Tag Archives: French Cakes

French Pastry: “Splendeur by Bernard Heberle at Abondance Patisserie in Hamamatsu City!

My good friend, Bernard Heberle, the owner/chef of Abondance Patisserie in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (almost 4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

Not only he is a first-class Patissier, but he also makes use of local products whenever possible, especially eggs, milk and fresh fruit!

He was kind enough to send me his latest creation with the following comments in French:
“Voici le dernier nouveau.
Splendeur. À la base de noisette croquante sur un mousseux aux fèves de Tonga. Avec un biscuit dit “Dauphinois”
Au plaisir.”
“Here is my new creation/
Splendeur/Splendor. With a crakling almond base on a mousse made with Tonga beans atop a biscuit called “Dauphinois”.
Best regards!”
He forgot to mention the cute little chocolate macaron and the golden leaves!

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

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Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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Strawberry Crumble Muffins

Still in my strawberry mode!
Here is a simple muffin recipe that will please everyone in the family (and the friend tribe!)!

Strawberry Crumble Muffins!

INGREDIENTS: For 12 muffins

-Unsalted butter: 110 g
-White sugar: 200g
-Eggs: 2 large
-Flour: 250 g
-Baking Powder: 2 teaspoons
-Salt: 1/2 teaspoon
-Strawberries: 2 cups (all cut in qaurters)
-Milk: 120 ml/cc

Crumble:
-Unsalted butter: 70 g
-White sugar: 60 g
-Flour: 100 g

RECIPE:

-Work the butter with a spatula to a creamy state. Add sugar and salt and mix well.

-Beat the eggs. Add to butter in three equal steps, mixing well every time.

-Sieve the flour and baking powder over the cream and mix well until smooth.

-Add chilled milk and mix well. Last add strawberries and delicately mix without breaking the fruit.

-Pour mixture inside 12 muffin cups

-Make the crumble:
Melt the butter. Add sugar and sieve the flour on top. Mix until it forms “blobs”

-Spread some crumble on each muffin.

-Bake in oven for 2-~25 minutes at 200 degrees Celsius.

Enjoy lukewarm or cold with some whipped cream!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
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Strawberry Custard Gratin

Since I have just written about the nutritional values of strawberries, I thought that some simple strawberries recipes were in order!
Here is a simple recipe to please people of any age!

Strawberry Custard Gratin!

INGREDIENTS: 2~ people

-Srawberries: 10~
-Egg: 1 large
-Sugar: 5 tablespoons
-Cake wheat flour: 3 + 1/2 tablespoons
-Milk: 100 cc/ml/1/2 cup
-Fresh cream: 100 cc/ml/1/2 cup
-Vanilla essence: 5~6 drops

RECIPE:

-Thoroughly mix the flour and sugar in a bowl.

-Beat the egg and add to flour. Mix well. Add all the milk and half of the fresh cream. Mix well.

-Cover with cellophane paper and leave in a microwave for 2 minutes.

-Take out and add the remaining cream. Mix well. Put back into microwave oven for 2 more minutes. As it will have solidified a bit, add vanilla essence, stir and mix well until smooth.

-In an oven dish place the strawberries in a set pattern and pour in cream.

-Place some half strawberries on top for decoration. Bake in oven for 10 miutes at 200 degrees celsius.

-Eat hot or lukewarm.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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

French Cake by Bernard Heberle: Mystral

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation before taking some well-earned holidays back home in Alsace with the following comments in French:

“Voici la dernière nouveauté avant pour départ pour mes vacances , Mystral , non non ce n’est pas une faute d’orthographe ni de frappe , le mariage entre Myrtilles et Mistral car après avoir dégusté ce gâteau c’est comme une tornade de bien être qui envahie tout le corps et l’esprit.
La combinaison entre la verveine et ces myrtilles qui sont cultivées spécialement pour Abondance est un délice.
Le tout dans une crème diplomate verveine et une génoise mousseline au cassis.
Bonne dégustation !!!!”

“Here is my last creation before leaving on a long holiday:
Mystral. No, there is no mistake or typo in the name (usually written “mistral”). It is a marriage between Myrtilles/Blueberries and Mistral/Mistral wind blowing very hard down the Rhone Valley. After having tasted this cake, one feels like taken away by a tornado which spreads such great well-being through the body and mind!
The conbination of verveine with blueberries (especially grown for Abondance) is a delicacy!
The whole included inside a mousseline genoise perfumed with cassis!
Enjoy!”

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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

French Cake by Bernard Heberle: Thé Citron

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation with the following comments in French:

“Voici le Thé citron
Donc un mousseux a la bergamote sur un pain de Genes a l’earl grey entoure d’un biscuit joconde bicolore
Comme si tu mangeais un Royal milk tea , a ne pas prendre avec un espresso ou autre café…
Bonne dégustation.”

“Here is the Tea Lemon cake
A mousse perfumed with bergamotte on a pain de Genes perfumed with Earl Tea surrounded by bicolour joconde biscuit
Like if you were eating a Royal milk tea, not to be eaten with an expresso or other coffee…
Happy tasting.”

Hope you understand!
In any case another absolute marvel!

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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

French Cake by Bernard Heberle: Foret Noire

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has just been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggets Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation with the following comments in French:

“Biscuit léger au chocolat surmonté de copeaux de chocolat imbibé de liqueur de griotte sertie d’un moelleux au chocolat blanc et griottine et une mousse au chocolat amer et finition a la crème chantilly vanillée.”

“light chocolate biscuit topped with chocolate flakes imbibed with griotte/cherry liqueur surrounded with a white chocolate moelleux and griottine/cherry, and a sour chocolate mousse and vanilla scented Chantilly cream.”

Hope you understand!
In any case an absolute marvel!

