{Raspberry Mascarpone Choux a la Creme} – Choux cu mascarpone si zmeura

raspberry mascarpone choux a la cremeDerulati in jos pentru limba romana!

In my latest post, we took a dive right into choux pastry and tips and tricks on making choux and eclairs. It was a rather informational post, one aimed to introduce you to the world of choux pastry and its endless possibilities. So I thought it was maybe time to actually give you a proper example of what you could do with the choux once baked, how versatile it is and how pretty it looks. It’s an exquisite dessert, elegant and rich, yet not too heavy on your taste buds. The mascarpone adds a certain smoothness and richness to the filling that I totally loved and found to be perfect accompanied by the raspberry sauce.

raspberry mascarpone choux a la creme

I find these raspberry mascarpone choux a la creme to be one dessert that doesn’t take much time to make and yet impresses not only with its deisng and simple decoration, but also with its taste. Now imagine the same choux filled with a dark chocolate mousse and bits of fresh fruits inside or maybe a luscious matcha whipped ganache or even a lavender lemon cream. The possibilities are truly endless and the flavor combinations you could make are sometimes surprising, but that’s the beauty of this dessert and choux a la creme or eclairs in general!

{Raspberry Mascarpone Choux a la Creme}
 
Author:
Serves:: approximately 20 choux
Ingredients:
Craquelin:
  • 85g butter, softened
  • 95g light brown sugar
  • 95g all-purpose flour
  • 1 pinch salt
Choux pastry:
  • 150ml water
  • 100ml whole milk
  • 100g butter
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 150g bread flour
  • 4-5 eggs
Mascarpone mousse:
  • 150g mascarpone cheese
  • 150g white chocolate, melted and chilled
  • 3g gelatin
  • 15ml cold water
  • 1 teaspoon vanilla extract
  • 300ml heavy cream, whipped
Raspberry rose sauce:
  • 150g raspberries
  • 30g white sugar
  • 2 tablespoons rose confiture (or 1 teaspoon rose water)
  • 3g gelatin
  • 15ml cold water
Directions:
Craquelin:
  1. Mix the butter and sugar in a bowl for a few minutes until creamy and pale.
  2. Add the flour and salt and mix well.
  3. Transfer the dough on a sheet of baking paper and cover it with another sheet of baking paper. Roll the dough into a very thin sheet, about 2-3mm thickness. Place the dough in the freezer until needed.
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 into a pastry bag fitter with a round nozzle then pipe small dollops of dough on a baking sheet lined with a silicone baking mat (baking paper yields wrinkled choux or eclairs).
  8. Remove the craquelin from the freezer and cut small rounds of dough using a cookie cutter that is just as large as your piped dollops of dough. Carefully arrange the craquelin discs over each choux.
  9. Bake in the preheated oven at 180C - 350F for 20 minutes then reduce the heat to 160C - 320F for another 15 minutes.
  10. When done, the choux needs to be crispy, dried, well risen, golden brown and hollow inside, they shouldn't flatten when cooled and they should remain crisp and dry.
Mascarpone mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Mix the mascarpone cheese and chocolate in a bowl. Stir in the vanilla as well.
  3. Melt the gelatin over a hot water bath then gradually stir it in the chocolate and mascarpone mixture. It's important that all the ingredients are at room temperature or everything could go wrong.
  4. Fold in the whipped cream then spoon the mousse in a large pastry bag fitted with a star nozzle. Don't pipe the filling yet as it may be too runny! Instead, place it in the fridge to set for 30 minutes.
Raspberry rose sauce:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the raspberries, sugar and rose confiture or water in a saucepan and place over low heat. Cook until thickened, about 5-8 minutes. When done, puree the mixture through a fine sieve.
  3. Stir in the gelatin then allow the mixture to cool down. Spoon the sauce in a small pastry bag and place aside.
To assemble the dessert:
  1. Cut the top of each choux. Pipe a bit of mascarpone mousse inside the bottom part of the choux then top with raspberry sauce. Pipe mascarpone mousse again then cover with the cut out choux top.
  2. Decorate with fresh rasperries.

raspberry mascarpone choux a la cremeROMANIAN

In ultima mea postare va invitam sa descoperim impreuna mai multe detalii despre choux, eclere si aluatul oparit folosit pentru acest gen de desert. Va spuneam si atunci cat de versatil este acest aluat, iar reteta de astazi vine in sprijinul acestei afirmatii.

Aceste mici choux-uri umplute cu o crema de mascarpone si ciocolata alba, precum si un sos contrastant de zmeura si trandafir au fost micile delicatese care ne-au incantat in seara de Ajun a Anului Nou. Sigur, puteam alege o mie de alte combinatii de arome pentru a le umple, dar mi-am dorit ceva cu branza, apoi mi-am dat seama ca mascarpone in sine e destul de gras, asa ca un sos dulce-acrisor i-ar prinde bine. Si am ales zmeura pe care am innobilat-o cu putina dulceata primita in dar de la o buna prietena de Craciun.

