Chocolate royal gateau

Chocolate royal gateau
 
Author:
Makes: 6-8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sponge base
  • 2 egg whites
  • 18 gr sugar
  • 2 egg yolks
  • 32 gr white sugar
  • 40 gr flour
  • 10 gr corn flour
  • 1 gr salt
Crunchy layer
  • 100 gr cookies
  • 25 gr pure or milk chocolate
  • 40 gr chocolate spread
Chocolate mousse
  • 165 gr pure chocolate
  • 4 egg yolks
  • 40 gr white sugar
  • 26 gr water
  • 240 gr double cream
Instructions
Sponge base
  1. Preheat the oven to 180 °C and line the tray with baking paper. Whisk in a clean and fat-free bowl the egg whites to stiff peaks adding their sugar gradually. Whisk in another bowl the egg yolks and their sugar until pale and fluffy. Mix and sieve the flour and corn flour and salt.
  2. Fold gradually and carefully first the egg yolks into the egg whites and then the flours and salt. Spread on the prepared tray about a cm thick and bake at 180 °C for 10 min or until golden brown and fully cooked. Remove from the tin on a rack, and allow to cool.
Crunchy layer
  1. Crumble the cookies of your choice. Melt the chocolate and chocolate spread in a bowl over a pot with hot water (au bain marie). Mix in the cookie crumble.
  2. Cut out the sponge a disc that fits snugly in the springform pan to make the base layer. Spread the crunchy cookie mix evenly on top, about half a centimetre thick, and reserve in the fridge until later.
Chocolate mousse.
  1. Melt the chocolate in a bowl over a pot with hot water (au bain marie).
  2. Mix in a pan the sugar and water and bring up to 118°C.
  3. Meanwhile, beat the egg yolks until pale and fluffy, using an electric hand held mixer.
  4. Pour the hot sugar syrup gradually on the eggs yolks whilst mixing until the egg yolks have become light and fluffy and they are back at room temperature again. They should double in volume. Mix with the warm, melted chocolate until combined.
  5. Whip the cold double cream until soft peaks form and mix with the chocolate. Pour the mousse on top of the cookie layer and allow to set overnight in the fridge.
Finish
  1. Remove the ring and decorate the gateau as you wish with, for instance, a dusting of cacao powder, grated white chocolate or grated pure chocolate.
Stuff to know
This recipe will fill a springform measuring 18 cm in diameter and yields about 6-8 portions.
In order to be able to whisk the egg whites, there can´t be any trace of egg yolk or grease in the bowl.
To make serving easier, place some plastic strips or baking paper on the inside of the springform ring.
It is possible to freeze the gateau for later use.
The egg yolks in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.

 

Share

Clafoutis with cherries

Clafoutis with cherries
 
Author:
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr destoned cherries
  • 5 whole eggs
  • 110 gr white flour
  • 1 gr salt
  • 70 gr white sugar
  • 20 gr vanilla flavoured sugar
  • 200 gr double cream
  • 450 gr milk
Instructions
  1. Preheat the oven to 160 ºC and grease an ovenproof dish generously with butter.
  2. Remove the stone from the cherries if needed.
  3. Mix for the batter the eggs, white flour, salt, white sugar, vanilla sugar, double cream and milk until fully combined.
  4. Pour the batter in the prepared dish and add the cherries.
  5. Bake for 35 min of until a skewer inserted in the centre comes out clean.
  6. Allow to cool somewhat and dust with icing sugar. Serve lukewarm.
Stuff to know
This recipe will make about 4 to 6 portions.
Use a shallow oven dish to make the cherries stand out. Or use individual ramequins.
The clafoutis should not be overcooked but just set.
Serve the clafoutis with thick yoghurt of chocolate ice cream.
The clafoutis is a French pastry classic. If the cherries are replaced with other fruit like figs, pears, it is called a flagnarde.

 

Share

Mokka layer cake

Mokka sqaure
 
Author:
Makes: 25 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Biscuit layer
  • 8 egg yolks
  • 128 gr white sugar
  • 8 egg whites
  • 72 gr white sugar
  • 160 gr white flour
  • 40 gr corn starch
  • 2 gr salt
Coffee cream
  • 1000 gr milk
  • 25 gr instant coffee
  • 235 gr white sugar
  • 9 egg yolks
  • 125 gr white flour
  • 429 gr soft butter
Chocolate ganache
  • 275 gr double cream
  • 400 gr dark chocolate
  • 125 gr soft butter
Praliné hazelnuts
  • 100 gr water
  • 100 gr white sugar
  • 100 gr hazelnuts
Garnish
  • Chocolate flakes
  • Chocolate-covered coffee beans
Instructions
Biscuit
  1. Separate the eggs. Sift the flour and corn starch. Line the baking tray with baking paper.
  2. Beat the egg whites while gradually adding the sugar until stiff peaks form. Beat in a separate bowl the egg yolks with their sugar until fluffy. Carefully fold first the egg yolks and then the flours into the egg whites until combined.
  3. Spread onto the baking tray and bake in a preheated oven at 200 °C for 10 min or until done and cooked through. Remove from the oven and allow to cool down to room temperature on a wire rack.
Coffee cream
  1. Bring the milk, instant coffee to the boil. Mix in a bowl the egg yolks, flours and sugar. Pour in some of the hot milk, mix to combine and pour it back in the pot. Bring to a gentle boil while stirring until the mixture thickens. This is the pastry cream. Take off the heat and add gradually half of the cubed butter. Cover with plastic foil and allow to cool to room temperature.
  2. Mix the reaming soft butter in a bowl and add gradually the pastry cream (at room temperature) until combined and smooth. Store in the fridge until needed but allow it to come back to room temperature before using it or it will to too hard to handle.
Chocolate ganache
  1. Bring the cream to a boil and pour onto the chopped chocolate. Stir until the chocolate had melted into the cream.
  2. Add the soft butter, stir until smooth and allow to cool to room temperature.
Paliné hazelnuts
  1. Cook the sugar and water to a caramel. Add the chopped hazelnuts and pour the hot mixture onto baking paper.
  2. Allow to set and break up.
Assembly
  1. Place the first of the three cake layers on a solid base (cutting board for instance). Cover with half the coffee cream and place the second cake layer on top. Cover with the ganache (that should not be too runny) and the third cake layer.
  2. Spread the top and sides with the remaining coffee cream, reserving some for final decoration.
  3. Decorate the sides with the caramelised hazelnuts and the top with the chocolate flakes, remaining coffee cream and chocolate-covered coffee beans.
Stuff to know
This recipe will make a cake measuring 25 x 30 and yields about 25 portions.
Serve the cake at room temperature.
This coffee cream is less heavy than a traditional butter cream since some of the butter is replaced by the pastry cream.
Allow the chocolate ganache to cool down to room temperature or it will be too runny. Reheat if needed in the microwave to the right consistency.
Be careful when making the caramel: it is extremely hot.

