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 .

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.

Cinnamon Apple Macaroons with Apple Butter Buttercream & Tart Green Apples

INGREDIENTS:

Apple Butter
makes ~20 oz. apple butter, far more than you’ll need for apple butter buttercream, but delicious to have around for other uses!

  • 2 lbs. apples, peeled, cored, and in chunks
  • 4 cups unfiltered apple juice
  • 1/2-2/3 cup light brown sugar*
  • 1 tspn cloves
  • 1 tspn ground cinnamon
  • juice of half a lemon

METHOD:

  1. In a large pot over medium high heat, combine the apples and apple juice and cook until the apples are completely tender, about 15-25 minutes, depending on the size you chop the apples. If a foam forms, you may skim it off if desired.
  2. Remove the pot from the stove and let cool briefly. Puree the apples and apple juice in a food processor or blender until completely smooth.
  3. Return the puree to the pot and add the brown sugar, cloves, cinnamon, and lemon juice.
  4. Return the pot to heat and simmer on medium/medium-low heat, trying to maintain 105 degrees C. Cook for 1-2 hours, stirring regularly, until mixture really thickens and darkens and bubbles/splatters. Remove from heat when desired consistency is reached.

*Add only 1/2 cup sugar for a less-sweet apple butter. I used 2/3 cups sugar and while still really good, it was a little on the sweet side for me.

Cinnamon Apple Macarons
makes ~50 small macarons or 20-30 large macarons
INGREDIENTS:
for macaroon shells*:

  • 200 gr powdered sugar
  • 120 gr blanched and slivered almonds
  • 10 gr freeze-dried apple
  • 1 heaping Tbspn ground cinnamon
  • 1/2 tspn green powered food coloring, if desired
  • 30 gr granulated (superfine, opt) vanilla sugar
  • 100 gr egg whites, aged 1-2 days at room temperature or a week in the refrigerator, at room temp
  • 1/4 tspn cream of tartar

METHOD:

  1. Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.
  2. Combine the powdered sugar, almonds, dried apple, cinnamon, and green food coloring, if using, in a food processor and grind until a fine powder. Sift thoroughly through a fine mesh strainer and set aside.
  3. In a small bowl, have ready the granulated vanilla sugar.
  4. 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 vanilla sugar. Whisk until you reach glossy, almost-stiff peaks.
  5. Gently fold the sifted almond and powdered sugar mixture into the egg whites in three to four stages, just until the ingredients are incorporated and the batter slowly re-absorbs peaks.
  6. Transfer the macaroon mixture to the prepared piping bag and pipe rounds on to the lined baking sheets. Tap the baking sheets on the table a few times to release air pockets.
  7. 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.
  8. Preheat oven to 150 degrees C, with the oven rack in the bottom third of the oven.
  9. 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.
  10. 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 apple butter buttercream:

  • 3 egg yolks
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 cup butter, at room temperature
  • 1/3 cup apple butter

METHOD:

  1. Whip the egg yolks until light and shows definitive streaks when you move your whisk through them.
  2. In a small saucepan, combine the sugar and water and stir until the sugar is completely wet. Cook over medium high heat, without stirring, until the sugar reaches 114 degrees C. Immediately remove from heat and (carefully!) gradually pour into the egg yolks while whisking, being careful not to hit the whisk wires.
  3. Continue whipping the egg yolks on medium high until the the outside of the bowl is no longer hot or warm to the touch.
  4. Add the butter in while beating, one tablespoon at a time.
  5. Once the butter is incorporated, beat in the apple butter. Use immediately to fill the macaroons (or, if you refrigerate the buttercream, bring to room temperature and beat to restore texture before using).

for assembly:

  • 1 small tart green apple, in small, thin chunks (thick enough to still have crunch, though!)
  • lemon juice
  • ground cinnamon

METHOD:

  1. Toss the apple chunks with a light coating of lemon juice. Then, sprinkle with cinnamon.
  2. Fill the macaroons with the apple butter buttercream and apple chunks. Let the macaroons “cure” in an airtight container in the refrigerator overnight before serving.

Chai Tea Sandwich Cookies

Vanilla cardamom cookies
INGREDIENTS:

  • 2 1/2 cups AP flour
  • 3/4 tspn salt
  • 1/2 tspn baking powder
  • 1 heaping Tbspn ground cardamom (or more, if you want extra spicy cookies)
  • pinch of freshly ground black pepper
  • 2 sticks butter
  • 3/4 cup sugar
  • 1 large egg
  • 2 tspn vanilla
  • vanilla sugar, optional (recipe found below)

METHOD:

  1. In a bowl, combine the flour, salt, baking powder, cardamom, and black pepper. Set aside.
  2. In a mixing bowl, beat butter and sugar until light and fluffy, about 2-3 minutes on medium.
  3. Mix in the egg and vanilla to the fluffed butter and sugar.
  4. Gradually add the dry ingredients in two batches and mix until combined.
  5. Wrap the dough in 2-3 separate portions in parchment paper and freeze until firm, about 1 hour.

