Saturday, November 8, 2014

cupcake aux myrtilles

FOR: 12 Cupcakes PREP TIME: 20 minutes

Ingredients

Cupcakes : 
  • 2 eggs 
  • 300g Whipping cream 
  • 240g flour 
  • 140g sugar
  • 140g of frozen blueberries 
  • 60 g soft butter  
  • 12g baking powder 
  • a pinch of salt
Frosting: 
  • 200g Philadelphia 
  • 130g icing sugar 
  • 60g butter very soft 
  • 20g blueberries 
  • 70g water 
  • 40g sugar

Preparation

  1. Preheat oven to 180 ° C.
  2. Mix eggs and sugar until foamy and then the butter.
  3. Add the cream.
  4. Stir in flour, salt and levue blueberries with a spatula into the egg / sugar / butter.
  5. Place 2 * 6 paper liners. Fill the boxes in three quarters.
  6. Bake 20 to 25 minutes at 180 ° C.
Prepare frosting:
  1. In a saucepan, bring the sugar, water, blueberries and boil 5 minutes.
  2. Strain and cool.
  3. In a bowl, beat the softened butter. Add the cream cheese, then add the icing sugar. 
  4. Put the frosting on the cupcakes and add blueberries. 
Gâteau aux pommes

FOR: 6-8 people PREPARATION TIME: 30 minutes

Ingredients

  • 100g of butter (softened)
  • 200g of icing sugar
  •  50g of cream
  • 3 eggs
  • 1 vanilla pod
  • 1 teaspoon lemon juice
  • 210g of flour
  • 1/2 teaspoon baking powder
  • 3 apples

Préparation

  1. Preheat oven to 180 ° C.
  2. Mix the softened butter with the sugar.
  3. Add the eggs and the cream, mix well.
  4. Add the flour, baking powder, the seeds of the vanilla and lemon juice.
  5. Blend until smooth.
  6. 2 apples : Peel and cut into pieces. mixing into the pulp.
  7. Pour the batter into a buttered pan.
  8. Peel and cut the third apple. Add the apple pieces on top.
  9. Bake at 180 ° C for 60 to 70 minutes.
  10. Allow the cake to cool in pan. Turn out onto a wire rack and sprinkle the cake with icing sugar.
Apple Cake

Macarons (meringue Italienne)
FOR : 40 half macaroons PREPARATION TIME: 30 minutes

Ingredients

Macarons (Italian meringue):
  • 200g ground almonds
  • 200g icing sugar
  • 5cl water + 200g sugar
  • Egg whites: 2 x 75gr (separate the whites from the yolks the day before)
  • food coloring

Preparation

Macarons (Italian meringue)
  1. Mix and sift the ground almonds and icing sugar together.
  2. In a saucepan with a thick bottom, mixing with a spatula, dip the thermometer and cook to a temperature of 118 ° C.
  3. While the sugar cooks, beat egg whites (75gr).
  4. When the temperature is at 118 ° C,pour the sugar syrup slowly into the mixer. (Pour gently on the edge to avoid splattering)
Macarons (Italian meringue)
  1. Beat at high speed until the meringue is cold.
  2. Add food coloring
  3. Mix the egg whites with the preparation (icing sugar, almonds).
  4. Mix preparation to get some kind of marzipan that is thick enough.
Macarons (Italian meringue)
  1. Stir in the "marzipan" a small amount of meringue with a spatula.
  2. Mix and add the rest of the Italian meringue.
  3. Take a pastry bag fitted with a plain tip 12.
  4. Arrange on a plate with a "Silpat".
  5. Macarons crust for 30 minutes. (The dough should not stick to finger)
  6. Place the plate on another plate.
  7. Bake at 150 ° C for about 10 to 15 minutes depending on your oven.

 Macarons mogadors
FOR : 40 half macaroons 
PREPARATION TIME: 30 minutes

Ingrédients

Macarons (Italian meringue):
  • 200g ground almonds
  • 200g icing sugar
  • 5cl water + 200g sugar
  • Egg whites: 2 x 75gr (separate the whites from the yolks the day before)
  • food coloring : yellow
  • Cocoa powder
Ganache with passion fruit and milk chocolate:
  • 185gr of milk chocolate with 40% cocoa
  • 85gr passion Fruit Juice
  • 34gr of butter at room temperature