Ingrediente:

Craquelin:

  • 85g unt la temperatura camerei
  • 95g zahar brun
  • 95g faina alba

Aluat oparit:

  • 150ml apa
  • 100ml lapte
  • 100g unt
  • 1/4 lingurita sare
  • 1/2 lingurita zahar
  • 150g faina alba
  • 4-5 oua

Mousse de mascarpone:

  1. 150g branza mascarpone
  2. 150g ciocolata alba, topita si racita
  3. 3g gelatina
  4. 15ml apa rece
  5. 1 lingurita extract de vanilie
  6. 300ml smantana pentru frisca, batuta

Sos de zmeura si trandafir:

  1. 150g zmeura
  2. 30g zahar alb
  3. 2 linguri dulceata de trandafir
  4. 3g gelatina
  5. 15ml apa rece

Mod de preparare:

Craquelin:

  1. Mixati untul cu zaharul pana obtineti un amestec cremos.
  2. Adaugati faina si amestecati bine. Veti obtine un aluat asemanator cu o pasta groasa.
  3. Transferati aluatul pe o foaie de hartie de copt si acoperiti cu o a doua foaie de copt.
  4. Intindeti aluatul intr-un strat foarte subtire, aproximativ 2-3mm grosime apoi puneti in congelator pentru cel putin 20 minute ori pana cand aveti nevoie de el.

Aluat oparit:

  1. Combinati apa, laptele, untul, zarea si zaharul intr-un vas si puneti pe foc mic la inceput, pana cand untul se topeste complet. Dati focul mai tare si dati amestecul in clocot.
  2. In momentul in care incepe sa fiarba, luati de pe foc si adaugati faina, toata o data, apoi amestecati energic cu o lingura de lemn ori spatula, pana obtineti un aluat gros, omogen.
  3. Puneti vasul inapoi pe foc mediu si gatiti aluatul 2-3 minute, amestecand continuu pana cand se formeaza o crusta de aluat pe fundul vasului. Aveti insa grija cand amestecati sa nu incorporati bucati din crusta in aluat. Acest pas e foarte important pentru ca reduce umiditatea aluatului.
  4. Luati vasul de pe foc si lasati 10 minute sa se racoreasca.
  5. Incepeti sa adaugati ouale, unul cate unul, pana obtineti un aluat gros dar care totusi curge de pe lingura, arata matasos si fin si luceste. De asemenea, daca treceti cu degetul pe suprafata aluatului, acesta formeaza urme care nu se acopera, isi mentine forma.
  6. Puneti aluatul intr-un pos cu dui rotund sau stea si formati mici gramajoare de aluat pe o tava tapetata cu o foaie de copt de silicon (merge si de hartie, dar talpa choux-urilor va fi usor incretita – hartia se increteste de la umiditatea aluatului).
  7. Acum e momentul sa scoateti si craquelin-ul din congelator. Folosind o forma de fursecuri rotunda cam de marimea gramajoarelor de aluat, taiati mici discuri de craquelin apoi puneti fiecare disc peste choux-uri.
  8. Coaceti in cuptorul preincalzit la 180C pentru 20 minute apoi reduceti la 160 pentru inca 10-15 minute.
  9. Cand sunt gata, choux-urile trebuie sa fie aurii, crocante, bine crescute si goale pe dinauntru.

Mousse de mascarpone:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Mixati mascarpone cu ciocolata topita apoi adaugati vanilia.
  3. Topiti gelatina pe baie de aburi si incorporati-o usor in amestecul de mascarpone si ciocolata.
  4. Adaugati si frisca si amestecati usor pentru a o incorpora. Turnati mousse-ul intr-un pos mare cu dui stea, insa sigilati varful pentru ca momentan crema e prea lichida pentru a o pune cu posul in choux-uri. Asadar, legati posul la capat si puneti-l in frigider pentru 30 minute.

Sos de zmeura si trandafir:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Combinati zmeura, zaharul si dulceata de trandafiri intr-un vas si puneti pe foc mic. Gatiti 5-8 minute pana zmeura se inmoaie.
  3. Luati de pe foc si treceti amestecul printr-o sita fina.
  4. Adaugati gelatina hidratata si amestecati bine. Lasati sosul sa se raceasca apoi puneti-l intr-un pos mic.

Pentru a finisa desertul:

  1. Taiati partea de sus a choux-urilor apoi puneti putin mousse de mascarpone, urmat de sos de zmeura si din nou mousse de mascarpone.
  2. Acoperiti mousse-ul cu partea de choux taiata si finisati cu zmeura proaspata.
  3. Choux-urile sunt mai bune in ziua in care se umplu pentru ca se inmoaie destul de repede de la crema.

Sa aveti pofta!

Workshop Torturi Naked si Semi-Naked – Bucuresti, 23-24 ianuarie

Torturi naked si semi-naked - workshop horeca

In colaborare cu Horeca School, am decis sa organizam in perioada 23-24 ianuarie un workshop cu tema “Torturi Naked si Semi-naked”. Vor fi doua zile de prajiturit intens, incepand cu ora 9:30 dimineata pana la ora 17 dupa-amiaza (bauturi si gustari incluse in pret). Cursul se vrea a fi pentru incepatori si intermediari, motiv pentru care vom incepe cu lucruri mai simple si voi explica totul pe intelesul tuturor, raspunzand la orice intrebari aveti legate de ceea ce vom invata si nu numai!

