{Lemon Basil Entremet} – Entremet cu lamaie si busuioc

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

lemon basil entremet

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

lemon basil entremet

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

lemon basil entremetROMANIAN

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

entremet cu busuioc si lamaie

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

 

{Infiniment Vanille Tartlets} – Mini tarte cu vanilie

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

infiniment vanille tartlets

Pierre Herme – The Picasso of modern pastry

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

infiniment vanille tartlets

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

infiniment vanille tartletsROMANIAN

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

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

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

infiniment vanille tartlets

 

{Pistachio Cheesecake} – Cheesecake cu fistic

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

pistachio cheesecake

pistachio cheesecake

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

cheesecake cu fistic

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

pistachio cheesecakeROMANIAN

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

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

pistachio cheesecake

Workshopuri martie 2017

De cand am inceput blogul pana acum au trecut mai bine de doi ani, dar nu e zi in care sa nu ma minunez de cat de frumoasa a fost aceasta perioada, de cat de multe mi-a adus acest blog! Numai simplul fapt ca pot sa-l transpun in cursuri de cofetar care va sunt utile si la care sa veniti cu drag este o adevarata binecuvantare!

In urmatoarea perioada, respectiv luna martie, vom organiza urmatoarele workshopuri:

  • Pate a choux – Eclere, choux, Paris-Brest, chouquettes, croquembuche – 10-11 martie 2017

 

cursuri de cofetar

Pate a choux sau aluatul oparit este unul dintre aluaturile de baza in cofetaria frantuzeasca iar in cadrul acestui curs invatam secretele unui pate a choux reusit si realizam o serie de produse care il au la baza, precum eclere, choux a la crème, paris-brest, chouquettes sau croquembouche.

  • Entremets – 17-18 martie 2017

cursuri de cofetar

Entremets sunt torture elegante, delicate in care predomina cremele fine si contrastele de textura, culori sau gusturi. Decorate in glazura oglinda sau velvet, sunt torture care impresioneaza nu doar prin exterior ci si prin structura de la interior.

  • Chocolate Bonbons – 31 martie-1 aprilie

cursuri de cofetar

Ciocolata e unul dintre ingredientele cele mai folosite in cofetarie, insa dincolo de crème sau glazuri, ea produce bomboane minunate, umpluturi care se topesc in gura si structuri care iti fura ochii. Haideti sa invatam impreuna secretele pralinelor si a bomboanelor de ciocolata!

 

Pentru detalii sau inscrieri, ma puteti contacta prin email la olguta.oana@gmail.com sau olguta@pastry-workshop.com ori prin Horeca School.

{Ginger Pear Cheesecake} – Cheesecake cu pere si ghimbir

pear cheesecake

I don’t know why it’s been this long since my last cheesecake. I just forgot how tasty and creamy a dessert like this can be! And that is too bad because my son absolutely loved this cheesecake, so much as to say it tops off chocolate! Imagine that – a cheesecake is better than a bar of chocolate! Hard to believe, I know, but hey, it’s his words and I trust his taste on this one!

pear cheesecake

This ginger pear cheesecake was a total hit with my little family. We loved the soft, melt-in-your-mouth filling, the crisp crust, the heavenly topping and the oh-so-delicious sugar syrup poached pears. Such a simple dessert and yet one that impresses on all levels! It looks great, you can cut into it and get beautiful slices and more importantly, it tastes like a piece of heaven!

