Chocolate and Pear tart

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Here is a very comforting recipe with the upcoming arrival of winter:

Chocolate and Pear tart

 

What is the 'Minority Spice'?

I discovered this spice at Sacré Français Epices. The minority spice, or wild Clausena, is native to the Hanoi region. It has a tangy taste with notes of smoked citrus fruit and eucalyptus.

It is very interesting in this recipe because it will enhance your pear compote.

For a tart for 6 servings: 

. chocolate sweet pastry: find the recipe HERE

. pear compote: 5 beautiful sweet pears, 1 vanilla pod and 3 minority spice berries

. dark chocolate ganache : 200g Callebault dark chocolate, 200g liquid cream (100g hot, 100g cold)

. decoration: 2-3 pears, syrup (same weight in water and powdered sugar)

 

Preparation of the Chocolate and Pear Tart:

1/ The day before: – prepare your chocolate sweet pastry. Keep it cool, spread between two sheets of parchment paper.

– also prepare the pear compote. You must peel and cut the pears into cubes, put them in a saucepan with a tablespoon of sugar then 3 crushed berries with minority spice (score the berries before putting them with the pears to release their aromas). Let cook until the pears are soft. Turn off the heat and leave to infuse overnight.

– make your candied pear slices: using a mandolin, cut thin slices of pears then cook them in a base of syrup for 15 minutes. Leave to infuse overnight.

2/ The D-Day:

– place the pear slices on a sheet of baking paper and head to the oven for 1 hour at 100F. Reserve.

– cook your tart shell.

– remove the berries and lightly blend the pears.

– prepare the ganache: in a saucepan, melt 200g of dark chocolate with 100g of liquid cream. Remove from the heat, then add the cold cream. Cover to contact.

– when your tart base is completely cooled, add the pear compote, then the chocolate ganache. Refrigerate your tart and wait for the ganache to harden before adding the candied pear slices.

Bon appétit !

 

J’adore découvrir vos réalisations. Ajoutez #amoureusedunetarteaucitron pour que je puisse les voir 😉 et pour toujours avoir la recette de La Tarte Chocolat Poire sous la main, épinglez-la à vos tableaux Pinterest !

Podcast Des Elles en Cuisine

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Lors de nos vacances d’été,  mon amie Cheffe, Stéphanie Bottreau, m’a accueillie à son micro pour son délicieux Podcast, Des Elles en Cuisine (à dévorer sur toutes les plateformes d’écoute).

Des Elles en Cuisine, c’est un Podcast au féminin pour mettre en voix les femmes qui font la Gastronomie en Nouvelle Aquitaine et ailleurs.

Je me rappelle encore quand j’écoutais les premiers épisodes du Podacst, en voiture, à Shanghai. Et au fond de moi, je me disais « Mais qu’est ce que j’aimerais échanger avec Stéphanie sur son podcast ! »

5 ans plus tard, c’est chose faite et j’en suis ravie !

On a parlé de pâtisserie, de mes débuts d’autrice jeunesse, de la passion dévorante de mes enfants pour les livres et de la vie de famille à l’étranger. Et il y a même un petit indice sur la sortie d’un prochain livre 😉

Je ne vous en dis pas plus et vous laisse avec la douce voix de Stéphanie.

https://open.spotify.com/episode/1ivm3P5H1Xd8e6SqaXk0Eo?si=1faf79e4b6a542cd

Bonne écoute ! J’ai hâte d’avoir vos retours.

Chocolate Eclairs with Sobashio (buckwheat)

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Today I’m sharing with you a delicious recipe:

Chocolate Eclairs, whipped cream and Sobashio seeds

eclair chocolat

For around 10 Eclairs:

Pâte à choux: the recipe is HERE

Find the recipe for choux pastry with the Thermomix at the bottom of the article.

Light chocolate pastry cream: the recipe is HERE

Whipped cream: 400 ml of liquid cream (mini. 35% fat), 40g of icing sugar

Sobashio Seeds by Sacré français

Sobashio is a mixture of roasted buckwheat seeds with a touch of salt. I especially love this mixture with chocolate.

 

Preparation:

 

1/The day before, prepare your pastry cream according to the next recipe.

2/ Vous pouvez préparer votre pâte à choux le jour J ou bien 1-2 jours avant et la laisser reposer au réfrigérateur. Lorsque votre pâte à choux est prête, pocher* les choux sur une plaque (j’utilise une douille cannelé 16mm), les dorer avec du jaune d’oeufs et mettre au four chaud à 175′ pendant 40-45 minutes. ATTENTION A NE JAMAIS OUVRIR LA PORTE DU FOUR 😉

3/ When your choices have cooled, make 2-3 holes using a nozzle or the tip of a knife.

