Vietnamese conjugal cake

Vietnamese conjugal cake

cake Dessert

November 29, 2017

The conjugal cake is normally served at Vietnamese weddings and used as a wedding invitation or taken by the man’s family to the woman’s family on engagement day.

The stickiness of the cake is said to signify the stickiness of the marriage ties. Traditionally, a guy would offer these to the girl he wants to marry. Now these cakes are still an essential part of a wedding banquet, or the gift packages that the groom's family send over to the bride's.

“Banh Phu The” is a Vietnamese sweet with a jelly-like texture made of tapioca flour, pandan, mung bean paste, sugar, sesame seeds and coconut milk. It is very unique with a leaf covering that looks like a tiny square box, made from coconut leaves. The reason it is called Banh “Phu The” is because of how it is wrapped: a box on the top fits perfectly with the box on the bottom.

“Banh phu the” is more interesting in texture and flavor. In the real one, the cake has it green color and flavor by being steamed inside its box...

Source: Hanoitimes

 

Penguin Christmas: Completed

Penguin Christmas: Completed

cake Chocolate Dessert

September 17, 2017

Oh, what a fun cake! This is for my co-worker and his wife for their family Christmas. I'm glad it's done, though ... I've been working on it for a week. It turned out even cuter than I planned.

Stats:
8" round
Duncan Hines Dark Chocolate Fudge cake mix
iced and filled with semi-sweet + milk chocolate ganache
covered in white MMF
a border with royal icing
fondant accents
This was my first chance to work with Satin Ice (brand of manufactured fondant). I ordered red, green, and black 2 lb. tubs from www.fondantsource.com. The price, including shipping, was the cheapest I could find. It shipped quickly and arrived on my doorstep last Thursday. I was so excited I started making the bodies for the penguins right away.

The entire body is fondant except for the eyes and arms. I was able to pipe on those using the royal icing I had made for decorating cookies. I made the creases for the toes with the edge of an old clay tool. The nostrils indentations were made with a toothpick. These little guys ring out with a personality that I didn't expect.

I also started the Christmas trees early. The large Christmas tree got scrapped because I ended up making it look ugly and figured it was too heavy for the cake anyway.

I used scissors to snipe the branches ... it looked much better when I watched Buddy do it on Cake Boss. Mine came out dry and rough looking. Oh well. I hope the decorations detract from that.

The cake baked up so nice ... this is the highest rising cake mix I've ever used. I tried making ganache with 12 oz of semi-sweet morsels plus a handful of milk chocolate morsels. When it came to icing the cake, I could see that the milk chocolate morsels didn't get incorporated into the rest of the chocolate. They were still soft and spreadable, but it looked like light brown splotches all over the cake. I let it chill in the fridge overnight to set. When I rolled the fondant onto it, I noticed the ganache might have been too hard. I could smooth out a lot of the roughness. You can see it along the edges in the picture below.

Otherwise, icing and covering the cake went really well. I'm really getting the hang of eye-balling how I need my stuff to be. I'm not even measuring the sugar when I make fondant or royal icing.

Typical bead border on the bottom. But the fun part was the top. All my little guys first got skewered with a toothpick. This cake was making a 3-hour car drive, and I wanted to make sure there were no casualties. Each got secured with some royal icing. You can see it peaking out underneath them.

My previous cake proved I could make an icy/drippy border, which was perfect! Again, using icing I had made for decorating my sugar cookies ...

This whole cake came together really well, and I was super-pleased. It feels pretty good to be proud of a cake. Oh and this was cool: I was worried about the cake for the 3-hour drive. I put it in a cake box with the top cut off (because the Christmas trees were too tall). Then I put that box into this little wooden crate that I took from work. The building management for our office had brought us a gift basket full of candy, nuts, etc. They came in this simple wooden box/crate things. The 10" cake box fit inside it PERFECTLY. The cake was now snug, safe, and very portable. I only have one more crate left ... I wonder if I can order them ...

