Quick and easy baking – Banana bread

 

I have tried many recipes of banana breads, but this one is the best.
It is from the “Plenty More” cooking book for Yotam Ottolenghi, a bible that I am sure many of you have at home. It is easy and quick to make and is a great breakfast or snack.

I just changed a couple of things, I usually use less sugar than given in the recipes, I used Olive oil as a vegetable oil, added spices and used less flour but added wheat germs to the preparation.

The texture is light and moist, it’s really delicious.

Pre-heat your fan oven on 170c°

1- In a Kitchen Aid or bowl mix
2 handfuls of organic almonds previously roasted in the oven.
3 large ripe bananas mashed.
200g brown sugar.
3 eggs.
1/2 a tsp nutmeg, cinnamon, lime leaves powders.
1 tsp vanilla powder.

2- Add
140ml milk.
70g olive oil.

3- Then add
255g flour.
20g wheat germs.
6g baking powder.

Mix well and pour the preparation into a cake form with baking paper.

Bake for 40 min on 170c° and approx. 25 min on 150c°. Check with a knife if the middle of the bread comes out dry. It’s ready. Enjoy!

Quick and easy baking – Banana bread

Madeleine, Blueberries and Lemon Mousse Cake

citron-myrtille_2

After being asked many times to give the recipe of this cake, it took me a while..sorry about that!  but rather late than never….
This recipe was for 2 circle forms of 18cm.
It might look complicated but it is not.
I would be really happy to see your creations after making it. Cheers!
Have fun…

Madeleine biscuit :

125gr  powder sugar
125gr  almond powder
225gr  soft butter
95gr    egg yolks
225gr  eggs
20gr    lemon zests
Place the ingredients in a KA bowl and mix for 10 minutes.

60gr flower
12gr  baking powder
Add them to the previous mixture.

50gr  egg whites
5gr    sugar
Make a meringue and add to the rest of the mix.

Spread evenly onto a baking paper, place on a baking tray. Baking time: 12minutes on 175c°

Blueberries marmelade :

300gr  frozen blueberries
60gr    sugar
20gr    lemon juice
Place the ingredients in a pan and cook until 40c°.

5gr      pectin nh
15gr    sugar
Add to the fruit puree at 40c° and cook to boil for 1 minute.
Then place in a bowl, film to the surface and let cool in the fridge. When cooled, spread the marmelade on the madeleine cake and place in the freezer.

Lemon cream :

250gr  lemon juice
Bring to a boil.

250gr  sugar
310gr  eggs
25gr starch (cream powder or potato starch)
Mix together, add a 1/3 from the lemon juice and again the whole egg lemon mix to the lemon juice in the pan, bring to a boil while mixing with a whip. Set aside.

5gr    gelatin
25gr  water
Place the gelatin to soften in the water. Add to the lemon cream.

250gr cold butter
Cut in pieces and add to the lemon cream and blend with a hand mixer. Pour in a dish.
Set aside and allow to cool. With a cling film put the dish in the fridge. It will be thick.

Lemon Mousse :

500gr of the lemon cream
Place in KA and mix with flat beater in order to “relax” the cream.

3gr   gelatin
Hydrate the gelatin with water. Once soft, let it melt in a pan, take a bit of the lemon cream and mix with gelatin then pour the whole mix into the lemon cream and mix. Make sure that the T° of the lemon cream and gelatin isn’t too cold once you add it back to the lemon cream in the KA. If it did not dissolve well, place the KA on water bath and keep mixing until it’s homogeneous.

350gr  whipped cream
Add the whipped cream to the lemon cream, with a whip and then a spatula.
Put the mousse in a piping bag and nozzle.

