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.

Apple Tart with Salted caramel sauce

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Here is a new gourmet creation. And if you're a fan of apples and salted butter caramel, you ABSOLUTELY have to try this recipe!

 

Our Thin apple and caramel tart consists of a thin layer of Breton shortbread, thin slices of apple sautéed in salted butter caramel, all decorated with a vanilla white chocolate whipped ganache. For the decoration, I added cinnamon buttons that you will find on the site of Sacré Français.

 

For a tart for 6 servings:

1/ Prepare a Breton shortbread following this recipe HERE

2/ Cut using a mandolin or a very sharp knife, 2 nice apples. Fry the thin slices in a pan in 3 tablespoons of Salted Butter Caramel (find the recipe HERE)

With 2 other apples peeled and cut into pieces, make a compote: in a saucepan, put a little water, a tablespoon of sugar, the apple pieces and cook over low heat until the apples become melting. Mix and reserve.

3/ The day before, prepare whipped white chocolate vanilla ganache following this recipe HERE. Beat it cold on D-Day and put in a piping bag.

 

Assembling your Thin Apple Tart and Salted Butter Caramel:

4/ Place some apple compote on your Breton shortbread, avoiding the edges.

5/ Put your thin slices of apples and cover them with a little salted butter caramel.

6/ Poach your ganache 😉

Bon appétit,

 

To always have the recipe for The Apple Tart and Salted Butter Caramel,

pin it to your Pinterest boards 😉

tarte fine aux pommes et caramel

I love finding your achievements, don't forget to put #amoureusedunetareaucitron on your posts.

 

recette de la ganache montee chocolat blanc et vanille

White Chocolate Ganache with Vanilla

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This whipped ganache recipe is very simple and quick to make.

It is better to do it the day before.

For one Tart: 

.100g white chocolate(I use chocolate Callebaut)

.100g warmed whipped cream + 100g cold whipped cream

.2g gelatin

.1 vanilla bean from Sacré Français 

recette de la ganache montee chocolat blanc et vanille

Preparation of your Ganache:

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.

 

To always have the recipe for La Ganache Montée white chocolate vanilla at hand,

pin it to your Pinterest boards 😉

I love finding your achievements, don't forget to put #amoureusedunetareaucitron on your posts.

gelee de basilic

Basil Jelly

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If you are a fan of basil, this recipe is perfect for you.

You can use it with your tarts, cakes and salads.

 

You need: 

.80g lemon juice

.210g water

.50g sugar

.chopped basil (approx.20g)

.10g gelatin 

 

Preparation of your basil jelly:

Hydrate your gelatin sheets in a large volume of cold water. Squeeze them before use.

1/ In a saucepan, bring the lemon juice, water, sugar and basil to a boil.

2/ Turn off the heat and add the gelatin. Mix well.

3/ Strain through a sieve to remove a few basil leaves and put in pots or moulds.

4/ Reserve in the fridge or in the freezer.

 

And to always have the Basil Jelly Recipe on hand, pin it on your boards Pinterest !

So that I can see your creations, add #amoureusedunetarteaucitron

Bonne journée mes citrons.

Basil and Lemon tart

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We're starting the new school year with this new creation: The Lemon and Basil Tart.

For 6-8 people (diameter 20cm), you will need:

 

*Basil Lemon Cremeux:

  • .juice of 4 lemons + zestes
  • 160g of sugar
  • 5 leaves of basil
  • 200g of eggs
  • 3g of gelatine
  • 80g of butter

1/ D-2: Bring to the boil in a saucepan the lemon juice, the zest, the sugar and the basil leaves. Turn off the heat and leave to infuse for 24 hours.

2/ D-1: Preparation of your cream.

Rehydrate your gelatin sheets in cold water. Mix the lemon-basil mixture and strain. Return to heat in a saucepan. When it boils for the first time, turn off the heat and pour the mixture into the previously whipped eggs. Stir vigorously and return to medium heat. Continue mixing until the cream thickens.

Turn off the heat, wring out the gelatine sheets and incorporate them into the preparation, then add the cut butter into pieces. Mix for one minute then mix.

Leave your lemon basil cream to cool in a cool place (put cling film in direct contact with the cream to prevent a crust from forming).

