We start this month of January with a very simple and quick recipe to make for Puff Pastry.
Yes yes. You read correctly. You can make this puff pastry in 15 minutes! So let's go.
For 500g of Puff Pastry, you need:
.240g of cold butter in bug cubes
.200g flour
.3g salt
.90ml of cold water
Preparing your puff pastry quick and easy:
1/ Put the bowl of your robot and the sheet (your robot's leaf-shaped tool) in the freezer for 15 minutes.
2/ In the bowl of your robot, put all the ingredients and mix for 1 minute.
3/ Form a rectangle of dough. The best is to let your dough rest for 15 minutes in the refrigerator before starting to lower it *.
4/ Fleurer* your work surface and roll out your dough into a rectangle about 45cm long and 15cm wide.
5/ Make your first round simple: fold over 1/3 of your dough (start at the top) then close by bringing the bottom of your dough. Turn your rectangle of dough 1/4 to the right. You have just completed your first simple trick.
6/ Flour the work surface and do this step again 4 times (no need for rest time).
7/ At the end of your 5 simple rounds, you can use your puff pastry right away or put it in the refrigerator until use.
To always have the Quick and Easy Puff Pastry Recipe, pin it on your boards Pinterest.
So that I can see your creations and share them, don't forget to put #amoureusedunetarteaucitron in your posts.
1/ Heat the cream with your vanilla pod cut in half lengthwise. Before boiling, turn off the heat, cover and let infuse for a minimum of 15 minutes. Remove the pod.
2/ Return to the heat, add the gelatin and pour the mixture, little by little, over your white chocolate.
3/ Pour in the cold cream, mix and set aside in the fridge.
4/ The next day, in a very cold tank, beat your Ganache with a mixer.
Store the glaze in the fridge. When using it, heat it in a bain-marie (about 30°) and use it on your dessert just unmolded. Do not be afraid of hot-cold contact. Your dessert will not melt 😉
1 / In the bowl of your robot, put all the white and 1/3 of sugar then beat fast power. When the mixture turns white, add the second third. Then the third.
2 / Your Meringue is ready when you get the famous bird's beak .
3 / Poach your meringues on a sheet of baking paper or Silpat then direction the hot oven for 2h at 257F
To always have on hand your French Meringue recipe , pin it on your boards Pinterest !
Share your photos with #amoureusedunetarteaucitron so that I can see your achievements
The Sponge cake recipe is essential for desserts, cakes… Make no mistake, despite its easy appearance, the Sponge cake requires patience and a good hand.
For a 24cm diameter circle (8 people), you will need:
.200g eggs
.125g sugar
.125g flour
How to bake my sponge cake?
1/ Preheat the oven 360F.
2/ In a bowl, put the eggs and the sugar. Prepare a bain-marie (be careful, the bottom of your bowl must not touch the water in the pan. Only steam is used). When the water begins to simmer, put in your bowl and start mixing, incorporating as much air as possible. Continue mixing until it reaches 50 degrees (122F)
3/ When the mixture reaches 50 degrees, transfer it to the tank of a robot, maximum power, until completely cooled (approx. 10 minutes).
4/ Meanwhile, sift your flour. Incorporate your flour in several batches, mixing very gently with a spatula.
5/ Put in a mold then go to the oven for about 25 minutes.
À la maison, on adore les Meringues mais surtout quant elles sont fondantes avec une petite note de citron jaune ou citron vert. Voici la Recette des Meringues Suisses.
L’avantage de cette recette, c’est que vous n’avez pas besoin d’attendre plus d’une heure avant de pouvoir croquer dans vos Meringues. En 30 minutes, tout est prêt !
It is one of the Basic Recipes essential in pastry making . It will be useful to you as well for desserts , tarts or choux .
I have tried several and this one is just perfect. Neither too sweet nor too thick. It is light with a hint of vanilla.
For a pie of 8-10 people / for about twenty puff pastries 'Choux':
. 50cl milk
.3 yolks
90g sugar
20g corn starch
30g flour
vanilla extract
Preparing your vanilla cream:
1/ Heat your milk with the vanilla extract (few drops to 1 little spoon)
2/ Meanwhile, in a bowl, whisk the yolks with the sugar then add the flour and the Corn starch.
3/ When your milk is hot, pour half over your yolk/sugar/flour mixture (the other half stays in the pan). Mix well then put everything back on the heat. Continue mixing until you get the famous "plop" (it feels like the cream is bursting in the pan)
4/ Put your cream in a dish. Stick your preparation with cling film (your plastic film must touch your cream). And on top, put blocks of ice. This will allow your pastry cream to cool faster and above all prevent the proliferation of bacteria.
5/ Before using your pastry cream, whisk it lightly.
English 
French