{Basil Strawberry Entremet} – Entremet cu busuioc si capsune

basil strawberry entremet

I’m not a person to be easily impressed by a dessert – I’ve made and tasted so many over the last couple of years that my taste buds are familiar to most tastes. But from time to time here comes a dessert that shakes me down and sets my world straight, leaving me thinking that I sure should be thankful for having this job. Because there’s something to learn and try every single day so you can never get bored of it or fall into a certain monotony where is hard to get out from.

And that’s what happened with this basil strawberry entremet. I gathered my ingredients being a tiny bit reluctant mostly because I’m not a huge fan of basil, not even in salads. I do love its fragrance, but its intense taste used to be something I avoided in food. However, the first taste of this basil infused mousse left me in complete awe. I was amazed by the taste and the delicate notes the mousse had. Just so incredibly tasty and fragrant! Basil is desserts is something that you too may be avoiding, but think no more and give it a try! It’s well worth it!

basil strawberry entremet

I decided I wanted to “break” through the taste of basil with a delicate aroma of strawberries. The combo is a classic one nonetheless! So strawberry it was, adding a touch of ginger in the jelly just for the kick and spiciness ginger has, just to freshen things up even more. To make it even more luscious, I frozen the mousse in a Silikomart mold (Armonia) – the curvy shapes of Armonia sure turn this cake into an interesting, tantalizing one.

4.0 from 4 reviews
{Basil Strawberry Entremet}
 
Author:
Ingredients:
Sable base:
  • 120g butter, softened
  • 80g powdered sugar
  • 60g egg yolk
  • ½ teaspoon vanilla extract
  • 170g all-purpose flour
  • 7g baking powder
  • 2g salt
Strawberry Ginger Insert:
  • 130g strawberry puree
  • 45g white sugar
  • 2ml lemon juice
  • ½ teaspoon grated ginger
  • 3g gelatin + 15ml cold water
Basil Mousse:
  • 145ml heavy cream 1
  • 10g fresh basil leaves
  • 220g white chocolate
  • 7g cocoa butter
  • 4g gelatin + 20ml cold water
  • 250ml heavy cream 2
Mirror Glaze:
  • 150g glucose syrup
  • 150g white sugar
  • 75ml water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 10g gelatin leaf, bloomed in cold water
  • Green food coloring
Directions:
Sable base:
  1. Mix the butter and sugar in a bowl for 2 minutes until fluffy and pale.
  2. Add the egg yolk and vanilla and mix until incorporated.
  3. Stir in the flour, sifted with baking powder and salt.
  4. Spoon the dough on a sheet of baking paper.
  5. Cover it with another sheet of paper then roll the dough out into a layer that's about 8mm thickness.
  6. Freeze the dough for 20 minutes then cut out a round of dough using a 20cm diameter cake ring. Leave the ring around the dough and bake in the preheated oven at 375F for 14-16 minutes or until well risen and golden brown.
  7. When done, remove from the oven and allow to cool down in the pan.
Strawberry Ginger Insert:
  1. Bloom the gelatin in cold water.
  2. Combine the strawberry puree, sugar and lemon juice in a saucepan. Place over low heat and bring to a boil.
  3. Remove from heat and stir in the ginger. Allow to infuse for 10 minutes then pass the puree through a fine sieve.
  4. Melt the gelatin and mix it with the puree.
  5. Pour the mixture into small semi-sphere silicone molds (I used Silikmart Pomponettes mold) and freeze for a few hours until set and easy to work with.
Basil Mousse:
  1. Heat the heavy cream 1 into a small saucepan until it barely starts to boil. Remove from heat and add the basil leaves.
  2. Allow to infuse for 10 minutes then drain well and heat the cream again on low heat.
  3. Combine the chocolate and cocoa butter in a bowl then pour the hot infused cream over it.
  4. Allow to sit for 2 minutes then mix until well combined and smooth.
  5. Melt the gelatin and mix it with the chocolate mixture.
  6. Allow to cool down to room temperature.
  7. Whip the heavy cream 2 until soft peaks form then fold it into the chocolate mixture, spoon by spoon.
  8. Pour half of the mousse into your Armonia mold then freeze for 10 minutes.
  9. Arrange the inserts in the center of the mold and top with the remaining mousse.
  10. Freeze the cake for at least 4 hours, preferably overnight.
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. Add 1 drop of green food coloring.
  5. Allow to sit for 1 minute then blend with a hand blender until it becomes smooth. Be careful not to form any air bubbles.
  6. 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 cake from the mold and place it on a rack.
  2. Pour the glaze evenly over the cake, trying to cover it well.
  3. Allow the glaze to drip off then carefully place the cake on the sable base.
  4. Decorate with coconut flakes on the sides if you want.

