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Showing posts from March, 2011

Choux Chantilly and fresh Red Fruits

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INGREDIENTS (6 serving)   Choux dough : 100 ml milk, 100 ml water 4g salt, 8g granulated sugar 80g unsalted butter 120g all-purpose flour 3 eggs, 60g ground almonds Vanilla " Chantilly" whipped cream  : 500 ml liquid heavy cream, 50g icing sugar, 1 vanilla pod Red fruits 100g strawberries, 100g raspberries, 50g blackcurrant Icing sugar, Unsalted pistachios DIRECTIONS Preheat oven to 340°F ( 170°C ) In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil. Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly. Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot. Take off flame. Add eggs, one at a time, stirring energetically. Spoon batter into bag, pressing out excess air, and snip off one corner of plastic bag to create a quater-inch opening. Twist b

FINANCIERS "RASPBERRY ALMOND CAKES"... SO PARISIAN !

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INGREDIENTS (6 serving) 200g icing sugar 100g almond meal 65g all-purpose flour 165g unsalted butter 4 egg whites (130g) A pinch of salt 250g fresh raspberries DIRECTIONS Preheat oven to 360°F (180°C). In a saucepan, melt butter until it turns into a light brown color. be carefull of not burning it! Remove it from the stove, and deep the bottom of your saucepan into a water bath. Keep at room temperature. Sift the icing sugar. In a bowl, incorporate almond meal, flour, and salt. Combine. Add egg whites and stir with a spatula. Add  butter, and stir to combine until you get a smooth mixture.  Reserve this batter in fridge for 30 minutes. Take a silicon mould  (rectangle or muffin mould). Garnish at halfway in using a pastry bag.  Push 2 raspberries per cake in the batter. Bake for 10 to 12 minutes at 360°F Remove from oven, leave on the rack at room temperature, and w