FAILs:
I need to figure out how to mix semi-sweet and milk chocolate for ganache
set too hard ... or maybe that wouldn't have been a problem if I iced it smooth, to begin with
you know what? Satin Ice doesn't taste awesome all by itself ... it tastes chemical ... I may have to try coloring my own MMF with Americolor gel paste to get a rich red, green, or black without sacrificing taste ... I hope no one eats a penguin

FTWs: 
figures turned out super cute
Satin Ice fondant was very easy to work with
I really love that drippy snow border!!!
wooden crate held the cake box safe and snug
Merry Christmas, Hang, and Sandi!
Now for more pics!


source here

The world's easiest layer cake

The world's easiest layer cake

cake Dessert

September 12, 2017

So voila what I did to try to a small degree "style" !!!
Hihi Hii !! however candidly. no panic it's hyper straightforward.
Even as youngsters build this base of cake with their mistresses within the nursery !!!

cap to create a cake terribly pretty and really superb ????
For the cake, you would like ...
1 dairy product or vanilla.
3 pots of flour (or one.5 of flour and one.5 of maize no as here)
2 pots of sugar
3 whole eggs
2 sachets of vanilla sugar (that you'll be able to realize here! thanks, Altereco !!)
1/2 pot of oil (sunflower or oilseed ..)
1 bag of leaven

For garnish :
400g of semi-sweet chocolate
250g of sweet butter.
80g powdered sugar

Start by preheating your kitchen appliance to one hundred eighty ° C

Mix your dairy product along with your eggs, then use the empty pot to live ...
Add flour, sugar, vanilla sugar, oil, yeast, and starch
the mixture to get a swish dough.

Pour your mixture into a cake pan (preferably top!),
buttered and floured.

Bake for thirty to forty minutes reckoning on the scale and height of your mildew.
To check the cookery, plant a skewer to skewer, it should start dry !!

Remove the cake and let it cool dead ...

When it's cold, cut the "slice in height",
one or 2 thicknesses, in keeping with your style.
I used an extended knife !!!

Now occupy yourself with topping.
Melt the chocolate on the one hand and therefore the butter on the opposite.
Then mix these 2 ingredients, and so incorporate the powdered sugar.
Let cool to a small degree, at a temperature in order that it hardens slightly.
Finally compounding with the spatula to get a mix straightforward to unfold however not liquid ...

Finally, covers of petite déco ... and happy birthday !!!!

a green tea with strawberry and rhubarb, frankly delicious!

a green tea with strawberry and rhubarb, frankly delicious!

cake Chocolate Dessert

September 01, 2017

The first cheap strawberries are on the market, and I only think of one thing to strawberry, fast! And find greedy people to eat them !! This is my flagship cake, my favorite cake, I have made huge quantities of all shapes and ways! And here is the recipe!

Recall of ingredients:
5 eggs
250g Butter
470g Sugar
500g strawberries (a little more is even better)
125g Flour
500g (ml) Milk
50g Maïzena
Vanilla


Easy cake recipe:
3 eggs
100g caster sugar
100g of flour

1- Generously sprinkle a parchment paper (baking paper)
2- Preheat the oven to 200 ° C (Th 6/7)
3- Beat the white in snow at the robot (or at least with the electric mixer), and halfway pour the sugar and leave "meringuer"
4- Once the mixture is thick, put the yolks and the flour and mix with the manual whisk gently
5- Spread the dough on the sulphuret in thin layer (it will be necessary to cut 2 circles in it, or to cut it in 2 to make the 2 layers of strawberry cake)
6- Cook 10-12 min in oven (top must be lightly browned but not too much and edges must not be burnt)

Cream mousse (you can make a little more if you are greedy):
1/2 liter of milk
50g of Maïzena
2 eggs
250g butter at room temperature (released since the day before it is good)
120g caster sugar
vanilla extract or 1/2 vanilla pod or a whole clove

If you have a Thermo mix, put everything in the Thermo mix except the butter that you leave at room temperature, and it is left for 7 min 30/100 ° / vit. 4. Go back to point 6-
1- Mix eggs and sugar
2- Add the Maïzena and mix
3- Heat milk with vanilla
4- Pour the milk over the mixture eggs/sugar / Maïzena and mix
5- Return to the pan and cook by turning with the whisk without stopping until thickening and tasting to be sure that it does not have a mealy texture (it is not cooked in this case)
6- Out of the fire, incorporate 100g of butter and incorporate it into the whisk
7- Put to cool (you have to get an ambient temperature, you can go through the fridge but be careful that it does not become too cold)
8- Put the cooled cream in the bowl of the robot, and put little pieces of the butter (the 2 must be at the same temperature for it to work, it is very important)

If you have to do them by hand start by making a butter ointment and incorporate little by little the custard cream it will be simpler. Be careful not to be hot!