ROMANIAN

Nu sunt un om usor de impresionat cu un desert. Am incercat atatea incat e nevoie de ceva cu adevarat special ca sa raman uimita. Mai degraba sunt impresionata de combinatii de arome si mai putin de constructia desertului in sine. Din cand in cand imi este dat sa gust combinatii cu adevarat interesante, iesite din comun pe alocuri si exact despre asta e vorba in acest tort. Mousse-ul de busuioc a fost revelatia saptamanii pentru mine! Mai gustasem busuioc inainte, dar cu precadere in salate si pizza (nimic surprinzator aici, doh!). Citisem insa de nenumarate ori retete care il foloseau ca aromatizant in prajituri, asa ca astazi i-a venit randul, lasand parfumul de busuioc sa-mi inunde bucataria!

Mousse-ul de busuioc e atat de aromat si totusi atat de delicat in acelasi timp, incat cu greu te poti opri la o singura portie. Are insa nevoie de un alt gust care sa mai “curete” papilele, sa le reimprospateze, iar capsunele sunt o alegere excelenta, desi data viitoare tare mult as incerca matcha ori lime. Busuiocul abia descoperit e o baza excelenta pe care te poti juca enorm, pe care poti construi foarte mult!

4.0 from 4 reviews
Entremet cu busuioc si capsune
 
Author:
Ingredients:
Biscuite:
  • 120g unt, temperatura camerei
  • 80g zahar pudra
  • 60g galbenus
  • ½ lingurita extract de vanilie
  • 170g faina alba
  • 7g praf de copt
  • 2g sare
Insert de capsune cu ghimbir:
  • 130g piure de capsune
  • 45g zahar
  • 2ml zeama de lamaie
  • ½lingurita ghimbir ras
  • 3g gelatina + 15ml apa rece
Mousse de busuioc:
  • 145ml smantana pentru frisca 1
  • 10g Frunze de busuioc proaspete
  • 220g ciocolata alba
  • 7g unt de cacao
  • 4g gelatina + 20ml apa rece
  • 250ml smantana pentru frisca 2
Glazura oglinda:
  • 150g glucoza lichida
  • 150g zahar alb
  • 75ml apa
  • 100ml lapte condensate
  • 150g ciocolata alba
  • 10g gelatina foi, hidratate in apa foarte rece
  • Colorant verde
Directions:
Biscuite:
  1. Mixati untul si zaharul 2 minute pana obtineti o compozitie deschisa la culoare.
  2. Adaugati galbenusul si vanilia si mixati bine.
  3. Incorporati faina, cernuta cu praful de copt si sarea.
  4. Puneti aluatul obtinut pe o foaie de copt. Acoperiti cu alta foaie si intindeti cu grija intr-o foaie de aproximativ 8mm grosime. Congelati 20 minute, apoi taiati un cerc de aluat de 20cm grosime. Lasati inelul de tort in jurul aluatului.
  5. Coaceti in cuptorul preincalzit la 190C pentru 14-16 minute sau pana devine auriu.
  6. Lasati sa se raceasca in tava.
Insert de capsune cu ghimbir:
  1. Hidratati gelatina in apa rece.
  2. Combinati piureul de capsune, zaharul si zeama de lamaie intr-un vas. Puneti pe foc mic si dati in clocot.
  3. Luati de pe foc si adaugati ghimbirul. Lasati la infuzat 10 minute, apoi treceti piureul printr-o sita fina.
