Tag Archives: desserts

a nice custard pie (to serve with Japanese tea)

A good, homemade, custard pie; I think nothing’s beats it after a nice autumnal walk. I breath fresh and humid air from the woods and the fields. No one in sight. Sometimes a little bundle of fur passes by very quickly. I walked on a crunchy carpet of dead leaves, avoided puddles and mushy earth, and filled my nostrils with the scent of mushrooms, moss, hazelnuts. And what about the great colors around the hills…

The dough recipe has been posted earlier (I got it from Maggie Beer’s book “Maggie’s Harvest”). It’s rich and as great with a sweet or salty filling. Also it works great with gluten-free flour. 

250g of flour (I chose buckwheat flour)
200g butter in cubes
125 ml sour cream
1 pinch of salt
 
Mix the flour, the salt and the butter with a pastry blender or a fork until the mix is sandy.
Add the cream and mix until you can form a ball. Wrap the dough in cling film and refrigerate for 15 to 20 minutes.
Spread the dough and use it for 2 tin of 24cm diameter (you can freeze one of the two).
Refrigerate again for about 20 minutes.
Preheat the oven at 200°C.
Prick the dough with a fork and cover with cooking paper.
Spread some weight (ceramic balls, rice or dry beans) on the paper and cook in the oven for 15 minutes.
Take the weight off as well as the cooking paper and put back in the oven for 5 minutes.
 
To garnish the dough, a very simple custard does the trick (the amount is for 1 pie):
250ml de cream (either raw cream or veggie cream: oat, almond, coconut,…)
2 eggs
½ grated vanilla pod
2 tbsp of maple syrup  or honey
I don’t put too much sugar because I like it light on the sugary front and the pie is satisfying enough that way!
 
I serve this pie with warm tea, preferably Japanese (kukicha is great but sencha and bancha are even better to balance the creaminess of the pie).
 
When is the next outdoor walk?
 
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tea time in London and the recipe of one blondie

 Aaaaah, small English patries served with tea… it’s too cute to be ignored! 


Before I go on further, I would like to wink to my friends Angélique & Jonathan. They love London and not only because of Harry Potter or Peter Pan. Jonathan asked Angélique to marry him in London (how romantic is that!).

Anyway, I found a small book celebrating tea time! Pictures are fun and there is a few cute drawings around the recipes.


After going through the pages several times in search of THE recipe to try, I put aside the Christmas cake type (not in season) and the brownies or scones I already posted on this blog although I was mouthwatering in front of the scones recipes. After all, strawberries are in season! 


Anyway, my love for rock n’ roll and of “caramel au beurre salé” has won the recipe game.

My blondie is a bit tanned ’cause I use whole sugar instead of white sugar. You do as you like but whole sugar is super good! 

Oh, and yes, as usual, I put a third less of the sugar quantity advised in the book. I could have divided it by 2 (for the blondie, not for the caramel… a sugar free caramel is just not meant to be!).


You need:

For the caramel:

100ml sour cream

1 tbsp maple syrup

75g sugar

25g butter in cubes

1/2 tsp salt

60g salted peanuts (chop them roughly)


For the blondie:

220g melted butter

200g sugar

1 tsp vanilla extract

2 eggs

200g flour (I used 150g buckwheat flour and 50g whole wheat flour T110 – for the gluten-free version, mix buckwheat and rice or buckwheat and chestnut flours)


And now, to the stove:

Thee caramel:

Bring the cream and mapple syrup to boil. Set aside.

In a pre-heated pan, add 1 tbsp of sugar. When it’s melted, add the rest of the sugar a little at a time. Turn the heat down and when all is melted, add the cream (still warm). Mix, add the butter while mixing. When the butter has melted add the salt and pour in a bowl. Mix in the peanuts and set aside.

Salted peanuts are IN-DIS-PEN-SA-BLES. This blondie wouldn’t be as charming without them.


For the blondie dough: preheat the oven at 180°C. Add the sugar to the melted butter and whisk. Add the vanilla extract then one egg at a time until incorporated.

Add the flour and the salt. When the mix is smooth, pour in a 33 x 23 cm or 24 cm diametre mould.

Pour the caramel mix here and there over the blondie mix and, with a knife, push the caramel in the dough. It has to be irregular.

Cook in the oven for 20 to 25 minutes. Don’t overcook.


 Delicious! I recommand this to everyone even if you’re not Angélique or Jonathan, even if you don’t like London.


God save the Queen! and it’s her Jubilee… things are just at the right place at the right time!


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another brownie: Chloé’s recipe

VThe very feminine Chloé, who has a very English/American kind of pastry salon has written a book to share her recipes: cookies, whoopies, cupckes… I don’t know if the book exist in English but if it ever does, it’s perfect to offer to someone who loves pastry, kitsch, pink, and womanly women!

