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Ingredients
- 8.8 oz (250g) mascarpone
- 1 ¼ cups (10.1 fl oz/300ml) full fat milk
- 2.8 oz (80g) sugar
- ½ teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 2 ½ tbsp (40ml) marsala
- 3 large egg yolks
- 3 savoiardi biscuits lady finger
- 1 stong brewed espresso
Instructions
- Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
- Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
- Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
- Pour the ice cream into your ice cream machine.
- Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
- When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.
Ingredients
- 4 medium sized apples
- 4 tablespoons golden raisins and currants, mixed
- 1 tablespoon walnut pieces, chopped
- ¼ teaspoon cinnamon
- 3 tablespoon sugar, divided
- 4 tablespoons apple juice or rum
- 4 puff pastry squares (approx. 5 x 5 in.)
- 2 egg yolks
- 1 tablespoon water
Instructions
- Preheat the oven to 400F. Wash the apples, and peel and core them. Mix the raisins, walnuts, cinnamon and 1 tablespoon of sugar, and add the apple juice or rum. Set aside and soak for a couple of minutes, then fill each apple with the mixture. If you have boerenjongens, this is a good time to use them!
- Set each apple, top side down, on a square piece of puff pastry and wrap the apple, by pulling up each corner and tucking it slightly into the cored hole. Make sure all sides are covered and clinging to the apple.
- If you have some extra dough left and a couple of cinnamon sticks, you can make stems and leaves and wrap the apple with an additional decorative something or other, but it's not necessary. If you do use cinnamon sticks, make sure to wrap the top with a little aluminum foil, as they tend to burn easily.
- Make an egg wash with the yolks and the water, and brush on the dough. Sprinkle all four apples with the remaining sugar. Place each apple in a ramekin or small aluminum pie dish, smooth side up. Bake golden brown in 20-25 minutes.
Ingredients
- ½ cup (43 g) sliced almonds, roughly chopped
- ½ cup (57 g) cashews, toasted, roughly chopped
- 2 tbsp (18 g) black sesame seeds
- 1½ tbsp all-purpose flour
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 2½ tbsp (36 g) unsalted butter
- 2 tbsp light corn syrup
- 1 tbsp heavy cream
- 1 tbsp cayenne pepper-based hot sauce
- ½ cup plus 2 tbsp (124 g) granulated sugar
- Toasted black and white sesame seeds, for garnish
- 2 cups (340 g) milk chocolate
Preparation
- Heat the oven to 350 F, and line two baking sheets with parchment paper or silicone mats.
- Combine the almonds, cashews, black sesame seeds, flour, cayenne pepper and salt in a bowl. Set it aside.
- Melt together the butter, corn syrup, cream and hot sauce in a medium saucepan over medium heat. Add the sugar, increase the heat to medium-high and heat to a rolling boil.
- Stir in the nut mixture. Working quickly, scoop the dough into 24 scant tablespoon portions, placing them on the prepared baking sheets. Using the dampened backside of a spoon, press the dough to flatten slightly. Bake for 8 to 10 minutes or until the cookies are a dark caramel colour.
- Remove the cookies from the oven and let cool for 2 minutes. Dip a 2-inch-round cookie cutter in water and cut the cookies into uniform rounds. Allow them to cool and harden.
- Temper the chocolate according to the brand specifications.
- Flip each cookie over so the flatter side is facing up. Brush half of the surface with chocolate. Working quickly, sprinkle a strip of the toasted sesame seeds over the chocolate. Set aside until the chocolate has set.
Makes 24 cookies
Ingredients
Cake
- ½ cup whole milk
- 2 eggs, at room temperature
- 3 tbsp (37 g) granulated sugar
- 1¾ cups (249 g) all-purpose flour
- 1¾ tsp instant yeast
- ¾ tsp kosher salt
- 7 tbsp (100 g) unsalted butter, cubed and softened
- ⅓ cup (47 g) currants
- 2 tbsp dark rum
Spiced Rum Syrup
- 1¼ cups water
- ¾ cup (149 g) granulated sugar
- 6 (2-inch) strips orange zest
- Juice of a small orange or ½ a small orange
- 4 (2-inch) strips lemon zest
- 1½-inch piece ginger, cut into coins
- 4 whole cloves
- 2 star anise pods
- Seeds of 1 vanilla pod (halve pod and scrape out seeds with a knife, reserving pod for garnish)
- ⅔ cup dark rum
Cake Pan Preparation
- 1 tbsp (14 g) unsalted butter, softened
- 1½ tsp all-purpose flour
Apricot Jam Glaze
- 450 g apricots; halved and pitted, each half cut into eight slices
- ⅔ cup plus 2 tbsp (157 g) granulated sugar
- 1 tbsp lemon juice, divided
Spun Sugar Ball and Candied Fruit
- 2½ cups (495 g) granulated sugar
- ⅓ cup glucose syrup
- ¾ cup water
- 3 Cape gooseberries
Caramelized Apricot
- ¼ cup (50 g) granulated sugar
- 1 apricot, halved and pitted
Stabilized Chantilly Cream
- 1 sheet gelatin
- 1 tbsp water
- 1 cup 35% cream, divided
- 3 tbsp icing sugar
- 1½ tsp vanilla
Preparation
Cake
- If using a proofing drawer, heat to 100°F.
