Not literally , of course, but maybe just a little wayward....Shall we say. Yes, some days I just wanna make stuff with nuts, lots of 'em. Hazelnuts, walnuts, almonds, pecans, macadamias...They're all good. First up, I had to prep my roast for dinner, oops! Not really first up, just what I'm going to show you FIRST, (sorry to give you a start , there boss!) I seared this nice little Angus round roast, and draped some prosciutto slices over it, to keep the lean meat nice and shielded in the oven....
I had decided I would make some sort of an egg-enhanced coffee braid. My reason being, all week I have been seeing these recipes for a yeasted coffee cake with a meringue-based filling....Sounded kind of interesting. Perhaps I was little envious , as well. I decided MY coffee cake would have a bit of a twist. Instead of a meringue filling, I would make one with a SABAYON based filling,
and some praline taste enhancement as well. I have been rather obsessed with the praline bucket that I came upon the other day. It has seen it's top removed a number of times! I decided to use a sweet dough, spiked with an equal amount (weight-wise), of croissant scraps, for extra flavor.
The dough was placed on a sheet pan, and stored in the cooler to chill....it is such a soft dough, it almost MUST be chilled to work. In the mean time, I made my filling....To my sabayon mixture, which had been whipped till cool, I added my "beurre pommade" and my praline paste to it and incorporated the ingredients:
To this mixture, I added my cake crumbs and toasted hazelnuts...
The dinner bell was ringing in my ears, so I sat my bony butt down, and had me some of this! MMMMMMMMMMMMMMMMMMM!
By now, the sweet dough was chilled, so I cut off a piece, folded it to make it even, and rolled it out into a large rectangle...
After applying the filling, the dough was FOLDED onto itself to produce a sort of flattened log. One unit was braided, like a challah, the other had the edges cut on the bias, and then folded over the center. Here are the finished coffee cakes , with some close ups, for you peeping toms...
I love it , when the dough looks....FEATHERY....It means, it'll melt in your mouth, and feel like velvety silk...
Hello, my little lovely! te
Cake, icing, and chocolate coating....Duh, yeah it tastes good..lastly, but certainly not least....Some jam tarts. They are as quintissentially Anglo-saxon-white bread as it gets, are they not? If anything positively screams "Ave you got a spot 'o tea, loove?" It would be the accompanying jam tart. I will bid you good night, with a trio of hi-res glamour pics....