The name of each pastry is fun and easy to make and she thought about the intolerant with 2 recipes: Betty or the dairy-free cookie and Carla Brownie for the gluten sensitives. I tried the last one because I just bought rice flour and I had all the other ingredients on hand. Also it’s super quick to make.

Verdict ? I did take some sugar off but the result was there. I wasn’t disappointed so next time I might try the Betty cookie or the heartbroken bear.

told you it was for pink amateur!

the recipe follows: 

6 to 8 persons

200g 70% dark chocolate

110g room temperature butter

100g brown sugar

3 eggs

1/2 tsp vanilla extract

1/2 tsp salt

65g rice flour

a few pistacchios


Turn on the oven at 160°C.

In a bain-marie (double broiler), melt the chocolate and butter.

Whisk the eggs with the sugar then add the melted chocolate. The meix should be shiny and smooth.

Add the rice flour with a spatula then pour in a rectangular mould (if not in silicone, line the tin with parchment paper).

Add a few pistacchios on top.

Cook for 40 minutes then leave to cool.


Yum!

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thin galettes

Those cookies are really easy to make. They will taste like Brittany if you ever went there.

It’s crucial to choose great ingredients. The list is simple and if you choose mediocre ingredients, you won’t have anything to hide or cover the disaster.

The butter is the choice ingredient. Try to find raw butter for a better and true taste.

For the flour, choose half-whole organic wheat flour, if possible stone grounded.

Choose Guérande salt or grey sea salt.

For about 70 galettes.

285g organic half-whole flour

100g raw butter

100g sugar

1 egg

1g baking powder or baking soda

5g grey sea salt (de guérande if possible)

Melt half the butter.

In a stand mixer, mix the other half of unmelted butter with sugar. Add the melted butter, the egg, then the salt. Don’t overmix.

Mix the flour with the baking powder or soda and add to the previous mix.

Leave to rest 30 to 45 minutes.

Spread the dough to get 3 to 4 mm thick and cut it with round cutter.

Cook in a pre-heated oven at 240°C on a tray covered with silicone or baking sheet.

Cook for about 7 minutes but take the cookies out as soon as they’re golden.


You can freeze the raw dough as a roll and cut thin slices  that you’ll cook a little longer.


You can make a gluten free mix by using buckwheat flour instead of wheat flour.

I’m afraid you won’t get the same satisfying and authentic result by replacing the butter* with anything else.


*The butter is lactose free (all the lactose stays in the whey. Butter is very good for you health if it comes from a good source.


P.S. I’ll give away those cookies next Saturday (may 19th 2012) in Huy for Jamie Oliver’s FoodRevolution Day!

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light lemon cream and cookies to dip in

This a lemon cream a bit like a lemon curd but a lot quicker to prepare and without the excess of butter and sugar! Still, it’s as delightful to eat!

In a pan, slowly heat the zest (finely grated) and the juice of 3 organic, washed lemons, and 75g of muscovado sugar (or agave syrup). Whip and heat until the sugar is melted and miwed in the juice.

In a bowl, whip 1 organic egg with 1 tbsp of arrow root then add 2 more eggs and beat until well mixed.

Add the eggs to the lemon juice, on low heat, and whip until it thickens (it takes around 2 minutes).

Leave to cool, then mix with a silicone spoon or spatula to get the creamy texture back and divide into 4 bowls (actually, it was so good, my man and I we ate the 4 bowls at once!).

Serve with some chopped fresh mint and the following cookies.

Grate 1 vanilla pod and put the grains in a mixing bowl. Bring water to boil and pour over the vanilla pod (that’s what you see in the weird picture above) so it infuses.

Preheat the oven at 150°C.

In the mixing bowl with the vanilla grains, add 50g of chestnut flour and 150g of buckwheat flour, 30g of agave syrup, 80g of white almond butter, and 1 egg.

Add 1 shot (50 ml) of the vanilla infusion (if you like vanilla, the infusion is great to drink hot or cold!).

Mix everything with a pastry blender so it gets the perfect texture.

Cut the dough into the shape you want and cook for about 20 minutes.

Let it cool then dip in the lemon cream and enjoy!

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lemon and rosemary cake

Following the same recipe than my previous cake, here is a recipe that will guarantee your succes with your guests (about 16 nice pieces) ! My guests found it so good, I didn’t have time to take a picture!

Almond biscuit:

Beat 4 white eggs to obtain a meringue. When it’s firm, add 80g of icing sugar in 3 batches. When it’s incorporated and the meringue is shiny, add 125g of almond powder.

