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.
. 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.
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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.
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To always have the recipe for Lemon-Basil Tartlets at hand,
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?
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.
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 !
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Pour toujours avoir la recette des Macarons Vanille Framboise sous la main, épinglez-la sur vos tableaux Pinterest 😉
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.
. 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.
. For the salted butter caramel: I invite you to follow THIS RECIPE.