A loaf and a pastry
Now that virtually everyone in Europe is obsessing about the ongoing soccer world cup, I get the chance to hide away in the wonderfully soccer-free corners of my kitchen and indulge in my favourite hobby! Great thing that world cup, isn't it? ;)
Well, this weekend I put together a bread with toasted pumpkin seeds, toasted hazelnuts, raisins and some rolled oats. I just bought some delicious local washed rind cheese, and this loaf was the perfect pairing! You'll find the recipe by clicking here, and a photo below:
For this week's sugar-and-egg yolk section of my blog, I offer a fresh fruit charlotte. This is the charlotte from "Advanced Bread and Pastry", one that I also made last summer, and now I wanted to revisit it using some of this year's fresh berries. The charlotte is made of a ladyfinger bottom and ladyfinger band, it's filled with diplomat cream (a combination of pastry cream and whipped cream, set with gelatin), and frozen inserts of berry compote (I used fresh blackberry puree for this insert) and a tart lemon cremeux insert. Since the diplomat cream starts to set up really quickly after gelatin is added, unfortunately I didn't have opportunity to photograph the charlotte while placing the frozen inserts into it. Anyway, here's one from just before filling goes in:
... and below is the finished charlotte. It has a wonderful combination of tart and sweet flavours, and, once you've prepared the frozen inserts, is very quick to put together. Would make a terrific, refreshing dessert on any sunny, summer afternoon:
Comments
Adorable, Hans!
Wouldn't your sour Rye ripen in less than 12 hours at 28C? just curious, because i have 3 failed attempts in a row trying to creat a Rye sour and end up with overripening at 27c in less than 8 hours.
Khalid
Hi Khalid,
And thanks for your reply!
I should add that I don't keep the starter at 28C during the ripening time. I mix it with lukewarm water to achieve a temperature close to 28C right after mixing, but I then keep it at cool room temperature (approx. 20 - 22C) for the remaining part of the ripening period. I expect the dough temperature of the small amount of starter rather quickly aligns with the ambient temperature. If kept at 28C, it would ripen much sooner, no doubt about that.
Man! Are you good with squeezing out the dough! Beautiful!
Did you roast the oats too?
Mini
No I didn't, but will do next time. Thanks for the tip!
:)
I really like the look of your bread, can't even imagine how good it tastes!
I'm sure they taste every bit as good. I'm going to try the bread tomorrow and maybe attempt the pastry this weekend. However, pastries are not my forte and a good thing, too. They'd be feeding me peanuts at the zoo! Thanks ever so much for sharing these with us, Khalid.
Bernie Piel
Its Hans, not Khalid Bernie. :P
I saw the name used from earlier responder, sorry. I've corresponded before with you on some other wonderful creation of yours and just called you MeBake. What would you prefer, next time I'm in awe at something you've given us? And thanks for doing so, btw.
Bernie Piel
Last month I, too, made a nut and fruit rye loaf. I'm sorry that I don't have that recipe handy but the ingredients which I highly recommend were roasted filberts and black cherries, walnuts and black cherries are also a good combination. My recipe came from Maggie Glezer's text, Artisan Baking. Again, Hans, thank you for your posting.
catch up on 3 weeks of Floyd's postings at 4a.m...Truly, I'm sorry. I better go to bed and try this tomorrow. Adios, Hans. from Tulsa, OK.
Bernie Piel
It's a shame that the Coupe du Monde de la Boulangerie garners only a small fraction of the attention of the Coupe du Monde de Football. ;>)
As usual, beautiful bread and charlotte, Hans Joachim!
SteveB
www.breadcetera.com
I'm anxiously awaiting the day that the Coupe du Monde de la Boulangerie is aired in its entirety on live TV! I'm expecting nothing short of a week's worth of pre-cup expert analysis, team presentations, speculations and in-depth interviews. Not to mention that grand DVD box of the entire spectacle... ;)
Merci beaucoup, Steve!
looking good!
Both look perfect!
The bread looks delicious, and I love charlottes!
David
I love the way the charlotte has the fruit inserts! I just bagged up some raspberries and blueberries to freeze for some smoothies.
Sylvia