{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

 

{Infiniment Vanille Cake} – Chec cu vanilie si migdale

Vanilla is the one flavour in the world that has almost the same purpose as salt –  to support all the other flavors, to bring them out, it’s the one aroma that plays the role of a cord between them all. Whether it is chocolate or raspberry or matcha or perhaps mango and orange, there’s always some vanilla involved. For that reason, vanilla rarely gets to shine on its own. Further more, true, real vanilla is often replaced with the chemical compound that tastes like it (or tries to). Vanilla extract and vanilla essence are two different things, not just in terms of chemical structure, but also in terms of flavor, aroma, intensity and even consistency. Needless to say that my personal taste tends to go for real vanilla, preferably fresh seeds coming from a pod, but the homemade extract or another natural extract works just as fine.

Pierre Herme has a way of taking the simple, the obvious and make it intricate, beautiful without loosing the essence or losing himself on the way. No wonder he received the title of the best pastry chef in the world in 2016! I trust his tastes and his recipes more than I can put into words. Just take a look on the blog to the Riviera Cake, Carrement au Chocolat, the best brownies in the world or these delicious Viennese cookies and see for yourself! He sure knows his way around perfect mix of flavors and the kind of textures that I like – creamy, melt-in-your-mouth, gooey, rich, buttery, intense!

I have one rule when baking for my family: don’t bother with simple, plain sponge cakes as they won’t eat it! But there was something about this cake that just kept calling me! The texture looked just perfect and just the idea of relying on vanilla only to flavor the cake was interesting enough to push me to make it. And boy, it sure rocked my world! Its texture goes beyond anything I ever tasted, its taste is so delicate and yet it does make you notice it. And moreover, its glaze and just the whole simplicity surrounding me make it the best cake of this type that I have ever made!

Infiniment Vanille Cake
 
Author:
Ingredients:
Cake:
  • 25ml whole milk
  • 2 vanilla pods, seeds removed
  • 170g butter, softened
  • 125g powdered sugar
  • 170g almond flour
  • 2g salt
  • 3 egg yolks
  • 1 egg
  • 3 egg whites
  • 40g white sugar
  • 80g all-purpose flour
Vanilla syrup:
  • 100ml water
  • 40g white sugar
  • 1 vanilla pod, seeds removed
Glaze:
  • 1 tablespoon whole milk
  • 80g powdered sugar (+/-)
  • 1 vanilla pod, seeds removed
Directions:
Cake:
  1. Combine 25ml milk and the two vanilla pods and theirs seeds in a small saucepan. Bring to a boil then cover with plastic wrap and place aside to infuse for 10 minutes.
  2. Combine the butter and powdered sugar in a bowl and mix for 5 minutes until pale and light.
  3. Add the almond flour and salt then continue mixing for 5 more minutes.
  4. Stir in the egg yolks and whole egg, as well as the infused vanilla milk (the vanilla seeds, without the pods) and mix for another 2 minutes.
  5. In the meantime, whip up the egg whites until foamy then add 40g white sugar and mix until the sugar is dissolved and the meringue is firm and glossy.
  6. Fold the meringue gradually into the butter and almond flour mix.
  7. Lastly, fold in the all-purpose flour.
  8. Spoon the batter in a loaf cake pan lined with baking paper.
  9. Bake in the preheated oven at 330F for 45-55 minutes or until slightly risen and golden brown.
  10. Allow to cool down in the pan then turn upside down on a platter. If needed, slightly trim the top of the cake to level it.
Vanilla syrup:
  1. Combine the water, sugar and vanilla pod and seeds in a saucepan.
  2. Bring to a boil then remove from heat and allow to cool down slightly.
  3. While the syrup is still slightly warm, carefully brush it over the sides and top of the cake, making sure it is soaked evenly.
  4. Allow the cake to rest for at least 1 hour before glazing.
Glaze:
  1. Combine the milk, sugar and vanilla seeds in a bowl.
  2. Add more milk if the glaze is too thick or more powdered sugar if it's too thin.
  3. Spread the glaze over the cake, allowing it to drip off the edges.
  4. Decorate with a vanilla pod.
  5. Allow the glaze to set then slice and serve.
Notes
The recipe is enough for a 20cmx8cm loaf cake pan.

