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Lemon and mango cloud

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.

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lemon-and-mango-cloud

Lemon and mango cloud - serves 6/8
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Ingredients
  1. - Biscuit cake citron -
  2. 3 oz (90 g) egg yolks
  3. ½ cup + 2 tbsp + 1 tsp (135 g) superfine granulated sugar
  4. 2.5 tbsp (65 g) sour cream
  5. ¾ cup (100 g) pastry flour
  6. ½ tsp (2 g) baking powder
  7. zest from 1 lemon
  8. 3 tbsp (40 g) unsalted melted butter
  9. 1 tsp dark Rhum
  10. - Lemon confit by P. Conticini -
  11. zest from 2 lemons
  12. 2/3 cup (156 g) lemon juice
  13. 6 tbsp (91 g) superfine granulated sugar
  14. - Mango cremoso -
  15. ½ cup + 1 tbsp (146 g) mango puree
  16. 2 oz (54 g) egg yolks
  17. 1 large whole egg
  18. ¼ cup + 2 tbsp + 1 tsp (88 g) superfine granulated sugar
  19. 1/3 cup + 1 tsp (80 g) heavy cream
  20. 2 tbsp (26.5 g) soft unsalted butter
  21. 2,7 g gelatin sheets 200 bloom (0.58%)
  22. - White chocolate lemon mousse -
  23. scant ½ cup (112.5 g) whole fat milk
  24. 9,37 g gelatin sheets 200 bloom (0.85%)
  25. 12.5 oz (350 g) white chocolate
  26. 1 oz (28 g) cocoa butter
  27. 2 cups + 2.5 tbsp (475 g) whipping cream
  28. ½ cup + 1 tbsp (125 g) lemon juice
  29. scant ½ oz grated lemon zest (12.5 g) - 4 large lemons
Instructions
  1. - Biscuit cake citron -
  2. Heat fan oven to 320F – 160°C.
  3. In a mixing bowl, mix egg yolks with sugar and sour cream.
  4. Add the flour sifted with baking powder and mix quickly to combine.
  5. Then, add lemon zest, melted butter and Rhum (I added 2 tbsp lemon juice as well).
  6. Line a baking tray with baking paper and using an offset spatula and gently spread the batter evenly ½ cm thick and bake for 15 minutes.
  7. Let cool and remove baking paper.
  8. With a 7 inches -16 cm. square pastry ring, cut a square shape.
  9. - Lemon confit by P. Conticini -
  10. Wash the lemons and with a potato peeler, remove the skin.
  11. Put the skin ina small saucepan, cover with water and bring to a boil.
  12. Remove water and do this up to three times.
  13. Squeeze and sift lemon juice.
  14. In a small saucepan, pour lemon juice, sugar and blanched lemon skins.
  15. Cook covered with a lid for 12-15 minutes on a low heat.
  16. Remove from the heat and blend the mixture with a hand blender.
  17. Cook with no lid for a further 5 minutes on a low heat.
  18. The mixture will be thick and orange-coloured.
  19. With the back of a spoon, spread the lemon confit over the biscuit and freeze.
  20. - Mango cremoso -
  21. Use clingfilm to fit the bottom of a square pastry ring 7 inches - 16 cm. in diameter and set aside.
  22. Soak gelatin sheets in cold water.
  23. In the jar of a hand blender, pour fruit puree, whole egg, egg yolks, heavy cream and sugar and blend to combine.
  24. Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
  25. When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
  26. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
  27. Add soft butter and blend once again.
  28. Pour the mixture in the prepared square ring and freeze.
  29. - White chocolate and lemon mousse -
  30. Soak gelatin sheets in cold water.
  31. Chop white chocolate and cocoa butter and melt until the mixture reaches 107F - 115F (40-45°C).
  32. Add lemon zest and mix to combine.
  33. Heat milk until 125F - 50°C and dissolve gelatin sheets.
  34. Gradually pour milk on melted chocolate and mix quickly to combine, until you get a smooth and glossy mixture.
  35. Add lemon juice and blend with a hand blender.
  36. When the mixture reaches 100F - 38°C (absolutely not under 95F - 35°C) gently add whipped cream.
  37. - To assemble -
  38. Pour the mousse and fill the mould a bit less than ½ full and frreze for about 10 minutes to set.
  39. Insert in the middle the frozen mango cremoso and press a little.
  40. Insert the biscuit cake citron (confit downward) and press a little.
  41. Freeze.
  42. - To serve -
  43. Remove the frozen dessert from the mould and invert on a wire rack.
  44. Spray the cake with white cocoa butter and then with the yellow cocoa butter.
  45. Garnish as you prefer with lemon zest..
  46. Refrigerate for 12 hours to allow the cake bring back to right temperature (as now the cake is still hardened stage).
Notes
  1. Biscuit cake citron: you can get a sqauare 7 inches base and some leftovers.
  2. Recipe by Mercotte.
  3. Lemon confit: recipe adapted from
  4. http://pucebleue-jenreprendraibienunbout.blogspot.it/2016/07/le-temps-des-cerises.html
  5. http://pourquoi-pas-isa.blogspot.it/2016/01/confit-de-citron-philippe-conticini.html
  6. White chocolate lemon mousse: you will have 11 oz-300 g leftovers
Cookingmesoftly http://www.cookingmesoftly.it/
lemon-and-mango-cloud

Mascarpone and vanilla brioches

Mascarpone and vanilla brioches

A simple but tasty recipe.
A brioche dough made with mascarpone cheese, soft and silky.
Perfect brioches for breakfast, brunch or simply if you want something gorgeous to taste.

