{Basil Raspberry Macarons} – Macarons cu busuioc si zmeura

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

basil raspberry macarons

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

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

basil raspberry macarons

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

basil raspberry macarons

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

basil raspberry macaronsROMANIAN

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

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

macarons cu zmeura si busuioc

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

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

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

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

 

{Chocolate Lollipops} – Acadele de ciocolata

chocolate lollipops

From all the fun things you can do with chocolate, lollipops have a very special place in my heart. It’s no particular reason though, probably just the fact that they are so easy to make and yet so fun and cute. Just look at them, how can you not love that?! All those colors, those textures, those fun designs – the kids love these… and grown-ups alike!

Let’s recap the toppings you can use: pistachio, almonds, nuts, freeze dried raspberries, salt flakes, honeycomb, caramelized nuts, dried fruits. Need I go on?! So many options, so little time! The sky is the limit, literally!

Read this post for a short explanation on chocolate tempering and how to easily do it at home. And then start practicing! I think that’s the key to mastering pretty much anything in the pastry world – practice, practice, practice! When you love what you do however, these kind of things are never a chore. Mind you, chocolate is amazing, working with it can never be a chore!

chocolate lollipops

 

{Chocolate Lollipops} - Acadele de ciocolata
 
Author:
Ingredients:
  • Chocolate
  • Toppings: mixed nuts, dried fruits, honeycomb, salt flakes etc.
  • You will also need lollipop sticks
Directions:
  1. Melt the chocolate then temper it.
  2. Spoon the chocolate in a small piping bag. Cut a small hole at the end of the piping bag.
  3. Pipe a small droplet of chocolate on a sheet of parchment paper then place a lollipop stick in the chocolate. Begin to make swirls of chocolate by gently applying pressure on the piping bag. You can make any design you want, intricate or not.
  4. Sprinkle on top your desired toppings then allow to crystallize.

 

chocolate lollipopsROMANIAN

Dintre toate lucrurile pe care le poti face cu ciocolata, acadelele sunt poate printre cele mai distractive! Si nu doar pentru copii, ci si pentru adulti deopotriva! Te simti din nou copil avand la dispozitie o intreaga gama de toppinguri, reusind astfel sa-ti creezi ciocolata viselor. De la sare de mare ori sare afumata la fructe uscate, nuci, alune, diverse condimente, zahar caramelizat, flori uscate, toate fac parte din larga gama de posibile adaugiri pentru a imbunatati nu doar gustul ci si textura acadelelor.

Reteta de azi abia poate fi numita o reteta. E chiar simplu sa faci aceste acadele. Ai nevoie de ciocolata, topita si temperata, bete pentru cake-pops sau frigarui si toppingul preferat. Turnati ciocolata intr-un pos sau con de hartie. Lipiti un bat de cake-pops pe o foaie de hartie de copt folosind o picatura de ciocolata apoi trasati un model dantelat pe hartia de copt. Presarati imediat deasupra toppingul preferat si lasati ciocolata sa cristalizeze. Asta e tot, v-am zis ca e simplu, nu-i asa?!?!

{Vanillekipferl} – Fursecuri cu nuca si vanilie

2017 is upon us, but I still have recipes from last year to catch up on. Now I’m not one to bake cookies too often, but I’ve baked so many this year! Some were older recipes, like my all time favorite chocolate chip cookie or the delicious chocolate spritz cookies of Pierre Herme, but some, like these vanillekipferl – walnut vanilla cookies – were completely new. I’ve had these on my mind for weeks before Christmas and when the time finally came, I had everything ready. Why you will ask?! Well, simply because they are the most mellow, walnutty cookies I’ve ever made and tasted! Perfect little treats of walnut flavor and amazing texture! The best part?! They preserve beautifully for over 2 weeks sealed in a cookie jar!

vanillekipferl

 

The ingredient list is fairly simple, but the outcome is quite impressive. They look cute as well, just like tiny croissants dusted with plenty of powdered sugar that melt in your mouth with each bite!

