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Blog posts tagged with 'pastry'

BOILED BUNS
Boiled buns

INGREDIENTS:
  • Unsalted butter (3oz/100g);
  • Sugar(1 tsp);
  • 1 egg;
  • Flour (10.5 oz/500g);
  • Milk (1 cup);
  • Salt (1tsp);
  • Fresh yest (1.5oz/42g) 
STEPS:  
  1. Sift the flour into a bowl, make deep well in the center, crumble the yeast in the well, add sugar and 4 tbsp. of lukewarm milk;
  2. Incorporate a pinch of flour in the liquid;
  3. Cover the bowl and leave in the warm place for 20 minutes;
  4. Add the remaining milk, the salt and the egg;
  5. Knead the dough until it is no longer sticks to your hand;
  6. Shape 8 balls and leave them on floured surface in a warm place and let them rise for 40 minutes;
  7. Take the wide pot, melt the butter, add 2 cups of salted water and bring it to the boil;
  8. Place the balls in the water;
  9. Cover the pot with a tight-fitting lid and simmer over low heat for 20 minutes;
  10. It is very important to not remove the lid until your buns are ready. When all the water evaporates, the buns begin to form a crust and create a 'crackle' sound; Remove the pot from the heat and serve the buns with your favorite jam.
LEMON CAKE
Lemon Cake

INGREDIENTS:
  • Unsalted butter, softened (10.5oz/300gr.);
  • Sugar(10.5oz/300gr.);
  • 5 eggs;
  • Flour (10.5 oz/300gr.);
  • Double-acting baking powder (0.5tsp.);
  • 1 lemon (juice and zest);
FOR THE GLAZE
  • Icing sugar (1 cup);
  • Juice of 0.5 lemon;
STEPS:  
  1. Butter a cake mold;
  2. Preheat the oven to 275°F (140°C);
  3. Using electric mixer, stir together the butter and the sugar until smooth;
  4. Add eggs one by one;
  5. Sift the flour with baking powder into the mixture;
  6. Add the lemon zest and juice;
  7. Beat everything together until the batter has creamy consistency;
  8. Pour the butter into the cake mold;
  9. Bake for 90 minutes;
  10. If you wish to add the glaze to your cake, mix together one cup of icing sugar and juice of 0.5 lemon;
  11. Spoon the glaze over the cake;
APPLE PIE WITH VANILLA MOUSSE
Apple cake with vanilla mousse

This is a kind of "Must cook" Apple Pie. The taste of apples melted into vanilla mousse is absolutely awesome...

INGREDIENTS:
  • Flour(200g/7.5oz);
  • 1/2 tsp. of baking powder;
  • 3 tbsp. of golden cane sugar;
  • 2 tsp. vanilla extract;
  • 1 pinch of Fleur de Sel;
  • 2 eggs;
  • 7 tbsp. softened unsalted butter;
  • 7-8 small apples;
  • 1 lemon;
  • 2.5 cups of cream (35%);
  • 3 tbsp. corn starch;
  • handful of sliced almonds;
  • 3 tbsp. sugar;
STEPS:  
  1. Knead the dough of the flour, 1 tsp of vanilla extract, golden cane sugar, Fleur de Sel, eggs, baking powder and butter into a soft ball;
  2. Divide the ball in two. Wrap one ball into a plastic wrap and put into the fridge for 30 minutes;
  3. Roll out the second ball of dough and line it on the base of 10-in spring form, prick it with a fork and place it in the oven (350°F) for 15 minutes. Remove and let it cool;
  4. Remove the seconf ball of the dough from the fridge and form it in long roll and shape it into the edge of the cake.
  5. Peel the whole apples, remove the cores and sprinkle with a lemon juice;
  6. Set the apples on the base of the cake;
  7. Now you have to prepare the vanilla mousse: Pour 1 cup of the cream into a bowl, add the corn starch and the sugar and stir;
  8. In a pot bring the remaining cream to a boil and stir in the mixture of cream, corn starch and sugar you have prepared before. Stir all the time, add 1 tsp. of vanille extract;
  9. Once the vanilla mousse is thick, remove it from the heat and pour carefully in the apples and between the apples, sprinkle with the sliced almonds;
  10. Place the cake into preheated oven (350°F) for an hour;

 

THREE CHOCOLATES CAKE
Soup with einkorn and goat cheese

This gorgeous Chocolate Cake is not easy to cook and the process of cooking is a bit time consuming, but the result will be an absolute triumph of taste and beauty! All the calculation of ingredients based on spring form with 8" in diameter.

