Tag Archives: カシス

French Cake by Bernard Heberle: Tarte aux Figues/Fig Tart

FIGUES-HEBERLE

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

Tart aux Figues/Fig Tart!

In his own words:
“Voici une tarte de saison , la combinaison de figue et de framboise sur un fond de pâte sucrée a l’amande régulée par une douce crème pâtissière , un vrai mélange de saveur et de parfum avec une sensation croustillante et mielleuse a la fois.”

“Here is a seasonal tart. The fig and raspberry combination on an almond pâte sucrée is enhanced by a soft crème pâtissière/custard. A true mixture of savours and perfume with a crusty and honey sensation.”

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

Please check the new postings at:
sake, shochu and sushi

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French Cake: Croustillant Banane Mangue/Banana & Mango Pie

BANANA-MANGO

Still delving into my notes for more French desserts!
Bananas and mangoes are practically everywhere, so it should be a problem to realize this simple recipe:
Croustillant Banane Mangue/Banana & Mango Pie!

INGREDIENTS: For 4 persons

-Brick/Filo sheets: 4
-Banana: 1
-Mango: 1
-Butter: 25 g
-For the syrup:
Water: 250 ml
Sugarcane sugar/brown sugar: 3 tablespoons
Vanilla: 1 whol pod cut along its lengt
Juice of 1 orange
Juice of 1 gree lemon

-Pulp of 1 guava

RECIPE:

-In a small pan, drop all the ingredients for the syrup (Do not include the guava!) and cook on a medium fire for 10 minutes. Let cool completely and leave in a cool place.

-Peel the banana and mango and cut them in big pieces first.

-Put the banana and mango pieces into the syrup and let marinate for 30 minutes.

-Take the fruit pieces out of the syrup with a holed ladle to drain as much of the syrup as possible. Put the fruit on a piece of kitchen paper.

-Cut the fruit into small pieces.

-On a kitchen board, place a filo sheet and fold it once (double).
Put a large tablespoon of the cut fruit in the middle of the filo sheet.

-Melt the butter i a small pan.

-Fold the right third of the filo sheet onto the fruit, and fold the left third of the filo sheet on top. Delicately turn or twist each end so as to form a “papillote” (sweet wrapper) as in picture above.
Brush melted butter over the whole papillote.

-Bake at 180 degrees Celsius for 10~15 minutes.

-Serve hot with the syrup in a small pot to you have added guava pulp.

if you want to taste a wine with it, a port or banyuls or a sweet wine is best!

Please check the new postings at:
sake, shochu and sushi

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French Cake by Bernard Heberle: Cassis Evolution

CASSIS-EVOLUTION

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

Cassis-Evolution!

In his own words:
“Une nouvelle création … ” Évolution Cassis “
C’est un gateau a base de mascarpone avec une douceur myrtille au chocolat blanc sur un pain de Genes et une touche de gelée de cassis. Très frais et de saison, les myrtilles sont excellentes cet été , malgré la pluie incessante. “

“A new creation…”Evolution Cassis”
It is a cake with a mascarpone base qith a sweet blueberry and white chocolate layer on a Genes bread/short cake and a touch of cassis jelly.
Very fresh and seasonal. The blueberries are excellent this summer, in spite of the unceasing rain.”

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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