4/ Pipe the chocolate pastry cream (be generous ;))

5/ Preparation of the whipped cream: in a very cold bowl (bowl), pour the cream then beat at medium speed. Add the icing sugar in three batches and put on high power.

6/ Decorate the éclairs with the whipped cream and sprinkle with Sobashio seeds.

Bon appétit mes citrons,

 

To easily find your recipe, don't hesitate to pin it on your Pinterest .

I love discovering your creations. Add #amoureusedunetarteaucitron so I can see them 😉

recette thermomix

For the Thermomix choux pastry recipe:

The ingredients are HERE

In the Thermomix bowl, put the water the butter the sugar and the pinch of salt then select 5 minutes / 100 degrees / speed 1
Then add sifted flour* and mix 20 seconds speed 4 without the cup

Do this step again, 20 seconds speed 4

Wait about 10 minutes for the dough to cool, then mix again 1 minute 30 speed 5 and add the eggs one after the other (3 eggs).
Make the choux and head to a hot oven at 350F degrees for 40-45 minutes.
tarte pomme rosace

Apple Tart

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Dear foodies,

After the recipe of the Papé's Apple Pie, I suggest you make one with a sweet shortcrust pastry.

tarte pommes rosace

For 6-8 servings:

.3-4 big red apples

.1 jar of apple sauce

.shortcrust pastry, the recipe is HERE

 

Preparation of your Apple Pie:

Preheat the oven 350F

1/ Make the shortcrust pastry according to the recipe above. Roll out the dough and put it in a mold.

2/ Make heat to white* for about fifteen minutes.

Meanwhile, wash the apples and cut them into thin slices.

3/ Remove the mold from the oven, spread the apple compote then arrange the apple slices in a rosette. Sprinkle with a little brown sugar

4/ Head to the oven for about fifteen minutes.

 

Enjoy!

 

Don't forget to put #amoureusedunetarteaucitron on your posts so that we can share this delicacy together!

And to always have the Recipe for Shortcrust Apple Tart on hand, pin it on your Pinterest boards.

 

tarte pomme rosace

recette marmelade citron

Lemon Marmalade

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Dear foodies,

What better way to give this back to school a boost than a gourmet and refreshing recipe with lemon

Just tested, I share with you the recipe of:

Lemon Marmalade

Ingredients: 

.500g lemons, peeled, seeded and cut into pieces

.500g of jam sugar or classic white sugar

 

Preparation of your Marmalade: 

1/ In a bowl, mix the lemons and sugar.

2/ Put in a saucepan and cook for about twenty minutes over low heat.

Meanwhile, put a small spoon in the refrigerator (it will be used to test the gelling)

After about twenty minutes, take the spoon out of the fridge and dip it in the marmalade. The marmalade is ready if it does not run from the teaspoon. If this is not the case, you can cook again for ten minutes.

3/ When the marmalade is cooked, pour it into the jam jars. Close the jars and turn them upside down to release the air. Wait for the jars to cool down to put them back in place.

 

Enjoy!

Easter Biscuits

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Voici une idée de recette à faire (ou non) avec les enfants pour Pâques 😉

Les Biscuits de Pâques

Pour une quinzaine de biscuits de Pâques, il vous faudra :

  • 1 pâte à sablée : La recette est ICI
  • le glaçage : pour 2 biscuits, mélanger dans un pot 2 cuillères à soupe de sucre glace avec un peu de colorant en poudre naturel (j’utilise ceux-ci ) Ajouter un tout petit peu d’eau. La consistance ne doit pas être trop liquide.
  • pour le pas à pas de la décoration, rendez-vous sur mon compte Instagram dans les reels

J’adore voir vos réalisations, n’oubliez pas d’ajouter #amoureusedunetarteaucitron

à vos posts.

Pour toujours avoir la recette des Bsicuits de Pâques sous la main, épinglez-la sur vos tableaux Pinterest.

à bientôt,

dorer fonds de tarte

How can I have a nice color on my pie shells?

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Today, a little trick to always have pretty golden tart shells.

dorure fond de tarte

You need:

.1 egg yolk

.3 spoons of whipped cream

 

1/ First, heat your pie shells for 12 minutes at 360F.

Take them out of the oven and cool them on a wire rack.

 

2/ Meanwhile, mix 1 egg yolk with 3 tablespoons of whipped cream.

3/ Unmold the pie shells and, using a brush, brush the outside. Return to the oven until you reach the desired color (approx. 10-15 minutes).

 

see you soon,

 

To always have the recipe on hand, pin it on your boards Pinterest .

frida cake

Frida Cake

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Dear foodies,

Here is a Birthday Cake that will have its effect on the table of your guests!

You can make Frida Cake all year round and play with seasonal flowers and fruits.

