Marshmallows and Ski

I really regret not enjoying winter as much as I should. Instead of hanging out indoors, watching movies and going for coffee, I should be out there skating, snowshoeing and skiing! Quebec is the perfect place for outdoor sports!

Mont St-Anne, Québec

This is the second year we go on the ski trip organized by Concordia University. Last year was my first time skiing, so I had to take beginner lessons. This year was a bit easier, I remembered the pointe de pizza and that I had to do big S's down the slope, not go down in a straight line... But the reason we enjoy this trip is because we are with friends, hang out in our chalets, have delicious dinners and all get together at night.

If you've never made marshmallows before, this is the best time! Not only can you enjoy them in a warm cup of hot chocolate, you can roast them over a fire or even make S'mores! Make the traditional white ones (vanilla) but also try making some yummy chocolate (I highly suggest) or raspberry ones! Whatever you do, they will taste 10X better than store-bought marshmallows and everyone will be like: "You can make marshmallows? How?"

Here's the recipe by Dorie Greenspan from Baking: From My Home to Yours. Try it out, it's not as hard as it seems!

Homemade Ferrero Rocher

I looove Ferrero Rocher truffles! Since I saw the recipe for homemade ones on Blue-Eyed Bakers, they've been on my ever-growing to do/bake list.

They don't taste exactly like Ferrero Rocher but they still are delicious! Next time I would put a toasted hazelnut in the centre of each truffle and would just make them a bit smaller. If you love the combination of hazelnut and chocolate (and Nutella!) you should definitely give these a try!

Oh and I almost forgot! Happy New Year!!! See you in 2011!

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Ferrero Rocher Truffles

Adapted from Blue-Eyed Bakers

Makes about 16-18 truffles

100 g hazelnut wafer biscuits, crushed

1 cup hazelnuts

2/3 cup Nutella

1-1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Spread the hazelnuts on a baking sheet and toast them for 8 to 10 minutes. Let the hazelnuts cool and remove the skins by rubbing them with a paper towel. Place them in a food processor and grind until they are finely chopped. In a bowl, add the crushed wafer biscuits, chopped hazelnuts and Nutella, and stir to combine. Refrigerate the mixture for about 20 minutes.

Onto a baking sheet lined with parchement paper, use a small scooper to scoop little balls of the cooled mixture. Put the baking sheet in the freezer for 15 minutes. Remove the baking sheet from the freezer and shape the balls with your hands to make round smoothe balls. Place the baking sheet in the freezer for another 20 minutes.

Meanwhile, fill a medium-sized saucepan halfway with water and heat until the water simmers. Place a heatproof bowl on top of the saucepan with water and place the semisweet chocolate chips in the bowl. Stir until the chocolate has completely melted and turn the heat to very low. Coat the chilled truffles in the chocolate and place them on a banking sheet lined with parchement paper. Allow chocolate to set at room temperature for an hour. Truffles can be stored in an airtight container at room temperature for up to a week.

If you have some melted chocolate left you can use it to dip 0ther things you have home. I dipped pretzels and pieces of clementine!

Nougat

I can hardly believe it's been over a month since I last posted! It feels like forever! I haven't been on the computer much this summer, I've wanted to enjoy the sunny and hot weather as much as possible before I go back to my stressful life as a student. I've been working a lot more too to finance my future vacations (to hopefully take place next summer) and to pay off my 4-night trip to Las Vegas! It was wonderful but I doubt I'd be visiting again soon. I'm not the gambling type (I'd rather spend the money I'd be risking on a pair of jeans...) but still enjoyed the 45-degree weather and the beautiful pools at the Caesar's Palace! The strip has an amazing view at night too with all the lights and the Eiffel Tower from the Paris Hotel. Anyway I really think that a trip to Las Vegas is a must, at least once in your lifetime!

So now let's turn to baking, or freezing in my case. I've been making so many ice creams lately that I think I'll put that on hold, at least for a little while. Too much of one thing is not good, right? So what do I replace my usual custard-making and churning with? Something chewy, nutty and sweet... Nougat!

Nougat is one of those things I always buy just a piece or two of, just to satisfy my nougat-craving. I never end up buying a huge bag of them and that's exactly how much we were left with after making this recipe! A whole lotta nougat! Thank god most of them stayed with my boyfriend at his house :)

Anyways this recipe is not very hard to make but you have to keep an eye on the honey and corn syrup mixtures while they are heating... and this requires the use of 2 thermometers!

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Nougat

Adapted from The Fundamental Techniques of Classic Pastry Arts

Makes 30 to 45 squares

280g almonds

160g hazelnuts

160g walnuts

40g pistachios

2 large egg whites, at room temperature

280g honey

240g light corn syrup

600g sugar

cornstarch for dusting

Preheat oven to 220 degrees F and line a baking sheet with parchment paper. Combine the almonds, hazelnuts, walnuts and pistachios on the baking sheet and toast them in the oven for about 15 minutes, turning frequently. Keep the nuts warm while preparing the nougat base (keep them in the oven with the oven turned off and the door slightly opened).

Place egg whites in a mixer bowl fitted with whip attachment. Combine honey with 40g of the corn syrup in a small saucepan over low heat and bring to a boil (candy thermometer 1).

While waiting for the honey mixture to boil, combine remaining corn syrup, sugar and 75ml cold water in a medium saucepan over low heat and bring to a boil (candy thermometer 2).

When honey mixture comes to a boil, start whipping egg whites. When the honey mixture reaches 130 degrees C (266 degrees F), pour it over the egg whites (don't stop beating). Try to pour it on the side of the bowl and not directly on top of the beaters or else this can form hardened candy on the beaters.

Continue to whip until sugar mixture has reached 139 degrees C (282 degrees F) and pour it over the egg whites (keep beating).

When the meringue begins to stiffen, switch the whip attachment for the paddle attachment. Continue to beat on low and add the nuts, mixing just to blend.

Place a silicone mat on a large pan. Lightly dust it with cornstarch and pour the hot nougat on top. Dust the top of the nougat with cornstarch and place another silicone mat on top of it. Roll the nougat to 1.3 cm (1/2-inch) thick with rolling pin.

Allow to cool for a couple of hours and cut into 2.5 cm (1-inch) squares. Use a brush if you want to dust off the excess cornstarch and enjoy!