Golden Orange Panettone

This week I'm baking a Italian Panettone ,This has 3 stages , it has a Biga a Dough Starter (Sponge) and also a finely Dough mix  and Candied Orange Peel, Golden Raisins..

The Panettone was all most 5 1/2 inches high.....

I bought these golden raisins and Candied orange peels and soaked in triple Sec liquor , next time I will try the orange peels from scratch..

Mix the flour, yeast, and water. Cover and let marinate at room temperature for 6 hours or so until double in size....

 6 1/2 hours later....

 The biga then went to rest for 3 days in the fridge, after made the dough (sponge)....

add the dry ingredients to the biga mix it up and forgot to take a picture  , then added the egg yolks ...

Here it is with lots of bubbles and more yolks, liquid from golden raisins, orange peel, golden syrup.

 Mix on low speed for a minute, then on medium speed for 5 minutes.   

after adding butter and mix on medium speed for 5 more mins and it was ready...

Added the Golden raisins and candied orange peel to therectangle dough..

kneaded the dough

But the dough in a 3 litter bowl and cover it with plastic wrap and a class with hot water and steam thing..

 2 hours later and then in the refrigerate for an hour, And then another hour.

Add some flour on the counter with the dough.......

Patting  the dough down into a rectangle, the first letter fold..

the second letter fold...

put some oil all over the dough and in a big freezer bag and in to the fridge over night .....

while I had some time l made an extra extension aluminum flashing  I bought for 6.00 plus the tax and I cut  to"4 1/2 high by" 20 inches long. It was time to talk  out the next day and shape the dough into a ball and place in the 6 by 2" 3/4 inch spring form pan .....

into the steam again for 4 hours because the dough was cold and needed a little more time....

after 4 hrs it was ready to be baked..

over all it was very delicious and it didn't need chocolate on top, it was good with out it....

I have made panettone  before.

Black & Blueberry Pie

This week (Q&E) Blackberry and Blueberry Pie..

This is my first time making one like this pie and I'm happy. ....

I decided to make the 14 strips lattice ....And also had some leftover pastry crust and made a couple of homemade cut out leafs..

  Covered the edges with foil so it does not burn fast..

 was in the refrigerator for 1 hour in a plastic bag loosely...

 Finished the  lattice. and trimming it ....

 Making the lattice for the top and putting it on the other way .....

 Making the lattice for the top and putting it on.....

measured the dough for cutting the 14 strips of lattice.....

roll out the second dough and was getting it ready to cut strips.......

put the mix of blackberries and blueberries in the pie crust...

roll out the bottom and placed in the pie plate and forgot to take a picture .....

mixed the berries/cornstarch/lemon juice/ lemon zest in the bowl...

had them in the refrigerator and weight them /ready to 
mix............p.s. The blackberries were big..

divided the dough.. into two pieces and kneaded in the plastic bag and flatting them and put in refrigerator....

weighted them ......

 ready like little peas......

put the flour/salt/baking powder and the cream cheese and mixed foe a couple of seconds and then add the cold butter  and mixed again for couple of seconds and add the heavy cream and the cider vinegar and mix few more seconds.... 

She says to put all the juices of the fruit in the pie crust but I think that it is to much and needs to be a bit drained..

absolutely very delicious!!!!

Chocolate Cuddle Cake

This is  a chocolate chiffon cake with an amazingly delicate texture and the fabulous caramel whipped cream.

I made the caramel whipped cream and it  curled on me and don't know why but I will try it another time.

I decided to make a small change and make mousseline w/ Mocha and had some caramel leftover and drizzled some on top before putting on the Mousseline with Mocha Butter Cream. 

I also made two 6" by 3 "high pans.

they both measured 2 3/4 inches high..

 Prepared the springform pan and made my own long nail and also the paper preachment..

Made the batter and poured it in the pan to bake...

After 45 minutes the cake was ready to cool.....

 put the cake upside down......

when cooled  flipped it over, toke the nail out/measured it was 2" 3/4 inches high..

Made my Mousseline with some melted chocolate and 1/2 tsp of espresso powder...

chopped the chocolate for the ganache and add the hot heavy cream ....

I for got to take a picture of making the Mousseline with Mocha. I decorated the cake and also on top with some left over ganache to decorated around the edges of the cake with seashells  ....