{Basil Raspberry Macarons} – Macarons cu busuioc si zmeura

Hold your seats tight as here comes the very first recipe of macarons on Pastry Workshop! It took me a while to finally have the guts to dive into the world of macarons a little bit more. I used to find macarons quite bland and too sweet, not something I wanted to taste too often. I guess I just didn’t taste the right ones as when I finally had the chance to see them done by Diego Lozano and tasted them, I was hooked. They were moist, fragrant, not overly sweet and simply melt-in-your-mouth! From all the varieties he’s made, there’s one that totally crawled under my skin – basil! Basil macarons are amazing! But imagine having them combined with raspberry! Pure joy for your taste buds!

basil raspberry macarons

Basil Raspberry Macarons – fragrant, delicious, moist, beautiful!

These basil raspberry macarons are so surprising that one won’t be enough to tell why they are so good or so fragrant! The basil aroma is just the right amount so when you bite into them, it floods your taste buds with its intensity and then it slowly leaves room for the tangy raspberry to wash off the feel and make room for one more macarons! It’s a quite addictive combination of flavors, one that yields a lovely color contrast as well!

basil raspberry macarons

The recipe below belongs to the one and only Pierre Herme. It’s one of the two  recipes (together with Diego Lozano’s) that worked in my home oven. The recipe uses Italian meringue as a base and the meringue in itself is the most stable one so the rate of success with this particular ingredient list is quite high.

basil raspberry macarons

5.0 from 1 reviews
{Basil Raspberry Macarons}
 
Author:
Ingredients:
Macaron shells:
  • 150g almond flour
  • 150g powdered sugar
  • 55g egg whites A
  • 55g egg whites B
  • 150g white sugar
  • 37ml water
  • Powder food coloring
Basil ganache:
  • 190g white chocolate
  • 150ml heavy cream
  • 10g fresh basil leaves
  • 25g cocoa butter
  • 50g butter, softened
Raspberry jam:
  • 150g seedless raspberry puree
  • 20g glucose syrup
  • 5g pectin NH
  • 35g white sugar
  • 5ml lemon juice
Directions:
Macaron shells:
  1. Sift the almond flour and powdered sugar twice. Place aside in a bowl. Reserve the egg whites A next to the bowl of dry ingredients.
  2. Combine the white sugar and water in a saucepan and bring to a boil.
  3. In the meantime, begin whipping the egg whites B until foamy. When the sugar syrup reaches 119C, start pouring it over the egg whites B, mixing all the time while pouring. Continue mixing until the meringue cools down slightly and it looks stiff and glossy. Add the food coloring and mix well.
  4. Mix the dry ingredients with the reserved egg whites (A) to form a paste.
  5. Add 1 tablespoon of meringue into this paste and mix well then add the remaining meringue and mix carefully until the batter is thick, but runs off the spatula into a ribbon like stream. That's how we know the batter is ready to pipe and bake!
  6. Spoon the batter in a pastry bag fitted with a small round pastry tip then pipe small (or larger) macarons on a silicone baking mat.
  7. Gently tap the baking tray on your countertop to remove air bubbles then allow to dry at room temperature for 10 to 30 minutes, depending on weather and temperature. You know they are ready to bake when the surface of each macaron has formed a skin, if you touch gently, the macaron batter won't stick to your fingertip.
  8. Bake the macarons in the preheated oven at 130F with the fan on for 15-20 minutes.
  9. When done, remove from the oven and allow them to cool down in the pan.
Basil ganache:
  1. Combine the chocolate and cocoa butter in a bowl.
  2. Pour the heavy cream in a saucepan and bring to the boiling point. Add the basil leaves and remove from heat.
  3. Cover with plastic wrap and allow to infuse for 10 minutes then blend with a hand blender.
  4. Strain the heavy cream through a fine sieve then heat the cream once again to the boiling point.
  5. Pour the cream over the chocolate. Allow to rest for 2 minutes then blend well.
  6. Allow the ganache to come to 40C then add the butter and blend until smooth and creamy.
  7. Cover the ganache with plastic wrap and place in the fridge for at least 4 hours.
Raspberry jam:
  1. Combine the raspberry puree and glucose in a small pot and heat to 40C.
  2. Mix the sugar with the pectin NH then add it to the puree pot and mix well. Bring to a boil then cook for 2 minutes from the moment it begins to boil.
  3. Add the lemon juice and remove from heat.
  4. Allow to cool down to room temperature, covered with plastic wrap.
To finish the macarons:
  1. Pair the macarons shells two by two, considering their shape and size.
  2. Spoon the ganache and jam into two small pastry bags.
  3. Pipe an outer layer of ganache on the macarons. Fill the center with raspberry jam then cover with another macaron and press gently to make sure they're sandwiched.
  4. Store in the fridge for 24 hours before serving.

basil raspberry macaronsROMANIAN

Lume, lume, iata prima reteta de macarons pe Pastry Workshop! V-am facut sa asteptati ceva timp, stiu, dar va promit ca a meritat! Caci reteta de mai jos e absolut delicioasa! Cojile ies minunate, iar crema… oh crema e angelica! Aroma intensa de busuioc, zmeura dulce-acrisoara si delicat parfumata fac casa excelenta, astfel incat acesti macarons se topesc in gura!