 

Share

Lemon meringue pie

Lemon meringue pie
 
Author:
Makes: 12-16 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 120 gr butter
  • 80 gr icing sugar
  • 25 gr ground almonds
  • 200 gr white flour
  • 1 egg
  • 2 gr salt
Lemon curd
  • 300 ml lemon juice
  • 6 lemons
  • 225 gr white sugar
  • 6 eggs
  • 75 gr butter
  • 14 gr gelatine
Italian meringue
  • 4 egg whites
  • 50 gr white sugar
  • 70 gr water
  • 250 gr white sugar
Instructions
Pastry
  1. Dice the cold butter. Put in a food processor with some of the flour. Pulse until it resembles coarse sand. Mix with the remaining flour, icing sugar, ground almonds, salt and egg.
  2. Knead briefly until the dough is smooth, wrap in cling film and allow to cool and rest at least 30 min the fridge.
  3. Butter the loose-bottomed flan tin. Roll out the pastry and line the tin. Allow to cool and rest at least 30 min the fridge when you preheat the oven to 180 °C. Line the pastry with baking paper and a weight and blind bake for 20 min or until the pastry is golden brown and fully cooked. Allow to cool to room temperate on a wire rack.
Lemon curd filling
  1. Zest the lemons. Soak the gelatine in ample cold water. Press the lemons and measure the amount of juice needed. Warm the lemon juice, lemon zest and white sugar until the sugar has dissolved.
  2. In a bowl, whisk the eggs. Pour in some of the warm lemon juice and whisk again until smooth. Pour this back in the pan with the remaining lemon juice.
  3. Bring the lemon curd gently up to 85°C stirring continuously without boiling the lemon curd until the lemon curd thickens. Remove from the heat and add the diced butter. Allow the butter to melt in the lemon curd. Squeeze out the water from the gelatine and allow to dissolve in the still warm lemon curd. Pour in the baked pastry and store in the fridge until needed.
Italian meringue
  1. Whisk the egg whites until soft peaks, adding the sugar gradually at the end until soft peaks form.
  2. Boil the water and the larger amount of sugar until 121°C. With the mixer running, pour the hot sugar syrup in a thin stream over the egg whites.
  3. Beat until the egg whites are stiff and glossy and back at room temperature.
  4. Pipe or spoon the Italian meringue on top of the lemon curd filling and toast with a kitchen torch.
Stuff to know
This quantity will fill a 26 cm loose-bottomed flan tin.
Whipping a hot sugar syrup into foamy egg whites makes them safe to eat without additional baking.
Don´t allow the lemon curd to boil or get above 85°C to avoid curdling the eggs.
Add cranberries or melted white chocolate to the lemon curd.
Substitute lemon juice with juice from orange juice

 

Share

French apple pie à la normande

French apple pie à la normande
 
Author:
Makes: 1 pie
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 250 gr white flour
  • 125 gr cold butter
  • 1 egg
  • 75 gr white sugar
  • 3 gr salt
  • 40 gr cold water
Filling
  • 600 gr apples
  • 1 tspn ground cinnamon
  • 50 gr sultana’s
  • 1 egg yolk
  • 2 eggs
  • 200 gr milk
  • 100 gr double cream
  • 50 gr white sugar
  • 1 tpsn vanilla flavoring
Finish
  • Icing sugar
Instructions
Dough
  1. Dice the cold butter. Mix the butter with the flour, salt, sugar until it resembles coarse bread crumbs. Add the egg and enough cold water to bring the dough together.
  2. Wrap in cling film and allow to cool and relax for a minimum of 30 in the fridge (or overnight if desired).
  3. Roll out the dough and line the greased mould. Refrigerate until needed.
  4. Preheat the oven to 180 ºC.
Filling
  1. Wash and peel the apples. Cut into quarters and remove the core. Slice and place in a prepared mould in a spiral.
  2. Sprinkle with the ground cinnamon and raisins.
  3. Mix for the filling the whole eggs, egg yolk, milk, cream, sugar and vanilla flavouring.
  4. Place the apple pie on a baking tray or wire rack, pour the filling over the apples and bake for 30 min in the oven or until the dough is cooked through and the filling has just set.
  5. Remove from the oven and allow to cool to room temperature.
Finish
  1. Dust with icing sugar and serve lukewarm or at room temperature.
Stuff to know
This quantity will make a pie with 26 cm diameter.
This apple pie is a culinary specialty of the Normandy region in France.
Carefully placing the apples will enhance the presentation.
Do not make the apple pie too high.

