Professional Documents
Culture Documents
Vanille Magazine 2015
Vanille Magazine 2015
Seasonal
Colors and flavors of the season
Pie Special
Sweet treats of crispy dough and fillings
that delight the soul, ideal for this time.
page 40
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ChoKolat-Pimienta-Ptisserie
@ ChokolatPepper
[email protected]
Change of Season
Fall-Winter
The days go by and everything
around us is changing, the colors
of nature are stained orange and
red,
heat
attenuates
their
presence and gives way to the
winter cold breezes.
The time is adjusting, the days are
not as long, the sun sets earlier, it
seems that nature forces us to go
home to cover up with blankets,
drink hot chocolate or a glass of
wine while watching television or
talk with our families.
So lets switch to low gear, breathe deep and fill with the smells and
flavors of this time of year, the days of the cakes and pies have
arrived, hot soups that comfort the body and soul, this is a time to
get everything ready for the holidays and family gatherings.
Vanessa Hernndez
Editor
@chokolatpepper
[email protected]
Contributors
Vanessa Hernndez
Chokolatpimienta.com
Joanna Tham
Hilmar Arvalo
Omar Gonzalez
solii.deviantart.com
Our official translator for the English edition. Computer
Engineer, IT consultant and illustrator, loves to draw and is
obsessed with pixels. Currently he is creating a video
game called Sol!rise.
Lola Gonzlez
La Alacena de Paterna
Blog Writer for La Alacena de Paterna shared with Jos
Maria Ferrara. The mother of two girls, She loves
decoration and photography, She has always liked
cooking, especially baking, She loves developing her
creativity, in her spare time she likes to bake delicious
cakes and share with her family.
Celine Genevois
Chez Celine
Fall
Winter
contenido
20
Pan de muertos
22
24
Soup Special
26 Tomato Soup
28 Pumpkin cream
30 Lentil Soup
32
Ciabatta
34
Roasted Chicken
36
Brownies
38
Chokolaticas
40
43
Apple pie
44
Pumpkin Pie
56
78
48
Crostata
50
52
54
Coconut-Choco-Baileys tart
Editorial
Contributors
Books
10
Fall - Winter
12
Paulina Abascal
16
Chez Celine
18
Da de Muertos
76
84 Cinnamon
86 Mujeres Construyendo
Sugar cookies
60
Chocolat truffle
62
64
Moonpies
66
Kugelhopf
68
Fruit cake
70
Chistmas Triffle
72
Pan de Jamon
82
Waffles
Books
Pie it Forward
Gesine Bullock-Prado
Dulces Besos
Paulina Abascal.
Ed. LAROUSSE
The famous pastry chef Paulina Abascal
presents in her fourth book, simple, easy, short
and friendly recipes, designed in a way that
allows anyone to make her recipes at home.
This book is accompanied by cookware to
immediately implement their content of 40
recipes
and
techniques
for
working
chocolate.
Martha Stewart
09
Fall - Winter
Fruits, spices, flavors and aromas typical of this
time of the year, where everything becomes
more leisurely
Coconut
Tangerine
Datil
Avocado
Pumpkin
Nuts
Beetroot
Tomato
Cinnamon
Orange
Eating fruits and vegetables of the season helps you
get all of their nutrients 11
12
Paulina Abascal
Paulina Abascal
Dulces Besos
Reconocida chef Pastelera Mexicana
Embajadora de la pastelera mexicana en todo el mundo
The renowned Mexican chef Paulina
Abascal, inspired by her love for the
pastries, she started baking when she was
just seven years old. With eighteen-year of
career in the Pastries business, she is
recognized internationally for her strong
presence in the media, four books with
multiple editions, and two international
awards.
Paulina
studied
hotel
management in Mexico and took a course
in pastry and chocolate specialization in
LeNotre, Paris.
13
Fuente: paulinabascal.com
http://vanessahernandezphotography.blogspot.mx/
Chez Cline
Boulangerie Patisserie Artisanale
Chez Cline
Boulangerie Patisserie Artisanale
5ta avenida con calle 34
77710 Playa del Carmen, Q.Roo
Tel: (984) 803 3480
www.chezceline.com.mx
Facebook / Chez Celine
Tripadvisor / Chez Celine Playa del Carmen
16
17
quick recipe
Red Pears
with chocolate
18
Ingredients:
Red Pears
Tempered chocolate
chopped pistachios
Chocolate mint leaves (optional)
19
Da de los Muertos
November 2nd
It is a pre-Hispanic Mexican
celebration honoring the dead and
takes place on November 2nd.
