Indulge in this adorable puff pastry lattice tart, beautifully crafted in the shape of a strawberry. The tart is filled with a rich and creamy frangipane, perfectly complemented by the sweetness of fresh strawberries. This charming dessert is a delightful treat that promises to impress both in taste
Delicious raspberry tart made up of a buttery shortcrust pastry, an almond cream, and fresh raspberries. The additional layer of raspberry jam helps settle the raspberries but also gives them additional flavor.
You don't have to be a French pâtissier to master the art of kouign-amann.
This is the latest cake I made. I decided to post this first instead of the previous ones because I had the pictures ready to go for this post. So I was in my team's staff meeting a few weeks ago, and all of a sudden, I was wondering about my teammates birthday. To me, birthday is important and I would feel bad if someone had a birthday I didn't know about. The least I could do is to congratulate them. Well, after asking around, we all found out that there are 3 May's babies within less than a week from each other, it was my boss' and two of my teammates'. So I decided to make them a cake. 9" and 6" version Chocolate is always a safe bet, and when I thought of what chocolate cake I wanted to make, I remember this cake. As you would have probably guessed, for those of you who are a fan of Mr. Sugino, you would probably immediately recognize this cake. This is his most famous cake that won him a pastry championship back then and it is also the cover of his book. I made this cake once before, here, for my coworker, and I thought it tasted amazing despite the number of components this cake has, also this is got to be one of the longest cake (time-wise) I've ever made. Besides, I've been wanting to remake this cake since I didn't get to taste it so much last time. I was out of pistachio paste and was thinking of ordering online from my usual supplier, but it will take about 7 business days total and it would be too late. So I browsed for another alternative, Amazon, and found this Sevarome pistachio paste. I have heard so much about this paste and the only thing blocking me from getting it in the past, is the price. With the shipping, it costs me well over $85 for 1kg of the paste (yikes!). It took a lot of deliberation for me to finally hit the "Submit Order" button. It hurts a little, but also excited at the same time. The paste is different than the other pistachio pastes I used in the past. This one has no oil on the top and dryer, and it is really green and very aromatic too. When I made the pistachio mousse, it was definitely a lot stronger (and greener) compared to the one I made before, but I was not complaining. This cake took me about 5 nights to finish. Don't be intimidated by it, it is a lot of components, and the ingredients can be quite pricey too, but it is so worth it at the end. I started out with making the almond joconde, pistachio joconde, and the rest. I was out of regular pectin and had to use pectin NH for the raspberry garniture, and it was very thick that I had to mix it with some water so that it is spreadable. I strained my raspberry garniture because I've never liked having raspberry seeds stuck in between my teeth. This is also my first time trying to assemble the cake upside down (the top side first, then flip the whole thing) and it went smoothly. I was happy with the result. I doubled and tripled some of the measurement so that it was enough to make a 9" round cake and four individual 3" cake (3 for the birthday people and one for the bf, who is yet still in Korea). I had enough leftover to make another 6" one for people at home. The cake was very well-received and you can definitely taste the pistachio flavor this time stronger than before. I now have so much leftover for pistachio and chocolate joconde, stay tuned to see more of Mr. Sugino's rendition soon. Note: the recipe below is based on my understanding of how to make each component as it is in Japanese (while the ingredients are in French). It might be slightly different from what the book says but it works for me. Ambroisie by Hidemi Sugino. Taken from Le gout authentique retrouve Chocolate Joconde (Biscuit Joconde au Chocolat) 70g almond powder 70g powdered sugar 70g egg yolks 30g egg whites 55g cake flour 20g cocoa powder 25g unsalted butter, melted French Meringue: 130g egg whites 45g sugar Sift together the cake flour and the cocoa powder. Set aside. Combine the almond powder, powdered sugar, egg yolks, and 30g egg whites together and whisk until thick and pale On a separate clean bowl, whisk the egg whites until foamy and add the sugar a little at a time until it form firm peak Fold some of the meringue into the yolk mixture to lighten it. Add in the sifted flour mixture, and fold well. Fold in the melted butter Fold in the rest of the meringue Spread the batter into half-sheet pan (you might end up with less volume if you overmix the batter and might want to use 9x13" pan) Bake in the oven at 230C for 5-6 minutes Pistachio Joconde (Biscuit aux Pistaches) 90g almond paste 50% 38g pistachio paste 45g whole egg 40g egg