happily Finally a weekend where I blogged a lot and suffer, these financial pistachio. I will not repeat the history of this little dessert (treated here ) nor his recipe (treated here ).
Sunday, February 27, 2011
Saturday, February 26, 2011
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pistachio recipe cinnamon Bordeaux
Ah, grooved! Whatever I do, the removal is always a moment of excitement, nothing says they will not collapse suddenly. But that uncertainty is part of the fun when the final is very successful contrast between a crispy crust and soft almost elastic dough. Purists use tinned copper molds lined with beeswax ... Me, more simply, I use silicone molds. I discussed the history of barbed here.
INGREDIENTS FOR 8 SPLINED
- 135 g flour
- 250 g sugar
- 1 / 2 cups whole milk (but yesterday I had only semi-skimmed milk and it worked well too)
- 25 g butter
- 1 vanilla bean split and scraped
- 2 egg yolks + 1 whole egg
- 1 cl dark rum
- In the bowl of food processor, sift flour and sugar;
- boil the milk, butter and vanilla;
- remove the pod and pour in 3 times on the mix of flour / sugar
- add the egg yolks and rum;
- book the dough 24 hours in refrigerator.
- The next day, preheat oven to 190 ° C;
- pour the batter into the molds, fill only 3 / 4;
- cook for 45 minutes until the spline are caramelized on the outside
- unmold warm and cool on rack.
Bon appetite!
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My brownie recipe cranberry
To start the weekend, I made brownies with cranberries (or cranberry, whatever you want ). Cupcakes typical North American brownies - whose name comes from the color of course - need little cooking to stay soft, even runny, inside. They are usually walnuts or pecans.
INGREDIENTS FOR BROWNIES FOR 4 PERSONS
- 90 g butter
-110 g brown sugar
-
2 eggs - 50 g dark chocolate (70% cocoa)
- 1 tablespoon Van Houten
- 40 g dried cranberries
- 40 g flour
- Preheat oven to 200 ° C;
- Blanch the butter and sugar and add eggs one by one;
- add the melted chocolate in microwave or double boiler;
- then add flour, cocoa powder and cranberries and mix well;
- pour the mixture into a buttered rectangular or square frame;
- cook for 10 minutes (not too must the heart is running).
After letting it cool, sprinkle with icing sugar and cut into small squares or rectangles.
Bon appetite!
Friday, February 25, 2011
Smoking Weed With Popped Blood Vessel
History of pastry origins to the present 5 - The Renaissance
> This post is in response to the article on the history of the Middle Ages pastry.
is the Renaissance that it gradually becomes used to eating pastries (now rather sweet and savory) at the end of the meal, "dessert " even if this means far service after serving , that is to say, the final service. Guilds of bakers and oblayers merge.
The most important event of the day was undoubtedly the arrival of small Duchess of Urbino who marries the second son of Francis. After the unexpected death of the Dauphin became King Henry and Catherine is the mother of three kings and a queen of France. Prodigious destiny as Catherine de Medici (because it is her that is) is much more than dark figure looming behind St. Bartholomew ...
Florentine (and refined through and through), she crossed the Alps with his retinue of artists and artisans. She brought to the court arts of the table, including the range, previously unknown. This great gourmet sweets could, better than Saint-Honore, be the true patron saint of pastry! Today, some historians a nothing chauvinists tend to play down his role, preferring the myth of a French genius presiding over the invention of the modern bakery. Yet the break with the Middle Ages is complete and all fields (philosophy, fine arts, political morals etc..), the influence of Italy is now indisputable. In the culinary arts as elsewhere!
Nostradamus, one of the fathers of modern bakery!
Remember, two characters who revolve around the queen: Bernard Palissy, ruined, burning her furniture to discover the secret of enamel and to make tremendous progress in the arts of the table, and the astrologer Nostradamus , avid jam, who writes the best books on the subject! For the first time, is beginning to separate cookbooks devoted to those salty pastry.
From the Renaissance to date many pies and tarts (both terms are so interchangeable), rice cake, almond paste and marzipan, puff pastry, cookies in Spoon fruit pastes (dry jams), candied flowers (violets ancestors in sugar), candied citrus, nougat and ice cream (Catherine had brought with it its glaciers). The scent of almond is king ... not least because it conceals that of arsenic, often used to get rid of annoying. The 17th century outlaw indeed largely for this reason.