- In a large bowl, whisk the milk, eggs and sugar with a fork.
- Stir in the flour, yeast and salt until a ragged dough forms.
- Turn it out onto a work surface and using two bench scrapers, flip and work the dough until elastic, about 5 minutes.
- Add the butter, 1 tablespoon at a time, scraping and flipping until the dough is smooth and keeps its shape.
- Place the dough in an oiled bowl, cover with plastic, and place in a warm area or proofing drawer until slightly puffed, about 30 to 45 minutes.
Cake Pan Preparation
- While the dough is proofing, mix the butter and flour in a small ramekin to form a paste.
- Brush it on the inside of the Bundt pan.
Spiced Rum Syrup
- Place all of the ingredients except the rum in a small saucepan and bring to a boil.
- Cook until the syrup is reduced to 1 cup.
- Let cool, reserving the vanilla pod and star anise for the garnish.
- Stir in the rum.
Cake
- Combine the currants and rum in a small ramekin and let soak (or microwave them for 20 seconds and let cool).
- Strain the currants and gently fold them into the dough after the first proof.
- Spoon the batter into the prepared Bundt pan, smoothing the top.
- Cover and proof until almost doubled, about 25 minutes.
- Heat the oven to 375°F.
- Bake until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
- Let it cool in the pan for 2 minutes while you warm the rum syrup on low heat.
- Brush the cake with some of the syrup, then invert the cake onto a cooling rack, place the rack on a baking sheet and soak the cake with the remaining syrup.
- Pour any syrup that accumulates on the baking sheet back into the saucepan and repeat until all of the syrup has absorbed into the cake.
Apricot Jam Glaze
- In a large saucepan, toss the apricots with the sugar and 1½ teaspoons of the lemon juice and set over medium-high to high heat.
- Cook, stirring a few times to prevent burning, and break up with a potato masher or wooden spoon until the jam is thick enough to coat a spoon, 15 to 20 minutes.
- Stir in the remaining lemon juice.
- Strain through a fine-mesh sieve set over a bowl and set aside to cool slightly.
- Brush onto rum-soaked cake.
Spun Sugar Ball and Candied Fruit
- Oil two wooden dowels and tape them to your work surface side by side and extended over the edge (or use wooden spoons with the handles facing out).
- Cover the floor underneath with newspaper.
- Fill a large bowl halfway with ice water, and fill a second smaller bowl with cold water for brushing the inside of your saucepan.
- Combine the sugar, glucose syrup and water in a medium saucepan and allow the water to absorb into the sugar.
- Heat over medium-high without stirring.
- Once the mixture comes to a boil, use a pastry brush to coat the sides of the pan with cold water to stop sugar crystals from forming.
- Brush water on any sugar crystals on the side of the saucepan and heat to 329°F.
- Immediately place the pan in the ice-water bath and let cool, then place it on a trivet or kitchen towel.
- Place two forks back-to-back, then dip them into the syrup and swing them back and forth over the dowels, letting the syrup fall in threads.
- Gather the threads and form them into a ball.
- Working quickly, dip the Cape gooseberries into the syrup to coat.
- Place them on parchment paper to cool.
Caramelized Apricot
- Sprinkle sugar in a small non-stick frying pan set over medium-high.
- When it becomes very dark, place the apricot halves face down, making sure they’re coated evenly, and let them caramelize.
- Carefully flip them with a spatula and transfer to a plate.
Stabilized Chantilly Cream
- Place the sheet of gelatin in a bowl of cold water and let stand for 5 minutes.
- Right before serving, use the whisk attachment of a mixer to whip all but 1 tablespoon of the cream with the icing sugar and vanilla until the whisk leaves a trail.
- Combine the gelatin with 1 tablespoon of water and microwave in 10-second intervals until fully melted.
- Stir it into the whipped cream until it dissolves.
- With the mixer on low speed, drizzle in the remaining tablespoon of cream and beat until it forms medium peaks.
- Immediately put the cream into a piping bag fitted with a large star tip (No. 829) and pipe it into the hole in the middle of the cooled cake. (If you wait too long, the gelatin will set and the cream won’t be soft enough to pipe.)
Assembly
- Decorate the cake with the reserved vanilla pod, star anise, spun sugar ball, Cape gooseberries and apricot halves.