The origins of the celebration of the
Day of the Dead in Mexico predate
the
arrival
of
the
Spanish
conquistadors, there are records that
cultures like the Maya practiced
these rites. When the Spanish arrived
they resulted in a syncretism that
blended European and Hispanic
traditions, matching the Catholic
holidays of All Saints Day with
Mesoamerican similar festival Day of
the Dead.
On this day families, get together
and go to visit the graves of their
deceased
relatives,
carrying
offerings to honor the deceased,
usually placed on an altar with the
picture, fruits, flowers and foods the
dead enjoyed while living, The most
common offerings are Skull candies,
blemish pumpkin, pan de muerto,
tamales and floral arrangements,
mainly made from the cempazchitl
flower.
21
Pan de Muerto
Mexican Bread
22
Ingredients
Poolish
125 grs. flour
2 grs. salt
18 grs. sugar
3 grs. Instant dry yeast
40 grs. water
1 egg, lightly beaten
Dough
Poolish
58 grs. sugar
53 grs. butter at room temperature
125grs. flour
2 egg yolks mixed with 1 tablespoon
water
2 tablespoons orange juice
teaspoon orange blossom water
The zest of 1 orange
23
Tomato
Soup
26
Ingredients:
Serves 2 people.
Cooking time: 30 min
1. Chop onion and garlic into chunks and place in a pot or pan on
low heat with a teaspoon of olive oil, cook until golden for about 3
to 4 min. Add the tomatoes and coarsely chopped zucchini, cook
until soft, add salt and pepper.
2. Pour the water, basil and tomato cube on the roasted
vegetables, cook over low heat for 15 min. Turn off the heat and
let it cool for 2-3 minutes before blending. Blend the soup and
return to the pan, add the cream and simmer it for 5 minutes over
medium-high, turn off the heat and reserve.
3. In a plate, place the bread lightly drizzled with olive oil, then
brown. Add the gruyere cheese and bacon slices.
4. Serve the tomato soup and top with the gruyere cheese
sandwich, enjoy it, if you can put a little cream in the soup or a
few drops of olive oil.
Pumpkin
28
Serves 4 people
Ingredients
700gr. clean pumpkin
1/2l. Chicken broth
1 medium potato
1 onion
Salt
Pepper
Cumin
1/2 lemon
2 tablespoons olive oil
Garnish
4 slices of bacon
toasted sesame
1.
Saute the onion in olive oil, julienned, bleach them, then add the peeled potatoes,
cut the in chunks and the pumpkin, add salt & pepper, then add 1/2 teaspoon cumin.
2.
3.
Blend with a mixer to make it very a thin cream. Squeeze the lemon with a strainer to
leave no pulp.
4.
Cut the bacon into strips and fry in its own fat. Serve accompanied by bacon cream
and toasted sesame.
29
Soup
30
Ingredients:
1 cup lentils
onion finely chopped
1 clove of garlic
2 bay leaves
2 tablespoons madras curry
2 pork chops
50 grams bacon
1 carrot, finely chopped
5 cups of water
1 cube of chicken broth
Salt and pepper
Olive oil
1. Place 1 tablespoon of olive oil in a pan and brown the diced pork
chops. Then add the chopped bacon and fry until the chops are
slightly caramelized.
2. Add onion and garlic, saut them until bleach, add the curry
powder and cook for 2 minutes over low heat.
3. Pour the lentils and water in saucepan. Add the bay leaf and the
chicken broth cubes, cook for 10 minutes then add the carrot.
4. Add salt and pepper. Cook it for 10 to 12 minutes or until lentils are
tender.