yolks 25g egg whites 45g cornstarch 20g unsalted butter, melted French Meringue: 80g egg whites 50g sugar Mix the almond paste and the pistachio paste together in a mixer bowl Add the whole egg, egg yolks, and egg whites and beat until thick and pale Make french meringue in a separate bowl (see the chocolate joconde instruction) Mix some meringue into the batter, fold well Add the sifted cornstarch, fold well Add the melted batter Lastly, fold in the rest of the meringue Spread the batter into half-sheet pan (you might end up with less volume if you overmix the batter and might want to use 9x13" pan) Bake in the oven at 230C for 5-6 minutes Raspberry Jam (Framboise pepins) 35g sugar 20g glucose 8g water 100g fresh or frozen raspberries 4g pectin mixed with 23g sugar 6g lemon juice Bring the sugar, glucose, and water to a boil in a saucepan Mix the raspberries in and continue to boil Mix in the pectin-sugar and boil until raspberry has broken down and soft Cool in an icebath and add the lemon juice Refrigerate until needed The recipe called for 50g of this jam 30°B Sugar Syrup 20g sugar 15g water Boil together and let cool Sirop d'imbibage 20g 30°B Sugar Syrup 15g water 15g eau-de-vie de framboise Mix all the ingredients together Dark Chocolate Mousse (Mousse au Chocolat Noir)Make this before you are ready to assemble the cake 440g heavy cream, whipped to soft peak. Refrigerate until ready Pate a bombe: 60g whipping cream 50g sugar 100g egg yolks 200g 66% dark chocolate, melted and let cool Make pate a bombe by boiling the 60g of heavy cream and sugar in a saucepan Meanwhile, whisk the egg yolks Pour the hot xream mixture into the egg yolk with the mixer still running and keep whisking until it is thick and fluffy Pour this mixture into the cooled melted chocolate, fold well Fold in some of the whipped cream to lighten it, then pour half of it into the whipped cream, fold in well. Pour the last half of the chocolate mixture into the whipped cream and fold. Note: When I made the pate a bombe the first time, I brought the mixture to 245F (softball stage) before pouring it into the egg yolks (the classic pate a bombe mixture) and the resulting pate a bombe is thick and fluffy quickly. This time, I just boil the cream and pour it in. The resulting pate a bombe is thinner and takes a lot longer to get thick (although not as thick as the classic preparation). I am not sure which one Mr. Sugino uses as I can't understand Japanese, but both works fine. Pistachio Mousse (Mousse a la pistache) 130g heavy whipping cream, whip until soft peak and refrigerate until ready 20g pistachio paste 70g milk 1/10 vanilla bean seeds 40g egg yolks 15g sugar 2g gelatin leaf, softened in a cold water Make creme anglaise by boiling the milk, pistachio paste, and vanilla bean in a pot Meanwhile, whisk the egg yolks and sugar in a bowl Temper the yolks with the boiled cream and return it back to the pot under a low heat Keep stirring until the temperature register 84C Take it off the heat and strain (to avoid some scrambled eggs) Add the softened gelatin and stir until it melts Let cool in an icebath Fold in the whipped cream Pour the mixture into 18cm baking frame or baking pan that has been lined with plastic wrap, overhanging on the side (for easy removal) Chocolate Glaze (Glaçage au Chocolat)Make this the last after the cake is completely frozen and you are ready to glaze. 150g water 250g sugar 100g cocoa powder 150g heavy cream 15g gelatin leaves, soften in cold water Combine the water, sugar and cocoa powder in a saucepan and bring it to boil Add the heavy cream and bring back to boil Take it off the heat and strain Mix the gelatin in and stir until completely melted Let cool while occasionally stirring to keep the surface to harden and make it smooth Assembly Cut out the pistachio joconde to 18cm square, brush one side with the sirop imbibage and place it on top of the pistachio mousse, brushed side down. Then brush the other side with the syrup. Freeze Once frozen, take it out of the freezer and spread 50g of framboise pepins on top Using a cookie cutter or fondant cutter, cut circles with diameter slightly smaller than the cake ring you will use. (I use 2.5" cookie cutter and 3" cake ring) Cut the chocolate joconde using the same size of cookie cutter. Assemble top-side down. Line a baking pan with acetate sheet and place the 3" cake rings (or any size of rings you want) on top. Pipe some chocolate mousse at the bottom, then place the pistachio mousse-raspberry cut out on top (raspberry side on the top) Spread some more thin layer of mousse, then lastly place the chocolate joconde circle on top Freeze until frozen and flip the cake onto a wire rack with baking sheet underneath (to catch the drips when glazing) Once the chocolate glaze is almost at room temperature (slightly warm but still pourable), pour the glaze on top of the cake and smooth it with spatula Refrigerate overnight and decorate
Delicious raspberry tart made up of a buttery shortcrust pastry, an almond cream, and fresh raspberries. The additional layer of raspberry jam helps settle the raspberries but also gives them additional flavor.