Prepare your form:

Place a rhodoid sheet or baking baker inside the form. You can stick it with water on the inside of the form or fat spray.
Cut the madeleine cake with the form or knife, place it at the bottom of the form.
Then pipe some of the lemon cream. Then pipe the lemon cream etc..
We had 3 layers of madeleine cake and cream. Freeze.
I topped the cream with some glaze from Valrhona and some yellow colour. Just warm it up in a pan, I usually add a bit of water.
We surrounded the cake with a chocolate sheet, but you can cover the sides of the cake with some mousse left over, freeze it and just glaze the whole cake.

citron-Myrtille_1

Madeleine, Blueberries and Lemon Mousse Cake

Plated dessert – Chocolate truffle cake, cardamon-chocolate ice cream, white chocolate puffed rice, blueberries

truffle_tarte_3_cropped

In January 2015 I joined the Kofler&Kompanie Team in Berlin, which is one of the biggest caterer in Germany. I am in charge of the pastry.
I wanted to try catering, a world which I did not know, to enrich my experience and train to prepare desserts on a large scale. It is a great experience, full of challenges and exciting places to discover the city.

I find plating fascinating as well as difficult. I get my inspiration from the countless talented Pastry Chefs who are out there. It is exciting to see what’s happening in different places in the world. One of my daily inspiration, I get on http://www.chefstalk.com/, which is an online platform for chefs.

The dessert today is the chocolate cake my family loves and asks me to make when I go home. It’s easy and quick to make. So enjoy!

Truffele tarte_3_cropped

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For a 20cm Tin form – serves 6-8 Persons
The crust:
150g Butter cookies Leibniz
100g Melted butter
1 Egg white
Vanilla
Salt

Pre-heat the oven on 170c°.
Put the butter cookies in a blender and blend until they become a crumble texture.
In a kitchen aid, put the crushed cookies, add the melted butter, the egg white, vanilla and salt. Mix until homogeneous.
Butter the tin form. Place the dough in the form and flatten it to form a flat surface. You can use your hands, I do it with a spoon in a glass of water, it helps get a more even surface.
Bake for 6min.
You’ll have some dough left. I baked it and used it as a crumble for the plating.

In the meantime make the cream:
227g Dark Chocolate
90g Butter
90g Crème Fraîche or crème double
110g Whole eggs
50g Sugar

Place the chocolate and the butter in a metal bowl and allow to melt on a water bath.
Once melted, beat the eggs and the sugar. Add the mixture to the chocolate, then the crème fraîche. Mix.
Pour the mix onto the crust.

Baking: 180c° 20-25min
It should still be wobbly when coming out of the oven. Let to set.
Serving: sprinkle some cacao powder with a sieve.

Sour cream with powder sugar and vanilla for the spread and the dots.

White chocolate puffed rice :
Melt 50g of white chocolate with 10g of cacao butter and mix 30g (+/-) of puffed rice .
Mix until the rice and the chocolate are well combined. Pour onto a tray covered with baking paper and let cool.

To be honest with you, I don’t have an ice cream machine at home. I make it at work.
If anybody has a chocolate ice cream recipe for a machine, I’m more than happy to share it here.

Chocolate-cardamon Ice cream 1x paco jet bowl à 750g:
23g milk powder
23g sugar
200g liquid cream
307g milk
8 green cardamons buds
38g glucose
23g egg yolk
23g sugar
3g stabilizer
108g dark chocolate

Milk, cardamon and cream in a saucepan. Bring to a boil. Let set for 15 min. Add the milk powder and the sugar then the glucose. Then bring again to a boil.
Sugar, stabilizer and egg yolk: whisk.
When the milk and cream have boiled, add a third to the egg yolk, mix well, then place back in the pan. Make an anglaise (83c°).
When it has reached the T°, take the pan away from the heat and carry on whisking. Place a sieve above the chocolate bowl and pour the anglaise onto the chocolate.

Pour the mixture in a paco jet bowl and let freeze overnight.
Process in the paco jet an hour before serving.

Truffletarte _7_cropped

Blueberries:
50g of frozen blueberries
10g sugar
15g glucose
Juice of a lime

Let the blueberries slowly thaw on a water bath, covered with a plastic film.
Sieve the fruits and place the juice in a pan with the rest of the ingredients.
Reduce until it thickens.


tarte truffe_done

Plated dessert – Chocolate truffle cake, cardamon-chocolate ice cream, white chocolate puffed rice, blueberries

Favorite desserts from the WA

Before I left, Chef Pelloie was working on new desserts for the restaurant. It was a real pleasure taking part in the creation process. I got to try a lot of the recipes. The pistachio soufflé especially……there is just so much one can eat, even for the job!!

