Tag Archive: biscuit


Reach for the Moon

 © 2011 Viviane Perenyi Hungarian Almond Kifli Cookies

The end of the year is fast approaching and everyone seems to anticipate the festive time ahead.
I’ve already seen shops displayed their glittery decoration. And I’m completely astound how this year has gone so fast…

I can’t really say that I’m on a Christmas mode yet. I’m fine for now enjoying Spring. In the plate. And outside. Or maybe because I’m more last minute and improvisation than planning ahead.

So I was the first surprised when I uploaded the picture above and thought to myself: this really looks christmas-y

 © 2011 Viviane Perenyi Asparagus and Buckwheat Lunch

Well, Paprika has been waiting for a while that I bake these vaníliás kifli. The Hungarian name comes from the crescent shape -kifli- and the vanilla flavour -vaníliás.

Researching afterwards about these cookies, I found out they were traditionally baked at Christmas time (once again !) but now enjoy all year round. The eggless dough is commonly made with walnut meal, but almond works just fine too.
Heavily sprinkled with icing sugar they look like little moon.

They were gone in a blink of an eye…

© 2011 Viviane Perenyi Hungarian Almond Kifli Cookies

The recipe has been given to me by the teacher of my Hungarian course. The slight changes I’ve made are between brackets.

Vaníliás Kifli – Hungarian Walnut Biscuit
Makes about 70

250gr or 2 cups flour (210gr)
200gr or 2/3 cup + 1/4 cup unsalted butter, soften (+ if you make it with almond meal)
80gr or 2/3 cup icing sugar
60gr or 1/3 cup ground walnut (100gr ground almond)
5-6 drops vanilla essence (Good pinch of vanilla powder)
Icing sugar for dusting

In a bowl mix with your hand all the ingredients to form smooth paste. Let it rest covered in a cool place (not the fridge) for 30 minutes.
Butter two baking trays -or line them with baking paper. Preheat oven to 180°C/356°F. Cut the dough in 4 equal parts and roll to shape it like a log of 2cm/1 inch diameter. Cut the log every 5cm/2 inches and shape each piece like a crescent. Bake for 8-10 minutes or until lightly golden. Remove from oven and sprinkle with icing sugar.

 © 2011 Viviane Perenyi Milk and Hungarian Kifli Cookies

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This is also my entry to Sweet NZ hosted this month by Mairi at Toast.

Round up here

La suite en français…

Spring And Tulips Of Another Kind

 © 2011 Viviane Perenyi Tulipe Biscuit and Fruit Salad

It’s been a while…

Spring is now in full swing.
Asparagus have made their way to the market.
And there are couple of new things going on here lately (No, I’m not speaking about the rugby world cup..)
Rather decisions made, impacting life.
And adjustment required therefore.

I’ve also worked on exciting projects recently and can’t wait to share them with you. Soon.

On the other side, my little kitchen didn’t see any baked goods, except bread, for weeks.
Not a big deal, but rather unusual for the big tooth of mine.

© 2011 Viviane Perenyi Grapefruit Fennel Quinoa Salad

And the weather has been so balmy lately that all I craved for was salad -at least for lunch. Any kind, sweet and savory.

I was eating a fruit mix when I thought about the tulipe. This crisp biscuit shaped as an edible cup to serve usually ice-cream.

Rather old fashion, but it brings back good memories from my childhood. Specially holidays spent at my aunt’s house, next to the beach. My aunt who liked to entertain and always prepared excellent frozen desserts, stylishly presented.

 © 2011 Viviane Perenyi Tulipe Biscuit and Fruit Salad

Much more humble, my version with a fresh fruit salad.
But as usual, when you’re done with the biscuit, you can garnish it with what ever you fancy. Just remember that the biscuit is not waterproof and therefore better dress up the cups just before serving to avoid a soggy biscuit on the bottom.

Tulipe Biscuit (makes about 6)
Do check the original recipe here for a step by step.

