The Baker's Daughter

Gibassier

These pastries are from Le Gibas in the South of France.  They are similar to a danish dough and have an amazing full bodied orange flavour.  These take a few hours to make, which makes them perfect for lazy Sunday mornings.  Traditionally these include Anise seed, and candied orange peel, both of which I've omitted.  The recipe also calls for vanilla sugar which is just white sugar mixed with the seeds of a vanilla pod.  I added cinnamon to my sugar instead of the vanilla and it tasted great!  I got the recipe for the Gibassier from "Artisan Breads" by Eric W. Kastel, which is a really useful reference for anyone who loves to bake bread.

Gibassier

Sponge Starter

1/2 cup plus 2 tbsp milk

1 cup all-purpose or bread flour

2 1/2 tsp instant yeast

Final Dough

3 eggs

1/3 cup olive oil

3 tbsp orange zest

3 1/2 cups all-purpose or bread flour

2/3 cup white sugar

2 tsp salt

6 tbsp butter, softened

2 tbsp Anise seed

1/2 cup candied orange peel

Egg wash

1/2 cup butter, melted

1 cup vanilla or cinnamon sugar

Directions

To make the sponge heat the milk up to 90 degrees Fahrenheit.  Combine the flour and yeast in a bowl and add it to the heated milk.  Mix together for a few minutes (this can be done by hand).  Cover and leave at room temperature for 30 minutes, until doubled in size. 

To make the dough, combine the sponge, oil, eggs, and orange zest in a stand mixer with a dough hook attached.  Mix on low for a few minutes to break up the sponge.  Add the flour, sugar and salt and mix on low for 6 minutes, turning over the dough twice and scraping down the sides of the bowl. 

Increase the speed to high and mix for 2 minutes, flipping the dough over twice more.  Add the butter gradually while the mixer is on medium speed.  Add the anise seed and orange peel if using. 

Place the dough in an oiled bowl, cover and let rest for 1 hour. 

Divide the dough into 17 equal pieces.  Form them into rounds and place on parchment lined pans.  Cover and let rest for 10 minutes.

Roll until each round is 6 inches long.  Make 4 cuts width wise into the center and place on the pan in a crescent shape.  Brush with egg wash and cover for 45-60 minutes, until they spring back halfway when lightly touched. 

Preheat the oven to 400 degrees Fahrenheit.

Brush each Gibassier with egg wash again and place in the oven.  Reduce the heat to 375 degrees Fahrenheit and bake for 15 minutes.  Rotate the trays and reduce the heat further to 350 degrees Fahrenheit.  Bake for 3-5 minutes until nicely browned.

Let cool for 5 minutes before brushing with the melted butter.  Roll in the vanilla/cinnamon sugar.  Cool on racks. 

Friday Cake Bake

I've made this Lemon Raspberry Cake in the past and included the raspberries right in the cake batter but today I decided to use a different cake recipe I love and forgo baking the raspberries.  The lemon curd is SO tart but I love it with the sweet cream.  This would be great with strawberries and blueberries as well.

Lemon Cake

1/2 cup butter, softened

3/4 cup white sugar

1 cup flour

1 tsp baking powder

2 eggs

pinch of salt

1/2 cup milk

1 tsp vanilla

1 tbsp lemon zest

2 pints of raspberries

Lemon curd whip cream

3/4 cup white sugar

1/2 cup fresh lemon juice

1 tbsp lemon zest

2 egg yolks

2 cups whip cream (35% cream)

4 tbsp icing sugar

Directions

Preheat your oven to 350 degrees Fahrenheit.  Grease and flour two 8 inch cake pans.

To make the lemon cake, in a bowl, combine the flour, baking powder and salt and whisk to eliminate any lumps.

Using a hand or stand mixer, combine the butter and sugar.  Beat on high for a couple of minutes until pale and fluffy.  Add the eggs one at a time, mixing well in between each addition.  Add the vanilla and lemon zest and mix.   Add the flour and milk in alternating additions.  Scrape the sides of the bowl and mix one last time.

Bake for approximately 20-25 minutes or until lightly browned on the top and when pressed lightly the cake springs back.

Cool the cakes for 5 minutes in their pans and then flip out onto a cooling rack.

To make the lemon curd place the lemon juice, lemon zest, egg yolks and sugar in a heat proof glass bowl.  Place the bowl over a pot of rapidly simmering water, being careful that the bottom of the bowl doesn't touch the water.  Stir the mixture until it thickens.  You will know when the curd has thickened enough when it coats the back of a wooden spoon and will not drip off easily.

