern Indian state of Karnataka where she was introduced, at a very tender age, to authentic and traditional Indian cuisine by her grandmother, mother and half a dozen aunties in a typical Indian joint family. Six years ago, when she moved to the UK with her husband, her passion for food and culinary knowledge started to grow increasingly.

After a hectic beginning as a cook, numerous SOS phone calls to her mother, a lot of panicking, a few burning accidents and a lot of running around like a headless chicken trying to find her notes, Sia decided to create a site where she would catalogue all her recipes and findings online. That's how “Monsoon Spice” saw the light of day in 2006.

Her husband K. is her main inspiration and motivation behind her blog as he eats what she cooks, but is also her food critic and sous-chef. With the arrival of her son P. she is all the more inspired to cook fresh and healthy food that is strongly rooted in their Indian culture and traditions.

Having been asked to come up with something vegetarian and considering the fact that Sia is an inhabitant of the country of my roots (actually I have a dual nationality – I’m Anglo-Swiss), I thought that it would be a wonderful idea if I presented a delicacy on which my English mother has raised me and which occupies a special place in my heart: “Victoria Sandwich” (also called “Victoria Sponge”).

I am incredibly happy to share my fetish recipe as well as my memories with you here and I wish to warmly thank Sia for opening the doors of her platform to me. It is an honor to know you and to have my work hosted by such a fabulous blogger like you!

~~~~~~~~~~~~~~~~~~~~~~

I’ve always cherished my British heritage as well as Great Britain’s uniquely comforting and regional cuisine. It has a sentimental value to me as it reminds me of my beloved Nan and Pop who passed away a short while ago. Now that both my grandparents have gone on to glory and I have no family nor pied-à-terre left there anymore, I tend to venerate anything that hails from this gloriously green island in the North Atlantic Ocean.

Whenever I feel nostalgic of England and need to uplift my soul, this incomparably ambrosial, moist and featherlight torte always brings a smile to my lips and tempers my sadness. It has this marvelously soothing granny-style flavor that never fails to bring back fond remembrances of the unforgettable moments spent in the company of my grandma and grandpa during my childhood summer holidays in Warwickshire (Stratford-Upon-Avon) and Derbyshire (Belper).

“I'm not a total dead loss as a woman. I can't knit or make plum jam but I can bake a bloody victoria sponge.”
- Chris, “Calendar Girls”.

My grandmother Jean was a talented home cook and baker who had the gift for baking a mean “Victoria Sandwich” along with exquistely fluffy scones (amongst other things) on the occasion of friends’ visit. As any honorable English person, those were invariably accompanied by a nice cuppa and some cheerful chatting - something the people of this archipelago do to perfection.

I also remember seeing the generous array of mouthwatering and tempting cakes that were magnificently put on display in the quaint Peak District tearooms we went to. In such magical places, it is difficult to remain unmoved, especially if you are a voracious little girl (or grownup, to that matter) with an insatiable appetite for rich, floury goodies decorated with thick layers of icing/frosting and mountains of whipped cream. Pa-ra-dise! [...] 

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity, captivated your attention and gave you the urge to read my article, then please hop on over to "Monsoon Spice" in order to read the whole article, get a glimpse of my pictures, discover my recipe and have a look at Sia's great site.

~~~~~~~~~~~~~~~~~~~~~~
 

Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le joli blog “Monsoon Spice” qui appartient à ma talentueuse collègue indienne Sia, je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que mon "Gâteau Victoria" à la crème et à la compote de prunes vous plaira car c'est un gâteau très British, merveilleusement raffiné et divinement bon. Cette création personnelle adaptée du magazine Delicious est une ode à la cuisine Anglaise qui est unique, si réconfortante, fabuleusement savoureuse, humble et qui est loin d'être insipide/fade, peu délicate et inintéressante comme le prétendent certaines personnes mal-attentionnées et à l'esprit étroit. Ce cliché est vieillissant et dépassé de mode...

~ Gâteau Victoria ~

Recette adaptée du magazine Delicious.

Pour 4-5 personnes.
Donne un gâteau de 18cm.
Temps de préparation: un peu moins de 30 minutes.
Temps de cuisson: 35-40 minutes.