Ingredients
- 4 ounces (113 grams) bittersweet chocolate
- 1 cup (209 grams) virgin coconut oil, measured solid
- 1 cup (200 grams) granulated sugar
- 1 cup (125 grams) packed light brown sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup (96 grams) all-purpose flour
- 1 cup (80 grams) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Directions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
- In a large heat-safe bowl combine the chocolate and coconut oil and microwave in 30 second bursts until melted and smooth.
- Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla.
- Add the flour, cocoa powder, salt, and baking soda and stir until just combined.
- Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.
- Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut chilled.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
C'est testé et c'est très bon. Le goût de coco rappelle les Bounty.
Ingredients for meringue
- ¾ cup sliced almonds, blanched-toasted
- ½ cup hazelnuts, toasted and skinned
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 cup sugar
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
Ingredients for buttercream
- ¾ cup whole milk
- 4 large egg yolks
- ⅓ cup sugar
- 1½ teaspoons cornstarch
- ¼ teaspoon salt
- 2 tablespoons Amaretto or 2 tablespoons water
- 1½ tablespoons instant espresso powder
- 16 tablespoons unsalted butter, softened
Ingredients for ganache
- 6 ounces bittersweet chocolate, chopped fine
- ¾ cup heavy cream
- 2 teaspoons corn syrup
Ingredients for decoration
- 12 hazelnuts, toasted and skinned
- 1 cup sliced almonds, blanched-toasted
Instructions for the meringue
- Adjust oven rack to middle position and heat oven to 250 degrees. Using ruler and pencil, draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.
- Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulses.
- Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. With mixer running at medium-high speed, slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg whites in 2 batches. With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.).
Instructions for the buttercream
- Heat milk in small saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to remaining milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl. Cover and refrigerate until set, at least 2 hours or up to 24 hours. Before using, warm gently to room temperature in microwave at 50 percent power, stirring every 10 seconds.
- Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.
Instructions for the ganache
- Place chocolate in heatproof bowl. Bring cream and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool until chocolate mounds slightly when dripped from spoon, about 5 minutes.
Instructions for montage
- Carefully invert meringue and peel off parchment. Reinvert meringue and place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. Discard trimmings. With long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. Using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (If any meringues break during cutting, use them as middle layers.).
- Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.
- Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.).
- Warm remaining ganache in heatproof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. Keeping assembled cake on wire rack, pour ganache over top of cake. Using offset spatula, spread ganache in thin, even layer over top of cake, letting excess flow down sides. Spread ganache over sides in thin layer (top must be completely covered, but some small gaps on sides are OK).
- Garnish top of cake with hazelnuts. Holding bottom of cake with 1 hand, gently press almonds onto sides with other hand. Chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. Transfer to platter. Cut into slices with sharp knife that has been dipped in hot water and wiped dry before each slice. Serve.
C'était très bon. À refaire.
Petites remarques sur la réalisation :
- le temps de cuisson de la meringue semble un peu long et donne une meringue sèche. Mais comme elle est assemblée avec des éléments humides, ça ne gène pas du tout.
- pour la crème au beurre, il faut que le beurre soit à température ambiante (≈21°C), en dessous de ça, elle ne se mélange pas à la crème pâtissière.
- pour réchauffer la ganache pour le dessus du gâteau, il faut la mettre à feu très doux pour que le gras ne se sépare pas.
Ingredients
Yellow Cake
- 1-1/2 cups butter, softened to room temperature
- 2-1/4 cups sugar
- 3 large eggs
- 1-1/2 cup buttermilk
- 1-1/2 teaspoon vanilla extract
- 3-3/4 cups cake flour
- 1-1/2 teaspoon baking powder
- 2-1/4 teaspoons baking soda
- 3/4 teaspoon salt
Fudge Frosting
- 3 cups sugar
- 1-1/2 cups evaporated milk
- 8 ounces unsweetened chocolate, roughly chopped
- 3 tablespoons cocoa powder
- 1-1/2 sticks (3/4 cup) unsalted butter
- 1-1/2 teaspoons vanilla extract
Instructions
- In a bowl, blend flour, baking soda, baking powder and salt together. Set aside. Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add the eggs and vanilla and mix on low until combined. Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute. Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.
- Preheat the oven to 350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at a time—we’re going to assume you don’t have eight 9-inch cake pans in your cupboards!
Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
Bake for 10-12 minutes or until the cake is slightly golden and set in the middle. Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked. - In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm. Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter. Stir the mixture until the chocolate and butter have melted and the mixture has warmed through. Continue to cook the frosting until it has thickened, about 6-8 minutes. Remove from heat and then stir in the vanilla. Let cool to room temperature.
- Begin by placing the bottom layer of cake on a plate or cake stand. Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake. We recommend using an offset spatula to get the frosting nice and smooth.
