Catégorie : English

Brioche, french king cake

Brioche des rois

Brioche of king

Soft brioche, traditionally served at Epiphany, which shares the limelight with its cousin the frangipane or Parisian galette

Recipe

Galette frangipane classique

Classic frangipane galette made with

– homemade puff pastry,
– almond cream
– pastry cream,
– syrup for the topping.

Recipe

Galette noisette

Hazelnut galette made with

– homemade inverted puff pastry,
– hazelnut cream,
– pastry cream.

Recipe

 

Galette tablette chocolat

Chocolate bar galette made with

– homemade puff pastry,
– and chocolate frangipane cream.

Recipe

Pomponette

Pomponette

A fluffy, individual brioche galette with a lovely orange blossom flavour.

Recipe

 

Chocolate hazelnut frangipane galette made with

– homemade puff pastry,
– hazelnut cream,
– chocolate pastry cream,
– syrup for topping.

Recipe

French king cake

Galette frangipane

French king cake made with

– homemade puff pastry,
– frangipane cream,

 

Galette frangipane

Material used

– Baking tray

– Parchment paper

– 1 bean

Ingredients

Puff pastry
✔300g flour
✔5g salt
✔150g tempered water
✔100g melted butter
✔150g butter for turning

Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder

Almond cream
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum

Frangipane cream
✔almond cream
✔pastry cream
✔30g chopped almonds

The recipe

For 4 to 6 people

Puff pastry (the day before)
✔300g flour
✔5g salt
✔150g tempered water
✔100g melted butter
✔150g butter for turning

Pour the flour, salt, water and melted butter into the bowl of a food processor and mix the ingredients. Make a ball and slash with a knife to form a cross.

Galette frangipane
Galette frangipane

Cover with plastic wrap and chill for at least 30 minutes. During this time, place your tourage butter (if not classic butter) in greaseproof paper, folding the sheet to obtain a square of about 15 to 16 cm. Flatten with a rolling pin to get an even thickness.

Galette frangipane

Roll out the dough on a floured work surface in the shape of a cross. Put the butter in the middle. 

Galette frangipane
Galette frangipane
Flan feuilleté vanille

Enclose the tourage butter by folding the 4 sides into the centre. Then roll out the dough lengthwise. If necessary, cut off the ends to make a nice rectangle.

Galette frangipane
Galette frangipane
Flan feuilleté vanille

Rotate the dough a quarter turn and fold the dough in three, right side towards the middle and then the left side. Fold the dough lengthwise again and fold in three, first the right side and then the left side. Two rounds have now been completed. Wrap your dough in plastic wrap and chill for at least 1 hour.

Make 2 more rounds in the same way. Wrap your dough in plastic wrap and chill overnight.  You can then use it as is or make two more rounds to get a thinner pastry.

Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder

Heat the milk in a saucepan. In a bowl, mix the egg, sugar and cornflour. Pour the hot milk over the mixture and return it to the pan until it thickens. Strain and set aside in a cool place.

Almond cream (the day before)
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum

Mix all the ingredients together.

Frangipane cream

✔30g chopped almonds (Optional)

Mix the almond cream and the custard.  I added chopped almonds to give it a little crunch. Place the cream in a circle on baking paper. Place a bean on top and freeze overnight.

Galette frangipane

The next day, roll out your puff pastry into a large rectangle and cut two circles (one slightly larger than the other) in the puff pastry (use a cutter or scalpel to cut the pastry so as not to crush the leaves). Brush some water on one of the circles. Place the frozen frangipane cream in the middle and cover with the second circle of puff pastry. Press all around to divide the pastry well. Turn the whole thing out onto a baking tray. 

Galette frangipane
Galette frangipane
Galette frangipane

Brush with egg yolk/cream and chill for 10 minutes. Brush again with egg yolk and decorate the cake with the back of a knife. Place the cake in the fridge for 30 minutes before baking.

