Cheddar Brioche Buns

Here comes the rain again

Falling on my head like a memory

Falling on my head like a new emotion

Ah.. I love Annie Lennox, I love 80s music, I love the cool air, and the smell of the rain!

I am not allergic to sun, it is just that my energy dissipates and my brain goes on hibernate mode when the sun is up in full blast. I am not a lizard, mind you, so there is no need for me to bask in the golden ray of sunshine and soak that vitamin D. Now that I am rejuvenated, I need to celebrate with something indulging, preferably sinfully.

When it comes to French pastry for breakfast, Brioche and Croissant are two of everyone’s top of the list. You can be a brioche person or you can be a croissant person. Though taking sides is the act of a person who has never tried both made from REAL butter. Yep, don’t say you like brioche or croissant better than the other if you have never tried tasting the one made with REAL butter and the dough is rested OVERNIGHT. Truly, they have the ability to transport you to cloud no.9. 

Both are yeasted, both use lots of butter, but one is far easier to be made and won't stain your shirt with flakes.

Now that.. is my golden sun to go with my coffee.

Shall we make it?

Adapted from Savory Simple.

Ingredients:

340gr all purpose flour

1/4 cup dry milk

3 tbs granulated sugar

1 1/2 tsp salt

1 1/2 tbs instant yeast 

3 eggs

1/4 cup lukewarm water minus 1 tbs

140 gr unsalted butter, room temperature

1/2 cup cheddar cheese, grated (or more as needed)

1 egg + 1 tablespoon water, whisked (for egg wash)

coarse sea salt

Instructions:

-Mix the flour, dry milk, sugar, salt and instant yeast together. 

-Add the 3 eggs and butter. Mix everything and add the water little by little.

~~If you’re kneading by hands then you really need to pay the attention to the water and adding it little by little because enriched dough is a naughty boy. You’ve gotta spank it but treat it gently to really get him to do what you want. But if you have the luxury of owning a mixer, by all means, work that dough hook on a low speed! Whichever vessel you use, knead for 20-30 minutes.

-Place the dough in a bowl, cover with cling film, and allow the dough to rise for 1 hour. 

-After 1 hour, place the covered bowl into the refrigerator and chill overnight (or 3 hours minimum).

-Set the dough on the counter for 45 minutes to soften the butter slightly. Line a baking sheet with parchment paper.

-Roll the dough into a rectangle and spread your shredded cheddar cheese.

-Divide into 8 to make 8 buns.

-Place the buns on the prepared sheet, cover loosely with clingfilm and allow to rise for another 3 hours. 

-Brush the buns with egg wash liberally and sprinkle some coarse sea salt.

-Bake the buns in a 180C oven for 25 minutes or until they're a deep golden brown.

Baked to perfection!

Yes.. Yes.. I am a bread snob and I can snobbishly say you won't find brioche as good as these unless you make it by yourself using the ingredients stated or get on a jet plane and go to France. Because I can vouch that the bakeries around town do not use 100% pure butter and they sure don't have the time to let the dough rise overnight.

I did say something about making something sinful, right? Well, the addition of cheese in the dough just hits the bulls eye. These keep well frozen so you can wrap it individually and pop it in the microwave for breakfast. Of course you can invite Beelzebub over by putting some dark chocolate in the center. Cheese and chocolate? Perfect mate.

Or if you feel like inviting Lucifer over, slice the brioche and put some bacon and cheese in the middle. It's a thought. A completely sane thought.

Go ahead, indulge!

Amy

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Vegan, Paleo, Gluten-Free ChoCoconut Tart

Whoa..

Quite a mouthful of title isn't it?

Today I decided to make something fancy that anyone can eat. After all, it is my birthday and birthday equals indulgence. I actually did not plan to make anything because I already planned a night out with my friends. But alas, something came up. My brother and sister in law have to go out of town and then I end up with 3 kiddos.

No complaints here, they're adorable and being the only child, Amiko always love to play with her cousins. The problem is, one of her cousin has a severe dairy, egg, and gluten allergy. A bit of of those would give the poor child red rashes and unbearable itchiness all over his body. So, no eggs, no dairy, no gluten, hmm.. Almonds to the rescue.