Ingrédients
- 1L de lait
- 100g de sucre
- vanille (facultatif)
- 100g de riz rond
Instructions
- Dans un plat rectangulaire, versez tous les ingrédients. Mélangez puis faites cuire environ 2 heures à 180°C (thermostat 6).
- Faites attention en début de cuisson, remuez de nouveau si un peu de riz remonte à la surface, car sinon le riz s'assèche.
- Le riz est cuit lorsqu'il est onctueux et qu'il reste encore un peu de liquide.
Ça a l'air bon. À tester
Ingredients
Dacquoise
- 1 cup finely ground toasted almonds
- 1 cup finely ground toasted hazelnuts
- 1 ¼ cup granulated sugar, divided
- 2 tbsp flour
- ½ tsp salt
- 6 egg whites
Ganache
- 1 cup dark chocolate callets
- 1 cup 35% cream
- 2 tbsp white corn syrup
Praline powder
- 1 cup granulated sugar
- ¼ cup water
- 1 cup slivered almonds, toasted
French Buttercream
- 1 cup granulated sugar
- ¼ cup water
- 6 egg yolks
- ¼ tsp fine salt
- 1 cup butter, softened
- 1 tsp vanilla
Decoration
- 2 cups slivered almonds, toasted
- 7 whole toasted hazelnuts
Preparation
Heat oven to 300F degrees. Spray and line two 12x8-inch rimmed baking sheets (¼ sheet pans) with parchment to overhang the two long sides. Line another rimmed sheet with parchment. Set aside.
Dacquoise
- Stir together the nuts, ½ cup sugar, flour and salt in a small bowl.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whites until soft peaks.
- Add the remaining ¾ cup sugar, one tablespoon at a time, until glossy and stiff.
- Gently fold in the nut mixture and spread evenly into the two prepared pans with overhanging parchment.
- Bake until lightly golden and firm, about 1 hour.
- Turn the oven off and prop the oven door open with a wooden spoon to cool completely.
- Turn out carefully from pan and remove parchment.
- Using a serrated knife, gently cut each piece in half lengthwise to create four 12 x 4-inch pieces.
Ganache
- Place the chocolate in a medium heat-proof bowl.
- Bring cream just to a boil in a small saucepan and pour over chocolate.
- Let sit for 2 minutes before stirring until smooth.
- Stir in the corn syrup.
- Pour onto a rimmed baking sheet and set aside to cool until spreadable but firm.
Praline powder
- Combine the sugar and water into a small saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat to medium and boil until a candy thermometer reads 345F degrees, brushing the sides of the pan with a damp pastry brush if sugar appears on sides of pan to prevent crystallization.
- Immediately stir in the almonds; pour the mixture onto the remaining prepared baking sheet.
- Spread a thin layer to cool.
- Once hard, remove from the parchment and break into pieces.
- Place into the bowl of a food processor and pulse until fine powder.
Buttercream
- Combine the sugar and water into a small saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to medium and boil until a candy thermometer reads 238F degrees, brushing the sides of the pan with a damp pastry brush if sugar appears on sides of pan to prevent crystallization.
- Allow bubbling to subside.
- Meanwhile, place the egg yolk in the bowl of a stand mixer fitted with a whisk attachment.
- Gradually stream in the sugar syrup with the mixer running on medium.
- Increase speed to medium-high and continue to whip until cooled to room temperature, about 4 to 6 minutes.
- Add salt.
- With the mixer running on high, slowly add the butter, one tablespoon at a time, whisking between additions to incorporate until smooth and fluffy.
- Add vanilla and continue to whisk for 1 minute.
- Stir the praline powder into the remaining buttercream.
For assembly
- Place a dollop of ganache on centre of serving platter and adhere 1 piece of dacquoise rectangle in centre of platter.
- Spread evenly with ¼ of buttercream and top with another dacquoise.
- Spread evenly with ½ of the ganache and top with a dacquoise layer.
- Spread with another ¼ of buttercream and a final dacquoise layer.
- Mask cake with the remaining buttercream and decorate sides with almonds.
- Spoon the remaining ganache into a piping bag fitted with a small round tip and pipe kiss-shaped dollops along top edge of cake.
- Pipe 7 small dollops of buttercream evenly spaced lengthwise down the centre of the cake.
- Press hazelnuts lightly into the buttercream dollops.
C'est excellent, mais la texture de la crème au beurre n'a pas plu à tout le monde.
Ma pâtisserie préférée ♥♥♥♥
Ingredients
Sponge
- 200 g confection's sugar
- 200 g almond flour
- 6 eggs
- 28 g all-purpose flour
- 7 egg whites (room temperature)
- 28 g superfine sugar
Chocolate ganache
- 165 mL heavy cream
- 200 g dark chocolate, chopped
Coffee buttercream
- 4 eggs
- 70 g water
- 285 g superfine sugar
- 395 g butter, softened
- 2 tbsp coffee extract
Coffee syrup
- 305 g water
- 140 g superfine sugar
- 2 tbsp coffee extract
Chocolate glaze
- 300 g chocolate pate a glacer
- 90 g semisweet chocolate
- 60 g unsweetened chocolate
- 45 g vegetable oil
Chablon layer
- 100 g pate a glacer
Instructions
Sponge
- Preheat the oven to 425°F. Line 2 sheet pans with parchment paper.
