🍰SWEET DREAM🍰

From cabbage to vanilla cream to chocolate pie, pasta de nata, it's hard to resist a pastry. This complex preparation sometimesand composed of generally sweet dough gives succulent desserts: cakes, pastries, puff pastries. Pastries of all styles have something to salivate the child in you! Cook our classic recipes and original pastry or dare and discover the delicacies Moroccan, French, Italian, and even Portuguese. With your whips!

Gâteau forêt-noire

Preparation : 4h45minutes
2hours
Baking 45minutes
Fridge 2h

Ingredients:

CHOCOLATE CHIFFON CAKE

• 225 g (1 3/4 cup) cake and pastry flour
• 150 g (1 cup) icing sugar
• 60 g (1/2 cup) of Dutch cocoa powder
• 8 ml (1 1/2 teaspoon) baking powder
• 1 ml (1/4 tsp) salt
• 250 ml (1 cup) of coffee at room temperature
• 1/2 cup (125 mL) vegetable oil
• 5 eggs separated, at room temperature
• 3 ml (1/2 teaspoon) cream of tartar
• 1/4 cup (55 g) granulated sugar

CHERRIES

• 500 ml (2 cups) sour cherries, pitted
• 225 g (1 cup) icing sugar
• 125 ml (1/2 cup) of water
• 2 cinnamon sticks
• 30 ml (2 tablespoons) of cornstarch
• 45 ml (3 tablespoons) kirsch, gin or cherry brandy (optional)

💡Advice💡
It is possible to use frozen pitted cherries since fresh tart cherries are hard to find and unpleasant to pitting.


FOUETTED GANACHE

• 1 cup (250 mL) whipping cream
• 150 g (5 oz) of bittersweet chocolate, in pieces

FRIENDLY CREAM GLAZE

• 500 ml (2 cups) whipping cream
• 1/2 package of cream cheese, softened (about 250 g)
• 150 g (1 cup) sifted granulated sugar
• 8 ml (1 1/2 cups) vanilla essence or vanilla bean pas
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• 15 mL (1 tablespoon) kirsch, gin or cherry brandy (optional)
• 30 mL (2 tablespoons) instant skim milk powder
• Chocolate shavings and candied cherries to decorate

Preparation :

FOR THE CHOCOLATE CHIFFON CAKE:

Preheat oven to 325 ° F (160 ° C). Line the bottom of three 20 cm (8 ") round molds with parchment paper. Do not grease them.

In a large bowl and with an electric mixer or in the bowl of a stand mixer with the whisk, sift the flour, icing sugar, cocoa powder, baking powder and salt.

Add coffee, oil and egg yolks and beat at high speed until the mixture is thick and shiny (it will look like chocolate pudding).

In another bowl, whisk the egg whites and cream of tartar until the mixture is frothy, then gradually pour the sugar and continue whisking until stiff peaks are obtained. With a spatula, mix one-third of the egg whites with the chocolate dough, then the remaining two-thirds.

Pour the batter into the prepared mussels and bake for about 30 minutes, until the cakes return to their shape after a slight finger pressure in the center. Take out of the oven and return the cakes to let them cool.


FOR CHERRIES:

Over medium heat, simmer the cherries with sugar, water, and cinnamon sticks for 10 minutes, then remove the cinnamon sticks.

In a small bowl, stir cornstarch and kirsch (optional) and add to pan. Stir until juice of cherries has thickened and muddy. Remove from heat, cool and refrigerate to cool.



FOR THE FOUETTED GANACHE:

Bring the cream to a boil and pour over the chocolate. Let stand for 1 minute, then whisk gently to a smooth texture. Allow the ganache to cool, then refrigerate.

When assembling the cake, whisk the ganache by hand until stiff peaks (or with a low-speed electric mixer) are obtained. With a spoon, put all the ganache in a pastry bag with the large star-shaped or flat casing.



FOR FROZEN CREAM GLAZING:

Whip the cream until you get medium peaks. In another bowl, beat cream cheese, icing sugar, and vanilla until smooth. Add about a cup of the whipped cream and beat until smooth (the cream may deflate). With a spatula, add the rest of the cream and the kirsch (optional), then the skim milk powder. Stir.



ASSEMBLY:

Place a cake on a tray. With the pastry bag, put ganache on the cake and a small circle in the center (to prevent the cake from collapsing when slicing). With a spoon, place half of the cherry filling inside the ganache.

Put the second cake. Repeat the steps (if there is some ganache, it can be used as decoration). Cover the top and sides of the cake with the whipped cream frosting and with the pastry bag, make patterns to taste. Sprinkle chocolate chips on top of the cake, as well as candied cherries if desired. Refrigerate for at least 2 hours before serving.

Tiramisu au spéculos

Tiramisu au spéculoos

Preparation : 4h30minutes
30 minutes
Fridge 4hours

Ingredients:

• 3 eggs
• 250 g (1 cup) mascarpone
• 100 g (1/2 cup) brown sugar
• 20 biscuits speculoos
• 15 ml (1 teaspoon) vanilla sugar
• 5 mL (1 teaspoon) of Amaretto
• 20 ml (4 teaspoons) of espresso coffee
• Bitter cocoa powder

Preparation :

1. Separate the yellows from the whites. Blanch the yolks with brown sugar and vanilla sugar until a ribbon is obtained. Add the mascarpone and whisk.
2. Beat the egg whites until stiff. Gently stir the egg whites to the first mixture with a spatula.
3. In a deep plate, mix the Amaretto with the strong coffee. Soak the speculoos biscuits.
4. Line the bottom of a Pyrex dish (or mold) with soaked biscuits and pour half of the mascarpone mixture. Put a layer of soaked biscuits and put the rest of the mascarpone cream.
5. Sprinkle with cocoa and refrigerate for about 4 hours before serving.