Meanwhile, make the filling:
Darjeeling tea filling
INGREDIENTS:

  • 1/2 cup whole milk
  • 4-5 Tbspn loose leaf Darjeeling tea
  • 1/4 cup butter, at room temperature
  • 1/4 cup veggie shortening
  • 2 cups sifted powdered sugar

METHOD:

  1. In a small saucepan, combine milk and Darjeeling tea.  Bring to almost a boil.
  2. Remove the milk from heat, cover and let steep for 10 minutes.
  3. Return the milk to heat and simmer until the liquid reduces by about a half or more.  Let cool.
  4. In a mixer, beat butter and shortening for about 2-3 minutes on medium.
  5. Add milk tea and gradually mix in powdered sugar.
  6. With mixer on high, beat for 2-3 minutes until light and fluffy.

Baking and assembling:

  1. Preheat oven to 180 degrees C.
  2. Take one portion of dough out of the freezer at a time. Roll out dough between two pieces of parchment paper or on a floured surface until about 1/4″ thickness. Use a cookie cutter to cut out shapes.
  3. Place prepared dough on a pan with a silpat or sheet of parchment paper. If using, sprinkle each piece with vanilla sugar.
  4. Bake cookies for ~15-18 minutes, rotating once half-way through.
  5. Remove cookies and let cool.
  6. Fill a pastry bag with the filling and pipe a small amount on a cookie.  Sandwich the filling with another cookie and gently press down.

for vanilla sugar:

  1. Fill a clean jar with sugar.
  2. Split open a vanilla bean and scrape the seeds into the sugar in the jar.  Mix.
  3. Bury the vanilla bean in the sugar as well.
  4. Seal the jar tightly and keep in a cool, dark place for at least 1 week until the sugar absorbs the vanilla fragrance.

Chocolate Explosion Cheesecake

INGREDIENTS:

Crust:

  • 2 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/3 cup butter, melted

Chocolate Layer:

  • 6 (1-ounce) squares semisweet chocolate
  • 6 tablespoons butter
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour

Cheesecake Layer:

  • 1/2 cup caramel syrup
  • 1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream

Chocolate Ganache:

  • 6 (1-ounce) squares semisweet chocolate
  • 4 tablespoons heavy whipping cream

METHOD:

  1. Preheat the oven to 150 degrees C.
  2. For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.
  3. For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.
  4. For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.
  5. In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake until the cake is cracked and browned around the edge, about 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.
  6. For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.

Passionfruit and Espresso Tosca Cake

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INGREDIENTS:
makes one 9-inch round cake
or one 6-inch octagon and four 3-inch hexagonsfor cake

  • 58 g whole milk
  • 75 g passionfruit purée
  • 5 Tbspn (71 g) unsalted butter
  • 150 g all-purpose flour
  • 1 tspn baking powder
  • ½ tspn baking soda
  • ¼ tspn salt
  • 3 large eggs
  • 150 g sugar
  • 1 tspn vanilla extract

for topping

  • 150 g sliced almonds, toasted
  • 9 Tbspn (125 g) unsalted butter
  • 125 g light brown sugar
  • 50 g whole milk
  • ½ tspn salt
  • 1 tspn espresso powder
  • 1 vanilla bean, optional
  • flaked sea salt
METHOD:
  1. for cake. Preheat oven to 165° C. Grease one 9 x 3-inch pastry ring (or equivalent) and place on a parchment or silicone-lined baking sheet. Set aside.
  2. In a bowl, stir to combine the milk and passionfruit purée. Set aside.
  3. In a small, light-colored saucepan, melt the butter. Continue cooking until the solids drop to the bottom and the butter turns golden brown. Remove from heat and let cool to room temperature.
  4. Meanwhile, sift together the flour, baking powder, baking soda, and salt. Set aside.
  5. Suspend a mixer bowl over a pan of simmering water. Whisk the eggs, sugar, and vanilla extract in the mixer bowl until warm to the touch. Remove from the simmering water and continue whisking on high, until the mixture falls from the whisk in thick ribbons.
  6. In three additions, gently fold in the flour mixture, alternating with the passionfruit and milk mixture. Finally, fold in the melted browned butter, mixing just enough to incorporate the butter. Do not overmix.
  7. Immediately transfer the batter to the prepared pastry ring. Bake for 25 to 30 minutes until golden and set.
  8. for topping. When 15 minutes have passed in the baking time, start the topping. In a saucepan, combine the sliced almonds, butter, brown sugar, milk, salt, and espresso powder. Split the vanilla bean lengthwise, scrape the seeds into the saucepan, and add the pods. Cook over medium heat until the butter and sugar melts, then keep cooking for a few minutes longer, stirring frequently, while the mixture bubbles and thickens slightly. Remove from heat and remove the vanilla pods.
  9. Increase the oven to 200° C. Remove the cake from the oven and top with the prepared almonds, smoothing with the back of a spoon. Place the cake in the top third of the oven and bake for 8 to 10 minutes longer, until the glaze is dark brown and bubbling. Remove from the oven, sprinkle with a small amount of flaked sea salt, and let cool completely on a wire rack. To remove, slide a knife along the inner edge of the ring before lifting the ring off carefully.