  4. Topiti gelatina si adaugati-o peste piure.
  5. Turnati piureul in forme de silicon mici, semi-sfere, si congelati cateva ore.
Mousse de busuioc:
  1. Incalziti smantana pentru frisca 1 intr-un vas si puneti pe foc pana vine la punctual de fierbere. Luati de pe foc si lasati sa infuzeze 10 minute. Scurgeti bine, apoi reincalziti smantana.
  2. Combinati cioclata si cacaoa intr-un bol apoi turnati deasupra smantana infuzata cu busuioc.
  3. Amestecati pana la omogenizare.
  4. Topiti gelatina si incorporati-o in amestecul de ciocolata, apoi lasati sa se racoreasca la temperatura camerei.
  5. Bateti smantana pentru frisca 2 pana devine spumoasa, apoi incorporati-o in baza de mousse de mai devreme.
  6. Turnati jumatate din mousse in forma de silicon Armonia (Silikomart) si congelati 10 minute.
  7. Aranjati insertul in centru, deasupra mousse-ul din forma, apoi acoperiti cu restul de mousse.
  8. Congelati tortul cel putin 4 ore, preferabil peste noapte.
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. Adaugati 1 picatura colorant verde.
  5. Lasati sa stea 1 minut, apoi amestecati cu un blender de mana pana obtineti o glazura cremoasa, fina.
  6. Lasati sa vina la 35C inainte de folosire.
Pentru a finisa tortul:
  1. Scoateti tortul din congelator apoi inlaturati forma de silicon.
  2. Asezati tortul pe un gratar apoi turnati cu grija glazura verde deasupra, acoperind tortul in totalitate. Lasati glazura sa se scurga bine apoi transferati tortul pe baza de biscuit asezata e un suport sau platou.
  3. Decorati dupa dorinta.

 

basil strawberry entremet

{Matcha Fraisier} – Fraisier cu ceai verde

matcha fraisier

Fraisier is a cake that needs no introduction! It’s delicate look, its amazing and fresh taste, it’s gorgeous colors – everything recommends it for a summer dessert! Especially since in the summer we find all these gorgeous berries easier than any other season!

I’ve avoided this cake for far too long and when I finally made it, I realized how easy and how versatile it can be. Add vanilla, add kirsch, add rhum or matcha, add citrus zest or star anise and end up with a whole different dessert. You can even play around with the fruits, using raspberries instead. Or even better, add chocolate to the sponge cake and cream and transform its final taste completely!

But I just had some matcha powder and wanted to use it in a cake where it won’t lose itself. After giving it a thought, I ended up choosing Fraisier just because its flavors are so delicate that they allow the addition of another one. This matcha Fraisier has an intense matcha sponge cake, a refreshing lime and mandarin mousseline cream and a vanilla flavored toasted meringue on top.

It really is a simple, yet delicious dessert, one that screams summer with all its elements, one that tastes divine and it is inspiring!

