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!)

THE Royal Choco

THE Royal Choco

cake Chocolate

August 30, 2017

If there was a chocolate cake to remember among those of pastry it is this one. When cut it first meets the foam ... the dacquoise hazelnut, re-foam, CROSSING PRALINATED !!!, and finally dacquoise nutty.
Balanced, light, delicious, it's one of my favorite cakes.
Not so difficult to do, it is enough to know the technique that I will try to detail as precisely as possible! For my part, I missed the foam the first time but by viewing a very accessible video I understood my mistake and I never missed it! So do not hesitate to do so by following the advice I will give you and the tour will be played!
Second strong point of this cake, one can easily make two and freeze the second for a future meal, it freezes very well, it is even a necessary step before the finishes!
Ingredients for a circle of 20cm: (personally I always do double the quantities to freeze one, because the robot prefers the large quantities and that the work is spread for 2 cakes)

Dacquoise:
- 100g of egg white (3-4)
- 30g of powdered sugar
- 70g icing sugar
- 60g of hazelnut powder
- 15g of cornstarch or flour
- a pinch of salt

Crusty praline:
- 35g of milk chocolate
- 140g of praline (you can do it yourself but in this case, I advise you to do this before)
- 60g of pancakes lace (glitter leaflet)

Chocolate mousse :
- 60g of yellows (4)
- 30g of sugar
- 25g of water
- 100g of chocolate pastry minimum 55% (me I put off the 64)
- 200g of liquid cream 30% minimum

Realizing the Hazel dacquoise:
Preheat your oven to 200-210 ° rotating heat.
In a salad bowl put the egg white, the powdered sugar, and the salt and whisk until you get a very solid meringue.
In a second bowl put the hazelnut powder, icing sugar and cornstarch and mix.
Incorporate the meringue gently.

Using a socket pocket, make a 20cm circle and a 18cm circle on parchment paper.

Tip: Butter your circle 20cm (and a 18cm if you have one) and to make the biscuit in, it will avoid that it falls down.

Bake 10-12 minutes at 200-210 ° turning heat, then place on rack. Be careful when you take off your biscuit not to break it.

Without circle
With circle, we see that it remains thick and fluffy

Put a bowl in which you will mount the Chantilly and the whisks in the fridge (or better to freeze) time to make the sequel.

Crusty praline:

Put the milk chocolate to melt in the microwave (be careful not to cook it). Add praline and heat if necessary (if not liquid enough).
Coarsely stir the lace crêpes in a bowl and then add them to the chocolate mixture praliné delicately.

Unmould your dacquoise if necessary and prepare your circle for the assembly (if you have rhodoid for example)

Spread the crisp on the 20cm dacquoise as long as it is warm.
I use a tablespoon, really I did not find better to spread out, it's great!

Chocolate mousse :

This is the most delicate step because there is the bomb paste, the whipped cream, and the chocolate, but I will guide you !!

Start by preparing your whipped cream. Remove the salad bowl from the fridge or frozen, put the cream in it, and whisk either with the robot (but beware of the small quantities) or with the electric mixer (attention splashes). When she is ready, she is said to be a bird's beak. When the beaters are removed, Chantilly hangs whips, like a beak. Reserve in the cool.
Be careful, if you whip too much, the cream turns into butter and if it is not enough you will not have a foam. I do as for the whites in the snow if I'm not sure I lean the bowl to see if it slips or if it sticks to the bottom (if it's glued it's good!)

Then melt the chocolate in the microwave. That is to say that you break it into small pieces then 1 min max power, you stir it a little, then in 30-second slices you check that it melts properly without baking by turning it until All is well melted.

The bomb dough!
Put the yolks in a salad bowl (or the robot bowl but watch out for small amounts) and prepare your drummer to go fast.
Put the water and sugar in a saucepan over high heat, when it boils and the sugar is completely melted, pour over the yolks whipping, then continue to whisk until chilled. It will whiten, thicken, lather!
In fact, it is said that whipping to the ribbon when you stop whipping, the dough must flow like a ribbon, it is sparkling and flowing.

Now you have to incorporate the melted chocolate with the bomb paste, attention is the decisive moment when everything is played (big pressure !!!).
With a spatula, drain all the chocolate into the bomb paste and mix thoroughly by remaining in the center of the bowl until you get a dinette-like or mont-blanc cream-like texture. Do not be delicate, do not do it with the whip anyway but it is essential that the mixture is done well otherwise the chocolate crystallizes and it is damn! When you feel that the mixture is working, you can calm the game and go more gently.

