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 ...

Tuesday, September 9, 2014



Recipe: 1 circle 20cm in diameter and 4.5 cm in height:

Biscuit with hazelnuts:
- 2 egg whites
- 63g of sugar
- 63g of powder hazelnut
- 12g of flour

Dark Chocolate Mousse:
- 35cl of cream  (30% fat)
- 60g of dark chocolate
- 1 sheet of gelatin

Milk Chocolate Mousse:
- 35cl of cream (30% fat)
- 60g of  milk chocolate
- 1 sheet of gelatin

White Chocolate Mousse:
- 35cl of  cream  (30% fat)
- 60g of  white chocolate
- 1 sheet of gelatin

Ganache:
- 27gr of Liquid cream 
- 3g of butter
- 38gr of dark chocolate

Preparation of Biscuit with hazelnuts :

 Triple Chocolate Mousse Cake
- Prepare a circle of 20 cm in diameter on a baking sheet with a paper.
- Beat the egg whites with 1/3 of sugar.
- Tighten the whites with the remaining sugar.
- Sift the flour and baking powder together with hazelnuts.
 Triple Chocolate Mousse Cake
- Stir in hazelnut powder and flour, mixing gently upwards.
- Prepare the dough into a circle with a pastry bag.
- Bake at 180 ° C for 20min.

Preparation of the dark chocolate mousse:

 Triple Chocolate Mousse Cake
- Soak the gelatine leaves in cold water.
- Beat 20cl cream as whipped cream without sugar.
- Heat the remaining 15cl cream to a little broth.
 Triple Chocolate Mousse Cake
- Pour the dark chocolate into the hot cream.
- Mix off the heat, until chocolate is melted.
- Add the gelatin into the chocolate and mix with a wooden spatula.
- Let the ganache cool before adding to the whipped cream.
- Then pour over the cream and mix gently.

- Prepare a dessert circle of 4.5 cm diameter of 20cm.
- Remove the cookie in the bottom of the circle.
- Pouring the chocolate mousse in a third of the height of the mold.
- Put in the freezer until the end of the realization of the milk chocolate mousse.

Preparation of milk chocolate :

 Triple Chocolate Mousse Cake
- Soak the gelatine leaves in cold water.
- Beat 20cl cream as whipped cream without sugar.
- Heat the remaining 15cl cream to a little broth.
 Triple Chocolate Mousse Cake
- Toss out the fire, until the milk chocolate is melted.
- Add the gelatin into the chocolate and mix with a wooden spatula.
- Let the ganache cool before adding to the whipped cream.
 Triple Chocolate Mousse Cake  
- Then pour over the cream and mix gently.
- Pour the milk chocolate mousse on a half the height of the mold.
- Put in the freezer until the end of the realization of white chocolate mousse.

Preparation of white chocolate :

 Triple Chocolate Mousse Cake
- Soak the gelatine leaves in cold water.
- Beat 20cl cream as whipped cream without sugar.
- Heat the remaining 15cl cream to a little broth.
 Triple Chocolate Mousse Cake
- Pour the white chocolate into the hot cream.
- Mix off the heat, until chocolate is melted.
- Add the gelatin into the chocolate and mix with a wooden spatula.
 Triple Chocolate Mousse Cake
- Let the ganache cool before adding to the whipped cream.
- Then pour over the cream and mix gently.

- Pour rabord the white chocolate mousse into the pan and smooth with a palette.
- Freeze roughly about 1 hour

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

- Make the chocolate ganache and allow to cool to a temperature at 37 ° C.
- Pour the ganache and smooth the top with a palette.
- Allow the ganache to set before removing from pan and decorate.




Friday, November 8, 2013

Dessert with pears and apricots

Recipe: 1 circle 20cm in diameter and 4.5 cm in height:

Caramelized pears and apricots:
- 20g butter
- 20g sugar
- 150g of pears in syrup (keep the juice of pears)
- 2 tbsp pear syrup
- 150g of apricot in syrup (keep the juice of apricots)
- 2 tbsp apricot syrup

Joconde:
- 30g of flour
- 20g of butter
- 100g of almond powder
- 100g of icing sugar
- 3 eggs
- 3 egg whites
- 15g of sugar

Bavarian vanilla:
- 38cl of milk
- 4 egg yolks
- 54g of sugar
- 7 sheets of gelatin
- 1 vanilla pod
- 300g of cream

Jelly:
- 135g of sugar
- 100g of water
- 2 sheets of gelatin

Other:
- Praline

Preparation of pears /  apricots caramelized:
- Cut the pears and apricots.
- Put the butter and sugar in a pan, melt until your caramel has a nice brown color.
- Add the pears and apricots.
- Let caramelize the fruit by mixing occasionally until they are a nice amber color.