matcha fraisier

5.0 from 1 reviews
Matcha Fraisier
 
Author:
Ingredients:
Matcha sponge cake:
  • 4 eggs
  • 40ml vegetable oil
  • 1 teaspoon vanilla extract
  • 100g white sugar
  • 80g all-purpose flour, sifted
  • 20g cornstarch
  • 1 tablespoon matcha powder
  • 1 pinch salt
  • 1 drop green food coloring (optional)
Citrus Mousseline cream:
  • 300ml whole milk
  • 2 lime rinds
  • 2 mandarin rinds
  • 3 egg yolks
  • 100g white sugar
  • 30g cornstarch
  • 1 pinch salt
  • 20g butter
  • 4g gelatin + 20ml cold water
  • 200ml heavy cream, whipped
  • 1 teaspoon vanilla extract
Citrus syrup:
  • 80g white sugar
  • 120ml water
  • 1 lime rind
  • 1 mandarin rind
Swiss meringue:
  • 2 egg whites
  • 100g white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
You will also need about 1½ pounds fresh strawberries
Directions:
Matcha sponge cake:
  1. Sift the flour with salt and matcha powder, as well as cornstarch.
  2. Separate de eggs.
  3. Mix the egg yolks with the oil in a small bowl. Ad the vanilla and mix well.
  4. In a different bowl, whip the whites until fluffy. Add the sugar, gradually, and mix until the meringue is stiff and glossy.
  5. Stir in the egg yolk mixture and mix with a spatula. If you're using food coloring, add it now.
  6. Fold in the sifted flour, in three or four addition, mixing gently with a spatula until incorporated.
  7. Spoon the batter in a 8-inch round cake pan and bake in the preheated oven at 350F for about 25 minutes or until golden brown and it passes the toothpick test.
  8. Allow the cake to cool down in the pan then cut in half to obtain two discs of sponge cake.
Cistrus Mousseline cream:
  1. Bring the milk to a boil in a saucepan and add the lime and mandarin rind. Remove off heat and infuse for 10 minutes then remove and discard the citrus rinds.
  2. Place the milk back on heat.
  3. Bloom the gelatin in cold water.
  4. Mix the egg yolks with sugar until creamy then add the cornstarch and salt and mix well.
  5. Pour the hot milk slowly over this mixture then place back on heat and cook for a few minutes until thickened.
  6. Remove from heat and stir in the butter, then add the gelatin.
  7. Cover with plastic wrap and refrigerate a few hours.
  8. When completely chilled and set, mix the cream to soften it then stir in the whipped cream and vanilla.
Citrus syrup:
  1. Combine all the ingredients in a saucepan and cook for 2-3 minutes.
  2. Strain and cool before use.
To assemble the cake:
  1. Place a disc of sponge cake in a cake ring lined with acetate sheet.
  2. Brush it with citrus syrup then cover with a layer of freshly halved strawberries - on the outter rim of the ring.
  3. Spoon a few tablespoons of mousseline cream in the center to hold the strawberries in place.
  4. Continue adding strawberries until the center is packed as well.
  5. Top with mousseline cream.
  6. Cover with the remaining disc of sponge cake and brush with syrup again.
  7. Place in the fridge for a few hours.
Swiss meringue:
  1. Combine the whites with sugar in a bowl and place over a hot water bath.
  2. Cook, stirring all the time, until the mixture reaches 65C.
  3. Remove from heat and whip for 7-10 minutes until glossy and stiff.
  4. Add the vanilla then pipe the meringue over the cake.
  5. Toast with blowtorch and decorate with strawberries and mint leaves.
  6. Serve the cake chilled!

matcha fraisierROMANIAN

Fraisier, desi e un tort cu traditie si foarte cunoscut in randurile cofetarilor francezi, la noi a devenit cunoscut abia dupa renumitul episod Bake Off. Ceea ce nu e un lucru rau, ba dimpotriva! Era cazul ca si cofetaria sa primeasca un suflu nou si sa devina trend si alte prajituri in afara de pandispan cu fructe si savarine. Nu ca ar fi ceva rau in asta, dar exista un moment in care parca ajungi la o saturatie de care vrei sa scapi cat mai repede. Mai ales prin prisma faptului ca in cofetarie posibilitatile sunt nenumarate pornind chiar de la aceleasi ingrediente. Exista o varietate atat de mare incat rutina nu isi are rostul!

