Sourdough White Whole Wheat Cinnamon Rolls w/ Cranberries and Cream Cheese

This Sourdough w/White whole wheat Cinnamon and cranberries w/cream cheese glaze Rolls !

these Sourdough Cinnamon rolls are great for breakfast or anytime, specially around the Christmas Holidays..

I made a little change,  I added white whole wheat and all so added some cranberries in the inside of the roll...

Have a Happy New Year's 2017 and a safe one to all!!!!

now I added the cream chees glaze on top...
hear they are out of the oven ....
After 2 hours they are ready to be baked..
placed them in the baking pan, put the pan in the oven with just the light and let them rest for 2 hour..
Rolled it and cut it every 1 3/4 inches each ....
Brioche dough is the base for these rolls, which is dough enriched by butter and eggs. When added to a dough these ingredients make for an incredibly tender and mouth-melting crumb that’s a deep yellow color. When pulled these rolls shred apart almost like cotton candy, the only resistance provided by the melted brown sugar cinnamon near the bottom — they’re like a warm, gooey cloud of pure enjoyment. When presented the opportunity, there’s nary a chance anyone will decline one of these on a plate.

To my family and friends  have a Happy New Year 2017! 😉 and a safe one!

My adorable twin grandsons

These rolls require a little extra effort but once you get the hang of the process it’s pretty straightforward — and of course totally worth it. The dough is also very versatile: you can adjust the mixing and baking schedule so they’re finished in a single day or spread out over three. The dough can be retarded in the refrigerator after bulk fermentation, after shaping and cutting, or both. My preference is a two day process where the dough is placed in the fridge after bulk, the next day I wake and get to work on the rolls so they are fresh baked for breakfast (or bunch if late to rise).

Take it of the fridge after 3 hour and dusted the counter with some flour and rolled it to the size and then added the cinnamon mixture and a couple of cranberries and started to roll it up.. 
Brown Sugar Cinnamon Spread..
This spread has just the right level of delicate sweetness and comforting bite from the cinnamon. The mixture is more crunchy and thick than it is spreadable plus cranberries , which is my preference. When baked, swaths of the spread caramelize and other smaller areas stay crunchy, providing a subtle contrast of textures.

Now I put it in a large bowl and did 3 stretch and folds for every 30 minutes and then placed it in the fridge for 3 hour..
Now added the soft butter , a bit at a time ,8-10 minutes ,all most done...
mixing it for another 6-7 minutes to strengthen the dough and to smooth it...
added the two flours and salt ,until the dough look very wet and have clumps, let rest for 10 minutes..
in a bowl whisked the eggs, sugar, cold milk, and the mature sourdough starter and whisked it.
Absolutely Delicious!
                  Simply delicious 😉 From Tartaine Bread..


Chocolate Eclairs with White whole wheat flour

These Eclairs are made with white whole wheat flour and all-purpose flour 😉
They have a milded flavor and are more heathier for you.
They are great when family and friends come over around the holiday season.

     Absolutely Amazingly delicious!!
                   Simply Delicious!
 Pastry are out of the oven and cooling..
 The cream filling and chocolate are ready.
 Place the pastry dough in a large plastic bag and with a 1/2 inch round tip and pipe each one about 4 1/2 inches long and bake for 15-20 minutes.
 Now and the eggs one at a time , until done and smooth. ..
 Now take the pastry out of the hot pan and place the dough in a stand mixer and beat for a couple of minutes, until all most cool.
 Boil the water and butter, then add the two flours and salt, mix very well. ..
 They are so delicious!


Merry Christmas to all And a Happy New Year 2017

Marie, it’s been a great experience to have baked with you and the Alpha Bakers and all so with Rose Levy B. I have had a lot of fun to and have had the mistakes also in the baking, but this is how we learn as we go along, I’m sad because it’s the end of the baking, I hope to be baking again with the group and you to Marie when the new book comes out on 2018 I hope, I wish you Marie and your family and the Alpha Bakers a wonderful Merry Christmas and a Happy coming New Year 2017  
My adorable grandsons the Twins boys are going to be 2 year's old in January 2 / 2017....

