Tag Archives: Cakes

Uncategorized

Greek Dessert: Fig & Pistachio Tarts!

8 Comments

GREEK-CAKE

When I found this Greek dessert in my old notes I immediately thought of Dorian at Foodbuzz!
The fact I’m French does not mean I’m averse to other countries’ gastronomy. On the very contrary, as proven by my love for Japanese food! In any case, in these ages of fusion one might be considered slightly backward if not open to all gastronomies! LOL

Here is a recipe than can be enjoyed when figs are in season (very soon!)
Figs and Pistachio tarts!

INGREDIENTS: For 6 small tarts (tartelettes)

-Pastry:
Flour: 250 g
Almond powder: 50 g
Sugar: 4 tablespoons
Egg yolk: 1
Butter: 160 g + a little for the molds
Salt: 1 pinch

-Filling:
Fresh figs: 12
Cinnamon: 1 teaspoon
Butter: 50 g
Unsalted pisachio out of teir shells: 250 g
Honey: 100 g

RECIPE:

-Preparing the pastry:
Pour the flour and almond powder into a large bowl. Add the salt and sugar. Mix. dig a well in the middle and drop the egg yolk in. Mix with the tips of your fingers. Add the butter brokeninto small pieces and 1 or 2 tablespoons of iced water. Knead until you obtain an homogeneous paste. Let rest for 30 minutes.

-Spread the pastry. Cut out six discs (you may divide the pastry into 6 equal parts and spread them into circles individually). Butter the inside of 6 small tart molds. Place pastry inside molds. Put aside.

-Filling:
Pre-heat oven to 180 degrees Celsius.
Wash the figs and cut in slices. Put them inside the tarts. Add some pieces of butter on them. Sprinkle them with the cinnamon first and then with half of of the honey.

-Bake tarts inside oven for 20 minutes.
Cover them with the pistachio and cook for 5 minutes.

-Heat the remaining honey to liquefy it.
Pour honey over tarts.
Let cool completely.

For Greek wine lovers try a mellow wine called Mavrodaphne from Patras with it!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Dessert: Orange & Lemon Meringue Tart

2 Comments

ORANGE-LEMON-MERINGUE

Meringue, especially with tarts is almost a must in French patisserie.
It is not as diificult as it sounds. A little method is all you need.
Here is a typical recipe:

Orange & Lemon Meringue Tart!

INGREDIENTS: For persons

-Pate Sable/Sable Pastry: 300g (look at basic recipe below!)
-Eggs: 4
-Butter: 180 g + 40 g for the tart molds
-Orange juice: 150 ml
-Lemons: 3 (organic if possible)
-Flour: a little for the molds
-Ice sugar for the finishing

-For the meringue:
Egg whites: 2
Sugar: 30 g

RECIPE:

-Prepare the pate sable as indicated below. If you make a lot, you can freeze whatever is left. In France it can be bought at cake shops.

-Lightly butter and flour the tart molds.

-Spread the pastry and lay in the molds. Make a few holes with a fork and let rest 1 hour inside the fridge.

-Preheat the oven to 180 degrees Celsius.
Wash the lemons with clean cold water. Finely grate their skins onto a small plate.

-in a pan bring the orange juice, grated lemon skins, sugar and butter to a boil.

-Take off fire, and mix in the eggs, one at a time, energically beating them all the time. When all eggs are completely mixed, put back on fire and heat until it starts boiling. Take off fire and let cool completely.

-Lay a piece of cooking paper over the pastry in the molds. Fill it with dry beans (or cooking beads). Bake for 5 minutes. Take out beans and paper and cook again until you are satisfied with the colour of the pastry. Let cool.

-Beat the egg whitesadding the sugar progressively until they “stand”.

-Pour orange and lemon custard into tarts. Then decorate top with a good part of meringue.

-Sprinkle with ice sugar and bake for 3 minutes at 210 degrees Celsius.

NOTE:
Whereas pastry and custard can be prepared the evening before, the meringue must be prepared and baked at the last second (just before the meal starts)

——————————-
Pate sable/sable Pastry basic recipe

Flour: 200 g
Butter: 150 g (not too cold, please!) + a little for the mold
Milk: 1 large tablespoon
Egg yolk: 1 small
Sugar: 30 g
Vanilla sugar: to taste
Cinnamon: a large pinch
Salt: a little pinch

-Prepare the pastry ( a little in advance if possible):
In a large bowl, mix the flour with the sugar, vanilla sugar, cinnamon and salt.
Add the butter in small pieces and knead with your finger tips until you obtain an homogeneous sable pastry.
Beat the egg yolk with the milk and mix quickly to the pastry to “link” it.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Cake: Brioche aux amandes/Almonds Brioche

2 Comments

ALMOND-BRIOCHE

The French are so fond of their brioches that almosteach region has its own special one!
This recipe originates from the French Alps:
Brioche aux amandes/Almonds Brioche!