Galette frangipane
Galette frangipane

Prick the pastry (small holes with a wooden pick) at the level of your decoration so that the air escapes during baking. Bake at 180°C for 20 minutes, then lower the temperature to 160°C for 40 minutes. You can brush your cake with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine.

Galette frangipane
Galette frangipane
Galette frangipane
Galette frangipane
Galette frangipane
Galette frangipane
Galette frangipane
Galette frangipane
Galette frangipane

Vanilla, caramel candle Entremet

Entremet vanille, caramel en bougie

Vanilla, caramel candle Entremet made of

– a sweet pastry biscuit
– a creamy caramel insert
– a vanilla mousse,
– a financier,
– a white velvet spray,
– white chocolate wax,
– a white chocolate flame,
– popping candy.

 

Material used

– Silikomart micro perforated baking mat

– Silikomart truffle mould X15

– Silikomart chocolate mould Tartufino

– Ancel gold quality gelatine 210 bloom

– White velvet spray

spray_velours_blanc

Ingredients

Creamy caramel (the day before)
✔30g sugar
✔10g water
✔7g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine

Financier (the day before)
✔40g soft butter
✔30g peanut powder
✔100g egg whites
✔55g icing sugar
✔30g flour
✔1.5g fine salt

Vanilla mousse (the day before)
✔50g single cream
✔50g white chocolate
✔Vanilla powder or vanilla pod
✔50g cold liquid cream 30% MG min.
✔2g gelatine

Sweet dough biscuits
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

+ White velvet spray

+ Popping candy

+ White chocolate

The recipe

For 9 small candles

Creamy caramel (the day before)
✔30g sugar
✔10g water
✔7g glucose
✔10g hot liquid cream
✔1 egg yolk
✔50g cold liquid cream
✔2g gelatine

In a large bowl of cold water, place the gelatine sheet. In a bowl, mix the yolk and the 50g of cold liquid cream. Set aside. In a saucepan, make a caramel with the water, sugar and glucose. Deglaze the caramel with the hot liquid cream. Add the egg yolk/cream mixture to the caramel and heat over a very low heat so as not to cook the eggs, like when making a custard, without stopping to stir. Do not exceed 82°C. Remove from the heat and add the gelatine, wrung out and softened, stirring well. Pour into the silikomart Tartufino mould and place in the freezer for at least 4 hours.

Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie

Financier (the day before)
✔40g soft butter
✔30g peanut powder
✔100g egg whites
✔55g icing sugar
✔30g flour
✔1.5g fine salt

In a saucepan, add the butter and make a hazelnut butter by letting it heat up over a low heat. This will take on a nice colour and a hazelnut smell. Set aside. In a bowl, add the flour, icing sugar, salt and peanut powder. Gradually add the unbeaten egg whites while mixing. Add the cooled melted butter and mix. Pour onto a baking tray lined with baking paper and bake at 180°C for about ten minutes. Leave to cool, then cut out small circles of the same diameter as your tin.

Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie

Vanilla mousse (the day before)
✔50g liquid cream
✔50g white chocolate
✔Vanilla powder or vanilla pod
✔50g cold liquid cream 30% MG min.
✔2g gelatine

In a bowl of cold water, place the gelatine sheet. In a saucepan, heat the 50g of liquid cream with the vanilla pod or vanilla powder. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour over the previous mixture and stir gently.

Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie

Assembly
Half fill the Silikomart Truffles mould. Add the creamy caramel insert, a little of the remaining vanilla mousse and finish with the financial biscuit. Place in the freezer overnight.

The next day

Sweet dough biscuits
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, roll out and put in the fridge. Roll out the dough between two sheets of baking paper then detail circles with a cookie cutter. Bake at 180°C between two sheets of micro perforated paper. Watch the cooking and take them out as soon as they colour. Leave to cool.

Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie

Melt some white chocolate (150g). Poach the chocolate on baking paper, drawing flames. Apply some popping candy on top and let it set. Place the remaining white chocolate in a piping bag.

