{The Best Banana Bread} – Chec cu banane

banana bread

I don’t usually post recipes that wear “the best”, “the most delicious” or other similar names. Not because my recipes don’t deserve these names, but because I am well aware that not everyone’s taste is the same, so my likings may not always be the same as yours. Claiming one recipe to be the best does come with a certain responsibility that I don’t wanna bear too often. But once in a while, there comes a recipe that deserves it all, there comes THE recipe, the one that turns your world upside down for a while, the one that mesmerizes you and proves you that what you knew before about baking was wrong.

banana bread

The best banana bread is something I’ve been searching for a long time, often with results that never made it to the blog simply because they didn’t worth wasting ingredients on them. So I was a bit held back by my past experiences when I first found this recipe. Michael Suas is the one “guilty” for this fluffy, moist, packed with banana bread – the recipe is an adaptation from his Banana Bread recipe, found in one of the best books I’ve got my hands on lately: Advanced Bread and Pastry.

5.0 from 2 reviews
{The Best Banana Bread}
 
Author:
Serves:: 2 breads
Ingredients:
  • 360g banana puree
  • 40ml buttermilk
  • 1 teaspoon vanilla extract
  • 230g white sugar
  • 100g dark brown sugar
  • 3 medium-size eggs
  • 145ml vegetable oil
  • 345g all-purpose flour
  • 7g baking soda
  • 7g baking powder
  • 3g salt
  • 3g cinnamon powder
  • 100g walnuts, roasted and chopped
Directions:
  1. Combine the banana puree, buttermilk and vanilla in a bowl and place aside.
  2. Sift the flour with baking soda, baking powder, salt and cinnamon in another bowl.
  3. Mix the white sugar, brown sugar, eggs and oil in a bowl with an electric mixer for a few minutes or until pale and double in volume.
  4. Stir in half of the flour, followed by the banana mixture and the rest of the flour.
  5. Lastly, fold in the walnuts then spoon the batter into 2 20x9cm bread pans.
  6. Bake in the preheated oven at 335F for 45-50 minutes or until a toothpick comes out clean.
  7. Allow the breads to cool down in the pans for 10 minutes then transfer on a cooling rack.

banana breadROMANIAN

Ma feresc de a numi unele retete drept “cele mai bune” ori “cele mai gustoase”, cu toate ca tot ce ajunge pe blog este testat si nu devine articol decat daca imi place rezultatul cu adevarat. Stiu ca gusturile nu se discuta si ceea ce imi place mie mult, s-ar putea ca voua sa nu va placa la acelasi nivel, asa ca evit astfel de titluri pompoase. Dar din cand in cand dau peste o reteta care ar merita-o, care se dovedeste o adevarata comoara, precum acest chec cu banane.

Aparent simplu, un astfel de chec, in conceptia mea, trebuie sa fie pufos, aerat, intens aromat si sa-si mentina aspectul perfect. Am incercat de-a lungul timpului o multime de retete de chec cu banane, mare parte din ele rezultand intr-un chec fie dens, fie complet nearomat sau lipicios – clar nimic care sa ma duca cu gandul la ceva delicios, o gustare cu care sa ma rasfat din cand in cand. Eram gata sa renunt la cautari pana cand o prietena mi-s sugerat ca aceasta ar putea fi reteta, acea reteta pe care o tot cautam. Multumesc, Raluca!

Pot acum sa va spun ca a luat sfarsit cautarea – am gasit checul cu banane perfect! E aromat, extrem de pufos, cu bucatele crocante de miez de nuca, se feliaza minunat si e excelent alaturi de o cana de ceai, lapte ori cafea!