31
Ciabatta
Italian White bread
Ciabatta = slipper, its a Long, wide
and flat shaped bread
32
Ingredientes
Poolish
190 grs flour
190 grs water
1/4 teaspoon instant yeast
Dough
310 grs flour
190 grs of water
10 grs. salt
1 teaspoon sugar
1 teaspoon instant yeast
20 grs. olive oil
380 grs. of poolish
33
roastwithethyme
d chicken
and garlic
Ideal dish for a family dinner
34
7
Recipe and Photos : Vanessa Hernndez
Ingredients :
1 whole chicken
10 garlic cloves
thyme
4 tablespoons olive oil
50 grams of salted butter
Salt and pepper to taste
1 onion
2 tablespoons honey
2 bay leaves
3 large white potatoes
Marinade
4 tablespoons sugar
4 tablespoons of salt
4 sprigs of thyme
Pepper
2 cloves of garlic
onion
Serves 4 people
carrot
Preparation time: 24 hours
water
Cooking time: 2 hours
1. Place the chicken in a deep pan, cover it with water halfway, in another saucepan
place the remaining half of water, enough to cover the bird, add salt, sugar,
pepper, thyme sprigs, garlic, onion and coarsely chopped carrot, simmer for 15
minutes over high heat. Turn off the heat and let it cool. Add the broth to the
chicken, and marinate it in the refrigerator for 24 hours.
2. After 24 hours, remove the bird from the broth and dry it well with paper towels.
3. Preheat oven to 200 C.
4. Pour into a deep baking tray 2 tablespoons olive oil, place the chicken and cover
with butter, salt and pepper to taste and a good bunch of thyme. Place the
previously crushed garlic with its skin around the chicken, introduce the onion
(previously washed and peeled) in the cavity of the chicken along with the rest of
the olive oil, a few sprigs of thyme and bay leaves. Add a tablespoon of honey
over the tray and cover with foil. Bake for 30 min.
5. Remove the foil, turn the chicken and add the chopped potatoes to the pan, let it
bake for another 30 minutes or until chicken and the potatoes are cooked through.
Turn the bird every 20 minutes to brown evenly.
6. Turn off the oven and let it rest for 10 minutes before serving.
35
Brownies
Gluten free
36
Ingredients:
5 tablespoons unsalted butter
1 tablespoon vegetable oil
1/3 cup cornstarch
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
340 grs dark chocolate
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs
cup chopped almonds
100 grs of chocolate chips
37
Chokolaticas
wafer cookies
38
Ingredients
2 cups of flour
cup of cocoa powder
cup of dark chocolate melted
teaspoon salt
1 cup of unsalted butter
5 tablespoon of sugar
3 tablespoon of honey
Served for 30 cookies
Preparation time: 20 min
Cooking time: 30 min
1. Preheat oven to 180 C. Line two baking sheets with parchment
paper.
2. Sift together the flour, cocoa and salt, place them in a bowl and
set aside.
3. Place in the mixers bowl the butter with sugar and honey,
creaming until the sugar is almost dissolved.
4. Add the melted chocolate and dry ingredients, mixing them up
until all the ingredients are well combined and form a compact
dough.
5. Roll out the dough on a work surface, cut the
chokolaticas and place them on the trays.
6. Bake them from 10 to 15 min. Transfer
the cookies to a rack to cool after
baking.
15
39
40
Pies
&
Tarts
Ingredients
2 1/2 cups all-purpose flour + a little more to
stretch
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into cubes
1/4 to 1/2 cup cold water
42
Pie
Ingredients
2 gala apples
2 red delicious apples
Zest and juice of 1 lemon
cup sugar
teaspoon ground cinnamon
1 tablespoon flour
1 teaspoon vanilla extract
30 cm 2 circles of pie dough (page. 42)
1 egg, beaten
Serve for 8 portions
Preparation time: 20 minutes
Cooking time: 1 hour
1.
2.
3.
43
Ingredients
Makes 1 pie 23 cm or 3 mini pies
Prep Time: 20 min
Cooking time: 45 min
1.
2.
3.
4.
5.
45
Mousse
Chocolate tart
Ingredients
10 ice cream cones
teaspoon salt
2 teaspoons sugar
6 tablespoons butter, melted
1/3 cup nutella
cup sugar
1 pinch of salt
1 cup cream
140 grams of dark chocolate
Strawberries
47
Orange
Crostata
48
Ingredients
Serve for 8
Preparation time:15 min
Resting time : 1 hour
Baking time: 45 min
1.
2.
3.
4.
5.
