All posts filed under: Dolci/ Desserts, Cakes & Treats

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Indian wind

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.  

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Pistachios, pears and chocolate tart

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.

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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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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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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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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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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.