ROMANIAN

Indiferent de aromele principale ale unui desert, in foarte multe cazuri pe lista de ingrediente se va regasi si vanilia. Am devenit cumva imuni la gustul vaniliei adevarate, obisnuiti fiind nu doar sa o intalnim in orice produs, ci si cu aroma de vanilina. Vanilia si vanilina sunt doua lucruri diferite insa. Numim vanilie acele pastai moi, umede, pline de seminte parfumate (sau extracte realizate din aceste seminte si pastai) si cunoastem vanilina ca fiind un produs artificial, mult prea intens si mult prea uzitat in cam tot ceea ce gasim pe piata in materie de snacks-uri ori deserturi gata cumparate.

Dar a compara vanilia adevarata cu vanilina e ca si cum ai compara un Lamborghini cu o Dacia 1300. Nu exista indoiala ca vanilia e mult mai buna, dar in acelasi timp si mult mai delicata si mai greu de pus in valoare, iar pretul acesteia e pe masura. Si totusi, merita oare sa ne chinuim sa o valorificam?!

Sigur ca merita! Vanilia e, daca vreti, sarea cofetariei. Lipsa ei produce blaturi cu aroma de omleta, creme fara personalitate, glazuri fara farmec. Da, atunci cand e, nu prea o bagam in seama, dar cand lipseste, ne-o dorim cu ardoare!

Intrebarea pe care mi-am pus-o nu doar o data insa a fost daca cumva vanilia are puterea de a transforma un desert altfel banal intr-unul extraordinar. Cu alte cuvinte, poate vanilia sa fie aroma de sine statatoare intr-un desert?! Aceasta intrebare sta la baza acestui experiment pe care il pornesc astazi: Infiniment Vanille. Numele ii apartine de fapt lui Pierre Herme si nu intamplator acest experiment a inceput cu retetele lui: numit cofetarul anului 2016, Pierre Herme e garantia reusitei, omul care vede cofetaria cu ochii unui artist al aromelor si combinatiilor interesante. Veti gasi pe blog o multime de alte retete care ii poarta semnatura, precum acest tort cu ciocolata sau tortul Riviera, ori macarons sau cele mai bune brownies ever!

Ori de cate ori fac ceva pentru familie, un singur gand trebuie sa am in vizor: sa nu fie checuri, torturi uscate, caci ei nu mananca, prefera crema. Nici eu nu sunt un mare fan de blat, as manca oricand un mousse realizat cu smantana si o ciocolata de buna calitate, dar m-as gandi de doua ori in fata unei felii de chec. Si totusi, acest chec a fost irezistibil! Simpla lista a ingredientelor imi denota un produs final delicat, cu o textura atat de fina incat se topeste in gura! Si nu m-am inselat caci e probabil cel mai bun chec pe care l-am facut vreodata!

Chec cu vanilie si migdale
 
Author:
Ingredients:
Chec:
  • 25ml lapte integral
  • 2 pastai de vanilie, seminte
  • 170g unt, temperatura camerei
  • 125g zahar pudra, cernut
  • 170g faina de migdale
  • 2g sare
  • 3 galbenusuri
  • 1 ou intreg
  • 3 albusuri
  • 40g zahar alb
  • 80g faina alba, cernuta
Sirop:
  • 100ml apa
  • 40g zahar alb
  • 1 pastaie vanilie, seminte
Glazura:
  • 1 lingura lapte
  • 80g zahar pudra (+/-)
  • 1 pastaie de vanilie, seminte
Directions:
Chec:
  1. Combinati laptele, semintele si pastaile de vanilie intr-un vas. Dati in clocot apoi dati deoparte, acoperiti cu folie alimentara si lasati sa infuzeze 10 minute.
  2. Mixati untul cu zaharul pudra pana devine albicios, pufos.
  3. Adaugati faina de migdale si sarea si continuati sa mixati 5 minute.
  4. Incorporati galbenusurile, oul si laptele vanilat si mixati inca 2 minute.
  5. Intre timp, mixati albusurile pana devin spuma apoi adaugati 40g zahar alb si continuati sa mixati pentru a obtine o bezea ferma si lucioasa.
  6. Incorporati bezeaua treptat in compozitia de faina de migdale si unt.
  7. La final, incorporati faina alba cernuta.
  8. Puneti aluatul intr-o tava de chec (aprox. 20x8cm) tapetata cu hartie de copt si coaceti in cuptorul preincalzit la 170C pentru 45-55 minute sau pana creste usor, devine auriu si parfumat.
  9. Lasati sa se raceasca in tava, apoi intoarceti invers pe un platou, avand grija sa-i nivelati partea de sus daca nu reuseste sa stea drept pe platou.
Sirop de vanilie:
  1. Combinati ingredientele intr-un vas si dati in clocot.
  2. Lasati sa se racoreasca usor apoi cu o pensula insiropati checul pe toate partile.
  3. Lasati deoparte cel putin 1 ora.
Glazura:
  1. Amestecati zaharul pudra, laptele si semintele unei pastai de vanilia intr-un bol.
  2. Adaugati mai mult lapte sau mai mult zahar pudra pentru a corecta consistenta glazurii. Trebuie sa fie curgatoare, dar nu prea lichida.
  3. Intindeti glazura peste chec, lasand-o sa se scurga usor pe margini.
  4. Lasati glazura sa se inchege apoi decorati cu o pastaie de vanilie.
  5. Sa aveti pofta!