Retea de astazi are la baza celebrul Fraisier, insa nu m-am putut abtine sa nu-l modific putin. Asa ca am adaugat pudra de ceai verde – matcha – in blat si coaja de citrice in crema, decorandu-l cu un nor pufos, usor vanilat, de bezea elvetiana. E un tort de sezon, racoros si racoritor in acelasi timp, asa ca profitati acum de capsunele ori chiar zmeura pe care o mai gasiti prin piete 😉

5.0 from 1 reviews
Fraisier cu ceai verde
 
Author:
Ingredients:
Blat cu pudra de ceai verde:
  • 4 oua
  • 40ml ulei vegetal
  • 1 lingurita extract de vanilie
  • 100g zahar alb
  • 80g faina alba
  • 20g amidon
  • 1 lingura pudra de ceai verde – matcha
  • 1 praf de sare
  • 1 picatura colorant verde (optional)
Crema Mousseline cu citrice:
  • 300ml lapte
  • 2 bucati coaja de lime
  • 2 bucati coaja de mandarina
  • 3 galbenusuri
  • 100g zahar alb
  • 1 praf de sare
  • 30g amidon
  • 20g unt
  • 4g gelatina + 20ml apa rece
  • 1 lingurita extract de vanilie
  • 200ml smantana pentru frisca, bine batuta
Sirop de citrice:
  • 80g zahar alb
  • 120m apa
  • 1 bucata coaja de lime
  • 1 bucata coaja de mandarina
Bezea elvetiana:
  • 2 albusuri
  • 100g zahar alb
  • 1 praf de sare
  • 1 lingurita extract de vanilie
Veti mai avea nevoie de aproximativ ½kg capsune proaspete, curatate si taiate pe jumatate
Directions:
Blat cu pudra de ceai verde:
  1. Cerneti faina cu sarea, pudra de ceai si amidonul.
  2. Separati ouale. Amestecati galbenusurile cu uleiul si vanilia.
  3. Mixati albusurile pana devin spumoase. Adaugati zaharul, treptat si mixati pana obtineti o bezea ferma si lucioasa. Daca folositi colorant, acum e momentul sa il adaugati.
  4. Incorporati galbenusurile apoi adaugati treptat faina si amestecati usor cu o spatula.
  5. Turnati aluatul intr-o tava de 18-20cm diametru si coaceti I cuptorul preincalzit la 180C pentru aproximativ 25 minute sau pana trece testul scobitorii.
  6. Lasati sa se raceasca in tava apoi taiati blatul in jumatate, obtinand doua discuri egale.
Crema Mousseline cu citrice:
  1. Incalziti laptele intr-un vas. Adaugati coaja de citrice si luati de pe foc. Lasati sa infuzeze 10 minute apoi scoateti coaja si puneti din nou pe foc.
  2. Hidratati gelatina in apa rece.
  3. Intr-un bol, mixati galbenusurile cu zaharul si sareaapoi adaugati amidonul si amestecati bine.
  4. Turnati in fir subtire laptele peste galbenusuri apoi puneti iar pe foc.
  5. Gatiti pana se ingroase bine.
  6. Luati de pe foc si adaugati untul, apoi gelatina.
  7. Acoperiti cu folie si lasati sa se raceasca complet.
  8. Mixati crema cu vanilia pana redevine cremoasa.
  9. Incorporati smantana batuta.
Sirop de citrice:
  1. Combinati ingredientele intr-un bol si gatiti 2-3 minute pe foc mic/mediu.
  2. Scoateti coaja de citrice si lasati sa se raceasca complet.
Pentru a asambla tortul:
  1. Montati un disc de blat intr-un inel de tort tapetat cu folie de acetat.
  2. Insiropati usor blatul cu o pensula inmuiata in sirop.
  3. Asezati jumatati de capsune pe margine blatului astfel incat taietura sa fie expusa spre marginea tortului.
  4. Puneti cateva linguri de crema in centru pentru a fixa capsunele la locul lor, apoi continuati sa puneti capsune pana umpleti inclusive centrul.
  5. Acoperiti cu restul de crema apoi asezati deasupra al doilea disc de blat.
  6. Insiropati usor si dati la rece cateva ore.
Bezea elvetiana:
  1. Combinati ingredientele intr-un bol si puneti pe baie de aburi.
  2. Gatiti pana atinge 65C apoi luati de pe foc si mixati cateva minute pana obtineti o bezea ferma si lucioasa.
  3. Acoperiti tortul cu bezea si caramelizati usor cu o torta.
  4. Decorati cu fructe si frunzulite de menta.