Vom studia si realiza 4 torturi:

– Tort naked cu ciocolata si bacon: blat umed de ciocolata cu bere neagra, crema de unt pe baza de bezea elvetiana.
– Tort naked Momofuku cu mere si cidru: blat cu un caramelizat, crema cheesecake, mere caramelizate, sirop de cidru si crema de unt cu scortisoara.
– Tort semi-naked marmorat cu mousse de ciocolata si cafea, decorat cu ciocolata temperata si bezea, plus flori naturale: blat cu ciocolata si cafea, mousse de ciocolata si cafea, bezea elvetiana, decor de ciocolata
– Tort naked cu lamaie si fructe de padure – blat cu vanilie si albusuri, umplutura din crema de unt, curd de lamaie si fructe (zmeura, afine sau capsune proaspete)
Ce vom invata:
– Cum proiectam un tort, care sunt cele mai folosite arome si cum interactioneaza intre ele, ce sa avem in vedere cand decoram un tort, cum realizam schita unui tort si de ce sa o facem.
– Blat umed cu ciocolata si diverse variatii ale acestuia (cu bere neagra, cu vin rosu, cu cafea).
– Blat alb cu unt si vanilie.
– Crema de unt pe baza de bezea elvetiana (diferenta intre cele trei tipuri de bezea, cum se fac si la ce se folosesc) si bezea italiana.
– Unt caramelizat (beurre noisette – ce e si cum il facem, la ce il folosim)
– Blat tip Momofuku cu unt caramelizat – reteta de tort Momofuku in sine este complexa.
– Mousse de ciocolata – tipuri de mousse si cand sa le folosim pe fiecare.
– Ciocolata – cum o temperam – 2 moduri de a tempera ciocolata si cum o folosim la decor.
– Cum facem curd de lamaie si cum umplem un tort cu aceasta crema.

 

Plus o multime de alte mici secrete pe care le-am invatat de-a lungul timpului! Pana la urma imi doresc sa fie o intalnire care sa va lamureasca indoielile legate de deserturi si sa va dea aripi sa experimentati acasa. We learn as we go cum s-ar zice, abia astept sa va cunosc si sa facem impreuna ceva care sa conteze cu adevarat in cariera voastra!

La finalul cursului veti primi o diploma si veti putea lua acasa torturile realizate. In plus, va pregatesc si o mica surpriza 🙂

Mai multe detalii despre curs va pot oferi prin email la olguta.oana@gmail.com sau olguta@pastry-workshop.com

Abia astept sa ne vedem!

{Introduction to Pastry} – Choux au Craquelin

 

choux pastry

What a fancy name – choux au craquelin! But what does it mean you may ask. Let’s put it this way – imagine a choux pastry (cream puff), topped with a crunchy topping, greatly named craquelin. It does sound good, isn’t it?!

But let’s start with the very basic, shall we?! And that’s CHOUX PASTRY (also known as choux paste).

Mastering the art of making choux pastry is not as difficult as it may sound. Eclairs, cream puffs, beignets, chouquettes, croquembouche, St. Honore or churros are just some of the dessert that are made using this dough as a base. For years, I was afraid of this type of dough and just kept avoiding making it. But then my son claimed eclairs and cream puffs to be his favorite dessert, so I had no choice but to give it a try. It took me a few tries to find the perfect recipe, one that rises beautifully into puffs that are hollow inside, just ready to take in as much filling as possible, but I finally managed to get it right. I’m still on the search though, perfection can’t possibly be reached this easily when it comes to desserts!

Unlike other types of dough, choux pastry doesn’t have any levening agents. Instead, it relies on the power of steam to puff up. Now that’s interesting – flour, water, milk, fat, salt, a touch of sugar and eggs are the main ingredients of this dough, but they work like a charm!

When it comes to choux pastry recipes, the blogoshpere (and cookbooks for that matter) is flooded with all sorts of recipes and proportions, every one of them having a different milk or water proportion, using either butter or oil, adding salt and sugar or skipping them altogether. My recipe uses both milk and water since both are very important to the final baked product – milk and its proteins help the choux pastry support its shape and water helps keep a crispy outer shell. In terms of fat, I prefer butter for the same reasons mentiones above. I did bake recipes that use oil in the past and even though those are cheaper and maybe easier to make, the final result is not as good as the ones made with butter – the choux rise unevenly, they don’t turn as crispy and absorb moisture from the environment once baked. Made with butter on the other hand, they have a better crust, the taste is far superior, the inside is hollow and they remain crispy on the outside once baked. And that’s what we are after at a choux pastry!

One ingredient that is often looked at without much importance in the pastry world is salt. Adding salt to choux prevents the cracks in the choux once baked. Some pastry chefs prefer adding a touch of sugar as well – it helps with the browning of the shells (by touch I mean just a few grams per recipe – the choux pastry is not supposed to be a sweet dough; its taste is rather neutral).

choux au craquelin

If I were to name another element of great importance in choux pastry making, that would be the flour you use. Generally, a bread flour that has a higher protein content yields a more consistent result than cake flour or all-purpose flour. The higher the protein content of the flour, the better will the choux pastry rise and hold their shape, making hollow choux or eclairs instead of flat ones. A high protein content also yields a better, crispier shell as well.