Ingrédients Pour Le "Gâteau":
175g de Beurre non salé, à température ambiante (+ supplément pour graisser le moule)
175g de Sucre cristallisé
175g d'Oeufs 175g (~ 3 gros, voir les commentaires)
1 CC d'Extrait de vanille pure
175g de Farine
1 CC de Poudre à pâte/lever (pas bombée)
1/4 de Sel de mer fin
3 CS de Lait
Ingrédients Pour La "Garniture":
6 CS de Compote de fruits ou de confiture (j'ai utilisé de la compote de prunes)
8 CS de Crème fouettée
Sucre glace, pour saupoudrer sur le dessus du gâteau

Méthode:
1. Préchauffer le four à 180 º C.
2. Coupez un disque de papier sulfurisé de 18cm, recouvrir la base du moule à charnière avec  et beurrer.
3. Mélanger ensemble la farine, la poudre à pâte et le sel. Mettre de côté.
4. Mettre le beurre dans un bol (ou le bol de votre batteur) avec le sucre semoule et battre ensemble jusqu'à ce que le mélange soit léger, pâle et mousseux.
5. Ajouter un oeuf à la fois, en battant bien après chaque ajout. Puis incorporer l'extrait de vanille.
6. Tamiser la farine et l'incorporer délicatement.
7. Ajouter suffisamment de lait afin d'obtenir une pâte qui tombe en "ruban" quand on la laisse couler de la spatule.
8. Verser la pâte dans le moule et lisser le dessus avec une spatule.
9. Cuire au centre du four pendant environ 35-40 minutes ou jusqu'à que le gâteau soit doré et que la pointe d'un couteau insérée en son centre en ressorte propre.



10. Laisser refroidir dans le moule pendant 10 minutes et démouler sur une grille recouverte d'un torchon en coton propre (afin d'éviter que la gâteau ait des marques), puis retirer le papier sulfurisé. Laisser refroidir complètement.
11. Couper le gâteau en deux, horizentalement et placez le partie inférieure du gâteau sur un présentoire/plat à gâteau. Tartiner généreusement avec la crème fouettée, puis avec la compote/confiture et couvrir avec la partie supérieure du gâteau.
12. Juste avant de servir, saupoudrer de sucre glace.

Remarques:
Toujours casser les œufs dans un bol et les peser avant de peser les autres ingrédients. Si jamais ils sont plus légers (ou lourds) que 175g, réduire (ou augmenter) la masse de beurre, de sucre et de farine en conséquence, afin que les quatre ingrédients aient le même poids que les oeufs.
Si vous n'aimez pas la confiture de framboise et vous voulez être aventureux, vous pouvez utiliser la garniture (compote de prunes, lemon curd, confiture de marrons/vermicelles, crème pâtissière, Nutella, etc ...) de votre choix.
Les gâteaux cuits, refroidis et non sandwichés (et non coupés en deux) peuvent être congelés pendant 3 mois au maximum.

Idée de présentation:
Servir ce gâteau pour le dessert ou à l'heure du goûter avec une tasse de thé ou de café.

0 ROSE & HONEY MADELEINES

"She sent out for one of those short, plump little cakes called petites madeleines, which look as though they had been moulded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place…at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory…"

- Except taken from Marcel Proust's "In Search Of Lost Time" -

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Although I have never been a big fan of industrially produced Madeleines which are very popular here in Switzerland (especially with the kids when I was at primary school in the 80's), that French little cookie-sized cake has always made me fantasize...

There is definitely something magical to that lovely and elegant treat. Whether it has something to do with it's cute shell shape or it's size, Madeleines will not leave you indifferent. They definitely have an attractive aspect and a winning pedigree!

The origin of those tiny sponge cakes is not clear. Some think that they may have been named for a 19th century pastry cook, Madeleine Paulmier, but others believe that Madeleine Paulmier was a cook in the 18th century for Stanislaw Leszczynski, whose son-in-law, Louis XV of France, named them for her. In any case, Madeleines are most famous outside France for their association with Marcel Proust's novel "À La Recherche du Temps Perdu (In Search of Lost Time)", in which the narrator experiences an awakening upon tasting a madeleine dipped in tea...