 

Share

Speculoos and praliné layer cake with chocolate

Speculoos and praliné layer cake with chocolate
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Joconde almond cake
  • 191 gr ground almonds
  • 217 gr sugar
  • 5 eggs
  • 5 egg whites
  • 50 gr butter
  • 42 gr flour
Spéculoos crème
  • 500 gr milk
  • 3 tspn instant coffee
  • 3 tspn spéculoos spices
  • 130 gr sugar
  • 4 egg yolks
  • 60 gr flour
  • 500 gr butter
  • 120 gr icing sugar
Praliné
  • 50 gr hazelnuts
  • 100 gr white sugar
Chocolate coating
  • 125 gr water
  • 225 gr sugar
  • 130 gr double cream
  • 40 gr cacao powder
  • 9 gr gelatine
Instructions
Joconde almond cake
  1. Preheat the oven to 180°C. Cream half the sugar with the whole eggs. Whip the egg whites with the remaining sugar to stiff peaks. Melt the butter. Mix the butter, flour and the ground almonds with the beaten eggs and fold in the stiff egg whites.
  2. Spread the batter on a tray lined with baking paper and spread until 1 cm thick. Bake in the oven for 10 to 12 min or until cooked and golden. Remove from the oven, turn upside down on baking paper, peel away the old baking paper and allow to cool. Cut out 3 discs that are the size of the dish in which you will build up the opera later.
Spéculoos crème
  1. Bring to the boil most of the milk, instant coffee, spéculoos spices and half the sugar. Mix the egg yolks with the remaining sugar and flour and the cold milk you kept back.
  2. Pour this in the hold milk and boil whilst stirring until thickened. Pour in a clean container, cover with cling film and allow to cool down to room temperature. Cream the soft butter with the icing sugar.
  3. Add the spéculoos crème when it is at room temperature and beat until combined and smooth. Set aside at room temperature for later.
Praliné
  1. Cook the sugar with some water to a dark caramel.
  2. Stir in the hazelnuts and pour on baking paper. Allow to cool and set and blitz to coarse crumbs in a food processor.
Assembly
  1. Line a large dish of roasting tray with baking paper, letting it overhang the sides. This will help to remove the cake later. Place some cardboard at the bottom, place on top the first disc of the almond cake and cover with a third of the spéculoos crème. Sprinkle half of the praliné on top.
  2. Place on top a second disc of the almond cake, a second layer of spéculoos crème and the rest of the praliné. Finish with the remaining cake and spéculoos crème.
  3. Allow to set in the fridge and cover with the remaining opera ganache. Cover with the fourth and last discs of almond cake.
  4. Freeze the speculaas layer cake for a minimum of 2 hours to set.
Chocolate coating
  1. Bring the water and sugar to the boil. Add the double cream and cacao powder, bring back to the boil and simmer for 10 min until thick and syrupy, it should coat the back of a spoon.
  2. Soak the gelatine in ample cold water. Take the pan of the heat, dissolve the gelatine in the warm liquid and allow to cool down to 40 ºC.
  3. Using the excess baking paper, remove the cold spéculoos layer cake from its tin and place on a raised support with a dish underneath. Pour the coating on top of the spéculoos layer cake and allow it to drip of the sides.
  4. Let set for 5 min and chill the spéculoos layer cake in the fridge so the coating can set.
  5. Cut off the sides to expose the layer structure.
Stuff to know
This recipe will make 8 large or 16 smaller portions.
This recipe will fill a tray measuring 30 x 20 cm.
Serve the speculaas layer cake at room temperature.
Spéculoos spice mix: 15 gr cinnamon, 1 gr ground coriander, ½ gr cardamom, 2 gr ground cloves, 2 gr nutmeg, 1 gr ginger powder and 1 gr white pepper. This yields more than you need for the cake.
Alternatively , use some spéculoos spread to flavour the spéculoos crème.
It is recommended to put some cardboard under the first cake layer for additional support.
The layer cake needs to be frozen to make the layers set. Also, the cold spéculoos layer cake will instantly set the warm chocolate coating when it is poured on top.
The excess chocolate coating that drips of the side can be reused.

 

Share

Quick strawberry bake

Quick strawberry bake
 
Author:
Makes: 10 bakes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr puff pastry
  • 55 gr flaked almonds
  • 300 gr double cream
  • 2 tbspn white sugar
  • 1 egg
  • 500 gr strawberries
Instructions
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll out the puff pastry until it is as thick as a pound coin. Cut out squares measuring 8 cm. Brush with the beaten egg.
  3. Cut the remaining puff pastry in strips. Glue them on the squares to make the rims.
  4. Prick the base with a fork.
  5. Bake the puff pastry in the oven for 20 min or until fully cooked and golden Brown. Allow to cool on a wire rack.
  6. Roast the almonds in a dry pan until golden brown.
  7. Whip the cream and sugar to stiff peaks.
  8. Spoon the cream onto the bases.
  9. Hull the strawberries and place them in the cream. Garnish with the toasted almonds and maybe some mint.
Stuff to know
Serve the bakes straight after filling or the bases will get soggy.
Replace the whipped cream by a thick custard.
Replace the almonds by pistachio nuts.