MOUNTING
1- Make a syrup at 30 ° B (188g of water 225g of sugar >>> boil 2 min and set aside)
2- Flavor cold syrup with kirsch, rum, orange blossom (whatever you want)
4- Wash and remove strawberries (about 500g or more!)
5- Cut the strawberries in half in the direction of the height and circle around a circle to entremets (circle inox of 4cm high) points up.

6- Place a disc of sponge cake at the bottom (cut it if necessary so that it comes in slightly forcing on the strawberries)
7- Soak it with syrup without exaggeration, but all the same, we must put a lot
8- Garnish with 1cm or 2 of cream
9- Distribute the strawberries by planting them in the cream, you must put a lot!
10- Cover with muslin cream (spread well between the strawberries)
11- Place a disc of sponge cake and soak it in the circle once, you can put back a layer of cream if you have any left because it is nicer afterward with the almond paste!

14- Spread almond paste (color of choice) to 2 / 3mm
15- Place the almond paste on the Strawberry and cut off at the edge of the circle.
16- Put in the refrigerator 4 to 6h (or prepare the day before it will be better!)

A recipe that combines fruits of passion, ginger

A recipe that combines fruits of passion, ginger

cake Dessert

August 29, 2017

Ingredients:

Passion-ginger creamy cream

100 g of passion fruit puree
60 g caster sugar
115 g of eggs (or 2 large eggs)
80 g soft butter
23 g fresh ginger
1 sheet of gelatin


Sand

105 g soft butter
40 g icing sugar
1 g of salt flower
95 g flour type 55


Biscuit lemon olive

55 g of eggs (1 large egg)
90 g caster sugar
Grated zest of 1 lemon
45 g thick cream
23 g of olive oil
70 g flour type 45
1 g of baking powder


Yellow lemon punch

50 g of water
25 g caster sugar
25 g lemon juice
Grated zest of 1 half lemon


Crispy hazelnut-puffed rice

10 g of puffed rice
15 g milk chocolate
10 g house praliné
10 g of hazelnuts


For dressage

1 tablespoon orange marmalade
3 oranges
rose petals
A little-candied ginger


Production:

The day before

Passion-ginger cream

Put the gelatin sheet to soak in a bowl of cold water.
(In the original recipe it is written that it takes 4 sheets of gelatin and I really think it's a mistake I tried and the cream was way too hard. good.)
Peel the ginger and cut into very small pieces. Heat passion fruit puree with ginger in a saucepan until boiling. Let infuse 5 min.

"Pass" the whole through the strainer, pressing the ginger so as not to lose juice.

Mix the sugar and eggs and add them to the previous mixture.

Cook all while boiling, whisking. Then add the drained gelatine out
the fire. Mix to incorporate.

Allow the mixture to cool to 40 ° C. And incorporate the soft butter by mixing the whole with a dipping mixer.

Let cool, film on contact with food film and then place in cool for one night.

The same day

Sand

Preheat your oven to 180 ° C. Mix the soft butter with the icing sugar, the salt flower, and the flour until a ball is obtained.

Roll your dough between 2 sheets of baking paper, to get a little more than a 24 cm circle.

Put everything in the fridge for a quarter of an hour.
Then peel off your parchment paper. And use your circle as a cookie cutter.

Remove excess dough and place on a baking sheet.

Put it in the oven for 8 min. Remove the plate from the oven and set aside


The lemon olive biscuit

Lower the oven temperature to 170 ° C. Blanch the eggs, the semolina sugar and the grated lemon rind.