Pour the mix in a piping bag and put it in an oven plate covered with parchment paper. I draw the size of the tin on the back of the paper so I’m sure to cover the right surface!

Cook in the oven for 10 minutes at 200°C.

Let it cool before you take the paper out. Cut the biscuit at the size of the tin and put it at the bottom.

I used a tin about 24 x 24 cm.

Rosemary mousse:

6 tbsp of water

the leaves of 2 big branches of rosemary

600ml of raw cream

4 sheets of gelatine

300g of white chocolate in chunks (Valhrona, Callebaut ou Galler)

Bring water to boil, let the rosemary infuse for about 15 minutes. If you have rosemary essential oil, add 2 drops (no more!).

Beat the cream to make chantilly.

Soak the gelatine in cold water.

Sieve the infusion, bring it to boil again, pour it over the gelatine (well drained from the cold water). strain the gelatine on top of the white chocolate and mix. If the chocolate has not completely melted, let it melt on a double boiler.

Out of the heat, add the chantilly cream third by third (each third should be well incorporated but not overmixed).

Pour over the biscuit and leave in the fridge for 45 minutes.

Lemon curd:

300g of melted butter

180g of sugar

200ml of lemon juice and zest

4 eggs

Mix everything in a double broiler (the hot water shouldn’t touch the bowl where the mix is). Whip the cream until it thickens (about 10 to 20 minutes, until it gets to 82°C). Yes, you’ll need your biceps!

Soak 4 sheets of gelatine in cold water then drain well and dissolve in 2 tbsp of boiling water.

Add to the lemon curd, mix well and strain. Pour on top of the rosemary cream and leave to cool in the fridge.

You can keep the cake in the freezer, well wrapped in cling films.

You’ll have enough for 18 people but if everyone has a sweet tooth, it’ll be perfect for 16.

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a pina colada to eat!

Those flavors are so good in the cocktail that I had to have it as a dessert!

I had vanilla and rhum from Madagascar so thanks to this beautifful land for such beautifful products!

You need:

2 small tin of pineapple in juice (not in syrup!)

2 tbsp of rhum

1 tbsp of muscovado sugar (which is a non-refined sugar)

1 vanilla pod, cut in half and grated

250g of organic cream cheese

140ml of coconut milk

1 tbsp of agave syrup

chunks of dry coconut

First, cut the pineapple slices in 8 pieces each (keep some to decorate). Put the rest in a pan and caramelised the pineapple for about 20 minutes with the rhum, the muscovado sugar, the pineapple juice from the tin (except 2 tbsp that you set aside), and the vanilla pod. Let reduce until there is no more liquid.

Mix the cream cheese, the coconut milk, the agave syrup, and the 2 tbsp of pineapple juice.

In a glass, put some caramelised pineapple, cover with the cream. Decorate with the pieces of pineapple you set aside and some chunks of dried coconut.

This will sure have great success!

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thin pear pie

Here is a delicious dessert based on one from Olivier Roellinger. I found it somewhere on the internet, a long time ago. It’s called a “kouign amann” and is a specialty from Brittany (France). It’s very buttery but the addition of pears make it perfect and not as heavy as many other recipes of the same kind.

15 pears

580g of flour

400g of milk

10g of organic yeast

2 organice non treated lemons

465g half-salted butter

465g of sugar

100ml cream

25g of melted butter

20g powdered fennel

2 vanilla cloves

The kouign amann :

-mix the yeast in the milk

-Put the flour in a bowl, add the milk and mix with your finger tips until you form a smooth ball.

-Leave it to rest and double the volume in a corner of the kitchen

-Mix 450g of butter and 150g of sugar

-like a puff pastry, roll the dough to form a rectangle, add the sugared butter, fold the dough on the butter. Roll the dough to form a rectangle, fold in 3, turn to your right 1/4 round, repeat once. Let it rest 1 hour in the fridge.

For the caramel:

-in a pan, on medium heat, heat the cream

-in another pan, mix 100g of sugar and 30ml of water, heat to make a caramel.

-Once the caramel has taken a mahogany shade, add the warm cream at once, and whisk. Leave for 2 minutes on medium heat.

-Take the pan out of the heat, add 15g of butter (in cubes), mix and leave to cool.

The pears:

-in a pan, heat 2 quarts (liters) of water, 200g of sugar, 2 vanilla cloves cut in half and grated, the lemons cut in half and pressed (put the lemons with juice in the pan)

-peel the pears, take thecore out, and cut in half

-when the syrup is boiling, add the pears, and let it poach for 15 minutes on low heat.