Okay, so the pomegranate entremet didn't work out so well. I couldn't get the right flavor for the pomegranate mousse component, so I end...
In France, I use type 65 organic flour, which is similar to American all-purpose flour. Small cracks after baking in the dough are normal so I wouldn’t use this dough for a very thin, custardy filling, although it works well filled with chocolate ganache and I would imagine it would be lovely filled with fresh berries resting on a base of pastry cream. A reader let me know that it works well with King Arthur's gluten-free Measure for Measure flour for those who are gluten-freeDo be careful with the hot bowl of butter. Not only will the butter spatter a bit when you add the flour, but it’s uncommon to have a very hot bowl on the counter and easy to simply give in the urge to grab it with your bare hands.
Written by Ben Most of the cakes I tasted are disapointing too me, so I try to make myself some bursting flavor ones. I tried one year later to follow the same recipe base, coming from the Mercotte…
Fruité à souhait, il respire le soleil... le chinois aux abricots à découvrir sans plus attendre avec notre recette illustrée. Une brioche aux spirales FORT goûteuses !
Can you believe it? I’m hosting this months Baker’s Challenge!! For my turn as hostess extraordinaire, I have chosen the gorgeous Neapolitan pastry, sfogliatelle. You might recognize th…
If you like pistachios, you should really try this following pistachio tartelettes, which is pistachio heaven! Pistachio short crust pastry, filled with pistachio ganache and pistachio mousse, all topped with green glaze and chopped pistachios. This is a unique tartelette that pistachio lovers will absolutely adore, as it’s a great, festive creation made only with […]
Super crisp on the outside and deliciously soft in the inside! This scrumptious treat is the perfect idea for afternoon tea. Follow our easy recipe with step-by-step, illustrated instructions.
Découvrez notre recette d'entremets chocolat
Instantly travel to France with these caramelized, buttery, and extra flaky pastries.
Milefeuille sounds fancy, cut it can easily be made at home.
We are in the middle of a HEATWAVE! It was 37 degrees C today, and as I write this post at 11pm at night, it is still 30 degrees outside....
Wir lieben Kuchen mit Kirschen! Mit diesen 12 Rezepten zauberst du Kuchen, die jedem auf der Zunge zergehen werden.
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
Niflettes
Experience this crowd-pleasing dessert that will entertain your family and friends all summer long.
Milefeuille sounds fancy, cut it can easily be made at home.
Instantly travel to France with these caramelized, buttery, and extra flaky pastries.
Unser beliebtes Rezept für Leichter Kasten-Zupfkuchen und mehr als 65.000 weitere kostenlose Rezepte auf LECKER.de.
Cherry and Pistachio are a pastry power couple; theirs is a lusty, electric love for the ages. Give this Danish recipe a try, it's crunchy, soft, & delicious.
Une recette de madeleines à la poudre d'amandes, qui apporte du moelleux, et une coque en chocolat, pour la petite touche de gourmandise supplémentaire !
Mille-Feuille – French Napoleon cake (or mille-feuille or millefeuille) is a classic French dessert consisting of layers of (usually three) puff pastry sandwiched with layers of vanilla pastry cream (crème pâtissière) or mousseline cream and topped with confectioners’ sugar (icing or powdered sugar) or white fondant icing.
A delicate cake made of two dacquoise sandwiched together with hazelnut praline ganache. These Chocolate & Praline Dacquoise are light and fluffy.
Wondering how to line a tart pan? What type of tart pan to use, how to prevent the dough from sticking and more are covered in this guide.
Discover the vanilla and raspberry Yule log recipe of Jonathan Mougel.
Découvrez les recettes Cooking Chef et partagez vos astuces et idées avec le Club pour profiter de vos avantages.