Then add the thick crème fraîche, the olive oil and finally the flour and the sieved yeast.
(Do not be afraid of olive oil, in the end, you do not feel the taste, but it gives a special texture to the mellow)

Spread the mixture over the shortbread and cook for 15 minutes. Remove from the oven and slide on a rack to cool the biscuit.

The lemon punch

Boil the water with the semolina sugar, add the zest and the lemon juice, puncture the warm biscuit with a brush.

Crispy hazelnut-puffed rice

I will admit that here, I have a little simplified the original recipe, but like that, it works very well.
Grill the hazelnuts in the oven for 10 minutes at 150 ° C.

Melt the milk chocolate for 1 minute or 2 minutes in a microwave, add the praline then the crushed hazelnuts and the puffed rice.
(Rice soufflé, I found it in the cereal department. Already chocolate or natural, both do the trick!)

Let cool. Stir from time to time to make small heaps.

Training

Prepare supreme oranges. To do this, peel your oranges alive, that is to say, that by cutting them, it should no longer remain white skin. Then take your supreme by cutting between each orange membrane and place them on a strainer mixing with a tablespoon of orange marmalade. Allow the the excess juice to pass.

Mix your passion-ginger smooth cream a little and place it in a socket pocket with a single round socket.

Pocket the cream by making small pointed balls on the entire surface of your cake.

Add the supremes that you cut in 2 then the crisp (do not put everything, it will leave you). Finally add the candied ginger cut into small cubes then some rose petals to make pretty ...

Put in the fridge before tasting.

And there, it is the feast to the taste buds!

Opera pistachio-chocolate

Opera pistachio-chocolate

cake Chocolate Dessert

July 18, 2017

Still pistachio, you say? Yes, but it is so good, especially associated with chocolate, association certainly classic, but delicious.
I propose you a kind of Opera revisited or the pistachio replaces the coffee:

A biscuit joconde and 2 ganaches mounted, one with chocolate, the other with pistachio.
And for the first time, I wanted to try the "socket at St Honored" for the decor.
The result (aesthetically speaking) pleases me enough but I will have to train again to make beautiful "laces" of ganache ...

Here's the recipe:

ingredients

The biscuit joconde
- 2 whole eggs + 3 white
- 65 g of almond powder
- 65 g icing sugar
- 25 g caster sugar
- 40 g of T45 flour
- 25 g butter


The ganache mounted pistachio
- 20 cl liquid cream with a minimum of 30% (about 190 g)
- 85 g white chocolate (ideally Valrhona, or white chocolate to bake)
- 30 g of pistachio paste
- one half gelatin sheet
- 80g of mascarpone


Chocolate ganache
- 110 g of dark chocolate 60% (ideally Valrhona) + 220 g of liquid cream
   At least 30%
- 110 g liquid cream with a minimum of 30%

Caramelized Pistachios
- 40 g of pistachios
- half a glass of water
- 50 g caster sugar

And also :
- A glass of water
- 3 sugars in pieces
- a few drops of almond extract


Production
The day before (or at least 4 hours before), the ganaches mounted
The ganache is a creamy cream that can replace the butter cream and was invented by the school of the great chocolate Valrhona. I discovered this recipe in this wonderful book about chocolate, for me a reference book.

Chocolate ganache
Chop the chocolate and melt in a bain-marie or microwave (500 W power, stirring occasionally).
In a saucepan, heat 110 g liquid cream until boiling. Pour a third of the mixture and mix with a soft spatula (enamelled) energetically making small circles to create a "core" elastic and shiny. Incorporate the second third in the same way, then the third third, using the same method.
Add 220 g of remaining cold cream, mix, mix with a dipping mixer to "perfect the emulsion".
Shoot "in contact" with (place as close to the preparation, a food film) and leave in the fridge for 4 hours minimum.


The ganache mounted pistachio
Put the gelatin in cold water. Boil the cream, add the gelatin softened and drained and pour over the white chocolate with the pistachio paste.
Mix until the mixture is homogeneous (there, add one to 2 drops of blue food coloring, no more, to make the preparation slightly greener, but it is not obligatory).
Mixer, switch to Chinese, film on contact and leave in the fridge for 4 hours minimum.