INGREDIENTS: for 6 persons

-For the Brioche:
Flour: 300 g
Sugar: 50 g
Fast leavening baking powder: 2 small regular packs
Milk: Half a cup/100 ml
Eggs: 4 medium-sized
Melted butter: 90 g
Salt: a pinch

-For the cream:
Soft butter: 60 g
Sugar: 90 g
Thick fresh cream: 60 g
Almond powder: 80 g
1 lemon peel/finely chopped

RECIPE:

-4 hours and 30minutes before baking, prepare the brioche pastry.

-Mix flour, salt, sugar and baking powder in a large bowl. Then add eggs, melted butter and milk. Mix vigourously for 5 minutes.

-Cover bowl with a cloth and let the pastry rise in a warm place for 3 hours.

-After all that time, prepare the almond cream by mixing i a bowl, soft butter, sugar, fresh cream, almond powder and the lemon peel.

-Knead the brioche pastry again and shape small “bars”, 10 cm long and 3 cm diameter..

-Lay a large piece of cooking paper over the oven plaque.
Place the brioche bars 1 cm apart in a pattern of your choice. Pour the almond cream between them.

-Let the briche rise again in a warm place for 1 hour.
Bake for 30 minutes at 200 degrees Celsius.

Best enjoyed with a hot chocolate!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Dessert: Matcha Anko Roll/ Matcha Tea & Sweetmeats Roll Cake

9 Comments

MATCHA-ANKO-ROLL

The “East meets West” expression has been used so many times that it has almost become corny, but this particular (and simple) cake definitely deserves the appellation!
Matcha & Anko Roll Cake:

INGREDIENTS: for 8 cakes/2 sponge sheets baked in 15 cm square mold

-Eggs: 2
-Flour: 30 g
-Sugar: 30 g
-Matcha: 2 small teaspoons
-Anko/Sweetmeats: 15 g x 8=30 g (See Recipe here)

RECIPE:

-In a large bowl, break the eggs and mix the sugar, half at a time. Beat until the mixture turns whitish and fluffy. Only then add 1 tablespoon of water and mix.

-Add tea half at a time and beat it in.

-Place cooking paer inside an oven square mold and pour half of the cake mixture. Bake at 200 degrees Celsius for 8~10 minutes. Repeat with the second half of the cake mixture.

-Take the ckae sheet and its cooking paper out. Turn sheet upside down onto a piece of cellophane paper. Once completely cooled down, take the cooking paper out carefully. Trim the sponge cake and cut into four 5×10 cm pieces (three along and one across).

-Place a ball ofanko in the middle of each piece of sponge cake and “lock/wrap” the sponge cake around the anko. Press the ends togeteher to make sure tey don’t open again. If they keep opening seal ends with syrup.

To be enjoyed with cold or hot green tea!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Cakes/Wagashi 13: Kabotcha/Pumpkins

6 Comments

WAGASHI-PUMPKIN-1

Just found this recipe to please vegans (and others) with a sweet tooth:
Japanese Cake/Wagashi: Pumpkin/Kabotcha Wagashi!

INGREDIENTS: For 5 cakes
-Pumkin paste: 20 g
-Rice flour: 30 g
-Sugar: 12 g
-Water: 50 ml
-Sweetmeats/Anko (See Recipe here)
-Cornstarch: enough for operation
-Pumpkin seeds or pine nuts: 5 (for decoration)

RECIPE:

WAGASHI-PUMPKIN-2
-Peel skin from pumkin and heat pulp inside microwave oven until soft enough to make paste. Let cool down completely.

WAGASHI-PUMPKIN-3
-In an oven bowl mix well punpkin paste, rice flour, sugar and water until it becomes bubbly. Cover with cellophane paper and heat for 40 seconds at 700W inside microwave oven.

WAGASHI-PUMPKIN-4
-Work the paste until smooth.

WAGASHI-PUMPKIN-5
-Using cornstarch to work paste more easily as it will easily stick to yor fingers, divide the paste into 5 identical portions.