Recunosc ca daca ma intreba cineva acum cateva luni daca imi plac macarons, as fi zis ca nu. Dar banuiesc ca nu mancasem macarons de unde trebuie caci in momentul in care i-am gustat pe cei facuti de Diego Lozano in cadrul masterclass-ului, am avut revelatia texturii macaron-ului perfect! Inca incerc sa reproduc exact acea dulceata, acea umiditate si textura pe care le-am gustat atunci!

macarons cu zmeura si busuioc

Incercarea de azi e timida, foarte timida, dar e un inceput bun. Reteta folosita de mine apartine lui Pierre Herme si foloseste ca baza o bezea italiana foarte stabila. Dupa suficiente incercari ratate, am ajuns la concluzia ca secretul consta in cuptor. Asa incat temperaturile date de mine astazi ar trebui luate ca ghid de plecare – va recomand sa faceti cateva incercari cu diverse temperaturi si pozitii ale tavii in cuptor pana ajungeti la un rezultat care sa va satisfaca.

Tineti minte insa ca un macaron perfect are un piciorus frumos, vizibil, o crusta usor crocant, care se sparge cu usurinta cand musti si un interior umed, cremos, aromat, care se musca usor si se topeste in gura!

Nu indraznesc insa sa va dau sfaturi pentru a realiza macarons perfect, e un proces de invatare si pentru mine, asa ca va propun sa parcurgem impreuna acest drum. Va invit sa impartasiti cu mine experienta voastra cu aceste mici minuni colorate in sectiune de comentarii de mai jos! 🙂

5.0 from 1 reviews
Macarons cu busuioc si zmeura
 
Author:
Ingredients:
Macarons:
  • 150g faina de migdale
  • 150g zahar pudra
  • 55g albus de ou A
  • 55g albus de ou B
  • 150g zahar alb
  • 37ml apa rece
  • Colorant pudra (verde in cazul meu)
Ganache de busuioc:
  • 190g ciocolata alba
  • 150ml smantana pentru frisca
  • 10g busuioc proaspat
  • 25g unt de cacao
  • 50g unt, temperatura camerei
Gem de zmeura:
  • 150g piure de zmeura, fara samburi
  • 20g sirop de glucoza
  • 5g pectina NH
  • 35g zahar alb
  • 5ml suc de lamaie
Directions:
Macarons:
  1. Cerneti faina de migdale si zaharul pudra de doua ori. Dati deoparte. Rezervati albusul A alaturi de ingredientele uscate.
  2. Combinati zaharul alb cu apa intr-un vas si puneti pe foc.
  3. Intre timp, mixati albusul B pana devine spumos. Cand siropul de zahar si apa a ajuns la 119C, incepeti sa-l turnati in fir subtire peste albus, mixand continuu. Mixati pana obtineti o bezea lucioasa si suficient de ferma. Adaugati colorantul si amestecati bine.
  4. Amestecati ingredientele uscate cu albusul A pana obtineti o pasta.
  5. Incorporati 1 lingura de bezea in pasta obtinuta, apoi adaugati si restul de bezea. Amestecati usor pana obtineti un aluat destul de gros dar care curge totusi de pe lingura sau spatula intr-o panglica.
  6. Turnati aluatul intr-un pos echipat cu dui rotund, mica poi posati macarons pe o folie de silicon sau hartie de copt. Va ajuta mult o folie de silicon imprimata cu cercuri pentru macarons, dar pe hartie de copt puteti trasa voi aceste cercuri cu un creion si un cutter de fursecuri!
  7. Loviti usor tava de masa de lucru pentru a scapa de eventualele bule de aer apoi lasati macarons sa se usuce la temperatura camerei pentru 10-30 minute, in functie de temperaturi sau umiditatea din camera. Stiti ca sunt gata de copt cand suprafata fiecaruia a format o crusta care atinsa, nu se rupe sau lipeste.
  8. Coaceti in cuptorul preincalzit la 130C cu vantilatie pentru 15-20 minute.
  9. Cand sunt gata, scoateti din cuptor si lasati sa se raceasca in tava.
Ganache de busuioc:
  1. Combinati ciocolata si untul de cacao intr-un bol.
  2. Turnati smantana intr-un vas si aduceti la punctul de fierbere. Adaugati busuiocul si luati de pe foc. Acoperiti cu folie de plastic si lasati sa infuzeze 10 minute. Blenduiti apoi strecurati printr-o sita fina.
  3. Reincalziti smantana pana la punctual de fierbere apoi turnati-o peste ciocolata.
  4. Lasati deoparte 2 minute apoi blenduiti cu un blender de mana/blender stick.
  5. Lasati crema sa vina la 40C, apoi adaugati untul la temperatura camerei si blenduiti din nou.
  6. Dati crema la rece cateva ore, acoperita cu folie pentru a preveni formarea crustei.
Gem de zmeura:
  1. Combinati piureul de zmeura si glucoza intr-un vas si incalziti la 40C.
  2. Amestecati zaharul si pectina intr-un vas apoi turnati-o peste siropul cald, amestecand continuu.
  3. Dati in clocot apoi gatiti 2 minute de cand incepe sa fiarba.
  4. Adaugati sucul de lamaie si luati de pe foc.
  5. Acoperiti cu folie si lasati sa se raceasca.
Pentru a asambla macarons:
  1. Puneti cele doua crema in posuri.
  2. Grupati macarons dupa marime, doi cate doi, perechi.
  3. Posati ganache pe marginea exterioara a fiecarui macarons (doar unul dintr-o pereche de doi, nu e nevoie sa puneti crema pe ambii). Umpleti centrul cu gem de zmeura apoi acoperiti cu cel de-al doilea macarons.
  4. Puneti in casserole si dati la rece.
  5. Sunt mult mai buni dupa o zi la rece.