The biscuit joconde
Preheat your oven, rotating heat, to 220 ° C.
Melt your butter in a saucepan. Once melted, leave the pan out of the heat.
In your robot (or in a salad bowl), pour the 2 whole eggs, the almond powder and the icing sugar. Raise it with the whisk for a few minutes.

In another salad bowl, whisk the 3 egg whites into snow, adding grated sugar as you go until you get a "bird's beak" on the branches of the whip.
Incorporate with a maryse, a quarter of the whites in snow at the 1st preparation and then incorporate the flour, the remainder of the whites into snow and the melted butter.

Spread your preparation as finely as possible with a spatula, on 2 baking sheets covered with greaseproof paper. On the 2nd plate, make sure that your rectangle is half as large (to obtain in the end 3 rectangles of the same size). If you have too much dough, make 2 large rectangles but you will have excess dough left.

Bake for 7 to 9 minutes. Check the cooking, the biscuit must be just golden.
Take out the 2 plates and put "2 upside down" your 2 biscuits on grates and gently remove the parchment paper. Let cool.

Prepare a syrup by boiling the equivalent of a large glass of water with 3 sugars in a saucepan. When boiling, remove from heat and add a few drops of almond extract (not too ...) and stir quickly with a whisk.
Do not worry, it does not mix well because the almond extract is fat, but this emulsion will be enough to soak your cookie.

Cut your biscuit into 3 rectangles of equal size (as I wrote above, there will be leftover cookies ...). Lightly soak each cookie from your almond emulsion with a brush.
We take the ganaches not yet mounted in the fridge ...

1- Assemble the electric mixer at medium speed (not too fast anyway) the chocolate ganache which will rise like a whipped cream. It must be firm.
Spread with the spatula this first ganache mounted, as evenly as possible, on a first rectangle of soaked biscuit, keeping about a quarter for the decoration. Reserve the remaining chocolate ganache in the fridge.
Place a second rectangle of soaked biscuit on the chocolate ganache.

2- Add the mascarpone to your pistachio preparation. Climb with the electric mixer at medium speed the pistachio ganache which will rise like a whipped cream. It must also be firm.
Spread with the spatula this second ganache mounted, as uniformly as possible, keeping about a quarter for the decoration.


Lay the 3rd and last rectangle of biscuit i

This cake is composed of a rhubarb jelly

This cake is composed of a rhubarb jelly

cake Chocolate Dessert

July 15, 2017

This cake is composed of a rhubarb jelly, three Joconde biscuits with pistachio, five layers of passion fruit mousse and a crispy praline and pistachio. As usual, I decided to complicate the recipe by making my pistachio paste, my praliné and my purée of rhubarb myself, but you can simplify everything by buying these products directly on the market. Try to choose quality products!

Homemade pistachio paste
125g of raw, unsalted and pruned pistachios
30g almond powder
62g of sugar
18g of water
3 drops of bitter almond extract
1 tbsp groundnut oil (or sunflower oil)

Roast the pistachios at 150 degrees for 15min. In a saucepan, pour water and sugar.
Sprinkle the pistachios. Boil the water and sugar until the temperature reaches 121 °. Add the pistachios and mix with a spatula. The pistachios will sand.
Add the almond powder and the bitter almond extract. The mixer in the bowl of a robot equipped with a knife. Proceed in several steps so as not to damage your mixer. Add the oil along the way.

House praliné
200g of hazelnuts from Piedmont
125g of sugar
35g of water
1/2 vanilla bean

Roast the hazelnuts 20min at 160 °. Mold the hazelnuts by shaking them in a dishcloth and then leave them to cool. In a saucepan, cook water, sugar, and vanilla at 121 °.

Remove the vanilla beans, remove from the heat and add the hazelnuts. Sand and put back on fire. Caramelize, stirring for 20min. Dispense on a Flexi pat and let cool. Crush with a rolling pin and mix to obtain a fine powder.
Continue to mix, in several times, so as to obtain a paste. Pour into an airtight can and refrigerate.