This recipe is adapted from Bakerita.com

Ingredients:

For the crust

190 gr blanched or sliced almonds

40 gr dried unsweetened coconut

1/4 tsp salt

3 tbs coconut oil

2 tbs maple syrup

For the ganache

220 ml boxed coconut milk, I use Kara

250 gr good quality dark chocolate, chopped

1 tsp vanilla essence

For the topping

1/4 of whole coconut, peeled

Directions:

-Simply put the almonds, coconut, and salt in your blender and blend into a fine meal.

-Mix the meal with coconut oil and maple syrup to form a dough.

-Transfer the dough into a greased 9 inch removable bottom pan and bake for 20 minutes on 175C. Cool completely.

-Meanwhile, using a vegetable peeler, just peel the coconut from the side so you will get coconut ribbons. Bake them together with the crust though it will take longer for them to brown and crisp. Cool and store in an airtight container.

-To make the ganache, simply boil the coconut milk then pour over your chopped chocolate to melt it then add the vanilla essence.

-Pour the ganache in the crust and refrigerate until it sets.

-Once it sets, top it with your crispy coconut ribbons.

DELISH!

I honestly believe that food has gotta be made to please us but at the same time we should honor our body by eating food that nourish our body. This tart is the perfect example of love on a plate.

I cannot get a pic of the sliced ones because once I cut it, there's no stopping everyone from eating it. An important note though, Each brand of coconut milk has different thickness. So since Kara is the brand of boxed coconut milk that most of my friends use, and I think the most delicious one, using the original recipe gives me rather thin ganache and it didn't set as fast as I hoped. Though the tart was still absolutely yummo. So I guess a bit of experimenting by making the ganache would be better. Just put the ganache in the cup and you have beautiful midnight snack, right?

I hope you enjoy this recipe as much as we do.

Cheers,

Amy

Submitting this recipe to NCC Chocolate Week

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Classic French Croissants

I'm not gonna pull any punches here.

I'm just gonna go straight to what matters in making good quality pastry.

Butter.

Not pastry margarine, not shortening, not anything so chemically altered to taste like butter.

If you happen to live in Jakarta, I can honestly tell you that 95% of croissants you’ve ever encountered and, sadly, bought did not and never would contain 100% butter. Then how about the 5%? That would be if you make it by yourself or your best friend is a pattisier. Well, I never receive any formal training in cooking let alone pastry making.  I’m just a woman with a penchant for good food and who hates everything banal. So it’s making my own croissant then.

A general rule of thumb is, I also have learnt my lesson the hard way, the harder the fat is, the higher its level of trans fat. A long time ago, I purchased a piece of pastry margarine because the owner of the store said that it’s what the five stars hotels and bakeries use in their pastries. Despite my doubts, I bought it and also bought a good stick of butter. The morning after, I was about to make my butter slab so I took out the pastry margarine and my butter out of the freezer thinking it was a good time to test them both in pastry making.

Out of the blue, my friend asked to grab a quick breakfast and coffee. I went out thinking it would be a 30 minutes trip. I should have known better. We spent almost two hours at ACE Hardware after breakfast. When I got home, the butter was oozing out of its package for being left too long in the room temperature and the pastry margarine was still as solid as I took it out of the freezer. What in the name of everything holy? I did try to make a butter slab with it. Of course pounding is required. But when I pounded the pastry margarine, it was so hard it even left a dent in my wooden roller.

Now ask yourself this question; if it won’t even melt in room temperature, what chance does your body have in melting that horror when it gets in? And that’s only pastry margarine, the cousin of the real abomination called shortening. Fact is butter melts at a temperature a few degrees lower than body temperature and shortening melts a few degrees higher than body temperature. You do the math. While you do it, note that real butter won’t leave a bad aftertaste nor a waxy, weird feeling in your mouth.

So here it is. A recipe for croissants that will take you to heaven and back.

This is a Jeffrey Hammelman's recipe which I found at Weekend Bakery. I absolutely did not alter anything in the recipe. Alas I was 50 gr short of butter but the result was still absolutely stunning so the next time I want to bake these babies, I'd go for 230gr of butter only instead of the actual 280gr. Less butter, less guilt, but I can assure you, not less tasty.

Recipe

For the dough:

500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)

140 g cold water

140 g cold whole milk

55 g sugar

40 g soft unsalted butter

11 g instant yeast

12 g salt

For the butter slab:

230 g cold unsalted butter

For the egg wash:

1 egg + 1 tsp water

Note: if you live in Indonesia like me, you’d wanna turn on your air conditioner on. It’s best to work in a cool, if cold is not possible, room to keep the butter from melting when you laminate the dough.

