Black and White Roll

[cathy79]

I made this yesterday - the girls loved mummy's snake cake.  It was very nice - just barely sweet, and with a light chocolate flavour that could be intensified if you wanted too.

When baking, it was very golden brown, but not quite cooked through, so I covered it in foil for the last approx 10 minutes.

Thanks for another winner Isi - very impressive, and little effort.

[andiesenji]

Did you use a Dutch process cocoa or cacau?   That would be my choice for a smoother flavor. 

I make several Mexican sauces with cocoa (molé sauces) and although the traditional is made with "natural" cocoa, I much prefer the flavor of the Dutch process, both richer and smoother. 

I would think that it would go very well with hearty soups - much like the eastern European black breads. 

[cathy79]

Did you use a Dutch process cocoa or cacau?   That would be my choice for a smoother flavor. 

Not sure what the difference is Andiesenji, just normal cocoa.

[Snoozie]

Cathy: Pretty sure I linked to this because of quirkyjo's blog but

Cocoa Powder FAQ

[isi]

I made this yesterday - the girls loved mummy's snake cake.  It was very nice - just barely sweet, and with a light chocolate flavour that could be intensified if you wanted too.

When baking, it was very golden brown, but not quite cooked through, so I covered it in foil for the last approx 10 minutes.

Thanks for another winner Isi - very impressive, and little effort.

Thanks for baking it - I am very glad that your girls loved mummys snake cake!
Regards from Portugal
isi

[cookie1]

Another I missed. This looks wow too. Isi you are amazing where do you get all these recipes from?

[Frozzie]

made this yesterday..went down a treat..all had it for breaky this morning..very yummy!!  my dough made two loafs though so i froze one for later in the week!

yum thanks isi! 

also made a local baguette recipe.was good too and was very impressed with the result...would love to post but as its in one of the french thx cookbooks (mille et une pates - translates roughly to a thousand and one doughs/pastries) i dont think thats allowed    Is there a bread and pastry cookbook in oz??

[judydawn]

No, not for the TMX Frozzie.

[Thermomixer]

Don't think it would be a problem?  regardez svp  Baguette on French Vorwerk site

[Frozzie]

then ill post it a little later with photo if i get around to it if not it will be next week    there are several baguette recipes.the one I did was from the bread book..yum and even looks and tastes like the real thing!  Just need to find a real croissant recipe..have tried a couple but they dont even come close to resembling the real thing!  Yes im big on the real thing! lol 

[andiesenji]

I bake croissants quite often and I have used Julia Child's recipe from Mastering the Art of French Cooking since I first got the book, sometime back in the dark ages.
It is a long and somewhat complicated process but the results are just about perfect and I have done it so many times I can practically do it without thinking about it - just on automatic pilot, so to speak.  I have to do this process over a period of two days. 

That being said, I have experimented with other versions and a few months ago prepared this quickie version  which were surprisingly good.  They didn't have the appearance of "real" croissants but they did have the flavor and my guests (didn't know they were arriving until that morning, thus no time to prepare the real deal) loved them and I think Mike consumed at least eight.  (A man who is not known for eating much bread - always low carb foods for him.)

I haven't attempted to convert the recipe to the TMX  or to metric measurements, but it shouldn't be difficult if you want to try it, since there are so few ingredients. 

[Frozzie]

thanks andiesenji

could you post or pm me the julia childs recipe??  i know its a long couple of day process but even the ones i have tried just dont turn out at all..last time a girlfriend and i had a good laugh at teh result..may as well jsut got some puff pastry and rolled it like a croissant lol

and definately if you ever convert it to thermomix ill def be interested 

[Thermomixer]

The biggest problem for me with croissants is that the TMX can only be used for the first few minutes.  THEN there are hours of rolling, turning, resting, cooling or freezing, rolling, turning, resting......

...................................................................................................

..................................................................................................


...................................................... cutting, rolling, proofing, baking

before getting to the eating!

[Frozzie]

I made this yesterday - the girls loved mummy's snake cake.  It was very nice - just barely sweet, and with a light chocolate flavour that could be intensified if you wanted too.

When baking, it was very golden brown, but not quite cooked through, so I covered it in foil for the last approx 10 minutes.

Thanks for another winner Isi - very impressive, and little effort.

cathy i added a little sugar when i added the cocoa which gave it just a hint of sweet..yum!

[Frozzie]

The biggest problem for me with croissants is that the TMX can only be used for the first few minutes.  THEN there are hours of rolling, turning, resting, cooling or freezing, rolling, turning, resting......

...................................................................................................

..................................................................................................


...................................................... cutting, rolling, proofing, baking

before getting to the eating!

all the fun thermomixer!!