- In a stand mixer fitted with the whisk attachment, whisk the confectioner’s sugar, almond flour and 4 of the eggs on high, until mixture doubles in volume, about 4 minutes. Add the last 2 eggs and whisk on high for another 5 minutes.
- To make the meringue, whisk the egg whites until soft peaks form. Add in ¼ of the sugar. Increase the speed of the mixer and slowly pour in the rest of the sugar. Whip until you reach medium-stiff peaks.
- Fold ⅓ of the meringue into the yolk mixture, followed by the flour. When the mixture is smooth, gently fold in the remaining meringue.
- Divide the mixture between the two prepared pans, Place pans in oven and turn temperature down to 375°F. Bake until deep golden brown, about 18 to 22 minutes, quickly rotating halfway.
Chocolate ganache
- Scald the heavy cream in a saucepot. Pour cream over the chopped chocolate and let sit for a minute to let the chocolate melt. Stir until smooth.
Buttercream
- Beat the eggs to ribbon stage in a stand mixer fitted with the whisk attachment.
- Pour the water in a small saucepan and cover with the sugar. Heat to 240°F.
- Pour the syrup into the egg in a thin stream, whisking on medium. Once all the syrup has been added, increase speed to high. The mixture should be thick and creamy. Continue to whisk until room temperature.
- Once completely cooled, continue whisking and add the butter, little by little. Add the coffee extract.
Coffee syrup
- Bring the sugar and water to a boil. Remove from heat and add the coffee extract.
Chocolate glaze
- Place all the ingredients in a bowl and melt over a bain-marie. Gently stir the glaze to avoid incorporating air. Set aside ¼ cup of glaze.
Chablon
- Melt pate a glacer over a double boiler. Set aside.
Assembly
- Warm coffee syrup in saucepan over medium heat until warm to the touch.
- Cut sponges in half crosswise, leaving parchment on sponge (this means you cut the paper along with the sponge). You will have 4 pieces of sponge, but you will only need 3 for your cake.
- Place one sponge layer on the underside of a rimmed baking sheet. Using an offset spatula, evenly spread all of the pate a glacer over the top, from edge to edge. Let set in fridge for 2 minutes.
- Flip sponge onto underside of a sheet tray lined with parchment so chablon is on the bottom and gently peel parchment from sponge. Brush with warm coffee syrup. Sponge should be evenly saturated, but not soggy.
- Spread a thin layer of coffee buttercream on the sponge, no thicker than 1/8 of an inch, as smoothly and evenly as possible.
- Cover with another layer of sponge, press lightly, and brush with coffee syrup as before.
- Spread the ganache over the sponge in a very thin layer, no thicker than 1/8-inch, as smoothly and evenly as possible.
- Cover the ganache with the third layer of sponge, press lightly and then brush with the coffee syrup as before.
- Spread a very thin layer of buttercream on top of the cake, thinner than previous layers.
- Chill the cake in the freezer for 10 minutes.
- Once set, pour the glaze on top of the cake, avoiding spreading with a spatula — let it flow on its own. Place cake in the freezer to allow the glaze to set for at least 10 minutes.
- With a hot knife, trim the sides of the cake perfectly to 9 inches x 6 inches.
- Use the reserved glaze to fill a paper cone. Pipe the word "Opera" in cursive on top of the cake.
Ingrédients
- 2 œufs
- 80g de miel liquide
- 60g d’huile d’olive
- 115ml de lait de riz (ou autre lait de votre choix)
- 170 g de farine de sarrasin (ou un mélange de farine de châtaigne et de riz – ou de blé – par exemple)
- 2 c. à café de poudre à lever
- 30g de cacao en poudre
- Chocolat à pâtisserie concassé
- Fruits secs : noix, cranberries…
Instructions
- Préchauffer le four à 180 °C.
- Dans un saladier, casser les oeufs, ajouter le miel et l’huile d’olive.
- Mélanger, puis incorporer le lait.
- Ajouter la farine, la poudre à lever et le cacao en poudre.
- Mélanger jusqu’à ce que la pâte soit bien homogène, puis incorporer les garnitures choisies (chocolat concassé, cerneaux de noix, cranberries, etc.).
- Verser dans des moules à muffins ou dans un moule à manqué.
- Cuire au four pendant 15 mn (petits modèles) à 25 mn (gros gâteau).
- Laisser refroidir avant de démouler.