Mascarpone and vanilla brioches

Mascarpone and vanilla brioches - makes 8 brioches 2.5 oz each
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Ingredients
  1. 1/3 oz (8 g) fresh yeast
  2. 1 tbsp + 1 tsp (20 g) heavy cream or full fat milk
  3. 2 ¼ cups (300 g) strong bread flour
  4. 2 large whole eggs, lightly beaten (4.5 oz - 130 g)
  5. ¼ tsp salt
  6. 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  7. 4.5 oz (130 g) mascarpone cheese, room temperature
  8. seeds from 1 vanilla pod
Instructions
  1. - To prepare the day ahead -
  2. In the bowl of a stand mixer, fitted with hook attachment, place yeast, cream and sifted flour.
  3. (see notes).
  4. Add eggs and start to knead.
  5. Add sugar and knead for a short time.
  6. Add salt and mascarpone cheese (together) and knead on low speed for about 15 minutes.
  7. Shape a ball with the dough (i twill be very sticky), place in a bowl, cover with plastic wrap and let rise until double in size.
  8. Then, deflate the dough, shape a ball, place in a bowl, cover with plastic wrap and refrigerate overnight.
  9. - The day after -
  10. Shape your brioches.
  11. Let rise until double in size.
  12. Brush with egg wash.
  13. Heat oven to 345 F-170°C (I used fan oven 300 F-150°C).
  14. Bake for 15-20 minutes (I did 20 minutes).
  15. Let cool on a wire rack.
Notes
  1. Recipe adapted from: en-kdegourmandises.blogspot.it
  2. The original recipe calls for
  3. 10 g fresh yeast
  4. 1 tsp (5 g) salt
  5. 2 tbsp (30 g) raw cane sugar
  6. You can reduce yeast, but the time of rising will be longer.
Cookingmesoftly http://www.cookingmesoftly.it/

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Gianduja tart

Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever.
The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream.
The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.

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Gianduja tart - serves 6-8
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Ingredients
  1. - Hazelnut shortcrust pastry -
  2. 6.5 tbsp (90 g) soft unsalted butter
  3. 1 tbsp (15 g) hazelnut paste (I used gianduja paste)
  4. a pinch of salt
  5. 2/3 cup (87.5 g) icing sugar
  6. 2 tbsp (30 g) hazelnut meal
  7. 1 medium (50 g) whole egg
  8. 1 ¾ cups + 1 tbsp (230 g) pastry flour
  9. - Cocoa frangipane -
  10. 2/3 + 1/8 cups (75 g) almond meal
  11. 5.5 tbsp (75 g) soft unsalted butter
  12. ½ cup + 1 tbsp (75 g) icing sugar
  13. 1.5 (2.6 oz - 75 g) whole egg
  14. 2 tbsp + 1 tsp (22,5 g) pastry flour
  15. 1 tbsp (7,5 g) cocoa powder
  16. - Creme anglaise -
  17. 1 cup (235 g) whole fat milk
  18. 8 medium egg yolks (118 g)
  19. 6 tbs + 4 tsp (105 g) superfine granulated sugar
  20. - Hazelnuts bavarian cream -
  21. 11.5 oz (325 g) creme anglaise
  22. 2 tbs (33 g) hazelnuts paste
  23. 3 + ½ (6,3 g) gelatin sheets (1.2%)
  24. ¾ cup + 4 tbsp (210 g) whipping cream
  25. - To garnish -
  26. scant 5 oz (133 g) dark chocolate
  27. scant 2.5 oz (66 g) corn flakes or crepe dentelle
Instructions
  1. - Hazelnut shortcrust pastry -
  2. In the bowl of a stand mixer fitted with paddle attachment, mix butter, hazel paste, egg, sugar and hazelnut meal.
  3. Gradually add pastry flour and mix to combine.
  4. Shape the dough into a ball, flatten into a disc, wrap in clingfilm and refrigerate for 4 or 5 hours.
  5. - Cocoa frangipane -
  6. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar, the gradually add eggs and mix to get a smooth batter.
  7. Then add pastry flour and almond meal sifted together and mix to combine.
  8. - Creme anglaise -
  9. In a small saucepan heat the milk just to the boiling point..
  10. In a mixing bowl stir together the sugar and yolks until well blended.
  11. Remove from heat, pour the milk into the yolk mixture and sift the batter.
  12. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
  13. Do not overccok, or the eggs will curdle.
  14. Pour the cream into a cold bowl and cover with plastic wrap.
  15. - Hazelnuts bavarian cream -
  16. Soak gelatin sheets in cold water.
  17. Weigh the required amount of custard (crème anglaise) add hazelnuts paste and mix to combine.
  18. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  19. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  20. Pour the mixture into the silicone mold and freeze.
  21. (I used “Puffy” mould by Pavoni, but you can use an 8 inches (20 cm) pastry ring).
  22. - To line the pastry ring -
  23. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  24. Roll the dough gently until you have an even 3mm thickness
  25. 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.
  26. Using the knife, remove the over hanging pastry.
  27. Prick the base with a fork and refrigerate for 2 hours.
  28. - To garnish -
  29. Melt white chocolate and crumble corn flakes with your hands.
  30. Combine both in a mixing bowl until you get a homogeneus mixture.
  31. With a spoon, shape small heaps and place on tray lined with baking paper.
  32. Let the chocolate set.
  33. - Dressing and baking -
  34. Heat fan oven to 320 F - 160°C.
  35. (While the oven is heating, I put the tart shell in the freezer).
  36. Bake the tart shell for 19 minutes and let completely cool.
  37. Pour the cocoa filling in a pastry bag and spread it out evenly and smooth the top.
  38. Bake for 20 minutes and let cool.
  39. - To assemble -
  40. Remove the hazelnut bavarian cream from the mould (or the ring).
  41. Brush the surface of the tart with melted chocolate or neutral glaze and gently place the bavarian cream on the tart.
  42. Arranhe the chocolate crunchy balls.
  43. Refrigerate for 6 hours before serving.
Cookingmesoftly http://www.cookingmesoftly.it/
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Orange blossom water braided brioche