 Have a warm and safe Merry Christmas and New Year!!
 My adorable grand sons the Twin Boys are going to be 2 year's old in January 2/2017...

Have safe and Happy New Year to come...


Pomegranate Winter Chiffon Meringue Pie

This week the ALPHA BAKERS are making a Special Christmas pomegranate winter chiffon meringue pie, Rose's levy beranbaum you did it again,  these is so delightful indeed!! And must definitely I will make this chiffon pie again.

I decided to skip the meringue pie shell and the glaze and made a honey Wafer graham crust, I added 1 tablespoon of lemon zest and the roasted walnuts for the pie crust is from (the pie and pastry bible pg. 68 ) I all so made super - stabilized Whipped Cream from the top of the edges of the pie (The cake bible pg.256)...

I had a great idea of make the Pomegranate filling and turning them into desserts in glasses and make the crust into a crumbs and sprinkle on top plus some whipped cream ,  also make pomegranate winter chiffon mini pies. I had a bit of a problem with placing the pomegranate arils on top of the pomegranate chiffon pie..

                              Simply delightful!
It has taken two whole days before I could cut a firm piece," delightful"
 Wow! I had no idea that this was so delicious and delightful!!
have the 35% heavy cream and sugar ready to be whipped. and make shells on top of the edges of the pie..
got the pomegranate arils ready to place them on top of the chiffon pie.
after the pomegranate chiffon pie was chilled I started to made the super - stabilized Whipped Cream...
ready to pour into the pie crust and into the fridge to chill..
made the whipped cream and folded it in to the mixture..
added the meringue to the pomegranate mixture with a bloom whisk..
made the meringue no more than 20 minutes.
In a medium sauce pan , I added  pomegranate juice and sprinkled the gelatin on top, let sit for 5 minutes and then added the sugar,  stirred until moistened, placed on heat, stirring constantly , until the point boiling(190F.), then removed from the heat and pour into a bowl , added the lemon juice and cool for 20 minutes, after 20 minutes put in the fridge and stirred it every 15 minutes for 45 minutes.
baked it for 10 minutes, the aroma of the crust drove me crazy  ...
pressing it onto the 9"inch deep pie plate...
rolling it all over to mix it well....
all ready to but in a freezer bag....
next I added the lemon zest and the soft butter..
in the food processor I added the honey wafers graham ,salt, sugar, roasted walnuts ...
So delightful!!
From The Baking Bible! 💕 


White Chocolate Cupcakes with Raspberry Mousseline

Simply Delicious!

This week the alpha bakers will be making these delicious White Chocolate Cupcakes with Raspberry Mousseline , when I was reading the directions to bake the cupcakes it said to put the oven at 3:75F and to me that is a bit to high  , so I baked the cupcakes at 3:50F, for 20 to 25 minutes.
If I would have baked them on 3:75F they would have burnd,  I all so think that it could have been a little more of raspberry mousseline, Sorry Rose's. 
 I made a couple of Rose's with a rose tip.
Yes I would make these love Raspberry Mousseline White Chocolate Cupcakes again!!
I love raspberry Mousseline buttercream...
put the raspberry mousseline into a pastry bag and with a 1/2 of a star tip and frosted the top of the cupcakes ....
here it is getting mixed in final...
have the 1/3 cup of raspberry sauce ready...
Now added the soft butter in tablespoons part , until complete.....
added the hot sugar syrup on low speed and slowly put it high speed, until stiff peak and coooled completely.
the sugar syrup is all most ready at 120C.
prepare the egg white and the cream of tarter , mix until soft peak....
have all ready to be added to the mousseline...
cooking it until it has reduced to the right amount...
have the amount ready with the lemon to cook...
straining the raspberries throw the strainer...
have all of the raspberry sauce ingredients ready..
Out of the oven and cooling off. ..
 Scooped the batter into the cupcake holds and let them sit for 20 minutes at room temp....
Melted the white chocolate and cooled it just a bit and set aside , got the dry ingredients ready in the stand mixer and mixed then added the soft butter until moist, the gradually added the egg mature in two part, until in was complete..
have all the ingredients ready for the batter...
got my cupcakes molds ready in the muffin tins....
Pretty in Pink!!
From The Baking Bible!!!