TATINS TARTLETS BY FELDER

DSC_0753

Here is an easy recipe that will impress your guests.

The tartlets are just too cute and so delicious.

I have made a few changes to the original recipe.

Christophe Felder, and yes after Christophe Michalak (of whom I’m a super fan, several of his recipes are available on the blog) we have Christophe Felder … Married to a Christophe I seem to get attracted to this forename!

This virtuoso and sugar passionate was pastry chef at the Crillon hotel in Paris at the age of 23.

He has written numerous books including an eight hundred page « Patisserie » 

It has been translated into English as <Patisserie: Mastering the Fundamentals of English Pastry>.

 

For about 25 tartlets:

125 g sweet dough: therefore half the recipe that you can find on this blog

ref.:http://wp.me/p3pMRs-bZ

250g Royal Gala, or if you prefer, Golden delicious apples as long as you use a fruit that caramelizes well.

75 g Granny Smith apples

 

For the caramel:

100g Sugar

27.5 g butter

25 ml of water

 

For the glaze:

30g mineral water

40g sugar

2g gelatin sheet or powder

Some orange and lemon zests

 

Peel the apples, core and cut into small dices.

DSC_0734

Make a caramel by placing the sugar in a dry pan, preferably with a thick bottom.

When the caramel becomes brown and while the pan is still over heat pour the warm water and stir until reaching a smooth consistency.

Remove from heat, add the butter and mix well.

 

Place the apples in a baking dish, pour the caramel over but keep the thickened and reduced part in the pan.

pour the caramel over.

DSC_0737 DSC_0739

As seen in the photo above.

Cover with a foil and bake the apples for 30 minutes at 180 °C.

Then remove the foil and bake for another 30 minutes or until the apples are cooked and tender like “Preserve”. 

Use a silicone mold with mini half spheres or if not available, grease mini mold pies as substitute.

Fill the molds with the caramelized apples, smoothen the top well with a knife as it will sit on the biscuit and therefore must be totally flat.

Place the molds in the freezer for 1 to 2 hours.

 

Meanwhile roll the dough thinly and using a circle cutter or a small glass form 25 cookies.

Bake the cookies in a preheated oven at 180°C for 10 minutes or until the edges are golden.

Let them cool on a rack.

Melt 30g butter, and apply with a brush on the cookies, this will prevent them from becoming soft and it will keep all their

crispness.

DSC_0745

Glaze:

Boil the water, sugar, and zest.

If you are using powdered gelatin now is the time to add it and let it boil for 2 min.

If you are using a gelatin sheet soak it previously in water.

Whisk well. Strain to get rid of the zests.

Let it cool at room temperature, it will thicken.

 

The finishing touch:

 

Unmold the caramelized apples.

Keep in the fridge.

 

Remove these little wonders from the fridge 30 minutes before serving and keep at room temperature.

 

DSC_0748

Place one on each cookie.

With a brush, coat the domes of apples with the prepared glaze.

 

DSC_0764

Store in the fridge.

Remove these little Tatin from the fridge 30 minutes before serving and keep at room temperature.

MOCHA FRAPPUCCINO JUST LIKE STARBUCKS

IMG_0821

 

 

Don’t you just hate spending tons of money for a drink using milk, coffee and caramel.

Try that recipe…. So delicious

1.5 CUPS OF CRUSHED ICED

1 CUP OF MILK (I USED LOW FAT AND IT WAS FINE)

1 ESPRESSO

3 TSP OF SUGAR (MORE OR LESS DEPENDING ON PREFERENCE)

2 TABLESPOONS OR MORE OF BUTTER SALTED CARAMEL

WHIPPED CREAM

 

Add some caramel in the bottom of a tall glass as well as on the border or as you like it.

Blend all the ingredients except the caramel and the whipped cream in a blender for 45 seconds.

Pour into the glass and top off with whipped cream and garnish with caramel.

 

You will love this drink

 

As a substitute for the kids I replaced Coffee by caramel.

 

 

 

 

 

 

 

ICE COLD CUCUMBER SOUP WITH MINT serves 4

DSC_0631

A perfect recipe for the summer, fast, easy and delicious.

Also a great way to eat healthy and low calories meal.

3 Cucumbers (1250 G)

60 G OLIVE OIL

170 G SKIMMED YOGHURT If you want you can substitute with double cream

THE JUICE  OF 1 LEMON

1 GARLIC CLOVE

2 SHALLOTS

Half BUNCH OF MINT

SALT / PEPPER TO TASTE

Peel, cut into two and scoop out the seeds of the three cucumbers. Cut into large chunks and place in the bowl of your mixer. Peel and chop the garlic and shallots. Chop the mint. Add to the mixer the olive oil, youghurt, lemon juice, garlic, shallots and mint.