1 cup of flour
4 tablespoon of sugar
1 pinch of salt
1 lemon zest
10 tablespoon unsalted butter
6 tablespoon of water
500 grs orange jam
The passion fruit, also known as parchita in my beloved Venezuela, evokes the warmest memories of my
childhood when I took them directly from my grandparents backyard. Its sweet and slightly acidic flavor
combines perfectly with the slight touch of the meringue and the almond. Nobody will be indifferent to this
elegant dessert, its easy and tasty.
50
Ingredients
(for a springform pan of 26 cm)
Dough
1. For the dough. Mix the butter and sugar
until creamy.
2. Add the beaten egg, and beat it well.
Finally, add the flour, ground almonds and
mix them with a spatula until everything is
combined and you obtain a dough.
3. Place the dough between two plastic films
and crush it slightly into circular shapes,
then, refrigerate it for 20 minutes. With the
dough still between the plastic films,
stretch it in circular shape minding that it
covers the mold. Carefully fill the interior of
the mold. Poke superficially the entire
dough with a fork. Preheat the oven at 180
C from 10 to 12 minutes. After that,
remove it from oven and set aside.
51
Bourbon Vanilla
52
Ingredients
Sweet Gingery Shortcrust Pastry
1 cup all-purpose flour, sifted
1 cup gingersnap cookies, finely
crushed
3 tablespoon brown sugar, lightly
packed
1 teaspoon pure vanilla extract
150g unsalted cold butter, cut into
cubes
2-3 tablespoons iced water
Poached Pears (Spanish, Anjou, Bosc)
8-10 medium sized pears, halved &
cored
1 cup caster sugar
1/2 cup water
1 stick vanilla pod, sliced and seeds
scraped
Bourbon Vanilla Crme Lgere
2 large egg yolks
1 tablespoon corn starch
1/2 tablespoon all-purpose flour
1 cup milk
1/2 cup caster sugar
1 1/2 tablespoon vanilla bean paste
2-4 tablespoons bourbon whiskey
1/2 cup heavy cream, whipped soft
peaks
53
Coconut-Choco-Baileys
Tart
54
Ingredientes
Sucre pie dough
400gRefined sugar
100 grams of butter
20grs of Eggs
200 grams of flour
2 grams of salt
Coconut cream flan
120 grams of milk
180 g of liquid cream
80 grams of caramel
40g shredded coconut
(unsweetened)
1 whole egg
3 egg yolks
Baileys chocolate mousse
270grs Milk Chocolate
90grs milk
90grs of cream
40grs egg yolks
100g of Baileys
50g caster sugar
320grs of whipped cream
8grs gelatin
Coconut tiles
60g shredded coconut
(unsweetened)
70 grams of brown sugar
50 grams of egg whites
15 grams of flour
45 grams of butter "noisette"
55
For assembly
When the tart with coconut custard is cold, place the
chocolate mousse up, decorating all around the cake with
coconut halves tiles. Decorate top with caramelized
coconut.
Merry
Christmas
Fondo: vuelaquetevuela
58
Ingredients
2 cups flour
1 cup sugar
100 grams of margarine
1 pinch of salt
1 teaspoon vanilla extract
1 egg
1.
2.
3.
4.
5.
6.
7.
Makes 30 cookies.
Preparation time: 1 hour
icing
or
59
Candy Cane
60
Ingredients
1 1/2 cup of flour
3 tablespoons of cocoa powder
61
62
Ingredients
100 grams of dark chocolate
30 grams of milk chocolate
90 g of cream
100g chopped almonds
1 tablespoon cocoa powder
2 tablespoons of rum
teaspoon of cinnamon
1 ground cloves
Cocoa powder to cover
Mini paper cups
1.
2.
Add
the
chocolate,
almonds, spices, cocoa and
rum, add all the ingredients.
Cool till room temperature
and store in the refrigerator
for 24 hours.
3.
Makes 20 truffles
Prep Time: 20 min
Maceration time: 24 hours
63
Red Velvet
64
v
1.
2.
3.
4.
5.
Ingredients
Makes24 cupcakes
Moonpies
with Irish cream or Stawberry
cream filling
66
To prepare Genoise
1. Preheat oven to 180C. Grease the sides, and line a
square baking tray with parchment paper. With a whisk
attachment attached to a stand mixer or hand held
beater, on high speed whisk egg whites until foamy.