 

matcha fraisier

{Paris-Brest}

Paris-Brest

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

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

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

Paris-Brest

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

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

Paris-BrestROMANIAN

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

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

Paris-Brest

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

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

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

 

{Rhubarb Olive Oil Cake} – Prajitura cu rubarba si ulei de masline

rhubarb olive oil cake

It’s strawberry and rhubarb season, it’s the time of fresh flavors and delicate tastes, of beautiful colors and sunny days, it’s the season of going to the market to find inspiration. I love this time of the year for its fruits, veggies and herbs, for its great long days, for its walks in the park and market visits. It’s lovely to let yourself be inspired by all of these – it’s probably how some of the best desserts were born.

What I’m bringing you today however is not a complex or complicated cake – it’s one that relies on simplicity and great flavor, a simple cake in its core, but one that tastes amazing. The olive oil sponge is a great base to absorb flavor and that’s precisely what the strawberries and rhubarb bring – plenty of flavor and delicious juices, a lovely delicate color and a delightful texture.

This Rhubarb Olive Oil Cake is perfect to be served with a scoop of ice cream or a dollop of whipped cream. Mind you, even a dollop of Greek yogurt would complement it well. Just snuggle up on the sofa, put a movie on and enjoy a slice of cake – now that’s a great way to spend a Sunday afternoon!


{Rhubarb Olive Oil Cake}
 
Author:
Serves:: 8-10 servings
Ingredients:
Cake:
  • 4 eggs + 80g white sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 75ml extra-virgin olive oil
  • 140g all-purpose flour, sifted
  • 1 pinch salt
  • 2 egg whites + 50g white sugar
  • 2 rhubarb stalks, peeled and sliced
  • 1 handful fresh strawberries, hulled and halved
Icing:
  • 2 tablespoons fresh strawberry puree
  • 1 tablespoon lemon juice
  • 100g powdered sugar
Directions:
Cake:
  1. Combine the eggs, 80g sugar, lemon zest and vanilla in a bowl and mix until triple in volume and light in color.
  2. Gradually pour in the olive oil, mixing well.
  3. Fold in the flour - use a spatula and try not to deflate the batter.
  4. Place the batter aside. In another bowl, mix the egg whites with a pinch of salt.
  5. When stiff and fluffy, add the sugar, gradually, and keep mixing until glossy and stiff.
  6. Fold the meringue into the batter, one spoonful at a time.
  7. Pour the batter in a 22-24cm diameter pan, lined with baking paper or greased and floured.
  8. Scatter the rhubarb and strawberries over the batter.
  9. Bake in the preheated oven at 350F - 180C for 30-35 minutes or until it passes the toothpick test.
  10. Allow to cool in the pan then transfer on a platter.
Icing:
  1. Combine all the ingredients in a bowl.
  2. Mix well, adding more sugar if the icing is too thin or more lemon juice if it's too thick.
  3. Drizzle the icing over the cake and serve.
  4. Enjoy!

rhubarb olive oil cakeROMANIAN

E sezonul capsunelor si a rubarbei – se gasesc pe toate drumurile (literalmente) asa ca ar fi pacat sa nu profitam acum de ele, mai ales ca sunt din ce in ce mai aromate si mai delicioase! Asa ca astazi va propun un tort umed, aromat ce are la baza un blat cu ulei de masline pentru un gust mai robust si un topping de capsune pentru un plus de aroma. E un tort departe de a fi complex, nici in ceea ce priveste tehnica, nici gustul, dar va asigur ca merita! Din cand in cand e bine sa ne orientam spre lucruri simple – e o ocazie excelenta sa ne imprietenim cu gustul primar al ingredientelor, sa invatam cum sa le punem in valoare fara a petrece ore in sir in bucatarie sau a depune un efort prea mare. Si pentru ca de curand am lansat si canalul de Youtube, va invit, pe langa reteta, sa urmariti si clipul realizarii acestui tort. Nu uitati sa va Abonati la canalul de Youtube!

