Le Fraisier by Arnaud Delmontel

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For 8 people

INGREDIENTS

BISCUIT CUILLER

  • 45g Sugar
  • 50g egg whites
  • 35g egg yolks
  • 45g flour

METHOD

  1. Beat the egg whites, gradually adding the sugar until fluffy.
  2. Towards the end of the mixing turn the speed to low
  3. Add the flour gently.
  4. Pour the mixture on a plate/baking tray and cook 8-10 minutes in the oven at 200 °c.


CRÈME MOUSSELINE(210g butter Cream  + 210g cream patisserie)

INGREDIENTS

For the cream patisserie:

  • Crème pâtissière
  • 250ml milk
  • 1 yolk
  • 50g sugar
  • 25g custard powder
  • ½ vanilla pod

METHOD

  1. Heat the milk with the vanilla.
  2. Beat the egg yolk and sugar together and add in the custard powder.
  3. When the milk comes to boil add a little bit of the warm milk into the egg sugar mixture mixing well.
  4. Pour all of the mixture back in the pan and cook until boiling.
  5. Discard and cover well with a cling film and keep it at room temperature.

For the Butter Cream:

  • 125g Sugar
  • 1 egg
  • 212g of butter
  • Water

METHOD

  1. Put water and sugar to bake at 121°.
  2. Remove and pour on the beaten egg yolk at full speed.
  3. Add butter in small pieces until the mixture becomes creamy smooth.
  4. Mix the custard in a bowl with a whisk and add the butter cream.

SYRUP
INGREDIENTS

  • 35g water
  • 35g sugar
  • 15g brandy raspberry

 

FINISHING

  1. Cut the cake into 2 through the middle
  2. Wet the first piece with the syrup
  3. Spread a thin layer of cream mousseline about 1/3 on top.
  4. Wash and remove stems from the strawberries and add them.
  5. Spread cream again filling the gaps
  6. Place the second piece of biscuit. Moisten with the rest of syrup
  7. Smooth with cream and let it firm
  8. Place almond paste on top which was rolled by a rolling pin, and pour a drop of strawberry jelly.
  9. Garnish with fresh strawberries

 

 

Summer Tartlet With Crème d’amande & Crème Pâtissière

INGREDIENTS:

CRÈME PÂTISSIÈRE
  • 500 ml milk
  • 1 vanilla bean
  • 4 large egg yolks
  • 70g caster sugar
  • 30g cornstarch
  • 30g all-purpose flour
 METHOD: 
  1. Split the vanilla bean and scrape out the seeds.
  2. In a saucepan, add milk, vanilla seeds and pod and half of the sugar (35g).
  3. Heat the milk mixture to a simmer.
  4. Meanwhile, whisk the egg yolks with the remaining sugar in a heat proof bowl until creamy and pale in color. Add the cornstarch and the flour. Mix thoroughly.
  5. Remove the vanilla pod from the milk.
  6. Temper the eggs: Pour 1/2 of the warm milk into the bowl with the egg mixture and whisk until smooth.
  7. Now warm the remaining milk in the saucepan to a slow boil.
  8. Pour the egg mixture into the pan while whisking vigorously and constantly until the you have a smooth cream and you see the first bubbles in the pan. Remove from heat.
  9. Immediately pour the cream into a large baking pan. Spread out the cream and cover the surface with plastic wrap.
  10. Refrigerate over night or until completely cold.
PÂTE SUCRÉE
  • 300g butter
  • 180g icing sugar
  • 50g almond flour
  • 1 vanilla bean/1 teaspoon vanilla extract
  • 2 eggs
  • a pinch of salt
  • 500g all-purpose flour

METHOD:

  1. Cream the butter until smooth.
  2. Add the sugar, almond flour and vanilla seeds. Mix until combined. If vanilla extract is used, mix the vanilla with the eggs and add in the next step.
  3. Add the eggs, one at a time and mix until combined.
  4. Mix the salt with the flour.
  5. Add the flour in three additions. Mix for about 10 seconds after each portion or until it just comes together. Once the flour is added it is important not to overwork the dough. Be quick because you want to stop gluten protein formation.
  6. Divide the dough into 3 portions. Plastic wrap and refrigerate over night. The dough you wont be needing can be frozen at this stage. Thaw over night in refrigerator.
  7. Remove the dough from the fridge and place it on a flour dusted work bench. Beat it with the rolling pin a couple of times to flatten it. Then roll it to a thickness of 3-5 mm. Again, try to be quick and not to overwork the dough.
  8. Line the tart pan or flan ring with the dough. Let it rest for 1-2 hours in the refrigerator.
  9. Preheat the oven to 175°C.
  10. Put a piece of parchment paper on top of the dough and fill the tart pan with beans or rice.
  11. Blind bake for 20 minutes.
  12. Remove the parchment paper and the beans.
  13. Allow to cool on wire rack still inside the tart pan or ring mold until the crème d’amande is ready.
LA CRÈME D’AMANDE
  • 250g caster sugar
  • 250g almond flour
  • 250g butter, room temperature
  • 250g eggs
  • 35g all-purpose flour
METHOD: 
  1. Mix sugar and almond flour.
  2. Beat in the butter until very smooth and creamy.
  3. Add the eggs in two additions. Beat with a whisk to make the cream airy and light.
  4. Cently fold in the flour.
  5. Pipet a 1 cm thick layer of the cream into the blind baked tart shells.
  6. Bake for another 10-20 minutes. Time depends on your almond cream. Bake until the almond cream has puffed up and surface starts to get golden brown.
  7. Remove from oven and allow to cool on a wire rack still inside the tart pan or ring mold.
SERVING
Pipet a layer of crème pâtissière on top of the crème d’amande and decorate with a mixture of beautiful summer berries.

2014 Chocolate Kings Cake With Crumble

A very traditional cake we usually do every Christmas in Greece & Cyprus with a chocolate twist! The King Cake (Vasilopita in Greek or galette des rois in French),  is a New Year’s Day cake which contains a hidden coin or trinket which gives good luck to the receiver. It is associated with Saint Basil’s day, January 1, in most of Greece, but in some regions, the traditions surrounding a cake with a hidden coin are attached to Epiphany or to Christmas.

On New Year’s Day families cut the vasilopita to bless the house and bring good luck for the new year. This is usually done at the midnight of New Year’s Eve. A coin is hidden in the cake by slipping it into the dough before baking. At midnight the sign of the cross is etched with a knife across the cake. A piece of cake is sliced for each member of the family and any visitors present at the time, by order of age from eldest to youngest. Slices are also cut for various symbolic people or groups, depending on local and family tradition.  In older times, the coin often was a valuable one, such as a gold sovereign. Nowadays there is often a prearranged gift, money, or otherwise, to be given to the coin recipient.

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INGREDIENTS:

VASILOPITA:

  • 250 g. dark chocolate 72% cocoa
  • 400 g. butter
  • 300 g. brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 bulb fresh ground nutmeg
  • 400 g. almond powder
  • 10 eggs
  • 175 g. flour
  • 1 tsp. baking powder
  • Decorative nuts and bonbons

ALMOND CRUMBLE:

  • 125 g. butter
  • 150 g. brown sugar
  • 30 g. dark chocolate 72% cocoa
  • 125 g. flour
  • 50 g. almond powder

METHOD:

  1. Melt the chopped chocolate with the butter in the microwave.
  2. In a bowl add the eggs and beat with a hand blender or whisk.
  3. In another pan , place the melted chocolate with the butter , add the brown sugar , cinnamon, cloves , nutmeg , the almond powder , beaten eggs , flour and lastly the baking powder.
  4. Mix well and pour the mixture into a 28cm diameter tin, with a built bottom foil.
  5. Bake in preheated oven at 170 degrees C for 30 minutes and at 160 degrees C for another 30 minutes.

FOR THE ALMOND CRUMBLE :

  1. Melt the chocolate in the microwave.
  2. In a bowl add the butter, brown sugar, almond powder and stir briefly with an electric mixer.
  3. Add the melted chocolate and flour, continuing to stir.
  4. Take it out of the bowl and roll it out into a thin sheet of thickness 3 mm with a roller pin and place it in the fridge.
  5. When frozen cut a disc diameter smaller than the hoop of the Kings Cake.
  6. Cover the surface of the almost cooked cake with the crumble and continue baking for 15 minutes until the crumble is cooked.
  7. Garnish with decorations of your choice .