5.0 from 2 reviews
Chec cu banane
 
Author:
Serves:: 2 checuri
Ingredients:
  • 360g piure de banane (banane foarte bine coapte)
  • 40ml lapte batut
  • 1 lingurita extract de vanilie
  • 230g zahar alb
  • 100g zahar brun
  • 3 oua medii
  • 145ml ulei vegetal
  • 345g faina alba
  • 7g praf de copt
  • 7g bicarbonat de sodiu
  • 3g sare
  • 3g scortisoara
  • 100g miez de nuca, usor prajit apoi tocat
Directions:
  1. Combinati piureul de banana, laptele batut si vanilia intr-un bol.
  2. Cerneti faina, praful de copt, bicarbonatul, sarea si scortisoara intr-un alt bol.
  3. Combinati ouale, cele doua tipuri de zahar si uleiul vegetal intr-un bol si mixati pentru cateva minute pana obtineti un amestec care si-a dublat volumul si arata deschis la culoare.
  4. Incorporati jumatate din faina, apoi piureul de banane, urmat de restul de faina.
  5. Adaugati miezul de nuca, incorporandu-l cu o spatula.
  6. Turnati aluatul in doua tavi de chec de aproximativ 20x9cm tapetate cu hartie de copt.
  7. Coaceti in cuptorul preincalzit la 170C pentru 45-50 minute.
  8. Lasati sa se raceasca 10 minute in tavi apoi transferati pe un grilaj de racit.

banana bread

{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

{Amaretto Mousseline Tart} – Tarta cu vanilie si Amaretto

Amaretto mousseline tart

I love tarts and tartlettes, but there’s one thing I’m not too fond of – making the crusts. I’m usually a very patient person, I like to work slowly and do the job well, but when it comes to these crusts, I’m a totally different pastry chef. So I’ve been looking for options and found this beautiful version of a tart that uses a sponge as a base and constructs the dessert by topping the cake with the cream then decorate with plenty of fruits. It’s a gorgeous version of a tart if you ask me, one that’s easier to make, one that offers countless possibilities of cakes, creams and décor.

Amaretto mousseline tart2

This Amaretto mousseline tart has given me the opportunity to try a sponge recipe I was eager to try. The marzipan biscuit that I used as a base is soft, rises beautifully and tastes great combined with pretty much any topping you may think of. My choice for this particular tart was a fragrant Amaretto syrup, the silkiest mousseline vanilla cream and plenty of red fruits. To top it all off, I added tiny drops of Amaretto fluid gel into the fruits and on the mousseline. I loved the look of the final tart – it’s just so stylish, somehow fancy and elegant. I just love it! It managed to rise my spirit and trust in my skills so much!

5.0 from 1 reviews
{Amaretto Mousseline Tart}
 
Author:
Ingredients:
Marzipan Biscuit:
  • 138g marzipan 50%
  • 40g granulated sugar
  • 65g egg yolk
  • 50g whole eggs
  • 80g egg whites
  • 40g white sugar
  • 35g all-purpose flour
  • 15g cocoa powder
  • 1 pinch salt
  • 35g dark chocolate
  • 35g butter
Vanilla Mousseline Cream:
  • 250ml whole milk
  • 3 egg yolks
  • 1 pinch salt
  • 80g white sugar
  • 25g cornstarch
  • 3g gelatin + 15ml water
  • 1 ½ teaspoons vanilla extract
  • 150ml heavy cream, whipped
Amaretto fluid gel:
  • 200ml simple syrup
  • 80ml Amaretto
  • 2g agar agar
You will also need:
  • Fresh red fruits
  • 40ml Amaretto
Directions:
Marzipan Biscuit:
  1. Combine the marzipan, 40g white sugar, the egg yolk and whole egg in a food processor and pulse for 5 minutes until the mixture looks pale and smooth, double in volume.
  2. Transfer the mixture in a bowl and place aside.
  3. Melt the chocolate and butter in a heatproof bowl over a hot water bath.
  4. Whip the egg whites with a pinch of salt until foamy. Add 40g sugar and whip for a few more minutes until stiff and glossy.
  5. Combine 2-3 tablespoons of meringue with the chocolate mixture then stir it into the marzipan mixture.
  6. Add the flour into the marzipan mixture as well, then fold in the remaining meringue.
  7. Pour the batter in 2 round cake pans and bake in the preheated oven at 350F for 20-25 minutes.
  8. Allow to cool down in the pan then carefully remove it and place on a platter. You will only need one sponge cake for this recipe.
Vanilla Mousseline Cream:
  1. Heat the milk in a saucepan.
  2. Bloom the gelatin in cold water.
  3. Mix the egg yolks with salt, sugar and cornstarch in a bowl. Pour the hot milk over and mix well then return on heat and cook until thickened.
  4. Remove off heat and stir in the gelatin.
  5. Place plastic wrap on the surface and allow to cool down.
  6. When chilled, mix until creamy then fold in the whipped cream.
  7. Add the vanilla and mix well.
Amaretto Fluid Gel:
  1. Heat the simple syrup in a saucepan and bring to a boil.
  2. Add the Amaretto and agar agar and cook for 30 seconds.
  3. Remove off heat and allow to cool down for at least 3 hours.
  4. When chilled and set, transfer it in a pastry bag.
To assemble the crust:
  1. Place a sponge cake on a platter and brush it with Amaretto.
  2. Spoon the pastry cream in a pastry bag with a round tip and pipe it on the biscuit.
  3. Top the cream with red fruits and pipe the fluid gel over the fruits.
  4. Fill 2 pipettes with Amaretto and decorate.
  5. Serve chilled.

