{Raspberry Pistachio Tartlets} – Mini tarte cu zmeura si fistic

Oh my, pistachio has become my weakness! Much like Superman’s kryptonite, except that I get stronger in its presence, I love it, I seek it, I enjoy working with it, I love its color and delicate flavor. And I believe that combined with raspberry, it becomes one of the best flavor combos there is! So fragrant, so delicate and yet impossible to forget, vibrant in colour and amazing when you bite into it! It rarely gets better than this!

raspberry pistachio tartlets

Raspberry Pistachio Tartlets – a dessert hard to forget

These raspberry pistachio tartlets have been the highlight of my last few days. It’s really nice coming home to a bunch of tartlets waiting for your in the fridge, especially when they look this pretty and taste this good! One bite and you feel like a brand new person! (or perhaps the same old self, but with a smile on your face!)

pistachio raspberry tartlets

{Raspberry Pistachio Tartlets}
 
Author:
Ingredients:
Pate sucree:
  • 140g butter, softened
  • 70g powdered sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 30g almond flour
  • 280g all-purpose flour, sifted
  • 2g salt
Raspberry jelee:
  • 150g raspberry puree
  • 45g white sugar
  • 4g pectin NH
  • 2ml lemon juice
  • 1 teaspoon rose water
Pistachio ganache:
  • 80ml heavy cream
  • 160g white chocolate
  • 30g pistachio paste (100%)
  • 25g butter, softened
  • 1 teaspoon vanilla extract
Whipped ganache:
  • 200ml heavy cream
  • 140g white chocolate
  • 1 vanilla bean
Decor
  • Thin sheets of tempered white chocolate
Directions:
Pate sucree:
  1. Mix the butter with the sugar in a bowl for 5 minutes.
  2. Add the vanilla and egg and give it a good mix.
  3. Stir in the almond flour, followed by the all-purpose flour and salt and knead just until the dough looks even.
  4. Gather it into a ball then wrap it in plastic wrap and refrigerate for a few hours, preferably over night.
  5. Once chilled, roll the dough into a thin sheet then cut small pieces and use them to make your tartlet shells by placing the dough into small tartlet rings.
  6. Work the dough quickly to prevent it from warming up. If it's too warm, keep it in the fridge then work it again.
  7. Bake in the preheated oven at 170C for 12-16 minutes or until slightly golden brown.
  8. Allow to cool down in the pan then remove the rings and place aside until needed.
Raspberry jelee:
  1. Mix the sugar and pectin.
  2. Heat up the raspberry puree until warm then add the pectin and sugar and mix well, cooking for 2 minutes once it starts to boil.
  3. Remove from heat and add the lemon juice.
  4. Allow to cool down then stir in the rose water.
  5. Pour about 1½ tablespoons of jelly into each tartlet shells, making sure there is enough space for the pistachio ganache as well.
  6. Place the tartlets in the fridge to allow to properly set.
Pistachio ganache:
  1. Heat the cream well then pour it over the chocolate.
  2. Allow to sit for a few minutes then mix well.
  3. Stir in the pistachio paste, followed by the butter and mix well.
  4. Add the vanilla and give it a good mix.
  5. Spoon the ganache over the raspberry jelly and place in the fridge to set.
Whipped ganache:
  1. Heat the cream and vanilla bean until the boiling point.
  2. Remove from heat and allow to infuse for 10 minutes.
  3. Heat again if needed then pour over the chocolate.
  4. Blend until smooth then place in the fridge for at least 8 hours.
  5. Whip until stiff.
  6. Spoon the ganache into a piping bag fitted with a round nozzle.
  7. Pipe the ganache over each tartlet and decorate with white chocolate.

raspberry pistachio tartletsROMANIAN

Am dezvoltat o mica obsesie pentru fistic – gustul lui delicat, culoarea intensa, acel verde fistic absolut superb! Cum sa nu-l iubesti?! Si tot caut motive (a se citi scuze) pentru a-l folosi in deserturi, fie ca vorbim de achest cheesecake delicios, fie ca ne orientam spre ceva mai complex dar la fel de gustos: mini tarte cu zmeura si fistic.