A few days ago I tried this recipe for making brioche dough, by the famous itaian Patry Chef Luca Montersino:it is the best I’ve ever made.
It is a particular dough, because you prepare the dough twice…..it is more difficult to explain than prepare it.
Brioche dough is not so sweet and not so buttery……so you cannot feel guilty eating a slice.
I tried a braided brioche, but you can shape the dough as you prefer.
Try: it is healthy and delicious, for a special breakfast.

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Orange blossom water braided brioche
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Ingredients
  1. - First dough -
  2. 2 cups (250 g) strong bread flour – 360W
  3. 4 tbsp (60 g) superfine granulated sugar
  4. 3 large (65 g) egg yolks
  5. ½ oz (15 g) fresh yeast
  6. 1/3 cup + 1.5 tbsp (85 g) room temperature water
  7. 3.5 tbsp (50 g) soft unsalted butter, diced
  8. - Second dough -
  9. 2 cups (250 g) strong bread flour – 360W
  10. 4 tbsp (60 g) superfine granulated sugar
  11. 3 large (65 g) egg yolks
  12. 1/3 cup (75 g) room temperature water
  13. 3.5 tbsp (50 g) soft unsalted butter, diced
  14. 1 tsp (5g) salt
  15. seeds from ½ vanilla pod
  16. 1 tbsp (16 g) orange blossom water
Instructions
  1. - First dough -
  2. In the bowl of your stand mixer, fitted with hook attachment,add sifted flour, sugar, yeast and egg yolks.
  3. On low speed, start the machine and add some water.
  4. Increase the speed and knes until you get a combined dough.
  5. Add water and knead until you get a smooth dough.
  6. Add butter, a piece at a time and add the following only when the previous has been completely incorporated.
  7. Butter your hands and the work surface (do not flour) and shape the dough into a smooth ball.
  8. Place the dough into a large bowl, cover with plastic wrap and let rise until tripled in size.
  9. - Second dough -
  10. In the bowl of your stand mixer, fitted with hook attachment, place the first dough cut into pieces with sifted flour and start the machine on low speed.
  11. Pour all the water and knead untili well combined.
  12. Add gradually egg yolks.
  13. When the dough pulls away from the sides of the bowl,add sugar, a tablespoon at a time.
  14. With the mixer running, gradually drop the butter pieces into the bowl.
  15. Continue mixing until the butter is incorporated and the dough is smooth and satiny.
  16. Add vanilla seeds, orange blossom water and nix to combine.
  17. Add salt and mix until incorporated.
  18. Butter your hands and the work surface, knead the dough and shape into a ball.
  19. Cover with plastic wrap and let rest for 20 minutes at room temperature.
  20. Place the dough into a bowl, cover with plastic wrap and refrigerate for 12 hours (better 24 hours).
  21. Remove the dough from the refrigerator, turn the dough out onto a clean work surface and press down gently twice or 3 times to deflate it.
  22. Shape the dough into a rectangular shape..
  23. Divide into 3 parts and roll each piece into a 15-inch – 40 cm. rope.
  24. Braid the ropes, pinching the ends and tuck them under to seal.
  25. Gently place the braid in a buttered loaf mould (12 inches-30 cm) and brush with egg wash.
  26. Sprinkle with pearl sugar and let rise until double in size.
  27. Heat oven to 350F-180°C.
  28. Brush with egg wash once again and bake for 25-30 minutes.
  29. Let cool before serving.
Notes
  1. To rise: do not overcome the edge of the mould.
  2. If you brush the dough twice, attention not to burn......it becomes dark very quickly.
Cookingmesoftly http://www.cookingmesoftly.it/
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Exotic

Do you hear someone refer to a “tropical fruit season”?
With tropical fruits….generally we refer to summer time…….but they’re imported and are pretty much available year round, so you can use them whenever you feel.
For this dessert, I wanted to highlight the sour taste of passion fruit, really perfectly balanced with mango and coconut.
It has an airy ethereal texture, so it’s not nearly as heavy as you could think.
Ready to cook?