{Vanillekipferl} - Vanilla Walnut Cookies
 
Author:
Ingredients:
  • 300g all-purpose flour
  • 3g salt
  • 100g walnuts, roasted and ground
  • 200g butter, softened
  • 60g white sugar
  • 65ml milk, room temperature
  • 2 teaspoons vanilla extract
  • Powdered sugar for dusting
Directions:
  1. Prepare the dusting sugar by sifting at least 150g of powdered sugar into a bowl. Place aside.
  2. Sift the flour with salt then mix it with the ground walnuts.
  3. Mix the butter and sugar in a bowl for 5 minutes or until pale and fluffy.
  4. Add the vanilla then incorporate the milk, spoon after spoon, mixing well after each addition.
  5. Add the flour mixture, one half at a time, and knead just until the dough comes together.
  6. Wrap the dough in plastic wrap and refrigerate for 2 hours at least.
  7. Once the dough is chilled, take small pieces of dough and shape into a log that has 1cm diameter. Cut the log into approximately 5cm long pieces. Using your fingertips, shape each end of the smaller pieces to look thinner then bend the small log to look similar to a croissant or half moon.
  8. Place the cookies on baking trays then bake in the preheated oven at 350F for 12-15 minutes or until they are just slightly golden brown.
  9. Remove from the oven then allow to cool down in the pan for 10 minutes. Take the cookies from the pan and place them in the powdered sugar, coating them on all sides.
  10. Remove on a platter and serve!

vanillekipferlROMANIAN

O fi trecut el Craciunul, dar eu inca mai am retete pe care vreau sa vi le arat, asa ca o sa ignor faptul ca suntem deja de cateva zile in 2017 si o sa va arat astazi aceste mici minunatii dulci cu multa nuca, bine tavalite in zahar pudra numite Vanillekipferl sau cornulete cu nuca si vanilie daca vreti. Au tronat cu mandrie pe masa noastra de Craciun si recunosc ca au fost vedetele platoului cu fursecuri din mai multe motive: au o aroma incredibila de miez de nuca prajit, au o forma tare simpatica, sunt tavalite in zahar pudra si se topesc in gura cu fiecare muscatura!

Reteta vine de la o prietena culinareasa, Andrada, pe care am avut ocazia sa o cunoscut de curand. Multumesc, Andrada! Nu e nici prima, nici ultima reteta de la tine care imi reuseste cu brio!

{Vanillekipferl} - Fursecuri cu nuca si vanilie
 
Author:
Ingredients:
  • 300g faina alba
  • 3g sare
  • 100g miez de nuca, prajit si macinat
  • 200g unt, temperatura camerei
  • 60g zahar alb
  • 65ml lapte, temperatura camerei
  • 2 lingurite extract de vanilie
  • Zahar pudra
Directions:
  1. Cerneti cel putin 150g zahar pudra intr-un bol. Dati deoparte.
  2. Cerneti faina cu sarea apoi incorporati miezul de nuca.
  3. Mixati untul si zaharul intr-un bol pentru 5 minute sau pana devine cremos, deschis la culoare.
  4. Adaugati vanilia apoi incorporati treptat laptele.
  5. Adaugati faina, cate o jumatate o data, si framantai scurt doar pana obtineti un aluat omogen.
  6. Infasurati aluatul in folie alimentara si dati la rece macar 2 ore.
  7. Dupa 2 ore, luati bucati de aluat si formati suluri de aproximativ 1cm diametru. Taiati aceste suluri in bucati mai mici, de aproximativ 5cm lungime. Subtiati usor aceste bucati la capete, apoi incovoiati-le pentru a le da forma de croissante/semi-luna.
  8. Asezati pe tavi tapetate cu hartie de copt si coaceti la 350C pentru 12-15 minute sau pana devin usor aurii la suprafata.
  9. Scoateti din cuptor si lasati 10 minute sa se racoreasca in tava apoi tavaliti fursecurile prin zahar pudra cernut.
Notes
Puteti folosi migdale, alune de padure sau fistic in loc de miez de nuca.

 

{Happy New Year} – La multi ani!

coffee walnut entremet

I’m not one to set resolutions for a new year, I don’t have any expectations, I just take it as it comes. But I do make a short review of the year that has just passes by and here are my conclusions of 2016:

  • It’s been a great year career wise with plenty of accomplishments to be grateful for!
  • I’ve been blessed with meeting so many new, lovely people thanks to my pastry workshops and classes! I’m grateful for all these amazing friends I’ve made all this time, all these great human beings that I keep in touch with and love talking to!
  • Speaking of classes, I’m happy that I managed to introduce on my schedule classes that are a bit more complex than last year which is a great challenge for both me and my students!
  • I’ve managed to learn plenty of new skills in terms of pastry, but the one that I am the most happy about is tempering chocolate and making bonbons. It’s basically a dream came true – I used to think that chocolate and I are just no meant to be!
  • Together with Horeca School, we managed to do something Romania has not seen before – hosting two events by Diego Lozano for the first time in Bucharest, Romania (and surely not the last time as he promised us a visit in 2017 as well!)
  • Horeca School has been my home for the past year – 2016 has been a year of dozens of pastry classes and demos held at school, hundreds of people mentored through the basic techniques of pastry. It’s an opportunity that I gladly took because I get to interact with people who love the exact same thing as I am – desserts and the process behind each recipe!
  • This blog has grown in a way that I love and it all felt natural. I switched from common recipes to proper pastry recipes and my plan for 2017 and the years to come is to keep the same spirit going and post complex and interesting recipes rather than simple ones. I want this blog to become a journal of my findings in the pastry world, a journal of my path through pastry techniques and improvements! It’s been over 2 years since I started it and I am happy that I did as this blog has brought me so many new friends and a lovely community around it! It’s this blog who used to push me forward before my pastry classes and even though the priorities are slightly switched now, Pastry Workshop will forever be here, hosting dessert recipes and being your guide through the pastry world!

On a not so happy note, 2016 has also been the year that took away one of the persons who I thought of as being ever lasting, forever by my side – my grandmother, the woman who raised me and gave me the strongest roots I could ask for, the woman who made me the human being I am today. Thank you, grandma! I am the luckiest to have been able to met you, love you, honor you! You will live in my memories way past 2016, 2017, 2018 or any other year!

 

Happy 2017, my lovely readers and friends! May this new year bring us great memories, love, calm and quiet and mostly happy times with family and friends!

 

happy new year

ROMANIAN

Nu obisnuiesc sa imi setez dorinte sau planuri pentru noul an, dar cred ca un bilant al anului ce a trecut este necesar pentru a pretui ceea ce avem! Asadar iata concluziile mele pentru 2016:

  • A fost un an in care am cunoscut zeci de oameni pasionati de cofetarie, oameni care au depasit bariera de cursanti si mi-au devenit prieteni, lucru care ma onoreaza!
  • Vorbind de cursanti si cursuri, 2016 a fost primul an in care am predat, dar tocmai prin prisma acestui lucru il consider cel mai bun an al meu de pana acum! Ma bucur mult ca am reusit sa variez temele cursurilor, ajungand sa incepem 2017 cu Entremets si Chocolate Confections, doua cursuri complexe pe care abia le astept!
  • In 2016 am reusit sa invat o multime de lucruri noi, dar cel mai mult ma bucura lucrul cu ciocolata. Obisnuiam sa cred ca nu voi reusit sa imblanzesc acest ingredient minune, dar am facut primii pasi in directia asta si imi aduce un sentiment extraordinar de multumire!
  • Impreuna cu Horeca School si doamna Cristina van der Schaaf am reusit sa facem posibil un eveniment unic in Romania pana acum – doua cursuri Diego Lozano, primele de acest fel din Romania! Si dunt sigura ca acesta a fost doar inceputul! Va pregatim un 2017 pe cinste din acest punct de vedere!
  • Horeca School mi-a devenit casa pe parcursul lui 2016 – am predat zeci de cursuri si demo-uri anul trecut la scoala, acoperind totul, de la bazele cofetarie in cadrul cursului de Initiere (incepem o grupa noua de Initiere in februarie) la tehnici mai avansate in cadrul workshopurilor. Sa fiu parte a echipei Horeca mi-a permis sa interactionez cu sute de oameni pasionati de acelasi lucru ca si mine – cofetaria – iar faptul ca multora dintre ei le-am ghidat primii pasi in domeniu ma onoreaza!
  • Acest blog are crescut foarte frumos pe parcursul lui 2016 si totul s-a intamplat foarte natural. Am facut o mica schimbare pe parcursul anului, propunandu-mi sa postez mai rar, dar sa fie retete unice, interesante, mici provocari pentru cititori sau retete in care cred cu adevarat! Planul meu pe anul acesta e sa pastrez acelasi spirit iar retetele de pe Pastry Workshop sa fie complexe si sa acopere intreaga me aventura in lumea cofetariei!

