So I finally got that oven. Part deux

1 year of cake decorating classes and these are what I came up with... lol
In my defense and for the reputation  of  ICE,  I'm just out of practice and short on the materials.

Here I made marble cake filled with dulce de leche topped with cream cheese ganache.
And simple vanilla and chocolate cupcakes topped with the ganache and fondant.













Ganache recipe

2 cups of semi-sweet chocolate shaves or chocolate chips
1 1/2 cups of cream cheese
2 spoons of Countreaul or any orange liquor
4 TBS of confectioners sugar
2 TSP of vanilla extract

How to:

Start by mixing the sugar, liquor and vanilla
Melt the chocolate in low heat
in a large bowl, mix the cream cheese with the sugar mixture and fold in the melted chocolate
until well combined.

Now we are ready to decorate!


You will need a cake

 Cut for layers of filling

 Stack and spread

Yeah... It could be better right?! :DDD



So here is where the madness begins...

That's all folks!!!

Keep posted for my next recipe.  Hope you liked my super post. And I hope you try these recipes.
Until next time.
Xoxo
Tati

Asparagus Quiche

This is the first of many savory of my baking favs!
The base is simple and variations are unlimited!













Ingredients:
Dough:

• 1 1/2 cup of flour
• 1/4 cup of Parmesan cheese
• 7 TBS (100g) of salted chilled  butter
• 3 or more TBS of  iced water

Filling:

• 1/2 cup of lightly cooked asparagus
• 1/3 cup of bacon bits ***I use soy bacon so if using regular bacon follow instructions on the package on how to cook it***
• 3 eggs
• 1/2 cup of cream
• 1 cup of grated Gruyere or any sharp white cheese (I used Gruyere, Jarlsberg and Romano)
• Nutmeg to taste
• Black pepper to taste

How to:


Press together the butter, flour and cheese until forms crumbs Pic2






Make a well in the center and add 3 TBS of iced water


Mix with a spoon or dough blade **I have one but I was already using the spoon. Next time I'll feature my gadgets*** Using a cutting action until the mixture comes together in beads


****If dough is too dry add more water***
Turn out onto a lightly floured surface and knead together **lightly** to form a ball


Cover the dough with plastic wrap and refrigerate it for 20 min


Preheat the oven @375
Then roll out the dough between two sheets of baking paper to fit a 10'' tart tin


Bring the pastry into the tin


Press all the edges firmly into the sides


Trim off the excess by rolling a rolling pin over the top of the tin
***the coolest part of the process***
Then refrigerate for another 20 min



cover the pastry with baking paper.
and if you are like me and don't have baking beads **really? Who has that?** use uncooked rice or just use the leftover dough rolled into beads  to fill the tin evenly ***not quiet as shown**
and bake for 20 min


Meanwhile, trim and blanch the asparagus, cut the bacon and
grate the cheeses


Beat together with a fork, the cream and eggs
Add 3/4 of the cheeses, black pepper and nutmeg


Spread evenly the asparagus and the bacon on the cooled shell


Pour on top the egg mixture and sprinkle with cheese


Bake for 25 min or until the pastry is set and golden
remove from oven and let stand on a rack for 10 min
Then just enjoy all the hard work. :)



***Next Sunday creme brulee??***