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Exotic - serves 8
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Ingredients
  1. - Coconut biscuit -
  2. A scant 2/3 cup (4.7 oz - 131 g) egg whites
  3. 2/3 cup (131 g) superfine granulated sugar
  4. 1 medium-large (2 oz - 55 g) whole egg
  5. 6 medium (4 oz - 109 g) egg yolks
  6. 1.5 tbsp (11 g) pastry flour
  7. 1 cup + 2 tsp (87 g) shredded coconut
  8. 2 tbsp (33 g) unsalted butter, melted
  9. - Passion fruit cremoso -
  10. 1/3 up + 2 tsp (90 g) passion fruit puree
  11. 5 tbsp (60 g) water
  12. 2 medium-large (120 g) whole eggs
  13. 1/3 cup + 1 tbsp + 1 tsp (90 g) superfine granulated sugar
  14. seeds from ½ vanilla pod
  15. 4 tbsp (60 g) soft unsalted butter
  16. 1 gelatine sheet (2,04 g) 0.5%
  17. - Mango jelly -
  18. 3/ cup + 2tbsp (200 g) mango puree
  19. 3 tbsp (48 g) superfine granulated sugar
  20. 2 tbs (19 g) dextrose or granulated sugar
  21. 2 gelatin sheets (4,2 g) 1.6%
  22. a pinch of citric acid
  23. - Light coconut mousse -
  24. 1.5 cups + 1 tbsp (375 g) coconut puree
  25. ½ cup (101 g) superfine granuated sugar
  26. 4 gelatin sheets (8.25 g) 1,02%
  27. 1 cup + a scant 2/3 cup (337.5) whipping cream
  28. - To serve -
  29. white cocoa butter spray
  30. silver leaves (optional)
Instructions
  1. - Coconut biscuit -
  2. Heat fan oven to 320 F-160°C.
  3. In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
  4. Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
  5. Lightly whisk egg yolks with whole egg,
  6. In a separate bowl, mix flour with shredded coconut.
  7. In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
  8. Gradually add flour and coconut to the mixture meringue/egg yolks and mix gently to combine.
  9. Pour 2 spoonsful of batter in a small bowl and add melted butter and mix to combine.
  10. Mix the 2 mixtures and combine.
  11. Line a baking tray (12x16 inches - 30x40 cm.) with baking paper.
  12. Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 14-15 minutes (I baked for 14 minutes).
  13. Let cool and remove baking paper.
  14. With an 7 inches-18 cm. round pastry ring, cut a round disc.
  15. - Passion fruit cremoso -
  16. Use clingfilm to fit the bottom of a round pastry ring 7 inches - 18 cm. in diameter and set aside.
  17. Soak gelatin sheets in cold water.
  18. In a bowl mix eggs with sugar, just to combine.
  19. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  20. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly,
  21. until the mixture reaches 179.5 F - 82°C.
  22. Remove from the haet, add wringed gelatin sheets and stir to melt.
  23. Quickly cool the mixture to 105F - 40°C.
  24. Add butter and blend to get a smooth and silky mixture.
  25. Pour the batter into the prepared ring and refrigerate until completely set.
  26. - Mango jelly -
  27. Soak gelatin sheets in cold water.
  28. Heat a part of mango puree in the microwave.
  29. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  30. Add sugar, dextrose, citric acid and stir to combine.
  31. Add the remaining cold puree to the mixture, stir to combine.
  32. Let cool until 86F-30°C/ 95F-35°C, stirring from time to time.
  33. Pour the jelly over the passion fruit cremoso and freeze.
  34. - Light coconut mousse -
  35. Soak gelatin sheets in cold water.
  36. On medium saucepan, heat coconut puree and mix sugar to melt.
  37. Add wringed gelatin sheets and mix to combine.
  38. Whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, then add the rest of the whipped cream and gently mix to combine.
  39. - To assemble -
  40. Lay the mould on a baking tray.
  41. Pour half the coconut mousse into the mould and freeze 10 minutes to set.
  42. Remove the cremoso/jelly from the pastry ring.
  43. Insert in the middle the frozen disc (cremoso downward) and press a little.
  44. Pour the remaining coconut mousse, then add the coconut sponge.
  45. Press a little and freeze.
  46. - To serve -
  47. Unmold the dessert and place on a serving plate.
  48. Spray the cake with white cocoa butter, garnish with silver leaves.
  49. Refrigerate for 8 hours to allow the dessert bring back to right temperature.
Cookingmesoftly http://www.cookingmesoftly.it/
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Apple custard tart

A very simple tart, but really delicious.
Shortcrust pastry has been unflavored with lemon zest and juice, but if you prefer, you can use cinnamon.
Once you arrange the apple slices in the tart shell, a rich and creamy custard is then poured over the apples and the tart is baked until the custard has set.
So, nothing difficult to prepare, but you will get a gorgeous tart.
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Apple custard tart - serves 6
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Ingredients
  1. - Shortcrust pastry -
  2. 2 cups + 1/3 cup (300 g) pastry flour
  3. 1 cup + 2.5 tbsp (150 g) icing sugar
  4. ½ cup + 2.5 tbsp (150 g) soft unsalted butter
  5. 1 large (60 g) whole egg
  6. zest from 1 lemon
  7. - Creamy filling -
  8. 3 medium (55 g) egg yolks
  9. 1/3 cup + 1 tbsp (80 g) superfine granulated sugar
  10. 1/3 cup + 1 tbsp (57 g) all purpose flour
  11. ¾ cup (175 g) heavy cream
  12. - To garnish -
  13. 1 big apple
  14. neutral glaze to brush
Instructions
  1. - Shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, mix butter and flour and when you get a sandy mixture, add sugar, lemon zest and eggs.
  3. (I add some drops of lemon juice, buti f you prefer, you can add cinnamon powder).
  4. Mix just to combine, then shape the dough into a ball, flatten in a disc, wrap in clingfilm and refrigerate for about 4 hours.
  5. - Creamy filling -
  6. In a mixing bowl, combine egg yolks with sugar and sifted flour.
  7. Gradually add heavy cream and mix until you get a smooth batter.
  8. - To line the pastry ring -
  9. Brush the interior of your mould with butter (11x4.5 inches - 28x11 cm.) and place on a baking tray with baking paper (I used microperforated rectangular tart mould, microperforated tray and Silpat non-stick mat).
  10. Lightly flour your surface and rolling pin
  11. Roll the dough gently until you have an even 3mm thickness
  12. press the dough gently into the mold to cover the base, inside seam and side.
  13. Using a knife, remove the over hanging pastry.
  14. Prick the base with a fork and refrigerate for 2 hours.
  15. - Dressing and baking -
  16. Heat fan oven to 320 F - 160°C.
  17. Peel and slice the apple, then arrange the slices as you prefer.
  18. Pour the prepared filling and bake for 30-33 minutes.
  19. Let cool and brush with neutral glaze.
Notes
  1. Shortcrust pastry: you will have some leftovers.
  2. You can freeze or bake some cookies for breakfast.
  3. Filling: you will have about 10 tbsp leftovers.
  4. You can cut about 25-30%.
Cookingmesoftly http://www.cookingmesoftly.it/
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Lemon meringue tarts