Day 1

Combine the dough ingredients and knead just until the dough comes together and you reach the stage of low to moderate gluten development. Too much gluten development will make the dough fight back during laminating. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.

Day 2

Make the butter slab:

Get two sheets of wax paper/ non-stick baking baking paper. Cut your cold butter and roll them between the sheets until you get a 17x17cm square. Refrigerate the butter until solid.

Take your croissant dough from refrigerator and roll it into a 26x26 square. Don't forget to dust your work table with flour. But not too much.

Put the butter slab just like in the picture. Make sure you've thoroughly chilled the butter slab so it'll be easier to work with.

Encase the butter slab by folding the dough just like an envelope. Seal the edges completely and make sure no air gets trapped inside.

Roll.. Roll.. Roll your dough. Roll it gently until it reaches 20x60cm long.

Do a letter style fold to your long dough. Cover you dough with cling film then refrigerate the dough for 30 minutes. After 30 minutes, you want to turn the dough 90 degrees like in picture 3 and roll it again until it measures 20x60cm and cover it with clingfilm. Refrigerate it again for 30 minutes until it again measures 20x60cm, cover it with clingfilm, and refrigerate over night. There are three rolls and folds in total.

To sum it up: 

• Roll out to 20 cm x 60 cm
• Refrigerate 30 minutes
• Rotate 90 degrees
• Roll out to 20 cm x 60 cm
• Refrigerate 30 minutes
• Rotate 90 degrees
• Roll out to 20 cm x 60 cm
• Refrigerate until day 3

Day 3

The actual croissant baking day!

Take the dough out of the fridge. Remember to have the open 'end' face you. roll it until it measures 20x110cm.

Measure 12,5cm as the base of your triangle. For faster cutting, make a triangle pattern on a thick paper or carton. After you cut your dough into a triangle shape, pull it ever so gently until it elongates from 20cm to 25 cm. Make an approximately 1cm incision in the middle of the base of the triangle and just roll it until you get the shape of a croissant.

Brush the rolled croissant dough with the egg wash mixture and leave it to proof for 2 hours in a cool, draft free room so the butter won't melt and ooze out of the fine layers.

Brush the croissants for one more time with the egg wash mixture and bake in the preheated oven that has been set to 200C for 15 minutes then lower the temperature to 175C and continue for another 5 minutes.

So? What do you think?

Okay let me put them near my windowsills so they can bask in the glorious morning sun while I brew some coffee.. 

Yes.. Yes I know I didn't tell you that it takes 3 days to complete the whole process. But believe me, by retarding the dough in the fridge, the butter that was incorporated in the croissant dough mellows and together with the yeast it creates a pleasant tangy taste. You'd think I put cheese in it but I did not. 

I can write a whole page of encouragement but it won't do a thing to make you brave enough to attempt this recipe. But I can promise you that even if you fail and make awful looking croissants, you would still be rewarded by a batch of the most heavenly tasting croissants in the world. Even if you don't wanna cut them into triangle, just lay them flat, let proof, and bake, you'd still be rewarded by a batch of the most heavenly tasting should-be croissants in the world.

It's the process that makes these croissants champions.

And the sense of accomplishment.

Happy baking,

Amy

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Very Lemony Danish Rolls

When life gives you lemons, be happy!*

*Go to the supermarket and check the prize per kilo.

It's safe to say that nectarine is loved by everyone. But not everyone has the luxury of eating nectarine everyday or use it in their everyday cooking. The case is completely different with lemons. The sour taste is what compliments and enhances the appearance and the consistency of the food.

If you happen to love danish as much as I do and if you happen to also love lemon, do try this recipe. It is using my Orange Cardamom Danish Braid recipe but I substitute the orange with lemon and *cough* I use lemon buttercream in lieu of the butter. 

Yes. You can substitute the butter with buttercream in making danish!

Oh, don't worry about the fat, it's not like we have it everyday for breakfast. Though it is a good idea if someone would be kind hearted enough to supply that. Anyhow, if you don't have buttercream, just use butter and plenty of lemon zest.