Amaretto mousseline tartROMANIAN

Ador tartele, dar cateodata sa fac aluatul fraged si sa coc crustele nu e tocmai cea mai placuta ocupatie. Asa ca in ultimul timp am tot cautat variante prin care sa scap de acest pas. Si am gasit varianta de mai sus – aceasta tarta eleganta, mult mai rapida si mai simpla, aromata si cremoasa, colorata si plina de texturi.

In plus, aceasta tarta mi-a oferit sansa sa incerc reteta unui blat caruia ii dadeam tarcoale de mult – biscuite cu martipan. E un blat crescut, dar textura lui merge mai mult spre un biscuite. Nu are agenti de crestere, se bazeaza pe aerul incorporat in oua si e absolut delicios. Se potriveste perfect cu vanilie, ciocolata, practic orice crema ori fructe la care va puteti gandi.

E tarta care mi-a ridicat increderea in mine si m-a facut sa realizez, din nou, cat de frumoasa e cofetaria si cat de simple pot fi ingredientele cu care lucrezi!

Amaretto mousseline tart

5.0 from 1 reviews
Tarta cu vanilie si Amaretto
 
Author:
Ingredients:
Blat cu martipan:
  • 138g martipan 50%
  • 40g zahar alb granulat
  • 65g galbenus
  • 50g oua intregi
  • 80g albus
  • 40g zahar alb granulat
  • 15g cacao
  • 35g faina alba
  • 1 praf de sare
  • 35g ciocolata neagra
  • 35g unt
Crema mousseline cu vanilie:
  • 250ml lapte integral
  • 3 galbenus
  • 1 praf de sare
  • 80g zahar alb
  • 25g amidon
  • 3g gelatina + 15ml apa
  • 1 ½ lingurite extract de vanilie
  • 150ml smantana pentru frisca, batuta
Gel de Amaretto:
  • 200ml sirop simplu
  • 80ml Amaretto
  • 2g agar agar
Veti mai avea nevoie si de:
  • Fructe rosii
  • 40ml Amaretto pentru insiropat
Directions:
Biscuite cu martipan:
  1. Combinati martipanul, 40g zahar, galbenusul si ouale intregi intr-un robot de bucatarie si pulsate cateva minute pana obtineti un amestec spumos, deshis la culoare. Transferati compozitia intr-un bol.
  2. Topiti ciocolata si untul intr-un vas pe baie de aburi.
  3. Mixati albusurile cu un praf de sare pana devin spuma. Adaugati 40g zahar si continuati sa mixati pana obtineti o bezea ferma si lucioasa.
  4. Combinati 2-3 linguri de bezea cu ciocolata topita, apoi adaugati-o peste amestecul de martipan.
  5. Incorporati cacaoa si faina, apoi adaugati restul de bezea.
  6. Turnati blatul in 2 tavi rotunde de 18cm si coaceti in cuptorul preincalzit la 180C pentru 20-25 minute.
  7. Lasati sa se raceasca in tava apoi transferati pe un platou. Veti folosi doar un blat pentru aceasta tarta, insa il puteti congela pe cel de-al doilea.
Crema mousseline de vanilie:
  1. Incalziti laptele intr-un vas.
  2. Hidratati gelatina in apa rece.
  3. Mixati galbenusurile cu zaharul, sarea si amidonul. Turnati laptele fierbinte peste acest amestec, apoi intoarceti pe foc si gatiti pana se ingroase complet.
  4. Luati de pe foc si adaugati gelatina apoi acoperiti cu folie la suprafata si lasati sa se raceasca complet.
  5. Mixati pana redevine cremoasa apoi adaugati vanilia si smantana batuta. Dati la rece.
Gel de Amaretto:
  1. Incalziti siropul simplu pe foc (siropul simplu e un amestec din cantitati egale de apa si zahar, fierte cateva minute la foc mic).
  2. Adaugati Amaretto si agar agar si fierbeti 30 secunde.
  3. Lasati sa se raceasca complet timp de 3 ore, apoi puneti intr-un pos.
Pentru a asambla tarta:
  1. Umeziti blatul cu cele 40ml Amaretto.
  2. Puneti crema de vanilie intr-un pos cu dui rotund si puneti-o peste blat.
  3. Acoperiti cu fructe rosii si cateva picaturi de gel de Amaretto.
  4. Pentru mai mult efect, umpleti doua pipete cu Amaretto si asezati-le in blat.