 

{Glazed Donuts} – Gogosi glazurate

glazed donuts

These glazed donuts are a treat, a dessert and a coffee treat all at once and they surely are what my son’s been craving for weeks. He has these clear ideas about what he wants for desserts and won’t stop until I make it happen. It’s been donuts this time, but once these were over, he started asking for waffles. What a funny little guy! Lucky I love him to bits and I enjoy putting a smile on his sweet tiny face.

But aren’t these glazed donuts beautiful?! I suppose you’re gonna have to trust my word about how delicious they are. The recipe is simple enough to mix up a batch right away though, so worry not, I’m not putting you to hard work!

glazed donuts

Prior to making these fluffy, moist, zesty donuts, I made research on the dough, the glaze, ways to decorate them and most of the recipes I found were baked in donut pans, cakey and definitely not what I thought donuts were. So I decided to go with my guts and use a simple yeasted dough instead which I proofed overnight in the fridge – I find this technique to yield better results, but if you’re in a hurry, proofing at room temperature works just as good.

My initial plan was to make fondant from scratch – you know, the stuff that gets cooked to a certain temperature then mixed until it becomes white and glossy. But time wasn’t my friend the day I made them so a simple sugar glaze was the only choice I had left. Now that I think of it, melted chocolate would have been a great option as well, but oh well, I suppose there will be a next time!

{Glazed Donuts}
 
Author:
Serves:: 6-10 donuts, depending on their size
Ingredients:
  • Donuts:
  • 450g all-purpose flour
  • ½ teaspoon salt
  • 1 egg
  • 50g white sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 100ml warm milk
  • ½ teaspoon instant yeast
  • 100ml warm buttermilk
  • 60g butter, melted and cooled
Glaze:
  • 150g powdered sugar
  • 3 tablespoons whole milk
  • ½ teapsoon vanilla extract
  • Food coloring
  • Sprinkles or chocolate flakes
Directions:
Donuts:
  1. Mix the warm milk and yeast in a bowl and allow to proof for 5 minutes.
  2. In another bowl, mix the egg and sugar until creamy and pale. Add the warm milk and yeast, as well as buttermilk and melted butter.
  3. Stir in the flour and salt and knead at least 10 minutes to obtain an elastic, smooth dough. If you have a stand mixer, this part is fairly easy.
  4. Cover the bowl with plastic wrap and allow to proof for 1 hour at room temperature or overnight in the fridge.
  5. Roll the dough into a thick sheet, about 8mm thickness then cut rounded shapes with a round cookie cutter. Using a smaller cutter, cut out the center of each donut.
  6. Cover the donuts with a clean kitchen towel and allow them to proof for 30 more minutes.
  7. Bring a few cups of frying oil to high temperature over medium to high flame.
  8. Carefully drop each donuts in the hot oil and fry on each side just until golden.
  9. Remove the donuts on paper towels.
Glaze:
  1. Mix the sugar and milk in a bowl until creamy. The glaze should be fairly thick, but still run off the spoon. If it's too thick, add a few more drops of milk; if it's too thin, add more powdered sugar. If using food coloring, add just a tiny drop of you favorite color and mix well.
  2. Dip each donut in the glaze and allow it to drip off the excess. Decorate with your desired sprinkles.
Notes
Replace the milk in the glaze with lemon juice, orange juice or fruit purees for differently flavored glaze.

glazed donutsROMANIAN

Am observat un trend cu aceste gogosi glazurate pe blogurile straine si m-a atras enorm – lucru deloc greu luand in considerare faptul ca sunt atat de colorate si frumoase. Insa citind retetele mi-am dat seama ca sunt coapte in forme speciale din blat de tort sau chec, lucru care nu prea s-a potrivit cu ideea mea de gogoasa. Asa ca am lasat retetele lor la o parte si am mers pe instinct – a rezultat un aluat simplu cu drojdie pe care l-am lasat sa creasca la rece pentru a obtine rezultate mai bune. Si a iesit ce vedeti – gogosi pufoase, bine crescute, egale, aromate si colorate. Piciul meu a fost primul care le-a degustat si si-a dat binecuvantarea, motiv pentru care au si ajuns pe blog. I-a placut enorm sa le decoreze cu bombonelele Dr. Oetker si a iesit nu doar un desert bun, cat si un moment super amuzant mama-fiu!