Pass the lemon curd through a sieve to eliminate lumps.  Reserve 1/4 cup of the lemon curd in a separate bowl.  Cover the curd with plastic wrap and place in the fridge to cool off.

In a stand mixer or using a hand mixer, beat the chilled whip cream and the icing sugar, until stiff peaks form.  Gently fold in the larger quanity of lemon curd into the whip cream. 

Spread half of reserved lemon curd onto one of the cake rounds.  Top with one pint of raspberries and dollops of the lemon curd whip cream.  Place the remaining cake round on top and spoon the remaining lemon curd whip cream on top.  Smooth out the cream and top with the other pint of raspberries.  Drizzle the remaining lemon curd on top.

Chill until you are ready to serve.

Apple and Pecan Cheesecakes

There have been some amazing fall days this week and I have been trying to spend as much time as possible outside while the weather is still nice.  I made these cheesecakes and we enjoyed them sitting in the sunshine.  I've used McIntosh apples and I didn't peel them as I love the flashes of red and green peeking out of the filling, but you can peel them if you wish.

Apple-Pecan Cheesecake

Crust

1 cup graham crumbs

2 tbsp white sugar

1/4 cup butter, melted

Filling

16 oz cream cheese, softened

2/3 cup sour cream

2 eggs

1/2 cup white sugar

1 tsp vanilla

Topping

1 cup pecans

2 apples, chopped

1/4 cup brown sugar or demerera sugar

1/2 tsp cinnamon

Directions

Preheat your oven to 350 degrees Fahrenheit.  Grease 12 muffin cups and line with muffin papers.

To make your crust, combine the graham crumbs, sugar, and melted butter and mix.  Divide into the muffin cups and press into the bottom of the cups.  Set aside

Combine the chopped apples, pecans, brown or demerara sugar and cinnamon in a bowl and set aside.

To make the filling, combine the cream cheese and sugar in a mixer.  Beat until the sugar is incorporated.  Add the eggs, one at a time and mix.  Scrape the sides of the bowl and add the vanilla.  Mix and add the sour cream.  Scrape the sides and bottom of the bowl again and mix to combine. 

Divide the batter between the muffin cups.

Top with the apple, pecan, cinnamon and sugar mixture.

Bake for 45 minutes.  After 45 minutes, turn off the oven, and leaving the oven door closed, let sit for another 30 minutes. 

 

Pumpkin Scones with Candied Ginger, Pumpkin Seeds and Cranberries

 

I took a trip to the pumpkin patch with my niece's a few weekends ago and was inspired to make these pumpkin scones when I got home.  The addition of the candied ginger is so right for this type of dessert and the pumpkin seeds and dried cranberries look gorgeous against the orange of the pumpkin.  I've used canned pure pumpkin but you could also bake you own fresh pumpkin.  This would also be great with sweet potato instead of pumpkin and you could substitute the milk for orange juice if you wish!  I cut my scones with a 2 inch cutter but feel free to use something smaller or larger depending on your need.

Pumpkin Scones with Candied Ginger, Pumpkin Seeds and Cranberries

1 3/4 cups pumpkin puree

2 1/2 cups flour

4 tsp baking powder

4 tbsp white sugar

1 tsp salt

1/2 butter, chilled and cubed

1/4 cup milk

2 tsp cinnamon

1/2 cup pumpkin seeds (pepitas), roasted

1/2 cup dried cranberries

2 tbsp candied ginger, finely chopped

Directions

Preheat your oven to 350 degrees Fahrenheit.  Place your pumpkin seeds on a baking tray and roast for 5-6 minutes.  Set aside to cool.  Line two baking trays with parchment paper.

In a bowl whisk together the pumpkin puree and milk.  Set aside

In a large bowl combine the dry ingredients; flour, baking powder, sugar, salt and cinnamon.  Blend the cold butter into the flour mixture using your finger tips or a pastry cutter until a fine crumb forms.  Add the pumpkin mixture and stir until incorporated.  Add the pumpkin seeds, dried cranberries and candied ginger.

Lightly flour your board and turn your scone dough out onto it.  Press the dough down until it is the desired thickness (usually about 1 inch).  Cut circles out with a cookie cutter and place on the pans. 

Bake for 20-25 minutes or until the tops and bottoms have browned nicely.