Tin sa va multumesc din suflet pentru fiecare comentariu, fiecare cuvant de sustinere ori fiecare critica constructiva! Va multumesc ca imi acordati increderea de a-mi incerca retetele! 2016 a fost un an in care s-a construit o frumoasa comunitate in jurul blogului si sper ca in 2017 sa continue la fel! La multi ani, dragii mei cititori si prieteni!

happy new year

{Coffee Banana Entremet} – Entremet cu banane si cafea

coffee banana entremet

This year’s Christmas has been lovely. Plenty of time spent with my family, good food, positive thoughts and over all a good energy for the year that will soon be done. But of course I couldn’t let Christmas go away without making a cake – well, actually two, but the second one is reserved for another post. This particular cake, coffee banana buche, combines a few flavors that I love: banana, coffee and cardamom, being supported by delicate notes of hazelnuts, either in the form of a delicious biscuit or a praline croustillant. This coffee banana buche was the perfect mix of flavors for these winter holidays!

coffee banana entremet

The layers of this entremet are as follows (from bottom to top): hazelnut biscuit, milk chocolate mousse, praline croustillant, cardamom ganache, banana compote, coffee creme brulee and mirror glaze, finished with white chocolate decorations and gold spray. Plenty of flavors, plenty of layers, but they combine so well together that a slice is surely not enough for your sweet cravings!

coffee banana entremet

{Coffee Banana Entremet}
 
Author:
Serves:: 1 buche
Ingredients:
Hazelnut Biscuit:
  • 60g hazelnut flour
  • 23g white sugar A
  • 100g whole eggs
  • 16g all-purpose flour
  • 12g butter, melted
  • 10g honey
  • 60g egg whites
  • 40g white sugar B
Coffee Creme Brulee:
  • 125ml heavy cream
  • 30g white sugar
  • 1 teaspoon instant coffee
  • 40g egg yolk
  • 2g gelatin + 10ml cold water
Praline Croustillant:
  • 20g dark chocolate (50-60%)
  • 5g butter
  • 65g praline paste
  • 32g paillete feuilletine
Banana Compote:
  • 150g bananas, diced
  • 5ml lemon juice
  • 40g white sugar
  • 40g butter
  • 2g pectin NH
  • 1g gelatin + 5ml cold water
Cardamom Ganache:
  • 70g dark chocolate (50-55%)
  • 5 cardamom pods, crushed
  • 70ml heavy cream
  • 10g butter
Milk Chocolate Mousse:
  • 60g egg yolk
  • 15g white sugar
  • 100ml milk
  • 4g gelatin + 20ml cold water
  • 196g milk chocolate, partially melted
  • 15ml dark rum
  • 225ml heavy cream, whipped
Mirror Glaze:
  • 75ml cold water
  • 150g white sugar
  • 150g glucose syrup
  • 100ml sweetened condensed milk
  • 10g gelatin + 50ml cold water
  • 150g white chocolate
  • Red food coloring (powder or gel)
Directions:
Hazelnut Biscuit:
  1. Combine the hazelnut flour, white sugar A, eggs, flour, butter and honey in a bowl and mix briefly just to combine.
  2. Whip the egg whites until foamy then add the sugar B and continue mixing until stiff and glossy.
  3. Fold the meringue into the first mixture then pour the obtained batter into a large pan, spreading it into a about 1cm thick sheet.
  4. Bake in the preheated oven at 350F for 15-20 minutes or until golden brown but still soft.
  5. Allow to cool down then cut out a piece of biscuit that has the same size as your buche. Reserve in plastic wrap to prevent drying out.
Coffee Crème Brulee:
  1. Bloom the gelatin in cold water then melt it.
  2. Combine all the ingredients in a bowl and mix well.
  3. Pour the mixture into an insert for buche and bake in the preheated oven at 120C on a bain-marie (a large pot of hot water in the oven to hold your insert mold) for 35-40 minutes or until set.
  4. Allow to cool down in the mold then freeze for a few hours.
Praline Croustillant:
  1. Melt the chocolate.
  2. Combine it with the rest of the ingredients and mix well.
  3. Spread the mixture into a rectangle that has the same size as your buche and freeze.
Banana Compote:
  1. Bloom the gelatin in cold water.
  2. Combine the bananas and lemon juice.
  3. Mix the sugar, butter and pectin in a saucepan and place over low heat.
  4. When the butter is fully melted, add the bananas and cook for 3 minutes on low to medium heat just until the bananas are softened.
  5. Remove from heat and add the gelatin.
  6. Mix well then allow to cool down and spread the mixture over the frozen crème brulee.
  7. Place back in the freezer.
Cardamom Ganache:
  1. Combine the heavy cream and cardamom pods and bring to a boil. Cover with plastic wrap and allow to cool down and infuse.
  2. Drain the cream to remove the cardamom pods then heat the cream back up to the boiling point.
  3. Remove from heat and add the chocolate.
  4. Mix well then stir in the butter.
  5. Pour the ganache over the banana layer.
  6. Place the croustillant on top and freeze once again.
Milk Chocolate Mousse:
  1. Bloom the gelatin in cold water.
  2. Combine the egg yolk with the sugar in a bowl and mix well.
  3. Heat the milk to the boiling point then pour it over the egg yolk mixture. Return the mix back on heat and continue cooking until it reaches 82C.
  4. Remove from heat and stir in the gelatin.
  5. Strain the mixture over the chocolate and mix well.
  6. Allow the mixture to cool down in the bowl then add the dark rum. Fold in the whipped heavy cream.
  7. Pour half of the mousse in the buche mold.
  8. Remove the insert from the freezer and place it in the center of the mousse.
  9. Top with the remaining mousse and finish off with the hazelnut biscuit.
  10. Freeze the buche for a few hours, preferably over night.
Mirror Glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the white chocolate and condensed milk in a bowl.
  3. Combine the water, sugar and glucose in a saucepan. Bring the mixture to 103C.
  4. Remove from heat and stir in the gelatin then pour the mixture over the chocolate.
  5. Add one drop of food coloring and blend well. Add more food coloring if needed.
  6. Use at 32-35C.
  7. To finish the cake:
  8. Reheat the glaze to 32-35C if needed.
  9. Remove the cake from the freezer and place it over a cooling rack.
  10. Pour the glaze over the cake and allow it to drip off.
  11. Transfer on a platter and decorate as you wish.