Ingredients
- ⅓ cup Hershey’s Special Dark unsweetened cocoa powder you can use regular unsweetened but they won’t be as dark as shown
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups all-purpose flour
- ½ cup butter softened
- ⅔ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- ¾ cup chocolate chips
- ¾ cup white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in both chocolate chips and macadamia nuts.
- Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Cool at least 5 minutes on cookie sheets before removing.
- Store in an airtight container for up to 3 days or freeze for up to one month.
La recette est très bonne malgré l'utilisation malgré moi de noix un peu rance.
Je trouve que c'est mieux d'aplatir les boules de pâte car elles ne le font pas d'elles même sous l'effet de la chaleur. En plus de cela, il ne faut vraiment pas trop les cuire car ils deviennent un peu dur.
Ingredients for the crust
- 100 g unsalted butter, at room temperature
- 100 g cane sugar
- 1 large egg
- 100 g rye flour
- 100 g all purpose flour
- 1 tsp baking powder
- Pinch of cardamom
Ingredients for the filling
- 250 g fresh blueberries
- 250 g sour cream
- 1 egg
- ¼ tsp cardamom
- 1 tsp vanilla
- 4 Tbsp cane sugar
Instructions
- Preheat the oven to 375° F. Lightly butter a 28 cm (10″) tart pan with removable bottom.
- Cream together the butter and sugar until fluffy and light.
- Add in the egg, and mix.
- Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.
- Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.
- Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.
- While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.
- Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.
- Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.
- Remove from the oven and cool at room temperature for at least 40 mins.
- Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.
Ingrédients
- 10 cl de lait et 1 clou de girofle
- 125 g de farine de seigle
- 125 farine de blé
- 90 g de sucre re cassonade
- 250 g de miel
- 2 œufs moyens
- 1 sachet de levure chimique
- 1 cs de cannelle moulue
- 1 cc d anis étoilé moulu
- 1 cc de gingembre
- 1 pincée de sel
Instructions
- Infuser le clou de girofle en chauffant le lait
- Puis mélanger avec le miel (en retirant le clou de girofle)
- Mélanger sucre, farines, sel, épices puis ajouter les oeufs
- Enfin verser le lait, le miel et faire une pâte coulante
- Réserver filmé 1 heure au frais
- Beurrer un moule à cake
- Le remplir et enfourner à 160°C 30 à 35 mn
Ingrédients pour la pâte
- 200 g de farine blanche
- 12 g de levure fraîche
- 21 à 22 cL de lait entier
- 25 g de beurre
- 25 g de saindoux
- 5 g de sel
- 10 g de sucre
Ingrédients pour la garniture
- 150 g de double crème de la Gruyère
- 60 g de sucre fin
- 30 g de beurre
Ingrédients pour la liaison (optionnel)
- 150 g de crème fleurette à 35%
- 10 g de beurre
- 20 g de sucre fin
Instructions
- Tiédir le lait (max. 25°C) et y faire fondre la levure ainsi que le sucre
- Mettre la farine dans la cuve du robot, ajouter le lait et pétrir 3 à 4 minutes en 1ère vitesse ou jusqu’à ce que la pâte se soit formée.
- Ajouter le sel, le beurre et le saindoux et continuer le pétrissage en 2ème vitesse pendant encore 4 à 5 minutes afin d’obtenir une belle pâte souple et bien lisse mais assez molle.
- Bouler et laisser lever à couvert, 1h30 à 2 h à température ambiante.
- Abaisser le pâton avec les mains sur un foncet (planche ronde en bois) fariné et glisser l'abaisse dans la plaque préalablement beurrée et farinée.
- Laisser lever encore 30 à 45 minutes, à couvert, au chaud (25°C).
- Façonner une bordure et faire des trous dans la pâte avec les doigts.
- Déposer les dés de beurre dans les trous.
- Piquer également le fond avec une fourchette.
- Brasser la crème double afin de la liquéfier et la répartir sur toute la surface.
- Saupoudrer de sucre et enfourner à 230°C pour environ 20 minutes.
- Pendant la cuisson, faire cuire la liaison sur feu doux pendant 10 à 15 minutes afin d'avoir une crème épaisse.
- Attention au débordement et brasser continuellement.
- Au sortir du four, verser la liaison sur le gâteau.
Ingrédients pour le biscuit
- 3 œufs
- 60 g de sucre
- 60 g de farine
- 5.5 g de levure (chimique)
Ingrédients pour la crème à fourrer
- 100 g de crème de marron (en boîte)
- 30 g de beurre
1 cuillère à soupe de rhum
Ingrédients pour la crème au beurre
- 1 jaune d'œuf
- 40 g de sucre
- 100 g de beurre
- 50 g de chocolat fondant
Ingrédients pour le décor
- 60 g de chocolat fondant
- 1 cuillère à soupe de sucre glace
Instructions
- Préchauffer votre four à 180°C (thermostat 6).