Mini tarte cu zmeura si fistic
 
Author:
Ingredients:
Pate sucree (aluat fraged):
  • 140g unt, temperatura camerei
  • 70g zahar pudra
  • ½ lingurita extract de vanilie
  • 1 egg
  • 30g faina de migdale
  • 280g faina alba, cernuta
  • 2g sare
Jeleu de zmeura:
  • 150g piure de zmeura fara samburi
  • 45g zahar alb
  • 4g pectina NH
  • 2ml suc de lamaie
  • 1 lingurita apa de trandafir
Ganache cu fistic:
  • 80ml smantana pentru frisca
  • 160g ciocolata alba
  • 30g pasta de fistic
  • 25g unt, temperatura camerei
  • 1 lingurita extract de vanilie
Ganache batut:
  • 140g ciocolata alba
  • 200ml smantana pentru frisca
  • 1 pastaie de vanilie
Decor:
  • Foi subtiri de ciocolata
Directions:
Pate sucree (aluat fraged):
  1. Mixati untul cu zaharul intr-un bol pentru aproximativ 5 minute.
  2. Adaugati vanilia si oul si mixati bine.
  3. Incorporati faina de migdale, apoi faina alba si sarea si framantati scurt pana obtineti un aluat omogen. Formati o bila si infoliati apoi dati la frigider cateva ore.
  4. Scoateti de la rece si instindeti o foaie subtire apoi taiati cercuri suficient de mari incat sa va incapa in inelele de mini tarte.
  5. Coaceti cojile in cuptorul preincalzit la 180C pentru 12-16 minute sau pana devin usor aurii.
  6. Dati deoparte pana la nevoie.
Jeleu de zmeura:
  1. Combinati zaharul cu pectina NH.
  2. Incalziti piureul usor apoi incorporati zaharul si pectina.
  3. Gatiti 2 minute dupa ce incepe sa fiarba apoi luati de pe foc si adaugati zeama de lamaie.
  4. Lasati sa se racoreasca apoi incorporati apa de trandafiri.
  5. Turnati 1-2 linguri de jeleu in fiecare coaja de tarta apoi dati-le la frigider pentru a se inchega.
Ganache cu fistic:
  1. Incalziti smantana intr-un vas.
  2. Turnati-o calda peste ciocolata. Lasati deoparte cateva minute apoi omogenizati.
  3. Incorporati untul si pasta de fistic, precum si vanilia.
  4. Turnati ganache peste jeleul de zmeura apoi dati la frigider.
Ganache batut:
  1. Incalziti smantana cu pastaia de vanilie. Lasati sa infuzeze 10 minute apoi reincalziti.
  2. Turnati peste ciocolata si omogenizati.
  3. Lasati sa se raceasca la frigider cel putin 8 ore apoi mixati pana obtineti o crema aerata.
  4. Puneti intr-un pos apoi posati pe fiecare mini tarta crema din belsug.
  5. Decorati cu bucati subtiri de ciocolata alba (si, optional, zmeura proaspata)

mini tarte cu zmeura si fistic

{Chouquettes}

Let’s put it this way: there are techniques that I love and techniques that I like, things that I do to improve my skills and things that I do out of pure passion. Pastry can be both fun and difficult at the same time, it can push your limits or make you do the same thing over and over again. It’s all part of the job at the end of the day. But what I love about it is that I get to wake up the next morning feeling excited about this new day work-wise. And that is a huge plus in my book!

chouquettes

 

{Chouquettes}
 
Author:
Ingredients:
  • 160ml water
  • 15g powdered milk
  • 2g salt
  • 5g white sugar
  • 70g butter
  • 90g all-purpose flour
  • 160g whole eggs
  • 1 egg for egg wash
  • Pearl sugar as needed
Directions:
  1. Combine the water, powdered milk, salt, sugar and butter in a saucepan.
  2. Place over low heat and wait until the butter is completely melted.
  3. Turn the heat on high and bring to a boil.
  4. Remove from heat and stir in the flour, all at once. Mix well then return back on heat and continue cooking for 2 more minutes, stirring all the time, until a thin layer of dough sticks to the bottom of the pan.
  5. Transfer into a clean bowl and allow to cool down 10 minutes.
  6. Start incorporating the eggs, gradually, mixing well after each addition.
  7. The dough is ready when it falls off the spoon or spatula forming a sharp end when it breaks. It should be shiny and smooth.
  8. Spoon the dough into a pastry bag fitted with a star nozzle then pipe small dollops of dough on a baking tray lined with silicone mats.
  9. Brush with egg wash then sprinkle each choux with pearl sugar.
  10. Bake in the preheated oven at 180C for 30-40 minutes, depending on the size of your choux.

chouquettes

Choux pastry is among the techniques that I absolutely love. Maybe because it’s so so versatile! Or maybe because it’s so simple or possibly because it’s so technical. Bottom line is that it certainly pushed my limits in the past and it still does as I try to find the perfect recipe for the perfect eclairs or choux.

During my research on choux pastry I stumbled upon these cute, tiny little choux, topped with pearled white sugar that looked not quite so appealing at first. “Hmm it has no filling”, I thought at first. I was reluctant on whether should I make them or not. Curiosity won so I tried a batch thinking that I can always fill them with pastry cream if I felt the need to. And oh boy, I was hooked! As simple as they look, chouquettes are delicious! No filling, just pate a choux and pearl white sugar! The neutral dough and the sweet topping are such a great match, turning these chouquettes into the perfect little snacks! The word itself does translate into “little bits of choux” so no wonder they look so cute and snack-like!

