My 1st Daring Bakers Challenge

First Daring Bakers Challenge, and a challenging one! This month's challenge was brought to us by the adventurous Hilda from "Saffron and Blueberry" and Marion from "Il en faut pour etre heureux". They have chosen a French Yule Log by Flore from "Florilege Gourmand". I hadn't figure out until I was about to post this entry and by looking for the links, that the recipe comes from one of my absolute favorite pastry sites!! I have always admired Flore's work and her ability to explain the recipes in a simple and clear way. I tried many of her recipes and they are all perfect. She is good at what she does, and doing this challenge is more than an appreciation to all her efforts.

This Yule Log is an entremets like dessert. I must say that entremets are my favorite kind of desserts. I love them because of their different layers and textures. This particular one has 6 different tasty layers: a chocolate mousse, a creme brulee insert, a praline crisp, a chocolate caramel ganache, a dacquoise and a chocolate glaze. I thought the final result would be very chocolatey, but it came out balanced and not too sweet. The creme brulee insert took this dessert to a whole new level (may be because I'm a creme brulee addict!). I never thought I could use a creme brulee inside a cake!

I pretty much followed the recipe and made very little changes (used a hazelnut dacquoise instead of an almond one). Everything in the recipe worked fine. The only thing that I wasn't happy about was the final glaze. It was OK until I added the gelatin or agar agar actually. As soon as the gelatin was added the mixture became grainy and lost its shine. I had to add boiling water to fix it but still the glaze didn't come out smooth and shiny, and since I added water the color became lighter, more like a milk chocolate glaze.
As you may have noticed also, I didn't exactly make a "yule log" but rather individual domes. I did this for 2 reasons:

1- I bought online a round yule log mold, was extremely excited about it and couldn't wait to get it. I've always wanted to own one and this challenge was a reason enough for me to order this pan.I waited patiently for days and days. Then after about 2 weeks, I thought something might be wrong with this order. I called the dealers and guess what: they said the product is out of stock and will be available on.............January 4th!! Wait wait wait, you cannot do this to me, I haven't even been notified about that!! I need this for my daring bakers challenge, why is this happening??!! I wished the whole thing was a nightmare but unfortunately it wasn't, I had to deal with the reality : I had to come up with another idea. I thought about using the loaf pan but wasn't excited about the shape. So, I ended up using small trifle pans. The shape didn't come out perfect, but I had no better choice.
2- The other reason was dealing with the size of the log. Using these small individual pans was better actually because they are perfect for two (I consider my self a "half human" actually because I eat so little!!). I was wondering before making the recipe who will eat this huge dessert?? I was pretty sure I would take 2 or 3 bites and stop right there, so my husband will end up eating the whole thing!! no, not good! After all, the unfortunate "pan" story wasn't that depressing.
Overall, this first experience was fun and a tasty one and although the recipe seems complicated, it truly isn't. Now, I can't wait for the next challenge!

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Bua Loy Khai Waan

Rice Balls with Poached Eggs in Coconut Milk or know as a "Bua Loy Khai Waan" in Thai.   This is a little modern from tradition by add corn and young coconut and make colorful rice balls.

INGREDIENTS:

• 1 cup glutinous rice flour
  
• 4 eggs
  
• 1 cup sugar
  
• 1 cup coconut cream, heat until hot
  
• 2 3/4 cups water
  

PREPARATION:

• Knead the glutinous rice flour with water until a dough forms. 
• Shape into small balls about I cm in diameter. 
• Continue shaping until finished.
  
• Bring the 2 1/2 cups of water to the boil over medium heat, drop the balls in boiling water; and boil until done (they will float to the surface). 
• Remove with a slotted spoon, and place in cold water until slightly cool, remove and drain.
  
• Combine sugar and the remaining water, and bring to the boil. 
• When all the sugar has dissolved, strain and bring back to the boil. 
• Break the eggs, one at a time, and carefully drop into the hot syrup. 
• Boil for a while, then turn the eggs over and continue boiling for a little while. 
• Spoon a poached egg into a bowl, add the rice balls and some syrup. 
• Top with coconut cream.
• Serve hot.
  

Tip: The rice balls with poached eggs in coconut milk will be more aromatic if the jasmine-flavored water is used instead of water.

  

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Khanom Yok Manee (Pandanus Tapioca Pearls Pudding)

Pandanus Tapioca Pearls Pudding also know as "Kanom Yok Manee" in Thai. Like many Thai desserts, this pudding tastes salty-sweet and includes a coconut for texture. The green color comes from pandanus juice.