Prrparation

Preparing the dough macarons:
  1. Mix and sift the ground almonds and icing sugar together.
  2. In a saucepan with a thick bottom, mixing with a spatula, dip the thermometer and cook to a temperature of 118 ° C.
  3. While the sugar cooks, beat egg whites (75gr).
  4. When the temperature is at 118 ° C,pour the sugar syrup slowly into the mixer. (Pour gently on the edge to avoid splattering)
  5. Beat at high speed until the meringue is cold.
  6. Add food coloring
  7. Mix the egg whites with the preparation (icing sugar, almonds).
  8. Mix preparation to get some kind of marzipan that is thick enough.
  9. Stir in the “marzipan” a small amount of meringue with a spatula.
  10. Mix and add the rest of the Italian meringue.
  11. Take a pastry bag fitted with a plain tip 12.
  12. Arrange on a plate with a “Silpat”.
  13. Macarons crust for 30 minutes. (The dough should not stick to finger)
  14. Place the plate on another plate.
  15. Bake at 150 ° C for about 10 to 15 minutes depending on your oven.
Préparation de la Ganache aux fruits de la passion et au chocolat au lait  :
  1. Place chocolate and passion fruit juice in a bowl in a bain marie.
  2. When chocolate is melted and the mixture reaches 60 degrees, remove from heat and stir in the butter gradually, stirring continuously.
  3. The ganache should be smooth and shiny. Refrigerate.
Montage des Macarons :
  1. Put the ganache into a piping bag.
  2. Fill the shells of macaroons (two by two) and sprinkle with unsweetened cocoa.
Macarons mogadors
Eclairs à la vanille
FOR : 20 Vanilla 
Eclairs PREP TIME: 40 minutes 

Ingredients

Choux pastry :
  • 250gr water
  • 100gr butter
  • 1 pinch of salt
  • 1 pinch of sugar
  • 6 - 8 eggs
  • 200gr flour
Pastry cream :
  • 4 eggs
  • 1 liter of milk
  • 100gr flour
  • 1 vanilla pod
other:
  • Fondant pastry

Preparation

Prepation the Pastry cream :
  1. In a saucepan add milk and boiled it with a little sugar. 
  2. Beat eggs in a bowl before the milk is boiling. (you can add at this stage the vanilla pod, you will need to remove at the end of the recipe)
  3. Add sugar, flour into the eggs and mix well. 
  4. Stir with a whisk (up there have more lumps). 
  5. When the milk is boiling, lower the gas-and then add the mixture to the eggs. Return to heat. 
  6. Cook gently on the gas (bubble) 
  7. Transfer the cream in a bowl. 
  8. Cool under plastic. 
Preparation of the choux pastry : 
  1. Melt butter in water with salt and sugar over low heat without boiling.
  2. Make up water and butter to a boil
  3. Pour the flour off the heat. 
  4. Mix with a spatula on a low heat to avoid burning the flour. 
  5. Dry the paste on fire on average it will take you 5 minutes forthat amount of choux pastry.
  6. Transfer to a bowl and chill the dough. 
  7. When the dough is cold add the eggs one at a time and mix with a wooden spatula. 
  8. Stop eggs when in addition lifting the spatula, the dough forms a peak.
Preparation the eclairs
Vanilla Eclairs
  1. Dresser eclairs of 8 cm long on plate is fitted with a silicone paper or lightly greased. Lightly brown the surface of the puff with beaten egg. 
Vanilla Eclairs
  1. Lend a fork along the entire length of lightning.
  2. Bake at 200 °C for 20 to 35min. 
  3. Out of the oven when they are golden brown. 
Vanilla Eclairs
  1. Incise the entire length of the side of the eclairs. 
  2. Stuff each flash with pastry cream . 
Vanilla Eclairs
  1. Prepare the fondant pastry  (see the label on the jar) 
  2. I use a pastry socket making.
Vanilla Eclairs
  1. Icing on each side zip smooth and flat.

Sunday, September 21, 2014

pudding
Recipe for 8 people : 
Cooking time: 40 min at 210 ° C 

- 1 half stale bread 
- 250g raisins dried 
- 1 tpn baking powder 
- 1 packet of vanilla sugar 
- 1 liter of milk 
- 1 egg 
- 100g caster sugar 
- A spoon of oil  


Preparing : 

Bread pudding recipe
- Cut the bread into small pieces into a container. 
- In a saucepan, heat the milk with the sugar. 
- Pour the boiling milk over the bread and mix.

Bread pudding recipe
- Add the baking powder, vanilla sugar and then the egg. 
- Mix well and let stand there half an hour on your worktop. 

Bread pudding recipe
- Add the raisins. 
- Pour your mixture into a greased cake pan. 
- Bake at 210 ° C for about 40min. 
- Turn out and cool on a wire rack.
  
