Eve’s apple
Temptation serpentines through the tablecloth.
The apple becomes pie and Heaven comes down to Earth…
Today we are Adam and Eve and again the forbidden fruit is desired as in the original sin.
Apple pie
Crust:
250 g wheat flour
1 tbsp baking powder
100 g sugar
125 g soft butter
1 egg
1 pinch of salt
Egg yolk to brush
Combine all the ingredients together.
Cover the dough with wrap film and refrigerate for 1 hour.
Pre-heat the oven to 180ºC.
Roll out the dough on a floured work surface and line a pie pan.
Roll out the remaining dough and cut small stripes to cover the pie.
Filling:
7 apples
300 g sugar
Juice of 1 lemon
1 cinnamon stick
Peel the apples and cut in thin slices.
Bring to boil the apple slices with sugar and lemon until they are transparent.
Put the apple slices in te pie shell.
Finish with the crossed dough stripes.
Brush with egg yolk.
Bake for 25-30 minutes.
Brush the pie with a light coating of apple jelly.
“Falling of an angel”
… a divine pleasure…
Papos de anjo
(traditional portuguese dessert; ‘papos de anjo‘ means ‘angel tummy’s”)
7 egg yolks
1 egg
1 tbsp cornstarch
1/2 tsp baking powder
Pre-heat the oven to 180ºC.
Grease 20 small moulds.
Whisk the egg yolks and the egg until it doubles its size.
Add the cornstarch seived together with the baking powder and keep stirring.
Pour the mixture into the moulds and bake for 10 minutes.
Unmould and drench in the syrup.
Syrup:
500 ml water
500 ml sugar
Lemon zest
Cinnamon stick
Bring all the ingredients to boil for 1-2 minutes.
Let it cool down before drenching the ‘papos de anjo‘.
One minute brioche
10 minutes to prepare
20 minutes desperately waiting
1 minute to eat them!
One minute brioches
Makes 16:
300 g self-rising flour
100 g soft butter
150 g sugar
100 ml milk
2 egg yolks
1 egg
Dried cranberries
Pre-heat the oven to 180ºC.
Grease and flour 16 small brioche moulds.
Combine all the ingredients together.
Pour the mixture into the moulds and brush with egg or milk.
Bake for 20 minutes.
Serve while warm.
Looking for the lost marble
What could be more perfect than a marble cake than a marble cake over a marble stone… ?!…
That’s how I’ve spent my afternoon, on an unstoppable search on stone shops looking four the yin yang of our background, that looks lost in the middle of so many and so expensive samples!!!
The effort is always rewarded and our cause was embraced by a super employee that have offered all the choices…
More perfect than a marble cake over a marble stone, only a marble cake over a marble stone and a smile…
Thanks to everyone who takes their jobs as seriously as we do! 
Marble cake
Serves 8-10:
125 g soft butter
200 g sugar
4 eggs
100 ml whole milk
200 g self-rising flour
140 g chocolate
Pre-heat the oven to 180ºC.
Grease a 23 cms cake tin and sprinkle with flour.
Beat the butter and sugar together until white and light.
Add the egg yolks while mixing, then the milk.
Fold through the flour and whipped egg whites.
Divide the mixture between two bowls.
Melt the chocolate and pour into the mixture in one of the bowls.
Take 2 spoons and use them to dollop the chocolate and the plain cake mixes into the tin alternately.
Bake for 25-30 minutes.
Top with chantilly and melted chocolate.
Chantilly
200 ml cream, chilled
25 g icing sugar
vanilla sugar
Whip the cream.
Add sugar and whip until stiff.
Plum pie
At the sound of the last summer notes, plums make their return:
Fleshy, juicy, sweet, with a sour touch that repulse but addicts…
Plum pie
Dough:
125 g wheat flour
75g butter
50 g sugar
2 egg yolks
1 tsp yeast
Combine together all the ingredients with the butter.
Roll out the dough and line the pie pan.
Filling:
4-5 plums
50 g butter, melted
50 g sugar
2 eggs
A few drops of lemon juice
Pre-heat the oven to 180ºC.
Put the plums, peeled and sliced, in the pie shell.
Combine the remaining ingredients and pour the mixture over the plums.
Bake for 30-45 minutes.
You can brush the pie with a light coating of plum jelly.
Plum jelly:
250 g plum jam
2 gelatin sheets (4 g)
Bring the jam to medium heat without boiling.
Add the gelatin, previously hydrated, stirring constantly.
Use while hot.
A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
Search
Recent posts
Categories
- bread
- cakes, muffins and madeleines
- chocolate
- choux pastry
- cookies, biscuits and tuiles
- crepes, blinis and pancakes
- custards, fillings, sauces, and glazes
- decorations
- desserts, puddings and soufflés
- drinks
- fried doughs
- fruit desserts and jams
- ice creams and sorbets
- journal
- meringues
- mousses
- no eggs or dairy
- pastry dough
- petit-fours
- pies, tarts, tartelettes
- turrones and pralinés