INGREDIENTS:

• 1 cup small tapioca pearls
  
• 2 cups grated white coconut
  
• 1/2 tsp salt
  
• 1.5 cups sugar
  
• 3 tsp tapioca flour
  
• 2 cups water
  
• 1/2 cup thick pandanus juice
  

PREPARATION:

• Wash the tapioca pearls, discarding all the dirt drain and set aside.
  
• Toss the grated coconut and salt, steam until heated through, then set aside.
  
• Bring the water to the boil and pour over the tapioca pearls.
• Add sugar and tapioca flour stirring to combine.
• Follow with the pandanus juice, and stir again.
  
• Fill each foil cup with the sweet pearls;
• Arrange on the steamer and steam over boiling water on high heat for 10 minutes, or until done.
• Sprinkle the salted coconut over the top as garnish.
  

Tip: Tapioca flour can be substituted by corn flour.

  

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Khanom Bua Loy Thua Khiao (Mung Bean Balls in Coconut Cream)

Mung Bean Balls in Coconut Cream or “Khanom Bua Loy Thua Khiao” Thais called. Some time we mix with Taro. And most of the time we add one egg in a bowl before serve. Some people don't like no need to add egg. This dessert very famous for winter season in Thailand.

INGREDIENTS:

• 1/3 cup hulled mung beans
  
• 2 cups coconut milk
  
• 1/2 cup palm sugar
  
• 1/2 cup glutinous rice flour
  
• 1/4 cup water
  
• 1/4 tsp salt
  

PREPARATION:

• Soak the mung beans in water for 1 1/2 hours;
• Remove them from the water. Steam them until tender; then, mash them to a fine paste.
  
• Set aside 1 cup of the coconut milk.
• Mix the remainder with the palm sugar and salt in a pot. bring to a boil, stirring regularly to prevent lumps from forming, and then remove from the heat.
  
• Mix the mashed mung beans with the glutinous rice flour Adding a little water (no more than 1/4 cup) a little at a time and kneading to obtain a soft dough.
• Roll the dough into balls about 1/4 inch in diameter cook the balls by placing in boiling water; when the balls float to surface, remove them from the water and put them into the pot of boiled coconut milk.
  
• Place the pot on the heat once again, add the cup of coconut milk set aside earlier, and remove from the heat, and dip into small bowls to serve.

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Thua Dam Kaeng Buad (Black Bean in Coconut Cream)

Thai famous Black Beans in Coconut Cream or "Thua Dam Kaeng Buad" for local Thais. Most or the time we serve with sweet sticky rice topped by black beans in coconut cream.

INGREDIENTS:

• 1 cup black beans
  
• 2.5 cups coconut milk
  
• 1 cup palm sugar
  
• 1/4 tsp salt
  

REPARATION:

• Soak the beans for 3 hours (or leave them soaking overnight).
• Boil them in the water in which they were soaked, and when they are tender, remove from the heat and drain off the water.
  
• Mix the coconut milk with the salt and sugar until the salt and sugar has dissolved.
• Then, bring to a boil, filter through cheesecloth, and then return to the heat.
  
• Add the beans, and when the coconut cream has returned to a good boil, remove from the heat and the bananas are pale red, then remove from the heat Arrange on a plate.
• Serve warm.
  

Tip : The slaked lime water will give the firm texture to the bananas, however it can be omitted in case of unavailability.

  

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Kluay Nam-wa Chuam (Banana in Syrup)

Banana in Syrup this popular Thai dessert is called "Kluay chuam" However, this dessert is strictly for the sweet-toothed. The bananas are cooked in a syrup (sugar and water). Then topped with coconut cream.

INGREDIENTS:

• 1 hand nearly ripe bananas (approx. 12 bananas)
  
• 2 cups clear slaked lime water
  
• 3 cups sugar
  
• 2 cup water
  

COOKING:

• Peel the bananas, cut each in half crosswise.
• Soak the bananas in slaked lime water for 30 minutes.
• Rinse in plain water, drain and set aside.
  
• Mix the sugar and water in a brass wok.
• Heat until sugar dissolves, strain through cheesecloth and return to boil over medium-low heat.
• When the syrup starts boiling, put in the bananas and cook over medium heat, stir occasionally until the syrup is thick and the bananas are pale red, then remove from the heat Arrange on a plate and serve.
  

Tip : The slaked lime water will give the firm texture to the bananas, however it can be omitted in case of unavailability.

