Monday, 17 October 2005

EBBP 2: from Cindy's Kitchen

Got a lovely surprise last week when I received Cindy's box from Montpellier, France as part of the EBBP2 blogging event. The lady is an avid cook and baker as can be seen in her blog called Cindy's Kitchen. It's just a shame coz I can't read nor speak French so like other non-English blogs I visit, I'll have to make do with admiring her pictures.

As for the box, lovely lovely things were in it. Unfortunately, the piece de resistance - a brioche dotted with yummy looking praline roses - did not survive the posting. So it was smelling a bit sour already. Reluctantly, I had to throw it away. :( Other things in the box were three different types of cheeses (of which I had a great time trying out), assortment of pastries, a can of very nice coffee, and for her cupboard ingredient - almond paste. Thank you Cindy, it's always a great pleasure to receive a mystery package from someone knowing that there are foodie treats inside. :)

Now for the almond paste, I was so delighted to finally have some because I've been wanting to make Babyrambutan's Mazarin Cups since she posted it late last year. I can't find any almond paste in my regular food haunts around my area. All they have is marzipan which on the average only have 30% almond in it. I found one (brand name Anthon Berg) that has 60% almond but you could still taste and see the big difference when compared to the piece that Cindy sent me. Anyhow, for this recipe thanks is in order to Stel of Babyrambutan for sharing her recipe. It certainly is very yummy that even my almond-hating son loved it. Shhhhh! I didn't tell him there is almond paste in it. ;)

Mazarin Cups

1/2 cup butter - softened
1/3 cup granulated sugar
1 egg yolk
1 1/3 cups flour

1/2 cup butter - softened
1/4 cup granulated sugar
250 g  almond paste - grated or crumbled
3 large eggs
1/4 cup flour
  • Preheat oven to 350F/180C/fan 160C/gas mark 4.
  • Grease generously 24-cup mini muffin pan (I used one with 1 3/4-inch diameter hole).

  • For the pastry:
    1. Cream butter and sugar for about 3 minutes using an electric mixer.
    2. Add in egg yolk, mixing well.
    3. Stir in the flour (with wooden spoon if preferred) until smooth and well combined.
    4. Form into a log of about 14-inches in length. Wrap in plastic and chill in the fridge for about 30-40 minutes.

  • For the filling:
    1. Cream butter and sugar using an electric mixer for about 3 minutes or until light and fluffy.
    2. Mix in the grated almond paste (a stick blender is good to use at this point).
    3. Beat in the eggs one at a time, mixing well after each addition.
    4. Stir in the flour, combine well.

  • To assemble:
    1. Cut the dough into 24 each sized discs and divide among the mini muffin pans.
    2. Fit the dough evenly in the muffin holes by using the end of a dowel rolling pin or by using your thumb.
    3. Spoon the filling into the pastry-lined muffin pans up to almost the brim.
    4. Bake in the oven for 20 minutes until golden brown.
    5. Remove from oven and cool in the pan for 5 minutes then using a pointy knife, pry each pastry loose and turn out into a wire rack to cool completely.

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