Ingredients

For the dough:

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 lemon, finely grated

3/4 teaspoon ground cardamom

1 1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1 1/2 tbs fresh lemon juice

240 gr all-purpose flour

150 gr whole wheat flour

1 teaspoon salt

For the butter block:

30 gr all-purpose flour

225 lemon buttercream, or 

225 gr cold unsalted butter mixed with zest of 1 lemon, finely grated

To Make The Dough

-Combine yeast and milk in a bowl with a whisk.  Add sugar, lemon zest, cardamom, vanilla extract, vanilla seeds, eggs, and lemon juice and mix well.  -Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  

-Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  

-When the ingredients have been incorporated, start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky. 

Chill the dough for 30 minutes.

To Make The Butter Block

-Combine butter (or buttercream) and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Keep it cool but not cold otherwise you won't be able to spread it on the dough.

To Assemble The Danish

-After the dough has chilled for 30 minutes, turn it out onto a lightly floured surface.  

-Roll the dough into a rectangle approximately 18 x 13 inches and 1/4 inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  

-Spread the butter evenly over the center and right thirds of the dough.  

-Fold the left edge of the dough to the right, covering half of the butter.  

-Fold the right third of the rectangle over the center third. Imagine that you're folding an envelope. Do not forget to seal the edges so the butter won't escape. 

The first turn has now been completed.

-Refrigerate the dough for 30 minutes.

-Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  

-Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. 

The second turn has now been completed.  

-Refrigerate the dough for 30 minutes.

-Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns.  

-Refrigerate the dough after the final turn for at least 5 hours or overnight.

Here's the chilled Danish:

-Roll the danish Dough into a 15 x 20-inch (approx. 30x40cm) rectangle , 1/4 inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. 

-Make parallel cuts with a knife or rolling pastry wheel, each about 1 inch apart.

-Get a strip of dough, twist while elongated a bit but do not exaggerate in doing it.
-Make a spiral from the dough strip
-Let it proof for around 1,5 hours or till it doubles in size

-Preheat the oven at least 10 minutes prior baking. set to 200C.
-Make a soft dent in the middle of the danish roll and fill it with any jam you like. 
-Brush with egg. Bake for 10 minutes. After 10 minutes, lower the oven temperature to 175C and bake for about 10-15 minutes more or until golden brown.
-The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month. Oh, who are we kidding?

Love. 

It needs not be said out loud.

Mix a bit of icing sugar sugar with some lemon juice to ice the almost cooled but still a tad bit warm danish, wait 5 minutes, then take a bite. I promise you'll love yourself better.

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Orange Cardamom Danish Braid

It took me quite awhile to drag myself to sit in front of my computer to actually start doing something that resembles working, though expecting it to be productive would be too much to ask. With my sister in law wedding in Bali next March, I seem to be forced out of my comfort zone (read: I have to think about making dresses, picking colors, matching the blah and the blah, and the blah, blah, blah). Clearly anything that has to do with wedding preparation is just not my forte. Do forgive me dear husband, I hated the days we had to plan our wedding. We could've just had it registered and get on with whatever romantic plan we had, if there had been any. But noo.. Typical Indonesian parents just have to be extravagant when it comes to wedding celebration and as much as we hated it, we at least owe both of our parents that joy.

After suffering from acutely foul mood for the last couple of weeks, Lord help me it is gonna get even uglier, I need some novocaine for my soul.

I need butter.

When the word butter comes into account, I shall not associate it with cake or cookies because those are not sophisticated enough to satisfy my ego and my need for butter. I want the butter to be the integral part of the dish. I want the butter's taste and aroma to stand out yet blends harmoniously with other flavors.

Pastry, now that is just the thing I have in mind.

It is not a secret that I prefer to go butter-less in my everyday regime. But since we talk about pastry, I do have a valid reason on why we go butter or we don’t go at all; the taste of pastries that are made with real butter surpasses ones that aren't by miles. I am a kind of person who very, very rarely buys pastries like croissant, danish, strudel, or anything that uses puff pastries because I know that most bakeries and shops use either pastry margarine or shortening to create the layers in the pastries they make. Yes, they all look so pretty. But after a bite or two, you know it is just another yeah-it's-okay-but-it-could-be-better product and somehow in the end, we get tired of wandering why they don't improve.  We just cope with that and get on with our daily routine of buying chemically engineered fat filled pastries to go along with the cup of overpriced coffee.

Butter is a natural product that comes from cow’s milk and shortening, hardly anything natural in it, comes from the guys in never been washed white coats in some factories claiming that shortening will make your cooking look better and it's also easy on the wallet. Bet they never want to admit that it's easy to clog your arteries as well.