3/ D-1: Shortbread Dough – find the recipe HERE

4/ D-Day: Roll out your dough and put it in your pie dish. Put it in the fridge for 30 minutes. Meanwhile, preheat your oven to 360F

When your oven is hot, bake your pie for about twenty minutes.

 

Assembly: cool your pie dough, whip your cream and put it in a piping bag. Poach your pie and set the scene!

To always have the Recipe for La Tarte Citron Basilic, 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.

à bientôt,

 

Camille.

recette rocher coco gluten free

Coconut Macarons - Gluten Free

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Here is a very simple and quick recipe to make when you have egg whites left in the fridge. Plus, it's gluten-free!

 

For about twenty coconut rocks, you will need:

.200g grated coconut

.200g sugar

.2 spoons of honey

.3 white eggs

 

How to prepare it? :

1/ Preheat the oven 360F

2/Put all the ingredients in a bowl, mix it and make little balls with your hands.

3/ Place the coconut balls on a sheet of parchment paper and go to the oven for 15 minutes.

 

Enjoy!

 

So that I can see your achievements, don't forget to put on your posts #amoureusedunetarteaucitron

And always have the Coco Rocks Recipe on hand,

épinglez-la sur vos tableaux Pinterest 😉

Le Paris-Brest

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Every time I bite into a Paris-Brest, I fall back into childhood.

I have in memory an image where I am in the kitchen with my little brother and he asks me to prepare one for him… What memories.

 

For around ten Paris-Brest, you will need:

  • 160g of homemade praline
  • cream mousseline: prepare your pastry cream (recipe on this link) then, off the heat, add 120g of butter and 160g of praline. Mix well and chill. When your cream is very cold, put it in the bowl of your food processor and add 125g of softened butter (soft butter). Blend at high speed. Put it in the fridge.
  • Choux pastry: find the recipe HERE Put your preparation in a piping bag.

 

Preparation for your Paris-Brest:

1/ On a baking sheet, put a sheet of parchment paper or a Silpat. Preheat your oven to 350F.

2/ Pocket your Paris-Brest. For this recipe, I used an 8cm diameter with a serrated nozzle.

3/ Glaze them with egg yolk and add a little homemade praline powder or slivered almonds.

4/ Mettre au four pendant 40 minutes environ. Attention, ne jamais ouvrir la porte du four pendant la cuisson 😉

 

Assembly of your Paris-Brest: 

1/ When your choux have cooled well, cut them in 2 parts.

2/ Pipe your praline mousseline cream. Put the hat back on your cabbage. Make way for decoration and especially for tasting!

Enjoy!

 

So that I can see your creations, add #amoureusedunetarteaucitron

on your posts 🙂

 

 

 

 

Canard Laqué à la Fraise

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Strawberry shortbread Duck is one of the recipes, easy-to-make, that your children will be able to find in Volume 2, The Mystery of the Yellow Dragon.

To solve the enigma of the Yellow Dragon, Tao and Capucine will have to go to Beijing to find their friend Bastien. Together, they will have to make this recipe to get a new clue and continue their foodies adventure.
 
Are you ready to help our two explorers?
Vidéo de la recette des Biscuits Canards Laqués à la fraise

Pavlova Mangue et Fruits de la Passion

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Aujourd’hui, je vous partage la recette de La Pavlova à la mangue et fruits de la passion.

Comme chaque dessert, il y a une histoire derrière cette recette…

Il y a 7 ans, j’ai eu la chance de faire un cours de pâtisserie avec le Chef Christophe Michalak.

Autant vous dire que j’étais sur un petit nuage. J’avais l’impression d’avoir 5 ans car j’étais hyper impressionnée et surtout,  je n’ai osé dire un mot !

Bien dommage quand j’y repense aujourd’hui, mais j’ai appris énormément de choses et cela m’avait conforté dans le projet que j’avais en tête : devenir pâtissière. Alors Merci Chef !

 

Bref, revenons à notre recette. Je peux vous l’assurer, ce dessert vous apportera de la légèreté après votre repas et fera voyager vos papilles.

