Lately I have been so busy with work, but even then, every night I would try out some recipes, experiment in the kitchen and stay up till late in order to learn new techniques and master the old ones.
You cannot imagine how passionate I am about pastry making… My dream to learn it professionally is only a dream right now. I am stuck with work, stuck with everything I do currently for money.. but my heart is with the whisker and the oven and I can not do anything to it.
I am very seriously intended to learn pastry making and pursue my dream in this business.
I want to go to Madrid, to Le Cordon Bleu, the home of classic gastronomy, the guardian of pastry and culinary techniques, and master what had being created for hundred years – classic french recipes and their modern variations.
It is a big change for me. But every day I realise that I can no longer live the life I am living in Berlin – I need this change to bring me closer to my dreams.
I am afraid. I am terribly scared to leave the stability I have been building for so long.
But everything happens for a reason, and without risk no success is possible.
Fear is the driver of success. I fear this change. I fear to make this step. But this exact fear I feel also not to make this step. I fear to be stuck where I do not belong. I am scared to postpone my dreams.
And I won´t.
Yesterday I decided that every week I am going to learn different techniques in order to master them and explore the things I have never done. This means that every day I intend to prepare something from the plan that I have wrote to myself. From now on, my weeks are going to be divided to themes: cakes, petit fours, tea cakes, basic doughs, creams, mousses, etc.
From now on, every week is going to be different.
I am going to incorporate what I have learn into my new recipes and share them with you.
Taking that into account, current week is the week of tea cakes.
One might think that there is nothing complicated about tea cakes, but that one is so wrong.
I intend to explore different types of tea cake doughs – butter dough, oil dough, gluten-free dough, etc.
The technique of folding of the dough affects the end result – is the cake moist or is it dry, is it elastic or it crumbly… all of that are the very important parts of pastry making one has to grasp at once to produce better results and be able to create own recipes.
This recipe is my recent development. I had to bake the tea cake twice to find the texture that I wanted.
First trial was apple dough with nut flour. Was good. Not good enough.
Second trial is a gluten-free rice flour dough with a larger percent of apple puree. Good. Good enough.
Rice flour is a good substitution for wheat flour, which is important if you are on a gluten-free diet. I, personally, do not eat gluten products, and I always try to invent a dough that is perfect enough to be called so but would not contain wheat flour.
Gourmet glaze (the 33% Valrhona Dulcey Blond Chocolate with grape seed oil and almonds) is a perfect finish to the cake. It is salty, it has a nice caramel aroma that I have amplified with Tahiti vanilla and Orange Blossom Water.
Chai-tea Masala whipped ganache… this is my absolute love! Who is a fan of Masala Chai tea is going to fall in love with this cream from the first bite. Not even a cream.. a whipped ganache on Valrhona Iviore Blond Chocolate and Chai tea infused cream. Amazing. Genius. Absolutely gorgeous.
I cannot wait to share this recipe with you and … let´s drop this prelude and get to work!
Masala Chai Tea Apple Tea Cake
In this recipe I recommend to start with the whipped ganache and glaze first, as both need to stabilise before assembly.
Total: 6 Servings
Whipped Masala Chai-Tee Ganache:
This ganache is another version of chocolate ganache used in french pastry. Important is to remember that you should whisk it just before the assembly.
100 g heavy cream (1)
100 g white chocolate
2 tea bags of Masala Chai Tea (or 1 tbsp)
90 g cold heavy cream (2)
- Infuse the cream (1) with Chai Tea. To do that, place both ingredients in the saucepan, bring to boil and let infuse for at least 20 minutes.
- Take out the tea bags and bring the cream to boil again.
- Pour the boiling cream over the chocolate. Wait for one minute and let the chocolate melt. Only afterwards, start mixing until the chocolate if fully melted. Use a blender and emulsify the chocolate to receive a better texture.
- Pour in the cold cream (2). Mix well with the spatula. Do not whisk.
- Place in the container and leave it for at least 3 hours in the fridge to stabilise.
- Afterwards, before the assembly, whisk till hard peaks. Be careful not to overheat it. The cream has to be smooth but stable enough to hold the form.
Few words about caramel chocolate. Being a big fan of Valrhona, I used Valrhona Blond Dulcey 33%, which is a nice ready-to-use caramel couverture. If you do not have a possibility to try this one, I suggest you caramelise white chocolate yourself. There is a great post about chocolate caramelisation
written by Ramona, the owner of a nice cooking blog called The Merchant Baker. Read it carefully and it should be no problem for you.
120 g caramel chocolate
40 vegetable oil
100 g chopped nuts (almonds, pistachios)
- Melt the chocolate.
- Add vegetable oil (I used grape seed oil), mix very well. Better to use a blender to emulsify.
- Add chopped nuts and mix with the spatula.
The glaze should be used at 34-35 degrees.
Gluten-free Apple Tea Cake:
Few words to apples in this recipe. I use ready-to-use purees for pastry making. For this recipe I preferred green apples for their freshness and sour touch. Green Apples have a bright aroma and unlike other sorts, match to the composition of the pastry I have created. If you do not have a ready-to-use green apple puree, I suggest you take few Granny Smith apples and puree them using a blender. Be careful, the puree I am using in the recipe has 10% of sugar in it. This means, you would have to increase the portion of sugar in the dough to accomplish the nice result. If you are a sweet tooth, do not hesitate to increase the quantity of sugar by 150%.
200 g green apple puree
160 g whole eggs (approx. 3 eggs)
30 g unsalted butter
20 g refined olive oil
30 g brown sugar
100 g rice flour
20 g buckwheat flour
20 g chopped walnuts
1 tpsb baking powder
1 pinch of soda
1 pinch of sea salt (I like Maldon flake salt)
Pre-heat the oven to 160 degrees.
- In the stand mixer, mix the eggs, puree, sugar and whisk until fluffy (4 minutes on a medium score)
- Add melted butter and oil. Keep on whisking.
- In another bowl, mix all the dry ingredients.
- Add the wet mixture to the dry ingredients. Mix well.
- Put in the piping bag and fill in the silicone forms.
- Bake for 10-15 minutes depending on the oven. To check if it is ready, use a wooden stick. If it comes out clean, the cake is ready.Take out of the oven and put the cakes on a grid to cool down so you are able to touch them
- Turn the cakes around with the transparent foil and let them cool.
- Put them in the freezer for at least 3 hours before glazing.
In order for the glaze to lie properly on the cake, the difference in the temperatures has to be considerable. This means, the cake has to be cold, the glaze should be warmer then room temperature (35 degrees), but not more than that.
Using a knife or wooden sticks, dip the cakes in the glaze so that they are fully covered. Put on the tray to stabilise.
Place the whipped ganache in the piping bag and cream off the cakes.
Decorate with chopped nuts, chocolate or flowers.
Keep in the fridge before serving to your beloved ones!