coffee banana entremetROMANIAN

Nu stiu voi, dar eu gasesc forma de buche incantatoare si extrem de ofertanta pe partea de decor. O vedeti destul de des la Craciun, a devenit cumva o forma traditionala, aducand usor cu buturugile, dar eu personal vad aceasta forma folosita oricand si oricum. Dupa ce am folosit-o in cadrul ultimului curs de bomboane, mi-am dorit mult sa ma mai “joc” putin cu ea si sa vad ce mai pot obtine, asa ca am decis ca de Craciun sa avem pe masa un tort de acest gen.

Pentru compozitia de la interior, m-am orientat spre banane si ciocolata, o combinatie clasica careia i-am adaugat note delicate de cafea si cardamom, totul sustinut de un biscuite cu alune de padure. E un tort aromat, cremos ale carui arome s-au incadrat perfect in peisajul sarbatorilor de iarna! Pentru glazura am mers la sigur spre culoarea rosie, cum altfel?! Decorul nu putea fi decat alb, tematic!

tort cu banane si cafea

Entremet cu banane si cafea
 
Author:
Ingredients:
Biscuite cu alune de padure:
  • 60g alune de padure
  • 23g zahar alb A
  • 100g oua intregi
  • 16g faina alba
  • 12g unt, topit
  • 10g miere
  • 60g albus
  • 40g zahar alb B
Creme brulee cu cafea:
  • 125ml smantana pentru frisca
  • 30g zahar alb
  • 1 lingurita cafea instant
  • 40g galbenus
  • 2g gelatina + 10ml apa rece
Crocant cu pralina:
  • 20g ciocolata neagra (50-60%)
  • 5g unt
  • 54g pasta de praline
  • 32g paillete feuilletine
Compot de banana:
  • 150g banana, tocate marunt
  • 5ml suc de lamaie
  • 40g zahar alb
  • 40g unt
  • 2g pectina NH
  • 1g gelatina + 5ml apa rece
Ganache de cardamom:
  • 70g ciocolata neagra (50-55%)
  • 5 pastai de cardamom
  • 70ml smantana pentru frisca
  • 10g unt
Mousse de ciocolata cu lapte:
  • 60g galbenus
  • 15g zahar
  • 100ml lapte
  • 4g gelatina + 20ml apa rece
  • 195g ciocolata cu lapte, partial topita
  • 15ml rom brun
  • 225ml smantana pentru frisca, batuta
Glazura oglinda:
  • 75ml apa rece
  • 150g zahar alb
  • 150g glucoza
  • 100ml lapte condensate indulcit
  • 10g gelatina + 50ml apa rece
  • 150g ciocolata apa
  • Colorant rosu
Directions:
Biscuite cu alune de padure:
  1. Combinati faina de alune de padure, zaharul alb A, ouale, faina, untul si mierea intr-un bol si amestecati scurt pana la incorporare.
  2. Mixati albusurile spuma apoi adaugati zaharul alb B si continuati sa mixati pana obtineti o spuma ferma, lucioasa.
  3. Incorporati bezeaua in aluatul de mai sus, apoi turnati compozitia intr-o tava tapetata cu hartie de copt si intindeti intr-un strat subtire.
  4. Coaceti in cuptorul preincalzit la 180C pentru 15-20 minute.
  5. Cand e gata, lasati sa se raceasca in tava apoi taiati un blat de aceleasi dimensiuni cu baza formei de buche. Infoliati sa nu se usuce si dati deoparte.
Creme brulee cu cafea:
  1. Hidratati gelatina in apa rece 10 minute, apoi topiti-o.
  2. Combinati toate ingredientele intr-un bola poi turnati in forma de insert de buche si coaceti in cuptorul preincalzit, intr-o baie de apa fierbinte, la 120C pentru 35-40 minute.
  3. Cand e gata, scoateti din cuptor, lasati sa se raceasca apoi congelati cateva ore.
Crocant cu pralina:
  1. Topiti ciocolata.
  2. Adaugati restul ingredientelor si amestecati bine.
  3. Intindeti compotizia intre doua foi de hartie de copt, dandu-I aceeasi marime ca si insertul buche. Dati la congelator.
Compot de banana:
  1. Hidratati gelatina in apa rece.
  2. Combinati bananele cu sucul de lamaie.
  3. Amestecati zaharul, untul si pectina intr-un vas si puneti pe foc mic.
  4. Cand untul e topit complet, adaugati bananele si gatiti aproximativ 3 minute pana bananele incep sa se inmoaie usor.
  5. Luati de pe foc si adaugati gelatina.
  6. Lasati sa se racoreasca, apoi turnati peste crème brulee si congelati din nou.
Ganache de cardamom:
  1. Combinati smantana cu pastaile de cardamom si dati in clocot scurt.
  2. Luati de pe foc si acoperiti cu folie alimentara. Lasati sa infuzeze pana se raceste complet.
  3. Strecurati smantana si dati din nou in clocot apoi turnati peste ciocolata. Omogenizati apoi adaugati untul.
  4. Turnati ganache-ul peste compotul de banana si asezati deasupra crocantul congelat.
  5. Dati insertul la congelator cateva ore.
Mousse de ciocolata cu lapte:
  1. Hidratati gelatina in apa rece.
  2. Combinati galbenusul si zaharul intr-un bol si amestecati sa se combine.
  3. Incalziti laptele pana la punctual de fierbere apoi turnati-l peste galbenus.
  4. Intoarceti amestecul inapoi pe foc si gatiti pana atinge 82C.
  5. Luati de pe foc, adaugati gelatina hidratata apoi strecurati peste ciocolata. Amestecati pana la omogenizare.
  6. Lasati sa vina la temperatura camerei apoi incorporati smantana batuta.
  7. Turnati jumatate din mousse in forma de silicon de buche. Scoateti insertul de buche din congelator si asezati-l in forma de buche peste mousse. Turnati restul de mousse peste insert apoi asezati deasupra biscuitele de alune de padure deasupra.
  8. Dati din nou la congelator pentru cateva ore, preferabil peste noapte.
Glazura oglinda:
  1. Hidratati gelatina in apa rece.
  2. Combinati ciocolata alba cu laptele condensate intr-un vas inalt.
  3. Amestecati apa, zaharul si glucoza intr-un vas. Puneti pe foc si aduceti la 103C.
  4. Luati de pe foc si turnati peste ciocolata.
  5. Adaugati colorantul si blenduiti cateva minute.
  6. Folositi glazura la 32-35C.
Pentru a finisa tortul:
  1. Scoateti tortul din congelator, apoi asezati-l pe un gratar.
  2. Turnati glazura deasupra cat mai uniform, acoperind perfect tortul.
  3. Decorati dupa dorinta.

coffee banana entremet