Weekend stretches itself in an enormous smile.
Everything is genuine, unique and perfect.
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).
“[Die slowly] He who becomes the slave of habit,
who follows the same routes every day (…)”
…today I’m heading to South America…
This is a typical dessert from Chile.
In Argentine it’s called Rogel and is usually topped with meringue.
Hojarasca con Manjar
225 g wheat flour
60 g butter, melted and cold
60 g white wine
4 egg yolk
Pre-heat the oven to 200ºC.
Line a baking sheet with parchment paper.
Combine all the ingredients until smooth.
Refrigerate for 10 minutes.
Roll out the dough over a lightly floured worksurface to 1mm thick.
Cut the dough with the desired shape and size.
Pinch the pastry with a fork and bake for 5 minutes or until light brown.
Dulce de leche (traditional way)
1 vanilla bean (seeds)
½ tsp baking soda
On a heavy-bottomed pan bring the milk, vanilla bean and sugar to boil until sugar dissolves itself.
Add the baking soda and keep boiling.
When the mixture starts to thicken, stir constantly.
Stir ocasionally for 3 hours until it reduces its volume and get a brown tone.
Remove from heat and stir until cold.
Dulce de leche (simpler way)
1 condensed milk can
Place the can totally immersed in water on a pan.
Bring to boil over high heat.
Reduce to low heat and keep boiling for 3 1/2 hours.
Add water as needed.
Open the can when completely cold (very important!).
You can also use a pressure cooker.
230g egg whites
a pinch of salt
Combine 340g of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.
Continue cooking without stirring, until the mixture reaches the soft ball stage (116ºC).
Place the egg whites and salt in the bowl of an electric mixer fitted with a wire whip attachment and whip the whites on medium speed until frothy.
Gradually add the remaining 110g sugar and beat the meringue to medium peaks.
Add the syrup to the meringue in a slow and steady stream while whipping on medium speed.
Whip on high speed to stiff peaks. Continue to beat until completely cold.
Spread generously the dulce de leche over a pastry layer (it’s easier if you heat the dulce the leche to avoid breaking the pastry).
Place another pastry layer on top and repeat this operation as many times as you want.
Top with the meringue. Use a torch to brown the meringue.
Vibrant, feminine and ardent…
A Red velvet cake is a type of rich and sweet cake, with a distinctive dark red to bright red or red-brown color. It is very popular in the Southern United States.
1/4 cup red food coloring
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
2 large eggs, at room temperature
2 1/4 cups cake flour
1 cup buttermilk
1 tsp salt
1 tsp apple cider vinegar
1 tsp baking soda
Red Velvet Icing:
2 cups milk
3/8 cup all-purpose flour
4 sticks unsalted butter, cold
2 cups sugar
2 tsp vanilla extract
Preheat oven to 350°F (175°C). Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper.
In a small bowl, whisk together until well combined the food coloring, cocoa powder, and vanilla. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very fluffy, about 4 to 5 minutes. Add in the eggs one at a time. Add the flour in three parts, alternating with the buttermilk, beating well after each addition. Add in the salt. Beat in the cocoa mixture until thoroughly incorporated. In a small bowl, mix together the vinegar and baking soda. Add to the batter at the end, making sure to mix well.
Divide the batter among the prepared pans. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. When cake has cooled, ice between the layers, then ice top and sides of cake with Red Velvet Icing.
In a heavy-bottomed saucepan, whisk to combine the milk and flour. Stir constantly over medium-high heat until smooth and thick (anywhere from 12 to 18 minutes). Let the mixture cool for at least 50 minutes. When cool, remove the “skin” that has formed at the top and discard.
While mixture is cooling, on the medium-high speed of an electric mixer, beat the butter and sugar until quite fluffy, about 4 to 5 minutes. Add in the vanilla extract and mix thoroughly. Incorporate the cooled milk mixture in thirds, beating well after each addition.
Source: Jennifer Appel
Raw chestnuts, roasted chestnuts, boiled chestnuts, frozen chestnuts, chestnut soup, chestnut mousse, chestnut bavaroise, chestnut cake, chestnut bread, chestnut custard, chestnut macarron, marron glacé, chestnut pudding, chestnut cookies… chestnut fingers…
I just loooove chestnuts!
90 g butter
150 g sugar
120 g eggs
175 g wheat flour, sieved
15 g baking powder
50 g milk
Pre-heat the oven to 180ºC.
Grease and flour a rectangular pan (30x15x10cm).
Whisk butter and sugar until white.
Add the eggs (one by one) while mixing.
Fold in the flour and baking powder.
Add the milk and combine until smooth.
Bake for 30-40 minutes.
Let it cool down.
Cut in 7.5×1.5×1 cm rectangles.
100 g sugar
100 ml water
2 g soluble coffee
Bring the water and sugar to boil to dissolve the sugar.
Remove from heat and dissolve the coffee.
With a brush soak the cake rectangles.
120 g chestnuts
120 ml cream
50 g icing sugar
½ vanilla bean
100 ml milk
With a sharp knife, make a cross-cut across the flat side of the chestnuts, like an X.
Add the chestnuts to a pot of boiling water.
Reduce heat and simmer for for 15-25 minutes minutes, or until tender, and remove pot from heat.
In a pan over low heat bring to boil the chestnuts, half of the cream, milk and vanilla bean until all the liquid evaporates.
Remove from heat, take out the vanilla bean and combine with the remaining cream and icing sugar until smooth.
Place in a pastry bag with a round tip (14).
Place the cake rectangles over a pastry rack.
With the pastry bag make chestnut cylinders lenghtwise on top of the cake rectangles.
Pour the chocolate glaze over the cake.
Refrigerate or freeze, depending on your needs.
Decorate with chestnut purée and boiled chestnuts.
It’s cold… a moisty cold forced into the soul through the skin.
Streets wear woollen hats and scarves and fill themselves with an icy rush…
I remain here, in the inviting shelter of my kitchen’s warmth.
Small, inviting, provocative… my Sachertorte!
Flourless chocolate cake:
175 g egg whites
60 g sugar
2 egg yolks
35 g butter, softened
140 g chocolate, finely chopped
Pre-heat the oven at 210ºC.
Grease and line with parchment paper a rectangular baking pan.
Melt the chocolate in a double-boiler (or in the microwave at medium power stirring each 20 seconds).
Combine butter with chocolate. Set aside.
Whisk the egg yolks. Set aside.
Whisk the egg whites and add sugar until firm peaks form (meringue).
Gently fold in, with a spatula, the egg yolks into the meringue.
Combine well with the chocolate and butter mixture.
Bake for 7 minutes.
175 ml water
125 g sugar
100 ml cream
25 g corn syrup
62.5 g cocoa
4 gelatin sheets
Bring the water, sugar, cream and corn syrup to boil until 105ºC.
Remove from heat.
Add the gelatin sheets (previously hydrated and drained) and mix to dissolve.
Let it cool down for a while and add the cocoa.
Use while warm.
Cut the cake horizontally in four layers.
Spread the jelly between layers.
Transfer the cake to a wire rack.
Pour all of the warm chocolate glaze on top of the cake.
Cool until the glaze is barely set, then transfer the cake to a serving plate.
To serve, slice with a sharp knife dipped into hot water.
Decorate with apricot and chocolate.
Flourless chocolate cake based on an original recipe by Paco Torreblanca