Turn out the cakes and apply the white velvet spray immediately. Poach the white chocolate on the top, making drips. Push in the flame covered with popping candy before the white chocolate in the wax is set. Place on the sweet pastry discs and chill (2 hours) until ready to eat.

Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie
Entremet vanille, caramel en bougie

Three chocolate log

Bûche aux trois chocolats

Three chocolate log

– a hazelnut biscuit,
– a crunchy biscuit,
– a white chocolate mousse,
– a milk chocolate mousse,
– a dark chocolate mousse,
– a milk chocolate mirror glaze.

 

Full recipe soon available in my special Logs ebook

Material used

– Silicone log mould – small model – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatine (gold quality)

– Plate for dune-shaped log end (meilleurduchef)

Ingredients

Basic custard
✔milk
✔egg yolks
✔caster sugar
✔Vanilla powder or vanilla pod

Mirror glaze (the day before)
✔sugar
✔glucose
✔water
✔milk chocolate
✔liquid cream 30% MG min.
✔leaves of gelatine

Hazelnut biscuit
✔65g icing sugar
✔1 egg
✔65g hazelnut powder
✔20 g butter
✔15g flour
✔15g caster sugar
✔2 egg whites

Praline crisp
✔milk chocolate
✔hazelnut/almond praline
✔crêpes dentelles

 

White chocolate mousse
✔hot custard
✔white chocolate Zephyr
✔liquid cream
✔ leaf of gelatine

Milk chocolate mousse
✔hot custard
✔milk chocolate
✔liquid cream
✔leaf gelatine

Dark chocolate mousse
✔hot custard
✔dark chocolate
✔liquid cream
✔sheet gelatine

The recipe

Basic custard
✔milk
✔egg yolks
✔caster sugar
✔Vanilla powder or vanilla pod

 

In a saucepan, pour and heat the milk with the vanilla. In a bowl, pour the yolks and powdered sugar. Mix well. Pour the hot milk over the yolks and mix well before returning the mixture to the pan. Heat over medium heat, stirring constantly, without exceeding 85°C. Set aside.

Hazelnut biscuit
✔65g icing sugar
✔1 egg
✔65g hazelnut powder
✔20g butter
✔15g flour
✔15g caster sugar
✔2 egg whites
Melt the butter in a small saucepan until it has a nice golden colour. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a marysee. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into a 6X17 cm rectangle. Set aside.

Bûche aux trois chocolats
Bûche aux trois chocolats

Praline crisp
✔milk chocolate
✔hazelnut/almond praline
✔crêpes dentelles

Melt the milk chocolate. Add the praline. Mix. Finally add the crumbled crêpes dentelles. Mix gently. Spread on the hazelnut biscuit and put in the freezer.

Bûche aux trois chocolats

Whip the 300 g of cream with a minimum of 30% fat content with an electric mixer. Set aside in a cool place.

White chocolate mousse
✔hot custard
✔white chocolate Zephyr
✔liquid cream
✔ leaf of gelatine

In a bowl of cold water, soften the gelatine sheet. Heat the custard in a saucepan. Remove from the heat and add the wrung-out and softened gelatine. Stir to combine. Pour over the melted white chocolate. Add and gently stir the 100g of whipping cream with an electric mixer. Pour into the Silikomart log mould and place in the freezer for 15 minutes so that the mousse hardens.

Milk chocolate mousse
✔hot custard
✔milk chocolate
✔liquid cream
✔leaf gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Off the heat, add the wrung out and softened gelatine. Stir to combine. Pour over the melted milk chocolate. Add and gently stir the 100g of whipping cream with an electric mixer. Pour into the Silikomart log mould, over the white chocolate mousse and place in the freezer for 15 minutes to harden.