I love the plating, the colors and tastes combination. Preparing theses desserts was simply great and inspiring!


White Rhum granité, rhubarb, pan-roasted pears with rosmary


Roasted peaches with verbene, rose water-peach ice cream, meringues


Apples tandoori, red fruits, sesame parfait, blond raisins and crumble


Caramelised nuts, Marc Gewürtztraminer iced cream, chocolate sorbet and ice cream


Omelette Norvegienne with Grand-Marnier flambée, raspberry-mango/passion fruit coulis, dragon fruits
in sirup and colonel sorbet


Chocolate tartlet, glazed with a chocolate water, caramelised nuts, chocolate sorbet and vanilla ice cream
in orange white rhum sauce, chocolate meringues


Napoléon, red wine parmesan suc, 3 sorbets: redcurrant, raspberry and apricot, raspberry coulis


Pistachio soufflé, meringue and raspberry parfait, peach-rose water bavaroise, in vanilla sirup infused
dragon fruit, aloe vera and melon

I’ve decided to go back to restaurant business after trying out a smaller and nice structure at “Minoofi”.
I’ll be starting at the Môle Passédat at the Mucem next week. For me, a larger structure allows to work on many different styles of pastries, from café pastry to dessert on the plate. I think it is a very good way to learn a lot, like at the Waldorf Astoria.

I am very fortunate and grateful for the opportunities I have here.

Favorite desserts from the WA

Modern entremets and a vanilla raspberries Charlotte…

Here are some of the latest delicacies we made in the last few months. I will add more photos and recipes in the coming posts.

The exam CAP is 2 months away and some of us are already looking for work. This is an exciting but also scary time, for we know it is not easy to set foot in a Pâtisserie.

I am doing my internship in a Pâtisserie in the area. We’re lucky to have a MOF (best craftsman of France) 20 kms away, Bruno Montcoudiol. I applied there before even leaving Berlin, I love his work, his cakes are deliciously fine and gorgeous. I am lucky I can work in his team, it’s friendly, it’s clean (not like some stories I hear from some of my girl friends) and well organised.
I broke my lens last week, but hopefully I’ll get to take some photos later this month.

For now…..
some pictures of these cakes and, because the Charlotte is easier to make at home and requires less material, I will give you its recipe below.

These are layers of Madeleine lime cake with a thin layer of blackcurrants puree and lemon custard.

An almond croquant base, topped with a dacquoise cake, a Morello cherries coulis and an almond cream.

Making a Charlotte:

This is the home made charlotte from scratch: lady fingers, vanilla cream, a raspberries crèmeux. If you don’t want to make it complicated, you can simply make the vanilla cream and place fruits in the middle. Also, you can buy your lady fingers at the supermarket, but it will not look as spectacular nor taste as good, I think…But, it saves you time and is also delicious. If you go for the supermarket version, you could soak your lady fingers in a rum-sugar cane syrup (that’s what my parents do).
You also may want to separate the “cartridge” lady fingers to the ring lady fingers, your oven will probably be too small to have everything on one baking sheet.

Lady fingers:

150g Egg whites
150g Sugar
100g Egg yolks
150g Flour (sifted)
2 baking rings, 18cm and 16 cm wide (16cm for the raspberries crèmeux)
Baking sheet on the edge of the 18cm baking ring

In the Kitchen Aid, whisk the egg whites until foamy. Add the sugar little by little until stiff and you can make pikes. Pour in the egg yolks, put on max. speed 2 seconds and then stop. Use a spatula to gently mix the mixture, then fold in the flour. Do not overdo it otherwise the mixture will “fall”. If that’s the case, you can start again. The texture should be firm and fluffy.

Make a cartridge: on a baking sheet, use a ruler to draw 2 horizontal lines, 6 cm apart and 2 circles using the 18cm ring. Transfer mixture to pastry bag and pipe out onto prepared baking sheet leaving 1-2 mm apart. (Place another baking sheet on top to see thru the first one and pipe your lady fingers).
Powder icing sugar once, then wait 1 min, and a second time.