Turn speed down to medium-high, add sugar a
tablespoon at the time, and then turn the speed up
back to high and beat eggs whites and sugar until it
forms stiff peaks. Then turn speed down to mediumlow, add in the egg yolks, and vanilla bean paste;
mixing each time until well incorporated.
2. Meanwhile, sift flour and salt in a separate bowl.
Next, change the attached whisk to a paddle
attachment. Pour the flour all at once into the mixing
bowl, and on low speed, mix together the egg mixture
with the flour, until there are no lumps left.
3. Pour batter into prepared cake tray and spread
batter evenly. Bake for about 8-10 minutes or until a
skewer inserted comes out clean or the top is lightly
golden in colour. Let genoise sit in the tray and cool
for about 5 minutes before transferring over to a wire
rack to allow cooling off completely.
4. Using a medium round cookie cutter (approx. 5cm in
diameter), cut out 24 round cakelettes. Each moonpie
will have a set of 2 cakelettes; 1 for the top and 1 for
the bottom. Set aside until its ready to be assembled.
To make Irish or Strawberry filling
5. Whip heavy cream until soft peaks. In a bowl, mix
together Irish or Strawberry Flavouring followed by pink
food colouring (optional) to Marshmallow fluff. Fold in
whipped cream and mix until well combined. Transfer
marshmallow filling and refrigerate in for 20 minutes to
allow filling to set or harden up slightly.
Ingredients
Basic Genoise
60g all-purpose flour, sifted
60g large egg white
60g large egg yolks
60g caster sugar
1/4 teaspoon of salt
2 teaspoons pure vanilla bean paste
Baileys Irish Cream Filling
4-5 tablespoons Irish Cream
1/3 cup Krafts Marshmallow Puff
1/4 cup heavy cream, whipped soft peak
Strawberry Cream Filling
1/2 -1 teaspoon Strawberry flavouring
2 teaspoons lemon juice
1/3 cup Krafts Marshmallow Puff
1/4 cup heavy cream, whipped soft peak
1/8 teaspoon of pink food colouring (optional)
Semi-sweet Chocolate Glaze
4oz Bakers semi-sweet chocolate
3 tablespoons light corn syrup
4-6 tablespoons unsalted butter
2-3 tablespoons milk
67
68
Ingredients
500 g flour
80 g sugar
10 g salt
150 g butter at room temperature
2 eggs, lightly beaten
200 ml warm milk
25 g fresh yeast
80 g raisins (soaked in a tablespoon of brandy or rum)
30 g. whole almonds
Icing sugar to decorate
1. Soak the raisins in a tablespoon of brandy or rum for at least an hour. It can be done from
the day before so that the raisins absorb its liquor. (for no liquor, soak them in water and
drain well before using) and set aside.
2. Grease a kugelhopf mold, bundt or ring pan with a little butter, place the whole almonds
in the bottom to decorate, then set aside. (This step can be done while the dough is
yeasting).
3.
Mix the yeast with half the milk and add 50 g of flour, mix well and expect it to double in
size or look bubbly. Place the remaining ingredients (except butter and yeast mixture) into
the bowl of the mixer (or by hand) and mix until all ingredients are blended.
4. Add the yeast mixture, knead until blended, then add the softened butter. Mix until the
butter blends completely and form a smooth elastic dough.
5. Place the dough in a lightly greased bowl, cover and leave it in a warm place for about
an hour.
6. Place the dough on a lightly floured board, flatten slightly, add the raisins throughout the
dough and fold over a few times until the raisins are evenly distributed. Let the mixture
stand covered for 10 minutes.
7. Open a finger hole in the center of the dough and take it to the kugelhopf mold or bundt
pan, carefully distributed in the pan. Leave in a place where there are no wind drafts and
let it double in size and it almost reaches the edge of the mold.
8. Bake in a preheated oven at 200 C for about 45-50 minutes. Unmold and cool on a wire
rack. Once completely it is cool, before serving, sprinkle with icing sugar to taste.
69
Y
Y
Y
Y
Y
It can be replaced by rum and brandy cherry liqueur or orange liqueur equally. Dried fruit may remain for a long
time without damage macerated in liqueur, the longer they are submerged in the liquor, the more flavor they will
absorb, so you can add more fruits to the liqueur than you need for this recipe.