Ingrediente:

Prajitura:

  • 4 oua intregi + 80g zahar alb
  • 1 lingurita coaja de lamaie
  • 1/2 lingurita extract de vanilie
  • 75ml ulei de masline extravirgin
  • 140g faina alba, cernuta
  • 1 praf de sare
  • 2 albusuri + 50g zahar alb
  • 2 tije de rubarba, curatate si feliate
  • 1 mana de capsune, curatate si injumatatite

Glazura:

  • 2 linguri piure de capsune
  • 1 lingura zeama de lamaie
  • 100g zahar pudra, cernut

Mod de preparare:

Prajitura:

  1. Mixati ouale intregi, 80g zahar, coaja de lamaie si vanilia intr-un bol pana obtineti un amestec pufos care si-a triplat volumul.
  2. Incorporati treptat uleiul de masline, apoi adaugati faina, incorporand-o cu o spatula. Dati deoparte.
  3. In alt bol, mixati albusurile cu un praf de sare pana devin spumoase. Adaugati treptat 50g zahar apoi mixati pana obtineti o bezea ferma si lucioasa.
  4. Incorporati bezeaua in aluatul realizat mai devreme apoi turnati-l intr-o tava tapetata cu hartie de copt sau unsa cu ulei si presarata cu faina.
  5. Puneti deasupra rubarba si capsunile.
  6. Coaceti in cuptorul preincalzit la 180C pentru 30-35 minute sau pana prajitura devine aurie si trece testul scobitorii.
  7. Lasati sa se raceasca in tava apoi transferati pe un platou.

Glazura:

  1. Combinati ingredientele intr-un bol si amestecati bine, adaugand mai mult zahar daca glazura e prea subtire sau mai multa zeama de lamaie daca e prea groasa.
  2. Turnati glazura peste prajitura.
  3. Serviti cu inghetata, smantana batuta sau iaurt grecesc.
  4. Sa aveti pofta!

rhubarb olive oil cake

{Victoria Sponge Cake} – Tort Victoria cu capsune

victoria sponge cake

I love desserts that have a beautiful story as much as I love creating entremets or other desserts from scratch. And this Victoria sponge cake makes no exception. Having British origins, it seems that this cake was named after Queen Victoria who was introduced to it by Anna, the Dutchess of Bedford and it soon became one of her favorite cakes. In fact, Queen Victoria is quite famous for her sweet tooth and historics say she used to order dozens of cakes and cookies to be sent to her palace every week. So it’s safe to say that she absolutely loved cake!

victoria sponge cake

A traditional Victoria sponge cake consists of two layers of delicate, buttery sponge, sandwiched with strawberry jam and cream. But this is just a base, like a white canvas where you can let your imagination go wild and paint your own masterpiece. For that reason I kept the sponge as traditional as possible and made my own strawberry jam with a kick of rhubarb. I was delicious, it actually surprised me because usually I don’t tolerate butter based sponges too well. However, next time I’m going to try a different version of sponge, more similar to a genoise so it’s lighter in texture. I wish I had some British double cream to fill it with – I fell in love with the richness of double cream during my last UK visit, so smooth and creamy, so rich, just perfect in small amounts.