 

Share

Fraisier strawberry cake

Fraisier strawberry cake
 
Author:
Makes: 1 cake 18 cm Ø
Prep time:
Cook time:
Total time:
 
Ingredients
Sponge
  • 6 egg yolks
  • 96 gr white sugar
  • 6 egg whites
  • 54 gr white sugar
  • 120 gr flour
  • 30 gr corn flour
  • 2 gr salt
Vanilla filling
  • 10 gr gelatine leaves
  • 500 gr milk
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 65 gr white sugar
  • 20 gr custard powder
  • 250 gr double cream
Finish
  • 6 tbspn strawberry jam
  • 300 gr strawberries
  • fresh mint
Instructions
Sponge
  1. Preheat the oven to 180 °C and line the tray or trays with baking paper.
  2. Whisk in a bowl the egg whites to stiff peaks adding their sugar gradually. Whisk in another bowl the egg yolks and their sugar until pale and fluffy. Mix the flour and corn flour and salt.
  3. Fold gradually and carefully first the egg whites into the egg yolks and then the flours and salt. Spread on the prepared trays about a cm thick and bake at 170 °C for 15 min or until golden brown and fully cooked. Remove from the tin on a rack, cover with a second sheet of baking paper, and allow to cool.
Vanilla filling
  1. Bring most of the with the vanilla flavouring milk to the boil. Mix the remaining cold milk with the egg yolks, sugar and custard powder and stir into the milk. Bring to the boil stirring constantly until the filling thickens. Add half of the soft butter gradually while stirring with a whisk to emulsify the butter and the vanilla filling.
  2. Cover with cling film and allow to cool to room temperature. Cream the remaining soft butter and add gradually the vanilla filling until incorporated.
Finish
  1. Place a strip of acetate plastic or balking paper on the inside of the cake ring and place it on a some card board or chopping board.
  2. When ready to assemble the cake, cut the sponge in two rectangles that are the exact size of the cake ring.
  3. Place one layer of sponge cake in the bottom of the cake ring. Then brush the sponge with strawberry jam. If need be gently squash the edges of the cake down, with the back of a spoon, so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake.
  4. Rinse, hull and halve some strawberries vertically, preferably all the same height. Arrange them pointed end up on top of the sponge layer, cut side facing out, while you make sure they fit snugly next to each other.
  5. Pour some the vanilla filling in the tin to secure the strawberries in place. Place the remaining strawberries in the tin and finish with the rest of the vanilla custard. Smooth the custard until level, just below the top of the cake ring. Place the second sponge rectangle on top and press the top down gently, so that the cake and filling push against the ring to create the distinctive smooth and defined sides of the Fraisier cake. Refrigerate for several hours but preferably overnight to set.
  6. When ready to serve, remove the cake ring and acetate plastic or baking paper and place the cake on the serving platter. Decorate with some extra cream and strawberries and serve at room temperature.
Stuff to know
The vanilla custard must be warm but not boiling so the gelatine can dissolve. Next, it has to be at room temperature before you can fold in the whipped cream or otherwise it will collapse.
Ideally, make the fraisier the day before so it has the time to set and firm up overnight. Serve at room temperature.
This version is less heavy than the traditional French ‘fraisier’.
Garnish the fraisier with chopped pistachio nuts.


 

Share

Rhubarb tart

Rhubarb tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 300 gr flour
  • 150 gr sugar
  • 10 gr baking powder
  • 3 gr salt
  • 1 lemon zest
  • 175 gr cold butter
  • 1 egg
  • 3 tbsp cold water
Filling
  • 600 gr rhubarb
  • 75 gr raisins
  • 75 gr apricots
  • 90 gr sugar
  • 1 tbspn cinnamon
  • 1 tspn ground ginger
  • 2 tbspn custard powder
  • 1 tbspn flaked almonds
  • 1 egg
  • 3 tbspn apricot jam
Instructions
Dough
  1. Sift the flour, baking powder and sugar together in a bowl. Dice the cold butter and rub in the flour until the mixtures resembles coarse bread crumbs. Add the egg, lemon zest and cold water and knead until the dough comes together. Wrap the dough in plastic wrap and place in the refrigerator 30 minutes before rolling out.
  2. Grease a spring release tin and cover the bottom with baking paper. Roll out the pastry and cover the bottom and sides of the tin. Cover and refrigerate for 20 minutes to chill the butter. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes).
  3. Preheat the oven to 175 °C. Line the pastry with baking paper, weigh down with dry filling and blind bake for 15 min or until the dough is dry and light brown. Remove paper and filling, return to the oven for 5 min to allow the dough to dry out. Remove from the oven but leave it switched on.
Filling
  1. Peel and dice the rhubarb and mix them with the sugar, cinnamon, ground ginger, raisins, apricots and half of the custard powder.
  2. Spread the rest of the custard powder on the bottom of the prebaked pastry to soak up any escaping liquid during baking. Place the rhubarb filling on top. Press lightly to compress.
  3. Brush the edges of the pie with the egg yolk, sprinkle the flaked almonds on top and bake the pie at 175 °C for 45 min or until done and golden brown. Place the rhubarb pie in the tin on a wire rack to cool.
  4. Brush the top with the apricot jam mixed with hot water to give it a glossy finish and to prevent it from drying out. Let the pie cool completely before portioning.
Stuff to know
This quantity will yield a pie of 24 cm Ø.
Use a filling of both apples and rhubarb.
Let the dough chill in the fridge before you fill and bake the pie so it won’t shrink in the oven.
Prebaking the pastry will prevent it getting soggy.

 