INGREDIENTS:
STREUSEL:
  • Butter 25gr/0.8oz;
  • Brown sugar 25g/0.8oz;
  • Almond flour 25g/0.8oz;
  • Pinch of fleur de sel;
  • Flour 25 g/0.8oz;

BITTER CHOCOLATE SPONGE:
  • Lightly beaten eggs 75g/2.6oz;
  • Honey 22g/0.7oz;
  • Sugar 36g/1.3oz;
  • Almond flour 22g/0.7oz;
  • Flour 30g/1.05oz;
  • Cacao powder 8g/0.3oz;
  • Baking powder 3g/0.1oz;
  • Cream (35%) 36g/1.3oz;
  • Butter 43g/1.5oz;
  • Melted bitter chocolate(61%) 20g/0.7oz;

WHITE CHOCOLATE MOUSSE:
  • Milk 64g/2.25oz;
  • 1 Vanilla pod;
  • Molasses 8gr/0.3oz;
  • Gelatin 3g/0.1oz;
  • White chocolate 100g/3.5oz;
  • Cacao butter 10g/0.35oz;
  • Cream(35%) 130 g/4.5oz;

MILK CHOCOLATE MOUSSE:
  • Milk 62g/2.2oz;
  • Cream(35%) 122g/4.3oz;
  • Milk Chocolate (39%) 100g/3.5oz;
  • Gelatin 2g/0.07oz;

BITTER CHOCOLATE MOUSSE:
  • Milk 100g/3.5oz;
  • Cream(35%) 200g/7oz;
  • Gelatin 2g/0.07oz;
  • Bitter chocolate (60-60%) 100g/3.5oz.

CHOCOLATE GLAZE:
  • Water 120ml;
  • Sugar 200g/7oz;
  • Molasses 55g/1.9oz;
  • Cream (35%) 180ml;
  • Cacao powder 120g/4.2oz;
  • Gelatin 17g/0.6oz;
  • Neutral Glaze 200g/7oz;

NEUTRAL GLAZE
  • Water 90g/3.2oz;
  • Sugar 97g/3.4oz;
  • Molasses 9g/0.3oz;
  • Pectin 8g/0.3oz;

DECORATION
  • White chocolate 50g/1.7oz;
  • Black chocolate 50g/1.7oz;
  • Leaves of roses;
STEPS:  
DAY 1
STREUSEL:
  1. Preheat the oven to 320°F;
  2. Mix together the almond flour, the flour, the pinch of Fleur de sel and the brown sugar;
  3. Cut the cooled butter into small pieces and add it to the mixture;
  4. Grind the mixture with your hands creating crumbs;
  5. Cover a baking sheet with parchment paper;
  6. Spread the Streusel crumbs on the sheet and put it into the oven for 10-15 minutes. Crumbs should become golden, not brown;
  7. Remove your Streusel from the oven and set aside;

BITTER CHOCOLATE SPONGE - step1:

  1. Sift together dry ingredients except sugar;
  2. Beat together the eggs, the sugar and the honey in a mixer until it off-white in color and have almost doubled in volume;
  3. Melt the chocolate and the butter using a hot water bath. Add it to the mixture, continue to beat;
  4. Add the cream;
  5. Add the sifted dry ingredients;
  6. Cover 8" spring form with a foil;
  7. Pour the mixture into the spring form and sprinkle the Streusel crumbs on top;
  8. Put into the oven for 20 minutes;
  9. Remove from the oven and carefully remove it with the foil from the spring form as you will need this spring form for the chocolate mousse;
  10. Set the Bitter Chocolate Sponge aside;

WHITE CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, add the molasses and the vanilla pod cut in half;
  3. Bring it to a boil and let it cool down;
  4. Melt the chocolate with Cocoa butter using the hot water bath;
  5. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  6. Pour a thin stream of the milk-gelatin mass into melted chocolate & cacao butter mass and stir;
  7. Pour the White Chocolate Mousse into ziplock, zip it and place it in the fridge for an hour;

MILK CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, bring it to a boil and let it cool down;
  3. Melt the chocolate using the hot water bath;
  4. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  5. Pour a thin stream of the milk-gelatin mass into melted chocolate and stir;
  6. Take the spring form, carefully line it with plastic wrap and pour the Milk Chocolate Mousse;
  7. Put it in the freezer overnight;

BITTER CHOCOLATE SPONGE - step2:

  1. Remove the ziplock with White Chocolate Mousse from refrigerator;
  2. Cut off one corner tip of the ziplock with White Chocolate Mousse;
  3. Squeeze gently White Chocolate Mousse on the Bitter Chocolate Sponge, creating profiteroles-like bowls of mousse evenly over the entire surface of Bitter Chocolate Sponge;
  4. Put it in the freezer overnight beside the Milk Chocolate Mousse;

