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

 

 

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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 .

Chocolate Pecan Tart / Bourbon-Pecan Tart with Chocolate Drizzle

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Taking the Pecan Tart a step further and what’s the best thing to use? Of course Chocolate.

Below you will find 2 versions one with just Chocolate & Maple Syrup and the second version is with Bourbon. Choose whichever you prefer 🙂

VERSION 1

CHOCOLATE PECAN TART & MAPLE SYRUP

INGREDIENTS:

  • 375g pack shortcrust pastry (might be easier than making your own pastry)
  • a little flour, for dusting
  • 185g dark chocolate or semi-sweet chocolate if you like it sweet!
  • 50g salted butter
  • 4 eggs, beaten
  • 200ml maple syrup
  • 200g whole pecan nuts

METHOD:

  1. Heat oven to 180C/160C fan/gas 4.
  2. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden.
  3. Remove from the oven and cool.
  4. Melt the chocolate and butter together in a large bowl over a pan of simmering water.
  5. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts.
  6. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set.
  7. Cool and serve with vanilla ice cream or double cream.

VERSION 2

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BOURBON-PECAN TART WITH CHOCOLATE DRIZZLE

INGREDIENTS:

  • 1 cup packed light brown sugar
  • 3/4 cup dark corn syrup
  • 3 tablespoons all-purpose flour
  • 2 tablespoons bourbon
  • 2 tablespoons molasses
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 2/3 cup pecan halves
  • 1/2 (425g) package refrigerated shortcrust pastry
  • Cooking spray
  • 1/2 ounce/15g bittersweet chocolate, chopped (or more)

METHOD:

  1. Preheat oven to 180°C.
  2. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
  3. Roll dough into a 13-inch circle; fit into a 20-22cm removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust.
  4. Bake at 180° for 45 minutes or until center is set.
  5. Cool completely on a wire rack.
  6. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute or melt over bain-marie. Stir until smooth.
  7. Drizzle chocolate over tart.

Salame di Cioccolato – Italian Chocolate Salami

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INGREDIENTS:

  • 1 stick unsalted butter
  • 2 egg yolks
  • 1 cup sugar
  • 1 cup cocoa
  • 4 tbs orange liqueur, such as Triple Sec or Grand Marnier
  • 7 oz tea biscuits and/or plain butter cookies
  • 3 oz chopped pistachios
  • 2 tbs chopped bittersweet chocolate
  • powdered sugar, for decoration

METHOD:

  1. Break cookies into a large bowl and sprinkle with ½ the Grand Marnier, set aside.
  2. In a bowl, vigorously mix egg yolks with sugar until the mixture turns thick and the sugar is fully incorporated. Set aside.
  3. Meanwhile, heat the butter over low heat. With the back of a spoon smash the butter as it softens and begins to melt. Remove from heat as soon as the butter starts to liquify. Stir to combine.
  4. Next combine the broken cookies, butter and sugar mixture. Add the remaining ingredients and stir well to combine. The chocolate mixture will be sticky a bit messy to handle.
  5. Lay out a long sheet of wax paper or plastic wrap on a hard surface, about 18 inches long. Roll the mixture onto the wax paper and shape into a salami shape length wise to the paper. Mold salami to the desired length and thickness, somewhere between 2-3 inches. Bring salami to one side of paper and roll paper around log gently but firmly, twist ends similar to that of a salami.
  6. Refrigerate for at least 2 hours, or overnight.
  7. When ready to serve, unwrap the salami and lightly roll it in powdered sugar to give it a look of aged salami.
  8. Keep refrigerated.

Note: Salami will be very firm when cutting slices, so its best to take it out of the refrigerator a few minutes before serving. Entire salami can be cut into slices and refrigerated to make it easier to serve later. Or if entertaining, salami can be presented whole and guests can cut their own slices.

Coffee & Walnut cake

Coffee & walnut cake

INGREDIENTS:

  • 250g pack softened butter, plus extra for the tins
  • 100ml strong black coffee (made with 2 tbsp coffee granules), cooled
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 85g walnuts, 2 tbsp roughly chopped, the rest finely chopped

For the filling

  • 100g icing sugar, sifted, plus a little extra for dusting
  • 150ml double cream
  • 100g mascarpone, at room temperature

METHOD:

  1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm round cake tins and line with baking parchment. Set aside 1 tbsp of the coffee for the filling.
  2. Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
  3. Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

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.

Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

INGREDIENTS:

Crust:

  • 2 cups crushed Oreo
  • 3 tbsp unsalted butter

Cheesecake:

  • 3 packs cream cheese, softened
  • 2/3 cup powdered sugar
  • 3 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavoured gelatine
  • 1/4 cup hot water
  • 6 pcs Ferrero Rocher, roughly chopped

Toppings:

  • 4 heaping tbsp Nutella
  • 2-3 tbsp milk
  • 2 tbsp confectioners sugar
  • 8 pcs Ferrero Rocher
  • Chocolate shavings

METHOD:

  1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
  3. Chill in fridge for around 20 minutes.
  4. Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
  5. Dissolve gelatine in hot water then let it cool for a while.  Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  6. Now add thickened cream and chopped Ferrero then fold until it’s evenly mixed.
  7. Pour over the prepared crust.
  8. Top it with the Ferrero Rocher and chocolate shavings. Refrigerate for at least 6 hours before serving.
  9. Before serving drizzle melted Nutella on top then serve.
  10. Place Nutella, confectioners sugar and milk in a double boiler, stir until sauce becomes runny add more milk if required.