WAGASHI-PUMPKIN-6
-Divide sweetmeats/anko into 5 identical parts and fashion them into small balls.
Coat your fingers with a little cornstarch and completely wrap sweetmeat/anko ball with pumpkin paste as shown in picture.

WAGASHI-PUMPKIN-7
-Make indents around the ball with a wooden sticks to shape the ball into a small pumpkin.

WAGASHI-PUMPKIN-8
-As soon as the ball is finished, gently brush away whatever cornstarch is left on the surface.

WAGASHI-PUMPKIN-9
-On top of each pumpkin cake place a seed for decoration and effect!

WAGASHI-PUMPKIN-10
-That is how your “pumpkin” will look when you cut it!

NOTE:
You can sieve the pumpkin pulp first for a finer texture.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Easy Vegetable and Fruit Yoghurt Mousse

9 Comments

VEG-FRUIT-YOGHURT-MOUSSE-1

Is your whole family vegetarian?
Here is a dessert for all, adults and chidren alike:
Vegetables and Fruit Yoghurt Mousse!

INGREDIENTS: for 8 people
-Mousse:
Vegetable Juice: 200 cc (1 cup)
Fresh cream: 200 cc (1 cup)
Yoghurt: 250 cc (1 and a quarter cups)
Sugar: 100 g
lemon juice (to taste)
Gelatin or agar agar powder: 10 g

-Jelly:
Vegetable juice: 350 cc (1 and three quarters cups)
Sugar: 200 cc (1 cup)
Sugar: 30 g
Gelatin or agar agar powder: 10 g

-Topping:
Blueberry jam (to taste)/You may use other fruit jams naturally!

-Others:
Lukewarm water to dissolve gelatin: 6 large tablespoons each

RECIPE:
-Preparing jelly:
Add water to vegetable juice and warm up inside microwave oven for 30 seconds. Take out, add sugar and mix.

Add gelatin dissolved in lukearm water and stir well.
Pour in individual recipients. Let cool.
Leave inside refrigerator for 40~60 minutes until it has properly solidified.

-Preparing mousse:
Mix fresh cream with sugar in blender or whisk until half solid (should still see bubbles)

In a separate bowl pour vegetable juice, yoghurt and lemon juice. Add gelatin dissolved in lukewarm water and mix well.

-Let cool and pour over jely in individual recipients. Leave in refrigerator until properly solidified.

-Once the mousse ad solidified, top with jam thinned with a little water. If the dessert is for adults only, thinning the jam with liqueur is a good idea!

Open to imagination and variations!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Cherries Red Wine Compote

3 Comments

SAKURA-COMPOTE-1

While cherries are still to found aplenty and at cheap prices, it is always a good idea to make preserves.
I remember my father back home preserving dark cherries in kirsch (cherry brandy), putting the jars away inside a small pantry, locking it and keeping the key with him as they would quickly disappear as I, my two brothers and one sister got drunk on them as kids!

Here is a simple recipe making use of light coloured cherries and red wine:
Cherries Red Wine Compote:

INGREDIENTS:
-Cherries: 150 g
-Sugar: 3 large tablespoons
-Red wine: 2 larg tablespoons

RECIPE:
Wash cherries in clear cold water. Stab 5 of them with thin needle.
In a small bowl, drop in sugar with a little water. Warm up in a microwave oven until sugar has dissolved. Add a little more water and let cool down completely.

SAKURA-COMPOTE-2

Place cherries inside the pan with their stems taking care that the cherries don’t overlap.

Pour in red wine. Add sugared water. Add water to just reach the top of the cherries. Cook on a small fire for 10~15 minutes.

SAKURA-COMPOTE-3

Pour the lot inside a preserve glass jar and close. Let cool completely and leave inside the refrigerator for a whole week.

SAKURA-COMPOTE-4

Here they are!
Savour them with a coffee, dark tea or a dram of kirsch!
Note that they should be cooked over a low fire, otherwise the skins would break.
These cherries can be used on ckaes in clafoutis!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Cuisine: Saucisson Brioche/Sausage in Brioche

4 Comments

SAUCISSN-BRIOCHE

Even to these days I cherish the memory of this French specialty originating from the City of Lyon that we were served either as an appetizer or main dish: Saucisson Brioche, namely a sausage baked inside a salty (as opposed to the sweet pastry) brioche.

The recipe is not that difficult and open to many variations!