Ingrediente:

Aluat:

  • 450g faina, cernuta
  • 1/2 lingurita sare
  • 1 ou
  • 50g zahar alb
  • 1/2 lingurita extract de vanilie
  • 1 lingurita coaja de lamaie
  • 100ml lapte caldut
  • 1/2 lingurita drojdie instant
  • 100ml lapte batut
  • 60g unt topit si racit

Glazura:

  • 150g zahar pudra
  • 3 linguri lapte*
  • 1/2 lingurita extract de vanilie
  • Colorant si bombonele colorate pentru decor
  • Inlocuiti laptele cu suc de lamaie, de portocale sau piure de fructe pentru arome diferite

Mod de preparare:

Gogosi:

  1. Incepeti prin a combina laptele caldut cu drojdia intr-un bol. Dati deoparte 5-10 minute.
  2. In alt bol, mixati oul cu zaharul pana obtineti un amestec cremos. Adaugati vanilia si coaja de lamaie, apoi laptele si drojdia, laptele batut si untul topit.
  3. Incorporati faina si sarea si framantati aluatul cateva minute pana devine elastic si omogen.
  4. Acoperiti bolul cu un prosop sau folie alimentara si lasati sa creasca fie o ora la temperatura camerei, fie o noapte in frigider.
  5. Puneti aluatul pe masa infainata si intindeti o foaie de 8-10mm grosime apoi taiati cercuri cu un cutter de fursecuri. Folosind un cutter mai mic, taiati centrul fiecarei gogosi pentru a obtine aceste gogosi cu gaura, faimoase peste ocean si nu numai.
  6. Lasati gogosile sa creasca inca 30 minute apoi infierbantati 1-2 cani de ulei intr-un vas adanc. Prajiti fiecare gogoasa pe toate partile pana devine aurie apoi scoateti-o pe prosoape de hartie pentru a absorbi excesul de ulei.

Glazura:

  1. Amestecati zaharul pudra cu laptele pentru a obtine o glazura groasa, dar care inca curge de pe lingura. Adaugati vanilia si colorant daca doriti.
  2. Inmuiati fiecare gogoasa in glazura, lasati sa se scurga excesul si decorati cu bombonele sau fulgi de ciocolata din belsug.
  3. Sa aveti pofta!

 

Tiramisu Entremet

tiramisu

Italy, coffee and mascarpone cheese go hand in hand – that’s always my first thought whenever I think of Italian cuisine and culture. I’m not a huge coffee lover though, I don’t drink it unless I’m in immediate need of an energy boost, but I love its aroma early in the morning and its flavor in desserts. And I love mascarpone cheese as well – the kind of love that gets close to addiction sometimes. Therefore when I was asked to come up with an Italian inspired dish, Tiramisu was my first thought. But since I like thinking outside of the box, I took the basic idea of a Tiramisu and elevated it to the next level.

These miniature cakes were born after a few brainstorming sessions and many sketches. My Tiramisu has a genoise bottom layer, brushed with coffee syrup, topped with an airy, rich mascarpone mousse, followed by a denser, but just as creamy coffee cremeux. The next layer consists of a chocolate mousse studded with bits of praline powder. The glaze felt like the most natural thing to use for these cakes and even though it has an intense taste, it doesn’t overpower the final taste of the cakes at all. As decoration, I decided to go with a chocolate ring and an Amaretto chocolate truffle, plus a touch of edible gold leaf which I find utterly elegant and truly the only thing a cake like this needs to look stunning.

tiramisu

There’s a few things I totally loved about these cakes – the first one is the delicate coffee aroma. Even if you’re not a coffee drinker, you’ll still enjoy this cake – the flavor is delicate and mild and it only brings out the best of chocolate. Another thing I totally loved and was quite impressed with was the praline powder which can easily become a praline paste if you continue pulsing it in the food processor, adding 1-2 tablespoons of vegetable oil while doing so. It’s so delicious! Both powder and paste and be used in a variety of desserts so it’s a great thing to have around. And last but not least, I loved making them – from the first idea to a sketch then a dessert, everything was fun and so enjoyable. True passion, isn’t it?!