DAY 2

BITTER CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, bring it to a boil and let it cool down;
  3. Melt the chocolate using hot water bath;
  4. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  5. Pour a thin stream of the milk-gelatin mass into melted chocolate and stir;
  6. Let it cool down;

ASSEMBLING - step1:

  1. Remove the Bitter Chocolate Sponge and spring form with Milk Chocolate Mousse from the freezer;
  2. Pour the Bitter Chocolate Mousse over the Milk Chocolate Mousse into the spring form;
  3. Take the Bitter Chocolate Sponge, turn it White Milk Chocolate "profiteroles" down and place it on the top of Bitter Chocolate Cream in the spring form;
  4. Put in a freezer for 3-4 hours;

NEUTRAL GLAZE:

  1. Warm up the water in the saucepan;
  2. Mix pectin, sugar and molasses;
  3. Add it to the water in the saucepan, mix carefully;
  4. Remove from the heat and let it cool  to 95°F;

CHOCOLATE GLAZE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the water into saucepan. Add the Cacao powder, the molasses, the cream and the sugar. Stir carefully and bring it to the boil;
  3. Let it cool down to 122°F;
  4. Add the gelatin and the Neutral Glaze. Stir carefully. Let it cool to 95°F;

DECORATION:

  1. Melt white chocolate using hot water bath;
  2. Take the Rose leaf; cover it with melted chocolate using a brush. Place in on the platter and put in the fridge for a couple of hours;
  3. Repeat these steps with milk and dark chocolates;
  4. Remove from the fridge and carefully remove the rose leaves from the chocolate;

ASSEMBLING - step2:

  1. Remove the spring form with the cake from the freezer;
  2. Cover the spring form with a big platter and turn it upside down;
  3. Remove the spring form and the plastic wrap;
  4. Pour the glaze over the cake. Do not touch it! Allow it to spread itself over the cake;
  5. Decorate with chocolate leaves and put it in the fridge for an hour. Keep it in the fridge before serving;
PARMESAN SOUFFLÈS
Parmesan Souffles
INGREDIENTS (serves 4):
  • 1 and 2/3 cups (400 ml) milk;
  • 4 eggs, separated;
  • 2 teaspoon milk;
  • 3/4 cup (75 g) flour;
  • 2oz (60g) Parmesan or Gruyèr cheese, grated;
  • 2 tbsp. butter;
  • salt and pepper;
  • Nutmeg to taste;

 

 

STEPS:  
  1. Preheat the oven to 350°F (180℃);
  2. Butter 4 small  soufflés molds. Bring the milk to a boil and leave it to cool a little;
  3. Dilute the egg yolks with 2 tea spoons of milk;
  4. Pour the slightly cooled milk little by little over the flour, stirring all the time, until you have a perfectly smooth mixture with no lumps;
  5. Season with salt and add a pinch of pepper and a little nutmeg;
  6. Bring this back to a boil, stirring constantly;
  7. As soon as it begins boiling, remove the pan from the heat and immediately stir in the cheese, butter and yolks diluted with milk;
  8. Whisk the 4 eggs whites to firm peaks and carefully fold them into the milk mixture. Make sure you don't deflate the whisked whites;
  9. Fill the soufflés molds with the batter three-quarters to the top and bake for 10 minutes. The soufflés should be well risen with a lovely crust;
  10. Serve immediately!
You can find this similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!
PANCAKES WITH PRESERVES
Angels pancakes
INGREDIENTS (serves 6):
  • 9oz(250 g) fine wheat flour;
  • 8 eggs, separated;
  • 2 cups (500 ml) milk;
  • 1/2 cup (100 ml) heavy cream;
  • 1/4 cup (50 g) sugar;
  • 1 stick (125 g) butter;
  • A few drops of bitter almond extract;
  • 1 teaspoon vanilla scented sugar;
  • Salt;
  • Preserves of your choice;
  • Confectioners' sugar;

 

 

STEPS:  
  1. Sift the flour into a mixin bowl, mix in the egg yolks, one by one;
  2. Incorporate the milk, cream, sugar, softened butter and a pinch of salt;
  3. Add the bitter almond extract and vanilla-scented sugar;
  4. Leave to rest for 2 hours;
  5. Whip the 8 egg whites to firm peaks and fold them into mixture;
  6. Butter a small frying pan. When it is hot, pour just enough batter to make a thin layer and spread it out evenly. Cook until it just begins to brown and then flip over;
  7. Turn the oven to the 'broil' function;
  8. The preserves should be thick enough not to liquefy when they come into contact with heat;
  9. Fold the pancakes in two, spread out a very thin layer of preserves on the upper side, and then fold over again to form triangular shapes.
  10. Arrange them on a platter and dust with confectioners' sugar. Place the platter in the oven just long enough to allow a glaze to form on the top;
  11. Serve hot!
You can find similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!