The greater use of sugar cane (which is cheaper than in the Middle Ages even if France does not yet produce itself) allows the development of pelletizing, the sugar paste used to keeping the decorations in pastry.
> Next: Baking in the Grand Siècle.
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Pink Lady and Provence in Munich Maelu
All good things (delicious) with a purpose, it is time to post my last article about my Munich discoveries. We went home Maelu the "Konditorei " of time in the capital of Bavaria, attracted by a promising display and a dense crowd ever at the entrance. The tea room is upstairs, and a bit like my recent visit to Pastry Dream in the 16th arrondissement , the cakes are best to try to win there until the place makes the experience cheap in the end (packed, plastic cutlery, paper napkins).
The törtchen (cakes) are enough to Maelu French inspired trends, as the Pink Lady which recalls the Isfahan Pierre Hermé (and much less refined, especially without its crispy macaroon): a raspberry mousse in the center of which there is a cream with rose and lychee.
dear husband preferred to experiment with the Provence, a heart of dark chocolate topped with a honey-lavender dome. Ah, that taste very artificial lavender ...
Well, it's all very well but this is not what we ate better and I will remember this trip instead of the simplicity of Kaiserschmarrn , which I delivered my recipe here.
Saturday, February 19, 2011
Heather Brooke Not Husband
canopies of the Residenz, Munich
I've often covered (dare I say!) History of tableware, spoon that has always existed a knife that for centuries we always carried itself (and only belatedly saw its rounded blade) through the range, long considered too valuable. Still, I like always, in my visits to castles and museums, to dwell in the former kitchen and enjoy the dishes and silverware.
So I enjoyed my visit to the Residenz, the castle of Wittelsbach in central Munich, to do the same. You'll notice these covered enameled ranges with two teeth (the oldest) and more generally, the indiscriminate use of vermilion. The bling bling is not a recent invention.
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Ma Kaiserschmarrn recipe, pancakes imperial
As I wrote in a recent post, I could taste the Kaiserschmarrn during my stay in Munich. It is a family dessert, not necessarily the prettiest presentation question but it's so good. I offer you the recipe below I focus on my return. It is a pancake (or pancakes) and a little thicker next variant, it can serve with applesauce or plum jam.
INGREDIENTS FOR 4 PEOPLE kaiserschmarrn
- 125 ml milk
- 125 g flour
- 1 tablespoon heavy cream
- 4 eggs ( whites and yolks separated)
- 1 handful of raisins soaked overnight in rum
- 4 tablespoons sugar
- 2 apples
- caramel liquid, sugar and butter in a quantity sufficient
- Sauté the apples in the pan, cut into small pieces with butter and set aside;
- in a bowl, combine milk, cream, flour, egg yolks and sugar;
- add the drained raisins;
- beat the egg whites until stiff and stir into mixture;
- melt butter in the pan, pour in batter, then apples and cook very warm one to two minutes;
- decide the dough into strips more or less crude and return them to finish cooking a minute or two;
- put the strips in the pancake platter, drizzle with liquid caramel and sprinkle with icing sugar.
Bon appetite!
Monday, February 14, 2011
Shape Of The Teeth Of The Dog
Happy Valentine's Day with half-cooked Christophe Michalak
For Valentine's Day dinner, dear husband prepared tonight duck confit and apples in the Landes. For my part, I drew in the book Christophe Michalak, " desserts that make me crack " , his recipe for " half-cooked 'to fall down ". It was very good indeed (very simple) even if, at the base, I'm not too fond of chocolate. But it was running at will.
Friday, February 11, 2011
Blood From Throat In Morning
The Kaiserschmarrn Munich
In version
In Munich, we multiplied the opportunities to eat in the beer garden to beer, sausages (Bratbrotwürste) and apple strudel. But I've also discovered another dessert Austro-Bavarian: Kaiserschmarrn the imperial or pancakes with our friend Simone told us the story.