INGREDIENTS:: For up to 6 people
-One sausage. In France, it would be a Lyon sausage, of the soft type including pistacchio. Some soft sausages found in Italy, Germany and the US should well! If you eat kosher or halall, choose a sausage of mutton or beef.
-All purpose flour: 250 g
-Dry baking yeast: 4~5 g
-Eggs: 3
-Fresh Cream: 150 ml (thick type or sour cream)
-salt: to taste

RECIPE:

-Prepare the pastry:
In a large bowl break the eggs and beat them with a fork. In a separate bowl sift the flour and yeast first. Add the eggs to flour little by little mixing them in with a spatula. Then add cream and mix until you get a smooth batter.

-Poach the sausage for 15 minutes in boiling water. Take out and peel “skin” off.

-In a pound cake mold, non-stick if possible, put a large piece of cooking paper buttered on both sides. Pour in half of the batter. delicately put the sausage in the meiddle and cover with the rest of the batter. Cover with a piece of cloth and let rest for 15 minutes at room temperature.
During that time preheat oven to 6/7 (200 degrees Cesius).

Bake in oven for 40 minutes.
Take out of the mold still hot and serve just above lukewarm with a lettuce salad.
Red Bourgogne wine is best with it!

Note: You can cook the day before and reheat it before serving!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Cake: Gironde Tot-Fait

2 Comments

tot-fait.jpg

The Gironde Estuary between Bordeaux and the Atlantic Ocean is famous for the following cake, a kind of French rum-flavoured short cake. This cake is best accompanied with wine jam or fresh grapes. Enjoy an old rum with it.
I dedicate this recipe to Kamran Siddiqui who is complaining I’m teasing his sweet tooth! (LOL). One person who will not complain is his sister!!

INGREDIENTS: (4 people or more)
Powdered sugar: 200g
Flour: 200g
Rum: 150cc
Vanilla extract ( or essence): 1 teaspoon
Milk: 3 tablespoons
Butter: 30g
Salt

RECIPE:

-Separate egg yolks from whites. Beat the egg yolks with the sugar in a big all-purpose bowl until it whitens. Add flour, vanilla and rum swiftly beating at same time. Add milk and mix well.

-Preheat oven to 6 (180 degrees Celsius).

-Beat the whites with a pinch of salt until very firm and gently mix with above mixture.

-Butter the inside of an oven dish (square if possible) and pour in mixture. Cook for 30 minutes.

-Serve lukewarm or cold.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Mango and Rare Cheese Cake

18 Comments

MANGO-CHEESE-1

The Japanese make a distinction between two kinds of cheese cakes:
-Just “cheese cake” means it has been baked
-“Rare Cheese cake” means that the cake is not cooked.

This particular recipe is dedicated to Elin and her love for mangoes!

INGREDIENTS: For 4 servings (18×9 cm pound cake mold)
-Cream cheese (Philadelphia): 150 g
-Lemon juice: 1 large Tablespoon
-Sugar: 45 g
-Plain yoghurt: 150 g
-White wine: 3 large tablespoons
-Gelatin powder or agar agar powder: 5 g
-Fresh cream: 100 ml (half a cup)
-Rum: 1 large tablespoon
-Cake margarine: 30 g
-Coconuts sable biscuits: 60 g
-Allspice: half a teaspoon
-Dried mango: 3~4 slices
-Fresh or canned mango: 4 cubes
-Green pistachio: 4

RECIPE:

MANGO-RARE-CHEESE-2

Place cooking paper inside a pound cake mold.
Mix crushed coconuts sable biscuits, margarine and allspice.
Spread equally on bottom of the mold.
Leave inside refrigerator.

MANGO-CHEESE-3

Cut dried mango into small pieces and season with rum.

MANGO-RARE-CHEESE-4

In a separate small bowl/deep plate pour in wine. Then (the other round will result in failure!) sprinkle with gelatin powder and mix until smooth.

MANGO-RARE-CHEESE-5

Soften cream cheese in a microwave oven for about 30 seconds. Add lemon juice, sugar and yoghurt. Mix well until smooth.

MANGO-CHEESE-6

Add wine and gelatin to cheese cake mixture and mix well, taking care not to make bubbles!

MANGO-RARE-CHEESE-7

In a separate bowl, whisk fresh cream up to 7/10 solidity (too solid is not welcome!) . It should still be bubbly. Add a small part to cheese cake mixture and mix well. Add rest of fresh cream and mix carefully, taking care not tobreak bubbles.