French pastry chefs are famous for their “Lemon meringue tart”.
Every one has his own recipe, especially for the lemon filling. In addition to lemon juice and eggs, they can use starch, gelati sheets, a lot of butter or white chocolate….
But everyone wants to achieve the same goal: a soft and velvety batter with a strong lemon flavor.
generally it is combined with a billowy meringue, which can be flamed with a torch, or not.
I decided to add small French meringues … just to get the right combination of textures.
I read so many recipes,by the most famous Italian and French pastry chef, to get the so-called perfect lemon cream … ..and to realize my first lemon meringue tarts I chose the recipe by a great master of Italian pastry Emmanuele Forcone.
But in the future, do not miss the recipes by the great French pastry chefs.

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Lemon meringue tarts - 6 single servings
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Ingredients
  1. - Pate sucrée by C. Felder -
  2. 2 cups (250 g) pastry flour
  3. a generous ¼ cup (30 g) almond meal
  4. ½ cup + 2.5 Tbs (150 g) soft unsalted butter
  5. ¾ cup (95 g) icing sugar
  6. 1 large whole egg (60 g – 2 generous oz)
  7. zest from 1 lemon
  8. a pinch of salt
  9. - Pastry cream -
  10. ¾ cup + 2 tbsp (183 g) whole fat milk
  11. 3 medium egg yolks (52 g – scant 2 oz)
  12. ¼ cup (52 g) superfine granulated sugar
  13. 2 tsp (6 g) rice starch
  14. 2 tsp (6 g) cornstarch
  15. - Lemon filling -
  16. ¼ cup + 1.5 tbsp (70 g) lemon juice, sifted
  17. ¼ cup + 1 tbsp + 1 tsp (70 g) superfine granulated sugar
  18. 1 large whole egg (60 g - generous 2 oz)
  19. 1 gelatin sheet (2 g) 0.45%
  20. prepared pastry cream (about 1 cup)
  21. a generous ½ tsp (10 g) soft unsalted butter
  22. - Italian meringue -
  23. 3.5 tbsp (50 g) water
  24. ½ cup + 2 tbsp (140 g) superfine granulated sugar (1st)
  25. 1/3 cup (82,5 g) egg whites, room temperature
  26. 1 tbsp + 2 ¼ tsp (27,5 g) superfine granulated sugar (2nd)
  27. - French meringue -
  28. 1/3 cup (80 g) egg whites, room temperature
  29. ¾ cup + 2 tsp (160 g) superfine granulated sugar, divided
Instructions
  1. - Pate sucrée by C. Felder -
  2. In the bowl of a stand mixer, fitted with paddle attachment, put butter, sifted icing sugar, almond meal, lemon zest, salt and mix to combine.
  3. Add whole egg and mix to combine.
  4. Then add the sifted flour and mix just to combine.
  5. With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 4 hours (best overnight).
  6. - Pastry cream -
  7. In a heavy saucepan, pour the milk and bring to a boil over medium heat.
  8. In a medium bowl, whisk together the egg yolks with sugar, rice starch and cornstarch.
  9. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing.
  10. Sift the mixture, return to the saucepan, and slowly bring to a boil, stirring constantly.
  11. Remove from the heat, pour the cream on a baking sheet, cover with plastic wrap directly on the surface.
  12. Refrigerate until chilled before using.
  13. - Lemon filling -
  14. Soak gelatin sheet in cold water.
  15. Lightly beat egg with sugar, add lemon juice, stirring constantly and bring to 180F - 82°C, stirring constantly.
  16. Remove from the heat, add butter and wringed gelatin.
  17. Blend until well combined.
  18. Add pastry cream and blend the mixture for 2 minutes.
  19. - To line the pastry rings -
  20. Brush the interior of your rings with butter (3 inches - 7 cm.) and place on a baking tray with baking paper
  21. (I used microperforated round tart rings, microperforated tray and Silpat non-stick mat).
  22. Roll the dough gently until you have an even 3mm thickness
  23. 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.
  24. Using the knife, remove the over hanging pastry.
  25. Prick the base with a fork and refrigerate for 2 hours.
  26. - Baking and dressing -
  27. Heat fan oven to 320 F - 160°C.
  28. (While the oven is heating, I put the tart shells in the freezer).
  29. Bake the tart shell for 15 minutes and let completely cool.
  30. Brush the base and edges with melted cocoa butter (or melted chocolate) and let cool.
  31. Pour the lemon filling into a pastry bag and pipe the filling inside and refrigerate until set.
  32. Brush the surface with neutral glaze (optional)
  33. - Italian meringue -
  34. Stir 1st sugar and water in a saucepan.
  35. Cook on medium-high heat until the syrup is 250 F - 121°C.
  36. When the syrup is 245 F - 118°C whisk the egg whites and 2nd sugar, slowly adding the syrup to egg white mixture.
  37. Whisk on high speed until thick and chilled.
  38. - French meringue -
  39. Heat fan oven to 190F-90°C.
  40. Whip egg whites with half the sugar, adding it a little at a time, until glossy.
  41. With a rubber spatula add the remaining sugar, mixing well until incorporated.
  42. Pipe the meringue on a baking tray lined with parchment paper and bake for 3 hours.
  43. Let coll in the oven, door ajar, overnight.
  44. - To serve -
  45. Garnish the small tarts with italian meringue, use a blowtorch to caramelise the meringue until browned.
  46. Add some small french meringues and serve.
Cookingmesoftly http://www.cookingmesoftly.it/
lemon-meringue-tarts-3