During a hunting party, Emperor Franz Joseph II of Austria and Elisabeth paused on a farm. The woman, eager to please his royal guests, they prepared a meal with what they provided: pancake dough, raisins and plum jam. But his dough too thick, and hung it could not detach it from the pan in strips. Fortunately, the emperor feasted and Sissi of this mixture not necessarily very pretty to see but really delicious and made it their favorite dessert.
Bavarian Kaiserschmarrn are served with chunks of apples or applesauce instead of plum jam. In Bratwurstherzl , the beer garden favorite Simone, we have first tasted with a plate of applesauce. Two days later, another restaurant that shall remain nameless (because we were served by the unfriendly staff and homophobic), we tasted the fried version with apples, it was even better!
The past weekend, we hosted a dinner at Bavarian home (Toulouse) and I made pancakes that had their imperial little success. I'll post the recipe soon.
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My recipe for financial
My recent posts on the best financial Paris (in The Village Voice) and the history of this delicious cake made me want to redo. My recipe differs in one of those typically found: I put a bit of jam (apricot) in my dough. Not to give it a special taste, but to make it extremely soft: try. Similarly, I do not beat the egg whites. Finally, but this is my personal taste, I stop the oven until the cake has completely cooked, I appreciate when the interior is still a bit liquid.
INGREDIENTS FOR 6 FINANCIAL
- 150 g butter
- 100 g almond powder
150 g egg whites (4 to 5 eggs)
- 170 g icing sugar
- 50 g flour
- 20 g apricot jam
- 1 vanilla bean scraped
- 1 teaspoon almond flavoring bitter
- Preheat oven to 240 ° C;
- Melt butter in the microwave: - in the processor bowl, combine finely ground almonds, sugar and flour;
- pour over the egg whites, butter, jam, vanilla beans, the aroma almonds and mix;
- pour into pans and bake financial, lower the oven to 220 ° C for 4 minutes then reduce to 180 ° C;
- Cook for 6-10 minutes;
- Serve warm or cold.
Bon appetite!
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"Do you know the whoopie pie?"
I'm not a big fan of cupcakes but I think they will suddenly appear to me as very fine now that I discovered the existence of whoopie pies in L'Express Styles last week. It seems that they land here but I see them when I think of hamburgers rather sweet. Rather than what McDonalds inspire pastry, right? Who among the blog readers have enjoyed it? Who likes?
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Pastries, Munich style
In France, there are buttons at McDonald's for over two years. In Germany, where they are less popular than here, what are the cupcakes that it consumes. At Munich, so I took the opportunity to taste them before they arrive on our shores (which is bound to happen). Let's say I'll stay with buttons ...
In a Konditorei (pastry), I ate more fun with a raisin bread with cinnamon, the kind of pastry that I always eat in Germany.
Friday, February 4, 2011
What Is Ingredients In Orajel
Back Café Luitpold, Munich
Following my first visit to the Café Luitpold, in Munich, I met a retired German pastry, and frequent visitor who learned his trade in France with Gaston Lenotre! We have heard of and French desserts, we had discussed and the discussion was fascinating, on the similarities and differences of our pastries, but even more on the influence that still exerts on our own.
end of your stay, to warm us after visiting the frigid summer residence of Witteslbach (the Bavarian royal family) to Nymphenburg in a snowstorm, we returned to the Café Luitpold. I was able to verify what our new friend by ordering that " flash" (in French text). The two halves of choux pastry enclose ... chiboust a cream and a line of coffee custard!
My dear husband preferred this Luitpoldtorte cake signature of the place, created in the 60s and made of sponge cake filled with apricot jam and chocolate ice coverage . It was very good.
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"Jacques Genin, the liberator of French pastry"
Marianne spent recently penned by Perico Legasse, a laudatory article deserved Chocolatier Jacques Genin (I'm a fan of his millefeuilles minute, cf. here), making it the archetype of the end of the pastry bling-bling. And indeed, he and Conticini particular are indeed emblematic of a return - revisited - the source side can be to other young artisans in vogue ...
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"Best Financial Paris"
Once again, the Figaroscope establishes a track record, this time one of the best financial Paris. Our tasters were obviously friends of those acclaimed Victor Hugo & Felder regrets while the prices at which they are often sold, making them far less likely than buttons.
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