Bake: 8-10min – 180°C

Raspberries crèmeux

100g Raspberry Puree/Pulp (frozen)
43g Egg yolks
Half an egg
25g Sugar
1,5g Gelatine soaked in water
37g Butter

In a sauce pan melt the pulp till it simmers.
Egg yolks, half the egg and sugar in a bowl: whisk until creamy.
Pour half the liquid pulp onto the egg/sugar mixture, mix well and pour that in to the sauce pan. Bring it to a boil (85°C).
Put aside in a bowl. Press the gelatin in your hands to get rid of the water and add to the mixture.
Put aside and let cool to 35°C.
Make a creamy butter weather in the micron wave, slightly melt and then whisk, or in a water bath, same procedure. Add the butter to the mixture.
Pour into a 16cm baking ring and place in the freezer.

Vanilla Cream

125g Liquid cream (35% fat)
125g Milk
Vanilla powder (according to your taste)
60g Egg yolks
50g Sugar
6g Gelatine soaked in water
200g Liquid cream (35% fat) in a bowl in the fridge

In a sauce pan bring to a boil: the cream, milk and vanilla.
In the meantime, whisk the egg yolks with the sugar until fluffy and white.
Pour half the milk/cream on the eggs/sugar, mix well. Pour it in the sauce pan with the rest of the cream. Make the mixture thicken on low heat so that the eggs do not cook. If they do, strain.
Set aside in a bowl and add the gelatine after pressing out the water.
Let cool until cold (25°C). You can use ice cubes in a bowl and place underneath to cool faster. If it cools too long, the gelatine will take and it will be difficult to mix the whipped cream.
Once cooled whisk the cream until it gets thicker but not too thick (fromage blanc texture).
Add to the vanilla cream step by step.

Mount the Charlotte

In the 18cm ring, place baking paper or Rhodoid plastic film on the edges so that the lady fingers don’t stick. Cut the most ugly part of the biscuits (top or bottom) so that one side is even. Place them carefully in the ring and cut the extremities if needed so that it fits.
Take out the raspberries crèmeux.

Place the bottom lady fingers circle in.
Then vanilla cream / place the raspberries crèmeux or fresh fruits/ vanilla cream / lady fingers circle / vanilla cream. Place in the fridge or freezer. Decorate before serving and enjoy!!

PS: If in the freezer, make sure you take it out and place in the fridge 2 hours before serving. You can make it the day before hosting your dinner.

Modern entremets and a vanilla raspberries Charlotte…

Lemon Meringue Tart

First of all, Happy 2012 everybody! Hope you had a nice holiday, and if this year has been said to be the last one, then enjoy it as much as you can….. on these words of wisdom… start it with a sweet tingly tooth.
This tart has become one of my favorite ones, for it is not too sweet and has a slight tingly taste.
I made it, among other things, for New Year’s Eve and even though most of the family members do not like lemon meringue tart, they all loved this one.

Make the dough:

188gr Flour (T55)
112gr  Unsalted butter
75gr    Icing sugar
15gr    Almond powder
38gr   Eggs (scrambled)
Pinch of salt
20 cm tart ring

With your hands “sand” together the flour, butter, icing sugar, salt and almond powder.
Once you don’t have chunks of butter left in the mass, add the eggs and mix well until you can form a ball.
Wrap with a cling film and set aside in the fridge for 30min.
After 30 min, take it out of the fridge and spread it in the form or ring. Because it is harder it is also easier to use in the tart ring.
Bake on 150°C for 20 min. Set aside.

Make the cream:

125gr Lemons, grated and the juice  (around 2,5 lemons)
125gr Sugar
135gr Egg yolks (8 egg yolks)
3gr     Gelatin
100gr Butter

Pour the lemon juice and zests in a pan, bring to a simmer.
In a bowl whip the eggs and sugar until they turn into a white, creamy texture.
Once the lemon juice has simmered, pour a third of the liquid into the sugar/eggs mixture, mix well.
Then pour this preparation into the rest of the lemon juice in the pan. Bring to a boil so that it thickens a bit.
Once it has boiled, put aside in a bowl and add the gelatin.
Mix well until it cools down to 35°C (or once you can touch the preparation with your finger, it should be lukewarm).
Add the butter and mix well.
Pour the custard in the dough and place in the fridge.

