Posts Tagged ‘coconut’

Coconut Macaroon Tuiles

April 10, 2014

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Imagine a cookie with the flavor of a coconut macaroon, with a undertone of salted caramel. Sort of like the flavor of Girl Scout Samoa/Caramel deLite cookies. Now imagine that this cookie has the crisp texture of a potato chip. That is what these tuiles taste like.

The original recipe comes from a Seattle-based pastry chef, Laurie Pfalzer. When she baked for the bistro at the Salish Lodge and Spa, she used the tuiles as a garnish for creme brulee and layered them with strawberries and whipped mascarpone.

I haven’t decided what to do with these cookies yet. Layer them with lemon curd/whipped cream/strawberries? Drizzle them with chocolate or sandwich them with chocolate (like Brussels cookies or lace cookies)?

The batter is extremely easy to mix up. The tricky part is shaping. The sticky batter must be patted out into thin rounds. This is fiddly work.

The original recipe called for baking the tuiles at 350 for 8-10 minutes, but my tuiles did not bake evenly that way. I had better luck baking them at 250 for a half hour.

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Parshat Masei, Pareve Condensed Milk and Dairy-Free Chocolate Revel Bars

July 29, 2011

Masei discusses the boundaries of Eretz Yisrael and recounts the journey and encampments of B’nei Yisrael as they traveled from Ramses to the Sinai desert to the plains of Moab by the Jordan at Jericho.

For my parsha cake, I made pareve chocolate revel bars, which have a bottom and top crust of oatmeal and a fudge filling. The top crust cracks a bit, looking very topographical. With better foresight, I would have shaped the top crust to look like the appropriate land masses and let the fudge filling be the bodies of water. I didn’t have such foresight, so I was compelled to roll out chocolate fondant to make the land. I used marshmallow bits to show the path of travel. If you want to see this kind of parsha cake in color, go here.

Here are the maps that the above parsha cake was based on: travels in the desert from Lookstein.org and boundaries of Eretz Yisrael from Tanach.org.

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Chocolate & Coconut Milk Ganache: Easy, Delicious, Dairy-Free Frosting

May 22, 2011

I tried substituting coconut milk for cream in a chocolate ganache. The result was perfectly smooth, delicious chocolate frosting that did not taste of coconut and did not taste “dairy-free.”

You barely need  a recipe. Heat 4 ounces of coconut milk (I used a microwave), and pour the hot liquid over 4 ounces of finely chopped chocolate (I used Callebaut 60/40). Wait a minute, and then stir until smooth. That’s it. The frosting stays soft and shiny even two days later.

Update: I should probably add, for those people who are not used to working with ganache, that the ganache might be quite liquid at first, depending on how fluid your chocolate gets when hot, and on how warm your ganache is. As the ganache cools, it thickens. When it is thin, it can be used as a glaze, and when it is thickened, you can use it more like a frosting. The Callebaut 60/40 chocolate is less fluid when melted than some other fine chocolate and my ganache was thick almost right away. Chocolate chips are also formulated to be less fluid when melted, and also might make a ganache that is thicker more quickly. Just remember to finely chop the chocolate with a knife or in a food processor before pouring over the hot coconut milk.

One more thing: of course, this will work with heavy cream instead of coconut milk, if you want a more traditional ganache.