Biscuits de Pâques

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?

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

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

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

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 😉


Number Cake Vanille Framboise et Macarons

Voici une idée de gâteau d’anniversaire pour un/une enfant de 8 ans :

Number Cake vanille framboise et macarons

Pour un Number cake pour environ 12 personnes, il vous faut réaliser :

. une pâte sablée selon cette RECETTE ( multiplier par 1.5 les quantités. Il vous faut réaliser 2 chiffres 8)

.des macarons, la recette est ICI

. une crème montée à la vanille : 40cl de crème liquide bien froide, 40g de sucre glace et 2 cuillères à café de vanille en poudre ( ou deux gousses de vanille)

. des framboises et fleurs comestibles pour la décoration

 

Préparation de votre Number Cake :

1/ Préparer la veille votre pâte sablée et conservez-là entre 2 feuilles de papier cuisson au réfrigérateur.

La veille ou 2 jours avant, il faudra préparer les macarons framboises.

2/ Le jour J, étaler la pâte et détailler deux chiffres 8.

Mettre au four chaud, à 160′, jusqu’à coloration.

3/ Battre votre crème dans la cuve bien froide de votre robot. Lorsque la crème commence à épaissir, ajouter petit à petit le sucre glace et la vanille en poudre. Réservez dans une poche à douille.

 

Montage de votre Number Cake :

4/ Sur le premier chiffre huit, pocher votre crème montée et ajouter des framboises.

5/ Recouvrir du deuxième chiffre huit. Continuer de pocher votre crème, puis ajouter des framboises, des fleurs et des macarons 😉

 

Et voilà,

 

 

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

#amoureusedunetarteaucitron on your posts !

 

Pour toujours avoir la recette du Number Cake 8 sous la main,

épinglez-la sur vos tableaux Pinterest 😉

 


tartelette citron basilic

Lemon Tart with basil jelly

Pour la Saint-Valentin, j’ai eu envie d’associer l’acidité du citron avec le basilic. Le tout réhaussé par une touche de framboise bien pepsy.

Ready?

For 8 individual tarts, you need:

. Sweet pastry: the recipe is HERE

. Creamy lemon: the recipe is HERE

. Pepsy framboise : c’est ICI aussi

. Basil jelly: 80g lemon juice, 210g water, 50g sugar, 20g chopped basil, 10g gelatin

.White Candy Melt

Preparation:

1/ The day before to 2 days before, start preparing the sweet dough, the creamy, the raspberry pepsy and the basil jelly.

For the jelly: in a saucepan, boil the lemon juice, water, sugar and chopped basil. Leave to infuse for 15 minutes. Remove the basil and boil again. Turn off the heat and add the gelatin. Reserve in a dish.

2/ For your chocolate hearts: melt the candy melt (if you don't have Candy Melt, you can use white chocolate. Be careful to temper your chocolate before using it.) Spread the Candy thinly enough Melt in your hearts. Let set and unmold.

3/ Assembling your tarts:

When your pie bases are cooked and cooled, place a little basil jelly on the bottom.

Cover with lemon cream.

Pour a little raspberry into your white chocolate heart

and add some rose petals for decoration.

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

#amoureusedunetarteaucitron on your posts !

To always have the recipe for Lemon-Basil Tartlets at hand,

épinglez-la sur vos tableaux Pinterest 😉

tartelette citron basilic


Macaroons with vanilla and raspberry

The Macaroons. A sweetness that we love but at the same time that we dare not venture to achieve.

It's too bad. With a little practice and patience, this Softness will delight young and old alike!

A hint of history: This dessert was born in the Middle Ages, in the Middle East.

It was not until the Renaissance and Catherine de Medici to taste macaroons in France. There are also different types of Macaroons depending on the country and region.

In the 19th century, the famous Macaron de Paris was born with a heart of buttercream or jam. The different colors of the shells and multiple flavors appeared during the 20th century.

 

With this mild weather, nothing like a recipe for

Vanilla and raspberry macaroons, what do you think?

recette macaron vanille framboise

Tip: It is best to leave your filled macaroons in the fridge for 24 hours before eating.

 

For 40 macaroons (80 shells), you will need: ( you can do this step in advance and put the shells in the freezer. Then, garnish them directly with cream when they come out of the freezer and leave in the fridge for 24 hours before tasting.)

.Shells: 250g powdered almonds

                    250g icing sugar

                    100g white eggs

.Italian meringue:100g white eggs

                                             80g water + 250g sugar

.Vanilla whipped cream: 250g of liquid cream

                                                   2 little spoons of vanilla powder

    40 framboises fraîches

 

1/ Prepare the Italian meringue according to the next recipe.

2/ Sift* together the almonds and the icing sugar and pour into a bowl.

3/ Add the egg whites to the horn or spatula.