There’s really nothing difficult about making chouquettes. I believe the most difficult part is actually finding their signature: the pearl (or crystal) sugar. It’s this sugar that gives their crunch and sweetness. Word has it that you can replace it with sugar cubes that have been crushed, but I have yet to give this a try. Do let me know if you have experienced it and how it went for you!

chouquettesROMANIAN

Chouquettes sunt mici snacks-uri frantuzesti realizate din aluat oparit, acelasi aluat din care formam si eclere, choux, Paris-Brest sau folosim pentru St. Honore, un aluat simplu, neutru, destul de nepretentios. Sa fiu sincera, la o prima citire a retetei, ramai putin surprins: adica vrei sa spui ca din aluat oparit si zahar granule iese ceva delicios?! Insa aluatul plin de unt si ou se potriveste la fix cu bucatile crocante si dulci de zahar granulat (termorezistent). De fapt, poate cea mai complicata parte a acestei retete este tocmai gasirea acestui tip de zahar. Se spune ca ar putea fi inlocuit cu zahar cubic faramitat, dar eu una nu am incercat inca.

Reteta in sine e extrem de simpla, lista de ingrediente scurta iar rezultatul final prea putin rezistent caci se mananca exact ca orice alt snack: una dupa alta pana dispar din bol! Nu e bine pentru silueta, dar e bine pentru poftele de dulce! Si de rontait in acelasi timp!

{Chouquettes}
 
Author:
Ingredients:
  • 160ml apa
  • 15g lapte praf integral
  • 2g sare
  • 5g zahar
  • 70g unt
  • 90g faina alba
  • 160g oua intregi
  • 1 ou batut pentru uns
  • Zahar perlat
Directions:
  1. Combinati apa, laptele praf, sarea, zaharul si untul intr-un vas. Tineti pe foc pana la topirea untului.
  2. Dati in clocot.
  3. Dati deoparte si adaugati faina, toata o data. Amestecati energic.
  4. Puneti din nou pe foc si gatiti 2-3 minute la foc mediu pentru a usca usor opareala.
  5. Transferati in alt bol si lasati sa se raceasca 5-10 minute, apoi incorporati treptat ouale.
  6. Puneti aluatul intr-un pos cu dui rotund sau zimtat si realizati choux-uri egale in tava.
  7. Pensulati cu ou batut apoi presarati deasupra zahar perlat.
  8. Coaceti in cuptorul preincalzit la 180C pentru 30-40 minute, in functie de marimea choux-urilor.

chouquettes

 

 

 

{Lemon Basil Entremet} – Entremet cu lamaie si busuioc

There’s no secret that I love basil in desserts! These basil macarons and basil mousse cake should have give you the hint by now! But really! The aroma of basil in a dessert is something that tingles my senses just by thinking of it! And it works so well with citrus fruits and berries! It’s comforting to know that basil could be combined with lemons, limes, raspberries, strawberries, limes, oranges, mint etc. You could never get bored of using it in desserts, that’s for sure!

lemon basil entremet

This time I focused on three main ingredients: basil, lemon and strawberries. The basil and lemon mousse pairs so well with the strawberry insert that one tiny little cake is not enough for a strong sweet tooth! You know what they say: a well balanced diet is having one cake in each hand!

