Saturday, 7 2010
for me, nothing screams summer more than berries. okay, probably beach and frilly summer dresses scream summer even louder, but berries are the creme de la creme of summer, for me at least. and my favorite berry? all of them really, because i love blueberry, raspberry, blackberry and every-berry else. but now if you ask me, what berry i buy most of the time? its strawberry! strawberry is just so tempting for me. they are so red, sexy and juicy. and for me, the perfect summer dessert is something creamy, light, fresh with a touch of strawberry. last summer one of the most memorable desserts i had was a strawberry mousse cake with strawberry sauce and this summer, its must be this strawberry and cream cupcakes, okay, no, i lied! this summer, i love that japanese strawberry shortcake from local japanese bakery here in Jakarta and in fact, this strawberry and cream cupcakes i made is inspired by that japanese strawberry shortcake.
this strawberry and cream cupcakes have a basic vanilla cupcake based with chopped strawberries in the bottom, baked, cooled and frosted with very light whipped cream just minutes before being served. and the best way to enjoy this cupcake? using plate and fork so you can have the three parts altogether, the buttery vanilla cupcake, juicy strawberries and the light and creamy whipped cream. and a cup of tea if possible, to wash down or maybe a glass of icy lemonade? your choice, either way… this is just a perfect summer cupcake.
STRAWBERRY AND CREAM CUPCAKES
adapted from hummingbird bakery strawberry cheesecake cupcakes recipe
makes 12
1 cup all-purpose flour
a scant 3/4 cup sugar
1 1/2 teaspoons baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
1 egg
12 large strawberries, chopped into small pieces.
1 cup whipping cream
strawberries for garnish
preheat the oven to 325 F, line a 12-hole cupcake pan with paper cases.
put the flour, sugar, baking powder, salt and butter in a big mixing bowl and use a mixer to beat on slow speed until you get a sandy consistency and everything is combined.
pour in the milk and vanilla and beat on medium speed until all ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.
divide the chopped strawberries between the paper cases. spoon the batter on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched. a skewer inserted in the center should come out clean. let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
FINISHING
when the cupcakes are completely cooled and you’re ready to serve them to the hungry and excited crowd. whip the whipping cream in a big mixing bowl using electric mixer until stiffed and frost each cupcake, garnished with a strawberry on top.
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Wednesday, 4 2010
My very first week posting here on Dujour, I wrote about the beauty of white spaces. What I love most about white interiors is the neutral backdrop. And today I have pulled together some looks for an equally beautiful, neutral backdrop: greyish-blue. It might feel a little like a prison cell to some, but I think its the perfect color for any room of the house.
What do you think? Do you love or hate greyish-blue as a wall or floor color?
Image Credit: Sitting Room via Made By Girl; Art Clustering via Aubrey Road; Library Room via Shock the Bourgeois; Grey Bathroom via Tea & Toast; Danish Style European Living via Head Over Heels *All images originally found via Fondly Seen.
See you next week!
-Brittni of papernstitch
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Tuesday, 3 2010
Jennifer Behr creates a range of seductive headpieces – 21st century crowns – each one with its own appeal… crystals set in dark metal and hand-stitched to ethereal silk chiffons, braided ropes, slick patent leathers and tough studs. This season Jennifer artfully incorporates it all to pin back even the unruliest of locks. The collection is made by hand in her studio and within a network of small workshops in brooklyn and manhattan. This results in hair accessories carrying the soul of handwork, while remaining thoroughly modern in appearance.
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Monday, 2 2010
Today we are not heading to the streets or the runways. We want to hear from you! Flower power leggings are such a perfect way to stay summery and bright as we transition into fall. What are your favorite brands and how do you wear your leggings?
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Sunday, 1 2010
contributed by gust food blogger Becoming Lola
Southern Banana Pudding
serves 6-8 (depending on how greedy)
1 and 1/2 cups whole milk
1/2 cup condensed milk
2/3 cup granulated sugar
¼ teaspoon salt
1 egg + 1 egg yolk
3 tablespoons cornstarch
2 tablespoons unsalted butter
2 teaspoons vanilla extract (or vanilla bean paste)
50 vanilla wafers
2 large bananas, cut into ¼-inch slices
¾ cup heavy cream, chilled
¼ cup powdered sugar
Method:
Prepare a casserole dish (anything above one quart will do, and non-stick cooking spray is optional).
In a medium sauce pan briskly whisk together the milk, sugar, cornstarch, salt, egg, and egg yolk. Once well combined place the pan over low to medium heat, being sure to continuously whisk (helps to avoid clumps and eggs cooking) until thick and bubbling.
Remove the pan from the heat and add the butter and vanilla extract; whisking until completely melted. Pour the custard through a strainer into a separate bowl (just as a last measure to remove any cooked eggs and clumps, trust me, I just learned this and its a hell of a baking tip) then cover with plastic wrap to cool briefly in the fridge.
In the prepared casserole dish begin your layering. Some people prefer bananas first, I start with place of the vanilla wafer cookies to act as a crust like any pie would, then top with a layer of the sliced bananas. Pour over 1/4 of the custard and spread to the edges. Repeat this process three more times then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.
Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies if you like.
Presentation:
Also new is my handy dandy presentation step, because let’s face it, we all love Nigella Lawson (if you don’t..here’s the door) and she was right, we need to learn not just how to cook, but how to eat. Baking for yourself and others is just as indulgent and satisfying as plating up a playful dish that could make Pierre Herme quiver.