 

{Coconut Lime Eclairs} – Eclere cu lime si nuca de cocos

coconut lime eclairs

If there is a flavor I can’t live without (except chocolate, of course), it has to be lime. The aroma and the color of these little green beauties is mesmerizing and completely addictive! I always have them in my fruit bowl so whenever I need a hint of freshness, I slice one lime and release its flavor in the entire kitchen. Lime based drinks or cakes are not strangers of this house either! As long as it has lime, it’s a winner for me!

So when I saw Megan’s coconut lime eclairs a while back, i couldn’t stop thinking about them! Like literally couldn’t stop imagining their flavor, along with their zesty, coconutty taste. So with the very first occasion I had, I whipped up a batch of these creamy, delicious little treats. So thank you, Megan, for your inspiring posts – it’s always a pleasure to read your blog and see your gorgeous photography!

coconut lime eclairs

I did make a few changes though. One and most noticeable one being the fact that I used a different recipe for the choux pastry. Not that I don’t trust Bouchon Bakery (the recipe Megan used), but I already have a few recipes that I know for sure work pretty well, so I wasn’t willing to try a new one this particular time. Another little change was adding a bit more thickening agent to the cream – I found my first batch to be a bit too runny for my liking, so adding a bit more cornstarch (oh yes, I used cornstarch instead of flour) worked out great and the cream was just incredible! And I’m really not a person to be easily impressed by desserts, but these eclairs proved me that a clever mix of flavors is the key, but without a proper technique and well done elements, the satisfaction is just not the same!

5.0 from 1 reviews
{Coconut Lime Eclairs}
 
Author:
Serves:: 15-20 eclairs
Ingredients:
Choux pastry:
  • 150ml water
  • 100ml whole milk
  • 100g butter
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 150g bread flour
  • 4-5 eggs
Coconut pastry cream:
  • 160 g whole milk
  • 300 g coconut cream
  • Zest from 1 lime
  • 100 g eggs
  • 20 g egg yolks
  • 100 g granulated sugar
  • 35g cornstarch
  • 1 praf de sare
  • 1 teaspoon vanilla extract
  • 80 g unsalted butter, at room temperature
Lime fluid gel:
  • 100 g simple syrup
  • 80 g fresh lime juice
  • 2 g agar agar
You will also need:
  • Extra lime zest for decoration
  • Coconut flakes for decoration (optional)
  • Edible flowers (optional)
Directions:
Choux pastry:
  1. Combine the water, milk, butter, salt and sugar in a saucepan and place over low heat until the butter is melted.
  2. Once the butter is melted completely, turn the heat on high and bring to a boil.
  3. The moment it comes to a boil, remove off heat and immediately add the flour, all at once. Mix well with a wooden spoon or spatula until the flour is well absorbed. Place the saucepan back over medium flame and continue cooking for 2-3 minutes, mixing all the time, until a layer of dough remains on the bottom of the pan - keep the flame on medium to avoid burning and mix all the time with the spatula or spoon to cook out the liquid.
  4. Remove from heat and allow the dough to cool down for 10 minutes.
  5. Start incorporating the eggs, one by one, mixing well after each addition. Add the last egg bit by bit to make sure you're not adding too much egg. The number of eggs used depends on the humidity of the dough, even on weather and the size of the eggs.
  6. The dough is ready when it falls off the spoon and leaves a streak that doesn't collapse on itself if you run your finger through it.
  7. Spoon the dough in a pastry bag fitted with a star nozzle and pipe small and even eclairs on a baking pan lined with baking paper or a silicone mat.
  8. Bake in the preheated oven at 350F for 40-50 minutes, depending on the size of your eclairs.
  9. The eclairs are done when they are golden brown and crusty. Place aside until needed.
Coconut pastry cream:
  1. Start by heating the whole milk in a saucepan. Add the lime zest then remove off heat and allow to infuse for 10 minutes. Strain through a fine sieve then place the milk back on heat. Add the coconut cream as well and bring them to the boiling point.
  2. In the meantime, mix the eggs, egg yolk, sugar and cornstarch in a bowl.
  3. Pour the hot milk over the egg mixture and mix well. Return back on heat and cook for about 2 minutes until thickened.
  4. Remove off heat and cool down for a few minutes by whisking it. Add the butter, a spoon at a time, and mix well until incorporated.
  5. Stir in the vanilla as well.
  6. Cover with plastic wrap on the surface and refrigerate for a few hours.
  7. Spoon into a pastry bag fitted with a small round nozzle.
Lime fluid gel:
  1. Combine the ingredients in a saucepan and place over low heat.
  2. Bring to a boil and cook for 30 seconds.
  3. Remove off heat and cover with plastic wrap.
  4. Refrigerate for a few hours.
  5. When set, place in a blender and pulse until smooth. Spoon the gel into a pastry bag or a sauce bottle and refrigerate.
To assemble the eclairs:
  1. Using a small round nozzle, make 2-3 holes on the bottom of each eclair then fill the eclairs with coconut pastry cream. Place them on a platter.
  2. Decorate the eclairs with drops of coconut cream, lime fluid gel and lime zest or coconut flakes. Edible flowers can really make an impression if you have them on hand!
  3. Enjoy!
Notes
Coconut cream is the thick part found in a coconut milk can once you remove it from the fridge and open it, it's the white, thick, fatty part that tastes heavenly and has a silky, smooth consistency.