lemon basil entremet

5.0 from 3 reviews
{Lemon Basil Entremet}
 
Author:
Ingredients:
Lemon Pate Sucree:
  • 70g butter, softened
  • 1 teaspoon lemon zest
  • 35g powdered sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 20g almond flour
  • 140g all-purpose flour, sifted
Lemon Olive Oil Biscuit:
  • 25g butter, melted
  • 35ml extra virgin olive oil
  • 1 egg
  • 60g white sugar
  • 10ml whole milk
  • 60g all-purpose flour
  • 1g baking powder
  • 1 pinch salt
  • 2ml lemon juice
  • 1 teaspoon lemon zest
Strawberry Insert:
  • 150g strawberry puree
  • 35g white sugar
  • 4g pectin NH
  • 2ml lemon juice
  • 2g gelatin sheets
Lemon Basil Mousse:
  • 60ml lemon juice
  • 2 eggs
  • 2 teaspoons lemon zest
  • 10g fresh basil, chopped
  • 100g white sugar
  • 35g butter
  • ------------------------
  • 6g gelatin sheets
  • 300ml heavy cream, whipped
Mirror Glaze:
  • 150g glucose syrup
  • 150g white sugar
  • 75ml water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 10g gelatin leaf, bloomed in cold water
  • Yellow and green food coloring
Directions:
Lemon Pate Sucree:
  1. Mix the butter, lemon zest and sugar in a bowl for 5 minutes.
  2. Stir in the egg yolk and vanilla, as well as the almond flour and mix well.
  3. Add the flour and knead briefly then wrap it in plastic wrap. Refrigerate for 1 hour.
  4. Roll out the dough into a thin sheet then cut small discs of dough using a cutter slightly bigger than the base of your small cakes.
  5. Place on a baking tray lined with parchment paper and bake in the preheated oven at 350F for 10-14 minutes or until slightly golden brown on the edges.
  6. Allow to cool down in the pan.
Lemon Olive Oil Biscuit:
  1. Combine the butter and olive oil.
  2. Mix the egg and sugar and mix for a few minutes until airy.
  3. Stir in the milk, then add the butter and olive oil, followed by the lemon juice and lemon zest.
  4. Fold in the flour, baking powder and salt.
  5. Spread the batter in a thin sheet in a baking pan lined with parchment paper and bake in the preheated oven at 350F for 10-15 minutes or until slightly golden brown.
  6. When done, allow to cool down in the pan then cut small discs, big enough to fit your miniature silicone moulds.
  7. Place aside wrapped in plastic wrap.
Strawberry Insert:
  1. Combine the sugar and pectin.
  2. Bloom the gelatin in cold water.
  3. Heat up the puree in a saucepan.
  4. Stir in the sugar and pectin then cook for 2-3 minutes until thickened.
  5. Remove from heat and stir in the lemon juice.
  6. Add the gelatin and mix well.
  7. Pour the mixture into small silicone moulds - semispheres.
  8. Freeze for a few hours.
Lemon Basil Mousse:
  1. Bloom the gelatin sheets.
  2. Combine the lemon juice, eggs, lemon zest, basil, sugar and butter in a heatproof bowl.
  3. Place over a hot water bath and cook for 15-20 minutes or until slightly thickened.
  4. Remove from the water bath then stir in the gelatin.
  5. Allow to come to a neutral temperature then fold in the whipped cream.
  6. Fill your silicone moulds half way then place the strawberry inserts and pour more mousse on top. Finish with a disc of lemon olive oil biscuit then freeze.
Mirror Glaze:
  1. Place the chocolate in a tall container, fit for a hand blender.
  2. Combine the glucose, sugar and water in a saucepan and place over medium heat. Heat this syrup up until 103C.
  3. Remove from heat and stir in the condensed milk then add the gelatin.
  4. Pour this mixture over the chocolate.
  5. Allow to sit for 1 minute then blend with a hand blender until it becomes smooth.
  6. Reserve a few tablespoons of glaze in a different bowl. Color the larger quantity of glaze with yellow and the reserved one with green.
  7. Allow the glaze to cool down to 35C before using. You can make it a few hours ahead and re-heat in the microwave until the needed temperature.
To finish the cake:
  1. Remove the cakes from the freezers and place them on a grill.
  2. Evenly pour the yellow glaze over then decorate with a few strips of green glaze.
  3. Allow to drip off then transfer each cake on a disc of pate sucree.
  4. Decorate as you wish!

lemon basil entremetROMANIAN

Nu e niciun secret ca imi place busuiocul in prajituri. E posibil ca macaronsii cu busuioc si zmeura sau tortul cu mousse de busuioc sa ma fi dat de gol! Insa busuiocul este una dintre singurele arome care are capacitatea sa puna in priza din start, o aroma puternica, dar care se combina foarte armonios cu citrice, zmeura, menta. Ori imi place mult ideea ca as putea sa-l combin cu o multime de alte ingrediente fara sa ma plictisesc.