Well, after having finaly bought a Madeleine pan, I thought that it was about time for me to stop dreaming about them and start experimenting with them. So, on Monday, I made the Génoise-style batter and waited for the next day to bravely get out my mould in order to bake my first batch of close to perfect Madeleines.

After some researching on the net, I decided to make Claudia Flemming's recipe which I freely adapted according to my cravings for spring-like flavors. Originally, her Madeleines are made with chestnut honey, but since I had none I used a normal type of runny honey. And as I wanted to add an extra dimension to them, I ground a few dried rosebuds that I added to the pastry.

Those "Rose & Honey Madeleines" are very easy to make and taste so good. Texture-wise they are very moist, tender on the inside and slighty crispy on the outside. Taste-wise they have an extremely exhalirating and delicate flowery fragrance as well as a divinely sweet and pungent honey flavor. To die for and a perfect addition to your Easter table!

~ Rose & Honey Madeleines ~
Recipe taken from Claudia Fleming's "The Last Course" and adapted by Rosa @ Rosa's Yummy Yums 2010.

Yields 2 dozen madeleines.

Ingredients:
12 Tbsp (180g/1.5 sticks) Unsalted butter, plus additional softened butter for the moulds
4 Large eggs
1/2 Cup Granulated sugar
2 Tbsp Firmly packed dark brown sugar
1/4 Cup Runny honey (strong flavored)
1 Cup All purpose flour
1/2 Cup Cake flour
2 Tsp Baking powder
1/4 Tsp Sea salt
2 Dried rosebuds, ground
Confectioners' sugar for dusting

Method:

1. In a small skillet over medium heat, melt the butter. Continue to let the butter cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown, about 5 minutes. Strain the browned butter through a fine sieve into a small bowl.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, both sugars, and honey until pale and foamy, 2-3 minutes.
3. Sift both flours, the baking powder, ground rosebuds and salt over the egg mixture and use a rubber spatula to gently fold in. Fold in the browned butter. Cover the batter and refrigerate for at least 8 hours, or overnight.
4. Preheat the oven to 200° c (400° F). Liberally butter the madeleine molds. Spoon or pipe the batter evenly into the molds. Bake for 5-7 minutes, until golden brown.
5. Transfer the pans to a wire rack to cool for 5 minutes then unmold the cakes and let them cool completely on the rack. Dust with confectioners' sugar before serving.

Remarks:
I recommend that you butter the pans, then dust them with flour and put them in the freezer for a short while before you pipe the batter in the moulds.

Serving suggestions:
Eat those Madeleines whenever you feel like it and don't forget to accompany them with a good cup of tea.

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~ Madeleines Au Miel Et A La Rose ~
Recette tirée du livre "The Last Course" de Claudia Fleming et adaptée par Rosa @ Rosa's Yummy Yums 2010.

Pour 2 douzaines de madeleines.

Ingrédients:
180g de Beurre non-salé, plus un peu de beurre ramolli pour beurrer les moules
4 Gros oeufs
105g de Sucre cristallisé
2 CS de Sucre brun clair
60g de Miel (au goût prononcé)
127.5g de Farine blanche
64g de Farine à gâteau
2 CC de Poudre à lever
1/4 CC de Sel de mer
2 Boutons de roses séchées, réduits en poudre
Sucre en poudre pour saupoudrer

Méthode:
1. Dans une petite poêle faire fondre le beurre à température moyenne. Continuer à cuire le beurre pendant 5 minutes jusqu'à ce que le lactose se teinte (couleur noisette) et tombe au fond de la poêle. Filtrer le beurre et réserver.
2. Dans le bol d'un robot, battre (avec le fouet pendant 2-3 minutes) les oeufs, les sucres et le miel jusqu'à obtention d'une mousse pâle.
3. Tamiser les farines avec la poudre à lever, la poudre de boutons de roses et le sel et ajouter à la mixture aux oeufs. Incorporer délicatement avec une spatule et laisser reposer au frigo pendant tout une nuit (ou 8 heures au moins).
4. Péchauffer le four à 200° C. Beurrer généreusement les moules à madeleines. Les remplir avec la pâte à l'aide d'une cuillèere ou d'une poche à douille. Cuire 5-7 minutes, jusqu'à ce que les madeleines soient dorées.
5. Transférer le moule sur une grille et laisser refroidir pendant 5 minutes avant de les démouler et de les faire refroidir complètement. Saupoudrer avec du sucre glace.