Share

Gâteau opéra cake

Gâteau opéra cake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Joconde almond cake
  • 180 gr ground almonds
  • 260 gr sugar
  • 6 eggs
  • 6 egg whites
  • 60 gr butter
  • 90 gr white flour
Coffee crème
  • 500 gr milk
  • 1 tbspn instant coffee
  • 100 gr white sugar
  • 3 egg yolks
  • 70 gr flour
  • 250 gr soft butter
Opera ganache
  • 165 gr double cream
  • 240 gr dark chocolate
  • 75 gr soft butter
Chocolate coating
  • 168 gr water
  • 303 gr sugar
  • 175 gr double cream
  • 54 gr cacao powder
  • 12 gr gelatine
Garnish
  • 50 gr white chocolate
Instructions
Joconde almond cake
  1. Preheat the oven to 180°C. Cream half the sugar with the whole eggs. Whip the egg whites to stiff peaks adding the remaining sugar gradually. Melt the butter. Mix the butter, flour and the ground almonds with the beaten eggs and fold in the stiff egg whites.
  2. Spread the batter on the trays lined with baking paper and spread until 1 cm thick. Bake in the oven for 10 to 12 min or until cooked and golden. Remove from the oven, turn upside down on a second sheet of baking paper, and allow to cool to room temperature. Peel away the old baking paper and cut out 4 rectangles that are the size of the opera later.
Coffee crème
  1. Bring to the boil most of the milk, instant coffee and half the sugar. Mix the egg yolks with the remaining sugar and flour and the cold milk you kept back.
  2. Pour this in the hold milk and boil whilst stirring until thickened. Add half of the soft butter bit by bit and using a whisk, allow it to emulsify with the warm but not boiling coffee cream. Pour in a clean container, cover with cling film and allow to cool down to room temperature. Cream the soft butter and gradually add the coffee crème beating after each addition until combined and smooth. Set aside in the fridge to firm up for later.
Opera ganache
  1. Warm the cream and chop the chocolate. Pour the hot cream on the chocolate to melt it.
  2. Add the soft butter, stir until incorporated and set aside to cool down to room temperature for later. If the ganache is too hot, it is too runny to be used.
Assembly
  1. Place a chopping board or some sturdy cardboard on the work surface and the cake ring on top. Place the first rectangle of the almond cake on the bottom and cover with half of the coffee crème. Place on top a second disc of the almond cake and cover with half of the opera ganache.
  2. Cover with a third disc of the almond cake and the rest of the coffee crème. Allow to set in the fridge if need be and cover with the remaining opera ganache. Cover with the fourth and last discs of almond cake. Press down lightly to adhere and freeze the opera for 2 hours or overnight to set.
Chocolate coating
  1. Bring the water and sugar to the boil. Add the double cream and cacao powder, bring back to the boil and simmer for 10 min until thick and syrupy, it should coat the back of a spoon.
  2. Soak the gelatine in ample cold water. Take the pan of the heat, dissolve the gelatine in the warm liquid and allow to cool down to about 35ºC.
  3. Remove the cake ring around the cold opera and place on a raised support with a tray underneath to catch the excess chocolate glaze. Pour the coating on top of the opera and allow it to drip of the sides.
  4. Let set for 5 min and chill the opera in the fridge for a minimum of 1 hour so the coating can set.
Garnish
  1. Cut the sides off to expose the layer structure.
  2. Melt the white chocolate au-bain marie. Fill a small paper cone with the chocolate and write the word opera on the opera.
  3. Use the rest of the white chocolate to decorate the opera. Serve the opera at room temperature
Stuff to know
This recipe will make 8 large or 16 smaller portions and yield an opera measuring 30 x 20 cm.
The opera is a French pastry classic.
Rather than using a cake ring, it is possible to line a large dish of roasting tray with baking paper, letting it overhang the sides. Assemble the opera as explained above and, once frozen, use the excess baking paper as handles to lift the opera out.
It is recommended to put some cardboard under the first cake layer for additional support.
The opera needs to be frozen to make the layers set. Also, the cold opera will instantly set the lukewarm chocolate coating when it is poured on top. If the chocolate coating and or the opera are too warm, all the coating will run off. If it is too cold, it won’t distribute evenly.
The excess chocolate coating that drips of the side can be reused.


 

Share

Coffee and caramel tart with hazelnuts

Coffee and caramel tart with hazelnuts
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 660 ml milk
  • 40 gr custard powder
  • 4 egg yolks
  • 50 gr white sugar
  • 15 gr instant coffee
Caramel
  • 100 gr sugar
  • 50 gr water
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough on a floured surface and line a greased shallow loose base flan case with the dough.
Caramel filling
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the instant coffee.
  3. Mix the sugar and water. Bring to the boil without stirring and cook until you have a golden caramel.
  4. Add ladle by ladle the hot milk to the caramel until incorporated.
  5. Add to the caramel milk the cold milk with custard powder, bring gently to the boil whilst stirring and simmer until the caramel custard has thickened.
  6. Set aside, covered with cling film, until needed.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the caramel custard in the lined flan case.
  3. Bake the tart 25 min or until the pastry is fully cooked.
  4. Toast the hazelnuts in a dry pan until golden and fragrant.
  5. Allow to cool on a wire rack and decorate with whipped cream, toasted hazelnuts and chocolate sauce.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.
Add the milk to the hot caramel in stages to avoid it spilling.

 

Share

Apple and almond pie

Apple and almond pie
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Frangipane
  • 75 gr butter
  • 75 gr sugar
  • 75 gr ground almonds
  • 1 egg
  • 1 egg yolk
  • 25 gr plain flour
Filling
  • 50 gr raisins
  • 250 gr apples
  • 20 gr sugar
  • 1 tspn cinnamon
Finish
  • 500 gr puff pastry
  • 1 egg
Instructions
Frangipane
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy.
  2. Add the egg and egg yolks and continue creaming. Mix in the ground almonds and flour until smooth.
Filling
  1. Peel and dice the apple.
  2. Mix with the sugar and cinnamon.
Assembly
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll the puff pastry out in two equal squares.
  3. Place one square on the lined tray and spread with the frangipane leaving a cm border clear all around.
  4. Place the apple and raisins on top.
  5. Brush the border with beaten egg and set the remaining pastry square on top, pressing the edges firmly together. Cut excess pastry off.
  6. Brush with the remaining egg yolk and score the top with a sharp knife in a radiating pattern.
  7. Bake in the oven at 180 °C for 25 min or until the pastry is cooked and golden brown.
  8. Remove from the oven and allow to cool before slicing.
Stuff to know
This pie is a variation of the French gâteau pithiviers.
Leave the frangipane out for a nut free version.
Use a really tart apple like a granny smith or bramly apple for a good apple flavour.
Add a pinch of ground green cardamom.
Add some nuts to the filling.