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Khanom mor Kaeng (Mung Bean Thai Custard)

Mung Bean Thai Custard or Thais called “Khanom mor Kaeng” When people from Bangkok go down to the beach resorts at Cha-am or Hua Hin, they will nearly always stop at these large roadside food shops selling Thai desserts. Phetchaburi is famous for this dessert and others too.

INGREDIENTS:

• 4 eggs
  
• 2 duck's eggs
  
• 1/2 cup cooked taro or hulled mung beans, mashed finely
  
• 1 cup coconut cream
  
• 1/2 cup palm sugar
  
• 1/2 cup crisp-fried shallot slices
  
• 2 tbsp oil from the fried shallots
  
• 3 pandanus leaves
  

COOKING:

• Break all the eggs into a bowl, add sugar and coconut cream.
• Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved.
• Strain the mixture through cheesecloth, add mashed taro or mung beans, and mix well.
• Pour into baking pan.
  
• Bake in an oven at 350°F for 20 minutes or until the custard is done and the surface is golden brown.
• Remove from the oven, and allow to cool.
• Sprinkle with the crisp-fried shallot.
• And cut into 2x2-inch pieces to serve.
  

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Thap Thim Krob (Mock Pomegranate Seeds in Coconut Syrup)

Mock Pomegranate Seeds in Coconut Syrup Thai called "Thap Thim Krob" A popular dish found on many restaurant menus, thap thim krob (mock pomegranate seeds in coconut ice syrup) is made from water chestnuts coloured red, boiled and added to a sugar-water-coconut combination forming the syrup and served with crushed ice. This light and refreshing dessert is commonly served at the end of the meal.

INGREDIENTS:

• 1 cup canned water chestnut, cut into small cubes
  
• 1/2 cup tapioca flour
  
• 150 g. sugar
  
• 3/4 cup coconut milk
  
• 3/4 cup water
  
• Red food coloring,
• crushed ice
  

COOKING:

• Mix the food coloring with some water soak the water chestnut for 10 minutes, drain and coat with tapioca flour.
• Shake off any excess flour.
  
• Bring water to a boil, put in the floured water chestnut Boil until they float to the surface.
• Remove with a slotted spoon and drop in cold water. Drain and wrap in a cheesecloth.
  
• Combine the sugar and water in a pot, boil over medium heat until it becomes syrupy.
• Add the coconut milk and stir to combine.
• Remove from the heat.
  
• Mix 3 tablespoons of ruby pearls with sufficient amount of coconut syrup and some crushed ice.
  
• Serve...

Tip: Tapioca flour can be substituted by com flour.

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Woon Ka-fae (Coffee Jelly)

A popular and simple Thai style jelly coconut with coffee and can be ... tastes and colours such as Pandanus leaf-scented, Fruit Jelly and Coffee Jelly. This recipe I call Coffee Jelly or "Wun Ka fae" in Thai.

INGREDIENTS:

• 2 tbsp agar-agar powder
• 1 tbsp instant coffee 1 cup sugar 
• 3 cups water
• 2 tbsp warm water
• 1.5 cups coconut cream
• 1.4 cup sugar
• 1 tsp salt

COOKING:

• Mix the instant coffee with warm water and set aside.
• Mix agar-agar powder with water bring to the boil over medium heat Stir continuously until all the agar-agar dissolves, then add sugar. 
• Continue boiling until the sugar has dissolved and the mixture boils well. 
• Add mixed coffee, stir well, then remove from the heat. 
• Pour the mixture into a pan, and place the pan in a bowl of warm water, set aside.
• To make the coconut cream topping; mix water and agar-agar powder together, bring to the boil over medium heat. 
• Boil until the agar-agar dissolves, then add coconut cream, sugar and salt together. 
• Stir regularly to prevent the coconut cream separating. 
• Boil until the mixture dissolve completely, remove from heat, and place the pan in a bowl of warm water as well.
• Spoon 2 tablespoonful of the coffee mixture into each mold, leave to almost set. 
• Then spoon the same amount of the coconut mixture over and leave to almost set. 
• Continue with this process until each mold is full. Leave to completely cool before remove from the mold.

Tip: The coffee jelly will be more aromatic if the jasmine-flavored water is used instead of water.