- Dans une terrine, battre les jaunes d’œufs avec le sucre à l’aide d’un fouet électrique, jusqu’à ce que le mélange devienne mousseux.
- Incorporer ensuite la farine, puis les blancs montés en neige très ferme et enfin la levure.
- Tapisser la plaque à pâtisserie de votre four de papier sulfurisé beurré, puis y verser la pâte lisse et homogène au centre.
- L’étaler de façon à ce qu’elle forme un rectangle de 0,5 cm d’épaisseur.
- Enfourner à four chaud, puis laisser cuire 10 min.
- Une fois le biscuit cuit, le renverser avec la feuille de papier
aluminiumsulfurisé, puis la retirer et rouler le biscuit sur lui-même. - L’envelopper d’un linge propre humide afin de garder son moelleux.
- Pendant que le biscuit refroidit, préparer la crème à fourrer en mélanger dans une terrine, la crème de marrons avec le beurre et le rhum jusqu’à ce que la crème soit homogène.
- Lorsque le biscuit est totalement froid, le dérouler, puis le recouvrir de crème aux marrons.
- Rouler de nouveau le biscuit, puis couper les 2 extrémités en biseau.
- Préparer ensuite la crème au beurre.
- Sortir le beurre du réfrigérateur suffisamment tôt de façon à ce qu’il soit bien ramolli.
- Travailler les jaunes d’œufs avec le sucre dans un bain-marie, jusqu’à ce que le mélange soit mousseux.
- Incorporer ensuite le beurre en morceaux, puis le chocolat préalablement fondu au bain-marie.
- Mélanger délicatement cette crème au beurre, puis en tartiner le biscuit roulé et façonner des striures à l’aide d’une fourchette.
- Faire ensuite des copeaux de chocolat à l’aide d’un économe.
- Parsemer le dessus de la bûche de copeaux de chocolat, puis saupoudrer de sucre glace.
- Replacer la bûche au réfrigérateur avant de servir et déguster.
J'ai fait ça pour Noël et j'ai été moyennement enchanté du résultat. C'est en partie de mon fait car j'ai utilisé du beurre salé mais aussi du fait de la recette car le rhum a pris le dessus des saveurs.
J'ai aussi doublé les quantités de la crème à fourrer mais c'était une bonne idée.
Les autres composants de la recette sont quant à eux très bien réussis.
Pour résumer, la prochaine fois que j'en fais, il faut :
- doubler la quantité de crème à fourrer.
- ne pas mettre de rhum dans cette même crème.
- ne pas utiliser de beurre salé même si d'habitude je préfère.
Note : recette de Mlle Ginette Marre, à Baraque-ville (Aveyron)
Ingrédients
- 3 œufs
- 50 gr de sucre (voir moins)
- 100 gr de farine
- un demi-litre de lait
- 5 cl d'eau-de-vie (de prune de préférence)
- 500 gr de pruneaux moyens (peut être remplacé par des pommes, poires, cerises...?)
- 50 gr de beurre
Instructions
- La veille mettez les pruneaux à macérer dans l'eau-de-vie.
- Le lendemain faites fondre le beurre dans un plat allant au four. Portez le lait à ébullition. Cassez les œufs dans une terrine, ajoutez le sucre et la farine.
- Battez énergétiquement au fouet pour obtenir un mélange bien mousseux.
- Égouttez les pruneaux, en versant le jus de la macération dans la pâte. Tout en tournant versez le lait bouillant, puis le beurre fondu.
- Disposez les pruneaux au fond du plat. Recouvrez-les de la pâte. Faites cuire à four chaud environ 30 minutes. Servez tiède.
C'est super bon !
Note, j'ai mis à 180°C pendant 40 minutes.
Note : recette obtenue auprès d'Isabelle du groupe d'origami de Bruxelles.
Ingrédients
- 400 grammes de pâte feuilletée.
- 570 grammes de raisins de Corinthe.
- 115 grammes de cassonade brune.
- 85 grammes de beurre fondu.
Instructions
- Préparer la farce en mélangeant les raisins, la cassonade et le beurre fondu.
- Étaler la pâte feuilletée à 3 millimètres d'épaisseur.
- La découper à l'aide d'un emporte-pièce rond de 8 centimètres de diamètre.
- Remplir les ronds de pâte avec la farce et refermer.
- Humidifier avec de l'eau et tremper dans du sucre en poudre.
- Placer sur une plaque de cuisson avec la jointure en dessous.
- Piquer avec une fourchette.
- Laisser reposer pendant 20 minutes.
- Cuire à 215°C jusqu'à obtention d'une couleur dorée.
- Servir chaud ou froid avec de la crème fouettée ou de la glace à la vanille.