Seasan with pepper and salt to taste.

Mix until desired consistency and place in the fridge at least an hour before serving.

Enjoy!!!

PASSION FRUIT PANNA COTTA WITH KIWI COULIS

IMG_0470

I am sure this recipe will attract you.

This is a perfect dessert to end a meal with the acidity of the fruit and sweetness of the cream.

Preparation: 20 min.  Cooking time: 15 min.   Resting: 2h

WHIPPING CREAM 50 CL or 500 ML

CASTING SUGAR: 50 G

2 SHEETS OF GELATIN 2 G

12 PASSION FRUITS OR

170 G OF PASSION FRUIT PULP (I had in my cupboard).

 For Kiwi coulis

2 KIWIS OR MORE

Next time I will make a little more because the flavors mixture is excellent.

SUGAR (according to your taste)

 Depending of the acidity of the fruit.

For the Panna Cotta

Put the gelatin in cold water to soften.

If using powdered gelatin you add to the cream later.

Bring the cream to a boil with 50 g of sugar (except if you use pulp of passion fruit in syrup as it is sweet enough.

If using powdered gelatin whisk in and let it cook for 2 minutes while continuously whisking.

If using gelatin sheets, remove for the heat, add the gelatin and mix well.

Then poor the cream into 6 glasses and refrigerate for at least 2 hours.

Alternatively you can also use a silicon mould. In that case I leave in the Freeze and unmold  when harden.

For fruit coulis

Peel and cut thouroughly kiwis.

Blend with the desired amount of sugar.

I advise you not to over overcharge the quantity of the sugar in order to maximize the fruit flavor.

PEAR ALMOND TART

IMG_3010

This pie is absolutely gorgeous

Serves 6 to 8 people

you can use tart circle of 20 or 22 cm diameter

(It also works in 24) or a tart mould.

I used a circle of 28 cm and added an extra 20% for the filling.

I could even have increased by 25%.

Almond cream

100g butter

100g icing sugar

100g ground almonds

100g whole egg (it takes 2 or 3 eggs, beating on a fork and keep only 100g)

2 caps amber rhum (not mandidory)

Six 1/2 pears in syrup (I put 8)

Halved almonds

100g topping glossy (I took the topping in Vahine)

IMG_3140

Prepare all ingredients and most of all remove the butter from the fridge at least 1 hour before use.

Make the sweet pastry.

see the link

http://wp.me/p3pMRs-bZ

Store in refrigerator at least 30 minutes.

If the dough is too cold let it set at room temperature, as it will not roll easily.

Prepare the pears. Remove from the can and let it drain in a colander.

Roll out the dough and fold in your mould.

Prick with a fork and chill again cold covered with cling film.

In a tray with paper towels put pears and tab to remove excess syrup. Or the juice will ruin your tart while baking.

Slice the pears into thin slices and set aside.

IMG_3121On a plate  sprinkle sliced almonds and roast them in the microwave for 1 minute maximum power. remove the plate, move them and back to the mirowave for another 1 minute. Let it set. picture before and after

IMG_3074IMG_3076

almond cream

Mix the butter with a wooden spoon, when he has the consistency of a paste add the almond powder and sifted icing sugar , then vanilla extract and 2 liquid caps amber rum (if wanted).

When you get a good homogeneous texture, add the beaten eggs.

Spread the cream evenly

IMG_3006

IMG_3007

and set sliced pears with a spatula tip facing the center of the pie but close to the border. You need a shape of a sun with the last 1/2 pear in the middle.

Press gently with your fingers on the half-pear slices in order to lay each slice down.

See picture below as it is difficult to explain.

IMG_3125

Sprinkle with almonds

Bake at 170 ° C for 25 minutes or until golden pie.

Set on a wire rack.

Immediately, coat generously the top of your pie.

Christophe Michalak, world champion pastry chef, uses a good quince jam. He places it in the microwave for one minute.

Pear and quince are a good mix.

chocolate covered Marshmallow

DSC_0434

Today  your children will love the recipe and probably most your friends as well !

What do you think of a  marshmallow on a biscuit covered by chocolate?