The craquelin is the paste that goes over each choux or eclair just before baking and it’s usually made of butter, brown sugar and flour, although I have to admit I made it using powdered sugar as well and it was just as good. The great part about this dough is that it can be dyed any way you like, it can be flavored and generally, it’s a fun way to dress up your choux or eclairs. But beyond design, craquelin also helps keep the cream puffs even during baking and it’s becoming a technique that’s gaining more and more terrain for exactly that reason. It looks good, it tastes great and it helps with the shape of the final choux – what’s not to like about that?!

The baked cream puffs can be filled with pretty much anything, from the classic pastry cream to various other fillings, such as mousse, cremeux or ganache. In terms of flavors, the sky is the limit – vanilla and chocolate are some of the most common choices, but lemon, mango, earl grey, coffee, berries, amaretto, pumpkin or almonds are just a few of the flavors great chefs use for their choux cream puffs.

5.0 from 4 reviews
{Introduction to Pastry} - Choux au Craquelin
 
Author:
Serves:: 20-30 cream puffs
Ingredients:
Craquelin:
  • 85g butter, softened
  • 95g light brown sugar
  • 95g all-purpose flour
  • 1 pinch salt
Choux pastry:
  • 150ml water
  • 100ml whole milk
  • 100g butter
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 150g bread flour
  • 4-5 eggs
Directions:
Craquelin:
  1. Mix the butter and sugar in a bowl for a few minutes until creamy and pale.
  2. Add the flour and salt and mix well.
  3. Transfer the dough on a sheet of baking paper and cover it with another sheet of baking paper. Roll the dough into a very thin sheet, about 2-3mm thickness. Place the dough in the freezer until needed.
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 into a pastry bag fitter with a round nozzle then pipe small dollops of dough on a baking sheet lined with a silicone baking mat (baking paper yields wrinkled choux or eclairs).
  8. Remove the craquelin from the freezer and cut small rounds of dough using a cookie cutter that is just as large as your piped dollops of dough. Carefully arrange the craquelin discs over each choux.
  9. Bake in the preheated oven at 180C - 350F for 20 minutes then reduce the heat to 160C - 320F for another 15 minutes.
  10. When done, the choux needs to be crispy, dried, well risen, golden brown and hollow inside, they shouldn't flatten when cooled and they should remain crisp and dry.

choux au craquelinROMANIAN

Choux au craquelin e un nume destul de posh cum ar spune englezii… si totusi e un nume pe care nu reusesc sa-l traduc in limba romana, motiv pentru care ii voi spune fix asa, choux cu pasta craquelin. Banuiesc ca recunoasteti aceste choux-uri cu topping crocant deasupra, care au invadat lumea patiseriei moderne in ultimii ani. Acea pasta de deasupra choux-urilor se numeste craquelin. Insa inainte de a intra in detalii despre cum se face, as vrea sa parcurgem cateva idei de baza despre aluatul de choux sau ecler – aluatul oparit.

Personal, m-am temut cativa ani de acest aluat. Aveam impresia ca se face greu, ca nu iese cum trebuie.. si chiar asa era, dar nu aveam atunci cunostintele de acum si nici macar nu aveam dorinta de a intelege ce este aluatul in sine, ce se intampla cu el la copt, ce ii influenteaza crestere si cum obtii o crusta aurie, crocanta. Greseam la fiecare capitol, de la primii pasii pana la copt, astfel incat mai mereu obtineam eclere fara crusta, insuficient coapte si greu de umplut. Nu suna prea apetisant, nu-i asa?!

Aluatul oparit este unul dintre aluaturile de baza ale cofetariei, cel din care se obtin eclere, choux-uri, beignets, croquembouche, tort St. Honore ori renumitii churros. Spre deosebire de alte aluaturi insa, acesta nu contine niciun agent de crestere. Ba daca te uiti la lista de ingrediente vei observa ceva bizar – toate sunt ingrediente simple, de baza, precum faina, apa, lapte si grasime, plus oua pentru a lega totul. La o prima vedere nimic nu-ti spune ca din ingredientele astea poti obtine ceva nemaivazut, nemaintalnit.

Cand vine vorba despre acest tip de aluat, blogosfera (si chiar cartile de bucate) este inundata cu tot felul de retete care promit cele mai bune eclere ori choux-uri, fiecare reteta in parte avand caracteristicile ei, fie ca foloseste doar unt, fie ca foloseste doar apa sau ulei, fie ca adauga sare si zahar sau nu. Reteta pe care am tot testat-o eu zilele acestea foloseste atat lapte cat si apa, ambele avand un rol important: laptele si continutul sau proteic ajuta aluatul sa-si mentina forma in timpul coptului, in timp ce apa ajuta la obtinerea unei cruste crocante. In materie de grasime, exista doua variante viabile: unt si ulei vegetal (cu gust neutru). Personal, am testat ambele variante si trebuie sa recunosc ca din aluatul facut cu unt obtii rezultate superioare celui facut cu ulei. Untul nu are doar un gust mai bun, dar fiind bogat in proteine, ajuta aluatul sa-si sustina forma atat in timpul coptului, cat si dupa aceea. Aluatul cu ulei pe de alta parte e adesea uleios, nu are o crusta prea apetisanta si nici crocanta si nu de putine ori mi s-a intamplat ca eclerele facute cu acest aluat sa fie imposibil de umplut pentru ca pur si simplu nu erau goale pe dinauntru.