Finally, carefully incorporate the whipped cream, there must be delicate, and well go back to the bottom to bomb paste. Is it a little liquid? It's not too serious.

Mounting!

Pour some foam on your crispy about 1cm thick, then put your dacquoise 18cm in the middle and cover with foam to the top of the circle.
It is finished, now it leaves to the freezer for at least 2-4 hours before the finishes (or you decide that you have done enough, and you will sprinkle it with cocoa that is all! In this case no need to pass it To the freezer!

For those who want to do the mirror frosting, it's here!

Ingredients frosting mirror: (you will get for 2 cakes and it will inevitably because it necessarily takes more to coat a cake)

- 80 g of water
- 240 g of sugar
- 80 g of cocoa powder (100% cocoa)
- 160 g liquid cream
- 5 sheets of gelatin

Put the gelatin sheets in a cold water bath to soften them.
Put the water and sugar to heat in a saucepan over high heat. Place the cocoa powder in a bowl.
When the sugar has boiled and is completely melted, pour a good half on the cocoa and stir. Add the remaining syrup while trying to avoid as much as possible the lumps but it's not simple.
Recycle your pan to heat the cream. When it no longer boils, squeeze the gelatine and put to melt in the cream by stirring to homogenize well.
Pour the cream over the mixture cocoa mix, then filter all in a Chinese or colander to remove any lumps.

Let cool, you can pour this mixture on your frozen cake when it will be at 30 ° to see 25 ° in no panic and no precipitation especially!

The pictures speak for themselves, you put your cake on a rack with a plate underneath and you pour the frosting, then either with a bent spatula or shaking it a little, you remove the excess glaze.

Finally the finishes, you can melt chocolate etc. whatever you want, the internet will be a source of inspiration for deco!

The cake is eaten after 3-4 hours in the refrigerator, it will be perfect!

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!

Recipe of the immense Recipe of the immense Pierre Hermé

Recipe of the immense Recipe of the immense Pierre Hermé

cake

August 26, 2017

Today, I offer you the heavy ...
Since it is a recipe of the immense Pierre Hermé!

I had the opportunity to taste this dessert in his shop in Paris, and as I like coffee in pastry, this "pie" was made for me.

This pie is a bit of coffee in all its forms: it is found here in ganache, syrup of soaking and in whipped cream with coffee.
Add to that a beautiful game of textures with the crispy sweet dough and the spoonful biscuit soaked very soft and you may have an idea of the great happiness that you will have to taste this dessert emblematic of Pierre Hermé's shop.

I will not hide you that you will need a little patience because there are a lot of preparations but the game is well worth the effort ... You will not regret it at the time of tasting!

Ingredients 

The Chantilly Café
- 300 g liquid cream (at 30% minimum)
- 12 g caster sugar
- 21 g ground coffee

Sweet dough

- 80 g of butter
- 55 g icing sugar
- 1 half-vanilla bean
- 17 g of almond powder
- 1g of salt
- about 30 g of egg
- 140 g flour T55

The spoon biscuit

- 20 g flour type 55
- 20 g of starch
- 2 medium-sized eggs
- 42 g caster sugar

Coffee syrup

- One espresso (50 g)
- 30 g of mineral water
- 30 g caster sugar

The Coffee Ganache

- 195 g of white chocolate (ideally "Ivoire" from Valhrona)
- 100 g liquid cream (at least 30%)
- 30 g of espresso
- One espresso pod Nescafé (1.8 g)

Incongruous accessory: a low sock to pass the coffee cream
Deco: chocolate coffee beans


Production

The day before

The Chantilly Café

Put the gelatin in cold water.
Heat the cream in a saucepan until it boils. Out of the fire, add the coffee, mix and let infuse 2 minutes.

Pass the coffee in the low stocking which you will have cleaned with hot water and spun beforehand.
This accessory seems incongruous but so that you do not have coffee beans in your cream once the past (very unpleasant ...), this is the easiest way I found. And it works really well.

Add the squeezed gelatine and the sugar, mix, give a mixing dip, film on contact and put in the fridge for the night.