For this I used

1 Italian meringue

1 sweet dough

minimum 300 g dark chocolate, milk or white

Here is what I used but please feel free to use whatever you like

It makes: 24 pcs of 35mm

My meringue the link below:

http://wp.me/p3pMRs-ax

For the quantities

Ground 1: 65 g sugar and 17 g of water

Ground 2: 40 g and 15 g of white sugar

 

I suggest you buy a scale spoon because it is very difficult to  quantify such a small amount.

You may very well increase the quantity of the sweets, they will surely be eaten fast but I always advise when testing a new recipe try to stick to what  it says.

You can always substitute when you already know what to expect from a recipe.

Make a sweet dough see the attached link;

http://wp.me/p3pMRs-bZ

I used half of this amount

Let it chill at least 30 min.

Roll  the dough  0.5 cm thick. With a cookie cutter make biscuits.

Bake for  fifteen minutes in a preheated oven at 180 ° C. Gaz 6

Or until edges are nicely golden. (As pictured)

Preferably cool on a wire rack.

IMG_2745

Meanwhile, prepare the meringue:

Linked above

Put the meringue in a pastry bag, I chose a round tip nozzle

but you can easily subsitute with a star tip

it will even look  prettier .


Poach on the cookies making small mountains.

If it is not perfect it is not important and rather amusing.

Children would be more than happy to help you, the pastry bag is always an attraction my house.

IMG_2749

In a preheated oven at 110 ° C

Let them dry for 15 minutes.

Place your sweets on a wire rack fairly spaced so that they be properly
fully covered

IMG_2750

To make sure I do not make a mess I placed a baking sheet under

the rack.

Melt the dark chocolate, milk or white and cover the snow hook!

I used a fairly good amount to cover them fully.

Using a wooden spoon, I tapped on the rack to remove the excess

chocolate and  get  a thin layer, I think it tastes better

IMG_2753

If you wish you can add vermicelli or colored sugar .

IMG_2755

Allow to dry at room temperature as the refrigerator will tend to put spots on the chocolate.

On the inside you will find this:

DSC_0441

Although I doubt you will have left overs but if you do make sure you do not to keep more than 24 hours, and they shall be stored in the refrigerator. 

Enjoy!!!!

It is always pleasure to read your comment.  Also do not hesitate to  ask questions I will be more than happy to answer you.

 

 

ITALIAN MERINGUE

Here is a recipe that will help you  achieving dessert, meringue, snack, candy, marshmallow.

Using a thermometer is not a luxury but mandatory.

If you follow this recipe it should give you satisfaction. if not I will be more than happy to guide through it.

dessert Sample:

 

DSC_0576

Ingredients:
For
MASS 1: 325 G CASTER SUGAR , 85 G WATER

and
Mass 2: 200 G EGG WHITE,  75 G  CASTERSUGAR

The two steps must be done simultaneously.

Whisk  egg whites to very gradually until stiff

IMG_2824

 with  sugar mass 2. Wait until you get the foam mixture before adding the sugar

IMG_2738

Cook the sugar and water mass 1-116 degrees. especially not to mix the two ingredients but it is possible to move the pan to help dissolve the sugar.

IMG_2737

Heat  sugar and water from mass 1 to 116 degrees.  Do not  mix the two ingredients but it is possible to move the pan to help dissolve the sugar.

IMG_2741

Once you reach the right temperature lower the speed of your electric whisk and add the syrup in the center next to the whisk.

IMG_2743

Then increase the speed of the robot so that the meringue cools down.

It should reach about 40 degrees.

It will take quite a long time, be patient because it is worth it.

IMG_0530

This meringue is not so sweet and a perfect  thick consistency to make beautiful decors like the picture above.

 

SWEET PASTRY

IMG_0895IMG_0900IMG_0893

A flavored delicious dough for your pies or your biscuits

It seems a bit long but so worth it.

Attached are some pictures of desserts I have made using

this dough.

Do not over knead the dough and allow time to rest.

100 GR BUTTER ROOM TEMPERATURE (mandatory)

100 G ICING SUGAR

1 WHOLE EGG

1 PINCH OF SALT

VANILLA EXTRACT or lime or any other flavor

250 G ALL PURPOSE FLOUR

For your butter if it comes from the refrigirator, do not hesitate to cut it into cubes and put it in the microwave 10 seconds low power if it is not enough to add another 5 seconds.

Mix butter and icing sugar with a spatula until you get an homogeneous mixture.

I do it with my Kenwood I use « the hook. »

 but I double or even quadruple the quantities as the food processor is big.

I then freeze the unused one.

 It is always conforting to have already homemade one when you need it.

Just let it defreeze gently in the refrigerator, or if you do not have time at room temperature, it takes about an hour.