Amaretto mousseline tart

{Mango Kalamansi Entremet} – Entremet cu mango si kalamansi

mango kalamansi entremet

I’ve lost count on how many mango or kalamansi recipes I posted on the blog – but what can I do, they do taste amazing! And they make such a delicious flavor combo! The delicate mango and bold kalamansi complement each other much like yin and yang. They are just as delicious on their own though and that is one side of the things that I enjoy. I can easily remove one of them from the equation and still be left with an ingredient capable of standing out in the crowd.

Me and entremets are no strangers, not at all, but I take every opportunity to practice and try new recipes or techniques. For this particular occasion I really wanted to try out my new silicone mold, but also a new glaze recipe that has kalamansi juice as an ingredient. And I believe it was all a success. First of all because the mold delivered the delicate result I expected and second of all because the glaze was not only shiny, but also tasty. The trouble with these shiny glazes, beyond their trending clips on Facebook or Instagram, is that they tend to be a bit too sweet for some tastes. But a touch of kalamansi juice solves that problem with this particular recipe. Now, I don’t mind the sweetness, but I’m always up for a challenge and this was an assignment I took gladly. Who am I to say no to an occasion of whipping up something as delicious as this mango kalamansi entremet?!

mango kalamansi entremet

5.0 from 3 reviews
{Mango Kalamansi Entremet}
 
Author:
Ingredients:
Coconut Joconde:
  • 70g ground almonds
  • 70g desiccated coconut
  • 70g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 pinch salt
  • 20g white sugar
  • 20g all-purpose flour
  • 15g butter, melted
Coconut croustillant:
  • 40g white chocolate, melted
  • 10ml vegetable oil
  • 20g desiccated coconut
  • 20g pailette feuilletine
Mango cremeux:
  • 125ml mango puree
  • 3 egg yolks
  • 30g white sugar
  • 2g gelatin + 10ml cold water
  • 80g butter, softened
Kalamansi mousse:
  • 100g white chocolate
  • 80ml kalamansi puree
  • 3g gelatin + 10ml water
  • 200ml heavy cream
Cream cheese mousse:
  • 80g white chocolate
  • 100g cream cheese, room temperature
  • 2g gelatin + 10ml water
  • 1 teaspoon vanilla extract
  • 150ml heavy cream, whipped
Kalamansi glaze:
  • 45ml kalamansi puree
  • 100g white sugar
  • 100g glucose syrup
  • 8g gelatin + 45ml water
  • 75ml sweetened condensed milk
  • 100g white chocolate
  • 1 drop orange food coloring
Directions:
Coconut Joconde:
  1. Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.
  2. Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff.
  3. Fold the meringue into the almond and egg mixture, alternating it with flour.
  4. Drizzle in the melted butter and mix gently.
  5. Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test.
Mango cremeux:
  1. Bloom the gelatin in cold water.
  2. Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.
  3. In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.
  4. Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.
  5. Remove from heat and stir in the gelatin.
  6. Allow to cool down to 40C then add the butter, mixing well to incorporate it.
  7. Pour the cremeux into small round silicone molds and freeze.
Coconut croustillant:
  1. Combine all the ingredients in a bowl.
  2. Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet.
  3. Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm diameter.
Kalamansi mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted.
  3. Pour the hot puree over the chocolate and mix well.
  4. Allow to cool down then fold in the cream.
Cream cheese mousse:
  1. Bloom the gelatin in cold water.
  2. Melt the chocolate and allow it to cool down then mix it with the cream cheese.
  3. Melt the gelatin and mix it with the cheese. Stir in the vanilla as well.
  4. Fold in the whipped cream.
Kalamansi glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103C.
  3. Remove from heat and stir in the gelatin.
  4. Add the condensed milk then pour the mixture over the chocolate.
  5. Mix well with a hand blender until smooth and shiny.
  6. Add the food coloring and combine well.
  7. Use at 32C.
To assemble the cake:
  1. Place layer of Joconde cake at the bottom of a cake ring lined with acetate sheets.
  2. Pour the cream cheese mousse over the cake and freeze for 10 minutes.
  3. Continue with a layer of coconut croustillant, followed by the mango cremeux.
  4. Pour the kalamansi mousse on top and freeze for at least 4 hours.
  5. When done, remove from the ring and place on a cooling rack.
  6. Pour the glaze over the cake evenly.
  7. Allow it to drip off then place on a platter.
  8. Decorate with isomalt shards.