{Victoria Sponge Cake}
 
Author:
Serves:: 1 18-cm cake
Ingredients:
  • 175g butter, softened
  • 175g white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 175g all-purpose flour
  • 1 pinch salt
  • 1½ teaspoons baking powder
  • 200g heavy cream, whipped
  • 200g rhubarb
  • 200g strawberries, halved
  • 80g sugar
  • 1 teaspoon lemon juice
Directions:
  1. Pre-heat your oven to 350F and line 2 round cake pans (18cm) with baking paper.
  2. Mix the butter and sugar for 5 minutes until airy and pale.
  3. Stir in the eggs, one by one, mixing well after each addition then turn the mixer on high speed and mix for 2 more minutes.
  4. Stir in the vanilla.
  5. Sift the flour with salt and baking powder into the bowl and incorporate it with a spatula (don't use the mixer).
  6. Divide the batter between the two pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  7. Allow the cakes to cool in the pan.
  8. For the rhubarb strawberry jam mix the rhubarb, strawberries, sugar and lemon juice in a saucepan. Place aside for 10 minutes then cook on low heat until the fruits are softened, about 10 minutes.
  9. Allow the jam to cool completely before use.
  10. To finish the cake, place on sponge on a platter and top with half of the whipped cream. Drizzle with jam and top with the remaining cream. Cover with the second sponge and refrigerate until serving.
Notes
You don't need the entire batch of jam for this cake, but you can easily store the remaining jam in a jar in the fridge for up to 1 week.


victoria sponge cake-1-5bROMANIAN

Imi plac deserturile care au o poveste in spate la fel de mult pe cat imi place sa creez un desert de la zero. Si acest tort nu face exceptie, el fiind unul cu adevarat regal. De altfel, tortul a fost numit dupa Regina Victoria, celebra pentru pofta ei constanta de dulce. Se spune ca regina obisnuia sa comande la palat zeci de torturi si fursecuri saptamanal,, multe dintre acestea fiind servite la celebrele ei ceaiuri cu invitati.

Tortul e unul clasic, extrem de cunoscut in Marea Britanie. Traditional, e un tort extrem de simplu, format din doua blaturi cu unt, frisca bine batuta si fructe, de obicei capsune sau zmeura. E ca o coala de hartie pentru cei carora le place sa se joace – poti crea nenumarate combinatii pornind de la aceasta idee de baza. Blatul e aerat, pe baza de unt, foarte simplu de facut si de tinut minte, continand unt, zahar si faina in proportii egale. Totusi, data viitoare cred ca voi opta spre un blat care sa aduca mai mult cu un genoise, sa fie putin mai aerat si mai usor.

Ingrediente:

  • 175g unt gras la temperatura camerei
  • 175g zahar alb
  • 3 oua, temperatura camerei
  • 175g faina alba
  • 1 1/2 lingurite praf de copt
  • 1 praf de sare
  • 200g frisca, bine batuta
  • 200g rubarba, felii
  • 200g capsune proaspete, felii
  • 80g zahar
  • 1 lingurita zeama de lamaie

Mod de preparare:

  1. Preincalziti cuptorul la 180C si tapetati doua tavi rotunde de 18cm diametru cu hartie de copt.
  2. Mixati untul cu zaharul cel putin 5 minute pana obtineti o compozitie cremoasa.
  3. Adaugati ouale, unul cate unul, mixand bine dupa fiecare, apoi dati mixerul la viteza mare si mai mixati doua minute.
  4. Incorporati si extractul de vanilie.
  5. Cerneti faina, sarea si praful de copt peste unt si incorporati usor cu o spatula (nu cu mixerul).
  6. Transferati blatul in cele doua tavi pregatite si coaceti pentru 25-30 minute pana devin usor aurii si trec testul scobitorii. Lasati blaturile sa se raceasca in tavi.
  7. Pentru gemul de rubarba si capsune, combinati rubarba, capsunele, zaharul si zeama de lamaie intr-un vas si dati deoparte 10 minute. Puneti pe foc si fierbeti pana fructele se inmoaie, aproximativ 10 minute. Dati deoparte sa se raceasca.
  8. Pentru a finisa tortul, puneti untul dintre blaturi pe un platou si acoperiti cu jumatate din frisca. Puneti cateva linguri de gem peste frisca si inca un strat de frisca bine batuta, urmata de cel de-al doilea blat.
  9. Dati la rece pana in momentul servirii.

victoria sponge cake