For 8 people
- 45g Sugar
- 50g egg whites
- 35g egg yolks
- 45g flour
- Beat the egg whites, gradually adding the sugar until fluffy.
- Towards the end of the mixing turn the speed to low
- Add the flour gently.
- 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)
For the cream patisserie:
- Crème pâtissière
- 250ml milk
- 1 yolk
- 50g sugar
- 25g custard powder
- ½ vanilla pod
- Heat the milk with the vanilla.
- Beat the egg yolk and sugar together and add in the custard powder.
- When the milk comes to boil add a little bit of the warm milk into the egg sugar mixture mixing well.
- Pour all of the mixture back in the pan and cook until boiling.
- 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
- Put water and sugar to bake at 121°.
- Remove and pour on the beaten egg yolk at full speed.
- Add butter in small pieces until the mixture becomes creamy smooth.
- Mix the custard in a bowl with a whisk and add the butter cream.
- 35g water
- 35g sugar
- 15g brandy raspberry
- Cut the cake into 2 through the middle
- Wet the first piece with the syrup
- Spread a thin layer of cream mousseline about 1/3 on top.
- Wash and remove stems from the strawberries and add them.
- Spread cream again filling the gaps
- Place the second piece of biscuit. Moisten with the rest of syrup
- Smooth with cream and let it firm
- Place almond paste on top which was rolled by a rolling pin, and pour a drop of strawberry jelly.
- Garnish with fresh strawberries
Makes about 20 truffles
- 200g of good quality dark chocolate (at least 70% cocoa) – broken into pieces
- 1/4 cup raisins – chopped
- 1/4 cup rum
- 1/2 cup heavy cream
- 1 1/2 tbsp unsalted butter
- 1 tsp vanilla paste (or 1 tsp of vanilla extract)
- 1 tsp of strong espresso or instant coffee granules (optional)
- 2 tbsp of cocoa powder
- Cocoa powder
- Finely chopped nuts (walnuts, hazelnuts, pecans or almonds)
- Shredded coconut
- Spices like cinnamon, cayenne pepper, orange zest, etc
- In a bowl, soak the raisins in rum for one hour (at room temperature).
- In a saucepan, over low heat, bring the cream to a simmer. Then add the butter and stir with a plastic spatula until melted.
- Next, add the chopped chocolate, and when it begins to melt, turn the fire off and continue to stir until the chocolate is completely melted (be careful not to burn the chocolate).
- Then mix in the cocoa powder, vanilla paste, and espresso, and stir until smooth. Finally, stir in the raisin rum mixture, and transfer to a bowl.
- Once the chocolate ganache has cooled on the counter, cover the bowl and place it in the fridge. Chill for an hour until the ganache is firm.
- Lay out a sheet of non-stick baking paper. Prepare coatings in separate bowls. With your palms or a small spoon, form the chocolate into balls, then roll each one in the coating and place them on the baking paper. Transfer the truffles, along with the baking paper, to an airtight container and refrigerate.
- Truffles can be refrigerated for a couple of weeks or for a few months in the freezer. Before serving, let the truffles sit at room temperature for about 30 minutes.
Tips on making truffles:
– It’s important to keep the ganache mixture cool after it is removed from the refrigerator, so it doesn’t melt too much when you are forming the balls and coating them. Try placing the small bowl of ganache on top of a bigger bowl layered with ice. (Also, coat your hands with some cocoa powder to prevent your warm fingers from melting the chocolate)
– If the ganache gets too soft for shaping, just pop the ganache back in the freezer for five minutes. If you are making a bigger batch, divide the ganache into separate containers.
makes ~50 small macarons or 20-30 large macaroons
for macaroon shells*:
- 200 gr powdered sugar
- 120 gr blanched and slivered almonds
- 20 gr unsweetened dried coconut flakes (not the sugared kind!)
- 30 gr granulated sugar
- 100 gr egg whites, at room temperature
- 1/4 tspn cream of tartar
- 1/8 tspn coconut extract
- 1/8 tspn rose extract
- Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.
- Combine the powdered sugar, almonds, and dried coconut flakes in a food processor and grind until a fine powder. Sift thoroughly through a fine mesh strainer and set aside.
- In a small bowl, have ready the granulated sugar.
- In a separate mixing bowl, combine the egg whites and the cream of tartar. Using a balloon whisk, quickly stir the mixture until the entire surface is covered with foam. Then, start whisking the egg whites, gradually adding in the granulated sugar once the egg whites are very frothy. Whisk until you reach glossy, almost-stiff peaks.
- Gently fold the sifted almond and powdered sugar mixture into the egg whites in two to three stages, adding the coconut and rose extracts as you go. Mix just until the ingredients are incorporated and the batter slowly re-absorbs peaks. Do not overmix!
- Transfer the macaroon mixture to the prepared piping bag and pipe rounds on the lined baking sheets. Tap the baking sheets on the table a few times to release air pockets.
- Rest the macaroons for at least 30 minutes (and up to 60), until the outside shells are no longer tacky and sticky to a light touch.
- Preheat oven to 145 degrees C, with the oven rack in the bottom third of the oven.
- Bake the macaroons in the oven, one sheet at a time, for 24-28 minutes total, rotating the sheet half-way through the baking time to insure even baking.
- Remove from oven and let cool.
*Note: the resting and oven temperature and times are adjusted to what works in my kitchen and oven (which, to my knowledge and according to two oven thermometers, is quite accurate). Please note that you may have to adjust according to what works in your kitchen and oven.
for coconut-rose chocolate ganache:
- 1/2 cup coconut cream (see note below)
- 1 Tbspn butter
- 1 tspn rose water
- 2 tspn corn syrup
- 4 oz. dark chocolate, chopped
- In a small saucepan, combine the coconut cream, butter, rose water, and corn syrup. Bring to a simmer.
- Once the coconut cream mixture is simmering, remove from heat and add the chocolate. Whisk until smooth.
- Let cool completely, and use to fill macaroons.
- Once the macaroons are filled, let them “cure” in an airtight container in the refrigerator overnight before serving.
Note: for coconut cream, skim the cream off the top of a can of coconut milk. A little bit of milk is okay.