coconut lime eclairsROMANIAN

Eclere – un desert mult prea putin valorificat la noi, dar atat de versatil si frumos de pus in practica. De fapt, aluatul oparit in sine e magnific. Ce obtii din cateva ingrediente banale depaseste orice limite si posibilitatile de a umple acest aluat sunt nenumarate. Poate si de aceea in ultimul timp am tot facut coji de eclere si am tot incercat retete. Insa din toate una mi-a atras atentia si s-a si lipit de sufletul meu – Eclere cu nuca de cocos si lime. Reteta am gasit-o pe Hint of Vanilla, blogul lui Megan, o canadianca pastry chef careia ii place sa scrie la fel de mult pe cat ii place sa stea in bucatarie. O urmaresc de ceva timp, dar nimic nu mi-a umplut imaginatia de fantezii precum aceste eclere. Asa incat cu prima ocazie (prin ocazie a se intelege o zi bine-stabilita in care fac prajituri si incerc retete) le-am pus in practica si dupa cateva incercari am ajuns la un rezultat care sa-mi satisfaca toate simturile.

Am pastrat ideea de a decora eclerele, mi s-a parut mult prea interesanta, insa am modificat reteta de aluat oparit. In plus, si crema de nuca de cocos a suferit cateva modificari astfel incat rezultatul final sa fie de o consistenta perfecta si gustul sa fie desavarsit.

coconut lime eclairs

Gustul, oohh gustul acesta intens si totusi bine echilibrat! Fiecare imbucatura produce un dans al papilelor gustative, fiecare picatura de gel fluid acrisor e minunata si iti trezeste simturile. As putea spune fara nicio urma de indoiala ca aceste eclere au ajuns cu usurinta in top 3 deserturi, alaturi de Poire Belle Helene. Asa ca va invit sa le faceti, nu veti regreta!

5.0 from 1 reviews
Eclere cu lime si nuca de cocos
 
Author:
Ingredients:
Eclere:
  • 150ml apa
  • 100ml lapte
  • 100g unt
  • ¼ lingurita sare
  • ½ lingurita zahar
  • 150g faina alba, cernuta
  • 4-5 oua
Crema de patiserie cu nuca de cocos:
  • 160ml lapte integral
  • 300ml crema de cocos*
  • Coaja de la 1 lime**
  • 100g oua intregi
  • 20g galbenus
  • 100g zahar alb
  • 35g amidon
  • 1 praf de sare
  • 1 lingurita extract de vanilie
  • 80g unt, temperatura camerei
Gel de lime:
  • 100ml sirop simplu***
  • 80ml suc de lime
  • 2g agar agar
Veti mai avea nevoie si de:
  • Coaja de lime pentru décor
  • Fulgi de nuca de cocos
  • Flori comestibile pentru décor
Directions:
Eclere:
  1. Combinati apa, laptele, untul, sarea si zaharul intr-un vas si puneti pe foc mic spre mediu. Dati amestecul in clocot apoi dati deoparte.
  2. Imediat adaugati faina, toata o data, si amestecati rapid cu o lingura de lemn sau spatula pan ace faina absoarbe intregul lichid si nu se mai observa cocoloase de faina.
  3. Puneti vasul inapoi pe foc si gatiti, amestecand continuu, pana ce aluatul se desprinde de pe peretii vasului, lasand un strat foarte subtire de aluat pe fund. Dureaza aproximativ 1-2 minute.
  4. Cand e gata, luati de pe foc si lasati sa se raceasca cateva minute, apoi incepeti incorporarea oualelor.
  5. Adaugati ouale treptat, amestecand bine cu o lingura sau un tel dupa fiecare ou. Cand ajungeti la al cincilea ou, adaugati-l putin cate putin pana cand aluatul obtinut este lucios, matasos si daca treceti cu degetul prin el, formeaza o urma care nu se acopera.
  6. Puneti aluatul intr-un pos cu dui zimtat si formati eclere de marimea dorita pe o tava tapetata cu hartie de copt sau folie de silicon.
  7. Coaceti in cuptorul preincalzit la 180C pentru 40-50 minute, in functie de marimea eclerelor. La final, ele trebuie sa fie aurii si crocante, suficient coapte la interior.
Crema de patiserie cu nuca de cocos:
  1. Incepeti prin a incalzi laptele integral intr-un vas impreuna. Adaugati coaja de lime si dati deoparte. Lasati sa infuzeze 10 minute apoi strecurati.
  2. Puneti laptele inapoi pe foc, adaugand si crema de cocos. Incalziti amestecul pana la punctual de fierbere.
  3. Intre timp, amestecati ouale, galbenusurile, zaharul, amidonul si un praf de sare intr-un bol.
  4. Turnati laptele fierbinte peste galbenusuri, apoi intoarceti inapoi pe foc si gatiti 1-2 minute pana obtineti o crema groasa.
Notes
*Crema de cocos inseamna partea alba care se aduna in conserva de cocos atunci cand sta la rece.
**In aceasta reteta, se recomanda taierea cojii de lime cu un cutit pentru a fi mai usor de inlaturat mai tarziu.
***Sirop simplu inseamna un amestec 50/50 din apa si zahar.