Add the egg and continue mixing.

 to avoid finding pieces of shells I broke the egg in a ramekin that I added to the preparation.

With the food processor I use power 2 « sheet ».

You then get  a « creamy ».

Add flour, salt, flavor extract and mix until you get a ball shape.

Or use your food processor with the hook.

Form a shape and flatten it gently.

Refrigerate at least 30 minutes in cling film.

Caution: Do not overwork the dough or it will crumble.

It is also important to let the dough rest.

it avoid shrinking while  baking.

MERVEILLEUX SPECULOS FROM LILLE (meringue type)

IMG_2692

Find below the famous recipe of the « Merveilleux » de Lille a City located in the north of France. People go crazy for those cakes.

Made out of meringue and aromated with whipping cream it is a must to taste, therefore why not finish your delicious meal with an outstanding dessert easy to do

Those meringues are light and crunchy. Unlike traditional meringues it will bake at 170 degrees towards 110 for only 25 to 35 minutes.

100g egg whites temperate (room temperature at least one hour before)

(60 g of an egg or medium contains about 25 g of yellow, white and 30g 5g shell)

100g sugar

100g sifted icing sugar

1/2 capsule « Ristretto » Nespresso

100g very cold whipping cream

(Min 35% fat is essential or it will not have the Whipped consistency)

10g caster sugar

Coffee extract or half a mug « Ristretto »

(alternatively a  very strong coffee will do.

100g chocolate  70% cocoa  or biscuit  Speculos (5 spires cookies)

Some whole hazelnuts

Preheat your oven to 170 °

Start to beat your white has two speed increasing as measurement and adding powdered sugar three times to obtain tight white, which make a nice beak very brilliant.

Before the end, turn off the mixer for a second and put to maximum power

ahere is what you should achieve

IMG_2834

Image

 Add the icing sugar and Ristretto capsule folding gently with a spatula preferably silicon.

Once you get an homogeneous texture pour it into a pipping bag no nozzle needed  and lay 8cm diameter circles on baking sheet .

 If you do not have a pastry bag, use a freezer bag. You can also use a stainless steel circle 8cm diameter, dip it in a neutral oil (grapeseed or sunflower), place it to your baking tray, put the meringue using two tablespoons, and remove the circle. You will get perfect circles.

After this step lift and drop the plate several times over your working surface to flatten the meringues.Bake for 25 to 35 minutes.

As for me I draw circles 8 cm so that they are perfect. I used  the shape of Mickey Mouse as I had them before to make macaroons shaped

as Disney characters

Image

Meringues poached

Image

Meringues out of the oven

Image

Personally I prefer 25 minutes because they remain soft inside but you will not be able to sotre them for long.

Baked for 35 minutes they can be stored 3 weeks in a air tight container .

They should be lightly colored on the outside, white on the inside and crunchy.

Let them cool on a wire rack.

Meanwhile, remove the cream from the refrigerator, it should be very cold.

Whip the cream, adding 10g of sugar and coffee extract (or half cup coffee).

(this could be done the day before, which helps your organization at a dinner with guests).

For the  speculos:

Buy  cookies in your favorite grocery store. Put them in a freezing bag with a wooden spoon or a meat tenderizer hammer

it to get the crumbs. Or you can also buy already crumbs one could be found in some culinary websites or specialized shops.

For chocolate meringues:

Take your chocolate and make a sharp chips by pressing with the palm of your hand on your knife blade.

You will then get great chocolate chips

On a plate  put chocolate chips or broken Speculos.

To roast the hazelnuts you have three possibilities:

1 / Bake for 10 minutes at 150 °,

2 / microwave maximum speed for a minute. And repeat the moving in each time.

This should not take more than 3 minutes.

3 / as the picture attached to the dry frying pan, over high heat. I prefer this way but we must be cautious and stir the frying pan from time to time.

IMG_2688

In a cloth rub hazelnuts  to remove the skin. Then crush them with a knife.

Now is the finishing touch, put some cream on top of one meringue, add some hazelnut on top and cover with a another meringue.

Then, using a spatula, cover well whipped meringue coffee and generously sprinkle the chocolate chips.

let it refrigerate, they can be stored 24 hours in the refrigerator or you can freeze them. Just let it  in defreeze gently several hours in the refrigerator.

Enjoy!