blueberry

Blueberry

A creamy, stunning and gorgeous dessert, perfectly balanced with white peaches and blueberries.
To moisten the sponge, I choose a blueberry home made compote, but you can use store bought jam.
The dessert is not difficult to prepare, plan the steps and everything will be easier.

blueberry

Blueberry

Blueberry - serves 6/8
Print
Ingredients
  1. - For the sponge -
  2. 5 medium (90 g) egg yolks
  3. ¾ cup (90 g) pastry flour
  4. 2.5 tbs (22,5 g) corn starch (maizena)
  5. 2/3 cup (135 g) egg whites
  6. ½ cup + 2 tsp (110 g) superfine granulated sugar
  7. - Blueberries compote -
  8. 3 oz (80 g) fresh blackberries
  9. 3 scant tbs (40 g) superfine granulated sugar
  10. 1 tbs water
  11. - Blueberries cremoso -
  12. 1 medium + 1 large (1.5 oz - 44 g) egg yolks
  13. 1 medium (2 oz - 55 g) whole egg
  14. ¼ cup + 1.5 tbs (72 g) superfine granulated sugar
  15. ¼ cup + 1 tbs (66 g) heavy cream
  16. ½ cup (121 g) blackberries puree
  17. 1.5 tbs (22 g) soft unsalted butter
  18. 1 sheet (2.02 g) gelatin sheets (0.6%)
  19. - Blueberries jelly -
  20. ½ cup + 1.5 tbs (142 g) blackberries puree
  21. 2.5 tbs (37 g) superfine granulated sugar
  22. 2 tbs (17 g) dextrose (or granulated sugar)
  23. 1.5 + 1/4 sheets (3.5 g) gelatin sheets (1.8%)
  24. - White peaches bavarian cream -
  25. 1.5 cups (358 g) white peaches puree
  26. 6 medium (scant 4 oz-108 g) eggyolks
  27. ½ cup + 2 tsp (108 g) superfine granulated sugar
  28. 1 cup + 3 tbs (286 g) whipping cream
  29. 5+1/4 sheets (10,5 g) gelatin sheets (1.2%)
  30. - Mirror white chocolate glaze -
  31. 4 tbs + 2 tsp (55 g) water
  32. 3 tbs (46 g) superfine granulated sugar
  33. a scant ¼ cup (64 g) glucose syrup
  34. 1/8 cup (36.5 g) sweetened condensed milk
  35. 2.4 oz (66 g) white chocolate
  36. 2 sheets (4.2 g) gelatin sheets (1.6%)
  37. powder white food colour (titanium dioxide)
Instructions
  1. - For the sponge -
  2. Heat oven to 465F-240°C (I used fan oven 425F-220°C).
  3. In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
  4. Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
  5. Lightly whisk egg yolks.
  6. In a separate bowl, sift flour with corn starch.
  7. In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
  8. Gradually add flour to the mixture meringue/egg yolks and mix gently to combine.
  9. Line a baking tray (12x16 inches - 30x40 cm.) with baking paper.
  10. Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 4-5 minutes (I baked for 7 minutes).
  11. Let cool and remove baking paper.
  12. With a7 inches-16 cm. round pastry ring, cut a round disc.
  13. Spread an even layer of blueberry compote and freeze.
  14. - Blueberries compote -
  15. In a small saucepan put all the ingredients and let simmer on a low heat for 5-6 minutes, stirring from time to time.
  16. Let cool completely.
  17. Refrigerate.
  18. - Blueberries cremoso -
  19. Use clingfilm to fit the bottom of a round pastry ring 5.5 inches - 14 cm. in diameter and set aside.
  20. Soak gelatin sheet in cold water.
  21. In the jar of a hand blender, pour fruit puree, whole egg, egg yolks, heavy cream and sugar and blend to combine.
  22. Pour the mixture into a saucepan and cook over moderate heat, stirring constantly.
  23. When the mixture reaches 179.5 F - 82°C remove from the heat and return to the jar.
  24. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.
  25. Add soft butter and blend once again.
  26. Refrigerate for about 4 hours.
  27. Pour the mixture in the prepared ring, until ½ inch-1 cm. thick and refrigerate until completely set or freeze.
  28. - Blueberries jelly -
  29. Soak gelatin sheets in cold water.
  30. Heat a part of blackberries puree in the microwave.
  31. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  32. Add sugar, dextrose and stir to combine.
  33. Add the remaining cold puree to the mixture, stir to combine.
  34. Let cool until 86F-30°C/ 95F-35°C.
  35. Pour the jelly over the blackberries cremoso, ¼ inch – ½ cm. thick and freeze.
  36. - White peaches bavarian cream -
  37. Soak gelatin sheets in cold water.
  38. In a saucepan, on a low heat , heat peaches purée.
  39. In a madium bowl, mix egg yolks with sugar until you get a smooth mixture.
  40. Pour hot fruit purée over egg yolks, whisking constantly.
  41. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  42. When the mixture reaches 179.5 F - 82°C remove from the heat, cool in a ice water bath until 150F-65°C.
  43. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  44. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  45. - White chocolate mirror glaze -
  46. Soak gelatin in cold water.
  47. In a medium saucepan bring to boil water, sugar and glucose syrup.
  48. Remove from the stove, add condensed milk and mix to combine.
  49. When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate, wringed gelatin sheets and white food colour.
  50. Blend the mixture with a hand blender to combine.
  51. Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
  52. Cover with plastic wrap and refrigerate overnight.
  53. - To assemble -
  54. Pour half the bavarian cream into the mould and freeze 10 minutes to set.
  55. Insert in the middle the frozen blackberries cremoso with the jelly (cremoso downward) and press a little.
  56. Pour the remaining bavarian cream, then add the sponge.
  57. Press a little and freeze.
  58. - To serve -
  59. Remove the frozen dessert from the mould and invert on a wire rack.
  60. Spray the cake with blue cocoa butter.
  61. Heat the glaze to 90F - 32°C and glaze half the cake.
  62. Garnish as you prefer with fresh blackberries.
  63. Refrigerate for 12/24 hours to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  64. To serve to 40F / +4°C.
Notes
  1. Biscuit: you will get 2 round circles 7 inches-18 cm or 2 squares 6.5 inches-16cm.
  2. Blackberries compote: 1 tbs lefover.
  3. Blackberries cremoso: 2 coffee cups lefovers.
  4. Blackberries jelly: 8 half-speres 1.5 inches-3 cm.
  5. I think the layers inside are too thick.
  6. If you prefer, you can reduce abot ¼.
  7. I used a silicone mould, 7 inches-18 cm and 2.5 inches-6.5 cm in heigh.
  8. You can use instead of, a silicone Silikomart mould for Genoise or a 7 inches-18 cm. pastry ring.
Cookingmesoftly http://www.cookingmesoftly.it/
BlueberryBlueberry