Rhubarb puree
1,2kg of rhubarb
120g of sugar
A small glass of water (to be adapted according to the desired acidity)

Wash, peel and cut rhubarb into 1-cm sections and put it in a bowl.
Sprinkle with sugar and let stand 20 min. In a small saucepan, pour the contents of the salad bowl, including what the rhubarb rejected. Sprinkle with the glass of water.
Cook over medium heat for 5 minutes, stirring then leave to cook for 30 min on low heat, stirring occasionally. Mixer using the dip mixer.

Rhubarb jelly
750g of rhubarb purée
50g of lemon juice
80g caster sugar
4g agar agar
10 g of gelatin (ie 5 sheets)
The tip of a red dye knife

Soak the gelatine in plenty of cold water. Mix the rhubarb, lemon, and sugar.
Add the dye. Put on fire and add agar. Boil, stirring vigorously. Add the drained gelatin.
Cast in a frame of the desired dimensions over a thickness of about 7mm. Block in the cold.


Crunchy praline
75g pistachio paste (home or trade)
175g almond praline
100g milk chocolate (Jivara for me) melted at 40 °
100g of roasted and finely chopped almonds
100g of finely chopped pistachios
40g of melted butter
Mix all the ingredients in order.

Note: I used a commercial pistachio paste before making the house version. You will notice the difference, there is no picture !!

Spread on a Silpat mat or on a sheet of cooking paper in a frame with the same dimensions as the rhubarb jelly (same thickness of 7mm). Block in the cold.

Joconde biscuit with pistachio
300g almond paste (homemade or commercial but in this case, opt for a dough with 50% fruit content)
75g of pistachio paste
100g whole eggs
160g of egg yolks
400g of egg whites
140g caster sugar
85g of melted butter

Mix the almond paste (if necessary relaxed before using the microwave) with the pistachio paste until homogenization. Add the eggs one by one, mixing between each addition. Add the yolks.

Place the whites in the mixer, gradually adding the sugar until the whisk forms a point in a bird's beak.
Gently mix the first part with the whites. Stir in melted butter.
Spread a part of the mixture on a Flexi pat. Bake at 160 ° for 17min turning the plate halfway through cooking. With these quantities, I could do 3 flexplates.


Passion Fruit Mousse
350g of passion purée
30g of lemon juice
200g of sugar
14 g of gelatin (7 sheets)
750g of the whole cream mounted to the mixer

Heat the passion purée, sugar, and lemon. Add the softened gelatin and cool to 30 °.
Assemble the cream and mix gently with a mash.
Mounting

200g White Chocolate Ivory from Valrhona
40g of grape seed oil
1 patterned transfer sheet
The initial recipe provided for a jelly of passion and preserved rhubarb. But I decided to bring my little personal touch by replacing this top part of the cake with a fancy white chocolate shell made with a patterned guitar sheet. Do as you want, but be careful if you opt as I do for chocolate, it tends to slide over the passion foam.

Best cake strawberry yummy

Best cake strawberry yummy

cake Dessert

July 15, 2017

We're in the heart of the strawberry season ... So what better than a strawberry for the return of the blog? Yes again I left you lately because of my activity which takes me a while, some projects in pastry also, but I will have the opportunity to talk to you soon ...

To get out of the simplistic scheme of fresh strawberries, and as you know between us and me that I hate simplicity, I added a strawberry compote and, to vary the textures, a creamy strawberry.

Set aside in a frying pan.
Stir in melted buttered butter.


Assemble the whites with the bird's beak, squeezing them with the powdered sugar
Using a Maryse, gradually incorporate the whites into the first preparation. Pour on a Flexi pat and bake for 7min.

Pickup 2 discs of 18cm in diameter.
Kirsch punching syrup
100g of water
120g caster sugar
20g of Kirsch

Bring water and sugar to a boil. Let cool and add alcohol. Brush each biscuit disk on each side with a brush.

Strawberry Compote:

230g of fresh strawberries
15g + 30g sugar
2.5 g of pectin NH
15g lemon juice
85g strawberry puree
10g of glucose
PS: I added 3g of gelatin, my first try having a bit messed up ... but to you to see!

In a saucepan, heat to 60 degrees puree, strawberries, 15g sugar and glucose.
Add the remaining sugar previously mixed with the pectin, and mix. Give a broth and stop the cooking. Pour the lemon juice. Pour the compote on the Joconde biscuit disc and block in the cold.