tiramisu

Praline powder turned into praline paste

4.8 from 4 reviews
Tiramisu Entremet
 
Author:
Serves:: 6-8 mini-cakes
Ingredients:
Genoise:
  • 4 eggs
  • 85g sugar
  • 115g all-purpose flour
  • 20g cornstarch
  • 1 pinch salt
  • 40g butter, melted
Coffee syrup:
  • 100ml coffee
  • 50g sugar
Mascarpone mousse:
  • 150g mascarpone cheese
  • 1 teaspoon vanilla extract
  • 4g gelatin + 20ml cold water
  • 150g white chocolate, melted and chilled
  • 150ml heavy cream, whipped
Coffee cremeux:
  • 150ml heavy cream
  • 75ml strong brewed coffee
  • 2 egg yolks
  • 20g sugar
  • 60g milk chocolate, chopped
  • 4g gelatin + 20ml cold water
Chocolate praline mousse:
  • - Praline powder:
  • 60g sugar
  • 30ml water
  • 60g hazelnuts
  • - Mousse:
  • The praline powder from above
  • 2 egg yolks
  • 50g sugar + 25ml water
  • 4g gelatin + 20ml cold water
  • 150g dark chocolate, chopped
  • 300ml heavy cream, whipped
Chocolate coffee glaze:
  • 50ml heavy cream
  • 80ml water
  • 150g sugar
  • 100g glucose
  • 150ml milk
  • 50g cocoa powder
  • 1 pinch salt
  • 1 teaspoon instant coffee
  • 11g gelatin + 55ml cold water
Directions:
Genoise:
  1. Mix the eggs with sugar for a few minutes until tripled in volume.
  2. Sift the flour with salt and cornstarch and incorporate it in the whipped eggs using a spatula, adding one tablespoon of flour at a time and mixing gently.
  3. Take a few spoonfuls of batter in a bowl and stir in the butter. Transfer the mix back in the batter and mix gently.
  4. Pour the batter in a 40x30cm baking tray lined with baking paper.
  5. Bake for 8-10 minutes at 180C.
  6. When done, allow to cool then cut small circles of genoise and place them in your mini-cake rings (line the cake rings with acetate sheets prior to that). Place aside.
Coffee syrup:
  1. Mix the coffee and sugar in a bowl and cook over medium flame for 5 minutes.
  2. Allow to cool then brush the genoise circles with the coffee syrup. Place aside.
Mascarpone mousse:
  1. Bloom the gelatin with cold water for 10 minutes.
  2. Mix the mascarpone with vanilla then add the melted gelatin and chocolate.
  3. Fold in the whipped cream then pour 2-3 tablespoons of mousse into each cake ring. Place in the fridge to set.
Coffee cremeux:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. In a saucepan, mix the cream, coffee, egg yolks, sugar and a pinch of salt and place over low heat.
  3. Cook for 5-10 minutes until it begins to thicken.
  4. Remove from heat and stir in the chocolate. Mix until melted then add the gelatin.
  5. Allow to cool to room temperature then pour the cremeux over the mascarpone mousse and place back in the fridge.
Chocolate praline mousse:
  1. - Praline:
  2. Mix the sugar and water in a saucepan and place over medium heat. Cook for a few minutes until it begins to caramelize, washing down the sides of the pan with a brush dipped in cold water as it cooks.
  3. When it has a golden, amber color, remove from heat and add the hazelnuts. Mix to coat them well and transfer on a baking tray lined with baking paper.
  4. Allow to cool and set then break and place into a food processor.
  5. Pulse until you get a fine powder and place aside.
  6. - Mousse:
  7. Bloom the gelatin in cold water for 10 minutes.
  8. Mix the sugar and water in a saucepan and place over low heat. Cook for 2-3 minutes until the sugar melts.
  9. In the meantime, start mixing the yolks until they turn pale and thick. Gradually pour in the hot sugar syrup, mixing all the time until double in volume.
  10. Add the melted gelatin then the chocolate and mix well. Allow the mixture to come to room temperature.
  11. Fold in the whipped cream then add the praline powder.
  12. Pour 3-4 tablespoons of mousse over the coffee cremeux and place back in the fridge to set.
Coffee Glaze:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Mix the remaining ingredients in a saucepan and place over low heat.
  3. Cook for 5-7 minutes from the moment it begins to boil until it looks thickened and dark.
  4. Remove from heat and allow to cool for 10 minutes.
  5. Add the gelatin, mix well, then pass the glaze through a fine sieve.
  6. Allow to cool completely before use.
  7. To glaze the cakes, place them in the freezer at least one hour then remove the cake rings and acetate sheets. Place the cakes on a wire rack over a pan to collect the glaze as it drips off the cakes. Carefully pour the glaze over each cake and allow it to drip off as needed.
  8. Transfer on cake boards or platters and place back in the fridge.
Amaretto Truffles:
  1. Mix the heavy cream and salt in a bowl and place over low heat. Bring to the heating point then remove from heat and add the chocolate.
  2. Mix well until melted and smooth then add the butter and Amaretto.
  3. Cover with plastic wrap and place in the fridge for a few hours.
  4. Take one teaspoon of mixture and shape it into a bowl. Roll right away through cocoa powder.
Decor:
  1. To decorate the cakes, I melted some chocolate, tempered it slightly and spread it on an acetate sheet which I then wrapped around a small cake ring and placed in the fridge to set.
  2. Add a truffle and the décor is finished.
  3. Enjoy!