MANGO-CHEESE-8

Add rum-soaked dried mango to cheese cake mixture. Mix just enough for uniformity.
Pour the lot into mold and leave insid eefrigerator until it has completely solidified.

MANGO-CHEESE-9

Decorate with whipped cream, pistachio and mango cube before cutting and serving!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French/Japanese Dessert: Pear Madeleine

6 Comments

PEAR-MADELEINE-1

Just discovered this intriguing little cake called Pear Madeleine by a Japanese friend. American friends would definitely find another name including the word “cupcake”!
Incidentally my own mother’s name was Madeleine! Coincidence?

INGREDIENTS: for about 12~13 cakes
-Butter: 125 g
-Egg: 1 large
-Sugar: 70 g
-All-purpose flour: 100 g
-Baking powder: 1 small teaspoon
-Almond powder: 20 g
-Walnuts: 20 g
-Pears: 4 cuts from halved pear can
For the nappage/topping:
-Water: 100 ml (half a cup)
-Sugar: 40 g
-Agar agar: 1 g

RECIPE:

-Cut half of the pear slices into small bits for the cake pastry. Cut the rest of the pears into thin slices for topping. Crush walnuts into bits, roast them lightly and put aside.

-Beat butter until it becomes whitish. Add sugar and mix well. In a separate bowl break egg and beat into light omelette. Add and mix with butter mixture little by little.

-Add in the following order: almond powder, flour and baking powder, mixing them in with spatula.

-Add and mix in crushed walnuts and pears bits. Leave in refrigerator overnight.

-Transfer cake mixture into cup of your choice with a spoon. The paste will be a bit hard, but try to put the same amount in each cup. Preheat oven to 180 degrees Celsius.

-Bake inside oven for 5 minutes and take out. Place a pear cut on each cake and put back into oven for 20~30 minutes.

-Nappage: Pour all ingredients in a bowl and heat over a light fire. When completely dissolved, brush syrup on the cakes.
When completely cooled down, preserve them so as they do not dry up.

NOTE:
The cake mixture will somewhat feel too hard/solid but it will melt in quickly inside oven.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Cheese Cake: The Basic Recipe

20 Comments

CHEESE-CAKE-1

I have been recently asked a lot of questions about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 33 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!

Here is the basic recipe as far as it goes in this very country.
It should provide a base from which one can create more sophisticated desserts!

INGREDIENTS: For an 18cm-diameter cake
-Cream cheese (philadelphia style): 250 g
-Fresh cream: 1 cup/200 ml
-Eggs: 2
-Sugar: 80 g
-All purpose flour: 3 large tablespoons
-Lemon juice: 2 large tablespoons
For the base:
-Biscuites (or crackers of your choice): 90 g
-Unsalted butter: 40 g

RECIPE:
CHEESE-CAKE-2

-Put biscuits/crackers inside a tight seal vynil pouch. Close. Crush until fine.
Take crumbs out and mix with melted unsalted sugar.
Lay cooking paper inside a cake mold.
Spread crumbs on the bottom . Press with masher for uniformity and solidity.

-Soften cream cheese inside microwve oven for 30 seconds~1 minute.
Divide into 3 or 4 parts.

-In a mixer/blender drop eggs, sugar, lemon juice and flour. Mix well.

CHEESE-CAKE-3

Pour in fresh cream and then cream cheese little by little. Mix well. Stir with a spatula from time to time to help.

CHEESE-CAKE-4

-Pour the cheese cake mixture over the crumbs.
Preheat oven at 170 degrees and bake for 40~45 minutes.

CHEESE-CAKE-5

The colour should be a nice brown-orange. In Japan they say “kitsune iro/fox colour”!
Leave inside the mold.
Let it cool completely.
Leave inside the fridge at leat 12 hours. before unmolding and serving.

For better cutting, wipe the knife clean after every cut!

If the cake attains its colour before the cooking time has elapsed, cover with foil paper and put back into the oven.
In the case colour does come quickly enough raise the oven temperature.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Dessert: Lemon and Cointreau Souffle

6 Comments

lemomsouffle.jpg

I thought all day about having a go at Jenn, Kamran and other friends’ sweet tooth and I came with that old sweet souffle recipe of mine:
Lemon and Cointreau Souffle!
It is easier than it sounds! You might have to keep the kids off it, though (LOL)

INGREDIENTS: For 4 people
-Almond powder: 50g
-Sugar: 100g (+ 30g for coating inside of molds)
-Flour: 50g
-Milk: 250cc
-Butter: 50g (+ 20g for coating inside of molds)
-Cointreau (or orange liqueur): a quarter of a cup/50 ml (more is no problem!)
-Eggs: 4
-Lemon (clean!): 1
-Glazing sugar
-Salt

RECIPE:

-Coat insides of molds of 4 small souffle molds with butter and then sugar.

