Pim pam plum…
I prepare dinner and a cake in a record time… pim pam plum…
Plum cake
Serves 12:
225 g butter, softened
225 g icing sugar
5 eggs
300 g wheat flour
5 g baking powder
50 ml rum
a pinch of salt
1/2 orange zest
35 g apricot
60 g pistachio
35 g dried blueberries
Pre-heat the oven to 180ºC.
Grease and flour a loaf pan.
Hydrate the chopped fruits in the rum and drip.
Whisk the sugar with the butter.
Add the eggs, one by one and combine well.
Add the fruits and the pistachio and the flour, folding gently with a rubber spatula.
Pour the batter into the loaf pan until 3/4 of its capacity.
Bake for 45 minutes, using a knife to make a lenghtwise cut at about half the time.
Plaisirs de Vivre
Our work has been published in the last issue of the canadian magazine Plaisirs de Vivre…
… our pleasure!…
(Merci Céline pour ton article!!)
“Everyone has his alcohol.”
The week has been intense, laborious and exhausting.
I split myself between the menu explanation, the mise en place rush and the service stress without time to breathe or non-cuisine related thinking.
At last the weekend condenses itself in two. It’s time for peace, relax and escape.
I drink a lot, until the exhaustion… I intoxicate my self with your presence.
“Everyone has his alcohol.”
Fernando Pessoa, Book of disquiet
Baileys’ tartelettes
Makes 24 (4,5cms diameter):
Crust:
150 g butter, softened
50 g sugar
250 g wheat flour
1 egg
a pinch of salt
Pre-heat the oven to 180ºC.
Grease and flour the tartelettes’ moulds.
Combine all the ingredients together in the stand mixer with the dough hook attachment.
Roll out the dough over a slightly floured worksurface.
Cut small circles and place them into the moulds.
Pinch the pastry’s sides and bottom with a fork, cover with parchment paper or aluminum foil and put on some ceramic pie weights (dried beans would work too).
Bake for 10-12 minutes or until golden brown.
Set aside.
Chocolate coating
Melt 200g of dark chocolate in a double-boiler.
Brush the inside of the tartelettes with the chocolate.
Refrigerate.
Baileys’ custard
100 ml Baileys
100 ml whole milk
20 g cornstarch
2 eggs
100 sugar
Gently dissolve the cornstarch with the milk.
Combine with all the remaining ingredients.
Bring to low heat until thick, stirring constantly.
Let it cool down for a while.
Fill the tartelettes with the custard.
Cookies and gracias!
I believe in feelings. I believe in people and in the graceful bonds between them.
Ricardo had exchanged his place with me in a lottery between some of the master students.
He let me be the sous-chef of Oriol Balaguer at Alimenta IB, while Ricardo will be helping out Carlos Valentí.
He knew what this mean to me and he had an immediate and spontaneous reaction that left me completely astonished and deeply touched.
I feel eternally grateful and doubly happy!
Cookies
Makes 60 (20g each):
300 g dark chocolate chips
150 g light brown sugar
2 eggs
450 g wheat flour
200 g melted butter, cold
16 g baking powder
a pinch of salt
vanilla sugar
Pre-heat the oven to 180ºC.
Line a baking sheet with parchment paper.
Combine eggs with sugar.
Fold in the flour sieved with the baking powder, salt and vanilla sugar.
Add the butter.
Add the chocolate chips and combine.
The dough must be fold just until all the ingredients are well combined.
Make small dough balls with the desired size and place them over the lined baking sheet, slightly spaced.
Bake until golden brown (15-20 minutes).
Amour et crème brulée
Weekend stretches itself in an enormous smile.
Everything is genuine, unique and perfect.
Ah, L’Amour…
Crème Brûlée
Serves 8 (170 ml ramekins):
1 l cream (35% fat)
2 vanilla beans
12 egg yolks
180 g sugar
Brown or granulated sugar to caramelize top.
In a medium-sized saucepan bring to boil over low heat the heavy cream combined with the vanilla beans and the vanilla beans’ seeds.
Remove from heat and let it rest for 15-30 minutes.
Remove vanilla beans.
Whisk the egg yolks with the sugar until thick.
Gently pour the cream over the egg mixture while stirring.
Bring to low heat until the mixture sticks t the back of a spoon.
The mixture shouldn’t boil (ideally it should be below 85ºC).
Remove from heat and pour the mixture into the ramekins.
Cover with film wrap and refrigerate overnight.
To serve put a thin layer of granulated or brown sugar atop each custard.and use a blow torch to caramelize it.
This should be a quick procedure to avoid the heating of the crème.
Ramekins could be refrigerated for 1 hour (maximum).
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
