mercredi 29 février 2012

Creamy Caramel à l'Orange

Creamy Caramel à l'orange


This creamy caramel à l'orange can be used in many desserts.
I put it in my cake with apple and caramel à l'orange heart.
It is delicious on crêpes, biscuits, pancakes, on the bottom of a chocolate tart, etc.
The caramel and orange flavors offer an exquisite combination.

The recipe: 

Sugar
1 cup +
2 Tsp
7.4oz

210g
Make a "caramel à sec"
Glucose

1.48oz
42g
Add melted and stir

Butter
3 Tbs
1.48oz

42g
Out of the stove:
add small cubes and stir
Heavy Cream
½ cup +
2 Tbs
4.93oz
140g
Add warm and stir
Orange Juice (from an orange)
¼ cup +
2 Tbs
2.46oz


70g
Add warm and stir

Step by step:

Prepare weighed ingredients, and put everything next to you:
Glucose, small cubed butter, heavy cream, orange juice (from a fresh orange, please) in separated pans.
Bring the heavy cream to a quick boil; do the same with the sifted orange juice. Do not do it too far in advance, because it has to be incorporated while still warm in the caramel. Set aside.

The way to prepare this caramel is called "caramel à sec."
It means that you are going to cook some sugar and only sugar (no water added) in a cooking pan until it turns into a nice caramel.

Put a little bit of sugar in a cooking pan (cover the bottom of the pan) on a light fire.
You don't want the sugar to burn.
Every time it starts to melt, add a little bit more sugar on the melting part. Do not stir, just move the cooking pan if you want to spread the sugar.
Do this until all the sugar is used.











Melt glucose a few seconds in the microwave, add to the caramel. Stir with a wooden spoon or spatula.


Out of the stove. Add the butter cut into small pieces, and stir until incorporated. 












Add the warm (but not too hot), heavy cream and stir; then the orange juice and stir.













Sometimes the sugar may crystalize. Do not worry, because you are going to put it back on the stove and it's going to melt.

Put the caramel back on the stove and bring to 226°F / 108°C.
Pour it into a sterilized glass container. The caramel can be kept in the refrigerator for about a month.


Enjoy!




lundi 27 février 2012

Cake with an Apple and Caramel à l'Orange Heart

Cake with an Apple and Caramel à l'Orange Heart


This is a very simple cake to make. The simplicity of the batter is enhanced by a caramelized apple wih a drop of caramel à l'orange. 
The crispy crust of the cake and the melting caramelized apple heart offer a nice combination of texture for the mouth.
The caramel à l'orange makes a perfect couple with the apple and softens its sourness.

The recipe: (for ten cakes)

Sugar

1 cup
7.05oz

200g


Beat until "light and fluffy"

Eggs

2

100g

Salt flower
½ Tsp


3g

Vanilla bean

1
Butter (creamy)
¾cup + 1 Tbsp
3.98oz


180g
Add and combine
Flour (all purpose)
    2cups

7.05oz

200g
Combine together and add to the mixture
Almond Flour
½cup
1.78oz

50g

Baking Powder
1 Tbsp
15g
Apple (golden delicious)

1
Medium cube the apple, set aside

Step by Step:

Cube the apple into medium pieces. Put a little piece of butter in a nonstick cooking pan. Add apple pieces until it gets a nice color. 
The apple stays firm and the outside is caramelized. Set aside. 



Preheat the oven to 428 °F.
Beat sugar + eggs + salt flower + vanilla bean until "light and fluffy."
I used a wireless whisk, but you can put everything into your electric mixer and whisk until "light and fluffy."


Cream the butter by putting it in the microwave a few seconds until soft. Do not let it melt; it would change the texture of the batter. 
Add to the mixture and combine.


Mix the flour + almond flour + baking powder together and add to the mixture. The result is a quite thick batter. 

I used a silicone mold with a square shape and was able to bake ten cakes. 
Butter the mold and put some sugar at the bottom. Shake the mold to take out any excess sugar. This will bring some crispiness to your cake. 


Evenly distribute the batter in the mold up to half of the side. Put a piece of apple in the middle of the batter  and slightly push it down. Be careful that the apple does not touch the bottom or the sides of the mold. 
Add a bit of creamy caramel à l'orange on top of the apple.


Finish with some batter. 


Bake for 3 to 5 minutes in 428 °F and lower the temperature to 340°F for 12 to 15 minutes, according to your oven.

Baking in a very warm oven at the beginning will give you a crispy crust.
A toothpick inserted into the middle should come out almost clean (because of the apple). You can check the side as well, it should come out clean.

I decorated the cake with some roasted almonds and a little bit of powdered sugar.


Enjoy!