 

madama-dore-1-web

Madama Doré

It never happens I prepare the same dessert in a close time.
Here I can talk about a special situation……
I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week.
It is a simple tart, but you find a combination of exceptional flavors: a frangipane enriched with orange zest and saffron and soft peaches.
It is crisp, but at the same time it is soft, tasty, fragrant
This dessert has all the items to turn a tart in THE TART.

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madama-dore-2-web

Madama Doré - serves 6
Print
Ingredients
  1. - Almonds shortcrust pastry -
  2. 1.5 cups (184 g) pasty flour
  3. ¼ cup (24 g) almonds powder
  4. 5.5 tbs (80 g) soft unsalted butter
  5. ½ cup + 1 tbs (70 g) icing sugar
  6. 1 small (40 g) whole egg
  7. a pinch of salt
  8. - Almond and saffron Frangipane -
  9. 2/3 + ¼ cup (86 g) almond powder
  10. 1 tbs (16,5 g) pastry flour
  11. 1 XXL (66 g) whole egg
  12. 1/3 cup + 1 tbs (50 g) icing sugar
  13. 3 tbs (41,5) clarified melted unsalted butter (I used melted unsalted butter, not clarified)
  14. a pinch of saffron
  15. a pinch of salt
  16. a pinch of baking powder
  17. zest from 1 orange
  18. - To garnish -
  19. 2 white peaches (I used yellow ones)
  20. almond flakes
  21. neutral glaze to brush
Instructions
  1. - Almonds shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, put butter, sugar, egg salt and mix to combine.
  3. Add almonds powder, 1/3 of pastry flour and beat together.
  4. Then add the remaining flour and mix just to combine.
  5. With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 3 hours.
  6. - Almond and saffron Frangipane -
  7. In the bowl of a stand mixer, fitted with paddle attachment, beat eggs with sugar, almond powder, flour, baking powder sifted together.
  8. Add warm melted butter (95F/35°C) and mix until you get a smooth dough.
  9. Add salt, orange zest and saffron and mix to combine.
  10. Cover with plastic wrap and refrigerate for 3 hours before using.
  11. - To line the pastry ring -
  12. Brush the interior of your ring with butter (7.5 inches-19 cm.) and place on a baking tray with baking paper (I used microperforated round tart rings, microperforated tray and Silpat non-stick mat).
  13. Lightly flour your surface and rolling pin
  14. Roll the dough gently until you have an even 3mm thickness
  15. 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.
  16. Using the knife, remove the over hanging pastry.
  17. Prick the base with a fork and refrigerate for 2 hours.
  18. - Dressing and baking -
  19. Heat fan oven to 320 F - 160°C.
  20. (While the oven is heating, I put the tart shell in the freezer).
  21. Bake the tart shell for 21 minutes and let completely cool.
  22. Pour the almond filling in a pastry bag and spread it out evenly and smooth the top.
  23. Arrange the thin sliced peaches on top and scatter with almonds.
  24. Bake for 20 minutes.
  25. Let cool and brush with neutral glaze to serve.
Notes
  1. With leftovers almonds shortcrust pastry, you can get 12 small cookies.
Cookingmesoftly http://www.cookingmesoftly.it/
madama-dore-3-web

madama-dore-4-web

red cherry

Red cherry

Red cherry….the only way it could be called this dessert…….a cherry and white chocolate bavarian cream.
Inside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries.
A balanced dessert, creamy but crunchy and soft……all the elements to become one of your favorite desserts.
Recipes by Luca Montersino, but the biscuit Joconde: the recipe comes from Isabelle.