The same day

Sweet dough

Put the butter in a salad bowl, work it to make it "ointment", sieve directly on the icing sugar with a strainer, add the seeds of the vanilla bean (splitting in 2 and scraping) Almond powder and salt.

Mix with a Maryse (soft spatula). Add the egg, whisk. Sift the flour over and knead by hand without working the dough until you get a slightly flattened ball that you pack in a food film and put in the fridge for 1 hour.

Take your sweetened dough after an hour.

Using a pastry roller, lower the dough as finely as possible (about 2 mm and even more finely than I did ...) between a sheet of baking paper and the film To prevent the dough from sticking to the roll. Remove the food film and place your 20 cm circle and cut around a wider 5 cm circle.
Butter your circle and then circle your circle (fill the mold with your dough) on a baking sheet covered with a sheet of baking paper or a Silpat (silicone sheet). Take care to press "at the bottom" of the edge of the circle.

Prick the pie base with a fork and then cut the excess dough at the height of the circle. Put your dough back in the fridge for at least half an hour.

Preheat oven to 175 ° C. Bake for 25 minutes, watching the cooking until the dough is well browned. Pull the tart bottom out of the oven and place it on a rack. Normally it must unfold itself.


The spoon biscuit

Preheat your oven to 180 ° C.
Roll out your tempered egg whites with an electric mixer or in a robot's bowl and gradually add the sugar. Once the whites are well-groomed, gently incorporate the egg yolks with your Maryse, then the flour and starch that you have previously sifted.

Put 1 disk (spiral starting from the center) of about 15 cm on a baking tray lined with greaseproof paper or on a Silpat with a plain socket pocket (if possible 2 cm in diameter). Silicone sheet).

You will probably have a little too much preparation for the spoon biscuit.
Make other disks that you will freeze once cooked.

Sprinkle your ice sugar disc. Put in the oven for 12 min. Remove from the oven and peel your disc on a rack.

The Coffee Ganache

Melt the white chocolate in a bain-marie or microwave.
Bring the cream to the boil and out of the heat, add the 30 g of espresso and the "espresso" pod of espresso. Mix and pour in white chocolate 3 times. Have a dive mixer blow. Book in the cool.

In fact here, I make a small sprain to the recipe of Pierre Hermé. On the other hand, he infuses 15g of ground coffee for 2 minutes and passes it all.
I preferred to add strong coffee and lyophilized coffee to have a different taste between the ganache and the whipped cream. Indeed between a cream infused with coffee and a cream with strong coffee, the taste is quite different. An infused cream has, in my opinion, a taste a little more "raw", less sweet.
It's up to you to choose what you prefer ...

Coffee syrup

Heat the water and sugar until it boils. Make an espresso and then mix with the syrup.
Soak largely your spoon cookie disk with a brush.


Mounting

In fact, on my side, I put the ganache long enough in the fridge because I wanted to be sure that it took. And with these proportions, it firmness just right ...

But I do not think it is necessary and I think you can pour half of the ganache on the bottom of the pie when it is still liquid, it will even be easier.

So pour half of your ganache on your tart bottom (using a socket pocket if like to me, your ganache has become too firm).

If necessary, spread with a spatula.
Above, place your cookie disk soaked spoon then the second half of the ganache. Smooth with a spatula.



Take the preparation for the Chantilly to the coffee of the fridge and mount it with an electric whisk like a whipped cream. It must be firm, but not too much.

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

2000 SHEETS OF PIERRE HERMÉ

2000 SHEETS OF PIERRE HERMÉ

cake

July 18, 2017

As you may have noticed, I'm trying to teach you each week something new, whether it is a cream or a paste. Today, you need to arm yourself with patience as we tackle the reverse puff pastry. Reputed to be more regular than its big sister (the classic), the reverse puff pastry is mainly used for pithiviers, patties of Kings and millefeuille.
And for this recipe, it is not a millefeuille that we will realize but a two thousand leaves !! Yes, the mythical 2000 leaves of Pierre Hermé ...

A must for the Hermé house, the 2000 Leaves is the Ferrari of contemporary millefeuille. When I saw this yarrow for the first time in one of its fabulous shops, I said to myself: "Roh David drops, you can never do that, it's way too complicated !!"

