Tartelettes au Chocolat-Orange

I'm not into cakes with cream filling. So when I make my own sweets,I'd prefer those tiny fruits tarts, chocolate desserts and French pastries:-) This week is mainly a chocolate week for Anne's "truly-madly-deeply" sweet laboratory...with my tiny choco-orange tarts today:

Tartlets  filled with dark chocolate ganache & Triple sec, topped with orange rinds in orange syrup:-)
Sweet Pastry Crust (Pâte sucrée):
200 g plain flour
100 g unsalted butter
40 g caster sugar
2 egg yolks
1/2 teaspoon vanilla extract

• Sift the flour into a bowl and rub in the butter. Stir in the sugar;
• Use a fork to lightly whisk the yolks and vanilla, the add them to the dry ingredients and mix to form a short dough;
• Press together lightly and chill for 30 minutes.

1 quantity Pâte sucrée can be baked in patty tins to make 12 tarlets. Prick the pastry before baking at 180 degree Celsius for 10 minutes. Cool on wire rack. Fill the case with dark chocolate ganache or fillings of your choice. :)
Dark Chocolate Ganache:
300 g dark chocolate 
150 ml double cream
1 teaspoon triple sec 
To make dark chocolate ganache:

• Chop the chocolate and melt in a bowl over hot water. Remove the bowl from heat and set aside;
• Heat the cream until hot, but not simmering, pour it into the chocolate;
• Stir the cream, chocolate and triple sec together until they are just combined. Continue stirring until the mixture has cooled and is smooth and glossy in texture; 
• Spoon the chocolate ganache into pastry case cooked in individual tart tins. Chill until set. Top with orange rinds in orange syrup or chopped toasted almonds, hazelnuts and cashew nuts and dust with icing sugar. 

I love doing gift-wrapping by myself, adding a bit of loving attention & personal touch,
to those who are dear  to my heart.

“Art calls for complete mastery of techniques,
developed by reflection within the soul.” 

― Bruce Lee

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Orange Syrup Butter Cake

I bought many oranges last week and thought about making "Orange Syrup Butter Cake" as I'd prefer the texture and taste of butter cake (rich, moist & buttery) to the chiffon one, when it comes to orange cake:-)

Ingredients:

150 g unsalted butter

120 g caster sugar

3 eggs, lightly beaten

2 teaspoons finely grated orange rind

200 g flour

40 g milk powder or 60 g milk (liquid)

1/2 cup orange juice 

2 teaspoons baking powder

1/4 teaspoon salt

Preheat oven to 180°C.  

• Sift the flour, baking powder and salt. Set aside;
• Using electric beaters, beat butter and sugar in a large mixing bowl until light and creamy. 
• Add eggs, beating thoroughly after each addition. 
• Add rind, beat until combine;
• Fold in the sifted dry ingredients alternately with the juice, using a metal spoon. Stir until just combined and the mixture is almost smooth;
• Spoon mixture into prepared greased and lightly floured tin (I used two x 10 cm-baba tins or a deep 20 cm-baba tin) ; smooth surface;
• Bake for 30-45 minutes or until skewer comes out clean when inserted in the centre of the cake;
• Leave cake in tin 10 minutes before  turning onto wire rack to cool. 

For Orange Syrup:
rind of 2 oranges
1/4 cup orange juice
1 tablespoon caster sugar

• Slice orange rind into long, thin stripes;
• Combine juice, sugar and rind in a small heavy based sauce pan;
• Stir constantly over low heat until boil and sugar has dissolved;
• Reduce heat, simmering without stirring for 8-10 minutes;
• Remove from heat. Pour the warm syrup over the cake.   

For Orange-Lime Curd Filling (alternatively):

6 teaspoons cornflour

75 g caster sugar

2 eggs, lightly beaten

80 ml orange mixed lime juice

175 ml milk

• Combine cornflour, sugar, milk, orange-lime juice and eggs in a small saucepan, mix well;
• Stir over low heat until mixture boils and thickens, cook for 1 minute longer;
• Remove from heat. Transfer to a small bowl, cover with plastic wrap and allow to cool before using.