Remarques:
Je vous recommande de bien beurrer les moules et de les saupoudrer avec de la farine, puis de les mettre un petit moment au congélateur avant de les remplir.

Idées de présentation:
Mangez-les à toutes heures de la journée et n'oubliez pas de les accompagner d'une bonne tasse de thé.

0 AU PÉCHÉ MIGNON - ANNECY

I am still going through my leftover pictures of Annecy which I took during our last holidays in October. There are still many shots that I want to share with you, so I hope you'll not get annoyed by the fact that they are not very recent...

In the old town of Annecy there is a quaint little "pâtisserie"/confectionery that we particularly cherish and always visit when we go there. It is called "Au Péché Mignon ("péché mignon" meaning literally "cute sin") and offers the most delicious cakes, chocolates, savory tarts (their Reblochon quiche is fantastic) and ice creams.

Their window is always contains beautiful pastries and cakes. All the goodies are so colorful, amazingly decorated and really tempting. It is impossible for foodies like us to walk by without stopping and buying something. At "Au Péché Mignon", our weakness for sweets isn't a sin anymore and it becomes an obligation for us to "misbehave"!

We cannot visit Annecy without making a trip to that lovely place and treat ourselves with a few cakes as well as as a quiche. Although, there are plenty other places there, we have to eat one of their yummy creations before we can move on to the next bakery!

If you are addicted to chocolate, nourish a passion for good quality French pastries, sweets as well as confectioneries, then "Au Péché Mignon" is for you. Just don't forget that on market days (Wednesday and Saturday mornings) the place is chock-a-block full, so you'd better choose another time to indulge yourself vice fully and be a bit of a glutton...

Au Péché Mignon

9 Rue Jean-Jacques Rousseau

74000 Annecy
France

Route berechnen

Tél.: 04 50 45 39 96

0 VANILLA & LEMON CUPCAKES

When my good friend Corinne asked me to bake cupcakes for her teenage daughter's 14th Birthday Party, I didn't think twice and said "yes, sure" enthusiastically! I had never prepared anything for such an occasion nor did I ever bake/cook for crowds and thought that it might be a good way to put my culinary "talents" to the test...

Ever since I've known Samira (Corinne's daughter) she hasn't stopped raving about Rai's (at "Ugly Fruit") "Champagne Cupcakes" that she had tasted at our "Foodbloggers' Picnic" back in June 2007 (see my article). They had left such a mark on her that she can't forget them. The subject always comes back in most of our food conversations.

As Corinne is not a big fan of frostings or icings and she knows that I'm addicted to baking, cooking and anything that revolves around the culinary world, she naturally pictured me as the official baker for Samira's party. When it comes to making dainty and rich little cupcakes, the American way, topped with lots of buttercream, frosting, icing as well as girly decorations, I'm unfailingly ready to get started anytime!!!

So, on the day before the event, I made both the buttercream and frosting I needed for my "Vanilla & Lemon Cupcakes" (recipe below) and my "Dark Chocolate & Peanut Butter Cupcakes" (recipe soon). On the same day, I arrived at my frien'd place at 12h00. We ate and then I started getting (hyper)active in the kitchen. Everything went suprisingly smoothly, eventhough I am not used to bake/cook for more than 4 people. After three hours of buzzing frenetically like a bee in spring, my 50 cupcakes were ready and looked amazingly good. Wow, I didn't know that I could whip up such perfect cupcakes!

~ Birthday girl ~

At around 16h00, we were invaded by a crew of 20 frantic, energy-loaded, yet very polite adolescents who arrived in a blitz and literally assaulted the table where all the food was. In a matter of minutes (or should I say seconds?!), nearly all the cupcakes had disappeared and most of the other goodies (tasty sandwiches & a delicious cake that Corinne had made) had vanished. It was as if a pack piranhas or flying grasshoppers had eaten their way through the living room (a good sign)!

