Nutella Semifreddo - DoughDr Episode from Saturday August 13, 2022

Hello Bakers,

Here is the recipe from Saturday’s episode. Ice cream without an ice cream maker. It’s rich, creamy and delicious. It may be difficult to not go back and get another slice.

There are three steps to making a semifreddo.
1.) Whip the cream and chill.
2.) Make the base and set aside to cool.
3.) Make the Swiss meringue and put it all together.

Semifreddo is basically a frozen mousse and when putting it all together - it’s always base, meringue and whipped cream at the end. You can also get creative and add texture, pieces of cookies and toasted cake scraps work well. The topped can be blanketed with chocolate curls - that’s always fun.

The flavors can be varied to - swap out the nutella for peanut butter and scatter in pieces of peanut butter cups. Almond butter or cashew butter would too.
That’s it - this is a perfect no bake for the dog days of summer when you want to make something delicious but the last thing you want to do is turn on the stove.

And, please tag me when you post photos of your bakes on Instagram @bakingwcolette. I love to see your beautiful bakes.

Nutella Semifreddo

Equipment: Stand or handheld mixer with whisk attachment, saucepan for double boiler, 2 heatproof bowls medium sized, whisk and spatula, scale, instant read thermometer, loaf pan lined with plastic wrap

Ingredients:

1 ½ cups (340g)  heavy cream - cold

4 large egg yolks

¼  cup (50g) sugar 

1/2 cup milk (113g)

2 teaspoons vanilla (8g)

4 ounces (113g) semi sweet chocolate, chopped fine

½ cup nutella or chocolate hazelnut spread

2 large egg whites room temperature

¼ cup (50g) sugar

Whip the cream to medium peaks and put in the refrigerator.

Make the zabaglione - combine the egg yolks, sugar and milk over a double boiler and whisk constantly until the mixture thickens,it should almost double in volume and reach a temperature of 145/150 degrees. Remove the bowl from the heat.

Turn down the heat if necessary and use a dry towel to take the bowl off the double boiler.

Add the vanilla extract, chocolate and nutella with a spatula. The mixture should be smooth.

Set aside.

In the bowl of the stand mixer, combine the egg whites and sugar. Whisk with a clean whisk until the mixture is 145 degrees. Remove from heat and attach the bowl to the mixer, fitted with the whisk attachment. Beat at medium speed for 1 minute and then increase the speed to high and beat for a few minutes until the mixture is light and fluffy.

Fold the meringue into the zabaglione. Fold in the whipped cream until there are no streaks but the mixture is still light.

Pour into the prepared loaf pan, level the top with an offset spatula if necessary, cover and freeze for 6 hours or overnight.

Unmold and serve. Smooth out any wrinkles on the surface of the semifreddo with a heated (hot water and then wiped dry) offset spatula.

Serve slices of semifreddo with a sauce of your choice or a fresh fruit garnish.

The semifreddo will keep in the freezer for 2 weeks.shelf life of semifreddo

Here is the link to the show archive: https://youtu.be/3alJbBsHvG8

Pavlova Finishing - DoughDr Episode Show Notes and Recipes...from 8/6/2022

Hello Bakers,

We finished up the Pavlova this week on the show. Here is the recipe for the delicious lemon curd and the chantilly cream plus a short video of how to put it all together.

Lemon Curd

Note: lemon curd was demoed in last week’s DoughDr Episode https://www.instagram.com/tv/CgppYCXDCIH/?utm_source=ig_web_copy_link

Equipment: saucepan, whisk, strainer, scale, medium bowl, small baking tray lined with plastic wrap, spatula, instant read thermometer

Ingredients:

100g fresh lemon juice
125g sugar
72g egg yolks (4 large)
Zest of one lemon
85g butter - softened

1. In the saucepan, whisk the lemon juice and sugar together until well combined, Add the egg yolks and zest. Whisk until smooth not foamy.

2. Turn the heat to medium and cook until the mixture begins to thicken but does not boil. Stir all the while.

3. The curd is done when the initial foamy created by whisking the ingredients together subsides, steam wafts off the surface and the the temperature of the curd is about 176-180 degrees.

4. Stran the curd into a medium bowl cool to 100 degrees and whisk in the softened butter.

5. Pour the curd onto the plastic lined sheet pan, cover with plastic wrap - there is usually enough to fold over the curd.

6. Chill for several hours or overnight. Lemon curd lasts for 5-7 days in the refrigerator - it does not freeze well.

   Chantilly Cream

   Equipment: chilled large mixer bowl and whisk, stand mixer fitted with the whisk attachment or handheld mixer fitted with whisk attachment or standard beaters.

   Ingredients:

   1 cup, 8 ounces, 227g heavy or whipping cream
   2 Tablespoons, 1 ounce, 28g powdered sugar - sift before adding to cream
   2 tsp, 8g vanilla extract or vanilla bean extract

   1. Whisk the cream vigorously or use mixer until it has the consistency of Greek yogurt, add the sugar and vanilla extract. Whisk until soft peaks form - taste and adjust sweetness if necessary.

Vegan Cupcakes: Banana with Plant Based Chocolate Buttercream

Hello Bakers!

You may have caught some of my vegan baking stories on my IG page @bakingwcolette. Recently I completed an extensive vegan pastry class. This was part of my getting recertified through the American Culinary Federation - so serious stuff. it was so much fun and really opened my eyes to the possibilities of vegan baking. You all know how I love to create recipes so now I have more confidence creating vegan recipes.

