Archive for February, 2014

Banana Madeleines


1 cup banana mashed
1 tablespoon butter meltedImage
2 teaspoons dark rum
1 teaspoon vanilla extract
4 egg whites
3/4 cup powdered sugar (sifted)
3/4 cup cake flour (sifted)
1 teaspoon baking powder
1/4 teaspoon salt

Topping:  1/2 Cup Melted Chocolate


Preheat your oven to 375 degrees and spray your madeleine mold pan with a vegetable spray
Place the banana in a food processor and blend until smooth. Add the butter, rum, vanilla and egg and continue to blend.
Place the powder sugar, flour, baking powder and salt into the food processor. Blend well.

Measure one full tablespoon of batter and place into each mold.

Bake for approximately 15 minutes or until done (edges will be slightly brown)

Remove from pan as soon as possible and allow to completely cool on a wire rack.

Once the madeleines are cool dip each one into the melted chocolate and place on parchment paper to set

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These individual desserts are great. The cake has a pudding mixture in it and its filled with Raspberry Moose.
The cake pan I used for this dessert is called a CANOE pan and came from The Pastry Chef at (www.pastrychef.com) 

Red Velvet Cake Ingredients;Image
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cup sugar
2 eggs
1 8 oz package of vanilla instant pudding
1 1/2 cup vegetable oil
1 oz of red food coloring
1 teaspoon vanilla extract
1 cup buttermilk

Raspberry Moose Filling
2 cups fresh raspberry’s
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

1/2 cup of melted white chocolate
1/2 cup of raspberry moose filling
1 container of fresh raspberries

Preheat your oven to 350 degrees and spray the CANOE pan (or cupcake pan) with a vegetable cooking spay and set aside

Cake Mix: Sift the flour, pudding mix, baking soda, and cocoa together. Beat sugar and eggs together in a large bowl. In a separate bowl mix together oil, vinegar, food coloring and vanilla, add to the bowl of eggs and sugar and mix until combined. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and the dry ingredients.

Pour the batter into the prepared pans, filling 1/2 to 3/4 filled. Bake for 20 to 25 minutes or until done. Cool slightly before removing onto a cooling wire rack.

Filling: Puree the raspberries in a food processor, strain through a sieve to remove the seeds. Add the puree to a large bowl, stir in the sugar, lemon juice and set aside. Add the cold water to a sauce pan and sprinkle gelatin over the top. Let stand for 1 minute, then stir over a low heat until the gelatin is completely dissolved. Stir in the raspberry mixture, then chill for 1 1/2 hour in the refrigerator until slightly thicken. In a stand mixture beat the raspberry mixture until it is foamy, gradually add in the heavy cream until thicken.

Using a injector or a pastry bag with a filler tip begin to fill the canoe or cupcakes. The canoe cakes should be filled from the bottom and injected into three even spots. The cupcakes can be filled directly into the center. 

Place the finished cakes onto parchment paper as they are finished. Melt the white chocolate in the microwave and drizzle over each cake. Top with a stream of raspberry moose and three fresh raspberries 


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