 

Share

Coffee caramel tart with hazelnuts

Coffee caramel tart with hazelnuts
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Filling
  • 15 gr instant coffee
  • 83 gr sugar
  • 45 gr custard powder
  • 100 ml caramel sauce
  • 1000 gr milk
Finish
  • 50 gr hazelnuts
  • 250 gr double cream
  • 4 tbspn chocolate sauce
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the eggs and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter. Preheat the oven to 180°C.
  6. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill with pie weights, uncooked rice or beans and bake the case for about 25 minutes or until the crust is cooked through, dry and lightly browned.
  7. Remove weights and foil and cool the crust in the tin on a wire rack.
Filling
  1. Mix the instant coffee, sugar and most of the milk and bring to the boil.
  2. Mix the custard powder with the remaining cold milk. When the milk is hot, pour in the custard powder and boil until the custard thickens.
  3. Stir in the caramel sauce, pour in a clean bowl and cool down to room temperature.
Finish
  1. When the custard is cold, pour it in the prebaked tart case and allow to set in the fridge for several hours.
  2. Toast the hazelnuts in a dry pan until golden.
  3. Garnish the tart with the hazelnuts, whipped double cream and some chocolate sauce.
Stuff to know
This quantity will feed 12 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case is necessary since the filling won’t be cooked.

 

Share

Chocolate pineapple tart

Chocolate pineapple tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 660 ml milk
  • 55 gr custard powder
  • 55 gr white sugar
  • 10 gr cacao powder
  • 160 gr chocolate
Finish
  • 1 tin pineapple
  • 200 gr pineapple juice
  • 14 gr corn flour
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Mix some of the cold milk with the sugar and custard powder.
  2. Warm the remainder of the milk with the cacao powder.
  3. Pour in the cold milk and bring to the boil while stirring until custard thickens.
  4. Chop the chocolate and allow to melt into the milk.
  5. Set aside, covered with cling film, until needed.
To finish
  1. Pour the chocolate custard in the lined flan case.
  2. Preheat the oven to 150°C. Bake the tart 30 min or until the pastry is fully cooked. Allow to cool on a wire rack and garnish with the pineapple.
  3. Mix some pineapple juice with the corn flour to a paste. Bring the remaining pineapple juice to the boil and stir in the corn flour. Boil until the juice has thickened. Pour the jelly over the pineapple and allow to set in the fridge.
  4. Garnish the tart with some grated chocolate and whipped cream.
Stuff to know
This recipe will fill a flan case with a 30 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.

 

Share

Apple tart

Apple tart
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 50 gr cold water
Filling
  • 650 gr apples
  • 75 gr raisins
  • 50 gr sugar
  • 1tspn cinnamon
  • 10 gr custard powder
Garnish
  • 1 egg
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the egg and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out ⅔ of the pastry and line bottom and sides of the greased tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter.
  6. Preheat the oven to 180°C.
Filling
  1. Peel, core and dice the apples. Mix the apples with the raisins, sugar, cinnamon and custard powder.
  2. Pile the filling in the pastry case, creating a slight dome in the centre.
  3. Roll out the remaining dough into a circle large enough to cover the apple filling. Press down to seal the rim.
  4. Egg wash the top and poke a few holes in the top to allow the steam to escape.
  5. Bake for 25 to 30 minutes or until the pastry is golden and cooked.
  6. Leave to cool for 10 min in the tin on a wire rack before serving.
Stuff to know
This quantity will feed 6 people and makes a tart with a 21 cm Ø.
It is easier to crumble the butter into the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Enrich the filling with some nuts or mixed peel.
Spread some frangipane on the bottom before adding the apple filling.
Cut the top pastry into strips to make a lattice top.
The small amount of custard powder will absorb the liquid from the apples.

 

Share

Bakewell tart

Bakewell tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Frangipane filling
  • 200 gr butter
  • 200 gr white sugar
  • 200 gr ground almonds
  • 75 gr plain flour
  • 4 eggs
  • 1 tsp vanilla extract
Garnish
  • 225 gr raspberry jam
  • 25 gr flaked almonds
  • 6 tspn icing sugar
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the egg and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes).
  6. Cover and refrigerate for 20 minutes to chill the butter.
  7. Preheat the oven to 180°C.
Frangipane filling
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs.
  2. Mix to combine. Stir in the vanilla extract.
Finish
  1. Spread the raspberry jam over the bottom of the pastry case.
  2. Spread the frangipane mixture evenly in the pastry case on top of the red jam, covering it completely.
  3. Sprinkle the flaked almonds on top.
  4. Bake for 25 to 30 minutes or until the filling is set and golden-brown. Leave to cool in the tin on a wire rack.
  5. Mix the icing sugar with just enough cold water to get a smooth paste. Pipe lines across the bakewell tart.
Stuff to know
This quantity will feed 12 to 16 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
It is important to use the right proportion of water and icing sugar to prevent the paste from being to thick or too runny.

 

Share

Cherry flan

Cherry flan
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 90 gr pudding rice
  • 900 ml milk
  • 1 gr salt
  • 90 gr white sugar
  • 2 eggs
Garnish
  • 410 gr black cherry fruit filling
  • 50 gr white chocolate
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Bring the milk to the boil.
  2. Add the rice to the milk. Stir and lower the heat.
  3. Simmer on a low heat for 40 min until the rice is almost cooked and has adsorbed most of the milk. Stir frequently.
  4. Stir in the sugar and set aside for later.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the rice pudding with the milk in the lined flan case.
  3. Bake the tart at 150°C for 25 min or until the pastry is fully cooked and the rice has set.
  4. Allow to cool on a wire rack.
  5. Garnish the top of the rice pudding with the black cherry fruit filling. Decorate with the grated white chocolate.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.
Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Add to the rice some raisins soaked in rhum.