So, getting back to my need for some natural novocaine, I decided to indulge myself on some real deal Danish. I made this particular Danish a couple of months ago for NCC Breadweek event but didn't get a chance to take some pics. I, and thousands of other people who have tried this recipe, think this is the best Danish ever. I found the recipe at What's Cooking Mexico but the original recipe is taken from the book Sherry Yard:The Secrets of Baking.  

Since it is my kitchen, then it is my rule. For the filling, instead of apples as the original recipe stated, I made my express vanilla pastry cream and halved some black cherries for a whimsical twist. As for flour, I used half whole wheat flour so I wouldn't have to feel all that guilty. Not that it matters much:)

Let's get on with the recipe, shall we?

DANISH DOUGH

Makes 2-1/2 pounds dough

(two small braided danish or 1 big braided danish)

Ingredients

For the dough:

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1 1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

240 gr all-purpose flour

150 gr whole wheat flour

1 teaspoon salt

For the butter block:

225 gr cold unsalted butter

30 gr all-purpose flour

To Make The Dough

-Combine yeast and milk in a bowl with a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  -Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  

-Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  

-When the ingredients have been incorporated, start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky. 

Chill the dough for 30 minutes.

To Make The Butter Block

-Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Keep it cool but not cold otherwise you won't be able to spread it on the dough.

-After the dough has chilled for 30 minutes, turn it out onto a lightly floured surface.  

-Roll the dough into a rectangle approximately 18 x 13 inches and 1/4 inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  

-Spread the butter evenly over the center and right thirds of the dough.  

-Fold the left edge of the dough to the right, covering half of the butter.  

-Fold the right third of the rectangle over the center third. Imagine that you're folding an envelope. Do not forget to seal the edges so the butter won't escape. 

The first turn has now been completed.

-Refrigerate the dough for 30 minutes.

-Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  

-Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. 

The second turn has now been completed.  

-Refrigerate the dough for 30 minutes.

-Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns.  

-Refrigerate the dough after the final turn for at least 5 hours or overnight.

The danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

Now that we have the danish, it is time to prepare the pastry cream because pastry cream needs at least an hour in the refrigerator to chill or you can simply make it a day or two in advanced.

MaMiko's Express Vanilla Pastry Cream

Ingredients

300 ml low/non-fat milk

2 egg yolks

75 gr sugar

1/2 vanilla bean, split and scraped

1/2 tsp vanilla essence

25 gr all purpose flour

1 tbs corn flour

Methods

-Heat the milk in a pot, not boiling.

-Cream the yolks and sugar. Add all the vanilla and combine.

-Add the flour and corn flour into the egg mixture and whisk through.

-Add some of the heated milk in the egg mixture and combine.

-Return the egg-milk mixture into the pot with the rest of the milk.

-Simmer while stirring continuously until thick and coat the back of the spoon.

-Transfer to a container and cover with a cling wrap to prevent 'a skin' from forming.

-Refrigerate until cold and ready to use.

Note: This pastry cream, if stored in an air tight container, will keep well for a week refrigerated.

To Make The Braid

-Flour a silicone mat or parchment paper. I find it easier to do it right on the silicone mat or parchment paper instead of having everything made then transfer it TO the silicone mat or parchment paper.

-Roll the danish Dough into a 15 x 20-inch (approx. 30x40cm) rectangle , 1/4 inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. 

- Along one long side of the pastry make parallel cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you've already made.

-Spoon the filling on the center of the rectangle and make a braid.

Proofing & Baking The Danish

-Spray cooking oil onto a piece of plastic wrap, and place over the braid.  Proof for about 1,5 hours, or until doubled in volume and light to the touch. i strongly suggest to proof it in a colder area in your house to prevent the butter from melting.

-Preheat the oven and set for 200C. Bake for 10 minutes. After 10 minutes, lower the oven temperature to 175C and bake for about 15-20 minutes more or until golden brown.

-The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

So, Whaddaya think?

Oh the sweet smell of orange, vanilla, cardamom, and the buttery goodness..

I honestly can't think of anyone who'd be strong enough to not want to cut it while it's warm.

A bite of this danish will give you a foodgasm.

It is such a hard work, unless you're trained as a pastry chef, but I can promise you that the extra miles are worth going through. The smell of this danish is like an explosion of aromatic and citrusy herbs. Very fragrant indeed. The butter creates somehow flaky outer layer yet soft pillowy texture in the inside.