TARTE TATIN by MICHALAK



Recipe for 8 people:

The mould used 20 cm diamter
(my Tatin mold was 32cm therefore I mutiplie recipe by 11/2)

1 liter of water
1 kg of butter
1 kg of caster sugar
8-10 apples Royal Gala or Golden or Grey Canada
200 gr of caster sugar for the caramel
1 pastry disc 20 cm in diameter (about 200g), purchased from the pastry
1 jar of apple jelly or if you do not do as I do and I used a bag to render brilliant pie
1 jar of thick whipping cream, or a very good ice cream as fabulous as Robuchon’s recipe.
Step 1: Cooking apples
1. Peel, core and cut apples into four
2. Boil 1 liter of water with 1 kg of butter and 1 kg of caster sugar in a large saucepan
3. Dip apples
4. Poach the apples ten minutes to see 15 minutes and emerge them with a slotted spoon or a spider.
Step 2: Make a caramel
1. Cook slowly 200 gr of caster sugar in a dry pan until dissolved and caramel colored
2. Pour into a mold 20 cm diameter and 4 cm high. or better tatin pan but it is quite expensive.
3. Let it cool down.
Step 3: Cooking
1. Roll out the dough to the shape of your dish and prick with a fork, then let it rest in the refrigerator covered by plastic wrap.
2. Arrange the apples in the pan
3. Place the pastry disc over apples and pinch the dough on the rim of the mold to prevent it to retract
4. Bake for 30 minutes at 180 °
Step 4: Finish
1. Melt the apple jelly
2. Wait 10 minutes and unmold the Tatin
3. brush the hot apple jelly
Serve warm with a very cold whipping cream or with ice cream as I mentioned above
 The contrast is amazing!

HOMEMADE GINGERBREAD COOKIES YOU WILL LOVE IT!









Gingerbread house
175 g flour
1,5 tsp bicarbonate of soda
I pinch of salt
1 teaspoon of ginger powder
1 teaspoon of cinnamon powder
65 g unsalted butter, cut into pieces
75 g caster sugar
30 ml honey
1 egg yolk
Mix together flour, baking soda, salt and spices.
Mix the butter and add to mixture until you reach a crumble mixture.
You may use an electric mixer.
Add the sugar, honey and egg yolk.
Mix until the consistency of a firm dough.
Knead it and put it in cling film.
Store at least 30 minutes in the refrigerator before use.



Above the picture of the buffer I used.
It is really nice and very easy to use.
 I suggest you first use the buffer and then the cookie cutter.
The finish is nicer and especially neat.
Cook  at 180 degrees for about 12 min.
Keep in mind they tend continue cooking.

TAGADA STRAWBERRY MOUSSE


This mousse will be perfect for your children and big hit adults with sweet tooth.
 Very easy to make, no doubt a must!

SERVING 4 OR SMALL 6 SERVING GLASSES
100 GR  STRAWBERRY TAGADA (20 PIECES)
400 ML OF WHIPPING CREAM
In a large bowl add half of the cream and refrigerate.
Heat over low heat the remaining cream therefore 200 gr.
Add strawberries and allow to melt, stirring occasionally with a spatula.
Poor in a gratin dish to cool faster.


I then put in my fridge over a cooling rack. Make sure not to have food too close to it, as the heat will spoil it.
Whip the cream left in the fridge.
Do not get a very thick texture.
I start the electric whisk at speed.3 and then 5.
It allows your mousse to get airy more easily.
When the unit cream / strawberry Tagada reaches a temperature of 20 degrees maximum pour this mixture over the cream.
Mix gently with a spatula until you reach a good homogenious texture.
Let cool at least two hours.
Enjoy!

for those who do not know what sweet it is.
the picture is below. Prefer the Brand Haribo


CHOCOLATE CHIP MINT ICE CREAM



Here is an ice cream recipe which I think you cannot resist.
As long I  you love mint of course!
Let me know what you think.
I tasted a wonderful sorbet in a pastry shop in Noirmoutier, in the west of France.
I wanted to create the same flavors.
I almost succeeded only it is an Ice cream and not a sorbet.
But in a lighter way.
My husband almost eat 3/4 liter in one night!
650 ML SEMI-SKIMMED MILK
100 ML  WHIPPING CREAM
180 ML  MINT SYRUP
4 EGG YOLK
SOME CHOCOLATE 70%  CHIPS OF CHUNK 
Mix the eggs with milk. Add mint.
Pass trough a strainer to get rid of the egg impurity.
Whisk cream until consistency of a foam.
Remain cautious do not to whisk too much otherwise it will be very difficult to mix and have homogeneous texture.
Refrigerate for at least 1 hour.
Turn on the ice cream maker and let it run for 40 minutes.
Mix in the chocolate.
Place in freezer for 2 hours before serving