 

Share

Pineapple condé tart

Pineapple condé tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 90 gr pudding rice
  • 900 ml milk
  • 1 gr salt
  • 90 gr white sugar
  • 2 eggs
Garnish
  • 400 gr (tinned) pineapple
  • 200 gr apricot jam
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Bring the milk to the boil.
  2. Add the rice to the milk. Stir and lower the heat.
  3. Simmer on a low heat for 40 min until the rice is almost cooked and has adsorbed most of the milk. Stir frequently.
  4. Stir in the sugar and set aside for later.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the rice pudding with the milk in the lined flan case.
  3. Bake the tart at 150°C for 25 min or until the pastry is fully cooked and the rice has set.
  4. Allow to cool on a wire rack.
  5. Garnish the top of the rice pudding with the (drained) fruit. Decorate with the apricot jam.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.
Use (tinned) fruit to your liking: peaches, apricots, pineapple, etc
Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Add to the rice some raisins soaked in rhum.

 

Share

Strawberry custard tart

Strawberry custard tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 660 ml milk
  • 40 gr custard powder
  • 4 egg yolks
  • 50 gr white sugar
  • 1 tspn vanilla flavour
Topping:
  • 5 tbspn strawberry jam
  • 500 gr strawberries
  • 125 gr double cream
  • 2 tbspn toasted almond flakes
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the vanilla flavour and cinnamon.
  3. Pour in the cold milk and bring to the boil while stirring until the custard thickens.
  4. Set aside, covered with cling film, until needed.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the custard in the lined flan case.
  3. Bake the tart 25 min or until the pastry is fully cooked. Allow to cool on a wire rack.
  4. Spread the strawberry jam on the baked custard. Garnish with the strawberries, whipped double cream and toasted almond flakes.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.

 

Share

Apple crumble pie

Apple crumble pie
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 660 ml milk
  • 40 gr custard powder
  • 4 egg yolks
  • 50 gr white sugar
  • 1 tspn vanilla flavour
  • 1 tspn cinnamon
Apple layer
  • 4 apples
  • 20 gr white sugar
  • 2 tbspn custard powder
  • 2 tbspn cinnamon
  • 50 gr raisins
  • 50 gr nuts
Crumble topping:
  • 110 gr white sugar
  • 100 gr butter
  • 150 gr white bread flour
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the vanilla flavour and cinnamon.
  3. Pour in the cold milk and bring to the boil while stirring until custard thickens.
  4. Set aside, covered with cling film, until needed.
Apple layer
  1. Peel and dice the apples.
  2. Toss with the custard powder and cinnamon. Set aside.
Crumble topping:
  1. Mix the diced cold butter into the flour and sugar until coarse crumbles form. Set aside.
To finish
  1. Pour the custard in the lined flan case. Place the diced apple on top with the raisins and nuts.
  2. Sprinkle the crumble topping on top.
  3. Preheat the oven to 150°C.
  4. Bake the tart 30 min or until the pastry is fully cooked.
  5. Allow to cool on a wire rack and dust with icing sugar before serving.
Stuff to know
This recipe will fill a flan case with a 26 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.

 

Share

Stroopwafel tart with vanilla custard

Stroopwafel tart with vanilla custard
 
Author:
Makes: 14 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 800 gr stroopwafels
  • 75 gr butter
  • 30 gr almond liqueur
Filling
  • 18 gr leaf gelatine
  • 1000 gr milk
  • 20 gr custard powder
  • 225 gr white sugar
  • 8 egg yolks
  • 1 tbspn vanilla flavour
Garnish
  • 1 tspn cacao powder
  • 1 tspn chocolate sprinkles
Instructions
Bottom
  1. Grease the spring form tin and line the base with baking paper.
  2. Cut 15 the stroopwafels in half and trim a little of each side.
  3. Blitz to a fine crumbs the rest of the stroopwafels.
  4. Melt the butter and stir through the stroofwafel crumbs with the almond liqueur.
  5. Press the crumbs in the base of the spring form. Place the halved stroopwafels all around one next to another to form the rim.
  6. Press them down lightly in the base. Refrigerate to set.
Filling
  1. Soak the gelatine in ample cold water until soft.
  2. Mix some of the cold milk with the custard powder, egg yolks and sugar.
  3. Warm the remainder of the milk with the vanilla flavour.
  4. Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
  5. Drain the soaked gelatine in the hot milk. Allow to cool to room temperature.
  6. Pour the filling on the base and decorate with any remaining stroopwafels.
  7. Refrigerate to set, at least half a day but preferably overnight.
Garnish
  1. To serve, remove the rim of the spring form and place the tart on a serving platter.
  2. Dust the top with chocolate sprinkles or cacao powder.
Stuff to know
This recipe will fill a spring form with a 27 cm Ø and yield about 14 portions.
Allow the tart half a day at least to set in the fridge.

 

Share

Stroopwafel tart with yoghurt tiramisu

Stroopwafel tart with yoghurt tiramisu
 
Author:
Makes: 14 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 800 gr stroopwafels
  • 75 gr butter
  • 30 gr almond liqueur
Filling
  • 18 gr leaf gelatine
  • 60 gr white sugar
  • 500 ml yoghurt
  • 30 gr almond liqueur
  • 1 tspn vanilla flavour
  • 50 gr strong coffee
  • 300 gr double cream
Garnish
  • 1 tspn cacao powder
  • ½ tspn cinnamon power
Instructions
Bottom
  1. Grease the spring form tin and line the base with baking paper.
  2. Cut 15 the stroopwafels in half and trim a little of each side.
  3. Blitz to a fine crumbs the rest of the stroopwafels.
  4. Melt the butter and stir through the stroofwafel crumbs with the almond liqueur.
  5. Press the crumbs in the base of the spring form. Place the halved stroopwafels all around one next to another to form the rim. Press them down lightly in the base. Refrigerate to set.
Filling
  1. Soak the gelatine in ample cold water until soft.
  2. Mix the yoghurt with the vanilla flavour, white sugar and almond liqueur.
  3. Drain the soaked gelatine in the cot coffee. Mix the coffee with the yoghurt.
  4. Whip the double cream to soft peaks and fold into the yoghurt.
  5. Pour the filling on the base and decorate with any remaining stroopwafels.
  6. Refrigerate to set, at least half a day but preferably overnight.
Garnish
  1. To serve, remove the rim of the spring form and place the tart on a serving platter.
  2. Dust the top with cacao powder and cinnamon.
Stuff to know
This recipe will fill a spring form with a 27 cm Ø and yield about 14 portions.
Allow the tart half a day at least to set in the fridge.
The stronger the coffee you use, the more pronounced the coffee flavour will be.
A good liqueur to use is Italian Amaretto.
Line a shallow tray with some soaked sponge fingers in hot coffee and pour half of this filling on top. Add a next layer of sponge fingers, the rest of the filling and finish again with some sponge fingers.