Strawberry cream

235g strawberries
13g lemon juice
71g of sugar
2.9 g of pectin NH
71g butter
7g of cornstarch

Wash and remove strawberries and cut into quarters. Add half the sugar and the lemon juice. Heat the time at low temperature (30/40 degrees).
Mixer using a dip mixer. Bring the temperature to 60 degrees then add the second half of the sugar previously mixed with pectin and starch.
Give a broth and stop the cooking. Shake on contact and cool.
When the temperature reaches 50 degrees, incorporate the butter and smooth the dipping mixer.
Pour the cream on the strawberry stew.
Remove the second Joconde biscuit disc and put back in the freezer.

The Vanilla Ganache:

440g of cream 35% fat
3.5 g of gelatin (ie 1 sheet 3/4)
2 vanilla pods
95g Chocolate Ivory from Valrhona

The day before, bring half of the cream to the boil with the vanilla previously split and scraped. Leave to infuse 30min.
Immerse the gelatine in plenty of cold water. Melt the chocolate in a bain Marie. In parallel, give again a boil with vanilla cream.
Emulsify by pouring in 3 times the cream on the melted chocolate.
Incorporate the pre-washed gelatin. Pour the second half of cold cream. Mix and film on contact. Let the ganache cool for 24 hours.
The next day, beat the ganache. Put it in the pocket, the direction the refrigerator.

Decorate the Joconde strawberry insert with a torch.
In a circle of 20cm diameter coated with rhodoïd, poach the outlines of ganache then deposit the

insert at the bottom. Top with ganache until trimmed and smoothed with a spatula. Block in the cold.

The red mirrored glaze:
100g of powdered sugar
100g of glucose
45g of water
75g of unsweetened condensed milk
100g Chocolate Ivory from Valrhona
7 g of gelatin (ie 3 1/2 sheets)
Red dye

In a saucepan, pour glucose, sugar, and water. Immerse the gelatine in plenty of cold water.
Cook the sugar water and glucose mixture at 102 degrees. Pour over chocolate and mix.
Stir in concentrated milk, squeezed gelatin, and dye.

Smooth the whole to the dipping mixer, without incorporating air. Shoot on contact and let cool at 35 degrees. Glaze the frozen entremets. Using a spatula, place the cake on the presentation plate.

Finishes
A gold leaf of food
Qs fresh strawberries
Qs ganache ascent vanilla
Qs shells of macarons

Pour the remaining ganache over quenelle mussels (Sienkomart Quenelle24, purchased from Cuisine Shop) and block in the cold.

Unmold and place on ice-cold dessert. Garnish with strawberries and golden leaves. Stick macaron shells on the contours of the entremets.

Thaw in the refrigerator and enjoy.

Apple tart: very classic desserts

Apple tart: very classic desserts

Dessert

July 14, 2017

I thought of my husband who loves the very classic, very traditional desserts. And it may seem crazy, but in 15 years of common life, I NEVER made it a classic apple pie. A tart with almond cream, yes. Tart apples caramba, yes. A tart Tatin, of course. But not the apple pie.

INGREDIENTS

• 1 sweet dough (more traditionally made with puff pastry)
• 3 apples
• 40 grams of melted butter
• 40 grams of cane sugar

INSTRUCTIONS

1. Preheat the oven to 175 ° C.
2. Lay the "fried lick" plate of the oven with parchment paper.
3. Using a kitchen brush, use half of the melted butter to butter an imaginary disk 25 cm in diameter on this parchment paper (for example, a slightly bigger circle to butter a nice disc.
4. Sprinkle the area with half the sugar.
5. Spread your sweet or flaky pastry on your work surface and cut into a circle 25 cm in diameter.
6. Place it on the buttered and sweetened area.
7. Arrange thin apple slices on the entire surface of the dough leaving a thin margin around.
8. Butter the thin margin, as well as the apples, with the remaining melted butter.
9. Bake for 30 minutes.
10. After 30 minutes, sprinkle the remaining sugar tart.
11. Go to the grill for 2 minutes, to caramelize the sugar, watching well.