Butter will not be abandoned but I will be sprinkling in some vegan recipes from time to time and i promise you will not know the difference.

Today’s recipe is a luscious banana cupcake. As with any baking recipe we want the bananas to be super ripe - black or spotted and soft.

There is no video today these are very straight forward please let me know if you have any questions.

Vegan Banana Cupcakes
Yield 11-12

Equipment: 2 medium sized bowls, scale, whisk, spatula, measuring cup (for pouring batter into cupcake pan) cupcake pan lined with paper liners.

Ingredients:
232g all purpose flour
200g sugar
5g (1 scant teaspoon) baking soda
3g (1/2 teaspoon) salt
240g almond milk
15g cider vinegar (1 Tablespoon)
80g vegetable oil
4g vanilla (1 teaspoon)
150g mashed ripe bananas (about 3)

1. Preheat the oven to 375 degrees and set the rack on slot above the center - having the cupcakes slightly higher than center helps them dome. Line the cupcake pan with paper liners.

2. Sift the dry ingredients in a medium large bowl and combine all the wet ingredients in another bowl - make sure the bananas are well mashed.

3. Combine the wet into the dry and mix until smooth - a whisk or a spatula can be used - do not overmix,

4. Fill the cupcake pan 3/4 full - either with a scoop or pouring the batter - there should be 1/4” of the paper liner showing.

5. Bake at 375 until a cake tester inserted into the center comes out clean. They take about 25-27 minutes to fully bake. I do my first check at 22 minutes and then add 5 minutes more until they are done.

6. Let sit in the pan for 10 minutes and then move cupcakes to a wire rack to completely cool before decorating.

Vegan Chocolate Buttercream

Equipment: Stand mixer fitted with the paddle attachment, scale, spatula
2 sticks (8 ounces, 227g) - softened but not too soft
567g sifted powdered sugar (about 5 cups)
8g vanilla extract
28g almond milk (unsweetened)

3 ounces dark chocolate - melted and cooled

1. In a mixer fitted with the paddle attachment, cream the butter until it is softened.

2. Add the sugar in 3 increments starting at low speed, then increasing to high until the butter and sugar are combined, scrape down and add the next increment of sugar.

3. Once all this sugar is incorporated, add the almond milk. Stop the mixer, scrape down.

4. Add the melted chocolate and then mix on medium high speed for a timed 3-4 minutes.

5. The buttercream will be smooth and fluffy.

   It will keep in the refrigerator fro up to one week and frozen for up to one month. If frozen, thaw in the refrigerator overnight and re paddle or soften with a spatula.

   Assembly: Place the cupcakes on a piece of parchment paper. Fill a piping bag fitted with a medium star tip with the chocolate buttercream and decorate as desired.

   Cocoa nibs make a nice garnish - they are 100% vegan and have antioxidants packed in them.

Meringue -mastering the Pavlova Base....

Hello Bakers!

On Saturday’s DoughDr Episode, I demoed how to make the Pavlova base - once the base is done then the Pav can be filled with a delicious fruit curd and Chantilly cream and lovely fresh fruit.

This dessert is so great for Summer - it’s light - the components can be completed over a few days and it showcases berries and tropical fruit. And it is the national dessert of both New Zealand and Australia - so adding a little kiwi fruit is very appropriate.

Next Saturday we will finish the Pav with a delicious curd - I have a great hack to get a nice thick curd without gelatin and Chantilly cream - heavy cream whipped to perfection, sweetened and kissed with vanilla.

This may be one of the romantic desserts ever created - unlike other romantic desserts - this one was unrequited.

A pastry chef in new Zealand fell in love with this famous ballerina as she was touring New Zealand.

A pastry chef working in New Zealand, fell in love with the beautiful ballerina, Anna Pavlova, when she toured the country during the 1920s
As a hopeless romantic, I could go on about this all day.
Please turn into the DoughDr next Saturday - it will be live at noon PST on Instagram @bakingwcolette
Happy Baking! Colette

Equipment: Stand mixer with whisk attachment, spatula, whisk, medium bowl, spatula, scale, 1/2 sheet tray (13”X 18”) lined with parchment paper. 16-22” piping bag fitted with an 806 open star tip, 2 1/2 - 3” cutter

Ingredients:
Yield -
120g Egg whites (about 4 large egg whites)
2g (1/4 tsp) Cream of tartar
120g Granulated sugar
5g (1 teas) Cornstarch
2g (1/2 (teas ) Vinegar (I used raspberry)

1. Preheat the oven to 275 degrees.

2. Fold the parchment parchment in half lengthwise and then in thirds widthwise - you should have 6 even squares. Using the cutter as a guide, draw a circle in the center of each square with pencil and flip it over before lining the pan.

3. Place egg whites and cream of tartar in the bowl of a stand mixer.

4. Whisk the sugar and cornstarch together and set aside.

5. Whip in medium speed until the mixture looks like foamy and is no longer greenish in color.

6. Rain in the sugar and cornstarch mixture.

7. Add the vinegar and whip on med/high to high speed for about 8 minutes.

8. The mixture will be super thick and has a firm peak.

9. Load the mixture into the prepared piping bag and pipe circles 1 1/4 - 1 1/2” thick with no hollows.

10. Bake at 275 for 45 minutes. Turn off oven. Open and close oven door quickly to vent.

11. Leave Pavlova bases in the oven for a minimum of 4 hours.

12. Store at room temperature in an airtight container for 2 days.