Pe langa lichide si grasimi, orice reteta de aluat oparit contine inca un element obligatoriu – sarea. Se pare ca sarea este cea care previne aparitia crapaturilor in timpul coptului, lucru de importanta mare la eclere. Un ecler care are crapaturi este greu de umplut, greu de glazurat, pe cand unul fara crapaturi iti ofera o multime de optiuni in ceea ce priveste decorul. Unii cofetari adauga si putin zahar in aluat pentru a-l ajuta sa se caramelizeze uniform in timpul coptului, insa ca regula generala aluatul oparit nu contine mai mult de cateva grame de zahar – nu este un aluat dulce, ci unul neutru si poate fi umplut chiar si cu umpluturi sarate.

Nici faina nu este ceva de neglijat pentru ca nu orice tip de faina este ideal pentru aluatul oparit. Recomandat este o faina cu un continut de proteine mai mare, proteine care ajuta aluatul sa-si mentina forma si greutatea in timpul coptului, astfel incat sa obtineti eclere goale pe dinauntru si care au o crusta aurie, crocanta. Va recomand ca atunci cand cumparati faina pentru eclere, sa cititi eticheta si sa o alegeti pe cea care are cel mai mare continut de proteine. In general, acest tip de faina este catalogat ca fiind pentru paine.

Cat despre temperatura la care aluatul oparit trebuie copt, parerile sunt impartite. Eu una am experimentat cu mai multe temperaturi si am descoperit ca pentru mine 20 minute la 180C si inca 15 minute la 160C sunt suficiente, dar voi va cunoasteti cuptorul mai bine. In orice caz, aluatul oparit necesita un timp de coacere mai indelungat pentru ca aburii sa se evapore si sa obtineti eclere sau choux-uri uscate si care nu se lasa dupa copt.

Craquelin este o pasta care se pune peste fiecare choux (si chiar ecler) si care “imbraca” choux-urile in timpul coptului cu un strat crocant. E un fel de aluat extrem de simplu, facut doar din unt, zahar brun si faina, cu toate ca eu l-am facut si cu zahar pudra si a iesit la fel de bine. Partea interesanta cu acest aluat e ca poate fi colorat dupa dorinta ori aromatizat cu o multitudine de condimente. E o baza extraordinara pentru o imaginatie bogata! Si totusi, craquelin nu are doar rol decorativ, ci ajuta eclerele sau choux-urile sa creasca uniform in cuptor, motiv pentru care a devenit o tehnica tot mai intalnita in marile patiserii ale lumii.

Ingrediente:

Craquelin:

  • 85g unt la temperatura camerei
  • 95g zahar brun
  • 95g faina alba

Aluat oparit:

  • 150ml apa
  • 100ml lapte
  • 100g unt
  • 1/4 lingurita sare
  • 1/2 lingurita zahar
  • 150g faina alba
  • 4-5 oua

Mod de preparare:

Craquelin:

  1. Mixati untul cu zaharul pana obtineti un amestec cremos.
  2. Adaugati faina si amestecati bine. Veti obtine un aluat asemanator cu o pasta groasa.
  3. Transferati aluatul pe o foaie de hartie de copt si acoperiti cu o a doua foaie de copt.
  4. Intindeti aluatul intr-un strat foarte subtire, aproximativ 2-3mm grosime apoi puneti in congelator pentru cel putin 20 minute ori pana cand aveti nevoie de el.

Aluat oparit:

  1. Combinati apa, laptele, untul, zarea si zaharul intr-un vas si puneti pe foc mic la inceput, pana cand untul se topeste complet. Dati focul mai tare si dati amestecul in clocot.
  2. In momentul in care incepe sa fiarba, luati de pe foc si adaugati faina, toata o data, apoi amestecati energic cu o lingura de lemn ori spatula, pana obtineti un aluat gros, omogen.
  3. Puneti vasul inapoi pe foc mediu si gatiti aluatul 2-3 minute, amestecand continuu pana cand se formeaza o crusta de aluat pe fundul vasului. Aveti insa grija cand amestecati sa nu incorporati bucati din crusta in aluat. Acest pas e foarte important pentru ca reduce umiditatea aluatului.
  4. Luati vasul de pe foc si lasati 10 minute sa se racoreasca.
  5. Incepeti sa adaugati ouale, unul cate unul, pana obtineti un aluat gros dar care totusi curge de pe lingura, arata matasos si fin si luceste. De asemenea, daca treceti cu degetul pe suprafata aluatului, acesta formeaza urme care nu se acopera, isi mentine forma.
  6. Puneti aluatul intr-un pos cu dui rotund sau stea si formati mici gramajoare de aluat pe o tava tapetata cu o foaie de copt de silicon (merge si de hartie, dar talpa choux-urilor va fi usor incretita – hartia se increteste de la umiditatea aluatului).
  7. Acum e momentul sa scoateti si craquelin-ul din congelator. Folosind o forma de fursecuri rotunda cam de marimea gramajoarelor de aluat, taiati mici discuri de craquelin apoi puneti fiecare disc peste choux-uri.
  8. Coaceti in cuptorul preincalzit la 180C pentru 20 minute apoi reduceti la 160 pentru inca 10-15 minute.
  9. Cand sunt gata, choux-urile trebuie sa fie aurii, crocante, bine crescute si goale pe dinauntru.

