This post is also available in: French
I finally came back home Sunday evening.. My internship was so great that I applied for pastry school today. I met such great girls and I loved every minute of this internship.
They almost had to kick me out of the bakery everyday. Some days I was supposed to leave at 1pm and at 4 pm I was still there … I was really sad to say goodbye Friday evening… I wish this internship was longer.
To be honest I gained almost 4 pounds in two weeks . I don’t really know if working in a bakery would be such a great idea … I ate so much butter, buttercream and scrapes of all kinds …. I ate so much raw batter, cookie dough and pie dough as well … It was Heaven. Really.
One of the other interns told me that she doesn’t like butter and that just the smell of buttercream makes her sick … I wish I was like her … The truth is that I like to eat butter by the spoon …
Another day another intern was horrified when she saw me eating raw pie dough, she was like : « But it’s raw !!!! Don’t do that !! » and I was like « And .. ? Yeah I know. I just love it ».
But to be honest I am exausted. Those last two weeks were more than great but really tiring.Working a the bakery and meeting friends almost everyday for dinners was so great but tiring as well …
The last few days my grandma begged me to have some rest at some point. So Thursday and Friday I think that I was asleep around 8 :30 pm … And last week end I attended one of my best friend’s bachelorette party.
I am one of the bridesmaids so I really had to. And it was fun but I can’t say that I had some rest.
About those raspberry brownies you just need to know that these chocolatey, fudgy brownies are perfectly paired by the sweetness and tartness or the Raspberry…. I was supposed to post about them one week ago but last week was that crazy …
What about you ? Do you like eating butter by the spoon or am I the only one ?
Raspberry Brownies Cupcakes. (Yield 12 Cupcakes)
Raspberry Brownies Cupcakes:
– 100 g / 3.5 oz / 3/4 cups flour All Purpose Flour
– 1 tsp salt
– 113g / 4 oz Semi Sweet chocolate, chopped
– 85g / 3 oz / 6 Tbsp Butter
– 100g / 3.5 oz / 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp pure vanilla extract
– 80g / 2.9 oz / 1/4 cup raspberry jam
– Preheat oven to 350°F (180°C). Line standard muffin tins with paper liners.
– Sift and whisk together the flour and salt. Set aside.
– Chop dark chocolate into small bits, transfer to a medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add butter. Stir until smooth and glossy. Remove from heat and stir in sugar . Whisk until combined. Set aside to cool. It should be room temperature.
– Lightly whisk your 2 eggs . Add pure vanilla extract and then incorporate the chocolate mixture . Whisk until combined but be careful to not overmix it.
– Then stir in the dry ingredients in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). One more time be really gentle, be careful not to overbeat it !
– Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
– Bake cupcakes about 25 minutes or until a toothpick comes out with a few moist crumbs sticking to it.
– Remove from oven, transfer to a wire rack, and let cool for 10 minutes.
– Remove cupcakes from pan, and let cool completely.
– Hollow out the center of each cupcake and fill those small holes with 1 teaspoon of raspberry jam.
Raspberry juice (Makes about 1/3 cup) :
– 250g /9 oz raspberries
– Puree the raspberries in a blender (or however you want to do it)
– Run them through a sieve to remove the seeds .
Raspberry Swiss Meringue Buttercream : (Adapted from JasonandShawnda.com)
– 80g / 2.8 oz / 1/3 cup raspberry puree (juice)
– 180g / 6.3 oz / 5 large egg whites
– 283g / 10 oz / 2 ½ sticks butter
– 200g/ 4.4 oz /1 cup sugar
– Place egg whites and sugar in a heatproof mixing bowl.
– Set bowl over 1 inch (2.5 cm) of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers)
– Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).
– Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.
– Once desired, pipe-able consistency has been reached, fold in raspberry juice / puree until well incorporated.
– Frost your cupcakes.
– Eat a cupcake !!
Bon Appétit !