Many of her friends congratulated us on the food and said that they had enjoyed everything. Phew! A real relief for both of us.

A few days later, I was pleasantly surprised to find a great postcard in my letterbox. Samira had written some heartwarming words of thanks and expressed her gratefulness for the work I did. She had truely been impressed by my cupcakes and thanked me for taking the time to bake them. How sweet of her!

Those dainty "Vanilla & Lemon Cupcakes" are really fabulous whether it is texture- or taste-wise. The cake part is feathery, soft, moist, delicately vanilla flavored and rises beautifully, and the buttercream topping brings this gustatory experience to a higher level of delightfulness with it's smooth, fluffy, silky, wonderfully buttery as well as lemony aromas and it's pristine ivory color that'll blow your mind. Truely droolworthy!

~ Vanilla & Lemon Cupcakes ~
Cupcake recipe by Amy Sedaris "I Like You: Hospitality Under The Influence", buttercream recipe by Dorie Greenspan "Baking From My Home To Yours" and adapted by Rosa @ Rosa's Yumy Yums.

Makes about 24 cupcakes.

Ingredients for the "Cupcakes":
1 1/2 Sticks (180g) unsalted butter
1 1/2 Cups (315g) Castor sugar
2 Eggs (~63g)
2 Tsps Pure vanilla extract
2 1/2 Tsps Baking powder
1/2 Tsp Salt
2 1/2 Cups (319g) Plain white flour
1 1/4 Cups (300ml) Milk
Ingredients for the "Buttercream":
1 Cup (210g) Castor sugar
4 Large Egg whites (~63g eggs)
3 Sticks (12oz/360g) Unsalted butter, at room temperature
1/4 Cup (60ml) Fresh lemon juice (from 2 large lemons)
1 Tsp Pure vanilla extract
A few drops lemon essence

Method for the "Cupcakes":
1. Turn the oven on to 190° C (375° F).
2. In a medium bowl, mix together all dry ingredients. Set aside.
3. In a big bowl, cream the butter until smooth.
4. Add the sugar and cream again until the mixture is white, light and fluffy.
5. Add the 2 eggs, one at a time while beating/mixing well until blended.
6. Add the vanilla, then the dry ingredients and the milk, alternatively, while mixing well, until all ingredients are totally combined (homogenous batter).
7. Pour into individual baking cups, until they are about 2/3 full.
8. Bake for 20 minutes or until golden brown or until a toothpick inserted in the middle of one cupcake comes out clean.
Method for the "Lemon Buttercream":
9. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes (the sugar should be dissolved, and the mixture will look like shiny marshmallow cream).
10. Remove the bowl from the heat.
11. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
12. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
13. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes (during this time the buttercream may curdle or separate – just keep beating and it will come together again).
14. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, then the vanilla and the lemon essence (you should have a shiny smooth, velvety, pristine white buttercream).
15. Decorate your cupcakes with the buttercream.

Remarks:
I flavored my buttercream with vanilla and added a few drops lemon essence, but you are free to flavor your buttercream as you wish (essences, zests, spices, etc...) and to replace the lemon juice by any other liquid (same quantity - whisky, orange juice, coffee, etc..).
You can keep your buttercream in the fridge for up to a week. In that case, press a piece of plastic against the surface of the buttercream.
Once you get the buttercream out of the fridge, let it rest for about 30 minutes before beating (with a hand mixer) it again. If it curdles, place the bowl over warm water (not too hot) and keep beating until it gets to the right consistency (creamy, fluffy and spreadable).

Serving suggestions:
Eat without moderation!
Serve those cupcakes with a good cup of tea or coffee or with a glass of ice cold milk!

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~ Cupcakes A La Vanille Et A La Crème Au Beurre ~
Recette pour les cupcakes par Amy Sedaris "I Like You: Hospitality Under The Influence", recette pour la crème au beurre par Dorie Greenspan "Baking From My Home To Yours" et adaptées par Rosa @ Rosa's Yumy Yums.