"With the Beloved's water of life, no illness remains
In the Beloved's rose garden of union, no thorn remains.
They say there is a window from one heart to another
How can there be a window where no wall remains?"
--Rumi's Love Poems
(From Thief of Sleep by Shahram Shiva)

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Cinnamon Sticks Candle Holder

just an idea... in this rainy evening!

My right brain seems to be back on track now;-P

Cinnamon Sticks Candle Holder, spice up your dinner table!

All you need:

1. Cinnamon sticks (preferably the same size)

2. your existing candle holder (glass/ceramic)

3. parcel string w/ simple bowline knots, but tightly 

(I don't have the brown one...so white should be just fine:-)

4. someone you love;-)...just adding up more loving & romantic atmosphere ♥

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Rich Brownie with Vanilla Butter, Hershey's Cookies 'n' Cream Frosting & Dark Chocolate Drizzle

Made last night and drizzled this morning with happy heart:-)

Kindly refer to my brownie recipe for brownies' ingredients as well as preparation.

For Vanilla Butter & Hershey's Cookies 'n' Cream White Choc. Frosting:

25g unsalted butter

25g salted butter

20g granulated sugar

1.1/2 tablespoons powder sugar

3.1/2 tablespoons evaporated milk

40g Hershey's Cookies 'n' Cream White Chocolate Bar

1 teaspoon Vanilla extract

• Melt roughly chopped Hershey's bar with milk until smooth;
• Add in both butter, sugar into the chocolate mixture. Cook for 1-2 minutes;
• Remove from heat. Add in vanilla extract;
• Stir with a hand whisk until smooth;
• Spread mixture evenly over cooled brownies. Let chill for 20 minutes or until set.

For Dark Chocolate Drizzle:

20g bitter sweet chocolate (finely chopped)

1 tablespoon milk

Put the ingredients together in a small saucepan. Melt for 50 seconds or until smooth. 

Drizzle over White Chocolate frosting.

"Smiling is good for the heart,
Laughing is good for the soul
and Loving will keep you living, laughing and smiling."
and remember...a kiss a day keeps the doctor away:-)

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Panna Cotta with Espresso Topping

And...my another version of Panna Cotta...for coffee lovers:-)

To make Panna Cotta you'd need:

200 ml Milk

200 ml Cereal milk or whipping cream

2 teaspoons Gelatine powder

2 tablespoons Sugar

♥

For Espresso topper:

100 ml hot water

2 teaspoons coffee powder

1 teaspoon Gelatine powder

• Pour milk into a small bowl, and stir in the gelatine powder. Set aside; 
• In a heavy based medium saucepan, stir together the cereal milk and sugar (with balloon whisk) with low to medium heat until slightly boiling; 
• Pour in the gelatine-milk mixture into the saucepan, stirring constantly until smooth and dissolved. Cook for 1-2 minutes; 
• Remove from heat; 
• Strain the mixture into another bowl and pour into the six liquor glasses; 
• Cool the glasses uncovered at room temperature. 
• When cool, cover them with wrapping film and refrigerate for 2 hours.................. 
• Mix together hot water and coffee powder in another small saucepan; 
• Stir in sugar until dissolved; then add in gelatine powder; 
• Set over low heat, constantly stir the coffee mixture for a few minutes, watch carefully not bringing to full boil; 
• Remove from heat; 
• Gently pour into the six glasses, on top of well-refrigerated Panna Cotta base; 
• Refrigerate for another hour before serving. 
• Topped with reduced fat whipped cream or with other toppings of your preference:-)

s/w whipped cream & cinnamon powder!