 

{Double Chocolate Stout Brownies} – Brownies cu bere neagra

double chocolate stout brownies

You may have noticed a few trends on my blog, but one of them definitely is using booze in my desserts. And not just any drinks, but the ones that can print a certain earthiness on my desserts, ones that don’t yell “look at me, I’m here”, just those that support the other flavors or enhance them. So it was the case with my Chocolate Bacon Cake or Red Wine Chocolate Cake and the list can easily go on. The funny thing is I don’t even really like drinks like wine, beer or stout if I were to just drink them. Mind you, I just had to google the difference between beer and stout. But in desserts is a whole different story!

If there’s one thing the stout does for these brownies, that’s enhancing the flavor of the chocolate to the point where the deep, intense taste of chocolate swipes off you feet. It does have a double dose of chocolate though! And a good dose of dark, intense stout – any brand will do, but make sure it’s rich and strong.

double chocolate stout browniesThese double chocolate stout brownies don’t taste like beer though. They’ve got a certain bitterness and an earthiness coming from it, but the focal point surely is the chocolate….and the fudgy, silky inside. Biting into these brownies is heaven on earth for each of your taste buds – it tastes like all the chocolate is flooding your senses and making you reach for a second serving.

The recipe starts off as a classical brownie – chocolate and butter, melted together, then eggs and sugar whipped to double volume, followed by folding in the flour and cocoa powder. Nothing new here – until you pour in the dark stout and end up with a quite liquid mix, but one that will bake to perfection in the oven!

double chocolate stout brownies

{Double Chocolate Stout Brownies}
 
Author:
Ingredients:
  • 200g dark chocolate (70%)
  • 200g butter, cubed
  • 4 eggs
  • 200g white sugar
  • 50g dark brown sugar
  • 1 teaspoon vanilla extract
  • 120ml dark stout
  • 100g all-purpose flour
  • 30g cocoa powder
  • ½ teaspoon salt
Directions:
  1. Sift the flour, cocoa and salt together in a bowl.
  2. Melt the chocolate and butter in a bowl over a hot water bath.
  3. Combine the eggs, sugars and vanilla in a bowl and whip for 5-7 minutes until triple in volume.
  4. Stir in the melted chocolate and mix quickly just until incorporated.
  5. Pour in the stout and mix quickly then add the flour mix and fold it in.
  6. Pour the batter into a 25x25cm square pan lined with baking paper.
  7. Bake in the preheated oven at 350F for 25-30 minutes or until the center looks almost set. Don't bake more than 30 minutes as it will dry out too much.
  8. Allow to cool completely in the pan then slice and serve.

double chocolate stout browniesROMANIAN

Poate ati observat pe blog cateva trenduri, unul dintre ele fiind folosirea bauturilor in prajituri. Un trend a mult spus totusi, dar recunosc ca imi place mult cum se comporta alcoolul in prajituri. Ma refer in special la vin ori bere, desi folosesc des si rom si Amaretto, acestea din urma avand scopul de a aromatiza creme mai degraba decat blaturi.

Aroma bruta pe care o adauga vinul sau berea unui tort/blat/chec este inconfundabila. In plus, si textura este mult imbunatatita, asa incat nu ma dau in laturi de la a folosi un vin rosu intens ori o bere neagra in prajituri. Nu pe principiul Juliei Child insa: “imi place sa folosesc vin in bucatarie; cateodata il pun si in mancare”!

brownies cu bere neagra

Va ziceam acum ceva timp, la reteta de brownies a lui Pierre Herme, ca am gasit reteta perfecta, ca o ador. Si inca o fac, insa aceste brownies cu bere neagra au o cu totul alta textura si un alt gust, mult mai intens, merg pe o tehnica de preparare clasica, iar rezultatul final e o prajitura umeda, densa dar nu tare, care se pastreaza bine destul de mult timp si care merge perfect cu o cupa de inghetata si un sos matasos de ciocolata!