Dark chocolate mousse
✔hot custard
✔dark chocolate
✔liquid cream
✔sheet gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Off the heat, add the wrung out and softened gelatine. Stir to combine. Pour over the melted dark chocolate. Add and gently stir the 100g of liquid cream whipped with an electric mixer. Pour into the Silikomart log mould, over the milk chocolate mousse. Add the hazelnut biscuit with the crunchy side facing inwards and place in the freezer overnight.

Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats

Mirror glaze (the day before)
✔sugar
✔glucose
✔water
✔milk chocolate
✔liquid cream 30% MG min.
✔leaves of gelatine

In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatine. Pour this mixture over the previously melted chocolate. Stir well. Add the liquid cream. Use the hand blender to obtain a homogeneous mixture and place the mixture in the fridge.

The next day, take the log out of the freezer and apply the icing, which should be brought to around 35°C. 

Bûche aux trois chocolats
Bûche aux trois chocolats

I decorated with cocoa nibs, the number 2023 in edible gold powder stamped on the icing and two log ends made of milk chocolate. Place in the fridge for at least 5 to 6 hours before eating.

tampon_2023
Full recipe soon available in my special Logs ebook
Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats
Bûche aux trois chocolats

Your achievements

Do not hesitate to send me your achievements in photos. I will publish them here.

Pistachio and orange blossom log

Bûche pistache et fleur d'oranger

Pistachio and orange blossom log composed of

– a dacquoise cookie,
– a crisp,
– an orange blossom mousse,
– a pistachio mousse insert,
– a Joconde cookie,
– a white chocolate shell,
– a pistachio mirror glaze.

 

Full recipe soon available in my special Logs ebook

Material used

– Silicone log mould – small model – 18 x 8 cm – Silikomart

– Ancel 210 bloom gelatin (gold quality)

– Dune-shaped log end plate (meilleurduchef)

– Silikomart log insert mold

Ingredients

Pistachio mousse (the day before)
✔Liquid cream
✔White chocolate
✔Pistachio praline
✔Gelatin
✔Cold liquid cream with 30% min of MG

Orange blossom mousse (the day before)
✔White chocolate
✔Liquid cream 30% MG
✔Gelatin
✔Liquid cream 30% MG
✔Orange blossom

Joconde cookie (the day before)
✔65g almond powder
✔65g powdered sugar
✔2 eggs
✔20g flour
✔2 egg whites
✔15 g powdered sugar
✔20g pistachio praline

Soaking syrup (the day before)
✔Water
✔Sugar
✔orange blossom

Dacquoise (the day before)
✔Egg whites
✔Powdered sugar
✔Almond powder
✔Pistachio praline
✔Powdered sugar
+ some chopped pistachios

Praline crisp
✔Melted white chocolate
✔Pistachio praline
✔Crêpes dentelles

Mirror glaze (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pistachio praline
✔Liquid cream at 30% MG min.
✔Gelatin

The recipe

Pistachio mousse (the day before)
✔Liquid cream
✔White chocolate
✔Pistachio praline
✔Gelatin
✔Cold liquid cream with 30% min of MG

Heat, in a small saucepan, the liquid cream with the pistachio praline. Pour over the melted white chocolate. Mix well. Add the gelatin sheet, well wrung out and previously softened in a bowl of cold water. Set aside. Whip the cold liquid cream with an electric mixer. Using a spatula, gently add the previous mixture. Fill the insert mold and place in the freezer for at least 4 hours. I reduced the size of my insert because I used a small log mold.

Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger

Joconde cookie (the day before)
✔65g almond powder
✔65g powdered sugar
✔2 eggs
✔20g flour
✔2 egg whites
✔15 g powdered sugar
✔20g pistachio praline

Pour the almond powder, powdered sugar, praline and flour into a bowl. Add the 2 eggs. Mix. In another bowl, mix the egg whites with an electric mixer. Squeeze them with the powdered sugar. Gently add this mixture of egg whites to the previous mixture. Pour into your baking tray covered with baking paper, smooth and put in the oven at 180°C for about 12/14 minutes. Let it cool down then cut the cookie into a rectangle of 18 cm wide (size of my Silikomart small log mold) by removing before the drier ends of the cookie.