- Pour the juice (off the heat) to deglaze the caramel.
- Separate fruit caramel.

Preparing the Joconde :
- Sift the flour.
- Melt the butter and let it cool .

- Mix in a bowl the sugar with the almond powder.
- Add 2 eggs , one by one.
- Whisk vigorously with either a whisk or an electric mixer, the dough should double in volume.
- Incorporate a little melted butter and cooled , mix and add the remaining butter .
- Mount Snow in the egg whites with the sugar .

- Add the flour into the mixture containing the eggs .
- First put a little white snow mounted in preparation for the ease and add the rest by lifting the preparation with a spatula.

- For the preparation of a plate provided with a baking paper.

- Spread as evenly as possible the cookie dough .
- Bake at 180 ° C for 20min.

- Leave refroir cookie.
- Line a circle dessert a band of biscuit.
- Have a biscuit base in the circle.
- With the syrup: Soak.
- Add the caramelized pears and apricots.

Preparation of the Bavarian vanilla :
Dessert with pears and apricots
- Add the vanilla bean into the milk and bring the milk to a boil. Remove the bean milk.
- Quickly Beat the egg yolks with the sugar until white .
Dessert with pears and apricots
- Pour the boiling milk over the yolks.
- Stir well to dissolve it. Then pour all the pan.
- Heat over low heat , stirring constantly with a wooden spoon .
- When the cream focuses on wooden spoon , remove from heat . 
Dessert with pears and apricots
- Soak the gelatine leaves in a bowl with cold water.
- Add the gelatin into the cream and mix well.
- Place the cream in a clean container.
Dessert with pears and apricots
- Beat the cream with whipped cream without sugar.
- Remove the Bavarian freezer.
Dessert with pears and apricots
- Add the device to Bavarian previously cooled .
- Mix gently with a wooden spatula .
Dessert with pears and apricots
- Pour in the Bavarian circle over the caramelized pears .
- Spread evenly over with a palette.
- Put in the freezer a few hours.
- spread the praline.

Preparation of jelly:

- Soften the gelatin by placing them in a bowl of cold water.
- Mix the sugar and water in a saucepan and place on the gas to high heat.
- Bring the sugar and water to a boil.
- Pour into a bowl.
- Squeeze the gelatine leaves with your hands, so that there is the least amount of water and add the hot syrup.
- Spread the jelly over the praline.
- Invert
- Allow to thaw in the refrigerator and decorate.

Dessert with pears and apricots



Friday, June 14, 2013

Strawberry cake
Recipe:

- 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
- 150g of strawberries +  for decoration.

Preparation:

- Preheat oven to 180 ° C.
Strawberry cake
- Mix the softened butter with the sugar.
- Add the eggs and the cream, mix well.
Strawberry cake
- Add the flour, baking powder, the seeds of the vanilla and lemon juice.
- Mix until the dough was smooth.
- Add the strawberries that have been cut into small pieces.
- Pour the batter into a buttered pan.
- Arrange the strawberries on top.
- Bake at 180 ° C for 60 to 70 minutes.
- Allow the cake to cool in pan. Turn out onto a wire rack.
Strawberry cake

Thursday, June 6, 2013

Cake with raspberry

Recipe:
- 100g of butter, softened
- 100g of icing sugar
- 100g of caster sugar raspberry flavor
- 50g of  cream
- 3 eggs
- 1 vanilla pod
- 1 teaspoon lemon juice
- 210g of flour
- 1/2 teaspoon baking powder
-  130g of Raspberry 

Preparation:

- Preheat oven to 180 ° C.

Cake with raspberry
- Mix the softened butter with powdered sugar and raspberry flavored sugar powder.
Cake with raspberry
- Add the eggs and the cream, mix well.
- Sift the flour, baking powder, seeds of the vanilla and lemon juice.
- Blend until smooth.
Cake with raspberry
- Pour 100g of raspberries into the batter and mix.
- Pour the batter into a buttered pan.
- Add more or less 20g raspberries.
- Bake at 180 ° C for 60 to 70 minutes.
- Allow the cake to cool in pan. Turn out onto a wire rack.
- Sprinkle with icing sugar.
Cake with raspberry

Cake with raspberry