Daring Baker's August Challenge -- Chocolate Eclairs

I am late. I know it. This post was suppose to go up days ago when the rest of the Daring Baker's membership unvieled their eclair baking experiences during the past month. What can I say... life is super crazy. But, I was determined to make these all month, no matter what. So, make them I did... in stages.

That's what was nice about this recipe. The pastry cream, chocolate glaze and eclair dough can all be made seperately and put together at a later date. I made everything on Sunday and put them together last night. I will agree with some other Daring Bakers that the dough was really eggy. But I am not eclair expert so they still tasted fine to me. In fact, these could have been the first eclairs I have ever eaten.

(Funny thing would have it, Eddie told me last night that he is actually a huge eclair fan. I had no idea! He told me that when ever his family vacationed with his grandparents, he and his grandfather would seek out eclairs whereever they went and then compare notes.)

Knowing that these would end up being eaten by my coworkers I decided to make mini elclairs. So, my eclairs were only about 3 inches long and rather skinny. Pretty cute if I do say so myself. And, perhaps you will think so too.

Please check out our hosts this week, Tony and Meeta for the recipe.

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Daring Bakers: Danish Braid with Apple Spice Filling

I know, I'm late for Daring Bakers! I am sorry for the delay. We've had a lot going on. Big news: We're moving to New Jersey! We're leaving San Antonio in about 6 weeks or so. We're both really excited to get back to the East Coast because this central time zone thing is still something I can't get used to. I mean, who can remember to watch "How I Met Your Mother" at 7 pm? It's a great show, by the way, in case you've never caught it. Anyhow, we've been busy with planning and trying to sell off stuff (thank you, Craigslist) before our move. So, I hope you'll understand about my tardiness. I'll keep this short, since by now, you've probably seen more Danish Braids than you can handle. You should already know that this month's Daring Bakers Challenge was wisely chosen by Kelly of Sass and Veracity and Ben, of What's Cooking. The dough for these Danish braids is "laminated" which means layered, which was new to me. I was truly terrified when I looked at this recipe and all its many steps. Luckily, I read other Daring Bakers' comments stating this recipe, by Sherry Yard, could be stretched out over a few days. Which is exactly what I did and was rewarded 2 days later with an impossibly fragrant scent of vanilla, cardamom and orange filling my house. It's similar to puff pastry, in that it has numerous, light layers, but the dough creates more of a bread-like texture. This dough is rolled into thirds and refrigerated a total of 4 times, or "turns", as it's called. I don't know much about doughs and yeast, but I gathered that these "turns" are what makes the layers possible. Therefore, I completed 6 turns to ensure that I would have actual layers. As novice a baker as I am, I had no problems with this recipe and was gleefully counting layers in my finished braid. Although time consuming, the results are worth it. This was the sort of pastry that I thought could only be made in fancy bakeries by professionals. Thank you, Daring Bakers, for inspiring me to bake something I would normally have been frightened of! Please visit the other Daring Bakers to see their lovely creations! Erin, my wonderful blogging partner, has already posted the full recipe, please see her post here for detailed directions.

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Daring Baker's June Challenge - Danish Braid

This month the Daring Bakers challenge was a Danish Braid chosen by Kelly of Sass & Veracity and Ben of What's Cookin'?. Making pastry dough before always seemed so time consuming. But, being a member of The Daring Bakers is supposed to broaden my culinary skills and I think this recipe did just that.

Here’s some information about the dough:
* Danish dough is in the family of butter-laminated or layered dough’s with puff pastry being the ultimate. Danish dough is sweet and is yeast-leavened, however, where as puff pastry is not.
* The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated dough’s in general.
* Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.

What really excited me most about this challenge is that we were able to pick our own fillings. And, since it is the beginning of summer in these parts the fresh fruit filling options were endless.

In making this pastry I also incorporated another recipe: Pastry Cream. I made the pastry cream recipe out of the Baking with Dorie cookbook by Dorie Greenspan. The cream did not take that long to make, perhaps 10-15 minutes. But, you have to be dedicated to making only that cream for those 15 minutes because it requires a lot of whisking over the heat to make sure nothing burns. I made it a few days before I was ready to make the braids and kept it in the fridge.

