LOVE PALMIER, Zoom Pastry Webinar Masterclass

[video FR/ENG]

This is the very first bilingual Zoom Webinar, Masterclass live from Paris followed by more than 8 000 zoomers. Organiezd by and for Franklin Public Library, Michigan - USA. It is a Pastry Masterclass, how to bake a Mother's day cake, made with a Palmier (Or Elephant Ear, a crispy flaky cookie) as the tart base, chantilly and creme Patissiere with fresh vanilla, plus Strawberries and mint. A delicious and easy to do dessert.

Step by step video :

---

LOVE PALMIERS

---

Serve 2 larges Palmiers (Each palmier is for 4 pax).

Ingredients:

• 1 pure butter puff pastry

• 100 g brown sugar

• 4 tbsp caramel sauce

For the crème pâtissière:

• 500 g heavy milk

• 70 g sugar

• 50 g butter

• 35 g cornstarch

• 4 egg yolks

• 1/2 vanilla pod

For the whipped cream:

• 100 g mascarpone

• 10 cl heavy liquid cream

• 10 g sugar

• 1/2 vanilla pod

Finishing:

• 8 tablespoons strawberry jam

• 140 g strawberries

• 4/6 mint leaves

Instructions:

• Preheat the oven to 180C / 355F.

• Unroll the puff pastry. Sprinkle generously with three-fourths of brown sugar. Take 1 tablespoon and sprinkle with generous dashes of salted butter caramel. (2 to 3 tablespoons).

• Take the two opposite edges of dough in the direction of the width. Roll each end towards the center until the 2 cylinders meet. Roll the 2 cylinders in the remaining brown sugar. Pack in plastic food wrap. Put in the freezer for 5 minutes. Take the cylinders out, cut them into 5mm slices  (3/16 Inch or 0.19685 Inches). Place on the parchment on a baking sheet

• Bake for 15 to 20 minutes.

Prepare the crème pâtissière.

• While cooking, in a saucepan, cmbine milk, yolks, sugar, cornstarch and the scraped vanilla. Whisk and bring to boil, still whisking until the first broth. Remove from heat and continue to whisk, incorporating the butter. Put in a pipping and let cool.

Prepare the whipped cream.

• Whisk the cream with the mascarpone. Add the sugar and whisk until you get a whipped cream.

Finishing.

• When the palmiers are cooked and cooled, decorate by making whipped cream dots alternating the pastry cream all along the edges of the palmiers. Pour the strawberry jam into the heart of the palmier and cover with whipped cream and crème pâtissière. Decorate with strawberries cut into rings and withthe mint leaves.

Insane Zero Waste Chocolate Cookies

This recipe lets you recycle and reuse leftover bread. Don’t throw away your stale bread. It allows you to make delicious recipes that change french toast...

INGREDIENTS (serving around 12 cookies)

• 160 g stale bread

• 80 g brown sugar

• 70 g butter (1/2 salted)

• 1 egg

• 1 dash of liquid vanilla extract

• 1/2 sachet of baking powder

• 100 g crushed chocolate (or chocolate chips)

• 1 tbsp flour

• Optional but delicious: 1 tbsp almond powder

Preheat oven at 180°C (356°F)

Prepare the dough.

• Crumble the stale bread into small pieces and mix it into fine breadcrumbs.

• Mix the butter and the sugar. Beat with an electric whisk. While beating, add the egg and vanilla extract. Finally, add the breadcrumbs and baking powder. Mix well, if the dough is too sticky then add some flour or the optional almond powder.

• Add the crushed chocolate (or the chocolate chips) and mix.

• On parchment paper, place small dough balls of about 3-4 cm and flatten to form cookies.

Bake.

• Bake for 8 to 10 minutes at 180°C (356°F) or thermostat 6. They must be removed as soon as the contours start to brown. When removed from the oven, the cookies are friable and brittle. Let them cool so that they can harden before tasting.

Thank you Marcus Rouquet for the translation

NO BAKE Bavaroyal Strawberry Cheesecake #motherday

This is a special Mother’s Day recipe from Chef Cyril, whom I urged on to create for YOU, Franklin Public Library patrons, for Mother’s Day (the French Mother’s Day will be on June 7th this year). So, you are the first ones to be able to see and try this recipe! In French, Cyril called it a Cheese Royal Cake, however, a Royal Cake is something entirely different in American Cuisine. So, I came up with ‘Strawberry Bavaroyal Cheesecake’, which is very much Cyril-style in my opinion! This cake is a combination between a Cheesecake and a Bavarois, and does not need to be oven baked. The result, a layering of several textures, is stunning.