Brownies cu bere neagra
 
Author:
Ingredients:
  • 200g ciocolata neagra 70%
  • 200g unt, cuburi
  • 4 oua
  • 200g zahar alb
  • 50g zahar brun
  • 1 lingurita extract de vanilie
  • 120ml bere neagra
  • 100g faina alba
  • 30g cacao
  • ½ lingurita sare
Directions:
  1. Cerneti faina cu cacaoa si sarea.
  2. Topiti ciocolata cu untul intr-un bol pe baie de aburi apoi dati deoparte.
  3. Combinati ouale, cele doua tipuri de zahar si vanilia intr-un bol si mixati pana obtineti o compozitie pufoasa, deschisa la culoare, care si-a triplat volumul.
  4. Adaugati ciocolata topita si mixati scurt, apoi incorporati berea neagra.
  5. Adaugati faina si amestecati scurt cu mixerul la viteza mica.
  6. Turnati aluatul intr-o tava de 25x25cm si coaceti in cuptorul preincalzit la 180C pntru 25-30 minute sau pana centrul arata copt, usor crescut. Nu depasiti 30 minute intrucat se vor usca mult prea mult.
  7. Lasati sa se raceasca in tava apoi taiati cuburi.

double chocolate stout brownies

{Paris-Brest}

Paris-Brest

I love desserts that have a great sense of history – St. Honore is a great example and it’s already on the blog, but today I’m bringing you another amazing classic – the Paris-Brest. This evergreen dessert is so beautiful and simple at its core that not having a version of it on the blog would have been a pity.

The Paris-Brest was created in 1910 to commemorate the Paris-Brest-Paris bicycle race – it gets its circular shape from the wheel of a bicycle apparently. It became popular with riders on the race mostly due to its high caloric value. But it soon became known all over France and can now be found in most patisserie stores. Traditionally, the Paris-Brest is filled with praline pastry cream, but creative pastry chefs around the globe found new and delicious fillings over time so now we can talk about strawberries, lemon, chocolate or ginger in a Paris-Brest.

This strawberry Paris-Brest is filled with a delicious, fragrant strawberry compote, topped with the creamiest vanilla pastry cream. The taste is then boosted with additional strawberries which also add a color contrast with the light cream and dark amber crust of the choux pastry. It’s a simple dessert at its core, one that uses a lot of technique and less creativity if you may, one you can never go wrong with. I’m seriously considering making the original Paris-Brest though – because I love praline and I’m one to always look up to the classics.

Paris-Brest

The pastry choux recipe I’m using today in this recipe has been on this blog for quite some time now – it’s a recipe I trust and have tried many times before, always with the same perfect result. Check it out here! As for the pastry cream, it’s Christophe Michalak inspired, a recipe that can never go wrong, a recipe that tastes beyond delicious and one that I’ve made dozens of time, over and over again simply because it tastes too good!

5.0 from 2 reviews
Strawberry Paris-Brest
 
Author:
Ingredients:
  • Choux pastry:
  • 150ml water
  • 100ml whole milk
  • 100g butter
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 150g bread flour
  • 4-5 eggs
Pastry cream – Mousseline:
  • 250ml whole milk
  • 3 egg yolks
  • 80g sugar
  • 1 pinch salt
  • 25g cornstarch
  • 3g gelatin + 15ml cold water
  • 1 teaspoon vanilla extract
  • 200ml heavy cream, whipped
Strawberry compote:
  • 150g fresh strawberry, diced
  • 30ml water
  • 40g sugar, divided
  • 5g pectin NH
  • 1 teaspoon lemon juice
Directions:
Choux pastry:
  1. Combine the water, milk, butter, salt and sugar in a saucepan and place over low heat until the butter is melted.
  2. Once the butter is melted completely, turn the heat on high and bring to a boil.
  3. The moment it comes to a boil, remove off heat and immediately add the flour, all at once. Mix well with a wooden spoon or spatula until the flour is well absorbed. Place the saucepan back over medium flame and continue cooking for 2-3 minutes, mixing all the time, until a layer of dough remains on the bottom of the pan - keep the flame on medium to avoid burning and mix all the time with the spatula or spoon to cook out the liquid.
  4. Remove from heat and allow the dough to cool down for 10 minutes.
  5. Start incorporating the eggs, one by one, mixing well after each addition. Add the last egg bit by bit to make sure you're not adding too much egg. The number of eggs used depends on the humidity of the dough, even on weather and the size of the eggs.
  6. The dough is ready when it falls off the spoon and leaves a streak that doesn't collapse on itself if you run your finger through it.
  7. Spoon the choux pastry in a pastry bag fitted with a round nozzle then pipe a small round of dough (measure a circle on the parchment paper before piping).
  8. Bake in the preheated oven at 350F – 180C for 40 minutes more or less – or until golden brown and crisp.
  9. When done, allow to cool down then cut in half, forming two discs.
  10. Place aside.
Pastry cream:
  1. Heat up the milk in a pot.
  2. Mix the egg yolks, sugar and salt in a bowl. Add the cornstarch and mix well then pour the hot milk over the mixture.
  3. Place back on heat and cook until thickened.
  4. Bloom the gelatin in cold water for 10 minutes then melt it and stir it into the cream.
  5. Place plastic wrap on the surface and allow to cool down completely.
  6. Fold in the whipped cream and spoon the cream in a pastry bag fitted with a round nozzle.
Strawberry compote:
  1. Combine the strawberries, half of the sugar and water in a saucepan.
  2. Place over low heat and cook for 3-4 minutes.
  3. In a small bowl, combine the remaining sugar and the pectin.
  4. Stir it into the fruit mixture then continue cooking for another 3 minutes.
  5. Remove from heat and stir in the lemon juice.
  6. Allow to cool down in the pot.
To assemble the Paris-Brest:
Spoon the strawberry compote into the bottom half of the choux ring.
  1. Spoon the pastry cream on top and finish off with a few strawberry slices.
  2. Cover with the other half of choux pastry and decorate.
  3. Serve as fresh as possible.