Now don't get me going on the filling. I am GLAD I didn't fill it with chunky applesauce. It would be too plain. The slight sourness of the black cherries cuts the subtle sweetness of the vanilla cream, making the whole filling a glorious match to the divine danish.

And there I was, sitting alone, having a slice of danish and a tall glass of Sauvignon. My mind wandered aimlessly, creating scenes and evil scenarios until suddenly (the image of) Captain Jack Sparrow appeared, swayed flamboyantly, teasing me with his edible smirk.

He said, "The problem is not the problem. The problem is your attitude towards the problem".

Well I say, Aye Love!

See.. A good meal fixes an aching heart, sharpens our mind, and improves our judgement. A meal made with real butter, that is.

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(Individual) Potato & Onion Tartes Tatin

What comes to your mind when you think of French cuisine? 

Intricate, delicate, hard, Julia Child. 

Oh, Julia Child. What’s not to love from her? I embarrassedly admit I did not know who she was until I watch the movie Julie & Julia back in 2009. I was instantly hooked and inspired. I wasn’t even interested in cooking back then. I guess I started to cook intensely around late 2010 or early 2011. Do forgive my somewhat hazy memory; I am not quite useful when it comes to remembering timelines and names. 

After purchasing Julia’s book Mastering The Art Of French Cooking I tried several easy recipes and they were awesome. I was hooked on La Tarte Des Demoiselles Tatin. It is basically an apple tarte tatin. Tarte tatin itself actually has a very interesting story behind the rather accidental way it was created. In the 1880s, there was a hotel called Hotel Tatin about 100 miles south of Paris, France. Hotel Tatin was run by two sisters, Stéphanie and Caroline Tatin, hence the name La Tarte Des Demoiselles Tatin. One day Stéphanie made an apple pie but left the apples cooked for far too long. Afraid the pastry would come to waste and burn; she inverted the pastry onto a baking pan and let it cooked with the apples on top. She was surprised that the almost burnt apple pie tasted different from the traditional apple pie and many guests loved it and since then it has become a classic French dish.

I cannot tell you how much I adore everything tatin; be it apple, pear, or pineapple. One day I was craving for something savory and I found a gorgeous Martha Stewart tatin recipe. It’s Potato & Onion Tartes Tatin. Looking at the list of ingredients, I was smitten. This pretty dish includes a balsamic syrup. How rustic! 

Ingredients:

-3 tbs cold unsalted butter, cut into small pieces, plus more for the pan.

-Flour to dust the pan.

-Store bought puff pastry to fit your pan.

-4 medium yellow onions, peeled, cut into ¼-inch-thick rounds.

-5 small new potatoes, pelled.

-Coarse salt and freshly ground black pepper

-¼ cup balsamic vinegar

-A pinch of sugar

Directions:

-Generously butter six individual pie tin (5 inch) or one 9 inch pie tin.

-Using the tin as a guideline, cut the puff pastry to fit in the tin, set aside and keep refrigerated. Meanwhile, preheat the oven to 210C.

-Lay two or three onion rounds on the bottom of each pan. Sprinkle with salt and pepper.

-Slice the potatoes very thinly and place them slightly overlapping each other, over the onion to form a concentric circle. The potatoes should cover the onion. Sprinkle generously with salt and pepper.

-Place chilled puff pastry rounds on top of the potatoes and bake until golden brown, about 20 minutes.

-Immediately invert the tarts onto plates.

-In a small saucepan, combine the balsamic vinegar and sugar. Bring to a simmer and cook until mixture reduces into syrup, about 4 minutes. Whisk in butter, a piece at a time, until incorporated. Season with salt and pepper.

-Glaze the tarts with the balsamic syrup and serve.

I have been making this dish countless times ever since. I tweaked the recipe using different kinds of dried herbs and it just keeps getting better. Even though it is best when served warm, it is also lovely in room temperature. That is why I always make this whenever I feel down and need something so light and pretty to uplift my spirit. 

This Potato & Onion Tartes Tatin is such a chic idea to be served whenever you have a small party in your house or whenever you have some close friends come over. You will impress them with a dish so simple and cheap yet it looks and tastes like it’s coming from some French bistro. It can be assembled and refrigerated, covered in plastic wrap, three to four hours in advance, then bake it just before serving.

So shoo.. go buy a pack of puff pastry. Don’t bother making it especially when you have other things that need worrying... like lazying about and choosing what DVD to watch. 

Enjoy this exquisitely beautiful dish!

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