This cake is very easy to make – don’t get frightened by the long list of ingredients and steps!

Read the whole recipe carefully first.

Make sure each element cools down and sets properly.

You can make, the cheesecake base (crust, strawberry sauce and the ‘Bavaroyal Cream’) ahead of time and freeze it. Keep the remaining strawberry sauce in the fridge.  You’ll only have to make the strawberry and the lemon jellies on Mother’s Day (or the day you plan to serve the Bavaroyal Cheesecake).

No time to prepare ahead? Make the cheesecake base in the morning, and the jellies in the afternoon, 3 hours before serving.

Quantities serve 4, with a 6-inch round cheesecake/cake pan.

Ingredients (for a 6-inch cake pan):

Convert ingredients here: https://www.thecalculatorsite.com/cooking/cups-grams.php

Crust

• 120g shortbread cookies or sugar cookies (or graham crackers if that’s what you prefer! We don’t use them in France)

• 40g melted butter

• Zest of 1/2 lime

Strawberry sauce

• 250g strawberries

• 40g sugar

• 15g lemon juice

‘Bavaroyal’ sauce

• 200g cream cheese

• 90g creme fraiche

• 30g sugar

• 30g milk

• 6g gelatin sheet (or powder if you prefer)

• 80g strawberry sauce

• 200ml heavy whipping cream

• 15 g sugar (no mistake here, read the whole recipe first and you’ll see)

• Zest of 1/2 lime

 Strawberry jelly

• 150g strawberry sauce

• 35g water

• 5g gelatin sheet (or powder if you prefer)

Lemon jelly

• 200g water

• 10g lemon juice

• 40g sugar

• 7g gelatin sheet (or powder if you prefer)

15/ 20 small or medium-sized strawberries for decorating and 1 lime

FIRST PART

Make the strawberry sauce.

• This sauce will be used to make the ‘Bavaroyal’ cream and the strawberry jelly.

• Cut the strawberries in 4, put them in a saucepan. Add sugar and lemon juice. Stir. Bring gently to a boil without ceasing to stir. Take the pan off the gas as soon as it starts boiling. Blend the mixture and strain to get rid of the strawberry seeds. Set aside.

Make the crust.

• Crush the cookies to crumbs. Transfer to a bowl, then pour over 40g melted butter and the zest of ½ lime.  

• Line a 6-inch cheesecake pan with baking parchment, bottom and side – make sure the paper goes higher than the pan by at least 2 inches. 

• Pour cookie batter into the prepared cheesecake pan and press firmly down into the base to create an even layer. Chill in the fridge.

Prepare the ‘Bavaroyal’ cream.

• Place the cream cheese and creme fraiche in a bowl. Beat.

• Add sugar and the zest of ½ lime. Blend well.

• Heat milk until lukewarm. Dissolve gelatin in 1 tbsp of cold water, then pour them in the milk. Add to the cream mixture and beat.

• Take 80g of the strawberry sauce and add to the mixture. Stir well.

• Whip the heavy whipping cream until firm, with 15g of sugar. Add delicately to the mixture.

• Spoon mixture onto the crust, until the top is smooth with no bubbles. Set in freezer for 2 hours.

This first part can be made ahead of time (eg. one day before or more). Freeze the ‘Bavaroyal Cheesecake’ and set the remaining strawberry sauce in the refrigerator.  You’ll only have to prepare the two jellies on the day you will serve this dessert.  

Otherwise, make it in the morning and the jellies in the afternoon (3 hours before serving).

SECOND PART

Strawberry jelly.

• Weigh 150g of the strawberry sauce (made earlier). Warm up 35g of water until lukewarm  and add the dissolved gelatin (dissolved in cold water as previously). Mix into strawberry sauce and pour on the frozen cheesecake.

• Place in refrigerator.

Lemon jelly.

Dissolve gelatin in 1 tbsp of cold water. Bring 200g water, lemon juice and sugar to a boil. When it boils, take off the gas. Stir in the gelatin and let cool (don’t put in the fridge).