Paris-BrestROMANIAN

Imi plac deserturile care au o istorie in spate, am mai spus-o si o repet. Mi se pare fermecator faptul ca poti lua istoria la puricat si poti gasi o povestioara pentru fiecare imbucatura. Iar deserturile frantuzesti nu duc lipsa de astfel de povestioare – luati St. Honore drept exemplu, desi lista continua si cu reteta de astazi – Paris-Brest.

Celebrul Paris-Brest a fost creat in 1910 (are mai bine de 100 de ani) pentru a comemora cursa de biciclete intre Paris si localitatea Brest. Semnatura acestui desert este forma circular care se trage din forma rotunda a rotilor de bicicleta. A devenit repede popular printer participantii la cursa pentru ca oferea un boost de energie rapid datorita numarului mare de calorii. In scurt timp insa intreaga Franta a adoptat desertul, astfel incat astazi il gasim cam in fiecare patisserie care se respecta.

Paris-Brest

Paris-Brest original se umple cu o crema de patisserie cu pasta de praline, insa cofetari din intreaga lume au adaptat reteta dupa propriile papile, astfel incat avem astazi Paris-Brest cu ciocolata, cu vanilie ori cu fructe – posibilitatile sunt nenumarate!

Varianta mea include un sos gros de capsune, aromat si intens colorat, o crema de vanilie spumata cu smantana si extra capsune proaspete pentru mai multa prospetime. E o oda adusa anotimpului care tocmai s-a incheiat daca vreti – plus ca sezonul capsunilor nu va ma dura mult asa ca acum e momentul sa profitam de tot ce ne ofera piata mai bun si mai aromat.

5.0 from 2 reviews
Paris-Brest
 
Author:
Ingredients:
Aluat oparit:
  • 150ml apa
  • 100ml lapte
  • 100g unt
  • ½ lingurita sare
  • 1 lingurita zahar
  • 150g faina pentru patisserie
  • 4-5 oua
Crema de vanilie:
  • 250ml lapte
  • 3 galbenusuri
  • 80g zahar
  • 1 praf de sare
  • 25g amidon
  • 3g gelatina + 15ml apa rece
  • 1 lingurita extract de vanilie
  • 200ml smantana pentru frisca, bine batuta
Sos de capsune:
  • 150g capsune proaspete, taiate cuburi mici
  • 30ml apa
  • 40g zahar, injumatatit
  • 5g pectin NH
  • 1 lingurita suc de lamaie
Directions:
Aluat oparit:
  1. Combinati apa, laptele, untul, sarea si zaharul intr-un vas si puneti pe foc mic pana se topeste untul complet.
  2. Dati focul la mare si dati amestecul in clocot.
  3. Cand fierbe, adaugati toata faina o data si amestecati viguros cu o lingura de lemn pana la omogenizare.
  4. Luati de pe foc si lasati sa se racoreasca 10 minute, apoi incorporati ouale, unul cate unul. Incepeti cu 4 oua apoi adaugati-l pe al cincilea treptat, putin cate putin, pana obtineti un aluat lucios, fin, matasos, care curga de pe lingura – greu, dar curge.
  5. Puneti aluatul intr-un pos apoi trasati un cerc pe o foaie de copt pentru a va ghida dupa conturul lui. Puneti aluatul cu posul urmand conturul trasat mai devreme. Folositi un dui suficient de mare, de aproximativ 1,5cm diametru. Din cantitatile date veti obtine cel putin doua cercuri, in functie de marimea lor.
  6. Coaceti in cuptorul preincalzit la 180C pentru aproximativ 40 minute sau pana devine auriu si crocant.
  7. Lasati sa se raceasca apoi taiati inelul de aluat copt in jumatate pe orizontala pentru a obtine doua discuri.
Crema de vanilie:
  1. Hidratati gelatina in apa rece.
  2. Puneti laptele la incalzit pe foc.
  3. Mixati galbenusurile cu zaharul, sarea si amidonul apoi turnati in fir subtire laptele fierbinte. Intoarceti pe foc si gatiti pana se ingroase ca o budinca.
  4. Luati de pe foc si adaugati gelatina apoi acoperiti cu folie si dati la rece cateva ore.
  5. Mixati crema cu un mixer ori tel pentru a redeveni cremoasa, apoi adaugati vanilia si la final incorporati smantana pentru frisca.
  6. Puneti crema intr-un pos cu dui stea sau zimtat.
Sos de capsune:
  1. Combinati capsunele, apa si jumatate din zahar intr-un vas. Gatiti pe foc mediu pentru 3-4 minute.
  2. Combinati zaharul ramas cu pectin apoi incorporati-o in fructele care fierb. Continuati sa gatiti pentru 2-3 minute apoi luati de pe foc si adaugati lamaia.
  3. Lasati sa se raceasca complet.
Pentru a asambla Paris-Brest:
  1. Puneti discul de jos din inelul de aluat pe un platou.
  2. Umpleti-l pe jumatate cu sos de capsune apoi acoperiti cu crema de vanilie.
  3. Finisati cu felii de capsune proaspete si decorate dupa dorinta.
  4. Sa aveti pofta!