 

For a cake for 12-15 people (mold diameter 20 cm, height 8 cm): 

. chocolate cake base: 300g chocolate, 300g butter, 300g flour, 15g yeast, 300g sugar, 6 eggs.

. season fruits 

. vanilla whipped cream for the inside of the cake: 1 teaspoon of powdered vanilla (or 1 vanilla pod), 300g liquid cream, 30g icing sugar

. mascarpone glaze: 450g mascarpone, 18cl whipped cream, 120g sugar

. decoration: melted chocolate, flowers and seasonal fruits

 

How to prepare my Frida Cake?

1/ The day before, prepare the cake. Preheat the oven to 175′. In a saucepan, melt the chocolate and the butter.

2/ In a bowl, beat the egg yolks with the sugar. Gradually add the sifted flour and the yeast. Whip the egg whites.

3/ Pour in the chocolate-butter mixture. Then, using a spatula, delicately incorporate your egg whites.

4/ Pour the preparation into a mold and head for the hot oven for 45 minutes- 1 hour.

5/ Leave to cool on a wire rack then cover with plastic wrap. Put it in the refrigerator until the next day.

6/ D-Day: Preparation of the cream, icing and assembly of the cake

Vanilla whipped cream – In the bowl, very cold, of the food processor, whisk your liquid cream at high speed (add your spoonful of vanilla powder beforehand). When it begins to thicken, gradually add the icing sugar. Put your cream in a piping bag. Keep a little that you can color to make the collar and the outline of the cake with a smaller tip.

Mascarpone icing – Put the mascarpone in the very cold bowl of a food processor and add the cream. When the mixture thickens, gradually add the sugar.

Assembling the Frida Cake – Cut widthwise 3 discs of chocolate cake.

On the first disk, poach 2 rounds of whipped vanilla cream, starting from the outside. Then add, in the centre, the fruit in pieces (if they are mangoes, strawberries, apricots…) or whole for raspberries for example.

Place a second disc of cake on top, then do as the previous step.

Finish with the third disc.

Now for the icing. It will be done in 2 or 3 steps depending on the more or less smooth effect you want to give to your Frida cake.

First, using a spatula, spread the mascarpone frosting. It's best to start with the top of the cake and then the sides.

Put in the freezer for 30 minutes. Add more icing, then go to the freezer.

Tip for a smooth effect: dip your spatula in hot water, wipe and smooth your icing just after freezing.

 

For decoration, melt some chocolate and draw a face. Be careful, if you are not using edible flowers, never place the flowers directly on the cake. Before this step, put plastic wrap or sugar paste where you want to place the flowers.

In order to see your achievements, don't forget to put

#amoureusedunetarteaucitron on your posts !

To always have the Frida Cake recipe at hand,

épinglez-la sur vos tableaux Pinterest 😉

video moon whoopies cake

Les Moon Whoopies Cake – Le Mystère du Dragon Jaune

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During their vacation on Chongming Island in Shanghai, Tao and Capucine discovered The Legend of the Yellow Dragon.

With their friends, they will have to make different recipes to discover clues that will lead them to the Dragon's egg.

Will they succeed in finding the egg and thus prevent the world from turning gray?

 

Here is the second recipe they will make: Moon Whoopies Cake.

Find the recipe and ingredients on page 39 of your book The Mystery of the Yellow Dragon . The English version will come soon.

 

And here is the audio episode linked to the Moon Whoopies Cake recipe:

En Français :

In English:

 

Enjoy and do not hesitate to send us the photos of your dish!

 

To order your book, The Mystery of the Yellow Dragon, go to Shop.

Apple Tart and sugar cream

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Do you know Apple tart with sugarcream ?

A subtle blend of fondant apples linked to the crunchiness of the crumble.

For 6 servings:

. a shortcrust pastry, the recipe can be found HERE

. sugar cream: 80ml cream, 95g sugar, 85g brown sugar, 1 teaspoon vanilla powder, 5g butter

. .4 apples + 30g of butter

. crumble : 50g butter, 100g light brown sugar, 100g flour

 

Preparing your apple tart:

1/ Prepare your shortcrust pastry and blind-bake it for 15 minutes

2/ For the sugar cream, put all your ingredients in a saucepan and bring to the boil. When boiling, reduce the heat and simmer for 8 minutes.

3/ Meanwhile, peel the apples and cut them into slices.

Fry them in the pan with butter. When they are melting, add the sugar mixture to the cream.

4/ Prepare the crumble by mixing all the ingredients.

5/ Place the apples on your cooked pie shell, add the crumble and put back in the oven for 30 minutes at 360F.

 

 

In order to see your achievements, don't forget to put

#amoureusedunetarteaucitron on your posts !

To always have the recipe for The Apple Tart and sugarcream,

épinglez-la sur vos tableaux Pinterest 😉