Linzer Cookies with Raspberry Jam

Berry Parcel
>> Still Life Instructions To Follow

Mise En Place


Butter. Sugar. Cream.


Dry Ingredients. Mix.


Wrap. Chill. Rest.


Slice. Put In Mould. Bake.


Cool.


Jam On. Eat.


Fried Rice For The Hungry Baker

Passionately Choc Tartlets

Passion For Nothing But The Best Chocolate

Chocolate. Cream. Linzer Cookies.

Linzers. Crushed.

Chocolate. Boiled Cream. Mix. Ganache.

Linzer Crumbs. Mould. Chill To Set.

Ganache. Fill To Brim. Bake.

Smooth Chocolate. Sweet Crunchy Base.
Decadent.

Sweet Grissini

Grissinis All Around

Ingredients. Yes. Just 3.

Puff Pastry. Drink. Rock & Roll.

Flatten. Melted Butter. Sugar. Press.

Cut Into Stripes.

Shape. Bake.

#The Correct Way

Shape. Bake.
#The French Way. A Tad Burnt.

Dainty Almond Cups

Bloomin'!

Can you tell what this is? I won't blame you if you can't. It may not look like much (or anything, really) but looks can be deceiving, my friends. Read on to find out more.

Wet & Dry Ingredients

The ingredients are deceptively simple, as are most of PH's recipes which I've tried to date. And like many of his recipes, there lies a secret weapon, in this case, it's marzipan.

First Comes Egg, Next Comes Melted Butter

The steps read almost as straight forward as the ingredient list, however it wasn't without a challenge, mainly incorporating the egg into the crumbled marzipan, that took almost forever, and for the longest time, all I had was a clobbered mess that refused to come together.

But you persist, my friends, you do not give in. When your shoulders are aching and your back is sore, you keep on stirring. When your fingers blister and you can no longer feel your arms, you keep on stirring. Your blood, skin and tears will pay off, when finally the stubborn matters come together to play nice. Until then, you stir.

When the tears have dried and the marzipan and egg form a smooth paste, your melted butter goes in, without a fight. Coz he's seen what you're capable of doing.

From Gloppy To Smooth

The almost-final mixture then gets an overnight chilling while you recover your strength.

Thick, Gooey Goodness

From runny to thick and gooey, there can be no greater satisfaction. Until you bake the mix, of coz.

Step By Step

Mini muffin cups, lightly oiled, filled to the brim, topped with nuts, into the oven it all goes.

Dainty With A Skirt

I gotta say, the almond cups were pretty, and pretty yummy too. A little wet on the inside, it did not come away from the paper as cleanly as I would have liked it to. If I ever make this again, I may add some ground almond to help it hold its shape. An otherwise praiseworthy attempt by my books. :)

Apple Galette Part 2: Emsemble

Parcels Of Tasty Morsels

Assembly work ahead, folks. Ready, steady, go.

Sun Shining Treats Ahead

Ingredient list is short, no doubt thanks to the good people who brought ready made puff pastry to the masses. I am by no means apologetic for using store bought here, heck even the professionals recommend it. As far as I'm concerned they taste just as good as the freshly made ones you get at fine baking establishments. Thing is, I'm hungry, and the sooner I get to savor the finished product, the better.

Nothing A Little Rum Can't Fix

Best thing about alcohol: their low freezing points. With no rolling pins around, any big bottle will do, as good grace and luck would have it, I happened to have an ice cold bottle of rum waiting to be drank. I mean rolled with.

If vodka is your poison, use it. Stick a bottle in the deep freeze, and as soon as they are cold enough (read: when your fingers adhere to the bottle and peeling them off sans skin is the only way to free them) that's when you want it. The low low temperature keeps the dough cold and the butter layers from melting. That's how you avoid appetizingly greasy pastries, and get a crisp mouthful in every bite.

Laid Out Bare

So, roll and roll until the dough is 2-3mm thick. The thinner the resistance between me and the insides I'm gunning for, the better.

Docked

To keep your pastry down when they hit the hot oven. Preheating as we speak.

Paint, Plonk, Phold

I had to half the amount of filling I put on, greedy as I was there wasn't enough pastry to cover each galette otherwise. Leaving sufficient room around the filling is critical, we do not want any explosions or leakages here, every last apple piece must be contained, to be steamed in their juicy pockets for optimal flavor.

Raw...& Ready

Funny how the ugly dumpling becomes a shining beauties when baked. I love the height, the neat squaress-ness of each piece when they're baked to golden brown perfection.

I'm Smiling

Why? Coz the apple galettes were spot on. The apples' spices and orangy aromas were more pronounced after a day in the fridge and a while more in the oven, and the pastry was crisp and shell thin, just the way I like it.

Awesome-o.