65 gr (more than 1/2 stick) unsalted butter, at room temperature
65 gr (1/2cup) icing sugar, sifted
2 egg whites
55 gr (1/2cup) flour, sifted
Vanilla powder (optional)

In a bowl cream the butter, then add the sugar and mix well until the mix get paler. Add egg whites and stir. Drop all the flour at once and stir to combine and get an homogenous paste. Add vanilla powder at this stage and stir.
Preheat oven to 200°C (392°F) and on your work surface near the oven prepare a couple of glasses upside-down.
On a silicone mat or a baking sheet lined with parchment paper, scoop a table spoon of the paste and spread it with the back of the spoon to make a 12-15cm (5-6 inch) diameter disc. Better to make a couple at a time and spread the cooking session on several batches. Bake for 6-7 minutes. Remove from oven and with a spatula delicately remove the biscuit, still soft, and top it on the glass. Press delicately the edges down, towards the glass and let it cool and firm up completely. You need to do this rather quickly until the biscuit is still soft and pliable, hence the idea of baking them by batch of two or three.

These Tulipes are also my entry to Sweet NZ:

La suite en français…

What A Strange Idea…

That’s really weird sometimes how ideas come out. A classic way would be looking at magazines, reading blogs or discussing with someone…but this time it was trying to make a cake. Despite the big fail making this cake, the flavors brought in my mind the image of a sweet biscuit flavored with orange, pear or raspberry and coated with chocolate. Do you see what biscuit I’m speaking about ? Yes, Pim’s ! The orange ones are my favorite !

Ok, you are wondering what’s the interest of making Pim’s if I can buy some ?

Well, the first reason, is that you will be happy to eat some once if you are carving for them at the other side of the world where they don’t sell Pim’s… !

Second, you will perfect your icing technique (still not perfect…)

And third, they will taste better (Shall I dare to say this ?) than real Pim’s !

So, I venture in the jamming session. Don’t ask me why…I could simply buy one, but there were these not so sweet mandarins, given up and ripping in the fruit basket. That required 2 days ! First one to let peels and seeds to soak in the juice. Second one to cook the jam. Then, I could make the génoise, whipping eggs and sugar above the bain-marie for what seemed to be one hour. It’s worth the effort. It came out from the oven with a very light texture, like a foam !

Afterwards, the following steps as illustrated are spreading the home-made mandarin marmalade on thin slices of génoise, making ‘sandwiches’-like and finally coating them with dark chocolate…

Original Pim’s have only one layer of génoise, but to make chocolate icing on the top of the marmalade… Just leave it ! I went for a safe option adding an other slice of génoise.

I have omitted one step in my pictures. The worst one, when you have to wait that the chocolate icing gets dry. The room is filled with chocolate smell, the biscuits are laying so tempting and like crying ‘eat me’ and you have to be reasonable and wait ! Patience paid off, the chocolate crunching under my tooth and the moist génoise melting under my tongue were a pure delight !

Pim’s-like Biscuits
(Makes 12)

Genoise
4 eggs
70g caster sugar (original recipe specifies 120g)
120g sifted flour + for dusting ramekins
Small knob of butter for greasing ramekins

Filling and icing
220g dark chocolate
Jam or marmelade

Brush with butter and dust with flour 6 small ramekins (6cm diameter) and store them in the fridge // Preheat oven to 180°C // In a large bowl mix eggs and sugar. Place the bowl over a bain-marie whip until the mixture is whiten and/or volume trebled (about 10-15 minutes whipping by hand and 5-10 minutes with electric beaters) // Then remove from bain-marie and keep on whipping until cooled // With a spatula gently fold sifted flour taking care not to deflate the batter // Pour the batter in prepared ramekins (up to 3/4) and bake for 15-20 minutes // Remove from oven, let them cool and then remove from the mould and slice horizontally the genoise (1/2cm thick) making a pair number of slices // Spread jam or marmalade on a slice and then top it with an other slice. Repeat with all the slices // Place biscuits on a baking tray covered with baking paper // In a little pan, melt chocolate over a low fire. Then with a spatula gently coat the biscuits with melted chocolate // Let chocolate icing gets completely cool and dry before eating.

Printable Pim’s-like Biscuits recipe

La suite en français…

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