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

 

 

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.

Everything but the kitchen sink cookies

INGREDIENTS:

makes nine 6-inch cookies 

  • 2 1/4 cups (320 gr) AP flour
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn salt
  • 2 tspn finely ground Turkish coffee
  • 1 cup (8 oz) unsalted butter, at room temperature
  • 3/4 cup (120 gr) dark brown sugar
  • 1 cup (200 gr) white sugar
  • 1 1/2 Tbspn dark molasses
  • 2 eggs
  • 2 Tbspn cream or milk
  • 1 Tbspn vanilla extract
  • 4 cups of mix-ins: 1 cup each of pretzels (chopped), Butterfingers (chopped), marshmallows, dark chocolate chips

METHOD:

  1. Preheat oven to 180 degrees C. Prepare baking sheets lined with silpats or parchment paper.
  2. Whisk to combine the AP flour, baking powder, baking soda, salt, and finely ground Turkish coffee. Set aside.
  3. In a separate bowl, cream the butter until light, about 2 minutes. Gradually add the sugars and mix until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed. Add the molasses to the butter and beat until combined. Add the eggs one at a time, beating well after each addition. Beat in the milk and vanilla extract. In two stages, beat in the flour mixture on low until thoroughly combined. Fold in the mix-ins.
  4. Scoop the dough into large rounds onto the prepared cookie sheets, about two cookies per half-sheet baking pan. Leave ample room between each cookie. Dip your fingers in water and lightly spread out and press the dough into a circle.
  5. Bake for 12-15 minutes, until the edges are lightly browned. Remove from oven and let cool on a wire rack.

Note: If you don’t have Turkish coffee, substitute with finely ground regular coffee and a pinch or two of ground cardamom.
Note: This recipe can support up to four cups of mix-ins. Feel free to mix in anything you can think of or have in your cabinets: potato chips, nuts, dried fruits, chopped candy bars, cereal, last year’s Halloween candy, next year’s Halloween candy…. The sky’s the limit!

Dark Chocolate Chip and Currant Biscotti

INGREDIENTS:

makes ~60 cookies according to Lebovitz (I got ~40)

  • 350 gr AP flour
  • 1 tspn baking powder
  • 100 gr white granulated sugar
  • 100 gr dark brown sugar
  • 3 large eggs
  • 1 tspn vanilla extract
  • 1 1/2 cups bittersweet chocolate chips
  • 1/2 cup dried currants

METHOD:

  1. Preheat oven to 180 degrees C. Prepare a baking sheet lined with parchment paper or a silpat.
  2. Whisk to combine the flour and baking powder in a bowl. Set aside.
  3. In the bowl of a stand mixer, combine the eggs, white sugar, dark brown sugar, and vanilla extract. Using the whisk attachment, whisk on medium high for about five minutes, until the batter has considerably thickened.
  4. Gently fold the flour into the egg mixture.
  5. Add and gently mix in the chocolate chips and dried currants.
  6. On a lightly-floured surface, divide the dough into two portions. Shape each portion into a log about three inches in diameter, and transfer the logs to the prepared baking sheet, allowing a few inches in between the logs because they will spread in the oven. Wet your hands lightly with water and smooth the outsides of the dough logs.
  7. Bake for 20 minutes, rotating the baking sheet once halfway through baking, until the logs are lightly golden brown. Remove from oven and let cool on the baking sheet for about 10-15 minutes.
  8. Decrease the oven temperature to 150 degrees C.
  9. Transfer the logs to a cutting board and using a sharp, serrated knife, slice the logs into ~3/4″ pieces. Transfer the pieces, cut-side up back onto the lined baking sheet.
  10. Bake the cookies again for 15-20 more minutes, rotating once half-way through baking. Remove cookies and let cool on a wire rack. Cookies will continue to harden when cooling.  Store in an airtight container.

Hazelnut Plum Tarts

INGREDIENTS:

makes six 4-inch tarts

  • 255 g (2 cups + 2 Tbspn) AP flour
  • 80 g (1/2 cup) hazelnuts
  • 1/2 tspn Turkish coffee
  • 1/4 tspn ground cardamom
  • 1 tspn baking powder
  • 1/4 tspn sea salt
  • 2 sticks (1 lb) butter, at room temperature
  • 2 egg yolks
  • 150 g (3/4 cup) sugar
  • zest of 1 orange
  • 1/2 tspn hazelnut extract
  • 1/2 tspn vanilla extract
  • 1 Tbspn orange juice
  • 4 – 6 small plums
  • turbinado sugar

METHOD:

  1. Preheat oven to 180° C. Lightly grease the inside of six 4-inch tart molds. Set aside.
  2. In a food processor, combine the flour, hazelnuts, Turkish coffee grounds, ground cardamom, baking powder, and salt. Process until the hazelnut is finely ground.
  3. In the bowl of a stand mixer with the paddle attachment, cream the butter for 2 to 3 minutes, until light and fluffy.
  4. Meanwhile, rub the orange zest into the sugar with your fingertips. Slowly add the sugar into the butter, creaming thoroughly until well-incorporated and aerated. 5. Add the egg yolks one at a time, beating well after each addition. Then add the hazelnut and vanilla extracts and the orange juice. Beat well.
  5. Add the flour mixture to the butter mixture in two stages, beating until combined and until a smooth dough forms.
  6. Divide and press the dough into the prepared tart pans. Slice the plums and arrange the slices on top of the dough, pressing down lightly. Sprinkle with a healthy amount of turbinado sugar.
  7. Bake the tarts for 25 to 30 minutes, until the edges are golden brown. Remove from the oven and let cool on a wire rack for at least 20 minutes before unmolding from the tart tins.