Bread pudding recipe
Eclairs au chocolat

FOR : 20 chocolate eclairs    PREP TIME: 40 minutes 

Ingrédients

Choux pastry :
  • 250g water 
  • 100g butter 
  • 1 pinch salt 
  • 1 pinch of sugar 
  • 6-8 eggs 
  • 200g flour 
Pastry cream :

  • 250 g caster sugar 
  • 1 liter of milk 
  • 100g flour 
  • 4 eggs 
  • 200g flour
other:
  • Melting pastry 
  • Cocoa

Preparation

Prepation the Pastry cream :

  1. In a saucepan add milk and boiled it with a little sugar. 
  2. Beat eggs in a bowl before the milk is boiling. 
  3. Add sugar, flour into the eggs and mix well. 
  4. Stir with a whisk (up there have more lumps). 
  5. When the milk is boiling, lower the gas-and then add the mixture to the eggs. Return to heat. 
  6. Cook gently on the gas (bubble) 
  7. Transfer the cream in a bowl. 
  8. Cool under plastic. 
  9. When the cream is cold, add the cocoa powder and mix.

Preparation of the choux pastry : 

  1. Melt butter in water with salt and sugar over low heat without boiling.
  2. Make up water and butter to a boil
  3. Pour the flour off the heat. 
  4. Mix with a spatula on a low heat to avoid burning the flour. 
  5. Dry the paste on fire on average it will take you 5 minutes forthat amount of choux pastry.
  6. Transfer to a bowl and chill the dough. 
  7. When the dough is cold add the eggs one at a time and mix with a wooden spatula. 
  8. Stop eggs when in addition lifting the spatula, the dough forms a peak.

Preparation the eclairs
Eclairs au chocolat
  1. Dresser eclairs of 8 cm long on plate is fitted with a silicone paper or lightly greased. Lightly brown the surface of the puff with beaten egg. 
Eclairs au chocolat
  • Lend a fork along the entire length of lightning.
  • Bake at 200 °C for 20 to 35min. 
  • Out of the oven when they are golden brown. 
Eclairs au chocolat
  • Incise the entire length of the side of the eclairs. 
  • Stuff each flash with pastry cream . 
Eclairs au chocolat
  • Prepare the Melting pastry  (see the label on the jar) 
  • I use a pastry socket making.
Eclairs au chocolat
  • Icing on each side zip smooth and flat.
Eclairs au chocolat
The recipe Matadis

Recipe for 14 matadis:
Dough for matadis:
- 3 egg whites
- 5 egg yolks
- 33gr sugar
- 80g of almonds powder
- 80g icing sugar
- 25g flour
- 25g cocoa

Cream chocolate :
- 300g double cream 
- 70g dark chocolate

Ganache:
- 400g double cream 
- 200g dark chocolate

Prepare the dough:
The recipe Matadis
- Prepare a baking sheet lined with parchment paper.
- Beat your egg whites until stiff (egg white + sugar).
- Sift the flour, icing sugar, cocoa + almonds powder .
The recipe Matadis
- Incorporate yellow continuing to stir gently with a wooden spatula.
- Add the mixture that you have sifted and mix gently.
The recipe Matadis
- Pour the batter on the plate, spread evenly with a palette. Bake in an oven at 200 ° C for 15min. Cool.

Mounting Matadis:
The recipe Matadis
- Unmold and let cool on a rack.
- Cut two strips of the same size in width.
- Return a bunch of cookie and keep the other for later
- Place a sheet of paper on the plate and strip cookie above, remove the baking sheet and return the cookie.

Preparation of chocolate cream:
The recipe Matadis
- Melt the chocolate in the microwave or in a bain-marie.
- Beat the double cream as whipped cream.
- Stir in chocolate in whipped cream.
The recipe Matadis
- Fill the cookie with chocolate cream.
The recipe Matadis
- Place the second strip of biscuit over and remove the baking paper.
- Press lightly with a plate.
- Add the remaining cream over the cake, spread the cream with a spatula.
- Put it in the refrigerator.

Make the ganache:
Boil the cream and remove from heat, stir in the chocolate by mixing with a whisk.
Stir until chocolate is completely melted.

When you top them with the ganache: The temperature must not exceed 37 ° C.
The recipe Matadis
Pour the ganache. Spread with a spatula and put in the refrigerator.

The division:
The recipe Matadis
The recipe Matadis
- Cut all four sides to 2 mm from the edges.
- Take measures 4 cm x 8 cm horizontal and the vertical.
- Conduct traces with a ruler to help you cut the matadis.
The recipe Matadis
- Cut 14 individual a size of 4 cm by 8 cm matadis.
- Cut the edge of the line is horizontal.
- Cut vertical lines wetting.
The recipe Matadis
And decorate ...