Pour environ 24 cupcakes.

Ingrédients pour les "Cupcakes":
180g de Beurre non-salé
1 1/2 Tasses (315g) de Sucre cristallisé
2 Oeufs (~63g)
2 CC de d'Extrait de vanille pure
2 1/2 CC de Poudre à lever/cake
1/2 CC de Sel
2 1/2 Tasses (319g) de Farine blanche/fleur
1 1/4 Tasses (300ml) de Lait
Ingrédients pour la "Crème Au Beurre":
1 Tasse (210g) de Sucre cristallisé
4 Gros blancs d'oeufs (oeufs de 63g)
12 Onces (360g) de Beurre non-salé, à température ambiante
1/4 Tasse (60ml) de Jus de citron frais (de 2 citrons)
1 CC d'Extrait de vanille pure ou de pâte de vanille pure
Quelques gouttes d'essence de citron

Method pour les "Cupcakes":
1. Préchauffer le four à 190° C (375° F).
2. Dans un bol moyen, mélanger tous les ingrédients secs. Mettre de côté.
3. Dans un grand bol, battre le beurre en pommade.
4. Ajouter le sucre et battre jusqu'à ce que le mélange devienne blanc et mousseux.
5. Ajouter les oeufs, un à la fois, tout en battant bien après chaque ajout afin d'obtenir un mélange homogène.
6. Ajouter la vanille, puis les ingrédients secs, tout en alternant avec le lait et en mélangeant bien afin d'obtenir une pâte homogène.
7. Mettre la pâte dans les caissettes et remplir seulement au 2/3.
8. Cuire pendant 20 minutes, jusqu'à ce que les cupcakes soient dorés et que la lame d'en couteau en resorte propre.
Méthode pour la "Crème Au Beurre":
9. Mettre le sucre et les blancs d'oeufs dans le bol du mixeur ou un autre bol à l'épreuve de la chaleur et mettre le bol au dessus d'un contenant d'eau frémissante.
10. Battre constamment, en gardant le mélange au dessus de la chaleur jusqu'à ce qu'au toucher, ce soit chaud, environ 3 minute (le sucre doit être dissout et le mélange doit ressembler à de la guimauve fondue).
11. Enlever le bol de la source de chaleur.
12. Avec le fouet du mélangeur ou au batteur électrique, battre la meringue sur vitesse moyenne pour la refroidir, environ 5 minutes.
13. Changer pour la palette du mélangeur et ajouter le beurre un peu à la fois en mélangeant pour rendre lisse.

14. Quand le beurre est incorporé, battre sur vitesse moyenne/forte jusqu'à ce que ce soit épais et très lisse, environ 6-10 minutes (durant ce temps le beurre peut se séparer, continuer à battre et il se replacera).
15. Sur vitesse moyenne, ajouter graduellement le jus de citron en battant bien après chaque addition, puis la vanille et l'essence de citron (vous devriez avoir à ce point un mélange brillant et lisse de crème au beurre).
16. A l'aide d'une poche à douille, décorer les cupcakes avec cette crème au beurre.

Remarques:
J'ai parfumé ma crème au beurre avec de la vanille et de l'essence de citron, mais vous êtes libres d'aromatiser votre crème à beurre selon vos goûts (essences, zestes, épices, etc...) et de remplacer le jus de citron par un autre liquide (même quantité - whisky, jus d'orange, café, etc..).
Vous pouvez garder votre crème au beure au frigo pendant 1 semaine. Dans ce cas, placez un film alimentaire sur la surface de la crème.
Sortez votre crème au beurre du frigo au moins 30 minutes avant toute utilisation, puis battez-la à nouveau. Si elle se sépare, alors placer votre bol dans de l'eau chaude (pas trop) et continuez à battre jusqu'à ce qu'elle ait la bonne consistence (crèmeuse, mousseuse et étalable).

Idées de présentation:
A manger sans modération!
Ces cupcakes sont délicieux lorsqu'ils sont servis avec un bon petit thé, un exquis café au lait, un café séré ou un verre de lait bien froid!