 

{Lemon Coconut Tartlets} – Mini tarte cu lamaie si cocos

lemon coconut tartlets

Playing with ingredients is definitely something I enjoy from time to time – and if I were honest, it’s one of the reasons why I became a pastry chef – the creativity and the possibilities are immense, it just takes imagination, knowledge and a bit of bravery sometimes. Not that combining lemon and coconut is brave… or hugely creative for that matter! In fact, it’s a pretty common flavor combo, one that I enjoy every single time.

The layers of this dessert include: vanilla sable breton, coconut dacquoise, lemon curd and a final layer of Swiss meringue which I bruleed as a final touch, both for taste and design reasons. The final tartlets are a bit on the sweet side of things, but the lemon balances the sweetness perfectly. And you’re left with a dessert that was a huge hit at the charity party I took part a few weeks ago. In fact, these were first to sell out!

These lemon coconut tartlets are the definition of exquisite desserts, ones that look elegant and classy and taste just as good as they look. The buttery sable breton is well complemented by the spongy dacquoise – and to top it all off, the curd is maybe one of the best I ever made, it’s the one recipe I know by heart and keep making again and again whenever I happen to have leftover egg yolks. The creaminess and richness of the lemon curd is just what a dessert like this one needs to reach perfection!

{Lemon Coconut Tartlets}
 
Author:
Serves:: 6-8 tartlets
Ingredients:
Vanilla Sable Breton:
  • 125g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 115g butter, softened
  • 65g powdered sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
Coconut Dacquoise:
  • 95g egg whites
  • 30g white sugar
  • 20g almond flour
  • 75g powdered sugar
  • 60g shredded coconut
  • 15g all-purpose flour
  • ¼ teaspoon salt
Lemon Curd:
  • 5 egg yolks
  • 210g white sugar
  • Zest from 2 lemons
  • 90ml fresh lemon juice
  • 110g butter
  • 1 pinch salt
Swiss Meringue:
  • 2 egg whites
  • 100g white sugar
  • 1 pinch salt
  • ½ teaspoon vanilla extract
Directions:
Vanilla Sable Breton:
  1. Sift the flour with salt and baking powder in a bowl.
  2. Prepare a few small cake rings and a large pan, as well as two sheets of baking paper.
  3. Mix the butter and sugar in a bowl until creamy and pale.
  4. Add the vanilla and egg yolks and mix well then stir in the rest of the ingredients.
  5. The dough will be very soft and sticky. Spoon it on a sheet of baking paper.
  6. Top with the remaining baking paper and roll the dough into a sheet that has 6-8mm thickness.
  7. Place the dough in the freezer for 20 minutes.
  8. Using small cake rings, cut the dough, keeping it into the cake rings for baking later on. The best way to do this is to cut the dough then simply remove the excess dough around the rings instead of moving the rings altogether.
  9. Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and crisp.
  10. When done, remove from the oven and allow to cool for 10 minutes, but dn't turn the oven off.
Coconut Dacquoise:
  1. Mix the almond flour, powdered sugar, shredded coconut, flour and salt in a bowl.
  2. Whip the egg whites in a different bowl until fluffy. Add 30g white sugar and continue mixing until stiff and thick.
  3. Fold in the flour mixture, one third at a time, mixing gently with a spatula.
  4. Spoon the batter in a pastry bag fitted with a round nozzle then pipe a thin layer over the sable breton. Bake for another 10 minutes until golden brown.
  5. Allow to cool down before removing from the ring molds.
Lemon Curd:
  1. Combine all the ingredients in a heatproof bowl and place over a hot water bath.
  2. Cook the curd for about 25 minutes, until thickened and fragrant - a thermometer should read 85C - that's when the curd is perfectly done.
  3. Allow to cool in the fridge for a few hours to set then spoon into a pastry bag fitted with a small round nozzle and pipe small dollops over the coconut dacquoise.
Swiss meringue:
  1. Combine all the ingredients in a heatproof bowl and place over a hot water bath. Keep over heat, mixing all the time with a whisk, until the mixture is hot, about 65C.
  2. Remove off the water bath and begin mixing with an electric mixer until the meringue is fluffy and stiff, as well as glossy and the bowl is completely cooled down.
  3. Spoon the meringue into a pastry bag fitted with a round nozzle and pipe it over the curd.
  4. As a final touch, brulee the meringue slightly with a blowtorch.
  5. Serve the tartlets fresh.

lemon coconut tartletsROMANIAN

Am multe ingrediente preferate, dar lamaia si nuca de cocos sunt unele dintre ele. Si nu ratez nicio ocazie in a le folosi in cel mai creativ mod posibil. De aceasta data le-am inclus in aceste mini tarte cu un strat crocant de sable breton (biscuite), urmat de un dacquoise cu nuca de cocos, un curd cremos de lamaie si o bezea fina si usoara pe care am caramelizat-o usor cu o torta. Aceste tarte au facut parte din “meniul” pe care l-am dus la Simbio cu ocazia evenimentului caritabil de acum cateva saptamani si au fost primele care s-au vandut, ceea ce ma face sa ma gandesc ca au fost cu adevarat bune.