pear cheesecake

{Ginger Pear Cheesecake}
 
Author:
Ingredients:
Reconstructed pate sucree:
  • 75g butter, softened
  • 30g powdered sugar
  • 1 egg
  • 30g almond flour
  • 150g all-purpose flour
  • 1 pinch salt
  • ------------------
  • 40g butter, melted
Cream cheese filling:
  • 400g cream cheese
  • 90g powdered sugar
  • 1 egg yolk
  • 2 whole eggs
  • 1½ teaspoons vanilla extract
  • 55ml heavy cream
Topping:
  • 120ml heavy cream
  • 15g powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon freshly grated ginger
Poached pears:
  • 3 medium-size pears, peeled and cored
  • 700ml water
  • 180g white sugar
  • 1 cinnamon stick
  • 2 cardamom pods, crushed
  • 1 star anise
Directions:
Deconstructed pate sucree:
  1. Mix the butter with 30g powdered sugar in a bowl until creamy and pale.
  2. Add the egg and almond flour and mix well then stir in the flour and salt. Mix just until combined then spread the dough between two sheets of paper.
  3. place in the fridge for 30 minutes then bake the dough in the preheated oven at 350F for 15-18 minutes or until golden brown on the edges.
  4. Allow to cool down in the pan then break into pieces and place in a food processor. Pulse until ground then add the melted butter.
  5. Transfer the mixture into an 18cm diameter cake ring or pan.
  6. Press the pate sucree well to form an even layer at the bottom of the ring/pan.
  7. Place aside until needed.
Cream cheese filling:
  1. Mix the cream cheese and powdered sugar in a bowl for 5 minutes.
  2. Add the egg yolks and eggs and mix well then stir in the vanilla and stream in the heavy cream.
  3. Pour the filling over the pate sucree base.
  4. Bake the cheesecake in the preheated oven at 260F for 1¼ hours.
  5. When done, turn the oven off and allow the cheesecake to rest in the oven for 15 more minutes.
  6. Remove from the oven and allow to cool down in the ring/pan.
Topping:
  1. Whip the cream with the sugar and vanilla in a bowl until stiff.
  2. Add the ginger and mix well.
Poached pears:
  1. Combine the water, sugar and spices in a saucepan. Bring to a boil.
  2. Peel and core the pears then carefully drop them in the hot syrup.
  3. Lower the heat and cook for 30 minutes then turn the heat off and leave the pears in the syrup for at least 1 hour.
To assemble the cheesecake:
  1. Remove the cheesecake from the ring/pan and place it on a serving board.
  2. Top with the ginger whipped cream and finish of with poached pears.
  3. Spun sugar can be a great decoration to make just before serving.
Notes
Make the pears a day ahead and allow them to cool down and infuse in the spiced sugar syrup.

pear cheesecakeROMANIAN

In copilarie, branza era rezervata pentru placinta, placintele si mamaliga cu branza. Cheesecake-ul e o nascocire mult mai recenta, dar una care ne-a prins in mrejele ei. Cremos, onctuos si mai mult decat delicios, un cheesecake e un desert relativ usor de facut si impresionant, mai ales cand il finisezi cu o smantana batuta si cateva pere posate. Minune dulce a cofetariei!

Cheesecake cu pere si ghimbir
 
Author:
Ingredients:
Pate sucree reconstruit:
  • 75g unt, temperatura camerei
  • 30g zahar pudra
  • 1 ou
  • 30g faina de migdale
  • 150g faina alba, cernuta
  • 1 praf de sare
  • -----------------
  • 40g unt, topit
Umplutura:
  • 400g crema de branza
  • 90g zahar pudra
  • 1 galbenus
  • 2 oua intregi
  • 1½ lingurite extract de vanilie
  • 55ml smantana pentru frisca
Topping:
  • 120ml smantana pentru frisca
  • 15g zahar pudra
  • ½ lingurita extract de vanilie
  • ½ lingurita ghimbir proaspat ras
Pere posate:
  • 3 pere medii, coapte dar ferme
  • 700ml apa
  • 180g zahar alb
  • 1 baton scortisoara
  • 2 pastai cardamom
  • 1 stea anason
Directions:
Pate sucree reconstruit:
  1. Mixati untul cu zaharul pudra intr-un bol pana devine cremos.
  2. Adaugati oul si faina de migdale si mixati bine, apoi incorporati faina si sarea. Mixati pana sunt bine combinate apoi intindeti aluatul intre doua foi de copt.
  3. Dati la rece pentru 30 minute apoi coaceti in cuptorul preincalzit la 180C pentru 15-18 minute sau pana devine auriu.
  4. Lasati sa se raceasca in tava apoi transferati intr-un robot de bucatarie si pulsati pentru a faramita.
  5. Adaugati untul topit apoi transferati amestecul intr-o tava sau inel de tort de 18cm diametru si presati in tava pentru a obtine un strat uniform.
Umplutura:
  1. Mixati crema de branza cu zaharul 5 minute.
  2. Adaugati galbenusul si ouale apoi vanilia si smantana in fir subtire.
  3. Turnati compozitia peste crusta.
  4. Coaceti in cuptorul preincalzit la 130C pentru 1¼ ore.
  5. Inchideti cuptorul si mai lasati cheesecake-ul in cuptor pentru inca 15 minute.
  6. Lasati sa se raceasca in tava.
Topping:
  1. Mixati smantana cu zaharul pudra pana devine ferma.
  2. Adaugati vanilia si ghimbirul ras.
Pere posate:
  1. Combinati apa, zaharul si condimentele intr-un vas. Dati in clocot.
  2. Curatati perele de coaja apoi dati-le drumul in lichidul fierbinte.
  3. Fierbeti la foc mic pentru 30 minute apoi lasati-le sa se raceasca in sirop.
Pentru a asambla cheesecake-ul:
  1. Asezati prajitura pe un platou.
  2. Intindeti deasupra un strat de smantana cu vanilie si ghimbir.
  3. Scurgeti perele si asezati-le deasupra.
  4. Decorati cu fire de zahar caramelizat daca doriti.

pear cheesecake