Bûche pistache et fleur d'oranger

Soaking syrup (the day before)
✔Water
✔Sugar
✔orange blossom

Heat the water and sugar to boiling in a small saucepan. Add off the heat the orange blossom. Soak your Joconde cookie with a brush.

Dacquoise (the day before)
✔Egg whites
✔Powdered sugar
✔Almond powder
✔Pistachio praline
✔Powdered sugar
+ some chopped pistachios

Preheat the oven to 180°C. Sift together the almond powder and powdered sugar. Add the pistachio praline and stir. In another bowl, beat the egg whites until stiff, gradually adding the powdered sugar. Gently fold in the powders. First, add a third of the egg whites, stirring to loosen the mixture, then the rest more gently with a spatula. Pour onto a baking sheet lined with baking paper, sprinkle a few chopped pistachios on top and bake for 12 minutes. Allow to cool before cutting a rectangle to the size of your log mold 6X17cm.

Bûche pistache et fleur d'oranger

Praline crisp
✔Melted white chocolate
✔Pistachio praline
✔Crêpes dentelles

Mix all ingredients together and spread on the dacquoise cookie. Place in the freezer.

Bûche pistache et fleur d'oranger

Orange blossom mousse (the day before)
✔White chocolate
✔Liquid cream 30% MG
✔Gelatin
✔Liquid cream 30% MG
✔Orange blossom

Heat, in a small saucepan, the liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatin well wrung out and previously softened in a bowl of cold water and the orange blossom. Set aside. Whip the cold liquid cream with an electric mixer. Gently add the previous mixture with a spatula.

Assembly (the day before)
White chocolate for shell

Melt the white chocolate and line the log mould with it. Place in a cool place until it sets.

Bûche pistache et fleur d'oranger

Place the joconde cookie soaked in syrup, pressing it well to the edges and bottom. Cut off the excess with a knife. Garnish with orange blossom mousse. Add the pistachio mousse insert and finish with the dacquoise covered with crunchy filling (crunchy on the inside). Place in freezer overnight.

Mirror glaze (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pistachio praline
✔Liquid cream at 30% MG min.
✔Gelatin

In a saucepan, heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatin. Pour this mixture over the previously melted white chocolate. Stir well. Add the liquid cream and the praline. Use the hand blender to obtain a homogeneous mixture and place it in a cool place.

Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger

The next day, take the log out of the freezer and apply the icing brought back to around 35°C. I decorated it with unsalted pistachios cut into pieces and two white chocolate tips. Place in the fridge for at least 5 to 6 hours.

Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger
Bûche pistache et fleur d'oranger

Your achievements

Do not hesitate to send me your realizations in photos. I will publish them here.

Reindeer puffs

Choux Rennes

Reinderr puffs composed of

– choux pastry
– cocoa cracker
– chocolate pastry cream

 

Material used

– Silikomart micro perforated silicone baking mat

Ingredients

Cocoa cracker
30g butter
30g brown sugar
30g flour
10g cocoa powder

Choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on size)

Chocolate pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour or cream powder
30g milk chocolate

The recipe

For about ten puffs

Cocoa cracker
30g butter
30g brown sugar
30g flour
10g cocoa powder
Mix all the ingredients, spread between two sheets of paper, place in the freezer for a few minutes and then cut out circles.

Choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)

Heat the water, milk, butter, salt and sugar in a pan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach the choux on a baking tray covered with a silpat micro perforated baking mat. Place a disc of cracker on each puff. Bake at 170°C for 35 to 40 minutes. Leave to cool.

Choux Rennes
Choux Rennes

Chocolate pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour or cream powder
30g milk chocolate

Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Finally add the milk chocolate. Mix well, strain and chill.

Make a hole in the bottom of each cabbage and fill it with custard using a piping bag. I decorated them with chocolate antlers and red coloured sugar paste for the nose.