tiramisutiramisu

Mini torturi cu ciocolata si cafea sau Tiramisu my way

tiramisu

Cand ma gandesc la Italia si aromele ei, cafeaua e printre primele lucruri care imi vin in aminte, urmata indeaproape de Amaretto. Sunt doua arome care ma duc cu gandul imediat la bucataria si cultura italiana si ador sa le combin, cu toate ca nu sunt o bautoare de cafea. In mod ciudat insa, iubesc aroma cafelei proaspat facute si imi place enorm sa inspir aroma de cafea din borcanul sigilat in care isi tine mama cafeaua macinata. Si mai ales, imi place felul in care cafeaua eleveaza aroma ciocolatei, motiv pentru care am stiut din prima ce voi face cand am vazut provocarea #romacuelectrolux lansata de Electrolux. Tu gatesti un preparat de inspiratie italiana, ei te trimit la Taste of Roma in perioada 18-20 septembrie sa iei parte la workshop-uri si demonstratii interactive cu cei mai renumiti chefi ai orasului. How interesting and fun does that sound?! O provocare e bine-venita oricand si oricum, te scoate din rutina si iti traseaza un tel, te scoate din zona de comfort si se si poate incheia cu o experienta frumoasa la Roma. Nu o puteam rata!

Pe masura ce citeam articolul parca simteam in nari parfumul cafelei si imi imaginam ce gust bun ar avea intr-un desert cu ciocolata si mascarpone. Inspiratia mea pentru acest desert a fost celebrul desert italian Tiramisu – am pastrat ideea unui tiramisu in sensul in care am folosit mascarpone (nu pot exprima in cuvinte iubirea mea pentru branza asta atat de cremoasa si bogata), cafea si am elevat totul cu ciocolata si pralina fina cu alune de padure. Glazura e de ciocolata cu o aroma subtila de cafea, iar pentru decor am optat pentru o trufa de ciocolata neagra cu Amaretto si ciocolata din plin.

Intr-un fel sau altul, tiramisu nu prea mai are nevoie de introducere. E un desert traditional italian al carui gust e inconfundabil datorita combinatiei dintre cafea si mascarpone, totul acoperit cu un strat subtire de cacao. Se pare ca desertul ar fi originar din regiunea Veneto si reteta e destul de reteta, intrucat nu s-au gasit marturii ale acestui tip de desert in cartile de bucate de dinainte de 1960. Reteta originala se pare ca nu avea decat cateva ingrediente de baza: galbenusuri, mascarpone, cafea, piscoturi, zahar si cafea, fara albusuri si fara frisca, dar si fara Marsala sau alt lichior. Pornind de la aceasta reteta de baza au aparut apoi tot felul de variante, dar pentru mine tiramisu trebuie sa contina in primul rand cafea si mascarpone, fara cele doua nu putem vorbi de un astfel de desert.

tiramisu

 