-drain the pears and cut it very thinly

To cook:

-roll the kouign amann dough 5 mm thick. Cut circles with a stainless steel cutter (10 cm wise). Put each circle in an individual pastry mould. Leave to rest for 20 minutes. Lay the thin pears slices on the kouign amann as regurlarly as possible. Brush a little bit of butter on top of the pears, sprinkle a litlle of sugar. Just before serving, put the tart in a pre-heated oven at 180°C.

Decoration:

-cut the left-over pears to form a 1/2 to 1 cm high and 4 cm diameter circle. Let rest in the fridge.

The fennel syrup:

-in a saucepan, heat 10g of fennel powder. When the perfume grow stronger, add 50cl of the pear syrup. Leave to boil for 1 minute.

To serve:

-put the warm tart on the plates. Lay a little cold “pear tower” on each tart with 1 tbsp of the fennel syrup. Sprinkle a bit of fennel powder on top.

-decorate the plate with a tsp of caramel and a little bit of strawberry coulis for the color.

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gluten & dairy-free cakes

I’ve tried a recipe from the book “The Allergen-Free Baker’s Handbook” by Cybele Pascal. You can go visit her website (see link)!

I adapted the recipe a little. She called those cupcakes but the texture is more like cake then cupcakes.

I’ll try some other flours next time to get a more “cupcaky” resut! But those cakes are delicious and lovely!

Ingredients:

1cup + 1/3 cup (240g) rice flour

1 tbsp + 2 tsp + 1/2 tsp (21g) arrow root

1 tbsp tapioca flour

1/2 cup (125ml) soy milk

1/2 tsp (2,5 ml) cider vinegar

1/4 cup (25g) cocoa powder

1/8 tsp xanthan gum

1/4 + 1/8 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1/4 cup + 2 tbsp (85g) muscovado sugar

2,5 tbsp (40ml) olive oil (a fruity one)

1 grated vanilla pod

Turn the oven on AT 180°C (350°F°.

1/. Mix the milk and the vinegar. Set aside.

2/. Mix the rice flour + arrow root + tapicoa flour + cocoa powder + xanthan gum + baking soda + baking powder + salt. Set aside.

3/. Whisk together the milk, the sugar, the olive oil, and the vanilla grains. Beat well.

4/. Add the flour mix in 3 batches and mix with a spatula until smooth.

5/. Fill 2/3 of muffin mould. Put in the oven. After 10 minutes, rotate the mould and cook another 5 minutes. Take out of the oven and let it cool for 5 minutes before taking the muffins out and transferring it to a cooling rack.

When the cakes are cold, you can decorate it with some glazing. Here are 2 ideas, one with white chocolate (so it’s not dairy free) and 1 with dark chocolate.

White chocolate glazing:

50g of white chocolate

1 tbsp + 1 tsp of rice milk

Make it melt together in a double boiler. Away from the heat, add 20g of confectioner’s sugar.

In my recipe, it said that I should pour it right away on the cakes… but obviously, I should have waited!

Dark chocolate glazing:

25g of dark chocolate (min 70%)

7,5ml of rice milk

12g of vegan butter (coconut or else)

Let it melt in a double boiler. Away from the heat, add 15g of confectioner’s sugar. Let it hardened a little and put a spoon on top of the cakes.

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chocolate & raspberry cake

Based on my non-Christmas cake… a variation with dark chocolate and strawberries:

-Almond dacquoise:

75g of icing/powdered sugar

67g of almond powder

Mix well together.

E egg’s whites

25g of icing/powdered sugar

Beat the egg’s whites until stiff, using slow pace and add the icing/powdered sugar in 3 times.

Add the pistachios + 80g of icing/powdered sugar and mix delicately with a soft spatula. Transfer in a pastry bag and spread on a silicone sheet covered with cooking paper.

Cook in the oven at 200°C for 10 minutes.

Leave to cool before taking the paper off.

Crème de framboises:

200ml of raspberry coulis (no added sugar!)

180g of melted butter

50g d’agave syrup

2 medium eggs

Mix all the ingredients well, place in a double boiler and let it thicken like an hollandaise sauce (about 10 minutes, whipping constantly).

Let 2 sheets of gelatine soften in cold water for at least 5 minutes then drain. Dissolve the gelatin in 2 tbsp of boiling water. Mix in the strawberry cream and mix well. Sieve the mixture then pour over the dacquoise. Leave to cool at least one hour in the fridge.

Chocolate mousse:

150g of dark chocolate

Let it melt in a double boiler.

300ml of raw cream fraîche

Beat it to soft peaks. Mix the cream with the melted chocolate in three batches. Mix well but not too much.

Pour over the raspberry cream and leave to set overnight.

Decorate with a cristalised rose petal.

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