mango kalamansi entremetROMANIAN

Sunt intrebata foarte des cat de des fac prajituri si daca chiar le mananc. Si mereu raspund ca prajiturile le fac cat de des pot si da, mai si mananc din ele. Pentru ca daca nu exersezi ceva, iti iesi din mana si daca nu gusti, nu ai cum sa stii ca a iesit cum vroiai de la bun inceput. Asa ca acum nu mai am nevoie de ocazii speciale sa fac un tort. Ma pregatesc insa din timp pentru orice tort – planuri, ingrediente, decor – totul e de obicei bine gandit. Si intotdeauna gust ceea ce fac pentru ca dincolo de placerea de a realiza tehnica cap-coada sta si placerea de a manca prajituri si de a ramane uimit cum din cateva ingrediente poti scoate un tort cu adevarat delicios!

Motivatia acestui tort a pornit de la a incerca o noua tava de silicon, dar si pentru a pune la incercare o noua reteta de glazura, una putin mai acrisoara, usor mai echilibrata la gust, dar la fel de lucioasa.

Profilul de arome e unul pe care il ador – mango si kalamansi. Nu doar ca cele doua fac echipa buna, dar si luate separat au un gust extraordinar. Ambele sunt delicate, dar separat sunt capabile sa straluceasca la fel de bine! Asa ca am tras linie si am trecut acest tort la categoria reusite!

Eu am montat tortul intr-o forma de silicon, incepand montajul de la mousse, terminand cu blatul, dar un inel de tort de 18cm tapetat cu folie de acetat e la fel de eficient. In al doilea caz insa, montajul se incepe de la blat, terminand cu mousse.