Ce mi-a placut enorm la acest desert e felul in care componentele se complementeaza unele pe celelalte. Cand planific un desert si mi-l imaginez, fac schite si incerc sa imi dau seama din ceea ce am facut sau gustat anterior, daca aromele merg impreuna.. si nu aveam nicio indoiala ca acestea sunt a match made in heaven, dar mi-a depasit si mie orice asteptari. Baza e un genoise imbogatit cu putin unt, insiropat usor cu un sirop gros de cafea. Urmeaza un mousse delicat, aerat si vanilat de mascarpone, apoi un cremeux de cafea care e usor mai dens decat un mousse, dar la fel de cremos si se topeste in gura. Urmatorul strat e un mousse de ciocolata in care am adaugat o pudra fina de pralina (caramel si alune de padure). Ca fapt divers, daca continuati sa pulsati pralina in vasul robotului de bucatarie cateva minute, adaugand 2 linguri de ulei vegetal, veti obtine o pasta absolut delicioasa. Sigur, si pasta merge intr-un mousse (chiar foarte bine), dar eu mi-am dorit in acest desert si o textura crocanta, ori pudra de pralina cu bucati mai mici si mai mari de zahar caramelizat si alune de padure exact asta face.

tiramisu

Pralina

Glazura, desi ciocolatoasa, nu e atat de intensa incat sa acopere celelalte arome. Ba dimpotriva, fiind aromata cu putina cafea, e exact ce are nevoie desertul pentru a se apropia de perfectiune, mai ales ca e si atat de lucioasa si eleganta. Trufa de ciocolata neagra si Amaretto e doar cireasa de pe tort pentru acest desert de inspiratie italiana.

Cat despre chefs de la care mi-ar placea nu sa smulg cuvinte de lauda, ci critici cat mai constructive, i-as numi aici pe Luca Montersino si Gabriele Riva, ambii cu o tehnica grozava si o creativitate iesita din comun, ambii modele de urmat pentru orice tanar aspirant la titlul de pastry chef.