70
Ingredients
Cake
220 gr. unsalted butter
100 gr. chocolate (70% cocoa)
200 gr. raising flour
200 gr. unleavened pastry flour
300 gr. sugar
8 Eggs
1 tsp. Baking soda
1/4 tsp. salt
500 gr. maceration.
Maceration
30 gr. peeled and chopped walnuts.
30 gr. peeled and chopped hazelnuts.
30 gr. peeled and chopped almonds.
30 gr. candied orange peel.
30 gr. Prune seeded and chopped.
30 gr. of dried chopped apricots.
30 gr. dried cranberries.
30 g chopped dried figs.
30 gr seedless sultanas.
1 Tbsp. vanilla extract.
tsp. kind of nail, grind.
tsp. ground cinnamon.
tsp. grated nutmeg.
tsp. lemon zest.
cup brown sugar molasses.
Rum or brandy.
Cake
1. Butter and flour two metal pans of 15 cm
diameter or just one 30 cm pan. Melt the
chocolate in a double boiler and set aside.
2. Sift dry ingredients: self-rising flour, pastry flour
and baking soda.
3. In another bowl, beat the butter and sugar for 5
minutes, until it changes to a whitish color. Add
egg yolks, one by one, until fully integrated. Mix
for 5 min. Add the vanilla extract and chocolate,
beat until its integrated.
4. Add the sifted flour and baking soda in three
parts. Each time we whisk until it is integrated, this
step will take us 4-5 minutes.
5. Drain the soaked fruit and incorporate.
Maceration
Add all the ingredients in a glass bowl and mix,
then fill the container with rum or brandy to
cover all ingredients. Close the
glass container and let it rest for at least two
weeks.
71
Christmas
Trifle
W
72
1.
2.
3.
4.
5.
6.
7.
Ingredients
1 cup raspberries
cup strawberries
10 almond ladyfingers
1 tablespoon gelatin
50 ml of water
cup whipping cream
cup milk
100g cream cheese
1 vanilla bean
2 egg yolks
5 tablespoons of sugar
Dessert wine
Chantilly Cream
Raspberries
Serves 5 people
Preparation time: 20 min
Cooling time: 24 hours
73
74
Ingredients
Dough
330 gr. flour
5 gr. powdered milk
125 gr. cold water
7 gr. yeast
1 egg
20 gr. unsalted butter
15 gr. Piloncillo crumbs
5 gr. salt
1 tsp. mustard
Filling
400 gr. thinly sliced smoked ham
40 gr. thin slice of smoked bacon
50 gr. Boneless olives
40 gr. black raisins
1 Tbsp. of molasses of newsprint
75
Y
Simple ideas
for Christmas
1. Life is Beautiful
2. meisis
3-4. www.weihnachtsspecial.net
76
Y
7
Y
77
after
b
New Year
Muffins de Avena
y amaranto
Acompaados de alegras
de amaranto
Ingredientes
70 grs. de azcar
2 cucharaditas de miel
1 huevo
20 grs de harina de trigo
135 grs de avena
15 grs de amaranto
1 cucharadita de polvo de hornear
1/4 de cucharadita de canela
1/4 de cucharadita de nuez moscada
1/2 taza de leche
1 pizca de sal
1/4 de taza de aceite neutro
1 cucharada de vainilla
Alegra de amaranto para decorar
81
Waffles
con duraznos y menta
82
desayuno rpido
y fcil
Ingredientes
2 tazas de harina
1 barra de mantequilla a temperatura ambiente
de taza de azcar + 3 cucharadas
1 pizca de sal
1 cucharada de polvo de hornear
cucharadita de bicarbonato de sodio
3 huevos
2 tazas de leche
1 cucharada de extracto de vainilla
Duraznos
1.
Colocar en un recipiente hondo la
Hojas de menta
mantequilla y el azcar acremar, hasta que
2 cucharadas de miel
la mezcla este amarillo plido. Agregar los
Crema
huevos 1 a 1.
83
Cinnamon
Tree of sweet and spicy wood, which warms and aromatize the dishes.
From Sri Lanka a magical and mysterious place
Curious Fact
84