Yes but here, leafing through the enoooorme ph10 book published by Agnès Viénot, guess what I fall on? In full in the thousand ... Finally in the 2000 rather !! So I did not let myself down and took my courage with both hands ...

Well I admit, my 2000 sheets is not as beautiful as the original, far from it ... I would never have the same dexterity as Mr. Pierre Hermé ... But the essential is there, we find the Good taste of praline that makes the notoriety of this millefeuille ...

For this recipe, you will need to make a caramelized puff pastry, a hazelnut-flavored praline and a praline muslin cream. You can buy the praliné in the specialized trade or better, do it yourself ... This is what I propose to you today.

Christmas soon! From next week until the end of the year, I will propose only recipes for parties. We'll start with the end of year buns with the Kougloff of Christophe Felder and the Panettone in the manner of Alain Ducasse ...

The first temper
375g of butter of turning (or in default of the dry butter type "Grand Fermage" of Poitou Charente)
75g of oatmeal flour (or, if not, a classic T45 flour)
75g of flour T55

Place the ointment butter in the robot tank with the sheet, add the flour and rotate the robot at low speed until a homogeneous ball is obtained.

Spread the dough into a 1cm thick rectangle. Shoot and refrigerate for at least 1h30.

The second temper
175g of oatmeal flour (or, if not, a classic T45 flour)
175g of flour T55
110g of cooled melted butter
1c of white vinegar
15g of salt flower
15cl of water (or less!)

Dilute the salt in water. Mix the flour, vinegar and butter in the bowl of the robot, always with the leaf (note to myself: read the ingredients well, I incorporated the butter into an ointment instead of a melted butter ... ).

Add the water gradually until a soft but soft paste is obtained. Do not put the rest of the water if the dough has the right consistency (the amount of water to add depends on the nature of the flour and the butter).

Shoot and refrigerate for at least 1h30.

Turning
Flour the worktop and rolling pin. Enclose the second temper (the square) in the first (the rectangle). If the butter cracks, tap it to relax.

Lock on each side. Turn the dough over so that the solder is underneath. Spread the dough lengthwise.


Make a wallet tour (or double tour). To make it simple, a wallet wallet consists of folding the first quarter of the dough on the second, the last quarter on the third, then to fold down the two ends. Turn the dough until the weld appears on the right. Shoot and refrigerate for at least 1 hour.

Place the dough piece, weld on the right. Spread out and make a new portfolio. Shoot and refrigerate for at least 1 hour.

Place the dough piece, weld on the right. Spread and make a simple turn by folding the dough into three. Store in the refrigerator for at least 30 minutes.


Just a piece of advice, just like me, prepare 2 puff pastry at the same time. As it is a rather long and tedious work, make your time profitable, you can freeze the second dough for a next realization ... Do not forget, the galette of kings is coming soon !!

The caramelized puff pastry
80g caster sugar
50g icing sugar

Lower the puff pastry roller to a thickness of about 2mm. Detail the rectangular box on a baking sheet (60x40cm) covered with parchment paper. Prick the dough with a fork and place it in the refrigerator for at least 2 hours.

Preheat the oven to 230 °. Sprinkle the powdered sugar into the oven and lower the temperature to 190 °. Let cook 7 / 8min then cover with a rack or a plate to prevent it from raising too much. Continue cooking for 8min.

Remove the dough from the oven. Turn the dough over a sheet of baking paper. Peel the leaf on top and powder evenly with icing sugar before slipping it in the oven for a few minutes at 230 °. Do not overcook at the risk of bitter taste.

Grilled and crushed hazelnuts and caramelized almonds
70g hulled almonds
20g whole hazelnuts
250g caster sugar
75g of mineral water

Roast the almonds and hazelnuts at 160 ° for 20min. Let cool. Using a rolling pin or a knife, crush the hazelnuts. Book.

In a saucepan, cook water and sugar until 118 °.
Remove from heat and pour almonds. Sand and caramelize the whole on the fire. Pour the caramelized almonds onto a plate covered with a flexipat, then mix by separating them to cool. Reserve in an airtight box.

Praline 60% fruit
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 flexipat 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.

The hazelnut praliné
50g of praline hazelnuts (60% hazelnuts)
50g of hazelnut paste
20g of milk chocolate cover 40% (Jivara from Valrhona)
50g of crumbled gavottes
10g butter
20g of hazelnuts