tiramisu-1-14b

Trufe cu Amaretto

5.0 from 2 reviews
Mini torturi cu ciocolata si cafea sau Tiramisu reinventat
 
Author:
Serves:: 8 mini-tortulete
Ingredients:
Genoise:
  • 4 oua
  • 85g zahar
  • 115g faina alba
  • 20g amidon
  • 1 praf de sare
  • 40g unt, topit si racit
Sirop de cafea:
  • 100ml cafea
  • 50g zahar
Mousse de mascarpone:
  • 150g mascarpone
  • 1 lingurita extract de vanilie
  • 4g gelatina + 20ml apa rece
  • 150g ciocolata alba, topita si racita
  • 150ml smantana pentru frisca, batuta
Cremeux de cafea:
  • 150ml smantana pentru frisca
  • 75ml cafea tare
  • 2 galbenusuri
  • 20g zahar
  • 60g ciocolata cu lapte, tocata
  • 4g gelatin + 20ml apa rece
Mousse de ciocolata cu pralina:
  • - Pralina:
  • 60g zahar
  • 30ml apa
  • 60g alune de padure
  • - Mousse:
  • Pralina de mai sus
  • 2 galbenusuri
  • 1 praf de sare
  • 50g zahar + 25ml apa
  • 4g gelatina + 20ml apa rece
  • 150g ciocolata (50-60% cacao), topita
  • 300ml smantana pentru frisca, batuta
Glazura de ciocolata si cafea:
  • 50ml smantana pentru frisca
  • 80ml apa
  • 150g zahar
  • 100g glucoza
  • 150ml lapte
  • 50g cacao
  • 1 lingurita cafea instant
  • 11g gelatina + 55ml apa rece
Trufe de ciocolata cu Amaretto:
  • 70ml smantana pentru frisca
  • 50g ciocolata 55%, tocata
  • 50g ciocolata 70%, tocata
  • 30g unt
  • 2 linguri Amaretto
  • 1 praf de sare
  • Cacao pentru a acoperi trufele
Decor:
  • Ciocolata topita
  • Foita de aur
Directions:
Genoise:
  1. Mixati ouale intregi cu zaharul cateva minute pana isi tripleaza volumul.
  2. Cerneti faina cu sarea si amidonul apoi incorporati-o in ouale batute folosind o spatula.
  3. Luati deoparte cateva linguri de blat si adaugati untul. Turnati inapoi in bolul mare si incorporati usor cu o spatula.
  4. Transferati blatul intr-o tava mare de copt tapetata cu hartie de copt (40x30cm) si coaceti 8-10 minute la 180C.
  5. Lasati sa se raceasca apoi taiat cercuri de blat pe care le montati in inele de inox tapetate cu folie de acetat. Dati deoparte.
Sirop de cafea:
  1. Fierbeti cafeaua si zaharul pentru 5 minute apoi lasati sa se raceasca.
  2. Cu o pensula, insiropati usor fiecare disc de blat taiat mai devreme. Nu exagerati cu siropul, nu vreti sa se scurga din blat, ci doar sa pastreze blatul umed. Dati formele de inox deoparte.
Mousse de mascarpone:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Mixati mascarpone cu vanilia intr-un bol, apoi adaugati ciocolata topita si gelatina.
  3. Incorporati smantana batuta si puneti 2-3 linguri de mousse in fiecare forma de inox, peste blatul insiropat. Dati la rece.
Cremeux de cafea:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Intr-un vas, amestecati smantana pentru frisca, cafeaua, galbenusurile si un praf de sare si puneti pe foc mic.
  3. Gatiti pentru 5-10 minute pe foc foarte mic pana compozitia incepe sa se ingroase.
  4. Luati de pe foc si adaugati ciocolata. Amestecati bine sa se topeasca.
  5. Incorporati gelatina topita apoi lasati cremeux sa vina la temperature camerei.
  6. Turnati cremeux-ul peste mousse-ul de mascarpone si dati din nou la rece.
Mousse de ciocolata
  1. - Pralina:
  2. Combinati zaharul si apa intr-un vas si fierbeti cateva minute, spaland peretii vasului cu o pensula imbibata in apa rece, pana incepe sa se caramelizeze.
  3. Cand are o culoare aurie frumoasa, luati de pe foc si adaugati alunele de padure.
  4. Amestecati sa le acoperiti cu zahar caramelizat apoi turnati amestecul intr-o tava tapetata cu hartie de copt. Lucrati cu grija pentru ca e foarte fierbinte.
  5. Lasati sa se raceasca complet apoi rupeti in bucati mici si puneti in vasul robotului de bucatarie. Pulsati pana obtineti o pudra fina cu bucati usor mai mari pe ici pe colo.
  6. - Mousse:
  7. Hidratati gelatina in apa rece pentru 10 minute.
  8. Combinati zaharul si apa intr-un vas pe foc mic si dati in clocot. Fierbeti 2-3 minute pana se topeste zaharul.
  9. Intre timp, mixati galbenusurile cu un praf de sare pana isi dubleaza volumul. Mixand continuu, adaugati siropul de zahar fierbinte si continuati sa mixati pana se raceste compozitia.
  10. Adaugati gelatina topita si ciocolata, apoi lasati amestecul sa vina la temperatura camerei.
  11. Incorporati frisca batuta apoi adaugati pralina.
  12. Turnati 3-4 linguri de mousse peste cremeux-ul de cafea si dati la rece peste noapte.
Glazura de ciocolata si cafea:
  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Combinati restul ingredientelor intr-un vas cu fund dublu si dati in clocot.
  3. Fierbeti 5-7 minute pana incepe sa se ingroase, avand grija pentru ca are tendinta sa dea in foc si sa se lipeasca de fundul vasului.
  4. Luati de pe foc, lasati sa se raceasca 10 minute apoi adaugati gelatina topita.
  5. Amestecati bine apoi treceti glazura printr-o sita fina.
  6. Acoperiti cu folie la suprafata si lasati sa se raceasca la temperatura camerei.
Pentru a glazura torturile:
  1. Puneti torturile la congelator cel putin 1 ora inainte de a glazura, apoi inlaturati formele de inox si foliile de acetat si puneti-le pe un gratar asezat deasupra unei tavi adanci care sa colecteze excesul de glazura.
  2. Aveti grija ca glazura sa nu fie prea calda inainte de a o turna peste prajituri.
  3. Turnati cu grija glazura peste fiecare tort si lasati sa se scurga bine inainte de a le transfera pe un platou.
Trufe de ciocolata cu Amaretto:
  1. Combinati smantana si sarea intr-un vas si puneti pe foc mic. Infierbantati bine fara a da in clocot, apoi luati de pe foc si adaugati ciocolata.
  2. Amestecati pana la topirea completa apoi adaugati untul si Amaretto.
  3. Acoperiti cu folie la suprafata si dati la rece cateva ore.
  4. Pentru a forma trufele, luati 1 lingurita de amestec si dati-i forma uneil bile. Rulati trufa prin cacao chiar inainte de a o folosi la decor.
Decor:
  1. Pentru a decora torturile, am topit ciocolata neagra, am temperat-o, apoi am intins-o pe o foaie de acetat si am infasurat-o in jurul unui inel de inox pentru a-i da forma de cerc.
  2. Foita de aur comestibila si trufele facute mai devreme sunt nelipsite.
  3. Sa aveti pofta!

tiramisutiramisutiramisu