For banana pudding, there are so many options you can try. I simply walked around Granny’s house and saw a myriad of options including layering in mason jars (couldn’t use hers because she is old school and bought the ones with the corny fruits emblazoned on them) or using cocktail glassware (anything from flutes to tumblers) that are chilled for a cool frosty look as seen above. What are some of your presentation ideas for pudding!?
photo source here
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Saturday, 31 2010
contributed by guest food blogger Sugar Crawler
Have you ever got confused between two recipes and just couldn’t make the decision whether to make recipe A or recipe B? In the end, you just go with both of them, marrying the two, creating a fabulous hybrid of cupcakes. Well, that happened to me. I had to feed a chocolate-loving crowd whilst I really wanted to try a marshmallow cupcake recipe. I”m smart, so I used a chocolate cupcake recipe and did the rest using marshmallows. Now everyone can be happy! The chocolate cupcake recipe is my go-to chocolate cupcake recipe, its quick and easy to whip together. They are also moist and have the exact type of crumbs I love, which is delicate yet tender. And the marshmallow? They are nice and if you’re a sugar loving kinda person, then you’ll love this.. they give you sugar rush!
CHOCOLATE CUPCAKES
adapted via hummingbird bakery cookbook
Makes 12 cupcakes
¾ cup plus 1 tablespoon all-purpose flour
2 ½ tablespoons unsweetened cocoa powder
a scant ¾ cup sugar
1 ½ teaspoons baking powder
a pinch of salt
3 tablespoons butter, at room temperature
½ cup whole milk
1 egg
½ teaspoon pure vanilla extract
preheat the oven to 325 F
lined a 12-hole cupcake pan with paper cases
put the flour, cocoa, sugar, baking powder, salt and butter in a mixing bowl and beat on a low speed until you get a sandy consistency and everything is combined
slowly pour the milk and vanilla extract into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well. (scrape any unmixed ingredients from the side of the bowl with a rubber spatula)
spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
CHOCOLATE FROSTING
2 1/3 cups confectioners’ sugar, sifted
6 ½ tablespoons unsalted butter, at room temperature
1/3 cup unsweetened cocoa powder, sifted
2 tablespoons whole milk
beat the confectioners’ sugar, butter and cocoa together in a big mixing bowl, mix on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
MARSHMALLOW FINISHING
12 medium pink marshmallow
6 ½ OZ. mini marshmallows for the frosting
1 quantity chocolate frosting
put the medium pink marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. When the cupcakes are cold, hollow out small section in the center of each one and fill with a dollop of melted marshmallow, let cool.
Stir the mini marshmallows into the chocolate frosting by hand until evenly dispersed.
Spoon the frosting on top of the cupcakes and decorate.
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Saturday, 31 2010
contributed by guest food blogger Sugar Crawler
In my mind, other than a macaron, the Éclair is the ultimate Parisian pastry. Even better, Éclairs don’t give you the toothache you sometime get from a Macaron. They are really nice with the crunchy choux and sinfully silky pastry cream. I admit that Éclair is one of my favorite dessert and one of my big enemies when im on a diet. Its really hard to resist an Éclair. Imagine a foot-long éclair over the top filled with pastry cream and smothered with thick chocolate on top. Sometimes you just cant finish it, sometimes it gives you wave of regrets. But you just love it. But when you make your own Éclair the only pain you get is the waiting and stopping yourself from eating the pastry cream spoon by spoon. So, see for yourself what happens…
Éclair
via Paris Pastry
- Pâte à Choux (see recipe below)
- Pastry Cream (see recipe below)
- 6 ounces semisweet chocolate, finely chopped
- 2 ¼ cups heavy cream
- 1 tablespoon light corn syrup
Instructions:
- Preheat the oven to 425°F. Line two large baking sheets with parchment paper. With a ruler and a pencil, mark lines about 3 ½ inches long on the parchment, spacing them 1 ½ inches apart. Turn parchment over, marked side down. Fill pastry bag fitted with a ½-inch plain tip with Pâte à Choux; pipe along the lines on the prepared baking sheets. Gently smooth tops with a moistened fingertip to ensure even rising.
- Bake for 10 minutes; reduce oven temperature to 350°F. Continue to bake until pastries are golden brown, 25 to 30 minutes more. Transfer pastries and parchment to a wire rack to cool completely.
- Place chocolate in a medium heatproof bowl. Heat ¾ cup cream and corn syrup in a small saucepan over medium heat until bubbles begin to appear around the edges, about 5 minutes; pour mixture over chocolate. Let stand 5 minutes, then stir until smooth. Let cool, stirring occasionally, about 5 minutes.
- To fill the pastries, insert a wooden skewer into one end of each shell. (I cut the pastries side ways open and filled them using a teaspoon)
- In a medium bowl, stir the Pastry Cream to soften. In another bowl, whip the remaining 1 ½ cups heavy cream to stiff peaks. Fold the whipped cream into the Pastry Cream in two batches to lighten. Transfer to a pastry bag fitted with a ¼-inch plain tip, and pipe to fill with the whipped Pastry Cream.
- Dip the top of each Éclair into the chocolate glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. (I doll-upped the chocolate glaze with a teaspoon over the éclairs) Refrigerate Éclairs in a single layer in an airtight container until glaze is set, about 10 minutes or up to 1 day.
Pâte à Chouxvia Martha Stewart Baking Handbook
Ingredients:
- ½ cup (1 stick) unsalted butter, cut into ½-inch pieces
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- 4 large eggs, plus 1 large egg white
Instructions:
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
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