 

Deserturi la borcan – Bucharest Gourmet Festival

deserturi la borcan

Zona de food s-a imbogatit anul acesta cu un nou festival – Bucharest Gourmet Festival – eveniment focusat pe mancarea stradala gourmet – care are loc in perioada 3-5 iunie in Bucuresti, zona drive-in din Baneasa Shopping City. Si cum Electrolux se tine mereu de surprize si provocari, nici de aceasta data nu s-au lasat mai prejos. Provocarea care ne-a fost ridicata la fileu a fost realizarea unui produs care sa se incadreze in zona street food, mai exact gourmet street food. Ceea ce e bine pentru ca s-a pliat perfect cu o idee care imi dadea tarcoale de ceva timp – deserturi in borcan. Sigur, s-ar putea sa nu sune super apetisant la inceput, dar ganditi-va putin out of the box and more into the jar. Fiecare borcan iti ofera optiunea unui nou desert – diferite combinatii de arome, texture, culori, gusturi. Obtii un desert care nu doar ca arata bine, dar mai e si gustos si usor de depozitat. Si pentru ca vorbim de street food, eu mi le-am imaginat exact asa cum le vedeti in fotografia de mai sus – capacul strans bine, lingurita legata cochet de borcan.

deserturi la borcan

deserturi la borcan

Pentru ca sunt atat de simplu de facut, m-am hotarat sa va arat astazi doua variante: banoffee pie si panna cotta cu iaurt grecesc, ciocolata alba si flori de soc, decorata cu fructe proaspete. Ambele deserturi sunt realizabile intr-o ora si folosesc ingrediente simple pe care eu una le am in casa in permanenta. In plus, mi se par atat de aspectuoase si practice!

deserturi la borcan

Banoffee pie la borcan

Firimituri crocante:

  • 150g biscuiti graham cu scortisoara (Biscoff sau Speculoos)

Faramitati biscuitii fin si dati deoparte.

Sos caramel:

  • 150g zahar alb
  • 50ml apa
  • 80ml smantana pentru frisca
  • ¼ lingurita sare

Combinati zaharul si apa intr-un vas si puneti pe foc. Gatiti pana siropul devine auriu.

Luati de pe foc si adaugati smantana pentru frisca, avand grija pentru ca se umfla.

Adaugati sarea si puneti din nou pe foc pentru a incorpora complet zaharul caramelizat in caz de nevoie.

Transferati sosul intr-un bol termorezistent si puneti bolul intr-un alt bol plin cu apa rece si gheata pentru a grabi racirea sosului.

Crema de vanilie:

  • 300ml lapte
  • 1 praf de sare
  • 4 galbenusuri
  • 100g zahar alb
  • 30g amidon
  • 3g gelatina + 15ml apa rece
  • 1 lingurita extract de vanilie
  • 200ml smantana pentru frisca, batuta

Infierbantati laptele intr-un vas.

Hidratati gelatina in apa rece.

Combinati  galbenusurile, sarea si zaharul intr-un bol si amestecati bine cu un mixer pana amestecul devine albicios.

Adaugati amidonul apoi turnati laptele fierbinte peste acest amestec.

Intoarceti crema pe foc si gatiti pana se ingroase, 2-3 minute.

Luati de pe foc si adaugati gelatina.

Transferati crema intr-un bol termorezistent, apoi puneti-l intr-un bol mai mare plin cu apa rece si gheata pentru a grabi procesul de racire a cremei.

Cand crema e rece, incorporati smantana batuta.

Crema Chantilly:

  • 150ml smantana pentru frisca
  • 20g zahar pudra
  • 1 lingurita extract de vanilie

Combinati smantana cu vanilia si zaharul.

Mixati compozitia pana devine spumoasa si ferma.

Veti mai avea nevoie si de banana bine coapte, dar ferme, taiate felii, stropite usor cu zeama de lamaie pentru a impiedica oxidarea.

Pentru a finisa desertul:

Puneti un strat subtire de firimituri in fiecare borcan.

Continuati cu un strat de banan, apoi putin sos caramel, urmat de un strat generos de crema de vanilie.

Finisati cu putin frisca batuta si cateva firimituri de biscuiti.

deserturi la borcan

Panna cotta cu iaurt si ciocolata alba

  • 200ml smantana pentru frisca
  • 2 flori proaspete de soc
  • 100g ciocolata alba
  • 5g gelatina + 25ml apa rece
  • 1 lingurita pasta de vanilie
  • 250g iaurt grecesc gras
  • Fructe pentru decor (preferabil un mix de fructe)

Hidratati gelatina in apa rece.

Incalziti smantana pentru frisca si florile de soc intr-un vas. Luati de pe foc si lasati sa infuzeze 5 minute. Strecurati smantana si puneti din nou pe foc pentru a o reincalzi.

Turnati smantana peste ciocolata.

Omogenizati bine apoi adaugati gelatina topita si pasta de vanilie. Puteti folosi si extract de vanilie sau o pastaie veritabila pe care o infuzati de la inceput.

Lasati sa se raceasca la temperature camerei apoi adaugati iaurtul.

Turnati in borcane si dati la rece macar 30 minute (puteti pune la congelator pentru a grabi procesul de inchegare).

Pentru a finisa desertul, decorati cu un mix de fructe.

deserturi la borcan

Sa aveti pofta!