red cherry

red cherry

Red cherry - serves 8
Print
Ingredients
  1. - Pistachio Joconde biscuit -
  2. ½ cup (50 g) almond powder
  3. 1/3 cup + 1 tbs (50 g) icing sugar
  4. 1 tbs + 1 tsp (15 g) pastry flour
  5. 1 big whole egg (2.5 oz-65 g)
  6. 1 tbs (15 g) pistachio paste
  7. a scant tbs (10 g) unsalted butter
  8. ¼ cup (50 g) egg whites, room temperature
  9. 2 tsp (10 g) superfine granulated sugar
  10. a pinch of salt
  11. - Yogurt chantilly -
  12. ½ cup + ½ tbs (122 g) whipping cream
  13. ½ cup (122 g) plain yogurt
  14. 2 tbs (29 g) superfine granulated sugar
  15. 1.5 sheets (2.7 g) gelatin sheets (gelatin is 1% of the mixture)
  16. - white chocolate croustillant -
  17. 4.8 oz (135 g) white chocolate
  18. 2.5 oz (65 g) corn flakes
  19. - Morello cherry and white chocolate bavarian cream-
  20. ½ cup + 2.5 tsp (138 g) morello cherry puree
  21. 1/3 cup + 2 tsp (86 g) whole fat milk
  22. 3 medium (52 g) egg yolks
  23. 2 tbs + 2 tsp (35 g) superfine granulated sugar
  24. 4 oz (117 g) white chocolate
  25. 3 sheets (6 g) gelatin sheets (gelatin is 0.8% of the mixture)
  26. 1.5 cups (323 g) whipping cream
Instructions
  1. - Pistachio Joconde biscuit -
  2. Heat oven to 350 F-180°C (I used fan oven 325F-170°C) and line a baking tray
  3. (9x12 in- 30x22 cm.) with baking paper.
  4. Melt butter and set aside.
  5. In a bowl, sift together almond powder, icing sugar, flour and mix to combine.
  6. Add egg, pistachio paste and mix until you get a smooth mixture.
  7. Add melted butter and stir to combine.
  8. Whip egg whites with granulated sugar and salt until you get a smooth and glossy meringue.
  9. Spoon a small amount of the meringue in the pistachio mixture and stir to loosen.
  10. Add the remaining meringue in 2 batches, mixing gently with a rubber spatula.
  11. Use an offset spatula and gently spread the batter in the center of the tray.
  12. Bake for 12 minutes (I did 14-15 minutes).
  13. Let cool and with a round pastry ring 6.5 inches-16 cm, cut a disc from the biscuit.
  14. Wrap in clingfilm and freeze.
  15. - Yogurt chantilly -
  16. Wrap with clingfilm the bottom of a pastry ring 6.5 inches-16 cm. and set aside.
  17. Soak gelatin leaves in cold water.
  18. Heat a small amount of yogurt in the microwave, add sugar and stir until sugar dissolves.
  19. Wring gently gelatin sheets to remove excess water, than fold soften gelatin into yogurt and stir to combine.
  20. Add remaining cold yogurt and mix to combine.
  21. Whip cream until soft peaks form.
  22. Pour the yogurt mixture into the whipped cream in 2 batches and with a rubber spatula mix gently to combine.
  23. Pour the yogurt chanitlly into the prepared ring, smooth with a small spatula and freeze.
  24. - White chocolate croustillant -
  25. Melt white chocolate and crumble corn flakes with your hands.
  26. Combine both in a mixing bowl until you get a homogeneus mixture.
  27. Spread between two baking sheets and flatten with a rolling pin.
  28. Refrigerate to set, then cut a 6.5 inches-16 cm. round disc and freeze.
  29. - Morello cherry and white chocolate bavarian cream -
  30. Soak gelatin leaves in cold water.
  31. In a small sauce pan, stir milk with morello cherry puree and heat on a low heat.
  32. In a small bowl, mix eggyolks with sugar.
  33. Pour the hot mixture milk/cherry over egg yolks, whisking constantly.
  34. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  35. When the mixture reaches 179.5 F - 82°C remove from the heat, add white chocolate and stir to melt.
  36. When the mixture reaches 140F - 60°C, add wringed gelatin sheets and stir to combine.
  37. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  38. - To assemble -
  39. Lay the mould on a baking tray.
  40. Pour a part of the bavarian cream into the mould and let set for a few minutes in the freezer.
  41. In the center, insert the frozen yogurt chantilly and press a little.
  42. Cover with bavarian cream, add white chocolate croustillant, then Joconde biscuit.
  43. Press lightly then freeze.
  44. - To serve -
  45. Remove the cake from the mould and invert on a serving plate.
  46. Spray the cake with red cherry spray and refrigerate for 8/12 hours.
  47. To serve at 40F/4°C.
Notes
  1. White chocolate croustillant: the recipe is generous.
  2. You can get a 6.5 inches (16 cm), or 7 inches (18 cm) or 8 inches (20 cm) round disc.
  3. Yogurt chantilly: according to me, it is too thick. You can reduce ¼.
  4. Bavarian cream: you will have 7 oz (190 g) lefovers.
  5. I use Silikomart silicone mould called Vortex.
  6. You can use a 7 inches (18 cm) round pastry ring,
Cookingmesoftly http://www.cookingmesoftly.it/

red cherry 4 webred cherry