Last week, to prepare a dessert, I’ve been given curry as ingredient: a spice mix, especially used in Asian kitchen.
We are not used to prepare desserts with curry, but if you think it is a mission impossible….well think again.
I used a mild curry powder, that matches perfectly with rich, creamy white chocolate and orange bavarian cream and to have a spicy kick, I melted curry powder in a chocolate ganache.
The finished dessert has a delicate flavor balance, especially in aroma and taste.
You can adjust the spiciness to your taste by adding or reducing curry powder, although for me it is fine.
There’s nothing like the smell of brioches baking in your oven.
For these brioches, I choose a recipe from a great french pastry chef, Christophe Felder: they are soft, not so sweet, with a rich flavor and light texture.
The brioches are soft like a pillow and buttery…..
Eat them warm for breakfast……it is so worth it.
Brioches Parisiennes by Christophe Felder - makes 14
A silky and smooth pumpkin soup, very easy to prepare, with a special ingredient, ginger, who creates a nice balance with the sweet pumpkin.
I love to add a tablespoons of sour cream, but you can use greek yogurt as well.
To add a crunchy texture, a home made granola……delicious.
Friends, I got it!
Even if I’ve been afraid for a long time about french croissants, I decided to get it and I ensure you that after just one bite of these gorgeous and buttery ones, you will never be able to eat a store-bought croissant ever again.
They aren’t incredibly difficult and even if you will not get perfect croissants the very first time, have fun and enjoy the experience of making them at home.
Practice and experience will help you, but do not be afraid….
You will need time and patience, but but the results are well worth the effort.
Flour and butter make the difference, so choose best brands.
You will have a video, to guide you along……so no more excuses……
Enjoy these french croissants with a cup of coffee and a selection of confitures and jams….
and have a nice day!
1 cup + 3 tbsp (270 g) cold unsalted butter for laminating
- To brush -
superfine granulated sugar
- For the croissant dough -
In the bowl of a stand mixer, fitted with hook attachment, place sifted flour, fresh yeast and mix on low speed.
Gradually add water and milk and let completely incorporate.
When the dough Dough begins to detach itself from the sides of bowl and the bowl is clean, gradually add sugar, a little at a time.
When dough is shiny and the sides of the bowl are clean, add butter, a small piece at a time.
Then, add salt and mix well to combine.
To make the dough you will need about 20 minutes.
Shape the dough into a ball, cover with clingfilm and refrigerate for 12 hours.
- The butter -
The day after, prepare the butter.
Cut the cold butter in slabs,
Arrange the pieces of butter on waxed paper.
Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it's about ½ cm thick and with a rectangular shape.
(The shape needs to be as large as the dough)
Refrigerate the butter until needed.
Take the dough out of the fridge and with a rolling pin roll out the dough into a rectangle: try to get the shape as perfect as possible and with an even thickness.
Place the butter slab on the dough, fold a flap of dough over the butter, do the same with the other flap, to fully enclose the butter, but do not overlap the dough layers.
If needed, reshape with your hands.
With a rolling ping, gently press over the dough to incorporate the butter, then, start rolling out, on a lightly flour dusted surface the dough to a rectangle, trying to keep the dough at an even thickness, and all edges as straight as possible.
- To fold -
With the short side facing us, fold the dough letter style: fold one third of the dough on top of itself and then fold the other side over it.
Turn the dough 90° degrees (to have like a book opening on the right) cover with clingfilm and refrigerate for 40-60 minutes.
Repeat the rolling and folding twice more, putting the dough back into the fridge for an hour between turns..
After the third turn you leave the dough in the fridge overnight, covered with clingfilm.
- Shaping the croissants -
With a rolling pin roll out the dough into a regular rectangle, ½ cm thick.
Cut the rectangle lengthways into two strips, then cut triangles along the length of each strip
Then from the widest edge of the triangle, roll up loosely and place on a tray.
Cover with clingfilm and let rise for 3 hours, in a warm place: do not overcome 80F-26°C, otherwise butter will melt.
- To bake -
Heat oven to 340-360F-170-180°C (I used fan oven 305F-150°C)
Brush with the egg wash over the top and sprinkle with granulated sugar.
Bake for 15 to 20 minutes until golden brown and puffy.
Passion for chocolate or chocolate passion?
Anyway you think, this dessert involves both: chocolate and passion fruit.
A light chocolate mousse, perfectly balanced with the tangy flavor of passion fruit.
It is a refreshing dessert, and even if simple, it is sophisticated.
Perfect for any occasion.
This tart is created by the combination of 2 recipes: one from E. Knam and the other, from a friend of mine, Isabelle.
It is a simple but very tasty: pears pair deliciously with chocolate and pistachios pair deliciously with both.
The whole is moist and crunchy, thanks to the frangipane, to the pears, to the shortcrust pastry and thanks to the crumble.
In a word, you find all the elements to prepare a truly delicious tart.
12.5 oz (350 g) Bosc or Concorde pears, peeled and diced
2 tbsp (30 g) unsalted butter
2 tbsp (30 g) superfine granulated sugar
- To garnish -
- Pistachio shortcrust pastry -
In the bowl of a stand mixer fitted with paddle attachment, mix flour with butter and sugar.
When the mixture resembles coarse crumbs, add pistachio paste and mix to combine.
Add egg yolks and salt.
Mix until well incorporated.
With the dough shape a ball, flatten into a disc, cover with plastic wrap and refrigerate for at least 2 hours.
- To line the pastry ring -
Brush the interior of your square ring with butter (6 inches-15 cm.) and place on a baking tray with baking paper (I used microperforated square tart rings, microperforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 3mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the over hanging pastry.
Refrigerate for 2 hours.
With your hands, crumble shortcrust pastry leftovers, roll them in ground pistachios and refrigerate.
- Pears filling -
Peel and dice pears.
Melt sugar and butter in a skillett, stirring occasionally, for 2 minutes.
Add pears, and cook, stirring often, 5 to 6 minutes or until pears are just tender (it depends on ripeness of pears).
Sift the mixture to remove excess pouring.
Let completely cool.
- Pistachio frangipane -
In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter, until you get a smooth mixture.
Gradually add egg and when they are well combined, add pistachio powder and flour, sifted together and mix to combine.
Add chocolate chips and mix to combine.
- Dressing and baking -
Heat oven to 325 F - 170°C (I used fan oven to 320 F - 160°C).
Pour the pistachio frangipane in a pastry bag and fill the shell ½ full.
Smooth the surface with a small spatula.
Fill the mould with pears filling and bake for 35-40 minutes (i did 37 minutes).
Bake the pistachios crumble for 10-12 minutes.
Remove the tart from the oven and let completely cool.
Let the crumble completely cool and place in an airtigh box.
When ready to serve, spread the tart with pistachio crumble and enjoy.
Lemon and mango cloud …… why this name?
The mold I used is called Cloud and the dessert is really light, airy as a cloud.
A fresh taste thanks to the white chocolate lemon mousse and a strong flavor thanks to lemon confit which
gives a particular note to the dessert.
The recipes are adapted by great Italian and French pastry chefs such as Gianluca Fusto and Philippe Conticini.
I thank my friend Isabelle for the recipe of lemon confit and Mercotte for the recipe of the cake biscuit citron.