I also made a fresh rhubarb filling and fresh cherry filling in the other. Didn’t really use a recipe here. Just put the fruit in a saucepan, added some sugar, a squirt of lemon juice and a touch of vanilla. Let the fruit come to a boil and then thicken. My cherry filling didn’t thicken as much as I liked, so in the end I mixed some cornstarch with water and poured that it. (Note: for the novice baker... never, ever put cornstarch straight into a sauce. You will never get the clumps of cornstarch to dissolve. Always dissolve it with a little water first.)

I made my dough on a Sunday and my filling the next Monday. Only problem was that the week I picked to bake this it was well over 100 degrees for five days straight! Not exactly when I want to be turning my oven on. But, the dough kept fine for a few days in the fridge until the temperature dropped a little bit.

I made two different braids: rhubarb and pastry cream, and cherries and pastry cream. I would definitely recommend dividing the dough and making two. Mine were quite long and I couldn’t imagine what size cookie sheet would be needed to cook one large braid. To make two: make the dough as described below. Cut the dough in half right before the instructions tell you to roll it out and put down the filling. Here's what one looked like halfway through the process:



I took these into work and they were gone in no time. They took a bit of work and definitely some planning, but I would most definitely make them again.



Please check back soon for Shirlie's take on Danish Bread.

Recipe follows after the jump.




DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.



DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

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The Daring Bakers Challenge - Opera Cake

This month’s Daring Baker’s challenge was an Opera Cake, selected by the founders of The Daring Bakers: Lis of La Mia Cucina , Ivonne of Cream Puffs in Venice , Fran of Apples Peaches Pumpkin Pie and Shea of Whiskful. Here’s how they described an Opera Cake… “an extremely elegant and polished French dessert that is believed to have been created around the beginning of the 1900s. Many people credit a gentleman by the name of Louis Clichy with inventing the cake and that's why it's sometimes referred to as Clichy Cake.”

So what exactly is an Opéra Cake?

It is a cake that is made of five components: a joconde (a cake layer), a syrup (to wet the joconde), a buttercream (to fill some of the layers), a ganache or mousse (to top the final cake layer) and a glaze (to cover the final layer of cake or the ganache/mousse).

I first put the instructions in Microsoft Word to print them out… Seven pages! To say I was a little intimidated was an understatement. But, I just had to make this dessert, it’s French! And, I’m French. Problem with big desserts like this is that there is no possible way for Eddie and I to eat it all before it goes bad. But this month I was in luck. My sister is graduating from high school and my mom was throwing her a graduation open house. Perfect.

I decided to make the cake at my mom’s house the day before the party so I wouldn’t have to transport a finished cake. Despite some minor setbacks (the oven wouldn’t heat up properly so there was a mad dash to find a neighbor who was home where I could bake the joconde), the cake turned out great. I took me a while to make all the components and put it together, but that was probably because I was multitasking to get other food made for the party at the same time. I ground almonds in the food processor to make the meal, used brandy to flavor the syrup, and almond extract to flavor the buttercream. The amount of white chocolate called for in the glaze was too much. I had a more than enough to cover the top of the cake and still drip down the sides.

The cake looked great when you cut into it and saw all the layers. Everyone raved about it and it was the first dessert to go. I like the nutty texture of the cake that was a result of grinding the almonds myself instead of using store bought ground almonds. Personally, I thought it was too sweet, and I’m not a fan of white chocolate. So, next time I make this I might go for a dark chocolate and coffee flavoring – like tiramisu.

The amount of time needed to make this cake definitely makes it one for special occasions. All in all – I had fun putting this together, it was definitely the most involved dessert I have every made. Hope you have fun if you decide to try!

** Notes**
* The recipe is long, but don’t let that intimidate you. The individual steps are very easy.
* Sorry for the terrible picture, but I took it during the party when there was 50 people around wanting to try the cake. So I didn’t have time to be creative. Besides, Eddie thinks the paper plate adds class.