Ingrédients pour la brioche
- 275 g d'œufs
- 10 g de sel
- 50 g de sucre en poudre
- 25 g de lait entier
- 10 g de glucose
- 500 g de farine
- 20 g de levure de boulanger
- 250 g de beurre à température ambiante
- 1 œuf
- sucre en grains
Ingrédients pour la crème pâtissière
- 160 g de jaunes d'œufs
- 100 g de sucre en poudre
- 25 g de maïzena
- 25 g de farine
- 500 g de lait
Ingrédients pour la crème au beurre
- 45 g d'œuf
- 180 g de sucre en poudre
- 45 g d'eau
- 180 g de beurre à température ambiante
Instructions
Préparez la brioche
- Dans le bol du robot, versez les oeufs, le lait, le sucre, le sel, le glucose, la farine et la levure émiettée.
- Pétrissez à vitesse moyenne jusqu'à ce que la pâte forme une boule qui se détache des parois du bol.
- Coupez le beurre mou en morceaux et ajoutez le, morceau par morceau, dans le bol du robot tout en pétrissant à vitesse moyenne.
- Une fois tout le beurre incorporé, augmentez la vitesse du robot pour que la pâte forme une boule et se détache des parois du bol.
- N'hésitez pas à rajouter un peu de farine si la pâte est trop collante.
- Couvrez le bol du robot d'un torchon propre et laissez la pâte doubler de volume à température ambiante.
- À l'issue de cette première pousse, dégazez la pâte sur le plan de travail légèrement fariné.
- Prélevez 800g de pâte et formez une boule.
- Sur une plaque recouverte de papier sulfurisé, posez un cercle de 22cm légèrement graissé.
- Posez la boule de pâte à brioche au milieu et aplatissez la avec les mains pour lui faire épouser la forme du cercle.
- Laissez lever à température ambiante.
- Avec la pâte restante, formez trois boules et laissez les lever à température ambiante sur une plaque recouverte de papier sulfurisé.
- Quand les brioches ont à nouveau doublé de volume, battez légèrement l'oeuf et dorez les brioches délicatement au pinceau.
- Saupoudrez les brioches de sucre en grains.
- Préchauffez le four à 170° (th5/6) et enfournez les brioches dans le four chaud 40 minutes pour la grande, 20 minutes pour les petites.
- Vérifiez la cuisson des brioches en les piquant au centre.
- À la sortie du four, laissez les brioches refroidir sur une grille à température ambiante.
Préparez la crème pâtissière
- Pendant la première levée de la brioche, vous pouvez préparez la crème pâtissière.
- Dans un cul de poule, fouettez les jaunes d'oeufs avec le sucre en poudre pour les faire blanchir.
- Ajoutez la maïzéna, puis la farine et fouettez à nouveau.
- Faites bouillir le lait et versez le en trois fois sur les oeufs tout en mélangeant vivement.
- Reversez le tout dans la casserole et faites cuire, en remuant constamment, jusqu'à la première ébullition.
- Versez la crème pâtissière dans un plat propre, filmez la au contact et placez la au réfrigérateur.
Préparez la crème au beurre
- Pendant la seconde pousse des brioches, préparez la crème au beurre.
- Dans le bol du robot, fouettez l'oeuf entier.
- Pendant ce temps, dans une casserole, versez l'eau et le sucre en poudre.
- Faites chauffer ce sirop à 120° puis versez le doucement sur l'oeuf tout en continuant de battre.
- Laissez le fouet tourner jusqu'à ce que ce mélange descende à 30°.
- Coupez le beurre mou en morceaux et ajoutez le progressivement dans le bol du robot en le laissant tourner.
Réalisez la crème mousseline
- Veillez à ce que les deux crèmes soient à peu près à la même température.
- Fouettez légèrement la crème pâtissière pour qu'elle s'homogénéise.
- Mélangez délicatement la crème pâtissière et la crème au beurre.
- Versez la crème mousseline dans une poche à douille munie d'une douille lisse assez large (20mm environ).
Montage de la tarte tropézienne
- Découpez les brioches dans l'épaisseur à l'aide d'un couteau scie et pochez la crème mousseline.
- Recouvrez avec les chapeaux et réservez au réfrigérateur avant dégustation.
Ingrédients
- 60 à 80 grammes de semoule fine
- ½ litre de lait
- ≈ 100 grammes de sucre
- 2 à 3 œufs
Instructions
- Faire bouillir le lait
- Ajouter la semoule en pluie fine
- Faire cuire jusqu'à épaississement
- Hors du feu, ajouter le sucre
- Toujours hors du feu, ajouter les œufs un par un
- Mettre dans un moule à cake chemisé
- Enfourner et cuire à 180ºC pendant 20 minutes
Note, il est possible de parfumer le gâteau avec :
- des raisins,
- de l'eau de fleurs d'orangers,
- etc.