One shot of Caffeine in the morning 

keeps you awake all day long:-)

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Green Tea Latte Panna Cotta

I love to order iced green tea latte with milk pudding whenever I stop by 'Amazon Cafe'. I love its refreshing and lightly sweet & feel good aroma. In the past few months, I tried to make my own iced green tea latte, but the taste and aroma could not be compared to the one I fall for at Cafe Amazon...with a big question mark left unanswered in my restless mind: "What's the difference between normal green tea and Cafe Amazon's green tea?". Then one day, I unexpectedly learned from a friend of mine that, for green tea with milk, "Number One Brand" Thai tea is very popular and best selected among drinkers. So without any hesitation, I ordered one bag of Milk Green Tea...and the story between us has begun ever since;-P I finally found what had been left unanswered:-)

Founded in 1945, the brand has been enjoyed by young and old from generation to generation. Its taste and aroma stays nostalgically in the mind of its drinkers whether they are in Thailand or abroad.

Sharing is always great!

Individual serving with extra whipped cream topping:-) 

Ingredients for Green Tea Latte:

200 ml milk

200 ml cereal milk or evaporated milk

100 ml green tea drink

(1 tablespoon of green tea, dissolved in boiling water

for 4-5 minutes and drained with a strainer)

1,1/2 tablespoons gelatine powder

2 tablespoons condensed milk

1 tablespoon sugar

For extra Latte:

100 ml milk

100 ml cereal milk or whipping cream

1,1/2 teaspoons gelatine powder

2 teaspoons sugar

a pinch of salt

Please refer to "Panna Cotta Caffe e Latte" for the same "how to":-)
Thank You & Enjoy!

hmmmmmmm! what can I say more ...:-)

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Panna Cotta "Caffè e Latte"

Strange weather these days with strong wind, rain and sunshine at the same time...

So I tried to create something refreshing & light (no cake, please!!!) to be able to cope with this kind of weather:-)) Or it's just an excuse of Anne to make something "gourmand";-P 

Well...well...well... these are lovely individual Panna Cotta "caffè e latte" ("Caffellatte") in tiny liquor glasses, made last night with less saturated fat base.
I substituted heavy cream with 250 ml cereal milk mixed with only 150 ml milk.

Enjoy your Monday, dears!!! xoxo ♥
...................

"Over second and third cups flow matters of high finance, high state, common gossip and low comedy. [Coffee] is a social binder, a warmer of tongues, a soberer of minds, a stimulant of wit, a foiler of sleep if you want it so. From roadside mugs to the classic demi-tasse, it is the perfect democrat."
- The New York Times, 1949

Sinfully Velvety, Smooth,
Sweet & Soft,
like butterfly + baby kiss !!!  

Note: Individual Panna Cotta is ideal for lovely party among dear friends & loved ones ♥ 

Summer & Cheers!!!

To make Caffellatte Panna Cotta you'd need:

100 ml Milk

200 ml Cereal milk

2 teaspoons Gelatine powder

2 tablespoons Sugar

3 teaspoons Coffee powder♥

For extra Latte topper:

50 ml Milk

50 ml Cereal milk

1 teaspoon Gelatine powder

1 teaspoon sugar

• Pour milk into a small bowl, and stir in the gelatine powder. Set aside; 
• In a heavy based medium saucepan, stir together the cereal milk, sugar and coffee powder (with balloon whisk) with low to medium heat until slightly boiling; 
• Pour in the gelatine-milk mixture into the saucepan, stirring constantly until smooth and dissolved. Cook for 1-2 minutes;
• Remove from heat; 
• Strain the mixture into another bowl and pour into the six liquor glasses;
• Cool the glasses uncovered at room temperature. When cool, cover them with wrapping film and refrigerate for 2 hours.
• Repeat the same method with extra Latte topper;
• Gently pour into the six refrigerated glasses, on top of the Caffellatte base;
• Refrigerate for another hour before serving. 
• Topped with reduced fat whipped cream or with other toppings of your preference:-)

Today's Coffee Quote:

"He was my cream, and I was his coffee
And when you poured us together, it was something."
--Josephine Baker

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