A Taste of Light: Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.


For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream


What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).


For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

What you’ll need:

•a small saucepan
•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

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Daring Bakers, Cheesecake Pops

April's Daring Bakers Challenge was Cheesecake Pops. I'm running a little late in posting about my pops. Sometimes when I'm running late for something, my husband will take on an exasperated tone of voice with me. To this, I tell him that it's better to be running a little late than to be 24 hours early! 24 hours early refers to an evening 4 years ago. His co-worker invited us over for dinner on a Saturday night. Somehow, David mixed up the dates and was absolutely certain her invite was for Friday night. So, Friday evening rolls around and we frantically fight Friday afternoon rush hour in the DC area, as David is anxious to not be late, since he doesn't know this co-worker all that well. We ring the doorbell, his co-worker answers the door, a very puzzled look on her face. I believe her exact words were, "David, I thought you and your wife were coming over tomorrow night!" It was at this moment where I truly grasped what true mortification felt like. We both apologized profusely and told her we'd leave, go home, tail between our legs and that she'd never have to worry about feeding us again, as we were completely and totally unworthy. She wouldn't hear of it. Our hostess, bless her heart, welcomed us into her home a full 24 hours early and graciouly divided her and her husband's dinner onto our plates. It truly was a lesson in adaptability and making near strangers feel at home. So, now, four years later, my embarrassment has dimmed slightly and I am able to tease my husband about how he showed up 24 hours early to a dinner party, hosted by someone he did not know all that well, and he brought along his unsuspecting wife to boot. So you can see how I much prefer to be a little late than being early! Anyhow, back to April's Daring Bakers Challenge.




The very best part of this challenge was, hands down, the decorating of the pops. I had so much fun swirling the pops in chocolate, caramel, nuts, coconut and sprinkles. The cheesecake itself is fairly straightforward and it's baked sans crust, so it can all be scooped out to make the pops. Personally, I didn't care much for the cheesecake flavor solo, but once the pops were coated in chocolate and all the other flavors, look out! Once decorated, I really enjoyed this little treat. Some problems I had: the cheesecake's consistency was very soft, so it was difficult to scoop out the pops. I ended up freezing the cheesecake overnight to firm it up for scooping. Also, the baking time mentioned, 35-45 minutes, is not long enough. I had to bake the cheesecake roughly 60 minutes and even then, I felt like the interior was a bit too soft. So the very center of the cheesecake went un-scooped. Other than those few issues, this was a lot of fun to make and decorate and I bet young kids would like this sort of dessert. Don't forget to check out the other Daring Bakers' creations here. Also, a big thank you to April's hosts, Deborah from Taste and Tell and Elle from Feeding My Enthusiasms for their terrific choice of Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O’Connor.
Cheesecake Pops
adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream

Thirty to forty 8-inch lollipop sticks
1 pound chocolate, chopped or in chips
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. (My baking time was more like 60 minutes).
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 to 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paperlined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.

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Cheesecake Pops - Daring Bakers April Challenge

This was my first month as a member of the Daring Bakers and April’s challenge certainly challenged me! This month Deborah of Taste & Tell and Elle of Feeding My Enthusiasms selected Cheesecake Pops. I think that in all my cooking I have made cheesecake once in my life, so this is still something that I have yet to master.

All month I contemplated as to when exactly I would get around to making these. I purchased the ingredients a few weeks earlier, but time got the better of me and it was just yesterday when I finally buckled down to business. (Perhaps the fact that I was supposed to be writing a paper had something to do with it.)

The pops turned out great – but how can you beat cheesecake covered in chocolate. I decided to coat my pops with graham cracker crumbs and crushed pecans, yummy!
In hindsight, I probably should have cut the recipe in half because now I have about 40 pops which should not be eaten by only two people. So, looks like Eddie’s work will benefit from my mistake.

Hope you can get around to making them soon. If you want to learn more about Daring Bakers, or check out how the cheesecake pops turned out for my fellow bakers, please go here.

Cheesecake Pops: Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined.
Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose its shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

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