  

Search for dessert cookbook

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Kluay buad chee (Banana in Coconut Milk)

This Thai banana dessert is is fully vegetarian and is a very common Thai dessert. This dessert made with bananas cooked in coconut milk and topped with coconut cream. The bananas are the kluay nam wa variety and the word kluay means banana. The Thai name of this banana dessert is “kluay buad chee”

INGREDIENTS:

• 10 ripe bananas
• 1/2 cup coconut cream
• 3 cups coconut milk
• 1 cup sugar
• 1 tsp salt

COOKING:

• Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.
• Pour the coconut milk into a pot and cook over medium heat until it boils
• Add the bananas, and cook until soft then add sugar and salt.
• After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.
• Serve the warm bananas in a dessert bowl.

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Lemon Shortbread

Another great recipe from "Tartine", my new favorite cookbook. My prior post was about a recipe from this book also : Gingerbread cookies, and they were delicious. I feel very happy when I find a good cookbook, and excited about trying all of its recipes! People who worked on this book did a wonderful job and deserve a big: Thank you!

I don't know what are the origins of shortbread but I guess every country has its own version. In Algeria we have something similar called "Ghribia". Very tender, melt in your mouth cookies made into different shapes (pyramid shape happens to be the most popular) and decorated with an almond. Some versions have ground almonds or peanuts in the dough. The way these cookies are made is a little different from the "American" shortbread but both have almost the same taste and texture.

The original recipe didn't call for lemon zest nor vanilla, but I added some for extra flavor. Shortbread is so rich and the lemon zest adds a hint of freshness and lightens up these cookies.

Lemon Shortbread Cookies (Adapted from "Tartine")

1 cup + 2 tbsp unsalted butter, very soft.
1/3 cup granulated sugar
1 3/4 cups + 2 tbsp all purpose flour.
1/2 cup +2 tbsp cornstarch.
1/4 tsp salt (reduced from the original 1/2 tsp).
Zest of 1 lemon.
1/2 tsp vanilla extract.
1/4 cup superfine sugar for topping.

Preparation

1- preheat the oven to 325. Butter a 6-by-10 inch baking pan.

2- Place the butter, the 1/3 cup of sugar and salt in a mixing bowl and mix well with a wooden spoon. Add the lemon zest and vanilla extract and mix until well incorporated.

3- Sift the flour and cornstarch. Add to the butter mixture and mix until a smooth dough forms.

4- Pat the dough evenly into the baking dish and bake until the top in lightly browned, about 30 minutes. Let cool the shortbread until warm to the touch.

5- Sprinkle the shortbread with the remaining 1/4 cup of sugar and cut into rectangles. If the cookies have become cold they will not slice well, so try to cut them while still warm. chill thoroughly before removing from the baking dish.

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Honey Cake

I still remember very well the first time I tasted this cake, more than fifteen years ago. My aunt H. brought the recipe and it was a big hit since then. The whole family, aunts, cousins......everybody loved it. They even served it in some family weddings. Although I made this cake endless times, and tasted others as well, aunt H. is still the one who makes it best. Her honey cake has a unique flavor and texture.

What is special about this cake -besides being incredibly good- is the way it's made. Unusual and Very easy method, no need for a mixer or any fancy schmancy material. All you need is a pan and a wooden spoon! Its baking time is relatively fast too. The only thing that is a bit "time consuming" is the making of the pastry cream. I usually make it the night before. I sometimes make this cake just because I have leftover pastry cream.

I personally like cakes that have different textures, and this one has it all: sweet tender biscuit layers with a smooth fluffy vanilla pastry cream in between. Topped with a layer of dark chocolate to balance the sweetness, plus some crunch from the crushed almonds. It is a cake worth a try and once you make it I am sure it will be one of your favorites.

Honey Cake

150 g unsalted butter.
100 g granulated sugar.
1/4 cup honey.
1 large egg.
3 Tbsp whole milk.
1 tsp baking soda.
1 tsp vanilla extract.
400 g all purpose flour.
1/2 tsp baking powder.
1/4 tsp salt.

Vanilla Pastry Cream

2 cups whole milk.
1 large egg.
4 egg yolks.
70 g granulated sugar.
60 g corn starch.
1 tsp vanilla paste or extract.
70 g soft unsalted butter.

Final Touches

100 g dark chocolate, melted.
Crushed toasted almonds.

Preparation

1- Preheat the oven to 375 f. Butter a 16 1/2 by 11 1/2 baking sheet. Set aside.

2 -In a sauce pan combine the butter, sugar, honey, milk, egg and baking soda. Cook over medium low heat stirring constantly until all the butter is melted. Add the vanilla. Strain the mixture in a bowl and set aside.