The ultimate lemon tart with the most scrumptious lemon curd! Follow Chef Philippe easy recipe with a step-by-step, illustrated method for foolproof results.
Individual tarts are used to illustrate the steps. Cream of Coconut in can. Cream of Coconut poured out of can. Cream of Coconut whisked to bring together. Heat the cream of coconut and white chocolate Continue Reading Chocolate Coconut Tart
Instantly travel to France with these caramelized, buttery, and extra flaky pastries.
Written by Ben Most of the cakes I tasted are disapointing too me, so I try to make myself some bursting flavor ones. I tried one year later to follow the same recipe base, coming from the Mercotte…
Layered phyllo, filled with finely chopped almonds and perfectly delicious red cherries. Baked to golden brown and drizzled with honey syrup.
Mille-Feuille – French Napoleon cake (or mille-feuille or millefeuille) is a classic French dessert consisting of layers of (usually three) puff pastry sandwiched with layers of vanilla pastry cream (crème pâtissière) or mousseline cream and topped with confectioners’ sugar (icing or powdered sugar) or white fondant icing.
So chic and romantic! You will love this original take on Gâteau Saint Honoré: puff pastry, choux buns and raspberry-flavoured Chantilly cream. Try our step-by-step, illustrated recipe.
I’ve been thinking about baking with pistachios for some time, and I really wanted to replicate a gorgeously damp nutty cake I sampled when I went to Franco Manca’s several months ago. …
Working in a cafe, it seems almost inevitable that I would develop a love of coffee. Its like that saying about not trusting a skinny chef, right? In my last post I made the magical leap from beverage to dessert with a deliciously light Tiramisu Cake and I enjoyed "testing" (a.k.a "eating my body weight in") the coffee cream filling so much I wanted to recreate the experience, albeit on a slightly smaller scale. And so the Individual Coffee Cake was born! Designed to look like a cup of cream-topped coffee, these cakes feature a patterned joconde imprime sponge, coffee and mascarpone creamy filling, layers of coffee syrup soaked sponge and topped with whipped cream and a sprinkle of chocolate. Not only do they taste delicious, but the use of a joconde imprime gives these cakes a more impressive finish and takes them from being a simple tiramisu sponge to an eye catching dessert to "wow" those at your next morning tea! You can keep your traditional, skinny long macchiato and your double shot soy latte - just give me these cakes any day! A quick note before you begin! Previously I have posted a joconde tuille cake with a mousse filling (see here) and while this recipe worked well, this recipe I used here is slightly different and I have to say I think it is my new favourite! I have used it a number of time now and am yet to have any issues or baking fails with it. I also think that the sponge is a little more flexible than previous recipes I've used which makes bending and lifting it into your mold just that much easier. Individual Coffee Cakes Makes 5 x 10cm cakes For the Chocolate Joconde-Decor Paste 100g unsalted butter, softened 100g icing sugar 4 egg whites 85g cake flour (to see how to make your own see here) 30g cocoa powder Cream the butter and sugar together using an electric mixer until light and pale in colour then, whilst continuously beating, gradually add the egg whites and continue to beat until totally incorporated. Don't worry if your mix looks like it's splitting as you add the whites, it will come together when you add the dry ingredients. Sift in the flour and cocoa powder and beat the whole mixture until the mixture is smooth and totally combined. Using a piping bag or a stencil, pipe or stencil the decor paste onto a non-stick Silomat (or non-stick baking paper if you don't have a mat). You want the design to be about 1/2 cm thick as any thinner and it may soften and result in a distorted pattern and any thicker and it may affect the flexibility of the final sponge cake. Place the mat on a baking tray and stick it in the freezer, making sure it is lying flat. For the Joconde Sponge 85g almond meal 75 icing sugar 25g cake flour 3 eggs 3 egg whites 10g caster sugar 30g unsalted butter, melted Sift the almond meal, icing sugar and flour into a mixing bowl and add the eggs, whisking to combine. In a separate bowl whisk the egg whites with the caster sugar until soft peaks form. Fold one third of the egg whites into the flour mixture, making sure not too knock the air from the mixture. Fold in the remaining whites and then the melted butter. Remove your chilled decor paste from the freezer (it should feel firm to touch) and pour 3/4 of the sponge mixture over the top, making sure to cover all of the paste. Pour the remaining 1/4 of mixture