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.
Dessert with pears and apricots
- 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 .
Dessert with pears and apricots
- 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 .
Dessert with pears and apricots
- 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.
Dessert with pears and apricots
- For the preparation of a plate provided with a baking paper.
Dessert with pears and apricots
- Spread as evenly as possible the cookie dough .
- Bake at 180 ° C for 20min.
Dessert with pears and apricots
- 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

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

Sunday, June 9, 2013

 Triple Chocolate Mousse Cake
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.

 Triple Chocolate Mousse Cake

 Triple Chocolate Mousse 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

Wednesday, June 5, 2013

Apple 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
- 3 apples


Preparation:

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

Tuesday, June 4, 2013

Choux greedy

Recipe for 20 choux:

Pastry cream :
Powdered Sugar: 250grs
- Milk: 1 liter 
- Flour : 100g
- Eggs: 4 
- 1 vanilla pod

Choux pastry:
- 125g of water
- 50g butter
- 1 pinch of salt
- 1 pinch of sugar
- 3 to 4 eggs
- 125gr flour

Whipped Cream:
- 100g icing sugar
- 5 dl cream (30% fat)

Ganache:
- 600g cream
- 300g dark chocolate

Other:
- 1 can of pineapple

Preparation of the pastry cream :
Choux greedy
- Pour the milk into a saucepan and place over high heat.
- Add a little sugar with milk (you can add at this point a vanilla bean, you will need to remove at the end of the recipe).
- Beat the eggs in a bowl before the milk to a boil.
Choux greedy
Choux greedy
- Add the sugar, the flour into the eggs and mix well.
- Mix with a whisk.
- Once the milk is boiling, lower the gas and then add the mixture to the eggs.

- Mix until there have air bubbles escaping.
- Transfer the cream in a cold container.
- Allow to cool below a closed plastic wrap tightly.

Preparation of the choux pastry :
Choux greedyChoux greedy
- Prepare trays for baking the choux by greasing it with butter so that they would not stick on the tray.
- Place water, milk, butter, sugar and salt into a pot and bring it to a rolling boil. It should be bubbling furiously.
- Remove the pot from the heat or turn down the heat and pour in all the flour at once and stir immediately and vigorously with a wooden spoon/spatula.  Ensure that there is no lumps of flour in the panade. Cook out the mixture over low heat for another 2-3 minutes.
Choux greedy
- Using a paddle attachment,   cool the panade down for about 5  minutes. You wouldn’t want to add in the eggs when the panade is still hot. You may end up scrambling the eggs.
When the panade is not hot to touch, with the paddle attachment still on, start adding the eggs one at a time. The mixture may look like it has cuddled and split at first but be patient and allow the machine to do its job to emulsify the mixture.
- Continue adding the eggs until you get a smooth, thick, glossy paste. 
Choux greedy
- When you lift up your spatula, it should fall after roughly 3 seconds. It should be able to fall from the spatula on its own but not be too wet that it can’t hold its shape.
Choux greedy
- Arrange on a plate greased 20 big choux ones with a plain nozzle 16.
- Brown the top of your cabbage with a brush.
Choux greedy
- Give two shots fork cross.
- Bake at 200 ° C for 20min.
- Cool cabbage.

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.

Preparation of whipped cream:
- Add the sugar and beat until the cream clings to whip.
- Do not beat too long because it will form butter.

Mounting of Choux greedy:
Choux greedy
- Dip the top of the cabbage in the ganache (ganache should be smooth and you should use it at a temperature of 37 ° C)
- Cut the top of the cabbage with a small knife with teeth.
- Cramming Pastry cream.
Choux greedy
- Add pineapple pieces over the custard.
- Prepare a pastry bag with a star tip No. 12. Develop a beautiful rosette.
- Remove the cap on top of the whipped cream.