3- Sift together the flour, baking powder and salt. Add the dry ingredients to the wet mixture in three batches. At first you can use the wooden spoon to mix, then you'll have to use your hands because the dough will become harder. The final dough should be smooth and not sticky. If the dough feels sticky after all the flour is added, add more flour a tablespoon at a time until you get the right consistency. But remember not to over work the dough or you will end up with a tough cake instead of a light flaky one.

3- Press the dough on the baking sheet. Using your hands, flatten it as evenly as you can all the way to the sides of the pan. Prick the dough and bake for about 15 minutes or until golden brown. Let the cake cool in the pan for 10 minutes then transfer to a cookie rack.

Pastry Cream Preparation

1- Heat the milk over medium heat.
2- In a sauce pan, combine the egg, egg yolks, sugar and corn starch. Whisk until smooth.
3- Gradually add the hot milk to the egg mixture. Cook the cream over medium low heat until it thickens, 3 to 5 minutes. As soon as it starts to bubble remove from the heat and add the vanilla.
4- Transfer the cream to a bowl and cover with plastic wrap. To avoid a thick layer from forming on top of the cream, the plastic wrap should touch the top of the cream. Let the cream cool completely. If not using the same day, the cream should be well kept in a container and refrigerated . It can keep for 4 to 5 days.
5- When the cream is completely cool, add the soft butter and mix until light and fluffy (I use my hand held mixer for that).

Cake Assembly

1- Cut the cake vertically into 3 equal parts, about 5 inches each.
2- Spread the cream between each layer. You'll have 3 layers of cake and 2 of cream.
3- Cover the cake with the melted chocolate and decorate with the crushed almonds.
4- Cut the cake into 2 by 1 inch rectangles or into squares.

It is preferable to let the cake sit for an hour or 2 before cutting. This cake actually tastes better the following day. It can keep for a day in a cool dry place and should be put after that in the fridge.

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Khanom Fak Thong (Pumpkin Pudding)

This is Pumpkin Pudding Dessert or "Khanom Fak Thong" in Thai. Thai dessert. Pumpkin is high in beta-carotene, an antioxidant that improves cancer-protective properties. Also this vegetable is a great source of Vitamin A and potassium. For those with a sweet tooth, Thais have a wonderful dessert of pumpkin in coconut milk.

INGREDIENTS:

• 3 cups pumpkin, grated finely
  
• 1/2 cup coconut cream
  
• 1 cup coconut milk
  
• 1/4 cup tapioca flour
  
• 1/2 cup rice flour
  
• 1/2 tbsp arrowroot starch
  
• 1/4 cup sugar
  
• 1/8 tsp salt
  

LET’S GO:

• Mix tapioca flour, rice flour and arrowroot starch together. Gradually add coconut cream, stir constantly until all the coconut cream is used up. It will take about 15 minutes.
  
• Add sugar, pumpkin, salt and coconut milk, continue stirring until sugar and salt are all dissolved.
  
• Pour the mixture into a baking pan, spread out evenly, steam over boiling water for 20-25 minutes or until done. Remove from the heat and allow to cool. Cut into 2"x2" pieces.
  

Tip: Tapioca flour can be substituted by corn flour.

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Fak Thong Sang-Ka-Ya (Pumpkin Custard)

This custard is spectacular to look at, and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe, and a nice alternative to pumpkin pie. Don't be put off by the long baking time - it's actually a really easy recipe to make! A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard (a healthier and lower calorie version than traditional custard). Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee, and ENJOY!

INGRADIENTS:

• 1 small pumpkin
  
• 5 duck eggs
  
• 1 cup coconut cream
  
• 1/2 sugar
  

COOKING:

• Beat the eggs wih coconut cream and sugar until the mixture is frothy.
  
• Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
  
• Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
  
• Leave to cool or keep in refrigerator to make the custard firm.
  

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Fak Tong Gang Buad (Pumpkin in coconut milk)

Pumpkin in Coconut Milk or Thai called Fak Tong Gang Buad. In Thailand, pumpkins are available year round. This will make a nice warm dessert in the fall. Many Thai desserts involve cooking rice, sticky rice or flour in sugar and coconut milk. However, pumpkin in coconut milk belongs to a class of dessert called 'gang buad', which refers to cooking vegetables, legumes or fruits in coconut milk with sugar.

INGREDIENT:

• 1 cup water
• 1/2 teaspoon salt
• 2 cups pumpkin
• 1/3 cup palm sugar
• 1/2 cup coconut milk

COOKING:

• Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".
  
• Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.
  
• The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.
  

Tips: I recommend using acorn squash, moschata squash or any other yellow meat squash or cooking pumpkin.

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