entremet cu busuioc si lamaie

5.0 from 3 reviews
Entremet cu lamaie si busuioc
 
Author:
Ingredients:
Aluat fraged cu lamaie:
  • 70g unt, temperatura camerei
  • 1 lingurita coaja de lamaie
  • 35g zahar pudra
  • 1 galbenus
  • 20g faina de migdale
  • 140g faina alba, cernuta
  • 1 praf de sare
Biscuite cu ulei de masline:
  • 25g unt, topit
  • 35ml ulei de masline
  • 1 ou
  • 60g zahar
  • 10ml lapte
  • 60g faina alba
  • 1g praf de copt
  • 1 praf de sare
  • 2ml suc de lamaie
  • 1 lingurita coaja de lamaie
Insert capsune:
  • 150g piure de capsune
  • 35g zahar alb
  • 4g pectina NH
  • 2ml zeama de lamaie
  • 2g foi gelatina
Mousse de lamaie si busuioc:
  • 60ml suc de lamaie
  • 2 oua
  • 2 lingurite coaja de lamaie
  • 10g busuioc, tocat
  • 100g zahar alb
  • 35g unt
  • 6g foi de gelatina
  • 300ml smantana pentru frisca, batuta
Glazura oglinda:
  • 150g glucoza lichida
  • 150g zahar alb
  • 75ml apa
  • 100ml lapte condensat
  • 150g ciocolata alba
  • 10g gelatina foi, hidratate in apa foarte rece
  • Colorant verde si galben
Directions:
Aluat fraged cu lamaie:
  1. Mixati untul, coaja de lamaie si zaharul pudra pana devine pufos, dechis la culoare.
  2. Adaugati galbenusul si faina de migdale apoi faina si sarea. Framantati scurt apoi infasurati in folie alimentara si dati la rece 1 ora.
  3. Intindeti aluatul intr-un strat subtire apoi decupati discuri usor mai mari decat baza mini torturilor pe care le veti face.
  4. Coaceti in cuptorul preincalzit la 180C pentru 10-12 minute sau pana devin aurii.
Biscuite cu ulei de masline:
  1. Amestecati untul topit cu uleiul de masline.
  2. Mixati oul cu zaharul pana devine pufos, deschis la culoare.
  3. Incorporati laptele apoi adaugati in fir subtire untul si uleiul. Adaugati zeama de lamaie si coaja de lamaie.
  4. Incorporati faina, praful de copt si sarea.
  5. Turnati aluatul intr-o tava tapetata cu hartie de copt si intindeti in strat subtire.
  6. Coaceti in cuptorul preincalzit la 180C pentru 10-15 minute sau pana devine usor auriu.
  7. Lasati sa se raceasca in tava apoi decupati discuri suficient de mari incat sa incapa in formele de silicon pe care le veti folosi.
Insert capsune:
  1. Incalziti piureul de capsune.
  2. Amestecati pectina cu zaharul apoi hidratati gelatina.
  3. Incorporati pectina si zaharul in piureul de capsune apoi gatiti 2-3 minute pana incepe sa se ingroase.
  4. Luati de pe foc si adaugati zeama de lamaie apoi gelatina.
  5. Turnati compozitia in forme de silicon semisferice apoi congelati cateva ore.
Mousse de lamaie si busuioc:
  1. Hidratati gelatina in apa rece.
  2. Combinati sucul de lamaie, ouale, coaja de lamaie, busuiocul, zaharul alb si untul intr-un bol termorezistent.
  3. Puneti pe baie de aburi si gatiti pentru 15-20 minute, amestecand continuu, pana amestecul incepe sa se ingroase.
  4. Luati de pe foc, adaugati gelatina, apoi treceti amestecul printr-o sita fina.
  5. Lasati sa se racoreasca apoi incorporati smantana batuta.
  6. Umpleti formele de silicon pe jumatate cu mousse, apoi inserati amestecul de capsune congelat si continuati cu mousse. Finisati cu discurile de bisuicte cu ulei de masline.
  7. Congelati.
Glazura oglinda:
  1. Puneti ciocolata intr-un container inalt.
  2. Combinati glucoza, zaharul si apa intr-un vas. Puneti pe foc mic spre mediu si aduceti la 103C.
  3. Luati de pe foc si adaugati laptele condensate, apoi gelatina.
  4. Turnati acest amestec peste ciocolata.
  5. Lasati sa stea 1 minut, apoi amestecati cu un blender de mana pana obtineti o glazura cremoasa, fina.
  6. Luati deoparte cateva linguri de glazura si colorati-o cu verde.
  7. Colorati restul cu galben.
  8. Lasati sa vina la 35C inainte de folosire.
Pentru a finisa torturile:
  1. Scoateti-le din forme si asezati-le pe un gratar.
  2. Turnati deasupra glazura galbena, apoi veniti cu glazura verde si realizati cateva dungi.
  3. Asezati fiecare tort pe un disc de aluat fraged.
  4. Decorati dupa preferinta!

 

{Infiniment Vanille Tartlets} – Mini tarte cu vanilie

Following my last post focusing on vanilla, here comes what I believe to be one of the best tartlette recipes I have ever made and tasted! I’m not even sure what makes these infiniment vanille tartlets so delighful: maybe it’s the creamiest texture ever or the intense vanilla flavor or perhaps the vanilla studded filling combined with the crisp crust. There are so many reason to love them that is impossible to pick just one!

infiniment vanille tartlets

Pierre Herme – The Picasso of modern pastry

Pierre Herme is a constant presence here on Pastry Workshop: Infiniment Vanille Cake, Carrement au Chocolat, Viennese Spritz Cookies and the list can go on! His recipes are a guarantee for a great texture, amazing taste and lovely tasting experience so no wonder that I keep going back to his books. It’s fascinating how he always finds a way to impress you even though you think there’s nothing left to be impressed with! No wonder he’s been named the Picasso of pastry. The way he “paints” with flavors and textures is truly unique in modern pastry!