Make the Italian meringue:

This meringue requires more attention with the temperatures than the french one. You add a syrup to the egg whites. I would recommend you use a thermometer if you are not a pro at knowing when the syrup has reached which T° just by looking at the bubbles.

125gr Egg whites (5-6 eggs)
250gr Sugar
90gr Water

Make the syrup: water and sugar in the pan on the stove.
Pour the egg whites in your Kitchen Aid or bowl (not plastic, it gets hot) and use a whisk.
Watch the T° of the syrup: once it reaches
110c° – start the KA or the blender on medium speed.
118c° –  turn on the blender’s to maximum speed.
121c°  – stop the syrup and pour it slowly in the white eggs on the edge of the bowl. Whip until it gets cool /room T°. Don’t stop whisking or the meringue will “fall”.

Once it is cool, you can either put the meringue in a piping bag using a nozzle (size 10) or use a spatula or spoon to spread the meringue onto the tart.
Cool the pie in the fridge and when ready to serve, slightly put under the grill until it gets brownish or use a torch to darken it.

If you don’t have a thermometer, follow a french meringue recipe:

125gr Egg whites (around 6 eggs)
250gr Sugar

Whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle, or not) and pipe the meringue on top of the lemon curd.


Place the cooled dough into the ring. A way to cut the borders is to roll the baking roll on the top of the ring and finish with a knife. I’ll write a next post about that.


Put the gelatin in the custard while hot.


Bring the syrup to a boil and pour it into the egg whites, which are in the bowl. Pour it on the edge of the
bowl to avoid burning yourself if it lands in the whisk.


The meringue should be shiny and creamy.


If you decide to decorate the tart using the piping bag, cover the tart with meringue first and cool it in the freezer for 5 min so that it sticks to the custard and you have a nice layer to work on. It also hides the yellow custard, looks nicer.


The pattern on the left was made with a spatula and put under the grill. On the right with the piping bag
and using a torch.

Lemon Meringue Tart

Patisserie School – Week 2

The second week is already almost over.
The first week was nice and relaxed, whereas the second one was harder and the tempo has increased drastically.
We made pate à choux a couple of times, for me more than that, because even though I thought I was good at it….I had to start again twice. Same thing with the crème pâtissière, thank God we tasted it before putting it into the tarte. It wasn’t sugar we used, but salt!!!
Then came the butter cream for the Moka cake (with coffee), which I also made by hand once before and it went fine. Let me tell you that when you have the pressure of not finishing last, you don’t always know what you are doing, especially something that you’ve never made that way before.
We made a sweet dough, a Flan tarte, choux à la crème (whipped cream), éclairs filled with crème pâtissière and white glazing, choux with crème pâtissière and glazed with caramel, a génoise for the moka cake, 3 kinds of brioche……basically it’s been full of surprises.
It can be frustrating at times, but it’s like some people feel with their kids – when the pastries look at you and smile, give back to you all the love you put into making them…..it’s wonderful and you feel fulfilled!

Making Brioche:

The ingredients: flour, eggs, salt, sugar and baking yeast. Do not mix the last 3 ingredients next to each
other for that the sugar and salt would burn the yeast.
Mix with the mixer, when the dough doesn’t stick
to the bowl, add the eggs. Once it’s homogenous and flapps against the bowl it’s done (20-30min)

The Chef rolls the Brioche in both hands…Make them nicely round by making the dough flat with the palm
of your hand. Stretch a corner and fold it back in the center of the circle (see pic. below). Repeat the action several times.
Then with your hand, roll the dough to form a ball. Form with the palm of your hand by gently forming a
skittle (pic.3). Place in brioche form and with one finger press the head down whilst turning the form.

Brioche with chocolate chips. Bottom left the “Navettes”. Brioches bake 10-15 min on 180c°. Glaze with
egg and milk.

Making Choux and Éclairs:

Making pâte à choux and éclairs. Make sure the dough isn’t too fluid. As a tip, for the éclairs, with the
horn’s edge in flour, mark the baking tray to give you an indication of the size. Very helpful indeed!


Making choux glazed with caramel and choux à la crème with whipped cream. The caramel cooks until 160c°,
watch your hands whilst turning the choux on itself after dipping it into the caramel….HOT!