4/ Macaronnage: Add 1/3 of Italian meringue to the spatula, energetically. Then the rest gently. You should get a smooth and runny texture.

5/ Poach the shells of the macaroons and leave to dry for at least 30 minutes to 1 hour before cooking them.

recette macaron vanille framboise

Option: you can decorate every other shell with a cookie cutter and food coloring/powder.

 

6/ Put in hot oven at 284F for 12 minutes.

7/ In the tank of your food processor, put your liquid cream with the vanilla and head to the fridge for 15-30 minutes or the freezer for 15 minutes.

8/ Whisk the cream to maximum strength and reserve in a piping bag.

 

Assembly of your macaroons: 

9/ Place a raspberry on the inside of a shell then cover with cream, then the second shell.

À table !

 

In order to see your achievements, don't forget to put #amoureusedunetarteaucitron on your posts!

Pour toujours avoir la recette des Macarons Vanille Framboise sous la main, épinglez-la sur vos tableaux Pinterest 😉


tarte tatin recette

Tarte Tatin

Incroyable mais vrai, je ne m’étais jamais lancée dans la réalisation d’une Tarte Tatin 😉

It's done ! And I share with you my recipe, which I hope will take you back to childhood with each bite of these gourmet and caramelized apples. To add even more delicacy, accompany your Tarte Tatin with a whipped cream with Salted Butter Caramel.

For 6 servings:

.5 little apples

. puff pastry ( You will find the Quick and Easy Puff Pastry Recipe HERE )

. Liquid caramel: 200g sugar, 225g lukewarm water

. caramel beurre salé (La Recette est ICI ). Vous n’aurez besoin que de la moitié de votre pot de caramel. Le reste peut être dégusté à la petite cuillère 🙂

.150g whipping cream

.15g icing sugar (optional)

 

Preparing your Tarte Tatin: 

1/ The day before: preparation of the liquid caramel, the caramelized apples, the puff pastry (possibility of making puff pastry a day before) and salted butter caramel (you can make it a few days before and keep it in the fridge).

. Liquid caramel: make a dry caramel by putting the sugar in a saucepan. When the sugar has disappeared and your caramel is a nice shade, deglaze with lukewarm water. Take it easy, as the chemical reaction between these two liquids is "big bubbles". Continue to mix with a silicone whisk until the caramel pieces are completely dissolved. Turn off the heat and set aside.

.For the apples: peel them and, if possible, use an apple corer to remove the core. Then cut into 4 wedges. Arrange them in a dish and cover them with liquid caramel. Close your dish tightly with aluminum foil. Head to the hot oven at 356F′ for 45 minutes-one hour.

Your apples should be mellow and well coloured. Leave them overnight in the dish (keeping the aluminum foil on top), in the refrigerator.

. For the puff pastry: make your dough then roll it out. Make a 22cm circle and leave to rest for one hour in the refrigerator before cooking. Bake your dough in a hot oven at 320F for 20 minutes. Take it out of the oven and raise the temperature to 410F. When the oven has reached the temperature of 410F sprinkle your pie with icing sugar and bake for 5 minutes to obtain a nice caramelization. Set aside.

pate feuilletee rapide et facile

. For the salted butter caramel: I invite you to follow THIS RECIPE.

Photo de Angele J sur Pexels.com

 

2/ D-Day: preparation of the whipped cream with salted butter caramel and assembly of your tart

. Sortir les pommes du réfrigérateur et les égoutter sur une grille. Gardez le surplus de caramel liquide pour une prochaine recette 😉

. For the cream: pour the cream into the tank of your food processor and chill for at least 15 minutes (you can put your tank with the cream in the freezer to save time).

Beat the cream with a mixer, speed fast, and gradually add the salted butter caramel. If the cream is not sweet enough for your taste, add 15 g of icing sugar.

. Ready for assembly: on your puff pastry, place the apples. Accompany your tarte with a small pot of whipped cream with salted butter caramel and enjoy!

 

tarte tatin recette

 

In order to see your achievements, don't forget to put #amoureusedunetarteaucitron on your posts!

Pour toujours avoir la recette de la Tarte Tatin sous la main, épinglez-la sur vos tableaux Pinterest 😉


Les Baos à la Violette – Le Mystère du Dragon Jaune

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?

 

Voici la première recette qu’ils vont réaliser : Les Baos à la violette.

À l’origine, les Baos sont des petits pains farcis et cuits à la vapeur dans de jolis paniers de bambou.

Retrouve la recette et les ingrédients à la page 36 de ton livre Le Mystère du Dragon Jaune.

Bonne chance et bonne cuisine,

 

Découvre, dans la vidéo ci-dessous, le premier épisode audio du Mystère du Dragon Jaune.

 

Pour commander ton livre, rendez-vous dans notre Boutique 😉