infiniment vanille tartlets

5.0 from 1 reviews
{Infiniment Vanille Tartlettes}
 
Author:
Serves:: 10-12
Ingredients:
Crust:
  • 150g butter, softened
  • 30g almond flour
  • 80g powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 300g all-purpose flour
  • 1g salt
Mascarpone vanilla cream:
  • 250ml heavy cream
  • Seeds from 1 vanilla pod
  • 50g egg yolk
  • 65g white sugar
  • 4g gelatin sheets
  • 250g mascarpone cream
Biscuit a la cuillere:
  • 2 egg whites
  • 45g white sugar
  • 40g egg yolk
  • 1 teaspoon vanilla extract
  • 25g all-purpose flour
  • 25g cornstarch
  • 1 pinch of salt
Vanilla syrup:
  • 80g white sugar
  • 110ml water
  • 1 vanilla pod, split lengthwise, seeds removed
Vanilla ganache:
  • 115ml heavy cream
  • 1 teaspoon vanilla extract
  • Seeds from 1 vanilla pod
  • 150g white chocolate
White glaze:
  • 100g white chocolate
  • 30g white sugar
  • 1g pectin NH
  • 60ml water
  • 40ml heavy cream
  • White food coloring
  • Seeds from 1 vanilla pod
Directions:
Crust:
  1. Mix the butter with the almond flour and sugar for 5 minutes until light and fluffy.
  2. Stir in the egg and give it a good mix.
  3. Add the flour and salt and knead the dough slightly to bring it together into a ball. Wrap in plastic wrap and refrigerate at least 1 hour.
  4. Roll out the dough into a thin sheet then cut enough to line 10-12 8cm diameter tartlette rings.
  5. Bake the crust in the preheated oven at 350F for 10-12 minutes or until slightly golden brown on the edges.
  6. Allow to cool down in the pan.
  7. Place aside.
Mascarpone cream:
  1. Prepare 10-12 small tartlette rings by lining them with plastic wrap and acetate sheets.
  2. Bloom the gelatin in cold water.
  3. Heat up the milk and vanilla seeds in a saucepan.
  4. In the meantime, mix the egg yolk with the sugar then stream in the hot milk.
  5. Transfer the mixture back on heat and cook on low until it reaches 82C.
  6. Remove from heat and stir in the gelatin then strain through a fine sieve.
  7. Allow to cool down.
  8. Whip up the mascarpone cheese until creamy then stream in the chilled mixture you made earlier.
  9. Evenly pour into the prepared rings and freeze for a few hours.
Biscuit:
  1. Whip the egg whites until foamy then add the sugar and whip until stiff and glossy.
  2. With the mixture on low speed, add the egg yolk, followed by the sifted flour, cornstarch and salt.
  3. Spread a thin sheet of batter on a baking pan lined with parchment paper.
  4. Bake in the preheated oven at 350F for 12-14 minutes or until slightly golden brown.
  5. When baked, allow to cool down then cut small discs, large enough to perfectly fit the inside of the inside of the baked tartlettes. Place aside.
Vanilla syrup:
  1. Combine all the ingredients in a saucepan and cook for 2 minutes.
  2. Allow to cool down covered with plastic wrap to allow infusion.
Vanilla ganache:
  1. Heat the cream and vanilla seeds in a saucepan.
  2. Remove from heat and pour over the chocolate.
  3. Mix well until smooth.
  4. Add the extract and mix well.
  5. Allow to cool down before use.
White glaze:
  1. Combine the sugar and pectin in a bowl.
  2. Bring the cream and water to a boil. Add the pectin and sugar and cook for 1 minute, mixing all the time.
  3. Remove from heat and pour over the chocolate.
  4. Mix well then add the food coloring and vanilla seeds.
  5. Blend with an immersion blender then cover with plastic wrap and refrigerate for a few hours before using.
To finish the tartlettes:
  1. Fill half way the tartlette crusts with vanilla ganache.
  2. Place a disc of biscuit on top then carefully slightly soak up the biscuit in syrup (use a brush).
  3. Place in the fridge for a few hours.
  4. Remove the frozen mascarpone cream from the freezer. Unmold each disc of cream and place them on a glazing grill.
  5. Evenly pour the glaze over the frozen cream then allow it to drip off.
  6. Carefully place the mascarpone cream over each tartlette.

infiniment vanille tartletsROMANIAN

Checul cu vanilie a fost doar primul dintr-o serie minunata de prajituri in care vanilia este vedeta principala. Astazi este randul unei tarte cu vanilie, muuuuuuulta vanilie adevarata, fie sub forma de pastai, fie sub forma de extract natural. De altfel, daca priviti cu atentie sectiune tartei veti vedea semintele de vanilie care parca te transpun intr-o explozie aromata vanilata. Imaginati-va gustul delicat al vaniliei adevarate apoi multiplicati-l cu fiecare strat al tartei. Caci da, aproape fiecare strat din aceasta tarta contine vanilie.