-Preheat the oven at 6 (180 degrees Celsius).

-Grate the lemon skin and press out the juice. Put aside.

-Separate egg yolks from whites.

-In a saucepan, on a small fire, melt butter, mix on flour and cook, stirring gently all the time for 2 minutes, making sure the colour does not change.
Add milk and mix on a stronger fire until thick.
Take off fire. Add sugar, almond powder, grated lemon skin, lemon juice and Cointreau, and last the the egg yolks one by one and mix well.
Beat the whites with a pinch of salt until very firm. Fold the whites in the mixture delicately with a soft spatula.
Pour mixture inside molds up to their rims.
Cook for 20 minutes.

-Take out of the oven, sprinkle with glazing sugar and serve at once.

The next dessert will be the recipe for the basic Cheese Cake, Japanese-style!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Dessert: Hot Apple Souffle

12 Comments

APPLE-SOUFFLE

Apples are everywhere on the markets these days. This is a good time to try something different. It might hot and humid now, but one can appreciate a hot dessert, especially when you are confined within an air-conditioned space all day and night!
Souffle has a repution of a difficult dish to realize. Actually it is dead simple. Once you matsered it, you cannot make a mistake!

INGREDIENTS: For 4 people
Apples: 1kg (green probably best)
Eggs: 6
Butter: 50g
Powder Sugar: 100g
5 Sponge Biscuits or the equivalent in Sponge (Short) Cake
Calvados (French Apple Brandy): 100cc

RECIPE:
-Preheat the oven to 200 degrees Celsius.
-Wash the apples and wipe them dry.
-Take off stems, cut in four and cook as they are in a covered saucepan inside the oven for one hour.
-Take out and sieve flesh of apples. Pour this compote into a fry-pan and cook on a small fire for 5 minutes to take out excess water.
-Stop the fire and mix in the 6 egg yolks.
-Beat the whites with 50g of powder sugar. Fold in the beaten whites delicately inside the cooled down compote with a spatula trying to achieve the lightest possible mixture.
-Cut the sponge biscuits and imbibe them with the Calvados.
-Butter and sugar the inside of a souffle dish.
-Pour in half of the souffle mixture.
-Then spread the calvados-imbibed biscuits and top with the rest of the souffle mixture.
-Cook for 15 minutes at 200 degrees celsius.

-Take out and eat at once!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Dessert: Nectarine Tart

12 Comments

NECTARINE-TART

Peaches are already on the market, and nectarines will appear soon!
These peaches being smaller and a lot firmer, they make for a great fruit in tarts.
Here is a simple enough recipe you could apply for other fruit such as apricots, apples and even mangoes!

INGREDIENTS: (for 6 people):
Pastry:
flour: 200g
butter: 75g
egg: 1
powdered sugar: 50g
water
salt
Filling:
nectarines: 750g
butter: 100g
powdered sugar
almond powder: 125g
eggs: 2
rum: 1 tablespoon
minced pistachio: 1 tablespoon
glazing sugar: 2 tablespoons

RECIPE:

A) Pastry:
In an all-purpose bowl mix eggs with sugar until smooth. Then mix in butter (softened) until smooth. Add a pinch of salt. Then mix in flour little
by little to obtain a homogeneous paste. Mix in water little by little until pastry is “as soft as your earlobe”. Wrap in cellophane and leave in refrigerator for an hour.

B) Take pastry out of refrigerator and knead a little until soft enough to spread.
Spread inside tart dish and punch a few holes with a fork.

C) Preheat oven to 6 (180 degrees Ceslius). Melt the butter and pour it in an electric blender (if you do not have one, use some elbow power and mix in all-purpose bowl), add almond powder, sugar, whole eggs and rum. Blend util smooth and pour on pastry.

D) Clean nectarines in cold water. Wipe and cut them in thin slices. Put them onto almond paste pushing them each a little onto the paste so as to make a nice regular pattern for better impression and easier cutting. Sprinkle with glazing sugar. Cook for 50 minutes.
Take out of the oven and out of its mold onto a dish or cake grill. Let it cool. Sprinkle with minced pistachio before serving.

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

—————————————-
日本語のブログ
—————————————-