5.0 from 3 reviews
Entremet cu mango si kalamansi
 
Author:
Ingredients:
Blat cu nuca de cocos:
  • 70g migdale pudra
  • 70g nuca de cocos
  • 70g zahar pudra
  • 2 oua intregi
  • 2 albusuri
  • 1 praf de sare
  • 20g zahar alb
  • 20g faina alba
  • 15g unt topit si racit
Crocant cu nuca de cocos:
  • 40g ciocolata alba, topita
  • 10ml ulei vegetal
  • 20g nuca de cocos
  • 20g pailette feuilletine
Cremeux de mango:
  • 125ml piure de mango
  • 3 galbenusuri
  • 30g zahar alb
  • 2g gelatina + 10ml apa rece
  • 80g unt, temperature camerei
Mousse de kalamansi:
  • 100g ciocolata alba, topita si racita
  • 80ml suc de kalamansi
  • 3g gelatina + 10ml apa rece
  • 200ml smantana pentru frisca, batuta
Mousse de crema de branza:
  • 80g ciocolata alba, topita si racita
  • 100g crema de branza, temperature camerei
  • 2g gelatina +10ml apa
  • 1 lingurita extract de vanilie
  • 150ml smantana pentru frisca, batuta
Glazura oglinda cu kalamansi:
  • 45ml suc de kalamansi
  • 100g zahar alb
  • 100g sirop de glucoza
  • 8g gelatina + 45ml apa
  • 75ml lapte condensate indulcit
  • 100g ciocolata alba
  • 1 picatura colorant portocaliu
Directions:
Blat cu nuca de cocos:
  1. Combinati migdalele, nuca de cocos, zaharul si ouale intr-un bol. Mixati pana isi dubleaza volumul.
  2. Combinati albusurile cu un praf de sare in alt bol si mixati pana devin spumoase. Adaugati 20g zahar si mixati pana obtineti o bezea ferma si lucioasa.
  3. Incorporati bezeaua in amestecul de oua si migdale, alternand-o cu faina.
  4. Incorporati si untul topit.
  5. Turnati blatul intr-o tava suficient de mare, astfel incat sa obtineti o foaie subtire de blat.
  6. Coaceti in cuptorul preincalzit la 180C pentru 8-10 minute pana devine auriu si trece testul scobitorii.
  7. Lasati sa se raceasca apoi taiati o foaie care sa se potriveasca inelului de tort pe care iti veti folosi. Eu am folosit o tava de silicon, insa orice inel de tort cu un diametru de aproximativ 18cm merge.
Cremeux de mango:
  1. Hidratati gelatina in apa rece.
  2. Incalziti piureul de mango pana la punctual de fierbere.
  3. Intre timp, mixati galbenusurile cu zahar pana se deschid la culoare. Turnati siropul fierbinte peste galbenusuri apoi intoarceti inapoi pe foc.
  4. Gatiti pana atinge 82C si obtineti un sirop gros si fin.
  5. Luati de pe foc si adaugati gelatina.
  6. Lasati sa se racoreasca la 40C apoi incorporati untul topit.
  7. Turnati cremeux in forme mici de silicon si congelati cateva ore.
Crocant cu nuca de cocos:
  1. Combinati toate ingredientele intr-un bol.
  2. Puneti amestecul intre doua foi de hartie de copt si intindeti o foaie subtire.
  3. Congelati 10 minute apoi taiati o foaie putin mai mica decat inelul de tort.
  4. Lasati la rece pana veti avea nevoie de stratul crocant.
Mousse de kalamansi:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Incalziti piureul de kalamansi intr-un vas si adaugati gelatina dupa ce-l luati de pe foc.
  3. Turnati amestecul peste ciocolata si amestecati pana la omogenizare.
  4. Lasati sa se racoreasca la temperature camerei apoi incorporati smantana batuta.
Mousse de crema de branza:
  1. Hidratati gelatina in apa rece.
  2. Combinati ciocolata topita si racita cu branza intr-un bol.
  3. Adaugati gelatina si amestecati pana la omogenizare.
  4. Incorporati vanilia apoi smantana batuta.
Glazura de kalamansi:
  1. Hidratati gelatina in apa rece.
  2. Combinati suucl de kalamansi cu zaharul si glucoza intr-un vas si incalziti la 103C.
  3. Luati de pe foc si adaugati gelatina, apoi incorporati laptele condensate si turnati amestecul peste ciocolata.
  4. Omogenizati bine cu o spatula, avand grija sa nu incorporati aer.
  5. Adaugati colorantul si lasati sa se raceasca la 32C inainte de folosire.
Pentru a finisa tortul:
  1. Puneti blatul intr-un inel de tort tapetat cu folie de acetat.
  2. Turnati mousse-ul de crema de branza deasupra si congelati 10 minute.
  3. Continuati cu un strat crocant si cremeux de mango.
  4. Turnati deasupra mousse-ul de kalamansi si congelati tortul cel putin 4 ore.
  5. Scoateti tortul din inel, asezati-l pe un gratar si turnati glazura deasupra, avand grija sa-l acoperiti uniform.
  6. Transferati tortul pe un platou.
  7. Decorati cu isomalt.