Si pentru ca e prima reteta pe 2016, as vrea sa va urez la multi ani si sa ne auzim si anul acesta la fel de creativi, cu la fel de multe retete interesante, cu la fel de mult entuziasm si drag pentru prajituri si dulciuri in general. 2015 a fost un an bun din punctul asta de vedere, dar 2016 presimt ca va fi si mai bun 🙂 Exista insa si un dar… ianuarie 2016 este si luna in care se incheie colaborarea mea cu Adi Hadean. Si oricat mi-as fi dorit sa continue, Adi isi doreste sa dea si altor pasionati de gatit, fotografie si scris sa-si aduca contributia la blogul lui, asa ca de acum ma veti gasi doar aici, in mare parte doar cu retete dulci 🙂 A fost un an minunat pe blogul lui Adi, un an care mi-a oferit ocazia sa incerc tot felul de retete si sa ies putin din sfera mea de comoditate cu privire la retetele sarate, un an in care am invatat ca my way nu este singura cale, un an pe care il trec la catastif ca fiind minunat. S-au adunat zeci de retete in tot acest timp, a caror bilant il voi face intr-o postare viitoare. Va multumesc si voua, celor care ma cititi si acolo, si aici, celor care m-ati descoperit acolo si m-ati urmat pana aici sau vice versa!

Dar haideti sa ne intoarcem la eroul acestei postari – mini tartele cu lamaie si nuca de cocos – aceste dragalasenii dulci-acrisoare, parfumate, cremoase, delicioase!

Ingrediente:

Sable Breton:

  • 125g faina alba
  • 1 lingurita praf de copt
  • 1/4 lingurita sare
  • 115g unt la temperatura camerei
  • 65g zahar pudra
  • 3 galbenusuri
  • 1 lingurita extract de vanilie

Dacquoise cu nuca de cocos:

  • 95g albus de ou
  • 30g zahar alb
  • 20g faina de migdale
  • 75g zahar pudra
  • 60g nuca de cocos maruntita
  • 15g faina alba
  • 1/4 lingurita sare

Curd de lamaie:

  • 5 galbenusuri
  • 210g zahar alb
  • Coaja de la 2 lamai
  • 90ml suc de lamaie
  • 1 praf de sare
  • 110g unt

Bezea elvetiana:

  • 2 albusuri
  • 100g zahar alb
  • 1 praf de sare
  • 1/2 lingurita extract de vanilie

Mod de preparare:

Sable Breton:

  1. Cerneti faina cu sarea si praful de copt.
  2. Pregatiti cateva inele de torturi mici si o tava mare, precum si doua foi de hartie de copt.
  3. Mixati untul cu zaharul intr-un bol pana devine cremos si deschis la culoare.
  4. Adaugati vanilia si galbenusurile si mixati bine, apoi adaugati si faina. Aluatul va fi moale si lipicios, dar asa trebuie sa fie.
  5. Transferati aluatul pe o foaie de hartie de copt asezata pe o tava mare de copt. Acoperiti cu cea de-a doua foaie de hartie si intindeti aluatul intr-un strat subtire de 6-8mm grosime.
  6. Puneti aluatul asa intins, intre cele doua foi de hartie de copt, in congelator pentru 20 minute.
  7. Folosind cercurile metalice pregatite mai devreme, taiati cercuri de aluat, dar pastrati aluatul in cercuri, lasandu-le chiar pe tava pentru ca le veti coace in cercuri (aluatul se va inmuia la copt si are nevoie de sustinerea cercurilor). Inlaturati excesul de aluat din jurul cercurilor si coaceti baza mini tartelor pentru 10 minute in cuptorul preincalzit la 180C.
  8. Cand sunt agata, lasati sa se raceasca pentru 10 minute, dar nu inchideti cuptorul pentru ca veti mai avea nevoie de el.

Dacquoise cu nuca de cocos:

  1. Amestecati faina de migdale, zaharul pudra, nuca de cocos, faina si sarea intr-un bol.
  2. Mixati albusurile pana devin spumoase. Adaugati 30g zahar si continuati sa mixati pana obtineti o bezea lucioasa si ferma.
  3. Incorporati amestecul de faina, cate o treime o data, folosind o spatula si amestecand usor.
  4. Transferati aluatul intr-un pos cu un dui rotund si puneti aluatul de dacquoise peste blatul de sable breton, intr-un strat subtire.
  5. Continuati sa coaceti inca 10 minute apoi lasati sa se raceasca in formele metalice.

Curd de lamaie:

  1. Combinati toate ingredientele intr-un bol rezistent la caldura si puneti pe baie de aburi.
  2. Gatiti pentru 20-25 minute, amestecand continuu, pana cand amestecul devine translucid si se ingroase. Daca aveti un termometru, acesta trebuie sa indice undeva intre 80 si 85C.
  3. Lasati sa se raceasca cateva ore bune la rece apoi puneti curdul intr-un pos cu varf rotund si puneti mici gramajoare de curd peste dacquoise-ul cu nuca de cocos. Dati la rece.