Choux Rennes
Choux Rennes
Choux Rennes
Choux Rennes
Choux Rennes
Choux Rennes
Choux Rennes

Coffee tartlet

Coffee tartlet made of

– sweet pastry ,
– praline, chocolate and coffee crunch,
– a coffee ganache,
– a coffee mousse,
– brown velvet spray.

Material used

– Micro perforated silicone baking mat

– Klassik Silikomart silicone ring tart mould (6 cavities)

– Micro-perforated strip

– Silikomart Klassik tart ring mould 70mm

– Brown velvet spray

– Thermoformed Happy Holidays oval mould (meilleurduchef)

bande forosil
cercle tarte 21cm

Ingredients

Coffee mousse (the day before)
✔100g cold liquid cream 30% MG min.
✔100g white chocolate
✔Some drops of coffee extract
✔100g of liquid cream
✔2 sheets of gelatine (4g)

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk

Coffee praline crisp
✔40g milk chocolate
✔60g hazelnut/almond praline
✔25g crêpes dentelles

Coffee ganache
✔100g white chocolate
✔100g liquid cream
✔A few drops of coffee extract

The recipe

For 6 tarts

Coffee mousse (the day before)
✔100g cold liquid cream 30% fat min.
✔100g white chocolate
✔A few drops of coffee extract
✔100g of liquid cream
✔2 sheets of gelatine (4g)

In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream. Remove from the heat and add the wrung out and softened gelatine and the melted white chocolate. Mix well. Add the coffee extract and mix again. Set aside. Whip the cold cream with an electric mixer. Carefully add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight.

Tartelette café

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and then put it in the fridge for 30 minutes. Line the circles and prick the dough with a fork. Bake at 175°C for 15 minutes. Leave to cool completely.

Tartelette café
Tartelette café

Coffee praline crisp
✔40g milk chocolate
✔60g hazelnut/almond praline
✔25g crêpes dentelles

Mix the melted milk chocolate with the praline and crêpes dentelles. Garnish the tartlet bases with this crunch.

Tartelette café

Coffee ganache
✔100g white chocolate
✔100g liquid cream
✔A few drops of coffee extract

In a saucepan, pour the liquid cream and bring it to heat. In a bowl, place the previously melted white chocolate. Pour the hot cream over it in two or three batches, mixing well between each addition. Add a few drops of coffee extract and mix. Allow to cool before filling the tarts. Place in the fridge until the ganache has cooled completely.

Tartelette café

Remove the coffee mousses from the freezer and apply the brown velvet spray immediately. Place on the tarts and chill until ready to eat.

Tartelette café
Tartelette café
Tartelette café
Tartelette café
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Kouglof

Kouglof

Kouglof

A classic Alsatian brioche with a characteristic appearance due to its mould, which gives it a high, fluted shape with a hollow in the middle. 

 

Kouglof

Material used

– 22cm Kouglof mould

 

moule Kouglof

Ingredients

Kouglof
✔140 g milk
✔15 g baker’s yeast
✔375 g flour
✔8 g fine salt
✔75 g caster sugar
✔2 eggs
✔110 g softened butter
✔90 g currants

Baking
170°C
45 to 50 minutes

Syrup
✔125g water
✔170g caster sugar
✔10g orange flower water
✔20g almond powder

+50g melted butter

The recipe

Kouglof
✔140 g milk
✔15 g baker’s yeast
✔375 g flour
✔8 g fine salt
✔75 g caster sugar
✔2 eggs
✔110 g softened butter
✔90 g currants

Place the sultanas in a bowl of hot water with a little rum to soften them.

Mix the warmed milk and fresh yeast in the bowl of a food processor. Add the eggs, flour, sugar and salt. Mix the dough for 15 minutes.

Add the softened butter cut into pieces. Mix again until the butter is completely incorporated.

Finally, add the drained grapes.  Pour the dough into a bowl, wrap it in plastic wrap and chill overnight.