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

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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

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French Cakes: Bernard Heberle-2009 Anthology

Bernard Heberle is an extremely talented French patissier who after teaching patisserie in Japan for many years, decided to show and market his own creations in Hamamatsu City and Shizuoka Prefecture, rapidly proving he was the undisputed master of French Patisserie to the 4 million souls gracing our Prefecture.

Below is a short anthology of cakes he created during the past year!

4810

4810

4810!
Yes, you read well, this cake’s name is a number!
Can you guess?

In his own words:
“En cette période des Kinmokusei , je te présente ce gâteau bien connu des japonais et peut être leur favori avec les short cake.
Son nom 4810 ( Non , ce n’est pas son prix , seulement l’altitude de notre Mont Blanc )
Celui ci , le notre est une base de meringue au lait avec une crème de marron et une génoise a la vanille , crème pâtissière et crème montée, nous utilisons des marrons italien du Piémont.”

“In the Kinmokusei (fragrant orange-colored olive, the tree of Shizuoka Prefecture. Look below for picture) season, I would like to introduce a cake well known to the Japanese and perhaps their favourite with short cake.
Its name is 4810 (No, it’s not its price, only the height of Mont-Blanc!).
This particular creation rests on a milk meringue, then a marron cream and vanilla genoise. Next a creme patissier and a creme montee.
We use Italian marrons from Piemonte.”

TARTE AUX FIGUES

FIGUES-HEBERLE

Tarte 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.”

CASSIS EVOLUTION

CASSIS-EVOLUTION

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.”

TISANE

TISANE

“Tisane”, or herb tea infusion.

In his own words:
“Voici un gâteau au nom de ” Tisane ” et pour cause il est a base d’herbe fraîche et plus spécialement de Verveine.
La combinaison Verveine, crème, oeuf, lait et amour se marie très bien surtout en approche de la saison chaude et humide.”

“Here is a caked I called “Tisane” because it is prepared with a fresh herb base, especially Verveine.
The combination of Verveine, cream, egg, milk and love is just perfect as we approach the hot sultry season!”

ELEGANCE

ELEGANCE2

“Elegance”/Elegance

My Good French friend in Hamamatsu City is very busy: His message was very laconic this time. LOL

“Robert
Voici ” Élégance” un gâteau au chocolat , lait et noir 70% avec un biscuit chocolat sans farine…très léger et plein de saveur.
Au plaisir…
Bernard”

“Here is “Elegance”, a chocolate cake, milk, and a 70% black cocolate.
On top of a biscuit. No flour used. Very light and full of flavour”.

He forgot to mention the small macarons!

NOISETTE/HAZELNUT

noisette

“Noisette”, hazlenut

In his own words:
“Voici le gâteau du mois ” Noisette” tout simplement un mélange de chocolat noir et de lait avec une dacquoise aux noisettes torréfiées ainsi que base croustillante le tout surmonte d’une chantilly légèrement chocolatée. Très agréable en bouche , un mélange de saveurs et de texture façon criollo.”

noisette-2 noisette-3

“Here is this month cake, “Noisette/Hazelnut”.
It consists of a simple mixture of milk and black chocolate with a roasted hazelnuts Dacquoise as a crusty base. The whole is topped with slightly chocolate -flavoured Chatilly cream and black chocolate.
Very soft on the tongue. A combination of savours and texture in criollo fashion.

As usual, I doubt I need to add any comment!

TARTE SICILIENNE/SICILIAN TART

tarte-sicilienne

“Tarte sicilienne”/Sicilian Tart

In his own words:
“Voici le gâteau que je te propose ce mois ” Tarte Sicilienne ” qui est une tarte a base de Mascarpone et de pistache avec des Fraises de notre belle région ” 紅ほっぺ” sur un fond de pâte sucrée a la crème d’amande et coulis de fraise. Toute la Sicile dans l’assiette.”

“Here is the cake I would like to propose you this month, Sicilian Tart”, which a tart based on Mascarpone and pistachio with strawberries from our beautiful region called “Behi-Hoppe”/”Red Cheeks” on a bed of pate sucree with almond cream and strawberry coulis/sauce. All Sicilia in the plate!”

Need I comment? LOL

TENDRESSE/TENDERNESS

abondance-tendresse

This particular creation is named “Tendresse” in French, meaning tenderness in English.
In Bernard’s French words:

-”Voici le gâteau que je te propose ce mois ” Tendresse ” qui est un gâteau a base de Fromage blanc et de pâte a bombe , très léger et même ceux qui n’aime pas le fromage y trouverons leurs plaisir. Léger et onctueux décoré avec des macarons a la Framboise.”

-”Here is the cake I would like to introduce your friends to this month. It is called “Tenderness” and is made with a very light combination of Fromage Blanc/White cheese and Pate a bombe/very fine sponge cake variety. Even people who do not like cheese will appreciate it. Light and soft, it is decorated with raspberry macarons”.

I’m ready to take the 30-minute bullet train to Hamamatsu to savour it!

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

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi

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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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French Cake by Bernard Heberle: Tisane

TISANE

Here’s the latest creation by my good friend, Bernard Heberle, the owner-patissier at Abondance in Hamamatsu City!
It is called “Tisane”, or herb tea infusion.

In his own words:
“Voici un gâteau au nom de ” Tisane ” et pour cause il est a base d’herbe fraîche et plus spécialement de Verveine.
La combinaison Verveine, crème, oeuf, lait et amour se marie très bien surtout en approche de la saison chaude et humide.”

“Here is a caked I called “Tisane” because it is prepared with a fresh herb base, especially Verveine.
The combination of Verveine, cream, egg, milk and love is just perfect as we approach the hot sultry season!”

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

HOMEPAGE (Japanese)
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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