 

Share

Apricot tart

Apricot tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Frangipane filling
  • 125 gr butter
  • 125 gr white sugar
  • 125 gr ground almonds
  • 50 gr plain flour
  • 3 eggs
  • 1 tsp vanilla extract
  • 16 dried apricots
  • 75 gr flaked almonds
Garnish
  • 2 tbspn apricot jam
  • 1 tbspn boiling water
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the eggs and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter. Preheat the oven to 180°C.
  6. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill with pie weights, uncooked rice or beans and bake the case for about 10 to 15 minutes or until the crust is just dry and lightly browned.
  7. Remove weights and foil and cool the crust in the tin on a wire rack. Leave the oven on.
Frangipane filling
  1. Place the dried apricots on the prebaked pastry case.
  2. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to combine. Stir in the vanilla extract.
  3. Spread the frangipane mixture evenly in the pastry case.
  4. Bake for 25 to 30 minutes or until the filling is set and golden-brown.
Finish
  1. Toast the flaked almonds until golden in a dry pan.
  2. Mix the apricot jam with the hot water and brush it on the tart to give it a glossy finish. Garnish with the toasted almond flakes. Leave to cool in the tin on a wire rack before serving.
Stuff to know
This quantity will feed 12 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.

 

Share

Pear and almond tart

Pear and almond tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Frangipane filling
  • 125 gr butter
  • 125 gr white sugar
  • 125 gr ground almonds
  • 50 gr plain flour
  • 3 eggs
  • 1 tsp vanilla extract
  • 4 pears
  • 75 gr flaked almonds
Garnish
  • 2 tbspn apricot jam
  • 1 tbspn boiling water
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the eggs and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter. Preheat the oven to 180°C.
  6. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil.
  7. Fill with pie weights, uncooked rice or beans and bake the case for about 10 to 15 minutes or until the crust is just dry and lightly browned.
  8. Remove weights and foil and cool the crust in the tin on a wire rack. Leave the oven on.
Frangipane filling
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to combine. Stir in the vanilla extract.
  2. Spread the frangipane mixture evenly in the pastry case.
  3. Peel the pears, core and cut in half. Sit the pears halves on the filling likes the spokes of a wheel and gently press them down.
  4. Bake for 25 to 30 minutes or until the filling is set and golden-brown and the pastry is cooked.
Finish
  1. Toast the flaked almonds until golden in a dry pan.
  2. Mix the apricot jam with the hot water and brush it on the tart to give it a glossy finish. Garnish with the toasted almond flakes. Leave to cool in the tin on a wire rack before serving.
Stuff to know
This quantity will feed 12 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.

 

Share

Dutch apple pie

Dutch apple pie
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 300 gr flour
  • 150 gr sugar
  • 10 gr baking powder
  • 3 gr salt
  • ½ tspn lemon zest
  • 175 gr cold butter
  • 1 egg
  • 50 gr cold water
Filling
  • 50 gr nuts
  • 1500 gr apples
  • 1 tbsp. lemon juice
  • 100 gr raisins
  • 40 gr sugar
  • 2 tsp cinnamon
  • 3 tbspn bread crumb
  • 1 egg yolk
Decoration:
  • 6 tbsp apricot jam
  • 2 tbspn icing sugar
Instructions
Dough
  1. Sift the flour, baking powder and sugar together in a bowl. Dice the cold butter and rub in the flour until the mixtures resembles coarse bread crumbs.
  2. Add the egg, lemon zest and cold water and knead until the dough comes together.
  3. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes before rolling out.
Filling
  1. Preheat the oven to 175 °C and toast the nuts until they start to smell delicious.
  2. Grease a spring release tin and cover the bottom with baking paper.
  3. Roll out the pastry and cover the bottom and sides of the tin.
  4. With a fork, prick the bottom of the dough to prevent the dough from puffing up as it bakes. Cover and refrigerate for 20 minutes to chill the butter.
  5. Peel and dice the apples and mix them with the lemon juice, cinnamon and raisins.
  6. Spread the bread crumps on the bottom of the tin to soak up any escaping liquid during baking. Place the apple filling on top. Press lightly to compress.
  7. Brush the edges of the pie with the egg yolk and bake the pie at 175 °C in 60 min or until done and golden brown.
  8. Place the apple pie with the tin on a wire rack to cool.
Decoration:
  1. When the pie has cooled down somewhat, place the toasted nuts on top.
  2. Brush the top and nuts with the apricot jam mixed with hot water to give it a glossy finish and to prevent it from drying out.
  3. Let the pie cool completely before cutting it. Dust with icing sugar before serving.
Stuff to know
This quantity will yield a pie of 24 cm Ø.
Use firm, tart apples like granny smith or branleys, who keep their shape.
Let the dough chill in the fridge before you fill and bake the pie so it won’t shrink in the oven.
Replace the bread crumbs by some custard powder.

 

Share