Decorate the cheesecake.

• Cut part of the strawberries in 2. (Evaluate the quantity to go around the cake).

• Remove the Bavaroyal Cheesecake from refrigerator.

• Set the strawberries around on the strawberry jelly, larger part of each strawberry on the jelly and cut, flat part against the pan. Once this ‘crown’ ready, fill up with all the other uncut strawberries, larger part on the jelly.

• Sprinkle lime zest on top.

• Slowly pour the lemon jelly on top until it tops the strawberries’ tops. Cool in refrigerator. As soon as the jelly is set, take the cheesecake out of the pan (it’s easier to do so when the crust is still slightly frozen), get rid of parchment paper and let completely thaw in the fridge before serving.  

OOOH LA LA!!! Royal!

Translation: Florence Rouquet

[video] La Torta Zucchina : Incredible Zucchini, Almond & Lemon Cake

A délicious cake

La torta Zucchin, such a delicious Cake !

Have you ever tried ? It is an incredible recipe from Italia. The cake is soooooooo gooood…

Watch the video in English and bake it !

Recipe of Torta Zucchina, incredible Zucchini, Almonds and Lemon Cake. Je vous propose une recette de Torta Zucchina, un incroyable gâteau à la courgette, au...

Ingredients :

• 200 g zucchini

• 130 g ground almonds

• 100 g sugar

• 70 g melted butter

• 70 g ricotta

• 70 g flour

• 2 eggs

• 1 lemon

Direction

(Serve 6-8)

• Grate the zucchini.

• In a bowl, zestthe lemon. Squeeze the juice. Add sugar and mix.

• Add the 2 eggs, the melted butter and the ricotta. Combine with the sugar and lemon.

• Add the ground almonds and the flour. Mix.

• And finally, add the grated zucchini. Mix carefully.

• Grease a baking sheet and fill it with that prep.

• Bake for 50 min at 180°C

• Sprinkle cake with icing sugar and lemon zest.

So easy to do and super delicious

Bon appétit !

(translation with the help of Florence Rouquet)

Stay At Home Kitchen : NO EGG NO MILK NO BUTTER CHOCOLATE CAKE

Convert ingredients and oven heat with the following site: https://www.thecalculatorsite.com/cooking/cups-grams.php

This cake is better with orange juice or pear juice instead of water. It’s tastier if you eat it one day after baking – providing you let it cool properly and then wrap it in plastic wrap.

Ingredients

• 200g water (or orange juice, or pear juice)

• 200g flour

• 150g sugar

• 40g rapeseed oil (or canola oil)

• 60g unsweetened cocoa powder

• 7g baking soda (or baking powder)

• 5g white vinegar

• Option: semi-sweet chocolate chips and vanilla extract

Recipe:

Preheat oven to 180C / 350F.

In a mixing bowl, mix flour, cocoa powder, sugar, baking soda. Add vinegar, water and oil. Whisk. Add vanilla extract and chocolate chips to taste.

Oil a cake tin and pour batter. Bake 35 minutes.

Many thanks to Franklin Public Library in Michigan and Florence for this translation

Bon Appetit!

Stay At Home Kitchen : Frozen Oranges / Oranges Givrées

ORANGES GIVRÉES

Many thanks to Franklin Public Library in Michigan and Florence for this translation

In French, 'givré' (or 'givrée'  when feminine... an orange if feminine 😀) has two meanings: 'frosted' or 'crazy'). In my opinion, these oranges are both : frosted AND crazy tasty!!!. 

Serves 2.

Ingredients :

• 2 oranges

• 40 g brown cane sugar

• 2oz plain, whole milk yogurt (e.g. Dannon Whole Milk Plain 32oz; or Stonyfield Organic YoBaby Plain - at Plum Market)

Cut small slice of skin from non-stem end of whole oranges so that they stand up straight. Cut 1/2 inch from tops of oranges. Scoop out fruit from each orange and its top. Reserve scooped-out fruit. Freeze the whole oranges (cut-out tops, too).

Mix sugar with the scooped-out fruit. Add yogurt.

Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. As soon as the mixture starts freezing, remove from the freezer and scrape with a fork to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so. Scoop generously into the orange shells. Cover with top and freeze again until serving time.

Many thanks to Franklin Public Library in Michigan and Florence for this translation