into a small square cake tin lined with non-stick paper. Bake the sponges in an oven preheated to 230 degrees Celsius for 5-10 minutes or until the sponge has started to brown and springs back when lightly touched. It can burn very easily and very quickly so keep a close eye on it! When cooked, remove from the oven and allow to cool for 5 minutes then turn upside onto some baking paper dusted with icing sugar (this will stop the sponge from sticking to the paper). Remove the Silomat (or baking paper) from the top (the pattern should be exposed and facing upwards) and allow to finish cooling. Now it's time to cut your patterned sponge into strips to line your cake moulds. Measure how high you want the cakes to be and use this height to determine how wide you will cut your strips of sponge. Use the circumference of your moulds to determine how long your strips need to be. To measure the circumference I simply cut a strip of baking paper and wrap it around the inside of my mould then cut the sponge to the same length. Cut your strips using a sharp knife (or a pizza cutter like I did) and carefully pick them up and use them to line your moulds, making sure the patterned side is facing outwards. If you find the sponge is sticking to the baking paper use a palette knife (or a normal knife) and carefully run it under the sponge to help lift it away from the paper. Don't worry to much if your strips break, you can use the offcuts to make little filler pieces, just try to match up the patterns with the pieces you are filling so that the gap isn't too noticeable (you can see in the picture below where I had to do a couple of fill jobs!) Where the ends of the sponge meet press them firmly together to seal them. Now grab the second, smaller square of sponge that you made (the one without any pattern) and use a dough, cookie or some other cutter to cut out small circles to fit snugly into the bottom of your moulds to form the base of your cakes. It needs to be a fairly snug fit or your filling may start to seep out the bottom of your cakes and no one likes a soggy bottom! Cut out another 5 circles (one for each cake) and set them aside. For the Coffee Syrup 90g caster sugar 75 ml strong coffee 50ml rum (you could instead use Frangelico, Kahlua, Marsala etc.) Place all ingredients into a small saucepan and bring to the boil, stirring to make sure the sugar is fully dissolved. Remove from the heat and allow to cool. For the Coffee Cream Filling 500g mascarpone 1/4 cup icing sugar 1/4 cup coffee syrup 1/4 cup whipping cream Whisk the cream in a chilled bowl until soft peaks form and set aside. In a separate bowl whist the remaining ingredients until smooth and well combined and then fold in the whipped cream. To Assemble 300ml whipping cream 1 tsp vanilla extract 5 tbsp icing sugar Cocoa powder Chocolate decorations Using a piping bag (or a simple spoon), half-fill your sponge-lined cake moulds with coffee cream. Take the extra circles of sponge you cut out earlier, dip them into the remaining coffee syrup and place inside the cake moulds. Use the remaining coffee cream to fill the moulds to the top. Then wrap in clingwrap (to prevent them from drying out) and refrigerate for at least two hours or until well chilled and firm. Take some melted chocolate and pipe it onto a sheet of baking paper, some into long thin stick shapes and some into U-shapes (these will be the 'handle' of your coffee cup). Refrigerate until well chilled and solid. Whisk your cream with the icing sugar and vanilla until firm peaks form and pipe on top of each cake using a star tipped piping nozzle. Dust with cocoa powder and add your chocolate decorations, sticking your chocolate sticks into the cream and gently pressing your U-shaped handles into the sides of the cake. And voila! Five delicious coffee cup cakes are now yours to share with your nearest and dearest or to simply scoff yourself in a blaze of indulgent bliss. Sound off in the comments and let me know your thoughts xx
Une brioche aux drôles de formes... avec des spirales à tout va ? Mais oui, c'est un chinois au chocolat, à découvrir avec notre recette illustrée... un vrai bijou !
Bake a batch of these buttery little French cakes to have with a cup of tea or coffee. Equipment and preparation: You will need a 12-cup madeleine tray.
An elegant recipe created by the pastry chef in her course on modern bufett at l'École Valrhona Brooklyn. Buy now
Coucou les amis ! Et si on changeait du traditionnel bouquet de fleurs pour fêter les mamans ? Si on passait sur quelque chose de gourmand ? Aujourd'hui, je vous suggère de surprendre votre mama...
Ambroisie ,one of the most popular desserts at Hidemi Sugino shop in Tokyo.I heard and seen so much about this dessert and the Famous name,I adored his artwork. Although I have not been to his shop…