Making Moka:


Making a Moka: Génoise has to be fluffy. Make a butter cream and add coffee to it, keep it in the fridge.
Then make a syrup with water and sugar, add strong coffee. Slice
the génoise into 3 and with a brush soak
each layer with the coffee syrup and butter cream.


Butter cream and almonds on the side. You can also make a writing canvas out of almond paste.
It’s up to you.

Making caramel decoration


Making caramel deco is great. It’s not as easy as it looks but the results make the whole difference on a
dessert.

All content and photographs © Fabienne Dauplay

Patisserie School – Week 2

Ice Cream – pan-roasted figs, mascarpone, maple candied walnuts

I’ve been thinking of a refreshing recipe – an ice-cream using mascarpone for its creamy texture and to try something different than cream, some candied walnuts and caramelized figs. So there I am surfing on the net in search of inspiration.

There are countless recipes, as you can expect. I was in luck and found these:

http://www.foodiesite.com/recipes/2002-10:masicecr
http://www.walnuts.org/walnuts/index.cfm/all-recipes/maple-candied-walnuts/

I combined them and slightly changed the ice-cream one. It uses 500g mascarpone.
I used 250g mascarpone and 250g fromage blanc 20% (Quark in German).
It isn’t difficult to make, but as it is my first time making ice-cream, and that, without an ice-cream machine, it’s taken me ages.
If you don’t have an ice-cream machine make sure you are at home for a few hours to ensure the stirring of the ice-cream (every 30min) during the freezing process.
I also opted for a simple way to candy the walnuts. Of course you can always make a syrup, roast the walnuts and make a praline. See how much time you have. One is quick and easy, the other one, not so much!

Make the ice-cream

Makes 1L ice-cream
500ml Milk
6 Egg yolk
250g Caster sugar
2 Vanilla pods (I use Madagascar Vanilla)
250g Mascarpone
250g Fromage blanc 20 % /curd cheese

1. Pour milk in a sauce-pan with 2 vanilla pods. Split them in half and grate the vanilla with a knife. On low-medium heat bring to a simmer.
2. When the milk starts to simmer, take it off the heat and remove the pods. Let cool 10 min.
3. In a bowl mix the egg yolk and sugar until white and fluffy, then pour the hot milk gradually while mixing.


 4. Place the mixture back in a saucepan on medium heat. Using a spatula or a wooden spoon constantly stirring, gently thicken the cream. Make sure it does not boil otherwise the eggs will cook and you’ll get scrambled eggs. When the cream coats the spoon, it’s done.
5. Let cool on a iced water-bath.


6.
Add the mascarpone and the quark 20%, whisk until homogenous. Pour the mixture into a plastic Tupperware or a metal box and place in the freezer.
7. Wait for 30 min, stir well using a whip. Put back in the freezer. Stir the cream every 30 min for 3 hours to ensure the mixture does not crystallize.

Make the candied Walnuts

65g Walnuts
4 Tbsp (65g) Maple syrup

1. In a bowl mix the walnuts with the maple syrup.
2.
Place on the baking paper and bake on 200c° for 12min, stirring twice until the walnuts are brown. Then let cool.

3. Once it has cooled, crush the walnuts.

Make the figs

6 Figs quartered
2 Tbsp sugar
2 Tbsp butter
1 Tsp Fleur de Sel
The juice of a lime
1 Tbsp water

1. In a frying-pan on medium-high heat, bring 2 Tbsp sugar and the lime juice to a boil and starts getting brownish.


2. When it starts bubbling set aside. Put the figs quartered in the syrup.
3. On low heat let the figs cook in the syrup. Add the butter and water, let cook further (10min). Then set aside and let them cool.



The ice-cream:

After an 1,5 hours of stirring the ice cream, it should still be creamy enough for you to stir.  Add the figs as well as the candied walnuts. Stir well and place the dish in the freezer. You’ll have to stir a few times more before it can rest.


Serving suggestion:

Pan-roast the figs the same way than for the ice-cream, add some rum and flambée them, sprinkle the dessert with candied walnuts, enjoy!


Ice Cream – pan-roasted figs, mascarpone, maple candied walnuts