E destul de greu sa scoti vanilia in evidenta, mai ales cand ea este oricum folosita in toate deserturile, ca aroma de baza. Insa Pierre Herme, caci reteta este adaptata dupa retetele lui, reuseste! Si adevarul e ca aceasta tarta te ia prin surprindere! Aroma intensa de vanilie e o surpriza placut si o schimbare binevenita. Cumva aceasta tarta m-a facut sa ma reingradostesc de vanilie, sa o privesc altfel, sa o apreciez mai mult!

5.0 from 1 reviews
Tarte cu vanilie
 
Adaptat dupa Pierre Herme
Author:
Serves:: 10-12 buc
Ingredients:
Crusta:
  • 150g unt, temperatura camerei
  • 30g faina de migdale
  • 80g zahar pudra
  • 1 ou
  • 1 lingurita extract de vanilie
  • 300g faina alba
  • 1g sare
Crema de mascarpone:
  • 250ml smantana pentru frisca
  • Seminte de la o pastaie de vanilie
  • 50g galbenus
  • 65g zahar alb
  • 4g gelatina foi
  • 250g mascarpone
Biscuite:
  • 2 albusuri
  • 45g zahar alb
  • 40g galbenus
  • 1 lingurita extract de vanilie
  • 25g faina alba
  • 25g amidon
  • 1 praf de sare
Sirop de vanilie:
  • 110ml apa
  • 80g zahar
  • 1 pastaie de vanilie, injumatatita, semintele inlaturate
Ganache de vanilie:
  • 115ml smantana pentru frisca
  • Semintele de la 1 pastaie de vanilie
  • 150g ciocolata alba
  • 1 lingurita extract de vanilie
Glazura alba:
  • 100g ciocolata alba
  • 30g zahar alb
  • 1g pectina NH
  • 60ml apa
  • 40ml smantana pentru frisca
  • Colorant alb
  • Semintele de la 1 pastaie de vanilie
Directions:
Crusta:
  1. Mixati untul cu faina de migdale si zaharul 5 minute.
  2. Adaugati oul si mixati bine apoi incorporati faina si sarea.
  3. Framantati scurt pana obtineti o bila de aluat apoi infasurati-o in folie alimentara si dati la frigider cel putin 1 ora.
  4. Rulati o foaie subtire apoi realizati 10-12 coji de tarta in inele de 8cm diametru.
  5. Coaceti in cuptorul preincalzit la 180C pentru 10-12 minute sau pana devin usor aurii pe margini.
  6. Lasati sa se raceasca in tava.
Crema mascarpone:
  1. Pregatiti 10-12 inele de tort de 8cm diametru tapetandu-le cu folie alimentara si acetat.
  2. Hidratati gelatina in apa rece.
  3. Incalziti smantana si semintele de vanilie.
  4. Amestecati galbenusul si zaharul apoi turnati in fir subtire smantana fierbinte. Intoarceti pe foc si gatiti pana atinge 82C, amestecand continuu cu o spatula.
  5. Luati de pe foc si adaugati gelatina apoi strecurati totul printr-o sita fina intr-un bol. Lasati sa se raceasca la o temperatura neutra.
  6. Mixati mascarpone pana devine cremos apoi adaugati in fir subtire crema de mai devreme.
  7. Turnati compozitia in formele pregatite si congelati cateva ore.
Biscuite:
  1. Cerneti faina cu amidonul si sarea.
  2. Mixati albusurile spuma apoi adaugati zaharul si continuati sa mixati pana obtineti o bezea ferma.
  3. Cu mixerul la viteza mica, incorporati galbenusul apoi faina cernuta.
  4. Intindeti un strat subtire intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 12-14 minute sau pana devine usor aurie, avand grija sa nu se usuce prea tare.
  5. Lasati la racit, apoi decupati discuri suficient de mari incat sa incapa in cojile de tarta coapte. Dati deoparte.
Sirop de vanilie:
  1. Combinati toate ingredientele apoi fierbeti 2 minute.
  2. Lasati sa se raceasca acoperit cu folie alimentara.
Ganache de vanilie:
  1. Incalziti smantana si semintele de vanilie intr-un vas.
  2. Luati de pe foc si turnati peste ciocolata.
  3. Omogenizati apoi incorporati extractul.
  4. Lasati sa se raceasca.
Glazura:
  1. Combinati zaharul si pectina intr-un bol.
  2. Incalziti apa si smantana apoi adaugati pectina si gatiti pentru 2 minute.
  3. Luati de pe foc si adaugati colorantul plus semintele de vanilie.
  4. Blenduiti bine apoi acoperiti cu folie si dati la rece.
Pentru a finisa tartele:
  1. Umpleti cojile de tart ape jumatate cu ganache.
  2. Asezati deasupra un disc de biscuite apoi insiropati-l usor cu sirop de vanilie (folositi o pensula).
  3. Dati la frigider cateva ore.
  4. Scoateti crema de mascarpone din congelator si inlaturati inelele si folia. Asezati fiecare disc de crema pe un grilaj de glazurat apoi turnati uniform glazura deasupra.
  5. Lasati sa se scurga bine apoi asezati crema peste tartele umplute.
  6. Decorati cu pastai de vanilie sau pudra de vanilie.