Bezea elvetiana:

  1. Combinati toate ingredientele intr-un bol rezistent la caldura si puneti pe baie de aburi pentru cateva minute pana zaharul se topeste si amestecul e fierbinte. Amestecati continuu cat timp albusurile sunt pe baie de aburi.
  2. Luati de pe foc si mixati cu un mixer electric pana obtineti o bezea lucioasa si ferma, iar bolul e rece.
  3. Puneti bezeaua intr-un pos si decorati mini tartele.
  4. Tusa finala este caramelizarea bezelei cu o torta de bucatarie.

lemon coconut tartlets

{Chocolate Thumbprint Cookies} – Fursecuri cu ciocolata

chocolate thumbprint cookies

Day three of Christmas and we finished our cookie stash already! How it happened I don’t know! I’m not going to bake anything these days though. Instead, I decided to go through the older recipes I had and these chocolate thumbprint cookies really stood out! The dough recipe is pretty basic, inspired from a recipe by Pierre Herme and it’s one of the recipes that I make pretty often because it bakes into a melt-in-your-mouth cookie that is at the same time crunchy, but silky, buttery and delicious. The filling is pure white chocolate with a few coffee chocolate candies on top, decorated with a dusting of matcha powder for a color contrast.

It’s a recipe I believe it deserves a spot on the blog, moreover since it was one of the products I presented myself with at a charity fair a few weeks back. It was so much fun! Just a bunch of food bloggers cooking for a great cause – helping kids in orphanages have access to education. And we manage to raise quite a lot of money which is great! Apart from these cookies, I also brought a chocolate bacon cake to the party and a gingerbread house, plus these vegan muffins. I would do it again without thinking twice, it was an experience I learnt a lot from, but most of all one that brought so much rewards back!

{Chocolate Thumbprint Cookies} - Fursecuri cu ciocolata
 
Author:
Serves:: 20 cookies
Ingredients:
  • 140g butter, softened
  • 70g powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 30g cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 100g white chocolate, melted
Directions:
  1. Preheat the oven to 170C and line two baking sheets with baking paper.
  2. Mix the butter and sugar in a bowl until light and creamy.
  3. Add the egg and vanilla and mix well then stir in the flour, cocoa powder, salt and baking powder.
  4. Mix until a dough forms. Shape the dough into a disc and wrap it in plastic wrap.
  5. Refrigerate for 30 minutes then take small pieces of dough and shape them into balls.
  6. Place the dough on the prepared pans and make a small indentation into each ball using your fingertip. The idea is to fill these indentations with chocolate later on.
  7. Bake in the oven for 10-14 minutes until crisp.
  8. Allow to cool in the pan then fill each cookie with melted white chocolate.
  9. Decorate with chocolate shavings and matcha powder or as desired.

chocolate thumbprint cookiesROMANIAN

A trecut si Craciunul lui 2015 si cu el s-au dus si fursecurile pregatite cu aceasta ocazie. Insa am pentru voi astazi o reteta a unor fursecuri pe care le-am pregatit cu ocazia evenimentului caritabil de la Simbio – un eveniment care a adunat o mana de bloggeri culinari inimosi care au gatit pentru a ajuta asociatia Ajungem Mari. S-au adunat peste 3000 lei pe parcursul a catorva ore, motiv pentru care as vrea sa multumesc atat celorlalti blogger prezenti – Kiss the Cook, Milk and Toast and Honey, Sunny Side Up, Diva in Bucatarie si Andie.ro – dar si celor care ati fost prezenti si ati cumparat de la noi fursecuri, batoane granola, dulceata de portocale, rilettes, cupcakes, turta dulce, caramele si o multime de alte bunatati. You rock!

Cat despre fursecuri, reteta e pur ciocolatoasa, cu multa cacao in compozitia aluatului si ciocolata alba drept umplutura. La decor m-am jucat putin cu bombonele de ciocolata si putina pudra de ceai verde, dar e doar o chestie de gust personal.

Ingrediente:

  • 140g unt, temperatura camerei
  • 70g zahar pudra
  • 1 ou
  • 1 lingurita extract de vanilie
  • 250g faina alba
  • 30g cacao
  • 1/4 lingurita sare
  • 1/4 lingurita praf de copt
  • 100g ciocolata alba, topita

Mod de preparare:

  1. Preincalziti cuptorul la 170C si tapetati 2 tavi cu hartie de copt.
  2. Mixati untul si zaharul pudra pana devin cremoase. Adaugati oul si vanilia si mixati bine.
  3. Incorporati faina, sarea, cacaoa si praful de copt pana obtineti un aluat omogen, pe care insa nu-l framantati prea mult.
  4. Luati bucati mici de aluat si formati cateva bilute mici pe care asezati-le pe tavile pregatite.
  5. Folosind varful degetelor sau coada unei linguri de lemn, formati cate o gropita in fiecare bila de aluat.
  6. Coaceti pentru 10-14 minute apoi lasati fursecurile sa se raceasca complet.
  7. Umpleti fursecurile cu ciocolata alba topita si decorati dupa dorinta.

chocolate thumbprint cookies