No-bake peach and almond tartlets

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INGREDIENTS:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1 cup mascarpone cheese
  • 3/4 cup 35% cream
  • 3 tbsp honey
  • 2 tbsp orange-blossom water
  • 1 tsp vanilla
  • 2 large ripe, firm peaches, peeled and diced
  • 1 tbsp granulated sugar
  • 1/4 cup slivered almonds, toasted

METHOD:

  1. Stir crumbs with butter in a medium bowl, until mixture is moist. Line 8 cups in a muffin tin with cupcake liners. Scoop a scant 3 tbsp crumb mixture into each cup. Firmly press from centre of liner to edges and up the sides until crust is even with rim. Refrigerate until firm.
  2. Beat mascarpone with cream, honey, orange-blossom water and vanilla in a large bowl with an electric mixer on medium-high until fluffy, about 2 min. Remove muffin tin from refrigerator and fill prepared crusts with mascarpone mixture up to the rim. Smooth tops. Refrigerate for about 1 hour.
  3. Stir peaches with sugar in a small bowl. Let sit until peaches soften, about 15 to 20 min. Drain liquid and stir in almonds.
  4. Unmold tartlets onto individual dessert plates. Scoop mixture over each tartlet.

Fortune Cookies

INGREDIENTS:

makes about 12 – 18 fortune cookies

for basic recipe:

  • 4 Tbspn unsalted butter
  • 150 g (¾ cup) sugar
  • 3 large egg whites
  • 60 g (½ cup) all-purpose flour

for matcha-orange blossom cookies:

  • 1 Tbspn matcha powder
  • ½ tspn orange flower water

for brown butter cookies:

  • ½ tspn almond extract

METHOD:

  1. In a small saucepan, melt the butter over medium heat. If making brown butter cookies, cook the butter until the solids have dropped to the bottom and begin to brown. Remove from heat and let cool to room temperature, but don’t let the butter resolidify.
  2. In a bowl, whisk together the melted butter, sugar, egg whites, and flour. For matcha cookies, add the matcha powder and orange flower water. For brown butter cookies, add almond extract instead. Whisk until the mixture thickens and is well-combined, with no more lumps. Cover and refrigerate for 1 hour.
  3. Preheat oven to 150° C. Prepare baking sheets lined with silicone mats. Have ready a coffee mug and a muffin tin, for shaping and cooling the cookies, and paper fortunes. Working two cookies at a time, spoon a small, scant Tbspn of batter for each cookie onto the silicone mat, leaving a few inches in between. Use the back of a spoon to spread the batter into a thin circle.
  4. Bake for 9-12 minutes, until the edges are golden brown. Remove from the oven and let cool for a few seconds. Place a fortune on the cookie, fold the cookie over in half, press the edge together lightly to seal. Then, using the edge of the mug, indent the cookie in half on the folded side of the half-circle, bringing the ends together. Place in a muffin tin to cool.

Note: for the fortunes, I used 8-pt Times New Roman font, which turned out to be a good size.

Peach Froyo and Basil Snickerdoodle Sandwiches

INGREDIENTS:
makes 10 – 12 three-inch sandwichesfor peach frozen yogurt:

  • 2 medium peaches, ripe
  • 3 Tbspn (38 g) + ⅔ cup (133 g) sugar
  • 1½ cups (345 g) whole milk
  • 2 Tbspn (15 g) tapioca starch
  • 4 Tbspn (57 g) cream cheese, softened
  • ¼ cup (134 g) light corn syrup
  • 1¾ cups (367 g) Greek yogurt

METHOD:

  1. Peel and pit the peaches. In a food processor, roughly puree the peaches, leaving very small peach bits in the puree. Measure out ¾ cup (165 g) for peach puree and stir in 3 Tbspn (38 g) of sugar. Set aside.
  2. In a small bowl, whisk together 3 Tbspn (43 g) of milk with the tapioca starch to make a slurry. Set aside.
  3. In a separate large bowl, whisk the cream cheese until smooth. Set aside.
  4. In a medium saucepan, combine the remaining (302 g) milk, (133 g) sugar, and corn syrup. Over medium heat, bring the milk mixture to a boil and let boil for 4 minutes, being very careful not to let the milk boil over.
  5. Remove from heat and gradually whisk in the starch mixture.
  6. Return the saucepan to medium heat and bring to a boil. Let cook for about 1 minute, until slightly thickened. Remove from heat.
  7. Gradually whisk the milk mixture into the cream cheese until smooth. Whisk in the Greek yogurt until smooth, then stir in the peach puree.
  8. Cover the yogurt base and chill in the refrigerator for at least 2 hours. Then freeze according to your ice cream maker’s directions. After freezing, let firm in the freezer for at least 4 hours or overnight.

for basil snickerdoodles:

  • 3 cups (383 g) all-purpose flour
  • 2 tspn cream of tartar
  • 1 tspn baking soda
  • ½ tspn salt
  • 1 cup (226 g) butter, at room temperature
  • 1½ cups (300g) + 2 Tbspn (25 g) sugar
  • 14 g fresh basil leaves, very finely chopped
  • 2 large eggs
  • 2 tspn ground cinnamon

METHOD:

  1. In a large bowl, whisk to combine the flour, cream of tartar, baking soda, and salt. Set aside.
  2. Place the butter, 1½ cups (300 g) sugar, and chopped basil leaves in the bowl of a stand mixer and beat on medium speed until smooth and creamy, about 2 to 3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add in the flour mixture, beating on low just until the flour is incorporated. Cover the dough and refrigerate for about 30 minutes, until firm.
  5. Preheat the oven to 190° C. Prepare cookie sheets lined with parchment paper or silicon mats.
  6. Combine the remaining 2 Tbspn (25 g) sugar and cinnamon in a small bowl. Using about one heaping Tbspn of dough, form a ball and roll the ball in the sugar and cinnamon mixture.
  7. Place the dough balls on the cookie sheets, leaving about 2 inches between each cookie. Do not flatten.
  8. Bake each sheet of cookies for 10 to 12 minutes, rotating the sheet halfway through the baking time. 9. Remove from the oven and place on a wire rack to let cool briefly. After about 2 or 3 minutes, use a spatula to remove the cookies from the tray. Place the cookies on a wire rack and let cool completely.
  9. for assembly. Remove the peach frozen yogurt from the freezer and let soften briefly. Scoop a spoonful of frozen yogurt onto the bottom of a cookie and top with another, pressing gently. Freeze until firm.

Note: I highly recommend seeking out good cinnamon that packs a spicy kick for these cookies because it will make all the difference.

Peach and Lemon Verbena Pie

INGREDIENTS:
makes one 8-inch deep dish pie

for pastry:

  • 3 cups (375 g) all-purpose flour
  • 2 sticks (226 g) butter, cold
  • ½ tspn salt
  • 1 Tbspn almond extract
  • 6 – 7 Tbspn water, cold

for filling:

  • 3 lb (1.36 kg) ripe but firm large yellow peaches
  • 10 – 12 lemon verbena leaves
  • ½ cup (100 g) sugar
  • ¼ cup (30 g) tapioca flour
  • 1 tspn almond extract
  • 1 large egg, separated
  • 2 Tbspn heavy cream
  • turbinado sugar, for sprinkling

METHOD:

  1. Combine the flour and salt in a bowl. Using a pastry cutter, cut the cold butter into the flour until the size of small peas. Add the almond extract and mix briefly. Gradually add the water one tablespoon at a time until the dough holds together when pressed between two fingers. There should still be chunks of butter. Do not overmix! Form the dough into a disc, wrap in parchment paper or plastic wrap, and chill for at least 1 hour.
  2. Meanwhile, peel and pit the peaches, and cut each peach into 8 slices. Toss the peach slices with the lemon verbena and sugar. Transfer the peaches to a strainer suspended over a saucepan. Let macerate for 1 hour.
  3. Remove the pastry from the refrigerator. Reserve about  ⅓ of the dough. Roll out the other ⅔ of dough on a lightly-floured surface to ⅛-inch thick. Place the dough in a 8-inch springform pan, trimming the excess. Combine the excess dough with the reserved dough and roll out to ⅛-inch thick. Return both the pan and the prepared dough to the refrigerator to chill.
  4. Preheat the oven to 220° C, with the baking rack in the bottom-most position.
  5. Transfer the peach slices to a bowl. With the juices in the saucepan, cook over medium high heat for 12 – 15 minutes, until bubbling and thickened. Pour the reduction over the peaches. Add the tapioca flour and almond extract and toss to combine.
  6. Separate the egg. Whisk together the egg yolk and heavy cream. Remove the prepared pie shell and pre-rolled dough from the refrigerator. Brush a layer of egg white on the bottom of the pie shell. Fill the pie shell with the peaches. Cut strips of the rolled dough and create a lattice pattern on top of the pie. Brush the top with the egg yolk wash, and sprinkle very generously with turbinado sugar.
  7. Bake the pie on the bottom-most oven rack for 20 minutes. When the top of the pie turns brown, place a piece of foil lightly on top. Reduce the oven to 190° C and bake for 40 more minutes, until the fruit is bubbling. Remove from oven and let cool briefly on a wire rack. Serve warm or cooled, but preferably on the same day the pie is made.