infiniment vanille tartlets

 

{Pistachio Cheesecake} – Cheesecake cu fistic

It’s cheesecake week here at Pastry Workshop’s headquarters! Following the delicious ginger pear cheesecake, here comes this intense, bright, earthy pistachio cheesecake. If there’s one ingredient that sweeps me off my feet every single time, that would be pistachio. Its taste and aroma are truly unique and they somehow cheer me up no matter what my life goes through!

pistachio cheesecake

pistachio cheesecake

The secret for this cheesecake is a good quality pistachio paste, one that concentrates the deep aroma of pistachio. Sure, you can make it at home, but the homemade one always seems to be a little bit less flavored and the color is not as deep. If you do have the chance to get your hands on 100% pure pistachio paste, don’t think twice!

cheesecake cu fistic

{Pistachio Cheesecake}
 
Author:
Ingredients:
Reconstructed base:
  • 85g butter, softened
  • 30g powdered sugar
  • 1 egg
  • 30g almond flour
  • 170g all-purpose flour
  • 1 pinch salt
  • ------------------
  • 45g butter, melted
Pistachio filling:
  • 600g cream cheese
  • 60g pure pistachio paste
  • 150g powdered sugar
  • 1 teaspoon lemon zest
  • 2 egg yolks
  • 2 whole eggs
  • 1 teaspoon vanilla extract
Directions:
Reconstructed base:
  1. Combine the butter and powdered sugar in a bowl and mix for 5 minutes until pale.
  2. Add the egg and almond flour and mix well. Stir in the flour and salt.
  3. Transfer the dough between two sheets of baking paper.
  4. Roll our the dough into a thin sheet then freeze for 10 minute.
  5. Bake in the preheated oven at 350F for 15-20 minutes or until slightly golden brown.
  6. Allow to cool down in the pan then place in a food processor.
  7. Pulse until well mixed then add the melted butter and mix well.
  8. Transfer the mixture into a 20cm diameter cake ring or pan and press it well on the bottom of the pan to even it out. Place aside.
Pistachio filling:
  1. Combine all the ingredients and give it a good mix.
  2. Pour the mixture over the crust.
  3. Bake the cheesecake in the preheated oven at 265F for 1¼ hours.
  4. Allow to cool down in the pan/ring before serving.
  5. Decorate as you wish.

pistachio cheesecakeROMANIAN

E saptamana cheesecake-urilor aici, in bucataria Pastry Workshop. Dupa reteta de cheesecake cu pere si ghimbir de zilele trecute, cred ca era cazul sa trecem la un alt nivel. Ori fisticul este acel nivel daca ma intrebati pe mine! Secretul?! Pasta de fistic, fie realizata de voi acasa dupa reteta de aici, fie cumparata gata facuta de aici.

Cheesecake cu fistic
 
Author:
Ingredients:
Crusta reconstruita:
  • 85g unt, temperatura camerei
  • 30g zahar pudra
  • 1 ou
  • 30g faina de migdale
  • 170g faina alba, cernuta
  • 1 praf de sare
  • -------------------------
  • 45g unt, topit
Umplutura cu fistic:
  • 600g crema de branza
  • 60g pasta de fistic
  • 150g zahar pudra
  • 1 tlingurita coaja de lamaie
  • 2 galbenusuri
  • 2 oua intregi
  • 1 lingurita extract de vanilie
Directions:
Crusta reconstruita:
  1. Mixati untul cu zaharul cateva minute.
  2. Adaugati oul, apoi faina de migdale, urmata de faina alba si sarea.
  3. Combinati bine apoi intindeti aluatul obtinut intre doua foi de hartie de copt.
  4. Congelati pentru 10 minute, apoi inlaturati foaia de deasupra si coaceti la 180C pana devine usor aurie.
  5. Cand e gata, lasati sa se raceasca apoi transferati in robotul de bucatarie. Pulsati pentru a faramita.
  6. Adaugati untul topit si pulsati bine.
  7. Transferati compozitia intr-un inel de tort de 20cm diametru sau tava rotunda.
  8. Presati bine pentru a uniformiza crusta.
Umplutura cu fistic:
  1. Mixati toate ingredientele intr-un bol pana la omogenizare.
  2. Turnati peste crusta apoi coaceti in cuptorul preincalzit la 140C pentru 1¼ ore.
  3. Lasati sa se raceasca in tava apoi transferati pe un platou si dati la rece.
  4. Decorati dupa dorinta.

pistachio cheesecake