Found on HungryNation
Tag Archives: Dessert
Seit seiner Lehre als Bäcker-Konditor-Confiseur prägen die Süssspeisen die Welt von Rolf Mürner. Nach verschiedenen interessanten leitenden Stellungen hat er die SwissPastryDesign gegründet und berät die Gastroszene in Sachen Süssspeisen. Wir verfolgten seinen Werdegang, den er mit dem Titel des Patisserie-Weltmeisters krönte.
I had developed the idea to improve my baking skills and challenge my mind with getting out creative ideas. Instead of baking it only for myself I have decided to approach my working colleague with the idea. Having a concrete target motivates to get creative and getting more hands on.
Contact me if you would like me to bake you something: Cakes, cupcakes, tarts, breads, and and and. Describe me the purpose, which occasion and if you wish to have special ingredients.
The target was to bake two cakes: Chocolate cake with orange bits and a fruity cake, no alcohol nor gelatine. Since there are not many local fresh fruits available in this season, I suggested to go with rhubarb. Further I bought samples of chocolates with orange bit or aroma in it. I made this for me to get a taste sampling and to offer the samples to my working colleagues to find out their likes.
After marveling over my baking books during the weekend, collecting and trying to incorporate own ideas I eventually merged everything together. I also tend to mingle recipes or parts of them together and create a completely new style. This is my first realised project:
In total I’ve spent about 5h, excluding my baking oven baking a night shift for the meringues.
I started first with pealing the oranges, boiling it for a long time in sugar-water, continued with crushing the candies with my ice crusher and grinding/beating the smaller peaces to candy-dust. I applied the dust to a silicone baking sheet (temperature) and melted it for a short time in the oven under the grill. Meanwhile the candy mirror was cooling down, I prepared the dough for the tart. The first dough recipe I either must have read wrong or it was wrongly written – in the midst of kneading it I changed my mind and transferred everything to a previous recipe I successful had made. While the dough was back in the fridge I pushed the orange zest into the oven for drying and carried on with melting the chocolate. Because the dough for the tart only needed 6 egg yolks I decided to use the egg whites to whisk them into a very stiff meringue.
I am very pleased with the result of both cakes. Next time I will try to dry/bake the meringue for a shorter time. The turned out a bit hard and dusty when eating and maybe reduce the amount of saffron for next time. I will also think a bit about how to pick up the shrinking effect of the rhubarb. When filling them in the baking pan was densely packed with the rhubarb cuts, but after the baking I had too much space in between for my taste.
We were invited to some friends of my sister to join them in Davos for New Year’s Eve. We knew we are going to have Raclette for dinner, so I thought the least thing I could bring is a dessert. Since Raclette is a rather heavy meal, I imagined that the sour component of a lime cake would help us with our diggestion.
I used a recipie from a lemon cake and replaced the lemons with limes. I still haven’t figured out how to intensivy the lime savour, althought I increased the amounts.
The recipie uses aswell almonds and candied lemon peel. Does anyone know how to make candied lemon peel? I would like to try it aswell with limes and tangerines.
While preparing the cake I mused about how to decorate the cake and I remembered that I had some egg whites left-overs from the Chocolate Mousse. So I decided to make lemon meringues as I did earlier this year.
and here some winter pictures from Davos (more on my flickr set):
I am still trying to figure out how to improve the settings on my camera when taking pictures in snow and/or against the sun light. It just feels too much like try and error and I would like to know more ‘rationally’ how to change the settings. I’ll keep you posted on my progres 🙂
a bit late, but I’d like share this yummy chocolate cardamon mousse I’ve made for Christmas. I combined fresh pomegranate (at the bottom of the wine glass) with fresh figs soaked and cooked in rum.
Especially the rum figs gave the composition a refreshing side. Enjoy the pictures:
Had some spare egg whites spare, so I looked for a suitable way to reuse them somewhere else. I searched for recipies and took the challenge to create 3 different colours and tastes: rosewater, lemon and orange.
I was quiet overwhelmed with the result! Don’t they look really cute?