Kouglof
Kouglof

The next day, place the dough on the lightly floured work surface. Shape the dough into a regular ring with a hole in the centre and place in the buttered kugelhopf tin with whole almonds in the bottom.

Kouglof

Let the dough rise until it reaches the edges (at least 5 to 6 hours).

Kouglof

Bake at 170°C for about 50 minutes. Remove from the oven onto a wire rack and leave to cool completely.

Kouglof
Kouglof

Syrup
✔125g water
✔170g caster sugar
✔10g orange flower water
✔20g almond powder

While the Kouglof is cooking, in a saucepan, pour the water, sugar and heat until the sugar is completely melted. Remove from the heat and add the almond powder and orange blossom. Mix well.

+Add 50g of melted butter

Once the kouglof has cooled completely, brush it with the melted butter. Then, generously soak the kugel with the warmed syrup, having filtered the almond powder beforehand.  The syrup must be completely covered. 

Kouglof

Sprinkle with icing sugar just before serving or use moisture-resistant codineige.

Kouglof
Kouglof
Kouglof
Kouglof
Kouglof

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Pandoro Brioche

Brioche Pandoro

Pandoro Brioche

Pandoro is an Italian Christmas cake from Verona in the shape of a star. It is traditionally sprinkled with icing sugar.

Material used

– Pandoro mould

– Angled spatula

– Rolling pin

Ingredients

Step 1 
✔50 g flour
✔6 cl warm milk
✔15 g fresh baker’s yeast
✔1 tablespoon caster sugar
✔1 egg yolk

Step 2
✔200 g flour
✔100 g caster sugar
✔1 egg
✔3 g fresh baker’s yeast
✔3 tablespoons milk
✔30 g ointment butter

Step 3
✔200 g flour
✔2 whole eggs
✔25 g caster sugar
✔1 pinch of fine salt
✔3 cl vanilla flavouring (or 1 vanilla pod)

Step 4
✔140 g butter

+ icing sugar

The recipe

From the website meilleurduchef.com

Step 1 
✔50 g flour
✔6 cl warm milk
✔15 g fresh baker’s yeast
✔1 tablespoon caster sugar
✔1 egg yolk

In a bowl, add the warm milk and the yeast. Mix.

Add the caster sugar, egg yolk and flour.

Mix and cover the bowl with a cloth. 

Leave to rise in a warm place for a good hour.

Brioche Pandoro
Brioche Pandoro

Step 2
✔200 g flour
✔100 g caster sugar
✔1 egg
✔3 g fresh baker’s yeast
✔3 tablespoons milk
✔30 g softened butter

In a separate bowl, dissolve the 3g of baker’s yeast in 3 tablespoons of tempered milk.

Add the 100g caster sugar and the egg. Mix well.

Pour this mixture into the other bowl over the dough. Add the 200g of flour and mix with a spatula.

Finally, add the 30g of softened butter. 

Mix well, cover the dough again with a cloth and let the dough rise and double in volume at room temperature (in a warm place). Allow at least 1 hour.

Step 3
✔200 g flour
✔2 eggs
✔25 g caster sugar
✔1 pinch of fine salt
✔3 cl vanilla flavouring (or 1 vanilla pod)

Remove the tea towel.

Add the flour, eggs, sugar, pinch of salt and vanilla to the dough.

Mix all ingredients with a spatula.

Cover the dough again with a cloth and let the dough rise and double in size at room temperature.

When the dough has risen, break it up with the palm of your hand. Cover with cling film and chill overnight.

Brioche Pandoro
Brioche Pandoro

Step 4
✔140 g of butter

The next day, remove the plastic film. Break up the dough with the palm of your hand.

Place the dough on the floured work surface.

Roll out the dough into a 30cm by 30cm square.

Brioche Pandoro
Brioche Pandoro

Spread the butter over the entire surface with an angled spatula.

Fold the four corners of the square towards the centre, joining the edges.