 

Pour une Pavlova pour 6-8 personnes, il vous faudra :

  1. Meringue Suisse : 90g de blancs d’oeufs, 90g de sucre en poudre, 90g de sucre glace (attention, si vous faites votre propre sucre glace, n’oubliez pas d’ajouter un peu de Maïzena)
  2. Coulis de Mangue et Fruits de la passion : 200g de coulis de mangue, 50g de fruits de la passion, 3g de gélatine ou agar-agar, 50g de sucre, 1 pomme acidulée type Granny Smith, 1 citron vert.
  3.  Crème montée au mascarpone : 400g de crème liquide, 40g de mascarpone, 1 gousse de vanille, 20g de lait concentré

Meringue Suisse : dans la cuve de votre robot, mettre vos blancs avec 1/3 de sucre poudre et mettre sur puissance maximum. Quand votre mélange devient mousseux, incorporer le deuxième tiers. Puis le dernier tiers. Lorsque vous arrêtez votre robot, votre préparation doit être ferme et brillante.

Sur une plaque de four, déposer une feuille de Silpat (tapis silicone) ou feuilles de papier sulfurisé. Badigeonner au pinceau un peu d’huile. Disposer un cercle pâtissier et le cercler *(cf. Lexique) de papier sulfurisé huilé.

Mettre votre meringue dans une poche à douille et faire un colimasson. Avec le surplus de meringue, monter les paroies sur le cercle.

Direction le four chaud à 175 degrés pendant 25 minutes.

Coulis de Mangue et Fruits de la passion : je vous conseille de le faire la veille pour que les arômes se développent encore plus.

Utilisez des fruits frais plutôt que congelés.

Découper la mangue et mixer les morceaux. Dans une casserole, mettre votre coulis de mangue, avec les fruits de la passion, le sucre et la gélatine ou l’agar-agar (voir les différentes possibilités ci-dessous). Disposez dans un plat froid, mettre un film plastique collé sur votre préparation et laissez prendre 10 minutes au congélateur. Sortir du congélateur, mélanger et incorporer des petits dés de pomme et les zestes d’un citron vert. Remettre votre film plastique et direction le frigo.

Astuce : Si vous utilisez de l’agar-agar, incorporez-la maintenant et ne faites pas bouillir votre préparation.

                 Si vous utilisez de la gélatine en poudre : mélangez-la avec un peu de sucre. Faites bouillir votre préparation mangue fruit de la passion, coupez le feu et incroporez la gélatine tout en mélangeant énergiquement.

                 Si vous utilisez de la gélatine en feuilles : réhydrtaez vos feuilles dans de l’eau froide 10 minutes avant de l’incorporer dans votre préparation (suivre les étapes de la gélatine en poudre).

 

Crème montée au mascarpone :

Mettre votre matériel (cuve et fouet) au frigo au moins 10 minutes avant de l’utiliser.

Dans une cuve bien froide, mettre votre crème liquide, le mascarpone, les graines de vanille et le lait concentré. Mélanger jusqu’à ce que votre melange devienne crémeux. Mettre ensuite dans une poche à douille.

 

 

MONTAGE DE VOTRE PAVLOVA MANGUE FRUIT DE LA PASSION :

1/ Disposer une partie de la crème mascarpone sur le fond de la meringue.

2/ Ajouter le mélnage Mangue-fruits de la passion-pomme-citron vert.

3/ Recouvrir de crème puis place à la décoration.

4/ Mettre au frais et sortir 10 minutes avant de servir.

 

Pour toujours avoir sous la main la recette de la Pavlova à la Mangue et Fruits de la Passion, épinglez-la sur vos tableaux Pinterest.

I love seeing your achievements, don't forget the #amoureusedunetarteaucitron so that I can find you more easily

 

 

Pepsy Raspberry Insert

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This recipe based on raspberries is perfect for inserts in your desserts, with your macaroons /strong> or on small cookies. And in addition, it is very simple to make.

 

For 400g of Pepsy Raspberries, you need:

.400g of fresh raspberries

.50g of sugar

.3g of gelatine

 

Preparation of your insert:

 

1/ Mix your raspberries, pass through a sieve and collect the juice. Do not throw away the pulp, you can use it to make delicious fruit jellies.

2/ In a saucepan, bring the raspberry juice and sugar to boil.

3/ Away from the heat, add your gelatin and put in the mixer. Put in a dish or in molds if you want to give a shape to your insert.