Tarte Dodos

Tarte Dobos classique

Preparation : 2h40minutes
2hours
Baking : 40minutes

Ingredients:

CAKES

• 8 eggs separated, at room temperature
• 2 egg yolks
• 225 g (1 cup) granulated sugar, divided
• 5 ml (1 teaspoon) of vanilla essence
• 160 g (3/4 cups) cake and pastry flour, sifted
• 1 ml (1/4 tsp) salt
• 75 g (5 tablespoons) unsalted butter, melted

ICING

• 50 g (2 oz) of bittersweet chocolate or pieces of bitter chocolate
• 5 egg yolks, slightly warmed
• 110 g (1/2 cup) granulated sugar, divided
• 30 ml (2 tablespoons) of water
• 5 ml (1 teaspoon) corn syrup
• 225 g (1 cup) unsalted butter, at room temperature
• 30 ml (2 tablespoons) brandy (optional)
• 5 ml (1 teaspoon) of vanilla essence
• 2 ml (1/2 teaspoon) of salt

ASSEMBLY

• 100 g (3/4 cups) whole hazelnuts, peeled and roasted
• 16 additional pruned hazelnuts
• 110 g (1/2 cup) granulated sugar
• 15 ml (1 tablespoon) of water
• 15 mL (1 tablespoon) corn syrup

Preparation:

FOR CAKES:

1. Preheat the oven to 350 ° F (180 ° C). On baking paper, trace 8 8 cm circles, 2 or 3 circles per sheet so that the circles do not touch, but the sheet can be placed on a baking sheet. Place the leaves on the baking sheets (pencil marks down). Uses four hotplates.
2. Whisk the 10 egg yolks with 1 cup (200 g) sugar at high speed until the eggs have doubled in size, thick and pale (about 5 minutes). When beating, add the vanilla. Sift the flour and salt, then add to the mixture and stir with a spatula.
3. In another bowl, whisk 8 egg whites until foamy, then slowly pour remaining 25 g (2 tbsp) sugar and continue whisking until medium peaks are obtained. Add the egg whites into the egg yolk mixture, twice, and combine well with a spatula.
4. Pour 1 cup (250 mL) batter into the melted butter and stir with a spatula. Add this mixture to the large bowl and combine by hand, using a whisk or spatula.
5. With a spoon, place about 125 ml (1/2 cup) of dough in the center of circles on parchment paper and with a palette knife, spread to cover circles, so that the thickness is equal. Bake for 5 to 7 minutes, until the cake loses its shiny appearance and the outline begins to brown.
6. Slide the parchment paper (with the cakes on it) to remove the cakes from the baking tray. Let the plate cool for 1 minute and repeat these steps until the 8 cakes are cooked. Let the cakes cool completely on the parchment paper. They can be prepared in advance and wrapped in plastic wrap, but the parchment paper should remain in place.

CARAMEL TRIM:

1. Place all the hazelnuts, except for the additional 12 to 16, on a baking sheet lined with parchment paper. Place a large 18 cm (7 inch) cookie cutter on another baking sheet lined with parchment paper. Lightly grease the cookie cutter and paper.
2. Bring the sugar, water and corn syrup to a boil over high heat, stirring, uncovered. Brush the sides of the pan occasionally with cold water and boil for about 5 minutes, until you get a caramel. Carefully pour half of the hot sugar into the center of the cookie cutter to make a nice circle, then pour the rest of the caramel over the hazelnuts.
3. Let the caramel rest in the cookie cutter for 3 to 5 minutes, then remove it. With a greased chef's knife, cut the caramel circle in 12 to 16 points, then let cool completely. When the caramelized hazelnuts are cold, put them in a food processor and pulse to obtain a coarse breadcrumbs.

GLAZING:

1. Melt the chocolate in a bowl placed on a pan of simmering water. Stir gently until chocolate is melted. Book.
2. Place the egg yolks in a large bowl and whisk with 50 g (1/4 cup) of sugar, until the mixture is pale and doubled in size, about 3 minutes.
3. Bring remaining sugar (50 g or ¼ cup), water and syrup to a boil over high heat, uncovered and without stirring, but occasionally brushing the sides of the pan with cold water until smooth. the caramel reaches a temperature of 238 ° F / 114 ° C.
4. Carefully pour the hot caramel on the bowl wall of the egg yolks and beat at medium-high speed. Once all the caramel in the bowl, increase to high speed and beat until it has cooled, about 3 to 5 minutes. Continue beating by adding the melted chocolate, then the butter, a few pieces at a time. Still beating, add brandy (optional), vanilla and salt.

ASSEMBLY:

1. Place a cake (remove parchment paper from all cakes before placing) on a tray and cover with a thin layer of butter cream Drop a second cake and repeat these steps for all others. Glaze on the top and sides of the cake.
2. With your hands, apply hazelnut crumbs to the sides of the cake. Place the whole hazelnuts in a circle, on the edge of the cake, with equal space. Place the caramel tips on each of the hazelnuts, all at the same angle, to create a fan pattern. Chill the cake before slicing it and serving it

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