Brioche Pandoro
Brioche Pandoro

Roll out the pastry into a large rectangle and fold it into thirds like a puff pastry. Wrap the pastry in plastic wrap and chill for at least 30 minutes.

Repeat this last step twice, leaving it in the fridge for at least 30 minutes each time.

Brioche Pandoro
Brioche Pandoro
Brioche Pandoro

Finally, roll out the dough into a square of 30cm by 30cm.

Fold the 4 corners into the centre.

Repeat the operation, folding the 4 corners into the centre again.

Turn the dough over and form a ball by bringing the edges inwards.

Grease the tin (with spray or butter) and place the dough in the bottom of the tin, pressing it down well with your hand so that it fits into each slot.

Cover with a tea towel and leave to rise until the dough reaches the edge of the tin.

Remember to remove the cloth at the end to avoid damaging the pastry.

Bake in a hot ventilated oven at

– 170°C for 15 minutes

– 160°C for 30 minutes

The tip of the knife should come out dry when the brioche is cooked.

Turn out of the tin and leave to cool completely.

Sprinkle with icing sugar.

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Vanilla flan

Flan feuilleté vanille

Vanilla flan made of

– puff pastry,
– preparation for flan.

 

Material used

– 23cm flan mould

moule_flan_tefal_23cm

Ingredients

Puff pastry
✔250 g flour
✔125 g water
✔5 g fine salt
✔180 g butter

Baking
170°C
45 to 50 minutes

Preparation for flan
✔320g milk
✔100g single cream
✔3 yolks
✔3 eggs
✔100g sugar
35g cornflour
✔Vanilla powder or vanilla pod

The recipe

Puff pastry
✔250 g flour
✔125 g water
✔5 g fine salt
✔180 g butter

Make a homemade puff pastry. In the bowl of your food processor, pour the flour, salt, water at room temperature. Beat the dough for a few minutes. When everything is well incorporated, pour the dough onto the floured work surface and make a ball. Slash the dough in the shape of a cross on top, then wrap the dough in plastic wrap and chill for at least 30 minutes.

Work your butter into a sheet of greaseproof paper and fold it into a square of about 15X15cm.

Roll out the pastry with a rolling pin, respecting the cross shape and place your butter in the middle.

Flan feuilleté vanille

Fold the 4 corners over the butter to trap it. Once the butter is trapped, roll out the dough lengthwise. Rotate your dough a quarter turn.

Flan feuilleté vanille

Fold the dough in three. Fold the right flap first towards the middle and then the left.

Roll out the dough lengthwise again and fold the dough in thirds, right flap first, then left flap. Wrap the dough in plastic wrap and chill it for at least 30 minutes.

You have just made 2 rounds. Repeat this procedure twice to make a total of 6 rounds.

Flan feuilleté vanille
Flan feuilleté vanille

Finally, roll out the pastry into a square. Cut out a circle of about 24 to 25 cm in diameter. Adjust the diameter to the size of your flan tin. Fill your mould with your pastry.

Flan feuilleté vanille

Preparation for flan
✔320g milk
✔100g single cream
✔3 yolks
✔3 eggs
✔100g sugar
35g cornflour
✔Vanilla powder or vanilla pod

In a saucepan, pour the milk and cream. Add the vanilla pod or vanilla powder. Heat the mixture. In a bowl, add the eggs, yolks and powdered sugar. Mix well. Then add the cornflour and mix again. Gradually pour the hot milk over the mixture while stirring. Pour the mixture into the pan and heat again, stirring constantly, until the cream thickens. Allow the mixture to cool before pouring it into your mould.

Flan feuilleté vanille
Flan feuilleté vanille

Bake in a hot oven at 170°C for about 50 minutes. Leave to cool in the fridge for several hours before serving. Serve chilled.

Flan feuilleté vanille
Flan feuilleté vanille
Flan feuilleté vanille
Flan feuilleté vanille
Flan feuilleté vanille
Flan feuilleté vanille
Flan feuilleté vanille

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